9—Lancaster Farming, Friday, April 19, 1957 For the Farm Wife and Family Citrus Fruits Add Zest to Meals., Provide Family with Vitamin C Fruits of the citrus clan tan gerines, oranges; and grapefruit can add zest to the family meals and provide your family with valuable Vitamin C. At this time of year more than ever, shoppers want to make every penny count. To help out, here are some tips on selecting citrus fruits. If you want a large amount of juice, look for fruit that, is firm and heavy for its size. For little waste and sweet flavor, see that the fruit you choose is free from mold or soft spots. Pick smooth skinned fruit for high juice con tent. The skin should be thin skinned for the variety. Avoid overripe fruit by selecting only fruit with a pleasing odor. Once you get the fruit home, spread it out in a cool dry place, and keep Store Hours: Mon., Tues., Wed. 9 A.M. to 6 P.M. Thurs., Fri., Sat. 9 A.M. to 9 P.M. DELIVERY AVAILABLE EASY TERMS FREE PARKING NOW ... 2 STORES TO SERVE YOU BETTER MARTINDALE FURNITURE STORE PH. HILLCREST 5-2932 “The Cash Discount Stores” IIIIIIIIIIIIIIIIIIIIIKIIIIIIIIIIIII OPENING WEDNESDAY, APRIL 24 | The Iris Drapery Shop ■' 9 South Duke St., Lancaster If You Have Decorating Problems Don't Consult Your Friends IRIS DRAPERY Large Enough To Serve You m Small Enough To Know You ■ )(^j) 7SS it dry. This will prevent the de velopment of bruises or decay. Citrus fruits, as most menu makers know, are especially valu able for their vitamin C content. Vitamin C is very stable at refri gerator temperatures. You don’t need to worry about losing vita mins by preparing juice or sec tions ahead of serving time. Just keep the fruit juice or sections covered and in the refrigerator. Grapefruit can add a special tang to your winter meals when served plain and chilled, or broil ed. To broil, add two teaspoons of white or brown sugar, or maple syrup or honey, a dash of cinna mon and a dot of butter. Then broil 15 or 20 minutes or until the grapefruit is slightly brown and heated through. Fruits for salads can be kept INTERCOURSE CONSULT THE And BRANCH PH. SOB-3752 SHOP from turning dark by dipping the freshly peeled fruit into grape fruit, orange, pineapple, or lemon juice. ~ '! » v i - Speaking of fruits here .is “a dessert recipe which uses canned fruit cdcktsnl. Mrs. Richard B. Nolt says in her letter: We sure enjoy the paper and wouldn’t want to do without it. We enjoy the photos of farm ac* tivities, etc. Also news of Farm Women Societies as I am a mem ber of Farm Women #l9. I am sending a receipe along for—a salad called “Fruit Freze” It will be a good one for the Easter holi days - FRUIT FREZE Mrs. Richard B. Nolt, R 2 Mt. Joy 1 cup heavy cream, whipped 1 tablespoon sugar 1 teaspoon vanilla 1 No. 2Vz can (3% cups) fruit cocktail, drained 1 ripe banana, sliced Vz cup tiny marshmellows Vz cup chopped California wal nuts Combine whipped cream, sugar, and vanilla. Fold in re maining ingredients. Pile into shallow pan. Freeze firm Remove, from freezer one-half hour before serving' Cut in squares and serve on lettuce. Makes 9 servings A very delicious and pretty salad. Hope you like it as much as w„e do. A reader who does not want her name used sends us-anothr sug gestion for a hot breakfast cereal. She says special low s „ cl ai s pj ,el (a easy t»W*» COMPARE the-features of this roppan Matchless GAS RANGE wltk'oth, r rang.. idling IILjSLSSSIijSti. to »I 00« KOKH W* TAP-O-MATIC BACK PANEL Adds distinctive beauty to your kitchen Fully jllummat ed for cooking ease with raised backguard to protect your wall Includes eye levc 1 broiling chart and a 60 min ute .timer. > ** * v 4 Tappait’s New SIZZLE 'N SIMMER BURNER World's fastest, most flexi ble top burner. High speed or simmer coekmg Lifts eut for easy cleaning ADJUS-TO-HEIGHT BROILER A flick of yeur finger and broiler raise.s or tow ers to give you «ny de sired position. WARD BOTTLE GAS, EPHRATA Town Store, 25 S State St, Open Btos p m. Friday evening 6to 9. Free parking m rear. Showroom, 1 mile N. of Ephrata on Rt. 222. Open daily 7 to 5 p.m. and Friday evening 6 to 9 p m. Free parking. . Heat about two quarts milk to boiling. Add Vz pint graham flour (scant), Vz- pint cream of wheat and Vi teaspoon salt mixed to gether with cold milk Stir in and boil a few minutes. Sweeten with molasses and brown sugar before setting on table. Eat with fruit and milk. Veiy delicious.^ Feel like making some cookies. Mrs. Isaac Mumma sends us a recipe for 11 DOZEN COOKIES Mrs. Isaac Mumma, - R 3 Ephrata 4 cups sugar 2 cups lard 6 cups flour 1 teaspoon soda ’i cup cocoanut pinch of salt HJce pie dough, then add; 1 cup thick milk Roll out like pie dough. Then cut in' desired shapes. Bake in moderate oven until done. Another reader sends in a re cipe for BROWN SUGAR ICING Butter size ofa walnut Let brown, then add; 2 cups brown sugar Stir till it is brown. Add. Vi cup hot water Stir till it melts and add - Vz cup cream Boil till it’s a soft ball stage. Let cool and mix in 4X sugar till_ it’s right consistency to spread. Add one teaspoon vanilla. Cocoanut pies are everybody’s favorite and Mrs. Louetta Rice sends us her favorite recipe for . v V 1 * ..........-iii . , -,, >~ESSO! : | > <£s £•-. Zj£t v -~- w i*' « Once-in-a-lifetime offer. Fora lim ited time only we're ‘offering this spectacular 40 inch Tappan range at lowest price possible (compare these Tappan features with other makes selling for $lOO MORE). Hurry, shop early. SMALL DOWN PAYMENT! Easy Terms! COCOANUT TARTS Mrs. Louetta Rice, R 1 Kinzer 1 pint sweet milk - 1 cup sugar 2 tablespoons cornstarch Vs cup cocoanut (fresh if you have it) 4 egg whites beaten stiff After you have taken the corn starch mixture from the stove put whites of- eggs and cocoanut in.' Put in baked crusts when cold. These are delicious! TIPS FOR A TENDER, Flaky Pie Crust Too much water, too little fat, or excessive dough handhng_makes pastry tough. Use too much fat, or an oil as the shortening, and the pastry is crumbly. The correct proportions of fat and flour vary with the kind'of fat. With hydrogeneated shorten ings, -uSe Vs *cup for each cup of .flour, with lard use Vs cup minus 1 tablespoon. Some people like the flavor that lard gives to the pastry and others do not. The re cipe for a 2-crust pie usually calls for 2 cups of flour, % cups of hydrogenated shortening, and 1 teaspoon of salt. Mix flour and Salt together and cut in Vz of the fat until the mix ture has the consistency of corn meal. Add the rfest of the fat cut in until the mixture is the size of peas. _ The finely cut-in fat makes pastry tender, the coarsely cut-in fat makes it flaky. Fat cuts in bet ter if it is cold and if it is cut m with a pastry blender or two (Continued on page 9) > s • +>> A 5 N V 'i* S S ' \ „ Comparison Day Valuo AT ONLY *299.50 v S s - 1.
Significant historical Pennsylvania newspapers