B—Lancaster Farming, Friday, October 3, 1958 For t Farm Wife and Family Cooked for Nutrition Roots Spark Your Fall Meals Crimson beets orange carrots turnips rutabagas, white and yellow cream-colored par snips red radishes green spring onions, dry winter onions, brown, red, and silver-skinned these vegetables from the earth bring vitamins minerals, starches, and sugars to help supply the body’s needs. Carrots rate special mention for vitamin A Value Turnips, especially if eaten raw, help to fill the daily vitamin C quota. And onions are the world’s most popular seasoning Draw on root vegetables and onions (which strictly speaking, are bulbs rather than roots) to add variety to your meals Eat ing a variety of foods is good nutrition insurance a way to get food values as yet undiscov ered as well as those known. TO GET THE GOOD FROM VEGETABLES - Eat some raw, some cooked And prepare them in different ways. Cook quickly, use all the juices Store properly to keep crisp and plump. Root vegetables like a cool, moist place best One exception, winter onions, like it cool and dry. COOKING ROOT VEGE TABLES Pare vegetables, or leave skins on small medium-siz ed ones if desired If you pare. make the parings thin or scrape no more than skmdeep To keep whole beats from losing their bright red color during cooking, do not peel, and leave on an inch or two of stems and tap- SIMPLICITY Garden Tractors Snavely’s Farm Service New Holland EL 4-2214 many users say they SAVE 50-757* ON FUEL WITH YOU SEE PROOF of SAVINGS Store Open Thursday and Saturday Till 9 P. M. Closed \oon Wednesday Kauffman’s Hardware NEW HOLLAND, PA. o root To shorten cooking time, cut vegetables in pieces or slice, dice, or shred coarsely PROPER WAY TO BOIL VEGETABLES — Add vegetables to boiling water For young, tender vegetables use only enough water to prevent sticking to pan, little or no water will be left at the-end of cooking For older vegetables either whole or cut have enough water to cover. For seasoning, add one half teaspoon salt to the water for four servings of vege tables. Quickly bring water back to boil after vegetables are put in, then turn heat low to cook gent ly Cover the kettle to speed cooking, conserve vitamins, and save fuel. Cook only until tend er Use the cooking liquid from cooking pared vegetables in soup, sauce gravy, or vegetable cocktail, SEASON TO TASTE Easi est way to season a cooked vege table is to add salt and pepper to taste and meat drippings or butter or margarine just before serving. «iiiaiiiHiiiiiiißiaii■■■■■■■hiiiiii' » -------------------- B Wonderful Good— ‘‘Wonderful fast—that small gas heater sure makes this room more comfortable in a hurry—try one once” Ward Bottle Gas A HOUR [RMOSTATIC )WNDRAFT WOOD HEATERS EPHRATA REpublic 3-2207 ¥QR QUALITY EGGS... Feed CALORIZED AIL-MASH LAYER. Cal orized produces a rich, "Golden" yellow yolk ... with better shell texture. So, for higher grading eggs . . . call in your order for CALORIZED AIL-MASH LAYER today! To give more “lift” now and then, drop m a little chopped onion, green onion tops, chives, green pepper, or parsley or oth er herbs. A little vinegar or a squeeze or two of lemon juice adds a pleasantly tart note to seasoning for boiled carrots, beets, or tur nips HARVARD BEETS , 1 tablespoon cornstarch 2 to 4 tablespoons sugar Vz teaspoon salt % cup vinegar Va cup water 2 tablespoons butter or mar garine 2 cups cooked beets, sliced Mix cornstarch, sugar, and salt. Add vinegar and water and boil gently until thick, stirnng con stantly Add the butter or mar garine and beets and reheat. PUNGFNT BEETS OR CARROTS 4 slices bacon 2 tablespoons vinegar or lem- on juice 2 tablespoons water 2 cups chopped cooked beets or carrots, drained Salt and pepper Pinch of ginger, if desired Fry bacon until lightly brown ed. Drain on absorbent paper. Combine vinegar or lemon juice and water. Add beets or carrots. Sprinkle with salt, pep per, and ginger. Heat vegetable thoroughly, stirung frequently to blend fla vors Crumble bacon and sprinkle over the top of the hot vegetable. BROWNED PARSNIPS 4 large parsnips Vz teaspoon salt V* cup flour 2 tablespoons butter, marga rine, or drippings Pare parsnips and slice length 10 0 UJ NET EBY IOULTRY e iVESTOCK EEDS 6-2106 CYNTHIA LANDIS, Strasburg RD 1, is shown in her royal carriage shortly after being named Livestock Queen of the West Lampeter Community Fair last week. Queen Cynthia is attended, on the left, by Miss Veda Kay Sollenberger, Lampeter, and on the right, by Miss Joyce Mallott, 1215 Morningside Drive The Royal Coach, with Queen Cynthia in full regalia led the Fair’s Livestock Parade and presen tation of awards. LF PHOTO wise Cook with salt in a small amount of water until parsnips are tender. Strip out center core if woody Dip the slices in tlour, or mash the parsnips and make thsm into little cakes Fry in the fat until golden brown SCALLOPED PARSNIPS OR CARROTS 2 cups sliced cooked par (Continued on page nine) uiiiifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!^ | Greiders Do It Again! | | High Leghorn Pen In = This pen of Greider leghorn hens finished n = the year with 3508 eggs and 3779 points. 1 This fact may not seem too much in itself, but = = does, we believe offer continuing proof that Greider E i leghorns are plain downright hard to beat. i E Our competitors know this only too well, regard- e § less of what they might be saying. = | NOW IS THE TIME TO ORDER. SOME DATES | 1 ARE ALREADY FILLED. 1 I Joe Wolgemuth, Jr., Mt. Joy, R. 1, Pa. | George Spotts, Paradise, Pa. I Martin R. Nolt, Manheim, R. 1, Pa. 1 Ammon P. Stoltzfus, Elverson, R. 1, Pa. liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiimimiuiifiiiiiiimiiiiiniiiiiniiiiiiiu 1958 Storrs Egg Laying Test | Contact one of the following salesmen Greider Leghorn Farms, Inc. Phone OL 3-2455. Mt. Joy, Pa. g « H George E. Hoar g !! All Forms of Insurance H « « p Fire Hospitalization H p Auto Health H H Liability Accident H 8 tt Homeowners Policies Phone HI 2-4393 8 State Road 8 Gap, Pa. ;; n«mi*
Significant historical Pennsylvania newspapers