—Lancaster Farming. Saturday, January 23, 1960 6 For the Farm Wife and Family Happy Eating - Dried Fruits by Mfs. Richard C. Spence Dried fruits, such as prunes, peaches and apricots, are not only good—fruity, appetizing, delicious —but they’re good for you, as well. This is because their nutritional con tent provides so many elements essential to health. Prunes are rich in vita mins rich in iron and other important food minerals, rich in the natural fruit sugars that are easily assimilated and quickly converted to pep and eneigy Their laxa tive value, of course, is wide ly recognized Like prunes, both dried apricots and peaches are rich an easily digestible fruit sugars They also possess outstanding iron and copper values which make them highly important in the treatment of anemia. Their hemoglobin regeneration ab ility equals that of liver. Dried apricots are one of the richest sources of vitamin A active carotmoids, compar able with butter, cheese, cream and spinach The vita mon C content of dehydrated peaches is on a par with that found in fresh orange mice and raw tomatoes Dried apricots 'and peaches i AUTOMATIC ! DELIVERIES! Based on the severity of the weather and your “degree-day” needs. No need to call us and no worry about running short. GARBER OIL CO. 105 Fairview St. MOUNT JOY. PA. Ph. OL 3-2021 S. w.nd.rfui t. tn«r« wtmUrtal u «vm 1. Portable Stereo Hi Fi 2 Portable Stereo Channel 3 Stereo Diamond Stylus 4 Record Storage m Speaker Cabinet 5 Two Color Combina tions $139.90 Click’s Audio Sales 2320 Hobson Road, SMOKETOWN, PA. EX 3-7242 Closed Monday, Tues - Sat. 9-5, Fri 9-9 ID®®# both have an alkaline ash, and are recommended for use use in many allergy diets. BEST WAYS TO COOK DRIED FRUITS Read instructions on car ton or bag Some specially processed fruit may require much less cooking time than that indicated below. 1 Dried apricots Rinse apricots, cover with water (allow one quart water for a pound of fruit) and cook at a slow boil until tender, 30 to 40 minutes To sweeten, add one cup sugar for each pound of fruit for the last five minutes cooking. 2 Dried peaches Rinse peaches, cover with water Need ... HAY-STRAW-EAR CORN Buy Now and Save! More and more fanners are buying from us for better value and all around satisfaction. Delivered any quantity Phone Strasburg OV 7-3211 ESBENSHADE TURKEY FARM PARADISE, PA. Ih-m i I "Kick-Chick" / •'W */•][ /S’ ' •' . . . FAMOUS FOR PRODUCING EGGS WITH HIGH INTERIOR QUALITY AND SOUND WHITE SHELLS. H & N Research has tak en the best of nature and blended this with proved experiments to produce a superior laying hen for your farm. Try new H&N Mark II Leghorns, with famous H&N Quality Breeding plus larger eggs. H&N Re search assures you of the finest layers available . . . . today, tomorrow and in the profitable future. Write or phone for more information and new re- duced prices. B FLORIN FARMS, Inc. MOUNT JOY. R. D. 1 Telephone Oldfield 3-9891 .... (allow 3 cups water for one pound of fruit) and-cook at a slow boil until tender, 35 to 40 minutes. To sweeten, add % cup sugar for each pound of fruit for the last 5 minutes cooking. If you wish to remove skins from peaches,* cook the fruit five minutes, and lift from water with slotted spoon. Pull off skins and return fruit to cooking water. Continue cooking as above. 3. Dried prunes It is unnecessary to soak prunes before cooking. Rinse fruit, cover with water (allow one quart water per pound of prunes) and cook at a slow boil until tender, 45 min utes to 1 hour. Cooked prun es become more plump and the cooking liquid will have more flavor if the fruit is allowed to stand in it several hours after cooking. Always store dried fnlits in a dry, well-ventilated place. APRICOT CHIFFON PIE % cup dried apricots 2 cups water Vs teaspoon salt 73 cup granulated sugar 2 eggs 1-envelop (1 tablespoon) plain gelatin IV2 tablespoons of lemon juice Va cup whipping cream Vz cup shredded coconut - 1 9-inch crumb shell or. \ - s —w .. 0^ ' / 'V * * ♦ r' -, , 3 V* V* l4 v -'l - life a: < * •* baked pastry, shell Rinse apricotsT add water and simmer, uncovered, 30 minutes or until tender. Measure % cup cooked apri cots, and force through a sieve. Add 3 /< cup cooking liquid, salt and y 3 cup sugar. Heat over hot water. Separ ate eggs and beat yolks lightly. Stir into hot mix ture, and cook and stir un til thickened slightly. Re move from heat. Soften gel atin in lemon juice and dis solve in hot apricot mixture. Cool until mixture begins to thicken.'Beat egg whites un til stiff and gradually beat in remaining sugar. Fold in to apricot mixture. Fold in whipped cream and coconut. Turn into crumb shell or baked pastry shell. Simmer remaining cooked apricots with sugar to taste. These may be used as garnish on, top of pie, along with the remaining coconut, if desir ed. # * * APRICOT RICE CUSTARD 1 cup dried apricots 1 cup granulated sugar 2 eggs 2 cups scalded milk 14 teaspoon salt 1 teaspoon vanilla extract 1 cup cooked rice, 1 tablespoon cornstrach Vi teaspoon grated lemon rind 1 tabiespoon butter or margarine Rinse apricots, add IVz IN THIS NEW YEAR? Now’s the time to put your home-buy ing plans into operation . . . and get the home you want THIS YEAR. Have the satisfaction of being a happy home owner. Enjoy the coming seasons in your own backyard. Remember, our financing plan brings you to~ free-and-clear home-owner ship. Ask about our popular mortgage loan plan. m ACCOUNTS FEDERALLY TO $lO,OOO FIRST FEDERAL 'avinps and AMOOI4DON •> LAN w Gilbert H. Hartley Emlen H. Zellers Treasurer Secretary Geo. L. Diehl James N. Esbenshade Asst. Treasurer Asst. Secretary cups -water and boil slo, 15 minutes. Add Vi cup 5 , ar and boil 5 minutes lon { Beat eggs and blend in maining sugar, milk, salt vanilla. Stir in rice and cup cooked apricots, quart ed. Turn into 1-quarl ij, ing dish and set in pan hot water. Bake in modet; oven (350 degrees) 1 to ; hours, or until set in cent Heat remaining apricots cooking liquid. Blend cornstarch moistened m t tablespoons cold water, j cdok and stir until clear thickened. Remove from the heat blend- in the grated letj| rind and butter. Serve wjl on the warm custard. Sew 5 to 6. 0| JELLIED APRICOT SAli fi FOR ANY FARM PURPOSE 1j MADE THE FARMER'S d WAY L I i ■ LANCASTER production rf CREDIT ASS'N;i 411 W. Rosevill* Lancaxtar, Pa, , ] f Ph. Lane. EX 3 -332] CURRENT DIVIDEND PER ANNUM Paid On Savings 25 North Duke St. Phone EX 7-2818 * * * INSURE® '£ n 1
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