B—Lancaster Farming, Saturday. December 31, 1966 For the f- 'r-' "T Farm Wife and Family By Mrs, Richard C. Spence, Food Editor Sophisticated Holiday Supper It’s a wise hostess who plans simple but tasty combinations of food for holiday entertaining. The carefully seasoned rich stews and chowders are rapidly gaining favor with folks who once depended on cas serole dishes What little preparation there is for these one-dish meals can be done in advance. Either stew or chowder should be serv ed hot with ease and convenience at the table. The chafing dish for the stew may be anti que or a shiny new Christmas gift Either way, a chafing dish keeps the food hot while it is being served and during the meal. In addition, it adds a touch of glamour to the holiday table. SPENCE Serve this hearty Company Beef-Bacon Stew to your guests with thick slices of French bread spread with butter or margarine, wedges of cheese, and a tossed green salad Serve fruit cake or cookies and bev erage for dessert. COMPANY BEEF BACON STEW 2 pounds beef stew meat. cut into % inch cubes % cup flour 1 teaspoon salt 1 teaspoon dry mustard y 2 pound bacon 1 pkg dry onion soup mix 3 cups water % cup barley 1 lb-can (2 cups) tomato juice WIiVE COT IT! Texaco Fuel Chief. •. the finest heating oil money can buy! Texaco Fuel Chief is today’s top-qual ity heating oil. Result of the most exhaustive re search in the heating oil field. You’ll find Texaco Fuel Chief dependable in quality, delivery after de livery. It’s clean burning. And it’s economical gives complete combus tion from every drop. "Or der Texaco Fuel Chief to day. We’ll fill your fuel-oil tauk promptly* Fuel Chief heatino oil 1 We Give S&H Green Stamps Garber Oil Co. [ Texaco Fuel Chief t Heating Oil gf 105 Faivvie w St. £ MOUNT iIOY, PA. p ' Ph. 653-im' - teaspoon sugar cups sliced celery cups sliced carrots Dip beef cubes into flour seasoned with salt and mus tard. Up' teaspoons salt V* teaspoon pepper V? cup water 1 quart milk 12 to 16 ounces oysters and oyster liquor Fry bacon in large heavy kettle until cooked but not crisp Add vegetables, salt, pepper, and water Cover and simmer ’5 to 20 minutes Add milk and bring to simmering point Add oysters with oyster liquor Heat only until edges of oysters curl, about 5 min utes. Serve at once Makes 1 % quarts, 4 to 6 servings. Ham is always a favorite for a company supper It can be as elegant as the glaze you make for it Here is a glaze garnish that is especially nice for the holiday season GLAZE GARNISH FOR HAM 8 pound hostess ham 1 can (12% oz) jellied con somme 1 envelope plain gelatine 2 teaspoons lemon juice 1 teaspoon grated lemon rind: OPEN JANUARY 5 Halved, blanched almonds Halved maraschino cherry, with stem attached Halved spiced crabapple, with stem attached Green pepper strips Heat consomme to boiling. Dissolve gelatine in hot liquid. Add lemon juice and rind and chill until partially set. Spoon glaze over chilled ham. To make garnish, arrange halved, blanched almonds in shape of bell on top of glazed ham. Place halved maraschino cher ry at base oi bell to make the clapper. At the top place a halved spiced crabapple to make the knot and strips of green pepper to make the bow. The perfect dessert for your supper Three-Way Butter scotch Pie. THREE-WAY BUTTERSCOTCH PIE baked pie shell, 9-inch cup firmly packed light brown sugar cup flour teaspoon salt cups milk egg yolks tablespoons butter teaspoon vanilla egg whites tablespoons sugar In 2-quart saucepan com bine brown sugar, flour and salt, mix well. Blend in milk. Cook over medium heat, stir ring constantly, until thick and smooth Beat egg yolks until thick and lemon colored Add a small amount of the hot mixture to egg yolks Re turn to mixture in saucepan Cook, stirring constantly, 3 minutes. Remove from heat, PASSWOR TO OPPOR' • ••SAVII You can never be sure,-when your great oppor- t tunity in life will come, but you can be pretty sure that, right then, it will help to have some money to work with,. Get ready now ... by building up a savings account here. ACCOUNTS INSURED TO $15,000 I FIRST FEDERAL savings andj^an ASSOCIATION OF LANCASTER Mm 25 North Duke »• w IJ.I • ' r - Mon. tiDn. TKurs; I 9 to 4:30 ■:c-- : z-f.- f ; t - >- add butter and vanilla. Cool slightly. Pour into baked pie shell. To make meringue, beat egg whites until they begin to stiffen. Add sugar, a table spoon at a time, and continue to beat until stiff peaks form. Spread over warm filling be ing sure meringue touches crust all around. Bake in pre heated 350 degree oven for 15 minutes or until meringue is lightly browned. Cool then chill before serving. CHOCOLATE BUTTER SCOTCH PIE: Grate 2 squares (2 ounces) semi-sweet choco late. Sprinkle over warm fill ing. Spread meringue careful ly over chocolate and bake as above. PECAN BUTTERSCOTCH PIE: Add V 4 cup chopped pe cans to pie crust dough be fore rolling out. Bake as usual. ORANGE BUTTERSCOTCH PIE: Sprinkle 3 tablespoons grated orange rind over warm filling and carefully spread meringue over orange rind. Bake as above. • Master Farmer (Continued from Page 1) trated, 10-minute talk by coun ty agent Smith. The last Lancaster Countian to receive Master Farmer re cognition was B Snavely Gar ber, Willow Street R 2, in 1954, Other farmers still active in the county who were recipients of the award aie Earl L. Groff, Strasbuig Rl, Abner H. Risser, Bambndge Rl; and Levi H. Brubaker, Rohrers town. Phone r 393-0601 j Fri. 9, to 6 //<&/•* \J\, C . f Sat. t 9 tO DOOD ~ •* - .• *• »• 'S