University of South Carolina Libraries
-vlK'* V m cream; stir m vanilla. Cool. Spoon ice cream into crust, dribbling chocolate sauce (takes about % cup) among the spoonfuls of ice cream to give marbled effect; cover and freeze. Thin remaining choco late sauce with a little half and half or milk. To serve pie, spoon chocolate sauce over each serving and sprinkle with $alted Spanish peanuts. mi Mi wm m Here is the refreshingesl Ice Cream Pie you ever tasted! And crunchiest, too. There’s peanut butter in the crumb crust, ice cream and fudge sauce in the middle, and salted peanuts on top. Can You Imagine Anything Better Than Refreshing Ice Cream Pie Can you imagine anything tastier or more refreshing than an ice cream pie? Especially when it’s topped with choco late fudge and salted peanuts. And the crust is special, too, with tasty graham cracker crumbs combined with peanut butter. This Chocolate-Peanut Ice Cream Pie is a succulent sum mer dessert created to appeal to children of all ages. With its combination of favorite flavors, this dessert should be a “must” on your summer menu. It’s refreshingly easy to make, too. Start with the simple, but ' versatile, crumb crust made even tastier with the addition of X A cup peanut butter. Next, prepare a smooth, fudgy choc olate sauce. Spoon softened vanilla ice cream into the crust, dribbling plenty of chocolate sauce in between the spoonfuls of ice cream. You'l: find ice cream is eas ier to scoop or slice if moved from freezer to Refrigerator tc soften. Allow about 20 minutes for a half-gallon, 10 minutes for a pint for scooping; half this time for slicing. Now, cov er and freeze the pie. This dessert is great in the summer days because it can be made in the cool of morn ing and served cold on a hot evening. Just cut in wedges, top with more chocolate sauce and a handful of salted pea nuts. The remaining sauce can bt refrigerated to go over sun daes and other desserts in days to come. Remember, if it is refrigerated, the sauce will thicken; however, it can be thinned with a little half- and-half or milk. Here’s a family dessert that’s guest-worthy, too. Be sure tc add Chocolate-Peanut Ice Cream Pie to your recipe file CHOCOLATE-PEANUT ICE CREAM PIE Pie plate, 9-ineh Preheated 350° oven 1*4 cups graham cracker crumbs 1 tablespoon sugar *4 cup peanut butter 3 tablespoons butter, melted 2 cups (12-oz. package) semi-sweet chocolate pieces 1 cup whipping cream 1 teaspoon vanilla 1 quart vanilla ice cream, softened Half and half OR milk Salted Spanish peanuts Mix crumbs and sugar; blend in peanut butter with pastry blender. Blend in butter. Press crumb mixture firmly against bottom and side of pie plate. The easy way is to use an 8- inch pie plate inside the 9-inch chill thoroughly. In a small plate to press crumbs into saucepan over low heat melt shape. Bake 8-10 minutes; chocolate pieces in whipping Did you know that one quart of milk weighs 2.15 pounds? * * • To make one pound of but ter requires approximately 21 pounds of whole milk. One pound of whole milk cheese takes 10 pounds of whole milk and one gallon of ice cream takes 12 pounds. * * * If all the milk produced in the United States was placed in square quart bottles, they would form a band around the world 140 times at the equa tor. If stacked one on top of the other, the bottles would reach to the moon 30 times. * * * One year’s ptoduction would make a milk river 3,000 miles long, 40 feet wide and 3 feet deep; the river would stretch from Boston to San Francisco. * * * Dairy farming is the only form of agriculture found in each of the 50 states. Teen-agers, too, benefit from the School Lunch Program. In addi tion to 2,614,000,000 pounds of milk, the nation's schools used 56 million pounds of cheese, 83 million pounds of ice cream, 23 million pounds of nonfat dry milk and over 89 million pounds of butter in the 1962-63 school year, reports USDA. • Cured cheeses, such as Cheddar and Swiss, keep well in the refrigerator for up to several months if protected from drying out. Any mold that may develop on natural cheeses is not harmful, but it may be scraped or cut off the surface. We Salute the Dairy Farmer YEARS During Dairy Month, hats off of to our Dairy Farmers, for their substantial contribution to Growth the prosperity of this area, in and for their vital service in providing us with delicious, Newberry County healthful dairy foods. City of Newberry Nineteen Out of Twenty School Children Have Milk Every Day In the nation’s elementary and secondary schools, the serving of ynRk is an almost universally accepted practice. Nineteen out of 20 pupils In public and private schools had milk available to them each day during 1962-1963, accord ing to “Milk and Milk Prod ucts in the Nation’s Schools” (USDA 1965). The 3.0 billion half-pints of milk served under the Special Milk Program and the 2.9 bil lion half-pints served with lunches under the National School Lunch Program ac counted for more than 5 per cent of all fluid milk marketed in the U.S. in 1965. The Special Milk Program was used in about 92,000 schools, child-care centers, summer camps, orphanages, and similar institutions. An other 400,000 children received milk in the Head Start centers. Important Market The 43.7 million pupils en rolled in schools where milk was offered constitute an im portant market for fluid whole milk. Fluid whole milk con sumed in public schools offer ing lunch services in 1957 had a wholesale value of $192 mil lion. According to USDA the fluid whole milk consumed during 1962 in all schools, public and private, at noon or other times, was valued at $312 million. Since there was little change in wholesale prices, gains in money value reflect increases in actual milk consumption. Increased Consumption This expansion has resulted from increased availability of school milk and higher aver age consumption levels among . the children to whom the milk was offered. During 1962, con sumption per pupil enrolled was valued at $10.02 against $8.94 per pupil in 1957. Most of the school milk consumption now occurs in schools affiliated with the Spe cial or National School Lunch Programs of, the U.S. Depart ment of Agriculture. Only 2.8 million children out of 43.7 million to whom milk is avail able, were enrolled in schools not affiliated with either pro gram. The USDA report indicates that approximately 32.1 mil lion children attending schools under the National School Lunch Program in 1962-63 could obtain a plate lunch in cluding a half-pint of milk. Nearly 29 million of these pu pils could obtain additional milk at reduced prices under the Special Milk Program. An additional 8.8 million pupils who were enrolled in schools where plate lunches under the National School Lunch Program were not of fered could obtain milk under the Special Milk Program at noon or other times of the day. Reduces Cost of Milk A total of 37.8 million chil dren could obtain milk in 1962 at about 3 cents per half-pint less than cost under the Spe cial Milk Program. In schools participating in the milk pro gram, approximately 700,000 needy children were receiving milk at further reductions in price, or tree. Gift milk accounted for al most 6 percent of total con sumption under the Special Milk Program. Needy children also were receiving a half-pint pf milk each day as part of the plate lunches they were receiving , free or at reduced price under the National School Lunch Program. During the school year in which the survey oc curred, needy children re ceived nearly 10 percent of the total plate lunches served un der this program. Milk Breaks Practice Morning and afternoon milk breaks are becoming more common. In about 45 percent of the schools offering milk, this service was available at least twice a day. In about 15 percent of these schools, milk was offered 3 times each day. Average levels of milk con sumption were found to in crease substantially with the number of times milk was of fered each day. Where milk was offered only once, average daily consump tion was 0.7 half-pint per pu pil. When milk was available 3 times a day, average con sumption rose to 1 half-pint. All Dairy Products Used Although fluid milk accounts for about 84 percent of the total value of all dairy prod ucts (excluding butter) deliv ered to the schools in 1962-3, the survey shows that milk products with a value of ap proximately $60 million were consumed in the schools dur ing the year. Of this amount, ice cream accounted for almost $30 mil lion and cheese almost $25 million. The processed 1 types of cheese had a value of al most $18 million. Butter was one of the prin cipal milk products used in school lunch services. Almost 100 million pounds were deliv ered to the school market dur ing the 1962-3 school year. 9 n & 7 A 7 A ,/ 0 77 6 6z / 6 7 / ycz 27.5 < A 823 &J> 3 S; ; •S m Blackboards such as the above, posted In halls of Japanese schools, not only give the school lunch menu for the week, but also show the grams of protein and the calories per meal. The Japanese School lunch program has been operating for 17 years. The chil dren receive H pint of milk with hmch. Modern home refrigeration makes special provision for keep ing plenty of milk (and all other dairy foods) safely and conven iently so that Sister Susie may have her refreshing pickup often. Mother’s tasks are lightened by the newest models endowing both refrigerator and freezer compart ments with the wonderful “no defrosting ever” principle which the industry is stressing during June Dairy Month. TAKE DAIRY PRODUCTS CAMPING with you. Refreshing dairy products are a tasty addition to camping menus during the hot weather months. Keep ’em cold and fresh in a refrigerated case and they’ll keep you cool and peppy on your camp-out safari — either away from home, or in the backyard. JUNE IS DAIRY MONTH .... and our Bank joins in SALUTING THE DAIRY FARMER! His Contribution to the Health and Prosperity of the Nation is a major one The effort and enterprise of the dairy farmers of America in producing products essential to the health and vitality of our nation deserves praise and gratitude of us all. It has been a pleasure for our Bank to work closely with many dairy farmers in this area for a long time supplying the credit to enable them to further their plans for the care and improvement of their livestock, land, essential equipment and buildings. For this is a ‘‘full service” bank ... offering a wide range of services, under one roof, to one and all. We Welcome Every Opportunity to be of Service to YOU! The Bank of Commerce PROSPERITY CHAPIN