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The Brussels Post, 1974-01-02, Page 10SKIM MILK POWDER PUDDINGS Food Advisory Services, Agriculture Canada offer a suggestion for simple, economical desserts this winter. Keep a supply of skim milk powder pudding mix on hand. It can be quickly made into chocolate, fruit or vanilla pudding with the addition of water and flavoring. 'Skim' dollars off your food budget NE Happy flew Year We're anticipating w th pleasure the year ahead, to share with friends and neighbors. • McDONALD LUMBER LTD. • BUILDERS' SUPPLIES All eyes on the potato Remember when the only people who drank skini milk were those who were dieting? Well, today more people are using more of it because it is so economical. Families are finding that they can make considerable savings on the food budget by substituting skim milk made from powder for fluid whole milk. compare the cost of a quart of whole milke with a quarter pound of skim milk powder and note the savings. Keep in mind that reliquified skim milk powder is just as nutritious as fresh whole milk, the only difference being that it has a lower calorie and Vitamin A content because the butterfat has been removed. However, some brands of powdered skim milk have been enriched with vitamin A and vitamin D as well. Getting your family used to drinking skim milk may take a little time, but here are a few hints from Food Advisory Services, Agriculture Canada on how it can be done. First start out by combining equal parts of whole milk and Grading takes out of buying Time was when you couldn't be sure of the quality of an egg until you'd taken it home and cracked the shell. Today this problem has been eliminated by the Canadian government's highly developed system of egg inspection. The Canada Grades — Al, A, B, C and Crack are applied to eggs of all sizes, both white and brown, and refer not only to the interior condition of the egg, but to the cleanliness, shape and soundness of the shell. The best egg has a small spread when broken out, say food specialists. The white is thick, the yolk small and round maintaining its position in the center of the white. A Grade A egg will have a round yolk, reasonably well centered, with a little more spread and a white that is not quite so thick as Al. Grade B may show' a yolk which is moderately oblong in shape and which floats freely within the white. The size of an egg is no indication of its quality. For example, the Canada Grade A egg — the one most seen on your grocer's shelf — can be found in 5 sizes,Eadh Extra Large egg will Weigh at least 21/2 ounces, the Large size at least 2 outices. reliquified skim milk powder. Make sure that it is well mixed and contains no lumps. The best thing to do is to make up the mixture in the evening, mix it thoroughly, let it chill overnight and serve the next day. The children will like it if it is good and cold and no mention is made of the fact that powdered milk is being used. Miigs or opaque glasses cover the lighter color of skim milk. Of course powdered milk can he used as more than just a beverage. It, will make your food dollars go even farther when used in cooking and baking. It is, ideal for use in soups, sauces and puddings. In baked products such as cake, cookies and muffins, the skim milk powder can be mixed with the dry ingredients and the required amount of water added. Skim milk powder will add tenderness, flavor and food value to hamburgers, meat, fish or vegetable loaves and casseroles. The added food value is especially the guesswork eggs In the Medium size there is a weight allowance - at least 1 3/4 ounces, but less than 2 ounces. The Small size egg must weigh at least 1 1/2 ounces, but less than 1 % ounces, and the Peewee size can weigh less than 1 1/2 ounces. But small or not, you know before you break them open that they're all Canada A quality. Everyone is familiar with carrots as a vegetable, as an ingredient in a variety' of salads and as a' crisp, quick and nutritious in-between-meal snack. They are especially valuable for their vitamin A content which is necessary for good eyesight and good bone formation. But how about carrots for dessert? The idea is really not new or strange. Steamed carrot puddings have always been a popular ending to holiday meals during the Yuletide season and more recently recipes for carrot cookies, breads and moist arid flavorful cakes are finding their way into cookbooks. Food Advisory Services, Agriculture Canada have discovered that they are also luscious in pies, "Sweet important when you are using some of the more economical protein sources such as dried peas, beans and lentils to replace meat. Delicious toppings and desserts can be easily made using skim milk powder. When mixed with water and lemon juice and beaten, it will whip up into a frothy topping. How about keeping a supply of Skim Milk Powder Pudding Mix in your cupboard. By adding water and flavoring it can be. turned into a simple and economical dessert. Try it soon and see which flavor y our family likes best. PUDDING MIX 'A cup Cornstarch 1 cup sugar 1/2 teaspoon salt 4 clips skim milk powder Mix all ingredients and sift 3 times. Stoic in tightly covered container. Makes 5 cups. VANILLA PUDDING: To 2 cups pudding mix add 3 cups wat Cr. Stir and cook in double boiler until thick. Stir in '/4 cup butter or margarine. Cool slightly and add 1 tablespoon vanilla. 6 servings. CHOCOLATE PUDDING: Make as Vanilla Pudding but add 1/2 cup cocoa and 1/4 cup sugar to pudding mix. 6 servings. FRUIT PUDDING: Drain 1 10-ounce can fruit cocktail and reserve syrup., To 1 1/2 cups pudding mix add .2 1/4 cups liquid (syrup from fruit plus water(: boiler until, thick, Stir in 3 tablespoons butter or margarine. Cool slightly, and add 2 teaspoons vanilla and fruit. 6 servings. dessert Carrot Pie" combines cooked, sieved carrots with a delicious mixture of spices and a hint of lemon to produce a delightful flavor. SWEET CARROT PIE % cup sugar V2 teaspoon salt '/2 teaspoon nutmeg 1 teaspoon cinnamon I teaspoon ginger 1 /8 ,teaspoon cloves 1/2 teaspoon grated lemon rind 2 slightly beaten eggs 2 cups cooked sieved carrots 1 cup evaporated milk 1 unbaked 9 - inch pie shell Mix sugar, salt and spices: Add carrots and eggs and beat until smooth. Stir in milk. Pour into pie shell. Bake 10 minutes at 450°P; turn oven control to 350°F and continue baking until filling Sets (35 to 40 minutes). 6 servings: The word potato , hardly suggests all the things it is in the diet of most Canadians. To some it is simply a staple - something. you eat with meat and other vegetables; to others it is the basis for creative cookery and foreign intrigue at meal time, When cooked properly potatoes :contribute much food value to our diet - they are an excellent source of vitamin C and food energy. Potatoes even have small amounts of vegetable protein which is especially useful when combined with other protein sources. , Few foods lend themselves' to such a variety of methods of preparation. Potatoes can be boiled, baked, roasted or fried and then eaten as is or made into all kinds of exciting dishes both hot and cold. Serve hot fluffy mashed potatoes one day and if there are any leftovers, try using them to top a casserole, or frost a meat loaf. By adding eggs and a little seasoning you can turn out delicious potato pancakes. Mashed potatoes are also a great meat extender and add moistness and flavor to poultry stuffings Boiled potatoes with butter are a great family favorite. But have you ever considered a hot potato salad some night to vary the Another New Year is on its way. May it bring to you and yours , good things. Thank you heartily. menu or how .about hashed-browns on a cold blustery morning? Diced raw poatoes turn souN and stews into hearty, satisfying fare. Grate them. and they become an economical ingredient in many steamed- puddings. If your main course and dessert are cooked in the oven, serve roast or baked potatoes - an excellent way to conserve fuel, Baked potatoes reign supreme whether served with a juicy steak or poached white fish, Roasted around a chicken or a meat loaf, potatoes.take on the characteristic flavor of the drippings and turn a lovely golden brown, For a delicious crispy coating Food Advisory Services, Agriculture Canada suggest rolling potato Wedges in crushed cereal flakes before baking. CRISPY BAKED POTATOES 6 medium potatoes (about 2 pounds) The The ••Christm, ••Christm, 'A cup melted butter$ Duff's C Duff's C 1 teaspoon' salt Decemla Decemla 1 cup crushed corn or rice • Rev.D • Rev.D cereal flakes ceremon ceremon Wash and peel potatoes. Cut in conduct( conduct( 4 wedges. Dip potatoes in butter, The The sprinkle with salt and then roll in first on t first on t crumbs. Place in greased baking •-•;• Van Vli Van Vli dish. Bake 40 minutes at 400°F, Recitatic Recitatic Serve hot. 6 servings. McGavir McGavir Those to Those to "Santa "Santa were: Cl• were: Cl• Achilles; Achilles; Smith Smith followed followed giving giving Appeara Appeara Susie Fi Susie Fi their rec their rec member: member: Humphri Humphri Billy Gu Billy Gu Benny F Benny F "Santa's "Santa's piano piano f. f. Humphri Humphri Kinder,p. Kinder,p. Bennett Bennett Assist an Assist an McCall a McCall a John I. John I. "I'm a "I'm a "Winti "Winti accompai accompai mother, mother, Primar Primar number, number, Those ta. Those ta. Gulutzen Gulutzen Godkin, Godkin, Donnie H Donnie H Jim Ford Jim Ford McGavin McGavin by the b by the b Primary c Primary c Don McI Don McI Dianne Dianne solo, solo, "Silver. a "Silver. a Peimar: Peimar: with a ti with a ti Cathy I> Cathy I> 10—THE BRUSSELS POSTe, JANUARY 20 1974 Try carrots for The decorat atmosp meeting Institut Deceml The order b, before supper. a Di For competent help with your Mortgage Requirements permanent or interim • FARM COMMERCIAL— RESIDENTIAL Builder and Home Owner To purchase or renovate, to consolidate and redtice monthlifijiapments CA C.erri E' 1!* 0 let SVIDAWE'S' ONTARIO DISCOUNT 160 Wallace Ave. S., Listowel 291-4740 Open Mon. thru Fri., 11 a.m. to 3.34 P•1111 . After hours or evenings call Bill RoPp 356.2319' Pete Henderson, Kitchener,ing$7.01 Need Money?