6—Lancaster Farming, Friday, Feb. 1, 1957 ror tnc { *7* "~t Farm Wife and Family Thrifty cuts of meat take the limelight during the next two months especially for those home makers recovering from the strain of an expensive holiday or the desire to keep a New Years resolution of “living with in a budget.*’ Among the many meats that will provide nourishing meals for hungry families, pork and beef lead the list Among the thriftier cuts of pork, you’ll find these make flavorsome main courses; fresh shoulder butt, blade bone and boneless shoulder steaks, pork hocks, sausage meat and links, end-cut loin roasts . and chops. Beef economy cuts in clude short ribs, stew meat! ox joints, brisket, chuck steaks and roasts. You’ll find that stew meat and shoulder roasts and Tht combmahon of Larie EU$ and Smill llrd, with few mimtanioca cost, Is bard to but. Early Urp Eui art usually worth $2 ta $1 mora par cate than Medium* *r Pullat* High-Speed layers (or 12 to 15 months •a tgra you pet genuma Ist generation Mount Hop* Strain- Vou'tt I*l Bif E{|s whan other flocks are laying "Pullets" and “Pea-wea*.” We are a Mount Hope Franchise Hatchery a safe place to buy First Generation Mount Hope Leghorn Chicks. «• ♦* it ♦♦ a Pacemaker makes the difference! What a difference! Baby chicks thrive on Eastern States PACE MAKER. Growth is rapid. Feathers come fast. Mortality is low. PACEMAKER builds strong, healthy chicks at low cost. Eastern States PACEMAKER is: high in ' energy • low; in fiber • balanced with proteins, vitamins and minerals • fortified with animal fat and • includes a growth stimulant and coccidiosis control. Start your chicks on PACEMAKER now! AVAILABLE AT THE FOLLOWING UNLOADING POINTS ROBERT BARR Washington Boro ENOS R. BUCKWALTER Bird-in-Hand EVAN E. DINGER Reinholds MAURICE GOOD Gordonville HENRY HOOVER Ephrata MARK HOSLER MARTIN WANNER Manheim & Lititz Gap JACOB L, KURTZ DAVID H. WEAVER Elizabethtown New Holland EASTERN STATES SERVICE CENTER Quarryville Phone STerling 6-3647 EASTERN STATES SERVICE CENTER Lancaster Phone Express 4-3755 steaks from lamb and veal are easily included in budget meals, too,- And, of course, canned meats are not only popular as economy meats, but they are one of the most inexpensive conve nience foods available today. * • • We most often associate, bacon and eggs and forget the many ways it can be used' as a sand wich filling. Fry some extra ba con at breakfast time to use in sandwiches for school or work t’unchboxes. Crisp-fried, well drained bacon makes a hearty sandwich filling, either in steps or crumbled with a filling mix ture. Here are some suggestions for using bacon in sandwiches: 1. Place bacon strips between slices of cracked wheat bread KEEP COSTS DOWN • With our hi|h-efflciancy Strain-Cross. Gat cross-bred vigor without high pncaa. • EARLY LARGE EGGS—worth much more than Mediums and Pullets. • High-speed (ayen for 22 to IS months. • Raady-to-L*y pullets ttwt cost lass than Hybrid*. Lowtr chick cost Lass feed. - Time to Order Now for Winter and Spring Cluck# tttututttumzmuxsuutttttttttu* -f / \ " V > ,<p*jn*.v • 4 „ ,* v • . STEPHEN M. KURTZ Joanna & Conestoga JOHN S. MARTIN Bareville JOHN MELHORN Mount Joy WILSON SCOTT Willow Street LESTER SCHULTZ Willow Street spread with apple butter. 2. Mix crumbled bacon with chopped egg and salad dressing and spread on rye bread. 3- Place bacon strips between buttered slices of Vienna bread with chili sauce or catsup.' 4. Mix crumbled bacon with peanut butter and mayonnaise and spread on whole wheat bread. 5. Place bacon stripsr on crack ed wheat bread spread with but ter or mayonnaise. Place a leaf of lettuce in a separate wrapper for adding at lunch time. This recipe for franks, Italian style, is the kind homemakers should keep tucked in an easy to-reach place, for it is a quickly prepared main dish that both the youngsters and the adults of the family wilPenjoy. FRANKFURTERS, ITALIAN STYLE 6 frankfurters *4 cup onions 2 tablespoons bacon drippings or fat " . • 3 medium potatoes, pared and diced 1 can tomato paste tomato paste can of water 1 tablespoon salt 1 4 teaspoon pepper Cut frankfurters lengthwise in to quarters. Cook onions in hot fat five minutes, then add pota toes, tomato (paste, water salt and pepper. Cover and cook over low heat 20 minutes or until tatoes are tender. Add franks and cook until heated through. Serve immediately? Makes four servings. • * * Have you ever tried Barbecued Frankfurters? There are very few, people who do not like their franks “dressed up’’ a little bit when they eat them in a roll. Try this barbecue recipe for some extra special flavor BARBECUED FRANKFURTERS • IVs pounds frankfurters 2 tablespoons butter or mar gerina 1/3 cup minced onion *4 cun water 2 tablespoons vinegar 2 tablespoons lemon juiee teaspoon salt V* teaspoon pepper 2 tablespoons prepared mus tard _ Today's Pattern SIZES 12—46 (nj Pattern 9213: Misses’ Sizes 12. 14. 16. 18, 20; 40, 42, 44. 46. Size 18 requires iVi yards 39-mch f * bric * Semi Thirty-five cent* m coins for tins pattern—add 5 cents lon each pattern it you wish Ist-class nailing. Send to 170 Newspaper Pattern Dept., 232 West 18IU St. New Yoik 11, N. Y. Punt plainly NAME, ADDRESS with ZONE, SIZE and STYLE NUMBER. 1 tablespoon brown Sugar 1 teaspoon Worcestershire sauce' ' ~ * 1/3 cup catsup Place frankfurters in fa metal casserole dish. Melt butter in a saucepan, add' onion,' and cook until tender blit not brown! Add remaining ingredients and sim mer for 25 minutes. Pour over frankfurters. Cook, covered, over moderate heat for 20 minutes, basting several times' with sauce. You can “dress up” frankfur ters fn this special way too. Split frankfurters lengthwise, be ing careful not to cut all the way through. Fill the “split” with slices of cheese and wind a slice of bacon around each; secure with' toothpicks. Broil about six minutes, split "side down* first, turning once. Franks made this way have real “melt-jn-the-mouth” goodness. You can make many good-' fisting one-dish meals with frankfurters that are delicious as well as nourishing. This recipe for a Top-Stove Skillet Dinner uses macaroni as an additional ingredient. TOP-STOVE skillet dinner % cup elbow macaroni l v z tablespoons salad oil or fat 6 franks % cup minced onions ’4 cup water l v 2 tablespoons vinegar 1% tablespoons sugar 1 tablespoon cornstarch 1 teaspoon salt Dash pepper 2 tablespoons snipped parsley 2 tablespoons prepared mus stard Cook macaroni as label directs; drain. Meanwhile, in )hot salad oil in large skillet, saute franks and onions until golden brown. In bowl, thoroughly water, vinegar, sugar, cornstarch, salt, pepper, chili sauce, parsley, mustard; add to frank mixture; * f. f SEE S Our Large Stock of Gas Heaters ■ ■ To have a room heated in a few seconds by a ■ ■ small heater certainly is good. p ■ So, for comfort, use bottle gas to get rid of the * ■ chill. The more gas you use, the lower the rate. ' ■ ■ Ward Bottle Gas, Ephrata,Pa. S 23RD ANNUAL MEETING OF THE LANC. CO. FARM BUREAU V CO-OPERATIVE ASS’N. Wed. Guernsey Feb. 6 Sales 10:00 A.M. Pavilion s (Lincoln Highway East 6 from Lancaster) Report of Year’s Operations Election of Directors Report by County Agent, M. Smith Question and Answer Period Special Music and Entertainment Free Lunch will be served at noon Everybody’s Welcome Bring the Family Adjournment 3:15 P. M. 9213 ¥- ♦ ♦ Farm Women 15 Farm Women-15 met last week at the home -of Mrs. Abram Herr, - kl Kirkwood. Assistant, hostesses , were: Mrs. Robert Heath, Mrs. Conrad Swinehart and Mrs. , George Reinhart. Devotions were given by Mrs. Jack Ferguson and roil call-was , answered with quotations of Ben- . jamin Franklin. Mrs. J. Chester 1 Collins gave the annual reading iOf the by-laws. Reports -of the state convention’ were given >by Mrs. Abram. Herr,; Mrs. Edwin Westman and Mrs. Glenn Ressel. . Mrs.- Robert- Weitsel,- former president, led group singing.' The new president, Mrs. Bernard, Jackson, presided over the meet- > Ing. x - In-business the society voted to give $5 to the March of Dimes and $5 to the American. Bible. Society, The-next meeting wit be at the Cecil Hihes home on Feb. 21. , cook, stirring constantly* until thickened.* Add macaroni; heat thoroughly. Makes 6 streamlined servings. * Awhile back we told you about the popularity of canned meats, (Continued on page 7) I 4 KERR’S |jb| -CHICKS Arthur E. Gehman R.D. 1 Columbia Ph. ATlas 5-5644
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