The Brussels Post, 1974-05-22, Page 10BLUEBERRIES FOR OLD-FASHIONED GOODNESS
Nothing can compare to the eye appeal of a luscious blu( berry dessert, like this "Blueberry
Shortcake". And appearance is not everything, this desert 4 astes as good as it looks!
Today's sour cream is different
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Even if you think you haven't
Let us know what is happening in your area
• humorous incidents
• - serious, happenings
• intereptihg occurrences
• human beings in action
Happenings which interest you likely will
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about it in The Brussels Post
Send -your information to us direct:
lion;:t worry about 'writing it up:' .chat's our
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16—THE lEiRtISSELS POST, MAY 22; 1974
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Get ready for
blueberry .seaso n
Blueberries are one of our most
valuable native Canadian fruits.
They are an important source of
income in. Quebec, Northern
Ontario and the Atlantic prov-
inces. The total Canadian produc-
tion in 1970 was 28,570,000
pounds with a total farm value of
$6,136,000.
The fresh blueberry season
never seems long enough. You
should buy them when you first
see them advertised, otherwise
you may miss ,the season
altogether. The berries should be
plump, dry and clean. Any dark,
shrivelled or split berries are past
their prime. Store blueberries as
is in the refrigerator; they should
be washed 'just before serving.
Blueberries have a natural
beauty that lends itself to
delicious desserts. Their luscious
blue color adds eye appeal, and
their slightly tart taste give flavor
to numerous desserts. Home
economists recommend these two
delicious ways of serving blue-
berries with cake. In the
"Blueberry Upside ,Down Cake",
the blueberries are on top while in
the "Blueberry Shortcake" they
are in the midd:e as well as on
Bread Cubed Steaks
.Cubed steaks mean a quickly
fixed dinner to many working
homemakers. As a variation, try
them breaded.
For one pound of cubed steaks,
use one egg, slightly beaten with
two tablespoons of wafer. Dip
steaks.,,in egg, then in cracker
meal,:,then fry in twci or three
tablespoons of lard or, drippings
until well brOwned. After
browning, if well done is desired,
the frying-pan may be covered
and steaks cooked for 1Q minutes
or until more' well clbne:
New World Of Menu Planning
There's a whole new world of
menu planning when you turn to
Sausages. The more than 200
varieties of these exciting spicy
meat products available today
provide many possibilities for'
making menus interesting with
new casserole, salad and
sandwich combinations.
top,
BLUEBERRY SHORTCAKE
4 cups blueberries
1/4 cup water
1/4 cup sugar
Dash salt
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice
1 9-inch, layer cake
1/2 pint sweetened whipped cream
Add 1/2 cup of the blueberries
to 1/4 cup water. Cover and
simmer 5 minutes. Press through
sieve. Mix sugar, salt and
cornstarch. Gradually blend is
remaining 1/4 cup water, Add
sieved blueberries. Stir and cool
until thin and clear, Cool and
add lemon juice. Pour glaze °vet
remaining 31/2 cups blueberries,
and mix gently. Split cake, spread
with half the glazed blueberries
and half the whipped cream,
Reassemble cake. Top with'
remaining blueberies and cream,.
6 servings.
BLUEBERRY UPSIDE-DOWN
CAKE
1/4 cup butter
1/2 cup brown sugar
1 tablespoon lemon juice
'1 1/2 cups blueberries
I/3 cup butter
3/4 cup sugar
1 teaspoon grated lemon rind
1 egg
1 1/2 cups sifted al-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Mix '/4 cup butter in 8 x 8 inek
pan. Stir in brown sugar. Spread
blueberries on top and sprinkle
With lemon -juice. Cream IA clip
butter, sugar ,and lemon „rintl,,
Beat in egg. Sift dry ingredients
arid add to creamed mixture
alternately with milk. Spread
hatter over blueberries and bake;
at 350 degrees F until browned;
(40 to 45 minutes). Cool ,5
minutes, and turn onto serving
plate. Serve warm with cream, 6,
servings.
The
Blooming
THING
By
ED VAN
GEEST
Personnel man to applicant: "Our;
incentive plan is quite simpk,
• Make one mistake and yollW,
through."
• • , • •
Never put off until tomorrow
what you can shove onto
someone else's desk today,
• • •
Jelly is a food usually found on
bread, children and plum 110
• is •
No perfume holds a husband s
the aroma of a pot of hot eoffg,
• • •
One way to get an education
to drive a school bus.
• •
We've learned. a lot without el;
•
ing a school bus. It's
ed guess fthat you'll be .
itstowel 9e ilMelli10111 eed iriPhot you'll lee in 6'
L
Listowel Florist
198 math, Phone 291-2610
by
• e Mareint alittnl'6,PB6461l
The reason modern recipes
specify "dairy" or ".commercial"
Sour cream is that there is a
significant difference between the
sour cream grandmother cooked
with and the kind we buy today.
When few people had
refrigerators or the weather was
too warm, fresh cream soured
quickly and naturally. The result
was a lumpy,watery product with
an odd flavor and an
objectionable odor —real "sour"
cream, say food specialists at the
Ontario Food Council.
Today's dairy or commercial
sour cream has a sharp, fresh
flavor and a smooth, custard-like
consistency. It is made from fresh
pasteurized and homogenized
cream to which is added a
harmless, pure lactic acid culture
• "grown" in laboratories under
very controlled conditions.
The Lactic acid culture changes
the milk sugar of the cream to
lactic acid, and this "souring"
causes the proteins to become
thicker - hence the creamy
smooth product. The culture is
also responsible for the unique
flavor and pleasant tang of dairy
sour cream, quite different from
home-soured cream.
Because refrigerator
temperatuyeS do vary, it is
recommended that dairy sour
cream be used within one week of
purchase to ensure fresh flavor.