14—Lancaster Fanning. Saturday, September 23,1967
For the
Farm Wife
By Mrs. Richard C. Spence, Food Editor
THE EGG AND YOU
Eggs are one of nature's most nutritious
ready-packaged foods. Not only are they es
pecially valued as a source of highest quality
protein, they also supply ample quantities of
vitamins A and D, so important during the
growth periods of childhood and adolescence.
If someone in your family is dieting, re
member that all the good nutrition in an egg
is contained in only 77 calories. For those
wanting to gain weight, rich egg drinks are
tastv snacks with fine food value.
USE EGGS AT PEAK GOODNESS For
the best flavor and cooking quality, use eggs
within a week after purchase. After long stor
age they may get an “off flavor” and they may
lose some thickening and leavening power.
SPENCE
Put eggs in the refrigerator
as fast as possible after you buy
them They will lose as much
freshness in a few hours in a
hot car or kitchen as they will
lose in a week in tre refrigera
toi
Leftover egg yolks should be
covered with cold water and re
frigerated in a tightly covered
container Extra egg whites
Robert K. Rohrer
Bulldozing - Grading
Potz Sales & Service
Barn Cleaners - Silo
Unloadcrs - Cattle Feeders
Quarryville, B. D. 1
Hensel 548-2559
PLENTY
HOT
WATER
is what you’ll enjoy
with a Texaco Fuel
Chief Water Heater.
Fully automatic. Pro*
duces hot water faster
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Ing, dishwashing, laun
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Come in and see them!
Let us analyze your
needs. No obligation.
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We Give S & H
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Garber Oil Co.
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105 Fairview St.
MOUNT JOY, PA
Pli. 653-1821
should be stored in the refri
gerator in a tightly covered con
tainer. It is best to use leftover
yolks and whites within a day or
two.
Leftover egg yolks make a
good custard; use 2 egg yolks
for each whole egg in custard
recipes. Extra egg whites com
bine well with whole eggs in
scrambled eggs and souffle and
are handy for meringue. Egg
whites may also be used in ic
ings, candy, chiffon desserts and
of course in white cakes.
Yolks poached hard and press
ed through a sieve or potato
ncer make a colorful topping
Co., Inc
We wish to announce the taking over of the
dealership of the Farmway Barn Cleaner & Equip
ment. It is possible to save financially on new
equipment and on repair work. We would appreci
ate a personal contact any time. Call 626-7420.
SHENK’S FRUIT & VEGETABLE FARM
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 nowforany
sound farm need. And, at realistic rates. Farm
Credit interest is based on the unpaid balance
of the loan. That saves you money.
Farm Credit
411 W. Roseville Rd., Lancaster Agway Building, Lebanon
Ph. 393-39-21 Ph. 273-4506
gSßjfe
Two important things
when borrowing money
association
for salads, casserole dishes and
green vegetables.
ABOUT CHIFFON DES
SERTS In chiffon desserts,
egg whites act as an aerator;
they help increase the volume
and make texture light. If you
want a light, fluffy chiffon des
sert, how do you go about mak
ing it?
Here are a few suggestions:
Air must be beaten into the
egg whites and retained in pre
paration of the product. Egg
whites whip more easily and
give greater volume at room
temperature thin when first
taken from the refrigerator. For
best results, whip egg whites
until they are stiff, but not dry.
When egg whites are at their
“peak”, they stand in peaks,
moist and glossy.
When combining beaten egg
whites with other ingredients,
use a folding, not a stirring mo
tion. Mix only enough to blend
ingredients well.
ORANGE CHIFFON WE ‘
1 baked pastry shell, 9-inch
1 tablespoon unflavored
gelatin
Vi cup cold water
4 egg yolks
% cup sugar
6-ounce can frozen orange juice
concentrate
V* teaspoon salt
4 egg whites
V* cup sugar
Make pastry shell and let it
cool. Soften gelatin m water.
Beat egg yolks in the top of a
double boiler until light;' then
beat in Vz cup sugar. Add the
orange juice concentrate and
salt. Cook over boiling water,
stirring often, until thickened.
Remove from heat. Add soften
ed gelatin and mix well. Cool.
Beat egg whites until foamy.
Then add Va cup sugar gradual
ly, beating constantly until soft
peaks form. Fold into orange
mixture. Pour into pastry shell
and chill until set. Serve with
whipped topping or whipped
cream.
NOTE: Use only clean, sound
eggs in this recipe.
MERINGUE SHELLS
3 egg whites
Va teaspoon salt
Va teaspoon cream of tartar
% cup sugar
Preheat oven to 250 degrees
(very slow)'. Beat egg whites un
til foamy. Add salt and cream of
tartar. Beat until soft peaks
form. Add sugar gradually, beat
ing constantly, and continue
beating until very stiff peaks
form. Shape meringue into six
mounds on heavy brown paper
on a baking sheet. Using the
back of a spoon, form a hollow
in the center of each mound.
Bake 1 hour. Turn off heat and
let meringues cool in oven.
Serve filled with ice cream or
fruit or both.
NOTE: One teaspoon lemon
juice may be used instead of
cream of tartar. Add it after the
sugar has been beaten into the
egg whites.
Calroies per meringue shell—
About 105.
Variation: Meringue pie crust
Spoon the meringue mixture
into a 9-inch pie pan, heaping it
around .the edge to form shell.
Bake as above.
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100 SOUTH RAILROAD AVENUE
NEW HOLLAND, PA.
OPEN THURS. - FRI. EVE.
MACARONI AND CHEESB '
SOUFFLE
1 cup cooked elbow or l-incli
macaroni
4 well beaten egg yolks 1
l k teaspoon dry mustard J
V* teaspoon pepper '
1 cup process Cheddar cheoM
spread
4 stiffly beaten egg whites
Chop macaroni fine. Preheat
oven to 350 degrees. Grease a h
quart casserole. Combine mac*
aroni with egg yolks, mustard,
and pepper. Soften ‘ cheese
spread over low heat. Add
gradually to macaroni mixture,
stirring constantly. Blend welL
Fold in egg whites. Pour into
casserole and set in a pan of hot
water. Bake about 35 minutes,
or until set.
Calories per serving About
215. To reduce calories to about
155 per serving, use only % cup
cheese spread. Blend % cup
skim milk or reconstituted non
fat dry milk with the cheese be
fore adding it to the macaroni
mixture. ,
(Continued on Page 15)
Remember: only WARM MORNING coa!
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400
PH. 354-0851