—Lancaster Farming, Saturday, May 16, 1964 10 For the Farm Wife and Family Add A Dash Of Herbs For Taste favontes such as meats, vegetables, soups % and bieads, when herbs and spices become » f** a tellable pait of your food prepaiation tools ' J f Although there aie only so many foods ' < ’ around, the number of ways to vary them SPENCE could keep you busy for a lifetime. Spices and heibs are used to enhance the natural flavor of the food, never to dis- amou nt than to be faced with the problems of over-seasonmg. FIVE KINDS OF SEASONERS 1 Spices obtained from the bark, root, fruit or berry of perennial plants. ((For example, cinnamon from the bark, gin ger from the root, nutmeg from the fruit, pepper from the ber ry.) 'Spices are used whole as well as- in* ground form, 2. Heibs- These are the guise it. Start out on your first lew ventures with herbs and spices ihjTr following recipes which have Seen- well tested. When experi menting, a good rule of thuirib is 10-start with, one-quarter tea spoon of- a spice or herb. It is easier- to add another small PATZ Sales & Service Barn Cleaners - Silo (Jnloaders - Cattle Feeders Robert K. Rohrer Quarryville, R. D. 1 Hensel KI 8-2559 Neighborly service! Folks like our neighborly serv ice. Our customers are our friends! We’d like to add your *»me to our list of satisfied Users of clean-burning Texaco Fuel Chief Heating Oil. We Give S& H Green Stamps, GARBER oil c 6; Distributor Texaco Fuel Chief Heating Oi! MOUNT JOY, PA. Ph. 653-2021 105 Fairvlew St- ***** ********** Q By Mrs. Richard C. Spence Salt and peppei are standaid seasonings, but ever since the time of Columbus, men have seaiched for new ways to enchance the taste of food Today gout met cuisine is set apart by its masteiful touches of seasoning You can duplicate the subtle flavonng of the veiy finest cuisine light in your own kitchen It isn’t difficult to cieat new tastes for old i A Nti' F °* YO=^ JM ft! Interest Paid On Certificates /0 Deposit for 1 Year "Serving Lancaster from Center Square since 1883" LITITZ SPRINGS BRANCH Broad & Main Sta., Litit* MXLLERSVILLE BRANCH 302 N. George St- wc/Iq ' We lend, at low cost, to finance the purchase of air-conditioners; washing machines, driers, and ironers; ranges, refrigerators,, dishwashers, and food freezers almost every kind of equipment that will lessen the burden of home chores... make home itself more comfortable and pleasant. Payments are spread over a convenient period of months. If you need household equipment and need credit to help pay for it—visit or ’phone us about a bank Equipment Loan. You’ll get full details; and when you apply for, your loan you’ll get a prompt decision., 1 2V2% Interest Paid on Savings Accounts Use Our Convenient Drive-In Window One-half block from Penn Square on South Queen Street Rear of Main Bank. Maximum Insurance $lO,OOO per depositor Member Federal Deposit Insurance Corporation - - - ; leaves—never the stems—qf an nual and perennial low-growing Shrubs. Chervil, dill weed, mar joram, parsley, rosemary, sage, sweet basil, tarragon, thyme, etc. 3 Aromatic seeds The seeds of annual plants which may be used either whole or giound- anise, caraway, celery, coriander, cumin, dill, fennel, mustard, poppy and sesame 4 Seasonings Generally, the term seasonings covers blends of spices and/or herbs and/or seeds and/or salt Al though they may be blended for one specific purpose, they lend themselves to multiple uses Poultry seasoning, Spa ghetti sauce seasoning, Chili powdei, Cmry powdei; Salad herbs etc 5 Vegetable spices Garlic (chips, powder, salt and season ing powder), bell peppers, pa prika, chili peppers or pequms, cayenne; horseradish; onions (powder, salt, instant minced, instant toasted, shredded gieen); powdered mushrooms. Almost any of the herbs can be used interchangeably or blended together m recipes. Thyme, savory, marjoram, basil or bay leaf can be used to vary stuffing. Basil, with its delicate flavoring, is often flavored for egg dishes, bat there is no'rea son why you couldn’t try it in soups, with lemon on fish, or crumbled and sprinkled on to- FREE PARKING 25 S. Queen Street Swan Parking Lot Vine & S. Queen Sts. Stoner Parking Lot S. W. Corner Vine and Queen Sts. mato slices Herbs can be blended with butter or bread and biscuit dough when .French bread, heated with garlic and butter, has lost its novelty. Replacing butter on cooked vegetables, herbs have exha dividends for those on low fat and salt-free diets. The psycho logical need for salt is not as gieat when other seasoning is there to take its place After picking, herbs are per ishable and need to be used quickly to be at their aromatic best Some women who grow plants on latchen window sills have found it profitable to keep a few pots planted with rose mary, thyme, basil, marjoram, sage and paisley. Need a pinch of something 9 .Pinch it youi self But don’t forget to crush your fieshgrown flavoring as you use it, to get its full bene fit When buying a packaged spice or herb, learn to look for strength and color A fresh, rich color and pungent aroma that rises to meet you. mark highest quality. Since they gradually lose Color and flavor, you get no bargain when you buy a large quantity in a bag. Smaller, tightly sealed contain ers are best for the average homemaker Frequent replen ishment assures you of best quality for cooking. Spices and herbs should be CAN YOU RUN FAST ENOUGH? Every now and then a family should sit down, talk over income and outgo ... and then think about the future. And when you d 0... A savings account that you add to regularly, one that earns a good return, will hasten the day when Dad can slow down, take it easy. In any amount, your account is welcome. I FIRST FEDERAL ®2S North Duke St. 39J 06M •j||P/ gjl» > K i'i » stored in a Cool, dry place, nev er right over or too near the range. Once containers a , opened, herb flavor begin.,, ( 0 wane. If they are pro.pei]« stored, the few ounces of herbs in tightly closed Contains s te tam good flavor and cokn f ot several months. Herbs tend to lose fla\ 0l little faster than most a pi c(s but they are used in gieatei amounts If you buy them leaf form and crush them a 5 you use them, they will keep their flavor longer. Giounj spices should be replaced with in six months, while whole spices keep their flavor ulmost indefinitely Whole spices are especially useful in dishes which cook j long time, such as stews They should be added at tne begin nmg of the cooking pei iod to extract their full flavoi and aroma. Add ground spices and herbs about 15 minutes before serving. In uncooked dishes, such as salad dressings, fnnj yuices or cottage cheese, the spice or herb mixture should he left standing for severil hours to develop maximum flavor. No one can say how much of any spice or Serfb you will prt fer to use—no one tout yomitf those who will eat what you .prepare. Since the* pungency o[ (Continued on Page n.) ACCOUNTS INSURED TO $lO,OOO Savings andU&an 1^ ASSOCIATION OF LANCASTER
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