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PAGE SIX
BY JOAN KINGSBURY
Last week my family
and I had the pleasure of
spending four days vaca-
tioning in Lancaster
County. Anyone who has
never spent time in this
region of Pennsylvania
just doesn’t know what
they are missing.
Delicious Pennsylvania
Dutch food like home-
cured hams, bacon,
sausage and scrapple are
served in all restaurants.
The people are friendly
and the interesting Amish
culture awaits all who
visit Lancaster County.
Enroute to our camp-
ground in Strasburg, we
stopped at the Mount
near Manheim. Built in
Grubb, a son of one of
colonial America’s
wealthiest ironmasters,
Mount Hope Estate
features a Victorian
mansion which is elegant
with its 32 rooms, castle
walls and turrets, winding
walnut staircase, hand-
painted = 18-foot celings,
Egyptian marble fire-
places, grand ballroom
and greenhouse solarium.
Antiques and furnishings
of the Victorian period
add to the original charm
of the mansion. Following
the mansion tour, guests
are treated to a formal
wine tasting in the billiard
room where the hostess
gives a short program in
wine appreciation.
Following the tour, we
purchased a bottled
spiced apple wine, a
: | NIGHT
LOUNGE
Fri., Aug. 20
Dodge City :
CHEZ AMIS
ROOM
Sat., Aug. 21
Futuresque
Sun., Aug.22 °
spicy, slightly sweet wine,
in the mansion’s Vintage
Wine Shop.
Following a short stop
at the Candy Americana
Museum at Wilbur
Chocolate’s Factory
Candy Outlet in Lititz, we
proceeded to our camp
site at Mill Bridge
Village. Mill Bridge
Village is restored to look
like it did in 1728 with a
mill where corn is ground
by a giant waterwheel. In
the mill one can also see a
broommaker construct-
ing brooms from broom
corn, and a woman hand
dipping candles. A ride in
a horse and buggy over
the covered bridge, or a
visit to the snack bar
where music machines
from early 1900's are
restored also provided
entertainment for guests
of Mill Bridge Village.
For a nickel, you can pick
a tune on the player piano.
Not far from Mill
Bridge Village on Route
772, we visited Jack and
Mae Phillips Lancaster
County Swiss Cheese
Company. A large picture
window in the cheese shop
enables visitors to watch
the actual cheese making
process. We also visited
the aging cellar where
Swiss cheese is aged in 100
1b. blocks. Swiss cheese is
made at the Lancaster
County Cheese Factory in
large copper kettles
which hold 300 gal. of
milk, enough to produce a
200 lb. block of Swiss
cheese. Although stain-
less steel has replaced the
P.O. Box 366
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copper kettles in most
areas, copper kettles are
still used here because
copper enhances the
sweet, nutty metallic
flavor of Swiss cheese. Of
course we purchased
some of the cheese made
at the factory which was
delicious.
One thing Lancaster
County does not lack is
fine restaurants. One we
found particularly ap-
pealing was Miller’s
Smorgasbord on the
Lincoln Highway East in
Ronks. The breakfast
smorgasbord features a
variety of fresh fruits,
bread pudding, French
toast, pancakes,
scrambled eggs, fried
potatoes, donuts and
pastries made daily at
Miller’s bakery. This
breakfast is fabulous but
don’t plan to eat much for
the remainder of the day
if you decide to try it.
Miller’s also has a dinner
smorgasbord with seven
sweets and seven sours
featuring all Pennsyl-
vania Dutch specialties.
We are looking forward to
sampling the dinner on
=
675-2500
our next visit.
Watching the Amish
farmers is in itself a treat.
These hardworking
people keep their farms so
clean. Their horses are
well taken care of and
very beautiful. Living
without electricity and
power machinery would
seem like a terrible trial
to most of us, but the
Amish not only accept this
religious mandate, but
seem to thrive on it. The
Amish women’s handi-
work is apparent every-
where with almost every
yard displying beautiful
quilts and handmade
items.
In choosing Pennsyl-
vania Dutch recipes for
this week’s column I tried
to pick those that call for
crops that will soon be
ripening, Chow-Chow,
Corn Relish and Spiced
Peaches or Pears appear
on many Amish tables.
Peach Kuchen is a tasty
dessert.
CHOW-CHOW
2 qt. small onions
Y, doz. green tomatoes
1% doz. green, red and
yellow peppers
Ys peck yellow string
your wedding with
beautiful flowers.
Whether it’s the bride’s
served
*1.95
beans
3 qt. boxes lima beans
5 bunches celery, cut up
2 jars prepared mustard
50 miniature sweet
pickles
2 gts. vinegar
2 qt. water
2 qt. sugar or to taste
Cook each vegetable
separately, just until
heated thoroughly. Add
heated juices to vinegar,
water; add sugar to taste.
Put vegetables in and
heat entire mixture to
boiling point. Keep hot
and place in jars. Seal.
Yields 12-15 gts.
SPICED PEACHES OR
PEARS
18-22 peaches or pears
4 c. vinegar
9 c. It. br. sugar
1 t. whole cloves
1-3 inch stick cinnamon
1 t. whole allspice
Scald and peel desired
number of peaches or
pears. Pears may be used
whole if small or they
may be halved. Make
vinegar and sugar mix-
ture. Tie whole cloves,
cinnamon stick and all-
spice in a bag. Add to
vinegar mixture, bring to
a boil. Cook fruit a few at
peaches
a time in boiling liquid
until tender. Place in jars.
Pour remaining hot
vinegar mixture over
fruit and seal. This
amount of liquid will do
for about 18-22 pieces of
fruit or 4 pints.
CORN RELISH
1 doz. ears corn
1 pt. vinegar
1 c. sugar
1 T. dry mustard
1 shredded head cabbage
2 sm. onions, chopped
2 red peppers, chopped
1 green pepper, chopped
2 sm. sticks celery,
chopped
Cut corn from ears of
corn. Into a large pot put
Menu
RAGGEDY ANN & ANDY PLAYSCHOOL
Aug. 23-27
MONDAY-Hot dogs, carrots, chips, cookies, milk.
TUESDAY--Beef-a-roni, bread-butter, corn, fruit, milk.
WEDNESDAY--Ham-cheese sandwich, chips, cookies,
milk. :
THURSDAY--Chicken nuggets, potato puffs, corn, fruit,
milk.
FRIDAY--Tuna sandwich, chips, cookies, fruit drink.
DYMONDS
FARM MARKET
: Cucumbers
Sweet Corn Blueberries
Tomatoes Beans
Cantaloupes Apples g;
Peaches You pick Beans
Open Daily 10a.m. — 6 p.m.
CALL 675-1696
Demund's Road & Memorial Highway
Shavertown
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Enjoy Breakfast,
Lunch and Brunch, at
the Barn, under the canopy,
on the deck over looking
the pool . . .
BREAKFAST and LUNCH
served 9:00 am to 2:00 pm
Monday through Saturday
SUNDAY BRUNCH served
11:00 to 2:30 pm
— SPECIALTY OF THE BARN —
CREATE YOUR OWN OMELET . . . $2.35
vinegar, sugar, : dry
mustard; add corn,
shredded cabbage,
chopped onions, chopped
green peppers, chopped
red peppers, chopped
celery. Cook together
until tender, about 25
minutes. Place in jars and
seal. Yields about 4-5 gts.
PEACH KUCHEN
2 c. flour
Yt. salt
Ys t. baking powder
2 T. sugar
% c. butter
12 peeled peach halves
3 c. sugar
1 t. cinnamon
2 beaten eggs
1 c. thick sour cream
Sift together flour, salt,
baking powder, sugar.
Cut in with pastry blender
% cup butter until mix-
ture looks like cornmeal.
Press into the bottom and
sides of an 8-inch square
pan. Add peach halves.
cover peach halves with a
mixture of sugar apd
cinnamon. Bake for 3
minutes at 400 degrees,
then pour a combination
of beaten egg yolks and
sour cream. Bake 30
minutes more. Serve
warm. Serves 6.
Northmoreland Town-
ship Volunteer Fire
Company will hold a
bazaar and parade on
Friday, Aug. 27 in the
evening, on. the fire
company grounds in
will be live music with
Roland Schoonover,
native of the township,
and his band, ‘‘The
Country Troubadours’’.
There also will be
fireworks, food and
games.
An auction will be held
Saturday, Aug. *
starting at 10 am. ~~
The Dallas School
District’s ARA Services
has something new for
elementary and in-
termediate students in the
district. Beginning Sept.
1, the first day of school,
all students will have ‘a
choice every day of two
entrees, offered by the
District’s ARA lunch
program.
Reistetter, registered
dietician, believes that
choices given to students
at this level decreases
food wastage and in-
creases good nutrition. All
meals fully met the
Federal = Government's
Type A requirements,
which are one-third of the
child’s daily nutrient
requirements, and can be
purchased singularly on a
daily basis.
For the junior and
senior students, the school
district’s ARA Services
offers the selective
lunch. Miss
CUTOM FRAMING
Reistetter describes the
Rainbow Type A lunch as
a way to offer students
their favorite food items;
serve quality nutrition,
and decrease food waste.
The menu items are
grouped and color coded
red, blue, yellow, green,
and purple. The students
simply choose one item
from each color to create
a Rainbow lunch. Red are
the body-building foods;
green and yellow are
fruits and vegetables high
in vitamin C and vitadn
A; blie is milk which
supplies calcium and
vitamin D; purple is the
bread group which sup-
plies the necessary B
vitamins.
The cost of an
elementary and in-
termediate lunch is 85
cents, junior and senior is
90 cents. For more in-
formation, please call
Mary Reistetter at 675-
6928.
ART SUPPLIES
Dallas, Pa. 18612
CRAZY HORSE
EAGLES EYE
PANDORA °
DEANS
JUNIOR, MISSES’ & HALF SIZES!
MONOC "AMMING
is avai ble.
Daily 10-6
Thurs. 10-9
675-6933
Phas EY
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BRAEMAR
'SKYR
ESPRITSPORT. ..
PLUS MANY MORE!