B—Lancaster Farming, Friday, Sept. 27, 1957 For the Farm Wife and Family Keep Meat on Youngsters Menu To Avoid Protein Deficiency MEAT AND YOUR CHILD Keep meat on your youngsters’ menus and you can rest assured they’ll suffer no protein defici ency. Rapid growth and the great activity of children make the de mand for adequate protein, vita mins, and minerals as well as calories more urgent than in adults. Serve meaty breakfasts to the children and you’ll know that they have a good start each day, for meat not only makes a notable contribution of top-quality pro tein, but it also furnishes import ant amounts of B vitamins—thia mine, riboflavin, and niacin and of minerals, including iron, potassium, and phosphorus. Crisp-cooked bacon the kind they can pick up in their fingers makes a hit with children. Well-browned pork sausage links, chipped beef in cream sauce, miniature hamburgers, pan browned thin sliced cooked ham, and Canadian-style bacon are some of the meats that appeal to children for breakfast. HEAR The Mennonlte Hour Each Sunday Lancaster WLAN J2:30 P. M. Norristown WNAR 8:00 A. M. Hanover WHVR 1:00 P. M. j LEADS TO BETTER BREAK FASTS Teaching children what foods make up a good break fast and why they need such a meal to start the day helps but doesn’t insure that they all get an adequate meal, the Pennsyl vania Experiment Station reports as a result of an educational pro gram with 1,187 grade-schoolers in one Pennsylvania town. All these children were taught over a period of five weeks the foods they need for a good break fast and what the foods do for them. At school they saw how white rats grew or didn’t grow when given food typical of good, fair and poor breakfasts. At the end of the breakfast educa tion program, 8 per cent of the grade school boys and girls could select a good breakfast menu on paper. Yet only 40 per cent of them had eaten a good breakfast on the day of the survey. Why didn’t the children eat as good a breakfast as-they knew how to select From their answers the Pennsylvania researchers found these important leads: 1. The interest of the child and his parents in the breakfast program; 2. Whether an adult prepared breakfast for the child and was with him during the meal; 3 Breakfast habits of parents. Over 75 per cent of the chil dren who told their parents about the effects of good, fair and poor breakfasts on the growth of labo ratory animals and thus interested their parents in the program, had a good to fair breakfast the morn ing of the survey. But children ate better breakfasts if the meal had been prepared for them espe cially so if they had helped an adult in the family prepare it. Over a fourth of the children in the survey got their own break fasts and their breakfast rec ord was poor. ■yVhen adults supervised or ate breakfast with children, the chil dren generally ate better than when they had breakfast alone or with other children. The greatest number of good breakfasts were found among those children whose parents regularly had a good morning meal. Significant are the children’s own explanation for not eating the kind of breakfast they chose on paper. “No appetite,” “Ate what was there*” “Foods not there.” “Too little time,” “Had to prepare food myself.” The chil dren gave other suggestions that might have helped toward a bet ter breakfast. “Getting up earli er,” “Going to bed earlier,” “Hav ing the kind of food I want,” ‘Someone to eat with me.” The children reported having milk and cereal products for breakfast to about the same ex tent as they listed these on paper as good breakfast foods. But a relatively small proportion re oorted eating such foods as eggs, neat, fish, fruits and juices chough they also listed these on laper. PORK ‘N’ CRANBERRIES Here’s a breakfast idea that’s Dound to please the school-going ,mall fry as well as the older nembers of the family. Spread ightly toasted bread with butter, hen crush jellied cranberry 3 auce Top with two slices of crisp cooked bacon and serve before the neat loses its heat. Another breakfast idea using resh pork and the bright red 'jerries calls for waffle mix, pork jausage links and canned whole iranberry sauce. Bake waffles ac cording to directions on the pack ige, cook sausage links in water to cover five minutes, then dram rnd brown thoroughly. Heat cran berry sauce. To serve place three ir four sausage links over each raffle and ladle hot cranberry Printed Pattern /\Wh 9253 SIZES i2'/ 2 —24’/2 (nj Printed Pattern 9253; Half Sizes 12V6. 14%. 16%. 18%, 20%, 22%, 24% Size 16% requires 4% yards 35-inch fabric. Send Thirty-five cents in coins for this pattern —add 5 cents for each pattern if yon wish Ist-class mailing. Send to 170 Newspaper Pattern Dept, 232 West 18th St, New Yoik 11. N Y. Punt plainly NAME, ADDRESS with ZONE, SIZE ahcHSTYLE NUMBER.' - ,S.* sauce over tops. Serve immedi ately TO SUM IT ALL UP Young sters have more energy for work, play, and study if they’re well nourished. Give your youngsters a good breakfast of milk, fruit, bread and cereal or a protein food such as eggs. Children who have a good breakfast are “sharper” in thinking and action during late morning hours than are “breakfast skippers”. The following- recipe is espe cially for Mrs. Wayne Grube of Lititz. Miss E. H. has sent us the recipe you requested for her Maraschino Cherry Cake. Here is her letter: I am sending my Maraschino Cherry Cake recipe which you asked to have printed again for Mrs. Grube of Lititz, I’m glad somebody-tried this cake. I hope you all like it. I appreciate reading your pap er very much and enjoy trying the receipts. MARASCHINO CHERRY CAKE x k cup shortening IVa cups sugar 3 cups sifted cake flour 3 teaspoons baking powder hz teaspoon salt 1 cup maraschino cherry juice and water mixed hz cup chopped nuts , 18 maraschino cherries, cut fine 5 egg whites Cream shortening and one cup sugar. Sift two and one-half cups flour, baking powder and salt to gether. Add cherry juice and mix. Mix nuts and cherries with the re maining half cup of flour. Fold in. Last, add stiffly beaten egg whites and one-half cup sugar rolded in. Bake at 375 degrees for 25 minutes. Ice. with Seven Minute Frosting and decorate with maraschino cherries. This cake is very delicious and it stays very moist. This also makes a good white cake. Take a s''"at THEEPHRATA FAIRS ■ Be sure to stop in at our store at 25 South H ■ State Street and register. Sept. 25 -26 - 37 - 28 ■ ■ VALUABLE PRIZES * ■ NO PURCHASE NECESSARY ■ ■ WARD BOTTLE GAS ■ j EPHRATA ■ ■ Office, 1 mile N. of Ephrata on Route 222. ■ ■ ■■■■■■■ MB ■■■■■■■!!■■■■■■■■ ■■■■■■■■■ *SS!SSS!S? New Treed Wt (| JIJ 11 uIM I Vine Sts. 2-2196^^J cup of water instead of the Mara schino cherry juice and one tea spoon vanilla. Looking for a new way to cook green beans Why not try GREEN BEANS WITH CELERY SAUCE 4 cups hot cooked green beans 1% teaspons salt 1 can celery soup 1 cup shredded sharp cheese Vi cup crumbs 1 tablespoon butter Cook cut-up greens in boiling salted water until done. Dram well and place half the amount in a greased baking dish; spoon half the undiluted celery soup over the beans, and follow with half the shredded cheese; repeat the lay ers of each food, and top with buttered crumbs. Bake 20 flrinutes in medium oven, 350 degrees. Serves eight. You might serve this with fried smoked ham, buttered carrots, gelatin fruit salad, rolls, butter and cantaloupe. Another vegetable that is usual ly just “buttered” is the carrot. Here we have a recipe combining it'with pork tenderloin which results in a mighty tasty dish. Pork tenderloin is usually thought of as deluxe party food, for the meat is the most tender of all pork cuts, it is small, and it is often priced higher per pound than other pork cuts. Accounting for its high price is the fact that the meat is delicious in flavor, it (Continued on page 9) Red Vantress Chicks Available Every Thursday None Better! BOLTON’S HATCHERY Phone 76-R-3 Schaefferstown, Pa. ■y ' "a;. > * Call
Significant historical Pennsylvania newspapers