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