—Lancaster Fanning, Saturday, September 26, 1959 8 For t Farm Wife and Family Its Egg Time by Mrs. Richard C. Spence Eggs play an important role in meals. They’re nutri tious and, when properly prepared, are delicious. Eggs are an economical source of high-quality protein. Two eggs supply the same amount of protein as an average serving of meat—which amounts supplies about one-fourth of a day’s protein needs. Eggs are very_ versatile and serve as wonderful main dishes at breakfast, lunch and dinner. For lunch or din ner try serving a hot deviled egg casserole. Arrange devil ed eggs in the bottom of a baking dish and to[s with a rich cheese sauce. Bake in a slow oven until bubbly hot. For a quick meal, add slic ed hard-cooked eggs to slight ly diluted canned cream of chicken or cream of mush room soup. Serve over toast. To add new flavor to fried eggs, sprinkle shredded pro cessed cheese over them just before they are done. The cheese will melt as the eggs finish cooking. It’s a good idea to hard cook a supply of eggs ready to use in salads, casseroles and vegetable toppings. And SIMPLICITY Garden Tractors Snavely's Farm" Service NEW HOLLAND EL 4-2214 with the fuel it saves! SEE IT SOON AT L. H. BRUBAKER 350 Strasburg Pike Lititz, R. D. 3 Ph. Lane. EX 3-7807 Lititz MA 6-7766 Strasburg OV 7-8002 don’t overlook frying eggs outdoors for your breakfast cookout or supper meal. French fried eggs are a novel touch you might add to a supper meal of pan cakes or waffles. Hard cook eggs, shell them, then drop into the waffle batter. Fry in deep fat until golden brown and crisp. Serve these fried cooked eggs with waffles, bacon slices Or ham. When you cook the eggs start them in cold water and bring the water just to the boiling point. Turn off the heat and let stand for 15 minutes. Cool quickly by running cold water over them. Keep Eggs In Refrigerator If eggs flatten out excess ively when broken open the chances are they were held too long at too high tempera ture. Keep eggs in the refriger ator, preferably in an up right position in a closed con- <fi*w**J&*, , <&m* , "~\ J ‘**^**ss v v -v w r \. v t v s ' AV , &*~~M - - • 2S ''JS&Hum^ iStftra^f I¥ I f 1 ; |„- •r P ' ?<. X V „!H V k.' < l v * v 3-Piece Group as Shown =r $194^0 Maple for sturdiness and strength. It's yours in » brown Antique Salem finish . . . charming Early American styling that you will always cherish. A choice of so many pieces so well constructed they'll last for years to come. NO SERVICE CHARGE IF PAID WITHIN THREE tainer. If held in an open pan or dish, * evaporation takes place and a large air cell shows up when they are hard cooked. Most poultrymen gather their eggs at least three times a day and remove them to a cool damp egg holding room so as to get the animal heat out of them quickly. Eggs are packed with the small end down. Us ually they are marketed within a day or two to as sure the consumer eggs of top quality. Here are some recipes showing the versatility of eggs: Homestead Skillet Eggs Vi cup (V* pound) Butter or margarine 2 cups (about 10 oz.) chop ped onion -1 dozen eggs 1 teaspoon salt Pepper as desired Heat butter or margarine in 10-inch skillet moderately hot. Spread onions to make even layer on bottom of pan and cook until transparent, stirring occasionally. Break eggs into bowl, then slide them into pan on top of on ions. Sprinkle with salt and pepper. Cover tightly and cook eggs to desired done ness, 3 to 5 minutes. Makes six servings. NOTE: Peeled, sliced cook ing apples may be used with omons for delicious varia tion. Deviled Eggs Delmonico 2 tablespoons grated onion Vz cup grated sharp cheese IVz cups thin white sauce 2 cups cooked macaroni Open Daily 9:30 a. m. to 5:00 VAN SCIVER’S FURN REGULAR $245.50 10% Down 18 Months to Pay MONTHS * * ♦ t ♦ SAVE! BEDROOIV IN CHOICE SC 10 deviled egg halves (5 Place in a chiU et i I eggs) lined with salad „ S9 I Paprika or parsley garnish before serving SD sre l Blend onion, cheese, white bacchi and parsley ■ sauce and macaroni. Place Makes six one half o '* in greased 1-quart shallow ings. Ic ' casserole. Press deviled eggs into mixture. Cover casserole Heat in hot oven (400 de grees about 20 minutes. Gar nish. If desired, serve with additional grated cheese Makes 4 to 5 servings. Egg & Baked Bean Salad 6 hard-cooked eggs, course ly cut Vi to Vz cup minced onion 1 can baked beans (1 lb. 4 07..), drained Blend beaten eg , sugar and salt stir fc slowly into egg . Blend thoroughly an d er simmering water constantly, cook ture coats spoon thinl immediately into a bowl. (Or set sau ce : pan of cold water) 4 oring extracts R efl covered, until it Have all ingredients chii- servedr Makes iy 2 led. Add eggs and onion to Make Royal Sundaes drained beans. Combine chili peach slices in dessert sauce, mayonnaise, prepared Top with chocolate i C , mustard, salt and pepper and Add additional p eac t add to egg mixture. Toss to Top with Royal r combine. Taste for seasoning. Sauce. j 1 tablespoon chili sauce 1 tablespoon mayonnaise 1 teaspoon prepared mus tard V* teaspoon salt Dash of pepper Salad greens 3 slices bacon, diced and fried crisp 3 tablesspoons minced par sley PINE WOOD SHAVING OR KILN DRIED MIXED - FINE - MEDIt FOR POULTRY AND LIVESTOCK BEDDING CALL EXpress 4-5412 CONVENIENT SANITARY SERVICEABI Deliveries Made Over Two Tons Trailer Load Prices, Bagged or Bulk HAROLD B. ZOOK 220 Lampeter Road Lancaster, FREE Customer Parking At The Rear of Store Royal Custard s Und , 4 yolks, beaten Vs cup sugar V* teaspoon salt IVa cups scalded V 3 teaspoon al mo(1 tract 1 teaspoon vamiij, Exciting, new Early American. ... in just the color you leva! '•v-. 88l \ i ,: a V
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