balce at 375 degrees pies and sweetpota f tender about 45 * 4 servings. P , * • gam Croquettes ■j ground cooked ham ' mashed potatoes Jjespoon chopped on- Ujespoon chopped pars ijjid pepper Ufspoon water <l, beaten 5 dry crumbs Following is a recipe for a or oil f° r trying combination dish using pork ham, potatoes, that is suitable for freezing, and parsley. Add sail This recipe yields enough for '.per. Chill. Shape into several meals. You can croquettes. Add water freeze it all in meal-size i Dip croquettes- into packages, or serve part of it Lj roll in -crumbs, the- same day it is made and • the croquettes- in a freeze the rest. For highest or french fry, of quality, use these frozen ~ foods within 2 or 3 months, -fried— Brown croquet- They will not suffer serious , a little hot fat, jturn- quality loss, however, if kept iform a good crust all up to 6 months. Ham and Bean Scallop for You mastitis products jlow Is Good for $1 ird Purchase of ROCKLAND T-A-CIN utitis Products toupon below. Mail it to i dill send you a certifi i(l toward the purchase cn of any of the farm land Pent A-Cm mastitia lacked by your dealer. Ito use this means to in n to the highly-elfective itkland Pent-A-Cin prod'* a mastitis product for need if. CHEMICAL CO. U West Caldwell, N. J. A HABIT ORTH MONEY T JL he habit of saving is most valuable H through life. And the earlier it is learned, to greater its value. At this bank, the Savings Accounts of outhful depositors are always welcomed. Use Our Convenient drive-in window One-half block from Square on South Queen Street Rear of Main Bank. , NATIONAL BANK 'Uuug Lancaster from Center Square since 1889” BRANCH 302 N. GEORGE ST. Federal Deposit Insurance Corporation . Maximum Insurance $lO,OOO per depositor French-firled—Half fill a deep kettle with oil or melt ed fat. Heat to 375 degrees. Place croquettes in a wire frying basket and cook in the hot fat until browned—3 to 5 minutes. Baked—Shape mixture in to flat cakes and dip in egg and roll in crumbs as above. Place in greased pan and bake at 400 degrees until browned on the bottom. Turn and brown other side. r— — 1 - | ROCKLAND Chemical • Boa 204 'W I Caldwell. N 1. • Kindly mill m« my certlflcat# tvortb $1 tow»r I ths*’purchase »f a tio'en Rockland waiutih prod I ucti at my dealer a, without obligation, oi cour e I I Nama • Street I fcvn £ Stata (k '*** v FREE PARKING 25 S. Queen Street— Swan Parking Lot Vine & S. Queen Sts. - Stoner Parking Lot S. W. Corner Vine & Queen Sts. 1 % quarts (3 pounds) dry pea beans 3 quarts boiling water 5 cups cooked ham diced Vz cup ham fat IVz cups finely chopped on ion Vz cup sifted all-purpose flour 2 tablespoons Worcester shire sauce 2 teaspoons powdered dry mustard 2 teaspoons salt 2 quarts hot milk 3 cups grated cheese Add beans to boiling water A common mistake is plant and boil 2 minutes. Remove ing too deep. In Lancaster from heat and soak in the county bulbs should be plant hot water one hour. Or if ed about three times their more convenient, soak over- own length in the soil. In night after the 2-minute boil, sandy soils plant about four Cook beans in the soaking l times the bulbs length, liquid about IVz hrs. (slight- On where to plant, Email ly underdone). groups of one kind of plant Heat the fat, add onion, and cook until golden brown. Add flour, Worcestershire sauce, mustard, and salt, blending to a smooth paste. Stir into the hot milk. Cook until thickened, stirring con stantly. Combine cheese, ham and beans with the sauce. Re move from heat. itiesf MASims CONTROL IATIONS mm To serve immediately Pour enough of the mixture for one meal into a greased baking dish or with Vz cup fine dry breadcrumbs and bake at 350 degrees a bout 20 "minutes, or until the crumbs are golden brown To freeze—Cool the food quickly. Pack in freezer con tainers, leaving head space. Seal and freeze immediately. To prepare for serving Reheat in the top of a double boiler, stirring occasionally to speed thawing. Or, if food is frozen in an ovenproof container, uncover, top with fine dry breadcrumbs, and bake at 400 degrees about 45 minutes for pints, 1 hour for quarts. . £ * TAKE KITCHEN INVENT ORY TO IMPROVE STOR AGE. What can you do to get will save space in your kitch more storage space in your en and give you more space kitchen without building on where you actualy need it. ♦ * ♦ Lancaster Farminq, Saturday, October 17. 1959—9 Plant Bulbs Now For Spring Bloom Spring flowering bulbs can be planted anytime from now until December. It is best to plant earlier how ever. When planting, commercial fertilizer should be mixed in with the soil. About two pints of 5-10-10 fertilizer per 100 square feet of ground is the correct amount. Food Costs Not As High As They Appear To Be How much do you spend for food? It it too much? These are common ques tions and you can get a great variety of answers de pending on what the party giving the answers is trying to prove. The average consumer now spends 21 percent of a new wing? First take a good look at your kitchen and the things you have in it. Then remove items that aren’t used there and put them in some other part of the nouse where they are used. Put things that are used rarely such as Christ mas cookie cutters on a high shelp where other seldom used items are stored. On the market now are handy tem porary racks and shelves You can attach these to a ■wall or cupboard door Peg board also gives you handy storage space in an area where you need a cupboard. Relocation of many items look best. Daffodils, crocus, snowdrops and scillas do well under flowering shrubs. Tulips and hyacinths, on the other hand, do best in spots where there is less competi tion for water and nutrients. Bulbs are one of the easi est kind 1 * of plants to grow. They rarely need watering except in very dry periods in the spring They are not us ually troubled by insects or diseases. Tulips may suffer from blight but this can be con trolled by spraying etfery week or ten days in the spring with parzate. One and a half tablespoons of parzate to the gallon of water will take care of blight Be sure to select a well drained spot for bulbs, as they often rot in wet areas. his take-home pay on food. Many consumers think they are spending a lot for food when actually many of the things they pick up at the supermarket and put on the food budget are not really food items. Stop and think about all the things today’s supermar kets carry that is not food. Garden materials, kitchen utensils, cleaning materials, records, magazines, and oth er special items are easy to get on the food bill This 21 percent figure is the average food co c t for all families. In the 1947-49 peri od the average family spent 25-26 percent of its take home income for food Way back in the 1935 39 period it was 23 percent, two percent higher than now. In other words food prices have not gone up as fast as many other things consumers buy. Not only are we eating cheaper but we are eating better. We eat more meat and prepared foods besides hav ing tomatoes, lettuce, and other fresh vegetables the year round shipped in from the South. If we were to go back to 1939 and buy the same foods that we ate then in the same form—not in today’s pre prepared packages, fresh, frozen and the like they would cost us only 16 per cent of today’s average in come. We are eating better and cheaper when we consider the cost of food in relation to the decreased value of the dollar. Plant spring - flowering bulbs now, reminds Mrs. Lynn Smith, Penn State ex tension floriculturist Early planting insures good root system, and bigger and bet ter flowers
Significant historical Pennsylvania newspapers