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)