Cumberland County Extension
BETH MILLER
Cumberland Co.
Correspondent
CARLISLE (Cumberland
County) There was plenty to be
merry about during “A Warm Wel
come for the Holidays,” a holiday
program held by the Cumberland
County Agricultural Extension.
There also was plenty of ideas
for great things to cook and inter
esting crafts to make for the
Christmas season.
The program started out with
some delicious tea and some
lessons in the art of English from
Sue Fisher, a member of the plan
ning committee for the event.
Other topics for the day were
home safety during the holidays.
Seamstresses Stitch Their Way
entry was a brown checked wool
dress with a cap-type feature at the
shoulder. Her Prize for her victory
was a new Baby Lock serger.
Second Place in the adult divi
sion was Joan W. Klein of Dar
lington. Joan captured that spot
with a white wool fitted dress
coordinated with a red-checked
lined-wool cape.
To be eligible for the competi
tion, garments had to be made
from fabric that contained at least
60 Percent wool. Machine or
hand-knitted, woven or crocheted
garments or garments containing
any part that has been knitted or
crocheted were accepted.
Contestants also had to know
how to act as their own models to
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how to make a Yuletide wreath,
the history of English tea and even
a lesson on how to make a lamb.
One of the tastier lessons given
was on how to make a perfect pot
of tea.
Here is how that is done,
according to the extension experts:
Fill your kettle with fresh, cold
tap water. Put the kettle on the
stove and just before it comes to a
boil pour a generous dash of hot
water into Your teapot. Swirl it
around and then pour it away.
Next, dole out one heaped tea
spoon of tea leaves for each person
and one for the pot and put them
straight into the teapot. Pour boil
ing water from the teakettle over
the tea and allow the tea to stand
(Continued from Pag* B 12)
show their handiworks off to their
best advantage.
The contest judges looked for
the currentness of the fashion of
the entries, the appropriateness of
the fabric and the style to the
entrant, the competence of the
construction and the fit, poise, and
presentation by the model.
After the modeling, the gar
ments also were judged on their
inner construction and durability.
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and brew for three to six minutes. '
The recipe part of the program
included several tasty treats, such
as holiday scones, lemon nut
bread, and potted herb cheese.
The recipe for a dozen holiday
scones calls for preheating the
oven to 400 degrees. Ingredients,
which must be sifted together dry,
are two cups of flour, one table
spoon and one teaspoon of baking
powder, one-quarter cup of sugar,
one-half teaspoon of salt, four
tablespoons of butter, two well-
handmade Victorian Chriatmaa decorations.
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Holiday Program
beaten eggs, one-third cup of
whipping cream and one-half cup
of currants or raisins.
After sifting those ingredients,
place them in a medium-sized
bowl, cut in the butter with a pas
try blender and add the eggs and
cream. Carefully mix in the cur
rants or raisins. Then, on a lightly
floured surface, pat down the
dough to one-half inch thick. Cut
it into wedges, stars or other
shapes for a holiday look. The tops
may be brushed with beaten eggs.
egg whites or milk and sprinkled
with sugar for a golden brown fin
ish.
The lemon nut bread recipe
calls for mixing one cup of sugar
with one-half cup of butter, two
eggs, one and one-half cups of
flour, rind of one lemon, one tea
spoon of baking powder, one-half
teaspoon of salt, one-half cup of
chopped nuts, and one-half cup of
milk.
(Turn to Pago B 21)
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contact the Penn State Cooperative
Extension office in your county or the
Dairy-MAP office at 814.863.3663.
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