14 Lancaster Farming, Saturday, March 3, 1962
For the
Farm Wife, and
BACON
Thoie's no need tor a slump kmle and a strops; aim tor
bacon in the home kitchen nowadajs For now there
in one-hall pound and oik pound p.u kaares of bacon slued
Hist rndit for those who like if thin ( regular)
Tin heat sealed window
packaue piotects the liesh
wec t smoked taste ot tlie
|t,i< on and at the sum* time
• ors the shopper check tor
■he dcsned combination ot
leanness aml fat The pat k
uce is easv to open and eisj
in close loi ref liberator stor
icp Thin slued bacon is the
1 1 aditional baton ten hieaktasl
(in sandwiches and e nimble
I opium;s loi appetizers and
i cm tables
Those who like thick slued
’) k on will tint! it in two pound
Don’t Neglect
Your Ejes
Visit Vom iil\e l)0(loi
it \on <ne in doubt
Doctoi ‘s
Piest nplions Filled
\d nisi mi nf s, lit pan s
DAVID’S
OPTICAL CO.
in ! \ llt ; K(0 STREET
1, ineastei
I’ll on e EX !-27b7
Alwais See Bcttei
Order Now!
Field Seeds
Clovers
Alfalfas
Timoth>
Tobacco Muslin
2-. 4-yd
Michigan Peat
Seed Potatoes
Red Bliss
Surprise
Cobblers
Katabdins
Katabdins Rled.
Green Mts.
Lime
Baj;
Spread
Vertagreen
Vigoro
Garden Seeds
Lawn Seed
Scotts
Seaboard
GROFF'S HARWARE
, JVcw Holland, Pa., .
TV)
Family
IS BEST
ami occasional!} in one pound
packages Thick she eel bacon
is especially suited to hcait>
breakfast and luncheon or
supper menus
TO SEFAUATE SLICES
To separate one bacon slue
trom another many find it
c ointment to run a i libber
sc rapei between the slices It
seicial slues aie to be tiled,
(he slues maj be separated as
the} heat Complete diiections
ten ft vine; bakins; and hi mi
ni K aie usiialh on each pack-
STORAGE OF BA COX
To eniov the stood lla\or ol
bacon it should he stored in
the reti metator and used in
about one week Bacon should
not be tto7on Fm like othei
cured and smoked nieiN
when fio7en baton tends mi
detelop lantidiU nioie lapirth
-j
PENN SQUARE
MUTUAL FUND
Investing in Diversified Securities
for INCOME and CAPITAL GAINS Possibilities
NO BUYING CHARGE
NO SELLING CHARGE
Snbsi i iptions Attested A\ it h No Minimum Shaie Retiune
ments Fi'»e ot Bp* Beisonal Piopeitj Ta\ in opinion ol
Leital Counsel
AON- \SSVSS \bm:
J. L. HAIN & CO,
tr>l Venn St|iiaie Readmit Pa. VII 5-4424
Please -,end me tiee intoimalion about Penn Squaie Afu
tual Fund
Xante
Adduss _ _ _
Cll\ ami State _ _
Attention
Hollinger's Farm Market, Inc.
i:iMin\t\, u i). i, i»\ . . , . t 3-031.1,
L; .• : - '..1 il I\ U 1 5 U
ORDER
Michigan Peat
NOW
Car Arriving About First
Week In March
$32.00 per ton at car
than meats that have not been
cured ail'd smoked.
cvwdiw styljH bxcov
The boneless pork loin, cur
ed and smoked, is (ailed Cana
dian stvle bacon in the United
Stales But in Canada it is
labeled Canadian Back Bacon
Fmtliei mme, it dilleis ironi
legulai bacon in shape, tat
and eating quality It is lound
and veiy lean Canadian style
baton is commonly slued and
\acuum sealed foi tresbuess
in six ounce packages The
number ol slices in each pack
age may vary trom six to nine
slices, depending upon the dta
rnetei of the loin they are
cut trom The bacon 'may
also be pirn based by the re
tailer in six to twelve pound
slabs lie in turn'cuts it into
one-half to two pound units
depending on customer pie
teience
Thin sliced Canadian st>le
baton is tav 01 eel toi bieikfast,
while thick slices may be broil
ed tor lunch oi dinner One
and two pound pieies make
attiactive boneless roasts toi
small dinnei paities A one
pound i oast in a J-’l degree
oven will leach 170 degiees
on a roast meat thei mometer
in about 4 7 minutes, a two
pound roast will be ready to
sene in about 1 houi and la
minutes
HKARTY Jl\( ON sOLFFUK
1 pound bacon
5 tablespoons Hour
Farmers!
YOUR
Vi teaspoon salt
Vi teaspoon nutmeg
;i tablespoons bacon dripp
ings
1-Vi cups milk
li eggs
’a cup quu K-< ooKmg oats
Cut bacon into Ms-inch m'nmei 10 minutes Remove
puses Fan-lrv until .nsp peaches and place 2 bacon.
Diam Stu the Hour, salt, and «-«rls in each peach half Serve
nutmeg into the bacon (Inpp- with waflles. using seasoned
mgs in a saucepan Gradually peach juice as syrup
add milk Stu ' until thick * * *
Separate eggs Beat yolks until CANADIAN' BACON BCVDLIc'S
thick Add oats and bacon 6 slices Canadian style
Fold into white sauce Beat bacon
egg whites until stilt Fold
into sauce mixture Bake in a
1-Vi-quait casserole set in a
pan ot water for 50 to 55
minutes in a slow oven (525
degrees) Serve at once b
sen mgs
# * tf
Brush vvitn lemon juice Roll h
BATON (’TUBS ’V I'KACHKS quarter ot banana and a stick
10 slices thick slued bacon ot pineapple in each slice o£
< 5 halves) bacon Fasten with a wood«n
% cup mange juice pick Place bacon bundles on
1 pound can peach hahes baking sheet Sprinkle with
1 tablespoon cornstarch brown sugar Broil about 4
U teaspoon cinnamon inches trom heat for 3 mm
-1/10 teaspoon cloves utes Serve hot with scrambled
Wallies or pancakes
Pan-fij bacon As each slue
is removed liom the pan, roll (Continued on Page 15)
Vent Be
ABOUT ASKIN'
loaning Money
for Homes
Is Our
Business
Today, Savings & loan Associations provide
the greatest source of mortgage loans that
is available in the country. WeYe proud of
our ability to get a fam'ily into a home of its
own.
If you would like some information on what
it would take you to make a move, stop in.
There is not the slightest obligation in talking
things over.
CURRENT
ALL ACCOUNTS
INSURED TO $lO,OOO
FIRST FEDERAL!
Savings and /oan
ASSOCIATION OF LANCASTER
25 North Duke St.
C iisUimrr I*m Lina in Roar S|B|Wk
l*Hdhc tX 7-2818 <|lllLl'
around the tines ol a fork to
toini bacon curls Drain peach
es Combine peach liquid,
oinnge mice, cornstarch, cm-
namon, and cloves in a trying
pan llo.it, stirring, until
thickened Add peaches and
2 bananas
Lemon juice
S pineapple sticks
Brown sugar
Scrambled eggs
Peel bananas Cut in hall
lengthwise, then crosswise.
eggs
DIVIDEND
Per Annum
Paid
on
Sayings