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The Goderich Signal-Star, 1970-10-22, Page 15$ W •. m it Pre -Season Special, ELECTROHOME HUMIDIFIERS oniY 44.95 �,_. HUTCHINSON TV &APPLIANCES. 308 HURON RD. PHONE 524-7831 • Once a light-colored fruit, such ..as an "'apple, is cut or bruised, browning takes place. Browning is caused, by a reaction between certain compounds in these fruits and air. - r . Several methods may beused to, prevent or reduce brown g., Covering,, fruit witli ma liquid, of packaging it in" an airtight eontainnr, helps to exclude air, thereby, delaying browning. However, unless air is Don't Skip potatoes in `diet Are potatoes fattening? Not at a11;'say' home economists. of the Ontario Department . of' -Agriculture and. Food, unless they are French fried or covered with butter, or sour cream and crumbled bacon. One medium baked or boiled potato without butter contains 100 calories. This is the same number of ,calories as in half a cup of cooked white rice, and •only about one-third the number of calories as in an average piece of apple pie. As an added bonus, potatoes are an important, inexpensive source of vitamin C. A medium potato supplies nearly half our. daily requirement of vitamin C, plus B vitamins and minerals, especially iron. hl completely- eicluded, brow-ning will still take place, Therefore, another method, such as dipping the fruit in an acid like lemon or pineapple juice, or using ascorbic acid, a brine or R sugar syrup, or blanching is used. Again, none of these methods alone will prevent browning indefinitely. If the fruit is 'to ' be used quickly for example, in .,salad or pie, lemon juice . would be sufficient to prevent discoloratio . If' the fruit is to be, kept for a longer period, as in canning or freezing, two or more of these methods are combined. This is why apples are dipped. into a brine and peaches , are .October Fo Prices for pork and -chicken will come down next month, according to the October Food Outlook issued today by the Canada' Department of Agriculture. Beef prices will be about steady; potatoes slightly higher; onions, apples and pears lower, and grapes higher in the east. PORK: Larger seasonal slaughter is expected with prices correspondingly lower. BEEF: With supply and demand- steady, little change in prices can be expected. EGGS: . Adequate supplies with some slight price variations. POULTRY MEAT: Broiler and roaster chickens will be in prescriptions at reasonable cost 3a rs�#vEst ; £3s;:' C:1 OPW010.111 f•}£tsn • • t fnhit blanched b.efo -e ' packing in a sacidugar tabsyruplets, to are whichadded..asc, worbihec n these fruits- are prepared' fox freezing. , This, alao . explains why light=c`olored fruit cannot be successfully, frozen Ina dry sugar pack unless -ascorbic acid is, blended with the sugar. In other • words, there is no single 'method which .will effectively prevent browning for an indefinite period. Instead, the 'home economists of the Ontario Department of Agriculture and Food suggest you combine tvilo or more, methods for, best" results.' .Oullo�k. plentiful supply at relatively low prices. Turkeys . of all weights will be in adequate supply at steady prices. - POTATOES: Supplies moderate, prices a little higher... ONIONS: Larger supplies and lower prices. APPLES: Supplies increasing, prices a little lower. PEARS: Average supplies, prices""slightly lower. • GRAPES: Below average supplies in east, with prices higher. , CAULIFLOWER, brussels sprouts, • rutabagas, • pumpkin, squash in plentiful supply at ' seasonally low prices. • This is here you're sure ofprescriptions at reasonable cost! Is the PARCOST symbol displayed at the pharmacy where you get your prescriptions filled? If it is, . you can be sure your pharmacist is interested in helping you obtain prescriptions at reasonable .cost. Concern about both quality and cost of drugs, and interest in the patient who pays the bill, is the whole theme of the PARCOST program. copy the PARCOST Comparative Drug Index that your A of Ontario Department of Health has sent to your doctor, is in' constant use in pharmacy dispensaries. This authoritative, Index of quality a . b drugs enables yolir doctor and your pharmacist to -see at a glance the differences in cost of various manufacturers' drugs of the same formula and strength ... and to be aware of cost when prescribing or dispensing your prescription. As the PARCOST program gains more and more support from physicians and pharmacists, the end result will be to lower the average cost of, prescriptions in Ontario. You scan,, help+ hastier this `day by always getting- your prescriptions filled at a pharmacy where -the PARCOST symbol is displayed. Ontario Departvient of Health n The lion. Thn,nas %s, Welis,'Mifister 4 46 Cheeses with European sounding names such as Camembert, Gouda, Parmesan, Swiss, Mozzarella - have been produced in Canadian dairies for many. years. The home economists of Canada Department of Agriculture suggest that consumers lookfor these and other Canadian -made cheeses at your favorite dairy counter. _.....__..:___AW.-th.. -for--"t-1ee`se `=lovers cheese for every purpose There are cheeses to suit all •occasions and . every person. Many of the European -type cheeses are now successfully made in Canada. -} in order that consumers may become aware of .those cheeses, the home economists of Canada Agriculture have provided • information on some . of the more popular ones. • The following chart gives the • types which belong on a cheese ' tray with or without fruit, those that are best in main dishes or suitable to include •in salads. ' It also gives an indication of the various flavors and textures. If you find that some are .not available at your usual dairy counter make enquiries at the store and you may find them. there next time you shop! Broaden your taste in cheeses and'try those which are made in Canada. They have' the same name as the imported varieties. BLUE, creamy -white, blue -veined, semi -firm, crumbly. Piquant, peppery flavor; serve on cheese tray,,. with fruit and in ,salads, salad dressings and canapes. • BRIE, creamy -yellow with tan .surface, soft, `smooth, elastic. Mild to pungent; serve on cheese tray with fruit. CAMEMBERT, creamy -white with grey-white mold surface, creamy consistency, depending on ripeness. Mellow to pungent; serve on cheese tray and with fruit. CHEDDAR, creamy -white to deep orange, smooth, firm to crumbly depending on age. Mild, medium or nippy flavor, a • depending on age; serve on, ' cheese tray, in canapes, sauces, soups, main dishes and salads. • GOUDA, . creamy -yellow, coated with red wax, . firm, smooth, almost rubbery. Mild, nutty, slightly acid; serve with fruit and crackers 'and in salads pV . sandwiches and sauces. GRUYERE,--liglr� yellow;-- small. holes, firm, smooth. Nutty, salty flavor similar to Swiss- but sharper; serve on cheese tray . as dessert and in fondue. _ • MOZZARELLA (also known as Pizza cheese),. creamy -White, semi -firm, plastic texture, unripened. Very mild; use 0 in _ main dishes such as pizza or lasagna and in sandwiches and snacks, 0-o PARMESAN, pale yellow with dark brown surface,' very hard, granular," usually grated. Sharp, pungent; use grated on spaghetti, vegetables and casseroles. . OK A AND ANFROM, •--ereamy-yellow r-ith—thici russet ... surface, semi -firm. Full rich flavor; serve on cheese tray with crackers and fruit. SWISS (Emmenthaler), creamy -yellow, large holes, firm, smooth, hard, Nutty, sweet, mild; use in sandwiches, salads, sauces and fondues. - Yoq' lria 'Obtain ` additional information on cheese, including . the manufacture, inspection, grading, buying as well as many noel recipes by writing for a' copy ' of publication 1396 entitled "Cheese". It is available free of charge from Information Division, Canada ,Department of Agriculture, Ottawa. Cooking with cheese takes some know-how - Cheese should _always be cooked at low temperatures, and only long enough to melt it. Prolonged cooking or high temperatures make cheese stringy, and will cause curdling and separation in sauces. When making a sauce, add the . grated cheese after the sauce is cooked, and continue cooking only until the cheese is melted.. The finer the cheese is grated -and the more gradually it is added, the better the sauce. Processed cheeses yield a perfect sauce almost every time, and for those who prefer a mild cheese -" flavor the processed cheese is adequate. ' Cheddar cheese will give sauce a much better cheese flavor. The sharper Cheddars give better flavor, and their longer aging period makes, them a, better blending cheese for sauces. For those who want the medium .cheese flavor associated with the • mild Cheddar, a combination of processed and sharp Cheddar will give the best results. A mild Cheddar ,is not a good cooking cheese, as it tends to separate out, and give an oily film. Cheese in casseroles or other oven -prepared dishes requires special attention. If the casserole has a cheesesauce, place the dish in a pan of water. This will ensure even heating of the cheese, and prevent -. tough, stringy edges. Cheese -topped cass'roles should be baked at no more than 350 degrees F. If lithe cheese is grated and combined with bread crumbs, there it less chalice 4 -of a tough, leathery crust. BURGER BAR Now Open 11 a.m. Closed Sundays And remember --- when you dial station -to -station within Ontario and Quebec; you save up to 25°/o after 6 p.m. --- up to 50% after 8 p.m. and all day. Sunday! •. Typical low Pate are shown in your phone gook.