For Farm Women . (Continued from page eight) 1 teaspoon soda 1 egg 1 cup granulated sugar (some brown may be used) 1 tablespoon cooled melted but ter Vz teaspoon vanilla Vz teaspoon almond flavoring 2 cups flour 1 cup chopped nuts Pour boiling water over dates and soda and set aside to cool. Beat egg and mix with sugar. Add butter and flavorings. Beat well. Add flour and date mix ture alternately. Add nuts last. Bake in loaf pan for one hour in moderate oven. Mrs. Arthur Groff, RD7 Lan caster shares a salad recipe with us. It is for FROZEN PINEAPPLE AND CHEESE SALAD Mrs. Arthur Groff, RD'V Lancaster 1 8-ounce package cream cheese Mash with fork to soften 2 tablespoons mayonnaise 2 tablespoons pineapple juice Mix 1 cup small marshmallows 1 No. 2Va can pineapple tidbits, drained Fold in 1 cup cream, whipped _ 2 cups small whole white grapes 1 cup nuts Pour in square pan. Put in freezer until frozen. Serve on Jet tuce. This Ham Loaf is bound to bring you many compliments | George E. Hoar | jj All Forms of Insurance H 0., • I jj Fire Hospitalization » 1 Auto Health H I Liability, Accident H ♦: Homeowners Policies jj H S 5 Phone HI 24393 jj 5* Xi p State Road Gap, Pa. p m ITB 11l PEARS FOR EVERYONE EL SHANK res Mrs. Maurice G. Herr, Refton 3 pounds salt pork 3 pounds fresh pork 1 cup corn flakes 1 cup milk 2 eggs Note. Do not add any salt. Bake at 350 degrees. < fi A special summer drink FRUIT-ADA Mrs. J. Lloyd Harnish, RD6 Lancaster 3 quarts meadow tea 3 cups sugar Strain and cool 1 large can pineapple juice 2 large cans orange juice 2 large bottles ginger ale Pour over ice cubes. Makes 8 quarts. EXTRA VITAMIN VALUE IN VEGETABLES Keep vegetables Irom wilting if you want the most in vitamin value from them. Many vege tables, especially those that are deep green, offer a good measure of both vitamin A and vitamin C when harvested. What happens between harvest and the time vegetabes reach the family meal table decides how much Vitamin C they still have to offer If they have wilted, it’s a safe bet that not much of this fragile vi tamin is left. Even if they are revived or “crisped” in ice water or in the refrigerator, their vita min C is not restored. Market vegetables that are limp or wilted may still “rate” for vitamin A and minerals, but not for vitamin C Those that show signs of bruising, probably have lost considerable vitamin A as well as vitamin C. As for home garden vegetables, it pays to treat them gently, wash as neces sary and get into the refrigera tor as promptly as possible. Green Vegetables which are naturally high in vitamin C in clude green peppers, broccoli. The Mcnnonite Hoar Lancaster WLAN 12:30 P. M. Norristown W N AR 8:00 A. M. Hanover i:00 P. M. >wS| ExperimTntStatiras^lo^^^^^^ k You Make from $3.00 to $15.00 IsS^l for every $l.OO spent in applying Limestone |kj| p/ MARTIN’S LIMESTONE M * Ivan M. Martin, Inc. Blue Ball, "Attention, Please!" Bartlett Pears WHOLESALE and RETAIL! Open; Evenings—Closed: Sunday CALL AT THE NEW DANVILLE PIKE Phone Lancaster R. D. #6 EX 2-6022 HAM LOAF H < * HEAR Each Sunday We Are Happy To Announce Another Very Fine Crop Of raw cabbage, collards, garden cress, kale, kohorabi, mustard greens spinach and turnip greens. Those to be cooked need to be in good condition beforehand, then should be cooked in a covered pan in a small amount of boiling wa ter until just tender if they are to offer highest vitamin value. BARBECUED LAMB ROLL 4 to 5 pounds boned and roll ed lamb shoulder 2 cans (8 ounces each tomato sauce 1 tablespoon onion juice V-i cup lemon juice V* cup brown sugar 2 teaspoons dry mustard Va cup Worcestershire sauce Place roast on a rack in a shal low pan; insert a meat thermo mter in the center of the roast. Roast, uncovered in a 325 degree oven for 45 minutes. Combine to mato sauce, onion juice, lemon juice, brown sugar, mustard, and Worcestershire sauce; pour over meat. Continue roasting and baste every 20 minutes during the last hour of cooking, spooning sauce from bottom of pan. If sauce be gins to stick, add a little water. Cook meat 40 to 45 minutes per pound (180 degrees on meat ther mometer). Slice lamb and serve hot with barbecue sauce. 12 to 15 servings. Tarragon, a favorite salad herb, as an ideal flavoring agent for veal. It fakes only a pinch of the herb to flavor a couple of pounds of the meat. VEAL TARRAGON 2 tbs veal round steak, cut 1- mch thick Va cup flour 1 teaspoon salt fa teaspoon pepper 1 tablespoon paprika 2 tablespoon lard 3 medium onions, sliced Va teaspoon tarragon 1 cup water 1 tablespoon lemon juice or vinegar SIMPLICITY Garden Tractors Snavely’s Farm Service New Holland EL 4-2214 £ For the Farm Wife and Family Cut veal in serving-size pieces. Combine flour, salt, pepper, and paprika; rub into cut surfaces of veal. Brown meat in hot fat; add onions and brown thoroughly. Sprinkle in tarragon; add water and vinegar. Cook, covered, over low heat until tender, about 1 hour. Makes 6 servings. Turning from meats to fruits here is a peach topping you might like to prepare while peaches are plentiful and store in your freez er. For peach sundies and short cakes, for peach cobbler or flavor ing homemade ice cream, for a fresh-flavor topping for cakes and other desserts , this blend of sliced peaches and fresh peach puree can’t be beat. Here’s the recipe: Sort peaches in two containers. FARMERS SUPPLY SWIFT’S FERTILIZER You must choose a top quality plant food to produce more bushels of top quality wheat and other small grains. The wheat growers we know who consistently produce high yielding wheat use BRIMM, Swift’s specialized crop maker. For the first time Swift is producing Brimm in gran-u -pels—the finest granular qualities you can buy. Gran-u-pels assure you even, free-flowing distribution through ANY KIND of fertilizer spreader. When you consider that, at an applica tion of 350 lbs. per acre, every tablespoon of plant food has to feed approximately 200 wheat plants, IT HAS TO BE GOOD! Our flo-flusion process assures every plant a full ration of nutrients. Move up to Brimm—you’ll be glad you did. GRAN-U-PELS analysis Brimm (for Wheat) 5-10-10 Pasturgro (for Grass) 5-10-10 Specialized CROP MAKERS Pasturgro (for Grass) 2-12-12 Blenn (for Wheat) .. ... 4-12-12 5-10- 5 3-12- 6 0-20-20 ALL ABOVE FERTILIZERS PACKED 80 LB. PER BAG N PRICES UPON REQUEST RED STEER m SEED WHEAT —Cert. Pennoll —Cert. Thorne —Cert. Seneca Cert. Dual Wheat Plant Now, for grazing this fall. Will produce big crop of wheat next season. HEAVY BLACK POLYETHYLENE FOR TRENCH SILO COVERS HEAVYWEIGHT BLACK (10 FT. WIDE x 100 FT.) HEAVYWEIGHT CLEAR (9 FT. WIDE x 100 FT.) Lancaster Farming, Friday, September 5, 1958 Good Pastures Mean Good Livestock - —Use PASTURGRO* PASTURGRO is specially formulated to meet pasture needs. It supplements plant nutrients in your soil. It gives the balance of growth elements needed to produce grass and legumes with higher feeding value and greater car rying capacity. Use Pasturgro During September to Im prove Your Grassfields. SEEDS FOR FALL PLANTING WINTER RYE —Tetra Petkus —Balboa (16Vi FT. WIDE x 100 FT.) (20 FT. WIDE x 100 FT.) FARMERS SUPPLY 137 EAST KING STREET Open Daily 8:30 to 5:30 Friday Until 9 00 For the puree use the ripest, soft est peaches. Peel, mash,' and strain if desired. (Use a mesh type hand potato masher.) Four or five average-size peaches will make about three cups of puree. For every three cups of puree, add a quarter teaspoon of powder ed ascorbic acid to prevent the puiee from browning. Next add one package of powdered pectin. Stir well. Let stand 15 nnnutew with occasional stirring. Add three cups of sugar and stir enough to dissolve the sugar. Now peel the firm-npe peaches, cut each in 12 slices, then run the knife around the circumference to halve each slice. Full pint-size glass or other rigid freezer con tainers with about a cup of sliced peaches and a cup of puree. (Continued on page ten) WINTER OATS —Cert. Le Conte —Cert- Du Bois WINTER BARLEY —Cert. Wong —Cert. Kenbar ROLL CUT FT. ROLL CUT FT. ROLL CUT FT. ROLL CUT FT. 9 $15.95 .23 $25.95 .33 $31.45 .39 $13.95 .19
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