- Special Sections
- Public Notices
• Soups and stews always taste better if made a day or two in advance and reheated just before serving. You can also reduce the fat content by making soup the day before, chilling it and then scraping off the fat that rises to the top. If you don’t have time to chill the soup, use qcpaper towel to soak up oil from the surface.
If you currently subscribe or have subscribed in the past to the Lancaster News, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
If you are new to the award winning Lancaster News and wish to get a subscription or simply gain access to our online content then please enter your ZIP code below and continue to setup your account.