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.
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Hoi * MER UP*#*
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STAINISSS STHI TUI
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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
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(4) "Ht" ar "10" «|Haf*r ami
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(5) "NORMAL" *r "SHORT" Cyclt
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