Cook’s Question (Contfmnd from Pagt B«) ANSWER —Some recipes that came in too late to include with the tomato recipes are included here for those who are looking for ways to use a prolific crop. Thanks to Nita Smith, Bellefonte, and Alverna Martin for sending recipes. Tomato Juice Cake 2 cups brown sugar 'A cup shortening 2 eggs 2 tablespoons cocoa (mixed with hot water to form paste) 2 cups sifted flour 1 cup tomato juice y* teaspoon vanilla % teaspoon salt 2 teaspoons baking soda (added last, mixed with 2 teas poons warm water) Cream shortening and sugar. Add eggs and cocoa mixture. Add dry ingredients alternately with juice. Add baking soda last. Bake at 350 degrees for 40 minutes or until done. 4 large tomatoes, diced 1 small onion, diced Salt and pepper 1 tablespoon flour mixed with % cup milk Pinch or two of baking soda Saute onion lightly in just enough butter so it does not stick; add tomatoes seasoned with salt and pepper, cook over medium heat until tomatoes are hot. Put in a pinch or two of baking soda, it will foam, add flour and milk, stirring constantly until it is of desired consistency. Serve hot over mashed pota toes or toast. Nila Smith writes: / absolutely love this. My father liked Ms tomato gravy made with green tomatoes. Make green same as red only omit the baking soda with the green tomatoes. (Why omit the soda with the green tomatoes? I don't know, my mother told me to!) ANSWER—Louise Graybeal, Renick, W.V., wanted a fat free fruit-based replacement for butter or oil in baking. Thanks to Alvernia Martin for writing that applesauce or pureed prunes can be substituted cup for cup or, if preferred, half the amount in recipes requesting shortening, oil, etc. Puree seedless prunes in the blender. Add a little water and blend until smooth. Experiment with this because it doesn’t work well in recipes such as apple crisp, but it works in lots of cake, bar, and coo kie recipes. Sometimes it will result in a heavier product. • Agricultural • Commercial • Residential • Retaining Walls • Bunker Silos • Manure Storage, Etc. Tomato Gravy Heifer Facility Featuring 12’ Wide x 8' Deep Manure Storage System with Waffle Slats lift TOftlSitf tfftljA tp* n v/jtvj\ x \ji\ ’ 430 Concrete Ave., Leola, PA 717-i INC. 56-2016 Weight Loss Class YORK (York Co.) —Concerns about nutrition top most people’s list of health issues: What’s a sen sible way to lose weight? How can % I stop gaining weight? How do I lower my blood cholesterol level? What’s healthy for my family to eat? ANSWER Kathryn Kreider, Jonestown, wanted infor mation on how to make and can pickled garlic, and how to make vinegar from apple cider and from other fruit wines. Thanks to Louise Graybeal, "Renick, W.V., for sending recipes. Select ripe, sound apples, wash thoroughly and extract juice in a cider press. Place juice in a large receptable and allow to stand for a few days. Drain, leaving sediment in bot tom undisturbed. Wash out barrels or kegs in which it is to be placed as thoroughly as possible with boiling water. Fill them V* full with the juice. Leave hung out but place a loose plug of cotton to prevent dirt from falling in. For each five gallons in barrel, add one cake compressed yeast dissolved in lukew arm water. Keep barrels at a temperature of 75-85 degrees if possible. As soon as the alcoholic fermentation ceases, which will take several months, drain out clear liquid, rinse barrels and put the clear liquid back again, filling the barrels % full. Add from 2 to 4 quarts vinegar containing more or less ‘Mother* for each 5 gallons liquid. Store barrels in as warm a - place as possible until vinegar is made. This usually requires from 6-12 months. Then fill barrels full and bring them tight. Honey Vinegar Mix together 1 quart strained honey and 8 quarts warm water. Allow mixture to stand in a warm place until fermenta tion ceases. Seal in clean canning jars. The resulting vinegar is white and of excelllent quality. Fruit Vinegars Or Shrubs Dissolve 2 cups sugar in 1 cup vinegar, heat to boiling and pour over 2 quarts ripe berries. Let stand one hour or more, stirring at intervals. Allow the juice to drip through jelly bag, bring to boil and pour into clean hot canning jars and process 10 minutes in hot water bath canner. Serve on cracked ice with equal amounts of carbonated water. * K- t I 4^1 ■ *■* % p K. ? * t!* VEp J * I - 3. * Learn the answers to these questions and many others with Penn State Cooperative Exten sion’s “My New Weigh of Life,” a new weight-management work shop. The 12 week program emphasizes permanent lifestyle changes. You will learn how to Cider Vinegar M FISHER’S PAINTING & WTSL FISHER’S PAINT OUTLET STORE '■SfeSJl QUALITY PAINTS @ REASONABLE PRICES PS* I ■ ALL TYPES OF INTERIOR 4 EXTERIOR PAINTING ■ SANDBLASTING N ROOF COATING ■ RESTORATION 4 WATERPROOFING ON STONE 4 BRICK BUILDINGS HOUSES - BARNS - FENCES ■ FACTORIES - ETC. Specialists In Sand Blasting/Spray Painting Farm Buildings, Feed Mills, Roofs, Tanks, Etc. With Aerial Equipment I WE NOW REPAIR SPRAY GUNS AND PUMPS 4056 A Newport Rd., Kinzers, PA 17535 717-768-3239 On Rt. 772 Across From Pequea Valley School ‘Brush, %ptt Or Spray - We'CC ‘Do It ‘Either Way Jor Jobs Large Or Smatt- Our Men WifC Do It SLff change your food choices, activity level and attitudes so you can reach a healthier weight. Five classes are scheduled to start in September. Monday, September 29 through December IS. 10:00-12:00 noon, Adams Electric Building, on Route 616 just south of Route 30. Monday. September IS, through December 8, 7:00-9:00 p.m., Penn State Cooperative Extension, 112 Pleasant Acres Rd, York, PA 17402. Tuesday, September 23 through December 9, 7:00-9:00 p.m., Northern High School (must register through Northern Adult Education Program. 149 S. Balti more St, Dillsburg, PA 17019. Phone: (717) 432-8691 ext 279) Wednesday, September 17 through December 10, 6:30-8:30 p.m., Penn State Cooperative Extension, 112 Pleasant Acres Rd, York, PA 17402 Monday. September 29 through December IS, 7:00-9:00 p.m. Spring Grove High School. (Must register through the Spring Grove Adult Education Program. Phone: (717) 225-5711 ext 3154). For a brochure or more infor mation call Penn State Coopera tive Extension at 840-7408. got milk?'
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