BUtncstter Farming, Sstordsy.Juht &, !Ml If you art looking for a recipe but cant And it, tend your racipa request to Lou Ann Good. Cook’s Question Comer, in care of Lancaster Farming, P.O. Box 609, Eph rata; PA 17522. There’s no need to aend an BASE. If we re ceive an answer to your question, we will publish It as soon as possible. Sometimes we receive numerous answers to the same request, and cannot prim each one. Answers to recipe requests should be sent to the same address. . QUESTION Dixie Fix, Harrisonville, would like some recipes using stuffing tomatoes. She planted seed from Gur ney's. All they had was yellow seed. Does anyone know if seeds are available for green stuffing tomatoes or if they can be stuffed like peppers and frozen? QUESTION —A reader would like to have recipes for hash browns, and fruit cocktail jam that has vanilla instant pudding and orange Jell-0 as an ingredient. QUESTION A reader would like a recipe for chocolate pizza made in a pizza pan. QUESTION Virginia Haines, Tabernacle, N.J., would like instructions for making eggs look like wood. She saw it demonstrated on television but didn't hear the amount of vine gar and water nor did she get the address so she could write to them for the recipe. She said that a flower or design is put on the raw egg and wrapped in nylon stocking pulled tight with a twister. Let it cook slowly in onion skins for four or five hours. She writes that the eggs are beautiful and look just like wood and will last a lifetime. QUESTION Lynda Lamp, Baltimore, Md., would like a recipe that her mother's friend used tq make about 20 years ago called Triple Chocolate Cake. She remembers that it was made with a chocolate cake mix, chocolate pudding, and cho colate chips. Instead of icing, the top was dusted with confec tioners' sugar. QUESTION Alta Sensenig, Newville, would like to have a recipe for butter and egg dinner rolls, which are really moist. QUESTION Melva Baumer, Millmont, wants ideas for mam course dishes that can be hauled to the field to be served to hired he.o QUESTION Ruth Virginia Erb, Beavertown, would I ke a recipe -or ti ,a starter to Romtoph Friendship cake She stored her sta. er in the freezer, out her husband *hougn it was ice cream :oppmg and ate it. QUESTION —Christine Ayers of Clarks Summit would like a recipe for apple cider doughnuts and cabbage salad that tastes like that made at the Country Cupboard Restaurant in Lewisburg. QUESTION Deanna Confer, Lehighton, would like recipes for broiled scallops. She writes that when she makes them at home they lack that special something that makes them so tasty at good restaurants. QUESTION D. Newsom, N.Y., would like a recipe that tastes similar to Mrs. Smith’s French Apple Pie made with rai sins and confectioners' icing on top. QUESTION A faithful New York reader would like a recipe for an old-fashioned strawberry shortcake with a cooked frosting. Also, a recipe for quick cinnamon sticky buns and quick cinnamon swirl bread made without yeast She would also like a recipe for devil's food dark chocolate whoo pie pies and for applesauce cake made with Karo. QUESTION Lorraine Bannon, Waymart, would like a recipe for cider sauce to put on ham such as that served by Miller’s Restaurant QUESTION A York County reader would like to know how to pasteurize eggs at home. QUESTION D.R. Newsom, Copperstown, N.Y., would like a recipe for moon pies. QUESTION —Linda Ludwig, Reading, would like recipes tor blueberry and cinnamon raisin bagels, and an apple tart with syrup topping like those sold by Ruppert’s Bakery at the Leesport Auction years ago. ANSWER*-A reader requested a recipe for macaroni fruit salad with a cdoked drissing. Thanks to Mrs. Gerald Shaner, Hughtevifle, for sending a recipe. Cook's Question Comer OMatin Macaroni Fruit Salad 1 cup soupettaa (AdneDi Pope San GBorgio Product} 20-ouncos pineapple chunks 11-ounces maridiwin oranges 1 jar maraschino cherries Vi teaspoon salt 1 cup sugar 2 eggs, well beaten 3 tablespoons flour 8-ounces whipped cream topping Cook soupettes as directed on box, rinse and drain well. Drain and keep juice from pineapple chunks and oranges. Drain cherries and discard juice. Cook fruit juices with sugar, eggs, flour, and salt. Cook until thick and cod. Add to soupet tes and fruit. Chill overnight. Fold in whipped topping the next morning and decorate with maraschino cherries. ANSWER Wakneta Wingert, Carlisle, wanted a recipe for coconut Easter eggs that doesn't take confectionery sugar but is more like a Mound’s candy bar. Thanks to Mrs. Gerald Shaner, Hughesvilte, and Phyllis Crater, Spring Mills, who sent recipes. Coconut Bon Bon cup light corn syrup 2 1 /* cups dry macaroon coconut in a small pan, heat the com syrup to quite hot but do not boil. Then pour into bowl containing the coconut and thor oughly mix the two with a spoon or spatula. Set aside for one hour so the coconut becomes well saturated with syrup. Wet hands to roll into balls. Coat with coating of your choice. Note: Finely chopped nuts and or chopped maraschino cherries may be added for variety. VA pounds bag coconut 1 pint jar white Karo Mix together coconut and Karo. Keep cornstarch on palms of your hands while shaping the candy Into the size desired. Coat with chocolate. ANSWER Thanks to Patricia Wiest. Spring Run, for sending recipes for flower jelly, which was requested by D. Newsom of New York. 2% cups bottled apple juice 1 cup lavender flowers 3 'A cups sugar % bottle (4-ounces) liquid pectin Place apple juice and lavender in asaucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, thbri strain. Return 2 cups of this juice to the heat, add the sugar. Bring to afull boil, stirring constantly. Stir In the liquid pectin, bring to a full rolling boil for on? minute, qtirringj constantly. Remove frohn heat, skim off foam. Pour into hot sterilized jars, adding i sprig of lavender to the bottom of each jar. Seal. Hot water bath for five minutes. Makes about five jelly jars. Rose Jelly 2 cups bottied appie juice 1 quart prepared rose petals 3’/e cups sugar 1 A tablespoons lemon juice 2 tablespoons rose water Few drops red food coloring (optional) 'A bottle (4-ounces) fruit pectin Simmer apple juice and rose petals for 5 minutes. Cover and let stand off the heat for 15 minutes. Strain. Add sugar, lemon juice, rose water, and a few drops red food coloring to the liquid. Bring to a full boil, stirring constantly. Add the fruit pectin, bring to a full rolling boil for one minute. Stirring con stantly. Remove from heat, skim off (bam. Pour into hot steril ized jars. Seal. Hot water bath for 5 minutes. Makes about 6-8 Jars. ANSWER—Mary Jane Pummel, Unglestown, wanted to know how to make old-fashioned rivels used In chicken com soup. Thanks to Anna Martin, Denver, for sending a recipe. 1 cup flour 1 egg V 4 cup milk Rub this mixture with twp forks until weN blended and drop into boiling soup. Cover and boil slowly for seven minutes. ANSWER Karen Hamilton. Mathias. W.V., wantatU recipe tor pumpkin ice cream and other ice cream recMifor one-half gallon or one gallon ice cream freezers. Christman for sending a recipe thftt her family eftfoyt. writes that as dairy farmers from Franklin County they milk 96 cows and farm 100 acres. 4 egos Vi pint cream 1 pint half & half Vi cup brown sugar 1 % cup granulated sugar 3 tablespoons vanilla Vi tablespoon salt Mix well andplacsin lee cream freezer container and follow manufacturer's Instrvcifcns. For other flavors, addbne small package of instant pudding in desired flavor. . f Coconut Eggs Lavender Jelly Rivels kw Cream Racipa |)|> rrl|i|i| I (OonMtwMl