——— ee Me EE —— . EE A AR SES Tes =r : =F ; = TS Gi rE AE \ 2 § 3 i ; eh a NRE How Does Your # Silver bells and cockle shells and pretty maids all in a row. Snip with a sharp shears —don’t pull —those tender green dandelion’s - shooting up all over the garden — and fix them the Pennsylvania Dutch way —as Annabell Selingo does —or the good old-fashioned spinach way that the late Ralph Rood preferred. Dutch Dandelion -2 or more slices bacon Dandelion 1/4 cup sliced scallions or finely minced onion (optional) 1'% teasp. sugar 1/4 teasp. salt Dash pepper 1/4 cup vinegar Yolk of one egg With kitchen shears finely cut up ‘bacon. Saute in skillet until crisp. Cut dandelion into bite-size pieces. Place in bowl with scallions and bacon bits. Add remaining ingre- dients to bacon fat in skillet; bring .to boil. Pour over ‘dandelion; toss until each leaf is coated. Serve at once. Makes 4 servings. To Vary: Add chopped, shelled hard-cooked eggs, or minced par- sley, or fresh herbs before tossing. Ralph Rood Mr. Rood liked to wander over to the auction field just at sunset, pause slowly, take off his old felt hat and lay itdown on a tree stump. Then, he would leisurely fill a saucepan with young greensprouts for him and “Mother”. They ate them “out of hand”, dipped in pepper, salt, and vinegar —or just simmered a bit like spinach. “Good as sulphur and molasses”, he’d Rhubarb Strawberry Delight No doubt your rhubarb is up, too —and here is a delicious des- sert recipe that Mrs. Elizabeth Sor- ber of Harveys Lake showed us how to make. 1 Ib. rhubarb 1/4 cup water: 3/4 cup granulated sugar 1 pt. strawberries Wash rhubarb; cut in 1 inch: pieces; add water; simmer almost tender —about 5 minutes, stirring carefully once or twice. Add sugar to taste, and cook until tender — about 1 minute. Just before remov- ing from heat, add berries, washed, hulled, and halved. Chill. Makes 6 servings. Old-Fashioned Lettuce If you were one of the daring but smart ones, like our neighbor, Mil- lie Smith, you planted leaf lettuce when the first crocus peeked through; then the young sprouts should be a couple inches tall, shiny yellowish green and most awfully tender. The perfect raw vegetable for your dinner! 1/2 cup light cream 1 teasp. granulated sugar 1/4 cup vinegar 1/4 teasp. salt 1/2 cup chopped scallions Mix first 4 ingredients. Place let- tuce leaves in salad bowl; add scal- lions; then cream mixture. Toss; serve. Makes 4 servings. ~ Roses Over the years, we have found our Jackson Perkins roses, ordered directly from their gardens at New- ark, New York, to beexceptionally well-packed, healthy, strong, inex- pensive and almost fool-proof. We have lost hardly any. Whoever Makes A Garden By an Unknown Author Whoever makes a garden Has never worked alone, The rain has always found it The sun has always known; The wind has blown across it And helped to scatter seeds, Whoever makes a garden Has all the help he needs. Whoever makes a garden Should surely not complain, With someone like the sunshine And someone like the rain And someone like the breezes To aid him in his toil, And someone like the Father Who gave the garden soil. Whoever makes a garden Has, oh, so many friends; The glory of the morning, The dew when daylight ends, For wind and rain and sunshine And dew and fertile sod And he who makes a garden Work hand in hand with God. Baked Salmon And Asparagus Tired of your asparagus buttered or creamed? Try a casserole dish. 1 1b. cut up asparagus 1/4 cup minced onion 2 tablesp. butter 3 tablesp. flour 1% teasp. salt 1/4 teasp. pepper 1 cup milk 1 1 Ib. can salmon (2 cups) or 2 cups flaked cooked salmon 1 tablesp. lemon juice 1/4 teasp. nutmeg 3 oz. grated process American Cheddar cheese (3/4 cup) Cook asparagus until tender; drain. Cook onion in butter until tender. Make white sauce. Add 1/4 cup liquid drained from salmon, the skinned coarsely flaked salmon, .and lemon juice. Place three-forths of salmon in greased 10 in. by 6 in. by 2 in. baking dish. Top with x 3 THE DALLAS POST — THURSDAY, MAY 7, 1964 Garden Grow?’ asparagus, sprinkle with nutmeg, then rest of salmon. Sprinkle with cheese. Bake in hot oven 450° F. 15-20 min., or until cheese melts. Makes 4 generous servings. Nice with potatoes, baked at same time. This, with a fresh fruit salad and hot rolls, makes a delightful lunch- eon — or ““fishday’’ supper. Chives Do you like chives? Plantsome in the flower beds and you’ll have at- tractive plants and ready-to-eat flavoring. It’s a shame not to use those chives with the green tops and delicate onion flavor. Snip them fine and add to Soups, Soft cheeses, Poultry, Vegetable dishes, Meat, Sauces or salads. They could be combined with parsley or thyme. Parsnips Have you dug your last parsnips —now that the frost is out of the ground? Our mother-in-law used to slive them thin, longwise, barely cover with water, cook until tender — and cover with melted butter. Qur mother sautes them in hot butter — after they are boiled until tender. Parsnip Patties 4 cups thinly sliced, pared, cored parsnips 1/3 cup sliced, peeled onions 1% teasp. salt 1% cups boiling water 1/4 cup minced parsley 1 egg, beaten 1/2 cup coarse, day-old bread crumbs Speck pepper Finely sifted dried bread crumbs 2 tablesp. fat or salad oil Cook parsnips with onions and salt until tender in boiling water, in covered saucepan, 15 min. Drain; mash. Add next 4 ingredients. chill well; form into 8 patties. Roll in dried bread crumbs; saute on both sides in hot fat in skillet until brown. Makes 8 servings. Sweet Peas And by the way —have you planted your sweet peas? Our grand mother always ‘put themin” on St. Patrick’s Day. So did we! If you didn’t, soak them in water over night. Then, dig a deep trench (about 9 inches) on a sunny side of the house —near a water spigot. Fill the bottom of the trench with well-rotted cow manure —cover with an inch of good fine soil. Then keep watching for the miracle— they’ll pop some fine warm sunny morning! From now on, itis easy! As plants grow, fill up the trench, train them to wire or string, wet often—and pick daily! What fun it is! (Some times a row of low growing flowers —such as bush sweetpeas planted in front of the climber, shades and keeps moist the roots of sweet peas.) Get out in the yard and dig! You'll enjoy the odor ‘of freshly turned earth and the warm feeling of the sun on your back. Happy gardening. “INSTANT MONEY” AT THE POINT OF A PEN! Balances always given upon request ALL BANKING OUR TELLERS ARE AS NEAR AS YOUR MAILBOX! 118 Main St., Luzerne SERVICES DONE ON THE PARK IN REAR PLANT MONEY AND WATCH for your convenience Open Friday Nights 6-8 Luseoue Natl Bask Member F.D.I.C. A DAY! PREMISES PRICELESS PROTECTION JUST PENNIES i 3 AE RTE pe SUC _—.m
Significant historical Pennsylvania newspapers