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Show Page Eight - The Springville Herald - June 18, 1981 castle cookery by mary lynnlee X' Who's coming to dinner? t - By Mary Lynn Lee There were three methods of food preservation that Helen talked with Castle Cookery about; drying, freezing, and canning. All the fruits and " vegetables grown in their garden of plants, bushes, and trees, are preserved with one of those methods. The first, that of drying fruits has , been a favorite of the Beardall family. . Dried fruits and leather are a sweet and satisfying treat especially out fishing, antique or rock hunting, and camping. . Helen and family like taking along the dried fruits and celery and carrot sticks forsnacks rather than candy. . Dried fruits were popular among the pioneers, and a favorite treat was several kinds of dried fruits ground up together then formed into balls. A yummy variation that Helen uses for this day and age is to grind up fruits dried, such as apples, pears, prunes, cherries, apricots, dates, and raisins. Mix all together with the juice of 1 orange and 1 cup shopped nuts, making . into bars or ballsyjet stand overnight, and - then ' roll in coconut, melted chocolate, or carob. You won't need to worry about storage of this, because it. won't last long around any "castle." . : Now some fruit drying tips and a recipe for Jumbo Raisin Cookies, in '. which Helen uses her dried cherries. ; Pineapple- pineapple has a high acid content so wear rubber gloves while pealing and slicing. For drying, slice a . .little over V' thick is about right and the core can be left in too. .- Bananas, PeaFs, -& Apples Te help keep them from going brown tree a "salt solution of4 Tb. ef eoW water . Bananas, Pears, & Apples- To help keep them from going brown use a salt solution of 4 6 Tb. salt to one gallon of : .cold water (for 10 minutes), or " reconstituted lemon juice mixed with water. .. Fruit Leathers Plum- Have you ever, tried drying inside a hot car? That is a good way to use free heat energy. Also lay fruits or . leather trays out in the flat bed of ' truck or the top of your fold-down camper and cover fruit with fine nylon netting. Grape- Cover grapes with one-third more water. After they are cooked, run through sieve strainer. Drain and then in another pan sieve again using pulp . for leather, !,': Apple- Applesauce makes quick' ! . apple leather. Cover cookie sheet with plastic wrap and pour on applesauce. Dry in oven overnight on lowest temperature tem-perature possible. Prop oven door open ' slightly with hot pad so moisture evaporates. (Any bottled fruit may be ; used for leather. Just drain in colander. ; Blend to puree and then dry. JUMBO RAISIN COOKIES V.t cups water 2 cups dried cherries (or raisins) 1 cup plus 1 Tb. shortening 2 cups sugar 4 eggs . 1 cup chopped nuts 1 tsp. vanilla 4 cups sifted flour 1 tsp. baking powder . 1 tsp. soda 2 tsp. salt 1'2 tsp. Cinnamon Va tun nntmf0 ' r 0 U tsp. allspice Boil cherries in water 10 minutes and cool. Cream the shortening and sugar , and beat in the eggs one at a time. Add the vanilla, nuts and raisin or cherry mixture, and then the sifted dry ingredients. Drop by tablespoonfuls on greased cookie sheet. Bake at 400 degrees 12-15 minutes. Check oven, as time and temperatures vary. Now a recipe for Rhubarb Bars, using frozen rhubarb. RHUBARB BARS 1 . 2 cups sifted flour 1 tsp. baking powder 1 cup brown sugar 12 cups quick oats, Quaker :,4 cup margarine 1 egg beaten U C. granulated sugar 5 C. rhubarb, cut in 1-inch pieces 2 T. orange rind grated, optional Sift flour, baking powder and brown sugar together, add oats. Cut in Margarine until mixture is crumbly. Pat two-thirds mixture into a 13x9x2 inch pan. Combine egg and sugar; mix in rhubarb. Spread over mixture in pan. Cover . with remaining crumbs. Serve hot or cold with or without whipped cream. Scrumptous with ice cream. The third method of preservation, that of canning, is Helen's specialty. She has canned from fruit to nuts and vegetables to meats and fish. In fact, she received the Sweepsteak's award for her canned trout (caught at Strawberry) in last year's fair. The next recipe uses some canned squash or pumpkin and dried cherries, raisins or dates. SQUASH OR PUMPKIN BREAD 2 two-thirds cups white sugar ( Helen uses only 2 cups) ; 4 eggs, beaten two-thirds cup shortening 2 cups squash or pumpkin, (cooked & mashed) Banana or Hubbard 3 one-third cups flour ' 2 tsp. baking powder 2 tsp. soda , . 1 1 2 tsp. salt j ' 1 tsp. cinnamon V2 tsp. cloves two-thirds cup water (do not add if squash or pumpkin is water.) two-thirds cup nuts . two-thirds cup dried cherries, raisins or dates. Let dried fruit stand in the cooked squash for a while, if a softer texture is desired. Cream . shortening and sugar. Add beaten eggs and then the squash. Mix well. Add sifted dry ingredients. Mix well and stir in nuts and fruit. Will make 2 loaves. Bake 1 hour at 350 degrees. n ' i V- man Springvi receives degree from U of U A Nostalgic Idea For Father's Day BULOVA TUE7 Eli M I f 4Jr ' LECTION Choose the watch with the newold look of the 30's. All with beautiful golden finish. All Bulova classics. Tf B. Old lime elegance . In a 17 jewel watch with goldlone case, black slone-set crown and leather strap. Gilt Roman numerals, inside minute track and small second zone on contrasting black enamel dial. . $89.95 Plus this exciting Father-of-the-Year Award is yours when you buy an Heirloom Watch. GcJdtone case with scallop edged design, black stone-set crown and leather strap Small second zone oh ivory enamel dial. 17 jewels. $89.95 wJ4)t n Round-laced classic with black Arabic numerals on mother-of-pearl dial Small second zone 17 (ewels Goldtone case black stone-set stone-set crown and leather strap $89.95 2W. E EUJELZy 220 SO MAIN SPRINGVILLE Helen Beardall, with her son Kalen and his pet snake, says, "Lightning (the snake) will never be invited to our dinner table! " But when the family sits down together around their dinner table, they can often say with pride that all the food there has been home grown, produced and prepared (with the exception of the salt, pepper, sugar and milk). F. Avery Bishop, son of Frank and CleoT. Bishop, of Springville, is one of more than 1650 students to graduate with advanced ad-vanced degrees from the University of Utah, which were presented at the university's 112th commencement com-mencement June 13. Bishop graduated from Springville High School in 1968, from BYU in 1975, with a B.S. degree in mathematics, and is presently working toward his Ph D in electrical engineering at the U of U. He is married to Yoko Takeda, of Japan, and they have four children. Bishop is a former member of Mathematical Association of America, American Mathematical Society, and Society of Industrial and Applied Mathematicians. He is presently employed em-ployed as an engineer at Sperry Univac Defense Systems Division. He also worked in Japan for three years as a translator. F. Avery Bishop Chicken Cookbook One of the many antique cars to join the parade Saturday. The antique car show was one of the many attractions offered during the day. A wealth of creative cooking ideas are featured in the 1980 Chicken Cookbook. The newest edition of the Chicken Cookbook was released at the 32nd National Chicken Cooking Contest held in August in Atlanta, Georgia. Economical, low-calorie low-calorie chicken dishes which are easy to prepare and have eye appeal are featured in the cookbook. A special section is set aside for the winning recipes for the $10,000 winners of years past. Other chapters featuring versatile chicken include "Chicken Appetizers," "Chicken Salads and Sandwiches," and "chicken in the Microwave." : "Basic Cooking Methods" are primary to the many recipes featured 'throughout the cookbook. Special attention is given to professionally tested temperatures and cooking times for today's broiler-fryer chickens. Other sections illustrate "Cutting and Boning Diagrams" as well as "Storing and Freezing" techniques. The top prize winner for this year in the chicken contest was Shelia Hoban from the District of Columbia. Her $10,000 winning recipe called Capital Chicken Casserole" is featured in the cookbook. For your own copy of the Chicken Cookbook from the National Broiler Council, send $1.00 to Chicken Cookbook, Dept. NBC, Box 307, Coventry, CT 06238. To keep costume jewelry from tarnishing, it may help to store balck-board balck-board chalk with it in your jewelry box. 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