14—Lancaster Farming, Saturday, June 3,1967
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Add Savor To Any Meal With Eggs
Eggs aie too stood to save iust foi break
ast Delicious li\ed a dozen dilTeient wavs,
us»h in piotem and inexpensive they’re one
if .voin best food bu>s today
But - bin them, stoi e them and cook them
ight ’ buy eggs onlv lioin lefiigeialed cases
if the stoic and keep them lehigeiated at
tome Foi highest qualitv, use them within a
cek Stoic them covcied the paper car
on they come in is line with huge end up
o keep the >olk centeied Don’t wash eggs
tefoie stoiing. the natuial piotective film
n the shell pi events moistuie loss and keeps
nit bacteua. molds and odois.
Cook eggs at simmeung tempeiatures be-
SPENCE low the boiling point of water for fn m, tender
whites and smooth yolks If mealy And, custards curdle or
you cook eggs at boiling tern- separate because they’re cook
perature, the whites are some- ed at too high a temperature
what tough and the yolks are or for too long The food val-
NOW...YOU M
CAN RENT IT!\m *1
THE GLAMORENE .
ELECTRIC '
RUG BRUSH mm
DRY-CLEANS YOUR CARPETING
AS BRIGHT AND FRESH AS NEWI
A
■seosozisE
-
Two important things
when borrowing money
You need a sharp pencil plus the specialized financial advice
of Farm Credit to determine how your financial needs can
best be served. Farm production must be maintained, even
increased if possible. Providing the financing to insure this is
Farm Credit’s job. Farm Credit loans are available now for any
sound farm need. And, at realistic rates. Farm
Credit interest is based on the unpaid balance [Sjyjppyj
of the loan. That saves you money.
Farm Credit
ASSOCIATIONS
411 W. Roseville Rd.. Lancaster Agvvav Building, Lebanon
I*h. 393-3921 ' ‘ ph. 273-4506
O
M
FOUR SEASONS FARM &
HOME CENTER
197 Greenfield Road, At The By-Pass
Ne\t Door To Anderson Box Co.
Lancaster, Pa. 397-4451
ue is affected, too, since the
protein is loss digestible when
overcooked.
Hard-cooked eggs are a boon
to the busy homemaker. Sliced,
they add flavor and nutrition
to almost any vegetable or sea
food salad or to a salad plate
Combine them with green
beans, chopped onions and
crumbled bacon, or use kidney
beans, chopped celery and pic
kles or relish.
Ham and eggs go just as well
together on the salad plate as
they do on the breakfast plat
ter Vary the salad with chop
ped celeiy and cucumber or
with cheese strips, cooked peas
and lettuce
Your family will always wel
come deviled eggs. Foi a
change, stuff them with ci ab
luent. ham 01 chicken salad
Chopped oi sliced haid cook
ed eggs can add pioteui and
flavor to many casseioles, too
Or try an omelet and there
are dozens ot ways omelets
can be vaued.
A quick egg sauce can be
made by adding chopped hard
cooked eggs and chopped green
pepper or onion to a can of
cream of celery soup Serve
over cooked vegetables or ham
or chicken croquettes Use
cream of mushroom or aspara
gus soup it you prefer.
mm
Wolgemuth Bros., inc. Ep
During Dairy Month, hats off to our Dairy Farmers,
for their substantial contribution to the prosperity of
this area, and for their vital service in providing us
with delicious, healthful dairy foods. We're proud to
serve Dairy Farmers!
Plain, toasted or grilled egg
and meat sandwiches are mar
velous for lunch. Serve with
tossed green salad, fruit des
sert and beverage for an easy
but complete and colorful meal.
Don’t forget eggs for dessert
either. Whip them into a bil
lowy meringue to top a pie or
bake a golden custard; try a
chiffon fruit pie, fruit pudding
or a souflle. For instance, a
tangerine chiffon pie or pud
ding ends a large meal with a
light touch.
As you see. eggs add so
much to eveiy meal —plan to
use them foi bieakfast, lunch
and dinner.
HAM 'N BILLED EGGS
slices baked ham
eggs, hard cooked
stick (''i cup) buttei or
maigarine
cup flour
1 teaspoon salt
6
G
V 2
teaspoon dry muslaul
teaspoon dill weed
teaspoon cayenne pepper
cups milk
Place ham slices in oven or
under broiler only long enough
to heat through Chop eggs and
set aside. Melt butter in a
saucepan. Stir in flour, salt,
mustard, dill weed, and cayenne
pepper. Blend in milk gradual
ly. Heat and stir until sauce is
thickened Stir in chopped
eggs To seive, spoon creamed
eggs over hot ham slices.
EGG AND CHEESE CAKES
4 eggs, slightly beaten
2 tablespoons chopped onion
V> cup flour
1 teaspoon baking powder
ir z teaspoon salt
v s teaspoon pepper
IVz cups shredded Cheddar
cheese
2
tablespoons butter or mar
garine
Combine eggs with onion,
MOUNT JOY, PENNA.
flour, salt, pepper and baking
powder. Stir in cheese. Heat
butter or margarine in skillet
or on griddle, just hot enough
to sizzle a drop of water. Pour
V.\ cup amounts of mixture on
to hot skillet or griddle. Brown
well on both sides, turning
once. Serve immediately with
spiced fruit or other relish.
Makes 4 servings.
EGG CHOWDER
cups cubed ( about 1 inch
thick) raw potatoes
can (13 oz ) chicken broth
cup butler or margaune
cup flour
can (14 oz) evaporated
milk, diluted with 1 can
water
can (1 lb) whole keinel
coin, with liquid
can (1 lb) green beans,
with liquid
cup chopped pimiento
small onion, sliced and
separated into rings
teaspoon pepper
bay leaf
cup diced Cheddar cheese
hard-cooked eggs, sliced
Salt to taste
Simmer potatoes in chicken
broth, covered, until just ten
der, about 10 minutes Mean
while, in a large kettle or
saucepan (3 quarts), melt but
ter or margarine over low
heat Stir in flour and cook
until bubbly Add milk and wa
ter all at once Cook, stirring
constantly, until smooth and
thickened throng hout Add
corn, beans, onion, cooked po
tatoes (with broth), pimiento,
pepper and bay leaf Simmer
for 15 minutes to blend flavors;
remove bay leaf Add cheese
and eggs just before serving,
(one eggslice may be set aside
and floated on top of each
serving) Season to taste with
salt Makes about 11 cups—6
(Continued on Page 15)
We
Salute
THE
DAIRY
FARMER
Ph. 653-1451
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