10 —Lancaster Farming, Saturday, February 11, 1967 breakfast sausage, fresh sau sage, Bratwurst, fresh Italian pork sausage and Weisswurts or white sausage. These are all fresh pork and need to be thor oughly cooked. Another perishable sausage variety, uncooked smoked sau sage. it made from either fresh or cured meat that has been smoked but not cooked You can store it under refrigera tion safely up to one week be fore using. The uncooked smoked sausage, like the fresh sausage varieties, must be Do you know how to separate whole cooked well before eating, lettuce leaves from a head for lettuce cups? C ook smoked country-style of cold water from the sink faucet Soon the links the same way as lettuce feels heavy and the weight of the P° r k sausage. They are water starts to separate the leaves from the made of pork too, but are head. Begin at the stem portion, and slowly mildly cured and smoked. Red peel off each leaf. The leaves are strongest pepper and paprika are often at the stem end and if you pull downward added in addition to the sa«e from the stem end and while the cold water addmon 10 me sa ° e flows briskly through the leaves they sep- seaM>mn o arate with little tearing. Serve fresh and uncooked COOK SAUSAGE THOROUGHLY FOR smoked sausages with waffles YOUR FAMILY’S SAFETY or pancakes, American or Ger- BPENOB Of the available sausage products, fresh man potato salad) saked beans sausage and uncooked smoked has a pink color when first or sauerkraut. Sausage is good sausage are the most perish- made which later turns grey in casseroles, meat loaves, able. For your family’s pro- when exposed to air. Like all sandwiches, or in pizza This tection and enjoyment of this pork products it must be thor- -time of year it’s good in dress meat product, you need to oughly cooked before serving. in g s f or turkey, too know what storage and cook- There are no traces of pink on Many people in this area jng methods are required. And the interior when it is proper- have their own pork. But if you this can be confusing since ly cooked. are buying pork at your meat there are some 200 varieties of One way to cook fresh pork counter, look for the round sausage on the market sausage is to place it in a cold purple stamp that signifies the One of the two most perish- skillet, add about one-fourth sausage had been federally in able varieties is fresh sausage cup cold water, cover and spected This mark assures you It’s made from meat that has- steam for 8 to 10 minutes over the meat product is whole n*t been cured or smoked It medium heat. Then remove the some and safe. Not all sau should be refrigerated and cover and cook until it’s gold- sages are federally inspected— used within two to four days en brown Also, you can bake only those which are distnbut after purchasing, or it will be- links in a 400 degree o\en un- ed across state lines come rancid til they’re browned and thor- or tl Farm Wife and Family By Mrs. Richard C. Spence, Food Editor For Your Information , . . Pork salvage is probably the ouglily cooked. HANDY, HEALTHFUL RICE most popular of the fresh sau- Other names for fresh sau- Rice supplies food energy sage varieties It is made from sage are Country-style, fresh at relate el> low cost Rice can freshly ground pork seasoned with sage and stuffed into a variety o£ shapes Pork sausage DON’T BURN HONEY Save money this winter by letting us install a Texaco Jet Flame Booster on your oil burner. Texaco research and tests in homes prove this new flame-control de velopment can increase burner efficiency bv as much as 42%. Vou get more heat—use less oil. Give us a call for a free an alysis of your pil-heqting equipment. No obligation. ffuelChiefl We Give S&H Green Stamps Garber Oil Texaco Fuel Chief Heating Oil ( 105 Fairview St. Mount joy, pa. Ph. 653-1821 Robert K. Rohrer Bulldozing - Grading Potz Sales & Service Barn Cleaners - Silo Unloaders - Cattle Feeders Quarryville, R. D. 1 Hensel 548-2559 ' - *>;*' u -vr-'*. “\U J.-C , _- “ '*'" *”„-*’ S»c*t Co. change its appearance and combine with meats, vegetables or fruits to contribute variety and nourishment to family meals Cooking methods arc similar for long grain, medium grain or short grain. For white nee at its best, follow these gen eral cooking directions Ordin arily you don't need to wash rice before cooking, for it is clean in the package. Cook rice in as little water as pos sible. It keeps its flavor and has a better texture than when too large a quantity of -rwater is used. Whethi .* nether you are baking or boiling rice, use 2 cup® f water per 1 cup uncooked rice. One cup uncooked rice yields 3 cups cooked, enough for six servings. • ’f- Boil rice gently and J keep the heat low,- cover loosely. Rapid boilings.' may break the grains. Do not! rinse' rice after cooldng. Use a fork to fluff the grains. If you like rice more moist and soft so that it packs to gether easily, increase water to 2*4 cups. Moist nee holds its shape better if you are go ing to make a ring mold or shape into patties or croquettes. When nee is left over, cov er it and refngerate To re heat, steam it in a colander or sieve over boiling water Or add a few tablespoons of wa- Ready-Mixed Concrete New Holland Concrete Product: OWI Farm Credit Mortgage Loans are tailored to farmer’s needs.- Long term . . . up-to 40 yea Vs. Payments scheduled to coincide unth in come. Early pay-off without penalty. Transfer able in event of sale. Holland Stone New Holland, Pa. •***************+++++++++> »*♦+♦**♦***« Check with Farm Credit first for a Farm Mortgage * * _ ter to the rice and heat it in a covered pan over boiling wa ter or in the oven. Stir once or twice with a fork. The texture and mild flavor of rice makes it a good mixer to combine well with many foods in different ways. Serve rice at breakfast as a cereal, with fruit and milk or cream, or in waffles. For dinner, serve rice in meat cakes, with meat or fish in baked dishes, panned with vegetables, and in stuffings for meat or fish. Riders good at lunch or sap per with' eggs or chee*e-in omelets" or casseroles, with creamed -meat, fish or eggsanfl in desserts. . Write rice is'■low in protean, so - be sure"-you- serve it wilh fepds. to supplement the nu tritive .value it lacks. DESSERTS THAT ARE DIFFERENT With Pe*r» The time is mid-winter, and it may be a surprise to yea that you are'able to find'fresh' pears at your fruit marfret. These pears are from the west and are delicious in their own right. They are perfect for eating out of hand; they also combine well with other" in gredients for desserts that are distinctive and different. Here are some ideas' you might lake to try: (Continued on Page H) Concrete Blocks Metal Windows 354-2114 ister
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