C6—Lancaster Famine, Saturday, August 29,19*1
Bone On The Range
Eggs, a light and natural treat
Eggs give food a rich flavor and
a taste that’s unbeatable. It’s a
snap to fit eggs into a meal because
they can be used in so many dishes
from salads to desserts.
Try some egg recipes today,
especially those that would help
you with those after-school-snacks
you’ll need them soon. They are
Frozen Custard and Sunshine Nog.
SUNSHINE NOG
4 eggs
3 c. milk
6 oz. frozen fruit beverage con
centrate
1/4 c. honey
4 pineapple chunks, optional
4 stemmed cherries, drained
In large mixing bowl or blender
container combine eggs, milk,
concentrate and honey. Beat or
cover and blend until frothy. Pour
mto tall glasses. Garnish with
pineapple chunks and cherries, if
desired. Serve immediately
BELGIAN WAFFLES
4 eggs
1/21. vanilla
3 T. butter or margarine
1 c. flour
1/21. salt
I c. milk
Beat egg yolks until very light.
Add vanilla and butter. Combine
flour and salt. Add with milk to egg
mixture. Beat well.
Beat egg whites until stiff and
told mto batter. Bake on hot
waffler.
Mrs. Isaac Martin, Ephrata
Cook’s
Question
Comer
QUESTION I am looking for a recipe for plum jelly or jam,
especially using canned plums. Do any of your readers have
one?
Mrs. Mark Sheppard, Bridgeton, NJ.
QUESTION I would like a recipe for Oatmeal Whoppie Pies.
Could anyone help?
ANSWERS In answer to a request for recipes using but
termilk, Mrs. Anna Byier of Belleville has graciously supplied us
with those at the end of the recipe section.
August
29
September
Egg Specials
Soups and Stews
After school snacks
Apples, apples, apples
There’s nothing like beef
12
19
26
FROZEN CUSTARD
6 eggs
2 to 3 T. honey
2 c. milk
IT. vanilla
rock salt
3/4 c. sugar
1/41. salt
2 c. whipping cream
crushed ice
In medium saucepan, blend
together eggs, sugar, honey and
salt. Gradually stir in milk. Cook
over low heat, stirring constantly,
until mixture thickens and just
coats a metal spoon. Cool quickly
by setting pan in bowl of ice or cold
water and stirring for a few
minutes. Cover and refrigerate
until thoroughly chilled, at least 1
hour.
When ready to freeze, combine
chilled custard with cream and
vanilla Pour into 1-gallon ice
cream freezer can Freeze ac
cording to manufacturer’s
directions using 6 parts ice to 1 part
rock salt.
Variation Chocolate. Add 3
squares unsweetened chocolate to
egg-milk mixture. Cook, cool and
freeze as above.
EGG SALAD
6 hard boiled eggs
1/2 c. mayonnaise
salt and pepper
2 T. milk or cream
IT. vinegar
Cook eggs, peel and mash. Add
other ingredients. Mix thoroughly.
Sprinkle with paprika.
Rachel Blank, Lancaster
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S. Haldeman, New Holland
Recipe Topics
MOLDED EGG SALAD
IT. unflavored gelatin
1/2 c. cold water
1/2 c. boiling water
2/3 c. mayonnaise
2 T. lemon juice
1/41. salt
6 chopped hard-cooked eggs
1/3 c. sliced olives
1/4 c. chopped pickles
1/4 c. chopped celery
1/21. minced onion
2 T. chopped parsley
Soften gelatin in cold water, then
dissolve m boiling water. Stir
gelatin mixture gradually into
mayonnaise. Add lemon juice and
salt and mix well. Chill until thick
but not set. Blend in eggs, olives,
pickles, celery, onion, and parsley.
Mix well.
Pour into 1-quart mold. Chill
until set.
Audrey Balthaser, Millerstown
BAKED OMELET
8 large eggs
1/2 c. commercial sour cream
1/21. salt
1 c. shredded sharp cheddar
cheese
2 T. butter, melted
Beat together the eggs, sour
cream and salt until blended. Stir
in the cheese. Pour into a 1 1/2
quart buttered 10x6x2 inch baking
dish. Drizzle with butter. Bake in a
preheated 350 degree oven until
puffed and set about 20 minutes.
Tilt dish to distribute butter on top.
Marguerite Barford, Augusta,
W.Va.
The following is in response to a
request placed in Cook’s Question
Corner recently for recipes using
buttermilk.
GRAPENUTS
21/2 lb. brown sugar or 3c. honey
4 lb. whole wheat flour
21. salt
IT. soda
3/4 c. butter
11. maple flavor
IT. vanilla
5 c. buttermilk or sour milk
Put dry ingredients m bowl,
except soda which should be added
to milk just before adding the milk
to the dry ingredients. Last, add
butter and flavorings. Mix well.
The dough should be fairly thick.
Put in pans and spread even with
spatula.
Bake m 350 degree oven until
done, about 60 minutes. Remove
from pans and cool. Cut m strips
and rub through 1/4 mch hardware
cloth. Dry the crumbs in a warm
oven. Delicious for breakfast with
milk and fresh or canned fruit.
Anna Byler, Belleville
Give Eggs q
Have you ever tasted a lick of homemade, straight-from
the-dasher frozen custard? If you have, you know that it’s
rich, creamy and virtually irresistible! Eggs give the custard a
rich flavor and a texture that’s unbeatable. Find the recipe in
this section.
*"Sv
If you’re concerned about getting nutrients into your
youngsters, take a look beneath Sunshine Nog’s foamy
surface. Sunshine Nog could be breakfast-on-the-wing, a
meal accompaniment or a super summer snack. It's designed
for those who believe that fun food should do more than
simply taste good.