t—Lancaster Farming, Saturday, September 12, 1964 For t Farm Wife and MIND YOUR MENU A well-planned menu is the basis of any good meal. If yours is a family of growing children it is especially necessary that you are aware that they are getting the proper proportion of vitamin nutrients every day. With the wide variety of seasonal foods available the year round now there is no need for your meals to be monotonous If your family is rather hesitant about trying new foods you will have to use them subtly at first, don’t be too surprised when they say “when are we going to have that again 9” Sometimes what your family doesn’t know about the ingredients in a casserole won’t hint them' Here are some menu suggestions 'Orange Sweet-Sour Tongue, 2 oranges, peeled, cut into Steamed Rice, Parshed Green bite-size pieces SPENCE Beans, Tossed Gieen Salad— Fiench Diessmg, Rolls, But- ter, Raspbeny 01 Pineapple Sherbet, Cookies, Coffee, Tea, Milk ORANGE SWEET-SOUR TONGUE 1 3 to 4 pound fresh beef tongue 1 medium onion, sliced 1 canot, peeled, sliced 2 stalks celeiy, sliced 2 sprigs paisley, chopped Boiling watei 2 teaspoons salt Vi cup buttei or maigarme 3 tablespoons floui Vi teaspoon salt % teaspoon pepper 1 tablespoon firmly packed brown sugai % cup fresh orange juice 1 tablespoon giated oiange peel *¥¥¥**¥****¥*** Free home analysis! If you wish, ■we’ll give your homo a careful check to determine your heating needs. This may leveal ways to i educe your heat ing costs. Call us now for clean burning Texaco Fuel Chief Heating Oil. Vfe Give S& H Green Stamps GARBER OIL CO. Distributor Texaco Fuel Chief Heating Oil MOUNT JOY, PA. Ph. 653-2021 105 Fairview St. Family By Mrs. Richard C. Spence 2 to 3 tablespoons sliced al monds, toasted Wash tongue and place in laige deep kettle Add onion, canot, celery and parsley Covei tongue with boiling wa tei, add 2 teaspoons salt Bung to boil, ieduce heat and simmei 2Vz to 3 houis, or un til tender Drain, icserve liquid Turn off bone and gustle at thick end Skin ton gue while still waim Slice tongue, keep waim while mak mg sauce Stiam leseived liquid fiom cooking tongue, measuie 3 cups liquid Puree stiamed vegetables Heat butter in saucepan, blend in flour, cook mg until mixture bubbles Slowly add the 3 cups liquid with puieed vegetables, Stir ling until smooth and thick ened Season with Vi teaspoon salt, pepper, biown sugar and oiange juice Just before seiv mg, stir in orange peel and orange slices, heat Pour hot orange sauce over warm slices, garnish with toasted almonds 8 to 10 servings. Favorite Meat Loaf, Baked Potatoes, California Orange Carrots, Iceberg Lettuce Wed ges, Thousand Island Dressing, Hot Biscuits, Butter, Honey, Fresh Fruit and Cheese, Cof fee, Tea, Milk. CALIFORNIA ORANGE CARROTS I bunch carrots Wo Other Protein Need When You Fe USE ONLY W LB. SPECIAL TANVILAC per head per day with grain and (OUGHAGE GET BIGGER PROFITS FOR MORI PROFITS—MAIL COUPON ! THE TANVILAC COMPANY, INC ! 4>h t Corning Aves, lox M, Highland J Parle Station, Dos Moines 13, lowa • • Please Send Me Additional Inform* ■' lion about Special Tanvilac, | I Ran Callla | ADORES! C. O. NOLT LOCAL DISTRIBUTOR BIRD-IX-HAXD Phone Lane. 397-0751 A 5 ,4 cup water Vz teaspoon .salt 1 orange, peeled, cut into bite-size pieces 2 tablespoons butter or mar- garine 1 tablespoon fresh or freeze dried chopped chives Wash and scrape carrots; cut in V-i-ineh crosswise slices. In small saucepan, bring wa ter to boil. Add salt and car rots Cook, covered, until car rots are just tender, 10 to 20 minutes Drain, Add orange pieces, butter and' chives; re turn to heat until orange pieces are just heated through. Serve at once. Baked Pork Chops, Scal loped Potatoes, Peas and Sau teed Mushrooms, Waldoif Sal ad, Hot Rolls, Butter, Fresh Orange Sa, ce on Warm Gin gerbread, Coffee,. Tea, Milk. FRESH ORANGE SAUCE ON GINGERBREAD 3 oranges, peeled, cut into bite-size pieces 2 to 3 tablespoons sugar 2% tablespoons coinstaich lr 2 cup sugar Vt teaspoon salt V> teaspoon giated orange peel 1 cup oiange juice 1 cup water 3 tablespoons butter oi mar- ganne Gingeibiead squaies 1 : cup sliced toasted almonds or flaked coconut Combine orange pieces with 2 to 3 tablespoons sugar to sweeten, set aside Combine cornstaich, v 2 cup sugar and salt in saucepan, mix well Add orange peel, orange juice and water Bring mixture to boil, lower heat and cook 4 to 5 minutes or until thick ened, stirring constantly Add butter, stirring until melted Remove fiom heat Add un dramed sweetened oia n g e pieces Cool Spoon sauce over "aim gingeibread squares and sprinkle with toasted almonds or flaked coconut Sauce is al so excellent over spice or yel low cake. Sauce will keep sev eral days when covered and refrigerated Makes 3 cups sauce Roast Duck, Candied Yams, Buttered Broccoli, Fiesh Fruit Salad, Butterflake Rolls, But ter, Orange Blossom Pie, Cof fee, Tea, Milk ORANGE BLOSSOM PIE Crust -I*3 cups finely rolled ginger snap crumbs SPECIAL TANVILAC Feeder* Say • . , "The Most Economical Feeding Plan of All' ' No trouble with icoun or cittla Colne off feed. You'll be more then satiified with our feeding program for you’ll gat healthy itock, quick gain a at low cost. Remember, there’a a FEED LOT PROVEN TANVILAC CULTURE PRODUCT FOR EVERY FARM-FEEDING PURPOSE. V* cup softened butter or margarine Va cup sugar 1 tablespoon grated orange rind Filling: 1 envelope unflavored gela tine Va cup cold water Vz cup sugar 3 egg yolks 1 6-ounce can frozen orange juice concentrate, thawed 1 tablespoon lemon juice 3 egg whites Vz cup sugar Thoroughly blend gingjer snap crumbs, butter or mar garine, sugar and grated orange rind. Press firmly against bottom and sides of a 9-inch pie plate Bake in a moderate oven (375 degrees) 8 minutes. Cool. Soften gelatine in cold wa ter for 5 minutes. In top of double boiler combine Vz cup sugai, egg yolks, slightly beat en; orange juice concentrate and lemon juice Cook over hot water, stirring constantly until mixture thickens and coats metal spoon. Add gela tine and stir to dissolve. Cool Beat egg whites until soft peaks form. Add Vz cup sugai PATZ Soles & Service Barn Cleaners - Silo CJnloaders - Cattle Feeders Robert K. Rohrer Quarryville, R. D. 1 Hensel KI 8-2559 REDUCED! auto loan rates -ft****.**** FULTON /te^BANK PENN SQUARE • McGOVERN AVENUE . EAST PETERSIURC • MOUNTVU-LE AKRON • GAP • WAHHEIM • MmkK FtliKH Oipotß bnutMM COTWII* gradually, beating aftei addition. Fold meringue ;il ‘ fully into cooled orange ture. Pour into crust C hours or until set. with mandarin orange sc * lon ‘ These cranberry treats Cail be made in your electin' ( lv pan. Make them in the c 00l 0 f the morning and they’ll ie a ]j ready to finish off an evenm« supper on the patio. Make you? own cranberry sauce 01 u , e the canned. CRANBERRY PUDDING CAKE IVi cups sifted all purpo e flour ¥2 cup sugar 2 teaspoons double-acting baking powder % teaspoon cinnamon Vi cup shoitenmg 1 cup whole cranberry ,auce ¥2 cup dates (cut up) Vz cup walnuts (chopped) V 4 cup raisins 1 teaspoon butter % cup brown sugar (Continued on Pace 9) OF LANCASTER I
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