B—Lancaster Farming/ Saturday. April 11/ 1959 For the Farm Wife and Molasses Make Meal By Mrs. Richard C. Spence Molasses, a product of sugar cane, is a part of the American tradition and has graced tables since the days of the first colonists. It played a very important role in the building of the early commerce of Colonial New England where it was and still is considered an everyday food In this part of the country, the molasses jug is as commonplace as the salt and pepper shaker. The wise buyer who wants the best of all molasses for every purpose will study the many grades now on the mar ket. These grades range all the way from top-quality pro ducts with a smooth, rich, mellow flavor,, down to black stiap, a low quality with a bitter “black” flavor. There are three major types of molasses on the mar ket- 1 Unsulpheied Molasses is made from the juice of sun upened cane which ' has grown from 12 to 15 months in the hot tropical sun of the V7est Indies. The ouice is clarified and concentrated and the unsul phured molosses is then trans ferred to warehouses in this country where it is blended. 2 Sulphured Molasses is a product of sugar making. The very efficiency in modern sugar plants has lowered the quaKy of mo’asses by extrac ting much of the sugar from the original cane juice. Most of the sulphured molasses comes from areas other than the West Indies Since the ripening season in thesa areas is not long enough to mature the cane, the green sugar cane is trea ted with sulphur fumes dur ing the sugar extracting pro cess CHAINSAW SERVICE CENTER New & Used Snovely's Farm Service ‘ ' NEW HOLLAND EL 4-2214 "Prompt Bail Bond Service" BUHRMAN'S CONVENIENT PARKING LOTS Opposite Brunswick Hotel Opposite Post Office Next to Western Auto Store 115 East King Street Norman A. Buhrman, 228 N. Duke St. "Prompt Bail Bond Service" STANDARD Equipment, Inc. Announces Its 12% BIG Spring Discount SALE ON All New Bam Cleaner Easy-All Comfort Stalls SALE CLOSES APRIL 30 Cope & Weaver WILLOW STREET Ph. Lane. EX 3*2824 Family - Strictly speaking, sulphur fumes are not necessary for the manufacture of molasses but they are used in the mak ing of sugar and as a result, sulphur is present in the mo lasses. 3. Blackstrap Molasses is the waste product of sugar making and is sold as such to producers of industrial al cohol and animal feeds. Part of the joy of food preparation is making a beau tiful creation The dish that tempts the eye also whets the appetite. A ham slice, broiled or pan-heated, with a final top ping of equal parts of sweet unsulphured molasses and the nip of mustard, is a TOBACCO MUSLIN Supplies still available in 2-3-4 yd. widths W.L Zimmerman & Son INTERCOURSE, PA. 80,8-3131 pzszaxiz tj LEI YOUR C CIOP MONEY REAP £ A HARVEST OF p BENEFITS! r ■■ g How? Just open a checking account with us. Reap the benefits of protection, prestige and the power of your personal signature This bank has helped many farmers to "reap a harvest of benefits” from the many services it provides... and many farmers have helped our growth too. Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Square on South Queen Street Rear of Main Bank. NATIONAL BANK “Saving Lancaster from Center Square since 1889” M3LLERSVILLE BRANCH Member Federal Deposit Insurance Corporation Maximum Insurance $lO,OOO per depositor tast^treat. It borrows, via quick cook ing, the same popular glaze given to balked hams. The glaze is applied the last min ute of cooking time. Barbecued Spareribs Barbecued spareribs entice with the sweet splendor of a sauce made with molasses, mustard, vinegar and Tabas co. The juicy pork tidbits take to this sauce-contrast. 3 pounds spareribs 4 tablespoons molasses 4 tablespoons prepared mustard 4 tablespoons vinegar or lemon juice 2 tablespoons Worchester shire sauce 1 teaspoon Tabasco 1 lemon, sliced Have spareribs cut in ser ving pieces Place in shallow pan.. Combine molasses and mustard. Stir in vinegar or lemon juice, Worchestershire sauce, and Tabasco. Brush spareribs with part of mix ture N Bake in moderate oven (350 degrees) IVi hours, brushing frequently with remaining mixture. Turn mto Serving dish Garnish with lemon sli ces. M|kes six servings. * * * Bacon to be served with scrambled eggs or or as a topping for a baked bean casserole, can also take a pointer from baked ham The same glaze used for baked ham is excellent with bacon, just dribble a mixture of mo 1 asses and prepared mustard over the bacon sli ces Then place the meat under SUPER Self Service SHOES 220 W. KING ST. Lone. Co/s Largest Shoe Store All Ist Quality SUPER LOW PRICES 25 S Queen Street — Swan Parking Lot Vine & S Queen Sts. Stoner Parking Lot S. W Corner Vine & Queen Sts FREE PARKING 302 N. GEORGE ST. broiler heat, or bake a few minutes. Canadian bacon, so often served at breakfast, can be a dinner main course with a shining molasses glaze. Bake in one piece and stud with cloves and glaze as you do ham. It’s excellent served with bean or rice dishes. Broiled Bacon 2 tablespoons molasses 2 tablespoons prepared mustrad Vz pound bacon Combine mo’asses and mus tard. Place bacon slices on broiler rack three-inches be low heat. Brush each slice with small amount molasses mixture. Broil, turning and brush ing frequency, until bacon is cooked. Enough for three ser vings. Glazed Canadian 2-pound piece Canadian bacon 2 tablespoons molasses New Limited Enrollment CONESTOGA EMERGENCY Fill R. D. #6 - Lancaster. Pa. EXpress 7-646( Death Benefit sl*ooo.ol Assessment per Death $l.lO per subscnh«, TOTAL 1958-59 ASSESSMENTS 5 AND OFE [ PRESENT GROUP OF 1762 LIMITED TO 20} Enrollment period ends April 30, 1959 Adult persons in good health ur> to the ages of 61 men and 62 for women are invited to join. HOW TO ENROLL Send this ad with your a address and acre to CONESTOGA EMERGE I FUND, R. D. #6, Lancaster, Pa. Complete inform and application cards will be sent to you. ACT TODAY DON'T LET YOUR FAMILY REGRET YOUR D 1 SEED POTATO! • Surprise • Gobblers • Katahdins • Eatahdin Mei * Kennebec. • Green Ms FIELD SEEDS Groff’s Hardwar S. Railroad Ave. 2 tamespoons p re , mustard Leave Canadian J transparent wra pp 6r j on rack in shallop I pan. Bake m slow 0 J degrees) 30 minutes ij from oven; remove ;J ansparent wrapper | Blend together J and prepared musta] read oved bacon jy oven and bake 30 J longer, brushing occj] with glaze Makes ght servings. Carrots also benefit J aze of molasses and J This flavorsome trim] ned in a matter of j after the carrots had choked. Glazed Caiioij] 8 carrots I 2 tablespoons mo]J 2 tablespoons butl margarine ' Scrape or pare ‘thinly Leave whole SPRAY MATERII Ph. ELgin 4-0851 • * New Hoi
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