€o—Lancaster Famuif, Saturday, May 27,1978
Ladies Have
You Heard
By Doris Thomas
Lancaster
Home Economist
‘US THE TIME
FOR SALADS
Salads are delicious any
time of the year, but they are
especially good during the
spring and summer months.
Salads are by far the most
imaginative dish vou can
serve. In general ... salads
are served hot or cold, they
can be tossed, arranged or
molded. Salads can be
served as appetizers, mam
dishes, accompaniments or
desserts.
Salads can change with the
seasons. Spring and summer
salads should be light, airy
and well chilled. Winter
salads are heartier, more
substantial for sharpened
appetites.
The cold salad usually has
one prune ingredient - the
Farm Women Societies
(Continued from Page 59)
Brmton will serve as co
hostess.
Lebanon Co,
Society 14
The montly meeting of
Lebanon County Farm
Women Society 14 was held
at the home of Mrs. Martin
Gingrich. Cohostess was
Mrs. Elvm Miller. Fifteen
members and one guest
were present.
President Mrs. George
Ungemach led the business
meeting. Members were
reminded of the family
picnic July 23. A donation
was made to the Easter
Seals.
green or greens. The variety
is endless. Your choice
should depend on the
availability, cost and flavor
preferences. Iceberg lettuce
is probably the best known,
however there are many
others such as: Boston and
bibb lettuce, romaine,
escarole, endive, chicory,
cabbage, spinach and water
cress.
When selecting greens,
look for firm heads and crisp
greens. To clean, remove
braised leaves and wash
thoroughly but gently in cold
water. Dram and dry
thoroughly with paper or
linen towels. Store m plastic
bags m your refrigerator.
Every good cook needs
special secrets for perfect
dishes. The good salad-
The program was a show
and tell with each member
displaying her favorite
hobby or craft. Also mem
bers tried to guess each
other’s baby picture.
The June meeting will be
held on June 20, at 7:30 p.m.,
at the home of Mrs. Muriel
Kegereis, Palmyra R 2.
SVt- sale .. *
** *IOOofF
ON FIDELITY
PTO ALTERNATORS
See Page 22 For Details.
maker is no different Here
are a few tips for you: tender
greens should be broken
rather than cut to prevent
bruising; sturdier greens
can be broken or cut with a
sharp knife; slice salad
ingredients ahead of time
and store in plastic bags,
chill plates or serving bowls;
keep garnishes simple;
ornate, overdone garnishes
make salads unappetizing;
and avoid busyness with
trimmings.
ABOUT SENSATIONAL
SALAD DRESSING?
A salad is only as good as
its dressing. No matter how
attractive its appearence,
the crispness of the greens,
or the excellence of the other
ingredients... a salad cannot
be perfect unless the
dressing is just right.
To make the masterful
dressing you must have the
right oil. Because oil is the
dominant ingredient ... it
should be the best. Many of
the gourmets believe that
peanut oil is best, its flavor
does not penetrate the other
ingredients and it is lighter
than other oils.
The vinegar should be one
that will not overwhelm the
flavors of the salad. White
vinegar is ideal as are wire
vinegars. Herbed vinegars
may be used if other
seasonings are not being
added. Freshly ground
pepper is recommended, for
the oils of the pepper pick up
the flavor of other
ingredients.
There are two basic
dressings. From these, most
others can be prepared.
Basic French Dressing
2 teaspoons salt
1 teaspoon sugar
teaspoon dry mustard
Vi. teaspoon pepper
V* cup water
2 cups oil
% cup white vinegar or
lemon juice
Combine salt, sugar, dry
mustard, pepper and water
in a large jar. Cover tightly
and shake until well mixed.
Add oil and vinegar or lemon
juice. Cover and shake
vigorously until well blen
ded. Makes Vk cups.
Basic Mayonnaise
2 eggs
1% teaspoons salt
1 teaspoon dry mustard
Vz teaspoon paprika
V*, cup white vinegar
2 cups oil
Combine eggs, salt, dry
mustard, paprika, vinegar,
and Vz cup of the oil in a
blender container. Cover
and blend on medium high
speed until mixture is
blended. Without turning off
the blender, immediately
pour remaining oil in a slow
steady stream. Makes 2%
cups.
) have a
nice weekend...
Pat A Shoulder
OUR
RECOMMENDATION:
for
alfalfa insects
You know how much a good crop of alfalfa is worth today.
It’s never been higher . You’d like to grow more of it per
acre Insect control plays an important role.
Supracide is what to use. Why? 14 to 21 days of control,
for one thing Short interval to harvest, for another. These
are only two reasons to use Supracide on your high-priced
alfalfa Ask us about some others
Supraade l trademark of CIBA-GEIGY for methidathion
SUPRACIDE 2E is not a restricted Insecticide - it
is a general use pesticide.
CONTROLS - Alfalfa Weevil, Aphids, Spittlebugs,
Leafhoppers.
It is a long lasting locally Systemic Insecticide.
Available through your local Custom Applicator
or Farm Supply Dealer.
P. I. DOURER & BRO., INC.
SMOKETOWN, PA
Beef product recalled
NEW YORK, N.Y. -
Because of possible spoilage,
cubed beef in water from
Argentina bearing
establishment number
“1404,” is being voluntarily
recalled at the request of the
U.S. Department of
Agriculture.
The product was
distributed throughout the
United States.
Carol Tucker Foreman,
assistant secretary of
agriculture for food and
consumer services, said the
recall was issued by USDA’s
Food Safety and Quality
Service as a precautionary
measure. She said the
laboratory results showed
underprocessing of some
canned meat products which
could cause food poisoning.
The product is distributed
under three brand names -
“Manco,” Pedro,” and
“Sexton” - throughout the
United States to hotels,
restaurants, schools,
hospitals and other in
stitutions. However, most of
the “Sexton” product con
tains beef not involved in the
recall and is safe to eat, Ms.
Foreman said. She advised
institutions to identify the
potentially-dangerous pro
duct by looking for
establishment number
“1404” embossed on the lids
of the cans.
Institutions are urged to
return the cans, unopened, to
their distributors. Mean
while no future shipments of
cubed beef in water from
establishment “1404” will be
passed for entry until the
plant has taken corrective
measures to ensure sterility
of products for export to the
United States.
PH: 717-299-2571
£