6 —Lancaster Farming, Saurday, January 18, 1964 For the Farm Wife and Family What Makes A Party Click? By Mrs. Richard O. Spence -• .<> SPENCE your menu NOTEWORTHY TIPS OX PARTY MEAT, PLANNING 1. Start small. Plan your first party for just a few friends or the family. Then as you get more experience, plan larger gatherings. 2. Plan your menu around current “best buys” at the food market, if you can. A few pennies saved in one place need last minute preparations can be splurged in another. 3. Don’t plan foods that all A casserole-type mam dish that can go from oven to serving table is best, a made-ahead salad, a simple vegetable and ready-to-bake lolls will make no last minute hazaids and require you to spend a mini mum of time away from your guests. 4. Try organizing your food preparations much as you would m the food lab, setting out and gioupmg food and utensils needed Open cans and packages before needed Wash or put utensils to soak used. 5. Put all that new-found Don’t Neglect Your Eyes Visit Your Eye Doctor if you are in doubt. Doctor’s Prescriptions Filled Adjustments, Repairs DAVID'S OPTICAL CO. Always See Better 403 N. DUKE STREET Lancaster Phone 394-2767 Why, the rood, ot course’ Plus good planning The experienced party-giver knows that a well-planned party is the best. Sit down with pencil and paper and make out a full, complete time schedule for the whole day on through the evening. Begin it with morning or afternoon “made ahead” food preparations, allowing plenty of time for each item List each task and set a time for each item List each task and set a ot day to do it. Include your personal preparations, too, like shampooing, mani cure, etc Run through your schedule men tally to be sure you’ve not forgotten any thing You might have a trial run with jour family a few nights before, serving them meal-planning knowledge to work to he sure that your table is set properly and at tractively, that you have ade quate serving dishes, that your meal Is nutritionally sound and that it has color, tempera ture, texture and flavor varie ty. BUFFET-STYLE PARTIES Seiving the food at your party from a buffet table is one of the most popular ways of serving a meal. You can serve a large group of people with the least amount of work for the hostess, and it can be done more quickly Hot foods can be kept hot in chafing dishes, foods can be served more attractively Here is a suggested menu for a buffet : I -) r ‘ , - /Get the BIG silo : unloader value! VmiDale Delivers more s • Doubt* aug*r aya t*m dig* ih* ailag* {•star and mor* •vanly und*r all eon* dltlona wh*th*f ail* •go la fraztn, wat, 'zdry. •rdry. a Exclusive, adjustable drive hub gives more posltiva traction, keeps tha machlna aparatlng evenly, and requires lass pewer. DELIVERS SETTER Th* doubt* auger*, operating In conlunctlon with th* patented V-paddl* Impcllare, dig* th* •Hag*, mix** it thoroughly, and then throw* It down th* chute. Yeur cow* and catite g*i good, palatable eltag* ... not a powdered maeh ae a* •tt*n tftppena with unloader* ualng blower*. CALEB M. WENGER R. D. 1 QUARRYVILLB, PA. Dramore Center KI 8-2116 «SSSSSSSNBSSSSSSSSSSSSSSSSBSSSSSSSSSSSSSSSSSS «r •* » * % QUALITY SERVICE t * * ♦ * X MONOLITHIC | | * » and * * * | CONCRETE STAVE I 5 * t _ ? I SILOS | X TERRE HILL SILO CO. I * * * INC. S * * ♦ TERRE HILL, PA. | ♦ Phone 445-3911 | ♦ * J SINCE 1927 | I * * * t „ 'wW--* dinner. The starred items have recipes to follow. Vegetable Juice Cocktail Upside-Down Ham Ix>af Sweet Potato Casserole French-Cut Green Beans Cabbage-Pepper Slaw Orange Bran Muffins* Butter Balls French Cherry Dessert ! Coffee "UPSIDE-DOWN HAM LOAF 2 teaspoons flour 14 cup brown sugar, firmly packed 14 teaspoon ground cloves 1 cup seedless raisins ♦ •* ♦ 4 cups corn flakes or 1 cup packaged corn flake crumbs 1 pound giound smoked ham Vs pound ground lean pork Vs pound ground veal 2 eggs, slightly beaten 1 cup milk Vs teaspoon salt 2 tablespoons finely chopp ed green pepper Combine flour, sugar and cloves; sprinkle evenly over bottom of well-greased 9Vz x 5 % inch loaf pan. Spread laisuis evenly over sugar mix ture. Thoroughly combine meats eggs, milk, corn flake crumbs, salt and green pepper; pack lightly in pan over raisins. Bake in moderate oven (350 degrees) about 1 hour. Let stand a few minutes, then turn loaf upside-down onto heated serving platter Serve imme diately 8 to 10 servings. ’ORANGE BRAN RUFFINS 1 cup bian buds % cup orange juice 1 egg 14 cup soft shortening 1 teaspoon grated orange rind lage fas Patanlatf J-aalnt i suspension ka#M unloadar laval at all tlmaa and cantarad far mora a fflclant aparatlf* TWO SIZESI Standard—for sties IV to Iff Heavy Duty—for slies Iff toTff WRITE OR RHONE US FOR COMPLETE INFOR MATION AND PRICES. 1 cup sifted flour IVs teaspoons baking powder V* teaspoon baking soda Vs teaspoon salt 2 tablespoons sugar Combine bran buds and orange juice, let stand until most of moisture is taken up. Add egg, shortening and or ange rind; beat well. Sift to gether flour, baking powder, soda, salt and sugar. Add to first mixture, stirring only un til combined. Pill greased muf fin pans % full. Bake in mo derately hot oven (400 de grees ) about 20 minutes. Ser ve immediately. Makes 11 muffins, 2Vs inches in diame ter. "FRENCH CHERRY DESSERT cups corn flakes or Vs cup packaged corn flake crumbs tablespoons confectioners’ sugar cup sifted flour cup butter or margarine % * * * % cup sifted flour Yz teaspoon baking powder % teaspoon salt 2 eggs, well-beaten 1 cup sugar 1 teaspoon vanilla flavoring Yz cup chopped nutmeats % cup flaked coconut % cup maraschino cherries, halved, drained If using corn flakes, crush into fine crumbs. Combine con fectioners’ sugar, flour and corn flake crumbs in mixing (Continued on Page 7) FLORIN FARMS White Vantress Cross Broiler Chicks Order today. Write or call by telephone 653-9891. FLORIN FARMS, INC. Mount Joy, Pa. IOSB LAYING FEEDS AND LAYING FEED SUPPLEMENTS PRt /IDE A DEPENDABLE SOURCE OF CALCIUM, WITH ADDITIONAL MANGANESE AND ZINC FOR CONSISTENT STRONG- EGG SHELL FORMATION. Chas. E. Sauder & Sons David B. Hurst R. D- 2, East Earl, Pa. Bowmansville, Pa. I. B. Graybill & Son A. L. Herr & Bro. , Reftou, Pa. Qwarryville, Pa. " Elverson Supply Co. Walter & Jackson Elverson, Pa. Christiana. Fa. k Joseph M. Good & Son % 137 Newport Road, Ecola, Pa. j f-/\ E E Df3 I bowl. Cut in butter until mirJ ture ' resembles coarse com meal. Press Into bottom of )> x 8-inch bakihg pan. BaJke m| moderate oven (350 degrees)' about 25 minutes or uiuilj lightly browned. i Sift together flour, balmj powder and salt. Blend egsc, sugar and vanilla. Stir in a i> ted dry ingredients. Fold m nutmeats, co'conut and chen. ies. Spread over baked crust. Bake in slow oven (355 de grees) about 40 minutes or un* 1 til done. Cool. To serve, cut' into squares and top with' whipped cream or ice cream, d desired. 9 servings. With Chinese foods being popular these days, what could q be more fun than having party on the Oriental theme, Decoratnons could be inexpea." sive; food could be inexpensne] as well as scrumptious. A main dish to be served at a buffet ol this type could be Sparer ilia I Oriental, a dish to satisfy the j most discriminating with itj| interesting blend of flavors and | attractive, richly glazed ap— | pearance. These sipareritos ai»| a boon to the hostess als they I can be prepared in advance, I wrapped in individual swvincjl in foil, stored in the refrige ra* I tor until 30 minutes prior to I the party, then reheated in aj 3-5 0 degree oven. SPARERIBS ORIENTAL 4 pounds baby spareribs, cut H & N LEGHORNS Day-Old Pullet Chicks and Started Pullets (10 to 20 weeks) R.F.D. #1 DEPRIVED OF WET PRODUCES A THINNER. SHELLED EG& -JE SECOND DAY. MAINTAIN GOOD SHELL QUALITY, HIG+4 PRODUCING LAYERS MUST RECEIVE SUFFICIENT CALCIUM.
Significant historical Pennsylvania newspapers