BY LOU ANN GOOD
LITITZ - Seventeen-year-old
Tony Horvath spent 72 hours
designing a gingerbread village.
It’s completely edible, but Horvath
is not about to let anyone sink their
teeth into it
After his gingerbread creation
placed first in the school group of
the gingerbread house competition
at Historic Strashing Inn. Stras
burg, on November 27, its top bid-
This Swiss Village Is finger-licking good for those who
crave sweets, but you’d better not sink your teeth Into it, for
Tony Horvath’s prize winning glhgerbread Is now on dis
play at The Smithsonian Institute in Washington D.C.
SVITAD CAT IT
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A Rainbow Of Features
LAPP’S
BARN EQUIPMENT
Time , Talent And Imagination
Builts Gingerbread Village
der hurried the Swiss Village repli
ca off to Washington D.C. where it
will be displayed in the Smithso
nian Institute during the holidays.
So, what’s the secret for making
prize winning gingerbread? Hor
vath answers, “lots of time and
patience.”
He adds that stiff icing is a
necessity to hold the pieces
together. He uses a specially for
mulated icing that dries candy-
hard, doesn’t separate and “ruins
your teeth if you eat it”
For this Warwick High School
junior, the best part of gingerbread
making is decorating it He said,
“When I put a (cake decorating)
bag in my fingers and let my mind
wander, all kinds of ideas come to
me.”
Horvath admits it helps to have
imagination and artistic ability in
making gingerbread creations, and
he is not lacking in either since he
excells in art and drama. His prize
winning village was his first exper
ience with gingerbread. “I just do
things on a whim and ideas come.”
he explained.
Putting it together was the
longest, hardest part of the process
for Horvath. His 22-year-old
brother, Mike, gave a helping hand
by holding gingerbread pieces in
position until they dried
Horvath said his baking inter
ests were kindled when he baked a
cake for a high school French class
project. For that he bought a cake
decorating kit, read the directions,
and wound up with an impressive
cake. After that, he “just fooled
around in the kitchen.” His cook
ing reputation spread and soon he
was getting orders for his home
made specialties.
“While he worked on the ging
erbread project, we couldn’t cook
meals for two days—there wasn’t
any room in the kitchen.” his
mother, Catharine said. But, she
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admitted, “I was glad. It gave me
an excuse not to cook.” She added,
“he definitely did not get his cook
ing ability from me.”
What does the future hold for
this prize winning chef? “Culinary
Farm Women’s Society 24 met
at the home of Mrs. Harlan Collins
in Leola on November 24 at 7:30
p.m. The program for the evening
was a demonstration of hors
d’oeuvres from the Lancaster
Catering Service with suggestion
Monday, December 14
Lancaster Society 29 meets at 7
p.m. for Christmas dinner at
Doris’s. Doris Shenk is hostess.
Wednesday, December 16
Lancaster Society 4 meets at Iron
ville U.M. Church at noon.
Thursday, December 17
Lancaster Society 11 meets at 1:30
p.m. for a humorous program.
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Lancaster Society 24
CatkWan y
school, definitely,” Horvath
responds. Preferably at Johnson
and Wales in Rhode Island.” Then,
he’d like to have his own business
specializing in baking and pastry.
for entertaining during
holidays.
President Carolyn Groff con
ducted the business meeting, and
the Ways and Means Committee
reported a profit of $250 from a
rummage sale held in September.
Hostesses are Helen Wagner
and officers.
Lancaster Society 26 meets. Lucil
le Buckwalter is hostess. '
Saturday, December 19
Lancaster Society 3 meets at 2;IS
p.m. for concert by Ephrata
Church of the Brethren Hand
Bell Choir, Ephrata Church of
the Brethren.
the