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Show PAP' 1"mQ PREVENTING CHILD ACCIDENTS Suggestion! for kids and parents on how fo avoid accidents Cy pU:in To &4 An4 back pago Uvtr.j Cz!:cr ing en S3 Duff Uiuunsj puds, twjvf UVn UNf laW vvaci, V) t(rs, fwimming ftf.4 pwop! UyiW'Ws CJty Bsf! ft!.; wuh.noi optff) SpgcVJ, fwjM daojvr 3fl4 UaUli ifitf DAS ihs?y i m iia IzLii tyfV ro'i One person la Sand fuff WdLh lor fdf door piling VVakh out for UV.v bj4 fo!.MtJ flmht inm gte m fug u9 Dv Tnri wJconu? taby, your (ufli-- have hi &" ftnj tone fcj4 n4 rSrt3or on your tie f jt n(4 You iJ'.ouLf MaufteiUdmlaS AUGUST 10, 1983 DAVIS COUNTY CLlf'ITR. AUGUST SECTION nutas 10. IVKJ 4 By LUCILLE STRINGHAM Enter Bread ' In The Davis vv , ' , '' a v- County Fair ,. ' sw' All f ,v- s V V, vk v good bakers should consider entering their D you do baking or canning? Why not enter some of your best work in the Davis County Fair? One standard loaf of bread, white or whole wheat, constitutes an entry. A PLATE of seven cookies constitutes an entry. One standard loaf of quick bread, banana or zucchini, is an entry. One double crust pie is also an acceptable entry. All good bakers should consider participating in the County Fair. Entries can be made at the Davis Pavilion at Lagoon on Tuesday, Aug. 16 from 8 p.m. The Fair opens on Aug. 4-- 18 at noon. Fair books are available from your city office or from the fair office by calling WHEN YOU enter your canning in the fair, each entry must consist of two bottles of the same variety. They can be 451-254- prize bake goods Davis County Fair. k in the Turn out on lightly floured board; knead till smooth and satiny 0 minutes). Shape into a ball, place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until dou- quarts, pints or half pints. Your entry must be in regulation canning jars. (No salad dressing jars will be accepted.) Vegetables, fruits and meats are acceptable, as are jams, jellies and pickles. Also dried fruit and vegetables. (8-1- ble in bulk. Punch down. CUT DOUGH in two por- Perfect White Bread pkg. active dry yeast (1 tablespoon) 5 to 6 cups all purpose flour 2 Vi cups milk 2 Tbsp. sugar 2 tsp. salt 2 Tbsp. shortening IN A large bowl, combine yeast, and IV cups flour. Heat milk, sugar, salt and shortening just until warm, stirring occasionally to melt shortening. Add to dry mixture in mixing bowl. Beat at low speed for a minute, scrape sides of bowl, Beat 3 minutes at high speed. By hand, stir in enough flour to make a moderately stiff dough. tions and shape each into smooth loaf. Place in 2 greased loaf pans and let rise for 0 minutes. Bake in 400 deg. oven 45-6- 1 for 35 minutes. If bread browns too quick, reduce temperature for the last 15 minutes of baking. Banana Bread r Vt cup shortening or garine 1 cup sugar 2 eggs well beaten V tsp. soda 2 cups flour XA tsp. salt 2 tsp. baking powder 1 cup mashed bananas 13 cup chopped nuts mar- CREAM shortening and sugar. Add beaten eggs. Add mashed bananas and nuts, stir well. Sift together flour, salt, soda and baking powder. Add to creamed mixture and beat 125 strokes. Do not overbeat. Bake in greased loaf pan for 0 minutes at 350 deg. 50-6- Bread and Buffer Pickles . 1 gallon sliced cucumbers 4 large onions, sliced thin 4 green peppers, sliced thin 4 tsp. mustard seed 4 tsp. celery seed 3 cups sugar 3 cups vinegar Vi tsp. ground cloves 2 tsp. tumeric Small can of pimento or sweet red pepper sliced thin Vi cup salt PLACE all in a large kettle and boil 0 minutes. Seal in hot jars. Process in boiling wa 15-2- ter bath for five minutes to in- sure sealing. Zucchini Pickles 2 pounds zucchini (4 medium zucchini) sliced thin 2 onions, sliced thin Vi cup salt 2 cups sugar 2 tsp. mustard seed 1 tsp. celery salt 1 tsp. tumeric 3 cups vinegar WASH zucchini and cut in thin slices. Peel and slice onions very thin. Add to zucchini. Cover zucchini and onions with water and add salt. Let stand 2 hours. Drain. Bring remaining ingredients to a boil, pour over zucchini and onions. Let stand 2 hours. Place on stove and bring all ingredients to a boil and cook 5 minutes. Pack in hot jars and seal. Process 15 minutes in boiling water bath. s |