The sun. [volume] (Newberry, S.C.) 1937-1972, June 16, 1966, Image 6
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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.
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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.
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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