—Lancaster Farming, Saturday, May 21, 1977
44
News - Nutrition
From Pa.’s Dairy Princesses
By LYNNE BROWN
Sullivan Co.
Dairy Princess
No other food is more important to the cook who takes
pride in her creations than butter. And no other spread
can match its ability to bring out the best flavor in foods.
The history of butter extends well back into the history
of mankind. Yet it was not until the mid-1800’s that butter
became a familiar sight in the market place. Before that,
butter had been a “homemade” product.
In 1848 the first butter factory was set up in the United
States. The dairy fanners near Goshen, N.Y., were asked
to send their milk there to be converted to butter rather
than for use as a beverage. From that one small establish
ment, the butter industry expanded to the vital segment of
the dairy industry that it is today.
Butter is churned from cream, and the cream from 10M:
to 11 quarts of milk is roughly the amount needed to make
one pound of butter.
Give your foods the golden touch, the flavor that cannot
be imitated. It doesn’t matter if you’re using butter as a
spread or adding it to main dishes or delicious desserts,
butter contributes the magic that imitations cannot
succeed in matching. To prove this, try these delicious
OLD-FASHIONED
OATMEAL COOKIES
1 cup butter
IVz cups brown sugar, packed
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 i teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
*2 cup milk
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( BULK BLENDS )
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J [ AMHYDROUS AMMOMIA J
2313 Norman Rd.. Lancaster, Pa
Ph. 397-5152
Lynne Brown
Sullivan Co.
Dairy Princess
ORGANIC
PLANT
FOOD CO.
2 cups quick rcoKing rolled oats, uncooked
2 cups raisins
*2 cup chopped walnuts
Cream softenedbutter and sugar until light and fluffy.
Add eggs; mix well. Combine flour, baking powder, soda,
salt, and spices. Add to creamed mixture alternately with
milk. Stir in oatmeal, raisins, and nuts. Drop by heaping
teaspoonfuls onto buttered cookie sheets. Bake at 375
degrees F., nine to II minutes or until set. Approximately
eight dozen
Ruth Ann Behrer
Huntingdon Co.
Dairy Princess
By RUTH ANN BEHRER
Huntingdon Co. Dairy Princess
What is milk? Where does it come from? Exactly what
is milk made of?
Easy questions? Sure for you and me. But there are lots
of people in the United States that really don’t know the
answers to these questions, even with all the mass media
we have today.
A good friend of ours was reared in the city and then
later moved to a rural area near us. One day in a con
versation we discovered he thought eggs came from a cow
simply because eggs are in the dairy case in the super
market.
Another good example came about in a milk marketing
course at Penn State. A man was taking a survey in a
supermarket in a large city. This man was merely asking
women how much fat they thought was in milk. And a
great number of the women thought atleast 50 per cent of
milk is fat. Of course we all know that there is ap
proximately 3.2 per cent fat in milk, while 88 per cent of
milk is just plain water.
Example such as this are why it is so important to ad
vertise our product. We must tell people the truth about
milk and dairy products. How can people know if they are
not told? We must clearly acknowledge that milk is
nature’s most nearly perfect food, because it contains
more of the essential amino acids our bodies require than
any other food product. Milk can supply us with up to 4o
per cent of our overall daily food requirement.
Consumers complain about the price of milk, but for the
same amount of money you can’t buy any other food
product with as much food value.
We need promotion of dairy products to educate all
people everywhere. We need to use every opportunity to
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24-Hour Toll-Free Phone Nos. for Service
Pennsylvania 800-732-0391 Lancaster 569-0411
%l BREEDERS COOPERATIVE
LIVESTOCK
SERVICES
advertise - through schools, on television, on radio,
newspaper articles, etc. r simply just giving the facts, such
as the nutritional value of milk, the fat content of milk,
and the quality of the product per cost. And at least,
hopefully, we will get across that milk comes from cows,
ahd eggs come from chickens!
Pork cookout guide
to help boost sales
CHICAGO, m - It’s outdoor
cookery season and that
opens another avenue for
moving abundant pork
supplies from producers to
consumers. To help put pork
on backyard and picnic
menus, die Pork Industry
Group of the National Live
Stock & Meat Board has
produced an attractive and
practical pork outdoor
cookery guide.
Called “Pork’s Great
Outdoors,” the 16-page
booklet covers the “how
to’s” of outdoor cookery and
offers hints for beginning
and veteran outdoor chefs.
Included are facts about
laying fires, types of pork for
grilling, rotisserie, and
kabobs.
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Member NAL Afliliated Breeders
“Pork’s Great Outdoors”
emphasizes the variety and
versatility of pork products
with 10 tempting recipes and
full-color photos. The booklet
also offers recipes for
complementary sauces and
side dishes.
Pork cuts m the booklet
range from thick rib chops
and boneless loin roasts to
economical bratwurst links
and pork steaks.
Get a copy free by sending
a self-addressed stamped
envelope to Dept. PGO,
National live Stock & Meat
Board, 444 N. Michigan Ave.,
Chicago, m. 60611. “Pork’s
Great Outdoors” in quan
tity: 15 cents each for 1-99
copiesv $7.50 per hundred or
$6O per thousand.
15G117
Foremost
TOP JOLLY
$8 per service
Mate-Rite Strengths
tail and dairy
fore udders have good
length, moderate width
wide rear udders
legs have flat bone
good milk-out
very uniform
Professional Technicians.
Del. &Md. 800-233-0216