The sun. [volume] (Newberry, S.C.) 1937-1972, June 18, 1970, Image 9
The Newberry Sun, Newberry, S. C., Thursday, June 18, 1970—PAGE 9
Cool Treats Pair Fruits with Dairy Foods
Fruits pair with fresh dairy
foods to produce some of the
loveliest tastes ever for sum
mer tables.
One winning example is lus
cious fresh pineapple from the
tropics, served in a frosty new
way — Pineapple Milk Freeze.
This jewel-like combination of
red fruits and cherry gelatin is
Danish Fruit Dessert in easy new
form. Vanilla Sour Cream Sauce
tops it.
Just combine sugar, lemon
rind and juice, then stir in
milk. Chop fresh pineapple
fine — it’s a breeze with a
blender—or use canned crush
ed pineapple. Combine fruit
and milk mixture, freeze, then
whip the entire mixture with
either mixer or blender before
freezing again.
Not really a sherbet because
it’s made with milk instead of
water, Pineapple Milk Freeze
has a temptingly different
taste and texture. Scoop it in
to sherbet glasses for serving,
though, and garnish with
wedges of fresh pineapple for
a “refreshment” that’s as pret
ty as it is tasty.
Another beauty is Danish
Fruit Dessert in a convenience
version that captures the
clear-as-a-jewel look of the
original. Danish homemakers
have painstakingly prepared
it from fresh fruits for years,
but canned tart cherries, fro
zen raspberries and cherry
flavored gelatin with a dash
of lemon simplify making. To
serve with this shimmering red
dessert, try cool and easy,
sugar-sweetened Vanilla Sour
Cream Sauce. It’s a luscious
new variation on the more tra
ditional cream or whipped
cream accompaniment.
By their very nature, these
fruit-flavored treats are make-
aheads, always a boon to the
cook — especially on summer’s
relaxed schedule. Choose ei
ther recipe for simple prepa
ration and simply delicious
eating.
PINEAPPLE MILK FREEZE
2 Refrigerator trays
Yield: 3% cups
Y 3 cup sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
2 cups milk
lean (SYi crushed pine
apple, drained
Fresh pineapple wedges
In a bowl combine sugar, lem
on peel and juice; stir in milk
to dissolve the sugar. Blend in
crushed pineapple. Pour mix
ture into refrigerator trays
and freeze until almost firm.
Then, in a mixer or blender,
beat mixture until light and
creamy. Return to trays and
freeze until firm. To serve,
garnish with fresh pineapple
wedges, if desired.
Variation: Vi cup fresh pine
apple may be substituted for
canned pineapple, increase
sugar to % cup. Crush pine
apple in a blender, or chop
very finely with a sharp knife.
DANISH FRUIT DESSERT
WITH VANILLA SOUR CREAM
SAUCE
2 packages (3-oz. each) cherry
flavor gelatin
2 cups boiling water
1 can (1 lb.) red tart pitted
cherries in heavy syrup,
drained (reserve syrup)
1 package (10 oz.) frozen red
raspberries, thawed and
drained (reserve juice)
1% cups liquid (fruit juice plus
water)
1% tablespoons lemon juice
Dissolve gelatin in boiling
water. Combine fruit juices
and add sufficient water to
measure VA cups liquid. Add
liquid and lemon juice to gela
tin mixture. Chill until jelly-
like consistency. Fold in cher
ries and raspberries. Pour into
a 13x9x2-inch pan or eight
3 A cup molds. Chill until firm.
Pineapple Milk Freeze combines
pineapple, milk and a hint of
lemon in a dessert designed to
beat the heat.
Makes 8 servings. Serve with
Vanilla Sour Cream Sauce.*
♦VANILLA SOUR CREAM
SAUCE
Yield: 2 cups
2 cups dairy sour cream
Vi cup confectioners sugar
2 teaspoons vanilla
In a bowl blend sour cream,
sugar and vanilla. Cover and
chill.
Finns Leaders
In Dining On
Dairy Foods
Americans are not the
world’s most conspicuous con
sumers of dairy foods — far
from it.
That championship goes to
the Finns. In milk equiva
lent, they eat and drink 1,513
pounds of dairy products each
per year. The Irish aren’t far
behind—their average is 1,356
pounds.
The U.S. ranks only 16th of
17 nations listed. Americans
consume 584 pounds apiece
each year.
The U.S. figure includes an
annual per capita milk con
sumption of 31.4 gallons —
ahead of coffee (26 gallons),
tea (7.9 gallons) and soft
drinks (16.1 gallons).
Americans eat 4.8 pounds of
butter per person a year —
compare that with 40.3 .pounds
for Finns.
Shoppers
Choose
Dairy Foods
More than half are between
30 and 49 years old, shop for
three people or less, and have
yearly incomes of more than
$5,000. They’re typical mem
bers of a group almost every
one fits into — food shoppers.
The average shopper spends
26.1 minutes in a supermarket
with 6,500 items on display.
Most (62.6%) don’t carry shop
ping lists, but make 68.9% of
their buying decisions in the
store. They average two-three
supermarket visits weekly,
spending an average $8.21 per
trip for about 13 items.
About three in ten female
family shoppers are employed,
making ease of shopping, time
and convenience important to
them. Today’s shoppers spread
their business around — 61%
normally buy at least one
product in another store.
Of every 100 shoppers who
enter the supermarket, 93 pass
the dairy case and 78 of them
buy ut least one dairy product
(as compared to 94 passing, 80
buying fresh meats; 90 pass
ing, 56 buying produce). Dairy
sales account for 8-11% of
store sales.
The average number of in
store decisions made in the
dairy department is 67.3%.
Broken down by product, for
example, such purchasing de
cisions as these are made while
in the store: 78.5% cheese;
54.8% fresh milk; 74.5% other
dairy products.
Biggest food spenders are in
the 25-40 age range; have a
five or six person family; a
$10,000-$15,000 income; and
shop for food as a group^man,
woman, children.
To get to the store, 94% use
a car, 5% walk, 7/10 of 1%
use the bus, and 2/10 of 1%
other modes of transportation,
such as taxi. Thirty-two per
cent of shoppers travel more
than two miles to their favor
ite store in spite of the fact
that 51% report other super
markets are closer.
Weekend customers spend
nearly three times the total
weekly average purchase.
Thursday, Friday and Satur
day business accounts for 77%
of the week’s sales, with Fri
day the biggest day, Saturday
next and Thursday third best.
As anyone could guess, wom
en food shoppers outnumber
men four to one. The ladies
also take longer to shop and
usually spend $3.00 more!
1VE SALUTE
THE DAIRY
FARMER
Successful Dairy Farming
means getting the most from your herd,
your pasture and cropland — and your money.
We are proud to salute, proud to
serve the Dairy Farmers of our great
community, who make every month
of the year Dairy Month.
WE SERVE
THE DAIRY
FARMER
SOUTH CAROLINA NATIONAL
Rank, lot Co&ufltodif'
THERE’S AN SCN OFFICE NEAR YOU
1119 BOYCE ST.
MIMtKt PDIC
1113 HARRINGTON ST.
3123 COLLEGE ST.
FULL BANKING SERVICES AT OUR COLLEGE ST. OFFICE