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Show Free Press - Tuesday, December 31, 1985 - Page 4 i LaVon Bennett, Leah Grant recite vows yesterday in Salt Lake Temple LaVon Bennett and Leah Grant were married in the Salt Lake City LDS Temple on Dec. 30. The bride is the daughter of Mr. and Mrs. Colin Grant of Alpine. The groom is the son of Corene Gurney Bennett and Marlow Bennett. The couple were feted following the wedding at a wedding supper at the Excelsior Hotel. No reception will be held. ' ' J , The bride is a graduate of American Fork High School and attended the Utah Technical College. She is currently employed at an American Fork medical clinic. " '' The groom is also a graduate of American Fork High School and Utah Technical College. He served an LDS mission in Quito, Ecuador. WJji top;.- - jj " 1 T Iff The newlyweds plan to make their first home in Provo. Leah Grant, LaVon Bennett Food preparation should be adjusted to altitude The most perplexing problem that confronts a homemaker at high altitudes is that of baked products, especially cake. Since the air pressure is less, the leavening gas expands more and causes a coarse, fallen crumbly or sometimes product. A correspondingly small weight of carbon dioxide or other leavening gas is required to perform the same amount of leavening as the pressure decreases. This applies to all flour mixtures, whether they are leavened with carbon dioxide, as in the case of butter cakes, baking powder biscuits, muffins, quick breads and yeast breads; or with air, as in angel food and sponge cakes; or with steam, as in popovers and cream puffs. Cake The structure of cake is very delicate, and increased pressure resulting from expanded carbon dioxide within the cells causes them to expand too much. This makes the texture too coarse, or if the cells are expanded still more, they will rupture wd a fallen cake will result. To produce a satisfactory butter cake at a high altitude, less baking powder must be used. For cakes made with sour milk and soda, less soda should be used. The liquid at high altitudes evaporates to a greater extent, causing the sugar solution in the Quick Breads to become more conWith biscuits, muffins, and quick centrated. Excessive sugar in the cell walls weakens the structure breads the baking powder may be and makes them more apt to decreased slightly but the structure of the product is such that is will collapse. Thus, reducing the sugar withstand the increased internal in a cake recipe give stronger cell walls and makes the cake less pressure quite well. Yeast Bread susceptible to falling. Yeast bread dough rises more In general, for 5000 feet, the Colorado Extension Service rapidly at high altitudes, and it may if it is not become recommends a reduction of '. baking watched carefully and allowed to teaspoon of double-actinrise only until it is doubled in bulk powder, 2 tablespoons of sugar and an increase of 1 tablespoon of liquid Less yeast may be used, but most bakers prefer to let the dough rise for a cake containing 2 cups of flour. for a shorter time. Flour dries out to there popular opinion, Contrary are no set rules for modification of faster at high altitudes; it may be cake recipes for high altitude; the necessary to use more liquid to changes necessary depend on the compensate for this loss and to type of cake and the relationship of make the dough the proper conthe ingredients to each other. sistency. Cookies Angel Cake A slight reduction in leavening In angel food cakes, the leavening agent is air, and care must be taken agent and sugar may improve not to beat too much air into the egg them. You might use minus 2 whites. They should be beaten until tablespoons of sugar per cup as you they form peaks which just fall do in making cakes. This is parover. Less sugar and more liquid ticularly true for drop cookies to should be used for sponge cake. The make them less hard. Pie Crust eggs or egg yolks should not be Pie crust is not affected by and if baking powder is called for, the amount should be altitude except for the faster rate of reduced slightly. evaporation. Therefore, slightly should be used for sponge cake. The more liquid may be required. Doughnuts eggs or egg yolks should not be n and if baking powder is Doughnuts made from most sea called for, the amount should be level recipes are frequently found to be cracked, too high in fat ab- reduced slight batter over-puffe- d g over-beate- n over-beate- sorption, and too hard to brown. To remedy this difficulty the leavening and fat should be decreased, and in richer formulas, the sugar also should be reduced. Boiled Foods You probably have already found that it takes longer to cook foods in boiling water. This is mainly because water boils at 203.4 deg. F. at 5000 feet instead of the hotter temperatures at lower altitudes. For example, potatoes and other vegetables will require you to: (1) boil a longer period of time, or (2) cut in smaller pieces. You will find that spaghetti, macaroni and other pasta products will also require more time to cook until tender. Again, you should use the fork or taste method to determine doneness. But in general it will take from 5 to 10 minutes extra for each half hour boiling time in water. This is true for meats boiled in water on top of stove cooking. Oven temperatures are set the same as for any other altitude. In other words, if it is. 350 deg F. at 1000 feet, it is also set for 350 deg F at the 5000 foot altitude. 1 1 1 1 H.., Mr. and Mrs. Roy Gammon admire their Christmas tree that is decorated with antique ornaments that have been collected since the couple were married. Some of the ornaments were sent by their son when he served his country in Germany. Heard any NEWS lately? 768-969- 6 CALL i Friday and Monday' For those inclined to live it up L.vi n II is . 1HKDUSE or OVDNS 650 E. State. American Fork The "Princeton" incliner collection! Incliner seating with the convenience of a built-tfootrest gives you total comfort. These handsome modular pieces have luxurious, heavily padded back and seat cushions, comfortable pillow-arms- . 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