Lancaster Firming. Saturday. April 27,1968.,
• Survey Studies
(Continued from Page 13)
Other reasons many
health-related which appear
ed to be moderately important
(from two to four respondents
in 10 mentioned them) were:
'many different ways to cook”;
'easy to digest"; "always safe to
SWEIGART
FIRESTONE
329 TV. High St., Manheim, Pa.
Phone 665-2258
ATTENTION
FARMERS!
Now is the'time to top dress
your pastures and small grain
with
URAN 30
LIQUID NITROGEN
for high quality forage and
top grain yields.
We also have excellent spread service
for bulk liquid fertilizers to top dress
alfalfa and control weevils at the same time.
ALSO For plow down for corn
We recommend 14-7-7 without manure or
9-9-9 with heavy manure application.
Lebanon Chemical
Company
Contact
JOHN J. HESS CLAIR WEIR
Paradise, Pa. Kinzers, R. D. 1
442-4632 442-4239
eat"; "keeps well before cook
ing”: “don’t got tired of’; "high
in protein” and “high in vita
mins and minerals.”
There was another scries of
questions relating to preferred
meats for special situations, in
cluding inexpensive meals,
warm weather meals, easy-to
prepare meals, meals when spe
cial guests are coming and
meals when you are not sure
which meats your guests like.
Gi jund beef and wieners
wort chosen most frequently for
easy-to-prepare meals. For warm
weather meals, chicken, wien
ers, ground beef, steak and ham
were all viewed favorably.
Ground beef, chicken and wien
ers took the honors for inex
pensive meals. Oven roast of
beef and beef steak got the pres
tige rating by being most favor
ed for special guests. Beef roast
received the most votes as the
meat to serve when you’re not
sure of your guests’ preferences,
followed closely by chicken and
beef steak. Complaints brought
out in the survey? These fo
cused most frequently on pack
aging. Specifically, homemakers
complained of not being able
to see the amount of waste
fat or bone m a package.
The functions of grading and
inspection were not altogether
dear to respondent*. Many a*
sumed the functions of grading
included those of Inspection and
vice-versa. (Actually these are
two separate functions in
spection having to do with
wholesomeness and grading re
lating to the eating quality of
meat.)
Other findings from the pre
liminary report:
Almost nine out of 10 home
makers (87 percent) said they
sometimes freeze fresh meat at
home ... yet 78 percent flatly
rejected the idea of purchasing
pre-frozen cuts of meat at their
local retail food store. About
two-thirds of those who report
ed freezing meat said they us
ually thawed it completely be
fore cooking it.
About a third of the home
makers used oven temperatures
between 300 and 325 degrees
when roasting pork, ham and
lamb and about half of the total
interviewed said they roast be
tween 350 and 375 degrees. The
Meat Board spokesman said
recommended roasting tempera
tures generally range between
300 and 325; never over 350.
Only one of seven homemakers
in the survey reported using a
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2 Models all steel welded head catch gate
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For prices, contact:
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STEVENS FEED MILL, INC & u.>.
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moat thermometer as a moans
of measuring -internal tempera
ture and degree of doneness.
Yet, it was pointed out, the
meat thermometer is virtually a
fool proof tool.
Over half (57 percent) of the
homemakers reported they had
done some outdoor cooking in
the past 12 months: The meats
most favored were ground beef,
steak, wieners and chicken.
In releasing information from
the preliminary report, the mar
ket researchers noted that no at
tempt had been made in this
stage of the study to analyse
findings by such factors as res
pondents’ income and educa
tion levels, age, family size, etc.,
because of the relatively small
sample size. Although questions
concerning the frequency of
use of various meats were in
cluded, they were mainly de
signed to place respondents in
to appropriate usage groups to
help interpret attitude ques
tions.
A more detailed analysis will
be made on the basis of addi
tional data including demo
graphic factors collected in
the spring, summer and fall
quarters of 1967.
Try the new concept soon.
Elizabethtown
#• Here Yea 'Heard?
• (Continued from Page 15)
suit is extra lightness.
Brush gelatin and candy molds
lightly with oil before using. .The
molded creations wIM come out :
easily. •
To keep macaroni, rice, ;
dies, and spaghetti sePardtedys ;
during cooking and also to kegggS •
water from boiling over, aoluiisS 5
tablespoon of oil for each cupi'eraS I
water. \
Cakes, cupcakes, and brea
will have evenly browned, ji
broken crusts when pans a
brushed lightly with vegetable
oil and then dusted lightly wrtyi,
flour before you add batteiklp
dough.
EGG-TYPE CHICKS LESS.
Production of egg-type chicks
in the state for the first quarter
of 1968 totaled 5.877,000, 21 per
cent less than the comparable
three months of 1967, according
to the Pennsylvania Crop Re
porting Service. Broiler-type
chick production shewed an in
crease of 14 percent from
same quarter a year ago with”
a total of 15,202,000.
Fred Frey, Mgr.
FREY BROS.
R. D. #2
Quorryville, Penna. 17566
Harold H. Good
Terre Hill
S'.
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