HomeMy WebLinkAboutThe Exeter Times-Advocate, 1957-06-27, Page 16Ulan* Mlik Shake tEveryiConod ion Drinks
Drinks
"ti:Ibttn„-a bowl andi Over Half -Ton Of Milk
1 lay line harniaa
beat with rotary beater
aoailay or press banana through
Anaree seive. Add Milk, IniX
thOrOlighly and serve at once.
SAM co.ide Serves 2.
AU 1. large tablespoon.vn
cream toptionall,
llonana 'PinaaPPle gag bleSt
Add 1 ,beaten egg and
pineapple juice to abeve,
StraWborry .Milk 'Shake
1 quart strawberries
5 00 milk, 1/2 c up. cream
ni cup sugar, IA tp. salt
23 to. lemon juice • 1
Crush Ara:Wherries and press
through • coarse sieve; there
should be at least i cups puree-,
Combine with nulk and eream.'
ad4 remaining ingredients ,and
MIX thernughlY. hill well be
fere .serving. Top each glass. with
Sp.QOl O WIIIPPed ,creana or
.eream, Serves 8 to 10
Ginger FUp
1 Op mUk
1 cup ginger ale.
Mix well. Serve cold.
In a eoutry not giVen to a
'five year plan" type of economy
it is nevertheless interesting •to
see what has happened tO the
dairy fanner in the five years
from 1952 to 1956,
Whereas some 455,000 dairy
farmers had been on the scene
in 1951, their ranks dwindled
over the next few years until
by 1956 there were but 39%600
left. This took place despite tlie
fact that our population rose
about two million to• a new high
of 16.1 million in the same time.
First glance at these figures
would suggest that Cariadiaus in-
dividually must be consuming
less dairy products but quite the
reverse is true. More than half
a ton •of milk is accounted for
each, year by every Canadian
man, woman and child. In 1959'
the official figure was 1,044.6 lbs.
per caluta, an increase of eleven
lbs. over the 1951. consumption..
The enorfnity of this indivi-
dual intake is more readily un-
derstood when it s xplained
that this includes :consumption.
ttttt 111141111 llll
MILK
is the best
DRINK
In The Hot
Summer Months
Drink Plenty
of
HURONDALE
Dairy's Milk!
It's a real body-builder and
a splendid food for thirsty
people looking for a mid-
night snack.
Hurondale Dairy
Phone 27 Henia II
lll lll iiiiii ttttt M111114111111/111111111 ttttt ttttt 11111110111,
•
in the form of cheese, ice cream,
evaporated milk, milk powder,
butter, cottage cheese and as
the ingredient in many prepared
feed such. as bread, eancly,. etc.
Canadians ate, 6.35 lbs, of
cheese per capita in 1956, a gain r
of more than a half pound over
1951. Total butter consumption
was 20.78 lbs. per capita tom -
pared to 19.1T lbs. in 1951, while
ice cream censurnotion rose
from 14.48r pints to 16.48 pints iu
the same period. Whole milk and
cream gained about 7 lbs. per
capita to a 1956 consumption of
323 lbs, while skim milk pow.
der purchaser went from •3,72
lbs. per capita in 1951. to 5.08 lbs.
last year. Evaporated milk,'
reached a new high of 18.63 lbs.,
eta -tapered with 17.86 lbs, per
capita in 1951. This consumption
of dairy foods is only good
enough for fifth place n world
standings, with Ireland, New
Zealand, Sweden, and Austra-
.
ha leading the field.
Canada's population. is likely
to undergo tremendous further
expansion n the future which
means that demands will be
made on the dairy farmer to
produce even more efficiently
than latest developments allow,
'This expansion, if it follows the
pattern of the past few years, spring ancl summer months when
will be accompanied by urban -cottage -cheese plays a leading
growth mid lead to the absorption role in coo! summer eating. In
of productive farm land to fore this dairy month of June
ther et:implicate the production
problem,'
Unlike manyother producers,
dairy farmers are limited to the
long range point of view. It takes
three years to deeelop a dairy
cow, during which time the farm-
er must feed, house and other-
wise care for a noneproductive
animal. A dairy farmer's plans
for expansion must be based on
market probabilities in years to
come. The dairy farmer is accus-
tomed to this situation and is
presently aware of the likelihood
of an exlianding market making
it necessary for him to increase
production. He is aware that a
shortage of domestic milk would
lead to a demand that import re.
strictions be eased even farther
than they have been.
Through membership in his lo-
cal producer association the dairy
• farmer is a member of the na-
• tional producer group,Dairy
Farmers of Canada. This group
has undertaken an extensive pro-
ducer -financed advertising and
public relations campaign to pro-
mote consumer interest in dairy
products and to further the un-
derstanding of the inter -depen-
dence of urbantand rural Cana-
dians. That they are interdepen-
dent is readily seen when we rea-
lize that dairy farmers received
approximately 8575,000,000 from
their operation. This money is re -
Cottage Cheese Thine'
You may be surprised' to
learn that most anything you
xnake in your kitchen has, a et.
tage cheese versioa 'yet
whether you're planning the main
dish, salad, dessert, or perhaps
hors d'oevre for a party, there's
an interesting recipe fpr- it using
cottage cheese. The cottage
cheese variation of oldetime fa-
vorites makes for culinary ex-
citemeut at anytime of the year
but particularly in the
he Family Treat This Week
s-roe$QUAWKWIA, PICKY -
"(0t.) SAID YOU WANTED
A MILK SHAKE, AND YOP
DRANK A1.I THeDEUCIOUS
FROM
*HINit ANDR/LL DAIRY
So ri-L TEND TO THE
SHAKING
VO
. Is A Must!
?Strawberry Shortcake
Served With Delicious
HIGHLAND HILL_
Whipping Cream
One quick phone call will bring the Highland
Hill Milkman to your door, with the • whipping ,
cream that Makes food taste better! •
Don't Delay — ,Call Us. Today!
Highland Hill Dairy
EXETER
PHONE 305
when dairy foods are at the peak
of their production we're
featuriog cottage cheese in Cot-
tage Rice Pudding, 'A dessert so
decidedly different that even
those who are fanciers of rice
pudding will be enthusiastic.
'Frozen Milk'
Glamour Dish
Did you have three fairesized
scoops •of ice-cream during the
past week? That's about the av-
erage consumption of the dairy
industry's glamour dish, which
got its first •start this way: A
dairyman always had an excess
of milk on hand in the summer,
when'his customers were away
on vacations, because cows gave
the most milk then,
Be had gallons of milk flavor-
ed, frozen, and delivered to cus-
tomers and friends. Backed upby
some newspaper advertising,
i
this brought n so many orders
that the dairy end of the busi-
ness was soon abandoned and
the original ice 'ereafri industry
was established.
The commercial success of ice
eream began in 1874, when ice
cream first met Soda water 'at
a fair, Soda water, the ' most
popular soft drink of that era,
was composed of cream, syrup
and carbonated water. When a
dispenser of soft drinks ran out
of cream, he sent an order to
a nearby confectionery for ice
cream, •And then, because the
customers kept rushing him, he
figured that he couldn't wait for
the stuff to melt. So he put it iri
"whole", and ice cream sodas
became ther sensation of the fair.
The sundae was a product of
our sabbath day "blue laws",
A new ice ,cream delicacy was
improvised for Sunday con.
sumption. Many of the customers
preferred their ice cream and
syrup minus the carbonated
water and the demand for sun-
daes grew.
The ice creatn cone be-
came popular at the World's
Fair in Chicago in 1904. Since
then many ice cream novelties
have appeared and account for
about half the ice cream sold.
verybody Loves -
Try The
NEW
Flavors
PISTACHIO
BLUEBERRY
PEACH
FRESH STRAWBERRY
:PluS your choice of the
traditional favorites in
cludirig Butterscotch, and
1Maple,
Tasty
Slierberts
In a variety Of flavor.
* BRICKS
* ½ GALLONS
* 21/2 GALLONS
Sikergood's
ICE CREAM
• Serve It Offen!
.JUNE 15 DAIRY MONTH!'
Enjoy freth Dairy PoO"cls At Their Bosil
V,
Coffee ho PHONE 302
They Used To Drink it
Out Of Two Quart Jugs
Using quick cooking rice speeds
the Pudding along the rice is
cooked for about 4 minutes, then
milk, the yolk of an egg, sugar,
nutineg cottage cheese and' rai-
sins are added and the whole
brought to the boiling point. To
give the pudding a tart flavor,
thick •orange Marmalade is stir-
red in . ancl after standing for
10 minutes, your pudding's ready
to serve to four.
• Cottage Rice Pudding
(IVIakes 4 Servings)
1/2 cup quick cooking rice;
teaspoon salt; cup water; %
cup milk; 1 egg yolk, beaten
slightly; 2 tablespbons sugai;
teaspoon nutmeg; • 1/2 cup cot-
tage eheese; ¼ cup raisins; 14,
cup thick orange marmalade.
Combine rice, salt aed water
in heavy saucepan or top of
double boiler, 'Boll 4 minutes,
Remove from heat and add
egg yolk, sugar, nutmeg, cot-
tage -cheese and ,raisins. Bring
to boiling point,remove from
heat and stir in marmalade,
Cover and let stand for 10 min-
utes. Serve hot or warm,
Cream Soup
Ideal Lunch
Meat grownups -,can remember
batk when the entire
kida, ,dad ad MOttier--used 10
go to the ,Old, two quart milk
ug and poUr themselves a ,cup
ofmUk. lassea or tumblers
were not used so much then for
that purpose, :Sometimes .it Was
even the old tin or gratutevv,are
diMPer. Anyway., the midi; was
drunk because everybody liked,
It. it was a 'good drink and it,
The common denominator of
cream soups is milk and one
way to see that children, and
adults too, get the necessary
daily quota of milk. Soup is a
natural for lunch on a chilly
day; it's an ideal "one hot dish"
for hot weather meals; it is a
stand by for the thermos in
lunch kits.
quenched the thirst, Satisfied
foWs and tave them the ,piekup
or lift they seemed to. need,
Very few knew .inuch about
the ealciuin and phosphorous it
eonlaieed, They knew' even lesa
about its vitamins, or that they
needed .seeli things for good
Itealth. They were not even ,ceit.
Perned about pasteurization as
safety factor,' Common sense
and observation told them milk
was a healthy drink,—food was
something that required, a knife,
fork or spoon, -.-because babies
and calves, cats and other ant.
Mals grew • and thrived on a
milk diet. People drank milk
because,it was good drink and
thdy liked it,
As a drink, milk is even bet-
ter today than it was thee. It
is :jest .aa satisfying, just as much
a thirst :quencher, and it still
gives the lift. But it is safe too,
and its flavor is better protected
because ha n.fl ltueg .methods
And processing have -improved.
Nearly All fluid milk sold or
human •consumption s MY pas-
teurized as afurther •safctY
measure. - TodaY, most people
.know milk is healthful because
they are .aware that it . is the
meat perfectly handled. food,.
wrapped up in on parcel., that
nature ..can. supply. They know
the food .elements it containsand
that humans, particularly the
powdered milk Whip
Anyone for whipped cream ten -
ping on dessert? Ofttimes a vis-
itor "will refuse the specially pre-
pared .eream puffs,:pudding, or
the traditional whipped cream
on pumpkin pie because she is
"dieting," or at least attempt-
ing to keep her weight down.
When it is known that such a
guest will be present, perhaps
the hostess would be so gracious
as to crown her dessert _with a
powd,erec1 skim milk topping
rather than the old. favorite„
whipped cream. Calorie count
for one serving is approximately
50 as compared to 89 for whip-
ped cream.
1/3 c, water
1 T. lemon juice
1/2 tsp. vanilla
2 T. Mar
1/2 c. and 1 T. instant powder-
ed skim milk.
Put water, lemon juice and
vanilla into mixing bowl:. Sprink-
le milk powder over top. Beat
until stiff (about 7 minutes).
Beat in sugar, Serves 4.
Milk -made soups are easy on
food budgets and easy to serve:
very easy indeed if full use is
made of canned soups. They
team up perfectly with milk.
With milk as the basis in
cream soups, character and
nourishment are assured, Var-
iety conies from the addedin-
gredients, the choice and blend-
ing of vegeta.bles, fish, ineat, eerl
eals and other flavourful foods.
IndividUality ,springs from a
dash of spice, a pinch of 'fine
herbs, a clever garnish—touch-
es which reveal the fine art of
adventurous cooks,
The basic recipe for cream
soups:
4 cups milk (up to 1 cup may
be replaced by vegetable water)
1 to 2 cups prepared vegetable
3 to 4 tablespoons butter
3 to ot tablespoons flour
1 to 2 teaspoons salt
pepper to taste
other. flavorings Or seasonings
as desired,
Almost any vegetable or com-
bination of vegetables may be
used. Some of the best liked
ones are: asparagus, corn, beans
(dried), carrots, celery, mush-
rooms, peas, potatoes, and to-
matoes.
• Chowders are substantial cream
soups containing diced vege-
tables and often meat.
• Flavorings suggestions are:
onion with almost any soup—
chives or garlic occasionally;
bayleaf is good with tomato;
nutmeg with spinach; curry or
thyme with some t meat or in
potato soup.
Suggested garnishes are: thin-
ly sliced raw vegetables, celery,
radishes,. cucumber, green pep-
per, chopped chives, parsley,
mint or water cress; grated
cheese or chopped hard cooked
eggs; crisp ready -to -eat cereals.
• Accompaniments to soup may
be croutons, crisp wafers, soda
biscuits, melba toast or . cheese
straws.
circulated by the farmers' pure'
chases of those things manuface
tured by the urban dweller.,
The Canadian housewife spends
approximately 151/2 cents out of
her food dollar for dairy products.
This money is the livelihood of
some 2,e00,000 rural Canadians
and the families of hundreds of
thousands of dairy workers, farm
machinery workers, trucking and
storage employees. In fact it is
estimated that one Canadian out
of six derives all or part of his
livelihood from dairying.
'-' It goes without saying that a
healthy climate for dairying is
essential, for a health economy
and a healthy people. June is
Dairy Month and there is no hot-
ter time to consider our good for-
tune in living in a land where
bountiful nature and an indus-•
trious farm population makes
possible our enjoyment of one of
the highest standards of living,
in the world.
pet, tt Molly ttt tttttt tt ttt 11111101111111 tttttt tt tttt II t I t ttt tt t tt II t
' The people of Canada today en-
joy the cheapest., railway trans-
portation in the world.
thitsireti need tow. eteMenta
fy,r-heeltlifia growth..
4/Thera are so MallY IVO -of
4,repariug. dk drinks POW, that
were scarcely thougbt
were not even known io..tiae nuU
jug days. These variations ap-
Peal tothe prositea day need
for .change And vapety :and to
ever changing tastes. In the
Item, ,or et the soda fountain
mixed milk drinks .can be had
withlrult or .ahnost Any :flavor.
<Me, can still have the old- 'fasit-
toned ,eggnog, .which was about
the ,only variation IP.40Wri, in the
earlier days. 'There are dozens
Of ways milk can be enjoyed as
a drink, hut no matter how it is
prepared,: it reniaina 'ettie of the
• finest •drinksone can take.
EXETER
DAIR
X
•
Acoolowi.
JUNE IS
DAIRY
MONTH
os-•tt..x,4091#
*
you'll Enjoy
• These Dairy Treats, Too
* Hom'Ogenized Milk * Buttermilk * Chocolate Milk
* Table Cream *Whipping Crearn * Cottage Cheese
GET THEM FROM
Exeter Dairy
PHONE 3314
DAILY DELIVERY
Farm Folk-- Buy Delicious
ari-Maid ice Cream
1•1•11=11141
- Right At Your Own Door
wre-.
Almost altofthe best tulip
isatonc4.
stock originateSIn The Nether.
s.
IN
GOOD HOME
COOKING ...
•it's always BETTER with
CloverCreatir
BUTTER
MADE FRESH DAILY IN EXETER
. 3
r i i
F. a
5 I
II
CkNADAMPACKERS i
,:i
I ..5
.1. . I
: , 1
No140.1;a0ifflooltounii..0,,omoironioninioiiiiinoffloolonotoion.n.00loamintoatoonlittotoria$
6 II • From Centralia
We
Deliver
• Bricks
• 1/2 Gallons
• 21/2 Gallons
• Ice 'Cram
Novelties
• Confectionery
• Frozen Foods
To Monkfonl
r, from our
Rural Ice Cream
Delivery Service
Yes, now you can buy your favorite
iummer treat right at your own
loor. Our new delivery service brings
nourishing, delicious -.DART -MAID
ICE CREAM to your home by truck,
Choose the flavors you want and
buy in any quantity from bars to
21/2 -gallon' packages. You're assured
of freshly -made, quality ice cream
that will be a. hit with every member
of the family ,
WATCH FOR OUR TRUCKS
Dari -Maid Ice Cream
Phone 225 ZURICH, ONTARIO
Phone 22S
1)(1,--N A T
HOME
FREEZER
• 201/2 dusiC FOOT
• 3 STORAGE
BASKETS
• COLD ON FIVE
•'SIDES 2
• FAST FREEZE
SECTION
• 3.YEAR, F000
PltoTEctiON
• 5.YEAR
GUARANTEE ;
0 AN
Model
OCO•20
-REGULAR PRICE $519.9$
DAIRY
•tPECIA $3 9 00
moNTH
HUXT ABLE
PHONE S3.W . Your fiocol Kolvioat4 bolo
•
Exem