—Lancaster Farming, Saturday, August 26, 1961 8 For the Farm Wife and Family Household Tips By Mrs. Richard C. Spence Imagination Makes Meals Pleasing, Varied, Tempting Foods don’t have to be fancy to taste delicious In fact, simple foods well prepared and properly seasoned make the best eating Even if you are a new bride, you can serve meals which p’case your husband. You don’t have to know “how to cook’’ as much as be able to manage your time and resources A good meal is more than being able to prepare foods The key to being able to serve a meal winch satisfies is to plan and think about the combination of foods. Foods themselves arc color ful and atb'pctive so make Ihem look natural, not hand led Salads built to look like a butterfly or candle or Christmas tree take a lot of time to prepare but taste no better than a simple tossed green salad Plan for colors, textures & flavors of foods which go to gether. Just as you wouldn’t wear an orange blouse with a red skirt, so you wouldn’t serve sweet potatoes with beets if you have thought a bout a pleasing color combi nation Plan all the other foods to go with the main dish If it is rich and h gh in calories, include other foods which CERTIFIED WHEAT • RED COAT • PENNOLL • DUAL • SENECA CERTIFIED BARLEY • HUDSON • WONG REIST SEED COMPANY MT. JOY Ph. OL 3-3821 Insurance TRACTOR GENERATOR With l" ■maxhw&ttl sf tcJ? TEmL Provides dependable emergency electric power for lights, heat, refrigeration, milk cooler, and water system. New WJNCO 12 KW PTO with MAXI-WATT gives Extra Power, Performance, and Value! Belted tractor model and complete line of tractor and engine generators from 1500 to 12,000 watt. CaU 808 SHANK For Free estimate and size to suit your needs. L. H. BRUBAKER 350 Strosburg Pike - Lane R, D. 3. Lititz, Pa. Ph. Lane. EX 7-5179 Strasburg OV 7-6002 are less rich When you have a rich, gooey dessert, the mam cour-e should be on the lighter side. Change your meals so they don’t all follow the set pat tern of meat, mashed potato es, buttered vegetable, salad, pie for dessert and a bever age Use your imagination and vary the scheme Put something in your memf to lend a spark of interest. For instance, if fresh strawberries are available, serve them with cream and crackers for dessert instead of the usual pie or shortcake. Give variety to vegetables by blending them with a sauce or serving a topping on them Try adding mush room soup, tomato sauce or cheese sauce Top vegetables with slivered almonds bread TFe Take Pleasure in Announcing that A. G. HOOBER IS NOW ASSOCIATED WITH US AS A CONSULTANT IN OUR LANCASTER OFFICE ~~ JANNEY, BATTLES & E. W. CLARK, Inc MEMBERS NEW YORK AND PHILADELPHIA BALTIMORE STOCK EXCHANGE Central-Penn Nat Bank Bldg Fulton Nat Bank Bldg. Philadelphia 2, Pa. Express 2-4151 Camden Pittsburgh Bethlehem Easton Johnstown Germantown York Woodbury Baltimore Sunbury Ready for fall ALFALFA Seeding: • CERT. DUPUITS • 10-19 BRAND • 9-19 BRAND See your Hoffman Seed Man or call A. H. HOFFMAN SEEDS, Inc. LANDISVILLE. PA. PHONE TW 8-3421 crumbs or french friend on ion rings Likewise for meals —give them variety and in terest by serving sauces over them These added touches don’t take a lot of time. All they require is a little creative thinking as you prepare the menu. Luncheon Meats, Ham Keep Luncheon meats and slic ed ham will keep best if you store them in the freezer ra ther than in the refrigerator. Even if such meats are kept only a few days their flavor will be better if frozen In a recent study it was found that the cooked, pack aged, sliced ham. and other luncheon meats often picked up a slightly soured flavor and a buttermilk-like odor when stored, A certain bacteria known to attack these foods and thrve at temperatures above freezing was studied The bacteria seems to affect the flavor and odor of the foods although it doesn’t make the food harmful The sliced meats held in a refrigerator for 4 to 7 days developed bacterial growth Packages still vacuum sealed showed much less growth than those that had been op ened But when the packages were kept in the freezer the bacteria didn’t multip’y so no off-flavors developed. With more and more ready prepared meat products on the market it would seem • CERT. VERNAL • CERT. BUFFALO • CERT. RANGER Landisville TW 8-3421 * * Best in Freezer best to give attention to stor age of such, foods. Since slic ed meats separate quite easi ly even though frozen it’s not difficult to take the slices from the freezer for immedi ate use. COLD KEEPING Food for the picnic, the cookout, the lunch box or the community supper needs to -be kept cold from the time it until it is eaten—or until it is cooked and served hot Fortunate ly many types of insulated food containers are for sale today that will keep food cold for hours,-provided the food is thoroughly chilled when placed in the contain er Keeping food at 40 degrees F or below—the tempera ture in a good household re frigerator is recommended for all foods during trans portation to the picnic or community meal center and also while Ihey are waiting to be served Though homemakers gen erally understand the need for refrigeration of food in the home kitchen, they o'ten don’t make arrangements for keeping sandwiches, salads, meat, eggs,- p'e-, cream-filled or custard cakes and o f her soft desserts thoroughly chil led for “eating out.” Tnere is also misunderstanding a bout care of hot dishes—like meat or poultry pies, meat loaf, soups, stews or casse roles. If these are prepared at home for a cicnic or com munity meal, they should be "TRY" BUHRMAN'S Most Modern & Convenient PARKING DECK Enter from GRANT ST. Using either DUKE, OR LIME STREETS Next to Douglas Hotel and Western Auto Store Norman A. Buhrman. 228 North Duke Street “Try Our Bail Bond I Service” refrigerated promptly a f| ei , ■cooking then kept cold until they are reheated for seiviJ Otherwise, they may gradual, ly become lukewarm atl( j susceptible to spoilage bolo rt serving. Much research has sho\ Vri that food which is soft, mow nin-acid or handled a g 00( j deal in preparing needs s PCc lal care Such foods need to be chilled very promptly, This may be done by p up ting them in several small containers in the refngerj. tor or spreading them out flat on platters, for example Food prepared in quantity for community picnics—such as salad mixtures of moats eggs, fish, poultry or potato —sometimes is refngeiated in such large containers that spoi’age may occur in the center before the mixtuie chills through. Though cookmg thorough, ly is a safeguard if food i S eaten promptly, it make* many foods more soft and moist and thus susceptible to spoilage if held without chili, ing. ♦ * ♦ Cook Fish Jusi Enough To Develop Full Flavor Cooking fish to prelection is a little different than cook, ing meat. Less tender meats are cooked a long time to make them tender. Not so with fish. Cook fish to the well done stage to develop
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