Show 44 - cov- -' 'ye 'ir'sit sOifywNo 4vi i 'or A 41 ' - ' '- ' ' ''' ' '0' ' — i V t:'' - 4 '''"'" ' - 4 i:''' : 40( $' ' t I4 ' 'i' 7'' ' - - 40': ' ‘ 1:) -- -N V x t - 1444:— t 4' '4 '4 1 't 4 - 1 ' : ' o' i it ' 't :4'11'4' te 4 f' 4 V1 P t 13 '" te'''fl' r'''' tf 4 t 'I ' ' ' ' 7 t 1 '' 't I 1 tt4400'a°' !- I: - ''''' ' ' - 0 2 1 '''' i ' ' i ' : 'j : '' ts - - '' 41' ' - - ' 4t!-- (1 4t -1r - t Chilled custard desserts are as welcome on a hot summer day as perennial Ice cream Vary the original tecipe with any of these 1 I - j additions 'Sprinkle with finely chopped walnuts or pecans: Add a jelly topping or whipped cream cookie crumbs fruit cubes - OF SPECIAL DAYS - i gro up (12 to 15 guests) the 6 pound ham is ideal larger hams of 10 to 11 pounds will serve 30 to 40 people I for a short period to kill all harmful bacteria Utah law requires that milk for public consumption be pasteurized The nutritive value is not re- milk It's gad to taste good for you There's a pforlea: for milk at every meal— The National young and-olResearch Council recommends that everyone drink at least three glasses a day Warmer weather and green succulent pastures mean about a 50 increase in the milk supply above what we were getting in January In One Glass One glass of milk 10 of the about you givt of the Calcium protein 30 and 25 of the riboflavin you need each day Besides these nutrients you'll also get some vitamin A and B—all for less than 6c a glast4 The labels tell you what has happened to the milk offered for sale Pasteurized homogenized non-fa- t dry milk and condense d evaporated skimmed are the most widely used Pasteurized milk has been heated at high temperatures duced several month s Evaporated milk does not need to be stored in the refrigerator until it is After it is opened operied keep it covered Make Custard Often Here's a recipe for custard that's smooth and delicately flavored Choose the kind of milk you prefer- to use: Custard Homogenized milk has been treated so that the fat Is evenly distributed throughout with d ' t 4 - - A MONTH 3 (c)'1r14:::47-- ''- 5k I 3 1 iii::i ? ''' - 44 ' ''s x 1 - eit ''''"' 4 - " t'-':- ' 4 :' — :'' 2 ' i tI t ''' z k 4 4't 4 : ' r '5 k' ' ' - 11'57 -- ‘' lliwL Att47001T 3 4 tfr 74 1:) 4 14 4 3 1 ::::: 4' t4:)f t 4 'i "4 I0 I ' d ' ikc By Beatrice S Tante lain A A C Extension Agent for Consumer Education June is Dairy Month So pour yourself a big glass of cool I "14 ' a 1 : I ' '" '''' 4p : 4' I '' 4 lake Yours Three Glasses a Day! $ 3 i illik!' k 1 fN Oef' 4 - '41‘5 I - ' : i" - r 7::77-'- ' t'''''' ''''t 't ' ' - -- - - -e jt r 1 — 1 3 : JUNE IS DAIRY MONTI! 3 1 A 44 'AA k'': - As14 i 4 ''' ' ' 1: -- - AT:77 7r$$$$gotan$1$3- - $$$43V4Af' 7 :" t "" k aw 4- '' 41- '' 2 ti t '' : - : ' — 1 ' I ''' ' I' f' ' ' - l 'It a s ''''' 3 )4 17 7 1952 ---- 3-- : 7--07fpalr:og ir'277:47-i'14: " -- 4 410 i 7 A A June LAKEIRIBL'NE Saturday - THE SALT 28 no cream layer on top - Dry milk solids- are in powdered form—selling for from 37e to 39c a pound in Salt Lake markets or about Be or Pc a quart with water added Evaporated milk has had about half of the water re- with - in a 300 to 350 degree or steam over water until a knife run into the center comes out clean (about Bake oven one hour) 'Doll' It 2 eggs cop sugar teagpoon nutmeg 2 cups whole milk scalded or I cup evaporated milk and I cop hater or Cl) dry milk powder and 2 cups water - I ' Cool clean and covered are key words to milk storage Fluid milk is a highly perish able food Store the bottle Of Milk in the coldest part of the refrigerator Dry milk can be stored in a dry place in a tightly covered container for i tAlttg 1 DI! - TY RID AS Of tkitt 't 011 14 9 464 -- SAL 0 t) ‘ 414 5 A t so is I 8 41 tit lk 04 N -- vat! I '' "11114 41'imr 1 'e quart 1111 fAU 0 441 Beat the eggs just until the yolks and whites are well mixed but only slightly foamy (If eggs are beaten until very light they lose their thickening power) Add sugar to eggs and beat moved Condensed milk is similar to evaporated except that sugar has been addedi Cut Your Milk Bill It is pozsible to cut your weekly milk bill a little If You buy at the store and carry it home you save lc 'en' cach Up For a party dessert' pour over 'rushed the custard and strawberries sweetened garnish with whole 13 - are until they spoon mixed Stir the hot milk slowly Into the mixture Add nutmeg N t d' MIMI 0 - lit AS - tis!:1 COHOE 1 FANCYA ' t' SA1)1011 rtt :' - IfiSTEAK i ZL:01: 1 t00b4ldrj '' Mt AT rOOD Atismsoom000 STOM 4 Festive Meat Menus Will Please Summer Guests i ' merry month of June ei : i 1 1 I I 1 1 salt i1 - !' r I yjr( Nite4'L t: 7 1 ove ! 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Its tender taming dairy delicacies tc CZSSIntr 3CESSI 0:itell I n - Never before 1 1 MEMO 111100 fro-fe- '' ' '' '- ) ' 'h ' flaky undercrust is crowned with a secret blend con- - I grocer's ' ' ' '' '':'' '''g ' 7 INN Orange sto - i i 4 f i '' : ir il :''1 a-- -- 0-- 4 i A :'711trl'""'' v'''' Lemon i dessert like this before so rich just a small serving BM DAIRY DE Thrill them with it toniglatt ZERT mod° by Kroft Foods Company food cabinet nolo! Serves four' & 1 IA 0 - 0 711 Vanilla MOWN c 14 4 -- IA '' - V Ilk ' - it- -d - I : - 4? - ' '' tN N ':7 - k- 1 - j-'- 4" 4- et 1 - ty ! 't ‘C"1 wow ' Pinecippto y tr 0-- '-- -- ft - t Thoon000101111" -- flavors '' - sr of 0V?-V- ' t I- - - 4 - 4- 4 '''-- ''' I ---- - 4t A ‘ —: Ai: ''- - I: Not9t4'K'i ioi °PA T"'4'4 "' iit:Wifr kt r S ( s a- - ' th'' I t: eG t"'S "' '' :s ::-- - '''''' 40' ? ' '''' 14- - 4 it I ''' I 3 '-t ' i - tx-:::: ' $ - : 4 - -- e: r Lf " ''v:' 1 It i '' it 41:-ei--- -- a - - ' 4 :0 41? 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F - 4- j 4- : f:x ' V 10 ' -1- : 771' '' 16- 1 -r- 1 t '''s- 4 4 4 f 1 ri 3 2 it 4 't ''' '7(' 1 4 st it -- - '''''''''' 1 k t44 't '4:' c i ers-- have to taste II b-- "?' - r 4 fir lis a i fro' 111P - 11 ' 11 J14 st" t v 11 $ ''''t I 41'a ik fr ice cream atpi e Not an Not a cake Not - It" '' 7 it t4 i 41 "§ ' 2 :v t‘'- c it b ' ' od doett' - t 0- 1"'111:r I : Li"' 1 I Cal 1 : 1: - ''''''" Nib ' ! tj:0 r tr2) ::) ' ti:1 ict i '' Aro r1101 ‘ i Srll 1 r'i 101) Ii i i different—words Deliciously ' 7 P -- yoked dress with easy flare to the skirt Sizes 12 14 16 18 20 36 38 40 42 Size 18 4V4 yds 351n 234 yds eyelet No 2131 The eyelet- - enhanced dress translated to daughter's or little sister's sizes of 4 6 8 10 12 Size 8 Va 214 yds eyelet yds (Two separate patterns) Send 30e for each pattern with name address style number and size Address Pattern Bureau The Salt Lake Tribune 652 Mission St San Francisco ti :'''' ke'w I 0 (2)) - ::t?:" - 0 C' - " ti't 2131 Satoul ::':' s 4 0) ' A ll '' 0 'cots''' l' 1 : ma 4111411M110Pnomomwmoc”pmvormwrrewme111kof 4 Th ' 4' ' - you ' - it d cI-- VI:ZS-1- k ' 0 -- -- $ ' '0atig 35-1- n 88J iF I$( '1' L c7 0 P 4 lt t t 111" r t i 4 I rr Tity-- - - 1 1 ' TO:01 0:1k 4110'166 - i ' t' 0: Ji : - ' a1 a11!A t ' " 07''-1'-''-- '-- C::::::r'rz'-''"'"- 1 '11 ' ' Viz! ir 8494 N 1 i J:: i ' V No 2072 Eyelet is praying a bold role on cotton Si in this 1 caocr" Ft viJs acw' 1 - - k - t t14'ilfilt:‘- - ) ' 2 qi b84 4 ' ITO - i e NI - tslAc't A 4 TNtitIT 8cre I — AiF( - 1t USTIIR rff4r r t 0 1 I ' i 4 ‘1N4i- 1 1 I - 'r -- i 7 f --- - - ' "01 ' 1 2 - - ' 4--' 0 0: i - bog ''' Itt :N t SIZES 4 41 L st f4it'ill$ '' "TOPS" l CI 1: f 4 N 0i4L4s 7 I V - - fr is- lowai la'AV -j 1241 --- - k4 i - ' --de !0-1i- Ns '1 i i 14 SIZES 'rn711"41 1 A '1 : i gttroi p'- ' 2072 - A - -Il 140:12 IS "71L'o i tea41 ' 0 1 ill --- 1 sp t 11 0:1::Ntlt lr'''rli111fi'st - os () '' rr" ' ''it Pattern - - - (min ' 1 ' r7) -- medium Festive Rib Roast Another way to entertain your summer guests hand somely is with a rib roast of beef No meat dish could be simpler to prepare than this king of roasts Just put it in --- r where it will cook without watching or basting until done Do not cover the pan Follow this time schedule in cooking beet to the desired degree of doneness: Rare beef 22 to 26 min per lb Medium 26 to 30 min per lb Well done 33 to 35 min per lb A meat thermometer will insure beef's being cooked just the way you like it Insert thermometer through the outside fat into the center of the lean meat When iit registers 140 F the beef is rare: 160 F well done 170 F Canned Ham for Buffets If you're entertaining a crowd this summer you couldn't do better than to invest in a canned ham For a small - During this glorious month Dad has his big day of the year Ira the time too for feting the new bride and honoring the June graduate Entertaining goes on throughout the sum- with aunts uncles and mer - 1 numerous other relatives popping into town Nothing so fittingly celebrates these special occasions as a broiled steak dinner For Instance take Father's bay June 15 It would be fun to surprise dear old Dad with a luscious steak and to plan a dinner around it of some of his favorite dishes such as French fries and cherry pie Perfect Broiled Steak A steak cut 1 to inches thick will give much better results than a thinner one A sirloin steak cut 112 inches thick will serve six generously Broiling directions vary with different ranges However these general directions may be followed with good results: 1 Preheat broiler 2 Slash fat edge of steak in several places to prevent curling 3 Broil steak 3 inches from source of heat For a medium-don- e steak broil approximately 10 minutes on each side (To test doneness cut into steak close to the bone and note the color) Season turn with large fork stuck into the fat and broil second side 4 Serve broiled steak immediately It tends to overcook and dry out it allowed to stand Extra seasoning tricks: Rub steak with cut clove of garlic before broiling or season with garlic salt instead of plain - - a shallow pan ribs down and slip into a 325 degree oven If any season of the year can be said to rival the festive Yuletide season it's the merry ' a4 A e0'44-"1- - P A" "-- 4 t ko 6 Ok 01Ats " 44— 01 41 Of A aft" |