ounce can condensed of chicken soup water .spoons tarragon vine- % teaspoon pepper 3 cups water 6 medium carrots, sliced 6 small canned onions 1 egg, beaten ■lespoons finely chop- y a cup light cream 10 n % cup flour [espoons finely chop- Brown meat well on all green pepper sides in hot fat in a heavy teaspoon salt kettle Add salt, dill weed, , aS poon powdered pepper, and water. Cover and ar y simmer IVfc hours. Add. car *aspoon pepper rots. 1 Cover and simmer one -, s poon garlic powder hour longer, or until meat is fat in a large kettle, tender and'carrots are done. t a nd brown well on Add onions. Combine eggs & Pour off fat. Com- cream. Blend in flour until gaining ingredients smooth Slowly stir into stew ' lamb shanks. Cov-' Cook 'and stir over low heat °. sinu ner 2 hours, or until mixture becomes thick , a t is tender. Remove- and creamy. Serve hot with warm platter. Pour baking powder biscuits. >ss fat from gravy in * * * a thicker gravy is. de stir m 2 tablespoons wed with ‘4 cup wa il and stir over low itil smooth and thick- Serve hot gravy with shanks * * * my lamb stew ids ]amb from shoul jast, or neck, cut into ■««■ MAY 8 ! SMOKETOWN, PA. g slices of cheese on buttered toast. Spoon lamb and vege table mixture over cheese. Serve hot. ♦ * * SLICED LAMB WITH CURRANT-ORANGE SAUCE 4 slices cooked lamb 2 tablespoons butter or margarine Vz cup currant jelly Vz teaspoon dry mustard 2 tablespoons orange juice 1 orange, sectioned Melt butter. Add jelly and mustard. Stir and heat until jelly melts, then blend in orange juice. Heat lamb slic es'in a small amount of the sauce. Add cut-up orange sections to remaining sauce. Serve warm over heated lamb slices. * ♦ SHEPHERD'S PIE 1 tablespoon fat 2 cups hot mashed potatoes 2 cups cold lamb, cut into small cubes IVz cups lamb gravy Grease a shallow baking dish and spread Vi inch with masked potatoes. Fill with lamb and gravy and garnish top with mashed po tatoes in large spoonfuls Bake in moderate oven (375 degrees) about 20 minutes. Serve 4 to 6. TIPS ON BUYING KNIVES The handle and the blade of a knife are the key to a PRODUCTION PULLETS Report From Local Poultryman A ilock of Hi-Cash pullets layed 273.8 eggs per bird in a 12' month period. For results like these try a ilock of Hi-Cash Production Pullets. "Order today. WEAVER’S HATCHERY LITITZ. H. D. 4. PA. 2 No one can find the furnace (and they’re right, there isn’t one) And where other folks have fuel stored these folks have room for fun . Of course, it could only happen with modem, electric heat in baseboard units, wall panels or ceiling cables. Whichever type you choose, it’s as clean and care free as electric light. See that your new home is planned for better living. Heat it with Electricity... THE CAREFREE WAY TO HEAT NO FURNACE TO KEEP CLEAN NO lURNER TO KEEP ADJUSTED PP„ I A Taxpaying, II £ L Butinest-Managed Eltctric Company SseT/ Lancaster Farming, Saturday. April 23. 1960 —9 For the Farm Wife and Family good product. When you buy, look fpr a two piece handle that fits your hand co*mfortably. A handle made of 2 pieces held together with 2 or 3 large rivets will usually be durable. The tang or part of the b’ade that fits into handle, should extend about half the length of the handle. Then, rivets will keep it in place securely. Avoid the knife that thin tang that pushes into a solid handle. These are usual ly fastened with a single nail or brad through a metal col lar and they’ll give poor ser vice. Better knives are made with forged or beveled b’ades. You can tell a forged blade because it tapers from the handle to the point and from the back to the cutting edge of the blade. They’re rather expensive but do give good service. Beveled blades are the same thickness .from handle to point but taper from the EPHRATA RE 3-0885 back to the cutting edge. You’ll find them In most me dium priced knives. Then you have a choice of grind on the edge of the blade. Some edges are hol lowed out on both sides which makes it easy to re gnnd the edge. The edge is easily damaged, though. With a straight edge you can grind it back from the edge about a half inch and it holds quite well. F.F.A. Elects 'Sweetheart' Joyce Dunkleberger was elected chapter Sweetheart of the Donegal High School Witness Oak Chapter of Future Farmers of America in an election recently Oth er candidates included Pam Cupper, Sandy Kretzing, Sue Martin, Janet Frey, Mary Jane Myers, Martha Ra inbolt and Rachel Nolt. In another election, Ardis Wolgemuth was named the Queen Other candi dates were Harriet Haw horne, Pat Johnstm, Chnst ne Leakway, Louise Hou eal, Mary Salerno and Dian ne Reese. Martha Rainbolt was named the queen’s at tendant. Other candidates were Becky Richards, Rach el Nolt, Sandra Scott, Bon nie Brown and Joanne Mar tin The Queen, her attendant and the Sweetheart will be present for the annual FFA banquet Saturday evening, May 7. SEED POTATOES Katahdins • GROFF’S HARDWARE NEW HOLLAND Phone EL 4-0851 r 24-HOUR SERVICE! We get there fast if you have burner trouble. WeU adjust your burner for economical operation complete combustion. GARBER OIL CO. 105 Fcdfview St. MOUNT JOY. PA. Ph. OL 3-2021 ' -mmm