The Brussels Post, 1973-01-03, Page 10Last year, you made, all sorts
of good resolutions - to accom-
pany your husband to snowmo-
' A''"' bile races in below-zero weather,
to stop smoking and lose weight.
What happened? You gave them
all up after you) caught a cold
that kept you in bed for three
you nibbled to replace the cigar-
ettes. This year, why not make
a resolution to improve your
food shopping habits.
As difficult as it may seem to
beat the rising cost of all con-
sumer goods, it is possible to
help the budget with a little bit
of planning and perseverance.
Home econornists have put their
ideas and personal homemaking
experiences together to assist
you in your food shopping.
Most of the planning has to
be done before you actually get
to the supermarket. It is almost
impossible to control a food
budget without making some kind
of a plan for your Meals for the
week. Check your shelves, your
refrigerator and your freezer.
Build your menus around what
you already have bn hand. Don't
't forget the leftovers and the
•
"CAKES AND SHAKES"
How about a post-Christmas party for your children before they return to school! Horn(
economists suggest cupcakes and milkshakes in three favorite flavors - vanilla, butterscotch,
and peanut butter to providethe perfect ending to the holidays. "
IT'S ,ALWAYS BETTER WITH BUTTER
Distributors of •Self • Pure: Ike Cream "Ma
Wilk. Products.. •
HURON. 'FOOD: 'PRODUCTS.' .LTD..'
WOWS. • Phone 887-6874
Siniles.. . • PHONE 887-6663
Youngster to father eka.min- All other days MOnkton 347-2241
an
ing his report card: “Im riot 17 year's experience income tax preparation under-achiever. my teacher
is an oVereexpecter.°' 1110111111111111111111111111111011111111111111111111111111111111111 10,--THE BRUSSELS POST, JANUARY :41913
Open in Brussels Tuesdays and Fridays
tastes is always a waste of time
and money. Study Canada's Food
Guide. Always include in your
.t; meals foods from the basic five
groups - meat, fish and poultry
I (or eggs and cheese), fruit,
- vegetables, milk, bread and
cereals. Make a special effort to
reduce the amount of low-nutri-
tive, high-calorie foods on your
shopping list. They do little for
r your health and nothing at all for
your budget.
One good rule to follow in
k
preparing your shopping list is to
go through the newspaper ads and
check the "specials". Although
shopping around from store to
store might save you a few cents
1 here and there, in the long run it
is best to stick to your favorite
i—store and get to know it well.
Try to shop in an organized
fashion and exercise caution in
filling your food basket. As you
go down the aisles systematic-
ally, note the location of cer—
tain foods. Knowing your way
around a store is the best method
of saving time and possible
money. If you have to look in
every aisle to find what you
Want , your attention will be.
.caught by other things, often
resulting in impulse buying.
Before you pick up any food
product, be sure to check the
label. Read it carefully to find
out the name and description of
the product, the name and
address of the packer or dis-
tributor, the brand name, the
grade mark (eg. Canada Choice
canned tomatoes or Canada No.
1 potatoes), the net weight or
volurne, and a list of ingred-
ients in descending order of their
proportions in the product.Khow
other information on the label
such as storage instructions, di-
rection and recipes for use,
number of servings and expiry
date 'for using the product. If
unit pricing is available, use it.
Otherwise, compare prices by
dividing the quantity (usually in
ounces) into the price, to get the
price per-ounce of the product.
To help you in your comparison
shopping, why not order a handy
pocket size 'Consumer's Cost
Calculator" available for 75c
from Information Canada.,
Ottawa, KIA 0S9. '
' When you come' across
"speeials", check the price
of the same food item in its
.regular location, and make sure
that the "special" really is one.
Then if you have plenty of storage
spade, take advantage of it:
Skim milk powder as we know
it today is a relatively new
product, but its history dates
back to ancient times. Long
before the birth of Christ, the
Egyptians used a milk paste
which had been dried in the sun,
but it was not until the early
20th century that milk was suc-
cessfully dried for commercial
use.
Since many people are un-
familiar with the processing of
skim milk' powder you are in-
, vited to join them on a tour
through a skim milk powder
plant.
Milk produced on modern
farms is cooled and stored in
large sanitary tanks. It is col-
lected in huge pick-up tanks and
delivered to the processing plants
where it is checked for quality
and composition. Next it is
heated to separate the milk fat
and finally pasteurized and eva-
porated.
"Spray drying",. the method
used to transe7orm skim milk into
skim milk poe ler, is an interest-
ing process. The evaporated
skim milk is pumped under very
high pressure into a large stain-
less steel drying chamber con-
taining filtered, very hot air,
moving at a very high speed. As
the milk enters the chamber, it
almost seems to explode into
millions of droplets which are
dried by the hot air, leaving fine
white skim milk powder. Next,
this powder is "instantized" so
that it will dissolve readily in
water. In this process the milk
powder is mixed with steam and
passes into another drying unit.
The small particles collide and
stick together due to the mois-
ture in the air, forming larger,
Moist particles which are then
re-dried.
If you were to look at the
instant skim milk powder through
a microscope, the particles would
be full of tiny air spaces, similar
to a miniature sponge. The re-
sult is that when you add these
airy particles to wwter, they
dissolve instantly. As if by
magic, fresh milk has been trans-
formed • into a completely new
product.
Unopened packages of skim
milk powder will keep, for many
months on the kitchen shelf. After
the package has been opened how-
ever, it should be tightly reclosed
as the powder tends to absorb
moisture and should be used
within one to two months. When
•the powder is mixed with water,
it must be treated like fresh milk
and refrigerated or used immed-
iately.
SQim milk powder packaged
and sold in Canada is marked
Canada First Grade. The powder
is graded on the basisof color,
flavor, odor, fat and moisture
content, solubility and sediment
and is checked'for bacterial con-
tent according to, regulations es-
tablished by the Canada Depart-
nient of Agriculture.
With the exception of milk fat
and vitamin A, skim milk powder
contains the same essential nut-
rients as fresh whole milk, but
has a much lower caloric value.
Reconstituted, it provides the
same good flavor as fresh skim
milk,
Home economists suggest a
post-Christmas party for your
children before they return to
school. Serve "fun foods" made
with skim milk powder. Cup-
cakes with happy faces and milk-
shakes in tthree favorite flavors-,
vanilla, butterscotch, and peanut
butter - will provide the perfect
ending to the holidays. •
If you would like a free copy
of the publication "Skim Milk
Powder", which contains a var-
iety of economical and practical
recipes, write to the Information
Division, Canada Department of
Agriculture, Ottawa, KIA 007.
FUNNY-FACE CUPCAKES
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup skim milk powder
2 cups sifted cake and
pastry flour
1 tablespoon baking powder
1/2 teaspoon salt •
2/3 cup water
Cream butter, gradually beat
in -sugar. Beat in eggs one at
a time. Add vanilla. Sift dry
ingredients and add alter-
nately with water. Turn into
individual cupcake tins and bake
at 350 degrees F, 25 to 30
minutes. Frost and decorate.
Makes 2 dozen.
VANILLA MILKSHAKE
1/4 - 1/2 pint vanilla ice'cream
1 cup water
1/2 cup skim milk powder
1/2 teaspoon vanilla -
Beat ice cream until soft.
Add remaining ingredients and
blend well. Makes 1 milkshake.
BUTTERSCOTCH MILKSHAKE:,
Make as Vanilla Milkshake but
omit vanilla. Beat 2 tablespoons
butterscotch topping with. . ice
cream. Add remaining, ingred-
ients and blend well.
PEANUT BUTTER MILKSHAKE:
Make as Vanilla Milkshake but
omit vanilla. Beat 1 tablespoon
peanut butter. and 1 tablespoon
honey until creamy. Gradually
beat in water then skim milk
powder. Blend in ice cream.
Honey
A taste of
sweetness
"A taste of sweetness" has
always been one of the more
pleasant sensations enjoyed by
mankind. Since prehistoric days
this love for something sweet has
been easily satisfied 13y honey,
the natural sweet and quick
energy food. More than, this
however, honey contributes
a very special.flavor and may be
enjoyed in a countless number
of ways.
Honey is sold on the retail
market in several forms with
liquid and creamed being the
most popular types. Liquid honey
is extracted from the comb and
strained. It is heat-treated so
that it will remain liquid and
when stored at room temperature
and kept tightly covered, it should
keep for several months: Liquid
honey is used most often in
honey cookery and it makes an
excellent topping for ice cream
and ,pancakes. Creamed 'honey
is honey which has been stored
under carefully controlled con-
ditions until it is completely
smooth and granulated. It is
best stored in the refrigerator.
The fine creamy texture of this
type of honey makes it a smooth
spread fore biscuits and breads. ,
Comb and chunk honey are
also available *in many stores.
Comb honey is natural honey
sealed in wax -that has been made
by the bees in the hive. Chenk
honey consists of pieces of comb
honey suspended inthe•liquid and
the container must be labelled
as such.
Liquid and creamed honey are
graded according to quality. They
must meet , standards for
moisture, uniformity of, color,
clearness and flavor.•C aniela No.
1 is the grade most generally
available in the store.
Home economists suggest that
you try honey in the main course.
"Apple Honey-Glazed Chicken"
combines honey with applesauce
and chicken for just the right
amount of subtle sweetness.
APPLE-HONEY GL AZ ED
CHICKEN
3 whole chicken breats
(about 3 pounds)
1/4 cup flour seasoned with
1/2 teaspoon salt, °
1/2 teaspoon paprika, "and
•a pinch pepper.
1/4 cup melted butter
1 cup apple'saube
1/4' cup honey
1' ' tablespoon lemon juice
1/2 teaspoon salt
Dash pepper
Cut chicken breats in half
and . coat with seasoned
Place in greased baking dish skin
side up and: brush with butter.
Bake uncovered X30 minutes at
350 degrees F. Continue baking,
basting several times with glaze;
until chicken is tender and brown
(40 to 50 minutes). 6 servings.
A knot is an embedded branch
in the wood of the tree trunk.
I 11111111111111111111111111 11111111111111111111111H111111111111111111 n
INCOME TAX PREPARED
FOR FARMERS
t rt;
BUSINESSMEN
and INDIVIDUALS
— Reasonable Rates
Phone today for an early appointment
perishable foods. Throwing out
food is hard on the pocket bcok.
Buying food that doesn't meet uggest skim milk powder:for
C your family's preferences and
post holiday cakes a nd shakes
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