Oranges and Lemons
by Mrs. Richard C. Spence
Oranges and lemons are standard on well-planned fa
mily menus because of their delightful flavor and because
they are the most important items of a basic food group—
the group rich in vitamin C, —the vitamin that’s needed
daily because it can’t be stored by the body.
However they’re consum
ed, oranges are pleasing*" to mar it unless they’re used to
the palate and healthful, but their best advantage
some ways are far better
tha i others. The infinite care
that goes .into their selective
growing, packing and ship
ping can miss its ultimate
FOR MORE PROFITS, PLANT
AMCRiCA'S GREATEST HYSAfOS
CONSISTENTLY GOOD, YEAR AFTER YEAR
SEE YOUR HOFFMAN SALESMAN OR
Phone Lcmdisville TW 8-3421
A. H. HOFFMAN SEEDS, Inc,
Oranges can be served in
a variety of tempting ways
In salads, fiuit cups, cakes,
desserts, punches. Sliced and
sprinkled with cocoanut,
they’re ambrosia. And they
are never to be overlooked
in Dad’s or the children’s
lunch boxes.
Uses of the lemon are al
most endless. It is also rich
in bioflavonoids, vitamin C
and other health values.
Lemon and water is the
healthful beverage that
sends thousands of people
off to a good start in the
morning.
Lemonade—zestful and re
freshing—is loaded with en
ergy-building vitamin C. It
y
/' t K
is the pure, natural fruit
drink for all the family. A
fresh lemon is one of the
most versatile of fruits,
blending with many foods
and dri-iks, accentuating
their particular flavors while
contributing its own—to fish,
seafoods, meats, vegetables,
other fruits and fruit juices—
tomato juice—and with tea,
hot or iced Lemon pie is the
grand finale to any lunch,
dinner or supper.
Oranges prove their tasti
ness when used as an r( ingre-
dient in a salad • while lem
ons do their bit by adding
zest to the dressing. We have
below a few suggestions for
some salads and snappy
dressings.
ZESTY SALADS 2 Lemon French dressing
1. Add chilled orange add * zcst and sparkle to any
pieces to tossed green, chef’s salad—crumble m a bit of
waldorf and cole slaw salads Roquefort cheese or toss m a
—gives a tangy. refreshing few celery or poppy seeds;
note you’ll enjoy. ° r stir “ some red or
2. Marinate green onions honey to vary.
in lemon juice while tossing 3. Dip bite-size pieces of
the rest of the green salad, fresh orange in chopped
Add onions at last minute for nutmeats or cocoanut for
subdued flavor. fruit salad garnish.
3. To keep salad, greens_ 4. Hollow 'out lemon
crisp, freshen in cold water-halves —fill with'mayonnaise
with a little lemon juice. thinned with' lemon juice
4. Make up a package of and sparked up with a bit
orange gelatin, using fresh of grated peel especially
orange juice as the liquid, good with fish salads.
Fold, in bite size orange piec- 5. Dribble honey or maple
es for a salad or dessert .syrup ovgr. orange slices for
children will love. dessert-salad.
5. Fresh orange slices and * * *
creamy cottage cheese makes MOLDED ORANGE SALAD
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ACCOUNTS FEDERALLY
TO $lO,OOO
r* ro
IFIRST FEDERAL Cl
® Oavintis and loan
AMOeuSON •» lan«altm
‘S'
Gilbert H. Hartley Emlen H. Zellers
Treasurer Secretary
~.1
Geo. L. Diehl James N. Esbenshade
Asst. Treasurer Asst. Secretary
CURRENT DIVIDEND
Vk%
PER ANNUM
Paid On Savings
25 North Duke St.
Phone EX 7-2818
Lancaster Farming, Saturday, January 9, 1960
For t:
Farm Wife and Family
a tempting salad for those
on reducing diets.
6. Stuffed cooked prunes
or dates go well with
large orange slices for a
quick, nutritious salad.
SNAPPY DRESSINGS
1. Thin mayonnoise with
orange or lemon juice and
add a bit of grated peel
delightful for fruit salads,
INSURED
©
82
1 tablespoon unflavored
gelatin
U cup lemon juice
•li cup hot water
’t cup sugar
V 4 teaspoon salt
1 cup orange juice
1 3 ounce package cream
cheese
Vi cup crushed pineapple,
well drained
3 to 4 oranges, peeled and
sliced
Soften gelatin in lemon
juice. Add water, sugar, salt;
stir until gelatin dissolves.
Add orange juice; blend in
to cheese. Chill. When slight
ly thick, in pineapple.
Pour into 8-inch ring mold;
chill. Fill center with orang
es; serve with Lemon May
onnaise.
LEMON MAYONNAISE
1 egg
V* cup lemqn juice
1
1 teaspoon, salt
(Turn to'page 14)
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13