(Continued from page 6) berries; bing cherries, cantaloupe and honeydew balls or peach, pear and orange wedges served with crackers and cheese. A few more relish recipes SOUTHERN RELISH c - Mrs. Mary Klinovski, PO Box 12, Sadsburyville 1 peck green tomatoes (chop ■ ped) 4 onions (chopped) 4 green peppers (chopped) % ounce whole peppers % ounce allspice % ounce cloves % cup mustard seed (Combine above four items in muslin bag) 1 pound brown sugar / 1 cup salt Vinegar Place chopped tomatoes and onions in layers and sprinkle each, layer with salt. Let stand over night, then drain. Place in kettle, adding other ingredients. Boil 45 minutes. Remove spice bag and, pour into hot sterilized jars. Seal each jar as soon as filled. KETCHUP Mrs. E. L. Rice, R 1 Kinzer 4 quarts strained tomatoes 1 pint vinegar 2 pounds white sugar Cloves, salt and pepper to taste Put some mixed spices in a lit tle bag and boil until the requir ed thickness. Bottle and cap. We have now a recipe using green tomatoes. Green Tomato, Pie sems to be a favorite around this part of the country so you might like to try this recipe. Cora E. Mast, R 1 Gap sends it in to us. GREEN TOMATO PIE Cora E. Mast, R 1 Gap 2Vz cups green tomatoes, chop ped or diced Vz cup of brown sugar 1 tablespoon salt 1 tablespoon vinegar 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg Jam Qureau SAVE TIME and MONEY I j/i\ to BUR \ 7 \J A little grated orange rind Cook tomatoes and raisins and season before putting in crust. Mrs. Mast also adds; Another good green tomato pie is to cook enough! of green tomatoes chopped for a pie. Make very sweet and flavor with vanilla, a teaspoon of salt and two tablespoons vinegar. _ For anyone who doesn’t care for spices this is very good. Mrs. Mast says of this next recipe “Another very good thing.” 1% cups of sour milk 1 cup sour cream 1 cup sugar 2 eggs 1 scant teaspoon soda 2 tablespoons of flour % cup of water Salt • » • UNCOOKED PEACH JAM Well over 71 million bushels of peaches will be produced in this country this year, according to Q ne dozen lemons will make statistics of the U. S. Department a b o ut ig glasses of lemonade, of Agriculture That means a lot Canned lemon and lime juices of peaches to be eaten out-of- are available in six, eight, 12, 16 hand, to be sliced over cereal, anc j 32-ounce containers. It takes served with sugar and cream, to a hout one ounC e of canned juice go into peach shortcakes and (- 0 ma i£ e a gi ass 0 f lemonade, crisps, or to be made into peach I Variety of cheeses cut for a preserves or jairiS. cheese tray should be cut in Here s a recipe developed by chunks rather than thin slices. USDA home economists for an are new to them. An adult-size uncooked peach jam with full fj avor more evident, flavor of the fresh fruit. No wait- Serve children small servings mg for a cool day to make this 0 f food, particularly when they jam—you can make it in comfort are new to him. a dult-size no matter what the temperature. ser y in g can f o ok like a mountain You 11 have it this week to add a t 0 h j m special touch to Warm-weather t 0 make a banana milkshake, meals, and you can tuck extra m ash a ripe banana, add one cup jars into the refrigerator or 0 f mi )h an d scoop of ice cream, freezing for good eating all sum- Blend thoroughly with a beater, mer long blender or mixer, and serve in a tall frosted glass. Withotu milk, to get the adult requirement for calcium alone, a person might have to eat, be sides the usual egg, meat, bread, butter and cereal, about 30 serv ings of vegetables and fruits a day. UNCOOKED PEACH JAM 3 cups crushed peaches (takes about two and one-half pounds peaches) 5 cups sugar 1 package powdered pectin 1 cup water To prepare fruit Sort and wash fully ripe peaches, remove pits and skins, and crush the fruit. To make jam Measure three cups of crushed peaches into a large mixing bowl. Add sugar, mix well, and let stand for 20 Lancaster— Manheim New Holland Quarryville Mfg. in our modern mill at New Holland UNION CUSTARD Cora E. Mast, R 1 Gap DAIRY FEEDS £• COt/j Protein Fat ... Fiber . minutes stirring occasionally. Dissolve the pectin in the water, bring to a boil, and boil for one minute. Add pectin solu tion to the fruit and sugar mix ture and stir for two minutes. Ladle the jam into jelly glasses or into suitable freezer containers, leaving %-mch space at the top. Cover the containers and set stand for 24 to 48. hours, or until the jam has set. Then cover jam with %-inch layer of hot paraffin. Makes about nine sax-ouce glasses. To store Store uncooked jam in a refrigerator or freezer. It can be held for a few months in a refrigerator or up to a year in a freezer. If kept at room temperature it will mold or fer ment in a short time. Once a container is opened, the, jam should be used within a few days. Note; If the jam is too firm when opened for serving, it can be softened by stinng. If it tends to separate, stirring will blend it again. HOUSEHOLD HINTS “Ade” beverages are more than a cooling drink in summer They are topflight sources of vi tamin C, just as are all citrus fruits. Of every dollar spent for gro ceries, 8 cents is for transporta tion costs. Mean .. . . E 2? More Milk and Higher Profits I SAVE NOW ! ! SAVE with LOW, LOW PRICE k\ during AUGUST on 14% DAIRY FEED & 32% MILKMAKER Guaranteed Analysis 14% Dairy Feed 14% 3% 10% FARM BUREAU FEEDS are . . 0 Highly Palatable 0 Nutritional 0 Fortified with Minerals 0 Rich in Molasses For t Farm Wife and Family One of the least-used variety meats are brains. Brains are a delicate meat, both in flavor and mixture, and are suitable for a light meal such as breakfast or lunch. Here, the pre-cooked tend er meat is simmered in mush room sauce and served over crisp toast. 1 pound brains Water, salt and pepper 1 tablespoon vinegar or lemon juice 2 tablespoons butter or mar garine I 10%-ounce can mushroom soup % cup chopped celery 1 tablespoon flour As soon as brains come from market, soak in salt water 15 minutes. Use two quarts cold water and two tablespoons salt Simmer gently 15 minutes in fresh water to which vinegar or lemon juice has been added Drain, drop into Icofd water, drain again, and remove any membranes. Refrigerate or use immediately Cook onions in butter 4 minu tes over low heat. Add mushroom soup, diluted with one-half can water, and celery. Cover and simmer 20 minutes Stir in flour, one-half teaspoon salt and one fourth teaspoon pepper. Con 32% Milkmaker . 32% 2% % .. 9% Elizabethtown Farmers Supply Inc. Ph. 7-1341 Conestoga Farm Service Quarryville Columbia Pike New Holland Lancaster Farming, Friday, August 2, 1957—7 BRAINS WITH MUSH- ROOM SAUCE FORD puts the *>* in W*« • ..with a full line of 2-3 and 3-4 plow tractors Smashing power . . . that plows through tough spots with ease. A reserve of power, there when you need it for all your farming operations. This is what you get in Ford Tractors. Whatever your needs, you can now choose a Ford Tractor that fits your kind of farming. The 3-4 plow 800 Series and 2-3 plow 600 Series both include a choice of All-Purpose models . , . with many advanced design and performance features. In the Ford 700 and 900 Series, you get power for row crop farming —with your choice of dual or single front wheel, or wide adjustable front axle. Now’s the time to see and drive a new Ford Tractor. Come rn and ask for a demonstration! Haverstick Bros. Sander Bros. Co) tinue stirring and cook untJi thickened. Cut brains into serv ing pieces and add to sauce. Sim mer until heated through. Serve on crisp toast. Four servings. With the tomato season at hand we would like to have some of your recipes making use of tomatoes— relishes, soups, icasseroles. salads or what have you Hope we'll hear from you. KILLS FLIES! KLEEN-KOW Cattle Fly Spray with NEW REPELLENT RC-11 For space spraying use KLEEN KOW AEROSOL 1 or 3 lb. Disposable ask your dealer fSn ROCKLAND rll C | CHEMICAL CO. I I WEST CALDWELL, M. J. Allen H. Matz Ph. AN 7-6502 Denver Lancaster Ph. EX 2-5722 Ph. ST S-2593 Ph. EL. 4-8721
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