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If you are looking for a recipe but can’t seem to
find It anywhere, send you r 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
BASE. 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 - Dorthy Renninger, Culpeper, Va.,
would like a recipe for tomato preserves that is very light
in color and can be used for pies. If no one answers this
request this week, we will assume our readers do not
know the answer to this request and stop running it.
QUESTION - Mrs. Cyril Cassner, Newburg, requests
a recipe for seafood salad that tastes like that served at
Caesar’s Palace in Atlantic City, N.J.
QUESTION - Mrs. B. Smith, Jonestown, would like to
know how to can meadow tea.
QUESTION - Edith S. Moore, Pennington, N. J., is
very fond of pineapples and would like recipes using
canned pineapple. Readers please continue sending in
pineapple recipes and we will feature them in a “Home
on the Range” column in January.
QUESTION - Florence G. Nauman, Manheim,
requests a recipe for homemade noodles made without
egg yolks.
QUESTION - Mrs. Linda Claar, Woodward, requests
a recipe for Peach Pot Pie. Her husband ate it when he
was si boy.
QUESTION * Mrs. Leon A. Kille, Bridgeton. N.J.,
would like a recipe for apple butter like her grandmother
used to make.
QUESTION - A reader from Dry Run would like to
know what is wrong with an English Walnut tree that
bears fruit but drops it prematurely?
QUESTION - Dianne Aiscott, Honey Brook, would
like a recipe for glazed chocolate donuts that have a
cake texture, if possible, similiar to those of Farmer
Brown’s in Morgantown.
QUESTION - Mrs. Donald Hhill, Apalachin, NY,
requests a recipe for homemade sausage with season
ings like her grandparents might have used.
QUESTION - Martha Smith, Millerstown, would like
recipes using salsify other than in soup.
ANSWER - A reader from Harrisburg, requested a
recipe for Oatmeal Whoopie Pies. Thanks Susan Moy
.er, Denver, and Mary Hostetler, Selinsgrqve, for
responding to the request.
Oatmeal Whoopie Pies
Cream:
2 cups brown sugar
3 /« margarine
2 eggs
Add:
Vz teaspoon salt
2 cups oatmeal
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
Dissolve:
2 teaspoons soda in 3 tablespoons boiling water.
Mix all ingredients. Drop batter by tablespoons on
greased cookie sheets. Bake 325 degrees for 10-15
minutes. Filling:
2 egg whites
2 tablespoons vanilla
° tablespoons milk
cups confectioners sugar
cup shortening
Cream egg whites, vanilla and milk with 2 cups con-
sugar and shortening. Add remaining sugar
id fill between the cookies.
Chewy Oatmeal Cookies
, , cups butter
3 cups brown sugar
4 eggs
2 teaspoons cinnamon
2 cups flour ' *
1 teaspoon salt
Cook’s
Question
Comer
'A teaspoon nutmeg
VA teaspoon soda
2 teapoons vanilla
4 cups quick oats
Cream butter, sugar, and eggs. Add other ingredients
as given. Bake at 350 degrees until done.
Filling:
1 beaten egg white
2 cups powdered sugar
1 teaspoon vanilla
VA cups shortening
Mix together than put filling between two cookies.
ANSWER - Betty Frey, Germansville, requested a
recipe for Honey Cookies. Thanks Fern Miller, Mercers
burg, for sending yours.
Soft Honey Walnut Cookies
1 cup sugar
1 cup honey
% cup shortening
3 eggs
1 teaspoon vanilla
3V* cup unsifted flour
1 teaspoon soda
1 teaspoon salt
1 cup sour cream
1 cup chopped walnuts
3 A cup flaked coconut
Cream sugar, honey, shortening, eggs and vanilla.
Blend together the flour, soda and salt, then to the
creamed mixture, add the dry ingredients alternately
with the sour cream. Stir in walnuts and coconut. Drop
by rounded teaspoons onto greased baking sheet. Top
each cookie with a walnut half or coconut. Bake at 350
degrees for 10-12 minutes or just until starting to lightly
brown.
ANSWER - Jeanne Kenna, Ottsville, requested a
recipe for “Heavenly Jam. Thanks to two readers who
mailed in very different recipes. Both recipes are below:
Heavenly Jam
4 pounds concord grapes
2 pounds sugar
1 cup chopped nuts
1 orange, peel and pulp
Slip washed grapes from hulls. Heat pulp. Remove
seeds by putting through a colander. Grind hulls with
food chopper or processor. For each quart of skins, add
1 pint of water. Cook until tender. Combine pulp and
skins, chopped orange and skin and cook slowly for 15
minutes. Add sugar. Cook rapidly until thick. Add nuts
and continue cooking for 5 minutes. Seal in sterilized
jars.
5 cups rhubarb
5 cups sugar
1 20-ounce can crushed pineapples
2 3-ounce packages strawberry gelatin
Mix all ingredients together. Boil for 20 minutes until
the rhubarb gets soft and comes apart. Remove from
stove and add 2 3-ounce packages strawberry flavored
gelatin and stir until gelatin is dissolved. Put in jars. Seal
or cover with paraffin wax or put in freezer. Makes 4
pints. Susan said her family loves this jam and you really
can’t taste the rhubarb. -
ANSWER - Martha Smith, Millerstown, requested a
recipe for a cheese spread that uses sharp Cheddar
cheese and horseradish. Thanks Charlotte Stratton,
Charnbersburg, for sharing yours.
Cheddar Cheese Spread
4 cups finely shredded Cheddar cheese
% cup mayonnaise
2 tablespoons horseradish
Dash of tabasco sauce
Salt and pepper to taste
Combine ingredients. Chill. Shape on serving board
or plate to resemble a pine cone. Garnish with nuts.
Serve with fruit and crackers. Makes 2 cups spread.
Louisa H. Stratton
Chambersburg
Heavenly Jam
“Chocolate!,” a new recipe leaf
let available from the American
Dairy Association shows the ver
satility of both chocolate and dairy
products. From rich, melt in your
mouth Truffles to cold and creamy
Chocolate Orange Ice Cream
Cake, these recipes will reinforce
the choco-holics love of chocolate
and may win over those who
thought they could get along with
out it! Nine recipes are included
ranging from quick and easy Cho
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free copy, send a stamped, self
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Building, 8600 LaSalle Road,
Towson, MD 21204.
Susarl Moyer
Denver
Thanksgiving
Dinner
(Continued from Pago B 6)
PARADISE PUMPKIN PIE
Combine:
1 8-ounce package cream cheese
'A cup sugar
'A teaspoon vanilla
Mix well and spread on bottom
of 9-inch pastry shell.
Mix:
I'A cups pumpkin
1 cup evaporated milk
'A cup sugar
2 eggs beaten
dash of salt
A teaspoon nutmeg
'A teaspoon ginger
1 teaspoon cinnamon
Mix well. Carefully pour liquid
mixture over cream cheese mix
ture. Bake 350 degrees for 1 hour.
HOLIDAY SWEET POTA-
TOES
29-ounce can sweet potatoes,
drained
salt to taste
3 tablespoons butter
B V* -ounces canned, crushed
pineapple
2 cooking apples, diced
1 small can water chestnuts
'A cup sugar
l'/i ounces rum flavoring
A tablespoons cinnamon
'A tablespoon ginger
Mash potatoes and strain
pineapple, reserve juice for syrup.
Add pineaples, apples, water
chestnuts and salt to the potatoes.
To make syrup, combine butter,
sugar, pineapple juice, rum flavor
ing and spices. Pour syrup over
potato mixture and blend well.
Spoon into a buttered baking dish.
Bake uncovered at 350 degrees for
45 minutes. Serves 9 to 12.
New
Chocolate
Recipe
Leaflet
Mrs. Sutch
Newport