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
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(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.
\
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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<t yolks- - into
egg twiutes. - Meanwhile teat- fat
irtjarge skillet, (10-anch diameter):
until just hot enough to sizzle a
'drop' of water. Pour "in omelet
mixture, Reduce teat. Level sur
! face gently. Cook slowly until
puffy and lightly browned on bot
tom, about five minutes.' Lift
omelet at edge to judge color.
Place in slow oven (325 degrees).
Bake until knife inserted into
center comes out clean, 12 to, 15
minutes. To serve: Tear gently,
using two forks, into pie-shaped
pieces. Invert “wedges” on serv
ing plate so that browned bot
tom becomes the top, or omelet
may be folded in half. Two to
three servings.
EGG-SALAD CASSEROLE
6 to 8 coarsely chopped, hard-
cooked eggs
\Vz cups diced celery
Vi cup broken pecans
1 teaspoon minced onion
2 tablespoons snipped parsley
Vi teaspoon pepper
Vi teaspoon salt
member federal deposit insurance corporation
% cup mayonnaise
- , Wyound process-sharp Amen
/ ’ can cheese, grated*(one cup l )
' 1 cup crushed* potato chips ,
• ‘ ’This recipe for Rabbit Scramble
is a good luhcheon dish or >
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 One<half iteaspeon. salt, and
dash- popper; ..stir into cheese.
Corfu-stirring occasionally, until
; partially, thickened;-' Aditthree
tabtespons .Catchup- and two tea
spoons .Worcestershire; Continue
cooking until thickened and fair-
fContimie# om>aec 9)'
Spring Needs
★ Seed Potatoes
★ Field Seeds
★ Lime
★ Tobacco Muslin
★ Tobacco. Seed
Groffs
Hardware
Phone EL 4-0851
NEW HOLLAND, PA.
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111