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lO ICU IU UUICI livestock. At other times of year, however, the home milk supply is often too short to meet the demand. This is an unnecessary situation, says Nageotte, for the homemaker can convert excess milk into easily stored dairy products. With planning, and a little extra effort, a constant supply of food nutrients from milk can be maintained year-round. Milk, in its fluid state, is bulky and perishable. It must be converted into products which are actually concentrated dairy products, such as butter, cream, ice cream, cream cheese, and aged cheeses. These are easily made and stored. There are. various means for storing dairy product;?. in the home. Salt brine is an excellent way to store butter for long periods, especially if a cool cellar is available. Home freezers can be used to store butter, ice cream, cream and cream cheese. Refrigerated areas and cool cellars (which do not drop below freezing temperatures) are excellent for storing aged cheeses, such as American and Cheddar cheese. When making dairy products for storage, use only fresh, clean, good-flavored milk or cream that has been pasteurized. Pasteurized milk or cream has the best keeping qualities, says Nageotte. Milk and cream can be pasteurized simply and easily in the home. This destroys nearly all the organisms that cause spoilage in raw milk. It also inactivates enzymes which often cause off-flavors in stored dairy products. Pasteurization also maintains freshness. This enables the homemaker to accumulate two or three day’s supply of sweet milk or cream for processing at one time.
Be tolerant with the pedestrian. He has his faults, but they are not crimes punishable by death.
Inflation is reflected in something that cost $10 a few years ago and now costs $15 to repair.
small 18-20. In New York large eggs were 36-1/2 - 39 and medium were 25-26-1/2 cents?
91.5%