§ for The Form W«f*
fCornttnuedtifrom Page 14)
AND CORN CASSEROLE
J* c«P finely chopped green
pepp«r
cup finely chopped onions
tablespoons butter or mar
garine
tablespoons flour
teaspoon salt
j/j teaspoon paprika
y 4 teaspoon dry .mustard
1 cap milk
Ji cup seasoned stuffing crou
tons
2 cups diced, cooked ham
g cups (1 pound can) drain
ed whole-kernel com HAM AND CHEESE
1 egg, slightly beaten TIMBALES SUPREME
Vk cups seasoned stuffing 2 CU p S canned ham, diced
croutons 1 cup milk
2 tablespoons butter or mar- 4 eggs, beaten
garine, melted 1 cup shredded sharp ched-
Cook green pepper and on- dar cheese
ions in heated butter until IV2 cups cooked rice
soft but not browned Stir in 2 tablespoons chopped pars
fiour and seasonings Add milk ley
TOBACCO MUSLIN
2-3-4 Yard Width
SEED POTATOES
GROFF’S HARDWARE
New Holland, Pa. 354-0851
good reasons why
your next spreader
should be a CASE.
I* MS
# 13$
I JS
a FINER SHREDDING...
Closely-spaced, staggered teeth and paddles shred
every chunk thoroughly, spread it uniformly.
SMOOTHER OPERATION ...
MORE UNIFORM SPREADING
Enclosed V-belt drive transmits tractor
PTO power smoothly . . . absoibs shock
loads Exclusive Ripl-Ghde conveyor
unloads with smooth, almost continuous motion.
a 20% FASTER SPREADING ...
V-belt drive spreads a 20% wider blanket at higher
speeds ... unloads 6 loads while others handle 5.
LOWER MAINTENANCE...
Revolutionary V- belt drive replaces chains, pow er
shafts, gearbox and safety clutch ... eliminates
over 50 troublesome parts.
Ask for a Demonstration
Walter Binkley & Son
A. L. Herr and Bro.
Quarryville, Pa.
Jored R. Stauffer A. S. Young Co., Inc.
Martindale, Pa.
Case Power and Equipment
gradually, stirring constantly;
cook until thickened, stirring
occasionally. Remove from heat.
Stir in % cup croutons, ham,
corn and egg; mix .well. Pour
mixture into greased V-k quart
casserole or baking dish.
Crush Vk cups croutons to
make about cup crumbs; toss
with butter. Sprinkle over corn
and ham mixture. Bake in mod
erate oven (350 degrees) about
25 minutes, 6 servings.
NOTE: 2 cups sliced dried
beef, cut into strips, or l cup
grated Cheddar cheese may be
substituted for ham.
I DRIVE
Lititz, Pa.
Kinzers, Pa.
1, tablespoon finely chopped
onion
Vi teaspoon dry mustard
Vi teaspoon pepper
Add milk to eggs in bowl.
Add 'remaining ingredients and
mix well 'Spoou mixture light
ly into well-buttered custard
cups. Place custard cups m a
pan of hot water 1 inch deep
Bake in a moderate oven (350
degrees) until firm, about 50
minutes. Let cool 1 or 2 min
utes, then carefully unmold.
Serve hot with Cheese Sauce.
CHEESE SAUCE
2 '
tablespoons butter or mar
garine
2 tablespoons flour
J A etaspoon dry mustaid
Vk cups milk
IVa cups shredded shaip Ched-
dar cheese
Melt butter or margaiine in
a saucepan. Blend in flour and
dry mustaid Cook and stir
over low heat until mixture is
smooth and bubbly. Gradually
add milk and cook, staling con
stantly, until smooth and
thickened. Blend in cheese and
stir until cheese is melted.
Makes about 2 cupfuls of sauce.
HAM ’N EGG PUDDING
cup diced cooked ham
cups milk, scalded
tablespoons butter or mar
ganne, melted
cups soft biead ciumbs
teaspoon salt
teaspoon pepper
eggs, separated
Combine ham, milk, butter,
(Continued on Page 16)
FLORIN
DAIRY
RATIONS
TO SUIT EVERY NEED!
FLORIN DAIRY FEEDS
Allow Us to put an Efficient Dairy Program
to Work on Your Farm
Wolgemuth Bros., Inc.
For the
Farm Wife and Family
Ladies* Have You Heard? . ..
Cheese is an economical souice of pio
tein, calcium, and vitamin A. Theie is no
waste to cheese.
The flavor, color, textuie, and shape
of cheese are detei mined by how the cheese
is made, aged, and cut
Cheese is a veisatile food and can add
glamour to any menu For mam couises, *
cheese can be used in casseioles with eggs,
nee, macaroni, seafood, or vegetables A wflVi
colorful tiay of cheese cubes and ci ackers nrjfl
or flint makes a diffeient and nututious w Jm
dessei t. "
When a recipe calls for cheese, it usually THURSTON
refers to the Cheddai type. Well-aged oi pio
cess Cheddai cheese blends is haimless just sciape it ofc*
easily with othei ingiedients and use the cheese as plannee,
in sauces or casseroles Cooking Types Of Laundry Bleaches
temperatuie should be low to Household bleaches fall into
pi event cheese fiom becoming four geneial categones ch 1 -
tough and stungy. oune, oxygen, perboiate, and
Refngeiate all types of potassium monopei sulfate,
cheese to prevent spoilage Soft Chlonne bleaches aie of two
cheese, such as cottage and types liquid and diy. They
ciearn, aie perishable. Plan to aie suited foi heavy soil and
use these soon after buying stain lemoval on cottons and
Hard cheeses, such as Cheddai, imens Used aecciuing to d'-
and semihaid cheeses, such as lections, they also can be a
Blue, may develop mold Mold (Continued on Page 16)
Get Maximum Production With
• Unexcelled in quality
• Taste appealing in texture
• Developed over yeors of experience
Call Mt Joy 653-1451 Today!
Mount Joy, Pa.
Lancaster Farming, Saturday, March 28, 1964
By: Jane Thurston, Extension Homo Economist
Cheese Facts Worth Knowing
T
V.JT-'
15