•• For The Farm Wife
1 (Continued from Pago 8)
eggs, separated
3
% cup sugar
teaspoon.salt
1 teaspoon grated lemon
l rind
i "tablespoon lemon juice
l' cup (8 jounce can) un
drained crushed piheapple
If using corn flakes, crush
into fine crumbs. Combine corn
flake crumbs, butter and sug
ar; mix well. Press evenly and
firmly around sides and bot
tom of 8 inch pie pan. Chill.
Soften gelatin in water. Beat
egg yolks slightly; combine
with % cup of the sugar/salt,
lemon rind, lemon juice and
pineapple. Cook over hot
water, stirring constantly, un
til mixture thickens. Remove
from heat. Add softened gela
tin, stirring until dissolved.
Cool until mixture begins to
set. Beat egg whites until
stiff but not dry; beat in re
maining sugar. Fold into gela
tin mixture. Pour into corn
flake crumb shell. Chill until
firm.
GRAHAM CRACKER CREAM
V. BAKED ICE CREAM PIE
, , "„ . . IX COCOA CRUST
1% cups finely rolled graham
cracker crumbs Cotoa Crust:
% cup butter or margarine, V„ cup shortening
softened 1 cup sifted flour
iir
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/SS\ Dairy Products...
Your Best
\ Food Buy
SOUTHEASTERN PENNA.
ARTIFICIAL BREEDING COOPERATIVE
jp.jq. Bo S 354, Li AX CASTER, Pa. Ph. 569-0411
There’s a calling station near you . . .
Akron 859-2352
Christiana XY 3-5187 Quarryville ST 6-7381
Manlieim 665-2467
liliiilllilliliillllllliilllllllililllilllllllllllillllllllllllllilllH
June’s Best Buys are
healthful Dairy Foods
Pill up your shopping cart with good health! Take
home Milk, Cheese and Butter. Cottage Cheese and
Ice Cream, too. Dairy Foods supply body-building
protein. They give us vitamins, minerals and energy,
too. Be sure there are dairy foods on your table today
«nd <all year long.
Wolgenotli iros v in<.
, cupmugar i
-3 .cups milk
2 packages vanilla pudding
and pie filling mix
4 egg yolks, well beaten
4 egg whites
% cup sugar
Thoroughly blend- graham
cracker crumbs with softened
-butter or "margarine and 3 4
-cup sugar. Pour-into a 9 incn
pie plate and press firmly
against bottom and sides of
•pie plate. "(The easy way ‘is to
use an 8 inch pie plate.) Bake
in" a moderate oven (375 de
grees) for 7 minutes. Cool.
In a saucepan gradually add
milk to pudding and pie fill
ing mix. Stir in beateu ->gg
yolks. Cook over medium
heat, stirring constantly until
pudding thickens. Cool. Pour
into baked crust. Beat egg
whites until foamy. Gradually
add sugar. Continue beating
until stiff. Pile meringue over
filling sealing to edges of
crust. Bake in a hot oven (425
degrees) 4 to 5 minutes, or
until lightly browned. Chill 3
to 4 hours. Makes 6 to 8 serv
ings.
Mount Joy 653-2411
Strasburg 687-6292
mJCMr, ©EMNA.
' t
% teaspoon salt
4 teaspoons cocoa
4 teaspoons sugar
3 /t teaspoon vanilla
3 tablespoons water
Filling:
1 quart peppermint or vanil
la ice cream
Meringue:
3 egg whites
Vt, teaspoon salt
% teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla «
Cut shortening into sifted
dry ingredients until mixture
is consistency of corn meal and
small peas. Combine vanilla
and water. Gradually sprinkle
enough liquid over flour mix
ture to dampen dough. Blen 1
with fork or pastry blender.
Place dough on waxed paper.
Knead 3 times. Let stand at
room temperature for 15 to 20
minutes. Roll out dough. Pit
into pie pan. Piute edge. Prick
pastry. Bake in a very hot
oven (450 degrees) 8 to 10
minutes Cool.
p a ck IC6 cream firmly into late milk and drink?
thoroughly cooled pie crust. cho<;olate milk IS act ually
Wrap, mark, and place in whole milk , with cUocolate sir .
freezer if pie is not to be ser\- u added> Chocolate drink 1S
ed immediately. Just before partiall skim mllk wlth cocoa
serving make meringue by powde / added . Both beve rages
beating egg whites with salt ofter dellcious cllocola , te flavo r,
whi t T P fl kS . W ; U i or ' n ™th varying degrees of rich!
when beater is lifted Giadual- nes and arQ favouteB of chll .
(Continued on Page 10) dren.
HERR'S BULK BIN SERVICE
BUILDERS OF FEED
and Grain Bins
ALL SIZES TO FIT
EVERY NEED
GORDOWILLE, PA. . Ph. 768-3931
Get a low-cost Thrif T. Fulton
If you’re in the market for a new
car, visit the Fulton first and ar
range for a low-cost Auto Loan,
Then, as a cash buyer, make a bet
ter deal on the car of your choice.
FULTON«BANK
.SEWN :SQOAT?E* mcgovern avenue*.-wouNmLt
‘EAST’PETERSBURG • AKRON • GAP
M«ntb«|{ FidcrtP Ocposi t InturaiKt-Coip.
For the
Farm Wife and Family
Ladies, Have You Heard? ...
By: Jane Thurston, Extension Home Economist
About Milk and Dairy Products
Most milk and dairy products sold to
day have been pasteurized. During the pas
teurization process, scientifically controlled
heat destroys any harmful bacteria that may
thrive in milk. Pasteurization is a safe
guard for the health of your family
Skim milk contains all the nutrients of
whole milk except that the buttertat has
been reduced. Skim milk is interchangeable
with whole milk in beverages_ cooking, and
baking. Persons on low calorie diets otten
prefer to drink skim milk One cup ot whole
milk has 165 calories; one cup of skim
milk has 90 calories.
What’s the difteience between choco-
Cultured sour cream gets its
smooth texture, heavy bod\,
and tangy flavor trom a spe
cial culture scientifically indu
ced into pasteurized, homogen
ized sweet cream. Cultuied
sour cream has become pop
ular for giving a subtle flavor
to salad dressings, sauces,
cakes, pastries, and with tiuita
and beines as a w r arm weather
refieshei.
'Light cream, cottee cieam,
and table ueam are one and
the same All have a minimum
buttertat content of IS pel cent.
This popular teammate for
cotfee is also a good compan
ion foi tiesh limt compotes,
desseits, and hot and cold cer
eals.
lino
PAN
v*- 4 "
OF Lfc’N C*r6.r<Els
Lancaster Farming, Saturday, June 8, 1963
M
C 8
THURSTON
Tlns ’an That
Washability is an important
quality m a bedspiead, buit the
cotton tutted sqnead has an ad
ded a ttiaction—it looks even
better aiftei it's washed Laun
dering locks the tufts in place
and makes them bloom out—-
and this fines bettor coieiage
and a moie fluffy apipeaiauce
to ithe entue bedspiead
Summei will bung a change
of actnities foi school clul-
(Continued on Page 10)
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Texas* Fuel Chief He*tin*/
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iMCOJNT J o®, 4*A.
:ph. .658-2021
tlffS Fairviettr iSL -
‘TnSri TrKtTTT 5T *t
9
'VVvV”