VI t CLEANS MILKING EQUIPMENT Cleaner... fatter.. .Easier! LIKE VEL FOR CLEANIN0 MILKIN0 EQUIPMENT BECAUSE ITS PURE WHITE AND 1007. NON-ALKALINE NO MILKSTONE -NO HARD BRUSHING WITH VEL! HIGH-QUALITY MILK DEMANDS CLEAN EQUIPMENT Only clean milking equipment will deliver Crade-A milk — give you higher profits. 100% non-alkaline Vel doss an excellent cleaning job, no matter how hard the water. Vel is not a soap — contains none of * the harsh alkalis found in washday detergents. Vel is a neutral detergent recommended by leading agricultural schools and milk sanitarians. •mtetJMti**>HMTktf HIGHER GRADING SHOWS OUR MILK ) , QUALITVS IMPROVED SINCE WE / SWITCHED TO VEL. MY HANDS HAVE V V IMPRQVED,TOO!THERES NO DETERGENT/ BURN TO HANDS WITH IOO7. NON^ < , .ALKALINE VEL! , FOR MILKING EQUIPMENT OR DISHWASHING "VEL'S HAND-HEAT TEST" shows NO DETERGENT BURN to hands with VEL Dip hands in water. Then put a tablespoonful of any leading washday detergent in one hand - put a tablespoonful of VE1 in the other. Feel the heat with any leading washday detergent, indicating alkalis and harsh chemicals that cause "detergent burn". « Feel NO heat with Vel because Vel contains no alkalis or harsh chemicals. There's no "detergent burn" to hands with Vel. VEL MAKES DISHES SHINE WITHOUT WASHING OR WIPING I Just 1 soak arvJ nnse... if a bif of food clings, a touch of the dishclorhgersitoff! .»,»»•»»» W« may no longer celebrate the Fourth of July with firecrackers and torpedoes, but we can continue the tradition of foods reminiscent of the early days of our country. For the Fourth, we'll need a picnic with a start and stripe* cake, chiliburgers, Boston Baked Beans and Boston Brown Bread. . \ BOSTON BROWN BREAD 1 tsp. soda 3k cup dark molasses 2 cups buttermilk or sour milk 1 cup raisins 1 cup sifted flour 1 cup cornmeal 1 cup whole wheat 1 tsp. salt 1 tsp. baking powder COMBINE — dry ingredients in bowl; mix well. MEASURE — remaining ingredients in "hollow" in dry ingredients. Mix only until all dry ingredients are moist. FILL — 4 greased one pound containers (coffee cans, baking powder cans, loaf pans, etc.) with batter. BAKE — in moderate oven (350°) 1-1 Vfc hours or until it tests done. If desired, cover containers and steam for 3 hours on rack in covered pan. Serve warm. YIELD — 4 loaves. SUMMER VEGETABLE SALAD . 4 cups mi»ed fresh garden vegetables (cooked) or 2 packages frozen mixed vegetables cup ripe olives sliced radishes sliced scallions slivered green pepper * cup diced celery 1 small sliced cucumber 1 cup fresh spinach ] /4 cup salad oil 2 tablespoons vinegar 2 teaspoons salt J /2 teaspoon paprika Freshly ground pepper 2 tomatoes Cook frozen vegetables until tender but still crisp. Chill. Cut oaves into large pieces and combine with rest of vegetables Toss lightly with oil, vinegar, salt, paprika and pepper. Cut tomatoes in wedges to border the salad. Serves 6 to 8.
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