(Continued from Page B 8) ANSWER Robert Lloyd, Woodbury Heights, N.J., wanted a Pork Pie recipe. Thanks to Paul Dowie, Chester Springs, for sending one from The Dairy Book of British Food." Melton Mowbray Pork Pie 1 pound plain flour Salt and pepper 1 egg yolk 6 ounces lard, diced 4 ounces milk and water mixed 2 pounds lean pork, diced in V 4 -inch cubes 3 bacon rashes, rinded and finely diced 1 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme 1 teaspoon anchovy essence V 4 teaspoon ground mace 'A teaspoon ground allspice 1 pint chicken stock 1 egg, beaten, to glaze A ounce gelatine To make the pastry, warm a mixing bowl and sieve the flour and a pinch of salt into it. Make a well in the center and add the egg yolk. Gently heat the lard in the milk and water until it melts, then bring rapidly to a boil. Pour immediately into the well in the flour and draw the ingredients together with a wooden spoon to form a soft pliable but not sticky ball of dough. Transfer to a lightly floured surface and knead until is is smooth and elastic and easy to work. Cover the dough and leave to rest in warm place for 20-30 minutes. Mix together pork, bacon, sage, thyme, anchovy essence, and spices. Lightly season. Moisten with 3 tablespoons stock. Roll out two thirds of the pastry on a lightly floured surface and mound round a 2V4 -pound floured straight-sided jam Jar or line a raised pie mould or dropsided terrine. If using a jar, leave the pastry to set on a baking sheet, then gently ease out the jar. Pack the meat mixture into the pastry. Roll out the remain ing pastry to make a lid for the pie. Press the edges together tightly to seal. Scallop the edges and decorate with pastry leaves. Cut a hole in the center of the pastry lid. Tie a double thickness of buttered greaseproof paper around the outside of the pie if formed using a jam jar. Brush the top with beaten egg. Place on a baking sheet if using amould or terrine. Bake at 400 degrees for 20 minutes, reduce heat to 350 degrees and bake for additional 2’/« hours. Remove the mould or greaseproof paper, brush the sides and top with egg and return to oven for 10-15 minutes, until well browned. Remove from oven, leave until almost cold. Heat the stock in a saucepan and sprinkle in the gelatine. Stir briskly until dissolved. Leave to cool slightly. Pour liquid through hole in pastry lid. Leave in a cool place overnight. Serve cut in thick slices. 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Proceeds will be used to purchase books and support pro grams for children at the 17 public libraries in the County. The admission price entitles festival-goers to all the ice cream treats they can eat, plus entertain ment and family-oriented activi ties ranging from dancers and ANSWER Shirley Schwoerer, Wysox, wanted a recipe to make Danish or puff pastry using a food processor. Thanks to Rhoda Conover, Gettysburg, who sent a recipe. She writes that rolling out the dough is quite detailed and is easier to do if you have illustrations, which appear in many cookbooks, to follow. Puff Pastry For Food Processor cups all-purpose flour cup frozen butter, cut in 1 tablespoon pieces 1 teaspoon salt 1 cup ice water I'A cups cold butter, cut in 1 tablespoons pieces % cup flour With metal blade in place, add 3 cups flour, frozen butter, and salt to the work bowl. Pulse until butter is cut into the flour, continue processing, adding ice water through feed tube until ball of dough forms. Remove and refrigerate for 30 minutes. Prepare butter mixture for rolling between layers of pastry with the metal blade in place, add the cold butter and % cup flour to the work bowl. Process until butter begins to form a dough, 10-15 seconds. Do not over process or butter will become too soft. If necessary scrape mixture from side of work bowl once or twice during processing. Refrigerate 30 minutes in foil. Follow directions in any cookbook to roll out. ANSWER —Susan Daniel of New Tripoli wanted a recipe for "Apea” cookies. Thanks to Louise Rapp, Easton, for send ing one from her grandmother. Apeas Cookies 2 cups sugar 1 cup butter 5 eggs % cup heavy cream 1 teaspoon baking soda 1 teaspoon vanilla 414 cups flour Mix and chill. Roll out on flour surface. Bake until light brown. This was a recipe from my grandmother. I always made them thick. They are like cakes and are very good dunked in coffee or hot HEALTH KtCK ■“"iter. Lancaster Fanning, Saturday, March 29, 1997-B9 To Benefit Libraries demonstrations to music and hands-on activities. The festival will again feature the Great Ice Cream, Stack Up Contest and pony rides! Tickets for the festival are $5 for adults and youth ages 12 and over; $3 for youth ages 4-11; and children ages 3 and under are free when accompanied by an adult ticket holder. A $1 discount is offered on tickets purchased be fore the day of the festival. Tickets will be available at all public li braries in Lancaster County begin ning May 1. Each year a giant children’s quilt is newly created and un veiled at the ice cream festival. This year more than 2,200 chil dren in Lancaster County schools and Girl Scout troops are working on designs depicting children and books. Local 4-H Clubs will sew the pieces together to form the gi ant children’s quilt Material for the children’s quilt has been do nated again by The Old Country Store in Intercourse. The first gi ant children’s quilt of 199 S has been disassembled, sewn into crib-sized quilts, and distributed to needy children through the Mennonite Central Committee. Last year’s quilt is currently in this process. Festival-goers can buy a chance to win a beautiful hand-sewn, full size quilt featuring a “Sailor’s Compass” designed exlusively for the festival by nationally-recog nized quilt designer Cheryl A. Benner and crafted by Lancaster County artisans. The 1 design coin cides with the theme for the Sum mer Library Program sponsored by the public libraries. Quilt chances will be available for $1 each or 6 for $5 at any public li brary in Lancaster County as of May 1. Included among the ice cream cones, sundaes, and frozen yogurt, Turkey Hill will imprint its own style cm the festival with special ice cream flavors and a variety of iced teas and Tea Coolers. Turkey Hill Dairy is the fifth largest fro zen dessert brand in the United States. Over the past 12 years the ice cream festival has raised a total of more than $153,000 for the public libraries of Lancaster County. Ice cream lovers from throughout Pennsylvania and bordering states traditionally converge on Lancas ter for this event For more information and di rections, call the Lancaster Coun ty Library at (717) 394-2651. FO^.^
Significant historical Pennsylvania newspapers