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(Continued from Page 54)
allspice, and whole cloves. Boil rapidly, then add one“
tablespoon celery seed and one teaspoon mustard seed.
Jar and seal.
VEGETABLE PICKLES
1 large head cauliflower
1 quart small cucumbers
1 quart small onions, whole
1 quart celery, diced
2 red sweet peppers, chopped
2 green peppers, chopped
1 quart carrots, cut in inch pieces
for the big haul or little haul.
MGS TRAILERS
.MGS Trailers are exceptionally versatile for contractors, farmers, gardeners, land
scapers, movers, appliance dealers, motorcyclists, snowmobilers, car dealers, anti
que car buffs, and anyone with bulky materials to move. MGS Trailers are built with
strength and mobility from end to end: topto bottom. Designed and crafted for easy
service and long, dependable usage by Pennsyivqnia Dutch craftsmen. MGS Trailers
offer a wide variety of sizes, styles and heavy-duty equipment to assure you’ll get the
trailer to exactly meet your needs. ,
MGS TRAILERS
JOM FACTORY SALES
ion of MGS, Inc.
Located along Muddy Creek Church Rd., R.D 3, Denver. PA 17517
(1 Mile North of Pa Turnpike. Exit 21)
- Open daily 8 to 5; Saturday 8 to 12 noon, Phone: 215-267-7528
The Range
Mrs. Samuel C. Brubaker
Seven Valleys, Pa.
1 quart lima beans
1 quart vinegar
2 cups granulated sugar
2 tablespoons salt
4 tablespoons dry mustard
Break cauliflower into flowerlets. Cut peppers and
carrots into bite size pieces. Cook each vegetable
separately in salt water until tender, but not soft. Mix
cooked vegetables lightly. Combine sugar, vinegar, salt
and mustard and bring to a boil Add mixed vegetables and
heat again to boiling point. Put into hot jars and seal.
Mrs. Harold Douglas
SHAGGY CARROT COOKIES
1 cup finely shredded raw carrots
2 cups flour
Vz teaspoon baking soda
V* teaspoon baking powder
dash of salt
1 cup shortening (partly butter)-'
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups uncooked oats
1 cup coconut
1% cup chopped nuts
Sift together flour, soda, baking powder, salt, and oats.
Set aside. Cream shortening and sugar; add egg and mix.
Add raw carrots and mix well. Add flour mixture,
coconut, and nuts; mix very well. Bake at 350 degrees F.
12 minutes, or until done. Yield: 6 dozen.
DUTCH RELISH
1 quart cucumbers, peeled
6 large onions (about 2 cups)
1 cabbage
6peppers
4 tablespoons salt
10 cups granulated sugar
Vz gallon cider vinegar
4 ounces mustard seed'
% cup flour
1% teaspoon tumeric
Using a blender or food processor, the cucumbers,
onions, cabbage, and peppers should be chopped. Then
they are combined, adding four tablespoons of salt,
mixing thoroughly. Cover with water and let stand
overnight.
The next morning drain and add sugar, vinegar and
mustard seed. Cook for 30 to 40 minutes. Then add flour,
making a paste, and tumeric, cooking for an additional
two to three minutes. sterilized jars and seal.
Let cool. Makes about 11 pints.
Mrs. A. L. Zimmerman
Mohnton, Pa.
JVlake your plans for
confinement buildin;
designed right, consi
right and works righ
• •
What does the Agßest Capsule do?
1. Provides umfofm'air distribution
1 "drafts 2. Provides 2 environments witl
one environment for sows and pigs
Reduces feed wastage and costs 4. R
duces your labor and time 5. Optimi
environment reduces stress to mmimu
6. Provides corrlfort for the operator
Provides heavy insulation for less enei
use. 8. Provides all the tools needed
good management
There are over 30 Pig Cap
sule models for farrowing,
growing and finishing So
plan on a building that is
made right to do the right
job for you
MANUFACTURED ENVIRONMENTALLY
CONTROLLED BUILDINGS FOR CALVES TOO!
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I would like to learn more about THE AGBEST CAPSULE.
□ FARROWING □ NURSERY □ FINISHING □ CALF
NAME:
ADDRESS:
TELEPHONE:
' >!«'
Mrs. Jimmy Bana
De Ruyter, N.Y.
KIMMICH FARM EQUIPMENT
P.O. BOX 5190
NEFFSVILLE, PA 17601
PHONE: 717-684-3829
Lancaster Farming, Saturday, October 7,1978
EGGPLANT ANDTOMATO BAKE
2 to 3 eggplants
3 teapsoons salt
V* cup all purpose flour
% cup oil
2 onions, chopped
Vz pound fresh tomatoes or 8 ounces can tomatoes
Vi cup tomato paste
1 teaspoon dries basil
Vz teaspoon dried oregano
1 teaspoon granulated sugar
V< teaspoon black pepper
8 ounces mozzarella cheese, sliced
Vi cup grated parmesan cheese
Slice the eggplants into Vz inch slices, sprinkle with two
teaspoons of the salt and leave aside. Rinse the eggplant
slices and pat dpr with paper towels, toss in the flour. Heat
the oil in a frying pan, and fry the eggplant slices until
brown on each side. Drain. Add the onions, tomatoes,
remaining salt, the tomato paste, basil, oregano, sugar,
and pepper to the oil remaining in the pan and cook for ten
minutes. Cool slightly; blend or push through a strainer.
Place half the tomato mixture in a greased baking dish.
Add a layer of the eggplant slices and a layer of cheese
slices. Top with the remaining tomato mixture and
sprinkle over the cheese. Cook in a moderately hot oven,
400 Degrees F. for 20 minutes.
FRIED GREEN TOMATOES
4 large green tomatoes
1 egg, slightly beaten
Vz teaspoon paprika
1 tablespoon water
1 teaspoon salt
2 teaspoons granulated sugar
V* teaspoon pepper
Vz cup fine bread crumbs
Slice tomatoes one inch thick. Add water and seasoning
to slightly beaten egg. Dip tomatoes in egg mix, then in
bread crumbs. Fry on both sides in hot fat until golden
brown, about five minutes per side for one inch slices.
Serve hot. Cooked slices should be crisp in texture.
ylfcpsule
55
Long Creek Farm
Sistervllle,W.Va.