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H Cook’s
Question
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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, Lltltz, 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 - Salina Peight, Belleville, would like a
recipe for canning chili soup and vegetable soup without
potatoes.
QUESTION - Barbara S. King, Atglen, requests a
recipe for tomato butter. She thinks the recipe requires
long cinnamon sticks.
QUESTION - Barbara Reed, Punxsutawney, would
like recipes for canning hot peppers with cauliflower and
one for hot peppers with hot dogs.
QUESTION - Mrs. Paul Beyer, East Greenville, can
not find dear-jell in local grocery stores. She asks if
there is a substitute or another brand name for it.
QUESTION - Mrs. Karen Moyer of Portage requests
recipes for both soft chocolate chip and molasses cook
ies like Archway makes.
QUESTION - Mrs. Glenn Martin of Ephrata requests
a recipe for orange sherbert. She would like to know if it
is made in an ice cream freezer like regular ice cream.
QUESTION - Mrs. Barbara J. Germer, Conestoga,
requests a recipe for spice cake that has the frosting
baked on the cake. The recipe had been passed on from
her grandmother but Mrs. Germer lost the copy.
QUESTION - Mrs. Daniel Mosemann, Lehighton,
requests two recipes. She would like a recipe for corn
cob jelly that is delicate like pear honey in color and tex
ture. Also, she would like a recipe for jelly that uses
tomatoes. She tasted some from a Mennonite family
that she thinks used Hush tomatoes to make the jelly.
QUESTION - Mrs. Audrey Hull, Cleona, requests a
recipe for Rhubarb Ginger Jam.
QUESTION - M. J. Willaw, Millerstown, requests a
recipe for corn mush that uses flour and sweet com
instead of corn meal. She said her grandmother used to
cook it until thick then when it was cold, she sliced it and
fried it like mush made with corm meal.
QUESTION - Linda M. Marks would like more diabe
tic recipes. Since several of you have requested diabe
tic recipes, we will run a special selection of them in the
column “Home on the Range” if enough recipes are
mailed to us.
QUESTION - Mrs. Corinne Hoos, Luringston Manor,
N.Y., requests the recipe for “No Crust Cheese Cake”
which appeared in a previous issue of this paper. She
said that she made it numerous times and her whole
family loved it,* but now, she can not find the recipe.
QUESTION - Mrs. Jean Ash, of Bridgeport, W.Va.,
requests recipes for pumpkin jam, pumpkin butter and
pumpkin candy.
QUESTION - Edna M. Kleinhans, Conestoga,
requests a recipe for pickle relish like the Heinz brand
name tastes.
QUESTION - Lydia Stoltzfus, Paradise, would like to
know if it is possible to make jellies without sugar for
diabetics.
ANSWER - Mrs. Aaron B. Shirk, Lebanon, would like
to know what are gooseberries and where can they be
found? Thanks Linda Marks, Hereford, for informing us
that gooseberries are a greenish pink fruit that grows in
a mild thorn bush. It is used in pies, wines, and
preserves.
ANSWER- R. Myer requested a recipe for peach
marmalade. Thanks Sylvia Martin, Manheim, and Lydia
Stoltzfus, Paradise, for sending in the following recipe.
Peach Marmalade
5 cups blended peaches
7 cups sugar
1 can crushed pineapples
1 (6 ounce)-box flavored gelatin (raspberry, orange,
Farm Women Model Fashi
(Continued from Page B 2)
radius. She likes having the shop in
her home because if weather is bad
and business is slow, she can find
other around-the-house chores to
do.
Her fashion shows are a spring
and fall venture for her that
requires a lot of time and effort, but
she adds, “The shows are the best
advertising.” Sometimes it takes a
year for a fashion show guest to
return, but Lois still considers the
shows as effective publicity. The
only other advertising she docs is
in local papers. The rest of her bus
iness comes from word-of-mouth
satisfied customers.
Lois does all her fashion shows
with service organizations using
their own models. She said, “The
models come here and choose
what they want to wear. I want
them to choose what they would
buy, so they arc comfortable. We
also choose accessories.”
Once the clothes are selected,
the work begins for Lois. She must
press clothing, take off price tags,
and write up the narration about
the outfit. Occasionally she will
tape up the hem of pants to make
the length right, but she never
changes the length of dresses for a
show. She said, “It takes organiza
tion. I must label everyone’s
clothes for the show.”
A change she has observed dur
ing her years of business is that
people are now willing “to pay a
little more” for clothing. “They
may choose not to have as many,”
Lois remarks.
Lois says the hardest part of pur
chasing is choosing the right col
ors. “I stay conservative with
styles but neutral colors don’t go. I
try to have colors that are flattering
for women.” For fall Lois thinks
plums, greens and the traditional
earth tones will be popular.
As for the prediction that skirts
will be shorter, Lois says, “No,
skirts will not be shorter. Whatever
length people are comfortable with
is good they go from right
below the knee to ankle length.”
She believes two-piece sweater
dressing will be a “very big look
for fall.”
She said her purchases are made
on intuition, and “knowing my
women customers.”
One nice convenience for men
accompanying their wives to the
store is a lovely, large gazebo
located in a beautifully landscaped
garden. With a view of the sur
rounding countryside, visitors can
comfortably enjoy waiting
through the hours of clothes
shopping.
The fashion show for Farm
Women Society #2B is the first of
the season for Lois, so participants
will have the first look at new fall
items. Tickets cost $2.50 and are
available from any Society mem
ber or from Lois Kolb (397-5538)
or Ruth Bare (394-0135).
peach or apricot)
Boil fruit, sugar and pineapple for 15 minutes. Stir in
gelatin and boil until dissolved. Pour into jelly contain
ers. Cool. Freeze or seal.
ANSWER - Margaret Jones, Timonium, requested
recipes using sugar substitutes. Thanks Betty L. Bald
win of Towson, Md., for submitting the following recipe:
1 cup skim milk
Dash of salt
t, egg
1 teaspoon vanifla
2 packets sugar substitute
2 slices thin sliced or 1 slice regular bread
cinnamon
Put all the ingredients except cinnamon in blender
and mix well. Pour into shallow dish and sprinkle with
cinnamon. Place dish in pan of warm water and bake at
350 degrees for 45 minutes.
» - •
'“*s if
Society Member Dorothy Krelder relaxes in a black
and red Jumpsuit with a camisole bodice. The long,
three quarter length striped Jacket features lapels,
side silts and contrasting cuffs. The polyester crepe
dress Is easy care and wear.
*
Carol Dlffenbach, daughter of Society member Vel
ma Hess, Is wearing a two-piece sweater dress with a
straight skirt and pullover top with white cowl neck
line. The front bodice is accented with leather
applique and„has wide ribbed hip band.
Baked Custard
m a
*■
4
SIT#
T* r
Wall
Coverings
Mask
Blemishes
Many architectural flaws can be
masked by distracting the eye.
Wallcoverings are an excellent
way to do it. According to Maryet
la Dorricott, Delaware County
Cooperative Extension Home Eco
nomist, strong vertical stripes in a
shade darker than the ceiling can
add height to a room; a dark wall
covering on the ceiling with light
colored walls can lower a high
ceiling.
ons
*7?!