6—Lancaster Farming, Friday, Feb. 1, 1957
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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#
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V
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• 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