10—Lancaster Farming, Saturday. March 25, 1961' # Lenten Breakfast (From page 9 when beater is withdrawn Add pepper to yolks and beat until thick. Fold yolks into egg whites Heat fat in large skillet (10-inch) until hot enough to sizzle drop of water Pour in omelet mix ture Reduce heat. Level surface gently Cook slowly r itil puffy and lightly brown «d on bottom, about 5 min .utes Lift omelet’ at edge to judge color 1 ace in slow oven (325 degrees). Bake un til knife inserted into center comes out clean,' 12 to 15 minutes Fold in half 2 to 3 servings. * * PIE PAN CHEESE OMELET 6 Slices pasteurized process sharp American or Old York cheese 4 eggs 1 i cup milk cup sliced pitted ripe olives cup chopped pimiento Vi teaspoon salt Remove paper separating the cheese slices Cut slices of cheese into quarters and arrange on the bottom of a 9-inch pie pan that has lieen rubber with butter or margar ine. Beat the eggs slightly & combine with the remaining ingredients. Pour the egg mixture over the cheese Bake in a moderate oven (350 degrees) 25 minutes or until a table knife inserted into the custard mixture comes out clean Cut into pie-shaped pieces and serve hot ' <• Another way to serve eggs EGGS BECHAMEL 6 hard-cooked eggs 1 1 cup finely chopped on- ion l-i cup butter or margarine l-i cup flour 2 cups milk 1 tablespoon chopped par sley Va teaspoon salt Miller Construction Co. Excavating, Bulldozing, Pond building, land clearing, Backfipe work, and trenching. Strasburg, P a . OV 7-6277 or Oxford 7-SSJ3 DEAD ANIMALS REMOVED PROMPTLY Will Pay Full Value For Dead Afiimals Dealers in Bones, Tallow and Hides FRY'S RENDERING WORKS Prop., John Fry 2114 Hollinger Rd* Lancaster Ph. EX 2-4815 If No Answer Ph. EX 7-0472 SAVE NOW ON AEROPRILLS (AMMONIUM -NITRATE) 33%% NITROGEN * PLOW DOWN ★ TOP DRESS ★ SIDE DRESS ALSO 45% UREA GRANULAR SMOKETOWN, PA. ?h. Lane. EX 7-3539 Vs teaspoon nutmeg Vi cup shredded sharp chcddar cheese Shell eggs ana cut into halves lengthwise. Remove yolks and mash Cook onion in butter about 5 minutes. Stir in flour. Remove from heat and gradually add the milk Add parsley and seas onings Cook gently, stirring as the sauce thickens Spread 1/ 2 cup of the sauce over the bottom of an BxB inch shah low baking dish Combine Vi cup of the sauce with the mashed egg yolks and fill the egg .whites with the mixture. Place the stuffed eggs in the dish and cover with the re maining sauce Sprinkle with cheese. Brown in a very hot oven (450 degrees) about’ ten minutes. Serve hot on toast ed buns, English muffins, or toast t t * If you’re serving a Lenten brunch you might, like to serve your eggs like this: EGGS MADRILENE WITH CHEESE 3 hard-cooked eggs ’•» cup sliced pimiento stuffed olives 1 tablespoon unflavored gelatine J /3 cup cold water | 2 tablespoons lemon juice 13 ounce ban mad'rilene, heated Lettuce 8-bunce ? package sliced Swiss- Cheese 8-ounce package sliced Cheddar cheese X A cup’ mayonnaise 2 tablespoons pickle relish Shell eggs and cut each in half crosswise. Place each half an egg cut side down in a custard cup. Arrange slices of olives around each Soften gelatine in cold water. Add lemon juice and gelatine to hot madrilene Pour madri lene mixture over each egg to cover. Chill to set. Ar range lettuce on a largbchop plate. Unmold eggs onto the lettuce. Place slices of cheese around the eggs Combine mayonnaise and pickle to be spooned onto eggs from a Complete the menu with hot rolls, relishes, cup cakes, and tea, or coffee. Walnut Bottoms Pre Beau ty, an eight year-old Guern sey, owned by J Rohrer V, itmer, Willow Street R 2, produced 13,130 pounds of milk and 636 pounds of fat in 305 days She was milked two times daily. >?\ i ' " Best Food Buys Built-In Maid Service Costs What does convenience cost you as a consumer? In recent years the use of con venience foods with “bailt ir * maid service has been cited as the reason for much of the increase in food mar keting costs. As a result, faimers are receiving a de clming percentage of the fo od dollar. These added marketing services have contributed to higher marketing costs, re ports Tom Piper, Penn State Extension Marketing Agent. However, this may not be as great a factor as once be lieved. Total sales of convenience foods are increasing. In 1958 they comprised 5Vs per cent of total grocery sales Sales of. precooked foods made up less than one percent of all food sales. In 1958 the United States Department of Agriculture made a study of 63 serviced foods and their unserviced counterparts; that is, fresh peas versus frozen or cut up chicken compared to whole chickens. This study showed that for each $lOO spent, the serviced .foods cost only, 61 cents more than the unservi ced ones. The difference was less than one per cent Increased costs due to more extensive processing and packaging may be par tially offset by reduction of waste and spoilage. Orange juice made from frozen con centrate often costs about half as much as the same amount squeezed from fresh oranges at home. To obtain good buys in fo od, economy-minded shop pers should consider the fol lowing factors: cost per serv ing, convenience and time saved, family preference and nutritional contributions Food costs can be controlled if you learn how to compare prices of foods in diferent forms fresh, frozen, can ned or a combination of the se. Watch for food sales and watch for foods in season when supplies are most plentiful. A good buy may be one that gives the most satisfaction per dollar spent In relation to today’s in come, food prices are at the lowest point in history.
Significant historical Pennsylvania newspapers