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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, Litltz, 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 - Mary Delaney, Centre Hall, requests a
recipe for Cajun Buttermilk Chicken that tastes like that
served at Reflections in Leola.
QUESTION - A subscriber requests a recipe for
elderberry pie like the thickening of cherry pie served at
the Newport Fair.
QUESTION - Priscilla Grube, Mohrsville, requests a
recipe for homemade ring bologna.
QUESTION - Mrs. Kay Snover of Hatfield requests a
recipe for cherry tomatoes and artichokes. She mis
placed the recipe that she previously found in this
column.
QUESTION - Mrs. Doug Martin requests a recipe for
Black Forest Cheesecake.
QUESTION - Alice Fulkroad, Millersburg, requests a
recipe for poppyseed dressing and for celery seed
dressing.
QUESTION - R. Schrack, Womelsdorf, requests a
recipe for a chocolate cookie baked in a waffle iron and
glazed with icing.
QUESTION - Mrs. Vernon Mast, Lititz, requests a
recipe for Scotch cake.
QUESTION - Mary R. Watkins, Clarskburg, Md.,
requests a recipe for scrapple.
QUESTION - Maybelle Page, Oxford, pointed out
that the recipe for carmel cake and icing that appeared
in the January 16th issue did not include the pan size
and the length of time required to bake the cake. L.Z. of
Millmont will you please forward this information to the
address of this column. Thank you.
QUESTION - Phoebe F. Heim, Reinholds, requests a
recipe for Black Walnut Cake. She said a recipe from M.
Wenger of Lititz had appeared sometime ago but there
is something missing from the recipe since it got as hard
as a rock.
ANSWER - Sophia McClintock of Dillsburg
requested a recipe for Shellbark Cake. Thanks Lisa
Risser, Lancaster, for sharing former President James
Polk’s favorite cake recipe and Wilma Epler for sharing
yours.
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon lemon juice
3 cups flour
2 tablespoon baking powder
1 / 2 teaspoon salt
1 cup milk
1 cup chopped hickory nuts or pecans
1 teaspoon almond flavoring
Icing:
1 cup sugar
Vz cup cold water
2 egg whites
1 teaspoon vanilla
1 cup chopped nuts
Heat oven to 350 degrees. Grease and flour 8% -inch
tube cake pan. Cream butter with 1 cup sugar. Beat egg
yolks until light, beating in remaining sugar until light and
lemon colored. Then fold in lemon juice and combine
with creamed mixture. Add dry ingredients alternately
with milk. Stir in nuts and flavoring. Beat egg whites light,
but not dry, fold in lightly. Pour into pan and bake 1 hour
Icing:
Make a syrup of sugar and water, cooking until 238
degrees. Allow to cool, while egg whites are beaten until
stiff peaks form. Pour syrup in a thin steady stream into
egg whites, beating mix until thick enough to spread
over top and sides of cake. Add flavoring before spread
ing. Sprinkle nuts on cake.
Cook’s
Question
Comer
Shellbark Cake
V, cup shortening
VA cup sugar
1 teaspoon vanilla
2 cups sifted cake flour
2 teaspoons baking powder
% teaspoons salt
V* cup milk
1 cup shellbarks, finely chopped
4 egg whites, stiffly beaten
Cream together shortening, sugar and vanilla. Sift
flour, baking powder and salt together. Add alternately
with milk to creamed mixture. Fold in egg whites and
nuts. Pour into 2 greased and floured 8-inch round cake
pans or one 13x9x2-inch pan. Bake at 350 degrees for
35 minutes or until cake is done. Tastes best if baked a
day before serving.
ANSWER - V. Martin of Springfield, Va., requested a
recipe that tastes like Ritz® crackers. Thanks Sara
Horst for the following recipe.
1 quart flour
% cup brown sugar
3 /« cup butter and shortening
1 teaspoon baking powder
Dash of salt
1 egg
Milk
Mix like pie dough. Add 1 beaten egg and enough
milk to wet. Roll thin. Cut in squares and sprinkle with
salt. Bake at 350 degrees until done.
ANSWER - Sophia McClintock of Dillsburg
requested a recipe for Mayonnaise Cake. Thanks Mar
ian Martin, Lebanon; Sharron Shawley, Bittinger, Md;
and Anna Martin, Reinholds, for sharing yours. Also,
thanks Ruth Younger, Townsend. Del., for including an
icing recipe that complements the cake.
Mayonnaise Cake
I'A cups sugar
3 cups flour
VA teaspoon soda
Pinch of salt
1 teaspoon vanilla
VA cups water
1 cup mayonnaise
7 tablespoons cocoa
Sift together sugar, flour, soda, salt and cocoa. Add
vanilla, water and mayonnaise. Mix well. Bake at 350
degrees for 30-35 minutes.
Mayonnaise Cake
Sift together:
2 cups cake flour
1 cup sugar
VS- cup cocoa
2 teaspoons soda
Add:
1 cup cold water
1 cup mayonnaise or salad dressing
1 teaspoon vanilla
Beat 2 minutes
Bake at 350 degrees for 30 to 35 minutes
cious, moist, dark cake.
Chocolate Icing
1 cup sugar
% cup cocoa
% cup milk
% cup butter
2 teaspoons vanilla
Boil together all ingredients except vanilla for 1
minute. Stir until partly cooled. Add 2 teaspoons vanilla
and spread on cooled cake.
ANSWER - Sondra Sanger, Lebanon, requested a
recipe for drop sugar cookies. Thanks from an anonym
ous reader for the following recipe.
Big Drop Sugar Cookies
4 cups flour
2 cups sugar
1 /< pound lard
'A pound butter
1 cup buttermilk
3 eggs
1 teaspoon soda dissolved in buttermilk
1 teaspoon cream of tartar
Cream together lard and butter. Add sugar and eggs.
Mix flour and cream of tartar. Mix soda with buttermilk
and add alternatingly with flour mixture. Drop by tables
poonfuls on greased cookie sheet and bake at 375
degrees until golden brown. Chocolate chips or raisins
can be added to batter before baking or they can be
frosted.
Rltz® Crackers
(Turn to Pago B 9)
CRUNCH TOP POTATOES
A cup butter
3 or 4 large baking potatoes, pared,
cut in 1-inch slices
V i cup crushed com flakes
VA cups shredded sharp process
cheese
2 teaspoons salt
VA teaspoon paprika
Melt butter in jelly-roll pan in
375 degree oven. Add single layer
of potatoes, turn once in butter.
Mix remaining ingredients;
sprinkle over top. Bake 'A hour or
until done.
POTATOES
9 to 10 cups sliced potatoes
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
TWICE BAKED POTATOES
4-5 potatoes
1 8-ounce package cream cheese
1 8-ounce container sour cream
1 tablespoon dried chives
Butter
Sail and pepper
Cook potatoes and mash. (Do
not add butter and milk). Add
cream cheese, sour cream and
chives. Mix thoroughly. Salt and
pepper to taste. Place in baking
dish, dot top with butter. Bake at
325 degrees for 30 minutes. Serve
hot. Serves 6.
Makes a deli-
Potatoes
(Continued from Pag* B 6)
Rebecca Sonnen
PA Dairy Princess
CHEEESE-SCALLOPED
’/« teaspoon pepper
3 cups milk
V/i cup grated sharp cheese
1 small onion, grated
Cook potatoes in small amount
of water until just glossy. Melt but
ter in saucepan; blend in flour, salt
and pepper. Add milk gradually,
stirring constantly. Cook and stir
until thick and smooth. Remove
from heat; add cheese, stirring
until melted. Spoon potatoes in
baking dish; arrange onion over
potatoes. Pour cheese sauce over
all. Bake in 350 degree oven for
about 1 hour and 30 minutes.
Jenny Bigelow
Blair Co. Dairy Princess
Stephanie Walker
McKean Co. Dairy Princess
OVEN FRIED POTATOES
3 medium potatoes
'/» cup vegetable oil
1 tablespoon grated Parmesan
cheese
'A teaspoon salt
'/ teaspoon garlic powder
'A teaspoon paprika
'A teaspoon pepper
Wash potatoes: cut into '/• -inch
slices. Place slices slightly over
lapping in a single layer in a
greased 13x9x2-inch pan. Com
bine the remaining ingredients.
Brush potatoes with half of oil
mixture. Bake uncovered at 375
degrees for 45 minutes, basting
ocassionally with remaining oil
mixture. Serves 4 to 6.
Betty McLaughlin
Leola
CREAM CHEESE POTATOES
5 pounds potatoes
6 ounces cream cheese
1 cup sour cream
2 tablespoons onion salt
1 tablespoon salt
% teaspoon pepper
2 tablespoons butter
1 pinch parsley flakes
Peel and cook potatoes until
soft. Mash potatoes with milk. Add
remaining ingredients. Bake at 350
degrees for 45 minutes.
Sandra Nolt
Quarryville