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Cook’s r t %
Question V y
Comer _?.. .
If you are looking for a recipe but can’t seem to find it
anywhere, send your recipe request to Cook's Question
Corner, care of Lancaster Farming, P.O. Box 366, Lititz,
Pa. 17543. There's no need to send a SASE. If we receive
an answer to your question, we will publish it as soon as
possible.
Answers to recipe requests should be sent to the same
address.
QUESTION - Mrs. Leonard Martin, Myerstown, would
like a recipe for any kind of bread make without yeast.
QUESTION - Mrs. Hank Velkoff, Warriors Mark, would
like a recipe for butter cake like Danish bakeries sell. It has
a thin melted buttery topping.
QUESTION - Pat Bartow, Conestoga, would like a recipe
for a whipped topping similar to Cool Whip.
QUESTION - L, Lucille Groff, Denver, would like a recipe
for canning apple pie filling.
QUESTION - Mrs. Jerry Hershey, Conestoga, would like
a recipe for cheese danish similar to the ones sold by fast
food restaurants.
QUESTION - Mrs. Paul Hoover, Ephrata, would like a
cheese recipe that tastes like Velveeta cheese.
QUESTION - Betty Biehl, Mertztown, would like recipes
that use hot farina cereal.
ANSWER - Mrs. C.K. Edgm, Sewell, N.J., asked for a
spice cake recipe. Thanks go to Betty Biehl, Mertztown, for
the following recipe.
2 cups light brown 3 cups sifted flour
sugar 2 teaspoons soda, ,
1 cup shortening dissolved in warm water
1 teaspoon vanilla 1 cup buttermilk
2 teaspoons cinnamon 1 teaspoon cloves
1 teaspoon allspice x h teaspoon nutmeg
2 cups raisins boiled
for 15 minutes in
water, undrained
Mix all ingredients together. Makes high 9-mch layer
cake. Bake at 350° F. for 30 to 35 minutes or until tests
done.
ANSWER - Mrs. Herbert Todd, Wmthrop, N.Y , asked for
a sauerkraut recipe. The following recipe comes from
Lancaster County Extension home economist Dons
Thomas.
Remove and discard outer leaves from firm, matured
heads of cabbage. Wash, dram, cut m halves or quarter
and remove and discard cores. Shred 5 pounds of cabbage
Farm Drainage & Soil Conservation...
We Are Fully Equipped To
Install Tile With Laser
Beam Control
• Improved Land Use and Efficiency
• Better Soil Conservation
• Deeper Root Development
• Increased Crop Yield
• Longer Growing Seasons
• Improved Plant Quality
• Better Livestock Farming
gm COCALICO EQUIP. CO.
IE FARM DRAINAGE & EXCAVATING V c y
RO#4, BOX 317, DENVER. PA. 17517 P H: 215 J67-JBOB
Spice Cake
Glass Jar Sauerkraut
That's Us!
at a time with a shredder or a very sharp kmfe. It should
not be thicker than a dime. In a large container, thoroughly
mix 3 tablespoons canning salt with the 5 pounds of
shredded cabbage. Let the salted cabbage stand for
several minutes to wilt slightly; this allows packing without
breaking or bruising. Repeat shredding and salting until
all cabbage is ready for fermenting. 25 pounds of cabbage
will yield approximately 9 quarts.'
Pack into clean glass canning jars, pressing cabbage
down, firmly with a wooden spoon. Fill to within I- 1 /? to 2
inches from the jar top. Be sure there is enough juice to
cover the cabbage. A quart jar holds about 2 pounds of
shredded cabbage.
Wipe off the jar top. Cover cabbage with pads of
cheesecloth, edges tucked down against inside of jar. Hold
the cabbage down by criss-crossing two dry wooden strips
so they catch under the neck of the jar. Wipe off the
outside of the jars, put on lids, but do not seal tightly.
Set the filled jars in shallow pans or on folded
newspapers because they may overflow during fer
mentation. Keep the jars where the temperature will not
exceed 70 degrees F. for top quality sauerkraut.
Skim film every few days if it fdrms. If directions have
been followed accurately and correct temperature
maintained little or no film should form. Keep cabbage
covered with brine. If necessary add more weak
made by dissolving I- 1 /? tablespoons salt in one quart of
water.
Allow to ferment about 10 days, or until liquid settles
and bubbles no longer rise to the surface. Remove the lids,
cheesecloth and wooden strips and add more weak brine if
necessary to fill jar to within V?" of the top.
Place jars in a pan of cold water. Pan should be deep
enough to allow water to extend to neck of the jars. Bring
water slowly to the boiling point. Remove jars; wipe off
rims; adjust lids. Process in boiling water bath, 15 minutes
for pints and 20 minutes for quarts.
WEST CHESTER - Laurie A.
Sicko-Sandow has helped
youngsters get involved as a
YMCA director in Silver Bay, NY
for the past five years. She’ll
continue to help youngsters now,
but in a different way-as Chester
County’s new 4-H youth extension
agent.
“Extension 4-H and YMCA
programs are similar. The words
are different, but the philosophies
are basically the same,” she says.
“Both organizations are helping'
kids grow and develop similar
We Specialize In Soil
Conservation And Land
Improvement Work
We’re Equipped With
Dozers, Pans And Excavators
To Handle Any Excavating Jobs,
Such As Terraces, Waterways,
Diversions, Ponds, Etc.
Chester Co. gets new 4-H agent
goals in different ways. ’ ’
Laurie is responsible for plan
ning, expanding, executing and
evaluating educational programs
for adult volunteer leaders and 4-H
youth. Her program content will
involve leadership development,
youth program development and
communication skills.
Her appointment was announced
by W. Wayne Hinish, acting dean
of Penn State’s college of
agriculture and director of the
University’s Cooperative Ex
tension Service.
SAVE
40%
on
Now Replacement
■•lts For Form
Machinal
• Bale Thrower Belts
*70.00
• Grove-Gehl-Int.-S.U.
Wagon Box Belts ‘
*l2O to *l5O
Also Available: Bean Picker Belts & Bl|
Round Baler Belts
Any flat belt can be custom made for your
farm machinery (cleats installed). Belts
shipped same day by UPS.
For more information, write;
sob6^
Rt. 16, Chaffee. New York 14030
CALL TOLL FREE: 1-800-537-3003
Phone Collect: 716-496-6025
Homemade
doughnuts
(Continued from Page B 6)
CREAM-FILLED DOUGHNUTS
Scald 1 quaint whole milk. Then
add:
2 cups mashed potatoes
1 cup shortening
1 cup sugar
Let cool to lukewarm. Prepare 3
packages dry yeast in % cup warm
water and add 1 teaspoon sugar.
When yeast becomes alive, add to
above mixture. Then add;
2 beaten eggs
1 tablespoon salt
9 to 11 cups flour
Mix well. Let rise until double.
Knead well. Roll out Mi-inch thick
and prepare filling.
Filling
1 cup vegetable shortening
1 cup margarine
Pinch of salt
1V« pounds confectioner’s sugar
Cream well. Add 2 egg whites
and enough milk to make a smooth
paste. Beat in 1 cup marshmallow
whip. Makes 80 to 90 doughnuts.
Esther Weaver
Ephrata
OLD FASHIONED
DROPDOUGHNUTS
Mix together and let stand: Vi
cup warm water and 2 packs yeast
Vi cup sugar
Vi teaspoon salt
Vi cup shortening
2 eggs, beaten
% cup lukewarm milk
4 cups flour
1 cup raisins
Vi teaspoon nutmeg
Combine sugar, salt, nutmeg and
shortening. Pour over scalded
milk, cool to lukewarm; add the
beaten eggs and yeast. Add 2 cups
flour and beat until smooth. Add
raisins and remaining flour. Let
rise in warm place !or about 45
minutes. Drop by teaspoons (not
too full) in hot fat, turn to brown on
both sides. Drain. Glaze while
warm with scant Vi cup warm
water and about 4 cups con
fectioner’s sugar, 1 teaspon
vanilla. Makes about 4 dozen.
Betty Herschberger
Quarryville
COW MATS
Use our unique method of install
ing a one piece mat under a row
of cows. Prevents movement
of mat and bedding from
creeping underneath.
All “row" and single
mats are cut from
heavy
rubber belting.