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Show I Ums i nsio Archives Full 'h cup milk teaspoon orange extract 4 egg whites Bv DONETA GATHERUM 1 SUNSET - Mrs. LaRue N. Whatcott reads and collects cook books with the same intensity that a love story addict reads novels or a rare book collector looks for treasurers. Not only -- Hot marshmallow sauce 20 marshmallows 1 cup sugar 'h cup water Sherry wine or fruit juice does Mrs. Whatcott read and collect cookfive of her books, she has even own volumes. This is just a beginning. Mrs. Whatcott has two large files nearly two feet long filled w ith recipes she is transferring from file form into books. Many of the recipes are onginals. hand-writte- n MRS. WHATCOTT grew up in the Ogden area. She can remember peeling potatoes and assisting her mother with cooking chores at the age of 7. When Mrs. Whatcott was nine years old she traveled to Morgan to assist her Aunt Eva who was sick. LaRue Whatcott was assigned to help cook for thrashers. Necessity made her learn cooking skills at an early age. I can't remember w hen didn't know how to make homemade bread. In those days, it was a necessity, not a special treat, Mrs. Whatcott recalls. "When 1 was younger, cooking was a have to do job. Now I want to do it. I had to learn to like cooking through the years. Mrs. Whatcott explains. 1 THERE ARE many things that have helped Mrs. W'hatcott become a willing and a capable cook. For 41 years she has been married to Gethin Whatcott. He is a career railroad man working for the Union Pacific. My husband has always appreciated my cooking and praised me for things I prepared well, says Mrs. Whatcott. Her children, Judy Whatcott Kendell of Uintah and Gethin J. Whatcott Jr., of Salt Lake also praised their mothers cooking. Whenever Gethin Junior comes home, he talks his mother out of jars of preserved foods, jellies and pickles. There is nothing better than Moms Bread SNOWBALLS: Cream butter, add sugar gradually. Sift flour, baking powder and salt together. Add to first mixture alternately with milk. Add extract. Beat egg whites to a stiff froth, fold into mixture and beat well. Fill buttered cups 23 full, cover with greased papers and steam for 35, minutes. Serve with hot sauce. SAUCE: Soften marshmallows in a moderate oven but do not brown them. Put sugar and water into a saucepan and boil until syrup spins a thread when tested in cold water, and registers 218 on candy thermometer. Add marshmallows and beat until mixture is smooth. Flavor with sherry wine or fruit juice . Keep hot in double boiler. If sauce seems too thick add boiling water, drop by drop until it is right consistency. Sufficient for ten snowballs. Part of the enjoyment Mrs. Whatcott gets from cooking is entering cooking contests and fairs. Her baked goods, jams, jellies, preserves and other foods have won numerous prizes. Mrs. Whatcott is always conscience of the appearance of her dishes. Preserved foods are attractively arranged in bottles. They appeal to family members and make special personalized gifts for friends who dont take time to bottle their own foods. Bread and Butter Pickles are attractive in appearance and good to eat. BREAD AND BUTTER PICKLES Makes 12 pints quarts sliced cucumbers medium white onions, sliced 3 cloves garlic, chopped THE THREE Whatcott grandchildren, green pepper, sliced 15 cup salt Gary, Shauna and Holly, also recognize a special cooking talent LaRue possesses. Holly Slice and layer ingredients and allow to was the one who suggested her grandmother be stand for 3 hours. Drain but do not rinse. recognized as a favorite cook. She said, Mrs. Combine and bring to a boil Whatcott makes up most of her recipes and she 3 cup white vinegar knows what she is doing. 5 cups sugar One of Mrs. Whatcott s best original recipes l'2 tsp. tumeric is a special butterless, milkless, eggless cake. IV2 tsp. celery seed Tablespoons mustard seed Boil for 5 minutes and cool You can add the following to this recipe: 1 1 cup brown sugar large cauliflower V tsp. each nutmeg, cinnamon, cloves, salt large purple onion (this gives color and cocoa teaspoon flavor) 1 1 medium zucchini cup water 4 tablespoons shortening PUT LAYERS of vegetables in the bottle. 1 Add liquid. Hot pack for 10 to 15 minutes. cup raisins Mrs. Whatcott adds zucchini, carrots, celMix, sift and add to the first ingredients 2 cup flour ery, onions and green peppers to this recipe 1 and uses it as a delicious relish. teaspoon soda CANNING IS a favorite activity Mrs. Whatteaspoon baking powder Bake at 350 degrees for 35 minutes in a cott still enjoys even though her children are greased loaf tin, a bunted pan or a tube pan. living away from home. She says sauces and foods can be stored by cold other make-ahea- d ANOTHER original recipe from Mrs. What-cott- s packing them to insure good preservation. collection was published in a national When company comes, you have a superior cookbook. tasting meal already for them. I've never tasted anything from the store that was as good STEAMED SNOWBALLS WITH HOT as a homemade product, she says. MARSHMALLOW SAUCE Her special sandwich spread and her extra hot Salsa sauce are good examples of foods ': cup butter that can be cold packed and opened quickly when needed. cup sugar 3'; teaspoon baking powder 2' cup flour see FAVORITE COOK next pg. V teaspoon salt and Butter 4 Pickles. 6 Fruit and nut breads are a well-like- d quick bread that is easy to prepare. FRUIT AND NUT BREADS By DONETA GATHERUM One branch of the quick bread family that is popular because of its versitility is the fruit and nut bread group. These breads are easy to prepare, they can be used for many different occasions. Fruit and nut breads preserve well through freezing and they seldom fail. cipes for these two breads are generally included in every standard cook book and every home recipe file. None will be given here. A BASIC nut bread recipe is very useful. To it can be added raisins, dates, bananas, zucchi- ni, pineapple and other fruits. 1 1 1 FRUIT AND nut breads are served at showers, wedding receptions, meetings where refreshments are in order, buffet suppers or family meals as a special treat or even as a dessert. When freezing fruit and nut breads make sure to cool the bread thoroughly before placing it in a freezer. Wrap the bread securely in commercial freezer paper or in polyester sealing bags. Air and moisture damage frozen bread rather quickly. Freezer bum and drying out occur when the bread is not properly packaged before freezing. 1 FRUIT AND NUT breads are made of a basic batter containing flour, sugar, eggs, baking powder, shortening, milk or water. Most use cinnamon for a spicy taste. Many contain the standard spices, nutmeg and cloves. Raisins are included in most fruit and nut bread recipes. If raisins are not part of the original recipe, they can be added as desired to most recipes. ENGLISH walnuts are essential for a nut bread and for most other breads in this category. Occasionally, peanuts or pecans can be used instead of walnuts although the flavor is not as good and the cost of making the product is greater. Date nut bread and banana nut bread are the most common of all breads in this group. Re NUT BREAD cups flour 3 Tablespoons baking powder 1 cup sugar 1 teaspoon salt 1 teaspoon cinnamon 1 beaten egg 1 V2 cups milk 1 cup chopped nuts 2 Tablespoons melted shortening 1 cup raisins (optional) try substituting other fruits 3 SIFT FLOUR, baking powder, sugar, cinnamon and salt together. Combine egg and milk, mixing well. Add to first mixture, mixing throughly but not beating. Add nuts, raisins and shortening. Pour into bread pan. Let stand 30 minutes. Bake in moderate oven (325) for 50 to 60 minutes. Breads baked in small loaf tins or in round tin cans are attractive to serve. The smaller loaf-siz- e product is used up more quickly and is more suited to serving at a shower, wedding or an informal social. THE FOLLOWING recipes for fruit and nut breads are not as widely used as the standard date-nbread. Try them for a or banana-nu- t of taste. change ut 1 LaRue Whatcoot reads cook books like a love-stor- y are great for all kinds fashions, from tailored to evening gowns. because knit fabrics so easily, they can be to sew. Here are some tips on pattern selections and sewing techniques that will help you sew knit fabrics with confidence. Inits lengthwise rib. To locate straight grain, mark lengthwise rib on the right side of the fabric with basting or chalk. Then mark crosswise lines at right angles to lengthwise rib. Use marks as guidelines for pattern placement. Dont go by the original fold the fabric may have been folded off-grai- n. LINING g In general, garments, are more attractive skirts, especially and fit better if lined. A separate lining of lightweight silk, rayon, or a similar fabric is best. If knit is washable, make sure lining is also t. washable and Linings which add body and prevent bagging also reduce a knits draping qualities, so you may not want to line every garment you make. Dress linings should be attached at neckline, armhole and waistline seams, and to zipper tape. STITCHING close-fittin- SELECTING PATTERN AND FABRIC Knits work well with patterns that are softly styled, with gathers or draped effects. Firmer double knits are better for more tailored styles. Avoid patterns with bias pieces, knits easily yokes, or gores; bias-cstretch out of shape. Choose a knit in a weight to suit the pattern, following suggestions on the pattern envelope. ut LAYING OUT THE PATTERN If fabric m ' rdii! 1.. m m n i.n & - w,, v is tubular, cut along a shrink-resistan- Allow extra ease. Stretch seams l.r-v. V m- - mmww.Wi T BREAD flour cups sifted 4 teaspoons baking powder 1 teaspoon salt 1 cup chopped nuts 2 eggs, well beaten 1 lU cups orange marmalade Vi cup orange juice 2 tablespoons melted shortening MIX AND sift flour, baking powder and salt; stir in nuts. Combine eggs, marmalade, orange juice and shortening; add to flour mixture, stirring only until well mixed. Turn into a greased loaf pan and bake in a moderate oven for one hour. If possible, let the bread stand 24 hours before slicing. PUMPKIN BREAD WITH TOPPING 3 1 cups sugar cup oil 4 eggs 2 cups mashed pumpkin 3 Vi cups flour 2 teaspoons soda 1 1 1 1 1 teaspoons salt teaspoon each cinnamon, nutmeg cup nuts (optional) y pkg. dairy or topping cup drained crushed pineapple Vi non-dair- BEAT FIRST 4 ingredients with Vi cup walarge bowl. Sift dry ingredients together. Add to egg mixture; mix well. Stir in nuts. Pour into 2 small greased and floured loaf pans. Bake in oven for 1 hour. Cool. Pre- ter in 350-degr- pare topping according to package directions; stir in pineapple. Serve bread slices with pineapple topping. Sewing Ideas For Knits addict reads novels. By Valentina Snell - MARMALADE-NU- 3 US slightly as you sew. Use a narrow, short zigzag stitch (10 to 12 stitches per inch) for strength and elasticity. With straight stitch, h bias and curved edges before stitching seams. At shoulder, waistline, and underarm seams, pin seam tape along seam line before stitching. Since knits do not ravel, no seam finish is needed; however, a row of stitching 18 inch from the edge helps prevent rolling. stay-stitc- On facings, stitch just inside fold to prevent rolling. When stitching lightweight knits such as tricot, place fabric between strips of tissue paper to prevent stretching or puckering. If the fabric is heavy, cut facings from a firm, thin fabric such as taffeta to keep it from stretching. HEMMING Hang garment for 24 hours before hemming. Stitch Vi inch from edge of hem; pink edge. Interface hem with bias strip to make a soft fold at the hemline.! |