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* * 4
IT’S IN THE FEED!
Can You Get It Out?
WE REPEATEDLY GET LAYING FLOCK
12 month operation (floor)
Four pounds feed used per doz.
eggs produced.
Good! Of course it is good. Some do better.
Some not quite so good.
• Breed
• Management
BUT . . .
From month to month more and more
EARLY BIRD LAYING FEEDS
Miller & Bushong’s
"Finest Service Anywhere"
wXil*/,/ &
Bushon§ ’ Inc ‘
>/
i\, *
RECORDS AS FOLLOWS . . .
• Weather
• And a lot of other factors are involved.
egg producers are discovering that
lead to better records and greater
profits from your laying flock
May We Serve You Too?
Just Call us at Lancaster 392-2145
You'll be glod you did!
iiru -vi
and
Miller
Rohrerstown, Pa.
PH. Lancaster 392-2145
(Area Code 717)
Lancaster Farming, Saturday, February 20, 1965—5
• The Render Speaks
(Continued from Page 4)
Plains of west Texas. The
economy is built around these
two crops which is quite a
bit of difference from central
Pennsylvania.
Continued success in your
publication.
Sincerely yours,
Leo Damkroger
District Manager
DeKalb Agri. Assn. Inc.
Editor,
Lancaster Farming
Dear Sir
About 5 'or 6 years ago I
got a recipe from the Lan
caster Farming called Genuine
German Fastnachts. I copied
the recipe but did not copy
the write-up that ( was with
it. Also I don’t have the pa
per anymore. I was wonder
ing whether you have that
recipe in your files and if I
could get it from you. Maybe
it would be a good idea to
put it in your paper again
since it is almost fastnacht
time again (March 2).
We enjoy the fastnachts
very much, and also look over
the recipes every week.
Thanking you,
Mrs. Mark G. Musser
Denver R 2.
(Ed. note: We sent Mrs.
Musser’s letter to our Farm
Wife editor, 'Mrs. Hi chard C.
Spence, and she researched
Lancaster Farming back to
February 15, 1957 and came
up with the requested recipe,
which we are happy to re
print for Mrs. Musser and all
our other fastnacht-loving
readers. Thank you, Mrs.
Spence!)
GENUINE GERMAN
FASTNACHTS
(Sara C. Dubson, Narvon Rl)
One yeast cake or ‘one
package granulated yeast dis
solved in warm water
Mix together:
1 cup mashed potatoes
1 teaspoon salt
i/ 2 cup granulated sugar
1 cup bread flour
Put the yeast into this mix
ture. Set this to raise about
SAMPLE COPIES FREE
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vf fnv.
•nr rr- r 'I
one hour in a covered kettle.
Next mix together:
% cup butter and lard (soft)
3 eggs
1 large cup granulated sug
ar
Mix thoroughly and ado:
1 pint of warm milk
Sift about three quarts of
bread flour into a large dish
pan—l use 10-quart size. Now
make a well in center of flour
and pour the first two mix
tures in. Work the flour in
very gradually with one hand
until too stiff —then use both,
hands, using more flour if
necessary until the dough is
pliable and not too sticky. Set
this to raise in dishpan in a
very warm place for two
hours. Divide the dough into
four parts; roll to not less
than one-half inch and cut
into squares two x three in
ches. Put a slit into center
of each one and let raise again
on tablecloth.
I cover mine with cloth,
keeping it raised in center of
batch so as not to crush them*
When light in about one hour
fry in deep fat. I prefer good
home-made lard as ithey keep
fresh much longer. Store in a
warm place, never too cold or
they get hard. Makes four or
five dozen accordingly.
(Note from Mrs. Dubson;
This sounds like a lot of work
but *1 made a batch this morn
ing and it took five hours-,
started at 7:30 and finished
at 1-30. Never press on rolling
pin—sort of push on it. I as
sure you that one of these
is equal to two bakers dough
nuts. I never use a round cut
ter because it takes too much
rerolling and that toughens
the dough This has been in
our family for at least eight
generations that I know of
and we use the same dough
fon buns, potato cakes and
raisin bread.
Oliver Wendell Holmes,
known to the world as a poet,
essayist and philosopher, re
ceived his medical degree
from Harvard University in
1836 and practiced medicine
until 1857.
State
f