County Women
Hear Changes
In Food Code
A new regulation to protect
the consumer is proposed. The
Frozen Food Code, as adopted,
ia designed to assure quality
dn frozen foods through con
stant zero or below tempera
ture during processing, trans
porting, storage, and retailing.
Delm'ar K. Myers, acting di-
rector of the Bureau of Foods
, and Chemistry, Pennsylvania
Department of Agriculture, ex
plained the code and its intent
to a group of home econo-
mists from Southeastern. Penn
sylvania Friday at the Co
coa Inn,in Hershey.
Attending from Lancaster
county were: Mrs Richard C.
Spruce, foods editor for Lan-
caster Farming; Miss M Jane
Thurston, Mrs. Doris W. Thom
as, Extension Home Econo
mists; Marjorie Kipp and Faye
Binkley, Home Economists for
UG I. and Mrs. Virginia
Brown, Home Economist for
W.G.A.L. - T.V. ' '
Because changes in quality
off frozzen 'foods can occur dur
ing handling and storage, a
zero or below zero tempera
ture is essential to' keep such
changes to a minimum. This
■mea.tva a 'below zero tempera
ture must be maintained from
the £nne a food is processed
until the consumer uses it,
said Julius F Bauermann, ex
tension food technologist, The
Pennsylvania State University.
In general, frozen foods
maintain high levels of vita
man. C. good levels off the B
vitamins, vitamin A, and pro
tein; and appreciable amounts
of calcium. Phosphorous, and
iron, Louise W Hamilton, ex
tension nutrition specialist,
-The Pennsylvania State Univer
sity, pointed out.
MARKET HOGS EARLIER
by feeding
WAYNE HOG BALANCER
A powerful supplement specially blended to meet the nutrient
requirements of hogs over 120 lbs. —at the lowest possible cost.
Hog Balancer supplies proteins, vitamins and minerals lacking
in farm grains and rapidly finishes hogs for early marketing.
Now, more than ever, It Pays To Feed
VJayne.
MILLERSVILLE
•SUPPLY CO.
Millers ville
HERSHEY BROS.
Reinholds
FOWL’S FEED SERVICE
K. D. 1, Quarryrille
B. D. 2, Peach Bottoin
J. K. STAUFFER & SON
Lawn and Eellaire
DUTCHMAN FEED ’
MILL’S, INd.
R. D. 1, Stevens
C. E. SAXJDER 4 SONS , .
E. D.' 1, East Earl; ' *‘ c
U lil' - * f ■ _iod i
f »Y* •
• For The Form Wife'
(Continued from Page 9)"-
before serving, stir in banana
slices and almonds. Fold in
whipped cream. Serve in large
dessert dish 'garnished with
whole plumped prunes, almonds
and fruit slices. M'akes 6-8 ser
vings.
PRUNE SPONGE FLUFFS
package lemon flavored gei
atm
1 cup boiling water
i/ 2 cup cold water
1 tablespoon grated
rind
3 tablespoons lemon juice
14 cup sugar
2 teaspoons rum flavoring
1 cup plumped, pitted, chop
ped prunes
14 cup chopped walnuts
% cup heavy cream, whipped
Dissolve gelatin in boiling
water; add cold water, lemon
nnd and juice, sugar and fla
voring Max well. Add prunes
and walnuts Chill until slight
ly thickened. Fold whipped
cream into prune mixture.
Pour into individual molds.
Chill until set. Makes 6 serv
ings.
1 envelope unflavored gelatin
14 cup cold water
Vt, cup prune juice ,
1 cup plumped prunes, pitied
1 cup rune juice
Wedge off lemon
teaspoon salt
A egg whites
% 'cup sugar
1 teaspoon vanilla
Garnish of prunes and wal
nuts
Whipped cream, iff des'reJ
Put gelatin and cold water
into the container of a blen
der Cover and blend until gel
atin is softened. Heat prune
ju.ce, add and blend until gel
atin is dissolved Add % cup
H. M. STAUFFER
& SONS, INC.
Witmer - Rooks - Leola
BOHRER’S MILL
R. D. 1, Rooks
MOUNTVILLE
FEED SERVICE
R. D. 2, Columbia
-tv n
GRUBB SUPPLY CO.
• >'*l *
lemon
PRUNE WHIP
MKii
tIP
Elizabethtown
biend up til pureod. Etopty Remove' staffs -promptly.- The
Mender container and repeat longer stains stay Jn- the fab
this ‘process with remaining r!C . the greater the danger of
jnioe, .prunes, wedge of lemon becoming permanently set.
and salt until 1 cup of purse Stuffing pockets tends to
is produced. Beat egg "Whites P fabric out of shape,
until frothy, then gradually add ‘ Have suits drycleaned before
sugar and vanilla. Continue to they becom e too soiled Tell
beat until stjff. Foid m nureed y° ur cleaner what caused spota
mixture. Place mixtme in a - or a ‘ ns ° a the fc * ab «« and
quart mold or serving bowl; you II be helping him to give
dull. Garnish with* prunes and you e ici ® a .,
walnuts and whipped cream. Cold an Economical
*Ja es 6 servings. . , meat buy. .Every ounce is edi
ble, and'a pound makes at
least four servings Cold cuts
compare favorably in nutri
tive value with fresh meats ■ —•
they provide the same kind of
high - quality, body - building
protein that is in all meats
the same B vitamins and
the minerals iron, copper, and
phosphorus
The easiest way to add im-
• Hove You l-leoid?
(Continued from Page 9)
mg outdoors Brush them care
fully, turning down the duffs
and turning out pockets to
remove accumulated lint a-nd
soil.
Examine suits periodically
and keep them in good repair
Tighten buttons and mend torn
RSScnI TcHeCNI IcScfTl IcKEENI ICREEnI JoRF FNjI CREENI IcSeENI ICReFNI IcSeeA
IfTAMPU UtAMk) (STAMPS/ UtAMm) .UtAMPv| |STAMPb| UtaMM
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from your electric appliance dealer
You’ll be doing your family and yourself a favor by drying
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IMPORTANT:
Electric clothes dryers must be
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retailer between October 1 and
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must be made no later than
December 9, 1963!
fe^sl
CLOTHES DRYER
®Re,en
STAM Ps j
goTjgr
pp& Lm^
AN.INVESTOR-OWNEO \3Tp
ELECTRIC UTILITY W
IN THE SERVICE
OF THE PUBLIC
menu® Is to form the oc
serving # a glass ,of milk with
every meal.
Grape Varir*i' , £
The maior difference be
tween Western and Eastern
grape varieties is in their
skins. The skin of most West
ern grown grapes adheres
closely to the pulp and is
eaten' with it_. . . Eastern
grown grapes are of the slip
skm type and you recognize
them by such names* as Con
cord, Niagara, Catawba, and
Delaware. The Concord, sprout
ed from a chance seedling in
Concord, Mass planted in
1843, produced fruit in 1849.
Among the Western grown
grapes are California Thomp
son Seedless, tlame Tokays,
and the black or dark purple
Ribier