B—Lancaster Farming, Friday, March 15, 1957
For the
Farm Wife and Family
This is National Rice Week so about rice
today we have a few facts about
rice and also some nourishing as
well as tasty recipes using rice.
We hope you’ll take advantage
of this low-ost food item as often
as you can- in. your menu-plan
mgs It is a very versatile food
cairbe used as-a-mam dish-or as
a dessert. Here are a few
FRIGIDAIRE
Sales & Service
New & Used Appliances
Brubaker
Plumbing &
Heating
OM Harrisburg Pike &
Rohrerstown Rd.
Ph. Lane. EX 3-3908
Mi ' C
! FIELD SEEDS [
[ SEED POTATOES [
| GROFF’S HARDWARE \
“ NEW HOLLAND Ph. EL 4-0851 ■
SiinaiimiHimimimaMum.'
mmmmmmmmmmmmmmmmmummummmmmmmmmmmmmm
■ *
■ You Are Invited... ■
■ 5
* _ ■
■ To The Introduction ■
S of our NEW LINE of ■
S !
I Westinghouse f
5 Appliances \
\ FRIDAY, MARCH 22 J
■ 9 A.M. to 9 P.M. f S!
■ SATURDAY, MARCH 23 if
■ 9 A.M. to 5 P.M. ■
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GRAND DOOR PRIZE;
New 1957 Westinghouse
Clothes Dryer
•i
Just Get Your Free Ticket at the Door!
• DRAWING WILL BE HELD
Saturday, March 23, at 5. P. M.
PDCr HOT DOGS
riULEi ELECTRONICALLY BROILED
See tlie New Line of ’57 Farmalls
Cope & Weaver Co.
WILLOW ST
Rice is the basic food of half
the world’s population.
Vegetable protein of rice is
superior to all'other high-energy
foods. '
Milled white rice need not be
washed washing removes 43
per cent of the Thiamine,'26 per
cent of the Riboflavin, 23 per
cent of the Niacin and other
valuable nutrients.
'acts
Rice “low-salt” diets are used
in the treatment of hypertension
(high blood pressure).
The use of low-oost rice with
higher priced foods increases
number of servings (and flavor)
while reducing the cost' per serv
ing.
Medical science has found rice
to be one of-the few “non-oller
gic” food s.
* w »
QUICK METHOD FOR COOK
INC FLUFFY WHITE RICE
1. Put one* cup uncooked rice,
two cups cold water and one tea*-
ALSO
Ph. Lane EX 3-2824
spoon of salt in a 2-quart sauce
pan. f - r_
2. Bring to' a vigorous boil and
turn the heat as low'as possible.
Cover witht . a lid. and cook over
low heat for 14’ minutes. Bo not
remove ‘ lid, $r ■ stir hce while it
is cooking.
3. Remove from heat, The rice
is now ready to use. However,
leave the,cover on the saucepan
for an additional 10 minutes
“steaming period” if you want
extra fluffy rice.
Now here irksome recipes, us
ing rice 'which we ■ hope you’ll
try. The, first ine is easy and is
for
3 eggs
2 cups water
1 cup uncooked white rice
1 teaspoon salt ,
1 1-pound can salmon, flaked
Milk
1 10%-ounce can condensed
cream of mushroom soup
% teaspoon salt
% teaspoon black pepper
2 tablespoons chopped whole
canned pimientos
2 tablespoons sweet pickle
relish
Paprika
Cook rice as directed in method
above
Dram the salmon juice into a
measuring cup. Add milk to
make one-half cup liquid.
Put the mushroom soup in a
2-quart saucepan. Stir in the milk
mixture, one-half teaspoon salt,
pepper, pimientos, pickle relish
and the salmon. Place over a low
heat until very hot. Stir occasi
onally-
Separate the hard-cooked egg
volks from the whites. Cut the
whites into hin pieces.
Jus before serving, mound the
rice around the edge of a large
platter Spoon he salmon into
the center and over some of the
nee. Press the egg yolk through
a strainer and cover the center
of the salmon sauce with the
rieved egg yolk. Sprinkle some
oaunka on the egg yolks and
the white rice Place the egg
NEW Printed Pattern
Punted Pattern 9361 all one
piece You can cut each apron at
|one time —3 styles Included Each
I'yard 35-inch' Medium size
f Send Thirty-five ‘cents in coins
for this pattern—add 5 cents for
' ( each pattern if yon wish Jsl-class
mailing Send to 170 Newspapei
Pattern Dept., 232 West ISt It St.
,New Yoik 11. N Y. Punt plainly
;NAME, ADDRESS with ZONE,
SIZE and STYLE NUMBER.
r, a
FANCY SALMON SAUCE -
ON RICE '
Today*s Pattern
Cock One
MEDIUM 9361
Printed Pattern
whites around the edge of the
Salmon sauce. Serve immediate
ly. This makes eight servings.,
Here is a one dish casserole
meal with a golden brown, bub
bly cheese sauce topping. It’s
creamy good to eat and the
piquantly seasoned mashed egg
yolks simply melt-in your mouth.
The cheese sauce is made an
easy way, too.
baked eggs and
- CHEESE SAUCE
*9
6 hard-cooked eggs
2 cups water
1 ;cup' uncooked white- rice -
■ 1 and % teaspoons salt
% cup- milk"
J pound processed cheese grat
ed
GRAVELY
Challenge!
COMP ARE -
The Gravely Tractor and its
21 attachments for perform- ,
ance _. . . with any other
tractor at any price! A FREE
DEMONSTRATION will
shbw you why the Gravely
is best by job test. Rhone or
drop in today 1
James S. Messner
(Box 79—Rt. 23)
BAREVILLE, PA.
Ph. Leola OL 6-6911
Perfect
I and v i cups cooked and sea
soned green peas .
% teaspoon Tabasco sauce
(Continued on page 9) -
POUNDS OF FEED PER DOZ-
EN IS A CRAZY FIGURE!
Do you agree? ' Or disagree?.
If you have a lb. Leghorn
that will average 250 eggs per bird
per year and lay -a lot of small
eggs, you'll get a wonderful figure
on "pounds of feed per dozen
eggs.” \
If there’s a spread of 20c per
dozen this summer between large
and mediums, you oan see that it
doesn’t make much sense for a'
breeder to brag that his stock will
produce a dozen eggs -on 4 lbs.
of feed- when a large egg strain,
eating % lbs. of feed more, per
dozen at an extra feed cost of V/sc
-per dozen will lay eggs that will
bring 20c more per dozen.
Babcock Besslea Just Bight Size
You’ll find our popular strain
’cross- the Babcock Bessie-3ust
big. enough to give.you high, rate .
of lay of large eggs over a long
period of months. You’ll find their
feed conversion of “pounds of
feed per pound of eggs” is excel
lent They come into large eggs
rapidly and yet have excellent
persistency -Body weight at first
egg 3-3% lbs, at a year of age a
little less than 4% lbs These are
approximate average weights
Please send for “Bessie” litera
ture and prices to -
Babcock Poultry Farm, Inc.
Route #3 *
Ithaca, New York
■Russell Mease
Route 4
Manheim, Pa.
Local Representative
Phone- Manheim MO 5-4705