WIC BEDDING-CHOPPER
★ CUT YOUR BEDDING
TIME IN HALF!
CREUTZBURC, INC.
Livestock Supplies
Phone 717-768-7181
Open Daily - 8 to 5; Saturday 8 to 12
★ PRODUCTS ARE AVAILABLE BY MAIL
Send For CREUTZBURG, INC.
FREE CATALOG: Lincoln Highway East, Box 7
Paradise, PA 17562
NAME
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ANNOUNCEMENT
FARMER BOY AO WILL MOW SELL
AND SERVICE Jf,7 ihUllWlt
NORTHCO EQUIPMENT
SPECIAL FALL SALE:
L.B. WH
HEATER
★ Will Chop up To 60
Bales Per Hour
★ Available With Battery
or Gasoline Engine
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AMERICAN'
SURE-FOOT’
PLASTISOL
COATED
EXPANDED
STEEL FLOORS
This flooring is a
must for the
progressive
pig producer
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(Continued from Page C 6)
OLD-FASHIONED APPLE PIE
6 to 8 large Pennsylvania apples
Pastry for 2-crust pie
1 cupsugar
2 teaspoons flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 T. butter or margarine
Pare apples, cut in quarters. Remove cores; slice thin.
Line 9-inch pie pan with pastry. Mix sugar, flour and
spices; rub a little sugar mixture into pastry. Arrange
sliced apples overlapping in pan. Add remaining sugar
mixture. Dot with butter or margarine. Cut slits in top
crust; moisten edge of lower crust. Place top crust over
apples; press edges together; tnm. Flute edge. Brush
with slightly beaten egg white if desired. Bake at 425° for
40 to 45 minutes, or until apples are tender.
Mrs. P. Russell, Bedford
BAKED APPLES
6 tart apples
brown sugar
cinnamon
1/3 cup water plus a few drops red food color
butter
Wash and core apples. Place in baking dish. Fill with
sugar and dot with butter. Sprinkle cinnamon over top.
Pour water around apples, cover and bake at 350° for 35
minutes, remove cover, baste apples and return to oven to
bake 35 minutes more or until apples are soft. Serve with
whipped cream or ice cream
FRISTAMAT
FULLY AUTOMATIC
FARM VENTILATION
★ For Farrowing, Nursery, Calf
Barns, or Wherever High
Temperature is Required
★ Save Up to 80% on Heating
Costs
★ A Special Feature of Fristamat
Ventilation is the individual Air
Adjustable Nozzles
Alice Kramer, Reinholds
Lancaster Farming, Saturday, October 18,1980—C9
RAW APPLE CAKE
4 cups apples, peeled and sliced
2 cups flour
2 cups sugar
1 teaspoon salt
11/2 teaspoon baking soda
2 eggs
2 teaspoons cinnamon
3/4 cup cooking oil
2 teaspoons vanilla
Mix sugar and apples in a large mixing bowl. Set aside
for a few minutes. Mix dry ingredients with apples. Add
eggs, oil and vanilla. Mix thoroughly. Pour in greased
9x13” pan. Bake for 50 minutes in 350* oven. Top with a
favorite frosting.
Mrs. Leon Martin, New Providence
STEWED APPLES
6 apples, medium sized
3/4 cup water
1/2 cup sugar
1/2 teaspoon cinnamon
Peel and core apples. Cut into slices. Put in small
saucepan with water. Cover and cook until tender, stir to
slightly break slices. Add sugar and cinnamon. Serve
warm over spice cake. Or, chill and serve in place of one
vegetable for dinner.
APPLE CABBAGESALAD
4 unpeeled apples, diced
1/4 cup orange juice
1/2 cup salad dressing v
2 cups cabbage, chopped
Wash apples, core and dice. Combine apples and orange
juice. Add salad dressing and cabbage and stir until ap
ples and cabbage are coated with dressing. Serve.
Mrs. Luke Martin, Paradise
And from the Cooperative Extension Service at Penn
State we have the answer to the difference between cider
and apple juice:
Sweet apple cider is made from the fresh pressed juice
of two or more varieties of apples selected to impart the
desired flavor and balance of sweetness and tartness.
Cider is a pure, no-sugar-added, natural beverage and it
requires refrigeration to keep it fresh. Apple cideer is best
preserved by freezing which means its good taste can be
enjoyed long after the peak apple cider months have
passed.
Apple juice is initially little different from apple cider.
The fresh pressed juice is more finely filtered and
clarified to remove more of the pectin and other
suspended apple solids and to retard oxidation and
coloring, thus producing a clearer, lighter colored juice. It
is pasteurized by heating to a temperature of about 170
degrees Farenheit or-greater and is hermetically sealed
in cans, jars or bottles for longer preservation and
marketing.
Cider is high in potassium, low in sodium.
--«• -- Jng, 24" wide, 60" long,
53” high, capacity (to feed 35” high, capacity 600 lbs.
35 to 40 Cows) Choice of 10” pneumatic
16” Ball Bearing wheels or semi-pneumatic wheels
For very easy handling
Many Other Sizes Available
We Also Manufacture Swivel Casters for
16", 12" and 10” wheels
MANUFACTURED AND DISTRIBUTED BY
SCENIC ROAD FARM SUPPLY
3539 Scenic Road
Gordonville, Pa. 17529
2Vz Mi. Southwest of New Holland,
1 ‘/s Mi. N. of Intercourse
- AUTHORIZED DEALERS -
AARON S. GROFF IRVIN J. PEACHEY
& SON . Star Route, Box 35
RD #3, Ephrata, PA 17522 Belleville, Pa. 17004
Ph0ne:(717)354-4631 Ph0ne:(717)483-6714
LAPP SHARPENING
SERVICE
Gibble Road,
Route 2, Box 276
Myerstown, Pa. 17067
- DELIVERIES AVAILABLE -
ATLEE F. REBERT
RD2 Littlestown, PA 17057
Phone-(717)359-5863
Mrs. Luke Martin, Paradise
ran THE BALANCaD MT
FEED CARTS