Bone On The Range (Continued from Pa|e C 6) CHICKEN SALAD 2 cups diced, cooked chicken % cup minced celery, raw % cup mayonnaise or salad dressing Vz teaspoon salt % teaspoon pepper Mix the chicken, celery and mayonnaise. Add salt and neoDer to take. Serve on crisp lettuce leaves. Mrs. Charles Bichl, Mertztown GROW TOMATOES FOR local MARKET YEAR 'ROUND will demonstrate the patented Hygro-Flo Tube System and discuss its potential (or your market. Topics to be discussed: 1. Investment ($ll.OOO-$18,000) 2. Production 3. Marketing 4. Income ($15,000-$20,000 per yr.) MEETING TIMES AND PLACES 7:30 P.M. 7:30 P.M. WED., SEPT. 10 THURS., SEPT. 11 HOLIDAY INN SHERATON MOTEL Downtown Exit Rt. 40 & 1-70 Off Rt. 48 Hagerstown, MD. Cumberland, MD. HYGRO FOR COMPLETE PRODUCTION, INC. INFORMATION EARL CUR HS NICHOLS, PRES. CALL OR WRITE; 21 MEADOWS LANE PHONE 215-527-0850 HAVERFORD, PA 19041 When you core enough to install the very best. Many sizes have been designed with your farm in mind. Please call for more information... today! ra THOMAS FARM SYSTEMS, INC. \ I I 2025 Horseshoe Rood. Lancaster, Pa. ' ' Phone (717) 299-1706 LY AUTOMATIC! The SUPER-B is more au tomatic than other auto . matics. It's “man-free” I operation saves hun ‘ dreds of man-hours each year. Commercial and farm installations lave proven it is highly icient, has excellent drying icity and offers many cost features. PEANUT RAISIN LOGS Vz cup peanut butter Vz cup light com symp Vz cup nonfat dry milk powder Vz cup confectioners sugar yz cup raisins Mix the peanut butter, com syrup, dry milk powder and sugar. Add the raisins and mix well. Chill the candy mixture. Divide into 24 pieces and form each into a small log. Wrap individually in clear plastic wrap and keep refrigerated. FRENCH MACARONI SALAD % pound macaroni 1 onion, minced 1 cup diced celery chopped parsley salt and pepper to taste 2 hard cooked eggs, diced Cook the macaroni in salt water and cool. Mix all the above ingredients, then add the following dressing: legg 3 tablespoons sugar % cup vinegar 1 small can evaporated milk Beat the egg and add the remaining ingredients until it forms a heavy dressing. Mix the macaroni mixture into the dressing and chill. DEVILED EGGS 6 hard-cooked eggs % teaspoon salt V* teaspoon pepper % teaspoon mustard 3 tablespoons dressing Cut eggs into halves lengthwise and slip out yolks. Mash the yolks with a fork and mix with seasonings, dry mustard and salad dressing. Refill the whites with the yolk mixture. Garnish with sprigs of parsley. Mrs. Charles Bichl, Mertztown STEAK ROLL-UPS 8 Cheddar cheese sticks, 4x% inch 8 dill pickle spears 8 cube steaks, 3% x 5 inches, about 2% pounds melted butter Place a cheese stick and a pickle on each steak. Roll and fasten with a metal skewer. Place on the grill, skewer side down, inches from the coals. Brush occasionally with butter. Grill 4-5 minutes per side or until desired doneness. Mrs. Charles Biehl, Mertztown Mrs. Charles Biehl, Mertztown 000 Lancaster Farming, Saturday, August 30,1950—€ DON’T LET FOOD POISONING BUG YOU Food that’s toted to outdoor get-togethers can become dangerously warm, Trudy Doughterty, Chester County home economist says. Trudy says that harmful bacteria grow best in warm, moist conditions. Picnics and long-distance trips should be planned with less perishable foods in mind, or with plenty of ice-filled insulated containers on hand. Trudy recommends washing your hands after handling raw chicken to prevent spreading bacteria to other foods. Also clean cutting board with soap and water after each use. Cold foods such as cream pies, seafood and dishes made with eggs, meat and poultry must be kept below 40* F. Foods meant to be served hot such as meats, seafood and poultry, must be kept above 140° F. Bacteria grow best in lukewarm foods. Trudy says you should never let these foods stand at room temperature more than two hours. SWEET ’N SOUR SPARERIBS 5-6 pounds pork sparenbs % cup brown sugar 212-ounce jars chili sauce 1 cup grape jelly Vz cup sour cream 2 tablespoons cornstarch 1 teaspoon Worcestershire sauce Vz teaspoon thyme 4 drops bottled hot pepper sauce V* teaspoon salt V* cup finely chopped onion In a saucepan, combine all ingredients except the spareribs. Over low heat, cook the sauce until it gets a glossy appearance, stirring frequently. Place ribs on the grill, rib ends down. Grill at low to moderate temperature 1-1 yz hours, turning occasionally. During the last 30 minutes, brush ribs with sauce frequently. ONE BOWL CHOCOLATE CAKE 2 cups flour I%cups sugar Vt. teaspoon baking powder 1% teaspoons soda 1 teaspoon salt %cup cocoa % cup shortening 1 cup water 1 teaspoon vanilla 3 eggs Mix everything together in one bowl except the vanilla and egg. Add them last and bake at 350* F. lor 35-40 minutes. Reliable Extras. FOR ALL STORAGE NEEDS When you trust a storage system to work, that means all of it Grain bins, aeration fans, heaters, stirring devices, bin unloading equipment, everything That’s why we carry the systems designed for reliability Read systems. They’re con structed for extra durability, by the people with long experience in gram storage and handling | For more information, complete this coupon & return to. I THOMAS FARM SYSTEMS, INC. I 2025 Horseshoe Road, Lancaster, PA 17601 NAME ADDRESS CITY STATE PHONE Mrs. Charles Biehl, Mertztown (Turn to Pace C 8) Call us We’ll bring you in formation on gram storage systems you can rely on Completely (») 91 H-8/30
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