Estherville Daily News from Estherville, Iowa on June 17, 1952 · Page 16
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Estherville Daily News from Estherville, Iowa · Page 16

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Estherville, Iowa
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Tuesday, June 17, 1952
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Page 16
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lee Gream ts Important, j^asic Food . One of Uio happiest losulls of nutrition rcspurch hns boon thr in- cfeafllng confirmation of tho nutii- tlonal valup of ico cvoam in llic Am- crlcar. diet. . "Amprlcnns have, alwivys lovod Ico cronm," John Brockway, stnto chalrmiin foi Juno Dniiy Month. Rjvld todny. "But Komollmi's wf iin dcrestimntc the ha.iic values of things that me Klanioious. Kvoiy one has l)eon doliKlUcd to find out incrcasinfily. throujili scii'ntilic cvi- doncc, that ice cii'am is .in important ha.sic fdod MS wiAl as tops in ta-stc" Thi' hijrli food raliiiK tm i>-. croam conn.'.- witli its roriif;niiion, by Ihi' Inter-agency coiuieil on nutrition of till' fiMlrT.il ^;ov.i nniinl a.« n daily food in tlic srviii liiisi> food Rroup. Its plai I- in thi iliet a^ n .sourci.' of niiik nuliiiiits is ni>« firmly p.>ilabli.sh<d A RfXK.NT nalio-...: d.Tlrv >oun cll summary wliii-li rrvi.'wccl t)i. food value of ice cieam si.-iti'i' "One-six(l>. (luait of an av.ragi commercial vanilla ice ei.ani can supply an Individual with si};nifi- cant amounts of his daily need fui riboflavin, vitamin A, f.it. calcium phosphorus, and important amounts of energy, protein and thiamin. "Ico cream is highly di>;estil)l( which makes the uuirients it contains readily av.iilable to the body." tho summary concluded. "When you consider the actual food value of ice cre.am. plu.s it." appetite appeal to people of nil ages, sick or well." Brockway said, "that's and impoitant Ameiican food!" • * « THK IC'K cream industry was first started by Jacob Fussell in 1851 in the city of Baltimore. More than two billion, 200 million quarts of ice cream are produced annually as the industry begins its second century of operations. Just a half -CL -nlury ^go the entire .\ i: w co.M.^iK.Aron.ATn-K. Stamji shown above, commem- oratini; tile 2,'ith anniversary of the eHtahlisluiient of Mount llushnioie. s. D.. National Park, wili j;o on sale Aug. 11. 19.'i2 annual production of the ice ciiaim industry was i-stimated al only 20 million quarts Sinci- then ice cieam annual sales have grown to a value of more than a liilllon dollars;. P.ecipes for ici' cri'ani wen known in Euiope seveial centuries ixKii I'Ul its consumpticm was limited to the nobility. American technological know-how and mas.s production genius brought the enjoyment and food values of ice cream within the reach of everyone. ...get more out of life Enjoy «U th« gloriou* Iwnefits of b«lt«r hearing with the tiny nev» Zenith "Royal" Hearing Aid. J^^tfwPOPUURJTY You have more fun, and you're mor. fun to be with, when you can hear! WBICH frlcnd»Ui|)« ftouriBli «• your "Royal" bringa you new confidence and poise, a more cheerful outlooic. il-^w SUCCESS Buiineiimen. housewivei. mn- chanica, etc. — /i *'a/(n^ ia esat'iUiftl to tU! Everyone works more ellicieiilly, doe* a better job, when able to hear. Xl-^w HAPPINESS Y«a, in thouaandsof waya you iniglit have forgotten existed, hcarinn means happine^i . . . makes you feel alert and vital, brighten.^ your lile! Best Cooks Use Butter For Flavor iVUT BREAD (yeast) 1 cup milk, scalded and cooled 1 tablespoon sugar 1 cake compressed yeast 3 cups sifted flour 1-3 cup sugar 2 tablespoons butter White of 1 egg "i cup ground nuts 1-3 teaspoon salt Dissolve ycaat and .sugar in lukewarm milk, add 1', cupi^ flour and heat thoroughly. Cover and let rise in a warm place for one hour, or until light. Add sugar and butter creamed, 'vhite of egg beaten, .salt. nut.s and the rp.'»t of flour. Knead well. Place in a greased bowl. Cover and set aside to rise tor about two hours or until double in bulk. Roll nut in oblong piece. Brush with melted butter. Sprinkle with sugar and cinnamon. Roll up lengthwise, and cut in three ccjual pieces. Pinch ends and hiaid. Pinch ends .again when braid is completed. Place in a well greased bK'ad pan. LiCt rise until liglit. This takes Br- bout 1 hour, depending on lempci'- ature of roon>. Cake 45 minulei at •.V25 degrees. Makes one loaf. Mrs. Oscar Vik. Onawa. Iowa Isl Prize r.tSl Iowa State Ka.r SENSIBLY PRICED Mail, by llit M.k.r> .< Wodd-famout Zanilh Radlei, FM .nd TaUvUl.n Salt lO-DAY RITURN rRIVUIQI Estherville Drug Co. "your' Corner Drug Store" BATTCRIES FOR an ^(05 (UiN'GERBRKAD euj) ljuttc'r cup suyai' 1 egg I".' cups I'lour teaspoons baking sodu teaspoon salt 1 teaspoon -Innaiiiou 1 teaspoon ginger 'j leaspoit slovea 1 cup nu^lasses 1 cup liol water Melt butter and lei c.iol. Add .-.u>^ar and egg .-iiid beat v.-ell. Sif! logether flour, soda, salt and spices, f'onihine mohisHes with ho', uater. Add alternately wiili flour- to first niixtuie. Pour into t'iea.4- ed waxed-piipei-lined y" x y" \ 2" pan. Bake at ;i50 deniees 50 to tJO minutes. Mrs. \V, I., Van Peurseiu, Milchellville. Iowa. 1st Priz<- HI,")! loiva .State Pall. CnOCOLATK C'MIP COOKIKK I 1 tablespoons sug: tablespoons brown svigar .. cup butter egg. I>eat»'n whole teusjioon soda teaspoon salt 1-8 cups flour cup chopped w.ilnul.i U oz. pkg. choeolati- bits Cream l)ulter with tin- sugar. Add the bi'aten egg. and the sodu UKdstened with .» rew droj>s of hot water. Then add the flour and salt, .sifted together, and the van ilia. Kold in nut meats and bitn. Orop on greasi'd baking sheet by half teaspoims and hake 10 to 12 minutes at 37S degiees. Mrs. Charles Estrem, Story County, Iowa. STIIICTLY BUSINKS3 (AN ' -Jl_ J 'I Le Swank, RESTAURANT'! a t^Zli .—I t-.::-ir -1 t;-;:ii .-) ( I 1-r .riiriJ Home Economist Named for lona Dairy Industry The appointment of Miss Mar- jorle Shelley of Charles City. Iowa, as home economist for th,' Iowa Dnir.v Indu.stry cnnimlsslon has fieen announced by Frank Barker, comml.tslon manager. Miss .Shelley, who Will star' work about the ISth of June, has laugh* In the Charles City schools for the past two years, and lios .si.v years experience in meeting with wom- > n's groups and giving talks and demonstrations. The hiring of .i home I'ciuioni- i.st of such excellent backgiound. education and experience, marks another forward .step in the juo- gram of the commission to increase consumption of daily luod- uct.i throughout Juiia ;ind llo Pn- ited St.-.tes. A nuijor part of Miss Slielle\ s demonstrations on the use of d.'iii . work will be devoted to talks and products for cooking and baking in the home. .She will also be available to meet with teen-age and women's groups . and other established organizations. Did you know that Ice cream CQnsumptipn has increased over 60 per cent per person' annually alhcc World War H? Did you know that the per capita consumption of checso in the United States hiis almost dotlblcd sln- c<. 1918? Did you know tmit atl coniiiier- oial butter is graded for flavor, body and texture, color, salt, and packaging? IIK'.S AIAVAVS UKR "DOO OF THK YEAR" Linda Humble, 2, of P.-nnsauken, N. J., poses with "Sklppy," who has been given the Xatinnal Dog Welfare Guild's R. P. Lesti-r Dog Hero Award. Sklp­ py. a three-year-old Belgian shepherd, .saved the child from a would- be ki(,inapei-. Slwcp ShcarJiiR Contp.sts Des Moines iV- The' Iowa State Fair will have two sheep shearing contests one open to all ages and one limited to boys under 21--this year, fair officials reported. Prize money totaling $200 will bo offered. Did you know that a recent research study showed that ice cream is completely digested and its nutrients are readily available tor use in the body? E^thcrvOle. Iowa, D»Uy News NORTHFRN LUMBER CO You can no\V buy your tarm machinery on our finance plan. QUALITY FARM EQUIPMENT Did you know that there are 274 individual nutrients in milk? As low as ^55^^ Balance oV6r 21 itfcmtHjiifi. Our interfeSt chdyg«* No inW^st cliarged until macliibc is iiscd. Impteitient JDcfpi^rfiii^iit Estherville, Iowa Thi Dairy Business IS a C. R. SCHOBY GOOD Business by C. K. SCHOBY, President, American Dairy Association There are people who would challenge this statement. It is my purpose in this short article to prove it is true. What does it take to make a good business? It should be a well-established business, one that has extensive markets and consumer acceptance of its products. It should be a growing business, one with a future, one with room for expansion. It should bo a profitable business, one that provides stability and opportunity for those engaged in it. There are undoubtedly many more measuring sticks for a good business, but let's see how the dairy busine.ss measures up to these I have mentioned. Dairying is recognized as basic to human welfare throughout the world. It is one of tho oldest agricultural enterprises known to man. The oldest records of man's activities couple his well-being with the dairy cow and her products. The cow is known as tho foster mother of the human race and the dairy business is built around her majesty, the dairy cow. She followed man around the world as he brought civilization to the four corners of the earth. She came to America with the first settlers and cros.sod the continent tied to the tailgate of the pioneers' wagons. Today in the United States, upwards of '23,000,000 dairy cows are found on our farms, in every state in the union. Millions of dollars are invested in dairy plants. No producer of milk is without a readily available market for his products. Yes, Dairying is well-established, and it has extensive markets. A bottle of milk is on the doorstop or available at the grocery every morning of tho year. Butter, cheese, evaporated milk, and dry milk are in the display counters of food markets throughout the land. Ice cream is everywhere — (ho frozen food department, tho soda fountain, public eating places. Everyone is a customer for dairy foods. Tho Dairy bu.siness has consumer acceptance of its products; ZQ*}'t of all the food consumed in America is some form of a dairy food. Dairy products arc in every home in the land; 90""^ of the recipes in use today call for milk or milk products in some form. Milk is a "first" in the .school lj,inch program. Nutritionists everywhere recognize dairy foods as basic to good nutiition and good Jiealth. No other commodity in America has greater public acceptance than dairy foods. , ' Is the Dairy business a growing business? Does it liave a futurie? Is thoio room for expansion? In 1951 we produced around 119 billion pounds of milk, to food a population of 155 million people. Our per capita production of milk was below our prewar per capita prodiiction. Every morning of the year when tho milkman of the United States starts out on his route there is a new town of 7500 people to be servDdj each one of whom is a customer. By 1960 he will have 25 to 30 million new customers who will require an additional 20 to 30 billion pounds of milk to supply their needs at today's level of consumption. But that is only half the story. Nutritionists tell us we should be using 20 to 30% more dairy foods if our people's nutritional requirements were fully met. The potQntial markets for the dairy industry are unlimited. Science, through research, is finding h^w uses fpj^.inilk in,.iijclustryi New methods of processing and packaging are opening Hew markets. Modr ern I'efrigeration and transportation bring every dairymah closer to. the great consuming centers of population. Almost daily new ways to serve dairy foods are offered the housewife Ijy home economists working with related foods in combinatioh with milk products. Yes, the Dairy industry is a growing industry. It must expand to meet the needs of the country. Its future is filled with opportunity for wide-awake dairymen everywhere. Is it a profitable business, and does it provide ojppoitunities for those engaged in it? Dairying is not a "get rich quick" scheme. There is not much glamour attached to it. But it is like most good things of life: it Is dependable' Its something you can tie to. It provides a crop to be harvested and marketed every day of the year. The farm family that has dairy income has funds to meet their daily living needs. They can operate on a cash basis, avoiding ^he pitfall of accumulated expenses to be paid when the crops are sold. The feed put into good dairy cows often returns several times what it vvpuid bring oh thb cash market. Profits from a well-managed dairy herd .are regular and sure, and over a long-time operation will match the profits oif any other branch of agriculture. Somewhei-e within the borders of the United States dairymeri riiust produce an ever increasing supply of milk to match diir increasing population and tho resulting inci'eased demand. We in the Midwest are in a wonderful pbsition to take advantajge of this opportunity. Milk is nothing more than feed, passetrf t^rougK t6e' dairy cow where she processes the .material into natui'e's most nearly per-i feet food. No one can surpass us in producing feed crops.' Dairying fits our soil conservation practices. It lehcls itself to o^r fS^ily t}?pe of ffi^ ing. It points the way to stability aind security for the f^l^^ community in which he lives, f'or those w^o kre woni^efing^.i ^l^ tH< future, who see clouds of disaster over the horizon; take another look the Dairy business. It's an old established business with a long.record stability. Consumer acceptance of milk and its products is unquestionc Its markets are rapidly expanding. It is a growing business with a great future ahead. It is a prbfitabl'e business to be in and holds great opportunity for the future. . Yes, in 1952, the dairy business Is a gbba business. -Tills IiuporiuiU Mt'ssam* on Our Dairy indil.stry Pri^seiiteil by-

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