For Farm Women . (Continued from page right) tes Brown the beef in a skillet. Cook until beef is done. Add rice, omon, salt, peper, celery salt and hi cup water. Cook slowly, stir ring, until the liquid is absorbed Stir in the tomato sauce. Pack into crust Cut the cheese into thin strips. Place across the top in a lattice design. Bake in a preheated 325 degree oven about 30 minutes or until cheese melts and meat and rice are hot Cut into wedges to serve. Serve with tomato sauce or mushroom sauce if desired. This lecipe makes 6 generous servings. Ground beef also has the lead ing role in this recipe for Beef Mushroom Toast Witches. These andwiehes would make a wonder ful snack for any party. BEEF-MUSROOM TOAST WITCHES 1 pound ground beef 1 tablespoon grated onion 1 teaspoon salt % teaspoon pepper 1 can (4 ounces) muhroom pieces drained 30 slices Vienna bread Toast bread slices on one side. Butter untoasted side. Combine ground beef, onion, salt, pepper and mushrooms. Spread beef rnushroom mixture about Vi inch th.ck over untoasted side of bread slices. Dot with butter. Place under broiler about 3 inches from the heat and broil until browned. 8 to 10 minutes. Makes about 10 sandwiches. FREE PARKING Another sandwich snack BOLOGNA-TOMATO SANDWICHES 8 slices bologna (about 4 inches in diameter) 8 slices bread Butter or margarine 8 slices tomato, cut 14 inch thick Vi cup Parmesan cheese 14 cup salad dressing Toast bread on one side. Butter unloasted side. Score the edges of bologna slices and place on but tered side of bread Top with to mato slices. Mix together Parme san cheese and salad dressing Spread cheese mixture on sand wiches, using about 1 tablespoon for each. Broil about 3 inches from the heat until cheese is lightly browned, and bubbly, 2 to 3 minutes Makes 6 sandwiches Have some left-over lamb on hand. Try this Lamb Quickie. LAMB QUICKIE 6 slices or 2 to 3 cups cubed, cooked lamb 1 can (10% ounces) condens ed onion soup V 2 teaspoon celery seed Vi cup prepared chili sauce Mix onion soup, celery seed, ?nd chili sauce in frying-pan Add lamb. Cover tightly and simmer until thoroughly heated, about 10 minutes. Yield. 4 to 6 servings. EXTRA COLD EGGS If you take eggs from your refrigerator and leave them out in the kitchen long enough to arm up to room temperature, they begin losing their good flav or To prevent this flavor loss, SUPER SHOES eggs should not be exposed to loom temperature any more than necessary. Bring eggs fiom store to home refrigerator as quickly as possible Put them in the part of the refrigerator wheie they will keep coldest without freez ing Take out eggs as needed and leuve the rest in the refrigerator. Laboratory experiments have proved that newly-laid eggs refri gerated for 13 weeks and then soft-cooked had as good flavor as Grade-A eggs Eggs refrigerated for 25 weeks still gave Grade-A flavor to baked custards and angelfood cakes. In these special egg-flavor tests eggs were stored under care fully controlled conditions. Most homemakers, of course, don’t want to keep eggs this long. How ever, tests show that prompt, con tinuous lefngeration is necessary to hold the fresh flavor of eggs. DRYING BLANKETS IN AUTOMATIC DDRYERS Wool or wool-blend blankets may be successfully dried in an automatic dryer if certain pre cautions are taken. Place 5 or 6 large dry bath tiwels in the dryer and preheat, using high heat setting. Arrange the hot towels throughout the blanket, frov which ecess water has ben squeezed, then place the blanket in the dryer for 15 to IS minutes at high heat. A high temperature is recommended, as it reduces the time required for tumbling or agitation a cause of shrinkage of blankets. The hot towels absorb the moisture and serve as a buffer. While the blanket is still damp, remove it, stretch with the aid of another person, and brush to raise the nap A stiff nylon hair blush, or a pet brush with steel OPEN 9 to 9 DAILY Lancaster Farming, Friday, November 14, 1958 For the Farm Wife and Family bristles set in rubber, is recom- line Steam press the satin (with mended. the thermostat correctly set) or To complete the drying, hang n p i>s with a medium iron and the blanket over a rack or clothes press cloth miiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiii'iiiiiiiiiiiiiiiiiiiiiimiiitiiiiim Get More “GOLDEN EGGS” WITH Red % Rose POULTRY FEED | “GOLDEN EGGS” ARE THOSE EGGS YOU GET | | OVER 50% LAY THEY’RE YOUR PROFIT EGGS! 1 Most hens have the ability to produce 300 eggs a year. What you feed them makes the differ ence between breaking even at 50% lay ... or making a profit with the Golden Eggs that come from 60%, 70% or 80% production. By fol lowing the Red Rose Program for feeding for the Golden Eggs you increase your income and reduce your cost per dozen . . . without an ounce of extra effort on your part. | Get more “Golden Eggs” by feeding Red Rose Laying E 1 Mash or Red Rose Complete Laying Ration. = A. L. HERR & BRO. Quarryville, Pa. = WEST WILLOW FARMERS ASSOCIATION West Willow. Pa. 1 R. W. BOLLINGER & SONS 1 INC. Manheim, Pa. =niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiL<iiiiiiiiiiiiiiiiiiiiiiii!iiiiiiiiiiiimiuimiiiiuimuiiimimmimiiiiiiinmiiiiiiiiiiiin» % o MUSSER FARMS, INC. | It. D. 2, Columbia, Pa. = DAVID B. HURST Boßmansville, Pa. BROWN & REA Atglen, Pa. 9
Significant historical Pennsylvania newspapers