ly be served,with creamed cooked eggs sliced, Vlcup of are soft and meat is tender ia,- creamed' chipped beef,- chopped cooked ham. Four servings. other creamed fish or meat * • ♦ * o 10 scones. * * * ggs in potato nests IV6 cups leftover mashed potatoes 5 eggs Salt and pepper Mix potatoes with one of » eggs. Shape mixture into jr balls, place on greased king sheet. Press centers balls to make cups. Break egg into each cup, season th salt and pepper. Bake 325 degrees (slow oven) 20 25 minutes or until eggs ; as firm as desired. For variety: Add V* cup jeted cheese and 1 tea- Don grated onion or onion ice to the potato mixture. Bake the potato cups and with a mixture such as ;amed salmon and peas or »amed chicken and celery Mix % cup chopped cooked m with 2 cups mashed po :oes; season Add the yolk 1 egg and fold in the stiff beaten egg white. Line a eased baking dish with is mixture; bake 30 mip es at' 350 degrees (moder e oven) until potatoes are ghtly browned Fill the itato “nest” with hot earned ham and eggs; IVz ps white sauce, 4 hard PENN S' • McGovern Ave. Lancaster provides a challenge to Think Big. The phenomenal growth of Lancaster during the Fifties can only be attributed to its leaders—think ing big! We salute such imagination - - - such courage to build for the future. And in the shadow of those who envisioned the “New Lancaster - ’ that is appearing today, our bank is also bui’ding - - - a new and bold banking leadership - - - in step with Lancaster’s continuing progress - - - * increasing our branch facilities so as to better serve the individual and business firm .with the most convenient bank service possible. We believe that it is a hank’s responsibility to grow ahead of its customers’ needs. You’ll like our progressive spirit our confidence in Lancasters fu ture. We invite you to come bank with us -- - the bank to grow with. For Convenience • For Confidence • Bank At The Fulton PENN SQUARE * McGOVERM AVE. * MOUNTVILLE * EAST PETERSBURG * AKRON member federal deposit insurance corporation PORK CHOPS WITH SCALLOPED POTATOES 2 cups thinly sliced raw potatoes 1 small onion, sliced 1 teaspoon salt Pepper 4 loin or rib pork chops (Vs to % inch thick) 4 tablespoons flour 1 cup milk Arrange potatoes and on ion in layers in a greased baking dish, seasoning each layer with salt and pepper. Trim fat from pork chops and save it for later use. Lightly season each chop with salt and pepper and coat well' with 3 tablespoons of flour. Brown chops on both sides in some of the pork fat m a fry pan When chops are well browned, re move them from pan. Set aside all except tablespoon fat from fry pan. Mix the remaining 1 tablespoon flour with fat in the pan. Add milk, blend lightly until smooth and cook to the con sistency of thin white sauce. Pour sauce over potatoes in baking dish Top with browned chops Cover the baking dish Bake at 350 de grees (moderate oven) for 50 to 60 minutes until potatoes Serving Community for Eighty Years iUARE • East Petersburg. Lancaster • Akron * * POTATO CRAB AU GRATIN 2 cups mashed potatoes * _ 2 tablespoons butter 2 tablespoons flour 1 cup milk, scalded Vz teaspoon salt Vs teaspoon pepper 2 cups flaked crab meat Vz cup buttered bread crumbs Line a greased casserole with mashed potatoes. Melt butter, blend in flour, add milk gradually, stirring con stantly, heat to boiling and add salt, pepper and crab meat. Cook 3 -minutes. Pour into lined casserole, sprinkle top with bread crumbs and bake in moderate oven (375 degrees) 20 to 30 minutes. Serves 4. ♦ * * PUFFY POTATO OMELET 3 eggs, separated 1 cup mashed potatoes teaspoon onion juice Vz teaspoon minced parsley 1 teaspoon salt - Vi teaspoon pepper 3 tablespoons cream or milk Add egg yolks to potatoes and beat until there are no lumps Add onion juice, par sley, salt, pepper and cream Lancaster Farming. Saturday, February 10. 1962 or milk. Beat egg whites un til stiff and fold into potato mixture. Transfer to greased frying pan and bake in mod ertaely slow oven (325 de grees) until brown. Then turn and fold on hot platter. Serve at once. Serves 4. POTAJO, CELERY AND LOAF % cup diced celery % cup chopped nuts 3 cups mashed potatoes 3 tablespoons fat 1 egg, beaten 1 tespoon salt Vs teaspoon paprika 2 teaspoons - grated onion Cook celery until tender in small amount of boiling salted water Drain off liquid (This may be used for soup stock.) Add remaining in gredients m order listed. Mix well, pack in greased loaf pan and bake in mod erate oven (350 degrees) 35 minutes Serve with Tomato Sauce Serves six POTATO & CLAM PIE 4 cups sliced cooked potatoes Vz cup sliced onions 1 tablespoon butter % teaspoon salt Va teaspoon pepper Vz cup chopped celery 2 cups minced clams 1 cup milk 1 tablespoon quick-cooking tapioca Baking Powder Biscuit Dough Freezer Sale 17.1 cu. ft. leiiit chest FREEZER // Holds Over ~ - 600 lbs. FREE FOOD SALE WITH INSURANCE PRICED trade ALUMINUM INTERIOR FOR QUICK FREEZING ! LIMITED QUANTITY: fy £■ * Q 13 cu. ft UPRIGHT w / t L. H. BRUBAKER 350 Strasburg Pike Rt.3o to right on 896 Phones: EX 7-5179 OV 7-6002 Combine all ingredients except biscuit dough, mix „ well and pour into a greas ed baking dish. Cover with biscuits. Bake in hot oven (400 degrees) Vz hour Serves six. The packaging does make a difference in keeping quali ties of items such as potato chips,a say University exten sion nutritionists. An antiox ident cellphane which retards oxidation of fats is now be ing used to package potato chips, candy bars, and other snack items. Shelf life of some of the products has been increased by 50 per cent by use of the new cellophane Good hay can raise milk production 50 per cent over late-cut, low quality rough, age. FOR ANY FARM PURPOSE MADE THE FARMER'S WAY Ljk LANCASTER PRODUCTION r*l WL CREDIT ASS'N 411 W. Roseville Rd. Lancaster, Pa. Ph. Lane. EX 3-3921 9
Significant historical Pennsylvania newspapers