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Show FARMandHOME& UTAH BTATR EXTENSION BEBV,'51 AGBICULTl'KB - UOMB SCONUMM By Mary ' Lois Reichert Home Demonstration Agent 4-H Clubs of Duchesne County Coun-ty are really busy now. They're all getting ready for the County 4-H Camp. This year our camp will be held on July 29, 30, 31, at the Yellowstone camping grounds across from the ranger station. This camp is for 4-H members and their leaders only. However, in order to be eligible to go, each member must have his project work and record book up to date. On Thursday, July 30, at 7:30 p.m. there will be a special campfire program All parents of 4-H members are invited to this. We have planned a program which all will enjoy and we are looking forward to three days of fun. There is really a large enrollment enroll-ment in 4-H this year. There are 91 boys and 265 girls in 4-H Clubs in Duchesne County. We would like to take this opportunity oppor-tunity to thank all the 4-H Club leaders and tell them how much we appreciate the work they are doing. These leaders are all volunteer leaders who give their time, energy and talents to help the young people in their community. com-munity. We should respect them, and show our appreciation by cooperating with them. Next week. Miss Hattie Kil-gore, Kil-gore, from the Kerr Canning Co., will be in the county. Miss Killgore will give a demonstration demonstra-tion on home cannirg at the Duchesne stake house on Tuesday, Tues-day, July 21, at 2:00 p.m. and at the Roosevelt stake house on Wednesday, July 22, at Ss:00 p. m. I would like to take this opportunity to invite all home-rnakers home-rnakers and future homemakers to this demonstration. Miss Kil-gore Kil-gore presented this demonstration demonstra-tion at Mt. Emmons last year, with a total audience of 96 women. wo-men. Let's show her that Duchesne Du-chesne County can keep up this good record. I thought perhaps some of you might be interested in a recipe that was just sent to' me. This is a recipe for fresh strawberry straw-berry pie, which was served to President Eisenhower at a recent re-cent luncheon. The recipe is for a 9 inch pie. If you make an 8 inch pie, use 2-3 of the recipe. FRESH STRAWBERRY PIE 1 qts. fresh strawberries 3 tbs. cornstarch 1 cup sugar 2 tbs. lemon juice To make the filling, wash and cap the berries, reserving half I of them the largest and best I looking. Mash the rest of the fl berries, and add the sugar and 1 cornstarch, mixed together. I Cook 5 or 6 minutes until clear fl and thick. Stir in the lemon B juice. Cool, add the whole ber- H ries to the cooled mixture, sav- 1 ing a few for garnish. Pour into E a baked pastry shell. Top with whipped cream just before serving ser-ving and garnish with whole . strawberries. |