st|lgp 00005” T; THE, BROKEN -V - a mm i ' tr ** l\ * ' -/V \t& HQ HQ I s tQ |o ■* 4. WHITE P 9 - ' THIS QUILT WHEN FINISHED makes a block more thn twelve inches square. The arms of the circle and the center quadri lateral will be made of either plain or print fabric as one desires, just so it contrasts For Farm Women... (Continued from page 8) vegetables yourself Don’t hamp er your children’s health and life time eating enjoyment by pass ing along your food dislikes to them High on the popularity list of most children are raw carrots. The bright color is appealing, and crisp raw strips usually are much preferred to cooked carrots. Grat ed carots in orange-flavored gela tin are well-hked, too. Many youngsters enjoy them mixed with peanut butter in sandwiches. Other favorites suggested are raw cauliflower cut into little flowerettes, celery sticks green celery has most food value and small wedges of cabbage or let tuce. Green pepper rings are a favorite and highly nutritious; young children prefer vegetables they eat with their fingers, rather than as salad. Tomato juice tastes good to most childen Some enjoy it com bined with chilled cooking liquid fiom other vegetables. With the cool weather, soup becomes more popular. Your chil dren may like creamed soups, such as cream of potato. Very young children find soup hard to eat and perfer it served not-too hot, so they can drink it from a cup or mug. Children appreciate food that tastes good. Over-cooked, mushy drab vegetables have no more ap peal for children than adults. Combining two or more vege tables is a trick many housewives use for variety in flavor or at the end of the season to extend one or both of the vegetables. Left overs of canned or frozen vege tables may be used, in the same way. To avoid overcooking with a loss of flavor and food value, it is usually best to cook the vege tables separately. Combinations that are especial ly successful are- green beans and corn, celery and peas or to matoes, lima beans and tomatoes, carrots and onions, or the com bination for which the recipe is /; **■ • 4 Pfc*NT ' 4 WHITE X \ jTJK \, ■4- W^'lE -'I WH with the background. It develops into a charming all-over pattern if the blocks are joined directly together (Copyright- Week ly Star Farmer) SPANISH CORN 2 cups corn 1 cup lima or green beans 1 teaspoon chopped union 1 tablespoon chopped green HORNCO Cattle Conditioning Feed (Contains 500 grams per ton Terramycin) Stop Shipping Fever losses with 5-day feeding of HORNCO Cattle Conditioning Feed (containing Terramycin) 1. Prevent Shipping Fever losses Tests show Terramycin (at above level) in Ca ttle Conditioning Feed reduced Shipping Fever an average of 80 per cent 2. Treatment of Shipping Fever Early treatment of entire herd helps curb spread to othr calves, gives seriously infected animals a headstart to a fast cure, with less cost than to treat individually. Knocks shipping Fever fast and prevents weight losses 3. Prevent Scours and Bloat Control of bacterial diarrhea or scours; aids i n reducing the incidence or severity of bloat Manufactured by Cassel’s Mill, Inc. Manheim, Pa. s\ //rp //P V “ / v / * //^ / s r / \\ V. pepper 2 tablespoons butter or bacon fat 1 teaspoon salt Dash of pepper' Cook the beans, green pepper A Must For Steer Feeders NEW! FARM TESTED! QUALITY CONTROLLED! D. E. HORN & COMPANY, INC. Pottstown, Penna. (Tel. Faculty 33284) M. S. Graybill & Son John Reitz & Son \ <?\ *n 9-\ C,\ <£M A * * y s i, // / yy / I 4. X/ V s / / / / / ✓ ; / Z' YORK, PENNA. Contact your local representative: Henry D. Gross Route 20 Bareville, Pa. Lancaster Farming, Friday, Oct. 11, 1957 or t Farm Wife and Family and onion in ]ust enough water to cover for 10 minutes, or until partly tender. Add corn and enough water to cook vegetables until tender, draining only if necessary. Add seasonings and butter or bacon fat Serves six to light. With the cider season and Hal 'oween close at hand it is a good f, hmg to have doughnuts on hand Here is a recipe for QUUICK DOUUGHNUTS 5 cups sifted enriched flour 3 tablespoons baking powder 2 teaspoons salt ¥2 teaspoon nutmeg 3 eggs 1 cup sugar 1 cup milk 3 tablespoons melted shorten ing Fat for deep frying Sift together flour, baking lowder, salt and nutmeg Beat iggs until thick and Imon colored Gradually add sugar, beating well Stir in milk and shortening Add lour mixture and blend well Turn out on lightly floured boai d or pastry cloth and roll to ¥2-inch rhiekness. Cut with floured doughnut cutter Fry in deep hot fat (375 degrees) until golden brown, about two minutes on each side Dram on absorbent paper When cool, dust with confection ers’ sugar or frost with your favorite orange frosting and sprinkle with orange sugar Makes about three dozen 3-mch dough nuts Another recipe using apples Millway, Pa. O APPLE-RAISIN FRITTERS IVz cups sifted enriched flour 2 teaspoons baking powder 'j teaspoon salt 1 tablespoon sugar v z teaspoon cinnamon 1 egg, beaten Vz cup milk 1 tablespoon melted shorten ing IVz cups chopped apples 'i cup seedless raisins Sift togthr flour, baking powd er, salt ,sugar and cinnamon. Combine egg, milk and shorten ing Add apples and laisins to liquid mixture Add to flour mix ture, stirring until flour is well moistened Drop by spoonfuls in to deep hot fat (375 degrees) and fiy until brown, turning frequent ly Dram on absorbent paper. Serve with syrup and pork sau sage. Here’s everybody’s favorite CORN BREAD 1 cup sfted enriched flour 4 teaspoons baking powder 1 teaspoon salt 14 cup sugar 1 cup yellow corn meal 2 eggs, beaten 1 cup milk Vi cup melted shortening Sift together flour, baking powder, salt and sugar. Stir in, corn meal Combine eggs, flour and melted shortening Add liquid to flour mixture, stirring until batter is just smooth Pour into greased mne-mch round pan. Bake m hot oven (425 degrees) (Continued on page 10) Paul Hurst & Son East Earl, Pa. 9
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