■perk Up? Good Breakfasting Ahead
B^ Got a case of “light breakfastitia?” Don’t fret, it’ll go—espe- **
Bally y° u “tie i n ” t 0 a breakfast like the one pictured. /
B E"?s are combined with bacon and raisinbread toast to provide D — * * *
B good nutritious breakfast fit to perk up anyone And you can
sure it will help banish your “light breakfastitis” ills for good.
M “Good breakfasting does not come overnight,” says Kathryn B
Biles home economics director of Poultry and Egg National
Bowl “And it’s not a hit-or-miss proposition. Eating a good
B-eakfaot is a result of good eating habits They come easier if the
Beakfasts you serve delight the eye as well as the palate.”
BtUNA SALAD MOLDS . stuffed green olives
B 1 cop diced celery
H 3-oimce package lemon- y, cu p chopped green pep-
Baioied gelatin per -
H cud not water 1 medium-sized cucumber,
1 ° » .o d water th.n'y sliced
Ri “Cp mayonnaise C™P « ad « r « ns
St tablespoon lemon juice Dissolve gelatin in hot wa
m, teaspoon salt ter Add cold water, mayon-
K'7 ounce can solid pack naise, lemon juice and salt;
Buna, drained mix well Chi v until slightly
K, el ’,-o chopped pimxento- thickened. Break tuna into
| ELECTRICITY
I IS YOUR CAREFREE WAY TO COOK!
I FLAMELE3S IJ| l+hll'^Tr
1 Electric heat is constant heat— _ Jfe
2 no flickering flames—no burners \Vy
8 to clog up. And—electric con- .■■■_■ ■$ / ® w 555
I trols assure you accurate, mea- If
8 sured heat so that your food is
B done when you expect it to be j
I done<
AUTOMATIC
Old-fashioned “oven peeking" is
gone forever electrically you
just set the oven controls and
complete meals cook to tasty
perfection while you relax.
NOW is the time to change to an
Order yours from your favorite Electric Appliance Dealer TODAY
A Tax-Paying, Business-Managed Electric Company
ELECTRIC RANGE
large pieces. Fold tuna,
olives, celery, green pepper
and cucumber into gelatin
mixture. Turn into six indi
vidual molds and chill until
firm." To serve, unmold on
salad plates and fill center
with additional tuna, if desir
ed. Garnish with salad
greens.
TUNA WALDORF SALAD
1 7-bunce can tuna, drain
ed
Break tuna into large piec
es. Combine tuna and app'e;
sprinkle with lemon juice.
Add remaining ingredients;
toss lightly but thoroughly.
Chill. Serve with crisp salad
greens, if desired.
Combine tuna, tuna oil,
eggs, celery and pick'e re.ish
- mix lightly. Add enough
mayonnaise to moisten Then
spread on toast to make sand
wiches.
Lenten Noodle Bake is a
quick and easy casserole to
serve with a tuna salad. It’s
COOLER
Only an electric oven has the
six-side insulation that keeps
heat in the oven, not in-the
kitchen. Surface units are de
signed to cook the food, not the -
cook. Thus, you and your
kitchen cooler when you'
cook electrically.
CLEANER
Flameless electricity just can’t
make dirt! Everything in your
kitchen stays cleaner when you
cook electrically—curtains stay
crisp and fresh, walls stay clean,
pots and pans stay sparkling
bright.
2 tablespoons lemon juice
'/♦ cup finely chopped cel
ery
2 tablespoons chopped nut
meats
3 tablespoons mayonnaise
Salt to taste
TUNA SANDWICHES
1 6Vz or 7 ounce can chunk
- style tuna
2 hard cooked eggs, chop
ped
V 2 cup finely chopped cel
ery
2 tablespoons pickle relish
Mayonnaise
8 to 12 s 1 ices buttered toast
Lancaster Farming. Saturday, March 26. 1960
extra tasty and highly nour
ishing
LENTEN NOODLE BAKE
8 ounces noodles
2Vz cups condensed cream
of vegetab’e soup (two
10 Vt ounce cans).
IV4 cups milk
% cup water
)4 cup sliced green onion.
'A teaspoon savory
6 hard cooked eggs, sliced
Crushed potato chips
Cook noodles in boiling
salted water until tender (a
bout 5 minutes). Drain While
noodles are cooking, combine
soup, milk and water. Heat,
stirring until blended. Mix i'i
onion and savory. Put about
ys of noodles in bottom of
lightly greased 2 quart cas
serole. Arrange 2 sliced eggs
over top of noodles and pour
about Vs of soup mixture ov
er all. Repeat layering pro
cedure two more times, end
ing with sauce. Sprinkle
crushed potato chips over top
and bake in moderate oven
over (350 degrees) about 25
minutes. Makes 4 to 6 serv
ings.
♦ ♦ *
IN BUYING PROTEIN
FOODS MAKE CAREFUL
COMPARISONS
Since you spend half of
your food dollar for high
protein items, it’s well to
make occasional price com
parisons.
Start with milk since this
is a big cost item in large
families. Everyone needs to
have milk, but you have sev
eral choices at several price
leve’s Compare costs in your
area of skim, 2 per cent, dry
milk or the concentrates
Usually you’ll find dry miTc
LESTER A. SINGER
MYERS SPRAYERS
AND
IRRIGATION SYSTEMS
MECHANICAL TRANSPLANTERS
SPECIALIZING IN POWER SPRAYER SERVICE
PHONE—OVerland 7-6712 HONKS. PA.
tmmmmmmmmmmmmmmKmm&Bgnmmßemmmmmmmmmm
costs the least for a serving
and fresh whole milk may be
priced higher per serving
than other milk. Check these
costs once or twice a year to
make the most saving.
Other dairy products that
are bargains in protein yet
low in cost are cottage
cheese and cheddar cheese,
Cheddar cheese gives you
calcium in addition while
most of the calcium is lost in
the whey when cottage
cheese is made
You can get the same good
supply of protein in cream
cheese, ice cream, butter and
cream but you’ll pay more
for the food value you get.
You get protein in meat,
poultry, fish and eggs. Dry
beans, peas and nuts supply
the same nutrients and are
inexpensive substitutes for
more costly meats.
When you buy meats don’t
forget that inexpensive chuck
gives you as much protein as
more expensive roasts. One
of the best food values in
meat is liver for it’s not only
high in protein but in iron,
vitamin A and the B vita
mins.
GROW HEALTHY
VEGETABLES
Many home graaeners have
trouble raising certain vege
tables because of disease in
fested soil A’len Bauer,
Penn State extension plant
pathologist, exp’ains that a
rotation he’ps control short
lived organisms, but in many
cases resistant varieties must
be used
Lancaster Farm'ne advertis
ing brings results
9