B—Lancaster Farming, Friday, May 10, 1957 ✓
For the
Farm Wife and
Want to Have Your Own Barbeque?
Here Is the Recommended Sauce
This has been Barbecued Chic
ken Week. If you have never
eaten barbecued chicken you are
really mising a treat. Until a few
years ago we had not eaten too
much of this^ delicacy, but in the
past few years it has become
quite popular. From early spring
until late fall organizations all
over the county are havmg_their
annual “barbecues”; very few
weeks go by that you cannot find
barbecued chicken to eat. If you
would like to make chicken this
tasty way in your own kitchen,
here is a recipe for a barbecue
sauce that you might like to try.
This recipe is approved by the
Poultry and Egg National Board,
Chicago.
BARBECUE SAUCE FOR
CHICKEN
1 teaspoon salt ~
Vz teaspoon pepper
1
1 tablespoon sugar
Vz clove garlic or Vz teaspoon
garlic salt
1 cup catsup
1 medium onion, finely chop
ped
Vz cup water
1 i cup lemon juice or vinegar
1 tablespoon Worcestershire
.Sauce
V* cup butter or margarine
Blend salt, pepper, paprika and
sugar Add remaining ingredients
Remove from heat Makes 2Vz
cups
To make barbecued chicken
place golden-browned chicken one
layer deep in a shallow baking
'Come asYou Are...and
k from YoarCar'
If you have been overlooking this modern
facility, use it the next time you call; test,
for yourself its ease and convenience.
Use Our Convenient
DRIVE-IN WINDOW
One-half block ■ from
Penn Square on South
Queen Street. —Rear of
Main Bank.
Serving Lancaster from Center Square since 1889"
MILLERSVILLE BRANCH
Member Federal Deposit Insurance Corporation
Maximum Insurance $lO,OOO per depositor
a
Family
pan. Spoon Barbecue Sauce over
chicken, using one-half cup for
each pound of chicken. Bake in a
slow oven (325 degrees) until
chicken is tender, 45 to 60 minu
tes. Turn once to crisp evenly.
Baste occasionally while cooking.
*
A dessert that would go well'
with chicken is Orange Charlotte
Russe. This deSsert can 'be pre
pared ahead of time and kept in
the refrigerator until ready to be
served. _ _
ORANGE CHARLOTTE RUSSE
1 tablespoon unflavored gela
tul
V* cup cold water
J 2 cup hot water
1 cup sugar
V 4 teaspoon salt
2 tablespoons lemon juice
1 cup orange sections and
juice
1 cup whipping cream
12 lady fingers
Soften gelatin in cold water
Add hot water and stir until
thoroughly dissolved Add sugar
and salt and stir well Add lemon
juice, orange juice and sections
and chill until it begins to thic
ken Beat until light, then fold in
cream that has been whipped un
til stiff Pour into a bowl lined
with lady fingers or stale sponge
cake Chill in refrigerator until
ready to use Serves six or eight
REQUEST
Mrs Levi H Martin, R 2 Ephra
la would like to have a recipe for
Chess pie. She doesn’t want a
recipe for cheese pie but Chess
This might be a good
slogan for our Drive-In
window. It expresses
one purpose of this spe
cial window: to make
ne-stop banking easy.
FREE PARKING
25 S. Queen St.—Swan
Parking Lot—Vine & S.
Queen Sts. Stoner Park
ing Lot—S. W. Corner
Vine & Queen Sts.
302 N. GEORGE ST
pie. Can any of you ladies help
her out?
H M »I*
Mrs. Martin also sends along a
recipe for
GLORIFIED RICE;
2 cups cooked rice
1 cup pineapple cubed
1 cup whipping cream
24 marshmallows
cup sugar
1 cup chopped apples.
We have a request and a freez
ing hint from Mrs. 'Manpn N.
Hertzog, R 1 Stevens. She says in
her letter:
I like Lancaster Farming a lot,
especially the recipes and pat
terns. Let’s have some recipes on
canning and freezing. Will some
one please send' in an old recipe
for bread filling. My'grandmother
used to make it; she served it in'
a dish. It was not baked in a cas
serole, neither was it in the chic
ken.
When I freeze chickens I cut
them up to save'space. The back,
neck and ribs I cook and take off
(he bones. Then I pack it in plas
tic boxes and freeze, ready to use
for chicken corn soup or chicken
pie, using only half the space. I
also use marshmallow jars with
plastic lids for cooked chicken
I'iot too much breth in a glass jar,
then it wil not freeze over. -
Take advantage of today’s low
egg prides; this is a good time to
use eggs in mam dishes and des
serts. Omelets, souffles, creamed
eggs and sliced hard-cooked eggs
with sliced ham and" cheese sauce
are just a few of the mam egg
dishes to feature at family sup
pers.
A popular dessert is Whole-Egg
Sponge Cake. You_can make
sponge cakes from unseparated
eggs. Just be sure to omit the salt
or add it with the dry ingredients,
add the lemon juice to the eggs
just before you beat them, and
beat the eggs until they foim
soft peaks'
WHOLE-EGG SPONGE CAKE
6 eggs
1 tablespoon lemon juice
1 packed teaspoon grated lem
on rind
1 cup sugar
1 cup pastry or cake flour
z h teaspoon salt
Break eggs into large bowl of
electric mixer Add the lemon
WILLOW STREET
the giant freezer
SPACE YOO WANTS
T 2L Q -‘f K -'' REen «s
SPAv-e YOU NEEDS
WESTINGHOUSE
See Our Display at The Home and Garden Show
May 14 * lB, Guernsey Pavilion
you can be sure... if irfe Westin^housc
juice and grated rind* Beat the'
mixture at 1 highest sped until soft
peaks can be formed (12 to 16
minutes)
While the"'eggs are being
beaten, sift together flour and
salt. If a loose-bottom pan is not
used, the cake wil be more easily
removed if the pan is lightly
grdasgd and, floured.
Continue beating the eggs at
highest speed (after soft peaks
can be formed) and pour the
sugar in a fine stream over them,
■taking 2% to 3 minutes to add all
the sugar. Change mixer to lowest
speed and sift the flour and salt
over the surface of the mixture
as the howl turns, taking 2 x h. to 3
minutes to add all the flour.
Scrape thes ides of the bowL and
beat at lowest speed for one-half
minute. Pour the batter into a 1(T
-inch tube pan and bake 50 minu
tes .at 325 degrees.
[ As soon as baked, invert the
[cake pan and set it on a rack to
cool. Prop it up, if necessary, so
that the air can circulate between,
[the cake and the table top. Cool
to room'temperature before re
moving the cake from the pan.
HOW DO FATS COMPARE IN
PASTRY? Butter,' margarine,
lard, hydrogenated fat and oil
how do they compare in pastry.
Test which have been made
comparing these fats have found
that butter and margarine give a
crisp, crackery pastry. Although
the flavor is pastry is
not so tender and desirable as
that made with lard or hydrogen
ated fat.
Lard, on the other hand, makes
a flaky and tender pastry. Be
cause it has-greater shortening
power, less of it is needed than
of other fats to make a pastry of
equal tenderness Oil gives .a
tender crust but is less flaky.
These tests also proved that
good products could be made by
using one-third cup of hydrogen
ated fat, one-fourth' cup of oil or
onethird cup minus one table
spoon of lard for each cup of sift
ed all-purpose flour
Due to new methods of process
ing and freezing, oysters are no
longer left to the “R” months. We
can now eat them all year round.
(Continued on page 9)
I#IU mV Vila I li«
COPE & WEAVER
N.EW Printed Pattern
ONE SIZE MEDIUM 9361
Printed Pattern
Pi inted Pattern 9361—includes'
3 styles—papei pattern one piece.
Cut complete apion at one lime.
Misses’ medium size Each apion,
1 yaid 31 inch
Send Thnly-five cents in coins
foi tins pattern—add 5 cents for
each pattern if you wish Ist class
inailiim Send io 170 Newspaper
Paltenji-Dept 232 West ISili St.
New Yoi U II N Y P'int plainly
NAME, ADDttESS with ZONE.
SIZE and STYLE NUMBER
The Mennonlte Hoar
Each Sunday
Lancaster WLAN 12:30 P. M.
Norristown -WNAR 8:00 A. M.
■'Hanover-WHVR 1:00 P. M.
Puts 700 lbs. of food
at your fingertips!'
SPECIAL PRICE
NOW
ONLY
$439.95
ic “Fortran of Cold’*... all ilvo wails
fofrigarattdl
ic Four'Big Roach-In Compartments!
■fc Flvo Dotp-Door Shelves! --
ir Below-zero qulck-freezlngl
if Only 31 inches wide!
Sizet from 9 to MQ cu. fL in upright
or chetl-tpye modelt. fric** atari oa<
$259.95
S*vo now ... See ft now il
PH. Lane. EX3-Z824
0
*ce