(Continued from page 6) until lightly browned. Chill the pudding before serving. Six serv ings. >(* i|c On a cool summer day when you have an urge to do some bak ing, make this Apricot Bread, This bread is made with lard be cause it helps the bread retain its moistness and lard also helps make bread tender and tempting. APRICOT BREAD 4 cups sifted enriched flour 2 teaspoons soda 1 pound dried apricots 2 cups water 2 cups sugar % cup lard 1 teaspoon cinnamon { 1 teaspoon cloves % teaspoon nutmeg 1 teaspoon salt 2 eggs, beaten Sift flour with soda. Cut apri cots in small pieces. Cook apri cots, water, sugar, lard, spices and salt for-five minutes. Cool Add eggs and sifted dry ingred ients to cooled mixture. Pour into two greased 5 by 9-inch loaf MUSSER Leghorn Chicks Fw Large White Eggs DONEGAL WHITE CROSS For Broiler Chicks ' "Wr*cf from tho Broodor* P)WM Mt. Joy 3-4*ll NOONT JOY, RA. CRAMER’S YORK FERTILIZER Special Early Order Discount For Fall Fertilizer Spreader Truck Available to Spread Lime or Fertilizer or a Combination of both. / Distributed by West Willow Farmers Association WEST WILLOW Ph. EX 4-5019 Now... with Ful-O-Pep Growing Ration trowing rntio^ J. C. Snavely & Sons., Inc. Landisville, Pa. Millport Roller Mills J. C. Walker & Son Lititz, R-D.4, Pa. Gap, Pa. vxxxxxxxxxxxxvxxxxxxvs}vxxxxxxxxxxxxvvvxxxxxx> pans and bake in moderate oven 350 degrees for one hour. Yield: 2 loaves. it* ik SPECIAL SPREADS FOR BREADS Many times a meal seems to need just a little more interest and zip. Zip comes naturally with, a special spread for- bread. Seasoned butters satisfy with out additional fillings. Of course they can also be paired with a compatible filling to give a sand wich added zip. For tasty butter to “butter up” breads, try; 1. Lemon Herb Butter, made by combining one-half cup of but ter, one-half teaspoon ground ba sil, one teaspoon minced parsley, and one tablespoon grated lemon rind. 2. Curry Butter is made by adding one-half teaspoon curry powder, one-fourth teaspoon salt and a few drops of onion juice to one-fourth cup of butter. 3. Orange Butter, prepared by adding two teaspoons orange juice and three-fourth teaspoon grated orange rind to one-half cup of butter. Spread these butters on spe cialty breads for a flavor treat. Try these spreads for a sand wich: 1. Combine one-fourth cup butter, one tablespoon- prepared horseradish, .and one-eighth tea spoon salt it’s good with beef, 2. Combine one-fourth cup> mashed avocado, one-eighth tea spoon minced onion, and one tea spoon lemon juice. Couple with cheese, fish, oE-meat. 3. For a chicken sandwich, spread the bread wib this mix ture: One small package cream cheese, two tablespoons soft but ter, one-half teaspoon onion juice, Two teaspoons cream, one fourth teaspoon, dry mustard, and one-half teaspoon celery salt. If you shake your head at pre LOW-COST PULLETS on range or In confinement Whether you are raising pullets in confinement or on range winter or summer new Ful-O-Pep Growing Ration with Hi-Fi performance will give you a better bird at less cost. You’ll save up to 40j# per bird .. . yet have pullets that are healthy and full-bodied and ready to lay. Ask us about this money-saving plan Gnibb Supply Elizabethtown, Pa. D. W.' Hoover East Earl, R. D. 1, Pa. paring the onion juice called for in some of these butters and spreads, shred the onion. Use the finest shredder you have very finely shredded onion works as well as onion juice and is much easier to prepare. No matter how tight the food budget, a housewife is spending wisely when she sees that the recommended amounts of milk for health are used every day. The milk and cheese used in a recipe, such as cheese souffle, can take the place of the liquid milk called for per person. On the basis of calcium provided, 1% ounces of Cheddar cheese equals % pint of milk. CHEESE SOUFFLE cups milk I and Vt. cups fine dry bread crumbs IMt tablespoons butter ' 3 ,4 pound Cheddar cheese V* teaspoon paprika 1 teaspoon salt 6 eggs Heat the milk, brea*d crumbs and butter in~a double boiler. Add the grated cheese to the hot mixture and stir until the cheese has melted. Add salt and paprika. Beat egg yolks thoroughly and add cheese mixture. Beat egg whies until stiff, then fold them into the hot mixture. Pour into a greased baking dish set in a pan of hot water. Bake in a moderate oven, 300 degrees, for one hour or until set and lightly browned on top. Serves eight or ten. . Luncheon menu suggestion: Cheese souffle, frozen peas, tossed green salad, French bread that has been buttered and heated, and fresh raspberries on ice cream. PICKLED PEACHES Peaches from the largest crop in 10 years will be coming to mar kets’ the country over in July, the U. S. Department of Agricul ture says. Time now for home makers to start collecting recipes to take advantage of the aburt dance- Pickled peaches are popular, especially as a relish, George Rutt Stevens R. D. 1. Pa. Paul M. Kessler & Son Paradise, Pa. Lancaster Farming, Friday, July 12, 1957 For the Farm Wife and Family and easy to put up at home. U. S. Department of Agricul ture directions for making six pints call for; Eight pounds of small or medium - sized peaches without blemish, ripe but firm enough to hold their shape in cooking. 2 tablespoons whole cloves 8 2-inch pieces stick cinnamon 2 pounds sugar 1 quart vinegar First make the sirup mixture by cooking together sugar, vine gar and-spices for 10 minutes. (Have spices tied loosely in a clean, thin, white cloth so that they can be removed easily later. Save out enough cloves to place two in each peach is desired.) Wash and pare the peaches, stick cloves in each, add to the sirup and cook, slowly until tender but not broken. Let stand overnight. Next morning remove bag of spices. Drain sirup from peaches. Boil rapidly until thickened. Pack peaches in clean, hot, sterile jars. Pour hot sirup over peaches, fill ing jars to top. Seal tightly. Keep in a cool place several weeks be fore serving to blend flavor. One of* easiest of all stews to prepare is made with hamburger. It’s said that hamburger stew-is easy to prepare because it was developed by cowboys, who while roaming the Western ranges, didn’t travel with a great deal of cooking equipment. For their stew, they simply combined all of the ingredients in a big pot and let them simmer away over a campfire. You’ll agree that the cowboys turned out a delicious dish once you’ve tasted this stew: ' HAMBURGER STEW 1 and Vz pounds ground beef 3 medium potatoes, pared and diced FOUR REASONS WHY YOU SHOULD OWN A HAVERLY FARM BULK COOLER WITH OR WITHOUT LEGS By the world’s oldest manufacturer of copper lined miltc coolers. Cools milk faster and colder without freezing. ★ Milk temperature in a Haverly Cooler never goes up always goes down. ★ Blending temperature 42 degrees instead of 57 degrees or more. ★ No extra running time. ★ The only cooler that will keep milk cold without electric. M. S. SENSENIG NEW HOLLAND. o small onions, chopped cups milk teaspoojis salt teaspoon pepper Combine ingredients and bakei in a covered three-quart casserole at 325 degrees about 1 and % hours. Remove cover last half hour of cooking. Four servings. SUMMERTIME BACON TREAT Spark a summer supper menir with crisp fried bacon and glazed fresh pineapple as the main course. This savory combination is attractive as well as good eat ing for a quick Summer supper. Pan-fry the meat and glaze the pineapple in the drippings. Make it as follows: BACON AND PINEAPPPLE FINGERS 1 pound bacon 1 small fresh pineapple, pared 4 teaspoons sugar Place separated bacon slices on, a rack in a baking pan and bake in a 400 degree oven 10 minutes or until browned. Drain slices on, (Continued bn page 8) lllililillllillilllllllii Airplane Spraying and Dusting GARDEN SPOT AERIAL AMPLIFIERS NOW LOCATED AT NEW HOLLAND AIRPORT Phone New Holland EL 4-7692 NIGHT CALLS Gap HI 2-4373 Lane. EX 3-9539 '"lililll llliillll SEMI DIRECT EXPANSION TYPE it agitation and cepf* ice compartKtftt. Phone EL 4-0691 7 imir Illlilii
Significant historical Pennsylvania newspapers