Eatitaffter' Fdntfirigi' Friday, 1 ' f N6 v.' • : 195? Do You Know Your Onions? Their Use and Taste Vary Considerably A FEW FACTS ABOUT ONIONS Do you know your onions literally? We want a tangy onion for a meat loaf, a mild one for a salad, a sweet one to crown a hamburger -il but can we tell which is which when they’re in the grocer’s bins? We may confuse the flat Bur mudas with the large, yellow, glove-shaped Spanish, but both are mild, sweet, juicy, so it doesn’t matter. Use these onions for salads and sandwiches. Another dry onion that is yel low in color is strong-flavored. It is generally smaller than Ber muda and Spanish onions. They’re available the year around ap4 sold at low prices. White, dry onions are small to medium in size. Their mild flavor makes them a good choice for a vegetable dish or stew. Red Italian or creole onions add color and flavor to salads and sandwich fillings. They’re as red as their name implies and hang from colorful braids in the store. If you’re looking for fresh onions you may choose chives with the slender green blades A few snips will add color and a delicate flavor to salads, soups, dips, or sandwiches. You can grow them in a flower pot in the kitchen the year around. Or you may buy the familiar green onion or scallion. Leeks look like overgrown scallions but are better when cooked. They’re very good in soups and stews. Shallots and garlic are related but shallots are much milder in flavor. Whatever onion you buy, keep it in a cool, dry place. Keep fresh onions wrapped tightly and refri gerated; use them as soon as pos sible. A' green or yellow vegetable "Serving Lancaster from Center Square since 1889” MILLET! SVILLE BRANCH lumber Federal Deposit Insurance Corporation Maximum Insurance $lO,OOO per depositor everyday, preferably raw, is an important rule for everyone to follow, whether it is the home maker who plans and prepares meals for her family, or the busi ness man or woman who eats out. The rich yellow-orange or green coloring of carrots, spinach, rutabagas, watercres, kale, green pepper, the dark leaves of cab bage and lettuce, and squash of all kinds indicate that vitamin A is present in generous amounts. Any combination of vegetables may be used with a tasty French dressing. VEGETABLE SALAD 3 medium size tomatoes 1 medium onion 1 sweet green pepper Vz cup chopped yellow squash 4 cups chopped lettuce % cup French dressing FRENCH DRESSING 1 teaspoon salt 1 tablespoon dry mustard Vz teaspoon paprika Vz teaspoon celery salt % teaspoon mixed herbs Vz cup apple cider vinegar Vz cup tarragon vinegar % cup salad oil Mix dry ingredients, add vine gars and salad oil. Beat with rotary beater until thick. The above salad would be a delicious accompaniment for our next recipe Chinese Spaghetti. Legend has it that spaghetti was HEAR The Mennonlte Horn _ Each Sunday Lancaster WLAN 12:30 P. Norristown WNAR 8:00 A. 6 ■ Hanover WHVR 1:00 P M 302 N. GEORGE ST first idavelopedbrioi (China,-Hence) our spaghetti dish with just a hint of Oriental flavor. We think it will tempt hungry appetites. CHINESE SPAGHETTI 2 tablespoons fat % pound ground beef l k cup chopped onion Vi cup chopped green pepper 1% cup beef bouillon (prepared by dissolving 1 beef boui llon cube in % cup boiling water..) 1 cup diced celery IVz teaspoons salt 6 ounces long spaghetti Vi cup enriched flour % cup water 1 tablespoon soy sauce Melt fat in large, heavy skillet. Brown beef, onion and green pep oer in fat. Add tomatoes, beef bouillon, celery and salt. Cover and simmer about 10 minutes. Meanwhile, cook spaghetti. Add one tablespoon salt and spaghetti to four and one-half cups boiling water. Boil rapidly, stirring con stantly, for two minutes. Cover, remove from heat and let stand 10 minutes. Blend flour, water and soy sauce. Add to meat mix ture and cook until thickened, stirring constantly. Rinse spaghet ti with hot water and drain well. Arrange on hot serving platter and pour meat sauce over spa ghetti. Make four servings. To complete your luncheon menu, along with a salad you night serve enriched hard rolls, nllk and apricot whip. Miss Rebecca Blank, RD2 Nar von sends us a timely recipe for Pumpkin Pie. This recipe makes our pies. For tl Farm Wife and Family PUMPKIN PIE Miss Rebecca Blank,- RD3 Narvon 2 cups cooked pumpkin Pinch of salt 4 egg yolks 4 tablespoons flour \Vz quarts milk Vz teaspoon vanilla . Vi teaspoon nutmeg Vi teaspoon cinnamon Beat the whites of the four eggs and add last. SQUASH, A FALL FAVORITE The squash family comes in a variety of colors yellow, white, orange, dark green, light green or a green and white mixture. In size, they come in individual size servings or as large as 50 pounds. The shapes vary from the small acorn squash, the flower-like but tercup, the pearshaped butternut, t)he hat-like turban, to the large thick-necked hubbard in its cov ering of dark green or yellow apricot. A few summer squash are still to be found on the market. When the outer covering is soft enough to be cut with the thumbnail, peeling is unnecessary before cooking. Storing should be under 1 refrigeration. Acorn squash, a fall variety, is a good keeper if stored in a O cool place. Baking is hastened when the halves are placed cut side down in a pan containing a small amount of water. When they are about three-fourths done, turn the cut side up, season with salt, pepper, a half teaspoon of brown sugar and butter and con tinue baking until done. Hubbard squash has a tough warty protective skin that per mits its being kept for several months. However, once the skin is broken, through bruising or cutting, squash molds quickly, and the cut pieces should be refrigerated. Serving-pieces of squash may be baked in'the shell with salt, pepper and butter, or they may be peeled and cooked in a pres sure cooker. Another method is steaming in a heavy aluminum covered kettle with a small amount of water. t * Speaking of squash, here are two recipes you might like to try. The first is for GLAZED SQUASH Vz cup brown sugar, firmly packed 2 cups mashed squash 2 tablespoons butter or mar garine Va teaspoon nutmeg Vz teaspoon salt Vt c]ft> pineapple juice ' (Continued on page 9) * • V PENNS'!
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