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Show ! N TODAY: Its Those 8 bi Sugar-Starch- es That Leave You Lifeless At H Mid-Mornin- g. Nominate Your Favorite Cook t Whos the best cook you know? Is it your mother, wife, sister, brother, a neighbor down the street? Following the fantastic response to our last request for the Favorite Cooks of North Davis County, we are repeating the opportunity for all you heavy-eater- s to honor those who keep in gourmet cooking. you knee-dee- p Simply list your name and address, your favor- - i ite cooks name and address and why they are ing nominated, Then send the information to; be- - f :: i j li i 1 M PRICES EFFECTIVE FEB. Choice Full Cut perfect example of a mother who passed her cooking abilities on to her daughters is Mrs. Louise Watt, (seated on the left), surrounded by Angela, Kimberlee, Sharon, and Aunt Manie Watt holding Jonathan. A j i. ;! $ 2126, 1983 ROUND STEAK Her Reputation As A Cook 59 lb. Stretches Three Generations , J. u By DONETA GATHERUM I )J Vl'i i 4 K i "'4: fi t! - A perfect example of a mother who LAYTON passed her cooking abilities on to her daughters is Mrs. Louise Watt of Layton. Mrs. Watt, the mother of eight children, a grandmother to 28 and a for three toddlers, started teaching her children cooking skills when they were very small. Her daughter, Marie, remembers helping out when she was only 5 or 6 years old. Mrs. Watts boys learned how tocookjustthe same as her girls did. Some people criticized me for having the boys cook. It really paid off for them when they were serving LDS missions and when they needed to help their wives out at home, Mrs. Watt states. THE PERSON nominating Mrs. Watt for favorite cook recognition states, She is the best cook. Her daughters are also good cooks. Before Louise was married she taught school. She quit because of a ruling that said married women couldnt teach. Her three daughters all took up the teaching profession, following their mothers example. IT WAS over 40 years ago that Louise and her husband, John L. Watt, moved to Layton. They first lived in the Skyline Subdivision. Sixteen years ago, the Watts moved into the John G. and Maude Watt home at 22 S. Main. John L. Watt was raised in this attractive, red brick home. The house has preserved the tradition of a stately woodfamily residence. Furnishings, natural-tone- d work and a beautiful fireplace are all well cared for. The family members appreciate this gathering place and married children, grandchildren and greatgrandchildren congregate in he home for ordinary and special occasions. MRS. WATT CAN be classified as a good homemaker. Her cooking reputation is matched by the reputation she has an an excellent seamstress and quilter. She has a special talent for making a visitor feel welcome and at ease in her home. Through the years, Mrs. Watt has given freely of her time. She has always taken an active part in the LDS Church programs. It would be difficult to list the positions in the church leadership and teaching assignments Mrs. Watt has filled. She has served probably in each women's class teaching assignment within the church organization. She has held executive positions including Relief Society President. Before the death of her husband, Louise and John were temple workers in the Ogden Temple. TWO OF MRS. Watts daughters, Diane and Marie, live with their mother. Both are excellent homemakers, following the example set by Louise. Diane teaches kindergarten at South Clearfield Elementary School. She is a graduate of BYU. Diane has always been active in the LDS Church. Currently she is the ward homemaking instructor in Relief Society. MARIE SHOWED interest in home economics when she was in the public school system. She excelled in this field to the point that she decided this would be her with an assoprofession. After graduating from Weber ciate degree, Marie attended USU where she received a degree in home economics and a secondary teaching certificate. She taught home economics for one year in Idaho. Diane convinced Marie that she really belonged in the elementary school system. Marie returned to college and secured an elementary teaching certificate. She now teaches kindergarten in Clinton. MARIE STILL USES the skills she developed in food home economics. She is the ward Relief Society dehas she and in this position preparation specialist and recipes veloped many excellent tips, procedures friends. and ward family with members, shares that she the Homemaking is not confined to the interior of of one maintains Watt home. The family consistently The in and Layton. gardens the most attractive yards for their Watts have earned many beautification awards landscaping. BESIDES FLOWERS, lawn and scrub areas, the Watt yard contains a sizeable plot for berries, chokecherries, fruit trees and vegetables. The raspberries and black caps are neatly trimmed and grass free. Yields are high and excellent in quality. What isnt used up fresh is bottled, canned or frozen. Diane and Marie maintain teaching is their profession but farming is their avocation. They spend most of the daylight hours in the summertime outside in the garden. CHOOSING RECIPES to print from the Watt collection is difficult. They do so many things well. After some thought, it was decided to give suggestions and recipes on candy making. This special form of cooking has become a family tradition. Candy making usually starts soon after Thanksgiving and continues until enough confectionaries have been produced to give away for Christmas presents and to share with family members and holiday visitors. Dipping chocolates are done in a professional manner with the small grandchildren participating along with the adult family members. The Watts have developed their own style of chocolate dipping. They do not pick up the chocolates and coat them with their hands. A dipper has been developed by bending a coat hanger into a special shape. This devise enables the small children to dip chocolates with success. NEIGHBORS AND friends will telephone the Watt house around the holidays and ask when they are going to be dipping chocolates. The home becomes crowded with people who want to learn this skill or who are just interested in helping and having a good time. These candy making tips are most helpful for the beginning candy maker or the person who wants to improve their abilities. MARIE WATT SAYS she first became interested in making candy when she was a young girl living in the same neighborhood as Olive Wixom. Mrs. Wixom has a reputation for being one of the best candy makers anywhere. Many evening Marie would go to the Wixom home and watch Mrs. Wixom make chocolates. She gained a determination that someday she would learn this craft. According to Louise, Diane and Marie Watt, one of the most important tools for candy making is a good quality candy thermometer. The Taylor brand is top line. A heavy aluminium pan and a wooden spoon are also necessary candy making tools. Never use a stainless steel pan. This metal causes the sugar to scorch. MARIE WATT says not to be afraid of failure. If the candy goes to sugar, cook it over again. The color might change somewhat but the flavor and quality will be alright. Divinities, nougats and peanut brittle cannot be The following general directions have been developed by Marie Watt. They are very helpful to anyone who wants to try candy making. 1. Cook slowly to the boiling point. 2. Put the lid on and let boil 3 to 5 minutes. Tnis washes down the sides of the pan. 3. Make sure all sugar is dissolved before boiling. 4. Cook quickly to the desired temperature. 5. Cook quickly either on a marble slab or in ice water. 6. Use a little salt in all recipes whether called for or not. 7. Use a wooden spoon for stirring and for beating. 8. Allow time enough to do it right. 9. Use pure ingredients, cream, butter, etc. unless stated otherwise. Use oil flavoring instead of extract. They cost more but you use less and the oil works better. Use a candy thermometer. This takes the guessof candy making. out work 11. Read all the recipe before starting to cook your candy. 12. Make all measurements level. 13. Stir all the time when making candy except in making divinity and nougat. 10. Oat Cereal CAKE CHEERIOS MIXES Cheerjos 15 oz. 18.5 oz. 39 imm 9) Gold Medal Kraft FLOUR MAC. & CHEESE DINNERS bag, reg. or unbl. 25 lb. 7 All 89 PURPOSE ENRtCHEO FLOUR PEPSICOLA 8 - oz. i$t 00 6.5 oz. chopped or minced Gortons pack, 16 oz. reg- 14 CLAMS or diet $ Plus Dep. Chicken of the Sea TUNA 6 MARGARINE Imperial 12 oz., oil or water lib. Imperial margarine for PARTY PIZZAS All varieties fiiOil IV Large Sunkist Luvs ORANGES DIAPERS lbs. n JLL Convenience pack, med. and large $tyJQ9 FARMINGTON STORE 5 East StateflBBphfts p continued on page three J |