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Show Man Of Many Degrees Cooks, Too Thursday, January THE GREEN SHEET IB 15, 1987 - Dr. Humpherys Feels Right At Home On The Range SOUTH COTTONWOOD. Dr Humpherys claims he wore a cooks apron long before he donned a college graduation robe He says it w;as his cooking ability that helped pay for his education Dr Humpherys doesn't concoct just ordinary food, but specialized in menus from good scratch. He will be teaching some classes this month at Wheeler Farm, where He will teach he is director-curatoWell, by Helen Glissmeyer Green Sheet Stuff Writer It isnt necessary to hold three college degrees to be an expert cook, but Dr. A. Glen Humpherys has that educational status and also culinary expertise. Do you find it difficult to visualize a history professor rolling up his sleeves to roll out a rhubarb pie? r. H how to cook on a wood or coalburning stove and how to adapt methods to some of the modern equipment. He will be assisted in the teaching by Shirley With bread, says Dr. Humpherys the croissant revolution, people now are eating more bread than they have for the past 50 years. In his class, he w ill show how to make good He notes that today, very few people raise all their own food "Even farm families buy out of the grocery store meals had a lot of Floyd, museum exhibits manager at the Farm. As a child, Dr. Humpherys lived on a farm near Liberty, Idaho, (north of Paris in Bear Lake area) where he helped his mother and grandmother prepare food on the old cook stove. They both got everybody involved, especially at canning time, says Dr. Humpherys. We all would help peel and scald. My father had been a sheepherder and did a lot of Dutch oven cooking out of doors He taught me to do this, too. As a young man attending Brigham Young University, he spent two summers cooking at the old Fred and Kellys restaurant on State Street at 11th South. Later, he was head chef at Jacob Lake Lodge near Grand Canyon. A lot of people nowadays are interested in cooking from scratch, he says. They are conscious of what they are eating and want to reduce calories or fats. They have to learn again what grandma had to do. If you cook a roast long and slow, you will cook most of the fat right out and still have a lovely tender piece ol meat. Delicious. These are the ideas worth perpetuating. In his class, along with tips on cooking a pot roast, he will demonstrate Yorkshire pudding. This recipe goes back to Anglo-Saxtimes, says Dr. Humpherys - before we had potatoes. He makes the Yorkshire pudding with an egg, flour, salt and milk mixture - no leavening He spoons the dough into muffin tins and bakes it. He then serves the pudding with hot gravy, for which he has a lump-proo- f method. He says he makes it the roux method, not the glue method In years gone by, people on a farm raised most of their own food. The housewife went to the garden or to the pantry and asked herself, What can I fix? She would have to put something together from what was in her storehouse. On the farm, most of the people raised their own meat. "You had all kinds, so you had to learn to cook all kinds, reflects this historian. scones Frying, he says, is one of the most popular things that we do today We think that we are not doing Continued on page 12 lot of people nowadays are interested in cooking from scratch ... They have to 'A learn again what Grandma had to do.' - Glen Humpherys o '"'fr . . . Wheeler Farm curator Dr. Glen Humexhibits manager Shirley Floyd remove a loaf of bread pherys and from the oven In the farm house kitchen. FRESH FROM THE OVEN We realize our calling in life isnt just calling. COMING SOON! 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