Housekeeping
Safety Check
In a continuing battle to keep
our homemakers aware of then
work habits, we invite you to take
a look at these areas in the home
and answer these questions for
yourself. Answer by using this
letter scheme; Ido~ A - Always;
S - Sometimes; N - Never; 0 - No
Opportunity.
- Know how to operate safety
release on ironer.
When I Iron - Check safety release on
- Use a well-balanced, rigid ironer before before starting to
ironing board. iron.
WE HAVE THEM
• CORN STARTER FERTILIZERS
• SUTAN-AATREX-LASSO
• ISOTOX SEED TREATER
• TOBACCO FERTILIZERS
- BLOOD MEAL
LANCASTER BONE
FERTILIZER CO., INC.
Quarryville Oxford
717-786-7348 215-932-8323
- Keep my hands away from
the hot area of the iron.
- Place hot steam iron on its
heel when not in use.
-- Use non-flammable
treated ironing board cover.
- Have safety release repaired
immediately if it is not
operationg.
- Disconnect iron or ironer at
the outlet when called away from
ironing.
- Release ironer roll when
equipment is not in use.
- Position iron firmly, when
rearranging clothes, to avoid
dropping on the floor.
For Safety Underfoot
- Keep bare floors in good
repair and free from uneven or
rough areas, loosened tiles, wide
cracks, etc.
- Repair or replace floor
coverings which have tears or
holes, or loose frayed or culred
edges.
- Wipe up spilled liquids, foods,
grease, etc., from floors promp
tly.
- Keep floor cloths or paper
towels near all work centers
where liquid may be spilled.
- pick up hairpins, rubber
bands, paper clips and other
articles dropped on floors.
- Keep out of traffic lanes any
objects which are likely to tip or
be stumbled over.
- Keep toys, sewing boxes and
other small articles off the floor
so they will not cause anyone to
stumble or trip.
- Always rinse floors before
applying self-polishing wax so
wax will not become soft and
smeary from traces of soap,
detergent or other cleaners.
- Follow directions when
using wax - for example, apply
polishing wax in a very thin coat
and buff thoroughly. A bright
shine is a safety sign!
- Apply a good quality wax
made by a dependable company.
- Use a dry dust mop, never an
oiled or chemically treated one
because oil softens wax and
makes it smeary.
- Use a non-slip device under
small rugs - rubber pads, a
rubberized coating, etc.
- Provide adequate and per
manent lighting in dark storage
areas.
Lancaster Farming, Saturday, May 27,1972
x*
I
Ladies,
v« \
By Doris Thomas,
Extension Home Economist
Why Pasteurize Milk?
Milk is pasteurized to destroy
disease-producing bacteria.
Pasteurization is a heat treat
'ment to eliminate any disease
causing bacteria which might be
present and to increase the length
of the product’s shelf life.
Pasteurization does not
markedly change the nutritional
value of milk although some of
the vitamin C is destroyed
However, milk contains only
small quantities of vitamin C as
compared to fruits and fruit
juices and is not considered a
major source of this vitamin.
Why Homogenize Milk?
Milk is homogenized to prevent
the formation of a cream layer.
'Homogenization reduces milkfat
particles in size so they don’t rise.
The small-sized particles are
distributed throughout the
product to form a homogeneous
mixture.
The flavor, quality and
nutritional value of milk are not
altered by homogenization. The
process only breaks up the milk
fat harticles, so a cream layer
will not form. Any evidence of a
cream layer indicates incomplete
homogenization. With complete
homogenization, no cream layer
should be apparent even after
milk sets in a bottle for a few
days.
Vanilla Ice Cream Popular
Vanilla continues to be the
most popular flavor for ice
cream, according to today’s
statistics. Ice cream which
contains only pure vanilla is
labeled “vanilla ice cream.” But
just as in home cooking, some
artificial vanilla is used too.
“Vanilla flavored” indicates
some artificial flavoring has been
added. If ice cream contains
more than one-half of the vanilla
from artificial sources, it’s
labeled “artificially flavored ice
cream.”
Have
You
Heard ?
New Foods Developed from
Dairy Food Sources
Changing life styles are a
characteristic of our changing
world. They bring about changes
in food habits and preferences in
variety and nutritional values of
the foods we eat.
The development of new foods
is expensive and requires a great
deal of time. And not every new
product developed is a success.
One company reports only 12 new
products for every one thousand
suggested. The most difficult
factor to evaluate when testing
new food products seems to be
the potential sales volume.
New products are usually
defined as products with a
change in the ingredient list or
label. Many years of research
make a completely new product
almost impossible.
Because no single source of
food can match the nutritional
value of dairy ingredients for
calcium, riboflavin and protein,
the future looks bright for the use
of milk and dairy products in the
development of new foods.
Among the new dairy products
are long shelf life creams, many
flavors of yogurt and dips,
vitamin and mineral fortification
of fluid milk and by-products and
flavored milk and cheese
Combinations of fruits and
cheese, vegetables and cheese or
butter, or meats and cheese have
also appeared on the market.
Custards and puddings with dairy
bases have gained acceptance,
too.
If you didn’t eat a total of 321
eggs - either shelled or processed
- during 1970, you’re behind the
average as reported by the
United States Department of
Agriculture.
STIHL
041 AV
World's first
and only
Chain Saw
with built-in
Shock Absorbers
to eliminate v
JOHN L. STAUFFER
Repair Service
Box 67 R.D.2
East Earl, Pa. 17519
Doris Thomas
see it
and try it at
215-445-6175
21