16
—Lancaster Farming, Saturday, May 18, 1963
• Have You Heard?
(Continued from Page 15)
storage equipment. Musts for
storing to keep clothing m
good wearing condition in
clude;. correctly shaped shoe
trees,-enough hangers of the
right type for garments; hat
boxes; belt rings or hooks;
shoe racks or holders; and neck
tie caddy. Careful storage helps
to keep clothing fresh looking
and on the wearing list, day
after day.
Good For You To Try
Dice cooked ham, add it to
a golden choose sauce, and
serve hot over cooked cabbage,
cauliflower, broccoli, or aspara
gus. A dash of Worcestershire
sauce will give the cheese
sauce extra zip.
Heat over-toasted rice cereal
and use for a crisp garnish on
juicy baked apples
When using banana slices
to garnish a truit salad, roll
the shoes in mayonnaise, then
in crisp corn flakes
Prepare some dishes tor
last-minute mixing or baking.
You can make refrigerator
doughs for cookies _and rolls to
be baked on short notice, you
can prepare meat loaf and
casserole dishes ahead of time
ready for baking.
Make tarts this way
spoon vanilla pudding made
from a packaged mix into cool
ed tart shells, cover with
sweetened fresh or frozen
fruit, and top with whipped
cream at serving tune.
About Coffee Stains
From the National Institute
of Drycleaning come these in
teresting facts- Spilled hot
coffee is harder to remove
from clothing than lukewarm
coffee. Also the stain may he
harder to take oht if you use
cream and sugai This is es
pecially true if coffee is spilled
on wool fabrics. Coffee is less
of a problem when spilled on
cotton and manmade fabrics,
and in many cases coffee is
almost impossible to remove
from silks and wools, especial
ly when the coffee is hot.
U S. Savings Bonds are now
available at most banks with
new free gift envelopes, suit
able for any gift-giving occa
sion. A gift ot Savings Bonds
is “the present 'with a future ”
• For The Farm Wife
(continued from page 15)
quently. Serve over toast. Gar
nish with deviled eggs, if de
sired. Makes 4 servings.
• * *
For a change let’s have
Asparagus Cream -Soup. The
cream part is fresh sour cream,
which gives your soup a tangy.
subtly different flavor. This is
an extremely adaptable recipe
which varies according to indi-
vidual tastes. You can use 3 cups milk * * •
fresh or frozen asparagus; add 1 cup dairy sour cream Aaparagus-Pamesan Casse
the specified amount of chicken In a saucepan place aspara- role is a perfect “quickie” cas
flavoring or increase it. Any gus in water; cover, bring to' serole for busy days.
way you make it, you’re sure boil; turn heat to simmer and
to win compliments (from the cook until very tender. Mean-
family when you serve it up, while,
piping hot, at lunch or supper melt butter; blend in flour,
time. Add broiled cheese and salt, chicken stock base, mono-
FOR A LIMITED TIME
OFFER APPLIES TO
I 40-GAL OR LARGER
I OOICK RECOVERY
' ELECTRIC WATER
HEATERS OR 80-GAL
HEM A STANDARD
ELECTRIC
WATER HEATER.
PP&L 'an Investor-Dimed utility in the .service of the public
. tomato sandwiches on rye sodium glutamate and pepper.
• "bread, tall glasses of milk, and Gradually add milk; cook, stir
a dish of crisp relishes, for a ring constantly, until mixture
delicious meal. thickens and loses starchy
ASPARAGUS CREAM SOUP taste. Using a iblender or food
2 packages (9-ounce) cut mill _j>uree asparagus with
• up asparagus cooking liquid; blend in sour
1% cups water __ cream. Just before serving
2 tablespoons butter , combine asparagus mixture
2 tablespoons flour
1 teaspoon salt
1 teaspoon chicken
base
% teaspoon monosodium cube dissolved in V* 'cup hot
glutamate water may be substituted for
Dash of pepper chicken stock base.
X\-**~ _^^-* y 6
V'w/'
For You!
when you buy a FLAMELESS electric water heater
PP&L WILL
with white sauce. Heat and
serve immediately. 6-8 serv
stock inigs.
in another saucepan,
jjjjsssr
1
toward the installation cost.
•. a v
/ OFFER GOOD ON
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j PURCHASED THRU
/ JUNE 8, WITH /
INSTALLATION Wj
JUNE 15. / j
Switch to fiameless electric water heating
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whenever you need it.
fy'
Buy now from your electric appliance deal
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NOTE: One chicken bouillon
ASPARAGUS-PARMESABT
CASSEROLE
8 ounces elbow macaroni
1 clove garlic, minced
2 10-ounce packages cut up
<\ss N
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ONLY
$15.00
PAY
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' t*s>,i&us ti »( iW»t> fi-ij fr ifrft cawftMj^±i
asparagus
J /4 cup olive oil
1 can (10% ounces) con
densed cream of celery soup
% cup water
1 G-ounce 'package Mozsarel- 1
la cheese, diced
% cup sliced pitted rip*
olives
Vz cup grated Pannes*,*,
cheese
2 tablespoons minced par*
sley
Cook macaroni until tender,
about 7 minutes. Cook garlic
and asparagus in olive oil an*
til asparagus is tender, about
10 minutes. Combine soup and
water, heat to boiling, reduce
heat and add Mozzarella
cheese. Stir until cheese is
melted. In 2-quart casserole,
arrange alternate layers ol
macaroni, asparagus, sauce,
(Continued on Page 17)
>■
P A
> v "
/ ENJOY PP&L's
iSPECtAL LOW-COST
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RATE Of ONLY
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