(Continued from Page 14)
them with the cover off. This
is especially important dur
ing the first few minutes so
that mild acids escape in the
steam. Acids turn bright
green to an unappetizing dull
brownish color.
Cook red vegetables in a
medium amount of water with
the cover on. For white veg
etables you need water to
cover and they too are cooked
with the cover on.
There’s one exception to
each of these rules and that’s
when you have a strong flav
ored vegetable Cook all these
vegetables, like rutabaga, cab
bage, broccoli, turnips and
onions in water to cover them
and leave the cover off This
lets the substances that cause
strong flavors escape in the
Steam.
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Frey, Clerks
OF-WINTER MiEAUS: Despite
the wide selection of fresh
produce and frozen foods
available in the supermarket
to provide summertime vaiie
ty for meals all year long,
by this time of year menus
can begin to seem a bit bor
ing. One simple cure for
this is to do some experiment
ing with heubs and spices
The use of herbs and spices
may well give you a reputa
tion as a gourmet cook In
addition, they can leplace
butter or cream sauce and
salt for those on low fat and
low salt diets
Heilbs are the leaves
plants which grow in 1
perate zones, while spices
come fiom the baik, dried
leaves, seed's, and othei paits
of plants which glow in the
tiopics.
In your fiist try with heilbs
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well tasted. When experi
menting, a 'good rule of
thumb is to start with one
quarter teaspoon of a spice
or hcib. It Is easier to add
another small amount than
to be faced with the piob
lem of over-seasoning.
Almost any of the heribs
can ibe used interchangeably
or blended together in re
cipes. Thyme, savory, mar
loram, basil or bay leaf can
be used to vary stuffings.
Basil, with its delicate flavor
ing, is often ifavoied for egg
dishes, but there is no rea
son why you couldn’t try it
in soups with lemon on fish,
01 crumbled 1 and spimkled on
tomato slices
tern-
Herbs can be blended with
butter for a new spread when
Fiench biead, heated with
garluc and butter has lost its
novelty.
When 'buying a packaged
spice or herb, look for
strength and color A fiesh,
rich color and pungent aioma
that uses to meet you mark
highest quality Since the'se
seasonings giadually lose col
or and flavor, you get no bar
gain when you buy a I'aige
quantity in a bag Smaller,
tightly sealed containers are
best for the average home
(Continued on Page 18)
**********************
SEED
POTATOES
Katahdins
Kennebecs
Groff’s Hdw.
New Holland
ettw—*
new -ir rovxuence
Farm Wife and Family
Ladies. Have You Heard? ...
For Safety When Using
Electric Appliances
When using eleetuc equipment 01 appli
ances, never do two things at the same time
Avoid touching anything else when handling
appliances or when changing a fuse It the
appliance is worn or otheiwise detective, it
may cause a shoit cncuit and theie is the
possibility of shock
Putting both hands to work to save time
and eneigy doesn’t apply when electucily is
involved When turning on an electnc light
with one hand, don’t touch a damp smface
or the metal water faucet with the othei
hand. Be suie your hands aie diy when
handling any eleetuc equipment and that the THOMAS
floor you’ie standing on is a loose wue or other defect,
an eleetuc shock could re-
Another two-handed hazard suit,
has to do with the vacuum To make sine there aie no
cleaner. If you use one hand loose wires or other defects
to um the cleaner and the that aie shock hazards, it
other hand to move a metal would (be an excellent idea to
lamp out of the way, and develop th ' e hablt of check ’
either of the appliances has (.Continued on Page IQ)
Ph. 397-3721
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12 Convenient Offices to Serve You
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(Open ’til 6 P.M. Mon. thru Thurs. ‘til 8 P.M. FriA
LANCASTER
courjTY Member Federal Deposit Insurance Corp.
NaTONAi. Tiustee for The Lancaster County Foundation
BANK
R. D. 2, Quarryville, Penn*.
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CHRISTIANA
780-3897