■•-a If you are looking for a recipe but can’t find It. send your recipe 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 send 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 print each one. Answers to recipe requests should be sent to the same address. QUESTION—A faithful reader would like the recipe for the starter for Amish Friendship Bread, not the directions to con tinue it. QUESTION Irene Martin, Selinsgrove, wants a recipe for chocolate fudge using mostly confectioner's sugar. QUESTION —Helen Feeg, Robesonia, would like a recipe to make a fruit only fruit spread sweetened only with pure fruit juice and citrus pectin. Her husband is a diabetic and he likes these jams better than those sweetened with artificial sweetner. QUESTION H. W. Hamilton, Thornton, would like recipes that use gluten flour to make bread and pastry. QUESTION Ida Book, Blain, would like a recipe for Indian Pudding, similar to that served at Howard Johnson Restaurants a number of years ago. It is a dessert, which has corn meal in the ingredients, and is topped with ice cream. QUESTION Charlene Bennett, Clearville, wants a recipe for peanut butter cake that has peanut butter in it but not in the frosting. QUESTION Stephanie Huger, Meyerstown, is looking for a recipe for pumpkin strudel with poppy seeds and sour cream or cream cheese. Her grandmother from Hungary made it, but Stephanie lost the recipe. QUESTION Estella Fink, Allentown, would like a recipe for pumpkin soup. QUESTION A New York reader would like a recipe for English muffins, with a rather dry, very coarse texture. QUESTION Judy Kroplesky, Lancaster, would like a recipe for candy that is made with saltine crackers, walnuts, brown sugar, and chocolate chips. She doesn't remember the remaining ingredients but said that you can’t detect the taste of saltine crackers in the candy. QUESTION—A reader from Wysox wants a recipe for Bel gium waffles. QUESTION—A reader wants recipes for making soybean dishes. QUESTION—A reader wants a stewed tomato recipe that tastes similar to the one made by Shady Maple. QUESTION—Jean Heisey of Mount Joy wants a recipe for baked oatmeal. QUESTION—EarI Norton of Pottstown would like a recipe to make balonga out of 20 pounds of venison. QUESTION Donna Graver, Bernardston, Mass., would like a recipe to make wild blueberry syrup such as sold in spe cialty shops. The syrup is used to top ice cream, pancakes, etc. She would also like to know how to process and seal the syrup for the wholesale and retail market. QUESTION J. Rehmeyer, York, is looking for a pizza bread recipe that tastes similar to that sold at the York market. QUESTION Mrs. D. Fisher, Lewistown, would like a recipe for breakfast pop tarts. She tried making them but the crust gets too flaky. Does someone have a recipe in which the pop tarts can hold up being toasted? QUESTION Ralph Johnson, Sewell, N.J., would like recipes for potato and for potato leek soups. QUESTION Christine Mansberger, Shippensburg, would like the recipe for a cookie called Five O’clock Teas, which were made at the Valley Pride Bakery in Shippensburg until they went out of business. S«turd cup softened butter 2 cups sour cream 1 can cherry pie filling* Preheat oven to 325 degrees. In a large bowl, beat eggs until smooth, add sugar, flour, and cornstarch. Continue to beat until smooth to touch. At medium speed. Beat in the remaining ingre dients except the pie filling until smooth. Transfer to 9-inch springfoim pan. Bake for one hour. Do not remove from oven, just turn off and open the oven door, and let stand for another hour. Cool at room temperature. Remove from pan and refrigerate. When ready to serve, cut into desired serving pieces and spoon cherry pie filling over it to serve. Makes 12 servings. * May use any topping such as blueberry, raisin, peach, or rasp berry pie fillings. B. Light Lebanon B. Light