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.:!
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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. :
$
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