Loading...
The Exeter Times-Advocate, 1957-06-13, Page 8Part II Mao Timoa-Advocato, Juno 13, 1951 Dairy Month Scheme You Can Serve Plain Milk Aids Public Relations1 in Many Tempting Ways ay MAIM FRASER cial color emphasis, Rug them stantlY. Remove frOM beat and June is Dairy 11/Tenth is a • singgn: wiat .01)0041 Meaning in Canada. Say •officials of Dairy ox FarerS at :Canada, the national Prtnitleers' :organization. Starting as an advertising slogan under %vhich dairy bre eds werelated to summer eating, it has DOW conte to take OD a broader mean TU - —Please rn to Page 15 (Marie Fraser is feed :editer,laround the outside edge o a ;add softened gelatin. Dairy Food Service ALCM, a Meld or sponge cake tin. Then Cool and add. vanilla, When • divison o Dairy Farmers et fill up the centre, by spoentuls, illi.x.ture begins to thicken, fold Ontario.) with the Spanish ereani, and put in meringUe, made by gradually Like Spanish cream? Like jelly adding sugar to the stiffly beaten 1,111111141190104114111118111114111.1,111111111111111111111/111111111/111111111,111111041,1111111111141111111111144111111111111111111111,1111.0 roll? T1ien, here's an idea tailored 1.1 vive Bureau suggests that these two old time favorites in the des- sert line can be combined tle- gently to give us a brand new for you! The DatrY Foods Ser. WHITE'S •11; "Home -Made" delicacy . . . Jelly Cream Roll. There are just two simple steps %to success in ,making this tri- umph. i First of all, snake up some Ice Cream smooth Spanish cream, one of i the desserts that features milk, i the fluid food. When it's cooled E sufficiently you're ready to go s i ahead and transform it into Jelly Roll Cream. Just cut a jelly roll into thick slices. Make your own the dessert away to chill, Unmold or get it trom your baker . . . it just before serving,garnish 15 FREEZER FRESH It's made right here in Exeter. Enjoy it at home or at our counter. It: cess. If the milk doesn't whip, I it just isn't cold enough—bur it Evaporaired whipped without- harm. EVAPO, can be chilled again and re - Corner Main and Ann Sts. Exeter JUNE IS DAIRY MONTH with a bright red filling for spe- beater for speedy whipping suc- WHITE'S ICE CREAM BAR :400.01a ll 1 lll tialltaillailttlitatillaM11111111111•11.1Mantimatiiiimaamitaiimlnaiinaltiliatitt ttttt 11111111111110 M 41117 IM-7117—II1 MMillIRIE111111;11111111111111111111101111ni III 1111i • 1 arttr,"1", HMI III 1111, II 1 ! tit't14 P11 111111 tt ii•• 111111111110111111111 111/10001.11110 m11011111. 1.'101r I I tot I rommannirmr,r_. UAW 011k, 11111 r 11110 "‘" '1111011111111114i11141111111011111111111111111011111111111110114111111110 Palma There's Nothing Like It . To Keep Foods Fresh! 0 0 nil, 14114111 n1 1'1'1'4, p GENERAL ELECTRIC REFRIGERATORS At Moderate Prices RUSSELL ELECTRIC YOUR. HOUtEHOLI) APPLIANCE peAwit,1 FOR SALES' I'VITH SERVICE t EXETER.. PI4ONEIO9 RATED MILK triples in volume ips ilk Wh1 3. Add lemon juice for more when whipped too! Another f EVAP'ORATED "permanent" stiffness — when o the flavor blends well with the MILK's 1001 uses — but new to many homemakers. You'll be foods to be added. After whipping milk stiffly, fold in 2 tablespoons amazed. at this miracle—and de-: of lemon Juice for every cup of lighted with t h e discovery. Whipped EVAPORATED MILK, EVAPORATED MILK used. as a topping gives a special 4. For even more lasting stiff - touch to a score of desserts—andlness, add gelatine to the milk. is also an essential ingredienoreach of cupgeolfatimnen2ten- whips, in many fluffy desserts—fruit teaspoon whips, bavarians and chiffon pie 1 spoons of cold water. Scald the It's easy to whip Evaporated milk—Here's how to do iti 1. Thoroughly chill the milk first—till it's ley cold. Do this easily by putting a can of EVA- PORATED MILK on a refrige- rator shelf overnight, or if there is only a little time for the chil- ling, pour it into a freezing tray and leave in the freezing com- partment until ice crystals form around the edge. 2. Use a chilled bowl and with whipped cream, and carry it in, in all its glory to your table. So eye-catching • everybody'll want a good look before the jelly Roll Cream's portioned out. So smooth and flavorful, every- body'll want this dessert often. Give it to them often too for you'll know that milk desserts are a mighty fine way to EAT the dairy food that's a must for everyone. Once you catch on to this idea of EATING milk, you'll find heaps of ways to include it in meals in a variety of ways Since we're talking desserts today, we'd like to, share another re- cipe with you . . ,for Peach Floating Island, Sungold peaches 'neath a satiny custard and me- ringue -topped, you'll be bringing springtime right to the table . . for this light milk dessert will "lift" post -winter appetites. ' t•'•4a9 DAIRY FARMERS OF CANADA 409 Huron Street, Toronto JUNE IS DAIRY MONTH Write for a complete set of Mane Fraser's •I Summer Dairy Food recipe booklets. Free! TOPS in TASTE Situ.ergoods ICE CREAM Try The .NEW Flavors PISTACHIO BLUEBERRY PEACH FRESH STRAWBERRY Phis your choice of the tra- ditionl favorites including Butterscotch and Maple: Tasty Sherberts /A a variety of flavors, * BRICKS * 1/2. GALLONS * 21/4, •GALtONS. RINE IS DAIRY MONTH! Enjoy Fresh- Dairy Food s At Their Boat t Coffee' thop PHor sre 102 a EVAPORATED IVtILK, add the gelatine and stir to dissolve, Then chill milk thoroughly, and follow steps above for whipping, JELLY ROLL CREAM (Makes 6 Servings) 1 small jelly roll 2 tablespoons unflavoured gel- atin 6 tablespoons cold water 2i cups milk 3 egg yolks teaspoon salt 1 teaspoon vanilla 3 egg whites. 4 cup sugar. Cut jelly roll in 1/2 inch .slice. Place slices around outside edge of an oiled mold or sponge cake tin. Soak gelatin in cold water. Scald milk in top of double boil- er. Beat egg yolks slightly,. add salt. Gradually add milk to egg mixture, stirring constantly. Then return to the double boiler. Cook over hot, not boiling, water until the custard coats the spoon, about five minutes. stirring con - Milk Powder White Magic There is white magic in the kitchens of many homemakers and on grocers' shelves these days, thanks to versatile •and convenient powders, cording to an article published in the current issue of Health, the official magazine of the Health League of Canada. The homemaker has a Choice of whole or skim milk po-Wder. When these are reliquefied, they 2,-; used just as milk, for drinking, cooking and baking. They can be used in powder form in many recipes. They will even whip. Before the birth of Christ, the Egyptians used a sun-dried milk paste, but it was not until this century that milk was dried suc- cessfully for coinmercial use. Years of research have produced this magic powder making it p.ossible to preserve milk so it can travel around the world t� places where fresh milk is not obtainable. ' In times of crises such as war, famine or flood, powdered milk is one of the first foods to be shipped to those in need. Milk powders are used by the men in lumber 'camps. They are used eommercially in bakeries, for ice-cream, cake and prepared mixes, salad dres- sings. process cheese and stock and poultry feeds. Powdered skim milk is top quality pasteurized milk front which only the fat and wate are removed. It has all the iin•N portant milk nutrients—proteins, calcium and riboflavin. It is not only the richest source of high quality proteins among the meg used but also one Of the most inexpensive. egg whites, Pthee by spoonfuls into oiled mold lined with, jelly roll slices, Chill .until Arai. Un- niold jug before serving and garnish with sweetened whipped ".ePTALC.1-1 FLOATING ISLAND. (MaIce 6 Servings) 1 (20 :ounce) can ,sliced peaches 11 .cups rnilk 3 egg yolks 3 tablespoons sugar 1/2 teaspoon salt teaspoon vanilla 3 .egg whites Dash of salt 4 cupsugar Arrange peach slices in :6 indi- vidual serving dishes. Scald mak in top of double 'boiler. Beat egg yolks slightly, Add sugar and salt, blending thoroughly. Add a little of the hot milk to egg mixture, -blend, then coin, bine with remaining milk in double boiler. Cook stirring con- stantly., until the custard coats the spoon, about 5- minutes, Be- 14tove.frilnit- heat and cool sjightly. Add vanilla and pour mixture over peaches in serving dishes, Beat egg whites with salt until stiff, but not dry, Gradually. beat in sugar. Drop from tip of spoon in small mounds onto very gent- ly boiling water. Cool: for 2 minutes with cover off, then turn mounds over and cook for an- other 2 minutes. Carefully lift mounds off -water, draining off all water. .Arrange one meringue on top of each custard" serving dishes. Chin until ready . to serve, Cheddar Cheese, Versatile Food As far as cheese enthusiasts are concerned there is no sub- stitute for cheese with bread and fruit for dessert or snack— but it should be kept in mind that cheese is also a good alter- nate for meat. In addition to its good flavor and fine nutritional properties cheese has a happy gift of enhancing the flavor of other foods. It is .in this capa- city that it most often appears in the main course at supper. Thesharp tang of Canadian Cheddar cheese finds a perfect foil in the blandness of eggs, fish, macaroni products and veg- etables. For example, a few tablespoons of grated cheese might be folded into an omelet or added to eggs which are to be scrambled, Scalloped veget- ables sprinkled with' a mixture of bread crumbs, cheese• and melted butter have a richer, brighter flavour than when served plain. The same is true of cooked spinach, or cabbage seasoned with a grating of nut- nieg then' sprinkled with the but. ter-theese-crumb mixture and briefly browned. ' • • A simple cream sauce flavour- ed ,with cheese can be used to dress up vegetables or fish, or to make this easy supper dish with eggs: pour the sauce over poached, baked or sliced, hard cooked eggs, sprinkle with ad- ditional grated cheese and brown quickly under broiler heat. Serve with a salad and Lyonnaise po- tatoes if, yours is a hurtgry fam- ily, and there you have a hearty .math course for supper. • Tip On Shopping For Dairy Foods June is National Dairy, Month. When shopping or when cooking these products, perhaps a few tips may help to avoid puzzling ., • moments: 1 pound • cheddar cheese makes 4 cups, grated; 1 pound butter makes 2 cups; 1 pound cottage cheese makes 2 cups; i pint, (1 cup) coffee cream 'makes 8 average coffee ser- vings; pint (1 cup) whipping cream makes 2 cups, whipped; 1 cup milk plus 1 tablespoon,' lemon juice or vinegar makes 1 cup sour milk; 1 quart ice cream makes 6 me- dium. servings. 1 quart milk equals 5 eight ounce cups. ▪ lllllll 1 lllllllllll 1111 llll 111111111111111111111111 llllll lllll 1111111.111 llllllllllllll 1111i llllllllll 1111 llllllllll 1 lll 1 llllllll 1111111i, June Is Dairy Month n • in the Spring Picture • Make Stitt your family °drinks pIerity of Hutondalet etergylivitig milk every day! • flutionda le Dairy 1. PHONt 27 'HENSALL •,, Keep Milk Clean, Cold, Covered KEEP MIX .CLAN clean when when you buy. and AM ut Y gen keep it that ,wayi by washing off the top of the bottle: before storing it.. Never pour back into t bottle ,any milk left in cups Or pitchers, KEEP MILK COLD — store it. in the coldest part of your refrig. tratoe or icebox. Return it. to this spot just as SOOD At you've Poured out what you need, ER MUJCCOVERED , .the cap that conies with it is an ex- cellent cover keep it .clean, - AND AWAY FROM ARIGHT LIGHT QB SDNSHINA. — bring, the milk in as soon as de- livered — and KEEP IT IN -TI-M DARK! , because light rapidly destroys the riboflavin, If custards are baked in too hot an oven they will curdle. This will also be the result if too much sugar is used in the re- cipe. Bake in a moderate over, placing the diSh of custard in a pan of water, * a Add MILK POWDER to fluid milk and milk beverages -- to pack extra' nutrition in every cupful. Use as much as eup to of a cup of MILK POWDER for every eup of liquid in making soups, cereals, casseroles, pud- dings and other dishes. .0„„#0,,,,,..,,,,,wwwww...itTillmolialawkimmwmaalionamamompaolaiiasamana-mairi es Taste 01 WS always BETTER with CloVer BUTTER MADE IN EXETER ALWAYS FRESH CANADA® PACKERS Treat The Family This Week! IT ISNI FAIR! HE ALWAYS KEEPS IN TRAINING BY DRINKING WHOLESOME MILK PRODUCED BY tO NIEHLANDRILLA4litY 1.11011Y arplt air Serve Highland Hill Chocolate Milk, • • . A Drink The Kids Will' Go Forl • • . • • Delivery of Skim Milk, Homogenized "...Milk, Pasteurized Milk, Whipping Cream-Table:Cream and Cottage Chefse to your door is' another service offered by your Highland Hill Dairy. Highland Hill Dairy PHONE 305 EXETER f Farm Folk Buy Delicious ari-Maid. Ice Cream vyE DELIVER A Right At Your Own Door • BRICKS • HALF GALLONS • 21/2 GALLONS • ICE CREAM NOVELTIES • CONFECTIONERY • FROZEN FOODS . . . From Centralia To' Monkton! raeliCious ce ream from our Rural Ice Cream Delivery Service Yes, now you can buy iour favorite 3ummer treat right at 'your own loor. Our new delivery service brings 3ourishing, delicious DAIRI.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 225 Exeter Dairy. MILK Is Everybody's Drink For youngsters, for teenagers, for eats young , and old . Exeter Dairy milk is so good .4 . . so refreshing . : • with meals and between meals. In every glass, you get protein for growth and repair of body tissuesy calcium, the tooth and bone builder; riboflavin and Vitamin A for good health. No other food gives you more, in good - tasting nourishment for your . money, Start the Exeter Dairy milk habit •. drink at least three glasses a day. Get these .Exeter Dairy Products From Your Friendly Milkman * Homogenized Milk * Buttermilk ChOcolate Milk * lee Cream * Whipping Cream * Cottage Chose DMRY Exeter Dary JUNE IS ' i MONTH PHONE 3314 -ONLY DELIVIERY • . „.. i14 t (4 0 A .4 A ;•• 4 r 4.