6—Lancaster Farming, Friday, February 24, 1956
For the
Farm Wife and Family
This week’s winner of a year’s
free subcnption to Lancaster
Farming is one from Stevens,
RD 1, She is Mrs Jonas Martin,
who offers a recipe “your read
ers may lake:
PEANUT DROP / COOKIES
Two cups sifted (all purpose)
flour
Two teaspoons baking powder
One-half teaspoon salt
Three-fourths cup butter
One cup sugar
Two eggs, well beaten
One-half cup milk
Two cups nuts
Mix and drop by teaspoons on
baking sheet Bake in moderate
oven of 375 degrees about 10
minutes.
We have an item from Dennis
F. Abe, assistant county agent
of Chester County, which will be
of interest to all housewives.
Here it rs:
i Cut Flowers Last
Longer With Care
Cut flowers, a radiant luxury,
live on “borrowed time,” but
their fleeting beauty can be pro
longed with care, explains Mr.
Abe.
Certain methods of cutting,
preparing, and caring for the
flowers after they have been
cut are 'the secret to added en
joyment from these treasures.
Characteristics of different
kinds of flowers vary, and some
last longer than others Chrysan
themums, asters, and orchids
will, with care, keep fresh for
several weeks after being cut,
while daylilies last only a few
hours, and morning-glories but
a few minutes
(Buy only fresh flowers, Mr.
Abe advises Pink or red roses
with a bluish cast, “sleepy”
carnations, droopy orchids, and
spiky flowers with withered low
er florets already are “old” and
will not last much longer.
Orchids and Heather
Fresh 2 to 3 Weeks
Flowers are an investment So
for most satisfaction, buy with a
particular need or arrangement,
and .select from available kinds
those flowers which last longer.
Orchids, if not in corsages, and
heather, stay fresh two to three
weeks; roses and carnations, five
days or longer, and ms, daffo
dils, and tulips, ttwo to five days.
Soon after cutting, plunge
flowers in deep containers of
cool water, put them in a cool,
dark place out of drafts, and let
them stand for four hours be
fore arranging them into bou-
FURNACE OIL
n
s
il
By using TEX\CO HJRNACE OIL you can always H
h
Count On A Warm Home j;
CALL US FOR QUICK SERVICE
Garber
MOUNT JOY
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1 When we stop to think wc 1
s i / jf/ realize our everyday living depends §
g / J b on, our eyes. Take good careof ||
H f I ttj them. If you are in doubt visit §
g jlj Ml your eye doctor. g
H Doctors Prescriptions g
s For Glasses Filled. g
| DAVID’S OPTICAL CO. |
| FITTING ADJUSTMENT REPAIRS |
| 114 N. Prince St.—Lancaster Ph. 4-2767 f
| Open Tues. and Fri. Evenings |
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Free To Women...
One year charter subscrip
tion to LANCASTER FARM
ING to one house wire eacn
week who submits the nest
letter . . . recipe . . . home
making hint. Send your letter
to LANCASTER FARMING,
Quarryville, fa.
quets for the living room-
Keep water off flower petals
of orchids and sweet peas, but
sprinkle gardenias and camel
lias, or let them float in water.
Flowers with woody stems last
longer if their stems are split
and crushed or bruised two to
four inches from the cut ends.
Those with milky sap do better
if a half-inch or so of the cut
end is placed in boiling water
one to three minutes before
plunging into cool water.
I enjoy your papfer and am
sending $l.OO for a year’s sub
scription, we hear from Mrs. H.
J. Kreider of R 2 Ephrata She
encloses a recipe for
WALNUT CUSTARDS
One cup sugar
One cup molasses
Two eggs
Two tablespoons flour
One cup ground walnuts
Three-fourths cup warm water
Mix water with molasses;
Mix all ingredients together,
place in two unbaked pie shells-
Bake.
* * *
Have been reading your paper
and like it very much, a North
State Street reader'' in Ephrata
writes “Thought you would like
to try my recipe for
COLD PACKED SLICED
TOMATOES FOR WINTER
Scald large, firm, ripe toma
toes with boiling water , Remove
skins, slice and pack in wide
mouthed jars. Add one teaspoon
salt Close jars, not too tight.
Put in cold water bath and cook
only till tomatoes start rising to
top of the jars, about ten minu
tes Remove from water and seal
tight.
This is a good dish in winter
time. They keep in nice slices
HOUSEHOLD HINT
We received one of your
sample copies, Mrs. C Irwin
Weaver of R 1 Denver, writes, and
'we enioy it very much in
particular the Women’s page, all
those recipes and Household
Hints. Here is one of mine: When
Oil Company |
PENNA. |
PHONE 3-9331
baking cupcakes or muffins, take
your ice cream dipper -to fill
your cupcake £nd muffin tins.
The job is much more quickly
done-
i ' *
“Whale my husband was read
ing Jthe Feb. 3 copy of Lancaster
Farming, he stopped to remark,
T like this little paper.' I replied,
‘So do I, especially the recipes,
and when I told him the price
is $lOO for a year as a chanter
subscriber, we decided to have
it too, although we get two oth
er papers Enclosed is a check-”
That’s 'the letter from Mrs.
Warren Seibel, HI Ephrata, who
■adds, “The young man on the
front page was a friend who lives
a few miles from our place.”
Mrs Seibel encloses a recipe
for “doughnuts we like.”
FARMERS DOUGHNUTS
Mix one cup of hot, mashed
potatoes
One fourth cup butter or mar
garine
Beat three eggs, stir into po
tato mixture
Sift five cups flour with
Two tablespoons baking powd
er
One teaspbon salt
You may also include
One-half teaspoon nutmeg ,
One-half teaspoon cinnamon
Add. alternately, with
One_ cup sweet milk
One-half teaspoon vanilla
Mix until smooth, chill two
hours 'or longer. Roll three
eighths of an inch thick and cut.
Fry in deep fat, 375 degrees,
turning once. Coat with sugar
while still" warm.
*
When serving salad be sure to
use the dressing that goes with
the salad. > It is well to make a
quantity of these dressings,
keeping them in tightly closed
jars in the refrigerator ready
for immediate use.
FRUIT FRENCH DRESSING
One-third cup sugar
One teaspoon salt
One teaspoon paprika
One-fourth cup orange juice
Two and one-half tablespoons
lemon juice
One tablespoon vinegar
One teaspoon grated onion
One cup salad oil
Combine ingredients in a jar.
Cover and shake thoroughly
Serve with-fruit salad.
ITALIAN DRESSING
One and one-third cups salad
oil
One-half cup vinegar
One and one-half teaspoons
salt „
One teaspoon sugar
One-half teaspoon dry mustard
Four cloves garlic halved
Combine all ingredients in a
jar. Cover and shake thoroughly.
Let stand 24 hours before using
Shake well at serving time.
PINEAPPLE SALAD
DRESSING
One-third cup sugar
Four teaspoons cornstarch
One-fourth teaspoon salt
Juice of one lemon
Juice of one orange
One cup pineapple syrup
Two eggs slightly beaten
Two 3-oz. packages cream
cheese
Mix dry ingredients; add fruit
juices and syrup. Mix well. Cook
in double boiler 20 minutes, stir
ring constantly Slowly stir into
Subscribe Now
Charter Offer
$l.OO First Year
Ends Soon
Others have given you gifts worth the keeping,
All that I have is a song;
All that I have from the sowing and reaping,
Just a thin melody, lilting and leaping,
Blown from the dust where the twilight comes creeping
Where you may wander along;
Thrown to the winds where the open road gleams,
Made up of nothing but star dust and dreams.
Others have given you things to remember T
All tha't I have is a song;
Gray as the shadow-strung fields of November
Dull asjhe glow" of a slow-burning ember,
Thin as the first falling snows of December
Sent to you out of the throng;
Only a wandering, lyrical wraith,
Made up of nothing but friendship and faith.
eggs- Cook five minutes,
ring constantly. Cool. Soften
cream cheese and beat" into
cooked mixture. Chill.
SOUR CREAM DRESSING'
One and one-half cups sour
cream
Two tablespoons lemon juice
Two tablespoons grated onion
One tablespoon grated horse-
radish -
One-half teaspoon salt
One-half tablespoon sugar
One-eighth teaspoon red pep-
per -
Mix 'ingredients’ and serve
very cold.
PEANUT BUTTER DRESSING
Four tablespoons evaporated
,milk _ ~
Four tablespoons lemon juice
Four tablespoons peanut buttet
Salt to taste
Blend ingredients and chill.
FRENCH DRESSING
One cup salad or olive oil
One-half cup vinegar
One and one-half teaspoons
salt
One- half teaspoon freshly
ground pepper
Combine all ingredients in a
bottle with a cover. Mix well.
Chill, when ready tp serve, shake
hard to blend.
CELERY SEED DRESSING
One-third cup sugar
One teaspoon salt
One teaspoon dry mustard
One teaspoon grated onion
One-fourth cup vinegar
One cup salad oil
One teaspoon celery seeds
Mix dry ingredients, add onion
and vinegar. Add oil, 1 table
spoon at a time, beating con
stantly with rotary or electric
beater- Add celery seeds
VINAIGRETTE DRESSING
One cup French dressing
Two tablespoons minced green
onions
Two tablespoons minced cap
ers
Two tablespoons minced ripe
or green olives
Mix all ingredients well. A
finely chopped egg may be added
if desired.
AVOCADO DRESSING
One large ripe avocado sieved
Three tablespoons lemon juice
One-half cup light cream
Three-fourths teaspoon salt
One teaspoon prepared mus
tard
One-half teaspoon Worcester
shire sauce
One-tfourth cup blue cheese
Add lemon juice to sieved
avocado. Stir in remaining in
gredients Blend well. Chill.
Serve on shredded cabbage, let
tuce wedges or sliced tomatoes.
; NOW OPEN
I AT
; RHOADS SPANISH TAVERN
. Formerly Gi off a Beauty Shop)
, Branches of
I H. M. GRIFFITHS
[ . ACCOUNTING AGENCY
| Accounting - Auditing - Taxation
> Tax Management Consultation
• INCOME TAX FORMS PREPARED
I 1040 Individual. Corporation OPEN EVENINGS 6-10
> 1040 F. Farmer • SATURDAY 1-6
’ Partnerabip
TO A FRIEND
(Grantland Rice)
SPECIAL DRESSING
One cup mayonnaise
Grated onion
Onion juice
Two tablespoons caviar
Into mayonnaise add grated
onion to taste, a little onion
juice, and the caviar. Serve on
hearts of lettuce with diced toma
to and slices of hard boiled egg.
TOMATO FRENCH DRESSING
One can condensed tomato
soup
One" cup vinegar - -
One tablespoon Worcestershire
sauce
One clove garlic, minced
One cup salad oil
One small onion mlinced
One teaspoon paprika
One tablespoon sugar
One teaspoon salt
One teaspoon dry mustard
Combine ingredients in a bot
tle. Cover and shake / well. Chill.
t * i.
Evergreens Require
Attention in Winter
The critical period for ever
greens is during the winter sea
son- Care given these plants dur
ing the late fall and early Winter
helps determine whether or not
they will survive.
Evergreens with a dusty brown
color during ther late winter and
early spring are those that have
been neglected during the late
fall and winter. Evergreens
planted during the fall suf
ficient water at ten-day to two
week intervals, up until the first
heavy frost- This is particularly
(Continued on page 7)
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