I*"* '
Farm
men .. •
nued from page eigtot)
TOP PART
int milk
fourths cup granulated
easpoon vanilla
md one-half tablespoon
•gg yolks, beatep
these irfgbe clients to
tour over white part
joy reading Lancaster
% very much and enjoy
for new recipes every
am sending .along this .
tor Yellow Angel Food
hich I like very much,
[iller adds, the handy
ibout it you can use
e whites and yolks of
ANGEL FOOD CAKE
fgs, separated
If cup cold water
nd one-third cup gran
easpoon vanilla
nd one-half cups sifted
se flour
fourths teaspoon cream
egg yolks until very
id lemon colored. Add
sat until, thick. Add sug
lally, beating constantly
n minutes with electric
highest speed. Fold in
:. Sift flour and one
jaspoon salt together at
ee times. Carefully fold
yolk mixture. Beat egg
mtil foamy, add cream
r and beat until stiff
;o form peaks. Fold into
’our into ungreased 10-
;el Food Cake pan. Bake
erate 350-degree oven
ic hour. Invert and let
he pan about one hour,
with Seven Minute
REQUEST
:’s a reader that needs
e—anyone have availa
share in this column a
For a Two Crust Lem
* Send your letters to
er Fanning, Women’s
uarryville, quick, ’cause
sOme housewife wants
‘ her husband another
■ soon.
Clarence W. Heisey of
ieim offers one of the
aplete arrays of recipes
age this week, so we’ll
m the beginning yet.
COLE SLAW
(Serves Four)
ips shredded cabbage
scipe creamed dressing
>eam Dressing -
teaspoons sugar -
;hth teaspoon salt
rams pepper
teaspoons vinegar
irth cup creani or top
igar, salt, pepper in a
iwl. Add vinegar and
cream into mixture and
Garnish with paprika,
>r green pepper.
IBBAGE SALAD ...
ips shredded cabbage
miento
reen pepper'
of celery gait
of paprika
ettuce
If cup salad dressing
rd cup chopped celery
crisp cabbage m cold
mt pepper, pimiento,
ingredients with boiled
essing. Add paprika.
IE SALAD DRESSING
nd one-half teaspoons
tard
nd. noe-half teaspoons
I sugar
easpoon salt /
easpoons olive oil or
One-third cup (scant) vinegar
Two whole eggs
P/nch of paprika
Beat eggs well, add sugar,
salt, dry mustard, vinegar.
Blend. Cook m double boiler un
til mixture thickens. Let cool.
Add a little whipped cream be-,
fore serving, add a pinch of
paprika.
SCALLOPED CABBAGE
(5 or 6 Servings)
One and one-half pounds cab
bage (5 tr 6 cups, cut)
Two cups medium white
sauce
Salt and pepper, to taste
One-fourth cup each buttered
crumbs and grated cheese
Cut cabbage coarsely and cook
in boiling salted water until al
most tender. Dram thoroughly
combine with sauce and then
pour it into a lightly greased cas
serole, or baking - dish. Cover
with a mixture of crumbs and
cheese. Bake in 350-dagree oven
until lightly--browned on top
Blueberries are in season.
We have one acre of culti
vated blueberries on our farm,
Mrs, Heisey writes, and 'here
is my favorite recipe for
BLUEBERRY PIE
Four cups fresh blueberries
Three tablespoons Minute Tap
ioca
One-half cup granulated sugar
One-half cup brown sugar
One-fourth teaspoon salt (
One-eighth teaspoon cinna
mon
One to two tablespoons lemon
juice
One tablespoon .melted butter
Combine tapioca, sugar, cinna
mon, salt and mix together. Put
over blueberries and fold in.
Add lemon juice and butter and
stir Bake in hot oven at '425
degrees.
■» * *
There are still more letters
to go, a .nice one from Mrs.
Betty J. Shreffler of Willow
Grove, Pa., an exchange be
tween Violet Preston of
Coatesville and Mrs. Harry
S. Lehman of Manheim. By
the way, Mrs. Lehman has a
recipe for ? Canned Spiced
Canteloupes which sounds
good. These we’ll start with
next week.
Many, many thanks for your
cards and letters Keep them
coming. We appreciate your in
terest, so that’s all for now un
til come Friday a week when
well
See you again.
* * *
Mexican style beef steak may
be fiery hot, or not so peppery,
according to the amount of chili
powder used The following
version of the Mexican steak
uses only one teaspoon of the
favorite Mexican seasoning
just enough to give good flavor
to the south-of-the-border meat
recipe. ~
MEXICAN STYLE BEEF"
STEAK
One pound round steaK
- Two teaspoons salt
One teaspoon chili powder .
One-third cup flour
- Twp tablespoons lard
One-half clove garlic, minced
, One medium onion, chopped
One No. 303 ean tomatoes
/Mix one-half - teaspoon salt,
chili powder, and flour and
pound into steak. - Cook garlic
and onion in fat until tender;
add meat and brown on both
sides. Add tomatoes and remain
ing salt- Cover and simmer 45
minutes or until meat is tender
Prepare gravy from drippings
4 servings.
A simple Mexican dinner, fea
turing the beef steak, might
include steamed nee, tortillas
(crusty corn meal-flavored flat
cakes, served hot or cold), shred
ded lettuce salad, coconut pud
ding, and beverages.
Miracle 10-Calorie Diet
There’s always room lor fun
and this item stopped us in
our tiacks completely It’s call
ed a Miracle 10-Calorie diet,
which we might add, must be
taken with a gram of salt.
MONDAY
Breakfast - Weak tea
Lunch - One bouillon cube in
one-half cup diluted water
Dinner Three ounces prune
juice (gargle only)
TUESDAY
Breakfast - Scraped crumbs
from burnt toast
Lunch One doughnut hole
(without sugar)
Dinner. One glass dehydrated
water Picking from upper
dental plate (mipced)
WEDNESDAY
Breakfast. Shredded egg shell
skins
Lunch: One button from na
vel orange
Dinner- Two eyes trom Irish
potato (diced-)
J. M. Bomberger
ELM ,
Farmers Supply Co._
137-39 E. KING ST., LANCASTER
Paul H. Gehmau
DENVER
Fred L. & John E. Homsher
STRASBURG AND QUARRYVILLE
£iil]
Breakfast Boiled-out stains
fiom tablecloth
- Lunch One-half dozen poppy
seeds
Dinner Bees’ knees and mos
quito knuckles sauted in
vinegar
Breakfast Two lobster an
tennae
Lunch One guppy fin
-Dinner Jelly-fish verterbiae,
a la Bookbinder
Breakfast Pickled humming
bird tongue
Lunch Pickled l ribs of tad
pole
Dinner. Salad (Tossed paprika
and one clover leaf)
Breakfast- Pour banana seeds
(chopped)
Lunch- Broiled butterfly liver
Dinner: Fillet of soft-shelled
crab claw
V-fc's- I
■air 1 - |
Call Your
Wenger’s Feed Mill, Inc.
RHEEMS
im
THURSDAY
FRIDAY
SATURDAY
SUNDAY
OPPORTUNITY
KNOCKING
Every year many more poultrymen discover
Beacon feed does something extra.
Experienced nutritionists point out that even an
ordinary feed will satisfy birds as they come into
their first flush of production »But temporary satis*
faction is expensive m the end.
The profit formula for long-season sustained pro
duction is based on a feed so well balanced ... and
so highly concentrated in nutritional values . - , that
it can maintain body weight and peak production
over many months
Beacon is so formulated ... to justify itself on a
profit over feed cost basis . . . not to meet a certain
price per bag.
That’s why TOP poultrymen who have mad©
comparisons say, "Birds lay moreandlonger on Beacon
. . feeding cost per dozen is lower ”
OPPORTUNITY KNOCKS. You must open the door.
Beacon Feeds and the Beacon Program can boost
your poultry profits.
Beacon Dealer
O. Kenneth McCracken
Millport Roller Mills
Osceola Flour Mills
Lancaster Fanning—9
Friday, Aug. 3, 1956
THIRD DEGREE
All morning little Richard had
been asking questions and all
morning his mother had been
patiently providing the answers.
Finally the long-suffering wo
man warned, ‘You’d better keep
still or something will happen to
you. Cuuosity once killed the
cat, you know ”
Richard lapsed into blessed
silence, and mother was con
gratulating herself upon her
stratagem, when out of the blue
came the eager question, “Say,
mother, what was it the cat
wanted to know’”
HEAR
The Mennonite Hour
Each Sunday
Lancaster WLAN 12 30 P. M,
Norristown- WNAR 8 00 A. M.
Hanover WHVR 100 P. M.
MANHEIM
LITITZ
Earl Sauder
NEW HOLLAND
GORDONVILLE