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Show 4 -ITERS HAVE OWN WAY WITH FOODS All-American know-how is a phrase long applied to science, technology, farming, merchandising merchan-dising and industry. Now it s applied to 4-H. As a matter of fact, it is the theme of a special cook book used by 4-H members, volunteer leaders, and Extension Service home economists. The colorful learn-to-cook manual, All - American Foods, features all-American know-how know-how dating back to the Pilgrims. Pil-grims. The table of contents lists "adventure" foods such as Pecos Bill burgers, Yankee snickerdoodles, Squanto's' beans Jambalaya, and Bunyan-style breakfast. All-American Foods is the second of a series of three "learn by doing" 'books published pub-lished for youngsters enrolled in the national 4-H Food Nutrition Nu-trition program supervised by the Cooperative Extension Service Ser-vice and supported by General Foods Corporation. The first one, titled Tricks for( Treats, reveals "magic tricks that help even the beginner be-ginner master kitchen tools and techniques.'" The third book, Meals for Today, The Easy Way, will be ready in late fall of this year. The three imaginatively illustrated il-lustrated 'books appeal to the eye, arouse enough curiosity about the recipes to try them, and make the learning process fun and rewarding. Each unit covers six basic facets of food consumption: nutrition, preparation techniques, tech-niques, selection and buying, efficient management, serving, and food science. The youngsters learn to cook, bake, prepare and serve lip-smacking lip-smacking dishes loaded with nutrients needed by growing boys and girls. They'll be eating eat-ing what they like, and liking foods they require. General Foods provides more goodies. Annual awards of six $600 scholarships go to teenage teen-age mem'bers who have completed com-pleted the most outstanding food-nutrition projects in the nation. Fifty teens can look forward to a trip to Chicago and the 48th national 4-H Congress Con-gress held right after Thanksgiving. Thanks-giving. Travel and other expenses ex-penses will be paid by the sponsor. Scores of beginner cooks throughout the state will be presented with the food-nutrition medal of honor. Medal winners from coast to coast this year are expected to reach a record 10,000, estimates a 4-H spokesman. The foods project is one of the most popular among the 4-H national programs, having an enrollment last year of some 644,000 young chefs between be-tween the ages of 9 and 19. Thousands of volunteer adult leaders help them with their projects. More information about the 4-H program can be obtained from the County Extension office. |
