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Newspaper
Lancaster Farming
Location
Lancaster, Pennsylvania, United States of America
Date
Jun 22, 1956
Page
15
A reader from Lititz shares an heirloom Crumb Cake recipe that has been used for 38 years. The note accompanies a one year Lancaster Farming subscription offer and urges outdoor cooking as warm weather arrives. The recipe lists sugar flour shortening soda cream of tartar and milk for a soft dough.
Free to Women to one year subscription to Lancaster Farming through the mail with a letter and the rest letter recipe. Home making hint says mix flour sugar and shortening for pie dough then add thick milk. Mix soda and cream of tartar with flour. Reserve crumbs for cake top. For broiled chicken set rack four to five inches from heat, brush with seasoned fat, turn every ten minutes, and cook 25 to 60 minutes until tender and browned. Test doneness by the drumstick joint.
Members and families of Farm Society No 8 enjoyed a covered dish social at the Presbyterian church house Donegal Springs Abner Risser gave the invocation Rev G H Seidel of Harrisburg provided entertainment with magic feats Children played games under Miss Joanne Bixler supervision Hostesses were Mrs Henry Helsey Mrs Lewis Bixler Mrs William Helsey Mrs Robert Trimmer and Mrs Harold Ney The next regular meeting will be Saturday July 21 at 2 pm at Mount Gretna.
Recipe lists six servings with chicken celery olives and mayonnaise. Instructions say to combine toss lightly and serve in lettuce cups with lemon juice salt and pepper.
Five servings from a broiler fryer about two and a half pounds. Coat with flour and spices, brown, then simmer with boiling water onion and rice until chicken is fork tender and rice fluffy. Parsley and paprika garnish.
The Society of Farm Women No 9 holds a meeting at Buckmiller Park after a Saturday session led by Mrs Henrietta Seaman. Fourteen members answered roll call as they voted to donate 25 dollars to the Migrant Workers Fund and heard a talk on African violets by Mrs Chester Buzzard, pastor's wife from Lancaster, who grows up to 90 varieties.
The article describes chicken and rice as a Latin American favorite, noting Arroz con Pollo with saffron dyed yellow rice. It highlights serving suggestions and mentions places in Tampa like the Columbia and cafes on the Prado in Havana, plus a recipe fragment with quantities for a brouser-fryer and seasonings.
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