16—Lancaster Farming, Saturday, February 16, 1963
#. For The Farm'Wife
(continued from page 15)
Co%er and let rise in ■warm pl
ace until double in bulk. Divide
dough into four equal portions
lolling each into a smooth ball
In shaping use a rolling pin
-and 101 l each ball of dough in
to a lectangle about 9” x 12”,
making sure that gas bubbles
are toiced out Staitmg at fur
thest end. i oil dough toward
you, lellv 101 l fashion Bach
time dough in rolled complet
ely around, seal with “heel” of
hand Place shaped loat, seam
side down, in greased biead
pan. Biush top with shortening.
Let use until light Bake in
moderate oven (375) degrees)
about 1 hour Makes 4 loaves.
DOUGHNUTS
2 packages active dry ye
ast
Vz cup waim water
Yz cup milk
1 teaspoon salt
Vz cup sugar
2 eggs, unbeaten
4 cups sifted all purpose
flour
3 ' 2 teaspoon mace
M cup shortening, melted
and cooled to lukewarm
Fat for frying
Dissolve yeast in warm wa
ter Let stand Scald milk Add
salt and sugar to hot milk Stir
well and cool to lukewarm.
■Stir >east solution and add to
Liken aim milk mixtuie. Add^
»\\V\\\\\U\\U\\\\\\V\\\\
New
Breakthrough.
in Dairy
Nutrition shows
10% More Milk
from Same
Amount of Feed
with
New Ful-Q-Pep
Cattle - Izer
Dairy Feed
Almost.four years of testing"and.development, at
the Ful-O-Pep Research Farm show that new
Catalyzer Dairy Feed increases energy
production in the rumen by as .much as 20% over]
'regular Super Milking Feed—and an average
o/ 10% more milk after just 4 weeks on feed,j
Ful-O-Pep Catalyzer Dairy Feed contains
only natural feed ingredients; you feed it'as you
Would feed any ration, along with you;
Regular roughage.
sLet us give you more Information
Morgantown Feed & Grain Grubb Supply Co.
Stevens & Morgantown Klizabethtowu
Millport Roller Mills Kirkwood Feed & Grain
Millport Kirkwood
S. H, Hiestand & Co., Inc. H. M. Stauffer & Sons, Inc.
S.ilunga licola and Witmer
eggs -and -mix thoroughly.' Add
■ halt the flour which has been
sifted with the mace and beat
until perfectly smooth. Add
shortening, besting vigorously.
Add remaining flour and stir
to mix thoroughly Turn onto
flomed board and knead hght
, ly. Place in greased bowl. Co
ver and let rise in warm place
until double in bulk Without
punching down turn out on
lightly floured board and roll
to % inch thickness. Cut with
flomed doughnut cutter (3 in
ch) Place on lightly floured
sheet Let stand in warm place
until very light. Leave uncov
ered so light crust will form.
Fry in deep hot fat (350 deg
rees) on both sides, turning
only once. Drain on absorbent
paper, cool and roll in sugar.
Makes 2 dozen doughnuts „
SAUSAGE WITH
SCRAMBLED EGGS AXD
CHEESE
8 ounce package brown’n
serve sausage
2 tablespoons butter or
margarine
3 tablespoons finely chop
ped onion
% cup milk
8 eggs
Yz teaspoon Worcestersh-
ire sauce
Yz teaspoon salt
% teaspoon pepper
% cup shredded sharp
cheddar cheese
Place brown’n serve sausage
in skillet. Fully cooked sau
sage will brown in just 3 min
utes Do not overcook. Remove
from pan to hot platter or
brown sausage slowly while
eggs and cheese are be mg
scrambled in another skillet.
To prepaie egg's, inelt butter in
a skillet Add -onion and cook
until soft and clear Combine
milk, eggs, Worcesterslrie
sauce, salt, and pepper. Beat
slightly to blend jngrecheiiM.
Pour into skillet When eggs
begin to set, add cheese and
blend well. Continue to stir
until eggs, are cooked. 'Sene
immediately with warm saus
age.
CHIPPER- NOODLE DINNER
8 ounces medium noodles
2 cups frozen French-cut
green beans, thawed
10 -ounce can condensed
of mushroom
cream’
soup
I}4 cups milk
1 cup shredded dried
chipped beef (5 ounce
jar) •
3 tablespoons pimiemo
strips (2 ounce jar, un
dramed)
1 teaspoon, dry mustard
Vi teaspoon black pepper
Dash Tabasco
cup shredded sharp
Cheddar cheese (1 oun
ce)
KAYLOR BROS.
RHEEMS, PA.
Route 230 t East of K&abetlitowii Route 30
Monday Evening, February 25 - 7:30 Wednesday Evening, Feb. 27 - 7:30
Cook noodles in boiling wa
ter; 6 to 7 minutes Do not
add ealjb. Drairu, Con^nne,pood
les, ' green beans, mushroom
soup, milk, chipped beef, pmi
iento, dry mustard, black pep
per and Tabasco mixing well.
Pour into greased 2-auart cas
serole dish with cover. Sprin
kle cheese over top and cover.
Bake fn moderate oven (‘loO
degiees) 1 hour. Makes 4 to
G seivmgs.
% y
CORN FRITTERS
% cup shortening
Va cup sifted flour
1 teaspoon double acting
baking powder
1 teaspoon salt
i/ 2 teaspoon paprika
2 eggs _
2 cups corn kernels
Sift together flour, baking
powder, salt, and paprika Se
parate eggs- Beat yolks Blend
with corn. Stir in flour mix
ture. Beat egg whites. Fold in
to coin mixture Heat shorten
ing in a heavy., skillet. Drop
spoonfuls into hot fat. Turn to
brown. Serve hot with tranks.
LEMOX ’X HOXEY PUNCH
2 cups boiling water
1 teaspoon tea leaves
1 tablespoon red cinna
mon candy drops
Vs cup fresh orange juice
Vs cup fresh lemon, juice
1 *cup honey
, % cup ice water
Pour boiling water over tea
and cinnamon candies. Cover;
steep for 5 minutes. .Strain.
Add orange juice, lemon juice,
honey and ice water. Blend
well Divide, into S tall ice-filled
glasses; fill with sparkling wa
ter. Garnish with lemon slices.
No “Haiitl-me-downs”
Don’t be itempted to hand
down outgrown shoes to a
younger child, cautions Bernice
Tharp, Penn State extension
clothing specialist No two
pans of feet are exactly alike.
A good leather shoe, when new,
will comforni to a child’s foot
after he- wears it a week or
two Once the shoe is molded
to the foot it won’t change. If
another child wears the shoe,
his tender foot is apt to he
twisted and turned to fit the
shape of the shoe.
Ready-to-servo Foods
(Homemakers like heat-in
itbe-bag frozen .foods, report
Harold Neigh, -Reib.it State- ex
tension specialist lit consumer
economics. In -a survey of
homemakers, more than half of
them trying heat-in-the-bag
foods make repeat purchases.
This is proof of their accept
ance.
ARTHUR S. YOUNG
KIXZBRS, PA
1
I