Cook’s Question
(Continual from Pag* BI)
ANSWER Jane Ferguson, Kirkwood, would like a coo
kie recipe for an almond cookied dough that is wrapped about
a Hershey Kiss and baked. Thanks to Richard M. "Rudy”
Rudowski, who writes that he is a Philadelphia 4-H agent and
a bachelor who spends time in the kitchen.
He grew up in Michigan, one of seven children.
“Mother kept us very busy during the holiday season by
helping her bake cookies and a variety of nut breads such as
banana, date, cranberry, chocolate chip-coconut, and some
thing we called “glue bread,'" he said.
The Sunday after Thanksgiving Day was always desig
nated as nut cracking day. In addition to cracking, the children
chopped, blanched, and ground nuts like almonds, walnuts,
hazel nuts, and Brazil nuts.
‘Mother always hated the following week because she
invariably stepped on, in her bare feet, one of the shells that
eluded her sweeping efforts,” Rudy said.
Rudy always checks the recipe in this paper. One year he
tried a recipe for cocoa-applesauce cake with caramel icing.
The first time, it turned out great. The second time, he did not
have enough brown sugar so he substituted dark brown corn
syrup and figured that he could boil off the excess moisture.
The only thing that happened was a broken wooden stirring
spoon and a lot of effort with a hammer to break up one of the
best tasting rich and sweet “oops” of the only candy he ever
made. “Maybe we bachelors should stay out of the kitchen,"
he suggested.
You be the judge. Try these recipes from Rudy that have
been passed down from his mother.
HIDDEN MINT COOKIES
'A cup shortening
'A cup sugar
'/«cup brown sugar
1 egg
1 tablespoon water
'A teaspoon vanilla
VA cups flour
'A teaspoon baking soda
3 dozen chocolate mint wafers
Cream together shortening, sugars, and egg; stir in water
and vanilla. Blend flour and baking soda; stir into creamed
mixture. Chill dough at least 3 hours.
Shape cookies by enclosing each chocolate mint wafer in
about 1 tablespoon dough. Place about 2-inches apart on a
greased cookie sheet. Bake 400 degrees for Bto 10 minutes
or until no imprint remains when touched lightly.
Makes about 3 dozen cookies.
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Profit
from fall
lime application
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LIMESTONE
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CHOCOLATE CHIP SNOWBALLS
% cup butter
'A cup sugar
1 egg
2 teaspoon vanilla
2 cups flour
1 cup ground nuts
1 cup chocolate chips
Confectioners’ sugar
Cream together butter and sugar until light and fluffy. Stir in
egg and vanilla, beat well. Add flour and mix well. Stir in nuts
and chocolate chips; blend well. Shape into small balls about
% -inch in diameter. Place on baking sheet and bake in a 350
degree oven for 20 minutes. Cool slightly; then roll in confec
tioners' sugar. When thoroughly cool, roll in sugar again.
Makes about 6 dozen.
SECRET KISS COOKIES
1 cup butter
'A cup sugar
1 teaspoon vanilla
2 cups sifted flour
1 cup finely chopped walnuts
10 ounces chocolate kisses
Confectioners’ sugar
Cream together butter, sugar, and vanilla. Add flour and
nuts; mix well and chill. Using approximately one tablespoon
dough, shape it around a chocolate Kiss and roll to form a ball.
Be sure to cover Kiss completely. Place on ungreased cooKie
sheet and chill. BaKe at 375 degrees, about 12 minutes or until
cooKies are set but not brown. Cool slightly, remove to wire
racK. While still warm, roll in confectioners' sugar. Cool and
store in tightly covered container. Roll in sugar again before
serving if desired.
BRAZIL NUT SNOWBALLS
3 /« cup butter
Vt cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
Vt teaspoon salt
2 cups ground Brazil nuts
Confectioners' sugar
Cream together butter and sugar until light and fluffy. Stir in
egg and vanilla, beat together. Sift together flour and salt. Stir
into creamed mixture. Add Brazil nuts and blend well. Shape
into small balls about two-thirds-inch in diameter. Place on
baking sheet and bake in 350 degree oven for 20 minutes.
Cool slightly; then roll in confectioners' sugar. When thor
oughly cool, roll in sugar again. Makes about 6 dozen.
4» * W
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Improve your soil by applying
Martin’s quality Hi-magnesium or
Hi-calcium agricultural limestone.
Call your local Martin Limestone
dealer or call Blue Ball, Pa.
(800) 233-0205
(717) 354-1370
Martin
LIMESTONE
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Lancaster Farming, Saturday, DeoawSar 29, 19H4N
HUNTINGDON (Huntingdon
Co.) Plant diseases can be car
ried from season to season in a
number of different ways. Two
primary ways of importance to
bedding plant producers is on
plants left in the greenhouse and in
previous crop debris.
Plants left in the bedding plant
growing area may harbor viruses,
bacteria, nematodes and fungi that
may not cause obvious symptoms
on the mature plants. However, as
greenhouse temperatures and hu
midity arc increased for seedling
production, these organisms may
become active, reproduce, and
spread. It is best to remove all ma
ture plants from the bedding plant
area before flats of seedlings are
moved in.
Eliminate
Disease
Before
Repotting
Plants
Crop debris may contain Botry
tis or Py thium spores, tobacco mo
saic virus, or other disease causing
organisms. Not only debris on and
in the soil must be removed but
also leaves on the greenhouse
glass, ribs, or other structures
must be brushed or washed off.
Following washing and removal,
sodium hypochlorite (Clorox* or
other household bleach) can be
sprayed or painted on. Keep the
surface of the item being disinfest
ed wet with the mix (1 part bleach:
9 parts water) for 10 minutes.
Then hose down the area, open the
vents, and turn on the fans until
the smell of bleach dissipates.
Bleach will spot growing plants.
Bleach fumes can redissolve on
droplets of water condensed on
the inside of polyhouses, drip on
plants, and bleach leaves too. You
should not be able to smell bleach
when moving plants into the treat
ed house.