16—Lancaster Farming, Saturday, February 9, 1963 • Have You Heard? (Continued from Page 15) sauce. Add, a dash of cinna mon and you have a crunchy go-with for meat. Blend bits of candied cherr ies and slivered almonds not toasted with whipped honey. Spread on split English muffins and put under the broiler until golden brown. Makes an easy hot bread for breakfast or to serve with hot chocolate for an afternoon snack. Forms of Honey Most of the honey marketed HERR'S BULK BIN SERVICE BUILDERS OF FEED and Grain Bins ALL SIZES TO FIT EVERY NEED GORDONVILLE, P. 4. Ph. 768-3931 PAYS 6% INTEREST* IN CASH ON FULL PURCHASE PRICE No cash needed. Your trade-in may cover the down payment. And, Oliver will also pay 6% on the balance you finance.* See the big line-up of new Oliver equip- - ment. See how much you can save by / .• trading now! v\U | $ *1 £ ; |/i \VT\% < \ \ i , -* i annum rate fronS*. /f \ Surchat* until w x ~ , *•- tU on trade-in, cash <P\ * **% 9 ’ < payment and qualified \ *\ <''' . A ' better Farmersville Equipment Co. Ephrata, K. D. 2 . ji.' !si in the United States is extract ed honey . . . that is, honey that has been separated from the comb. Scld in liquid form, extracted honey accounts for the greatest share of honey sold. Crystallized honey is be coming more and more popu lar. It may be called creamed honey or honey spread ... it has a fine texture, spreads easily, and doesn’t drip. Comb honey is sold as sec tion - comb, cut - comb, and chunk honey. Section - comb honey comes in the wooden frames in which the bees stor- ed the honey, usually weighs just under a pound The wood en sections may 'be m paper or cardboard cartons or in transparent wrappers. Cut comb honey has been taken out of the frames, cut in pieces and each piece wrapped se parately. Chunk honey consists of peices ot comb honey in a container with liquid honey filled in around them Good To Know Anjtime Beef cuts for pot roasting include the arm or blade bone cut from the chuck or should er rolled rump, English or N. G. Hershey & Son Manheim, R. D. 1 Chas J. McComsey & Sons Hickory Hill, Pa* ~ . Boston-cut pot roast, and heel of round. Cross cut beef shanks and short ribs, are good for the small family. Seasonings may be as little as salt-.and pepper for a pot roast, or. you may use one or two of the many herbs and spices. Special Adis For New Homemakers Something special for brid es is available from the U. S. Department of Agriculture. The Department has a packet of publications that will help new homemakers in buying, preparing, and pro tecting food, and in the pro tection and care of fabrics. This service is a part of the Department’s Centennial pro gram this year. In an attractive folder en titled “Packet for the Bride,” the assoitment of publications ranges from recipe booklets to tips on home laundering. Other publications tell how to K«CS«C2«*-;3SB^aS£TSB£3aBS3 Wdgemuth Bros. inc. Florin, IVnna. Fhono Mt. Joy 653-2411 asm A. H. HOFFMAN SEEDS, INC buy foods according to USDA grades. The packet is the latest in novation in the. Department’s efforts to make its consumer services more readily avail, able and widely known. Single copies of “Packet for the Bride” Will be sent to brides who request it from the Office of Information,, U. S. Department of Agriculture, •Washington 24, D. C. • For The Form Wife (Continued from Page 15) kneaded when smooth and sat mto a smooth ball and placed in a greased bowl. Turn dough over after placing it in bowl, so top surface of dough is lightly greased also. This will prevent crusting during rising. |Beeause No-Knead and batt er doughs are soft the gluten is developed sufficiently when beating the dough Batter aTid no-knead doughs cannot be ov er-beaten. The gluten structure is not as strong as in a knead ed bread bu.t this is compensat ed for by the eggs requne'd in these doughs which help sup port the -dough structure No- Knead doughs are not satisfac tory without eggs. C. O. NOLT , LOCAIi DISTRIBUTOR BIRD-m-HAND 0 BIG REASONS, Y YOU SHOULD PLANT. NK’SG-HYBRIDS re bushels per acri id field stands ith resistance , mg standing slalKf\ that holds its oaty The hybrids with MORE CAPACITY TO PRODUCE. Rising should not -progress too rapidly or too slowly for good bread. Cover bowl of dou gh and place m an 85 to 90 deg ree temperature away from, drafts until dough has doubled in size A steady warmth can. be maintained in several ways; 1) Place bowl 'of dough in. pan of warm water; keep wat er warm throughout rising period 2) Place pan of hot water in bottom of unbcated oven and bowl of dougli on rack above it Close oven tlodr. 3) Place dough in oven with pilot light; leave oven door open several inches. Press two fingers deeply in to dough. If impression re mains, the dough has risen suf ficiently. When dough has risen as many times as directed irt recipe it is ready to be shaped" into loaves or the various types of rolls.' 1 Baking sets the gluten, stops the rising and brings out the flavor The leavening gas in. the dough expends during the flist ten to twelve minutes in the oven Baking temperatures lor yeast breads may range (Continued on Page 17) 6 Top Insect, disease resistance, 7 Effective use of soil fertility 6 Safe, trouble-free harvest / 9 Bis tonnages of silage 10 Quilily, high fitd vital trill See Your HoffmonSeedLMao . or Phone 898-3421 * t V .jc * - BAKING' Phone Lane. U9T-0751 V
Significant historical Pennsylvania newspapers