10—Lancaster Farming, Friday, June ‘il, 1958 For the Farm Wife and Family (Continued from page nine) FRENCH FRIED CHEESE SANDWICH 8 slices bread ]/ 4 cup mustard relish 8 slices Munster cheese v 4 cup butler 2 eggs beaten 1 i cup milk teaspoon salt Spead four slices bread with mustard relish Place two slices of cheese on top Top with re miming bread. Melt butter 111 skillet Combine remaining mgre dients. Dip sondwiches into egg mixture turning to coat both sides. Brown both sides of sand wiches in hot buter. Yield 4 sand vnches APRICOT I*UREE AND WHIP PED CREAM TOPPED SPONGE CAKE 1 84 oz package of Angel Food Mix 4 pint heavy cream 2 taplespoon confectioners’ sugar 1 4-34 oz jar of aprjcot and apple puree Prepare Angle Roll as directed on package Whip cream with sugar Fold in puree When cake i GROW BEEF FOR 6.2< LESS C ' | l£J /_/J/ pei LB. of GAIN -It-J with HAi¥iSl©RE 8 H!C4i-MQiSTURE CORN CLy- Yes, hum moisture corn can be profitable, the e da\s Purdue luiuersity te ts ‘-how (hat %ou can prml'ii if he eime hi i f gams on 12-1 y /0 k's teed with ingh moibun corn nroi cssecf through a pUm leidf 'I hat amount-, to <1 satin' o' i- ■- rib of lv< i f,nn Other i- M-, ,lio v \ou can save anothei 112 c j-tr lb oi gam by reducing fit Id ill storage losses througn \ of tin H\P\hS TO>m I aim Profit Pl.in ! Sealed , ' 'JU oxygen free ''n'fSßsakuitfl HARVESTORE aWB) , J fhe landmark of I high p r oht WmSSKaI farming Pj gfgjgfsi w KNIPMEYER, INC. Harve'-tore Sales &. Service NEW HOLLAND, PENNA. PHONE ELGIN 4-2351 O is cooled spread most of the whip pod cream mixture over cake to 1' of edge Roll cake losely mak mw IVa turns Decorate top of cake with remaining whiped cream. A nice snack for outdoors would be these Peanut Crunches or Marshmallow-Cornflakes Drops Seived with something cold to drink you’ll find this snack just the thing on a hot afternoon or evening. These easy goodies can be made up any time of day, whenever the inspiration moves you. They take just moments to make and can be kept on hand just like cokies. 1 ! cup butter 4 cup chunk style peanut but ter 32 marshmallows (4 pound) 2 squares unsweetened choco late 3 cups crisp sugar coated corn cereal Place butter, peanut butter, marshmallows and chovcolate in a saucepan. Cook and stir over low heat until the ingredients are i melted and well blended. Add ceieal and mix well Pack into butteied 8-inch square pan and let stand until set Cut into bars when cool -Makes 28 bars MARSHMALLOW-CORN FLAKE DROPS 32 marshmallows (4 pound > 4 cup butter 3 cups cornflakes Melt marshmallows and butter in saucepan over low heat Stu constantly Remove from heat and add cornflakes Mix well Moisten hands with cold water and form mixture into small balls Place on waxed paper-covered cooky sheet and let stand until firm Makes about two dozen pieces Potato salad is always a favo ute for outdoor eating Try the cooked diessing that gives this potato salad its own special flavor 4 medium-sized potatoes 4 cup hot cooked salad diess mg (see recipe below) 1 to 2 tablespoon finely chopped >\\%\\\\\SSSSV\%S\S\SS\\\S\\XSS!i,N\V I Seiberlsng Tires I Tire Sale t Buy One Tire ami Get The Second for $2.00! i 1 BRAND NEW FACTORY FRESH! 2 MANUFACTURER’S £ NATIONWIDE ROAD HAZARD GUARANTEE / Vcs A Nation-wide Road Hazard Guarantee Protects y jou against cuts, bruises, etc. Regardless of time or mileage! Passenger, Tiuck and Farm Tires > Guaranteed Retreading i 608 N. PRINCE ST, A PEANUT CRUNCHIES POTATO SALAD .00 H. M. KRADY scallions or onions 1 teaspoon salt 2 tablespoon chopped green pepper Vz cup finely cut celery Va cup diced cucumber 2 hard cooked eggs, chopped Cook potatoes whole in the skins, peel, and dice. Or pare, dice, and cook them in a small amount of boiling salted water until tender Dram. Pour hot dressing over hot pota toes Add scallions or onions and salt and mix carefully Let cool tor 10 to 15 minutes. ' Mix in the rest of the mgred it-nts Chill for 3 or 4 hours before serving. Makes about 1 quart. Variation Cold salad dressings may be used instead of the % cup hot cooked dressing. Use Vz cup mayonnaise or thick salad dress ing and blend in ¥2 teaspoon pre pai ed' mustard Or use V* cup mayonnaise or thick dressing and k cup mayonnaise or other thick dressing and ¥4 cup french dress ing A quarter of a cup of chopped Pickle makes a good addition to this salad. COOKED SALAD DRESSING 2 tablespoon flour 1 tablespoon sugar 1 teaspoon powdered dry mus tard 1 teaspoon salt Dash of cayenne 1 cup milk 1 egg, slightly beaten k cup vinegar or lemon mice 1 tablespoon butter or margar me Mix flour, sugar, musard, salt, and cayenne in the top of a double boiler Gradually stir m the milk Cook over boding water, stor ing constantly, until the mixture starts to thicken Cover and cook for 10 minutes, stirring occasion ally Stir a little of theh ot mixture into the egg, add to the rest of the mixture, and cook over boiling water for 3 minutes, stinng con stantly Add the butter or mar ganne. Remove from heat and slowly biend m the vinegar or lemon jmce. Makes about IV 2 cups Note If salad dressing is not used when hot, cover and store in lefngerator. Peanut butler sauce with meat balls is a new way to use these faxontes, ground beef and pea nut butter You and every other health - conscious homemaker will welcome this recipe for a un tutious, low cost casserole The meat ball - rice oven dish is economical but you’d never sus pect, because the flavor makes it something special The casserole SALE OF , Ph. EX 2-9507 may be put together early in the day, ready for baking at supper time. With this casserole you might like to serve buttered green beans, mixed green salad, lemon refrigerator dessert. CASSEROLE OF MEAT BALLS WITH PEANUT BUTTER SAUCE 1 cup uncooked white nee 2 teaspoons salt 3 cups water 1 cup cooked, seasoned green peas, drained One slice white bread k cup milk 1 pound ground beef k teaspoon chili powder 1 can condensed cream of cel ery soup k cup creamy peanut butter k teaspoon Tabasco sauce 2 teaspoons instant minced on ion Paprika, if desired Put the rice, one teaspoon of the salt and two cups of the water 111 a 2 quart saucepan Bring to a vigorous boil Turn the heat down. Cover with a lid Simmer over this low heat 14 minutes Remove the saucepan from the heat but leave the lid on 10 minutes Gently stir in the peas While the nee cooks, tear the bread into small pieces Add the milk Stir to mash the bread. Stir in the ground beef, one teaspoon of the salt and chili powder. Mix well Form into 17 or 18 small meat balls about the size of a wal nut Place in a skillet in a small amount of fat. Cook on all sides until browned and cooked through Place over the rice-pea mixture Place the cream of celery soup m the skillet Stir in the remain ing one cup water, peanut butter. Tabasco sauce and onion. Mix well Pour over the meat balls Sprinkle with paprika, if desired Bake in a 400 degree ovenSOmm tes or until -top begins to brown and the mixture is heated thiough If desired, make the casserole eaily in the day and store, cov ered. in the refrigerator. Allow the dish to come to room tem perature before baking This re cipe makes 6 generous servings. HAM ’N PINEAPPLE CASSEROLE ’4 cup diced green pepper 2 tablespoons grated onion ’a cup water 1 tablespoon prepared mustard l 2 teaspoon salt 2 cups cooked white rice I ! '2 cups diced cooked ham ...you do either EASIER with a CHOREMASTER BUY CHOREMASTER EASILY... on * exclusive Mow-Grow Pay Plan ... only 10% down! SEE CHOREMASTER IN ACTION and be convinced! L. H. BRUBAKER Ph. Lane. Strasburg Lititz >IA EX 3 7607 OV 7-6002 6-7766 'A cup milk 6 pineapple slices Melted butter or margarine Cook green pepper and onion in water until tender. Stir in mus tard, salt, rice, ham and milk. Simmer, stirring, until most of milk is absorbed Pour into a greased shallow dish. Arrange pineapple slices over the top. Pour on some melted butter or margarine. Broil until pineapple sbces are hot and browned. 6 servings NEW PROCESS FOR JELLY— A new process for making jelly with fruit juice concentrates, in stead of unconcentrated fiuit uiiccs, has been developed by US Department of Agriculture re searchers The standard method of pro ducing commercial jelly is much I like home jelly-making on a grand scale Fruit juice, sugar, and cl her ingredients are cooked untd enough moisture has evaporated to ensure a proper gel. In the new procedure, hot sug ar syrup is held in one tank, a cold pectin solution in a second tank, and the concentrated juice is. held in a third, with added flavor essence and fruit acids if tiiey are needed Measured a mounts of the three solutions are pumped together through a mix ing pipe, where the jelly is heat ed to pasteurizing temperature and filled into glasses. As the new process is a contin uous operation it offers produc tion economies to manufacturers. See Us For All Your IRRIGATION EQUIPMENT SKINNER or RAINBIRD Sprinklers NEWRAIN Fittings ALCOA Pipe MYERS Pumps P T Q or Engine Driven Ph. OV 7-3226 LESTER A. SINGER HONKS, PA. ?? Step behind a Choremaster and step lightly away from the customary drudgery of lawn and garden tasks. For mowing and leaf pulverizing, there’s a Choremaster Rotary Mower tailored to your yard and budget and its exclusive features cost you no more! If you’re a gardener the Choremaster J"iJler/Mower-one-easy-going combination power tool does all your hardest jobs ... spading, mowing, weeding, edging, furrowing, aerating and leaf pulverizing. Choremaster power equipment for outdoor housekeeping is famous for quality; econom ical and dependable in performance. We’ll gladly arrange free demonstrations of Rotary Mowers, combination Tiller/Mowers, Garden Tractors, Cham Saws and Power Hole Diggers. 350 Strasburg Pike Lititz R.D.3.