10—Lancaster Farming, SaturdayJ'December 28, 1968 • For The Farm Wife (Continued from Page 7) mated entire!} from custard or cream pie recipes You can cut calories when making desserts b} substitut ing m recipes - use skim milk tor whole milk; use whipped chilled e\aporated or diy milk for whipped cream, or use one of the non-caloric sweet eners tor pa it oi all of the sugai Then there’s the old sav ing it isn’t what you eat but how much you eat that makes >ou fat So, if jour sweet tooth calls for an oc casional luscious, rich desseit Hist eat a small sening and use jour wil 1-po wei. METHODS GIVEN KOK DETECT!NG, Pit EVENTING FOOD SPOILAGE Despite modem methods of food processing and letngei ation food poisoning can still oecui Food spoilage is caused b\ molds \ easts and bacteria which get into tood fiom the soil or an from un samtaiv utensils oi from the skin While molds and \ easts can cause spoilage, thev do not cause illness, and, m fact, some oi them aie actually used m pioduung certain food items su< h as the mold in Rociuetoit cheese and \ easts which cause feimentation ot w me Howecet some bactenal oigamzisms aie extiemeh haimtul The\ can cause ill ness in canons degiees; in some cases this is fatal Low acid foods such as certain le getahles meat, fish, poultic and daiiv 'products impiopei h piepared or stoied, piocide ideal conditions toi bactena to h\e and multiple Although some tood spoil age cannot be detected, lieie aie some general chai.actei is tics of spoilage A gloss\ sheen on the surface of toods 01 a putnd 01 stilplimc odoi, especialU on meat fish and poniltic a sour taste to noi malU bland toods, bulged 01 loose lids on tood containeis, cas bubbles and mold giow'th aie some signs ol tood spoil- <ige Xeailv all of the acute out hieaks ot food poisoning in volving laige gioups ot peo ple aie caused In st.iphvloc occi organisms, which are spend b\ unsanitary food handling, when the persons piepanng the food have 111- tections, boils or cuts 01 sneeze 01 cough w hile prepai mg tood The food may not be noticeably altered by the organism although signs of spoilage may appear in cn»- taid, tilled pastries, milk, cheese, ice cream, fish, and meat or othei salads One ot the most common plates of staphylococci poison ing in home cooked foods is in poulti \ stuffing which has been allowed to cool too slow lv oi at room temperature Tins is the reason that par tial cooking of stuffed poul try is always discouraged and the reason dressing should be removed tiom the bird and tooled ter, quickly after the meal Left at loom tempera tnic foi as little as thiee horns these foods tan become contaminated To prevent spoilage lefngerate inimpd latcdv at verv cold tempera tuies and then reheat' v'erv thoiongblv Even under' iden tical conditions cooked meat is inoie vnlneiablp to stapbv lorcicci oiganisins than uncook ed meat Tumble woolens for n few minutes without he.it in the tli'Vfi to net rid of moth ball WWF FEEDS Ultra-Life * Chick Starter * Growing Mash SIPES PAINT • Luxury Enamel For Inside • Outside Paint West Willow Farmers Assoc. WEST WILLOW Pli. 394-3019 When it comes to milk profits, which meons most?... svt BREEDING OR - - > I :f) /- f, i/. / / t - s k m S' In a modem dairy operation, breeding and feeding are both basic considerations. But one of these factors feeding —is often neglected... to the dairyman’s cost. Is this true of your operation? Nearly all today’s cows are bred for top level production. But that doesn’t mean much when cows are only partly nourished. Part-way feeding programs allow only par tial production. It’s as simple as this... cows that lack needed amounts of milk making nutrients just can’t produce up to capacity. That’s why many dairymen who manage for profit rely on PIONEER feeds and Joseph M. Good & Leola Quarryville •* * WE WISH YOU A VERY HAPPY AND PROSPEROUS NEW YEAR ©YOUR JOHN DEERE DEALER FEEDING?. PIONEER feeding programs. Success* ful dairymen know that the answer to big* get milk profits lies in milking better* producing cows. Chances are, most of your cows are capable of more production than you’vebeen getting ... as much more as 2,000 lbs. of milk per cow every year. Let us -and PIONEER show you how to challenge your herd! Leam how to milk out the total bred-in production potential in your cows. Stop in and talk it over. Choose the PIONEER dairy program best-fitted to your needs. You’ll be glad you did! Sons ' ’ / " * *
Significant historical Pennsylvania newspapers