OCR Text |
Show f Precious berry makes for delicious eating 1 By DONETA GATHERUM JAM The dictionary says a raspberry is any of a variety of black or red edible berries that consist of numerous small drupes on a fleshy receptacle and are rounder and smaller than the related blackberries. The definition goes on to explain that the berry brushes are a bramble, filled with thorns. Anyone who has picked raspberries knows that the scratches and slivers you receive make the berries all the more tasty and precious. The backyard gardeners crop of raspberries this year is especially good inspite of the hot weather that often causes the berries to dry up and break apart easily. Because raspberries are delicate SUMMER OUTINGS AND picnics are a perfect time to prepare those simple, dishes, says Pauline Biggs. Such foods can still be nutritious and deliciously-flavoreand are usually the most enjoyable, she adds. easy-to-prepa- fruit, it is important to use them soon after picking. Refrigeration tends to dry out the berries. Frost re d MINUTE RED RASPBERRY cups red raspberry puree cups berries) cups sugar package powdered pectin cup cold water 3 Vi out (ab- 7 6Vi 1 1 Put berries through food mill. Add sugar and mix well. Put pectin and water in saucepan. Bring to boil over medium heat, stirring constantly. Boil hard 1 minute, stirring. Remove from heat; immediately add berry mixture. Stir about 5 minutes or until sugar crystals are thoroughly dissolved and mixture begins to thicken. Pour immediately into freezer containers. Cover; let stand 24 hours in cool place until completely jelled. Seal airtight; freeze. Makes about 3A pints. free refrigerators are extra RASPBERRY PIE harmful. Tbsp. shortening There are many uses for raspber3.eggs ries. The name itself implies one of 2 cups milk the berrys earliest contributions 1 tsp. salt Raspis, the root word, is French 2 cups sifted flour for a kind of wine. Fresh raspber1 ries are naturally suited to topping quart raspberries ice cold sundaes for cup sugar cream cereal, or cakes served with whipped Put shortening into a 12x9x2 cream. Jam is another obvious use for this berry. Raspberry pies, pan. Heat in oven until lard is sizcrisps and tarts can be fixed when zling hot. Beat eggs very well. Stir dessert is needed. in milk, salt and flour. This will an 1 -- Add flair to outings By KATHRYN JENNINGS Pauline P. Biggs, a famous cook, has prepared some of her favorite foods. These are good recipes for the coming summer season, for pa''0 or picnics in the mountains. fhe Biggs baked beans are always a hit at home or at a no host dinner. Adding pineapple is optional but is really a great flavor addition. The ham has the bone in for added flavor, just simmer in a little water until the meat falls away from the bone. Great for sandwiches and the broth makes great bean soup. The wedding or reception size sandwiches are made from Rhodes frozen bread rolls, cut in half before entirely thawed, placed on greased cookie sheet to rise and then baked at 350 degrees until a golden brown, about 12 minutes. Fill with a favorite lunch meat, sandwich filling of meat, tuna or cheese. Pauline also prepares them ahead to take along for an outing. The sweet rolls are super and might as well make a big batch, some to eat right away, some to freeze for the next few days. The cabbage salad is special, with a hot dressing poured over the cabbage and refrigerated, it has a special flavor. BIGGS BAKED BEANS slices bacon onion, minced can 2Vi size Van Camp or other pork and beans A cup catsup Y cup brown sugar green pepper Small can pineapple chunks, 5 I I op-tior- Cut bacon into small pieces and brovvn with onion. Mix all ingre- dients, cutting green pepper into large pieces which should be removed before serving. dimmer on top of stove for at least a half hour or place in casserole in oven tor slow baking, one hall to three quarters of an hour. Seres about 0. SWEET ROLLS yeast cakes A cups warm water A cups milk, scalded, cooled 2 tsp. salt Vi cup sugar cup oil or shortening 4 eggs, beaten 9 cups flour 4 1 Soften yest in warm water, mix with remaining ingredients, adding flour last and mix well beating until smooth, then knead until satiny and place in bowl. Let rise until double. Roll out into large circle or divide and make two circles. Spread with a little oil, sprinkle with sugar, cinnamon and raisins and roll up. Cut with dental floss for eacy cutting. Place on several cookie sheets and let rise until double, bake at 375 degrees for 12 to 15 minutes until a golden brown. While still warm frost with a favorite vanilla frosting. She prepares the frosting in a small pitcher and pours it over the several pans of rolls. CABBAGE SALAD 1 1 large cabbage, shredded onion, chopped Dressing: A cup sugar 1 tsp. salt 1 tsp. celery seed 1 tsp. prepared mustard cup vinegar Mix dressing ingredients in a small saucepan and boil several minutes, pour over cabbage and onion and cover. Place in refrigerator overnight for blended flavors. Pauline P. Biggs and husband Gene, have lived in the Val Verda area for more than 25 years. They have three children, Steve, Janet and Kathy and two grandchildren. Pauline is known for her good cooking and has taught classes in cooking of simple but good foods. 1 Her family prefers the simple foods. Oil painting and handicrafts are her interesting hobbies and keep her busy. She loves to watch football and basketball on the T.V., quite a fan. She enjoys eating out which is still the best she says. During the summer she spends much of her time sailing with the family, she says, I finally got a fishing outfit for my birthday and am going to take up fishing. Now that the children have left home, she will have more time for the fun things, so she is wished good luck with her summer activities. 1 1 The cinnamon crisp recipe has been requested. This is a very thin rich type of pastry good to serve with a beverage or for a snack. The dough is rolled thin, then sprinkled 1 with cinnamon and brown sugar and rolled as for jelly roll. After chilling well, slices are cut and each slice is rolled very think sprinkled with sugar and baked a very light brown. CINNAMON CRISPS 3 cups all purpose flour Vi tsp. salt 1 tsp. ground cardamon, extra-speci- 2 Tbsp. sugar cup butter Tbsp. dry yeast Vi cup warm water Vi cup milk, used cold 1 1 3 egg, beaten Tbsp. salad oil CINNAMON FILLING cup dark brown sugar 2 Tbsp. white sugar 2 Tbsp. cinnamon Vi In a large bowl, combine flour, salt, cardamon and the 2 Tbsp. sugar. With pastry blender or two knives, cut butter into flour mixture until butter particles are about the size of peas. Dissolve yeast in the warm water and blend in the milk, egg and oil and with a fork, stir liquid into the flour mixture, just until flour is moistened, do not overmix. Cover with plastic and chill in refrigerator for one hour or more. Remove dough to board or pastry cloth and knead just four times. Roll into a 11x18 inch rectangle, keeping sides of dough as straight as possible. Sprinkle with the cinnamon filling mixture, almost to edges and start with a lengthwise edge and roll tightly as for jelly roll. Pinch seams to seal. Wrap in plastic and chill several hours or overnight. Cut roll in half and return to refrigerator to keep roll chilled while shaping the first half. Cut roll of dough into slices, about Vi inch thick and on a lightly lloured board, roll each slice into a very thin circle about 5 inches in diameter. Spread a little white sugar on a fall. RASPBERRY CRISP quart raspberries 13 cup sugar V cup butter 13 cup flour 13 cup brown sugar A cup rolled oats. Sprinkle over raspberries. Bake in moderate 1 oven (350) about 30 minutes. RASPBERRY TARTS 1 cup sugar U2 to 2 Tbsp. quick-cookin- g tapioca Vi tsp. cinnamon 3 cups firm raspberries, not too ripe 6 unbaked tart shells 13 cup currant jelly, melted Whipped cream or ice cream Mix sugar, tapioca and cinnamon; sprinkle over berries. Mix gently to keep berries whole. Place in tart shells, molded in muffin pans or other baking cups. Bake in moderate oven (375) 20 minutes, until almost done. Carefully spoon melted jelly over berries. Return to oven. Bake minutes longer, until baked and set. Cool. Serve with scoops of ice cream or top with whipped cream. 5-- Select preschool carefully op- tional 1 al make a very thin batter. Pour batter into sizzling hot pan. Sprinkle berries over top, then sprinkle with sugar. Bake in hot oven (425) about 45 minutes. Batter will rise then By DENNIS HINKAMP Consumer Information Writer Utah State University About five million children less than five years old spend all or part of their day in preschools or day care centers. For many families, daycare is a necessity; for others it is a matter of choice. More competition among childcare centers and better awareness of the developmental needs of young children have made day care centers more than just a place where children are watched. Quality day care has three basic components: the caregiver, the setting and the activities, according to Dr. Shelley Lindauer, assistant professor of family and human development at USU. The Caregiver: The caregiver should be able to comfort unhappy children and give positive guidance and praise. The caregiver should acknowledge the importance of a positive self imge, independence and childrens need for love and security. The Setting: The best settings are where play is allowed indoors and outdoors. The setting should be safe, clean and have adequate heating and ventillation. Electrical outlets should be d and outside areas should be fenced and away from traffic. Furthermore, bathrooms should be accessible and safe. There should also be areas available for napping and isolating sick children. Activities: A quality day care setting allows children to be active child-proofe- mentally, socially and physically. Play materials should be durable, clean, attractive and safe. Children should have opportunities to play with others and alone and activities should be structured to build self confidence through success. Quality child care settings show a recognition of play as a means of learning rather than just a way to occupy childrens time. Lindauer says it is unfortunate, but many people spend more time choosing toys for their children than they do choosing a day care facility. Similar to other consumer purchases the best advice is to shop around. Next weeks columns give some ideas on questions to ask when choosing a day care center. Kids need to learn they can act fairly By BETTY CONDIE President Utah Education Association Its not fair! Teachers and parents have heard that complaint more times than they want to remember. Early in elementary school, fair treatment means equal treatment-exact- ly place and dredge each circle of equal treatment, that is. Toms got more than I do! dough in the sugar, just the top and How come Sally gets to have a place circle on ungreased baking sheet and bake at 375 degrees ab- friend sleep over and I cant? out 12 to 15 minutes, until barely a According to Thomas Lickona, a golden brown. Transfer to rack to developmental psychologist, pacool and to crisp. Store in airtight rents can teach fairness in the container at room temperature up family. to one week. Makes three to four The first way is the appeal to the dozen crisps depending on size. did principle of equal exchange--- ! that for you, so you should do this for me. Another suggestion is to be willing to negotiate some of the time. Children really believe that they have a right to hold and argue their point of view. Parents should give children a fair hearing and possibly change their minds when children make a reasonable request in a respectful way. The trick is to keep youngsters from developing the habit of giving you an argument about everything. Wise parents will say to their children, Theres a time to negotiate and a time not to negotiate. Some- times Im willing to talk about whats fair and try to work some- thing out. But there are other times when I dont have the time for that, and you need to be able to accept my answer. Lickona believes that we need to teach children that there are times when fair doesnt mean same. All children dont have the same chores in the family because chores vary with age and ability. So do privileges. Involve children in setting fair consequences. When children have a say, theyre more likely to accept their fate as fair and to improve their behavior than if faced with a d punishparent-impose- ment. We can teach our children not only that they should be fair, but also how to be fair. Crowd coming? Try out these recipes By LUCILLE STRINGHAM BARBECUED BEEF FILLING boneless beef 3 cups water V cup Worcestershire sauce cup tomato sauce 1 cup catsup 4 cups chopped onion, cooked tender in the margarine 2 Tbsp. margarine or shortening Salt and Pepper to taste 4 Vi lbs. 1 Cut beef into 4 inch strips. Simmer in the 3 cups water until tender, about 2 hours. Remove beef from the cooking liquid and slice or chop in coarse pieces. Combine beef with the remaining ingredients. Add enough of the cooking liquid to make filling moist. Heat filling and serve on hamburger buns. Makes enough for about 50. POTATO SALAD for 50 5Yi quarts diced cooked potatoes (about 10 lbs.) 1 quart chopped celery 1 cup chopped green onions 2 cups thinly sliced radishes 1 quart chopped cucumber 3 tsp. salt Vi tsp. pepper dozen eggs, hard boiled, peeled and chopped Tbsp. prepared mustard 1 1 cup pickle relish cups salad dressing or mayonnaise thinned with a few tablespoons of canned milk Mix together and add salad dressing and mix lightly. Add more dressing to make it as moist as you like it. Chill. Serves 50 servings, Vi cup each. 1 3 CHOCOLATE CAKE for 50 VA cup shortening 4 cups sugar 2 tsp. vanilla 5 eggs 1 Vi cups cocoa, mixed to a soft paste with hot water 51) cups sifted all purpose flour tsp. soda tsp. baking powder tsp. salt 3 cups sour milk or buttermilk Cream shortening and sugar well, add the vanilla. Stir in the eggs, one at a time, beating well after each one. Add the cocoa that has been made into a soft paste by adding a little hot water and stirring 3 3 1 well. Mix the soda and baking powder into the flour. Add alternately with the sour milk qr buttermilk and stir and beat until a smooth batter. Grease and flour pans before putting in the batter. It makes two large drippers or 1 large dripper 3 layers. Bake for 30 minutes at 375 degrees or until tests done. SNICKERDOODLES 3 'A 2Vi cups margarine cup brown sugar cups white sugar 2 6 eggs lVi Tbsp. vanilla 9 cups flour 1 2 2 Tbsp. cream of tartar tsp. soda tsp. salt Vi Cream sugars and margarine, add vanilla. Add the eggs and beat well. Mix dry ingre'dients together and add to creamed mixture. Roll dough into balls about the size of a walnut and roll in 2 tsp. ground cinnamon and cup sugar mixed and place on cookie sheet. Bake at 1 for 10 minutes. Do not overbake. Makes 100. 400 PUNCH FOR A CROWD frozen orange juice 2 cans (6 oz.) concentrate 2 cans (6 oz.) frozen lemonade concentrate 1 quart apricot juice 1 (46 oz.) can pineapple juice 1 large bottle Sprite or p. Reconstitute the frozen concentrate according to directions on can. Mix altogether and chill before serving. Some ice may be used to keep cold in the punch bowl. Add the carbonated drink just before serving. |