B—Lancaster Farming, Friday, Sept. 6, 1957
For t
Farm Wife and
Turkeys, Once Holiday Treat,
Good Meat Buy the Year Round
' Turkeys, long a holiday tradi
tion, are now a good meat buy all
year round. Large hatchings plus
heavy carry-over in storage, make
the oncerholiday bird so attractive
in price that it is hard to resist by
thrifty housewives.
Most plentiful are the 7 to 12-
pound family size and the 18
pounds and over size, which is
practical for institutions, com
munity affairs and large family
gatherings.
Four to 9-pound birds that are
young and tender may be pre
pared as fryers, but because the
muscles are large, it is advisable
to cut the meat from the leg and
and thigh before frying. Allow %
pound per serving in planning
the order.
Here is an easy and delicious
recipe for Oven Barbecued Tur
key that you’ll like for these late
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o
Family
summer days. With it you might
serve steamed rice, green beans,
tomato-cucumber salad, rolls, but
ter and peach ice cream.
OVEN BARBECUED TURKEY
One 4 to 6-pound turkey
V* cup flour
2 teaspoons salt
Vi cup lard
% cup lard
% cup chopped onion
2 tablespons butter
% qup chopped celery
% cup chopped green pepper
2 tablespoons brown sugar
1 cup catsup
1 cup water
2 tablespoons Worcestershire
~ sauce
Vs teaspoon pepper
Shake the pieces of turkey in a
paper bag in which the flour and
salt have been placed. Brown in,
hot fat, and arrange pieces in
casserole. Cook the onion in but
ter until clear, then add all other
ingredients and bring to a boil.
Pour sauce over the turkey in the
casserole; cover and bake at 350
degrees for about an hour, or un
til pieces are tender. Serves 8-10.
With dairy products still on the
plentiful foods list, now is a good
time to get acquainted with
cheese.
With so many varieties of
cheese to choose from, discovery
of their uses can become high ad
venture. Once you get well
acquainted with cheese, it will
becamd as necessary in your
refrigerator as flour and sugar
are in your canisters.
So many different types of
cheese come from one basic in
gredient-milk. But when most of
us think of chefcse, we first think
of natural Cheddar cheese, which
is also known as American or
American Cheddar. This popular
cheese, usually made of whole
milk, goes to market in colors
ranging from cream to orange;
flavors from miW to sharp. And,
there are many varied uses for it.
It is one of the cheese that
melt readily and smoothly. Chese
spreads and cheese foods are soft
er forms of this cheese. Often
they can be found with added non
fat milk solids and flavor ingredi
ents such as olives, pimentos, ba
con, and relish.
Take a minute out and read
the labels that packaged cheeses
wear. They can tell you a lot, ac
cording to specialists.
Grated cheese can be purchased
in handy shakers. The American
type, which melts easily, is bet
ter for cookery use. Add the hard
Italian type to hot cooked foods,
as you serve them. But, both types
should be stored in a dry, cool
place they may become lumpy
in the refrigerator.
Remember to store perishable
soft cheese as carefully as you do
your milk in the refrigerator
in a tightly covered container.
These should be purchased in.
amounts that you can use up in a
short time. The other cheese will
keep well in a cold place if you
have them wrapped so that air is,
kept from the cheese.
One of the many uses for
cheese is to add special flavor to
a casserole. This Rice and Egg
Casserole is truly spectacular in
flavor and appearance with its
l4'/i—24 V 2
Printed Pattern 9000. Half Sizes
14%, 16%, 18%, 20%, 22%, 24%,
Size 16% takes 3% yards 36-inch.
Send Thirty-five cents in coins
for this pattern —add 5 cents for
each pattem it you wish Ist-ciass
mailing. Send to 170 Newspaper
Pattern Dept., 232 West 18th St„
New York 11. N. Y. Flint plainly
NAME, ADDRESS with ZONE,
SIZE ahd STYLE NUMBER.
Today’s Pattern 1
Printed Pattern
added cheese flavor.
RICE AND EGG CASSEROLE
3 cups cooked rice
IVz cups cooked green peas
2 tablespoons diced pimento
2 tablespoons chopped parsley
1 tablespoon grated onion
1 teaspoon salt
% cup melted butter or mar
garine
1 cup-grated American cheese
Vz cup milk
6 eggs
Mix together the rice, peas,
pimento, parsley, onion, salt, but
ter or margarine, and half of the,
cheese. Spread evenly in a greas
ed baking dish (10”x6”x2”.) Pour
the milk over the rice mixture.
Make six wells in the rice mixture
and drop an egg into each well.
Sprinkle the remaining cheese,
over the top of the qggs and rice.
Bake at 350 degrees for 30 minu
tes, or until the eggs are set. This
recipe makes 6 servings.
SANDWICHES FOR LUNCHBOX
Ask the children which kind of
sandwich they like best in their
school lunch boxes, and the an
swer is usually peanut butter.
Fortunately, it is a good body
building food, rich in protein.
For variety, add one of these
foods to Vz cup of peanut butter:
One-half cup drained, crushed
pineapple; one cup shredded car
rots, one-fourth cup chopped seed
ed raisins and one-fourth cup
cooked salad dressing; one-half
cup chopped celery leaves, one
half cup grated carrots, two
tablespons french dressing, one
eighth teaspoon salt; one-third
cup pickle relish, two tablespoons
cooked salad dresing; one-half
cup chopped pitted dates, one tea
spoon lemon juice, one-half cup
cooked salad dressing.
COOKING OUTDOORS
Have a fire built to charcoal
broil a steak, chops, or frank
furters? Put it to use for the rest
of the meal too vegetable,
bread, and dessert.
Scrub medium-sized baking
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potatoes and wrap in foil. Place
directly on the glowing briquets
about one hour before serving
time, and turn occasionally as
they eook. When they are tender
to the pinch, they’re done. Slit
and top with lots of butter, salt,
and peper, or sour cream and
chives.
If you prefer little new pota
toes, scrub and string them on
skewers, then cook in boiling
water. Use a tall juice can and
toss it away later. Corn is at its
best when cooked outdoors. If
you want to cook it Indian style,
turn back the husks and remove
the silk. Bring husks back over
corn and wrap with lightweight
wire. After 15 minutes on the
grill it will be done the husks
dry and brown, and the corn “sun
tanned.” Turn it frequently as it
cooks. Foil-wrapped corn is good
too; you can leave the husks on
or not.
Use foil for frozen vegetables.
Place the frozen vegetable block
on a large piece of foil. Top with
butter, salt and pepper, and wrap
securely. Place on the coals 15
minutes before serving. Turn it
once. Cook this quick, easy way,
vegetables keqp almost all their
vitamins.
.-Vegetable shiskabobs are color
ful and a delight to eat. Combine
fresh tomatoes, green pepper,
fresh mushrooms, and zucchini
squash. Brush with butter and
season while they cook.
Give bread for your outdoor
(Continued on page 3)
FOR SALE
* Used Spinet Piano
* Rebuilt Grands
Also New Pianos
and Organs
HESS MUSIC SHOP
1660 S. Market St.
Elizabethtown