For Farm Women... two tablespoons of flour mixture. Stir and cook" about five minutes or until gravy is thickened and smooth. Season with salt and pep-, per to taste. Serve gravy with l»riacf Kppf CARVING STANDING RIB ROAST Place roast on platter, before the carver so that rib bones are to his left and large end of meat is away from him. Insert carving fork, guard up, between two top rib bones. Cut slices from outer edge to bones, making slices no thinner than one quarter inch. Free each slice by running point of knife along edge where it joins bone, and lift off before starting next slice. When meat has been sliced below first bone, free it from roast and lay to one side. Pork Chops are another favor ite meat dish and here we have a recipe for them prepared with a mushroom sauce. The recipe isn’t involved; in fact the new method of condensing and drying soups make this recipe preparation an easy act ightcr—«r eome other bright young ould be one of six high school seniors s in Central Eastern Pennsylvania his coming fall as winners of Penn jght Company scholarships. emain for young men and women to ;ssary to become eligible for these nation IQanks and other information om your high school principal or opportunity is open to young men within PP&L’s service area. Each will receive $5OO toward tuition 15 colleges and. universities listed, provides an additional $5OO yearly liversity the grantee attends, which r use in furthering its established es. r LVANIA POWER & LIGHT COMPANY (Continued from page 6) « > PORK CHOPS WITH MUSHROOM SAUCE 6 rib or loin pork chops, cut % inch thick 1 teaspoon salt Vs teaspoon pepper 1 can (IOVz ounces) condens ed mushroom soup , IVz cups water 1 can (4 ounces) whole button mushrooms, drained 1 tablespoon minced onion v * cup diced green pepper 1 package ( V/z ounces) dried onion soup Brown chops. Pour off drip pings. Season with salt and pep per. Combine remaining ingredi ents and pour over chops. Cover and simmer 45 minutes. Makes 6 servings. Every homemaker or prospec tive homemaker is always in the market for a good round steak recipe. It’s a meat cut that can be prepared in such a variety of dif ferent ways, that seldom do you ever mind trying an experiment with the same meat cut. Round steak is a less tender beef cut that is made tender by pounding and cooking it by a moist heat method of meat cookery, braising. The “saucy” flavor found in this recipe is obtained by com bining condensed onion soup, cel ery seed, and chili sauce. The soup acts as the braising liquid but actually water, other soups and fruit juices all make excel lent braising liquids. Only one thing to remember. Always keep the liquid below the boiling point. SAUCY STEAK 1 beef round steak, cut one inch thick U cup flour V> teaspoon salt 11 teaspoon pepper 3 tablespoons lard or drip pings 1 can (10% ounces) condens ed onion soup Twenty-four young men and women from various communities throughout the Company's service area are studying courses of their choosing under this scholarship program. High school seniors who wish to take advantage of this scholarship offer must take a College Entrance Board Examination: Deadline for filing the application form for this test is January 18. Deadline for receipt of your scholarship application by the company is February 8. BUCKNELL UNIVERSITY CEDAR CREST COLLEGE DICKINSON COLLEGE ELIZABETHTOWN COLLEGE FRANKLIN ii MARSHAL COLLEGE MUHLENBERG COLLEGE KING S COLLEGE LAFAYETTE COLLEGE Vi. cup water % teaspoon chili sauce Cut steak into five or six servings. Pound to V 4 inch thick ness. Mix together flour, salt and pepper Dredge steak pieces with seasoned flour and brown in lard or drippings. Pour oil drippings. Add onion soup, water, celery seed and chili sauce Cover tight ly and simmer V/z hours or until meat is tender. Makes five to six servings. Nestled in a bun and brushed with mustard is not the only way the hot dog is attracted to the snack or dinner table. Hot dogs are completely cooked as they ar rive at the retail market There fore, vaned methods of meat cookery will add spice-to your menus. Frankfurters may be bak ed, broiled, panfried, grilled, cooked in water and for the mod ern homemaker, electronically, they can be heated in just sec onds. Here we have a recipe using franks with Spanish Rice. SPANISH RICE WITH FRANKS 1 pound frankfurters 4 slices bacon, diced Vi cup diced onion Vi cup diced green pepper */4 cup diced celery 1 cup uncooked rice 1 can (1 pound 4 ounces) to matoes 1 J 2 cups water 2 teaspoons salt Vi teaspoon pepper Brown bacon slightly. Add onion,'green pepper, celery and rice and brown. Add tomatoes, water, salt and pepper. Cover tightly and simmer 20 minutes. LEHIGH UNIVERSITY LYCOMING COLLEGE MARYWOOD COLLEGE MORAVIAN COLLEGE SUSQUEHANNA UNIVERSITY UNIVERSITY OF SCRANTON WILKES COLLEGE Lancaster Farming, Friday, Jan. 3, 1958—7 or t Farm Wife and Family Add frankfurters and continue cooking 10 minutes or until rice is done. Makes six servings. If your family is fond of lamb you might like to try these Fruit ed Lamb Patties They take just minutes to put together then bioil for about 10 minutes and dinner is ready. What is the fruit 9 Each lamb pattie is shaped around a prune which has been pitted and stuffed with crisp chopped bacon. French fried potatoes, creamed peas, tomato and cottage cheese salad plus y our favorite loaf cake, and the menu is complete. FRUITED LAMB PATTIES 1 pound ground lamb 2 slices bacon 4 cooked prunes, pitted cup crushed corn flakes 1 egg 1 teaspoon salt u i cup milk Chop bacon cook until crisp and fill center of prunes. Combine lamb, -corn flakes, egg, salt and milk; mix well. Divide mixture into four parts and shape each around a stuffed prune to form a pattie. Place patties on broiler rack. Insert broiler pan and rack I Gas Stoves | Water Heaters Priced Low to Sell Our Service the Best WARD BOTTLE GAS How would you like a whole flock of pullets just like this one? She’s a busy Greider Foundation Pullet going about her business of laying an egg, which she does nearly every day. She’ll be the mother of many of those husky little Greider Chicks you’ll be getting. How would you like to get 90% Production? We won’t guarantee 90% production. Were not that foolish. But many of our customers are report ing over 90%, and we know they re not kidding, be cause we’ve had production like that right here on our own farm. • tifod Our 1958 Model Greider Chicks will be the best we ever produced. Whv don’t .you write tor free information, or call Mt. Joy OL 32455. Greider Leghorn Farms, Inc. o allowing two inches between heat and surface of meat Broil pataca on one side until they are brow n, eight to ten minutes. Turn arid brown on second side. Yield Fo.u* servings Tith some of the above meat r ecipes jou might like to serve Quick Creamy Potatoes. Here .a (Continued on page 8) Six >ears of leadership as the Highest Average Profit producers in America’s two oldest 3 and 5 year Random Sample Tests (New York and Calif > is proof that H&N BALANCED BREEDING pa's off consistently with extra egg profits for you. BROILER GROWERS: For peak broiler profits make sour next flock Ist generation white Vantress Broiler Chicks from Florin Farms. FREE p-ict list and lit era tun sent en reQU ,4 FLORIN FARMS, INC. HI. Joy 2 • loncoster County • Penrto. Pb. Joy OLdfield 3-9891 Gas Clothes Dryers Many Other Appliances Ephrata, Pa. # Room Heaters
Significant historical Pennsylvania newspapers