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.