Reduce Your Trash WEST CHESTER (Chester Co.) Are you paying for your garbage twice? If so, you may want to learn how to do more to reduce, reuse and recycle. Join Robert J. Thee, Penn State Cooperative Extension Agent/ Housing & Environment, for “Stashing Your Trash; Where Does You Garbage Go?” on Wed nesday, April 29, 7:00-9:00 p.m, at Chester County Cooperative Extension, 235 W. Market Street, West Chester. This program will offer sugges tions to decrease what you send to the landfill. There is no fee but, since space is limited, registration is required before April 22. Con tact the Extension Office at (215) 696-3500 to register. "Family farm agriculture has withstood the test of time and com petition. It has made this country the envy of the world and Ameri can farm production the greatest production miracle in the history of mankind." Orville Freeman, former secretary, United Slates Department of Agriculture FRANK A. FILLIPPO, INC. - WANTED - DISABLED & CRIPPLED COWS. BULLS & STEERS Competitive Prices Paid Slaughtered under government inspection Call: Frank Pillippo - Residence - 215-666-0725 Elam Cinder - 717-367-3824 C.L. King - 717-786-7229 ADC Meets Farmers’ Needs More Than $llO Million in Extra Payments "At Atlantic Dairy Cooperative, our mission is to maximize returns to members. In the past four years, we returned more than $llO million to members in equity payments, over-order premiums and quality bonuses. That’s an average of $31,500 per member. And these extra dollars are continuing at the rate of $1.5 million a month. "When non-members ask me why they should belong to Atlantic Dairy Cooperative, I am happy to report that we are financially healthy, strong in membership and growing in sales. ADC is the region’s largest and most fiscally-sound cooperative, with a guaranteed market and outstanding benefits. "More dairy farmers joined us last year than at any time in the past decade. If you are not an ADC shipper and are worried about your own milk market, then you should talk to the cooperative that is facing the future with confidence.” Atlantic Pity Coo»«rttw 75 Years of Service to Dairy Farmers (Continued from Pag* BS) ANSWER Joan Small, Greene, N.Y., wanted a recipe for stove top rice pudding. Thanks to Arlene Leed, Denver, and Terry Roup, Danville, for sending recipes. Rice Pudding % cup minute rice % cup sugar % teaspoon salt V* teaspoon nutmeg 2% cups milk 1 teaspoon vanilla 1 tablespoon butter In medium saucepan, combine all the ingredients. Bring to a boil and cook 20 minutes over low heat, stir ring occasionally. Beat together; 1 egg yolk 2 tablespoons milk Slowly add egg mixture to rice mixture while rice is still hot. Stir rapidly. Remove from heat. Serve warm or cold. Good with raisins. Add raisins after egg and milk have been added. Simple never-fail recipe. Delicious! Stove Top Rice Pudding 2 quarts milk 1 cup rice V* cup sugar 3 eggs, beaten 2 teaspoons vanilla Cinnamon, optional Boil rice and milk together, bring to rapid boil, reduce heat to slow, simmer. Simmer 1 hour, stirring occasion ally. Beat eggs and sugar together, add vanilla. Pour the mixture into rice, boil and stir for 5 minutes. 1225 Industrial Highway, Southampton, PA 18966 1-800-645-MILK Cook’s Question KEN CLUGSTON (717) 665-6775 CRAFT-BILT CONSTRUCTION INC. FARM-HOME BUILDING 1242 Breneman Road MANHEIM, PA 17545 PH: (717) 665-4372 BUILDING & REMODELING FOR DAIRY RESIDENTIAL SWINE POLE BUILDINGS BEEF STORAGE Robert B. McSparran President ANSWER Ruby Kistter, New Tripoli, wanted a recipe to make soft pretzels. Thanks to Martha Stoltz fus, Paradise; Mrs. Samuel Weaver. Myerstown; and Holly Steinruck, Benton; for sending recipes. 2 packages yeast VA cups warm water 'A teaspoon salt 4'A cups flour 1 tablespoon brown sugar Mix together ingredients. Let rise 15 minutes. Shape dough in pretzel shape. Dissolve 4 teaspoons soda in 1 cup warm water, dip pretzels in this mixture before bak ing. Bake at 450 degrees for 5 minutes. Put under broiler until brown. Ninety-Minute Soft Pretzels 1 cup warm water 1 package active dry yeast 2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter, softened 3% to 3V4 cups flour 1 egg yolk, beaten 1 tablespoon water Coarse salt Measure warm water into large warm bowl. Sprinkle in dry active yeast; stir until dissolved. Stir in sugar, salt, butter, and 2 cups flour. Beat until thoroughly blended. Stir in enough additional flour to make a soft dough. Turn on to lightly floured board, knead until smooth and elas tic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft for 40 minutes. Turn dough on lightly floured board. Divide in half, divide each half into 6 equal pieces. Roll each piece into a 20-inch long rope. Shape each rope into a pretzel. Place on greased baking sheets. Cover and let rise 5 minutes. Combine egg yolk and 1 tablespoon water; brush each pretzel with egg yolk mixture. Sprinkle with coarse salt. Bake at 375 degrees for 15 minutes or until done. Remove from baking sheets and cool on wire racks. Hints: put butter on the pretzels as they come out of the oven. The butter keeps them soft and it sinks in. For a golden brown color, dip the pretzels in baking soda and water solution before baking. “Delicious cold, warm, or hot,” contributor writes. BODYGOOD. Uncartw Fanrfm, Srturctoy, April 25, 1902<89 Soft Pretzels MILK. IT DOES A
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