6—Lancaster Farming, Saturday, January 3; 1959 For the Farm Wife and Family New Heat-Proof Chocolate Candy shoppers soon maychocolate at room tempera toe able to buy chocolate bars ture and has the same appear that resist melting in the hand ance, taste and texture as con or in the wrapper during hot ventional chocolate, weather but still ment m It melts just as readily on your mouth. the tongue, but when room An experimental chocolate temperature goes into the developed by the Agncultur- high 90’s, it stays firm, holds al Research Service, U. S. its shape, and retains the oils Department of Agriculture, that often leak out of con is made conveniently melt- ventional chocolate in hot proof by the addition of small weather, amounts of hydrogenated Heat-proof chocolate still fats, such as cottonseed oil or has some shortcomings. For cocoa butter. When added instance, at present the trea to chocolate, they retard ted chocolate is gummy melting. when soft, and hard to apply The treated chocolate is no as a coating for fruits, nuts, harder than conventional and other candy ingredients. Ice Cream In Home Freezers How long will ice cream keep its fresh quality in the home freezer? How does fre ezer temperature affect the keeping quality of ice cream? Does the type of package af fect the quality? Studies show that a uni formly low temperature of 20 degrees F., changes ice cream very slowly. But at higher temperatures, such as are common in home freezers or freezer cabinets, changes are more rapid and ice cream should not be kept so long. Ups and downs in temper ature, especially if they are above zero F., cause ice cre am to lose its smoothness and become coarse or icy in tex ture. Packaging counts, too, in how long ice cream holds its best quality. Unless it is pac kaged in moisture-vapor-re sistant containers, ice cream will dry out enough to shrink away from the side of the container or down from the 2m HiWJtfee uIIEEN! You do bettor, you live better, when you put the Mount Hope QUEEN to work for you. For 35 years they have been bred to lay mors big, high-quality eggs on low-energy feeds than most strains. They are rugged, too. Yes sir, they are "Just the Bird" for you. Why settle for half Mount Hope blood-lines (in other Leghorns) when you can get "100% Mount Hope" by going direct to a Franchised Hatchery near you? Johnson’s : Hatchery EPHRATA, PA. Ph. RE 3-2980 % Hr* Spot VirfmaC L. 11. Brubaker Lititz Ilempfleld Mills East Petcrsbuig A. L. Ilcrr & Bio. Quarryville Miisser Farms, Inc. Columbia Brown & Rea Atglen Jobbers Herr & Co. New Holland Supply Miller & Hartman O 0 top. Usually when this hap pens the surface becomes gummy and a change of fla vor may develop from oxi dation. Ice cream can be stored satisfactorily for about one month in the home freezer if. (1) it is firmly frozen and is protected from melting in, transferring from the store to the home freezer; (2) if it is stored at uniform temper ature of zero F. or below. The best storage cond’tions are found in the lower level of freezer cabinets. At the top of the cabinet tempera tures were highest and fluc tuated most. When using only part of a carton, make sure to return the unused ice cream to the freezer before any of it thaws Ice cream that sells in or dinary waxed cardboard car ton will keep its quality lon ger in home freezers if the carton is given an overwrap of heavy foil or other freezer wrap. Open a Savings Account Now Regular savings provide for a future of plenty and a perpetual Holiday from anxiety. Now is the time to give your present a future IF you open a savings account todrrv. Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Square on South Queen Street Rear of Main Bank. Get The Most From Your Freezer Keeping frozen foods cold enough in home freezers and refrigerators—as well as <}uring the chain of distribution from packer to retailer—is vital for preserving the high quality of these products. “Cold enough” generally means zero degree F., or low er—especially if the foods are stored for more than a few days. Temperatures above zero, even when they’re below 32 degrees (freezing), won’t keep foods at their best for long Many frozen products sto red at 5 to 30 degrees F. stay solid and appear safe, but actually they are losing qual ity. The higher the tempera ture above zero, the faster their flavor, color, texture, and nutritional value deter iorates. You should remember that damage caused by exposure to above zero temperatures can’t be corrected by low erng the temperatures later. Quality losses accumulate in frozen foods allowed to warm up say to 10 or 20 degrees F. for brief periods of a day or two at a time, alter nating with periods of zero or lower temperature. The damagd such intermittent warming does usually isn’t apparent until the package is opened. Some results of high-tem perature damage are easy to see. Peach slices turn brown, and poultry meat becomes dark. Green snap beans may lose their color. Orange-jui ce concentrate tends to sepa rate when reconstituted with water. Other damage, while in visible, is just as real. Fla vor fades, off-flavors and un desirable changes in texture may develop, vitamin C. dis appears. You can prevent such qual ity losses from occurring in your freezer by observing a few simple precautions. When you buy frozen foods choose packages that are well sealed A tom or crushed box may allow air to get into the food making it lose quality faster. In shopping, treat all frozen foods as carefully as you do ice cream. As soon GIVE YOUR A PRESENT FUTURE. 25 S. Queen Street— Swan Parking Lot Vine & S. Queen Sts. FREE PARKING Stoner Parking Lot S. W. Corner Vine & “•Queen Sts. as you get ,home, put them promptly into the freezer or refrigerator freezing compart ment. How long can you keep frozen foods and still expect them to retain top quality? That 'depends on the temper- a f ure in your freezer. It’s best to check it with a ther mometer, but you can get a rough idea by noting the con dition of your ice cream. If it stays frozen hard, you can count on the temperature being 10 degrees F. or lower. If a thermometer check tells you that your freezer holds frozen foods at 10 to 20 degrees F., it’s suggested that you buy only small a mounts at a time and use them in a few days. If a temperature of zero or lower is maintained, satis factory storage for much lon ger periods is possible providing, of course, that the foods had good quality to be gin with and were not dama ged by exposure to high tem peratures before you bought them. If you discover poor qual- Gas Stoves Water Heaters Room Heaters Gas Clothes Dryers MANY OTHER GAS APPLIANCES Priced Low to Sell Our Service the Best • WARD BOTTLE GAS EPHRATA, PENNA. Better than hay... better than silage... HARVESTORE*HAYLAGE FIELD-WILT YOUR PROCESS IT EXPAND HAY CROP TO THROUGH A PRODUCTION PER -40-60% MOISTURE HARVESTORE ACRE OF GRASSLAND • • The secret is in Harvestore’s sealed, oxygen-free storage! It cures and processes forage into high profit haylage. See us for details on Harvestore haylage. Find out how the Harvestore can help you carry more livestock on your present acres at far less cost. Sealed, oxygen-free HARVESTOREf. the landmark of high-prof it farming KNIPMEYER ,INC. NEW HOLLAND, To get full details on HARVESTORE and haylage. I l. INC. | NEW HOLLAND, PA. i Please send me more information about high i profit farming with Harvestore Haylage. I Name i Address City & State * ** *• pw mm wm mm mm mm wm mm mm mm m mm mm mm mm imm promotes high-profit feeding Harvestore Sales and Service PHONE ELgin 4-2351 mail the coupon below. ity in froxen foods, don’t hesitate to discuss it with 2 your retailer. He may be un. | aware of quality damage re. j suiting from improper stoi.S age temperatures, especially before the food reaches him j Store Foods Properly Storing foods is just as im portant as buying them. If foods are not properly cared for, money saved by careful buying may be lost. Store meat, poultry, and fish by wrapping loosely and placing them in the coldest part of the refrigerator. Cook within a few days. Keep gro und meat or small chunks of meat extra cold and use with in 24 hours. Seal bacon, ham, and other smoked meats from the air and use within a week. Cool leftover meat dishes quickly, cover, and place in the re frigerator until ready for use Re-Use Old Wool ♦ 4c * « * * Instead of discarding an old sweater, salvage its wool to make a new one. Unravel the old sweater, winding the yarn around the back of a chair as you unravel. Tie the looped yarn with a piece of thread and wash it in mild, lukewarm suds Rinse thoro ughly, dry. and the yarn is ready for knitting.
Significant historical Pennsylvania newspapers