32— Lancaster Farming, Saturda: Modern Porher by: Melissa Piper ' Associate Editor Back in my grandmother’s day, it was thought only natural to let the pigs get as fat as they could before butchering time. This “lard * type” hog usually provided less meat and more fat then today’s market hog. Thanks to agricultural research, today’s porker provides almost 22 more pounds of meat then the hog did 20 years ago. And although the housewife may be paying more money per pound now, she is actually receiving more lean cuts and better quality meat then she used to. Pork has long been discriminated against by people of certain religions and by those who feel that pork did not provide the essential • minerals and vitamins that other "meat such as beef did. Research however, has proven that pork is no harder to digest then any other lean meat and provides as much protein value and vitamins as any other meat. Often people forget that pork is more-than just bacon and the heavy puddings such as scrapple. These products do contain more fat and grease and are not recom mended for people on diets. However, a lean market hog does provide such leans cuts as the loin, ham and shoulder. Three ounces of lean pork provides the foilwing vitamins, minerals and protein for the Recom mended Daily Dietary Allowances for a man 22-35 years. Protein - 74 percent, Iron, 59 percent, thiamine 125 percent (more then required), riboflavin 29 percent, niacin 29 percent, vitamin B-6 35 percent, vitamin B-12 37 percent, magnesium 12 percent while calories represent only 15 percent. lda’ s Notebook .• ■—zrzum ’ vi«** r Recently I’ve attended several meetings between a small group of parents and school officials. These parents are interested in having our township pay more attention to the academically able pupils in the elementary schools. By the time the student is in the Middle School, he is grouped according to ability and is kept busy with a variety of subjects. However, when they start kindergarten and have learned to read at 2 or 4 years of age, as some of mine did, then they are bored with the monotonous routine. It seems the school authorities feel that time, money and effort should be expeneded to help the retarded. I partially agree with the thinking says “the gifted child already has a big advantage and therefore doesn’t need help”. But then, July 13. 197' Pork not only provides, much of the nutriments each of us need everyday, but is also easy to' prepare and tasty to eat. The many dif ferent cuts of pork provide a variety of dishes right for any occasion. Appetizer Ham Ball 2 -4% ounce cans deviled ham 3 tablespoons Printed Pattern 9317 SIZES 8-18 Printed Pattern 9317: Missel* Sizes 8, 10, 12, 14, 16, 18. Size 12 (bust 34) takes 2% \ards 45-inch fabric. ONE DOLLAR for each pat tern add 25 cents each for first-class mail and special handling Send to 170 News paper Pattern Dept., 232 West 18th St, New York, N Y 10011 X-X-X-X-X-X-X-X'X-X-X-hX-X'X-X'.v.:! \ - % Ida Risser many future leaders can be lost because they are, pot challenged. There was an article published recently which extolled the advantages of nursing babies and I must say that I agreed with the author’s thoughts. The seven months that I sat down with each of my six children to feed them was a pleasurable time of relaxing for me and them. This doesn’t take into account the inexpensive method of feeding and the healthy big ■ babies which-we had. On the light side—l must tell you a story! A first grader was ask to give three advantages of nursing a baby. These are three he came up with. 1. It is always warm. 2. It can’t spill. 3. It’s where the cat can’t get to it. This particular story has always tickled my funny bone and I hope yours too. Has New Look 1 ' tv*; 11 v, pemiento-stuffed -olives 1 tablespoons prepared 1 cup finely choppedunpared mustard - - apple bottled hot tapper sauce 1 -.3 ounce packagecream - cheese softened » 2 teaspoons milk Blend ham, olives', mustard, and pepper sauce* to taste. Form in ball on serving dish'chill. Combine cream cheese and milk, frost ham ball, Chill. -Remove from refrigerator 15 minutes before serving. Trim with parsley. Serve with assorted crackers. - Ham Squash Skillet 1 pound ground cooked ham 1 egg v Vi cup soft bread crumbs V* cupxdiopped onion 2 tablespoons prepared chopped .mustard 1 medium squash % cup brown sugar 2 tablespoons butter Combine first - five ingredients; form into 5 patties. Brown in hot fat. Remove from skillet. Cut squash crosswise in 5 rings and halve. Place' in skillet, season. Add 2 or 3 tablespoons water. Combine brown sugar and butter; dot over squash. Cover and cook till tender 15- 20 minutes. Uncover and add meat. Cook 5 minutes more, basting often. Serves 5. - ' V Fruit Stuffed Pork 8 double-rib pork chops with pockets cut for stuffing V Outdoor Activities' Sunny days are too inviting to keep children indoors. With proper equipment you can help them channel their energy into outdoor play that isboth fun and good exercise, points out John Williams, Extension family life specialist at The Penn sylvania State University. Check all play equipment to make sure it’s safe - free of nails, splinters, glass and rough, broken or rusted edges. Sand down wooden equipment to remove splinters and give the wood a protective coating of linseed oil. Inspect play equipment often and repair or discard any hazardous pieces. Jumping activities are good for children ages 2 to 5. You can cover an old mat tress with heavy plastic for them to jump on. Or, paint large rocks in bright colors and place them in a circle so the children can jump, sit or walk from one to another. For climbing, jungle gyms are a challenge. But the strong wooden or metal pipe rungs must be close enough so children can manage. Try suspending a knotted rope 8 knots 18 inches apart - from a well braced frame. A large sewer pipe, anchored length wise in cement, give children something to crawl over and through. Another good climbing challenge is the sawhorse. Heights ranging from 18 inches to 3 feet are suitable for young children and sawhorses come in various width. For climbing sawhorses or boxes, a ladder or a “walking board” can be used. A ladder can be metal, rope or wood, but it must be light and sturdy enogh to be moved and dragged easily by children. A walking board is merely a wooden plank with cleats attached to the bottom, about 6 inches from the ends. The cleats on the \\ •■V . / :!;• cup shredded sharp process American cheese cup light raisins cup mtelted batter . % cup orange juice salt Vi teaspoon ground cin , namon. Sprinkle salt and'pepper over chops. Combine bread cubes, apple, cheese, raisins, butter, orange juice, salt and cinnamon. Stuff mixture into pockets. Press edges together to seal. Bake at 350 degrees for 1% hours'or till chops are tender. Makes 8 servings. 2 to 2% pounds fully cooked boneless ham cut in cubes ' spiced crab apples quartered pineapple chunks Orange wedges with peel Vi cup hot catsup 1-3 cup orange marmalade 2 tablespoons finely chopped X onion 2 tablespoons salad oil 1 tablespoon lemon juice 1 to teaspoons dry mustard Thread ham and fruits -alternately on skewers. For sauce combine remaining ingredients. Broil ham and fruit over low coals 12 - 15 minutes. Brushing often with sauce. Serves 6. For Children boards and cleats or hooks on ladders keep them from slipping when they are leaned - against ' - other equipment. You can also let your children help- you garden with their own child - sized durable tools - shovels, rakes, trowels, hoes and watering cans. For summer fun you must have a jump suit Make (hit ono-fong or short, the brief vorsion it right in line with the season s rage for the pants dross No 3277 co mos in sizes 10, 12, 14, 16, 1$ in sizo 14 the sherf suit fihet 2 s /« yards of 44-inch fabric, long, 3 s /$ yards of 44 inch Knit this sequin shell blouse and dress up your skirt at suit If « o reel go fo blouse and can be warn on many occasions Pattern Nd 1071 contains the instructions Ham' and Fruit Kabobs SEW WHST? THII WEEK ■ PATTEBM ■ ■ Y AUDREY LANE Sit the Pan v\ 3277 10-11 Blouse 4 Shill PI/TTING first comprtheruhre. ui depth, guideito all safe methods preserving food' 368pige«, illustrations, tables, recipes. Pwbtishfed jy StephehOteane Preivßrtttteboico r . Book Review “Putting Food By” Melissa Piper Associate Editor Remember the rich aroma of fruit cooking for jams and jelly, the spicy odor of tomato relish and the warm pungent smell of sausage being canned? , Years ago most of the produce raised on the farm was home canned and! preserved. Little store boiighten food was needed for the farm families. For many of us however, the convenience of store packaged goods Has become a way of life and the fine art of preserving food that our •mothers and grandmothers knew has been left behind.-. The Stephen Greene Press -has'just released a new book that recalls many years of recipes and*know how in preserving food called “Putting Food By”. The book reviews canning, /freezing, making preserves and pickles, drying in the sun, curing with salt and fermenting. The primary stress of the book is on safety from spoilage without using chemical additives. Methods of. safely canning food without invasion of bacteria and mold are carefully outlined. Informative illustrations along with charts and step by step directions are helpful for the experienced cook as well as the novice. The book is completely indexed for the reader’s convenience. Also included are numerous recipes for soups, vegetable dishes, meat, fish, Tips on Food Flour: Most recipes now suggest using enriched flour without sifting. Just spoon the flour into measuring cup and level it off with a spatula. Sifting is only necessary for making very light foods such as' sponge cake and where the flour has lumped for some reason. , Nonfat milk: Nonfat milk is one of the lieast expensive sources of protein. Use it often in cooking as well as for drinking. Send 50* for aoch dross poftorn, 30* for each needlework pattern (add 15* for eoch dross pattern, 10* fpr each needlework pattern for mailing and handling) IPAUDHEY LANE tU kBA U, Morris Plains, New Jerseyo79so poultry, breads, desserts and beverages. -■ “Putting Food By” Js not* only an interesting -- food preservation but'a' handy reference for making your own Soap, pasteurizing milk and salting' meat. Write -to Stephen Greene Press, Box 1000, BratUeborp, Vermont, 05301. “Putting Food By” by-’ Hertzberg, Vaughan* and Greene. Paperback $4-50, Cloth $6.95. FRESH BLUEBERRIES • IN BULK FOR ; HOME FREEZING, : NOW ON HAND. I FRESH PICKLES lor. canning will soon arrive^ CANNING & FREEZER SUPPLlES including a wide variety of glass fruit Jars.' jelly glasses, .closures-etc. SUGAR FOR CANNING Granulated and Raw ROASTED JUMBO PEANUTS Quantity' orders for picnics and reunions should be or dered-m advance The new LANCASTERCOUNTY MAP showing all the, names, Jl.OO plus 25c mailing - charge' LATE GARDEN SEEDS in cluding Peas. Beans, 65 day ' Corn. Turnips. Radish. Lettuce & Carrot. BIG REDUCTION Tin Flower & Tomato Plants. Nice selection Red Sage, Plants and reduced. .* . HAN ROUS l-f MS SERVICE W. t. Zimmerman & Sons Dial 717-768-8291 * INTERCOURSE, PA. : $ \ H' •f: &
Significant historical Pennsylvania newspapers