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
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