—Lancaster .Farming, Saturday, September 16, 1965
10
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Do You Cook Vegetables Properly?
A sweet sour or Harvard sauce does more
than just add flavor to beets. Acid sauces
help keep the color bright red. Much of the
beauty of fruits and vegetables comes from
the colors And most fruits and vegetables
have one of four basic types of coloring
pigments These pigments are sensitive. Some
are destroyed by acids, some by alkalis. So
cooking methods are very important if
you’re going to preserve brilliant, true colors.
Potatoes, cauliflower and onions may
seem to be colorless foods. But they’re white
because of their anthoxanthine pigments In
alkaline cooking water, these vegetables turn
a creamy yellow. Adding a little acid in the
fonn of vinegar, lemon juice or cream of
SPEMOB
tartar will keep them white,
tout it may also keep the vege
tables too firm to be palatable.
Bright green vegetables are
some of the most eye-appeal
ing foods Chlorophyll is the
pigment responsible You per
haps know that green vege
tables get brighter when you
first pant them into boiling
water. But as acid from the
vegetable dissolves in the wa
ter and affects the coloring
matter, an o’ave color appears
You can dilute the acid by
using more water Water
logged vegetables, however,
are nobody’s favorites More
im'poiitantly, you lose good
amounts of minerals and vit
amins m too much wlatei The
color won’t change diastically
if y*ou don't overcook So use
a small' amount of boiling wa
ter. a covered container, and
cook vegetable's tall just done
Carrots, tomatoes and sweeit
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potatoes gat their colors from
oaratmoid pigments. Neither
acids nor alkalis have much
effect on these coloring sub
stances. Thei efore preserving
the nutrients is the main con
cern in cooking them. A good
general policy for milk flavor
ed vegetables is a covered
OLD
The ~youth 'of Today
may feel that way in these ,
days of "quickly earned •
quickly spent." Wise par-
ents take time to stress the
I
l\ 1/ /.:;i
fact that thrift is still the
soundest foundation on
which to build a lasting
success. Encourage your
children to add regularly
to their savings accounts
at this bank.
BANK HOURS: Main Office and Millersville Branch:
Mon. thru Thurs. 9 ajn. to 8 p.m.; Fri. 9 a.m. to 6 p.m.
Lititz Branch: Mon. thru Fri. 8 a.m, to 2 p.m.;
Fri. 5 p.m. to 7:30 p.m.
All Drive In Windows and Walk Up Window
Open Until 6 P.M. Monday through Friday.
FREE PARKING at places listed below.
Bring parking ticket to Bank for validation.
“Serving Lancaster from Cenlei Square since 1889”
MILLERSVILLE r BRANCH 302 N. George St.
SPRINGS BRANCH Bioad mil Main Sts., Lititz
- Maximum Insurance $lO,OOO pel depositor
Member Federal Deposit Jnsuiame Coiporation
IS
THRIFT
FASHIONED?
Any Buhrman Parking Lot
Grant Street Parking Lot 48 W. Grant St.
Kendig Parking Lot 36 S. Queen St,
Watt lc Sfaand Parking Garage
Swan Parking Lot Vine & Queen Sts,
Stoner Parking Lot Corner Vine & Queen Sts.
pan, quick cooking, and mini
mum water.
Arithocyanln is a pigment
common in red fruits, red cab
bage and beets. Alkali, even
the amount In regular top wa
ter, may turn red cabbage
blue. Beets 'also darken in al
kaline water. Just add a little
acid to the water or serve
with an acid sauce and the
red color will return.
ORANGE BEETS
1 can frozen orange juice
1 can water (use juice can
to measure)
• -1 4 cup cider vinegar
1 cup brown sugar
2 tablespoons cornstarch
1 'tablespoon butte-
2 #2Vi cans small whole
beets
Moisten cornstarch and
smooth to a paste using % of
the wlater. Mix all other in
giedients except butter and
beets Bring to a boil and
add the cornsitarch; stir to
prevent lumping. Oook until
defer and thuokened; add but
ter; then add beets and heat
thoroughly. Serves 6.
CRUNCH-TOP POTATOES
V; cup butter or mjargarine
3 or 4 large baking pota
toes, pared
% cup crushed corn flakes
f
Hager’s
IV4 cups shredded afrurp
cheese
2 teaspoons salt
IV4 teaspoons paprikr
Melt butter in jolly-roll pfen
in 375 degree oven. Place sin
gle layer of potatoes, cut
crosswise In Vi-inch slices, in
to pan; turn once in butter.
Mix remaining ingredients;
sprinkle over potatoes. Bake
in 375 degree oven for 30
minutes, until crisp on top.
Makes 4 servings.
SKILLET SUPPER
small new potatoes,
scraped
medium carrots, scraped
. and halved, crosswise
-teaspoon salt
Ipound head cabbage,
quartered
teaspoon salt
■can (12-ounces) corned
beef, quartered
cup melted butter or mar
garine
cup snipped parsley
cup maytonnlaise
tablespoon prepared mus
tard
, 3 /4
hick*'kirkiritlrk+ir*-kirk-kirkkit ***** •k-kiilrklfkltlrtfkicMrM
? 11
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f
Acreage
See Farm Credit first for
Don’t buy another acre of land until you compare the
Farm Credit way with other sources of financing. Long
Term Farm Credit loans cost less. You can take as long
as 40 years to repay. You can pay in advance without
penalty. Talk to Farm Credit today and you'll agree . . ,
the only way to buy land is the Farm Credit way. And-
Farm Credit loans may be used to buy equipment or
livestock ... to pay operating expenses ... or for alt
your farm, your farm home and your farm family needs.
Planning to buy more
Money
LONG TERM HAND BANK MORTGAGE LOANS
IT LOANS
1 tablespoon drained -Willed
horae-radiish
In large skillet, place %-
Inch water; heat to boiling.
Add potatoes, carrots aid 1
teaspoon salt; cover; cook for
10 minutes; push potatoes and
carrots to side of skillet;
place wedges of dabbage in
bottom of skillet; sprinkle
with V\ teaspoon salt. Qook,
covered, for 10 to 15 minutes,
or until cabbage is atetast
tender. Top wiith quartered
corned beef, cook, covered, 5
minutes. Dram, if necessary;
pour melted butter or ■ mar
garine over all. Sprinkle wlrtti
parsley. Serves 4. Serve wiith
Mustard Sauce made by ooon-
IContinued on Page 11>)
Chiropractic 70 years
of professional progress
LANCASTER COUNT¥
CHIROPRACTIC SOCIETY
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