LANCASTER FARMING* Classifieds Ads Pay ' Phone STterling 6-2132 | Rohrer’s Fancy p !| Lawn p I Grass Seed i *2 y «♦ tt tt jj Contains 42% Kentucky tt jj Blue Grass plus creeping H ♦I Red Fescue, fßent Grass andjj It Red Top. It H Does NOT contain any Rye*; It Grass or other coarse H :t ♦» j; grasses ♦♦ 1 lb. covers 250 sq. ft. H :: 1 lb. Box $ 1.15 S \\ 5 lb. Box. 5.25 H «25 lb. Bag 23.75:1 U 25 lb. Bag :♦ 50 lb. Bag :: Rohrer’s “Good Turf” H H Lawn Grass Seed H Good general purpose lawn:: H grass for sun and shade. a I: Will take hard usage. a HI lb. Box . 890 H H 5 lb. Box 4.25 ♦♦ a 25 lb. Bag . 18.75 U H5O lb. Bag 35.00 U H 1 lb. covers 250 so ft. ' H a S SMOKETOWN ♦♦ ♦♦ ;♦ Phone Lancaster EX 2-2659 j; H ♦♦ ♦♦ For Farm Women.. (Continued from page 8) Harry Lehman:' I look most at the recipes. Here is one for you again. CORN PONE AND MUFFINS Mrs. Harry S. Lehman, JID2 Manheim % cup corn meal % cup whole wheat flour % cup brown sugar Vz package Dry yeast J /4 cup soy bean milk Vi cup peanut oil 1 egg Mix all together and put in an eight inch square pan or in muf fin tins and set in a warm place for one hour. Then bake at 350 degrees for 25 to 30 minutes. Also good with peaches or oth er fruit mixed in and baked. HOME CARE OF BUTTER IN- FLUENCES FLAVOR Bring out only enough butter for each meal tor best flavor and quality. Heat and light speed undesirable chemical and physical changes Butter protected by foil or parchment wrap keeps many weeks at refrigerator tempera tures. When butter is taken from the package, cover the remainder for protection from other food flavors Keep unsalted butter in the coldest part of the refrigerator to preserve its flavor. Butter can be kept in the home freezer for six months with no flavor change. 23.15 K 42.50 H Mrs. Richard Wise, R 1 Rock Falls, Illinois, sends us a home making hint today. When making pies I roll out an extra crust. Roll it in waxed pap er, put into a sheet of plastic, roll up and store it in the freezer un Th* Mennonlte Hour Each Sunday Lancaster WLAN 12:30 P. M Norristown WNAR 8:00 A. 11 Hanover WHVR 1:00 P. M. ;il needed. Take this out before using to thaw it out. Unroll the rolled crust and lay it m the pie tin. This method saves freezer spacq and is time saving also. I also discovered when I haven’t enough rubarb for a pie, adding raisins to the rhubarb makes a nice filling. Also, it is something different. FROM FREEZER TO TABLE Frozen food can look fresh and taste fresh' Or it can look tired and tough and taste the same way. The difference is in the way it’s handled from garden to freez er to table. And the way it’s handled from freezer to table is just as important to flavor and food value as freezing and storage methods. Here are some important points on handling frozen food- Sometimes in thawing, food daikens and changes flavor. These changes are caused by exposure to air. Air exposure speeds up the breakdown of foods and may also cut their nutritional value. Thaw ing foods in the original sealed container will reduce darkening and flavor changes. The length of time frozen food is kept is also important. The longer food is kept, the more freezer storage costs, and the lower the quality Some frozen foods can be kept longer than others and still have high quality. Beef, veal, lamb, and mutton keep well for six to eight months, but fish is best used in the first two to three months after freezing. A piece of cut apple in the cookie jar is an old-time device to keep cookies from drying out quickly But you can make cookies with applesauce that have the moisture and fruit flavor built in. Here are two recipes for apple sauce cookies that you might like to try APPLESAUCE DROP COOKIES Vz cup fat 1 cup sugar 1 egg 1% cups sifted flour Vz teaspoon baking powder 1 teaspoon baking soda Vz teaspoon salt 1 teaspoon cinnamon Vz teaspoon nutmeg Vz cup seedless raisins 1 cup quick-cooking rolled oats Printed Pattern o c l J-v o tr ,i o'Oc > 0 X 9382 SIZES 14V4—24’4 &♦* 1 ed Pattern 9382- Half Sizes 14%. 16%. 18%. 20%. 22% 24%. Size 16% takes 3% yards 35-inch. Send Thirty-five cents in coins for this pattei n —add 5. cents lor each pattern if you wish Ist class mailing Send to 170 Newspaper Pattei n Dept., 232 West 18th St., New Yoik 11. N Y. Punt plain'* NAME. ADDRESS • h ZONE, SIZE and STYI " '• • Lancaster Farming, Friday, Sept. 20, 1957 For the Farm Wife and Family 1 cup tart applesauce Cream together fat and sugar; blend in the egg. Sift together flour, baking powder, soda, salt, cinnamon, cloves, and nutmeg. Mix in raisins and rolled oats. Add to creamed mixture and ap plesauce, blended together. Beat well. Drop this dough by tea spoonfuls onto greased baking sheets. Bake at 375 degrees about 15 minutes. Makes about three dozen cookies. APPLESAUCE REFRIGERATOR COOKIES % cup fat 1 cup sugar legg 2Vz cups sifted flour Vz teaspoon baking soda 14 teaspoon salt Vz teaspoon cinnamon Vi teaspoon cloves Vz cup chopped nuts Vz cup tart applesauce Cream together fat and sugar; blend in the egg. Sift together flour, soda, salt, cinnamon and cloves. Mix in nuts. Add to cream ed mixture which has been blend ed with applesauce. Beat. Form into rolls. Wrap in waxed paper Chill in the refrigerator. Cut thin slices from the chilled roll Bake the slices on greased baking sheets at 375 degrees 10 to 15 minutes. Makes about five dozen cookies. RELISHES ADD FLAVOR TO WINTER MEALS With the garden season coming to a close, it is a thrifty practice among many housewives to combine cer tain vegetables in a chopped ■ Be sure to stop in at our store at 25 South ■ * State Street and register. Sept. 25 -26- 27 - 28. J ! VALUABLE PRIZES ! ■ NO PURCHASE NECESSARY ■ ■ WARD BOTTLE GAS ■ ■ EPHRATA J ■ Office. 1 mile N. of Ephrata on Route 222. ■ ■■■■■■■■■■■■■■■&■■■■■■■■■■■■■■■■■■« o * co pickle or relish for use in the winter. A favorite relish is picca lilli. The vegetable should be finely chopped, brined for a few hours with salt, then cooked with sweet spiced vinegar for a short period before being canned. Piccalilli is made in this way: PICCALILLI Mix well with one cupful of salt and let stand overnight. Drain thoroughly, pressing out as much liquid as possible. Mix together three cupfuls of brown sugar and two quarts of vinegar pour over the chopped vegetables and add three table spoonfuls of mixed spices and one of white mustard seed, tied loose ly in a bag Cook slowly for about 30 minutes Remove spice bag and pack the relish m hot sterilized jars, being sure liquid covers vegetables. Seal at once. Pickles of all kinds have a bet ter blended, mellow flavor if they (Continued on page 10) B.F.Goodrich New Treed Wash and chop: 1 peck of green tomatoes 8 medium-sized green peppers 8 medium onions 1 medium-size head of cabbage Red Vantress Chicks Available Every Thursday None Better! Call BOLTON’S HATCHERY Phone 7G-R-3 Schaefferstown, Pa. 9
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