Cook’s Question Corner
(Continued from Page B 8)
and mash into cup with spoon. Potatoes and potato water
should be blended smooth before adding remaining
ingredients.)
4 beaten eggs
1 cup melted shortening (half margarine, half solid
vegetable shortening)
This mixture must be lukewarm to the touch of a finger
before adding yeast mixture. If it is, add yeast mixture, still
using a wooden spoon. If not, let mixture cool before
adding yeast.
Next weigh out 6V* pounds unbleached flour. Add about
half of the flour and begin working with your hands. Keep
working in more flour until all flour is added and you have a
smooth elastic type of dough. Cover dishpan with a clean
towel and let rise in a warm place until approximately
tripled in size. Grease 13 to 15 aluminum pie tins. Place 1
pound of dough in each pan. Work the pound of dough into
a cakelike shape. Cover pans and let-rise until shape has
begun to rise along sides of pan. Then glaze cake with
glaze mixture, cover top with sliced crumb mixture and
loose crumbs. Fill your oven and bake V 2 hour at 325° F.
Crumb (or Rivel) Recipe
4 cups flour
1 cup brown sugar
1 cup granulated sugar
IV2 sticks margarine
1 stick butter
3 /« cup vegetable shortening
Mix all ingredients by hand. Form a handful of mixture
into a roll that is 1 inch in diameter by 4 inches to 6 inches
long. Refrigerate for several hours before use. Save 1 cup
for crumbs. Before baking yeast (or potato) cakes, glaze
top with very thin coating of the following glaze mixture:
1 beaten egg
1 tablespoon granulated sugar
Enough flour to make a paste mixture (about 2 to 4
tablespoons)
Be very careful not to get any glaze mixture onto the
sides of pan. After glazing, cut a roll of refrigerated crumb
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Formulators of complete dairy cleaner/sanitizer
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mixture into slices as thin as possible. Cover the top with
slices. Sprinkle top with small amount of loose crumb
mixture. This is enough to cover the tops of cakes made in
the preceding recipe.
ANSWER - Mrs. Marty Petroski, Jackson, requested a
recipe for Peanut Butter and Jelly Pie. Thanks go to Mrs.
Belinda Myers, Dallastown, for sharing the following
recipe.
Peanut Butter And Jelly Pie
1 baked 9-mch pie shell or graham crust
3 /« cup confectioner's sugar
Vz cup peanut butter
V* cup jelly (raspberry or strawberry)
Vz cup confectioner’s sugar
1 3-ounce package instant vanilla pudding
Whipped topping
Mix 3 /« cup sugar with peanut butter until crumbly. Put
half the peanut butter crumb mixture into shell. Prepare
vanilla pudding as directed and pour half into shell. Mix
jelly and remaining sugar until crumbly. Pour over pud
ding. Pour remaining pudding on top. Sprinkle reserved
peanut butter crumbs on top. Chill for 1 hour and serve
with whipped topping.
ANSWER - Darlene Kates, Mauricetown, N.J., requested
a recipe for arrowroot cookies. Thanks go to A. Martin,
Ephrata, for the following recipe.
Teething Cookies
Break 2 eggs into a bowl. Stir m one direction until
creamy. Add 1 cup sugar. Continue stirring in the same
direction. Gradually stir 2 to 2Vz cups sifted flour into
mixture and continue stirring until mixture is stiff. Roll out
dough with rolling pm, between 2 lightly floured sheets of
wax paper to a thickness of 3 /« inch. Use a drinking glass
and a salt shaker to cut out doughnut shaped cookies.
Place cookies on a lightly buttered cookie sheet. Let for
med cookies stand overnight (10 to 12 hours). Bake in a
preheated oven at 325°F. until lightly browned and hard.
This recipe makes approximately 12 durable and relatively
crumbproof teething biscuits.
(I used a scalloped-shaped cookie cutter with a hole in
the middle. You could also make them the size and shape
of the arrowroot teething cookies.)
kjf
CO., INC.
Allentown, Pa
Lancaster Farming, Saturday, March 21,1917-19
UNIVERSITY PARK - James
M. Scott Jr., Clarksburg, who
raises add markets livestock, has
won a trip to the 36th Annual 4-H
Commodity Marketing Sym
posium at the Chicago Hilton and
Towers April 26 through 29.
An 18-year-old freshman
majoring in animal science at
Penn State, Scott is one of 32 young
people nationwide selected by the
Cooperative Extension Service to
attend the event sponsored by the
Chicago Board of Trade. The son of
James Scott Sr., he plans a career
in the swine industry or with the
Cooperative Extension Service.
The symposium is designed to
help young people understand how
the basic principles of marketing,
distribution and utilization apply to
commodities sold in cash markets
and traded in futures markets of
major exchanges.
Delegates participate in
seminars, tours and activities that
focus on the use of futures markets
as a management tool and that
help in adapting market in
formation and functions to their
ongoing 4-H projects. They will
visit the Chicago Board of Trade as
the market opens, and when
trading closes they will simulate
actual pit trading.
The symposium is arranged by
National 4-H Council, a nonprofit
educational organization that uses
private resources to expand and
strengthen the 4-H program.
Each participant in the sym
posium has completed an out
standing 4-H commodity
marketing project. A 4-H member
for eight years, Scott raised his
first two market hogs at a loss of
$lO. Since then he has raised hogs
and steers with a total value of
$2,935 and marketed them for total
profits of nearly $3,500. Last year
he farrowed 18 market hogs for
sale in the fall.
A & J Fencing
All kinds of fence.
Specializing in high-tensil fence
We also do post driving
Please Write To:
261 Wolf Rock Rd.
Paradise, PA 17562
Leave Message At
717-442-4784
Clarksburg Youth
Wins Trip