14—Lancaster Farming, Saturday, May 18, 1963 For the f"r ~~ "T Farm Wife and Family BREADS Of SPRING By Mrs. Richard C. Spence Rhubaib is the first sign of spnng but that fresh flavor can be with vou through the dull winter months, too It’s sim ple to fieeze ihubaib without sugar so that you can use it tor sauce pies and toppings But tor some dishes you can prepare them befoie they go into the fi eezer You can make rhubarb fil lings, ifieeze them and have them leady to slip into a crust and bake. Or you can make up puree and have it ready to use tor toppings and puddings. To make up pie fillings, line an S-mch pie tin with freezer foil. Mix 1 cup sugar, 2 table spoons flour and a dash of salt together and then pour over 3 cups rhubarb. Mix well and then add 1 tablespoon lemon juice. Pour into lined pie tin and dot xvith butter. Put the filling in the freezer. When the filling is solid wiap the foil ovei the filling and le move fiom the pie tin Making up several pie fillings will save you work later. You’ll find pinee comes in lifinch all thiough the >ear As an ice cieam topping or toi a SUPER I H Sell Service H I SHOES I ■ 220 W. King St. H H Lane. Co.’s Largest H Shoe Store H H All Ist Quality H ■ Super Low Prices BEAUTIFY YOUR HOWIE WITH WALL PAPER Style s4etd “Szan& /4t Biy Sav£tty&f ■ It s easy to make your home ' shine like a new penny ' with beautiful easy to apply Penn wallpapers And so me v pensive (you can save up to V 2) when you t*iop by mail through our big new sample catalog Con lams actual samples of 99 smart new styles color harmonized to make good selection easy All washable and sunfast Easy to folio// instructions for measuring and banging so that just about anyone can achieve • professional results WE PAY THE POSTAGE on all shipments Write for FREE CATALOG today PENN WALL PAPER MILLS Since 1908 Bridgeton, N. J “Dept. 5” making puddings your work will be done. Just cook up 2 pounds or l-Vs quarts or rhu barb in 1 cup water. Boil it only 2 minutes, cool and pi ess it tlnougli a sieve. Mix two thirds of a cup of sugar with a quart of the .puree and pack into containers Leave a J/S-inch headspace for each pint of puree Seal, mark and freeze. You may want to make up some ihubarb into juice. You can do this by cooking 4 quarts of ihubarb, out into laige pieces with 1 quait of water As soon as the fruit starts to boil remove from the heat and press it through a sieve. Cool, add V 2 cup sugar for each ' WATER, SOILS, FEEDS AND FOODS Do you have a problem in one of these areas? If so, let us help you. LANCASTER LABORATORIES, INC. 2425 NEW HOLLAND PIKE, LANCASTER, PA. Phone Leola 65G-9043 quart of juice and freeze. get equipment in order TO CAN RHUBARB AND , ASPARAGUS Your canners, jars and lids should be checked before you start any spring .canning. Don’t spend time and effort to pre pare food for the canner and then put it into chipped jars •with poor lids. You’ll need two kinds of can ners to can the eaily foods of spring, rhubarb and asparagus. You’ll use a pressure canner for asparagus and it’s impor tant that the dial gage is checked for accuracy. Your co unty home agent, the dealer where you bought your canner, or the manufacturer can check your dial gage. If it’s more than 5 pounds off you should replace it. A weighted gage on a canner needs only to be thoroughly cleaned. Both asparagus and rhubarb should be brought to a boil so that the food fibers relax and let down. Then, when you pack these foods hot they’ie not apt to float in the iar. or 3 minutes before packing in jars. Pioeess pints of aspaiagus Boil asparagus pieces for 2 at 10 pounds pressme for 25 minutes, quart jais for 30 min utes. Let pieces or rhubarb stand * , * in sugar, % cup to a quart, to bring out the Juice. Then bring to a boil. Pack at once into jars. You’ll use a boiling water bath canner for rhubarb and other fruits and tomatoes. Process either pint or quart jars of rhubarb for 3 0 minutes. Take from the canner and complete the seals, if the clos sures aren’t selt-seahng Cool away from drafts. There are dozens of ways of serving aspaiagus but every one’s favoi ite seems to be creamed aspaiagus on -toast. Memories of it reach way back to childhood and anticipation follow the trend to OUTDOOR LIVING OUTDOOR BANKING SERVICE No stopping to park the car or the children...just drive in, drive out in a minute. Handle all your regularj Ranking this convenient modern way. When traveling rely or AMERICAN EXPRESS TRAVELERS CHEQUES Spendable everywhere. Prompt | Oost-onlya penny a dollar. I'f THE LANCASTER COUNTY NATIONAL BANK LANCASTER 9 East King Street (temporary address) 138 North Queen Street (Drive-in Window) Prince and Janies Streets (Drive-in Window) 1643 Lincoln Hwy. East 1847 Columbia Avenue MOUNT JOY One West Main Street (Drive-in Window) QUARRYVILLE State and Church Streets Established 1841 Member Federal Deposit Insurance Corporation grows stronger each spring as the asparagus season approach es. The secret of any creamed vegetable is a satiny smooth white sauce and creamed as paragus is no exception. The sauce should be thin enough to coat each piece of vegetable and thick' enough to smoothly blend them £Ol ladling over toast. Cook the asparagus pieces iust as always bat use a meas uied amount of water. When the stalks aie tender, remove from heat and, without drain ing, stir in butter to mellt. (Continued on Page 15) • 8 Convenient Offices FLORIN 801 Main Street
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