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Cook’s
Eggl Question
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Corner
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 - Martha Oberholtzer, Mifflinburg, would like
recipes using canned or fresh pears.
QUESTION - Ronald Kannoda, Monongahela, would like
to know how to make meadow tea syrup and what utensils
are needed to make it.
QUESTION - Beverly Reiner, Pitman, would like a recipe
for Duchess soup (a type of cheese soup) and a recipe for
Chicken Montrey using deboned chicken breasts with a
type of barbecue sauce.
QUESTION • Rhea Rhmehart, Akron, would like recipes
for sharp cup cheese and ring bologna.
QUESTION- Lura Clemenson, Dorothy, N.J., would
like a recipe for snapper soup to can.
QUESTION • Donna Lencoski, Latrobe, would like a
recipe for “Chunkies,” a type of sweet-tart pickle that
have seeds removed, allowing you to use older cucumbers.
ANSWER - Gladys Cassel, Lancaster, requested a recipe
for coconut chiffon pie. Thanks go to Ruth Hertzler,
Mechanicsburg, who shared the following recipe.
Coconut Chiffon Pie
1 cup shredded coconut
1 envelope unflavored gelatin dissolved in V » cup water
3 eggs, separated
x /i cup sugar
1 cup milk
V* teaspoon salt
1 teaspoon vanilla
Cook slightly beaten egg yolks, sugar, salt and milk in
top of double boiler until custard consistency, stirring
constantly. Add softened gelatin and stir until well mixed
Cool When mixture begins to thicken, fold in the stiffly
beaten egg whites, coconut and vanilla. Pour into baked
pie shell. Chill. Top with meringue, sprinkle with coconut
and brown. Delicious!
ANSWER - Marian Zeiset, Mount Joy, requested a recipe
for vegetable soup that does not have meat or cabbage.
Thanks go to Karen Zimmerman, Fleetwood, for the
following recipe and to all others who shared similar
recipes.
Vegetable Soup To Can
1 peck tomatoes
10 onions
2 quarts corn
2 quarts lima or soup beans
2 bunches celery
5 quarts water
2 cups diced or ground carrots
3 red peppers, chopped
2 green peppers, chopped
1 cup salt
1 teaspoon pepper
Cook beans separately; when almost soft, add carrots
and celery.
Cook 10 minutes and add other vegetables and
seasoning. Cook slowly until all vegetables are tender.
Place in sterilized jars and seal. Makes approximately 10
quarts.
ANSWER • A few weeks ago Barbara Gougler,
Covington, requested recipes using Nutra-Sweet. Thanks
go to Naomi Blank, Kinzers, for the following recipe.
ATTENTION FARMERS
Call Clack's for quick removal
dead & disabled animals. Free
charge.
Located in Mifflintown, PA
717-436-8272
Also Serving
York & Millersburg areas.
Lancaster,
(Continued from Page B 6)
FRESH PEACH ICE CREAM
IV4 pints (3 cups) light cream
Vi cup evaporated milk
% cup sugar
V 4 packet (1% teaspoons) gelatin
dissolved in Vi cup cold water (or
V 4 packet instant vanilla pudding
mix)
Fresh peaches, pitted, pared and
pureed (3 to 4, depending on size)
or (IV4 cups unsweetened canned
or frozen peaches, pureed)
1 Vi teaspoons vanilla
Combine all ingredients in mix
can. Blend thoroughly and chill
well. Place filled mix can in
freezer ice bucket, insert dasher,
and put on cover. Fasten in place
with support arm. Plug appliance
into an outlet. Put layer of crushed
ice or cubed ice into ice bucket';
sprinkle with about 6 tablespoons
table salt. Repeat layers until
bucket is filled (use entire box of
salt). Pour 1 cup water onto
ice/salt mixture. Process until
motor shuts off or unplug after 50
minutes. Remove dasher; cover
and ripen in ice/salt slush or
freezer. Makes 2 quarts. Recipe
can be multiplied if larger freezer
is used.
2 cups skim milk
4 tablespoons cornstarch
V* teaspoon salt
3 egg yolks, slightly beaten
Vz teaspoon vanilla
11/zl l /z teaspoons pineapple flavoring
Equal brand sweetener to equal V* cup sugar (6 packets)
2 cups unsweetened crushed pineapples, very well
drained
1 9-mch graham cracker crust
Place drained pineapple in bowl and add sweetener to
equal 1 tablespoon sugar and pineapple flavoring. Set
aside.
In non-stick pan or double boiler scald IVz cups milk. Mix
together 1 cup cold milk, cornstarch and salt. Add slowly to
hot milk, stirring constantly until slightly thickened. Add a
little of hot mixture to yolks and then stir into hot mixture
Continue cooking and stirring until thick Remove from
heat and add vanilla. Cool slightly and add rest of
sweetener. Add pineapple. Pour into shell. Sprinkle lightly
with cinnamon. Chill. Serve within 2 to 3 days.
of
of
Carlisle,
Fresh Fruit Recipes
Pineapple Cream Pie
We've got your
Building
Come and get it!
Machinery storage, dairy, farm buildings of all kinds. Horse barns, utility
buildings, garages, commercial structures too. You won t find a wider selection
anywhere. More models, plans and sizes, more custom options.
More bright, new siding and trim colors. We also offer free
planning services and assistance with financing
'fake advantage of todays lower interest rates
and low Red Rose summer prices, ('all today
about a beautiful, mamlenance-lree Red Rose
building for your farm, home or business
A RED Name
/ rose rr
BUILDING SYSTEMS county _
APPLE BREAD
Vi cup shortening
1 cup sugar
1 teaspoon salt
Vi teaspoon vanilla
2 eggs
Vi cup milk
IVi cups finely chopped raw apple
Vi cup chopped nuts
2 cups flour
2 teaspoons baking powder
Cream shortening, sugar, salt
and vanilla until light. Add eggs
and beat well. Stir in milk, apples
and nuts. Mix in flour and baking
powder. Place in greased 9x5-inch
loaf pan. Sprinkle with cinnamon
sugar and bake at 350*F. for 1
hour.
Pauline Moore
Franklin
SPICED CANTALOUPE
4 medium cantaloupes (about 9 to
10 pounds)
3 quarts water
2 teaspoons powdered alum
4 cups granulated sugar
2 cups white vinegar
1 cup water
4 3-inch cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice
CALL COLLECT OR MAIL
COUPON FOR MORE INFORMATION
State
Quarter melons, remove seeds
and rind. Cut crosswise into Vo-inch
pieces. Combine 3 quarts water
and alum. Pour over melon. Cover,
let set overnight. Drain, rinse. In
saucepan, combine sugar, vinegar,
1 cup water and spices tied in
cheesecloth bag. Simmer 5
minutes. Add melon; simmer 20
minutes, stirring occasionally.
Remove spice bag. Continue
simmering while quickly packing
in jars. Fill to within % inch of top.
Make sure vinegar solution covers
melon. Seal and process 5 minutes
in boiling water bath.
FRESH BLUEBERRY CAKE
1 cup shortening
1 % cups sugar
2 teaspoons vanilla
4 eggs, separated
3 cups sifted flour
2 teaspoons baking powder
Vi teaspoon salt
% cup milk
Vz cup sugar
3 cups fresh blueberries
1 tablespoon flour
Confectioner’s sugar
Cream together shortening and
cups sugar. Add vanilla and
egg yolks. Beat until light and
fluffy. Sift together flour, baking
powder and salt. Add dry
ingredients alternately to creamed
mixure with milk, mixing well.
Beat egg whites until stiff. Add %
cup sugar gradually. Fold into
batter. Add blueberries mixed with
1 tablespoon flour. Pour into a
greased 9x13-inch cake pan. Bake
at 350*F. for 50 minutes or until
cake tests done. When cool,
sprinkle with confectioner’s sugar.
4-H Guernsey News
To help prepare members for the
county dairy show, two demon
strations were given at a recent 4-
H Guernsey club meeting held at
the home of Janice Garber.
Danean Charles showed the proper
and improper way to lead an
animal, while Judy Rohrer
demonstrated how to clip a calf.
The group is planning a trip to
the shore for a day.
(215) 267-4911
Mail To Box P-50 RD 2
Zip
Nancy Kramer
Newmanstown
Betty Biehl
Mertztown
'3
Stevens, PA 17578