Home on the Range (Continued from Page 96) CHICKEN OMELET 4 egg yolks dash of white pepper 4 egg whites V* cup water V* teaspoon salt V\ teaspoon creeam of tartar 2 teaspoons butter 1 tablespoon butter 1 tablespoon flour Vz teaspoon chicken stock base or instant chicken bouillon V* teaspoon celery salt 1 cup milk % cup cubed cooked chicken or ham 1 cup seeded quartered red grapes for chicken; green for ham IV* cups, 5 ounces, shredded Swiss cheese V* cup toasted sliced almonds USED OSIER safe- “ m MASTER” WITH STAND & WHEELS . VERY GOOD CONDITION ELMER S. LAPP R.D. 1 Scenic Road Gordonville, PA 17529 Two Miles Southwest of New Holland. Sauce For the omelet, beat egg volkb with pepper until thick and lemon-colored. Beat egg whites, water, salt and cream of tartar until stiff but not dry. Fold beaten yolks mto whites. Melt butter in a 10-inch skillet wth heatproof i * '6l i 1 I ugh to sizzle a drop of water. Turn egg mixture into skillet. Cook over low heat on top of the range until puffy and browned on bottom, about five minutes. Transfer to preheated 325 Degree FI oven and bake 12 to 15 minutes or until knife inserted near center comes out clean. For sauce, melt butter. Blend in flour, ckicken stock basae and celery salt. Cook over low heat until mixture is smooth. Remove from heat. Stir in milk. __ Heat to boiling, stirring constantly. Boil and stir one additional minute. Remove from heat and stir in chicken and heat to serving temperature. Stir in grapes. Keep warm until serving. To serve, remove omelet to heated platter. Score down the center with a sharp knife. Spread one cup of cheese and Vz cup of sauce over bottom half of omelet; fold omelet in half and top with remianing % cup of cheese. Spoon Vz cup of sauce over omelet and pass remaining sauce. Garnish with almonds. 2 eggs , ..... IVz cups sifted flour Vs cup nonfat dry milk 2 teaspoons baking powder Mi teaspoon salt 1 tablespoon granulated sugar 2 tablespoons melted shortening Heat griddle over low heat. When a water drop dances on the gnddle, griddle is ready. Beat eggs, water, and shortening. Sift all dry ingredients in bowl. Add egg mixture and blend. Pour on griddle to make three inch cakes. Tum when cake is full of bubbles. Serve while hot with butter and syrup. RAISED CAKES Vs cups mashed potatoes Ms cup melted shortening 1 beaten egg 1 cup granulated sugar 2 cups flour 1 teaspoon salt 1 cup warm milk PANCAKES Lancaster Farming, Saturday, March 17,1979 1 cup potato water 1 yeast cake dissolved in warm potato water 5 to 6 cups flour ' Mix mashed potatoes, melted shortening, beaten egg, sugar, 2 cups flour, salt, warm milk, potato water and yeast cake dissolved in potato water. Let those ingredients rise for one horn - . Then add five to six cups.of flour. Knead, set in a warm place until the mixture doubles. Punch down and make into desired cakes. Raise again until light. Bake at 350 Degrees F. for 25 minutes. Serve. Tips on rose pruning told UNIVERSITY PARK - How to prune roses depends on what you want from them. Pruning is done to remove old wood, dead, injured or diseased wood; remove surplus wood, and to control the size and bloom of the plant. Light pruning gives larger plants with more flowers. Heavy pruning gives fewer but more perfect flowers. Specialists at Penn State say “Do not prune rambler roses in the Spring. If you do, you cut off this year’s flowerbuds. Prune ramblers after they have bloomed.” Light pruning means cutting the plants back to 18 to 24 inches above ground. Heavy pruning, for show roses or to encourage branching on leggy plants, 97 should be back to 6 to 8 in ches. Prune as soon as new growth starts. Available from the correspondence course office at Penn State is a course entitled Rose Gar dening. The course discusses hybrid roses grown out doors. Varieties, culture, propagating methods, and disease and insect controls are presented. You can get this course by sending $2.50, plus 25 cents postage to Roses, Box 5000, University Park, Pa. 16802. Make your check payable to Penn State. /2irui Hjltl/
Significant historical Pennsylvania newspapers