14—Lancaster Farming, Saturday,-February 9, 1963 Forthe Farm Wife and Family The Staff Of Life What do vou know about breads? We are led to believe that the “statt-of-hfe” may be one of oui most misunderstood food: pioducts Heie are some suggestions ranging from ways to keep bread fiesh to methods ot slicing bread extra thin -1) It is not advisable to pla- lal gadget that holds a slice of re a damp towel over tea bread Aim as you do the job. sandwiches, to keep them fiesh when made up hours ahead of seivmg time, because moistuie spins the growth of bacteria Retngeration is a better way of holding the made-up sandwich es slows bactenal growth but does not stop it Foi best lesults, sandwiches if wnapped with inoistme-iapoi-pioof ma terial can be lefiigetated foi scieial horns pi 101 to serving 2) The best was foi slicing biead extra thin to make dam- U tea sandwiches is to wiap the bread in moistui e-\apor oot material and lefngeiate iintil verj cold oi freeze TU°’i snce You ma\ pin chase a spec HONEST VALUES! ©FREEZER SUE Jrfipii I CA222W 12.2 Cu. Ft. UPRIGHT FREEZER Holds Over 425 lbs. of Food. Deluxe Model $lB9 ... Extra Big FREEZER! 18.8 Cu. Ft. Size UPRIGHT Holds Over 658 lbs. of Food, C Ami Your IMm Old One C \27(i L H. Brubaker 350 Sti.isbnrg Pike - Lane. H. I>. 3, Lit it/., P.i. Pli. Lane. 397-5170 htiasbuig 087-0002 latit/ 020-7700 S)®j©S By Mrs. Richard O. Spoiled -3) Here aiQ ways to heat bakeiv rolls, soft-crusted din nei oi sweet lolls Heat’em in a hunv atop the range Put two tablesp’oons water in the bottom of a large skillet In sert a Linet or wne rack, plac ing the rolls on it. For soft cilisted dmnei rolls - Covei the skillet and place over low heat for eight minutes, or until rolls aie hot For fiosted sweet lolls Do XOT covei the skillet Place rolls on lack 01 tnvet, then place skillet ovei medium heat foi five minutes, ot until lolls aie hot The skillet meth od is the only satisfactoiy way ot heating sweet rolls withoui "Whom should I turn to?"—that's the question/ when the need tor money comes up. It means everything to borrow from people who have a real interest in your financial welfare, from the day you first deal with them to the last. And Y'onr THE LANCASTER COUNTY NATIONAL BANK QU \RRYVILLE State and Church Streets To The "County Bank" Many people turn to us for money to buy the home they wanfand need—a home that will bring them lasting comfort, happiness and security. If that's what you want, come in to see us. Our mortgage rates are economical and we plan repayment schedules that borrowers can meet without worry. • 8 Convenient Offices LANCASTER 9 East King Street (temporary address) 138 North Queen Street (Drive-in Window) Prince and James Streets (Drive-in Window) 1013 Lincoln Hwy. East 1847 Columbia Avenue MOUNT JOY One West Main Street (Drive-in Window) Established 1841 Member Federal Deposit Insurance Corporation melting the frosting Rolls can always be heated in a 300 deg ree oven in 15 to 20 minutes. Moisten inside of a paper bag used to hold rolls If plastic wrapped, remove wrap* betore placing in bag. 4) To keep toast hot, arran ge toast slices on a lack and place in a warm oven until served, iHot toast should never be stacked unless you want to watch it wither Toast may be lightly wrapped in a napkin before serving. The cloth will absoib the steam from the toast and keep it crisp. 5) Toasting does not change the caloric value of bread It has the same caloric value as untoasted bread 60 calones per one-halt inch slice. 6) Bread does not have to be completely defrosted- to be used for toast Just-place pie shced bread in toaster, or de fiost bread enough to slice and drop into toaster. 7) Do not be misled by low caloned bieads. The basic in giedients of biead, flour, sugai, salt, and small amount of fat cannot be \aned greatly it a palatable pioduct if made The aveiage slice ot biead is Vi inch thick and contains appiox nnatelv 63 calones The aver age slice of most low calone bieads is less than V 2 nt-h thick Natuiallv, the slice will contain fewei calones The FLORIN 801 Main Street bulk of the calories of bread comes from flour and the am ount of flour in bread cannot be varied. i>' . 1 HOME BAKED BREADS The essential, ingredients are few flour, liquid, yeast, salt and sugar, and they combine to make breads that contain a val unable quantity of vitamins, minerals, useful proteins. FLOUR is the chief ingred ient. Wheat is the only gran with proteins which produce gluten; this gives bread dough its elasticity and strength. Glu ten stretches to form a mesh hke framework which holds tiny gas bubbles formed by yeast. LIQUID is essential for for mation of gluten in the flour. Either watei, fresh milk, dry or evaporated milk can be us ed Water gives biead a hard crust, open texture and a whea ty flavor similar to the 'French breads Milk produces- bread that is moie tender, nutritious and flavoiful; it keeps better and toasts more quickly YEAST makes dough rise and gives bread its porous stru ctme It is a tiny living organ ism that utilizes sugar foi its growth and pi educes tiny leav ening gas hubbies Theie aie two types of veast on the niai WATER, SOILS, FEEDS AND FOODS Do you have a problem in one of these areas? If so, let us help you. LANCASTER LABORATORIES, INC. 2425 NEW HOLLAND PIKE, LANCASTER, PA. Phone Leola 656-9043 MORTGAGE LOANS Sensible Rates! ALL ACCOUNTS INSURED TO $lO,OOO n> n —- IFIRST FEDERAL! w QJavings and Jjian *3 ASSOCIATION OF LANCASTER 25 North Duke St. PUJmyjJ]•] Customer Parking in Rear sff||n|k Phone 393-0601 ket dry and compressed. Ac tive dry yeast will stay fresh for several months stored on your shelf. ‘Compressed yeast must be stored in the refrigera tor not longer than a few weeks, it’s good if it crumbles between the fingers-when brok en and has a fresh odor. SALT gives flavor to bread and controls the action of the yeast It salt is not added to the dough, rising takes place too rapidly and the bread will be coarse. If