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Show I 1 V Davis ArcMves Full Of Recipes By IXIXKTA GATHERUM cup milk teaspoon orange extract 4 egg whites Vi I Mrs. LaRue N. Whaicott reads SUNSET and collects cook hooks with the same intensity that a love story addict reads novels or a rare Hot marshmallow sauce book collector looks for treasurers. Not only 20 marshmallows 1 docs Mrs. Whatcott read and collect cookcup sugar n 'A cup water five of her books, she has even own volumes. This is just a beginning. Mrs. Sherry wine or fruit juice Whatcott has two large files nearly two feet long filled with recipes she is transferring from SNOWBALLS: Cream butter, add sugar grafile form into books. Many of the recipes arc dually. Sift flour, baking powder and salt originals. together. Add to first mixture alternately with milk. Add extract. Beat egg whites to a stiff MRS. WHATCOTT grew up in the Ogden froth, fold into mixture and beat well. Fill butarea. She can remember peeling potatoes and tered cups 23 full, cover with greased papers assisting her mother with cooking chores at the and steam for 35 minutes. Serve with hot age of 7. When Mrs. W'hatcott was nine years sauce. old she traveled to Morgan to assist her Aunt Eva who was sick. LaRue Whatcott was SAUCE: Soften marshmallows in a moderassigned to help cook for thrashers. Necessity ate oven but do not brown them. Put sugar and made her learn cooking skills at an early age. water into a saucepan and boil until syrup spins "I can't remember w hen I didn't know how to a thread when tested in cold water, and regismake homemade bread. In those days, it was a ters 218 on candy thermometer. Add marnecessity, not a special treat," Mrs. W'hatcott shmallows and beat until mixture is smooth. recalls. Flavor with sherry wine or fruit juice. Keep hot When I was younger, cooking was a have in double boiler. If sauce seems too thick add to do job. Now I want to do it. I had to learn to boiling water, drop by drop until it is right like cooking through the years," Mrs. What- consistency. Sufficient for ten snowballs. cott explains. Part of the enjoyment Mrs. Whatcott gets from cooking is entering cooking contests and THERE ARE many things that have helped fairs. Her baked goods, jams, jellies, preserves Mrs. Whatcott become a willing and a capable and other foods have won numerous prizes. cook. For 41 years she has been married to Mrs. Whatcott is always conscience of the Gethin W'hatcott. He is a career railroad man appearance of her dishes. Preserved foods are working for the Union Pacific. "My husband attractively arranged in bottles. They appeal to has always appreciated my cooking and family members and make special personalpraised me for things I prepared well," says ized gifts for friends who don't take time to Mrs. Whatcott. bottle their own foods. Bread and Butter PickHer children, Judy W'hatcott Kendcll of Uin- les are attractive in appearance and good to tah and Gethin J. Whatcott Jr., of Salt Lake eat. also praised their mothers cooking. Whenever BREAD AND BUTTER PICKLES Gethin Junior comes home, he talks his mother Makes 12 pints out of jars of preserved foods, jellies and pickles. There is nothing better than Moms Bread 4 quarts sliced cucumbers and Butter Pickles. 6 medium white onions, sliced ... 3 cloves garlic, chopped THE THREE Whatcott grandchildren', I green pepper, sliced Gary, Shauna and Holly, also recognize a spe13 cup salt cial cooking talent LaRue possesses. Holly Slice and layer ingredients and allow to was the one who suggested her grandmother be stand for 3 hours. Drain but do not rinse. recognized as a favorite cook. She said, Mrs. Combine and bring to a boil Whatcott makes up most of herrecipes and she 3 cup white vinegar knows what she is doing. 5 cups sugar One of Mrs. Whatcotts best original recipes IVi tsp. tumeric is a special butterless, milkless, eggless cake. l1: tsp. celery seed 1 Tablespoons mustard seed Boil for 5 minutes and cool You can add the following to this recipe: 1 1 cup brown sugar large cauliflower V 1 tsp. each nutmeg, cinnamon, cloves, salt large purple onion (this gives color and 1 teaspoon cocoa flavor) 1 1 medium zucchini cup water 4 tablespoons shortening PUT LAYERS of vegetables in the bottle. 1 Add liquid. Hot pack for 10 to 15 minutes. cup raisins Mix, sift and add to the first ingredients Mrs. Whatcott adds zucchini, carrots, cel2 cup flour ery, onions and green peppers to this recipe 1 and uses it as a delicious relish. teaspoon soda Vi teaspoon baking powder CANNING IS a favorite activity Mrs. WhatBake at 350 degrees for 35 minutes in a cott still enjoys even though her children are greased loaf tin, a bunted pan or a tube pan. living away from home. She says sauces and foods can be stored by cold other make-ahea- d ANOTHER original recipe from Mrs. What-cott- s packing them to insure good preservation. collection was published in a national When company comes, you have a superior cookbook. tasting meal already for them. "Ive never tasted anything from the store that was as good STEAMED SNOWBALLS WITH HOT as a homemade product, she says. MARSHMALLOW SAUCE Her special sandwich spread and her extra hot Salsa sauce are good examples of foods that can be cold packed and opened quickly cup butter when needed. cup sugar 31: teaspoon baking powder 2 ' cup flour see FAVORITE COOK next pg. ' teaspoon salt hand-writte- Fruit and nut breads are a By DONETA GATHERUM One branch of the quick bread family that is popular because of its versitility is the fruit and nut bread group. These breads are easy to prepare, they can be used for many different occasions. Fruit and nut breads preserve well through freezing and they seldom fail. FRUIT AND nut breads are served at showers, wedding receptions, meetings where refreshments are in order, buffet suppers or family meals as a special treat or even as a dessert. When freezing fruit and nut breads make sure to cool the bread thoroughly before placing it in a freezer. Wrap the bread securely in commercial freezer paper or in polyester sealing bags. Air and moisture damage frozen bread rather quickly. Freezer bum and drying out occur when the bread is not properly packaged before freezing. y powder, shortening, milk or water. Most use cinnamon for a spicy taste. Many contain the standard spices, nutmeg and cloves. Raisins are included in most fruit and nut bread recipes. If raisins are not part of the original recipe, they can be added as desired to most recipes. ENGLISH walnuts are essential for a nut bread and for most other breads in this category. Occasionally, peanuts or pecans can be used instead of walnuts although the flavor is not as good and the cost of making the product is greater. Date nut bread and banana nut bread are the most common of all breads in this group. Re nits are great for all kinds of fashions, from tailored pants to evening gowns. But, because knit fabrics I stretch so easily, they can be J difficult to sew. Here are some tips on pattern selections and sewing techniques that will help you sew knit fabrics with confidence. mm U( SELECTING PATTERN AND FABRIC Knits work well with patterns that are softly styled, with gathers or draped effects. Firmer double knits are better for more tailored styles. Avoid patterns with bias pieces, knits easily yokes, or gores; bias-cstretch out of shape. Choose a knit in a weight to suit the pattern, following suggestions on the pattern envelope. ut 1 LAYING OUT THE PATTERN 4k iz, '. , MARMALADE-NU- T BREAD flour cups sifted 4 teaspoons baking powder I teaspoon salt 1 cup chopped nuts 2 eggs, well beaten 1 V cups orange marmalade ': cup orange juice 2 tablespoons melted shortening 3 A BASIC nut bread recipe is very useful. To it can be added raisins, dates, bananas, zucchi- ni, pineapple and other fruits. ; ; NUT BREAD 3 cups flour 3 Tablespoons baking powder 1 cup sugar teaspoon salt I teaspoon cinnamon 1 beaten egg lVi cups milk 1 cup chopped nuts 2 Tablespoons melted shortening 1 cup raisins (optional) try substituting other fruits 1 SIFT FLOUR, baking powder, sugar, cinnamon and salt together. Combine egg and milk, mixing well. Add to first mixture, mixing throughly but not beating. Add nuts, raisins and shortening. Pour into bread pan. Let stand 30 minutes. Bake in moderate oven (325) for 50 to 60 minutes. Breads baked in small loaf tins or in round tin cans are attractive to serve. The smaller loaf-siz- e product is used up more quickly and is more suited to serving at a shower, wedding or an informal social. THE FOLLOWING recipes for fruit and nut breads are not as widely used as the standard date-nbread. Try them for a or banana-nu- t change of taste. ut MIX AND sift flour, baking powder and salt; stir in nuts. Combine eggs, marmalade, orange juice and shortening; add to flour mixture, stirring only until well mixed. Turn into a greased loaf pan and bake in a moderate oven for one hour. If possible, let the bread stand 24 hours before slicing. PUMPKIN BREAD WITH TOPPING 3 . 1 cups sugar cup oil 4 eggs 2 cups mashed pumpkin Vh cups flour 2 teaspoons soda 1 1 1 1 1 teaspoons salt teaspoon each cinnamon, nutmeg cup nuts (optional) y pkg. dairy or topping cup drained crushed pineapple Vi non-dair- BEAT FIRST 4 ingredients with 23 cup water in large bowl. Sift dry ingredients together. Add to egg mixture; mix well. Stir in nuts. Pour into 2 small greased and floured loaf pans. Bake in oven for 1 hour. Cool. Prepare topping according to package directions; stir in pineapple. Serve bread slices with pineapple topping. 350-degr- ee Sewing Ideas For Knits addict reads novels. By Valentina Snell j cipes for these two breads are generally included in every standard cook book and every home recipe file. None will be given here. FRUIT AND NUT breads are made of a basic batter containing flour, sugar, eggs, baking 1 love-stor- quick bread that is easy to prepare. FRUIT AMD NUT BREADS . LaRue Whatcoot reads cook books like a well-like- d If fabric is tubular, cut along a lengthwise rib. To locate straight grain, mark lengthwise rib on the right side of the fabric with basting or chalk. Then mark crosswise lines at right angles to lengthwise rib. Use marks as guidelines for pattern placement. Dont go by the original fold the fabric may have been folded off-grai- n. LINING In general, close-fittin- g garments, especially skirts, are more attractive and fit better if lined. A separate lining of lightweight silk, rayon, or a similar fabric is best. If knit is washable, make sure lining is also t. washable and add which Linings body and prevent bagging also reduce a knits draping qualities, so you may not want to line every garment you make. Dress linings should be attached at neckline, armhole and waistline seams, and to zipper tape. STITCHING shrink-resistan- Allow extra ease. Stretch seams slightly as you sew. Use a narrow, short zigzag stitch (10 to 12 stitches per inch) for strength and elasticity. With straight stitch, h bias and curved edges before stitching seams. At shoulder, waistline, and underarm seams, pin seam tape along seam line before stitching. Since knits do not ravel, no seam finish is needed; however, a row of stitching 18 inch from the edge helps prevent rolling. . stay-stitc- On facings, stitch just inside fold to prevent rolling. When stitching lightweight knits such as tricot, place fabric between strips of tissue paper to prevent stretching or puckering. If the fabric is heavy, cut facings from a firm, thin fabric such as taffeta to keep it from stretching. HEMMING Hang garment for 24 hours before hemming. Stitch Vi inch from edge of hem; pink edge. Interface hem with bias strip to make a soft fold at the hemline.! |