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Show Thursday, November 17, 1983 Pag 4 Get a taste of France with these cuisine treats by Pat Mellor Students of Mrs. Jackie Youngs Conversational French classes got a real "taste of France" last week when class time became an authentic French breakfast. "If you want to eat, you have to Mrs. Young order it in French, warned students at the beginning of class time. The students, prompted by the sight of crisp, fresh baguettes of French bread and pots of fresh jam and jelly, quickly mastered the rudiments of ordering breakfast. After learning the names of plates, utensils, condiments, and common foods, the classes finally dug in to a continental meal. Mrs. Young supplied the loaves baguettes, long of the traditional French bread made only with flour, water, yeast and salt. As the students munched and drank hot chocolate, they were treated to an insight into the living habits of the people whose language they were studying. French bread is literally the "staff class for working of life Frenchmen, according to Mrs. Young. "They buy it on the street and tear pieces off and eat it on the way to work. A common breakfast in France is bread, butter, jam, hot chocolate or coffee, and little more, Mrs. Young explained. Americans must have cereal, sugar, eggs, meat, potatoes, toast, jam, milk, and so on." French bread is a meal and convenience food all in one. "You can eat it while youre walking along the street. In France, where nearly the whole population drinks wine, parents will often tear off a bit of bread and dip it in wine to introduce it to toddlers. stick-shape- d families rarely Even bake their own bread. The crisp brown crust and the length of the loaf are byproducts of special kiln-lik- e ovens which produce hundreds of workers loaves at a time. Blue-collpurchase their bread from the bakery; even the smallest town has a bakery. In other areas, bread is delivered to the house each morning, either in a small van or by bicycle. "You will see a bike with baskets on the sides, sometimes carrying 150 loaves of bread. An adult can easily consume a loaf of the baguette, or 'stick-type French bread. Several loaves are generally delivered to each family daily. "When it comes to breakfast, Im an American," laughed Dan Witt, a student in Mrs. Youngs evening adult French class, as the participants sampled several varieties of jam on the bread and sipped chocolate. e "I may forget how to ask where the restroom is, but Ill never starve, at least," another student grinned. Children in Mrs. Youngs morning French class were impressed by the length of the loaves and the French habit of consuming a light (by American standards) breakfast. "I think I like the French way better," d one observed, tearing into her third chunk of bread. eight-year-ol- Differences in cultures, while subtle, play a big part in learning a foreign language. Students in Mrs. Youngs class say they feel fortunate to be learning French from a native who can provide insights into the culture as well as the language of France. Crepe Batter 2 cups cold water 2 cups cold milk 8 eggs 1 tsp. salt 4 cups sifted 8 tbsp. melted flour counselor Mae Rasmussen, a at Brigham Young will speak at two University, acseminars on Anorexia-Bulimia- , cording to Marjorie Bennion, who for this special has arranged in the presentation area. Manti-Ephrai- a dietary disis order, extremely dangerous and is becoming widespread among young women in high schools and colleges across the country. "There is evidence that this disease is becoming increasingly prevalent in our local area, and it is our concern about it that has generated this seminar," said Mrs. Bennion, Anorexia-Bulimi- Dr. Rasmussen has a doctorate in Counseling Psychology and has been highly involved In counseling young women at BYU. 'Ihc First presentation in the Sanpete area will be held at Manli High S bool lor the girls anti their Buy now while selection is best! butter Beat together liquids, salt and eggs. Add the flour, then the butter. Beat at high speed for one minute. Cover and refrigerate for at least two hours. batter should be the consistency of very light cream, just enough to coat a wooden spoon. The cooked crepe should be about 116 inch thick. Low Budget? Quiche A quiche is a mixture of cream and eggs which is poured into a pastry shell and baked in the oven until it puffs and browns. Hot or cold, a quiche makes a satisfying meal served with a light green salad. This dish is also easy to take along on a picnic. Cheese, milk, tomatoes, onions, spinach, crab, or just about anything else can be included in a quiche. The classic Quiche Lorraine contains cream, eggs, and bacon no cheese, but most epicures agree the cheese is a nice touch and doesn't detract from the classic at all. If you are calorie conscious and like the cheese, you may use all milk instead of the cream when adding cheese to the recipe. Preheat oven to 375. Cut about ' lb. bacon into strips about an inch long. Simmer for five minutes in boiling water. Dry on paper towels. Brown lightly in skillet and press pieces into bottom of uncooked pastry shell Beat three eggs, and 2 cups cream or half and half, ' tsp. salt, pinches of pepper and nutmeg, and two tbsp. dots of cold butter cut into in a mixing bowl until well blended. Pour into pastry shell. If you desire to add sharp Cheddar or swiss cheese, add ' to one cup at this point. Set in upper third of preheated oven and bake 0 minutes, until quiche has puffed and browned. ). BENCHGRINDER TROUBLE LIGHT Sharpens knives, scissors, Made of tough polyester for 110 volt household use. $3.99 r screwdrivers, drill bits, mower blades, chisels, etc. $39.95 model ' gp SCREWDRIVER SET SOCKET WRENCH SET These thin pancakes are used as a main dish or dessert in France. They can be filled with cream cheese, spinach, mushrooms, meat, crab, or a number of combinations and served in a sauce for a main dish. The traditional crepes suzette are made by folding the crepe in half, then in a triangle shape, sprinkling it with sugar, and igniting it with orange liqueur and cognac. Workshop Tools by Shopcraft Check these tool values. The 10 n piece professional ttMMtojip ;t quality. American made. $7.99 I k lU- f ' 4 ', V If i:; jf 40 pieces. Standard and metric sizes $3.95 i, COMBINATION a 0 WRENCH SET I V $74.95 ; ; 12-lnc- h For precise drilling of wood, metal and plastics. J i i. 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Hollandaise made in the classic manner is a bit touchy and Hollandaise frequently curdles; made in the blender tastes the same and is simple enough for a child to produce successfully. Place three egg yolks, 2 tbsp. lemon juice, V tsp. salt, and a pinch of pepper in a blender. Heat a stick of butter until foaming hot in a small saucepan. Cover the blender and beat the egg yolk mixture at top speed for a couple of seconds. Still blending at top speed, add the hot butter in a small stream of droplets. The sauce should thicken as you add the hot butter in a small stream. If it fails to do so, it may be heated in a double boiler; stir constantly. If you are planning to serve the sauce over eggs or fish, you may want to add a pinch of dry mustard to spice up the taste a bit. Anorexia seminars scheduled for Dec. 6 Dr. Della Christmas Gifts For the men on your list mothers, beginning at 2.00 p.m. A second presentation will be primarily for Snow College coeds, but will be open to anyone who is interested. This session will be held in the Ephraim Second Ward chapel at First North and First East, beginning at 6:30 p.m. Both sessions are scheduled for December 6. Learn Ef.1T Inflate-al- l Goes anywhere you car goes. Inflates car tires, bicycle tires, basketballs, etc. $19.95 Pressure gauge. Power switch. 150 PSI. Inflate-al- l (i 2 3 $15.95 T f 9" Round Skillet 10 Vj Round Skillet 12" Round Skillet 9V" Square Skillet $4.29 $4.95 $7.95 $6.29 Dutch Oven with cover Truck Utility Box $12.95 Camp Oven with cover. $25.49 rt Camp Oven with cover. $34.95 s' 10Vi" Chicken Fryer with cover 10" Round Griddle 19" Oblong Griddle 5 Piece Camp Set Standard truck size $99.95 Compact truck size $79.95 $11.95 $5.79 $14.49 $39.95 Coleman Lanterns and Stoves Lanterns Retail Price Item Lantern Propane Model 5152 Lantern Gas Model 275A Deluxe Lantern Gas Model 220K Lantern Gas Model 220A (Single Mantel) Lantern Propane Model 5114C Deluxe Case for Model 275 & 220 Lantern (275) Case for Model 200 & 201 Lantern (200) 2195 35 95 32 95 Sale Price 18.95 31.95 28.95 Gott CoolersThermos Heavy duty plastic, durable, well insulated Tote 12 $13.95 chest 30-qua- Vacuum Bottle 29 95 25.95 25.95 22.95 14.95 12.95 12.95 10.95 34.95 34.95 59 95 67.95 Deluxe 413H Propane Double 49.95 43.95 5400A 4395 39.95 4995 44.95 52 95 71.95 46.95 62.95 $14.95 $28.95 Campstoves Campstove Gas Double Burner 425F Campstove Gas Burner Campstove Burner Campstove Burner Triple 426E Gas Double Campstove Propane Double Burner Deluxe 5410A Heater, Super Catalytic 513B 5,000 BTU Heater, Catalytic 515B 8,000 BTU TRAMPOLINES Jogger Jump King Trampoline size Mini-Tram- p 14-fo- $29.95 $339.95 We accept MasterCard or Visa Training Prices effective November 17 through December 24, 1983 INTERMOUNTAIN FARMERS STORES o Learn Elko, Nov. 3 Pretlon, Ido. to 852 0661 Corloz, Colo. save lives t 565-307- y |
