84-Lancaster Farming, Saturday, June 15,1985 The Causes And Solutions Of Lint Washing large loads of clothing that have not been sorted may seem like a timesaver. But is it really? Consider the time it takes to rewash or brush lint from a pair of dark slacks. Linting occurred because those slacks were not washed properly. Lintmg can easily be avoided by following a few simple steps. First, take the time to sort clothes. Do not think only of color, stopping after putting darks in one pile, lights in another. Also, separate garments that shed lint from those that at tract it. Lint producers include bath towels, sweaters, flannel and chenille items. And very new or old clothes tend to shed the most. Lint receivers include synthetic, permanent press and corduroy items. The next step is to use enough detergent. A sufficient amount is necessary to hold the hnt in suspension until it is flushed out with the dirty wash water. Read the instructions on the detergent package and adjust the amount according to your needs. Use more detergent for larger loads, heavy soil, harder water, cooler wash temperatures or larger capacity washers. Avoid overloading the washer. Overloading causes unncessary fabric abrasion that increases linting. Furthermore, too big a load does not wash or rinse properly. Clothes must have room WOOD BUTTER STAMPS & MOLDS (Clamp Molds Pictured In June 'B4 "Country Living") '•3* ' j Make butter special, or use to decorate your country kitchen Made of easy-care boxwood and ashwood. Butter Si L 2580; 11/?"I 1 /?" diam. (flower 0n1y)... L2580A: 2" diam. (flower 0n1y).... L2581:4‘/4”diam L 2582: Round Dish Mold 4 3 /4 M diam Clamp Molds w/fluted sides L 2584; 10" long L2585: 8Vz" long L2586:6" long •24* plus 2.50 P/H •20* plus 2.00 P/H •17* plus 1.75 P/H * NYS residents add 7% sales tax PLEASE SPECIFY: Cow or Flower pattern Send check or money order to: UPCOUNTRY CRAFTS & COMFORTS RDI, Stevens Rd., Box 134, Gouverneui, NY 13642 Ladies Have You Heard? By Dorig Thomag Laneagter Extengion Home Economigt to circulate in the washer. He certain to select the correct water level for the size of each load. Drying clothes in a dryer also helps to remove lint from clothes. The excess lint gathers on the lint screen. Do not let clothes overdry, particularly synthetics. A build-up of static electricity occurs that attracts lint. And like the washer, a dryer should not be overloaded. Clothes need room to tumble so that lint is removed and collected on the lint screen. An essential routine of laun dering is the cleaning of the lint filter on the washer and the lint screen on the dryer after each use. Other suggestions for avoiding Imt include shaking garments before washing; emptying pockets of contents, especially tissues; turning down cuffs to brush away lint and dirt; turning clothes that attract hnt inside out before washing; and using'fabric softener to reduce static electricity. Save Energy In Your Kitchen Keep your kitchen cool with energy conservation. Eliminate those cooking practices that let hot air escape into the kitchen. To save energy, adjust the oven racks before you turn on the oven heat. When basting meat, take the roast out of the oven and shut the door and then baste. Keep your kitchen cool by making the most of your oven while it is on. Plan meals that can •£* » Another conservation technique is to start foods on high and then reduce the temperature once boiling begins. With electric ranges you can turn the burner off a few minutes before the food is finished cooking and the remaining heat will continue to cook the food. Of course, one of the best ways to stop the fuel bills from rising is to keep your oven and range in good working order. •10* plus 1.00 P/H •11* plus 1.00 P/H •14* plus 1.50 P/H •19* plus 2.00 P/H Listen up dieters - a new dairy dessert ITHACA, NY - There’s a new kid on the block of ice with frozen yogurt, frozen tofu, ice milk, and other frozen desserts. Developed recently in a Cornell University laboratory, the new frozen dairy dessert-as yet un named and unavailable-is remarkable for what it doesn’t have: half the calories of ice milk and 70 percent the calories of ice cream. It does have, however, as much taste, texture, nutritional value, and stability as ice milk, says Douglas Goff who developed the tasty, low-calorie recipe. Goff is a doctoral candidate in the Department of Food Science in the New York State College of Agriculture and Life Sciences at Cornell. Two new food ingredients - polydextrose and aspartame-have made the creamy concoction be cooked completely in your oven, or double a recipe and freeze half for later. Oven peckers are energy wasters. Do not open your oven door to check on things. Instead use your timer, thermometer, and oven window to do that. With surface cooking, the way to save energy is to use pans that fit the burners. For example, do not put a 5-mch pan on a 10-inch burner. HOSKINS MFG. HOSKINS /fufama&c D TO -VESTO - # WATERERS hi RID TOP *U* MOST c ZtuUUcf t>OC4Ht &At U P<U(4 ou°.°. COMPLETE SYSTEMS, EQUIPMENT, SALES, INSTALLATION, SERVICE FOR CATTLE, HOG. POULTRY AND GRAIN AGRI- (717) 354-6520 STORE HOURS: Mon.-Fri. 7:30to4:30; Sat. 7:30t0 11:30 (Parts Only) with half the calories of ice milk possible. Polydextrose is a star chlike compound that is used as a bulking agent in puddings, baked goods, candy, salad dressings, and gum. Most of it is indigestible, passing through the human body with only a little of it absorbed. Aspartame, a sweetener 200 times more potent than table sugar, is a popular low-calorie sweetener used in soft drinks, powdered drink mixes, cereals, gum, and gelatin desserts. It has not yet been approved by the Food and Drug Administration for use in frozen desserts, however. By blending polydextrose and aspartame, Goff was able to develop a sweet, smooth, and creamy frozen dairy dessert with only two percent butterfat, com pared with ice milk which may be two to seven percent fat but usually is about four to five percent fat, and ice cream, which is 10 to 20 percent fat. Goff’s dessert also has only 44 calories per serving, compared with 100 calories in ice milk and 135 calories in ice cream. That’s a boon to millions of health and calorie-conscious Americans. With 30 percent of middle-aged women and 15 percent of the middle-aged men considered obese (more than 20 percent over their desired weight), many consumers are turning to foods that are “light” or calorie reduced. Such a tasty low-cal, low-fat frozen dairy dessert also would benefit the millions of Americans who are trying to cut down on the amount of fat, particularly saturated fats, that they consume in their diets as recommended by The Solanco Community 4-H Club met recently at the Hoffman Building in Quarryville. Two demonstrations were given. One, from Pet Care, told the members how to take care of a pet goat. The other, from Sewing, BULLS EYE FOR QUALITY SC 32-16” or 26” 15 Gallon s.s. Tank Handles 50 or more head of cattle Brass Bob valve, Model B (500 watt) heat unit MANY OTHER MODELS AVAILABLE RD 4, East Farmersville Rd., Ephrata, PA 17522 Solanco 4~H Club HCI4-26” , | Horse & Cattle Waterer ' / a 5 gallon s s tank, with Brass Bob valve Ideal for / // fence line use Model A (250 watt) heat unit 28” / long by 14” wide EQUIPMENT, inc. (Lancaster County) the National Academy of Sciences. “Light is in vogue and weight watching is serious business,” Goff observes. Nevertheless, ice cream, which uses about 10 percent of the nation’s milk output, is one of the country’s most popular desserts We consume almost 18 pounds of it a year - more than any other nation on earth. In fact, it is the third most common item in our supermarket baskets. As more consumers have been trying lower calorie alternatives, ice milks, frozen yogurts, and dietary frozen desserts have become increasingly common. Soon, they may have another dessert to choose from. “Although not as creamy as ice cream, our 35 experienced taste panelists rated our dessert as good as a nationally available, very successful ice milk,” says Goff. “In fact, except for the calories and fat, the product is very similar to ice milk.” Several commercial firms have adapted Goff’s recipe for their own low-calorie dairy frozen dessert, but none have yet been able to market their products because they are waiting for FDA approval of aspartame in frozen desserts. Goff expects, however, that ap proval will come within the next few months. “Within a month of approval, these products should be available,” Goff says. “Hopefully, they will be on the market by the end of the year.” Goff is a graduate student workmg with William Jordan, professor of food science and an ice cream specialist at Cornell. demonstrated the proper ac cessories and posture for modeling a finished sewing project. Fred Stauffer and Jim Lefever, kite enthusiasts., showed the 4-Hers many different types of kite string and kites, and gave safety tips for flying a kite. HORSE AND CATTLE WATERERS
Significant historical Pennsylvania newspapers