B—Lancaster Farming, Friday, May 25, 1956 Fertile Farm Wife and Family' There’s variety in this week’s household items, and chicken plays a role, along with othei meat dishes Barbecue time is coming up, so how about sending in your favorite barbecue lecipes? Chic ken especially Mis A. 'H Shissler, R 3 Eliza bethtown, wins ths week’s free subscription to Lancaster Farm ing. She enclosed a recipe for Leb Kuchen, which is veiy old. LEB KUCHEN One and one-half pounds of sugar One pint thick milk One cup lard One and one-half teaspoon || Farm Compensation || H Insurance :: „ _ •• H There are more accidents in u :: farming than in any other JJ ~ business! II || Protect yourself with ail II policy in the :: || P. T. F. Company || II SEE H JJ ♦♦ II John F. Weaver Co., Inc.:: || 202 Fulton Bldg. || || Lancaster Ph. 2-691211 ♦♦ ** ATTENTION FARMERS Hay Drying Demonstration Hay Will Be Cut on Farm Friday Morning and Dried Same Afternoon FRIDAY, Afternoon and Evening Announcing the NEW HOLLAND PORTABLE CROP DRYER Model 705 Crop Dryer makes controlled heated air drying practical for average-size farm! Now you can cliy youi hav, small giams, shelled 01 eai coin without waiting; day after day foi good haivestmg weather New Holland’s Model 705 Crop Dryer get hound the weathei, gi\cs you controlled heated air drying that’s piactical even for the average-size faim 1 This biand-ncw Ciop Diver fits light into any hay or grain opeiation, gives you safe indirect heat to dry any crop The Model 705 is completely portable—operates ftom any 115/ 230 volt electncal outlet on your farm. And the New Hol land is pi iced for low investment and designed for money saving performance. If you harvest big acieages on your own farm oi do custom drying for youi neighbois, you can actually clear enough to pay foi this diyei in as little as one season l Find out how New Holland’s Chop Di>ci can help \ou put up biggci, higher quality yields of hay, grain, and com. Come in today and look ovei this modem Ciop Di>er It’s on display in oui lot right now 1 D. L. Diem & Sons -tsssu UTITZ PH. 6-2131 —-i Free To Women... One year charter subscrip tion to LANCASTER FARM ING to one housewire eacn week who submits tne nesi letter recipe . home making hint. Send your letter to LANCASTER FARMING, Quarryvilie, ira- soda Flour till stiff Beat yolk of egg and spread over top Roll on cookie sheet Bake Here are some notes and re cipes on the role meat plays in oui daily lives Have you had your half pound of meat today? That’s about the average for the United States popula ~ tion, preschool children ex cluded. These 18 million yimngsters and the 14 mil lion elderly have been found to eat less meat than other age groups. The other 147 million persons, ate around 180 pounds apiece MAY 25 In Front of Our Store Wnen you _ have farm women furnish-' ing the cooking, you have a good meal Such wgs again true at the recent meet ing of the Green Tree Thimble Club at last year, which figures out to about Vi pound a day for each. Housewives at the meat count er sometimes are confused as to how much to order for family or guests without having either a shortage or waste. In general, they should allow a quarter pound of boneless meat cuts or ground meat per serving. Cuts with some bone in, such as steaks, chops and roasts, require 1-3 to % pound for each serving. Heavy-boned items, like spare ribs, shanks, hocks and such, should be purchased at a rate of % to one pound for each serving Dried beef, liver sau sage, bologna, and some other sausages even drop to as little as 1-8 to 1-6 pound per serving. Restaurant meals account for an increasing volume of food eaten in United States these days, something like 78 million meals a day dur ing 1955- That comes to $17,550,000,000 in sales, nearly one-fourth of the na tion’s entire food bill. In 1940 the restaurant busi ness amounted to less than five billion dollars. Restaur ant men have found that meat dishes are among the brightest menu attractions to be found, and most bills of fare are built around meat features. * s * OVEN FRIED CHICKEN A LA CREOLE MENU OVEN FRIED CHICKEN A LA CREOLE Buttered Spinach Mexican Corn Hot Biscuits Fruit Compote Cookies INGREDIENTS: One-fourth cup butter or mar- garme One-third cup all-purpose flour One and one-half teaspoons salt One teaspoon paprika One-fourth teaspoon poultry seasoning One-eighth teaspoon black pepper One ready-to-cook young chic ken, 2Vz to 3Vi pounds, cut up One cup uncooked white rice One-half cup chopped green pepper One-half cup chopped onion One and one-half teaspoons salt One-eighth teaspoon black pepper Three cups hot chicken broth made by cooking backs and neck in water Two large tomatoes, cut into wedges Thimble Club Banquet METHOD Light the oven and set at 400 degrees F Place the butter or margarine m a large all metal skillet, baking pan or baking-serving dish about 12”x -9”x2 ” Place this in the oven until the butter or margarine melts. While the butter or mar garine is melting, wash the chic ken in cold water. Pat dry. Put the flour, Vk. teaspoons salt, pa prika, poultry seasoning and 1-8 teaspoon black pepper in a pap er bag. Add one piece of chicken at a time Shake bag to thoroughly coat each piece of chicken with the flour mixture. Place the chicken in the hot melted butter or margarine, skin side down. Bake, uncovered, 25 minutes at 400 degrees F. saa© Hoi * MER UP*#* V 'v 01 • "SUDS-SAVU" • <St« SUyai S’,m • ivailakl* • •* | STAINISSS STHI TUI •wrantMd Ht m lifoHmo TRANSMISSION •(WitMitd ft S ytmrt LESTER A. SINGER Middle Octoraro Church. Seated in front is the Rev. George H. Shea, Middle Octo rara pastor,. (See accompanying story). (Lancaster Farming Staff Photo). / tCT *‘ClTy' Ntw Exclusive Wtltr Alrtltr puts air in watar dissolves soap faster —gals clothes cleaner Ntw Exclusive "FLOTATION" mminsi floats ewoy dirt, lint and scum. No need far sptclol filtering davicas RONKS, PA. Arrange rice, green pepper and onion under the chicken, turning the chicken so the skin side is up Sprinkle the rice with the IVz teaspoons salt and 1-8 teaspoon black pepper. Slowly pour the hot chicken broth over the rice. Make certain all the rice is under the broth. Arrange the tomato wedges over the chicken and rice. Return to the 400 degrees F. oven and bake, uncovered 45 minutes or until the rice is tender. If the mixture becomes too dry, add a small amount of chicken broth or water. If desired, serve from the dish in which the chioken-nce bakes. This recipe makes 6 servings. (Continued oxT page nineX VMIMIMjW' ruing. YOU UN IttE-SEIECT: (I) MOT «r WARM With Walar (2) WARM *r COLD Rlbm Walar (3) IJ, 7,4 w 2-mlaata W«hln| Tima (4) "Ht" ar "10" «|Haf*r ami tfim tfttt (5) "NORMAL" *r "SHORT" Cyclt (A) 13, 11, », 7 ar 5 pit. *f wail) , watar I* tvk
Significant historical Pennsylvania newspapers