The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1941-04-03
Consumer Notes
Issued Weekly by Consumers
Counsel Division, A. A. A.
Washington, D. c.


gram had been set up for low-income
Washington consumers, economists in
the Bureau of Home Economics asked
622 of the families how much more
milk they consumed.
The scent milk plan is a cooper
ative plan in which farmers, dis
tributors, the Federal Government,
gether to make milk available to needy
families at low price. Farmers agree
to accept a price for this milk which
is lower than their regular price for
fluid milk; distributors bid for the
contract to process and distribute the
milk; the Federal Government makes
up the difference between the cost of
the delivered milk and the price paid
by relief families; and the local gov
ernment agencies certify the families
eligible to buy the milk.
For all the 622 families, there was
an "a per cent increase in fluid whole
milk consumption. Consumption went
from an average of quarts house
hold a week up to an average of 9.2
quarts week. Consumption by Negro
families leaped almost 120 per cent,
from an average of 80 quarts to an
average of S.5 quarts a week. White
families drank about so per cent more
milk, going from an average of 1888
quarts week per family to an aver
age Of 1877 quarts.
But that is only part Of the story.
n..1 L e 4 60
buying nickel milk when they were
visited the second time. The half of
the families that did buy, jumped
their weekly fluid whole milk intake
from 81 quarts week to 14.5 quarts
a weak, an average increase per fam
lily Of S.S quarts. On the other hand,
the families that didn't buy nickel
milk consumed less fluid whole milk
during the second period than they
did before the scent milk went on
sale, their average consumption fell
off from an average of AZ quarts of
fluid whole milk a family week to
3.5 quarts, an average of or quart
less.
Putting the Heat on Frozen Foods
Don't apply the heat too gently if
you want to get the best flavor and
food value out of frozen vegetables.
Reporting on work done with frozen
foods in several Agricultural Expert
ment Stations, the Counsel advises
these rules to follow when you buy
frozen vegetables:
First, wrap the frozen food in lay
ers of paper to insulate them against
heat on the way home, and be sure
to get the food home as quickly as
possible. T~
Second, frozen vegetables, unlike
those that are canned or stored, can't
keep any length Of time. They are
perishable. Treat them the way you
would handle ice cream. Don't keep
them more than "a hours in an ice
refrigerator before using, although
you can keep them for few days in
the freezing tray Of an electric re-
frigerator.
Third, cook frozen vegetables in
about half the time you cook fresh
vegetables. Don't thaW them first
drop them into hot water while still
frozen. Corn on the cob however
should be thawed out before using).
If you are boiling the vegetables
use only enough saIted water to covel
them. Put tight cover on the pan
50 the water won't boil away Put
the vegetables in the water after il
has begun to boil, and use a fork to
break up the solid mass of frozen food
after it has thawed slightly.
OVercooking frozen vegetables
makes them poor in flavor, soft, and
mushy. Two to 4 minutes is enough
for frozen asparagus, cut corn, and
spinach, 5 minutes for peas, s to IL
minutes for beans. Cook carefully SO
most of the water is used up and
doesn't have to be drained off
Frozen fruit should be cooked the
same way you cook fresh fruit. But
if it is to be eaten raw, thaw it slow
ly, preferably putting the package in
the refrigerator over night. Otherwise
it becomes mushy and unattraCtivc.