g-B Lancaster Fanning, Friday, May 2, 1958 or t Farm Wife and Family (.Continued from page one.) for several lunches, use it within two or three days, keeping it thoroughly cold at all times Lunches containing these mix tures are bast refrigerated if they have to sand more than three or four hours before they are eaten. SALAD IDEAS FOR THE LUNCH B'OX 1. Ham and Egg—For each serving, use one chopped hard cooked egg, one-fourth cup chop ped cooked ham. Add onion, cel ery, green pepper, pickle, and salad dressing to taste. 2. Meat and Macaroni—Mix equal parts of cooked meat and macaroni. Add chopped pickles and celery and moisten with sal ad dressing. 3. Meat and Bean Use shred, ded chipped beef, or chopped cooked corned beef. Mix with any kind of cooked dry' beans; add diced onion and tart dressing.! 4 Potato with Meat Mix cut-up ham or crumbled bacon HEAS Hie Mennonlte Hour Each Sunday Lancaster V/LAN 12:30 P. 1L Norristown WNAR 8:00 A. It Hanover WHVB 1:00 P. M. MSB Great help for your lawn NEW INVENTION fccm I “Turf I Builder > * i jr«s f#rt<l Sis& Bag feeds 3,000 sq ft - $4 50 2 bags $8 85, Neu. lowci puces on the 88-\ear famous Scotts Glass Seed GROFF S HARDWARE KEW !ll>t.l.\M) €. B. HOOBER PRESENTS PONY TO FIELD DAY WINNER “Bud” Hoober (extreme right) International Harvester Dealer at Intel course, is pictured above with Melvin L Hershey (left) R 1 Kinzers, winner of the pony at Hoober’s Field Day Saturday Hershey’s “three hap piest boys in the world” are (left to right) Glenn, J. Melvin, and Irvin A large crowd attended the field day. which featured actual field trial plowing dem onstrations by the New International Harvester plow and tractors (adv.) IS)®® ift with potatoes. Add cup-up pick and salad dressing. 5 Meat and Fruit Mix any cut-up cooked meat with celery and raisins or raw dried apricots. Add salt and salad dressing as needed. 6. Egg and Beet Combine sliced hardcooked eggs and pick led beets. Add shredded endive or other salad greens. Pack dress ing separately. 7. Kidney Bean Combine drained cooked kidney beans, cut up celery, dill pickles, and cubed cheese Add mayonnaise. 8. Fish Shred leftover cook ed fish —• halibut, salmon, or sar dines Combine with cutup cel ery, cooked peas, lemon juice, and salad dressing. 9. Chicken Mix equal parts of cut-up cooked chicken and crisp celery. Add salad dressing and thin slices of sweet pickle or stuffed olives. SANDWICH FILLINGS 1. Sliced Meat or Cheese Use two slices with vegetables between. Good combinations are; Beef with parsley or thinly sliced tomato and salad dressing; tongue with watercress and salad dress, ing or prepared mustard; cheese with either of the above com bmations, or with jam, jelly, or marmalade. Patent 4 Pending Makes greenest grass ever Makes heavy, dustv, smellv fertilizers out-of-date Gives vou the greenest grass you ever had and it's so nice to use Does not hum. Promotes steady no-suige growth so you don’t have cxtia mowing Ph. EL 4-0851 2 Bacon Crumble crisp fried bacon, and add it to one of the following Cottage cheese, sliced tomato, diced hard-cooked egg, raw carrots, onion or dill pickles. 3. Baked Beans Mash cold baked beans and moisten with thick chili sauce. Add. diced sweet pickle and thinly sliced onion or cucumber 4 Peanut butter Mix equal parts of peanut butter and chop ped raisins or other raw dried fruit. Or, mix the peanut butter with diced pickle and chopped onion 5. Cheese Salad Dice cheese 'fine. Add a little chopped onion and green pepper or parsley season, - and moisten with salad dressing. 6 Cottage cheese Mix cot tage cheese with cutup celery, a little grated carrot, diced pickles and nuts. 7. Fish Mix flaked cooked fish with chopped cabbage, salad dressing, and salt to taste. _ Or mash sardines with Kard-cooked egg 8. Egg Combine diced hard cooked egg, celery, and pickles with prepared mustard and salad dressing. OTHER MAIN DISHES FOR THE LUNCH BOX 1 Hot soup Add thm shoes of frankfurter or Vienna sausage to split-pea or bean soup. Pack some cheese to go with vegetable or cream soup or com chowder. Heat soups very hot; pack m in sulated container. 2 Meat stews A favorite stew with vegetables and gravy kept hot m an insulated con tamer until lunch time, is a wel come winter dish 3 Baked Beans, Corned Beef Hash, Creamed Meats, or Eggs A streamlinedfive-point program... with each point designed for a specific stage in dairy farming! +. STARTING CALVES Calves fed Master Mix Calf Feeds grow faster, with less digestive upsets than when on milk . . and af about half the cost l GROWING CALVES Under actual farm condi tions Master Mix Calf Feeds are producing four month old calves, 20 30% heavier than the U S. average, DEVELOPING HEIFERS New Master Mix Dairy Developer Concentrate brings heifers into production four to six months earlier and produces 3000 lbs extra milk You'll like the amaungly low cost, tool FEEDING MILK COWS Master Mix Cow Feeds contain the highest quality ingredients, all properly EBY’S MILL. INC. Lititz L. J. DENLINGER CO. ROSS H. ROHRER & SONS Paradise These are cold weather dishes Pack hot in special insulated con tainer 4. Cheese A large slice ot cheese or serving of cottage cheese teams well with fruit in summer lunches 5 Deviled Eggs Mash, seas on, and moisten hard-cooked egg yolks as usual Add finely Chop ped peanuts or cooked meat be fore stuffing the egg whites with the yolk mixture 6 Chicken or Chop Yester day’s drumstick or pork chop makes a mam dish to eat out of hand. 7. Sliced Meat Spread two slices of ham or other meat with chopped Vegetables and salad dressing Roll, and fasten with toothpicks. 8 Smoked Fish Bone and skin pieces; pack by themselves Dram oil-packed sardines; wrap well. 9 Luncheon Meats Many ready-to-serve meats liver, saus age, bologna, salami, spiced meat loaves give as high protein value per pound as fresh meats Keep cold, add to lunch last. TO COMPLETE THE' LUNCH-BOX MEAL Plan the lunch-mox meal to in j elude contrasts in flavors and tex-i tures It is more appetizing when) it contains something moist to offset the dry foods, tart foods to offset the sweet, and crisp foods as well as soft. 1. Relishes Raw vegetables and .pickles add crispness'to the sandwich lunch. Try carrot and celery sticks, pieces of sauhflower ’ or turnip, sliced cucumber or. onion, or crisp lettuce leaves rolled together. 2 Desserts With soup or salad, use cake or cookies for contrast. If the mam dish is MASTER MK DAIRY Fill HAM with feed efficiency so balanced... it's"years ahead”! SI lAN AM AN, INC. sandwiches, choose a juicy fnjesh fruit Fresh fruits are easy to pack and popular As a change from the often-used apples, oranges and bananas, try plums, grapes and pears in season Baked and canned fruits travel well in covered containers glass, plastic, or paper Try an occasional baked pear or peadh, as well as apple Sweet fruit desserts like pie or fruitcake or fruit-filled cookies tast? best after a tart salad or a milk-flavored soup Baked custards are good to use when the mam dish is low m protein It is best not to use cake with crea infilling, or cream pie or cream puffs The fillings spoil ■easily in hot weather, or even m winter if the lunch is not kept in a cool place Following are some recipes for some foods you may want to use in the lunch-box ■(Continued on page three) balanced Result, cows get more nourishment from feed . . . milk production stays high and cow health is maintained over the long run l •fa FEEDING DRY COWS Dry cows are furnished the extra vitamins and minerals needed to build the unborn calf and replenish the cows' bodies Dry cows fed on this program will produce 20 25% more milk during the next lactation period. Profitizo your dairy feeding . . . see us today! Honey Brook Quarryville Lloyd M. BURKHOLDER Chick Hatchery p Red or White V’**' mgh. Vantress Cross e\ White Leghorns 1 RB' Red Cross U S Approved Pullorum Clean *w Call RE 3-0613 R D I—Ephrata, Pa. 1 Mi. NR of Clay on Sfevens Kd.
Significant historical Pennsylvania newspapers