(Continued from Page 10) a seasoning differs, and its irect on different foods varies, f er e is no hard-and-fast rule the perfect amount. aV oid disaster and achieve .orfeetion every time, simply allow the “do’s and don’ts” he- Art? pO—'Use restraint In gen ral 14 teaspoon of dried herbs s p lC e is sufficient for 4 serv- *l. Crush herbs in palm of and before adding to your re ipe, but after measuring. Add dried herbs and sea amngs to salad dressings, nuts and juices well in ad loce, to allow flavors ample me to “marry.” .-Balance your seasonings. 1 your main dish is emphati- Introducing -to this area The world’s finest in HEARING AIDS Tiny Powerful Good Looking AUD I U M 30$ off (20 doy offer) Hear again with the best . , . (Free home demonstration) Write to NASU Hearing Aid Center 1364 Perkiomen Ave. Reading, Penna. DO YOUR COWS OWE YOU MONEY? If your cows arerft producing up to their full capacity, they do, Here’s how to get what they owe you: Put ’em on Pioneer, the feeds with, balanced amino acids for better protein building. Amino, acids are the basic building blocks of proteins. When they’re balanced, you get top production, top profits. The peo- ple at Pioneer know this because they’ve put more than 90 years into scientific research and development. That’s why Pioneer will help you challenge your cows to produce up to their bred-in ability. It builds big, healthy calves that develop into high-producing, high-profit milkers. And when dry cows freshen, Pioneer gives them the nutrients they need for produc- ing more milk than before. So let us help you collect more money from, your cows. Stop in or phone soon r -jit 1 PIONEER J Joseph M. Good & Son cally flavored use a light hand on your salad and keep both vegetable and dessert quite simple. DON’T Use dined herbs in the same quantity as fresh (Their flavoring quality is moie intense ) In most cases, 1 tea spoon of dried herb is the equivalent of 3 teaspoons of fresh. Use too many different seasonings in one dish, unless called for in a thoroughly test ed recipe. Add dried herbs and sea sonings to cooked foods until the last hour of cooking. Use herbs or spices in every dish or course And now for some recipes to tiy. balanced amino acids for better protein building Leola, Pa. FRENCH HERB OMELETTE V 4 teaspoon shredded parsley ¥t teaspoon thyme V* teaspoon basil 2 tablespoons cream 2 eggs, slightly beaten V* teaspoon onion powder V\ teaspoon salt Dash black pepper 1 tablespoon buttei or oil Crush herbs, soak in cream 10 minutes Add eggs, onion powder, salt and pepper Heat small omelette pan (skillet with, curving sides) Add buttei and as soon as it’s sizzling, add egg mixture all at once Work quickly, tipping the pan away from you and lifting the edge of mixture with a spatula so that uncooked mixture will flow underneath When the egg has baiely set, and is still moist in the middle, fold and turn out onto a hot plate Garnish with parsley and serve at once A true French omelette is only slightly brown Makes 1 serv ing OLD HICKORY HAMBURGERS 1 pound ground beef 1 teaspoon onion powder Vz teaspoon monosodium glut- amate 1 teaspoon old hickory smok- ed salt 14 teaspoon fine grind black pepper Mix together ground beef and seasonings 'Let stand an hour or so for flavors to blend Shape into patties -Pan-broil, cook on grill, or barbecue Serve hot Makes 4 servings the feeds with Lancaster Farming, Saturday, May 16, 1964 For the Farm Wife and Family Ladies. Have You Heard? .. . By: Jane Thurston, Extension Homo Economist Menu Ideas To Please The Family 1 It takes preplanning and imagination • to stimulate the appetite and reduce the number of food likes and dislikes of family w \ members Some ideas worth trying when planning menus include If you don’t usually serve an appetizer, 4 StV’C serve one Clear soup in a mug or cup, y v fruit cocktail, or a small serving of tossed salad is always interesting jk J Instead of fried or broiled chops, try stuffed baked pork chops or lamb chop casse role Minute steaks, stuffed flank steak, or kabobs are tasty and different Use chopped meat in meat loaves, chili con came, or with THURSTON spaghetti and macaroni Dress up a vegetable with a regular machine stitching cream sauce or herb butter through a single thickness or sauce For calorie economy fabnc within the seam allow* when making a cream sauce, ance should be about one use either the cooking water eighth of an inch from the from the vegetable or skim seam^ ne an( * 111 matching milk instead of whole milk thread For a change in bread, sur- To prevent stretching, arra pnse the family with hush holes, necklines, shoulder puppies, garlic or herb bread, seams, waistlines, bodice side or hot biscuits seams, and the upper portion Include raw cauliflower, car lots, and spinach in your salad food list For a simple dessert after a heavy meal, try a fruit and cheese platter, ambrosia, or spicy baked apples About Staystitching When Sewing Staystitching keeps bias or curved edges from stretching as you work on garment pieces Follow the pattern instruc tions for staystitching proper ly Staystitch as you remove pattern pieces from the fabric Staystitching is a single row GO PLACES [ jin a Thrif T. Fulton \ JACATION CLUB Next year 'go places' on your ll^ J vacation free of money wor* ||l ries. Just start saving for it Mb ' now in a Fulton Vacation Club. ||i I FULTON BANK | ||P OF LANCASTER f, ‘ ||| VS i / t * . PEHH SftVjlltE • MeSOVEHI AVEMUE -EAST KTEASIURG • NtUHTVIUE . 'ij AKBON • GAP • NAUHEIM • Mmktr Mini Mwl Iminm Cm** .(jijXjsj)Q(jS), of skirt side seams should be staystitched Staystitch in the direction of the fabric gram to hold the cut edges in their original cut shape Staystitch from the ■wider section of a pattern to the narrower For example, stay stitch shoulder seams from the neckline to the armhole Worth Trying Anytime Enhance the flavor, texture, and color of casseroles with a topping of almonds near the end of baking time The at (Continued on Page 12) s 11 Sg»Bss ; &
Significant historical Pennsylvania newspapers