—-Lancaster Farming, Saturday, January 14, 1961
6
For the
Farm Wife and Family
Seafood In Your Menu
By Mrs. Richard C. Spence
A welcome main rish as a change from the heavy eat*
ing of the recent holidays could be seafood. Fresh seafood,
frozen seafood or canned seafood—any way you like it
can make you some mighty delcious eating.
One of the ways to pre- minutes on other side. _
pare seafood with the lowest Split fish, 6to 12 minutes,
caloric value is to broil it. Do not overcook fish. When
You can broil fish as follows, it flakes easily with a fork,
It is done, Serves two.
* * •
BROILED FISH
% pound fresh or frozen
thawed fillets or
1 pound fish steaks or
IV2 pounds whole or split
fish
1. Preheat broiler for ten
minutes, or as manufacturer
directs.
2 For easy cleaning, line
the bottom- of the broiler
pan with aluminum foil,
which can be rolled up and
discarded after broiling..
3. Arrange fish, skin side
down, on greased broiler
rack.
4. Brush with melted but
ter; sprinkle with salt, pep
,per, paprika, lemon juice?
5. Broil fish about 2 or 3
inches from the heat Fillets
and split fish are not turned.
Steaks and whole dressed
fish should be turned and
broiled on both sides.
Fish fillet Vi to Vz in thick
6 to 8 minutes
Fish steaks Vz to IVz in.
thick, 8 to 16 minutes
Whole, dressed fish, 5 to 8
minutes on one side. 6 to 8
BROILED SCALLOPS
IVz pounds scallops, fresh
or frozen
% cup butter or other fat,
melted
Vz teaspoon salt
Dash white pepper
Dash paprika
2 tablespoons chopped par
sley
% cup butter or other fat,
melted
3 tablespoons lemon juice
Thaw scallops if frozen.
Remove-any shell particles
and wash Cut large scallops
in half. Place on a greased
broiler pan. Combine butter,
salt, pepper, and paprika.
Brush scallops with seasoned
butter. Broil about 3 inches
from,source of heat for 3 to
“Prompt Bail Bond Service”
BUHRMAN'S
CONVENIENT PARKING
LOTS
Opposite Brunswick Hotel
Opposite Post Office
Next to Western Auto Store
lIS East King Street
Norman A. Buhrman,
228 N. Duke St.
“Prompt Bail Bond Service”
Used Office Desks
Various Sizes
I ' - • K ‘«
$2O to $4O
Used Filing Cabinets
$7 to $25
All types & sixes
All types of used office equipment and filing systems
SURPLUS EQUIPMENT COMPANY
PRINCE Sc JAMES ST., LANC. Ph. EX 3-4011
Store Hours - Mon. to Frl. 12:30 to 9; Sat. 9 to 5
4 minutes. Turn carefully.
Brush other side with season
ed butter and broil 3 to 4
minutes longer Sprinkle
with parsley. Combine but
ter and lemon juice; serve
with scallops. Serves six.
Nice to serve with broiled
scallops is this
CRANBERRY HORSE
RADISH RELISH
1 can (1 pound) whole
cranberry sauce
% cup French dressing
2 teaspoons horse-radish
Combine cranberry sauce,
French dressing, and horse
radish. Chill. Makes about 1
pint of relish.
OVEN-FRIED FISH FILLETS
2 pounds fish fillets, fresh
or frozen
1 tablespoon salt
1 cup milk.
1 cup dry bread crumbs
Vi cup butter or other fat,
melted
Thaw frozen fillets. Cut
fillets into serving-size por
tions. Add salt to milk. Dip
fillets in milk and roll in
crumbs; place in a well
greased baking pan. Sprink
le each piece of fish with
butter. Bake in an extremely
hot oven, 500 degrees, for 10
to 12 minutes or until fish
flakes easily when testing
with a fork. Serves 6.
♦ * *
Serve Cranberry Wedges
with fried fish fillets—
CRANBERRY WEDGES
1 can (1 pound) jellied
cranberry sauce, chilled
1 lemon
Chairs
$1 to $5 'fjjl
* *
Cut cranberry sauce Into with them;
lV$-inch slices. Cut each SEAFOOD COCKTAIL
slice into 4 wedges. Slice the 1 tablespoon horse-radish
lemon crosswise Cut each vfc cup chili sauce
slice in half. Stand cranber- 2 tablespoons vinegar
ry wedges on rounded ends 1 teaspoon Worcestershire
on a relish dish. Slit top of sauce
each wedge to hold a lemon i/ 4 teaspoon celery salt
slice. - Insert lemon slice
Makes 12 wedges
♦ *
Mix in order given, chill;
* servo. Allow approximately
If you are making fish two tablespoons sauce per
balls, try this delicious sauce serving.
No Other Protein Need When You Fee
USE ONLY Vt 11. SPECIAL TANVILAC
PER HEAD PER DAY WITH GRAIN AND
ROUGHAGE GET RIGGER PROFITS
I FOR MORE PROFITS—MAIL COUPON •'
; THE TANVILAC COMPANY, INC i
< Ath A Corning Avet, lax PA, Highland [
J Park Station, Oas Maine* 13, Uwa •
J * Please Send Me Additional Inform** I
■ tion about Special J
• I hiv*-_____Catll* {
~i • !
I HW.M
! ADDRESS •
*. i ;
C. O. NOLT
BIRD-IN-HAND
n n
I FIRST FEDERAL!
9 1 QJavinps and Joan
ASSOCIApbN Of LANCASTER
25 North Duke Street
Lancaster, Pa.
STATEMENT OF CONDITION | -
After the Close of Business December 31, 1960
ASSETS
First Mortgage Loans i $16,319,136.13
Loans on Savings Accounts 238,885.57
Federal Home Loan Bank Stock 330,000,00
Federal Home Loan
Bank Obligations 2.003.255.87
U. S. Government Obligations 2.773,194.00
Other Investment Securities 50.000.00
Accrued Interest on Investments 65.906.75
Cash on Hand and in Banks . 710,347.15
Office Building and Equipment
Less Depreciation 186,492.69
Deferred Charges and Other
Assets 3,379.80
TOTAL ASSETS
LIABILITIES
Savings Accounts
Loans in Process
Other Liabilities
Reserves
Specific
General
Surplus
TOTAL LIABILITIES . $22,680,597.96
Savings Insured up to $lO,OOO by U. S. Government
Agency
Investment Certificates Legal for Trust Funds
Member Federal Home Loan Bank System and
Federal Savings and Loan Insurance Corporation
Chartered and Supervised by the United States
Government
DIVIDEND PAID
DECEMBER 31. 1960
Safa
W
Per Annum
Phone EX 7-2818
GILBERT H. HARTLEY
Executive Vice President
GEO. L. DIEHL ' EMLEN H. ZELLERS
Treasurer Secretary
, WILLIAM E. GLASMIRE, JR.
Asst. Treasurer
JAMES N. ESBENSHADE
Asst. Secretary
SPECIAL
TAHVILAi
Feeders Say . . .
"The Most Economical
Feeding Plan of All"
No trouble'with scours or cattfe
going off feed. You’ll be more that
satisfied with our feeding program
for you'll get healthy stock, quick
gains at low cost. Remember, there’i
a FEED LOT PROVEN TANVILAO
CULTURE PRODUCT FOR EVER?
FARM-FEEDING PURPOSE.
, LOCAL DISTRIBUTOR
Phone Lone. EX 7-0751
$22,680,597.96
$21,488,499.30
922.54
67,865.60
1,944.60
998.244.39
123,121.53