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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, 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 - Fay Werner, Tivoli, N.Y., requests a
recipe for Italian salad dressing that is not too salty or
spicy.
QUESTION - Mrs. John Kobylski, Tunkhannock,
requests an adult remedy for a head and chest cold that
we printed in this column several months ago.
QUESTION - Mrs. Eldon R. Martin. Abbottstown,
requests a recipe for yogurt that does not separate while
it is being made.
QUESTION - Mary Delaney, Centre Hall, requests a
recipe for Cajun Buttermilk Chicken that tastes like that
served at Reflections in Leola.
QUESTION - Gail M. Crouse, Stevens, requests a
recipe for dough ornaments or figurines. She said she
used 1 cup flour, 'A cup salt and 6 tablespoons water.
After she baked them at 275 degrees for 2'A hours, the
figurines cracked. She asks, “Is there a limit to the thick
ness of figurines? Can food coloring or something else
add color?”
QUESTION - Sondea Sanger, Lebanon, requests a
recipe for drop sugar cookies like the Bud’s cookies that
are sold in stores in Lebanon.
QUESTION - Marie A. Cairns of Honeybrook would
like to know ways to use vinegar other than in cooking.
She said it has many good uses.
QUESTION - A subscriber requests a recipe for
elderberry pie like the thickening of cherry pie served at
the Newport Fair.
QUESTION - Bonnie Hampton, Catawissa, would
like recipes for kolbase and other hot sausage recipes.
QUESTION - Priscilla Grube, Mohrsville, requests a
recipe for homemade ring bologna.
QUESTION - Melinda Meyers, Centre Hall, would like
a recipe for Monte Cristo sandwiches. They are a ham,
turkey and cheese sandwich dipped in batter and deep
fried.
ANSWER - Marla Stauffer, Ephrata, requested a
recipe for making angel food cake in the microwave.
Thanks Barb Downey, Street, Md., for sharing informa
tion that was gleaned from reading many cook books.
She said, “Due to the short baking time and the absence
of the dry heat in a conventional oven, angel food, chif
fon and other cakes leavened entirely with egg whites
will not bake with good results in a microwave oven.”
ANSWER - Mrs. G. Slocum, Towanda, requests a
recipe for jelly filled doughnuts.
Jelly Doughnuts
Makes about 50
1 cup warm milk
Va cup sugar
1 teaspoon salt
Vs cup margarine
% cup warm water
1 package dry yeast
3 eggs, at room temperature
5'A to 6'A cups all-purpose flour
Peanut oil
Jelly
Granulated, confectioner’s or cinnamon sugar
Combine warm milk, sugar, salt and margarine. Mea
sure warm water into large warm bowl. Sprinkle in yeast;
stir until dissolved. Add milk mixture, eggs and 3 cups
flour, beat until smooth. Add additional flour to make a
stiff dough. Turn out onto a lightly floured board. Knead
until smooth and elastic, about 8 to 10 minutes. Divide
dough into 3 equal pieces. Roll each piece into a circle,
% -inch thick. Cut into 3-inch rounds. Place on greased
baking sheets. Cover; let rise in warm place free from
draft until doubled in bulk, about 1 hour. Fry in deep hot
(375 degrees) peanut oil until brown, turning once.
Drain on paper towels.
When cool, cut smallbole in doughnut side and insert
jelly in center. Dip doughnuts in granulated, confection
er’s or cinnamon sugar. Patricia Potter
ANSWER- Mrs. Wm. J. Livingston, Dover, requested
a recipe for caramel cake that has a chocolate custard
type of filling and icing made with brown sugar and but
ter. Thanks L. Z. of Millmont for sharing a your recipe.
Cream together:
2 cups brown sugar
Vt cup shortening
Add
2 eggs, unbeaten
2 cups flour
1 teaspoon vanilla
Place 1 teaspoon cocoa in a cup. Add 2 teaspoons
hot water. Fill the cup with sour milk, then add 1 tea
spoon soda. Stir mixture until cocoa is well-dissoved.
The cup will run over so be sure to hold it over the mixing
bowl while stirring. When cocoa is dissoved, pour in with
other ingredients and mix. Bake in 350 degree oven.
Creamy Caramel Frosting
Melt 4 tablespoons margarine in saucepan. Blend in 1
cup firmly packed brown sugar and V* teaspoon salt.
Cook over low heat stirring constantly for 2 minutes. Stir
in 'A cup whole milk; continue stirring until mixture com
es to a boil. Remove from heat; blend in about 2'A cups
powdered sugar. Add V 4 teaspoon vanilla. Thin with a
small amount of canned milk if necessary.
QUESTION - Fay Werner, Tivoli, N.Y., requested
recipes for creamy fruit cheesecakes. Thanks L.Z. from
Millmont for the following recipe.
Simple Cherry Cheese Cake
1 graham cracker crust
1 8-ounce package cream cheese
1 can cherry or blueberry pie filling
1 large container non-dairy topping
2'A cups powdered sugar
Blend cream cheese and sugar together. After it is
blended, add non-dairy topping and beat until fluffy.
Spoon into pie crust and cover with pie filling.
ANSWER - A subscriber requested a recipe for frankfur
ters. Thanks Mrs. Aaron Hoover, Ephrata, and several
others who mailed recipes.
20 pounds of beef
10 pounds fat pork
4 pounds water
'/* or Vi pounds salt
3 ounces black pepper
VA ounces sage, mace or nutmeg finely ground
garlic or onions if desired
Mix the salt, pepper and other seasonings together.
Thoroughly mix with the cut meat and run through a
meat grinder (use the fine plate). Grjnd the mixture 2 or 3
times to make sure the seasoning is evenly distributed
and that the'meat is ground very fine. Add water and mix
thoroughly to make a pliable mass. Stuff into sheep or
hog casing, depending on whether you want fat or thin
franks. After the sausage is stuffed into the casings by
means of the thumb and forefinger, press the casing
together at about 4-inch intervals. Twist the first link 2 or
3 times. The next link made should be twisted in the
opposite direction to keep the casing from unwinding.
Hang the twisted links in the smokehouse and smoke for
about 2 hours at a temperature that does not exceed
125 degrees or until they are a rich brown color. Cook in
water to 155 degrees until they float. If the water is hotter
the casings may burst. The time required for cooking
depends upon the thickness of the franks. After cooking,
rinse them in hot water, plunge them into cold water and
hang in a cool place. Franks should be used soon after
they are made. If they are kept longer, they should be
canned or frozen.
German Franks
5 pounds veal, without bones
5 pounds pork, no fat
8 pounds lard
13 grams of salt per pound of meat
3 grams pepper per pound of meat
'A teaspoon nutmeg or more per pound meat used
Finely grind all meat together with lard and season
ings. Mix well after the grinding
Put into clean intestines and make 6-inch pieces.
Prick with fork and refrigerate.
ANSWER - Marilyn F. Baumert, Herndon, requests a
recipe for vanilla and peanut butter fudge. Thanks L. Z.
from Millmont for sharing one.
Snowy Fudge
V/i cup peanut butter
2 cups sugar
% cup milk
1 cup marshmallow cream
1 teaspoon vanilla
Cook sugar and milk to 234 degrees or until syrup
forms a soft ball which flattens when removed from
water. Add other ingredients. Mix well. Pour into but
tered Bx6x2-inch pan and refrigerate.
Caramel Cake
Frankfurters
Have You
Heard?
Bv Doriw Thoman
Lancaster Extension
Home Economist
The Great
Grapefruit
Grapefruit offers year-round
eating enjoyment. Since it is in
plentiful supply at this time of
year, now is a good time to give
your family a taste treat.
Grapefruit is coming to tables
these days in colors ranging from
white to rosy red. Grapefruit can
add magic to your meals, color to
your table, a lot of zing to faltering
winter appetites, and is easy on
your food budget.
Whether you buy them by the
bag, box or one at a time, you get
lots of low in calories and high in
nutrition for your money.
Grapefruit is a great source of Vit
amin C. One-half of a large
grapefruit (5 inches in diameter)
supplies more than one-half of the
recommended daily allowance of
Vitamin C for the average adult. It
contains only 68 calories. If you
prefer the pink or red varieties, you
get an added bonus of Vitamin A
not present in the white varieties.
When buying grapcfnflt, look
for firm and heavy fruit. The hea
vier Ihe grapefruit, the more juice
there will be inside. Select thin
skinned fruit lhat is free of soft
spots. The thin skin usually indi
cates a juicier fruit. Some
grapefruit have russet patches
which many people believe indi
cate the best flavor.
Avoid grapefruit that arc soft of
that have discolored areas on the
peel at the stem end of the fruit.
Also avoid fruit that have lost their
bright color or that have a soft peel
that breaks easily with finger pres
sure. These are all symptoms of
decay and will affect the flavor of
the fruit.
You are the best judge of overall
freshness and quality at- the pro
duce counter. Fresh fruit is perish
able, so buy only as much as you
need. Remember, if you throw it
away, it is not a bargain.
Winter Menu
Mainstay
The perfect accompaniment to
main dishes in hearty, winter
meals is the potato. Rich in Vita
min C and fiber, and only 100 calo
ries for a medium-sized one, it is
an excellent nutritional choice.
If you are planning" to have
baked potatoes, choose the large
mealy ones and simply bake them
in a 350 degree oven for an hour
and a half, depending on size. Do
not make the mistake of baking
them in aluminum foil; that will
cause the potatoes to steam rather
than bake and yield a wilted crust
instead of a delicious crisp one.
Depending (jn how many calories
your conscience will allow you,
you can add cottage cheese,
yogurt, or sour cream. Also, be
sure to eat the skin as that is where
most of the vitamins and fiber are
located.
If you are watching your calorie
intake, but like the crispness of
French fries, try this substitute.
Slice baking potatoes into 2 inch
strips and place them on a greased
cookie sheet in a single layer; bake
for 45 minutes in a 350 degree
oven. Toss with your favorite sea
sonings and a'little melted butter or
margarine. Each slice will develop
a crisp crust and the calorie count
is much less than that of French
fries.