88-Uncaster
: arml
H Cook’s
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. Donna Steele, Vintondale, would
like a recipe for a dessert called Havanna Banana. It has
a tapioca base.
QUESTION-Carol Fantom, Delta, would like a recipe
for soft and fluffy biscuits like those served at fast food
restaurants.
QUESTION-Margaret Jones of Timontum, MD,
would appreciate some recipes that use sugar substi
tutes for diabetics.
QUESTION-Salina Peight, Belleville, would like a
recipe for canning chili soup and vegetable soup without
potatoes.
QUESTION-Mrs. Aaron B. Shirk, Lebanon, would
like to know what are gooseberries and where can they
be found?
ANSWER-Mrs. Dale E. Hostetler, Annville, sent the
following recipe for banana cake which Carol Fantom,
Delta, had requested.
Fluffy Banana Cake
1 cup mashed bananas
In mixing bowl mix:
Vz cup shortening
V/i cup sugar
2 eggs unbeaten
1 teaspoon vanilla.
Stir in % cup buttermilk or sour milk. Beat.
Add:
2 cups flour
Vi teaspoon baking powder
V* teaspoon baking soda
Vi teaspoon salt
mashed bananas
1 teaspoon vanilla.
Pour batter in 2 nine-inch greased and floured cake
pans. Bake 350 degrees for 30-35 minutes.
Cool cakes. Frost first layer. Arrange sliced bananas
on top of frosting. Place second layer and frost. Option
al.add 'A cup chopped nuts to cake.
ANSWER-Jeanne Kenna, Ottsville, submitted a
recipe for mulberry pie which B. Haugh of Red Lion had (
requested.
Sour Cream Mulberry Pie
3 cups fresh mulberries
1 beaten egg
1 cup dairy sour cream
% cup granulated sugar
2 tablespoon flour
% teaspoon salt
1 teaspoon vanilla
Sort, wash and stem mulberries. Beat together egg,
sour cream, granulated sugar, flour, salt and vanilla.
Fold in mulberries. Pour fruit mixture into pie shell.
Bake at 400 degrees for 25 minutes. Meanwhile, com
bine following ingredients and stir with fork until
crumbly;
% cup packed brown sugar
V% cup flour
2 tablespoon butter
Sprinkle over top of pie and bake 20 minutes longer.
Remove from oven. Cool.
ANSWER-B. Haugh requested a recipe for mulberry
jelly. Mrs. Aaron B. Shirk, Lebanon, sent the following
recipes.
Spiced Mulberry Jam
1 quart mulberries, stemmed
3 cups sugar
A cup lemon juice
Vz teaspoon ground cinnamon
Cover mulberries‘with salt water ('A cup salt and 2
quarts cold wa*C- i and let Set 5 minutes. Dram. Rinse in
cold water ° .nes. In large, heavy kettle, crush berries.
Mix in sugar, lemon juice and cinnamon. Cook slowly,
stirring constantly until sugar dissolves. Bring to a hard
boil, stirring constantly until jellying'point is reached at
220 degrees. Remove from heat. Stir and skim for 5
minutes. Ladle into half-pint canning jars. Adjust lids.
Process in boiling water bath for 5 minutes. Makes 6
half-pints.
ANSWER-Carol Fantom, Delta, requested a coconut
cake recipe. Thanks Sue Yake, New Oxford, for sending
one.
Coconut Pound Cake '
6 eggs, separated
1 cup shortening
Vt cup margarine
3 cups sugar
1 teaspoon vanilla
1 cup milk
2 cups flaked coconut
3 cups sifted cake flour.
Beat egg yokes, margarine and shortening until
blended. Gradually add sugar; beat until fluffy. Add van
illa. At low speed, beat in flour alternately with milk. Add
coconut. Beat until well-blended. Gently fold in beaten
egg whites. Turn into a greased tube pan. Bake 2 hours
at 300 degrees. Cool on rack for 15 minutes. Remove
from pan and cool.
Coconut Pecan Frosting
1 cup sugar
% cup margarine
1 cup evaporated milk
3 eggs beaten
VA cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla
In medium saucepan, combine sugar, milk, margar
ine, and eggs. Cook over medium heat until mixture
starts to bubble: stir ponstantly. Stir in remaining ingre
dients. Cool until spreading consistency.
The pound cake is also good without frosting.
ANSWER-Jutia Shaull of Broque wanted to know
how to freeze cauliflower without it become watery and
gummy. Thanks to a reader from Winfield who suggests
that cauliflower should not be defrosted before cooking.
She says she has not had problems with cauliflower
when cooked without defrosting.
Marge Hargreaves of Fanwood shares her method
for freezing cauliflower. Blanch according to directions.
Lay on a large terry towel to drain for 5 minutes. Pat dry
with other end of towel. Freeze. When ready to serve,
empty flowerets into a steamer with lid. Boil for 10
minutes or a little more depending on size.
ANSWER-Thanks Eva Southard, Glen Rock, for
answering Carol Famtom’s request for Cake Brownies.
Mix together:
1 cup white sugar
1 cup flour
1 stick margarine
4 eggs
Add:
1 large can chocolate syrup
1 teaspoon vanilla
salt
1 cup chopped nuts
Do not overbeat. Bake 350 degrees in 9X13-inch pan for
25 minutes.
1 stick margarine
VA cups white sugar
y* cup canned milk
1 teaspoon vanilla '
Bring to a rolling boil for one minute. Turn off heat.
Add '/z cup chocolate chips and beat. Frost brownies
while warm.
ANSWER-D. Becker of Elizabethtown requested
recipes for making pudding and gelatin popsicles.
Thanks Mrs. Henry B. Yoder, Kirkwood, Mrs. Ivan Mar
tin Jr., Fleetwood and Mrs - . Aaron B. Shirk for the follow
ing recipes.
Gelatin Popsicles
1 package powered drink mix
3 ounces flavored gelatin
% cup sugar
2 cups hot water
2 cups cold water.
Add boiling water to gelatin, sugar and drink mix. Stir
until dissolved. Add cold water and pour into individual
containers. Freeze.
Cake Brownies
Frosting
(Turn to Page B 9)
Salmonella
Crisis
Salmonella has hit the headlines
in many areas of the country. It has
caused havoc in the broiler indus
try and has scathed the egg indus
try also - particularly in the
Northeast.
Because of the intense media
and public health interest in sal
monella, AEB has scheduled a cri
sis communications workshop in
Washington, D.C. on Tuesday,
Sept. 1, to help you know how to
respond to media and public health
officials if a salmonella outbreak
occurs in your area.
Salmonella outbreaks in eggs
may not remain confined to the
Northeast. They can occur any
where and anytime. Eggs may or
may not be involved, but the media
may try to place responsibility on
your product even before all the
facts are known. This workshop
will help you plan in advance what
to say and what to do when a public
health official is on the telephone
and the TV camera crew is on the
doorstep. It can be a very expen
sive lesson if you wait to learn
from experience.
Tentative Agenda
8:00 a.m.- Eggs and Salmonella -
Fact and Fiction; Dr. Robert Bak
er, Cornell University.
9:00 a.m.- Public Health Con
cerns; A Public Health Official to
be announced.
9:30 a.m.- Update from the North
east - National Implications;
Christine Bushway, NEUEP.
10:00 a.m.- Responding to Media
and Public Health Officials; John
Paluczek, Ketchum Public Affairs.
Noon- Lunch.
1:00 p.m.- Hands-On Media Train
ing Session; Johnathon Schenker,
Ketchum Public Relations.
5:00 p.m.- Adjourn.
The 1-day workshop will be
held Tues., Sept. 1, at The Westin
Hotel in Washington, D.C. There
will be a $25 registration charge to
cover the luncheon and other inci
dental expenses. A block of rooms
is available at The Westin Hotel
for Aug. 31 and Sept. 1 $95 per
night
A Shell Egg Price Discovery
Symposium sponsored by USDA
is scheduled for Wed., Sept. 2 in
Washington, D.C. For more infor
mation, contact Connor Kennett,
Director, Poultry Division - AMS,
USDA. (202) 447-4476.
To register for the AEB Crisis
Communications Workshop, com
plete the enclosed registration
blank and return it to AEB by Aug.
24.
A LESSON
WELL
LEARNED...
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