Montana farmer-stockman. [volume], November 15, 1949, Page 19, Image 19

About Montana farmer-stockman. [volume] (Great Falls, Mont.) 1947-1993

Image provided by: Montana Historical Society; Helena, MT

                
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fO* THI BUSY HOMIM AKEt
• ♦ • • •
• •
THICKENING
tor gravies, vegetables or pud
dings can be quickly mode with
out lumps by putting the water
or milk in on ordinary mtlk
shaker, fruit jar, baking powder
can or anything else that can
be sealed, adding the flour and
shaking lightly.
WASHING
Clothes rinsed, blued or starched
in water to which salt has been
odded, will not freeze to the
line or scorch when ironed.
•HONEY
that has sugared should be re
melted over hot water and let
cool.
BANANAS
kept in on air-tight container
will not get overly ripe.
BREAD
is baked for test purposes as a
daily routine in the modern lab
oratories of the Montana Flour
Mills, where SAPPHIRE FLOUR
is milled under strict technical
control for your pre-determined
satisfaction.
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11
11
11
29 %
Save
ON FALL and WINTER
FLIGHTS TO EUROPE
AS MUCH AS
Or
SAIL to EUROPE
REDUCED WINTER RATES
CHRISTMAS SAILINGS *
and
1950 SAILING DATES
Announced
BOOK NOW
Write or Wire
DAVIS TRAVEL
AGENCY
Lobby, First National Bank Bldg.,
St. Paul, Minnesota
ELIMINATE WORMS,
BANISH LICE!
Poultry raisers, protect your flock against
its two worst enemies—worms and Jice!
Use Boole's WURMITE and LOUSCIDE.
Guard against internal parasites (ascar
ids) — put WURMITE in your flock's
water. Costs less than 1< a month per
bird. LOUSCIDE protects your layers
against lice for only a bird per
month. Take advantage of Boole's Serv
ice Dept. Be on the safe side. Protect
your poultry profits the easy, economical
Boole's WURMITE and
way . . . use
LOUSCIDE.
pOOttif HATCHERIES, Inc.
Sande« B ui« t mia t • WartMngtoii, Mm.
over prepared cabbage. Mix well,
cover and set aside in refrigerator
for several hours to thoroughly chill.
♦ ♦ ♦
Pumpkin pie: Prepare 9-inch pie
shell of rich pastry. 1 cups canned,
dry pack, or cooked pumpkin, 1 cup
firmly packed brown sugar, % tea
spoon salt, Va teaspoon each cinna
mon and ginger, 1 cup cream, 3 eggs,
slightly beaten, and 2 tablespoons
molasses. Combine and mix thor
oughly. Pour into unbaked pie shell
and bake in hot oven (450 degrees
F.) for 10 minutes, reduce tempera
ture to 350 degrees and continue
baking for 30 or 40 minutes, until
silver knife inserted in center comes
out clean.
The Best Part
THE BEST PART of the Thanks
giving meal is still, and probably al
ways will be, a roast bird with a
well-seasoned, moist stuffing. You
may have your own time-tested for
i
■»' '
i \
'si
-
. • -
mula for stuffing. If you don't have
a traditional recipe, we have a sug
gestion for you.
Herb-walnui stuffing—1 cup onion,
finely chopped; 1 clove garlic, finely
chopped; 1 cup celery and leaves,
giblets of turkey,
ground; 1 teaspoon sweet basil, pow
dered; 1 teaspoon thyme, powdered;
1 teaspoon poultry seasoning; Vz cup
walnuts, chopped; 8 cups dried bread
crumbs; \ x k cups hot water. (Stuffs
bird weighing from 10 to 14 lbs.)
Melt butter in large skillet. Fry
onion, garlic, celery and giblets
slowly for about 15 minutes. Remove
from heat. Add seasoning and bread
crumbs and mix thoroughly. Then
add hot water and gradually blend
until stuffing is moistened.
Fill turkey cavity with stuffing—
do not pack tightly. Skewer and lace
openings securely. Rub skin with
softened shortening and place on
roaster breast side up. Roast in oven
at 325 degrees F., allowing 18 to 20
minutes per pound for bird weigh
ing 10 to 14 pounds.
To keep skin tender and evenly
browned, cover bird with fat-mois
tened cloth, preferably clean cheese
cloth.
To Keep Pork
SEVERAL DIFFERENT times I've
read where people have difficulty in
keeping pork fresh in a locker.
Our method of keeping it is to pro
cure cardboard ice cream cartons in
one gallon size, Vz gallon if desired,
cut hams, shoulders and back bone
in roast-size pieces, pack two or
three pieces in each carton to about
4 inches from top, cover with water
to 2 inches from top cover and put
in locker.
We kept some a year and it was
as fresh as when put in. Can be cut
for steaks when taken out for use.
The meat has never tasted rancid.—
Mrs. A. L. A.. Lake County.
A
AYE, LADDIE...THERE'S
BIG VALUE IN
SPA
}[i
k
OIL BURNING HEATERS!
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THESE
SPARK
FEATURES
. :
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• SAVE YOU MONEY
• ADD TO YOUR
: :
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/•
SPARK gives both radiant and circu
lating heat.
Efficient, low-cost operation. Approved
by Underwriters' Laboratories, Inc. to
burn No. 3 stove oil.
2
♦
3
Compact design; low vent for fireplace
installation.
«
VISIBLE FAN-SHAPED FLAME.
5 .
Sensible price.
k
SPARK
]
on
/
BURNING
HEATERS
1
WRITE FOR FREE ILLUSTRATED BOOKLET
AND NAME OF NEAREST SPARK DEALER
SPARK STOVE CO., Inc
2619 E. 12th C.reet
Oakland 1, Calif.
Name.
Street and No. (or Rt.).
City and State _