Show l 7 Doctor Doctorin in the e Kitchen i c en enby by WW Bauer MD M.D. Consultant National Dairy Council READ THE LABEL When you ou go shopping do you read the label on the food package pack age you ou buy Not while youre you're waiting in line to be checked out Not when youre you're putting it away on the pantry shelf NOT when you open it for use No No Before Before Before Be Be- fore you put it in the shopping cart that's the time to read the label so you'll know what youre you're buying Hash for example usually contains meat and potatoes but some kinds contain potatoes and meat Same difference Far from it The label which says meat and potatoes tells you that meat is the main ingredient the reverse reverse reverse re re- verse label tells you that you are buying mainly potatoes which are much cheaper But if you dont don't read the label Packaging Is Protective Many house housewives ves say they do donot donot donot not like having everything packaged packaged packaged pack pack- aged they like to see what they are buying That's the way it used to be when the crackers came in ina a barrel and the wheel of cheese stood open on the counter You could see them all right and even e sample them Of course they got gota a little dusty and ma maybe be the flies sampled them too A well well known known food scientist recently recently recently re re- re- re told of how he and his brother both suffered from food poisoning In their infancy his brother died Next door to them lived a family with one child the remaining ten had died in an epidemic of cholera That of course was before the era of food The smart cook doesn't doesn t pour the sour cream down the drain I learned that from my grandmother grandmother grandmother grand grand- mother when I was just about big enough to peep over the edge of the kitchen stove before she chased me away so I wouldn't get burned On the back of the stove she had set a dish of sweet cream to let it sour in the warmth of the stove Then we ate it with th sugar and cinnamon and a thin slice of bard hard black pumpernickel or double baked rye bread My grandma came from the Rhine valley Like any old time old time housewife from Central Europe she knew about yogurt a soured cream which the Germans called dicke thick milk Sour cream has the same uses today it always had but the quality of today's today's today's to to- days day's product is better Today's Product Controlled Grandmas Grandma's method was or hit miss the results were not always the same Today sour cream comes from the dairy as the result of a controlled process and is of unIform uniform uniform uni unI- form quality It is based on fresh sweet table cream It has a uniform uniform uniform uni uni- form thick creamy texture and a pleasant tangy flavor which does not vary It can be used in a multitude multitude multitude multi multi- tude of ways It is ready for use just as it itis itis itis is for a spread on bread or a topping topping top top- ping on pies puddings cobblers fruit desserts and spice or pound cakes and gingerbread Grated I j packaging before pasteurization of milk before sewage treatment and water purification That was in the good old days So now foods are arc packaged and md the label tells you ou what you are buying if you read it before you buy Official supervision plus cooperation from the food industry industry industry indus indus- try has given us in this country the best most abundant and safest safest safest est food supply In the world But the housewife queen of the kitchen kitch en cn has her part to play too and it begins on her shopping tour with critical reading of labels to assure her of getting what she wants and pays for What Label Must lust Do DoThe DoThe DoThe The label must tell you what's in the package It must be easy to read and must not be misleading Maple syrup cannot be so labelled unless it is ALL maple syrup if U cane syrup is present it must be mentioned and if there is more cane than maple the cane must be mentioned first If anything is added besides the normal food it must be mentioned mentioned men for example salt spices these need not be individually lly named coloring preservatives etc The package must not be deceptively deceptively de de- de large for what it con con- It must bear the name and nd address of the manufacturer or distributor Accurate labelling is required by law and enforced by Federal inspectors where foods are shipped shipped ship ship- ped across state lines SOUR CREAM orange or lemon rind plus orange or lemon juice add variety to the flavor Sour cream can be floated on top of split pea or tomato soup and sprinkled with chopped chives Cut or French style green I beans are improved by adding I just before serving about a half cup of sour cream and a sprinkling sprinkling sprinkling sprin sprin- kling of dill or sesame seed Tomato Tomato To To- mato jellied beef consomme consomme consomme con con- somme fish meat dishes baked potatoes pies and fruits are improved improved improved im im- im- im proved by a dollop of sour cream I A Convenient Food Sour cream is convenient because because because be be- cause in many instances it can be used right out of the carton It may curdle at high temperatures or when held for a long time at ata a low heat but this does not affect the taste Where appearance is I important it is best added just before serving Sour cream recipes keep well if covered and refrigerated refrigerated an important advantage when preparing in advance for guests or when some is left over conscious Calorie-conscious users can be reassured A tablespoonful ul of sour cream has the same caloric value as the same amount of table cream and half the number of calories calories calories cal cal- ories in the same amount of French dressing or various salad dressings It has only one fourth as many calories as an equal amount of salad oils This is truly a convenient food with a gourmet fillip |