-For Farm
T " ‘V
Women*.
(Continued from page eight)
glasses of chilled milk, and for
dessert a juicy boysenberry pie
a la mode
DAIRY DREAM LONG WHITE
POTATO CASSEROLE
6 California Long White Pota
toes
1 medium onion, grated
Salt to taste
2 3-ounce packages Pimento
Cream Cheese
1 pint commercially soured
cream, (a large caiton)
8 ounces extra sharp Cheddar
Cheese, shredded
Boil potatoes in jackets until
tender. Cool, peel and slice.
Place in buttered baking dish.
Grate onion over potatoes. Sprin
kle to taste with salt. Mash
Cream Cheese and blend with
sour cream. Spoon over all. Top
with grated Cheddar Cheese
Bake at 350 degrees 35 to 40
minutes Makes 8 - servings.
WHITE SAUCE IN A JIFFY
Call it useful, versatile or temi
f'C call it the good cook’s stand
by for many plain and
dishes, call it basic, call it nuti
ftious you’ll be right on all
■counts if you’re referring to
• white sauce One of the special
advantages of this widely used
sauce is that it helps get more
milk into family meals. White
sauce is basic for cream soups
and creamed vegetables, meat,
poultry eggs or fish. It’s basic
for many scalloped dishes souf
fles, casseroles and croquettes.
It’s thrifty because it’s an inex
pensixe and appetizing way to
extend food make food “go
farther,” or to combine several
leftovers in one attractive dish.
White sauce also is the basis of
other popular sauces cheese
sauce, egg sauce, pimento sauce,
or vanilla sauce for puddings or
other desserts.
To save time in making this
useful sauce why not make up a
basic mix to store in your refng
eratoi. A mix of nonfat dry milk,
flour, salt, and butter or margar
ine has been tested by the Insti
tute of Home Economics and
found a timesaver for school
lunch cooks and home cooks. To
make the mix into sauce just
add the desired amount of mix
to hot water m a heavy sauce
pan or double boiler, then heat
and stir to blend, and cook un
til it thickens. You’ll have an
excellent white sauce in mini
mum time.
If you want white sauce for a
chuich or community dinner, if
Pri
ted Pattern
imS 1
r
iBL
fm
tv
>1
9-17
lnj HTftSfr.
Printed Pattern 9140: in Jr.
Miss Sizes 9, 11. 13, 15. 17 Size
13 dreSs takes 2% yards 39-inch,
ovei skirt, 2% yaids.
Send Thirty-five cents in coins
foi this pattern—add 5 cents for
each pattern if you wish lst-cl*ss
mailing Send to 170 Newspaper
Pattern Dept, 232 West ISth St.,
New York, N Y Print plainly
NAME, ADDRESS with ZONE,
SIZE and STYUE NUMBER.
your family is large,, or if you
use white sauce often, you’ll
want as much as two quarts of
dry mix on hand, enough to
make a total of one gallon of
white sauce. For this amount,
here are the ingredients;
1 -pound (2 cups) butter or
margarine
2 cups sifted all-purpose flour
IVz tablespoons salt
1 pound (4 cups) non fat dry
milk
To blend, use either a pastry
blender or an electric mixer
(medium speed for five minuts).
The mix will be granular m tex
ture and creamy in color. It
packs well in jais or other con
i LA_
"'ll
I'
#
dW
9140
WHITE SAUCE MIX
1958 PP&L
SCHOLARSHIP WINNERS
As part of its good citizenship responsibilities, Pennsylvania Power & Light
Company is proud to sponsor a program of educational assistance for deserving
young people from the communities it serves. Here are this year’s winners.
In offering this scholarship program, PP&L recognizes the mutual interest
which business, educational authorities and the public have in ensuring American
youth of the opportunity for instruction and development in all areas of advanced
learning. For such fully-trained youth are now needed in ever-growing numbers as
the leaders of tomorrow in this increasingly complex world.
PENNSYLVANIA POWER & LIGHT COMPANY
tamers and should be kept tight
ly covered in the refrigerator.
If refrigerated, it will keep for
several weeks.
Any amount of mix may be
made into sauce at one time.
When measuring pack or press
the mix closely. Use one-half cup
of the diy mix (packed) to one
cup of hot water for about one
cup of medium-thick white sauce
Although cheese is not equal
in food value to the milk from
which it is made, it is one of the
most popular alternates for
meat. Like meat aijd eggs, it con
tains high-quality protein and is
anexcellent supplement for the
protein in bread and such other
High school students interested in competing for
PP&L scholarship awards next year may secure a preview
of-the program by asking at our nearest office for a copy of
the booklet issued in connection with this year’s awards.
A new edition, fully detailed on next year’s competition,
will be available at your high school early in the fall.
Lancaster Farming, Friday, June 13, 1958—9
ror the
Farm Wife and Fami
esreal foods as macaroni, noodles,
and spaghetti
CHEESE PUFF
6 slices bread
IIX21 IX 2 cups gioimd or grated
cheese
2 eggs
1 ! 2 cups milk
V 2 teaspoon
Popper paprika, and mustard
il desired
Fit three slices of bread into
the bottom of a greased baking
(Continued on page eleven)