—Lancaster Farming, Saturday, September 25, 1965 10 For' the Farm Wife By Mrs. Richard C. Spence, Food Editor Do. You Cook Vegetables Properly? Minted Grapefruit Halves: Perfect for a light summer dessert or as a luncheon salad accompaniment. Sprinkle 2 tablespoons crush ed white or pastel after-dinner mints over each grapefruit half. Chill until icy cold. Spicy Broiled Grapefruit: Serve as novel first course; nice, too, as dessert. Spoon 1 tablespoon maple-honey flavored syrup over each grapefruit half. 'Place on spoons 'sugar over each grape (broiler rack and (broil slowly, Ifruit half. Dot with butter or 5 ito 8 minutes, or until light- toargarine and top 'with 1 tela |(y browned. Sprinkle with 'spoon rum extract. Bake at Inutmeg or cinnamon and 400 degrees 'about 20 minutes, serve mmmedaately. Serve hot. SnSNflB Bslted Grap«fnß|t Voila: For ' (a 'htot tejroetazer w iciMange of BLUEBERRY PANCAKES pace dessert, sprinkle 2 (tea- 2 eggs NEXT WEEK New Holland FARMERS FAIR SEPT. 29 - 30 OCT. 1 ■ 2 WEDNESDAY, SEPT. 29 THURSDAY, SEPT. 30 Harold Shimp and The Crickets Fire Co. Tug-Of-War 9:00 P.M. ■* | Friday Kids Day 3:30 £ Pet Parade —. 7:30 p.m. New Holland Band Concert Fire Co. Tug-Of-War 9:00 P.M. £ |* Saturday Tractor Drivi Joe Fern and The Westerns Tug-Of-War Semi-Finals 8 p.m. Tug-of-War Finals 10 p.m. I I Art and Flower Shoty'— Groff’s Appliance Bldg. on Franklin I Baby Beef and Pig Show Earl Sanders Cl RIDES AMUSEMENTS EXHIBITS ‘ Parking Lot. Potatoes and Corn Show A. B. C. Groff; lildg. J Vegetables and Food Exhibits School Aiidm. it Serve fresh grapefruit chilled or hot. Serve it plain or fancy-up with one of the following appetizing toppings: Grapefruit Appetizer or Salad Refresher: Over each grapefruit half, spoon 2 teaspoons French dressing, then sprinkle with V< tea spoon crushed oregano leaves. Chill thorough ly. Parade 7 P.M, ng Baby Parade 4 p.m. Farmers Fair German Band m. Contest noon J * * * * *■ * * *- * * ♦ * * * * *■ * ♦ 2 toups (buttermilk 1 teaspoon mod* 1 Ue'aspoon 'salt 2 ttoaepeons sugar 2 cups si Died flour 1 icup (blueberries, freslhv or frozen 0 ttaible-poon's (butter, melted Beat eggs until light and fluffy. Add (buttermilk. Silt together soda, salt, sugar and fliour. Ad'd Ito egg (buttermilk mixture. 'Beat until smooth and' 'add 6 tablespoons melted butter land blend. Fold in blueberries. If the (batter sth'ould iget too (thick, add a little milk. Makes enough pan- Oakes for 4 to 5 servings. ORANGE-STRAWBERRY SALAD MOLD I teup hot Water 3 3-ounce packages, orange, ouange-iUanana (or (tropical fruit-ilia Vored gelatin 1 cup orange juice 4 'oranges, peeled, 'out into (Mle-size pieces 1 lAounce package, .frozen sliced strawberries, (slight ly (thawed 1% cups dairy 'sour cre'am £(aJad greens Pour toot 'water (over gela tin, ‘starring until 'dissolved. KEEP SMILING Thru Chiropractic Care LANCASTER COUNTY CHIROPRACTIC SOCIETY PATJ Sales & Service Barn Cleaners - Silo (Jnloaders - Cattle Feeden Robert K. Robrer Quarryville, B. D. 1 Hensel KI 8-2559 Add 'orange Juice, orange 6 individual molds or (paper pieces and (strawberries; stir cups. Chill until firm. Serve until (berries are (completely in molds lor paper cups, or tlhawed. Pour (half ithe igela- unmoM on salad green's if die tin mixture Into 13% x9x2- sired, i'mc'h .plan; dhilll until firm, abouit 30 minutes. Spread sour cream over set gelatin. Care fully spoon remaining unset gelallin ’mixture over ’sour cream. ‘Chill until firm. Cut Lri f o squares ’and serve on saliad ‘greens. 8 ‘to 10 servings MOLDED ORANGE BUTTERMILK SALAD 1 cup orange juke 1> 3-ounce package orange ' flavored gelatin 1 * ioup buttermilk V* bup finely .chopped pecans or 'almonds 2 oranges, (peeled, icut dnito !bite J size pieces He'alt orange juice just do silmlmering; remove (from heat and) 'add! gelatin, 'storing until completely 'dissolved. Site an buttermilk;