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Show TODAY: Kids Learn The Darndest Things In The Darndest Places The Real Truth About Chocolate are some facts to set the record straight: Chocolate is not as likely t o cause as most people think. Acc )rding to the American Dental Association, researchers have identified a chemical substance in chocolate that actually seems to lower the g properties of the candys sugar content. Here cavity-caus.in- Other studies had already suggested rhat the connection is stronger for caramels or hard candies that stick to teeth, slip into ere vices or stay longer in the mouth. (However, dentists still caution that frequent eating of any ng food can cause cavities.) And a University of Texas study comparing a bar of carob a chocolate substitute used in many o to a late bar health food candy bars revealed that carob was more likely to produi :e tooth decay. Chocolate candy may be high in calories (140 to candy-cavit- y sugar-contai- ni milk-choc- Theobromine, a heart stimulant and mild diuretic, found naturally in the cacao bean, from which chocolate is derived. All real chocolate begins as chocolate liquor. (No, it's not alcoholic.) Produced by grinding the cacao bean into a thick liquid, the liquor contains cocoa butter. Letting it harden, as is, yields baking chocolate. Pressing out most of the cocoa butter makes cocoa powder. Adding sugar, milk, flavoring and more cocoa butter produces the chocolate you eat as candy. Products called chocolate flavored are not artificial. Some merely substitute another vegetable fat for cocoa butter, making the product cheaper and sometimes, as in the case of liquid baking chocolate, easier to use. White chocolate is not really chocolate. All real chocolate must contain chocolate liquor. White chocolate does not. It is made from vegetable fats or cocoa butter, sugar, milk and flavorings. 160 per ounce), but theyre not entirely empty calories. A bar has many important nutrients not found in other favorite snack foods: calcium, protein and riboflavin (one of the one-oun- is also te Only a small number of people are truly allergic to chocolate. Symptoms of such an allergy would include upset stomach, headache, hives or wheezing, to 13 hours after eating. (These occuring a half-hoare common symptoms of any food allergy.) As for the belief that chocolate causes outbreaks of acne, recent studies have found no evidence to confirm this. Its the sugar in chocolate that provides most of its quick energy." Chocolate also contains small quantities of caffeine, a known stimulant. Amounts vary but, on the average, one ounce of milk h to chocolate n aturally contains about the caffeine present in one cup of coffee. Peaches The sweet nectar is still available long-standi- one-tent- Learning Math In The Sandbox By DONETA M. GATHERUIV1 Home orchards in Davis County normally boast at least one peach tree. The commercial growers of the county can boast of the best fruit grown anywhere. There aie countless ways to use peaches. Standard jam recipes are plentiful. Fresh peach pic. is a fall speciality. Peach pie, cake, cobbler and ice cream can be incorporated into any familys dessert menu. PEACHES THAT have reached the over-rip- e stage can be used as a substitute for apples in a brown Betty dessert. strategically located outside the back door. Our yard was completely fenced, and from my vantage point at the kitchen window, I could do almost all of my chores and still hear the childrens laughter or run to their aid if one of them decided to throw the sand instead of just create with it. hen 1 was a young mother, it seemed I spent most of my time trying to find ways to keep my two children happy and meaningfully occupied. I am an adoptive parent, and I used to reflect often on those early years of motherhood, wondering if I was trying to make sure my children had every benefit, every experience that 1 could provide or if I was just trying to prove that I was worthy of title Mother. that Even loading and unloading the dishwasher could be done in conjunction with sandbox time, and I almost always found a plastic dish or two, a margarine tub, or something that could be thrown out the back door to add to the sand long-covet- PEACH BROWN BETTY 'A to 1 cup sugar ' tsp. cinnamon lA tsp. nutmeg V tsp. salt 1 Vi cups soft bread crumbs or graham era cker crumbs 3 cups sliced peaches XA cup water Juice and grated rind of 1 lemon 3 Tbsp. butter MIX SUGAR, spices and salt. Grease a VA quart casserole. Put in a third of the crumbs, then half of the Repeaches. Sprinkle with half of the sugar miixture. rind ; pour o ver. Put on and lemon Mix water, juice peat. remaining crumbs and dot with butter. Cover and bake in moderate oven for VA hours. This peach cake might be something you have never before tried. PEACH CAKE Vi cup shortening cup sugar 2 eggs 2 cups flour 2 tsp. baking powder V tsp. salt Vi cup milk 1 cup diced fresh peaches 1 CREAM SHORTENING and sugar. Add eggs, one at a time, beating well. Sift flour with baking powder and salt. Add alternately with milk to first mixt ure. Add 30 peaches and mix slightly. Bake in 9 inch squaire pan or sauce lemon with warm Serve 375. at minutes 35 to cream. whipped A peach float is a light dessert. PEACH FLOAT Vi to 13 Pour cup of peeled peach puree into a glass. Add orange juice to fill. Top with a scoop of vanilla or from darkenpeach ice cream. To keep the peach puree acid ascorbic powder or Fruit ing, add lemon juice, is while the being prepared. the to puree Fresh peaches A popular peach ice cream can be made usinjg a basic cooked custard recipe. Especially concerned that they be exposed during their first few years to all the things that would prepare them for the time when they would go off to school, started early to lay the foundation for learning. Countless hours were spent during the next few years sprawled on the soft, warm rug in front of the TV, watching Mister Rogers and Captain Kangaroo with my preschoolers, with me feeling very good about the learning experiences taking place. 1 We ran through the basic color concepts, the alphabet, and we sat on the couch every evening before bedtime looking at picture books and reading all the classics: Mother Goose, Dr. Seuss, The Little Engine That Could. But there were times when I absolutely had to mop the kitchen floor, clean the bathrooms, and tend the laundry that was an endless chore, despite the convenience of a washer and dryer. During those times when I couldnt be with them every minute, the children had the standby: the sandbox. They never tired of playing there and I could relax as I worked because it was so , toys. It got to be a pattern that nothing fillable or pourable would go into the trash because all those surprises would extend the sand time by valuable minutes so I could accomplish one more task. The children would giggle with delight when the back door opened and out flew an empty milk carton, a cereal box, or maybe a tin can, a bleach or detergent bottle (all rinsed well, of course!). An assortment of scoops, shovels, spoons, a gravy laddie and a set of plastic measuring cups (the latter generously donated one day when the wax was still wet on the linoleum floor and needed an extra 10 minutes to dry) were constantly in motion as the children filled the strange conglomeration of containers with the wonderful magic granules. It was quite by accident that I discovered that this innocent, playtime was probably the most valuable and comprehensive learning experience my children ever had. Charleston BASIC RECIPE 23 cup sugar 2 Tbsp. cornstarch Dash salt 1 1 eggs cup whipping cream tsp. vanilla in cups milk and all but 2 Tbps, suga r top with moisten then salt Mix cornstarch, boiler. of double cook for 25 Vi cup cold milk. Add to hot milk and 3 one minutes, stirring occasionally. Beat egg yolks and boiler double the to return white, add to the hot custard, 2 s and cook for five minutes. Chill. Whip egg white until vani and lla the add 2 in the sugar, Tbsp. stiff and beat has been whipped. Gently fold which cream the finally into milk and egg yolk miixture. egg whiles and cream Chill. For peach ice cream: before freezing, add one cup in crushed peaches and V tsp. almond extract. Freeze s not doe This recipe the cold unit of your refrigerator. have to be processed in an ice cream freezer. SCALD 1 book. I walked out the back door and smiled at the serious expressions on the childrens faces. Cory was so She-Cra- b . cups milk A teaspoon Vi One of the delights in cooking is enjoying foods from different regions. This crab soup comes from South Carolina. . ground mace A teaspoon finely grated lemon peel A cup unsalted butter A cup finely chopped onion 1 pound fresh, frozen or canned crabmeat, picked over to remove cartilage and shell 2 cups light cream A cup finely ground cracker crumbs salt and freshly ground white pepper to taste 6 teaspoons dry sherry intent on filling a three-poun- d coffee can that he didnt hear me come out. He was talking to his little sister, telling her he had to fill it to the top. Using a tablespoon for a scoop, he was counting each spoonful of sand he put into the big can, One, two, three, four, five... 10, 16, 12, 19, 11. I put my hand over my mouth to stifle the impulse to laugh at his arithmetic, and quietly watched as he continued to fill the coffee can to the top. He looked over at his sister, who had been almost as intent as he continued on bock pg. Soup There are many versions of this soup in and around Charleston, South Carolina. There it is made with meat from the female crab, identifiable by the wide apron on the underside of the shell. This soup can be made with any fresh, frozen or canned crabmeat of good quality. 2 cups milk 3 It was a beautiful, warm afternoon in June. Cory was 4 and Laura was 2. I was folding laundry at the kitchen table and watching through the window as the children played in the sand. Suddenly, I saw a huge blue jay fly across the yard and land on the grapestake fence in back of the sandbox. I dropped the towel I was folding and ran to get the childrens new picture book on birds to take out to them to see if we could match the real bird to the one in the 1. Combine the milk, mace and lemon peel in the top of a double boiler and heat over simmering water for 3 minutes but do not boil. Set aside. 2. In a small, heavy pan melt the butter and cook the onion until translucent, but not brown. 3. Add the cooked onion, the crabmeat and cream to the hot milk mixture. Return to cook over simmering water. Cook 15 minutes, stirring constantly, but do not boil. Add cracker crumbs and stir to thicken. Add salt and pepper to taste. Remove mixture from heat and let stand over the hot water for several minutes to develop flavor. Add 1 teaspoon sherry to each bowl just before serving. In elegant Charleston resaurants the waiter usually pours the sherry with a flourish from a large brandy snifter after the soup has been served. Serves 6. |