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Question V /
Coiner J
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 - Leen Jones, Doylestown, would like a
recipe for hog maw. She also would like to know how she
can tell when the pig’s stomach is clean.
QUESTION - Mrs. Martin would like a recipe for Par
mesan cheese.
QUESTION - Mrs. Galen GocKley, Mohnton, would like a
recipe for Johnnycake. It is similar to a donut and fried in
oil.
QUESTION - Mrs. W. Bishop, Landisburg, would like
recipes for no-cook Easter candy other than peanut butter
and coconut cream.
QUESTION - Mrs. John Heberling, Falls Creek, would
like a recipe for lemon bread pudding.
QUESTION - Rose M. Markley, Williamsport, would like a
recipe for easy-to-make, soft, cut-out shamrock cookies
and icing.
QUESTION - Anna Jeanette Kannoda, Monongahela,
would like a recipe for simple chicken soup and beef soup;
a recipe for a poppy seed roll using homegrown whole
poppy seed mixture; and would like to know who to soften
garden peas that were picked when a little too old.
ANSWER - Mrs. Samuel J. Fulkroad, Millersburg,
requested a recipe for caramel icing using egg yolks.
Thanks go to Mrs. Kitty Wagner, Elizabethtown, for the
following recipe.
Caramel Cream Frosting
Caramelized Syrup
2 cups sugar
Pour sugar in heavy skillet. Melt over low heat, stirring
constantly with wooden spoon to prevent burning. (Don’t
worry about lumps.) When sugar becomes a clear brown
syrup, remove from heat. Stir in boiling water, slowly.
Return to low heat and stir until smooth. Cool. Pour into
clean jar, cover tightly. Keeps 6 to 8 weeks at room
temperature.
For frosting:
Cream together 6 tablespoons soft butter and 1 egg yolk
(beaten). Beat in 5 tablespoons carmahzed syrup and 4
cups sifted confectioner’s sugar. Add 1 teaspoon almond
extract and 2 tablespoons cream. Beat until smooth and
creamy enough to spread.
Another use for the syrup is Caramel Sundae Sauce:
V 4 cup hot water
Vz cup syrup (caramelized)
Vz cup chopped nuts
Combine all ingredients. Chill. Serve over ice cream.
ANSWER - April Dudko, Telford, requested a recipe for
Shoo-fly cake. Thanks to Mary Bow, Annville, for the
following recipe and to all the other readers who shared
their favorite shoo-fly cake recipes.
Shoo-Fly Crumb Cake
2Vz cups flour
V/z cups dark brown sugar
Vz cup shortening or margarine
1 teaspoon baking powder
Combine the above ingredients with a pastry blender
until crumbly Reserve 1 cup for crumb topping.
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The Martin Co.
RD2, Lewisburg, PA 17837
1 cup boiling water
Mix 1 cup brown sugar, Wi cups boiling water and 1
teaspoon baking soda. Stir until dissolved and add to
crumbly mixture. Top with reserved crumbs. Bake at
350° F. for 30 to 35 minutes or until toothpick inserted in
center comes out clean.
ANSWER - Nancy Kramer, Newmanstown, asked for an
Impossible Lemon Pie recipe. Thanks to Doris Grube, New
Providence, for the following recipe.
Impossible Lemon Pie
3 large eggs
Vi cup margarine
Vi cup sugar
2 tablespoons lemon juice
1 tablespoon lemon peel
1 cup water
1 cup milk
Vi cup baking mix
Cream together eggs, margarine, and sugar. Blend
together with remaining ingredients for 3 minutes. Pour
into greased 10-inch pie pan. Bake at 400° F. for 10
minutes. Reduce heat to 350° F. and bake another 35
minutes.
ANSWER - Mabel Powell, Droop, W.Va., asked for a
recipe for boiled custard. Thanks go to Patricia Brubaker,
Rocky Mount, Va., for the following recipe.
1 Vi cups sugar
Vi gallon milk
Blend eggs, flour and 1 cup sugar together well in
blender. Heat milk and 1 cup sugar; add egg mixture and
bring just to boiling point. Remove from heat and stir in
vanilla. Add a dash of salt if desired. Sit in cold water to
cool. Do not overcook or pudding will curdle.
ANSWER - Mrs. John Heberhng, Falls Creek, requested
an orange sauce recipe. Thanks go to Kitty Wagner,
Elizabethtown, for the following recipe.
Orange Sauce
Combine in pan:
3 tablespoons sugar 1/8 teaspoon salt
1 tablespoon cornstarch Pinch of nutmeg
Gradually stir in 1 cup orange juice and rind of 1 grated
orange. Cook, stirring constantly, over low heat until thick
and clear.
ANSWER - Dwayne Roland, Westover, requested a
mushroom soup recipe. Thanks to the reader who shared
the following recipe.
Cream of Mushroom Soup
1 teaspoon finely chopped onion
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup or V « pound chopped fresh mushrooms
3 cups chicken consomme
Saute onion and mushrooms in butter, then add salt,
pepper and flour. Stir until smooth and bubbly. Add to hot
chicken broth and put into jars. Process in hot water bath
3 hours. Add cream when ooened and heated.
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Custard
6 eggs
Vi cup flour
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Saturday,March 8
Lancaster Society 7 meets at 12:30
p.m. for a program by Mike
King.
Lancaster Society 25 meets at 1:30
p.m. for a program by Doris
Thomas
Lancaster Society 2 meets for a
banquet.
Lancaster Society 19 meets at 1:30
p.m. for a safety program.
Tuesday, March 11
Lancaster Society 22 entertains
Society 10 at Willow Street UCC,
Wednesday, March 12
Lancaster Society 14 meets at noon
for a program by Lena Fisher.
Wear green!
Lancaster Society 8 meets for a
program by Hazel Ulrich.
Thursday, March 13
Lancaster Society 21 meets at 7:30
p.m. for a program on “Image
of Lovliness” by Lydia Potts.
Lancaster Society 9 meets.
Saturday, March 15
Lancaster Society 3 meets for a
farm safety program by George
Moyer.
Lancaster Society 18 meets at 1:30
p.m. for a spelling bee.
Conrad Weiser FFA
Ten members of the Conrad
Weiser FFA Chapter earned the
distinction of high honors, honor
roll or principal’s list.
Ninth grade students Karen
Fessler and Brenda McFarland
were on the high honor roll and
Kirk Sattazahn was on the honor
roll.
Tenth graders Becky Sonnen and
Brain Miller were on the honor roll
and Kay Fessler was on the
principal’s list.
Senior Dave Musser was on the
honor roll and classmates Dennis
Feeg, Troy Souers and Brian
'-Zechman were on the principal’s
list.
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