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88-Uncaster Fannins, Saturday, December 20,1986
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Question
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 - Mrs. Rose S. Markley, Williamsport, would
like a recipe for soft, easy-to-make cutout sugar cookies.
QUESTION - Turla Hogg, Slippery Rock, would like a
recipe for the apple dish served on Shoney's Restaurant
Buffet. The apples are sliced with cinnamon, etc.
QUESTION - Gerladine Smith, Felton, could like a recipe
for the frosting that is on the butterscotch krimpets made
byTastykake.
QUESTION - Harold Latshaw, Walnutport, would like a
recipe for kipfels. -
QUESTION - Mrs. Edith Rader, Holmes, would like a
recipe for pan pudding that is not gummy.
ANSWER - J. Hackman, Mill Hall, requested a recipe for
glycerine soap. Thanks go to Ruby Jean Hicks, Landisburg,
for sharing the following recipe taken from the book,
“Make Your Own Soap," by Dorothy Richter. Evelyn
Becker of Paradise also shared a recipe for soap bubbles
Glycerine Soap
l A cup glycerine
2 tablespoons coconut oil
2 heaping teaspoons lye
Vz cup cold, soft water
Coloring or scent if desired
Mix Vi cup cold, soft water and 2 tablespoons lye. Stir
until dissolved. This gets very hot. Cool to lukewarm. Heat
glycerine and coconut oil to lukewarm and add lye water in
slow steady stream, stirring constantly. Add coloring and
scent if desired. Pour into several small molds.
To make transparent soap; Cure glycerine soap 3 days.
Grind on fine vegetable grater to make IVi cups soap. Put
soap in a small pan, add 4 ounces of isopropyl alcohol (91
percent). Rubbing alcohol will not work! Stir until soap is
moistened. Cook over double boiler (do not let water cook
into soap mixture). Soap will boil rapidly, stir constantly.
(Alcohol has a low boiling point). In short time, mixture will
thread from spoon and soap will be reduced to about half
original amount. (At this point, 80 percent of the alcohol
will have evaporated If thin skin forms on soap, break and
pour into molds. Makes several bars
Soap Bubbles
Vi cup lemon joy
Vi teaspoon glycerine (purchased at drug store)
Vi cup white corn syrup
2Vi cups water
Mix all ingredients. It may be used right away, but it's
better if allowed to sit overnight. Try blowing bubbles
through a soda straw, an old thread spool or a funnel.
ANSWER - Arlene Myers, Wellsville, requested a recipe
for knepp and raisins. Thanks go to Mabel Zimmerman,
Winfield, and to an annonymous reader for sharing the
following recipes.
Cook apples and raisins with sugar to taste. Ap
proximately 2 cups apples, Vi cup raisins and 1 cup water.
(I just guess.) When almost soft, spoon knepp on top and
let covered until done about 12 minutes.
Knepp
IVz cups flour
2 teaspoons baking powder
V* cup sugar
legg
V* cup milk
Vt teaspoon salt
Mix flour, salt, sugar and baking powder Beat egg
slightly and add milk Combine with flour mixture. Drop by
spoonfuls into boiling apples. (Cherries or other fruit can
also be used)
Kneppand Raisins
In a kettle approximately 10 inches wide, bring to boil
Vi cup brown sugar
2 V: cups water
1 tablespoon butter
2 cups raisins
l A teaspoon cinnamon
Make a dough of
-2 cups flour
Vi cup brown sugar
3 tablespoons lard
Vt cup milk
4 teaspoons baking powder
Vi teaspoon salt
legg
Apples and Knepp
Mix dry ingredients tog- .not '' m Li u until crumbly:
add egg, then milk. Drop by spoonfuls into the raisins and
syrup. Cover and simmer 20 minutes. Do not uncover
during cooking time, Serve hot with milk.
ANSWER - James Kane, Shirleysburg, requested a
recipe for beef jerky. Thanks go to Frances Homa, Alpha,
N. J., for sharing the following recipe.
Beef Jerky
3 to 5 pounds lean beef flank or round steak
Vz teaspoon pepper
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
Place meat in the freezer for about an hour to make
slicing easier. Cut across the gram of meat for crisp jerky
and with the gram for chewy jerky. Trim any fat and gristle
from meat.
Slice into Vi-mch strips, x h inch wide and 4to 6 inches
long.
Mix the above seasoning with either 2 tablespoons
Liquid Smoke stirred into 1 cup warm water, or with Vs cup
Worcestershire sauce stirred together with V* cup soy
sauce. Place meat strips m a large, flat pan m rows. If more
than one layer, make the second layer go the other way for
easier handling later. Pour on the marinade. Cover and
marinate m the refrigerator. (Be sure all meat is covered
by marinade.) After 12 to 15 hours, dram and pat meat dry
with paper towels.
To sun dry: Shallow line a large box or your barbecue
grill with foil, shiny side up, to help concentrate heat and
catch any dropped meat. Lay meat strips, not touching, on
grill or oven racks. Cover with cheesecloth secured with
clothes pins and set over full base m sun to dry. Do not
leave it out overnight, or it will absorb moisture from the
night air.
To oven dry; If using a gas range, heat from the pilot
light is sufficient. Set an electric oven at the lowest tem
perature and prop the door open. You are drying the meat,
not cooking it. You can layer beef m deep bowl, setting a
plate inside the bowl and placing a weight on top of the
plate to press the meat down as it dries. A brick covered
with foil is used as the weight. Seal dried beef m plastic
wrap or bags.
ANSWER - Mrs Willis Newswanger, New Holland,
requested a recipe for a centerpiece using moth balls,
water and citric acid. Like the coal garden, this was a
popular recipe with our readers. Thanks to all who shared
their recipes.
Believe It Or Not Bouquet
(Bouncing Snowballs)
You will need a clear glass flower bowl, a handful of
mothballs, a small quantity of citric acid crystals (from the
drug store), baking soda, a bit of green or blue vegetable
coloring and one or two flowers a full-blown rose with a
sprig of leaves is good. Cut the stem of the flower and its
leaves very short. Anchor to the bottom of the dry bowl,
using a tiny needle type flower holder or a bit of adhesive
tape or modeling clay to hold it in place. (If the container is
a bubble bowl, with narrow opening, the flower may be
weighted and lowered carefully into the bowl.)
Fill the bowl about 2/3's full of water tinted with food
coloring. Make sure the flower is fastened securely so it
does not float when water is poured into the bowl. Set the
bowl on the table. Just before dinner is served, drop in
citric acid and soda (about a tablespoonful of each to each
quart of water) and add the handful of mothballs. Sud
denly the mothballs become sparkling bubbles that dance
up and down in slow rhythmic fashion in the tinted water.
There is no odor from the mothballs and they usually keep
up their lively performance throughout the dinner hour.
Should they stop, add another spoonful of citric acid and
soda to start them in motion agin.
Note: Other readers suggested coloring mothballs with
crayons, or using a Christmas figure or small candle in the
bottom.
ANSWER - Harold Latshaw, Walnutport, requested
recipes for cookies. Thanks go to Ruth Keller, Lititz, for
sharing the following recipes.
Sugar Cookies
3 /« cup shortening
11/?I 1 /? cups granulated sugar
2 eggs
1 cup thick milk or buttermilk
1 teaspoon soda
3 cups flour
2 teaspoons baking powder
V? teaspoon salt
1 teaspoon vanilla
Beat shortening, sugar and eggs until light Dissolve
soda in milk and add remaining ingredients Drop on
greased cookie sheet by tablespoons Bake at 400 or
425° F for 8 to 10 minutes
Date Balls
1 cup chopped dates
'A pound butter
1 cup granulated sugar
l A teaspoon salt
2 eggs, slightly beaten
Boil for 10 minutes Stir Remove from heat and add 2
cups knspy rice cereal and 1 cup walnuts Cool. Form into
balls and roll in coconut.
Fireside Treats
(Continued from Page B 6)
BONDER NOG
3 eggs,separated
IVi cups cream of coconut
2V4 cups mik
V 4 cup pineapple chunks, drained
(reserve juice)
Vi cup reserved pineapple Juice
1-ounce bottle pineapple extract
1-ounce bottle nun extract
Nutmeg
In small bowl, beat egg yolks
until frothy. Pour beaten yolks,
cream of coconut and milk into
medium saucepan. Cook over low
heat, stirring constantly until
mixture coats spoon. Pour beaten
yolks, cream of coconut and milk
into medium saucepan. Cook over
low heat, stirring constantly until
mixture coats spoon. Immediately
set pan in bowl of very cold water
and continue stirring until mixture
is lukewarm. Place pineapple,
reserved Vfe cup juice and extracts
in blender container. Blend on high
for approximately 20 seconds. Stir
the pineapple mixture into the
cooled coconut-milk custard. Chill
4 to 6 hours. At serving time, beat
the egg whites until stiff but not
dry. Gently fold the chilled custard
into the egg whites. Sprinkle with
nutmeg. Serve immediately.
ELF KISSES
12 1-ounce squares semi-sweet
chocolate, coarsely chopped
6 tablespoons butter
6 tablespoons powdered sugar
6 egg yolks
1 teaspoon almond extract
Dry cocoa (optional)
Finely choppied almonds (optional)
Commercial coating chocolate
(optional)
Place chopped chocolate in top of
double boiler. Set aside. Put about
1 inch of water in bottom of double
boiler and bring to boil. Reduce
heat so water is at simmer. Place
top of double boiler containing
chocolate into the bottom of the
boiler, being certain water does
not touch the bottom of the pan.
When chocolate is melted and
smooth, remove the mixture
immediately from heat and stir in
butter and powdered sugar.
Continue stirring until sugar is
dissolved. Add egg yolks one at a
time, beating with a mixer after
each addition. Stir in almond
extract. Pour mixture into bowl.
Cover with plastic wrap and let
stand for 18 hours in cool, dry
place. (Do not refrigerate.) Shape
mixture into 1-inch balls.
Refrigerate for 3 hours. Roll in
cocoa or finely chopped almonds.
For chocolate-covered Kisses, use
commercial white or dark coating
chocolate. Melt chocolate ac
cording to package directions and
dip Kisses into the melted
chocolate. Place on waxed paper
after dipping. Store in
refrigerator.
CHEESY YULE LOG
2 3-ounce packages cream cheese,
softened
Va cup chopped green onions with
tops
V* cup bottled chutney
% to 1 teaspoon curry powder
V* teaspoon ground red pepper
6 hard-cooked eggs, chopped
1 cup (4 ounces) shredded Cheddar
cheese
Vi cup chopped pecans
Snipped parsley, optional
Beat together cream cheese,
onions, chutney and seasonings
until blended. Stir in eggs, cheese
and pecans. Cover and chill to
blend flavors. Form into a log or
ball. Roll in parsley if desired.
Serve with fresh fruit slices or
crackers.
GIGANTIC
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