Cook’s Question
ANSWER Evelyn Snooks would like a recipe for sweet
cauliflower pickles. Thanks to Stan’s Kitchen for sending a
recipe.
Pickled Cauliflower
2 heads cauliflower
4 teaspoons salt
4 cups sliced carrots
1 quart white vinegar
1 cup sugar
% cup dried onion flakes
2 tablespoons mustard seeds
2 teaspoons turmeric
4 peppercorns
Cut cauliflower into large slices. Place in a large bowl
sprinkle with 2 teaspoons salt. Sprinkle 2 teaspoons salt over
carrots in bowl. Let stand, covered, for 2 hours. Rinse under
running water; drain well. Combine vinegar and remaining
ingredients in saucepan. Bring to a boil; add carrots. Simmer
covered for 5 minutes. Add cauliflower. Simmer, covered for 6
minutes or until tender. Crisp pack vegetables into hot steril
aed jars, adding boiling liquid, leaving Vi -inch headspace.
Seal with 2-piece lids. Process in boiling water bath for 10
minutes. Yield; 4 quarts.
ANSWER Gerri Rottkamp, West Hempstead, N.Y.,
asked why her canned crushed tomatoes and sauce are very
acid tasting this year. Thanks to Ann Daniels, Shartlesville,
who suggests she add a pinch of baking soda to the tomatoes,
(twill foam; let set 5 minutes and taste. If it is still bitter, repeat
process until results are achieved. Ann said she read this sol
ution in an old recipe for tomato soup and that this works for
her. Thanks to Karen Kinnane, Shartlesville, who writes that
tomatoes vary greatly in acidity. The newer varieties tend to
be very low in acid and the USDA has even issued warnings
about being extra careful when canning these varieties
because they do not keep as well. Gerri evidently used a more
old-fashioned tomato. The acid taste may be corrected by
adding from one teaspoon to one tablespoon sugar to a jar of
tomatoes before or after canning.
It’s What’s Inside That Counts!
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periodic, llme-coneumlng drive cheln edjuetmenls.
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(Continued from Pago B 8)
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ANSWER Faye Getter, Mechanicsburg, requested a
recipe for schmeircase cheese. Check the Home On the
Range section this week for a recipe.
ANSWER Kathy Szarko, Landisville, purchased a
pound of chestnut flour and wanted to know how to use it.
Thanks to Mary Cerami, Jamison, who said that chestnut flour
is finely ground dry nuts that is used as a flour substitute in
making Torten (tortes). Here is her recipe.
Chestnut Torte Cockaigne
Have all ingredients about 70 degrees. Sift
1 cup sugar
Beat:
6 egg yolks
Add the sugar gradually and beat until very creamy. Add:
Grated rind and juice of 1 lemon or of 1 small orange
1 teaspoon cinnamon
1 cup ground chestnut flour
’/& cup toasted almond extract
Whip until stiff but not dry:
6 or 7 egg whites
The extra egg white makes a much lighter cake. Fold them
ngntly into the batter. Bake about 40 minutes in an ungreased
removable-rim pan or loaft pan. Let cool in the pan. Spread
with chocolate butter Icing or bake it about 20 minutes in two
8-mch ungreased layer pans. Spread sifted confectioners’
sugar or preferred filling.
JUJEEXOS?rmmurr
a wan uwt or mmm seuwenr cemun
bobcat
(Turn to Pag* B 12)
DIESEL FUEL USERS...
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Use |ppp|l.{ Fuel Treatments
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For further Information, wrlte/call:
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1-800-296-5931
Are You Robbing Your Forages
Of Valuable Nutrients?
FOR MORE INFO, CONTACT THE REPRESENTATIVE NEAR YOU:
Sylvan Smoker
Rt. 1 Box 12 Zook Rd.
Atglon, PA 19310
318-883-2531
Leslie Yoder
796 Ballavua Ava.
Gap, PA 17527
717-443-8445
Stanley W. Carper Melvin M. Lapp
RD 1 Box 238 250 Little Baavar Rd.
Tyrone, PA 16656 Straaburg, PA 17579
814-884-8488 717-887-8887
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Lancaster firming, Saturday, April 16, 1994-B9
Want To Sell
Homemade
Food?
LEBANON (Lebanon Co.)
The Penn State Cooperative
Extension will be offering a two
evening workshop. Food for Pro
fit, on April 25 and May 2. from
7:00 to 10:00 p.m. at the Lebanon
County Extension Office, 2120
Cornwall Road, Lebanon.
This program is designed to pro
vide information to individuals
who presently operate or want to
start a business making baked
goods, jams, jellies, sauces, herbal
food products, and other foods on a
wholesale or retail basis. Topics
covered will include safe food
handling, PDA inspections, mark
eting, packaging, pricing and busi
ness planning. The cost is $l5 per
person or $2O per couple. Rre
registration is necessary; for infor
mation contact Winifred McGee
(717) 270-4391.
Protect Your Forage Investment
With
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Harold Eby
Rt. 3 Bex 159
Claarvilla, PA 15535
814-787-9881