14—Lancaster Farming, Saturday, March 2, 1963
For, the
Farm Wife and Family
Prunes For Pep
Bj Airs. Richard C. Spence
Prunes are a taluable asset to good nutrition. This well
known fnnt almost as old in history as man, is as modern as
till the new nutiitional knowledge of this age.
I/KMOX HARD SAUCE
z /s cup buttei oi iiiargaiine
2 cups confectioners sugar
1y 2 teaspoons giated lemon
rind
1 tablespoon lemon juice
Cieam butter or morganne'
add sugar, lemon i ind and
juice Cieam until flutfv.
Sl’irv PRUNE T lI’TOCA
1 pound piunes
3 cups watei
1 teaspoon giouncl cloves
2 teaspoons cinnamon
2 eggs sepaiated
3 cups milk
i/o cup sugar
4 tablespoons granulated
tapioca
teaspoon salt
1 teaspoon vanilla extract
y 2 cup heati eieam, whip
ped
Combine pi unes water, do
tes and cinnamon, bung to
boiling point Cotei and sim
mei 10 to 20 minutes, cool
Hi am and remote pits Chill
Mix egg tolks m saucepan with
a little ot the milk, add re
maining milk Va cup sugai, ta
pioca and salt Cook'otei med
ium'heat until mixtuie comes
m a full lolling hoil, stnrmg
constantly Beat egg w lutes un
i il stift, giadualh add i emaili
ng Vi cup sugai beating con
stantly, until mixtuie stands
n peaks Giaduallt fold hot
tapioca mixtuie into egg whit
es, blending tlioioughlv Add
tanilla extiact Cool storing
once after 15 minutes Chill
| Ton save money;
| with our Texaco
| ■All-Star*
p heating oil
| eessicel
| GARBER
t OIL CO.
MOUNT JOY, PA-
Ph. 653-2021
105 Fairview St.
A
O
When ready to serve, foW in
whipped cieam, Place altern
ate spoonfuls of spiced prunes
and tapioca cream into parfait
glasses Top with prunes. Mak
es S-10 sei rings.
BAKED
PRUXE-APPUE AYHTP
1 cup plumped finely cho
pped prunes
1 cup canned apple sauce
2 teaspoons grated lemon
rind
1 tablespoon lemon juice
Dash salt
V. teaspoon mace
4 egg whites
Vt teaspoon eieam of tai
tar
Vs cup sugar
Combine prunes, apple sauce,
lemon, nnd and juice, salt and
mace.- Beat egg whites until
WATER, SOILS, FEEDS AND FOODS
Do you have a problem in one of these areas?
If so, let us help you.
LANCASTER LABORATORIES, INC.
2423 NEW HOLLAND PIKE, LANCASTER, PA.
Phone Leola 656-9048
YOU CHOOSE
You choose from nine colors when you
select- Holland Stone for the finish, inside
or outside of your home, office, business,
school or church.
Colonial White
Terra Cotta Red
Burgandy
Yellow
Buff
New Holland Concrete Products
New Holland, Pa.
Every Second Saturday of the month you can enjoy
Plan a party at home, or a dinner tor } our organiza
tion. Resene jour chicken in advance by calling
Sails Harper, 50D-0128. AVe do all the cooking,
and will special!}-package jour ordcis for pick-up on
barbecue dates.
CARRY-OUT ONLY!
.51.00 PER HALF
3 H\LVES AT 53.75
Min. Net W’t. 1U lbs. per
foamy; add cream of itartar and
beat until stiff. Gradually add
sugar, beating constantly until
stiff. Fold in fruit mixture.
Pour into 2 quart casserole.
Bake in moderate oven, 350 den
grees, 20 to 30 nuuutes 4 or un
til set. If desired, serve waim>
or cold with custaid sauce.
PRUNE COFFER KITCHEN
% cup shortening
% cup sugar
1 egg
1 % cups sifted all-purpose
flour
2 teaspoons baking powd-
% teaspoon salt
Vz cup milk
1 cup plumped pitted
chopped prunes
y 2 cup light brown sugar
1 teaspoon cinnamon
% cup butter or margarine
Prune halves for garnish
Cream together shortening
and sugar until smooth. Add
egg 'mix well. Sift (together
flour, baking powder and salt,
add alternately with milk to
ci earned mixtuie St’ir in prun
es Pom into well greased 9 x
9 x 2-inch pan Combine .brown
sugar and cinnamon, sprinkle
oi ei battei. dot with butter or
maiganne. Bake in a moderate
o\en, 375 degrees, 50 to 55
minutes Garnish with prune
halves
I’IIUXB OK-WHERRY MOLD
1 package lemon-flavored
gelatin
Desert Brown
Charcoal Grey
Limestone Grey
Sandstone Brown
BARBECUED
CHICKEN
at the “Poultry Center” ‘of the
Lancaster County Poultry Assn.
3-40 W. Roseville Road,
Lancaster
SAT., MAR. 9
2 P.M. to 6 P.M,
Special Prices on 50 or
more halves b> advance
reservation!
i'lii
354-2114
1 cup hot water
1 large orange
2 cups fresh cranberries
1 cup plumped pitted
chopped prunes
% cup chopped celery
Vz cup sugar
% cup slivered toasted al
monds
Chicory or lettuce
1 S-ounce package cream
cheese, cubed
Slivered toasted almonds
Dissolve gelatin in hot wa
ter; cool; peel orange; put or
ange rind and cranberries thr
ough food grinder using med
ium blade Section orange;
combine with rind, cranberries,
prunes, celery, sugar and al
monds. Add cooled gelatin.
Pour into 1 quart mold; chill
until set Unmold on greens.
Garnish with cream cheese cu
bes topped with slivered al
monds. If desired, serve with
mayonnaise or salad diessmg
Makes G-S servings.
PIQUANTE TOPPING
FOU WAFFLES'
cups plumped pitted
prunes
Vz cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg’*'
2 tablespoons lemon juice
2 % cups pineapple chunks
Combine prunes, sugar, cm
To The "County
"Whom should ! turn to?"—that's the question, when
the need for money comes up. It means everything to
borrow from people who have a real interest in
r our financial welfare, from the day you first deal
with them to the last.
Many people turn to us for money to buy the home
they want and 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.
THE LANCASTER COUNTY
NATIONAL BANK
9 East King Street (temporary address)
138 North Queen Street (Drive-in Window)
Prince and James Streets (Drive-in Window)
1043 Lincoln Hvvy. East
1847 Columbia Avenue
One West Main Street (Drive-in Window)
QUAURYVILLE
State and Church Streets
Established 1841
S*f ♦*
namon, nutmeg and lemon ju
ice; heat. Add pineapple and
syrup. Heat. Just before serv
ing top with slivered toasted
almonds. Serve over waffles.
Makes about 1 quart.
They are unique in the con
tribution they make as a nat
ural source of food elements
essential to a good diet as we
know it today. They are: 1) an
excellent source of Vitamin A;
2) a source of other essential
vitamins; 3) high in important
minerals; 4) good hemoglobin
and red cell builder; 5) good
souice of quick energy; G) a
natural regulator; 7) a sweet
that is healthful; 8) a teen-age
beauty aid; 9) ajnck-up snack
for the overweight.
It is a simple matter to pre
pale today’s already semi
plump and succulent prunes
for either ingredient use or
table service. Following are
some of the methods. With any
of them you can vary the fla
voi by adding Hemon or orange
slices, whole cloves, or stick
cinnamon. Additional sugar is
not added because nature has
provided this in abundance
right in the fimt itself.
1. Boiling Water Method:
Covei a pound of prunes with
a quait of boiling water. Cover
the container and let prunes
(Continued on fage 15)
/
G
H
• 8 Convenient Offices
LANCASTER
MOUNT JOY
Bank"
FLORIN
801 Main Street