—Lancaster Farming, Saturday, May 6, 1961 8 For the Farm Wife and Family Lamb and Veal By Mrs. Richard C. Spence The first stirrings of spring are in the air, and this at mosphere can be reflected at the dinner table with a leg of lamb feast. A perky centerpiece of garden flowers and a knowing use of spices will lend an extra element of Spring lime to the meal. Genuine spring lamb has a delicate, yet distinctive, flav or that combines with fruit and vegetables in a pleasing way. It can be used in so many imaginative recipes that it can figure in meal p’ans frequently without los ing the family’s interest Sea soned shoppers know that the best guide to quality is the top brand of a well-known meat pa.cker One third to one-half pound per serving is the general rule to follow when buying bone-in meat. i SUPER Self Service SHOES 220 W. KING ST. Lane. Co's Largest Shoe Store All Ist Quality SUPER LOW PRICES £■■■■■■■■* » »••»»!•■■■■■ !■■■■■■■■■■> ■■■■■■■■■■! BY THE © Savings added to your account here by the 10th of the month earn from the Ist - so it pays to save now! If you do not have an insured sav ings account here, why not open one right away? A convenient amount will get you started. Good earnings paid on savings, here, help your account grow faster! Accounts insured by the Fedeial Loan Insurance Corporation, an U. S. Government. m t FIRST FEDERAL wings andJsian ASSOCIAXpON OP LANCASTER 25 North Duke St. Phone EX 7-2818 'SS' * , ® r ID®®® All cuts of genuine spring lamb offer exceptional taste appeal and this spring, lamb legs weighing around seven pounds are especially fine in quality. At home, remove the mar ket paper from the leg of lamb. Cover it loosely with waxed paper to allow some circulation and place it in the refrigerator If the meat was prepackaged by the meat dealer, it may be kept in the original Wrapper for a day or two in the refriger ator Leading home econom ists recommend oven-roasting leg of lamb uncovered in a ow sided pan. To add to the ease of carving the paper thin covering, known as the “fell”, can be stripped off with a paring knife. The roast will look more attract ive if the fell has been taken off before cooking A 6 pound roast will take about 3 hours at 325 degrees to bring it to 175 degrees F. (medium) on the roast meat thermometer; an 8 pound CURRENT DIVIDEND PER ANNUM Paid On Savings Savings and agency of the roast needs about 4 hours. To bring either roast to 180 degrees F. (well-done), add about 30 minutes more roast ing time. FREEZING- LAMB While lamb .is in good sup ply and prices reasonable l shoppers may want to stock their home freezers with sev eral of their favorite cuts, or a whole, half or quarter lamb cut into chops, roasts, and stewing pieces ready for cooking. For best results in freezing lamb, meat specialists ad vise using only high quality cuts, prepared and frozen as soon as possible after purch ase. Use of airtight and mois ture and vapor resistant wrapping materials is recom mended to protect the meat from freezer burn, which of ten occurs when meat dries out in the freezer because of inadequate protection. Before wrapping lamb cuts, trim off the rough edg es of the meat so that it will be easier to wrap airtight without damaging the wrap ping material Lamb chops should be separated by p ac ing a double sheet of paper between them. Usually it is most convenient to put en ough meat for one or two family meals in each pack age, so that it is not neces sary to thaw more meat than is needed. Here is a tasty seasoned "TRY" BUHRMAN'S Most Modern & Convenient PARKING DECK Enter from GRANT ST.' Using either DUKE. OB LIME STREETS Next to Douglas Hotel and Western Auto Store Norman A. Buhnnan. 228 North Duke Street “Try Our Bail Bond Service” ym can sauce.to serve with a golden brown lamb roast. GOURMET SEASONED SAUCE FOR LAMB 6 to 8 pound leg of lamb roasted 12% ounce can chicken consomme 2, ounce can whole mush rooms 1 bay leaf, chrushed 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons red currant je’ly Vi teaspoon ground rose mary Vi teaspoon pepper Vz cup raisins 1 cup dairy soured cream, optional Pour chicken consomme and juice from the mush rooms into a small saucepan Add bay leaf Heat to boiling Combine cornstarch and wa ter. Stir this mixture into sauce. Heat until sauce thick ens and boils Add currant jelly, rosemary, pepper, and raisins. If desired, fold in 1 cup of dairy soured cream. Serve hot over slices of roast leg of lamb. VEAL Do pause for a few mom exits at the section of the meat ' counter where the veal is displayed Here you A subtle-salad garnish is wil’ be pleasantly surprised made by filling orange shells by the realization that veal with a combinat’on of mini- can add a good deal of vari ed pineapple .chunks, cubes ety to your meat menu of orange (removed from the Whether you choose a roast, shells), and big salted roast- chops, steaks, or cutlets you ed pecan halves. Use a touch will find that the delicate of parsley, watercress, or flavor of veal combines well celery leaves to soften the with many seasonings and edge of the platter and bring other ingredients. Veal may the arrangement together. be roasted, braised, or stew. * * * ed deoending upon the cut Iff PLEUGER SUBMERSIBLE PUMPS The Pledger Submersible Pump Type AS/LD is the most efficient' of ‘ all water pumps f or economical water supply for, farms, cottages and households. Easy to install. 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