B—Lancaster Fanning, Friday, March 29, 1957 it- :Fi%Wifc anil Family ' Since March has been proclaim ,ed national Egg Month we shall devote a, space today to some facts about eggs and also give you stme recipes. . The egg is one of our. most .valuable foods' It is not only .high Jn nutritional value but is very versatile in cooking. An egg .is high in'food value but moder ..ate in calorie content. It is easily and completely digested. Some of.the, vitalizing values found, in eggs: The egg furnishes complete protein. High quality protein is needed by people of all ages for building and repairing the body. Egg protein come§ so near to perfection thtt scientists use it as a.standard to measure the value of protein in other foods. The egg contains vitamins and minerals essential for .health. Its Vitamin. A, makes us see well. Its Vitamin B complex puts Our 43 Years 4)f Experience Can Help You Be Successful Through Proper Feeding and Management Use Our Profit ★ Laying Mash proved ★ Dairy Balancer tan ★ Beef—Gro * Farm Seeds * Coal * Hardware & Tools * Fertilizer * Spray Materials * Lime OUR REPEAT BUSINESS IS A SURE SIGN OF SATISFACTION WEST WILLOW FARMERS ASSOCIATION (VEST WILLOW FAMOUS FOR DELIVERY IN MINUTES Now ... a small, tractor that licks the tough jobs! Rugged, depe>tdMe POWER does every lawn, garden and field job! Enjoy the results of mechanization ... do more work better, faster sasier! All-gear drive, power reverse. Field-tested for 34 years. A lifetime investment in labor-saving POWER! Only the Gravely Traitor does so many jobs so well! "Power vs Drudgery” tells you how to put POWER to work for you. Write for your Free Copy today! JAMES S. MESSNER (Box 79—Rt. 23) BAREVILLE, PA. Ph. Leola OL 6-6911. Ralory PI.W vs f*r perftct Seedbed verve in our nerves. Its Vitamin B and phosphorus team up with calcium to build sturdy bones and teeth. Its iron and copper put a glow in the skin and a twinkle hi the eye. 1 - ♦ Eggs may be served in hund reds of ways. They are" easily ami quickly prepared by cooking in the shell, frying, broiling, bak ing, poaching,' scrambling -and simple omelets. . Eggs combine well with other foods. Tb«y are useful, in the preparation of beverages, breads, cakes, desserts, salads, -salad dressings, sandwiches, sauces, soups; and cereal, cheese, fish, meat and vegetable dishes. In cookery, eggs: Thicken as in custards and pud dings. ~ Leaven by beating to incorpor ate air as in cakes. Add color, richness and flavor ★ Starting Mash Ph. Lane. EX 4-5019 Saw Waarf X Clear Land fll to individual dishes. Coat as m breaded meats. - Garnish as In canapes, 'salads and soups. Bind as in meat loaves and cro quettes.- • ... . ; Emulsify as in salad dressings and cream puffs. - - . Clarify as in -preparation of consomme or.in "boiled" coffee. Hinder, crystallization as iin candy making. - „ ' Cooking hints for good results: Take -from refrigerator only number of eggs needed. The separation of 'yolks from whites' is 'quicker' and tetter if eggs are brought' to about -60 de grees F. Remove-eggs from refrig erator about v 45 minutes before using. " - w - - Eggs beat up faster to larger "volume when -brought ’to room temperature. ' - In combining hot mixtures and eggs as in custards, cream “fill ings, souffles, etc., pour the hot, mixture slowly into the. beaten egg stirring or beating constant ly. Store left-over whites -in a tightly covered jann the refrig l erator. They may be held .'a week to 10 days. Store left-over yolks under water in a covered jar in the re frigerator. They may be held two or three days. Or hard cook the yolks. Use in salads, scalloped, dishes, sandwiches, etc. Four to six whole eggs, eight to 10 egg whites, or 12 to 14 egg yolks are the equivalent of one standard measuring cup. Always serve egg dishes on warm plates. If freezing whole egg or egg yolks, add, to each cupful, one tablespoon corn syrup or sugar, or one teaspoon salt; mix thoroughly but don’t beat. Pack in freezer containers; freeze. If freezing egg whites, do not beat m. \ \ J—-X T Maw * lawns I’ll h, COMMUNITY SERVICE Since 1882, this friendly bank has adhered, faithfully to-a tradition of dependable counsel and service to business enterprise and to generation after generation of Lan caster County families. ’— Through progressive management, 5 convenient locations have been provided for the'daily transaction of your financial affairs. At the Fulton National Bank you will always find a sincere desire to serve, whatever your banking needs may be PENH SQUARE ★ mccover* ave. * mountville ★ east Petersburg * akroh but pack as is;, then freeze,- . . - Before you wash- thenvalways rinse ■with.* cold '.water -the r -egg’ beater and-dish *in which eggs or egg-yolks have-been beaten-or' cooked. If you use -hot* water, to start, you’ll took.the 1 egg yolk on, • making "it, very much more difficult toreroove. And now- for-some recipes use fng eggs. There are- few people who will refuse, to eat an omelet.- Here is'a recipe for a PUFFY OMELET ’'4 eggs, .separated' „ ", Vz teaspoon salt Vi cup water ; }/t teaspoon pepper 1 tablespoon fat „ Add- salt and -water to, egg' wbites-fient- until stiff-and" shiny and "Whites leave-peaks-wheir beat er, withdrawn;. :AdtjL pepper to yolks.,and teat .until thick and ■ lemon,-eol9red.. Pql quickie for Sunday night skipper.. Your/chafing diahwilL come in handy here -- this is a dish yoju ■will want to keep warm until the very nunute'you eat it. ■, . RABBir SCRAMBLE . In’ double boiler, melt ope tablespoon butter *or margarine; add one-fourtlr pouitd ’ Heated na tural sharp Am erkan cheese (ope cup), stirring occasionally until melted. Withfork,-beat, just un -til blended,'four eggs with "one ■ fourth' cup* undiluted, evaporated miik v Oneaec 9)' Spring Needs ★ Seed Potatoes ★ Field Seeds ★ Lime ★ Tobacco Muslin ★ Tobacco. Seed Groffs Hardware Phone EL 4-0851 NEW HOLLAND, PA. Irw 111