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Home My WebLink AboutThe Brussels Post, 1973-03-28, Page 13"DIP" IN, An offer too good to 'refuse - when your guests,-see fresh, juicy apples cut into bite-size wedges served with a variety of dips: Quick and easy, this novel idea is perfect for late evening snacks or as an appetizer course. ' i. ' • Discount - Variety Patent Medicines . Cosmetics — Groceries and Stationeri tobacco Come for You don't need a recipe to enjoy delicious Canadian apples. Eaten alone, apples are a treat any time, but served with sauces and dips they are tranf- formed into party fare. For a marvellous appetizer or a late evening snack, cut apples into edges and arrange them on a plate. Provide small forks or toothpicks for dipping and an array of dips and your guests will do the rest. Cheese and caramel spreads and dips made with cream cheese or salad dressing mixed with honey and orange juice are perfect accom- paniments. Another good idea is to dip the fruit into sour cream and then roll in crushed peanuts. When buying Canadian apples, choose •firm, mature, juicy fruit which are free from bruises. In order to prevent the apples from darkening when cut into wedges, cut them just before serving and dip them immediately into lemon juice or ascorbic acid. Home economists, suggest several recipes for your dipping pleasure. ,'‘Crearny Nut Dip", "Cream Cheese Dip" and "Honey Orange Dip" are as easy to pre- pare as they are gotid to eat. CREAMY NUT DIP Combine 1/2 pint (1 1/4 cups) dairy . sour cream with 2 tablespoons sugar. Chill. Chop 1/4 cup salted peanuts. Dip fruit into cream then into nuts. Dip' CREAM CHEESE DIP 8 ounces cream cheese, softened 1/4 cup light cream 3 tbsp. salad dressing 2 teaspoons lemon juice Dash salt Beat cheese until fluffy. Gra- dually beat in remaining ingre- dients. Makes about 1 1/4 cups. " HONEY ORANGE DIP 1/4 cup mayonnaise 2 teaspoons honey 2 teaspoons orange juice 1/2 teaspoon grated orange rind 2 tablespoons finely chopped walnuts 1/2 cup whipping cream whipped Combine all ingredients ex- cept cream. Fold in cream. Chill. Makes about 1 3/4 cups. Breakfast bacon lean or fat? Consumers often ask "Why is breakfast bacon not leaner?" 'Why don't processors trim off more of the fat?" The reason is very simple, 'say food spec- ialists at the Ontario Food Conn- cil, Ministry of Agriculturo and Food. Side bacon, for better 014 for worse, is always going to be one of the fatter pork cuts. It is the combination of lean and fat that gives side bacon such unique flavor and taste appeal. While the fat on most pork 'cuts can be readily trimmed off, producing a product that's rea- sonably lean; with side bacon there 'is no possible way of trim- ming or removing the fat. The streaks.of lean and fat are inter- woven in such a way that any trimming is virtually impossible. As it• goes through the prod- uction line, bacon is sorted for a good proportion and dis- tribution of the lean. 'Many pack- ers have 2 or 3 brand names. They use one particular brand for all their first selection bacon, another one for their second sel- ection, and so on. -US POST WANT-ADS. 1:40. 881,;6641 A Gift Suggestion Seafordh Women's Institute COOK BOOK Is Available • Copies $100 Please add 25c. for #a li g Charges ti the 527.024p expaitor 8eaforth tHt tkiLitt•Ett Otitt MAtiek 18;141.1.41 r. Eggs and your food bud jet probably not a, week goes by without eggs being included on our shopping list. Sernehow, it seems that many of us do not buy eggs with the same care and attention as we do meat and vegetables, In order to take full advantage of,this economical pro- tein food, it is essential to know certain facts. Eggs are sold by grade in all retail stores. The grade label assures the consumer of good appearance and quality eggs which are sized according to weight. The grades are: Canada Grade A 1, Canada Grade B, and Canada Grade Co Canada Grades Al. and A, most commonly available at the supermarket, have a clean, sound shell, a round and compact yolk, and a thick white. Many people are not aware that eggs are graded by weight. An Extra Large egg graded Al or A must weigh at least 2 1/4 ounces, or a minimum of 27 oun- ces per dozen. Large eggs must weigh at least 1 3/4 ounces each or a minimum of 21 ounces per dozen. Small eggs weigh at least 1 1/2 ounces but less than 1 3/4 ounces or a minimum of 18 ounces per dozen. The Peewee size eggs weigh less than 1 1/2 ounces each.. The egg is a very economical food product, the only waste being the shell. Let's examine the ac- tual cost of a two-egg serving which can replace a small serving of meat. All figures are based on the price of a dozen Grade A,' Large size eggs of a minimum weight of 24 ounces (1 1/2 pounds). For example: at 60 cents a dozen, these eggs cost 40 cents a pound, or 10 cents per two-egg serving; at 65 cents a dozen, the price per pound is 43 cents, about 11 cents per serving; and at '70 cents, a pound costs 47 cents, or 11.5 cents per serving. Moreover, eggs are one of our best sources of pro- tein, an important source of vi- tamins A and D, certain B vi- tamins, and iron. They are com- paratively low in calories -Grade A Large egg contains appro- xiniately 60 calories. In order to get the maximum quality from eggs, store them in the refrigerator as soon as pos- sible after purchasing. Don't forget to place them large end up to prevent the yolk from stick- ing to the shell. keep them away from strong aromatic foods, such as cheese, citrus fruits and.fish. Leftover egg yolk should be co- vered with cold water and stored In the refrigerator in a tightly closed container. Use them with- in a day or two. Extra egg whites should also be refrigerated promptly in a tightly closed con- tainer but not covered with water. They should be used within a week. March food supplies Pork: In both Eastern and Western Canada, pork supplies should continue to average below year earlier levels. Beef: A 'moderate increase in supply over year earlier levels can be expected in both Eastern and Western Canada. Fruit: Supplies of apples and pears are expected to be available in all areas. However, supplies in general, will be trending to light. In some areas, locally produced fruit will be short to unavailable. Vegetables:' Potato supplies although available in all areas, will trend to be lighter by the end of the period. Supplies of cabbage and root crops will be adequate but also tightening to- ward the end of the period. Sup- plies of mushrooms will be ade- quate. Eggs: Eggs will be plentiful. Egg products should be ample. Poultry:" All poultry should be plentiful, especially for broi- ler and roaster chickens. Local supplies of heavy hen and tom turkeys may be adequate only. Borrow money to save money If that house you've set your heart on is a bargain — if buying that cottage cuts vacation costs — if your property will sell much better for a little improvement — come in today to VictOria and Grey. Sometimes a little money spent now saves a lot of money tomorrow. Call us? VICTORIA a It d MI GREY TRUST COMPANY SINCE 1089 C. I. 'Stief, Branch Manager Listowel