6—Lancaster Farming, Saturday, August 17, 1963 1
For the
Farm Wife and Family
Summer Delicacies
By Mrs. Richard O. Spence
If your family feels that a meal just isn’t complete with
out dessert, here’s a Versatile Custard Sauce you’ll find indispen
sable. It’s a handy helper for whipping up a host of different
desserts in a hurry
Try this smooth, velvety Cus
tard Sause over apple dump
lings, fruit crisps, unfrosted
cake, and all kinds of canned
and frozen fruit as well as fresh
fruit now in season. It’s deli
cious with fresh sliced peaches,
blueberries or strawberries;
just as good with canned green
gage plums or frozen mixed
fruits. Still another tempting
variation might team this versa
tile sauce with molded or cub
ed gelatin. The creamy sauce
adds flavor and gives your des
serts extra nutritional value,
too, since it’s made with instant
nonfat dry milk. Busy home
“Now I want to sell you the
accessories that make the sys
tem work right." .
Shur * Rone.
Comes complete, you need
. no extras.
PORTABLE SPRINKLER IRRIGATION
EECO, Inc.
Irrigation Engineers
4021 XORTH SIXTH STREET
HARRISBURG, PEXNA.
Available Now
For
August Seeding
• Cert. Xaragansctt
Alfalfa
• Cert, Vernal Alfalfa
0 Cert. Buffalo Alfalfa
• Ce.it. Klinger Alfalfa
• Cert. Pennscott Clover
• Lincoln Brome Grass
• Saratoga Brome Grass
• S-37 Orchard Grass
• Reeds Canary Grass
• Timothy
% Ladino Clover
• Pasture Mixture
• Balboa Rye
SMOKETOWN
Ph. Xano. 387-3586
makers will be happy to know
that this Versatile Custard
Sause is easy to make. Only one
heavy saucepan is used in the
entire cooking process, and in
minutes you have a smooth,
easy-pouring sauce. Serve it
warm or chilled. You can keep
the sauce refrigerated for sev
eral days, ready to be spooned
over a tempting variety of light,
luscious desserts.
i* * ♦
VERSATILE CUSTARD
SAUCE
cup instant nonfat dry milk
Igrr-I •<, .
gJXKBTOIJ
Give yourself more time for leisure time!
Make use of the extra, time-saving, mod
ern advantage of doing o/i your banking under
one roof.
Personal and Business Checking Accounts,
Auto Financing, Personal Loans, Home Improve
ment Loans, Savings Accounts, Travelers Checks,
Christmas Club and many other services are
available at the bank for all your banking.
THE LANCASTER COUNTY
NATIONAL BANK
LANCASTER
0 East King Street (temporary address)'
138 North Queen Street (Drive-in Window)
Prince and James Streets (Drive-in Window)
1643 Lincoln Hwy. East
1847 Columbia Avenue
One West Main Street (Drive-in Window)
QUARRYVILLE
State and Church Streets
i
Member PederalrrDepoait fysutance; Corporation -
1
Vi
1
2 egg yolks
VA cups hot water
1 teaspoon vanilla
In a heavy saucepan, mix to
gether nonfat drjf milk, salt,
sugar and cornstarch. Add cold
water, egg and egg yolks; mix
until smooth. Gradually pour
in hot water. Place over low
heat and cook, stirring -con
stantly until smooth and mix
ture coats spoon. Remove from
heat; stir in vanilla. Chill.
SERVING SUGGESTIONS:
1. Custard Sauce is good hot
or cold on unfrosted cake
squares; garnish with various
fruits, if desired.
2. Custard Sauce is delicious
on apple crisp or dumplings,
sprinkled with a dash of nut
meg.
3. Try Custard Sauce over
fresh, canned or thawed frozen
fruits, or a combination of
such.
'4. Dress up fresh or canned
pineapple chunks with Versa
tile Custard Sauce. In a sauce
pan, melt 2 tablespoons butter,
stir in 2 tablespoons light brown
your
time
with.
1-stop
banking
• 8 Convenient Offices
MOUNT JOY
Established 1841
- | w;*'"'
teaspoon salt
cup sugar
teaspoon cornstarch
cup cold water
egg
FLORIN
801 Main Street
sugar, until sugar melts. Re
move from heat; add 1 tea
spoon rum flavoring. Toss in
two cups of drained fresh or
canned pineapple chunks. Di
vide into six serving dishes.
Pour on chilled Custard Sauce.
Top with macaroon crumbs.
* * *
CITRUS CHIFFON
medium oranges, peeled,
cut into pieces
cup water
V& envelopes unflavored gela-
tine
114 cups sugar
Dash salt
4 eggs, separated
Vt cup fresh lemon juice
Vi cup water
2 teaspoons grated lemon
peel
teaspoon vanilla extract
Whipped cream
Combine orange pieces and
J/4 cup water in electric blend
er. Blend until smooth; set a
side. Combine gelatine, 3 A cup
sugar and salt in top of double
broiler. Beat egg yolks and add
with lemon juice and Vfj cup
water to mixture in double
More farmers each
month prefer to buy
their
• HAY • STRAW
• EAR CORN
from us for better value and all around satisfac- *
tion. At farm or delivered, any quantity as your |
requirements may be. %
l
PHONE STRASBURG 687-3211
Esbenshade Turkey Farmi
*X* *X* *l* O* O *l* C*C*4* C***• 4* •!* *l*
FLORIN
Laying Feeds
Are Designed For You, The Commercial
Poultrymen Who Are Striving For:
1. High Consistent Production
2. Superior Egg Quality
3. Excellent Feed Conversion
4. Low Cost
PUT YOUR LAYING FLOCK ON
FLORIN LA-MOJt
FLORIN EGG-PRODUCER
I Coll Mount Joy
Today and Get
653-1451
Full Details
Wolgemuth Bros., >«&
boiler. Cook over boiling -water;
stirring until gelatine dissolves
and mixture thickens, (12 to
14 minutes). Add grated lemon
peel, blended orange and van
illa extract. Chill until mixture
mounds slightly when dropped
from a spoon. Beat egg whites
until they stand in soft peaks;
gradually beat in Vi cup sugar.
Fold -into chilled citrus mix
ture, blending lightly. Careful
ly spoon gelatine mixture into
2-quart mold. Chill until firm.
To serve, unmold and garnish
with whipped cream. 8 to 10
servings.
LOW CALORIE ORANGE
LEMON PARFAITS
envelopes low-calorie lem
on-flavored gelatin (3 to a
package)
2 cups hot water
3 medium oranges, peeled,
cut into bite-size pieces,
drained '
Fresh mint
Dissolve gelatin in hot water.
Chill until consistency of un
beaten egg white. Spoon half of
gelatin into 6 parfait or sher-
PARADISE, PA.
OR
The
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