14—Lancaster Farming, Saturday, September 7,1963- For t! Farm Wife and LAST-Of-SUMMER HINTS For the lunch-box set, sand- pnpsu.PArK ■wiches are standard fare from PTricl wc 'now through May. So this is ® ,LL PICKLES a good time to talk about them. 17 to 18 pounds cucumbers, For variety, use whatever 3 to 5 inches long breads or rolls you may have About 2 gallons 5-percent brine on hand. Sandwiches cqn be cup pure granulated made of raisin bread, caraway salt P er gallon of water) , rye, date-nut bread, pumper- 6 cups vinegar nickel, English muffins, ham- % cup salt, pure granulated burger buns, etc * cup sugar You can let your imagination 9 CUi P s water go reckless in the fillings. Com- 2 tablespoons whole mixed bine liverwurst, mustard, lettuce ipickling spice and dill pickles. Try mashed Whole mustard seed, 2 tea sardines and hardcooked egg spoons per quart jar OR gar yolks. lemon juice and lettuce, lie, if desired, 2 whole cloves Put peanut butter, apricot per quart, marmalade, sliced banana and Dili plant (fresh or dried), chopped lettuce between slices 3 heads per quart jar OR dill of raisin bread, cream cheese, seed, 1 tablespoon per quart chopped dates, mayonnaise and jar. lettuce go well between halves of an English muffin. ' Here is a spectacular that’s a little bit too much for a pack ed lunch, but it’s great for Saturdays any time of the year To one slice of buttered rye bread, add Swiss cheese, lettuce leaf, fresh tomato slices, cooked chicken slices, thousand island dressing, hard-cooked egg slices, and'bacon crumbles. Cut into halves, diagonally, and top with a second bread slice also cut into halves Gar nish with pickle slices. If you’re still picking pickles in your garden and are at your wit’s end to know what to do with them, here is a recipe for Fresh-Pack Dill Pickles to try This recipe makes 7 quarts of dill pickles (packed 7 to 10 to a jar). FARM LOANS Loans for Machinery* Livestock, Cars, Repairs, and any farm purpose. 10 - 85 year Farm Mortgages Full and part-time farms eligible FARM CREDIT OFFICE 411 W. Roseville Rd. Lane. 303-3921 Family By Mrs. Bichard O. Spence Wash cucumbers thoroughly with vegetable brush. Dram. Cover with the 5-percent brine (% cup salt per gallon of wa ter). iLet set overnight. Dram. (Combine vinegar, salt, su gar, water, and mixed .pickling spices tied in a clean, thin, white cloth; heat to boiling. Pack cucumbers into clean, hot, quart jars Add mustard seed, dill heads or seed, and garlic to each jar; cover with boiling brine to within Vz inch of top of jar. Adjust jar lids. Process in boiling water for 20 minutes. Count processing time, as soon as h6t’ Jars are placed Into the actively' boil ing water. Remove Jars and complete seals If necessary. Set jras up right, several inches apart, on a wire rack to cool. ' ■ PBOPEiI COOKING METHODS FOB VEGETABLES 1 Vegetables, once were thought of as sulfur and mol asses good for you but not good. But vegetables are gla mour foods when you use gbod cooking methods. There is no one best cooking method for all vegetables. But all methods should be followed carefully. Cook vegetables Just to the tender-done stage. Then take from the heat promptly. Vege tables continue to cook a few minutes after they’re removed from heat. And overcooking rums more vegetables than any other practice. Let color be your guide to correct vegetable cookery. Pretty white turnips or cauli flower can be cooked in water to, which a small amount of acid has been added. If they are cooked in hard water add a tablespoon of vinegar or le mon Juice to the cooking wa ter. Don’t overcook any white vegetable. Overcooking, for example, gives sulfur com-] rssri ■ Self Service B I SHOES I ■ 220 \V. King St. B B Line. Co.’s Largest B ■ Shoe Store H B All Ist Quality B B Super Low Prices B pouiida 4 naturally "'-'present !o ft cauliflower,' a] chanc^'tttm eVelop a strong flavor. ,!^‘rToJT Oi'ange is the most durable of all vegetable colors. It doesn’t change with heat, acid or base. Orange stays bright even when vegetables are wil ted, Orange or red vegetables are good to use if serving time is doubtful They keep color ’better than whit© or green ones. ■ * Usually red vegetables are more appetizing if their color is a clear red. But if you like red cabbage with a slightly blue cast, cook it in milk. An acid Harvard sauce will keep beets a clear, bright red. To keep color in beets while cook ing, leave at least one inch stem on them and remove their skins after cooking. Green vegetables have a tempermental color. Cook green vegetables for the first three minutes uncovered. This gives some of the acids which turn green vegetables to bronze a chance to go off into the air. Then cover green vege tables and cook to tender-crisp stage. While you're adding sauces or flavoring to them, they’ll finish cooking. General Any knight who rode off to foreign wars leaving his property unprotected had good reason to worry. So before he sallied forth he would place his prop erty in the hands of a trusted friend, to be managed “for the use of" his family. From such "Uses” grew the concept of trusts. Today, countless men pursue business and pleasure with added peace of mind because their investments are in good hands... in a Living Trust. How about you?/ THE UNCASTER COUNTY NATIONAL BANK QUARRYVTL/LE State and Church Streets ( „ c £iC Established 1841 , Deposit Insurance Corporation :v OTith added confidence w he sallied forth • 8 Convenient Offices LANCASTER 9 East King Street (temporary address) 138 North Queen Street (Drive-in Window) Prince and Janies Streets (Drive-far Window) 1613 Lincoln Hwy. East 1847 Columbia Avenue MOUNT JOY One West Main Street (Drive-in Window) nfcWiodS" 1 ® «>'(JfiinV , VB^tlSbte« we elsDtUttg, , pan or«»tIr-frying; steaming of; pressure cooking. Place quick cooking vege tables or precooked vegetables under the broiler and baste with fat, flavored sauce or su gar glaze. Heat until lightly browned. Bake whole -vegeta bles, such as potatoes or on ions, in a heated oven and let them cook in dry heat. Or grate or cut them in small pieces and bake covered. Use a small amount of fat when you pan fry or stir-dry. Add thinly shredded vegetables and stir as they cook. Or add a small amount Of liquid and steam the vegetables. Brown vegetables In fat. Certain vegetables, such as eggplants or onions, are ex cellent when fried in deep fat with a hatter covering. For fla vor treats, try vegetable frit ters. Pressure cooking shortens cooking time. But follow di rections carefully to avoid overcooking. Check your in struction book for the heat time and pressure to use for the vegetables ‘being cooked. (Continued on Page IS) FLORIN 801 >Main Street smtamama^msifEw