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Show JULY 13, ) 983 CAMPFIRE SHOTS YOUR CHILDREN NEED - COOKING 4 IN UTAH Ifs part of summer 15 months: diphtheria, tetanus, pertussis (whooping cough) ond polio 4 months: DPT and polio 6 months: DPT and polio (optional depending upon risk area factor) 1 year. Tuberculin test and every year or two years therafter, depending on local health authorities' advice 2 months: DPT combined MeaslesRubellaMumps shot and polio years: (before entering school): Dpt and 18 months: DPT 4-- 6 polio tetanus and years: TD adult-typ- e diphtheria; repeat every 10 years Are YOUR shots 14-1- 6 pg. i SECTION J I home Hiking And Eating Is Part Of Summer Fun Prepare Foods Early To Serve Friends a I ? ? $ I By DONETA GATHERUM art of growing up and living in Utah is an almost love for the mountains, hiking, camping, sleeping out and cooking over campfires. Heading for the hills as soon as warm weather starts is a family tradition. Hiking mountain trails and eating along the way is part of any mountain vacation. Campfire breakfasts are kids. Sitting and pleasing smells to arouse eating around a campfire in the evening is memorable when the family can listen to the quakies move and watch the sun leave and give its sky to the endless patterns of stars. CAMPFIRE cooking is a new experience for the city dweller who is accustomed to a kitchen filled with modern electric appliances. The greatest camping trip in the world can be spoiled if the food does not compliment the setting. CARRY ONLY the basics is the best rule to follow when cooking over a campfire. An inexpensive commercial mess kit is a good investment. Not only does this provide a pan or plate for eating, some of the parts of the mess kit can double as a cooking pan. Add to this basic kit a camping set of eating utensils and an individual canteen and you have just about everything needed for eating outdoors. An ice chest is a smart thing to carry with you. Consider freezing water or milk in plastic half gallon jugs and using the frozen containers filled with useful liquid to cool the perishable foods in the ice chest. Carry frozen fruit juices to help cool other foods. By covering the chest with a wet gunny sack or a cloth of some sort you extend the life of the ice. When you arrive at your camp site, place the chest in the coolest possible place. Under a tree near water is ideal. CARRY ALONG cooking utensils can be as simple as a deep, heavy frying pan or skillet, a spatula, a stirring spoon and a sharp knife. Many families build their camping experience around Dutch oven meals. This is an area of cooking that requires more explanation than space today allows. ALUMINUM FOIL is a modern invention that is almost a camping necessity. By lining plates with aluminum foil, you save messy clean up especially when your water supply is limited and it is difficult to heat water in the high mountain altitude over an open flame. A deep frying pan or skillet can be used for eggs, bacon, pancakes, fried potatoes, stew, boiling vegetables and many other things. Keep your recipes simple and this pan is really the only one you will need. These dishes can all be prepared in a deep frying pan. m 1 i i i 'i V( 4 1 i i 5 j I ! 1 i $ 3 By LUCILLE STRINGHAM R of the summer fun is entertaining friends and family. Things you can prepare ahead always makes it easier for the hostess. Cool salads and desserts are always welcomed on hot summer days. cool-sleepi- BAKED CHICKEN CHEESE SANDWICH cup cooked chicken chopped fine 1 Vi V MIX TOGETHER and place on four buns and bake at 350 deg. until hot and bubbly. COMBINATION I i i ! 1 CAMPFIRE STEW 3 or 4 slices fried bacon 2 medium onions, sliced 'A cup bacon fat 2 pounds ground beef About V2 cup flour 4 cans vegetable soup Salt SHAPE MEAT into tiny balls, roll in flour and fry until brown on all sides. Add bacon, browned onions and vegetable soup. Cover and simmer for 10 minutes. Note: it is easy to use fresh vegetables, carrots, celery, potatoes and tomato juice instead of canned soup. CAMP BREAD I '1 10 cups flour 3 tsp. salt 4 2 5 4 tsp. pepper Tbsp. sugar Tbsp. lard, shortening or butter cups wager Vi cup evaporated milk. SIFT FIRST four ingredients (you can do this before leaving home); mix in remaining ingredients. Dough will be dry. Allow to stand 15 to 20 minutes. Roll out in thin rounds; cook on hot greased skillet, pricking with a fork and turning. SUMMER SALAD can (12 oz.) whole kernel 1 1 2 1 Tablespoons chopped green onions 1 Tablespoon parsley flakes Garlic salt to taste cup vinegar 1 cup salad oil cup sugar Vi tsp. salt Pepper to taste 1 DRAIN AND discard the liquid from all the vegetables. Combine all vegetables in a large bowl, include the green onions and parsley. Place vinegar, sugar and oil in saucepan and heat just until the sugar is dissolved. Add salt and garlic salt. Pour over vegetables and toss until well coated. Add pepper to taste. Cover and refrigerate overnight to blend all the flavors. Serves 12. can (16 oz.) red kidney I 1 STRAWBERRY CHEESE DESSERT pint green beans can (16 oz.) garbanzo beans 7': cups boiling water pkg. frozen berries (10 oz) or cup sweetened fresh ber1 3 carrots, sliced and precooked for ten minutes (4 oz.) can mushrooms, stems and pieces small head cauliflower, broken into small pieces beans 1 ries 2 1 cups cottage cheese envelope dessert topping mix, whipped 2 cups miniature marshmallows DISSOLVE jello in boiling water. Add the berries. Pour into large glass dish 9xl3. Mix Refrigerate until set. whipped topping with cottage cheese and marshmallows and refrigerate until jello is set. When jello is set spread on topping. Refrigerate until ready to serve. Serves 12 generously. FRUIT DRINKS 2 cups canned fruit with juice J cup der or powder 1 milk pow13 cups instant milk Flavoring can be almond ex- tract or lemon juice PUT IN blender and blend until smooth. Add 'A tray of ice and blend until smooth. To make it special use 2 scoops vanilla ice cream in place of the ice. To use fresh fruit, use cup fruit and cup water and sweeten to taste. 1 2 jello (6 oz.) pkgs. strawberry 1 eat and growyounger Slow-dow- n Premature Aging SCRAMBLED EGGS s cup salad dressing or mayonnaise 2 Tablespoons ketchup By LELORD KORDEL Twenty-Thre- e of a Series Number 2 Tbsp. butter HEAT BUTTER in the skillet until it sizzles: add egg 4 cup shredded cheese, Swiss or cheddar 1 cup chopped celery V tsp. salt Pepper to taste 3t tsp. salt Dash pepper 1 1 corn 1 6 eggs, slightly beaten Vi cup canned milk mixture. Move away from the intense heat and cook slowly, stirring. For variety, add Vi cup grated cheese or Vi cup mushroom soup or Vi cup chopped tomatoes gardener 1 1 was a physician with whom I sat during a flight from California to Chicago who pointed out the tremendous physical power of a positive mind. According to his estimate, 60 percent of the people were sick because of maladjusted minds and souls. Perfect health depends on the proper balance of physical, mental, emotional. An abused, undernourished, harassed body generally houses a mind incapable of optimum thinking and reasoning. As the bodys central power station, the brain must be kept in top physical condition so its mental activities can be controlled. The man or woman who provides for the sunset mentally, and emotionally-fulfi- lls Brownings poetic prophecy. The best is yet to be, The last of life, for which the first was made... You cannot run a healthy mind when you have a physical defict. The mind governs the body, it is true. But the condition of the body also affects the mind. years--physicall- y, TOUCHY STOMACHS Stomachs abused with inferior, inadequate, and indigestible meals become touchy. So does a brain that is In a tired, constantly body, the brain is subject to a great amount of irritability. A brain has to be well nourished to be emotionally stable. Dr. Karl Menninger believes food power helps brain power. I believe that no mental conflict strong enough to cause bodily illness ever arose until the brain cells were so undernourished and so fatigued that nervecell energy reached a dangerously low ebb. under-nourishe- d. By making certain to eat foods that maintain the proper chemical balance in your body, you restore functional balance and check the effects of stress upon your system. Often, by relieving some of the physical tensions caused by hidden hunger, you can soften the inner climate in which you must do your thinking. It is much easier to enlist conscious aid if it is not preoccupied w'th hunger. Dr. George Morris Piersol believes that nutrition plays a more important part than heredity in the development of more vigorous body resistance and an extension of our life span. This physician says that if we would only apply the nutritional knowledge that is available to us, we could increase our life span by at least 10 percent. EXTEND LIFE SPAN He believes it is equally important to add life to our years as it is to add years to life. The sparkling, bubbling joy of living is achieved only by an optimum diet. It is maximum nutritional protection that will improve our life span and assure happiness, health, and efficiency. Dr. Henry C. Sherman of Columbia University insisted that certain food elements are so important to the aging body that they can add six or more years of human existence. And Dr. Tom D. Spies, internationally noted nutritionist, said that if humans kept their bodies in chemical less menbalance, they would grow old gracefully-wi- th tal and physical deterioration. Many people start to break down chemically in middle life later becoming nutritional cripples. These cases have been undernourished for years because their diet lacked the proper nutrients: proteins, vitamins, minerals. Dr. W. Coda Martin of New York City says the - incidence of degenerative diseases is increasing by leaps and bounds. He believes the findings of biochemists show that a large share of cases of arteriosclerosis, arthritis, liver and heart disease are the end result of prolonged malnutrition and can be averted by early adoption of an adequate diet. Dr. E. J. Steiglitz says, The elderly are prome to suffer from protein deficiency more than from any other .form of deficiency. Mild protein deficiency manifests itself chiefly as a sense of habitual fatigue. Most people neglect themselves through improper diet. ENVIABLE HEALTH POSITION If you are average, chances are that you eat about 75 percent more starch and sugar foods than are compatible with good health and desire to feel and look younger than your years. Premature old age is not a natural process, but the result of cumulative nutritional deficiencies. Aging is a general trend of the changes of the body in both structure and function. You age when atrophy and degeneration tear down your body more rapidly than worn tissues are being replaced. Balance this wear and tear with foods rich in proteins, vitamins and minerals. Cut down on fats, sugars and starches. And you can slow down the premature aging of your body and live a lot longer than you thought possible! Condensed from the book Eat and Grown Younger by Lelord Kordel. AU rights reserved. Distributed by Specialty Features Syndicate. NEXT: Conclusion of Lelord Kordels Eat and Grow Younger series which has been condensed from his book by the same name. |