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