• For Tho Form Wlfo } cu p .
w * . . _ „ 1 cup prepared mustard
(Continued from Page 10) 2 salt
Know of the success of the teaspoon pepper
voyage- Combine above ingredients
in a saucepan and heat to
blend flavors.
« * « *
BONEY mustard glaze
P. L ROHRER & BRO., INC.
SMOKETOWN, PA,
j: *§s- FULTON BANK
hlordane
SOIL INSECTICIDE
or corn...
'as!
Controls armyworms, corn rootv arms,
seed corn beetles, cutworms an - many
other corn soil insect pests. It’s iops in
effectiveness and economy.
PENN SQUARE • McGOVEBN AVENUE •S. DUKE STREET • EAST PETERSBURG -
MOUNTVILLE • AKRON • GAP • MANNED*
Member Federal Reserve System / Member Federal Deposit Insurance Corp.
bottom of roasting pan
Phone 397*3539 around meat. Sprinkle lightly
with salt and pepper. Bake
with roast, approximately 3
hours
HOLLAND STONE
a tcocunf you can affbrd)
Tmwfc, outride* yon 1 !! find Ac rich 1
quarried look ol HOLLAND
STONE adds a touch ol real do
rinf* to your building designs.
And yet, HOLLAND STONE ia
one ol the most economical build
ing materials today. Its unique
versatility in rise and shape lends
• structural freedom to builders.
Meeting new ideas, as well as coat
problems. Gomes in a wide choice
ol naturally warm, distinctive
colon, plus. Colonial white.
MEW
CONCRETE PRODUCTS, INC.
iWarMOUM* KNNSVUMNIA
LASSO A
OWER
COST
UTO LOAN
OF LANCASTER
SPARKED ORANGE
MUSTARD GLAZE
1 tablespoon cornstarch
5 tablespoons prepared mus-
tard
y. « cup brown sugar, packed
Va cup orange juice concen-
trate
1 cup ginger ale
In a heavy saucepan com
bine cornstarch, prepared
mustard, brown sugar and
orange juice concentrate. Heat
and stir until well blended.
Add ginger ale and boil 5
minutes.
APPLE-RAISIN GLAZE
1 cup apple cider or apple
juice
Vi cup raisins
4 whole cloves
Vt teaspoon salt
Va -teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch
Biend all ingredients to
gether in a saucepan. Cook,
stirring constantly, until
thickened.
* *
Serve these oven browned
potatoes with your roast
corned beef—
OVEN BROWNED
POTATOES
6 large white potatoes
Butter
Salt and pepper
Pare potatoes, rub with
soft butter and arrange on
OLIAND
Lancaster Fanning, Saturday, May 21, 1966
For the
Farm Wife and Family
Ladies, Have You Heard? .
By Doris Thomas, Extension Home Economist
Worth Knowing About Macaroni Products
Macaroni products are measured by
weight instead of volume because of differ
ences in size and shape. Use the package
weight as your guide in preparing a macaro
ni product dish.
If your recipe calls for 8 ounces of ma
caroni, you simply use half of a one-pound
package.
In some market areas, you’ll find 7- and
14-ounce package weights commonly avail
able.
In most recipes, you can use any variety
of -macaroni, spaghetti, or noodles.
Follow the directions on the package
for cooking a macaroni product
Cooking Frozen Fish
The accepted practice for
thawing frozen fish is in the
refrigerator at 40 to 50 de
grees. Hold the fish at this
temperature only until you
can handle it easily for cook
ing.
You can cook frozen fish
fillets, steaks, and dressed
fish as you would cook fresh
fish, but allow extra cooking
time when you don’t thaw
fish first When you plan to
bread or stuff frozen fish,
you’ll find xt easier if you
thaw the fish first
THOMAS
Did You Know?
There’s a difference ba>
tween a saucepan and a sauc©>
pot, although each one is at
•covered or uncovered cooking
utensil. A saucepan has on©
handle; a saucepot has two
handles. And the capacity of
both is stated in liquid me as*
urement.
“To the press alone, check*
ered as it is with abuses, tha
world is indebted for all tha
triumphs which have been ob
tained by reason and human
ity over error and opprea*
sion ” —James Madison.
11
• •