# NEW POULTRY COOKING champion is Mrs. Marvin Weller, Richland. She was crowned by the 1956 champion, Mrs. Edna Sands, Tunkhannock. Mrs. Weller prepared ined chicken. Here’s the recipe: Fried Chicken 2 fryer chickens Salt (thighs, legs, breasts) Onion salt Lard, for frying Pepper Flour Celery salt Melt shortening in pan. Roll chicken in flour. Start frying chicken on high heat for two minutes. Sprinkle with salt, onion salt, pepper and celery salt. Cover, and try on medium heat for 45 minutes. Remove from heat. Place on platter. Garnish. (LF Photo) HEAR The Mennonite Hoar Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAR 8:00 A. 11 Hanover WHVB 1:00 P. M. W sjUfefe Good Swine Need Good Crops and Good Crops Need Good Limestone This USE MARTIN'S LIMESTONE Year LET US SPREAD YOUR LIMESTONE. GIVE US A CALL FOR QUICK DELIVERY Ivan M. Martin, Inc., Blue Ball, Pa. (Continued from page 6) Mix all together and bring to a boil. Add: prepared cantaloupes or watermelon rind, as much as the vinegar will cover. Cook un til fruit is sott. Put into jars, cover with boiling syrup and seal. 12 DAY PICKLES Mrs. Abram E. Landis, R 2 Lititz Wash and slice eight quarts pickles. Do not peel pickles. BRINE: 4 quarts water 2 cups salt Bring to a good boil. When cool pour over pickles in a large crock. Cover pickles and let stand one week. Stir every day. Then drain pickles and cover with boil ing water and let stand 24 hours. Drain again and again cover with boiling water with one teaspoon powdered alum added to boiling water. Let stand 24 hours and dram again. Then cover with hot syrup as follows: 8 pounds granulated sugar 2% quarts vinegar 3 sticks cinnamon bark 1 box Pickling Spice Boil syrup and pour over pickles; let stand 24 hours. Drain New Ful-O-Pep Laying Ration Promotes V ' lion# J. C. Snavely & Sons., Inc. Landisville, Pa. Millport Roller Mills J. C. Walker & Son Lititz, R-D.4, Pa. Gap, Pa. VXXXXXXXXXXXXXXXXXXXX'(|SXXXXXXVXXXXXXXXXXXXXV Lancaster Farming, Friday, August 20, 1957—7 For the if- 7- ■ - ■ Farm Wife and Family sjrup and bring to boil; again pour over pickles and let stand two days. Drain and pack pickles in jars. Heat syrup to boiling and fill jars and seal. Do not boil pickles at any time. Pickles may be left in crock if so desired. POLISH PICKLES Mrs. Abram E. Landis, R 2 Lititz Peel and cut into pieces % to 1 inch in size 8 quarts pickles 2 cups sugar (granulated) 1 cup vinegar % cup water 2 teaspoons salt 2 teaspoons tumeric 2 teaspoons dry mustard 2 onions sliced v As much alum as you can pick up on a knife tip. Efficient Egg Production New Ful-O-Pep Laying Ration is a high efficiency feed formulated to give maximum production of market eggs for the least amount of labor. This top-performing complete feed is designed for easy mechanical or cafeteria feeding. You need no grains. Ask for new Ful-O-Pep Laying Ration Grubb Supply Elizabethtown, Pa. D. W. Hoover East Earl, R. D. 1, Pa. „ , _ Terre Hill HHlcrest 5-3455 Telephones: New Holla>d E Lgin 4.2112 o Boil all together for 15 minutes’ put into jars and seal. Thanks so much for sending us these recipes, Mrs. Landis. We'ro sure some of our readers will ba trying them. PREVENT GLASSWARE CASUALTIES The twinkle of ice in a tall glass is music on any summer day. The popularity of lemonade, iced tea and chilled desserts, how ever, can take a heavy toll of tumblers. Sudden changes in temperature are responsible for the untimely end of much glass ware To bring glassware through the summer without too many casual ties, here are a few reminders oa (Continued on page 8) George Rutt Stevens E. D. 1. Pa. Paul M. Kessler & Son Paradise, Pa. v s
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