—Lancaster Fanning Friday, June 14, 1957 10 (Continued from page rune) added to one part of water instead oi the usual one-to-one propor tion. ORDER AEROPRILLS Ammonium N/trato TODAY 0m r SIDE DRESS CORN Now With AEROPRILLS Low Cost NITROGEN Up to $4.00 Return on $l.OO Invested SMOKETOWN Phjne Lancaster EX 2-2659 RUFUS N. BRUBAKER R. D. 3, Manheim, Pa. i TUoromucA. BULK COOLERS j Now for some ways to use milk in your daily diet. One way is to use. MILK IN SOUPS—MiIk soups can be made with a variety of vegetables, used singly or in com binations. For example: Aspara gus, beans, cauliflower, celery, corn, onions, peas, potatoes, spin ach, tomatoes, turnips Chowders made with oysters or other fish, ham, or chicken or turkey are ad ditional possibilities. FRANKFURTER AND POTATO 2 cups diced potatoes 1 small onion, sliced IVz cups boiling water 2 franklurteis, cut in V4-mch slices IV4 teaspoons salt Pepper 2 cups milk 2 tablespoons chopped paisley Cook potatoes and onion in boil ing water until soft Put through a ncer or mash slightly Add frankfurters, seasonings, and milk to potato mixture Heat thorough ly, add parsley, and serve Makes four servings with one-half cup per seivmg 3 ounces diced salt pork 3 tablespoons chopped onion 114 cups diced potato 1 cup water % cup cream-style corn 3Vz cups hot milk Va teaspoon salt Place the salt pork in a heated fry pan and cook until crisp and brown Remove the crisp pieces of pork and reserve for later use Lightly brown onion in pork fat Add onion and fat to potato and water Cook for 10 minutes Add corn and cook JO minutes. Stir the milk and salt into vegetable mixture. Add the crisp pieces of pork and heat mixture before serving Makes six servings. Over Vd cup serving. MILK IN MAIN DlSHES—One dish meal recipes include many opportunities to use milk in mam dishes So do most casserole dish- Mojonnier Bulk Milk Cooler Ph. MO 5-8686 SOUP CORN CHOWDER es, including cheese custard and cheese fondue. In meat or fish loaves, milk can well be used as the liquid. Made with a white sauce, many creamed dishes get one-fourth cup milk or more per serving into a meal; such dishes include creamed chicken, eggs, and dried beef. , SCALLOPED HAM WITH NOODLES 2 tablespoons cooking fat or oil 3 tablespoons flour Salt to taste 3 cups hot milk 2 cups cooked noodles 3 cups ground cooked ham Vz cup dry breadcrumbs Heat the fat or oil, blend in flour and salt, giadualy add milk and cook until thickened, stunng constantly Make alternate layers of noodles and meat m a shallow baking dish, pour on the sauce, sprinkle breadciumbs over the (op Bake at 375 degrees about 20 minutes Makes six servings with one-half cup milk per serving For variety,'use cooked beef in place of ham, or use macaroni in place of noodles MACARONI TOPPING One of the most favored cas seroles of all times is the ever popular Macaroni and Cheese Try this topping for a change Combine one-f6urth cup of but tered enriched bread crumbs and two tablespoons of parmesan cheese Or, mix one fourth cup of enriched bread crumbs with one tablespoon of melted butter or margarine, two tablespoons of growing like savings Small boys grow like savings placed here ... up and up and up! Savings grow here, because they earn above average dividends twice each year. And placed here before the 10th enjoy extra growth because they earn in full from the first of the month. \ Open or add to your account here before the 10th. You’ll enjoy the safety assured by sound management policies, ready ‘ availability of your savings and strong, steady growth via liberal earnings. 25 N. Duke St. Ph. EX 7-5898 Fresh fluid whole milk Fresh fluid skim milk Buttermilk . ... Half-and-half Chocolate-flavored milk drink Malted milk beverage Evaporated milk, diluted with equal water Nonfat dry milk Ice Cream Milk sherbert Cheddar cheese Cottage cheese, not creamed finely-chopped parsley, one-eighth teaspoon of crumbled Basil, one eighth teaspoon of crumbled ore gano, and a dash of pepper. WHIPPING DRY MILK Isn’t it a shame that so many dessert recipes call for folding in one cup of whipped cream’ A recipe looks good, we read it, but when we get to the part about the .cream we sigh, shake our heads, and decide “not for me ’ Most of us just can’t afford those extra calories That’s one of our problems Another problem for many peo ple is drinking enough milk and getting others in our families to drink enough especially teen agers. How about helping to solve both problems with one dessert"' You can whip dry milk and use it in place of the whipped cream. Whipped milk tastes better in. a flavorful dessert such as choc- CURRENT DIVIDEND Accounts Insured To $lO,OOO FIRST FEDERAL ravings and/, AXOOI4DOM OF LANCAi Milk Calorie Chart P PER ANNUM 3% Gilbert H. Hartley, Treasurer Emlen H. Zellers, Secretary Quantity 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup Vi cup Vi cup Vz cup 1 ounce Vis cup olate, peppermint, or butter scotch. This helps mask the milk flavor, which is not as delicate as the whipped-cream flavor Milk desserts will seem a little less rich and filling than those made with cream The fluffy, whipped topping pic tured above (made from non fat dry milk) gives new glamor to dessert gingerbread It could be used to dress up cake pie, or pud ding. WHIPPED TOPPING MADE FROM NONFAT DRY MILK % cup water 1 tablespoon lemon juice V 2 cup nonfat dry milk 2 tablespoons sugar Vi teaspon vanilla Put water and lemon juice in a bowl and add nonfat dry milk. Beat with a rotary beater until stiff. Beat m sugar and vanilla. Chill and use as you would whip ped cream Makes about 2Vz cups of topping. Ik w van r n Calories 165 85 85 330 185 280 175 110 150 120 , 115 110
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