6—Lancaster Fanning, Friday, May 31, 1957 For the Farm Wife and Family - Spring is nice in a lot of ways. Food-wise, one of the nicest, for both price and taste, is the fresh asparagus in the markets. It’s been found that you can feed ten people fresh asparagus for the same money that it costs to feed frozen or canned to four at other times of the year. Here’s your chance to preserve a little springtime. If it is not possible for you to get asparagus otherwise, the varieties sold in stores are fine' for freezing. There’s one problem getting it truly fresh. The shorter the time between cutting and freezing, the more tender it is. Select fresh looking asparagus or, better yet, be on hand when your grocer gets a new shipment. Follow these three easy steps for top-quahty frozen asparagus, I.WASH it thoroughly; snap off woody portion of each stalk. SAVE TIME More than 1400 lbs. of TDN per ton MONEY I \ o® %'■ c. # v 3 Lancaster— Manheim New Holland Quarryvillc Mfg. in our modern mill at New Holland Leave as spears or cut into 1-inch lengths. 2. BLANCH it in 1-pound batches to stop chemical action, whch causes undesirable changes in quality and flavor during freez er storage. Bring 4 quarts qf wat er to a boil in a large kettle. Add asparagus. When water boils again, start counting the time. After 3 to 4 minutes of boiling, plunge a'sparagus-into cold water to cool it quickly. 3. PACK cooled and drained asparagus into freezing contain ers. Seal airtight and put into sharp-freeze section of your freez er. After they are frozen, remove packages to the storage section of the freezer. Easy isn’t it? And think of, the good eating ahead for the late summer and winter months if you freeze asparagus now. 14% DAIRY FEED Contains Crimped Grain Highly Palatable Highly Nutritional Loaded with taste appeal! Even finicky cows take to it from the start! 14% DAIRY is rich m molasses and other tasty ingredients. ,c. cou BUB®- 1 We have given you some hints on how to 'successfully freeze asparagus. Now here is a recipe for Asparagus Pudding. It is a close cousin to the one for popu lar corn pudding. ASPARAGUS PUDDING 2 cups cut-up asparagus 3, eggs 2 cups milk % teaspoon salt Dash pepper 2 tablespoons melted butter Wash asparagus carefully, re movig the, scales with point of knife. Cook in boiling salted wat er until tender, but do not over cook. Drain. Scald milk. Beat eggs slightly, add scalded milk, seasonings, melted butter and asparagus. Pour mixture in well buttered 1% quart casserole set in a pan of hot water. Bake in 350' degree oven until custard sets, about 40 to 50 minutes,' or until knife comes out clean. Menu suggestion: Roast leg of lamb with mint jelly, parsley but tered carrots, asparagus pudding, lettuce wedges with French pres sing, rolls, butter and rhubarb pie. For the rhubarb pie suggested in the above menu, you might try this Rhubarb Meringue sent in by Mrs. E. H. Eby, R 4, Lititz. RHUBARB MERINGUE Mrs. E. H. Eby, R 4, Lititz 2Vz cups uncooked rhubarb 1 cup sugar' 2 egg yolks 2 tablespoons cornstarch 2 tablespoons butter Cook all together until rhu barb is soft. Put m pie crust and baker Make heringue of the two egg whites and brown in slow oven 325 degrees about 10 minu tes. Mrs. Robert Lefever, R 1 Quar ryville sends in several recipes which make use of rhubarb. She says in her letter: I saw your request jn Lancaster- Farming for rhubarb receipes, Here are some my family like I very much. I enjoy your receipes! very much, try quite a lot of them as I love to make new things to eat and my family enjoys eat ing new things. And there have been some Very delicious receip es in your paper , RHUBARB PUFF Mrs. Robert Lefever, R 1 Quarryville 3 cups diced rhubarb Printed Pattern Pi mted Pattern 9104 Misses Sues to, 12, 14, 10, IS. 20 Size 10 lakes 5V* yaids 35-inch. Send Thirty-five cents in coins foi tins pattern—add 5 cents foi eaih pattern it you wish Ist-class mailing, send to 170 Newspapei Pattei n Dept, 232 West 18ih St, New Yoik 11. N Y Pnnt plainly NAME. ADDRESS with ZONE, SIZE and STYLE NUMBER. 4 M I \lv i\ B**.\ m\ M o*~ I *♦!* i ♦* 1 I*l ft V* 1 1* ! | 1 & * 1 *:• I *» 1“ w» 1 I 3 SgJLy gp OIA4 SIZB 9104 io—2o lievuTTn^rJl'M > Vi cup butter of butter substi tute 1 cup sugar V 4 cup flour Vt teaspoon salt Itk teaspoons baking powder 2 eggs Combine rhubarb "and one-half cup sugar. Place in 8 well-oiled molds. Sift flour, with baking powder and salt. Cream butter or butter substitute and one-half cup of sugar. Add well-beaten egg yolks. Add sifted dry ingredients alternately with milk. Fold in stiffly beaten egg whites. Pour over rhubarb. Steam 20 minutes. , .' •» » * - RHUBARB DUMPLINGS -Mrs. Robert Lefeverj HI Quarryville 2 Vz cups pastry flour % cup iard % teaspoon salt Va cup milk 2% cups diced rhubarb or a lit- Ward Bottle Gas Proudly Announces... adding NORGE Clothes Washers and Gas Dryers to our large selection of appliances Automatic and push button clothes washers 9 lb. load .. 5 yr. warranty . . rated tops nationally Beautiful Time - Line Gas Dryer Drying for any and all fabrics 5 WASHER models with matching gas dryers to choose from . We Will Continue to Observe Our Low Price Policy With the Norge Line Open Mon - Sat. 7- 5. Town Store, 25 S. State St., Ephrata, and Office, 1 mile N. of Ephrata on Rt. 222. Town Store open FrL night til. 9p. m. Other evenings by appointment. BY THE Savings added to your account here by the 10th of the month earn from the Ist—so it pays to save - now! If you do not have, an insured savings ac count here, why not open one right away? A convenient amount will get you started. Good earnings paid on savings-, - here, help your account grow faster! Current Dividend 3% Paid On Savings. -Accounts Insured to $lO,OOO 25 North Dnko »t. Phone EX 7-5898 yiiW 'Gilbert H. Hartley. Treasurer Emlen H. Zellers, Secretary tie more 8 tablespoons sugar Sift dry ingredients into bowl. Mix in lard with forks or finger tips. Add milk to make dough. Roll half the dough 14 inch thick; cut into quarters. Fit each into muffin pan; fill with diced rhu barb and one tablespoon sugar. Pinch edges together on' top. Bake in hot oven at 425 degrees for 15 minutes, reduce heat to 375 de grees and bake 15 minutes longer. Serve while hot with sugar and milk. at * Mrs. Robert Lefever, R 1 Qparryville RHUBARB PIE 1 egg; well beaten 1 cup sugar 1 cup finely sliced rhubarb Vz cup cracker crumbs Vi cup chopped raisins 2 tablespoons melted butter or butter substitute 'f . -- % per Annum.
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