4 Old-Time Favorites From Grandma’s Cupboard GRANDMA CARMAN’S SHOO-FLY PIE 1/ cups brown sugar 2A cups flour 2'A teaspoons baking soda 4/j tablespoons vegetable oil 2'A teaspoons vanilla 2'A cups molasses 2'A cups warm water 2 eggs Combine all ingredients and beat well. Pour into 3 10-inch pie crusts. Bake at 3SO degrees for 45 minutes. My favorite pie, writes contributor. Krystene Lynell Musser Manheim MAMMY WEINHOLD’S OX TAIL RIVEL SOUP Place 2 or 3 oxtails in a pot. Add salt and pepper; cover with water. Cook until meat is soft. Remove meat from bone; cut in small pieces. Save broth. Add enough water to make 2 quarts. Bring li quid to a boil. Add rivels: Rivels: 2 cups flour 2 eggs Crumble flour and egg mixture with hands and rub into rivels. Drop into boiling broth. Add meat and boil a few minutes until rivels are no longer doughy. Alta Hoshour Bowmansville GRANDMOTHER AMANDA ZERBE’S RIVEL SOUP Heat 2 quarts milk with a pinch of salt until almost boiling. Mix 1 cup flour with 1 egg and rub into rivels. Stir into hot milk and keep hot for several minutes. Alta Hoshour Bowmansville TEA BISCUITS 2A cups flour 3 teaspoons baking powder 'A cup butter 'A teaspoon salt V J cup milk Sift flour, baking powder, and salt. Add butter or shortening. Add milk. Mix and place dough on floured board. Roll lightly. Cut with biscuit cutter. Bake on a but tered sheet in 400 degree oven about IS minutes. Eva Southard Glen Rock Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. September 26- National Rice Month 3- National Pork Month 10- National Apple Month 17- Pumpkins, Squash October Duma On The Buie MAMMY WEINHOLD’S WHITE CAKE 2 cups granulated sugar 2 eggs 6 tablespoons butter 1 cup milk 3 teaspoons baking powder 2 cups flour 1 teaspoon vanilla Mix together ingredients and pour mixture into oblong cake pan. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. Contributor writes: My mammy used only a big coffee cup to mea sure and a big spoon, which was also used to eat soup. If she wanted a chocolate cake, she would add chocolate until the batter was as dark as she desired. We never had icing on the cake and all her grandchildren and great grandchildren ate it that way. I always looked forward to eating this cake and Ox Tail Rivel Soup at her home. Alta Hoshour Bowmansville QUINCE HONEY OR QUINCE PRESERVES 2 cups grated quince 2 cups grated apples 1 pint water 4 cups granulated sugar 1 tablespoon vinegar Wash and pare quinces and apples. Grate or grind both fruits and mix together. Add water to fruit and bring to a boil. Add sugar gradually, stir until dissolved. Add vinegar. Cook slowly until fruit is clear and mixture is thick, about 20 minutes. Pour into jars and seal. Contributor writes: This recipe has been a favorite in our family for at least three generations. Anna Lois Umble Atglen FORGOTTEN COOKIES Turn oven to 375 degrees (this step is a must). Beat 2 egg whites until very stiff. Gradually beat in 3 /< cup sugar and 1 teaspoon vanilla. Fold in 1 cup of semi-sweet chocolate chips. Drop by teaspoonful onto ungreased cookie sheet Turn off oven and place cookie sheets in oven. Do not open oven for 7 hours. No peeking! Patty Kline Lincoln University Favorites from Grandmother's kitchen are based on basic ingredients for hearty eating pleasure. GRANDMA’S BLACK WALNUT CAKE 2 cups sugar Vi cup butter '/> cup shortening 4 eggs 1 cup cold water Vi teaspoon vanilla extract 1 teaspoon baking soda 2 teaspoons cream of tartar 3 cups flour 1 cup finely chopped black walnuts Cream sugar, butter, and shor tening until fluffy. Add eggs, water, and extract. Beat until smooth. Combine baking soda, cream of tartar, and flour. Add to batter and beat until creamy. Fold in black walnuts. Pour batter into a greased 9x13-inch pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool and frost with the following icing. GRANDMA’S BLACK WAL NUT ICING: 1 cup confectioners’ sugar 1 cup chopped black walnuts 12-ounce can evaporated milk Combine ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook until thick enough to spread. Watch carefully or it will get too thick. Contributor writes: These were my grandmother Seidel’s recipes so they are very old. HOT BACON DRESSING Vi pound bacon 2'/i cups water V* cup vinegar 1 cup sugar 1 tablespoon mustard 3 eggs 3 to 4 tablespoons flour Brown bacon, remove from drippings and crumble. Keep drip pings in pan on low heat Mix together water, vinegar, sugar, mustard, eggs, and flour; add to drippings, stir constantly until thick. Add bacon and serve over spinach, dandelion or lettuce. Vickie Copp York CORNFLAKE CANDY 'A cup com syrup I'A cups brown sugar 'A cup milk 'A tablespoon butter 6 ounces cornflakes Cook first 3 ingredients. Add butter and stir until melted. Place cornflakes in bowl and pour hot syrup over the cornflakes. Mix thoroughly. Pat into greased 9x15-inch pan. Cool. Cut into squares. SUGAR-COATED POPCORN 4 quarts popped com 1 cup sugar 1 tablespoon butter 3 tablespoons water Boil 5 minutes, pour over pop corn; stir until cool. To make diffe rent colors, add a little food coloring. On September 19, at 6:30 p.m., dairy princesses from 33 different counties will compete for the state title. The 36th pageant will be held at Sheraton Harrisburg East Regardless of who wins the state title, all the princesses do a supberb job of promoting the dairy industry in their respective counties. One of the ways, the dairy princesses promote the industry is by handing out recipes using dairy products. Here are two you might enjoy. Cumberland County Dairy Princess Heidi Negley sent a recipe for Orange Sour Cream Salad and Erie County Dairy Princess Brandic Jo Behringer shares a recipe for Frosty Apple Cow. No name 2 small packages orange gelatin 114 cups boiling water 2 cups undrained crushed pineapple 1 small can mandarin oranges 1 cup sour cream Dissolve gelatin in boiling water. Add all fruit immediately. Mix well and pour half of mixture into mold and refrigerate until very firm. When set, spread sour cream over molded half. Them, pour half of remaining mixture over this and refrigerate until firm. Unmold and serve. 2 cups cold milk 2 cups vanilla ice cream, softened 6 ounces frozen concentrated apple juice A teaspoon cinnamon 'A teaspoon nutmeg Place all ingredients in blender container, cover. Blend until smooth and frothy, serve imntediately in tall chilled glasses. This recipe can be used with any flavor of juice. Colleen Shoemaker New Woodstock, NY Lena Hoover Denver Featured Recipe ORANGE SOUR CREAM SALAD FROSTY APPLE COW SHAKER CIDER CAKE 1 cup butter 3 cups sugar 4 eggs, beaten 1 teaspoon nutmeg /a teaspoon salt 1 teaspoon baking soda 6 cups flour 1 cup apple cider In large bowl, cream butter; gra dually add sugar and beat. Add beaten eggs. In another bowl, mix dry ingredients. Add flour mixture with apple cider to butter mixture. Pour batter into two greased loaf pans. Bake at 330 degrees for 1 hour. These cakes keep for weeks when placed in tightly closed containers. Margaret Hess Gardiner, NY (Turn to Pag* B 8)