"I t' wonderful place to rai
a family. Plenty of work to
k pthekid out of'mischief,"
"'We've h d eight children,
and 36 grandchildren. They
hav or ed in the orchard
nd h v been rai eating
appl and appl produ ."
y Lee England. y wife
w born in the hou liv
in. Wh n th boy went away
to w r, h and. her i te
worked in th orchard. We all
have been bl with good
h alth."
TIl growers ofW hington
tate pple and their: fami­
Ii hope you'll enjoy thi
daptation of on of th ir f -
vori recipe.
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Good nutrition promotes
d h alth. R unswe riru;
th. ques tion: about diet
nd nutrrtion YOU can deter­
mine if'vou maiu· h -ulthv food
ch ic .� .
re good
I TnI(' fbi
Cut Calories-
Love ch
affi rd th
inch thic
. , n i . rt h II, it":" on
about on inch thick. And. r -
pia . heavy topping» With
UIC '-pa ked California fruit
cocktail for' r' I calorie re­
duction. 'hill the tart � to :l
hours before .. -rving tu ulln
flavor: to mellow.
Robia Tart
I can (16 oz.) (ruit
ocktail in juic or
xtr light yrup
I cup ftour
112 cup u r
II. tea poon b kin
powd r
112 cup butt r
3
I packa t t
cream ch
(tn
I c n (5 oz.)
evaporattad kim milk
I t poon vanilla
. extract
1/4 te poon almond
extr ct
Drain fruit cocktail r .
rvinc liquid (or other
u . Combine ftour, 11.
cup u.ar and bakin
po d r in food P,WV_&lIln
bowI;' Add r;
until mixture reo
meal. Add
, pruc until ix-
a ball. Pat in an
botilollll and
10-
Prize-Winning Pound Cake Introduces
"Contemporary Classicsn Recipe Contest
I
CHIG
19
App Butter Pound Ca •
1-112 cu Ifranulated .
per
rvin
Calori
Protein
.1.
Carbo ydra
:W.8.
Fat
•
C 01
rol
110m.
r
Socliu
272
Di tary Fi
r
1.01.
CrnzEN
\
or
eel . II
coo deli
d recipe? J.H., Fort
Atkinson, WI.
A. Yes, however, it's no
longer necessary to scald milk,
only heat to temperature indi­
cated in recipe. In older recipes
calded milk must be cooled to
between 110 to 115 degrees
before adding eggs or yeast. If
temperature drops below 85
degree , the yeast will not grow.
If it's hotter than 115 degrees,
the yeast will be killed.
weeteners and salt can be
added to hot mixture.
� dded to
Mrs. M.R.,
Cahokia, I L. .
A. Remove ham 30 minutes
before it's done. Cut away fat
from ham and mark meat sur­
face with uniform diamond
shapes. Pat or brush with glaze
and bake another 30 minutes.
Q. at I m nt by " olid
hortenin " in d or butt r,
ma rio
bakio
MN.
A. It means .hydrogenated
vegetable oil, th firm, white fat.
It's pref rred for grca in'
baking pan becau it hlp.
prevent over-browning of the .
bottom cru t and ea e rernov I
f the e or bread.