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
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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.
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Cider Vinegar
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p.m., Penn State Cooperative
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Tuesday, September 23 through
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through December 10, 6:30-8:30
p.m., Penn State Cooperative
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got milk?'