For Farm
Women...
(Continued from page 8)
early fall vegetable may be pre
pared in a variety of ways. In,
prime condition, it has a rich,
glossy sheen, is free of blemishes,
and is firm to slight pressure.
If it is spongy or soft it may have
a bitter flavor. An average-size
eggplant will weight about 1%
pounds and make five servings.
It may be stored for four to five
days in the refrigerator if placed
in a plastic bag or wrapped in.
waxed paper.
It isn’t necessary to soak egg
plant in salt water or to press
oat juices before cooking. Wash
the vegetable, then pare, cube or
cut in strips and cook covered in
a-small amount of salted water
until just tender. Do not over
cook. Drain thoroughly and serve
with chopped chives, parsley or
grated sharp cheese.
To fry, dip slices of eggplant
in dry crumbs, egg and crumbs,
then fry in fat for about 10 minu
tes until tender and golden
brown.'Season with salt and pep
per and, if desired, a dash of gar
lic salt.
For a special occasion, parboil
the cubed eggplant, drain tho
roughly then prepare an au gratin
dish, using canned mushroom
soup in place of white sauce and
top with buttered crumbs. Bake
20 minutes in moderate oven un
til well browned.
When fresh tomatoes lose some
of their appeal after a long sea-
Millport Roller Mills J- C. Walker & Son
Lititz, R D. 4, Pa.
S. H. Hiestand & Co.
Salunga, Pa.
son, they take on new interest if
served hot as a baked vegetable.
They are simple to prepare and
bake quickly.
An easy method is to wash and
remove stem ends and core of
six medium-size tomatoes, ripe or
green. Place in a baking dish,
brush with melted butter and
sprinkle with buttered crumbs,
salt and pepper. Add just enough
water to cover the bottom of the
taking dish. Bake in moderate
oven, 375* degrees, until tender,
or about 30 minutes. If tomatoes
are placed in large-size muffin
tins, they will hold their shape
better.
Chopped nuts, ground meat or
mushrooms with bread crumbs
make a delicious stuffing for bak
ed tomatoes.
BAKED STUFFED TOMATOES
6 medium-size tomatoes
1 cup fine dry bread crumbs
cup chopped nuts, cooked
ground meat or mush
rooms
2 tablespoons melted butter
1 teaspoon salt
Va teaspoon pepper
Va teaspoon marjoram
H teaspoon thyme
Remove the cores of tomatoes,
then scoop out the centers leav
ing a shell about V* inch thick.
Chop pulp and drain off juice.
Mix pulp with crumbs and other
ingredients and refill tomatoes.
Place in greased baking dish or
muffin tins, with just enough wat
er to cover bottom of pan. Bake
in moderate oven, 375 degrees,
until tender, or about 30 minutes.
Onion, garlic or chives may be
substituted for marjoram and
thyme.
Suggested menu: Fried smoked
ham, lima beans, stuffed toma
toes, congealed salad,- hot bis
cuits, butter and baked pears.-
Feel like making ’ cookies to
day? Try these peanut butter
cookies. Peanut butter cookies
are a natural for'the school lunch
box. They rate tops in flavor and
they keep well.
This kind of cookie has ad
vantages for the housewife, too.
Any shortening on hand may -be
used with peanut butter, and the
cookies may be quickly made into
balls for baking, rather than be
ing rolled.
PEANUT BUTTER COOKIES
IV* cups sifted flour
Vi. teaspoon baking powder
% teaspoon soda
V* teaspoon salt
Vi. cup shortening
Vt. cup peanut butter
u z cup sugar
1 egg
2 tablespoons evaporated milk
or cream
Sift together the first four in
gredients. Cream shortening, pea
nut butter and sugar. Add egg
and beat well. Stir in evaporated
milk or cream, add dry ingred
ients and mix. Roll dough in One
inch balls, place on greased bak
Ful-O-Pep Super Laying Ration gives
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Tests show you can expect a dozen eggs
on ‘iVz pounds or less of new Ful-O-Pep
Super Laying Ration. This research-built
product is first class all the way—-in
protein, energy, and fat, and in
profit-producing potential.
come in for more information
Gap, Pa.
Grubb Supply
Elizabethtown, Pa.
D. W. Hoover
East Earl, R. D. 1, Pa.
X\WX^vvxxxxxxxxxxx\v\xxxv«
ing sheet, and flatten with a fork
dipped in flour. Bake in moderate
oven, 375 degrees, for 10 minu
tes. Remove from pan at once.
Makes 3% to 4 dozen.
}Jt x
ICE CREAM OR SHERBET?
When the waitress says, “For
dessert’ we have ice cream or
sherbet,” we may say, “Sherbet,
please,” with the idea of cutting,
down on calories.
If we do, we’re only fooling
ourselves Actually, sherbet con
tains a hidden surprise it has
almost as many calories as ice
cream. True, sherbet doesn’t have
fat in it, but it has more sugar
than ice cream. By actual count,
sherbet contains 177 calories per
serving; not too far from ice
cream with 206. Cones with a curl
on top are lowest of all 134
calories per serving.
So, you see, an extra firm
hand in dishing up sherbet could
give us more calories than an
average serving of ice cream.
In selecting foods when you’re
trying to lose weight, here’s an
excellent rule to remember: “Eat
foods which provide food value
(protein, minerals, and vita
mins) as well as calories.”
Sherbet contains sugar and
cither fruit juice, pulp, or artifi
cial flavoring. Its' liquid may be
milk or water or both.
Ice cream and curly cones must
contain a legal minimum of
solids; hence they always have'
enough milk to give us import
ant minerals, vitamins, and pro
tein.
Many of us don’t get the milk
we need every day three to
four cups for children, four or
more cups for teenagers and
pregnant women, six or more
cups for nursing women, and two
cups for other adults. Ice cream
can help us get that additional
milk pleasantly.
For dessert, what’ll you have?
Make mine ice cream.
Earlier we gave you a recipe
for an apple dessert. Here is a
salad using apples.
APPLE SALAD
Dice tart apples leaving bits of
red peel for color. Dice equal
quantity of crisp celery. Combine
thoroughly with mayonnaise mix
ed with equal quantity of cottage
cheese. Blend mayonnaise with
sour cream if available. Sharpen
with lemon juice if desired. Dot
with seedless raisins. Add nuts, if
a\ ailable. Serve on lettuce or
celery leaves.
Another salad you might like
to try
MOLDED PLUM AND COTTAGE
CHEESE SALAD
1 can (No. 303) blue plums
1 package orange flavored
gelatin
Plum syrup plus enough
water to make one cup
1 cup creamed cottage cheese
George Rutt
Stevens R. D. 1. Pa.
Paul M. Ressler & Sod
Paradise, Pa
Lancaster Farming, Friday, Oct. 18, 1957
For the
Farm Wife and Family
Va cup chopped celery
% cup chopped pecans
2 tablespoons lemon juice
Vz. cup chilled whipping cream
Drain plums and save syrup.
Cut plums m halves. Remove pits.
Place plum halves fairly close to
gether in the bottom of an 8-inch
ring mold or in 8 individual
molds. Empty gelatin into,
medium sized bowl. Heat syrup
and water to boiling. Add to gela
tin and stir until dissolved. Chill
gelatin until it begins to thicken,
then add the cottage cheese, cel
ery, pecans, and lemon juice.
Whip cream until it will hold a
stiff peak. Fold into chilled gela
tin mixture. Spoon carefully over
plums. Chill until firm, about two
or three hours. When ready to
serve, unmold on a chilled plat
ter. Garnish with orange and
grapfruit slices if desired. Makes
six or eight servings.
t '
HOUSEHOLD HINTS
To keep dried fruits and nuts
from sinking to the bottom of
the pan during baking, cover
them with flour (by shaking in a
paper bag) before adding to the
batter
Green fruits may be ripened
by putting them in a paper bag
in a dark place for a few days.
To remove paint from glass,
try hot vinegar.
When cabbage and brussels
sprouts begin to smell strong in
cooking it is a sign they are be
ing over-cooked, and the sulphur
they contain is breaking loose.
The steam pressure cooker is
the only reliable canner for all
vegetables except tomatoes; with
it’s use, the temperature can be
kept above the boiling point.
Ground beef is one of the most
economical meats, seldom costing
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If you have never tried Greider leghorns, you may
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O
over 10 cents for a three-ounc©
serving.
Color is not a reliable guide to
pear ripeness Some varieties will
be green in color when ripe, oth
ers may be yellow when not fully
ripe.
Recent experiments show that
eggs stored in airtight containers
keep better than eggs in wire
baskets.
If you have trouble separating
egg white from yolk, try breaking
the egg into a funnel. Only the
white will run through.
Use greased muffin pans as.
melds when baking stuffed pep
pers so they will hold their shape.
The correct height of an iron
ing board is dependent on the
height of the ironer, elbow
height, arm length, weight and,
eyesight.
Always check garments for
stains before laundering and re
move them. Otherwise the hot
water may set the stains,
A bushel of tomatoes weighs
about 50 pounds, and will make
about 15-20 quarts of canned to
matoes.
Speaking of cottage cheese,
here is a way to use it in a dessert
CHEESE BREAD PUDDING
2 cups bread cubes
1 cup cottage cheese
1% cups milk
V* cup melted butter
2 eggs, beaten
1 tablespoon lemon juice
Vi cup sugar
Vi teaspoon salt
Vi teaspoon grated lemon rind
Combine bread with cottage
cheese, milk, and melted butter.
Add remaining ingredients and
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FOR
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