EAR CORN • Paying Top Prices For Good Quality Ear Corn • Wet or Dry • No Quantity to large or to small • Fast Unloading - Dump on Pile & Go • Easy access - 2.2 miles off 283 bypass-Manheim, Mt. Joy exit • Daily Receiving 7:30 A.M. to 5 P.M. - unload -9 ing evenings & Saturdays by appt. • Trucks available for pick up at your farm. Call Anytime For Price 717-665-4785 JAMES E. NOLL GRAIN Warranty protects every one 501 d... A building represents a lifetime investment so, you will want it to last' With a Morton Building you have the assurance that it is protected with written warranty ever offered and backed by a financially sound company Morton Buildings’ warranty covers 40 years on posts, 5 years on roof leaks, 5 years on paint, and 5 years on wind or snow load damage (including sliding doors). If you want to make sure your building is as well protected as the equipment it houses, contact the ner ;on Sales Office (hs tow) today' ** / HO. KHOICE OF FARMERS Serving Central Pa and Maryland RD4, Box 34A Gettysburg, PA 17325 Ph 717-334-2168 Serving North Central Pa Area P O Box 937 State College, PA 16801 Ph 814-383-4355 Serving Eastern Pa and New Jersey Box 126, Phillipsburg, NJ 08865 Ph 201-454-7900 Junior Cooking Edition 2 cups flour 1 cup sugar % cup shortening Vi teaspoon ginger and cinnamon Mix well as for pie crust. When mixed, set aside Vz cup of the mixture. Then make a hole in the remainder. Add: 1 egg, beaten 2 tablespoons molasses 1 cup sour milk 1 teaspoon soda pinch of salt Put in a cake pan, crumb the dry mixture over the top. Bake m a greased pan 9x9 inches. Bake at 350° F. for 20 minutes. CHEESE FONDUE V 4 cup butter or margarine V* cup all purpose flour % teaspoon salt y* teaspoon Worcestershire sauce 1% cups milk 2 cups shredded Cheddar cheese In a saucepan, melt butter over low heat. Blend in flour, salt and Worcestershire sauce. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir m milk. Heat until boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and heat over low heat, stirring constantly until the cheese melts. Pour into a fondue pan and transfer to the table. Adjust the heat when necessary to keep the fondue warm. Cut the bread in strips and dip • P □ Send information on MORTON BUILDINGS □ Have your salesman phone for an appointment Name Address Telephone No. i (Continued from Page Cl 2) GLORIFIED GINGER BREAD Katie Brenneman, Age 10, Meyersdale Karen Burkholder, Age 10, Leola Lancaster Farming, Saturday, July 5, 1950— C13 STRAWBERRY PIE 19-mch baked pie shell 4 cups fresh strawberries, hulled IVz cups water 3 /< cup sugar 2 teaspoons cornstarch 13-ounce package strawberry gelatin Cook the water, sugar and cornstarch in a saucepan until the mixture comes to a boil. Cook until clear and thick. Add the strawberry gelatin. Stir until dissolved. Pour the cooked mixture while stil hot over the strawberries. Chill until set. IVi cups sugar Vt cup cornstarch 2 teaspoons orange nnd Vi teaspoon salt 5 cups rhubarb cut into 1-mch pieces 1 teaspoon margarine Mix and bake in a 425° F. oven for 45 minutes. Note: 2 20- ounce packages frozen rubarb, thawed and drained may be substituted for fresh. Makes 19-mch pie. Norma Eberly, Age 8, New Holland Delaware schedules horsemanship course NEWARK, Del. - The University of Delaware department of animal sciences and the Division of Continuing Education are offering a five-week summer course on equine management and hor semanship, beginning Monday, July 7,1980, from 10 a.m. until noon, and con tinuing on successive Mondays through August 8. The course is designed to provide a comprehensive learning experience for individuals who wish to expand their knowledge of management techniques, equitation, and the various uses of the horse. In addition to the Monday morning lectures, which will be held in Agricultural Hall, GASOLINE ★ EASIER STARTING ★ MORE EFFICIENT TRY A TANKFUL. YOU’LL LIKE THE CHANGE. CALL LANCASTER AGWAY PETROLEUM DEALER 717-397-4954 ASK ABOUT OUR QUANTITY DISCOUNT PRICES AGWAY ( ; PETROLEUM W BOX 1197, DILLERVILLE ROAD UNCASTER, PA. Anna Mae Fisher, Age 15, Gordonville RHUBARB PIE Newark, each student will be assigned a weekly laboratory session at the adjacent University Farm. Registration fee for the five-week course is $165. The course is open to adults and youth aged 14 and over. A university of Delaware Division of Continuing Education, College of Agricultural Sciences, Department of Animal Science and Agricultural Biochemistry Certificate will be awarded to each person who completes the course. For further information contact Dr. Ed Crispin, 302/738-8151, or Dr. C. M. Reitnour, 302/738-2523, at the University of Delaware. AGWAY
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