40—Lancaster Farming, Saturday, Dec. 21, 1974
I LADIES
HAVE
YOU
:• By Dons Thomas, Extension Home Economist
Be Prepared For
Unexpected Holiday Guests
Holidays are a time for
getting together with family
and friends. Part of the
pleasure in welcoming
company into your home is
in offering them something
special for refreshment.
You can prepare festive
and economical refresh
ments in minutes in a
relaxed atmosphere when
you plan ahead. To avoid
rushing about when com
pany drops in, follow these
holiday entertaining tips.
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A. C. HEISEY
Farm Equipment Inc.
RDI, Jonestown, Pa. 17038 Ph. 717-865-4526
Located 'h mile South of Fredericksburg off Route 343
HEARD?
The key is to stock up with
economical foods to serve at
various times of the day
when you might expect
company to drop in.
For mid-morning or af
ternoon guests, choose
holiday bread or coffee cake
with a hot beverage. Prepare
gingerbread men or fruit
cake ahead of time ready to
serve with coffee, spiced tea
or hot cocoa.
For late afternoon guests,
serve a fruit juice cocktail
with cereal tidbits or
crackers, raw vegetables
■
Good wool fabric can be
reused successfully. New
wool fabric is expensive, so
instead of discarding wool
garments look at them for
make-over possibilities.
Some garments need only
minor changes or refitting.
Others you can rip apart
completely and recut in a
more up-to-date-style.
Many of today’s fashions
lend themselves to make
over possibilities. Use of
contrasting fabric will
suggest many ideas. Enlarge
a dress that is too snug by
using bands of contrasting
color at sides or at center
front. This gives a slen
derizing line, too. Yokes of
contrasting fabric give an
opportunity for changing
neckline style and fit.
If you combine two
fabrics, try to keep the
weight and texture as nearly
alike as possible. For adding
length or changing a
waistline size, insert bands
or rib knit at the waistline.
Repeat this ribbing at
neckline and cuff of long
sleeves. Make a dress top
which buttons at center front
into a jacket by using rib knit
at the waistline.
and cheese dip, as an ap
petizer without interfering
with appetities for dinner.
To add sparkle to fruit
drinks, instead of water, use
sparkling water or ginger ale
to reconstitute frozen juices.
Use well-chilled sparkling
drinks and reconstitute just
before serving. Add a dash of
lemon juice and, serve over
ice. Plan to freeze any lef
tover punch in ice cube trays
to use later as flavored ice
cubes.
For evening refreshments,
serve fruit, crackers and
cheese. Another possibility
would be a fruit compote
made with a variety of
colorful fresh and frozen
fruits. Top with lime or
raspberry sherbet if you
wish.
For a buffet, serve
economical casseroles,
fondues, salads and sand
whiches. Make sure you plan
ahead to keep food fresh and
safe. Give special attention
to protein foods such as
seafood, poultry, cooked
meats, stuffings, cheeses,
dips, casseroles, cream pies,
puddings, egg salad and cold
cuts. These foods should not
remain at room temperature
for more than two hours.
Recycle Wool Garments
Have you got some clothes
tucked away in your closet
that you never wear but
can’t bear to throw away? If
the fabric’s in good con
dition, why not recycle it?
The layered look offers lots
of possibilities, too. The
three-quarter length sleeve
looks a bit outdated, so make
it into a short sleeve and add
a long sleeve of rib knit in
contrasting color. Repeat
this rib knit at neckline of
dress to give the effect of a
sweater underneath. If the
dress is a shirtwaist style
and large enough, simply
wear a blouse or sweater
underneath.
Adding or replacing a belt
is a simple matter. Narrow
belts are gaining preference
over wider ones these days.
Belting a beltless dress
shortens it so you may have
to lengthen the hem.
If you are ripping the dress
completely apart to reuse
the fabric, clean the wool
first either by dry cleaning
or washing. A good wool
fabric can be washed if
you’re very careful and
aren’t concerned about
shrinkage loss. To wash, rip
pieces apart first and soak
with a cool water soap. Do
not rub, wring or agitate.
Squeeze water gently from
fabric, and rinse in cool
water. Place wool in a towel
and squeeze out excess
water. Spread the pieces out
and dry on a flat surface. Do
not dry with heat as this
causes excessive shrinkage
and harshness. Press wool
with a steam iron while it is
still slightly damp.
Pattern books will give you
lots of ideas you can adapt to
the fabric you have. It’s a
great satisfaction to be able
to make over an unused
garment and put it back into
service again. It just might
become your favorite outfit.
WE WELCOME YOU TO COME IN AND
SEE OUR COMPLETE LINE OF
EHTL farm toys
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Come In and
See Our Displa
BICYCLES
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Now While the Supply Lasts.
SOLD IN CANS OR CASE LOTS
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STOP IN OR CALL LARRY - PARTS DEPT.
WENGER'S FARM MACHINERY
South Race St.
AAverstoM*n>RGuJ?h ...
Try Roast
Duck-Goose
Roast goose and roast
duck have been associated
with the holidays in Great
Britian, Australia, and New
Zealand for centuries, but
both are just as traditional
for Christmas in the United
States.
Our Christmas customs
are like a patchwork quilt-a
variety of diverse practices
joined to make a festive
season. This means that
there is a tradition for
almost anything you want to
serve for the holidays.
It happens that duck and
goose not only are traditional
but are also easier to find
here during the holidays.
And, even if you have
never bought goose or duck
before, there is no need to be
apprehensive. You can be
sure of getting top quality
poultry by using U.S.
Department of Agriculture
grades as a buying guide.
Ducks or geese carrying the
USDA Grade A mark are the
best. These birds are fully
fleshed with a good layer of
fat and an attractive ap
pearance.
Ducks generally come on
the market when they are
seven or eight weeks old, and
at this age are labeled
“broiler or fryer duckling”
or “young duckling.” Geese
are also usually marketed
young since weight gained
after the first 11 weeks is
mostly fat. Both young ducks
and geese have tender meat
and delicate flavor and are
great for broiling, frying,
barbecuing, or roasting.
Both also have all dark
meat and a larger proportion
of fat than chickens and
turkeys. When buying
duckling and young goose,
allow at least one-half pound
per 3-ounce serving.
Roasting time for ducks
weighing 4 to 6 pounds is
about 2 to 3 hours at 325
degrees Fahrenheit. Geese
from 6 to 8 pounds take 3 to 3-
Vz hours at the same tem
perature, and larger ones, 8
to 12 pounds, require about 3-
Vz to 4% hours. These times
are for whole stuffed birds -
unstuffed ones will take
slightly less time.
Since cooking times are
only approximate, use a
meat thermometer to check
doneness. Internal meat
temperature should reach
180 to 185 degrees F.~
stuffing at least 165 degrees
F.
Cut-up duck or goose also
makes a tasty meal. Small
cut-up duck can be fried,
broiled, or barbecued, and
small cut-up geese braise
well.
GARBER OIL CO.
(TEXACO)
Fuel Chief
HEATING OIL
* Oil HEATING EQbIfMENT
AIR CONDITIONING
MOUNT JOY, PA
Ph. 6KU1821
TRACTOR
WITH TRAILER
John Deere Ford