(Continued from Page B 6)
The year before he had reserve
champion overall and received the
Grand Slam Award from Ephrata
Fair for accumulating the highest
points in grains and forages.
While his son takes care of the
fieldwork, Bollinger feeds 20 head
of steers, six sheep, and about 200
Muscovy ducks.
In past years, his wife often
dressed the ducks to sell, but has
since resigned from that work,
except dressing them for their own
use.
"She’s a good cook. The child
ren all like mother’s cooking—
especially her macaroni salad,”
Bollinger said.
Ethel had a pacemaker inserted
5 or 6 years ago and a hip replace
ment 12 years ago, but is in good
health. She collects “chickens on
the nest” and Longaberger baskets.
They are members of the Coca
lico Church of the Brethren, where
Bollinger is membership chair
man. He is also a director of the
Lebanon County Farm Bureau.
Several postcards were made up Premier Poultry Farm In
Ethel’s family. Then, the post cards were considered pictor
ial, but today they showcase farming techniques of the
past.
Memories Warm Bollingers’ Home
Although the Bollingers said
that their agreement with their son
is that they can live in the farm
house as long as they like, the Bol
lingers will probably move in with
their daughter within the next year.
Sorting through photographs
and memorabilia brings a flood of
memories.
“I don’t know what I’ll do with
all these pictures. I wonder if any
one else will enjoy looking at than
as much as we do,” Ethel said.
The photographs chronicle not
only a story of their lives but also
the history of that era. For the Bol
lingers’ it’s been a great life
together.
“I remember the first time I met
her,” Bollinger said with a twinkle
in his eye as he looked at his wife.
“It was at her family’s (farm) open
house. You could call it love at
Erst sight.”
Since then, the farm has
changed. The pictures have faded.
But one thing hasn’t changed, their
love hasn’t faded a bit in the 52
years they’ve been married.
V / —-jj CLOSED SUNDAYS, NEW YEAR,
EASTER MONDAY,ASCENSION DAY,
WHIT MONDAY, OCT. 11, THANKSGIVING,
f HBltill[ CHRISTMAS & DECEMBER 26TH
FISHER’S FURNITURE, INC.
NEW AND USED FURNITURE
USED COAL & WOOD HEATERS
COUNTRY FURNITURE S ANTIQUES
BUS. HRS. BOX 57
MON.-THURS. 8-5 1129 GEORGETOWN RD.
FRI, 8-8, SAT. 8-12 BART, PA 17503
.in i5 e i hre^ #tor X. chlcken housei ' th ® ,arm where Ethel Bollinger grew
up had 100 rain shelters for pullets. It was Ethel’s duty to open and close the shelters
Is there butter in buttermilk?
Not really. Buttermilk is
what's left over after cream is
churned to make butter.
Usually, true buttermilk is dried
and used by the baking industry,
and it never sees the light of the
grocery store's refrigerated sec
tion.
Buttermilk available in
stores is "cultured buttermilk."
It's usually made with fresh
skim or low-fat milk with addi
tional nonfat dry milk solids
added. A bacterial culture is
then added to produce lactic
acid. The end result is a thick
ened, tangy product often used
in baking.
Sometimes buttermilk is
made from whole milk-check
the label to see what you are get
ting. Also, some manufacturers
add flecks of butter for an
authentic look.
Buttermilk Facts
A lot of people think the
worst thing about buttermilk
(besides the taste-sorry butter
milk-lovers) is what to do with
the leftovers after using the
half-cup or whatever's called for
in the recipe you're making.
There are some solutions to this
age-old problem. First, you can
develop a taste for the beverage.
Just try a little at a time! Don't
worry, buttermilk can last up to
30 days in the refrigerator. Or,
you can buy dried buttermilk
powder, which can last for a year
after opening if you refrigerate
it.
Or, you can try these substi
tutions. For one cup of butter
milk, substitute 1 cup plain
yogurt; or use 1 tablespoon vine-
Storytime
LANCASTER (Lancaster Co.)
Learn new ideas for making
storytime with 3-S year-olds more
exciting by attending a workshop
on Sat., March 28, from 9 a.m. to
Lancaster Farming, Saturday, January 31, 1998-87
gar or lemon juice plus enough
milk to equal 1 cup-stir and let
stand for 5 minutes before
using; or, add 1 3/4 teaspoons
cream of tartar to 1 cup milk.
A cup of buttermilk made
from skim milk contains about
100 calories, 2 grams of fat, 285
milligrams of calcium and 370
milligrams of potassium-about
10 to 20 percent of what you
should get of those minerals
each day. It's higher in sodium
than regular milk, so anyone on
a low-sodium diet should take
that into account.
Finally, if buttermilk is left
out of refrigeration too long, it
may separate. If that happens,
all you have to do is stir it up
and it's as good as new.
Workshop
noon. Discover stories that appeal
to this age group and ways to
involve children in the storytime
experience. Instructor is Donna
Scanlon, children’s librarian.