20 —Lancaster Farming, Saturday, May 3,1969
FIRST FRUITS OF SPRING
by Mrs. Richard C. Spence
Winter weary appetites will
really enjoy these first fresh and
abundant foods of spring Eveiy
family has their favorite ways of
eating these foods, but if you’re
in the mood to tiy a new recipe
we’d like to suggest any one of
the following
RHUBARB SOUFFLE
30 vanilla wafers, finely rolled
(about cups crumbs)
1 cup sugar
*4 cup butter or margarine,
melted
2 cups fresh rhubarb, cut in
1-inch lengths
4 teaspoons unflavored
gelatine
% cup cold water
4 eggs, separated
% teaspoon salt
1 tablespoon lemon juice
2 teaspoons grated lemon rind
% cup heavy cream, whipped
1 pint fresh strawberries,
crushed
Combine crumbs, 3 table
spoons sugar and butler or mar
garine; set aside Wrap a double
thickness of wax paper around
10 demitasse cups or a 1-quart
souffle dish, forming a 3-inch
collar. Secure with tape. Whirl
rhubarb in a blender or puree.
Soften gelatine in water. Com
bine egg yolks, salt, lemon juice
and Vz cup sugar in top of double
boiler. Cook over simmering
water, stirring constantly, for 6
to 8 minutes. Remove from heat.
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350 Strasburg Pike, Lancaster
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Phone: Lancaster 397-5179
Strasburg 687-6002
Lititz 626-7766
FOR THE
FARM
WIFE
AND
FAMILY
Add softened gelatine; stir until
dissolved Add rhubarb and lem
on rind. Chill, stirring occasion
ally until mixture mounds Beat
egg whites until foamy. Grad
ually beat in 14 cup sugai Beat
until moist distinct peaks form.
Lightly fold rhubarb mixture
and cream into egg whites Set
aside 2 tablespoons crumb mix
ture Layer crumbs and mixture
in cups or souffle dish, beginn
ing with crumbs and ending
with rhubarb, Refrigeiate 4 to 5
hours or until firm but spongy.
Remove papei collar carefully.
Sprinkle top with reserved
crumbs. Serve with strawberries,
sweetened with 1 tablespoon
sugar or to taste Makes 10 serv
ings.
Here’s a new combination— y 8
pork chops and rhubarb!
PORK CHOP— i; 4
RHUBARB CASSEROLE
6 pork loin or rib chops, cut 1
% to 1 inch thick
1 teaspoon salt
\PLANT FOOD! niagasa
y tT
“Look For This Sign”
Large Selection Of Bedding
Plants and Evergreens
• Serving The Farmer • Gardener & Home Owner
Intercourse, Penna. 17534 Phone (717) 768-8451
SPECIAL VALUES
LADIES BLACK SERVICE WEIGHT J| mm .
NYLONS WITH SEAMS Pair
DUTCH BLITZ ' A mm
CARD GAME 5 2.25 EMi
GRASS SHEARS $ Each
WITH “TEFLON-S”
“MIRACLE” ■"
GRASS SHEARS *Z./D Each
THIS WEEK'S SPECIAL
HANES BRIEFS, T-SHIRTS, Jk t /
BOXER SHORTS
FOR MEN Each
STORE HOURS: 7:30 A.M. to 9 P.M. Except Wed. &
Sat. 7:30 to 5 P.M. Closed Sunday
Clothing, Shoes, Houseware, Hardware and
General Merchandise
GOOD'S STORE
R D 1. East Earl, Penna. Ph 445-6156
V» teaspoon pepper
I cups soft bread crumbs
>4 teaspoon salt
cup brown sugar
cup granulated sugar
tablespoons flour
] i> teaspoon cinnamon
> cups sliced rhubarb (U 2
pounds)
Brown chops in filing pan.
Pour off drippings and save ] 4
cup. Season chops with salt and
pepper. Combine crumbs, V\ cup
drippings and 14 teaspoon salt.
Mix together sugars, flour and
cinnamon and add to rhubarb
Place half of crumbs in bottom
of a 2-quart casserole or baking
dish Spoon half of rhubarb over
crumbs and arrange chops on
ihubarb. Place remaining rhu
barb on chops Cover tightly and
bake in a moderate oven (350
degrees) 40 minutes Remove
cover and top with lemaming
crumbs. Bake 10 minutes longer.
6 servings.
Sliced chicken and fresh as
paragus are featured in this
recipe—
CHICKEN ASPARAGUS
PIMIENTO RING
2 large chicken breasts, boned
and halved
Water to cover
Salt and pepper to taste
Thinly pared rind from % lemon
2 (12% ounce) cans chicken
consomme
envelope unflavored gelatine
tablespoons lemon juice
cooked asparagus spears.
1
2
14
trimmed to approximately
4 inches
teaspoon salt
teaspoon ground white
pepper
cup finely chopped parsley
cup slivered almonds
(4-ounce) can pimiento,
drained, cut in large pieces
Simmer first four ingredients
in a covered saucepan until chick
en is tender. Strain; reserve
broth. Cool chicken completely.
Remove skin. Carefully split
each portion in half horizontally;
pieces will be quite thin. Trim
neatly and save trimmings Add
broth to consomme to make 514
cups Soften gelatine in h cup
of this mixture; dissolve over
hot water. Return to consomme
mixture. Add lemon juice Chill
until mixture resembles un
beaten egg white. Meanwhile,
line IMs quart ring mold, alter
nating pairs of asparagus spears
with chicken portions. Cut up
eight portion: add to gelatine
mixtuie along with trimmings
and remaining five ingredients.
Pour into mold. Chill 5 to 6
hours. Unmold. Makes 7 serv
ings.
SPINACH SAN JOAQUIN
2 packages (10 ounces each)
frozen chopped spinach (or
fresh spinach)
3 slices bacon
1 clove garlic, crushed
1 teaspoon grated lemon peel
cup sliced pimiento stuffed
olives
1 tablespoon lemon juice
teaspoon salt
Cook spinach in boiling water
accoiding to package directions;
drain well. Fry bacon slowly
until crisp; drain, reserving 1
tablespoon bacon fat in skillet.
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can msmmEmm
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736 E. Chestnut St-, Lancaster 397-3721
Add garlic, lemon peel and 3llced
olives; saute 1 to 2 minutes. Add
drained spinach, lemon juice; and
salt; stir back and forth until
piping hot. To serve, crumble
bacon and sprinkle over top,
Makes 4 to 5 servings.
GARDEN PEA SOUP
1% cups fresh or 1 (10-ounce)
package frozen peas
1 (13% ounce) can chicken
broth
1 cup water cress
2 tablespoons butter or
margarine
2 tablespoons all-purpose flour
Vi teaspoon salt
Vi teaspoon ground white
pepper
Vi teaspoon sugar
Vs teaspoon ground nutmeg
1 cup light cream or dairy
half-and-half
IVi to 2 ounces Gouda or Edam
cheese
Cook peas in half can chicken
broth just until tender. Puree
\vith water cress in blender. Add
remainder of chicken broth. Melt
butter in saucepan; blend in
flour; cook 1 minute. Gradually
blend in puree. Bring to a boil,
stirring constantly; reduce heat
and simmer 3 to 4 minutes. Add
seasonings and light cream. Re
heat thoroughly. Float thin slices
(Continued on Page 21);