! hastened placed cut mtaining a r. When arths done, eason with ;aspoon of r and con e. s a tough that per or several e the skin raising or s quickly, should be [uash may with salt, they may in a pres method is aluminum a small here are like to try. SH ir, firmly r or mar- »ge 9) Jk^-> >S S s ' , -i ' ' /'/- *■ /• >3'“' -Vs * m Pennsylvania Power & Light Company’s program of educational assistance could help answer that question fdjr some deserving young man or woman. Perhaps-yon have a youngster, a high school senior, whtrwSl bejeligible for college in 1958. Or, perhaps yon know of some other young person who will soon be ready to enroll in an institution of higher learning. - If you do. tell them about PP&L’s program for educational assistance, under which six scholar ships a - available ’ach year to young people whose parents are PP&L customers. Have them asfe at their high school or nearest PP&L office lor ,a copy of “Opportunity”, the CompanyV • scholarship brochure. Have them discuss the program with their high school principal or guidance teaches.,' (PP&L considers It a privilege to help deserving young people in Central Eastern Pennsylvania in achieving a college education and, at the same time, to rendei assistance to area colleges and universities.) PENNSYLVANIA POWER & LIGHT COMPANY For the Farm Wife and Family (Continued from page 8) Spread half of brown sugar over bottom of greased 1-quart casserole. Spread squash over sugar. Dot with butter. Mix re maining ingredients; pour over top of squash. Bake at 375° for 50 minutes. Mix well before serving. Note: If frozen squash is used, just place block of frozen squash on top of brown sugar. SUMMER SQUASH 2 tablespoons salad oil 1 pound summer squash, thin ly sliced (zucchini may be used) 2 medium onions, sliced Vz teaspoon salt Dash black pepper 2 tablespoons chopped miento Heat salad oil in 10-inch fry pan. Add squash, onions, salt and pepper. Cover and cook 15 minu tes, until tender. Add pimiento. The following recipe uses eith er leftover chicken or turkey. With the holiday meals this re cipe will be good to keep in mind when it comes to using up that leftover meat. BAKED TURKEY TEMPTER 4 ounces elbow macaroni or spaghetti Vi cup butter or margarine - wlir «ht ~7: tt'-'i''* < ''M^ ; }^S^mU /■*>/ > f' '<• i/? ' ' J f , f*** *• " f j*" ,* * s '■**■«/■/ •• *• ••.?•. X' •■ > <- '■* s'''*' o v '"*'A v"- - '/ ,/vs ' v ' /* , . y /, w&yyy: 'S*' y&>. /" ; ' < - :'hS"' y> : y, ,: ' '4fy-yy , ™ „%* ''' '/'•**>> ,y s y s Is*' I -ifr +/** y ■■#.«*>- >*it{, I a/fony^nr^'' v- V •’V * '’’'■"'■■*<■■<. s _.<• •••* .-&*■' x , ■■^>- '^3 <■■ vfe V 5 "!■— •■>,', *"', v..-/-;r- ':<*'■>'?? U '/K x,i^V'i‘?;■-;''' ■ i : sf "■Ww Wi J .y/’>»'y .sv.vV.v' .v X.w< 1/ K 3 Vi cup enriched flour 3 tablespoons nonfat dry milk solids ■ Vz teaspoon salt Vs teaspoon pepper 1 cup water VA cups condensed cream of mushroom soups (IOVz ounce can) Vj cup cooked peas 1 cup chopped cooked turkey or chicken Vz cup shredded American cheese (two ounces) Add two teaspoons salt and spaghetti or macaroni to three cups boiling water. Boil rapidly, stirring constantly, for two minu tes. Cover, remove from heat and let stand 10 minutes. Melt butter or margarine in saucepan. Stir in flour, milk solids, salt and pepper. Add water gradually, stirring constantly, and then blend in soup. Cook mixture until thicken ed, stirring constantly. Rinse ma caroni or spaghetti with warm water and drain well. Add mara roni or spaghetti, peas and tur key to sauce. Turn into greased IV2-quart casserole. Sprinkle cheese over top. Bake in moder ate oven (350 degrees) about 20 minutes. Makes four servings. If you are going to have roast turkey or chicken for Thanksgiv ing dinner you might like to try a giblet stuffing. This recipe is for a four-pound chicken so you „ ** /*c. "i. * " ■* V v /, Remember—a college education opens the way" to a better job and better way of life. It is an in- 1 vestment in a young person’s future that really pays dividends. Each scholarship winner will have S5OO paid , towards his or her tuition each year. Each may choose to attend any one of 15 Central Eastern Pennsylvania colleges, and may select any four year college course which leads to a baccalaureate degree. In addition to the amount payable on behalf of, the grantee, PP&L will pay a like amount to the' college or university which the grantee is attending 1 for its use in whatever manner the institution may feel will contribute most toward the realization of worthy educational objectives. tfau' df-iugredii ents according (o the size of your fowl. GIBLET STUFFING Chopped giblets V:t cup fat Vi cup minced onion Vt cup diced celery 4 cups small bread cubes, firmly packed (two to four day-old bread) 2 teaspoons salt Vi teaspoon pepper 1 teaspoon seasoning (herbs to taste) Vi cup broth, milk, or water Brown chopped giblets in fat. Add onion and celery and simmer over low heat until onion is soft but not browned, stirring oc casionally. Then blend seasonings with bread cubes. Add the onion celery, and fat. Blend. Pour the broth gradually over surface, stir ring lightly. Add more seasoning as desired. Cool before stuffing. Fills a four pound chicken. Time was when a ham slice was simply broiled or baked and serv ed plain. Breakfast or dinner, it was a favored cut of men. However, fruit toppings, attrac tive garnishes, etc. have changed this plain, yet delicious cured pork cut, the center cut ham slice into a meat dish fit for kings. The topping described in this recipe is a favorite this time of year it features whole cranberry sauce, combined with grated orange rind, grated horseradish and chopped nuts. The horseradish adds a nippy attractiveness to this topping. (Continued on page 10) 2li%f i |~V | EaneasterrFarmirtg; .Nov. 8, 1957 Now for Bright Winter Bouquets Bouquets of dried leaves, gras ses, flowers, and seed pods have a distinctive charm, adding in dividually to a room during the winter months. Some leaves and many seed pods should be green when they are gathered and flow ers should be in their primes. Beech and dogwood leaves should be gathered early, before they have a tendency to become dry. Place the stems in a mixture of one part glycerine and two parts water and let stand for sev eral weeks, replenishing as neces sary. The leaves will turn a light brown color and will be: soft and pliable. Any shiny leaf material may be treated in this manner. Some grasses and seed pods may be placed in a tall container and left to dry upright, but most material should be tied in hunches after stripping off un wanted leaves, then hung in a dry. dark place to preserve the color and yet not mold. To preserve the shape and color of floweis, bury the blos soms- in a mixture of one part five parts white corn meal. Choose flowers in their prime, and cut when the dew has dried. You may need to streng then the stems with florist’s wire. On a half-inch of the borax-meal mixture in a box, place the flow er head, upside down. Smooth out the petals, and cover entirely with the mixture. The heavier the petal and flower, the longer it will take to dry the material. Although most flowers require at least two weeks to dry, some of the thin-petaled flowers, such as pansies, may require less time. Another method for drying leaves is to place the leaves be tween layers of newspapers be neath your rug, or any other heavy object. Fern leaves are especially easy to dry in this manner. In making arrangements you should be reminded that dried materials are quite brittle and the arrangement should be care fully planned ahead of time. Use a simple, undecorated container, so that it won’t detract from the arrangement. Printed Pauern >« \fi f m m I*?'? i § \ A'il \ Av- W! ar# imnl \mm\ \\ M HT£ iitr#i 5 \\ U?mH -a \\ l"| V*ttt£'H \—l i \ // i,> I* £| ~,/„4.,*;A. '. ~pr ff'T <hk. © 9225 uv 3 -26V2 by (**t Printed Pattern 5225 Half Sizes 14’,,.. 1C> 2 , 18 1 .. 20 1 i. 22'/,, Zl'/,. 26'fc Size 16V2 1 orpines ZVz yart’s 39-meh fabric. Send Thirty-five cents in toins foi this pattei n —add 5 rents tor each pattern if yon wish Ist-elass mailing Send to 170 Newspaper Pattern Dept. 232 West ISth St., New York, N V. Print plainly NAME, ADDRESS with ZONE, SIZE and STYLE NUMBER. 9 ■<% m vwK. W\
Significant historical Pennsylvania newspapers