B—Lancaster Farming, Friday, October 3, 1958
For t
Farm Wife and Family
Cooked for Nutrition
Roots Spark Your Fall Meals
Crimson beets orange carrots turnips
rutabagas, white and yellow cream-colored par
snips red radishes green spring onions, dry
winter onions, brown, red, and silver-skinned these
vegetables from the earth bring vitamins minerals,
starches, and sugars to help supply the body’s needs.
Carrots rate special mention
for vitamin A Value Turnips,
especially if eaten raw, help to
fill the daily vitamin C quota.
And onions are the world’s most
popular seasoning
Draw on root vegetables and
onions (which strictly speaking,
are bulbs rather than roots) to
add variety to your meals Eat
ing a variety of foods is good
nutrition insurance a way to
get food values as yet undiscov
ered as well as those known.
TO GET THE GOOD FROM
VEGETABLES - Eat some raw,
some cooked And prepare them
in different ways. Cook quickly,
use all the juices Store properly
to keep crisp and plump. Root
vegetables like a cool, moist
place best One exception, winter
onions, like it cool and dry.
COOKING ROOT VEGE
TABLES Pare vegetables, or
leave skins on small medium-siz
ed ones if desired If you pare.
make the parings thin or scrape
no more than skmdeep To keep
whole beats from losing their
bright red color during cooking,
do not peel, and leave on an
inch or two of stems and tap-
SIMPLICITY
Garden Tractors
Snavely’s Farm Service
New Holland EL 4-2214
many users say they
SAVE 50-757*
ON FUEL
WITH
YOU
SEE
PROOF of SAVINGS
Store Open Thursday
and Saturday
Till 9 P. M.
Closed \oon Wednesday
Kauffman’s Hardware
NEW HOLLAND, PA.
o
root To shorten cooking time,
cut vegetables in pieces or slice,
dice, or shred coarsely
PROPER WAY TO BOIL
VEGETABLES — Add vegetables
to boiling water For young,
tender vegetables use only
enough water to prevent sticking
to pan, little or no water will
be left at the-end of cooking
For older vegetables either
whole or cut have enough
water to cover. For seasoning,
add one half teaspoon salt to the
water for four servings of vege
tables.
Quickly bring water back to
boil after vegetables are put in,
then turn heat low to cook gent
ly Cover the kettle to speed
cooking, conserve vitamins, and
save fuel. Cook only until tend
er
Use the cooking liquid from
cooking pared vegetables in
soup, sauce gravy, or vegetable
cocktail,
SEASON TO TASTE Easi
est way to season a cooked vege
table is to add salt and pepper
to taste and meat drippings or
butter or margarine just before
serving.
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» -------------------- B
Wonderful Good—
‘‘Wonderful fast—that small
gas heater sure makes this
room more comfortable in
a hurry—try one once”
Ward Bottle Gas
A HOUR
[RMOSTATIC
)WNDRAFT
WOOD
HEATERS
EPHRATA
REpublic 3-2207
¥QR QUALITY EGGS...
Feed CALORIZED AIL-MASH LAYER. Cal
orized produces a rich, "Golden" yellow yolk
... with better shell texture. So, for higher
grading eggs . . . call in your order for
CALORIZED AIL-MASH LAYER today!
To give more “lift” now and
then, drop m a little chopped
onion, green onion tops, chives,
green pepper, or parsley or oth
er herbs.
A little vinegar or a squeeze
or two of lemon juice adds a
pleasantly tart note to seasoning
for boiled carrots, beets, or tur
nips
HARVARD BEETS
, 1 tablespoon cornstarch
2 to 4 tablespoons sugar
Vz teaspoon salt
% cup vinegar
Va cup water
2 tablespoons butter or mar
garine
2 cups cooked beets, sliced
Mix cornstarch, sugar, and salt.
Add vinegar and water and boil
gently until thick, stirnng con
stantly Add the butter or mar
garine and beets and reheat.
PUNGFNT BEETS OR
CARROTS
4 slices bacon
2 tablespoons vinegar or lem-
on juice
2 tablespoons water
2 cups chopped cooked beets
or carrots, drained
Salt and pepper
Pinch of ginger, if desired
Fry bacon until lightly brown
ed. Drain on absorbent paper.
Combine vinegar or lemon
juice and water. Add beets or
carrots. Sprinkle with salt, pep
per, and ginger.
Heat vegetable thoroughly,
stirung frequently to blend fla
vors Crumble bacon and
sprinkle over the top of the hot
vegetable.
BROWNED PARSNIPS
4 large parsnips
Vz teaspoon salt
V* cup flour
2 tablespoons butter, marga
rine, or drippings
Pare parsnips and slice length
10 0 UJ NET
EBY
IOULTRY e
iVESTOCK
EEDS
6-2106
CYNTHIA LANDIS, Strasburg RD 1, is shown in her royal
carriage shortly after being named Livestock Queen of the
West Lampeter Community Fair last week. Queen Cynthia
is attended, on the left, by Miss Veda Kay Sollenberger,
Lampeter, and on the right, by Miss Joyce Mallott, 1215
Morningside Drive The Royal Coach, with Queen Cynthia
in full regalia led the Fair’s Livestock Parade and presen
tation of awards. LF PHOTO
wise Cook with salt in a small
amount of water until parsnips
are tender.
Strip out center core if woody
Dip the slices in tlour, or mash
the parsnips and make thsm into
little cakes Fry in the fat until
golden brown
SCALLOPED PARSNIPS
OR CARROTS
2 cups sliced cooked par
(Continued on page nine)
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| Greiders Do It Again! |
| High Leghorn Pen In
= This pen of Greider leghorn hens finished n
= the year with 3508 eggs and 3779 points.
1 This fact may not seem too much in itself, but =
= does, we believe offer continuing proof that Greider E
i leghorns are plain downright hard to beat. i
E Our competitors know this only too well, regard- e
§ less of what they might be saying. =
| NOW IS THE TIME TO ORDER. SOME DATES |
1 ARE ALREADY FILLED. 1
I Joe Wolgemuth, Jr., Mt. Joy, R. 1, Pa.
| George Spotts, Paradise, Pa.
I Martin R. Nolt, Manheim, R. 1, Pa.
1 Ammon P. Stoltzfus, Elverson, R. 1, Pa.
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1958 Storrs Egg Laying Test |
Contact one of the following salesmen
Greider Leghorn Farms, Inc.
Phone OL 3-2455. Mt. Joy, Pa.
g «
H George E. Hoar g
!! All Forms of Insurance H
« «
p Fire Hospitalization H
p Auto Health H
H Liability Accident H
8 tt
Homeowners Policies
Phone HI 2-4393
8 State Road
8
Gap, Pa. ;;
n«mi*