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LANCASTER COUNTY 1957-1958 Peach Queen is Miss
Joanne Camber, daughter of Mr. and Mrs. Arthur B.
Camber, 2403 New Holland Pk., Lancaster. She won the
title by preparing a peach dessert Friday at a contest held
at the Griest Building in Lancaster. Runners-up were
Misses Sylvia Swarr, 42 East Second St, Lancaster, and
Sandra Rutt, R 1 Stevens. The queen will compete in the
state finals at York tomorrow.
This year, step up your poultry in
come. Get increased production of
Urge size, top quality white eggs
early—get higher livability. Special
low summer price Try the K-137
Leghorn and compare I
FREE! Write for new booklet —get all
the facts. Address Box 19.
erder direct frmm
HUBBARD FARMS
Lancaster, Pa,
NEW Ful-O-Pep Calf Sup
starts baby calves fast!
J. C. Snavely & Sons., Inc.
Landisville, Pa.
Millport Roller Mills J. C. Walker & Son
Lititz, R-D.4, Pa. Gap, Pa.
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JOLLY STICKERS 4-H CLUB
END PROJECT YEAR
The final meeting of the Jolly
Sichers 4-H Club was held Mon
day afternoon at the Farmers
ville School, Farmersville.
Most of the girls finished their
projects if they were not already
completed, according to club re
porter Cynthia Buchwalter.
Roberta Ranch was chosen to
be the Farmersville contestant in
the “Posture Queen” contest at
the Roundup.
The Mennonlte Hoar
Each Sunday
Lancaster WLAN 12:30 P. M,
Norristown WNAR 8:00 A. M.
Hanover WHVR 1:00 P. M.
EX 2-2154
New research-proved Ful-O-Pep Calf Sup is
built around all milk products ... fortified with
selected animal fat, vitamins, minerals, and
antibiotics. Mixes like magic and you feed it
jut like milk. Calves love Ful-O-Pep Calf Sup
... grow big and healthy fast and at low
cost. Start calves at 3 days; sell all your milk
stop in soon • • •
Grubb Supply
Elizabethtown, Pa.
D. W. Hoover
East Earl, R. D. 1, Pa.
-* i
HEAR
for cash.
For Farm
Women...
(Continued from page 8)
Looking for a one-dish meal
that is easy, as well as satisfying
to the appetite 9 Try this meatless
jasserole.
EGG-CHEESE- POTATO- •
SCALLOP
4 to six hard cooked eggs
2 cups cubed cooked potatoes
1 cup shredded cheese
1 cup milk
1 tablespoon flour
1 tablespoon butter
1 teaspoon salt
Vz teaspoon pepper
Vz cup soft bread crumbs
Hard cook the eggs and cube
the cooked potatoes. Make a
white sauce by melting butter,
stirring in flour to a smooth paste
and adding milk. Cool until slight
ly thickened. Add seasoning.
In a greased casserole, place
alternate layers of potatoes, sliced
eggs and shredded cheese. Pour
white sauce over all and sprinkle
with buttered soft crumbs. Bake
in moderate oven, 375 degrees,
for 20 minutes. Serves four.
This recipe calls for canned
peaches but fresh peaches could
be substituted
FROZEN-PEACH CUSTARD
Turn temperature control of
refrigerator to coldest setting.
Then dram.
One No 2'i can chng-peach
slices
Puree peach slices in food mill
or press through sieve. Now
separate
2 eggs
Beat whites till they form
stiff peakes. With same batter,
beat yolks till hghtcolored, then
beat in-
ti cup sifted confectioners’
sugar
Now stir in
cup sifted confectioners’
sugar
2 tablespoons lemon juice
Puree peaches
Vi teaspoon almond extract
Fold in beaten egg whites
and
Vz cup heavy cream, whipped
Pour this fluffy peach mixture
into 2 ice-cube trays and freeze
until almost firm Then reset
temperature' control and serve
peach custard at once Makes 8
servings.
Peaches also make excellent
jams and jellies.
PEACH JAM
4Vi cups crushed peaches
(takes about three and one
ha'lf pounds peaches)
V* cup lemon juice
7 cups sugar
% bottle liquid pectin
George Rutt
Stevens R. D. 1. Pa.
Paul M. Kessler & Son
Paradise, Pa.
Lancaster Farming, Friday, August 23, 1957—9
or t
Farm Wife and Family
To prepard fruit Sort and
wash fully ripe peaches. Remove
stems, skins, and pits. Crush the
peaches.
To make jam Measure crush
ed peaches into a kettle. Add
lemon juice and sugar and stir
well. Place on high heat and,
stirring constantly, bring quickly
to 'a full boil with bubbles over
the entire surface. Boil hard for
1 minute, stirring constantly.
Remove from heat, add the
pectin, and alternately skim and
stir for 5 minutes. Ladle jam in
to hot containers and seal im
mediately. Makes about 11 six
ounce glasses.
PEACH-ORANGE MARMALADE
5 cups finely chopped or
ground peaches (takes
about four pounds peaches)
1 cup finely chopped or
two medium-sized oranges)
ground orange (takes about
Peel of one orange, shredded
very fine
Kernels from 6 peach pits,
ground
2 tablespoons lemon juice
6 cups sugar
To prepare fruit Sort and
wash fully ripe peaches Remove
stems, skins, and pits. Finely
chop or grind peaches.
Remove peel, white portion,
and seeds from oranges. Finely
chop or grind pulp.
To make marmalade Mea
sure the prepared fruit into a
kettle Add remaining ingredi
ents and stir well. Boil rapidly,
stirring constantly, to 9 degrees
F. above the boiling point of
water, or until the moisture
thikens Remove from heat,
skim and stir alternately for 5
minutes Ladle marmalade into
hot containers and seal immedi
ately Makes about 8 six-ounce
glasses.
Native blackberries which are
in abundance this year should
be enjoyed to the fullest in jam
and jelly and in the old-time
desserts blackberry cobbler,
roll and pie. An easy-to-make
dessert that doesn’t require the
use of the oven is suggested for
cool summer refreshment.
BLACKBERRY CREAM 4
1 tablespoon unflavored gela
tin
M cup cold water
1 cup crushed blackberries
• and juice
1 tablespoon lemon juice
V* teaspoon salt
*2 cup sugar
1 cup whipping cream
Sprinkle gelatin over cold
water in a bowl and let stand 3
minutes. Place bowl over boiling
water 'and stir until gelatin is
dissolved. Add crushed blackber
ries, lemon juice, salt and sugar.
Stir until sugar is dissolved.
Chill, and when mixture begins
to thicken, fold in the cream
that has been whipped. Pour into
a quart mold or individual molds.
Place in refrigerator until firm.
Unmold and garnish with black
berries.
Menu suggestion: Fried chic
ken, new potatoes in cream
sauce, baby lima beans, sliced
tomato and cucumber salad, bis
cuits, butter and blackberry
cream.
< *
Use lemon for summer meals
that will satisfy both the most
finicky gourmets and those who
only go for the most plain fare.
A sprinkling of lemon shar
pens the taste of such sweet
tasting fruits as bananas and mel
ons. A salad would not be com
plete without lemon juice, nor
would most salad dressings. A
Co)
little lemon enhances the flavor
of beets, carrots, spinach, cauli
flower, and other cooked vege
tables Fish is better for its
tartness, and so is meat.
For those on low sodium diets,
lemon is indispensable to an
otherwise rather tasteless diet.
(Continued on page 10)
Farmers Supply
PASTURGRO is special
ly formulated to meet
pasture needs. It supple
ments plant nutrients in
your soil. It gives the bal
ance of growth elements
needed to produce grass
and legumes with higher
feeding value and greater
carrying capacity.
Use Pasturgro During Sep
tember to improve your
grassfields.
Blenn is a specially form
ulated plant food for wheat-
Oats - Barley - Rye; forti
fied with extra growth
elements to meet the soil
needs. Produces heavy
yields.
FIELD SEEDS
—Domestic Rye Grass
—Permanent Pasture
—Red Clover
—N. W. Alfalfa
—Grimm Alfalfa
—Buffalo Alfalfa
—Timothy
WINTER RYE
Tetra Petktis Balboa
SEED WHEAT
Pennoll Thorne Seneca
WINTER OATS
Le Conte Du Bois
WINTER BARLEY
Wong Kenbar Hudson
FARMERS
SUPPLY CO.
137 E. KING ST.
Open daily 8:30 Friday till 9
Monday 8:30 - 12:30
FOR
FALL
SEED
ING
RYE
OATS
BARLEY
WHEAT