B—Lancaster Farming, Friday, Oct. 11, 1957 For the Farm Wife and Family Gormets Call Lamb ‘Champagne Of Meats;’ Try It and See Why Some nameless gournet coined the phrase “lamb, the cham pagne of meats!” If your family shares the senti ment, your menu worries hould be few. We should remind you that there’s more to a lamb than the leg and chops. Less costly cuts come from the shoulder or from the breast. And they are tender too, and can be cooked by dry heat methods, roasting or broil ing. Lamb shanks and neck slices aie popular cuts for moist-heat braising. If you’re looking for a really good buy take home a “square cut” shoulder of lamb with the bone left in. It’s one of the most economical roasts you can buy. And you can prepare it in a raft of different ways. For instance, you can roast tihe shoulder at low temperature —- 275 to 325 degrees Or you can prepare it as a pot roast You can also cut tender chops from the shoulder to broil or braise. Or you can use cubes of shoulder HEAR The Mennonlte Hour Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAR 8:00 A. M. Hanover WHVR 1:00 P. M no argument about it.* * your bank is the best place to borrow. You know our rates will be low. You get fast, friendly, confidential service. Repayment terms are easy on your budget. When it comes to any kind of installment loan—see us first, SQUARE * Mcooverm ave. * moontville * east Petersburg * akron member federal deposit insurance corporation o meat for savory lamb stew, curry of lamb, or skewered and broiled Shish Kebab. Or maybe your meat cutter will bone and roll the shoulder into a Saratoga Roll for you It makes a roast that’s easy to carve And it’s perfect in shape and thickness for slow cooking on a barbecue or oven rotissene spit. Saratoga chops sliced from the roll can be broiled in about seven minutes per side. For other low cash dishes, try individual servings of “legs of lamb ” Serve these tender, brais ed lamb shanks on a bed of rice with mushrooms. Ground lamb is the cook’s best friend when you’re looking for something a little different. For a breakfast surprise, serve broiled lamb patties Many maikets fea ture ready-made patties wrapped in bacon Slip a well browned lamb patty between halves of a heated bun for a lamb-burger treat In addition to salt and pep per, try a bit of thyme or dry mustard as seasoning in the ground lamb. A lamb loaf can be a double de light. Serve it hot from the oven for dinner Chill and slice the re mainder for sandwiches or a cold buffet dinner feature next day. For full enjoyment, lamb should always be served very hot, or cold never luke warm. Avoid over cooking, and always use a Wonderful good— Wonderful fast—that small \s heater sure makes this »m comfortable in a '•ry—try one once.” Ward Bottle Gas EPHRATA Republic 3-2207 low temperature for roasting. Following is a recipe for using diced cooked lamb. This dish, Lamb Terrapin, can well be con sidered a delicacy. It resembles iamb a la king, it’s served on toast •md color is added to the dish by the addition of sieved egg yolks. LAMB TERRAPIN, 2 cups diced cooked lamb 2 tablespoons butter or mar garine 1 tablespoon flour 1 teaspoon dry mustard 1 cup water or stock V 2 cup cream 1 tablespoon Worcestershire sauce 2 hard-cooked eggs 4 to six slices toast Melt butter or margarine and add flour and mustard Add wat ’r t stock, cream and Worcester shire sauce Bring to boiling point, stirring constantly and cook for five minutes. Separate the cooked egg yolks and whites. Put yolks through a sieve and finely chop the whites. Add the diced lamb and sieved egg yolks to the cream lauce Heat and add chopped egg vhites to mixture. Serve on hot f oast Yield four to six servings An economical cut of lamb, shanks could be a savory meat for vour next budget dinner. Plan one shank per person and serve them with gravy made from the cook ing liquid This recipe for shanks is sparked with garlic. SAVORY LAMB SHANKS 4 lamb shanks Va cup flour 1 tablespoon paprika 2 teaspoons salt 1-4 teaspoon pepper 2 tablespoons lard 1 clove garlic 2 cups water Roll shanks in mixture of flour, paprika, salt and pepper (Reserve remaining mixture ) Cook shanks in hot fat until well browned on all sides Cut garlic clove in half, st>ck halves on toothpick and add the water Cover pan and cook over low heat \ x k hours or until tender Remove shanks to platter and discard garlic halves. Blend reserved flour mixture with one fourth cup water and thicken liquid. Serve gravy with shanks. Printed Pattern .242 ONE SIZE-LARGE fry Piinted Pattern 9242 styles—women’s large size only Each apion pattern one piece— top style takes 1% yards, center 1%. lower 194 yards 35-inch Send FIFTY CENTS in coins foi this pattein —add 5 cents fori each pattern if you wish Ist-class* mailing Send to 170 Newspaper Pattern Dept. 232 West 18th St.,’ New York, N Y. Print plainly NAME, ADDRESS with ZONE, SIZE and STYLE NUMBER. COOKING FOR TWO Cooking for two presents prob lems whether you aie newlyweds or alone after the family is gone. The problem of what-to-serve is sometimes complicated by left overs that accumulate. Advance planning is just as im portant when cooking for two as it is for a large family. Plan the week’s menus ahead of time. But make them flexible enough for changes. If you decide on a main course, the rest of the meal falls easily into place. Meat is usually the main item to consider When possible choose a meat that does double duty, such as a roast that can be served for dinner and used later as cold roast beef slices, meat pie, or open-face sandwiches. Space your menus well, so you will not be eating the same kind of meat for three days in a row. Keep your cooked meat covered tightly or-wrapped in waxed pap er or foil and stored in the refrig erator Do not handle it again un til you are ready, to use it. Desserts need not be a problem when preparing meals for two. Fruit and cheese, ice cream, and sherbert are favorites and easily adaptable to meals for two. In dividual pie shells and the al ready-cooked pie fillings on the market today may be the answer to your dessert problems. < * Beef chuck is not only one of the best buys in meat, but it is also one of the most flavorful When it is well prepared. Being a Only SIEGLER’S lifetime CUT IRON CONSTRUCTION con withstand and USE the 4 times hotter heat There are many reasons why Siegler Home Heaters are constructed of heavy cast iron. First, it will with stand continuous high temperatures necessary for full house heating. It can’t make annoying “popping" noises like so many sheet metal heaters do. It permirs the sturdy construction that gives you many, many years of dependable, trouble-free service. Just try and tip a Siegler—you’ll be convinced it’s built to last! Also Used Coal and Oil Space Heaters Available L. H. BRUBAKER 350 Strasburg Pike, Lancaster Ph. Lane. EX 3-7607 Strasburg OV 7-6002 tough cut, it must be tenderized with long moist cooking, as in a pot roast, or put through the grinder. The following recipe, Beef Quickie, makes use of the latter method. BEEF QUUICKIE Vi cup uncooked rice 1 pound chuck roast, ground 1 tablespoon shortening 1 teaspoon salt Vz cup chopped onion Vz cup chopped green pepper 3Vz cups tomatoes Vs teaspoon pepper While the nee is cooking (will make one cups), brown the ground beef in the fat, stirring it occasionally over medium heat. When well browned, add onion and green pepper for light brown ing. Add tomatoes, coofced rice and seasonings. Cover and cook, sowly for 30 to 45 minutes, stir ring occasionally. The longer cooking period will develop flavor. Serves four to six. You might serve this with green beans, peara nd cantaloupe salad, corn muffins, butter, and pineapple sherbert with cookies. TEACH CHILDREN TO LIKE VEGETABLES Teach children to like vege tables, and they’ll enjoy many' Children, like adults, “eat with their eyes first” so be sure the vegetables you serve look ap petizing. And learn to enjoy all (Continued on page 9)
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