Sckyard Bar
(From pafi e 10 '
■ the best spareribs ever
PfJsauce on them:
babbecue sauce
(10 'i ounces) con
-1 ea ”j C ream of mushro-
MlSeu
u cqUP
° nl (10'i ounces) con-
Lted onion soup
f cuP ketchup
'■ cU p salad oil
4 cup vinegar
2 large cloves garlic,
brown sug-
f tablespoon Worcester
-1,1 to
* tea spoon Tabasco sau-
rnmbine above ingredients
saucepan Cover Cook ov
lovv beat about 15 mmu
stir now and then. Ma-
J 3-1 cups sauce.
TO GRILL cut 6 pounds
arenbs into serving-size
„ ces Simmer, covered, m
„ lm g water for 1 hour
am ribs, place on grill ab
, 6 inches above glowing
] E Brush with sauce. Co
• about 30 minutes or un-
The
SICO
Company
Gasolines Motor Oils
• 100 PLUS • 5D KOOL MOTOR
•SUPESD TROJAN heavy
* MILE MASTER * TROJAN motor
FUEL OIL
24 HOUR OIL-BURNER SERVICE
WILLIAMS OIL-O-MATIC
Bulk Plants Throughout Lancaster County
• COLUMBIA
• ephrata
xu none; paste with sauce
and turn every 5 minutes.
Makes 4 servings.
♦ * H-
For Barbecued Chicken,
prepare this;
SWEET 'N SOUR SAUCE
1 can (10Vi: ounces) con
densed beef broth
1 tablespoon cornstarch
n /t cup drained crushed
pineapple
% cup chopped onion
Va cup vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 large clove garlic, min
ced
1/ 2 teaspoon salt
Gradually stir condensed
beef broth into cornstarch in
saucepan Cook until sauce
thickens, stirring constantly
Add remaining ingredients
and simmer for 10 minutes,
stirring occasionally. Makes
2V.\ cups saucb
Steaks and hamburgers
love this sauce*
BANG-UP BARBECUE
1 can (10V6 ounces) con
denced tomato soup
Va cup sweet pickle relish
U cup chopped onion
• MOUNT JOY
• OXFORD
• LANCASTER
Home Office:
Mount Joy
Ph. OL3-3111
Combine above ingredien
ts in saucepan. Cover and
simmer until onion is tender
and flavors are blended Ma
kes about IVi cups sauce
Some food rich in vitamin
C is needed every day be
cause the body is unable to
store much of this essential
nutrient
A variety of fruits and
vegetables that rate high in
this vitamin are coming on
summer markets These in
clude strawberries and can
taloupes. Good sources am
ong vegetables are raw cab
bage, green pepper, tomat
oes and tomato juice, fresh
or canned. New-sea&on po
tatoes currently plentiful on
markets also deserve atten
tion for vitamin C value
* V
Most people, of course,
know that all the familiar
citrus fruits are bountiful
sources of vitamin C Half
a glass of orange or grape
fruit juice fresh, frozen
&3\
' i ' {3 at the "Poultry Center" of the
' . i Lancaster County Poultry Assn.
' [] 340 W. Roseville Road,
/ I 1 ‘ Lancaster
: V\.«% p p m m. SAT., JULY 9
1 tablespoon brown sugar
I tablespoon vinegar
1 tablespoon Worcester-
shire sauce
VITAMIN C. FOODS
Eiery Second Sah
Plan a party at home, or a dinner for your organiz
ation Reserve your chicken in advance by calling
Clara Kopt, EX 7 0339 We do all the cooking, and
will specially-package your orders for pick-up on
barbecue dates
CARRY-OUT ONLY! Special Prices on 50 or
$l.OO PER HALF more halves by advance
Min. Net Wt. lbs.per reservation!
half CALL US!
The ATGLEN
Building & Loan Association
ATGLEN. PA. PHONE LYric 3-5137
Announces the opening of a New Series July
9, 1960, of SINGLE, DOUBLE, and FULL-PAID
SHARES.
SINGLE SHARES; Pay in $1 00 per month per share
have been maturing in 145
months.
DOUBLE SHARES: Pay in $2 00 per month per share
have been maturing in 84
months
FULL - PAID SHARES: For Savings Investment
($2OO 00) per share. Cur
rent rate interest is
3V 2 %.
We would be glad to help you plan for your
Tomorrows, Today.
In our 35 years of operation, we have now
passed the 2Vz million mark in assets.
The office opens daily from 8:00 A. M to 4:00
P. M. except Saturday. Open every Wednesday
evening from 6:30 P. M. to 8.30 P. M.
For further information, contact the Secre
tary, Mr. C. Blaine Danner, Atglen, Pa. or any
of the following Directors
J GILBERT ADAMSON West Grove, Pa
JAMES E. BROWN Atglen, Pa .
C BLAINE DANNER New Holland, Pa
GEORGE H ECKMAN Lancaster, Pa
AARON FISHER Paradise. Pa
G L. HASSLER Quarryville, Pa
R R HULL Atglen, Pa.
BYRON R JUDY Cochranville, Pa
G B. KINGSBURY Coatesville, Pa
ROBERT J MURPHY Christiana, Pa
MONT RUTTER Christiana, Pa
RICHARD D THOMAS Parkesburg, Pa
JACOB H WAGNER Coatesville, Pa
JOSEPH P WENTZ Atglen, Pa
vuHOa/*
MEMBER OF
Federal Home Loan Bank |lA|
U S Savings & Loan League *l|||||r*
Penna Savings & Loan League
For the
Farm Wife and
or canned goes far to
ward meeting the day’s re
quirements for this vitamin
The same is true of a whole
orange, half a grapefruit or
the juice from a couple of
lemons
MAIN DISH CASSEROLES
Main dish casseroles are
popular with many home
makers They are fine choic
es for serving on busy days
or for company meals Many
of these may be prepared
ahead of time and they need
little watching while cook
ing
A casserole makes a good
mam course and may be a
meal in itself. Usually a
mam dish casserole consists
of one or more protem-nch
foods, a starchy food, and
urday of the month you can enjoy
BARBECUED
CHICKEN
(This series to replace the Annual
Lititz Event)
'arming.
,ancaster
* * #
[ay, Ju!
aturi
A
£8
Family
perhaps a vegetable It shou
ld supply about one-fourth
of the day’s protein require
ment To meet this require
ment, each serving needs to
contain three ounces of lean
meat, two ounces of Ched
dar cheese, one-third cup of
cottage cheese, or two-thirds
cup of cooked dry beans or
peas Smaller amounts of
two or more protein-rich
foods may be substituted for
one food
Since many mam dish
casseroles are soft in tex
ture, crisp foods go well
with them Tossed green sal
ads, relishes, raw fruit, and
crusty rolls give a pleasing
contrast in texture In gen
eral, good food choices to
serve with main dish casse
roles are ones that supple
ment them in nutrients, col
or, and flavor
«. ♦
PLAN FOR CANNING NOW
BEFORE GARDEN RIPENS
For a top quality canned
product next winter, -get
your equipment ready now
while your garden is still
growing Take stock of your
jars and lids left over from
last year and make a list of
things you need to buy
The size or type of con
tainer depends largely on
your family’s needs and pre
ferences. Wide-mouthed jars
are handy for packing whole
fruits, large pieces of vege
tables, even meat and poult
ry if you do much of this
kind of canning You can re
move the pieces of food
easier from the jar without
breaking them
Your jars must seal prop
erly so run your finger a
round the nm There can’t
be any nicks or cracks be
cause even the smallest chip
will cause the jar not to seal.
Make sure you have plen
ty of lids without any dents
If you use the zinc lids, be
sure you have enough jar
rubbers
Wash the jars in hot,
soapy water and heat before
packing with hot or cold
food You don’t have to boil
the jars when you’re going
to put the jars in the pres
sure cooker becausp the high
temperatures will kill the
bacteria
Your pressure canner can
be used year after year if
you take care of it. Your
pressure gauge reading must
be correct for adequate heat
treatment, especially for the
low-acid vegetables. If the
gauge is oft five pounds, or
moie, you should get a new
one at any hardware store
and have the clerk put in on
for you It may be well to
clean the petcock on the
top of the pressure gauge.
That’s the vent that releases
it the steam pressure gets
too high. Follow the direct
ions given by the manufact
urer and you can do this
quite safely
Any large container can
be used for water-bath can
ning You need an inch to an
inch and a half of water ov
er the top of the jars. Main
tain this level all the time
you are using the canner. A
rack on the bottom will keep
the jars from touching the
metal bottom A lid on the
container will reduce the a
mount of evaporation ana
j keep the water level more
even
Follow the directions giv
en bv the manntacturer for
the best results with a par
ticular piece oi canning
equipment
PREVENT WILTING
A wilt-proofing material
spraved on foliage and twigs
ol transplanted shrubs and
tieea will reduce the amount
of transpiration by providing
a plastic film reports Joseph
Hayden, Penn State exten
sion ornamental hortieultur-
7
iy 2. 1960—1