delectable
■ve is also
Try Pine
'oster, pre
■ table in
t chafing
.ANAS
ER
Ttter
ARM LOANS
lioans for Machinery,
r eitock, Cars, Repairs, and
any farm pnrpose.
. 35 year Farm Mortgage*
poll and part-time farm*
eligible
RM CREDIT OFFICE
411 W. Roseville Rd.
Ijflnc* 393-3921
**********************
* L. H. Brubaker
"'Si* 1
gpr ■>
Special usage tests against 6 leading, I
competitive no-frost models prove the /
OTHER BRANDS COST 6% to 76% f
MORE TO OPERATE I And no defrost-
ing ever in the refrigerator or big, 126- JBfe.
lb., zero-degree freezer! 414 Y
$2.75 per wk.
I. H. BRUBAKER
350 Strasburg Pike, Lancaster
R. D. 3, Lititz, Pa.
laec. 397-5179 Strasburg 6C7-6002 Lititz 626-7766
i k cup firmly packed brown
sugar
Wife
■age 8)
Dash of cinnamon
slices fresh pineapple,
cored
2 large bananas, quartered.
M-l teaspoon rum extract
4 large scoops vanilla ice
cream
In frypan or chafing dish
melt butter. Add brown sugar
and cinnamon and stir until
mixture begins to get syrupy.
Add pineapple and bananas,
basting in syrup and turning
several times, or until fruit is
well glazed and syrup has
thickened. Add rum extract.
To serve, place a pineapple
slice on each plate, then top
with a scoop of ice cream and
two quarters of banana Spoon
over remaining syrup.
This magnificent fruit tart
will add glamor to any menu.
A wonderful combination of a
coffee flavored crust made
with vanilla wafer crumbs,
delicately flavored cream fill-
tl?
Giant I
Zero-Degree
Freezer
HOLDS
I MORE
FROZEN
I FOOD
I than any
I (lading
I comparable
I 2-door
I model I
ing and fresh fruit topped
with a red currant glaze. Very
easy to prepare and a perfect
dessert for hot summer days.
FRENCH FRUIT TART
39 vanilla wafers, finely
rolled (about 12/al 2 /a cups)
Vi cup butter or margarine,
melted
1 tablespoon instant coffee
5 egg yolks
% cup sugar
3 tablespoons flour
2 cups milk
1 teaspoon vanilla extract
Fresh peaches, pared and
sliced.
Fresh strawberries, hulled
and washed.
Fresh blueberries
Vz cup red currant jelly
Combine vanilla wafer
crumbs and melted butter or
margarine into which the in
stant coffee has been stined.
Pour crumb mixture into a
9-inch pie plate pressing
crumbs firmly against bottom
and sides using an 8-inch pie
plate Bake in a moderate oven
(375 degrees) 8 minutes. Cool.
Beat egg yolks and sugar un
til thick and lemon colored.
Slowly beat in flour until well
blended Scald milk with van
illa and stir into egg mixture
Return custard to saucepan
and cook over medium heat,
stirring constantly until cus
tard thickens and boils. Boil
for 1 minute. Cool m a bowl,
covering the surface of the
custard with wax paper to pre
vent a skin forming. Spoon
into pie shell. Top custard
with the fresh fruit in any
pattern you wish Melt red
currant jelly in a saucepan and
brush over the fruit to glaze.
Refrigerate until ready to
serve. Makes 8 servings.
HOLLAND STONE
&&$
' ♦ * v * K'&n-fc?
ass
'S£vOs(aSHHSiHHS
FULTON JfatconaC BANK
OF LANCASTER •
PENN SQUARE. McGOVERN AVENUE • EAST PETERSBURG. MOUNTVILLE
AKRON. GAP • MANHEIM . Member Federal Deposit Insurance Corporation \
Lancaster Farming, Saturday, July 25, 1964—9
For the
Farm Wife and
Ladies. Have You Heard? ...
By: Doris Thomas, Extension Home Economist
Some Things To Know About Sandwiches
The sandwich is a best seller in
America you can find the sandwich any
where food is prepared and eaten, anytime
you care to look for it, and in any flavor
in the cookbook.
The sandwich hobnobs with the elite,
and mbs shoulders with other foods in lunch
boxes, picnic baskets, and on bieakfast,
lunch, and dinner tables across the country.
Americans eat more than a hundred
million sandwiches eveiy day throughout the
year One reason for this popularity is that
the sandwich is one of the most convenient
and easiest foods to prepare. The growing
trend to casual living also contributes to
the popularity of the sandwich, wiches in
The sandwich is economical
to prepare and serve It’s a
versatile food item with end
less variations Because the
sandwich can take on so many
forms, sizes, shapes, and fla
vors, it has topnotch taste, eye
and nutrition appeal.
Helpful Hints for
Sandwich Making
For fresh-tasting, nonsoggy
sandwiches, spread softened —
but not melted—butter or
margarine evenly right to the
edge of each slice of bread.
When you do this, the butter
or margarine keeps the filling
from soaking through the
bread.
When taking sandwiches to with cross wnes like hairpins
be eaten while traveling in the (Continued on Page 10;
car. wrap small finger sand-
, it better!
builds
f
***
I
A PRODUCT OF NEW HOLLAND CONCRETE PRODUCTS
&21^S&hLkM
,\ ' Nvfb \ \AU»>Vti> • * l " w w
OPEN YOURS SOON AT...
Family
aluminum foil The small
sandwiches are easier for ev
eiyone to handle—children
and adults alike. If you tuck
a paper napkin around each
wiapped sandwich, the napkin
will be handy when needed.
Exploie the variety of
bieads available foi sandwich
es. You’ll find Italian and
Fiench bieads, flavor-nch ryes,
fruit breads, ciacked wheat
biead, and plain or seeded
hard oi soft lolls offer a wel
come change foi the daily
sandwich eater.
Some Types of Flower
Holders to Have on Hand
Hairpin holder is a t>pe
•*,-*Y**At*J t\ ,J
*j-* ". • kg
assa*
AST,
VENIENL.
IRIF T. FULTON
ECKING
:count
THOMAS
plastic wiap or
A
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