rfcafee ilia. ‘
Itering Sttow-Cap- . Add eggs one at a time,
late Milk - Cake.' beating well after each addi
f tiered * b'dSiity istion. Sift cake flour, baking
ft t a nd , st>^ e licU> us powder and salt together and
Unmade With choc- add alternately with choco-
. from late milk to creamed xnix
* The icing is a ture.
L of 1 whipped p D ur batter into pans,
ftifectumers’ sugar £5 to 30 minutes in a
Extract. 375 degree oven. Cool ten
'spread between the m inutes
ys and wa fer r Remove from pans onto
colate w . f cake racks and cool com
jiiit fla y, ’ pletely Spread Mint Cream
ire spnnK Icing between layers and on
m
a
Loped Chocolate
jflk Cake
letter (2 sticks)
ps sugar
oon vanilla
! «fted cake flour .
jspoon baking pow-
rfioon salt
j ho colate milk
~n d lightly flour
y eight-inch cake
L with waxed-paper,
g again; set aside,
niter and sugar un
jnd fluffy Add van-
fIOMATIC GAS WATER HEATERS
USED 20 GAL.
e ct for milkhouse or small family
$25.00 up
UGITE GAS, Inc.
Successor to Ward Bottle Gas
STH STATE STREET, EPHRATA. PA.
the crop you
harvest depends
S on the seed
S' S'
t on EjHOIIS
quality seed grains
I 1 Wong Barley
kon. Barley
b Rye
Winter Oats
' 5 Petkus Rye
Alfalfa
and Grasses
DuPuits • Ceit. Buffalo
Vernal • Cert. Ranger
• 537 Orchard Grass
!t| • Bromfe Grass
Trefoil • Reeds Canary Grass
Mixtures 3 Ladino Clover
top of cake.
Mint Cream Icing
1 p'nt whipped cream
Vz cup confectioners’ sug
ar, sifted
5 drops mint extract
3 mint-yavored chocolate
wafers
- Whip cream until • stiff;
blend in confectioners’ sugar
and mint extract. Spread be
tween layers and on top of
cake.
Shave chocolate wafers,
using a paring knife or veg
etable peeler and sprinkle
top of cake for a delicious
decoration
you sow...
• Cert. Dual Wheat
• Cert. Seneca Wheal
• Cert. Pennol Wheat
• Cert. Thome Wheat
Calcm Knp Well
In The Freezer
Most kinds of cake keep Well
in the freezer, USDA’s Agri
cultural Research Service
scientists have found.
Five kinds of frozen cakes
—chocolate and yellow lay
er, angel food, chiffon, and
pound coke —were judged by
tas.e panels.
Chocolate and yellow lay
er cakes keep “strictly
fresh” slightly longer than
the others, they decided.
Freezing does not change
the flavor in cakes, the re
searchers noted, but all cakes
gradually lose flavor in froz
en storage.
First signs of flavor loss
were noticed in chiffon cakes
after one week of frozen
storage, in angel food cakes
after two weeks, chocolate
layer cakes after three weeks
and yellow layer cakes after
eight weeks.
After a month’s storage at
zero degrees F,, chocolate
and yelow layer cakes were
still rated superior to similar
but unfrozen day-old cakes.
Angel food cakes frozen for
two weeks were rated better
by the tasse panel than day
old unfrozen ones and those
frozen three weeks rated just
as good.
The quality of chiffon
cakes frozen for two weeks
was rated equal to that of
day-old unfrozen ones.
Researchers found that
quality of texture in pound
cakes decreased during the
first few days of frozen stor
age, but seemed to improve
Plastic Sheeting
Makes Ideal Covers For
TRENCH SILO CORN CRIB LUMBER HAY
' STACKS IMPLEMENTS. Etc.
10 - 12 - 16 - 20 FT. '
- r _ - -■*
SOLD BY FOOT OR 100 FOOT ROLLS
GROFF’S HARDWARE
NEW HOLLAND. PENNA,
FLORIN LAYING
FEEDS
Are Designed to Meet the
Needs of Every Poultryman
• LOW COST PER DOZEN
• EXCELLENT FEED CONVERSION
• HIGH QUALITY EGGS
Put Your Laying Flock on
Florin La-Mor
(ALL MASH)
OR
Florin Egg Producer
__ (MASH - GRAIN)
Wolgemuth Bros., Inc.
FLORIN PHONE MT. JOY OL 3-2411
Lancaster Fanning, Saturday. September 12, 1959—9
For the
Farm Wife and Family
later.
The pound cakes firmed were packaged for freezing
~ „ , in moisture proof wrapping
and became mealy or crumb- and then in plastic bags .
ly after four days of storage. Pound, chiffon and angel
However, after a few food cakes were baked in air
weeks of storage at zero, uminum foil pans; before
these qualities disappeared freezing, each was covered
and there was little differ- with a £oil-and-paperboard
ence between the frozen and lid and then put in a plastic
fresh pound cakes. bag.
Good School Shoes Help
Develop Healthy Feet
If you are thinking of
buying school shoes about
now, remember that your
child’s feet will carry him
approximately 65,000 miles
during his lifetime. You can
save him many hours and
miles of discomfort if you
help him develop strong
healthy feet as he grows up
The young child’s foot is
pliable Continued pressure
of outgrown or improperly
fitted shoes can give it al
most any shape. Outgrown
shoes and socks cause the
toes to bend. This is the be
ginning of a bunion.
Nearly all children from
six to 10 years old will need
at least three pairs of shoes
layer
test,
In the
a year. Some will need more
Tney will outgrow more
shoes than they will wear
out.
Since the child’s foot is
pliable, he will seldom com
plain of a foot ache or pain
although shoes may be too
small. For this reason be
careful to check children’s
feet and shoes often
There are a number of
signs of outgrown shoes or
improper fit to look for.
Pink spots on toes immedi
a ely after taking off shoes
and socks may mean the
shoes are too short. Run
your fingers around the in
side of the shoe toe. If the
child’s toenails have made
creases in the lining, the
shoe is too short.
Examine shoes for seams
or rough spots that cause ir
ritation. Blisters and callus
es indicate poorly fitting
shoes
A child’s feet are usually
in good shape if his shoes
show wear over the entire
sole area, with the greater
wear on the outer margin
and heels worn slight’y a
long the rear outer edge.
. (Turn to page 12)
Howard B. Flyte Jr.
NORTHWESTERN
MUTUAL LIFE INS , CO,
430 W. Chestnut Street
Lancaster. Pa.
EXpress 7-8284
.. .3 profit story
which repeats regularly
when you use
Eastern States Dairy
Feeding Program
For more milk per pound
of feed at lower cost per
cwt., see your Eastern States
man now.
Eastern States
©FARMERS*
EXCHANGE
Quarryville
Service Center
Phone ST 6-3847
Lancaster
Service Center
Phone EX 4-3755
Or your local Representative
cakea