6 Lancaster Farming, Friday, July 11, 1938
For the t
Farm Wife and Family
Eggs Give a Lift to Your Family
Because Eggs Build Sparkling Health
Infants Physicians like to
include egg m the baby’s diet as
early as possible because of the
need for iron to build blood. By
4 to 6 months, sieved egg yolk
is usually included By 8 or 9
months, babies begin eating soft
cooked or scrambled eggs.
Children and Teen-Agers
Eggs are favorites served in many
ways. They are especially satisfy
ing during periods of rapid
growth, when foods rich in body
building protein are needed. Of
ten, hearty teen-age appetites re
quire at least 3 eggs per serving
Your sons and daughters can pre
side over the range when “fun
to fix” eggs are on the menu.
Adults Eggs are a nourishing
food, easy to prepare and easy
to digest for all grown-ups Older
adults discover that eggs are fre
quently the answer to the mam
dish problem for any meal
because of their food value, thrift
and conveniences.
AT ALL MEALS
Breakfast Eggs are the main
stay for the important first meal
of the day. A breakfast built
around eggs give you and your
family the “staying power” (from
WOOD'S Rotary Cutter
The ORIGINAL
CUTTING MACHINE
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* CORN STALKS
» POTATO VINES
♦ FLAX STUBBLES
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* WEED AND BRUSH
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Call Us For A Demonstration
L. H. Brubaker
350 Strasburg Pike
Lititz. R.D. 3
Ph. Lane. EX 3-7607
Strasburg OV 7-6002
Lititz MA 6-7766
high-quality protein) needed for
activities of morning hours.
Lunch or dinner Eggs star
frequently as the mam dish Serve
them creamed, baked, scrambled,
in salads, sandwiches, souffles,
omelets and a variety of other
ways. Newspapers and magazine
food pages, and radio and televi
sion broadcasters offer good ideas.
Snacks Snacks should offer
nourishment so eggs are a good
choice. Hard-cooked eggs eaten
out-of-hand or sliced atop small
crackers or bread squares are ex
cellent between-meal eating.
Tangy deviled eggs are good, too.
Soft, sharp cheese and chopped
green peppers make poached eggs
an unusal and delightful dish to
serve for either breakfast or
lunch.
POACHED EGG SURPRISE
1 cup milk
2 tablespoons butter or mar
garine
2 tablespoons flour
Vk teaspoon salt
2 tablespoons chopped green
peppers
4 slices toast
Soft sharp cheese
4 eggs
Make white sauce by melting
the butter or margarine and
blending in the flour to make a
smooth mixture. Add milk slowly
and cook over very low heat, stir
SOFT, SHARP CHEESE and chopped their universal appeal, can be fitted int
green peppers make poached eggs an un- the menu for almost any meal, includin,
usual and delightful dish to serve for eith- snacks and picnics,
er breakfast or lunch. Eggs, because of
ring constantly, until thickened
Add salt and cook 3 to 5 minutes
longer, stirring occasionally.
Add green pepper to the white
sauce. Spread the toast thickly
with cheese. Poach eggs until
firm. Place on the toast and pour
hot sauce over all. Serve at once.
Makes 4 servings.
Keep these suggestions on hand
to make a gourmet meal using
eggs in a starring role You’ll be
kind to your budget, but you’ll
G4O pounds of food stored
where you can easily reach it!
All your food in easy reach!
Bonus door storage, adjustable shelves'
Fits m one square yard of space!
Close-up freezing action!
G-E extras like slide-out basket!
Three-way warranties!
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EGGS BENEDICT
Cover toasted English muffin
with thin slices of ham, or deviled
ham Place two poached eggs on
(Continued on page seven)
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