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!
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SUE
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CA222W
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FREEZER
Holds Over 425 lbs. of
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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 <oo much, salt is
added, the rising is too slow
and the biead will be compact
and fine.
SUGAR provides food for the
yeast It also adds flavor and is
partly responsible for a golden
brown crust. /
SHORTENING is not neces
sary foi bread However, it im
proves the flav.or, makes bread
more tender, causes better
bi owning and adds nutritional
value
EGGS give bread delicate
textuie and add flavor, color
and nchness.
METHODS OF MAKING
HOME BAKED BREADS
STRAIGHT DOUGH All the
ingiedients are mixed together
in one opeiation and the dough
is kneaded. It has two or three
(Continued on Page 15)