B—Lancaster Farming, Friday, Feb. 22,195*7 1 For the Farm Wife and Family Treat your family to a meal of excellent flavor and bountiful nu trition at economical prices by serving pork shoulder steaks while pork is in seasonably good supply. Pork shoulder steaks are close ly related to pork chops one of America’s favorite meats. Similar in flavor, texture, and cookery methods to chops, pork shoulder steaks are almost always less ex pensive. The economy of the shoulder steaks is due to the law of supply and demand fewer homemakers know about pork steaks and therefore choose the steaks less frequently than chops. Like all cuts of fresh pork, the shoulder steaks are highly nutri tious, for they are excellent sources of complete protein and food iron and the important B vitamins. And they are highly digestible. There are three kinds of pork shoulder steaks; blade bone, round bone, and boneless. The blade bone and boneless shoulder steaks are cut from the Boston butt, which is a square oi triangu lar piece of meat from the upper half of the shoulder. The round bone shoulder steaks, known as arm pork steaks, are cut from the center of the picnic shoulder. Blade bone shoulder steaks were used in this recipe for brais ed steaks'with lima beans, though the arm pork steaks or the bone less versions could be used equal ly well. FRIGIDAIRE Sales & Service New & Used Appliances Brubaker Plumbing & Heating Old Harrisburg Pike & Rohrerstown Rd. Ph. Lane. EX 3-3908 BRAISED PORK SHOULDER STEAKS WITH LIMA BEANS 1 cup lima beans (dried) Salt 4 pork shoulder steaks Three tablespoons fat 1 small onion, chopped teaspoon pepper 1 bay leaf 2 tablespoons brown sugar 2 tablespoons vinegar Rinse lima beans, add 2 and % cups hot water, and boil - two minutes. Remove from heat, cov er, and let stand one hour. Add one teaspoon Salt and simmer one hour, or until beans are tender. (Add more water during cooking if necessary.) Brown steaks in hot fat; add onion and cook until lightly browned. Remove steaks' from skillet. To drippings, add beans and their liquid, one tea spoon salt, pepper, bay leaf, brown sugar, vinegar, and one cup hot water. Arrange steaks on beans, cover and cook over low heat 1 to VA hours or until meat is tender. This makes four serv ings. Another savory version of braised pork shoulder steaks is this one for glazed steaks. In this, the steaks are braised until they’re fork tender, then they are brushed with spiced jelly and broiled ’till the jelly melts and gives the steaks a shiny coating. QLAZED PORK SHOULDER STEAKS 6 park shoulder steaks % cup flour 3 tablespoons fat 1 teaspoon salt Vi teaspoon pepper Vi cup water % cup current jelly Vs teaspoon allspice Roll steaks in flour and brown on both sides m hot fat in a large slqllet. Sprinkle with salt and pepper; add water to pan and cov er skillet Cook over low hear one hour or until meat is tender, add ing more water if necessary. Us ing a fork, mash jelly and mix in allspice. Spread half the mixture over the steaks and bioil three minutes; turn steaks, brush on remaining jelly and broil three FORK-TENDER AND JUICY are these pork shoulder steaks which were cooked with lima beans, chopped onion, 'brown sugar and vinegar. Serve the flavorful meat with a grapefruit watercress salad and bread sticks, if you like. minutes longer, or until jelly melts. Six servings. Our good friend Mrs. Mary Khnovski has sent us more of her favorite recipes. One is for Creole- Hamburg Pie, another for a de licious Banana Bread and still' another for Lemon Sponge Cups. Here is her recipe fpr CREOLE HAMBURG PIE Mrs. Mary Klinovski, PO Box 12 Sadsburyville 1 pound ground beef Va cup fat Y 4 cup flour 2 teaspons salt Va teaspoon pepper - 2 cups tomato juice Va cup diced green pepper Vz sliced onion 1 cup diced celery Heat oven to 425 degrees (hot). Brown meat in hot fat. Stir flour, salt, pepper, tomato juice. Add green pepper, onion, celery. Bring to boil. Pour into IVz quart baking dish. Cover »vith Pastry Topping (below). Fold pastry under_and flute just inside edge of dish. Bake 30 to 35 minutes. 4 to 6 servings. PASTRY TOPPING 1 cup sifted flour Vz teaspoon salt 1 cup shortening 2 tablespons water Today's Pattern NEW Printed Pattern Easier to cut Sew and fit 1 T^f9364 ’ 'V 10—11 Printed Pattern Printed Pattern 9364; Misses' Sizes 10, 12, 14, 16, 18. Size 16 takes 3H yards 35-inch. Send Thirty-five cents in coins •for this pattern—add 6 cents for each pattern if you wish Ist-class mailing. Send to 170 Newspaper Pattern Dept., 232 West 18th St., New York 11. N. Y. Print plainly NAME, ADDRESS with ZONE. SIZE and STYLE NUMBER. Mix flour and salt. Cut in short ening. Sprinkle with water and mix with fork. Round into ball. Roll on lightly floured board in to a circle to fit top of baking dish. Cut slits near center. SOUTHERN BANANA BREAD Mrs. Mary Klinovski, PO Box 12 Sadsburyville 4 bananas, mashed well and sprinkled with a little lemon juice Vz cup butter Vz cup sugar 3 eggs 3 and Va cups sifted flour 3 teaspoons baking powder Va teaspoon salt 1 cup chopped nuts pecans or black walnuts Cream butter and sugar togeth-_ er; beat eggs and , add. Mash bananas fine; add to first mix ture. Add flour sifted" with bak ing powder and salt. Mix with banana and egg mixture; add nuts. Pour into greased loaf or other pans and bake at 375 de grees for one hour. This bread may be baked in little cup cakes or muffin rings as well as in a loaf. These Lemon Sponge Cups are a delicious tangy dessert for a “heavy” meal when you want to finish up with something not too heavy nr too sweet. This custard is much like a Lenjon Sponge pie only minus the crust. LEMON SPONGE CUPS' Mrs. Mary Klinovski, PO Box 12 Sadsburyville 2 tablespoons butter or mar- [ ANNUAL SPRING SALE | S Feb. 18 .to March 2 S [ 10% OFF [ ■ ALREADY LOW PRICES Z ■ ON ALL GAS APPLIANCES 5 ■ Water Heaters Refrigerators £ ■ Stoves black and white ■ J Clothes Dryers Room Heaters a Z WARD BOTTLE GAS ■ ■ Town store, 25 S. State St., Ephrata. Open 8:00 a. m. to ■ ■ 500 p. m. daily and during the sale we will remain open. ■ ■ Thursday and Friday till 9:00 p. m. JJ ■ Office-showroom one mile North of Ephrata on route 222 r ■ ■ open 8.00 a. m. to 5:00 p. m. ■ m m - « garine - * 1 < ' 1 cup sugar 4 tablespoons enriched all-pur pose flour Va teaspoon salt 5 tablespoons lemon juice Grated rind of 1 lemon 3 eggs IVz cups milk Pream butter; add sugar, flour, salt, lemon juice and lemon rind. Add well-beaten egg yolks which have been mixed with the milk. Lastly, add'the stiffly-beaten egg whites. Pour into greased custard cups. Set cups in a pan of water and bake 45 minutes. When done, each cup will > contain lemon cus tard at botom of cup and sponge cake on top. Cool and unmold' It makes its own sauce. May be baked" in a 2-quart baking dish. Serves 4-5. Small baking cups preheat oven -to 350 degrees. Bake 45 minutes. SOME FACTS ABOUT MEAT STORAGE Today’s modern meat counters with pre-packaged meats feature transparent, tightly - wrapped packages. This packaging makes self-service sanitary and conveni ent, and rapid sales prevent stor age problems. But at home, where meat is kept refrigerated one to several days food spoilage may occur. In the home refrigerator, a tight wrapping holds unfrozen meat or poultry in a moist atmos (Continued on page 9) The Best Broiler Cross of its Best Martin fusts tht work of tht n* lion's Itading bratdtrs to givt yow top quality-chicks that mature torly for quick broiltr profits. PLACE YOU* ORDER NOW MARTIN'S HATCHERY POULTRY FARMS, INC. Lancaster, Pa. Phone EX 2-2164
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