6—Lancaster Farming, Saturday, February 7. 1959 or t Farm Wife and Lamb Lovers Today we are featuring lamb in our receipes. We hope you lovers of lamb will find some receipes to your liking here. Roast Shoulder of Lamb with Mint Stuffing 'Select a three to four pound shoulder of lamb, plump and well-fatted. Remove the fell or thin papery covering: take out all the bones and save them for broth. According to the way the shoulder blade is taken out, the shoulder may be stuffed and rolled, or stuffed to make a cushion, The cushion-style -shoulder holds more stuffing and is easier to sew together than the roll Either of these com pletely boned stuffed shoul ders can be carved straight through in attractive slices of part meat and stuffing. Make mint stuffing Sprink le in the inside of the meat pocket with salt and pepper, pile the stuffing in lightly, and sew the edges together. Sprinkle the outside ‘with salt, pepper, and flour also if desired. Place the stuffed shoulder fat side up, on a rack in a shallow pan Do not add water and do not cover Cook until tender in a moderate oven (350 degrees) allow about 2'A hours. Turn occassionally for even cook ing. Remove the strings be- I AUTOMATIC ; DELIVERIES! Based on the severity of the weather and your “degree-day” needs. No need to call us and no worry about running short. GARBER OIL CO- 105 Fcrirview St. MOUNT JOY. PA. Ph. OL 3-2021 [reTst's] ■ Sure Crop Seeds 5 jj ALFALFAS 5 Vernal DePuit Ranger Bufialo Grimm ■ CLOVERS S Pennscott 2 Eenland ■ Penna. grown " 5 Mammoth ■ HYBRID CORN 5 DEVELOPED BY S PENN STATE EX ■ STATION ■ Get our pr’ces ■ and save money ■Reist Seed Company 5 MOUNT JOY, PA. * Phone OL 3-3821 Seeds Family Look Lively fore serving. Serve piping hot with gravy made from the pan drippings, or chill and serve cold. Mint Stuffing IIS tablespoons chopped onion. 3 tablespoons chopped cel ery and leaves. 4 tablespoons fat Vz cup fresh mint leaves 3 cups soft bread crumbs Salt and pepper to taste Cook the onion and celery for a few minutes in the fat. Gas Stoves Water Heaters Room Heaters Gas Clothes Dryers MANY OTHER GAS APPLIANCES Priced Low to Sell Our Service The Best G WARD BOTTLE GAS EPHRATA, PENNA. ■■■■■■■■■■■■■■■■■■■■■■»■■■■■■■■■■■■lB2 Make Sure You See Us 5 For All Your Farm Needs - 5 MANY ITEMS SPECIALLY PRICED ■ FEBRUARY 19 ALLIS _CHALMERS DAY FEBRUARY 20 PORSCHE DIESEL DAY SNAVELY’S FARM SERVICE >■■■■■■■■■■■ ■■■■■■■■■■■■ ■■■RCv MUSSER Leghorn Chicks bred for the poultryman who is look'ng for de pendability. we don't clEiim our birds are the best we don't say that they will f all live to 15 month of age. we do say that they are for business minded commercial egg producers who want a dependable, sturdy chick bred to make high, "honest" records. they are pleasing hund- reds of successful poul trymen and are a sound buy at a fair price. CALL COLLECT For Early Discounts Then stir in the mint leaves and bread* crumbs, season with salt and pepper, and mix all the ingredients to gether until hot. This quan tity of stuffing is for the cushion-style shoulder. ’ For a rolled shoulder use one-half the quantity of bread crumbs and of other ingredients. ' This receipe is for a three to four pound shoulder of lamb. Breast of lamb makes a good roast for two or three persons Select a breast that includes the foreshank. Saw or crack the breast-bone so that the roast can be carved between the ribs. Remove the foreshank, cut off the meat, and grind it for the forcemeat stuffing. Make a pocket in the breast by slipping the knife between the flesh and the ribs. Make forcemeat stuffing Sprinkle the inside of the pocket with salt and pepper, p’le all but one-half cup - of the stuffing in lightly, and sew the edges together. Sprinkle the outside of the meat with salt and pepper, and if desired with flour also. Lay the stuffed breast, ribs down, on a rack in a shallow pan Do not add water and do not cover Keep These Dates Open NEW HOLLAND —we don't soy that they will lay 300 egqs or more —or that -they will lay 30 oz. eggs from the start. R. D. I, Mount Joy, P«. Phone OLdiield 3-4911 ♦* ♦ , BABY CHICKS Cook ufttil tender in a mod erately hot oven (375 degre es) allow about IV4 hours. Turn the roast occassionally for even cooking. Make gra vey with the pan drippings. Remove the strings before serving. BAKED STUFFED ONIONS Choose a large,' mild-flavor ed variety. Cut the onions in half crosswise and simmer in" lightly salted water until about half done. Lift the onions out, drain, and arrange in a baking dish. Remove the centers with out breaking the outer lay ers, chop, and add to the one half cup of forcemeat stuff ing Fill the ' onion shells with this mixture, cover and bake until tender at 375 de grees—about one half hour. Remove the cover from the baking dish during the last half of the cooking so that the onions will brown well on top. Serve piping hot with the roast breast and gravy. .->< - Forcemeat Bluffing Va cup chopped celery and leaves 1 tablespoon chopped on ion 1 tablespoon chopped par sley 2 tablespoons fat —= Home Improvements | Storm Doors, Windows, Jaloudc-'i Awnings, Roofing, Siding, j Carpentery, Roof Coating AUTHORIZED RUBEROID APPLICATOR ALL WORK GUARANTEED Ralph F. Kline | - ■ | TTI 405 S. Sroad St. Ph. MA 6-7474 LITI'TZ, P.\ ; | Ph, LO 9-0841 Visit Our Stand At Hoot's Community Market 20 years experience in Home Improvement field Our experience is youg safeguard. Why take chance^ FIRST FEDE Savings and/oan ASSOei4UON OF LANCASfIft w 25 North Duke St. Phone EX 7-2818 Gilbert H. Hartley Emlen H. Zellers Treasurer Secretary Geo. L. Diehl Asst. Treasurer % to l cup ground i ( meat 2 cups soft bread cru* % teaspoon savory soa& ing Salt and pepper to t dst Cook the celery, onion, parsley in the fat for 2 0l minutes. Add the g roi i meat from the lamb f o| shank, or from another t and cook until slightly b ro] Then add the bread cru 1; and seasonings and stu J well mixed and hot. ] Irish Stew I'A pounds lean raw or mutton Salt and pepper Flour 2 onions, sliced Fat 4 potatoes, diced 4 carrots, diced 2 turnips, diced 1 tablespoon chopped sley Shoulder, neck, Sank a shank of lamb or mutton] all good for Irish stew ri the meat in inch cub] sprinkle with salt, pcpjj and flour; and brown with onions in two to three tal spoons of fat. Add water cover and let lamb si mi VA hours or pntil tender Mutton takes moio li| tone Lancaster James N. Esbensb® Asst. Secretary
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