\N EGG-RICH dessert fit for a king is Floating Island chilled soft custard topped with glistening peaks of mer ;erved with sponge cup cakes. Floating Island is simply mgue. (USDA Photo) (Continued from page eight) Set cups in a pan of hot water lake at 350 degrees for 30 to 40 HEAB The Mennonite Hour Each Sunday Lancaster WLAN 12:30 P. M. Norristown 8:00 A. M. Hanover WHVR 1:00 P. M. BY THI Savings added to your account here by the 10th of the month earn from the Ist—so it pays to save now! If you do not have an insured savings ac count here, why not open one right away? A convenient amount will get you started. Good earnings paid on savings, here, help your account grow faster! Accounts Insured to $lO,OOO FIRST FEDERAL Savings and/o an AS*oCl>\pbN oi> lancaSTir vCHOyu, k 25 north Dnk ® st -/w~% W‘ ph °“ ex ip Gilbert H. Hartley, Treasurer Emlen H. Zellers, Secretary V '/* 'z?* minutes, or until custard is set. Hakes 4 custards. Another old favorite LEMON SPONGE PUDDING % cup sugar Vi cup flour Vs teaspoon salt 1 tablespoon melted butter or margarine cup lemon juice Vi teaspoon grated lemon rind 2 eggs, separated iVa cups milk Mix together sugar and flour. Add salt, fat, lemon juice, and lemon rind Beat egg yolks and add milk. Combine with sugar mixture. Beat egg whites until stiff but not dry, and fold into the mixture. Bour into greased custard cups or a baking dish, and set in a pan of hot water. Bake at 350 degrees for 40 to 45 minutes. Now that so many fresh fruits are available, cream pies with fruit are a perfect finish for any meal. Remember, though, that in the summertime it is exremely important to keep cream pies re frigerated to prevent spoiling and the subsequent food poisoning to those who might eat them. CREAM PIE WITH FRUIT 14 cup sugar 6 tablespoons flour 14 teaspoon salt 2 cups milk 2 eggs, slightly beaten 2 tablespoons butter or mar garine Vz teaspoon vanilla, or one - fourth teaspoon almond extract 9-mch baked pastry shel 1 cup heavy cream, whipped Sliced peaches Mix dry ingredients with a lit tie of the milk Add rest of milk Cook over boiling water, stirring until thick. Cover and cook 15 minutes longer, stirring occasion ally. Add a little of the hot mixture to eggs Blend slowly into remain ing hot mixture and cook a few minutes longer. Remove from heat Add the fat and vanilla or almond extract. Chill Pour into cool baked shell Chill, ust before serving, garnish uith sweetened whipped cream and slices ot fresh peaches or oth cr fresh fruit in season. This rich cream pie with whip ped cream and fresh fruit topping is a perfect dessert for a light salad meal If preferred a topping of mer mgue may be baked on the pic filling, replacing the whipped cream and fruit If using menn gue, pour the hot filling into the baked pastry shell, cool slightly, top with menngue Bake at 350 degrees for about 12 minutes ox until meringue is set and brown £(l BANANA CREAM PIE Slice two bananas into the pie shell bc fcie filling COCONUT CREAM PIE Add For the Farm Wife and Family ”'MO4 % V*, 4 ,#*}(//■ 4 ?* "V^/ o.ie-half cup shredded or flaked @6cc6e*t from GREIDER LEGHORN FARMS, Inc. H You Soon Won’t Be Able To Sell j| Your Eggs!!! H That is, if you don’t get on a “quality program.” \\ The time is very near when egg buyers will not take your eggs at any price if you don’t have quality. g Here are four things you must do if you want to ~ stay in the egg business: »» H 1. First of all, you must use an all-pullet flock each year. Research has shown that a second year ♦: layer just cannot lay the quality egg that she did \\ when she was in her pullet year, regardless of breed -11 ing or management. Many large egg buying organi :: zations on the west coast will not take eggs from a II flock that has laid over 12 months. This may very :: well be the case in the east in the very near future. || 2. You must keep your eggs in a cellar where j: temperatures never rise above 65° at any time and || where a relative humidity of 75 or 80°° can be main ll tained- If you do not have such a cellar you have || no other alternative than to put in a cooler. \i 3. You must gather your eggs three times a day, II even on days when you think you’re too busy to do so. II 4. You must use a strain of chickens with bred-in \l egg quality. You would be amazed at the difference :: between strains. *j h We have just received word from one of the largest :: egg marketing organizations in the state that eggs H from Greider flocks were some of the highest quality « they received. We have been told the same thing Hby other buyers. But don’t take our word for it, \\ ask them! •« Greider Leghorn Farms, Inc. Phme OL 32455 Ml. Joy, R. 1, Pa. :j 5 Friday, August 1, 1958—9 coconut to cream filling, turn into a baked pie shell Top with merin gue and sprinkle with coconut. Bake as for cieam pie. CHOCOLATE CREAM PIE Make filling as for cream pie, adding one-half cupt milk, one fourth cup sugar, and two and one-half squares chocolate. Melt chocolate in milk Top with merin gue and bake, or serve plain or with whipped cream. We hope these desserts will be a tasty addition to your summer meals, whether they be dmnera or lunches. It’s easy to have delicious bar becued food 1 With this recipe no special equipment is necessary and the sauce is made with just two ingredients plus water' Here is an economical meat dish as well as a last minute one. Kice is used to stretch the beef and make six generous-sized meat loaves from one pound of beef! The loaves are browned, then sim mered m a superb barbecuse sauce There's plenty of this sauce so each individual loaf is suc culent and good when it’s eaten. (Continued on page ten) FOR ANY FARM PURPOSE MADE THE FARMER’S WAY Lancaster Production L Credit Ass’n. gj[/ 411 W. Roseville Rd. Lancaster, Pa. T Ph. Lane. EX 3-3921 ftftttttiitittttjH
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