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Home My WebLink AboutThe Brussels Post, 1972-08-09, Page 9PATIO SALADS For those popular patio meals this summer, home economists suggest arranging an att- ractive vegetable platter, and then letting each person make his own salad from the array offered. Crisp relishes, plain and fancy, such as green pepper and onion rings, celery sticks, radish roses, cucumber sections and sliced rffluthreoms, are ideal accompaniments for cold meat or barbecue tare. Patio suppers are popular BRUSSELS TRANSPORT Ship Pigs every Monday a.m. Cattle Trucking and Shipping Service — Phone GEORGE JUTZI 887.6122 — Safe — Dependable — Trucking Service Ill1111111111111111111111111111111111111111111111111111111111111111111 CRANBROOK GENERAL STORE Light Weight RUBBER BOOTS Special Uniroyal $2.89 Agirat: ":towel dry Cleaners CBANBBOOk Phone Brussels 8874593 1111111111111111111111101111111111111111111111111111111111ilinfill "Somehow I just can't help laughing when they show that sort of thing." THE BRUSSELS POST, AUGUST 9, 102-9 A dressing makes the salad Just as the tor ight" accessory chosen. With care and taste will highlight a dress, So does the appropriate dressing bring Out the flavor and aloPearance of a salad,- The success of any salad often depends on the type of dressing served with it. One dressing can tone down the pro- nounced flavor of the salad in- gredientS, another can add a touch of piquantness or color or texturet Dairy foods, such as sour cream, yogurt and cheese, can make refreshing and Unusual salad dressings for the summer months. The home economists, Agriculture Canada, Ottawa have just prepared a new recipe leaf- let entitled Dairy Dips and Dressings". It has brought dairy foods into many variations of our most, popular salad dressings, as well as using them in dips to serve with potato chips or crack- ers. For a copy o f this publi- cation, ;umber 1483, it is nec- essary to write to Information. Division, Canada .Department of Agriculture, Ottawa K1A 007. In the meantime, the home ec- onomists hope you will enjoy two of the salad dressing recipes chosen from the leaflet: Blue Cheese Dressing and French Dressing. The "French Dressing" com- bines oil, vinegar and subtle seasoning while two familiary dairy products are used in the "Blue Cheese Dressing" - fresh cream and blue cheese. FRENCH DRESSING 3/4 cup oil 1/4 cup vinegar 3/4 teaspoon salt 1 to 2 teaspoons sugar 1/2 teaspoon dry mustard 1/4 teaspoon paprika Combine all ingredients. Cover tightly and shake well. Chill. Shake before using. Makes 1 cup. To vary, - Add dried or finely chopped fresh herbs. - Add finely chopped parsley, sweet pickle, garlic or hard- cooked eggs. BLUE CHEESE DRESSING 2/3 cup oil 1/3 cup white vinegar 3/4 teaspoons salt 2 teaspoons sugar 1/4 teaspoon dry mustard 1 4-ounce package blue cheese, softened 2 tablespoons table cream Combine oil, vinegar and seasonings. Cover tightly and shake well. Chill. Blend blue cheese and cream until smooth and creamy. Combine with first mixture. Serve with vegetable salads. Maket about 1 1/2 cups, home economists, suggest the vegetables be prepared simply with a few cut-into fancy shapes as garnishes. All the relishes can be prepared ahead of time. They -may need crisping in cold water for a short while. Then they should be kept in the re- frigerator in a plastic bag or covered container with paper towelling inserted to absorb excess moisture. Attractive garnishes for a salad platter are: Carrot curies - cut long, paper-thin slices of carrot using a vegetable peeler. Roll each slice around your finger and fasten with a toothpick. Chill in ice water. Temove toothpicks just before serving. Celery bundles - Cut 3 - inch narrow celery sticks and draw two or three of them through a carrot ring. Chill in ice From mid-July to frost, Ont- ario-grown corn on the cob will be available at roadside markets and retail stores. Whether you savor the goodness Of fresh corn immediately or freeze it for fut- ure enjoyment, its juiciness, ten- derness and sweet flavor will be lost unless it is handled pro- perly. Corn begins to lose flavor Within a couple of days after harvesting, particularly if it is ,hOld in a warm place Food specialists at the Ontario Food Council, recommend that when you buy corn frOm a roadside stand make sure the corn feels cool and it kept away frOm the Stin. In the supermarket, look for corn Which is stored on lee Or in a refrigerated ditplay case. High-quality corn should have green, freth-lOoking luisks With Straight rows of plump, juicy kernels. COrn on the deb freezes well, provided you begin with high- quality corn, freeze it Within 1or 2 dayi of pinthase, and f011ow the freezing directions carefully, Simply remove the husks, wash, trim ends, and sort cobs accord- ing to their diameter,, Blanch water. Cucumber Accordians - Cut young cucumbers in halves and in sections 2 to 4 inches long. Cut thin crosswise slices about three-quarters of the way through the cucumbers. Insert thin radish slices in slits. Fluted Cucumbers - Score whole surface of unpeeled cu- cumber by running tines of fork lengthwise down cucumber. Cut in thin crosswise or diagonal slices. Pepper rings - Cut pepper in thin crosswise slices. Trim off seeds and membrane. Radish roses - Make four or five thin petals by cutting the red peel from tip down almost to stem: leave a bit of red between the petals. For two rows of petals, cut one set from the middle down, the other from the tip to the middle. cobs in rapidly boiling water (small diameter - 7 minutes, medium diameter 9 minutes, and large diameter - 11 min- utes). Chill corn quickly in cold water, drain, package in plast- ic freezer bags, and freeze immediately. Corn on the cob should keep well for at least 10 months at 0 degrees. Allow' frozen darn to thaw completely before cooking. Cook in boiling salted water for 3 to 5 minutes, depending on the dia- meter of the cob. Nutritive value of milk improved with additives Since most people regard milk as nature's nearly perfect fOQI, trying to improve. its nutritive value may seem like gilding the lilyt says 0. R. Irvine, head of the Dairy Division, IceMptville College of Agricultural TeChnolr ogyt In recent years, however, the value of milk has been greatly improved by the almost univer- sal practice of increasing its vitamin. D content. Now the pos- sibility of using other additives which might be equally benef- icial is being studied, For instance, vitamin]) added to the milk at a level of 35,2 International Units per 100 mil- 'Hares is fairly certain to en- sure the prevention of rickets in children if milk is consumed in the recommended quantities. Nutritional anemia, arising from lack of iron in the diet, is far more prevalent than many people realize, says Mr. Irvine. One recent u,S. survey puts the proportion of children showing symptoms of this des ease at some stage of their life at over 40 per cent. Increased consumption of milk is not much help since it is a poor source of this nutrient. However, if the level of the iron in milk could be increased, the problem might be solved. Methods of fortifying milk with iron have been developed Which appear very promising. Some test marketing has been conducted in the midwestern. United States. Ordinarily the addition of iron to milk causes the milk to develop an unpleas- ant oxidized flavor. However, the new technique of adding this ele- ment gives promise of overcom- ing the problem. For this reason, says Mr. Irvine, milk may once again improve its role as a source of nutrients ensuring bet- ter health and growth. Thin edible skins on seedless cucumbers Many consumers are not fam- iliar with the long seedless cuc- umbers now available from Ont- ario greenhouses, say food spec- ialists at the Ontario Food Coun- cil, Ontario Department of Agri- culture and Food. The cucumber, about 12 to 20 inches long, has a mild, never-bitter flavor. The thin skin is mild-flavored and edible, and need not be removed, making green wedges and rings colorful additions to spring sal- ads and relish plates. This thin edible skin is an advantage, but allows rapid mois- ture loss unless the cucumber is well wrapped. For this reason, the cucumbers are usually mark- eted inside sealed plastic films. If kept well wrapped, the cucum- bers will store well for 4 to 5 days. These long seedless cucum- bers are generally available from February through June. They are grown in greenhouses, protected from pollination by insects. Tak- ing nourishment from bales of hay instead of soil, the cucum- bers add 2 inches.each day to their length. It's summertime and every- one tries to spend as much time out of doors as possible. Des- pite the mosquitoes and other bothersome insects, patio supp- ers seem to be very popular this year. The meal may center around a barbecue, cold meat or hearty salads but there is one item that is always included - fresh salad vegetables. For patio meals, try serving an attractive salad vegetable platter an an accompaniment. Prepare crisp relishes with rad- ishes, carrots, cucumbers, green pepper, ahead of time, and it will take just a few minutes to arrange an attractive salad platter. Then, each person can make his own salad by choosing from the var- iety of salad ingredients offered. Pass sour cream as dip or grated cheese as topping for the veg- etables. For an attractive salad tray, Buying and freezing Ontario sweet corn