• For The Form Wife
(Continued from Page 20)
Is cheaper. I’icviously, oveiv (il
pounds of edible cairot going io
market weic accompanied b\ -19
pounds of lops, extia u.ues.
liners, and ice \nd the consum
er paid the cost of a giecn he
didn't want and couldn't use
EGGPLANT
Good quality eggplant is Turn
and heavy in relation to ize,
with a dark, neh, pm pie toloi,
and is free from scais or cuts
A wilted, shriveled, soft O' dab
by eggplant will usually b< bit
ter, or otherwise pooi in (lavoi
Woim injury can be seen on the
surface and, if severe, will pio
bably indicate excessive wisle
Decay shows as biown suiface
spots.
CAULIFLOWER
Cauliflowei is usually sold with
most of the jacket leaves le
moved When shopping for cauli
flower, look for white to cieamy
white, compact solid, and clean
curds (the edible portioiO A
slightly granular or “ucey" cuid
texture will not hurt the eating
.SI I ! ,
>2i | (
t. LLJ
j
f { '
*
v
First, a look at the picture will tell you that elec
tric hydiomc (hot water) heat does the job in a
lot less space than your present type of heat.
The suitcase size unit hanging on the wall re
places the furnace and fuel storage you now
have cluttering up your basement.
Not only is hydronic electric heat compact,
It’s also flamelessly clean ... it conveniently
does away with fuel deliveries and fuel storage
... it is virtually maintenance-free ... and it can
be tied right into your existing hot water system
Miss Maltha Wagnci, Lancas
tei, showed slides on Haiti, and
told of a visit theic dining the
piogram of Society of Faim Wo
men 4 recently at the Mountville
Chinch of the Birthlen Mis E
Robeit Molt was hostess.
Mrs Edwin Yeaghn, cbaiiman
ot the special activities commit-
qualilv if the surface is compact
If jacket leaves are a‘ f ached
make suie they have a good,
gieen color, a sign of freshness.
Avoid cauliflower that has a
spieading of the cuid Also,
smudgy oi speckled appealance
of the cuid can be a sign of in
sect mjuiy, mold giowth, or de
cay and should be avoided
i
i *
i
i i
\
What electric
hydronic heat
Farm
Societies
Society 4
s 03
! i,
1 ■’
i J
1 ■/
Women
tie. discussed scveu'i bus
\>ith the "ioup The Mlenl
Playhouse and a loin of the
cmoi’s Mansion were ai
tho>e mentioned
Mrs Elmer Schioll was olli
cially accepted as a new mem
bei.
The June meeting will be held
at the home of Mis. Martin E
Greidei, Lancastei RD2 on June
27 assisted by Miss Alice Mane
Nissley The Tiebleaires will
present a conceit.
Society 9
Society of Farm Women 9 held
the May meeting at the Boys
Club camp at Maiticville, Pcquea
RDI, with Society 16 as guests
(Continued on Page 27)
I j i
l! ti
,u -SS? *> 7-
11!
l
*u,
for a rapid changeover.
If you have a fuel-fired hot water system about
ready for replacement, investigate electric hy
dromc heat now. Or you may want to learn more
about the four other types of electric heat—warm
air, ceiling cable, baseboard or heat pump. For
complete information and a free estimate of op
erating costs, call PP&L or your PP&L Recom
mended Electric Home Heating Dealer, listed in
the Yellow Pages under “Heating.”
Have You Heard?...
By Doris Thomas, Extension Home Economist
li ips
bei i y
Gov
mong
A log of lamb is a good m-.it buv. pai tiuil:n h if von plan
for not only its first appealance on the dinnoi table but it
second appealunce as well Wise use of leitoveis is one ol tin.
seciets to keeping a food budget within
bounds
To get your best yield fiom .1 leg o f lamb
roast it in a slow oven, 325 degiees, foi about
30 minutes per pound The slow heat cooks the
meat evenly and keeps shnnkage to a mini
mum
A meat thermometer is the best way to
check foi doneness in toast meats Foi lamb,
that’s medium done still [nicy and veij
slightly pink take the meat out ol the oven
when the theimomctei icgisteis between 170
degrees and 175 dgiees Then It the meat
stand 5 to 10 minutes to turn up and make
caiving easiei This ten minute lapse gives you
needed lime to make giavy and
put finishing touches on \ege
tablos
IS
Lancaster Fannintf. Saturday. May M. 1070
Ladies,
y/\
s
©
\ ••• • •
%*••• ••
II vo« kwc the thciomelcr
in the meal vou line! the tern
per aim e will i ise a lew degi ocb
while it stands because the
meal continues to cook even
though its out ol the oven So
be sine to take this into join
leckomng of when to take the
i oast out of the oven
Now foi the second lime
mound Tiy a Lamb Tetiazzmi,
a delicious casseiole made with
cooked lamb and spaghetti
Lamb Tetia/zim
8 ounces spaghetti
1 4 pound mushi ooms, thinly
sliced
2 tablespoons buttei
1 can (lOV2 ounces)
condensed cieam of celeiy
soup
2 1 cup milk
-h cup heavy ci earn
2 tablespoons sheiiy wine
teaspoon salt
■s teaspoon pepper
Dash nutmeg
1 pound cooked lamb, cut
into strips (about 2 cups)
>4 cup grated Pai mesan
cheese
Cook spaghetti accoiding to
package dnections, dxam
Meanwhile, cook mushiooms in
buttei ovei low heat until light
ly biowned, stir occasionally.
Mix in soup, milk, cieam,
shen y, salt, pepper and nut
meg, cook o\ei low heat 10
minutes, Stirling occasionally
Toss sauce with spaghetti and
lamb Turn into gi eased 2 quait
baking dish Spi inkle with
Pa i mesan cheese bake in 350
degiee oven 30 minutes oi un
til lightly bi owned Seive 4 to
6
Ready For Food Pieseivation
It is not too eaily to take in
ventoiy ot food picsenation
supplies and equipment Taking
lime now to oidei oi buy what
will be needed foi pieseivmg
the summei’s fiesh flints and
vegetables wall assuie you ot
ha\mg supplies when vou aie
leacly foi them Advance plan
ning pays dividends
Whethei you fieeze oi can
fiesh piocluce depends on youi
likes and dislikes the kind of
food you aie pieseivmg, and
the equipment you have avail
able
It is a good idea to check pro
cessing and fieezmg equipment
to see that it is m good woik
ing condition Waiting until the
day vou want to use it and then
find a piece does not function
piopeily can be costly in tune,
money and spoilage of food
If vou have a piessuic canner
and plan to use it foi canning
(Continued on Page 241
21