Lancaster farming. (Lancaster, Pa., etc.) 1955-current, October 06, 1984, Image 60

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    COLLEGE PARK, Md. - It’s
been called America’s favorite
pastime, but it’s a pastime with a
public relations problem worthy of
Madison Avenue’s sharpest
PSU offers
brings many antique shows,
auctions, and flea markets. The
most successful buyer at these
events seems to be the one who is
knowledgeable about antiques.
To help you develop or update
your skills before you begin your
“fall hunt,” you may want to study
a course that was developed at
Penn State.
The course, which surveys an
tiques and collectibles, emphasizes
those objects of historical and
aesthetic value and interest that
you can enjoy in your home.
Lesson topics include: What’s It
Worth?: this lesson discusses
appraising, finding, and iden
tifying antiques and collectibles.
Silver; discusses how to recognize
silver and who to interpret its
Vegetables are more
inviting when
served creatively
MEDIA Every person needs
at least four servings of fruits and
vegetables a day, but getting
children to eat even one serving of
vegetables can be tough.
To help you to get your family to
eat more vegetables the Penn
State Extension Service has
planned a demonstration on
Creativity With Vegetables. The
meeting, which is open to the
public, will be held on Friday, Oct.
12 from 10 a.m. to noon in the Hunt
Club Building, located in Rose
Tree Park on Providence Road (Rt
252) just north of Media. The cost is
$1 and is payable at the door. You
will see and taste a variety of
vegetables prepared in ffew and
unusual ways.
Some suggestions for making
vegetables more appealing are:
• Prepare all vegetables
carefully. Brightly colored
vegetables may be more appealing
than bland-looking ones.
Remember that children have
more sensitive taste buds than
adults and will notice off flavors
more quickly. Don’t over cook
vegetables or keep them hot for too
long. Don’t serve vegetables that
are old, wilted or of poor quality.
• Use sauces to improve the
flavor of well-prepared vegetables,
but do not try to cover up poor
quality. It just won’t work. Cheese,
mustard or egg sauces, lemon
butter of herbs will all add a new
and exciting taste to vegetables.
• Try new vegetable recipes.
Give vegetables as much con
sideration as you do the main dish
or dessert.
• Children may prefer raw
vegetables. Encourage this,
particularly as a healthy snack.
• Let children help prepare
vegetables. Even very young
children enjoy foods they have
• Have a garden next summer.
Encourage children to help plant,
care for mid harvest vegetables.
• Above all, set a good example.
Children will wonder why they
have to eat vegetables if the adults
in the family aren’t eating them.
Build snack savvy with nutritious treats
The topic is snacking a much
maligned and misunderstood habit
that can actually aid weight
antique and collectible course
marks. Ceramic Ware: describes
some ceramics that may be
available and some signs of wear.
Auctions and Flea Markets. Glass;
discusses some kinds of glass and
signs of wear.
Wood: discusses clues to look for
to help you determine the
authenticity of a piece, such as
water, patina, toolmarks, and
many others. Use and Care of
Antiques in Daily Living:
restoration versus refinishing,
care, cleaning, storage, and use of
heirloom quilts, ceramic ware,
glass, and textiles are just a few of
the subjects discussed in this
Characteristics and Care of
Dave Wert, Farm Bureau Salesman, and John Kinnamon, Corn Grower at
Mifflinburg, Pa. Are Taking A Hard Look At Eastland E 722 X. A Lot Of People Are
IT! See Dave or Your Eastland Dealer During Our Early Order Program Now In
watchers, introduce young
children to new foods, and add
missing nutrients to a day’s diet.
“Snacks are
Antique Metals: defines and
discusses the care of such metals
as brass, copper, gold, pewter,
silver, and tin. Quality and Design
as Standards for Collecting:
details quality in materials and
workmanship, line and form; is it
functional?; has beauty, color, and
design appeal; and antiques of the
The course ends with 27 pages of
pictures of antiques, identified and
dated (as possible) by the course
To get this 12-lesson course, send
$11.75, including handling, to
ANTIQUES, Dept. 5000, University
Park, PA 16802. Make check
payable to PENN STATE.
COR. 279, E425X, ESOOX, E6BOX
E 625 X, E 855 X, E 828 X . 60.00/80.000 Kernel Unit, Flats or Rounds
COR. 281, E 517 X, E 580 X, E 629 X
E 3X717, E 722 X, E 730 X, E 809 X
E 3X655, E 3X614, E 6883, E 8833
E 710 X, E 681 AX, E 755 X
Silage Blend 100 And 115 Days
RD#l, 80X413A
rO( ZJ( £=>( 0 /Cj-J EMMAUS. PA. 18049
nightmare if you rely only on
vending machines,” says
University of Maryland Extension
home economist Dorothy Van-
Zandt. “But if you opt for between
meal pick-me-ups that are rich in
protein, vitamins, or minerals,
you’re helping out your body.”
In short, says VanZandt, good
nutrition is not a matter of how
frequently you eat, but of what you
eat. VanZandt suggests the
following snacks:
Put watermelon, without
seeds or rind, into a blender and
whip into a pulp. Pour into popsicle
molds and freeze.
Blend one small or medium
carrot with 1 cup unsweetened
pineapple juice, for a carrot
pineapple drink. Add two or three
ice cubes at high speed.
String fresh or dried fruit on
skewers or toothpicks and serve as
a fruit kabob. (Dip the cut surfaces
of light-colored fresh fruits into
pineapple or citrus juice to prevent
a nutritional
57.00 (Rateless 3$ Less/Unit)
54.00 Volume Discounts/See Dealer
48.00 (Deduct 8% Early Pay Discount)
35.00 (To Nov. 15)
Make a parfait of cottage
cheese, yogurt, or ice-milk com
bined with fruit and sprinkled with
chopped nuts, wheat germ, or crisp
Toast raisin bread and spread
with peanut butter, or spread
cream cheese on a date-nut roll.
Combine M> cup cooked,
chopped liver; cup chopped
onion; M> cup shredded pimento
cheese, and 2 tablespoons
mayonnaise for a cheese-liver
Freeze unsweetened ap
plesauce in small paper cups.
Combine 1 cup cottage cheese
with M; cup chopped nuts, V 2 cup
chopped dried fruit, and 2
teaspoons lemon juice for a party
Sprinkle a tomato half with
bread crumbs and grated Cheddar
cheese and broil.
Wrap melon wedges with
thinly sliced ham.