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If you are looking for a recipe but can’t find it,
send your recipe request to Cook’s Question Cor
ner, in care of Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. 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.
Readers, when sending in recipes, please write
your measurements as accurate as possible. We do
not have the time and equipment to test your
recipes. Sometimes, we receive many answers to
one question, and we cannot print all the replies.
QUESTION A Bird-in-Hand reader requested a
recipe for broccoli soup to can. According to a Lititz
reader, the one that was printed in the August 18 issue
can be frozen, but is a flop if canned. Do any of our read
ers have one that can be canned?
QUESTION Mrs. Ed Snyder, Manheim, asks for a
recipe called Rebecca’s Rolls.
QUESTION Jean Aurand, New Bloomfield, would
like a recipe for diabetic fudge.
QUESTION Tracy Moyer, Reading, would like to
know how to make cotton candy.
QUESTION Myah Tielman, Lehighton, would like
a recipe for a round loaf of rye bread similar to that which
had been sold by Fritzinger’s Bakery, Walnutport, which
is now out of business.
QUESTION Dianne from Halifax requests a recipe
for yogurt coating used on pretzels, peanuts, and rai
sins.
QUESTION Lonnie Tuttle, Bainbridge, NY, would
like recipes for cheese made from sheep’s milk.
QUESTION Betty from Pennsylvania would like a
bologna recipe for venison that tastes like Seltzer's
Lebanon Bologna.
QUESTION— Mrs. Hugh Hovermale, Whitacre, Vir.,
would like recipes for low sugar candy.
QUESTION Gladys Leatherwood, Mullica Hill,
N.J., would like a recipe for Yankee Bean Soup.
QUESTION Mary Gardner, Newburg, would like
recipes for pasties, which is a combination of veget
ables with a dough wrapped around it. In Minnesota and
Michigan, restaurants serve them plain or with gravy.
QUESTION Mrs. Warren Pifer, Reynoldsville,
would like the complete recipe for Russian Torte that a
reader from Canonsburg had sent to this column.
QUESTION Nancy Bennett, Port Matilda, would
like a recipe for an all butter coffee cake that tastes like
those made by Sarah Lee.
ANSWER Hoffman Brothers Farm requested a
recipe for chocolate or vanilla or peanut butter fudge
that isn't so sweet. Thanks to Deirdre Kirby of Hope, N.J.
for sending a recipe. Deirdre suggested that recipe top
ics be listed four weeks in advance since people in her
area receive the paper one week late. We will do this.
Please check the recipe topics listed weekly on page B 6
and send in your recipes.
Sour Cream White Fudge
In a large heavy pot, combine:
2'A cups sugar
Vs cup cultured sour cream
% cup milk
1 tablespoon light corn syrup
Vi teaspoon salt
Stir over medium heat until dissolved. When mixture
begins to boil, cover and cook for 2 to 3 minutes, until the
steam washes down crystals that may have formed on
the sides of the pot.
Uncover. Reduce heat and cook without stirring to the
soft ball stage at 234 degrees. Pour at once into an
electric mixing bowl. Do not scrape pot. While mixture is
cooling, float on top,
2 tablespoons butter
1 teaspoon vanilla
When cooled, about an hour later, beat until the mix
ture begins to lose its gloss. If desired, beat in % cup
broken nutmeats or % cup finely cut dried apricots. Pour
into buttered BxB-inch pan. Cut into squares. Store tight
ly covered.
Cook’s
Question
Comer
ANSWER Jay Struble of State College requested
the recipe for V 8 tomato juice that had appeared in this
column recently. Thanks to several readers for sending
several recipes that have appeared in this column.
1 peck tomatoes
4 medium green peppers
4 onions
2 stalks celery
IVz cups sugar
2 tablespoons salt
Chop vegetables. Add water to partially cover. Cook
until soft. Strain through a fruit press. Heat juice to boil
ing point. Add sugar and salt. Stir well to dissolve sugar.
Pour into sterilized jars and seal. Delicious juice for
tomato recipes.
Tomato Juice Cocktail
1 bushel tomatoes, cored and chunked
2 bunches celery including leaves, chopped
5 onions, chopped
5 medium peppers, chopped
Before cooking, mash the tomatoes with your hands
to help get the juice started. Cook all vegetables
together until celery is well cooked. Put contents
through hand mill. Flavor as desired with about 5 to 6
tablespoons salt and 4 tablespoons sugar. Place
strained juice in quart jars, seal and process in hot water
bath for 30 minutes.
Tomato Juice Cocktail
2 pecks red ripe tomatoes
1 bunch celery with leaves
4 to 5 onions
3 to 4 peppers
Wash and trim spots from tomatoes. Trim off stems,
do not peel, quarter tomatoes. Put in large kettle. Mash
with hands to force pieces apart and make some juice
for cooking. Wash celery and cut into smaller pieces.
Chop onions and peppers in smaller pieces. Mix
together. Cook until skin rolls from meat of tomato and
other vegetables are soft. Put through a food mill.
Reserve juice in separate containers. Flavor with salt
and sugar to taste. Put in quart or pint jars. Place in hot
water bath for 30 minutes. Yields approximately 10
quarts for 2 pecks.
ANSWER Floyd Bortz had requested a recipe for
apple butter made in a copper kettle. Marion Maulfair's
recipe was printed. She said that instead of 3% bushels
of apples, it should have read 3 1 / 2 -bushels of apples
(which is really VA bushels).
Thanks to Shirley Nace, Richfield: Fern Freeman,
Elliottsburg; and others for sending recipes for making
apple butter made in a copper kettle.
Apple Butter
20 gallons fresh cider
2 bushels apples (Grimes Golden or Smokehouse)
20 or 25 pounds granulated sugar
Ground cinnamon, if desired
The night before boiling the apple butter, peel, core
and cut the apples in eighths. Early the next day (5 a.m.)
clean copper kettle with salt and vinegar, wipe with a
clean cloth and set level over the place where you built
the fire. Put the cider in the kettle, and make fire. Cook
the cider down to half volume. Wash the apples and
begin putting them in with the cider. From this point, the
mixture must be stirred constantly and fire must be regu
lated so the mixture does not boil over or foam. Add
some real butter to stop foaming. Cold cider will also
cool the mixture. Add all the apples and cook, stirring
until smooth and it contains no bits of apple. Add what
ever sugar suits your taste and cook until consistency
desired.
To test, take a big spoonful out and put on flat plate.
Cool, then run the tip of the spoon through the mixture. If
the apple butter stays separated, it is finished cooking.
Have jars warm. Fill jars. Wipe tops clean, and seal with
lids. If you prefer spiced, add cinnamon to the mixture.
Yields approximately 12 gallons.
Fern Freeman writes, “This is an all day job. We cook
ours in a big stone fireplace in the cellar.”
ANSWER William Lucas Jr., of Warfordsburg,
wanted to know how to roast chestnuts over an open fire
or other methods of preparing them to eat. Thanks to a
Lititz reader who wrote that chestnuts that are slashed
or pricked and then put in a bag in a microwave oven for
a few minutes become extremely easy to peel. If you
wanted the roasted flavor, stick them in the oven after
you peel them, roast for 10 minutes at 400 degrees or a
few minutes under the broiler oven.
Legend has it that the first cheese was made accidentally by a
shepherd carrying milk in a pouch made from a sheep’s stomach.
Rennet, an enzyme in the pouch, in combination with heat from the
sun, caused milk to separate into a solid portion (curds) and liquid
(whey).
V-8 Tomato Juice
Kitch
(Continued from Pago B 6)
CHEESE BALLS
3 8-ounce packages cream
cheese
IS'/j ounces Cheddar cheese,
spreadable
3 tablespoons vinegar
Garlic salt
Mix cream cheese, sharp
cheese, vinegar, and garlic salt
thoroughly. Cheese will be very
soft and sticky. Mold into two balls
and chill for one hour. Roll cheese
ball in ground nuts. Remove from
refrigerator 30 minutes before
serving. Makes two large cheese
balls.
Co. Dairy Princess
CRANBERRY NUT
COFFEE CAKE
Cake:
Vi cup chopped pecans
'A cup fresh cranberries,
chopped
'A cup seedless raisins
1 tablespoon flour
3 /< cup butter
V « cup granulated sugar
Vi cup brown sugar
3 eggs
1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoons baking powder
IA teaspoons baking soda
1 teaspoon salt
'A teaspoon cinnamon
'/« teaspoon nutmeg
1/2 cups dairy sour cream
Glaze:
2 cups sifted confectioners’
sugar
4 to 5 tablespoons light cream or
half and half
'A teaspoon vanilla extract
Fresh whole cranberries
Pecan halves
Combine pecans, cranberries,
raisins, and 1 tablespoon flour in a
small mixing bowl; set aside. Pre
heat oven to 350 degrees. Cream
butter, gradually beat in sugars
until light and fluffy. Beat in eggs
and vanilla. Combine 3 cups flour,
baking powder, baking soda, salt
and spices. Add dry ingredients,
alternately with sour cream to
creamed mixture, beginning and
ending with dry ingredients. Stir in
cranberry-nut mixture. Divide bat
ter between 2 buttered and floured
loaf pans. Bake 50 to 55 minutes,
or until a wooden pick inserted in
center comes out clean. Cool in
pans 15 minutes. Remove from
pans and cool completely on wire
rack. For glaze, beat sugar, cream,
and vanilla until smooth. Drizzle
over top of cakes. Decorate with
whole cranberries and pecans.
Cake will keep about 3 days in
refrigerator if tightly wrapped in
plastic wrap or up to one month in
freezer.
PUMPKIN BUTTER
12 cups pureed cooked pumpkin
6 cups brown sugar
1 tablespoon ginger
1 tablespoon ground cloves
2 tablespoons cinnamon
Combine all ingredients and
cook until mixture is of thick
spreading consistency. Pour into
jars or small containers and freeze
or process in pressure canner.
Anna Joyce Martin
East Earl
T o make your own
whipped butter, cream slightly
softened chunks of butler at
medium speed of an electric mixer
until lighter in color and some
what fluffy, about two minutes.
Then turn the mixer to “whip” or
‘high” and whip for an additional
:hree to Four minutes
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