—Lancaster Farming, Saturday. March 11, 1961 8 For the Farm Wife and Family The Indispensible Egg By Mrs. Richard C. Spence March, traditionally “Egg Month,” may be the time to check your usual ways of cooking eggs to be sure of giving attention to details important in making this protein food appetizing and attractive. Low heat is the secret for tender texture. To fry: heat fat in a fry pan Break eggs into a sauc er, then slip them into the fat Sprinkle with salt and pepper Cook over low heat, basting with the fat, until whites are firm Or, if you prefer eggs with less fat, “iry-poach” them - Melt a lit tle tat in the pan—just en ough to grease-the bottom— and hold over low heat. Add eggs, one at a time, then pour in 2 to 3 table'poons of water, cover the pan tight, and Gtcsrri unti 1 eggs are done To poach: have salted wa ter boiling gently in a shal low pan. Break eggs into a saucei, one at a time, and slip them into the water'Re heat the water to simmering, take pan from heat, and cov er Lei stand 5 minutes, or until eggs are as firm as de sired To cook eggs in the shell: MA^ ora PLANS! FOR SPRING APPLICA TION OF NITROGEN ON; • SMALL GRAIN • PASTURE o ORCHARDS e TURF AREAS USING CYANAMID AMMONIUM NITRATE UREA We Will Apply it for you by Jeep or Plane ORGANIC*-- GROFFTOWN RD. EX 2-4363 Spring Needs • Seed Potatoes Surprise Cobblers Katahdins Kennebec • Field Seeds • Spray Material • Lime SCOTTS HALTS Lawn Seed Turf Builder • Tobacco Muslin 2-3-4 yds. • Tobacco Seeds • Garden Seeds • Speed Queen Washers • Coal Ranges IVi onarch Prizer • Coal Heaters Brown Warm Morning • Gas Ranges • Ccs Refr'gerators HOT POINT Groff’s Hardware NEW HOLLAND EL 4-0851 wash them, put into a pan, cover completely with' cold water. For soft-cooked eggs, heat water slowly to simmer ing. Cover pan and remove from heat. Let stand 3 to 5 minutes, the longer time for the larger number of eggs. For hard-cooked eggs, heat water to simmering and sim mer 20 to 25 minutes Serve eggs hot, or place" them at once under cold running wa ter until chilled through. Served in any one of hun dreds of ways—as the main dish or as an important, per fectly blended ingredient in other prepared foods—eggs are the housewife’s true “menu friend’. Here are just a few tasty dishes to help solve the ever present menu problem. EGG CHOWDER 2 cups cubed (about 1-inch Find Your... "HIDDEN PROFIT" BY USING Conestoga Brand Fertilizers Topdress, sidedress, or plowed' down. Fungicides Insecticides DELIVERED: BAGS OR BULK Lancaster Bone Fertilizer Co. QUARRYVILLE ST 6 2547 - OXFORD 323 size) raw potatoes 1 can (13 oz.) cqncentrated chicken broth - Ms cup butter or margarine V* cup flour 1 tall can (14 Vt oz.) evap orated millc diluted with 1 can water - 1 can (I lb.)" kernel corn with liquid 1 can (1 lb) green beans with liquid 1 small onion, sliced and separated into rings 1 jar (2 ounce) pimiento, diced 'A teaspoon pepper 1 small bay leaf % cup chopped or diced Cheddar cheese 9 hard-cooked eggs, sliced Simmer potatoes in chick en broth, covered, until just tender, about 10 minute'. Meanwhile, in a large kettle or saucepan (about 3-quart size), melt butter or margar ine over .low heat. Stir in flour and cook until frothy Add milk and water all at once. Increase" heat and cook, stirring constantly, until smooth and thickened thru out. Add com and beans, onion, cooked potatoes (with any leftover broth), pimien to, pepper and bay leaf. Simmer about 15 minutes to blend flavors; remove bay leaf. Add cheese and eggs CHAIN SAW SERVICE CENTER New & Used Snavely's Farm Service NEW HOLLAND EL4-2214 just before serving. (One v slice may, be set aside and floated on top of each '•-serv- _ ing.) Season with salt - and pepper to taste. Serve with as-orted crisp breadstuffs. Makes about 11 cups—six servings as a main dish. EGG SALAD IN ITALIAN BHEAD BOAT 1-pound loaf Italian bread Vz cup milk 1 egg 1 clove garlic, crushed % teaspoon salt 14 tea~poon ground pepper Vz teaspoon ground cor iander IV6 cups diced celer • , lie, salt, pepper, and conarj. Mi eup diced green >tuffed der. Add. chopped eggs, cel- GREIDER LEGHORN FARMS Distributors of The SHAVER Starcross 288 Leghorn TRY THIS RUGGED, CANADIAN BRED LAYER ON YOUR FARM. YOU’LL GET PLENTY OF EGGS IN THE ROUGHEST WEATHER, BE IT HOT OR BE IT COLD. GREIDER LEGHORN FARMS, lac. [ Phone OLdfield 3-2455 MT. JOY, R. 1. PA. ~ > ... - '•■■■■■■■l ■■■■■■■■■■■■ »■■■■■*■■■■■ MBaBMBHH FOR HOME OWNERS Your own comfortable easy chair by your own fireside to enjoy with the happy knowledge that the home 'you are paying for "just like rent" wilt be your own . free and clear. It’s a dream that comes true for families who use our popular home financing plan. We’re here to serve you. ■ HOURS: \ ■ Monday thru Thursday 9:00 A. M. - 4:30 P. M. * 2 Friday 9 A. M. - 7 P. M.— Saturday 9 A. M. ■ 12 Noor. g 2 Accounts insured by the Federal Savings and J J Loan Insurance Corporation,-an agency of the J J U. S. Government. g I Ifirst federal! I I 0 Qjavings and/oan $ \ S ASSOCIATION OP LANCASTER \ j 25 North Duka St. j I p hone EX 7-2818 'lgf | S ....... ............................ osr greeDr-pepper Vi cup'mayonnaise or sal. ad dressing 2 hard-cooked eggs, sliced Melted butter or margar ine 6 hard-cooked eggs, coarse ly chopped Prepare- “boat”; Cut top crust off bread and reser/e for cover. Scoop out the soft crumbs to half the depth of the loaf. Mark “boat” into desired number of servings, cutting down almost to hot tom crust. Cut top .crust into same number of pieces. Pre pare Egg Salad: Soften about 2 cups of the crumbs in the milk. Blend “in the egg, gar- HAPPY CURRENT DIVIDEND
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