B—Lancaster Farming, Friday, May 3, 1957
For. the f-? 1 ~ r —i
Farm Wife and Family
Serve a Fresh Fruit Salad Plate
With Tasty Hot Yeast Breads
The way once-“seasonal” fresh
fruits and vegetables now whiz to
market, it’s simple to serve a
Summer menu even though the
calendar still tells you it’s spring.
For a sort of “summer preview”
luncheon why not make the cen
ter of attraction a fresh - fruit
plate a colorful and piquant
combination of cantaloups slices,
small clusters of sugar-frosted
grapes, whole sfcrawberrie'S, tart
pineapple chunks and peach
halves. Pass a platter of boiled
ham slices for an accompaniment.
Nothing else equals the appeal
of tasty hot breads with spring or
summer salad meals. You’ll like
these tempting Cheese Sticks
not only with this menu but with
many other favorite salads
throughout the warm months.
Easy to make, they consist of
flaky pastry strips layered with
sharp Cheddar cheese. Serve
them piping hot.
CHEESE STICKS
2 cups sifted enriched flour
1 teaspoon salt
y 2 cup shortening
4 to 6 tablespoons water
Melted butter or margarine
and t-> cups shredded sharp
Cheddar cheese (6 ounces)
Sift together flour and salt. Cut
or rub in shortening until mixture
is crumbly. Sprinkle with water,
mixing lightly until dough begins
to stick together. Roll pastry into
12 x 18-inch rectangle. Biush with
butter or margarine. . Sprinkle
cheese over pastry. Carefully fold
one third. of pastry over center
third. Then fold remaining third
of pastry over cener portion, so
rectangle now measures about 4 x
18 inches. Cut into strips about 3 A
inch wide. Place on ungreased
baking sheet and bake in mod
erately hot oven (400 degrees) 20
to 25 minutes. Makes about 2
dozen Cheese Socks.
Here is a delicious bread" re
cipe Filled Egg Bread has both
a richly fragrant dough and a
surprise poppy seed-almond fill
ing. _ This Tiread goes well at
breakfast time, either plain or
toasted. .
FILLED EGG BREAD
2 packages yeast, compressed
or dry
Vk cup water (lukewarm for
compressed yeast, warm for
dry)
1 cup milk
V 3 cup butter or margarine
Vi cup sugar
2 teaspoons salt
5 and Vz cups sifted enrich
flour (about)
1 teaspoon vanilla exract
4 eggs
Va cup poppy seeds
V< cup milk
1 tablespoon melted butter or
margarine
Vz cup finely chopped almonds
2 teaspoons grated lemon rind
Soften yeast m water. Scald
milk. Add butter or margarine,
sugar and salt. Cool to lukewarm.
Add two cups flour and beat well.
Add softened yeast and vanilla
extract-Add eggs one at a time
and beat thoroughly. Add enough
more flour to make a moderately
stiff dough. Turn out on lightly
floured board or pastry cloth and
knead until smooth and satiny.
Place in greased bowl.'Cover and
let rise in warm place until doubl
ed (about hours). Meanwhile,
add poppy seeds to milk. When
dough is doubled, punch down.
Divide dough into two equal por
tions and let rest 10 minutes. Add
butter or margarine, almonds and
lemon nnd to poppy seed mix
ture. Mix well. Roll each half of
dough out to rectangle, 6 x 18
inches. Spread with about half of
filling. Roll up into loaf shape
and press edges otgeher securely
to seal. Place in greased loaf pans
4M: x ZVz inches. Let rise until
doubled (about one hour). Bake,
in moderate oven (375 degrees)
about 40 "minutes. Makes two
loaves.
FIVE WAYS TO BETTER
MAYONNAISE E-v eryo'n c
knows that the'best mayonnaise
is rich and velvety. But how do
you make it that way?
A home economics student ask
ed this question, worked on it in
an experimental foods class and
came up with these answers.
First she found that the faster
she beat mayonnaise, the thicker
it became. And when she rested
between beatings, 'it got even
thicker. Her study showed that
mayonnaise beaten at low speed
without rest period was too thin,
and beaten at high speed was
to stiff. Medium speed was the.
best. With one-minute rest
periods, the product was beat at
low speed, was too thick at
medium speed and was like a
stiff gelatin product at highspeed
Second, the mayonnaise became
■thicker when more egg yolks
were added up to a certain point,
after that it became thinner.
From one to three yolks thicken
ed the emulsion, but more yolks
made it thinner.
Third whole eggs made a thin
ner mayonnaise than egg yolks.
And the more more whole eggs
that were added, the thinner the
product
Next she found that fats affect
ed the thickness and taste of may
onnaise differently. In this experi
ment cottonseed oil gave the best
Today's Pattern
Easier to cut
Sew and fit
Printed Pattern
Punted Pattern 9110 Mibses’
Sizes 12, 14 16, 18 20 Size 16
diess, 3% yards 35-lnch, bolero
requires 1% yards.
Semi Thirty-five cents m coins
foi tins pattern—add 3 <ents for
each pattern if you wish Ist class
mailing Send (o 170 Newspaper
Pattern Dept,, 232 West IStli St,
New Yoik 11 N Y. Punt plainly
NAME, ADDRESS with ZONE,
SIZE and STYLE NUMBER.
product. A semi-solid fat and
melted butter were both satisfac
tory at first / but hardened upon
refrigeration-
Fifth, a very stiff mayonnaise
tended to separate more than a
thinner one when stored in ?.
refrigerator. The student found
that oil and air bubbles formeo
on the top and outside of a thick
product, but did not form on a
thinner one.
We’ve been asking you for rhu
barb recipes that you especially
like. We hope you’ll try this one
,for Rhubarb' Bread Pudding.
Crowned by a generous meringue,
it is one of the prettiest desserts
you Use just a few
drops of red food coloring to
lend a gentle pink-hue.
RHUBARB BREAD PUDDING
> •>*
Combine rhubarb, pineapple
and one-fourh cup of the sugar.
Bring mixture to boiling, reduce
heat and simmer about five minu
tes. Stir in red food coloring- Cool
to lukewarm. Meanwhile, scald
milk. Stir in one-fourth cup sugar
and one-half teaspoon salt until
dissolved. Pour over bread cubes.
Cool to lukewarm. Blend in slight
ly beaten egg yolks. Stir in rhu
barb mixture. Turn into buttered
two-quart casserole. Bake in mod
erate oven (350 degrees) about
30 minutes. Add cream of tartar
and salt to egg whites. Beat un
til foamy. a|S remaining sugar
gradually ana continue beating
until stiff peaks are formed. Re
move casserole from oven Spread
meringue evenly over rhubarb
mixture. Bake in moderately hot
oven (400 degrees) eight to ten
minutes longer. Serve pudding
either warm or chilled. Makes
eight servings.
These are-busy days house
cleaning, planting the garden,
cleaning up he yatrd, etc.; here
is a casserole recipe for one of
those busy days. It is easy to
make and so delicious. Buttered
green peas would go well with
this casserole. Serve cloverleaf
rolls, and wind up the menu
with fresh fruit shortcake
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SIZES
12-20
- LEBZELTER’S ; I
p 237 N. Queen St. Phone EX 7-5161 ||
p We Give S&H Green Stamps
4 cups fresh rhubarb (1-inch
pieces)
Vi cUp crushed pineapple
% cup sugar
Bed food coloring (if desired)
2 cups milk
% teaspoon salt
3 cups enriched bread cubes
2 eggs, separated
V% teaspoon salt
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3-T NYLON SALE!
DeLuxe Nylon Super-Cushions hy
good/^ear
never before at
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t.70x*15 TUiE-TYPE
Plus tax and
ncappabl* lira
Goodyear makes this outstanding
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tures that have made Goodyear 3-T
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MORE PEOPLE RIDE ON GOODYEAR TIRES THAN ON ANY OTHER KIND
FREE
BEEF 'N MACARONI BAKE
4 ounces elbow macaroni
% pound ground beef
Vs cup enriched bread crumbs
1 and % teaspoons salt
• Vs teaspoon pepper
Vs cup tomato sauce
2 tablespoons water
1 teaspoon Worcestershire
sauce
1 and Vi cups condensed toma
to soup (10% ounce can)
\s cup water
1 cup shredded American
cheese (four ounces)
Add two teaspoons salt and ma
caronito ithree cups boiling water
Boil rapidly, stirring constantly,
for two minutes. Cover, removo
from heat and let stand 10 minu
tes. Meanwhile, combine meat,
onion, bread crumbs, salt, pepper,
tomato sauce, water and Worces
tershire sauce. Rinse macaroni
with warm water and drain well.
Heat soup and water in saucepan.
Remove from heat and blend in
cheese, stirring until cheese is
completely melted. Add soup
mixture to macaroni and mix
thoroughly. Press about one-third
of meat mixture into bottom of
greased 1%-quart casserole. Cov
er with macaroni-soup mixture.
Top with a layer of remaining
meat mixture. Bake in moderate
oven (50 degrees) about one
hour. Makes four servings.
For a dish with savor as fresh
as Spring itself, serve Noodles
Orientale. The distinctive, well
mated flavors of ham and pine
apple dominate the sauce, which
suggests the oriental theme.
NOODLES ORIENTALE
6 ounces broad noodles
1 cup drained pineapple
chunks
V* cup butter or margarine
M, cup enriched flour
1 teaspoon sugar
Vz teaspon salt
Dash pepper
2 cups pineapple syrup and
water
1 teaspoon vinegar
1 cup cubed cooked ham
V 4 cup melted butter or mar
garine
Vz cup golden seedless raisins
Add one tablespoon salt- and
noodle? to 4% cups boiling water.
Boil rapidly, stirring constantly,
for two minutes. Covers remove
from heat and let stand 10 minu
tes. Dram pineapple and reserve
sirup. Melt butter or margarine
in saucepan Blend in flour, su-
(Continued on page 9)
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Customer Parking at Northern Parking
Lot With Each §2 Purchase.