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Show .fruftflUli'iDfl rzmm jJyvOM i rcrc ZC CHILDREN SHOULD PLAY 5 i I ' i t i creativity, encourage verba expression and allow for interactive play with others. FOR EXAMPLE, first color books help precoordination by schoolers develop hand-ey- e boldly-colore- d outline and that within a working with to an them experiment opportunity gives v arious colors. Heavy pages allow children to use either crayons, paints or the Scribbler's nonmarkers. toxic, water-base- d Play is an important activity for young children learning to interact socially, solve problems, and j P3-- 1 develop a strong self concept. PARENTS OF preschool age children will want to actively encourage a variety of play experiences that develop fundamental reading and writing readiness skills in an atmosphere of fun. LOOK FOR play materials that help develop hand-ey- e coordination, stimulate curiosity and ! J Start Protecting Vitality, With Your Next Meal homo nardener Pork Chops Offer Change In Menu By LELORD KORDEL Number Twenty-Fou- r of a Series In planning your program of foods, I have tried to keep in mind the only important nutritional taboos which have a basis in scientific fact. Following are some dos and dont-do1. Avoid combining (red meats, pou(rice, ltry, fish, eggs, cheese, milk) with macaroni, spaghetti, white bread, rich desserts) at the same meal. And if, for some valid reason, you are forced to eat h meals than then by all more means take liberal amounts of supplemental vitamins, since the more starch you eat, the more your body is factors that have the specific depleted of the task of postponing the day when you must say farewell to youth. 2. Avoid combining pure fats with high starches in the same meal. For instance bacon (almost 100 percent fat, and of the wrong kind too), fried potatoes, cream, white sugar, white bread and jelly are a rather common breakfast menu in some homes, yet nothing could be worse nutrition. . Its absolutely impossible to plan a meal that doesnt include some carbohydrate with its proteins, or some fat with its carbohydrate. But the thing to keep in mind is this: A meal should be predominantly either protein or carbohydrate. When it is predominantly protein, it should include only those natural starches found in vegetables, fruits, milk and honey or unrefined raw sugar. This means, as one example, omitting a rice or macaroni dish and pie with your steak, substituting the carbohydrates to be found in a green salad, a cooked vegetable and a fruit or custard dessert. high-prote- in s: high-protei- high-starch- high-starc- VEGETABLE PLATTER By LUCILLE STRINGHAM high-protei- The past week or so the price of pork has come down and is a good buy at the market. Why not try barbecued pork chops for a nice change in your menu. Using your home canned tomato juice to make the barbecue sauce, it should be an economical meal. BARBECUED PORK CHOPS 8 pork chops 1 Vi Vi cups tomato juice Cup ketchup Vi cup vinegar tsp. salt . 1 tsp. celery seed Vt tsp. cloves Vi tsp. tobasco sauce 1 tablespoon prepared mustard 1 medium onion, sliced thin tsp. garlic salt 1 BROWN MEAT in a little hot fat in a heavy skillet. Place browned meat in a 13x9x2 inch baking dish, one layer deep. Pour fat from skillet and combine remaining ingredients, and heat in skillet. Pour over the chops and bake uncovered at 350 deg. for one hour and 15 minutes, or until tender. Adjust time for thicker or thinner chops. Turn once during baking. If someone is late for dinner, these chops are great warmed up. NOTE: If you like your barbecue sauce a little hotter, add some red pepper before baking. Serves 8. STIMULATE DIGESTION Start your meals with fruit, a cup of vegetable soup, a bouillon or meat broth. Why? Because fresh fruits, together with meat extracts or the bouillon made by simmering meats and vegetables together, are rich in certain extractive substances that help to excite the gastric glands into producing the very powerful hydrochloric acid which is essential for thorough digestion of a protein meal. This is a timely spot to bring up the subject of chewing. A lot of false information and erroneous advice has been handed out to the publid for years on the subject of proper mastication of food. Once and for all, I would like to clear up these mistaken ideas, and present the facts. In brief, here is your chewing chart. 3 zucchini, 6 inches long, cut in half lengthwise V cup salad oil Vi tsp. Italian Seasoning Salt and pepper to taste Vi cup salad dressing 2 Tbsp. Parmesan cheese 4 tomatoes cut in half medium carrots, peeled 6 and cooked Vi head cauliflower, cooked broccoli, cooked Parsley for garnish Cheese sauce BROWN THE zucchini in the oil, sprinkle with Italian Seasoning. Cover and cook 5 over low heat minutes, until tender. Season vegetables with salt and pepper to 10-1- your taste. Combine salad dressing and parmesan cheese, mix well. Spoon lightly on tomato halves, broil 10 minutes, until lightly browned. Arrange vegetables on platter, garnish with parsley and serve with cheese sauce. Serves 6-- CHEESE SAUCE VARIETY COOKIES (Makes 18 dozen cookies) Makes six flavors from one batch of dough. Dough can be stored in freezer up to six months. To bake, slice frozen dough V inch thick and bake at 375 for ten minutes. 2 cups butter or margarine 1 cup white sugar 1 cup brown sugar 2 eggs beaten 1 tsp. vanilla 4 cups flour 1 tsp. baking soda Vi tsp. salt CREAM BUTTER or margarine, add sugars, and cream until light and fluffy. Add eggs and vanilla, mix well. Sift together flour, soda and salt, gradually add to creamed mixture, beating well after each addition. . Divide dough in six parts. Add Vi cup shredded coconut to one; Vi cup finely chopped nuts to the second; Vi tsp. nutmeg and tsp. cinnamon to the third; 2 Tbsp. cocoa, mixed with a little hot water to form a stiff paste, to the fourth; Vi cup chopped candied cherries to the fifth; and leave the last portion plain. 1 Vi cup margarine cup flour 2 cups milk 13 tsp. salt dash of pepper dash of paprika Vi pound pasteurized cessed cheese, shredded until melted. Serve m a bowl and let each one spoon the sauce over their vegetables. Vi pro- CHILL 30 minutes and then shape dough into six rolls, about Vi inch in diameter. Wrap and freeze until ready to bake. Bake on lightly greased baking sheet. 1 MAKE A cream sauce with margarine, flour, milk and seasonings. Add cheese, and stir V'- - jyS Y M VITALITY back page HfiWQOOUQ PQQPPae To Know Her Is To Know A Good Cook By DONETA GATHERUM - LAYTON One of the most active people in Layton is Mrs. Clarence (Henrietta) Wilson. Her husband of 61 years states, I never know what she is doing. She is always busy with something. MRS. WILSON, according to her daughter-in-lais a fantastic cook. She raises vegetables in her yard and cares for them herself. She does all her own yard-wor- k and is always taking a dish of this or that to someone. Everyone who knows her knows she is a good cook. Henrietta Wilson will celebrate her 80th birthday on Aug. 31. SHE WAS bom on a ranch in Sanpete County.- Because of the lack of water, her family moved to Duchesne. Henrietta worked in the Duchesne motels when she was younger. When the Wilson family moved to Layton over 26 years ago, Henrietta worked for Dale Nalder in the Travelers Caife for eight years. She also worked at Miller Floral. For two years Henrietta and her husband, Clarence, operated the Hub auto court in Heber City. Mrs. Wilson recalls she would work at this job about 18 hours a day. My legs got too tired working all those hours, she says. BESIDES KEEPING busy with these various jobs, Mrs. Wilson has found time to raise a family of three children plus grandchildren and She says she enjoys visits from her family. Some of her happiest times are when the grandchildren come and stay. The Wilson yard is attractive. Mrs. Wilson personalShe ly cares for the flowers that surround her fences. The size produced plot a vegetable garden. grows good enough peas to last many meals. Mrs. Wilson froze them. She also raises radishes and beans. To get the best peas, plant the last week in March, is Mrs. Wilsons gardening advice. FOR HER efforts in keeping a beautiful yard, Mrs. Wilson received a beautification certificate from Layton City. The special presentation was made in a city council meeting. Mrs. Wilson says she has cut her own grass every time but once this summer. I was too busy one day so I had a boy do the grass, she says. HANDWORK is another speciality that keeps Mrs. Wilson busy and active. She embroiders pillow cases and crochets afghans. In the cooking area, the most famous dish that has established Mrs. Wilsons reputation seems to be potato salad. I dont use a recipe, Henrietta states, I just add this and that until it tastes right. THE MAIN ingredients for this potato salad are salad dressing, prepared mustard, parsley, lots of chopped celery, grated carrots, cucumber, onions, radishes and some sugar. This is all mixed together and tasted until it is right. Potatoes are added to the dressing while they are warm. A cold potato wont take the flavor. OTHER SELECTED recipes from the file of Henriet- ta Wilson are as follows: RICE KRISPIES.ICE CREAM cup butter cup brown sugar 1 cup coconut 1 cup nuts, chopped 2 cups Rice Krispies. MIX TOGETHER. Place half mixture on bottom of pan and cover with vanilla ice cream. Add remaining portion of mixture to the top. Before serving, place warm raspberries mixed in Danish Dessert on top. Use one can of frozen raspberries to one package Danish Dessert. 1 1 CLARA WILSON is alwavs busing doing something. If it its receiving a beautification certificate for her yard. BROW'N ingredients together. Add meat mixture to: can cream of mushroom soup 1 can cream of chicken soup sh cup water 2 cups steamed rice 2 Tablespoons Soy Sauce 1 isnt cooking vegetables out of her own garden, EASY CHERRY CHEESE PIE graham cracker crumb crust 1 package cream cheese, softened 1 can Eagle brand sweetened milk Vi cup Real Lemon Juice - Reconstituted juice 1 tsp. vanilla 1 can cherry pie filling, chilled IN MEDIUM bowl, beat cream cheese until light and fluffy. Add condensed milk and blend thoroughly . Stir in lemon juice and vanilla. Pour into pie crust. Chill for two hours. Top with cherry pie filling before serving 1 21-o- z. RICE CASSEROLE 1 pound hamburger one medium onion Vi COOK 45 minutes covered in a 350 degree oven. Uncover and place Chinese noodles on top. Cook 15 minutes ioneer. green pepper t 1 ii ' |