Farm
Society 23
Farm Women Society 23
elected officers at a meeting at
the home of Mrs. Newlin Groff,
Lancaster RD2.
Mrs. Howard Martin was
elected president and Mrs. Paul
Keperling was named vice
president. Continuing in office as
secretary is Mrs. Ben Shenk and
Mrs. Glenn Burkholder as
treasurer.
Mrs. Jay Charles led devotions.
Mrs. Robert Rohrer, president,
was in charge of the business
meeting.
Gifts of $lO were approved for
the Needlework Guild and the
Christmas Toy Shop. A donation
was also made for Christmas
treats at the Hamburg State
School.
Mrs. Lester Newcomer is in
charge of arrangements for a
visit to Conestoga View on
November 18.
Beginning January l, the
monthly meetings will be held on
the third -Tuesday of the month.
There will be evening meetings
only.
The next meeting will be held
at the home of Mrs. Paul Funk,
Washington Boro RDI.
Roaches
Fleas - Ticks
Rats or Mice
J. C. Ehrlich Co., Inc.
1278 Loop Rd., Lane.
PHONE 397-3721
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Women Societies
Society 11
Farm Women Society 11 held a
covered dish luncheon meeting
recently at the Memorial
Methodist Church, Quarryville.
Members of Society 19 were
guests at the luncheon.
Committee chairmen gave
various reports during the
business session conducted by
Mrs. Esther Musser. An
nouncement was made that the
Farm Women convention will be
held November 6 at 10 a.m. at the
Farm and Home Center.
Mr. and Mrs. Theodore Mat
thias presented an illustrated
slide-talk on the Passion Play
which they observed while in
Europe in 1970.
Next meeting of the group will
be held at the home of Mrs. Helen
Ressler at 1:30 pm. November
18. Hostesses for the meeting
include Mrs. Mary Sinclair, Mrs.
Anna Armstrong and Mrs. Clara
DeLong.
Society 27
Farm Women Society 27 took a
bus trip to Harrisburg in place of
the regular-monthly meeting in
October.
Places of interest visited in
cluded the Governor’s Mansion
and the State Capitol. The af
ternoon was spent shopping at
Harrisburg’s East Mall.
The next meeting will be a
banquet entertaining the
husbands at Magic Chef Diner on
Saturday, November 20.
Farm Women Society 20 held
their silver anniversary banquet
at the Meadow Hills Dining Hall
recently.
Following a welcome by
toastmistress Mrs. Glenn Ressel,
Mrs. Jack Ferguson led the
devotions.
Nine charter members were
present in addition to the club’s
present membership.
Five members were honored
with gifts for the highest at
tendance at meetings throughout
the 25 years. They were: Mrs.
Park Reinhart, Mrs. Silas Rice,
Mrs. Marshall Rintz, Mrs. Hayes
Hastings and Mrs. Joseph Best.
Mrs. Dorothy Russo presented
the program on crafts Mrs.
Russo also created the cen
terpieces which were given as
door prizes.
Society 28
Farm Women Society 28 met in
the home of Mrs. James
Bowman, Cherry Hill Road,
Ronks, with Mrs. Lloyd
Denlinger serving as cohostess.
Mrs. Harold Byers was in charge
of devotions.
Mrs. Mark Weaver presented
“Joy of Drying Flowers” as the
program for the Society.
Mrs. William Dean Jr,
president, was in charge of the
meeting, when a $lO donation to
the United Fund was voted.
RE I
The meeting November 18 at
the home of Mrs. Ira Welk,
QuarryviUe RD3, will be a work
night. Members will make favors
for a nursing home, stuff toys and
make childrens slippers for the
childrens ward in a local hospital. r
Garber Oil Co.
TEXACO
HEATING OIL
Burner Soles & Service
MOUNT JOY, PA.
Ph. 653-1821
Society 20
Lancaster Farming, Saturday,-November 6,1971—2;
%
<S\
X 4
By Doris Thomas, Extension Home Economist
i Doris Thomas
About Good Economy Meals
Let’s hear it for the underdog
In this case, that means rice.
Whereas some foods—like
sauces— are good over other
dishes, nee is one food that works
wonders under other dishes.
Under chicken, turkey, beef, or
pork, a bed of steaming rice is a
perfect mate for gravies and
herbs.
In November, rice heads the
U S. Department of Agriculture’s
Plentiful Foods List. This year’s
rice production is large and
slightly above last year’s, being
estimated at 84 million hundred
weight
Economical rice is an excellent
food buy. To conserve its vitamin
Society 5
Farm Women Society 5 held a
“Dutch” tour recently followed
by lunch at the Bird-in-Hand
Motor Inn.
Newly elected officers of the
group include Mrs. Graybill
Longenecker, president; Mrs
Mervm Peiffer, vice president,
Miss Katherine Eichelberger,
treasurer; Mrs. Clyde Hot
tenstein, recording secretary;
and Mrs. Amos Mentzer,
corresponding secretary
Members of the group attended
the County Convention of Farm
Women at the Farm and Home
Center November 5.
Husbands will be guests at the
next meeting to be held at 6:30
p.m. November 27 at the Bird-in-
Hand Motor Inn.
Laundering Tips
Fastening zippers and hooks
and eyes before laundering your
clothes may seem like an un
necessary, bothersome task. But
Mrs. Ruth Ann Wilson, Extension
clothing specialist at The Penn
sylvania State Univeristy says
this practice helps avoid damage
to other items in the washload.
Ladies,
Have
You
Heard ?
and mineral content, don’t wash
or rinse rice before or after
cooking And cook it in only just
enough water
As a base for other dishes, nee
can easily be dressed up to add
new appeal Before serving,
combine the rice with sauteed
onions, peas, or—for a touch as
colorful as tasty—cranberry
sauce (use the wholeberry type).
Besides soaking up gravies
so that their wonderful
flavors aren’t wasted, nee really
comes into its own in soups,
puddings, salad molds, and side
dishes Now is the time to be
inventive.
Here are some rice storage tips
from USDA’s Consumer and
Marketing Service
Uncooked Rice keeps well at
room temperature when placed
in a glass or metal container with
a tight fitting lid.
Cooked Rice can be covered and
refrigerated for about a week.
When reheated the rice is as good
as when first prepared
Reheating: For each cup of
cooked rice, add two tablespoons
liquid in a covered saucepan and
simmer four to five minutes.
Freezing; Rice can be frozen
plain or with any foods that will
freeze It keeps well for about six
to eight months.
It wouldn’t be a bad idea to
memorize the following recipe
for CHOCOLATE ANGEL PUFF
RICE PUDDlNG—there’ll be so
many calls for encores;
l-’/> cups cooked nee
Vi cup milk
Vi cup sugar
Vi teaspoon cinnamon
Vi teaspoon nutmeg
16 oz. pkg. (1 cup) semi-sweet
chocolate morsels (save one
tablespoon for decoration)
2 egg yolks
I cup milk
Vi teaspoon salt
TO PREPARE - Preheat oven
to 325 degrees F. Combine rice,
milk, sugar, salt and spices, and
bring just to boil over moderate
heat, stirring constantly.
Remove from heat Stir in semi
sweet chocolate morsels till
melted Beat in egg yolks, one at
a time Stir in milk Pour into I'/a
quart casserole. Bake at 325
degrees F , 40 Minutes Remove
from oven, stir pudding to
distribute nee Prepare
meringue.
MERINGUE
2 egg whites
Vi cup sugar
1 teaspoon vanilla
TO PREPARE Combine egg
whites and vanilla, and beat till
stiff but not dry. Gradually beat
in sugar till stiff and glossy Drop
by teaspoonfuls around edge of
pudding. Sprinkle leserved
chocolate morsels over
meringue. Bake at 325 degrees
F , 15 minutes. Yield 6 servings.
51