—Lancaster Farming, Saturday, July 9/ 1960
6
or t:
Farm Wife and Family
Seasonal Salads
by Mrs, Richard C. Spence
Chilled summery-irght salads are the makings of a
meal —make you think cool even if you don't feel it. Cool
accompaniment to charcoal grilled meats and fowl is a chil
led fruit salad It might be made of fresh ripe * berries
combined with luscious pears, peaches, melon balls and a
whipped cream dicssing, or a juicy ripe melon ring capped
with a scoop of creamy rich cottage cheese. Charcoal- steak
or cheese topped hamburgers team tastily with a tossed
leafy salad boasting red ripe tomatoes, cucumber slices and
zesty radishes—with a whisper of chives or scallions for
onion lovers.
Treat of all is the dressing.
Well blended and subtly
spiced it gives character to
an ordinary salad An excit
ing salad dressing is not hard
to make; takes just a pinch
of imagination and a spoon
ful of ingenuity.
For the tastiest salad, use
a variety of greens. There
are so many to choose from
head and bib lettuce, leaf
lettuce, water cress, curly en
dive, romaijne and escarole,
young raw spinach, Chinese
cabbage, etc. Prepare ingred
ients in advance by washing,
drying and chilling them till
ready to serve. Never soak
greens but simply ripse un
der running cold water;
drain or shake off excess wa
ter and refrigerate in a cov
ered container. Breaking let
tuce into bite-sized pieces by
hand makes it look tresher
and prettier than lettuce cut
with a knife Chilling indi
vidual salad bowls or plates
helps to keep the salad fresh
tasting.
Spicy garlic croutons are a
welcome crunchy topping for
leafy salads. They can be
"made ahead, if you like, re
frigerated and oven heated
just before serving. To make
croutons: cut bread into
small cubes, leaving crusts
WHEELHORSE and
SIMPLICITY
Garden Tractors
Snavely*s Farm Service
NEW HOLLAND EL 4-2214
EASY BUDGET
PLAN!
Yon pay in equal install
ments spread over the year
—avoiding big bills in cold
months when oil consump
tion increases.
GARBER
OIL CO.
105 Fcdrview St.
MOUNT JOY. PA.
Ph. OL 3-2021
A
U
on Place in shallow pan and
toast in slow oven (275-300
degrees) till golden- brown
and dry. Melt butter in skil
let with a peeled’ clove of
garlic The quantity of but
ter you use will depend on
the amount of croutons you
are preparing Add toasted
bread cubes and toss until
all are butter coated. Re
move garlic and serve crou
tons hot.
To toss greens and dress
ing with a professional air:
use a large enough bowl to
be able to toss thoroughly.
what is IT
THAT YOU WANT?
Hi'
FAMILY
RETIREMENT
Whatever your goaf In life. It tan be yours If
you prepare for it. And like many, you'll find
-that a friendly place to save, plus our generous
dividends, will hasten the day. Stop in soon!
m
ACCOUNTS FEDERALLY
f .
8 FIRSTFEDERAL ft
MtOCU3TOII •» UntAOT?^
25 North Duke st -
UIIP Phone EX7-2818
Gilbert H. Hartley
Executive Vice President
Geo. L. Diehl Emlen H. Zellers
Treasurer Secretary
William E. Glasmire, Jr. James N. Esbenshade
Asst. Treasurer
A large salad fork and spoon
make the job easier. Go to
the bottom of the bowl with
the spoon as you go up and
over with the-fork—the fork
goes under, while the spoon
goes up and over, till tossing
is done.
We often forget that our
bodies must be as adequate
ly nourished in summer as in
winter. Protein-rich foods,
calcium and other essential
minerals and vitamins are
just as necessary during this
season. A tray of assorted
cheeses, cold cuts and a hear
ty but cooling salad supplies
adequate nutrition yet
blends with the mood of the
day. Slices, wedges, and
cubes of Cheddar, Swiss,
Muenster, Gohda, Edam or
any cheese that particularly
pleases your palate go well
with delicatessen foods like
spicy salami, bologna, sum
mer sausage, baked ham, etc
We’re all accustomed to
mainstay salads like potato,
so for a salad with a differ
ence serve zippy Cheddar
Mac.\ This delightful dish
features grated Cheddar
cheese with elbow macaroni,
hard-cooked eggs and chop
ped summer vegetables. The
dressing is sour cream heigh
tened by a touch of lemon
juice, prepared mustard and
seasoned salt. Weight watch
ers will be pleased to know
it’s so much lower in calorie.s
than salads made with a
mayonnaise base. Garnish
BUSINESS NEW CAR
HOME
CURRENT DIVIDEND
PER ANNUM
Paid On Savings
TO $lO,OOO
Asst. Secretary
INVESTMENTS
INSURED
the salad tray with relishesj
accompany with assorted
breads and crackers, with
plenty of butter for spread
and with tall, tall glasses of
icy cold milk.
CHEDDAR MAC SALAD
IVz cups uncooked elbow
macaroni
4 hard-cooked eggs, chop
ped
% cup diced celery
Vz cup sliced radishes
V* cup chopped stuffed
olives
2 tablespoons chopped
parsley
IVz cups shredded sharp
cheddar cheese
1 cup dairy sour cream
1 tablespoon lemon juice
1 teaspoon prepared mus
tard
2 teaspoons seasoned salt
\'z teaspoon salt
Cook macaroni in boiling
salted water, until tender, ac-
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One-hall block from
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'‘Serving Lancaster from Center Square since i
h MILLERSVILLE BRANCH 302 N. GEORGE sT>
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| Member Federal Deposit Insurance Corpom tlon
Maximum Insurance $lO,OOO per depositor
cording to package
Rinse and drain, pj!®
celery, radishes, oW
sley and cheese ln 1 h
bowl with marcaiom
bine sour cream, i omon Co >
mustard, seasoned s J UIt
salt. Pour over macaron,'
ture and toss until i 1
blended. Chill before -S
* * * Se rv)i
Slaw prepared with
wine vinegar now on n *
market will be a hit Wl tJ!
men Try this DevileTj
Cabbage Salad, if red
bage is not available* 1
may substitute green ' yc
DEVILED RED CABBap,
SALAD AG|
2 cups shredded ied
bage cab
% cup chopped green n,
per. ™
Vz cup chopped celery
1 tablespoon minced
onion
The Magnavox Sportsmar
puts far off places, ship
and planes in the palm 0
your hand. Tunes 535 K(
to 1605 KC plus the short
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Seven transistors give yoi
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