Family Living
Focus
Bradford Co.
Extension Agent
Cathy Guffey
Wash Your Hands to Protect
Yourself and Others from
Foodbome Illness!
Parents of past and present
have probably said “wash your
hands” a million times. This was
and continues to be wise advice
for people of all ages to follow,
since washing hands is one of
the simplest ways to protect one
self and others from getting sick.
Hands do pick up and carry
germs, like bacteria and viruses,
that can spread illness. When
certain germs get onto food they
have the potential to cause food
bome illness. In fact, poor per
sonal hygiene of food service
employees both at home and at
work is one of the eight leading
causes of foodbome illness out
breaks.
When and how to wash hands
are the keys to reducing the
number of germs on hands and
lessening the chance of food
borne illness. When handling
food or working in a food prepa
ration and serving area wash
hands:
Before you:
• prepare or eat food
• treat or cut a wound or tend
to someone who is sick
After you:
• handle uncooked foods, par
ticularly meat, poultry, fish, and
eggs ,
• use the toilet
•help someone else use the
toilet
• change a diaper
•play with the family pet,
especially reptiles and exotic
animals
• touch your face or hair
•blow your nose, cough, or
sneeze.
TWO TOP RURITAN CIUB SHOW
STEAM & GAS, FLEA MARKET & CRAFTS
EPTEMBER 17. 18. 19, 1999
5 Miles S. of Mercersburg on PA 75 S. Two-Top Rood
The Fastest Growing Show of the East. The Show with a SMILE
\iitn(iuiin W
\ entertainment
Friday D&S Bluegrass and Windfall 7:00 PM
Saturday New Country 7:00 PM
Sunday Morning Star Singers, Paul Martin, Speaker 9:00 AM
TRUCK & TRACTOR PULL Contact: Robert Peiffer 717.369.5647
FLEA MARKET & CRAFTS Contact: Sam Bricker 717.328.9082
FOR INFO Contact; Joe Gehr 717.328.9280 or Richard Martin 717.328.5655
Rooms close to show ground.
For room info call 717.328.3109; 717.328.5757; 717.328.5231
We will see you therel
• eat food
• smoke
• handle garbage
• tend to someone who is sick
or injured
• touch door knobs, refrigera
tor door handles, etc.
If in doubt as to whether your
hands have come in contact with
germs, wash them.
How you wash your hands is
just as important as when you
wash them, especially when it
comes to doing away with germs.
Just rinsing quickly is not
enough. Follow these steps to
clean hands effectively:
1. Use warm water to moist
en hands.
2. Apply soap.
3. Rub hands together for 20
seconds with soap and warm
running water. Be sure to wash
all surfaces thoroughly, includ-
If you get frustrated and feel
like you’re at the end of your
rope, talk to someone whom you
trust. Share your feelings with
another person.
13th Anniversary Show
tractor pulls farm stock j
Friday TPM TRUCK PULL
5500 lb stock 6000 lb stock 6000 lb open 6500 lb open
Saturday 3PM TRACTOR PULL
4000 lb 5000 lb 6000 lb 7500 lb 8500 lb 9500 lb 12,500 lb
5500-7000 MOD NON TURBO
It Out
Talk
Where's your mustache? “
ing wrists, palms, back of hands,
lingers, and under fingernails. If
you are not sure how long 20
seconds is, sing the alphabet
song while your was (it took me
22 seconds).
4. Rinse thoroughly.
5. Dry, preferably with a dis
posable towel.
6. An additional step*that
helps prevent getting new germs
on your clean hands, is to turn
the water oif with the disposable
towel after you have dried your
hands. Then throw the towel
away.
Experts recommend that a
good 20 second hand washing,
using plain soap or anti-bacteri
al hand soaps, and water and
friction to remove dirt and
germs, then rinsing well to wash
away the dirt and germs, is the
most effective way to wash
hands. Also, research to date has
shown that the use of a hand
sanitizer after washing hands is
no more effective in reducing
bacteria on hands than a good
washing. In fact, several studies
have shown that hand washing
followed by the use of a hand
sanitizer actually increases the
number of bacterial on the
hands.
The next time you hear or
say “wash your hands,” remem
ber that while it is an everyday
activity, it is a very important
one.
Talking things out helps to
relieve your strain, helps you to
see your concern in a clearer
light, and often helps you to see
what you can do about it.
Lancaster Farming, Saturday, September 11, 1999-B9
Cook’s Question
(Continued from Page BS)
ANSWER—Joan Miller, Intercourse, wanted to know if the
cream puff recipe that includes a cream or pudding filling is
the same recipe used to make fancy puff sandwiches. Thanks
to Debbie Reynolds, Wrightsville, who sent in her favorite
recipe. She writes that she uses the same recipe and makes
small puffs for sandwich filling and large ones for cream filling.
1 cup water
V 2 cup butter
Bring to a boil and mix well until mixture leaves sides of pan
and forms a ball.
Add:
1 cup flour
1 teaspoon salt
Remove from heat and beat in four eggs, one at a time.
Beat well after each egg until mixture is smooth. Dough will be
slightly stiff.
Drop by teaspoon on cookie sheet for small puffs. Bake at
425 degrees until golden. Remove tops and allow puffs to
cool.
Fill with chicken salad, ham salad, or egg salad before
serving.
Unfilled puffs can be frozen. Large puffs, drop by tables
poon or bake at 425 degrees 25 minutes or until golden.
ANSWER A reader purchased a package of brewer’s
yeast by mistake and wanted to know how to use it. Sarah
Zook, New Holland, writes that it is delicious sprinkled over
warm popcorn. Also, for extra nutrition, add a rounded tables
poon brewer’s yeast when making homemade bread.
Another reader writes that her husband thinks he can’t live
without brewer’s yeast. She puts it in a shaker container and
he sprinkles it on almost everything he eats.
ANSWER J. Poli, Leesburg, Va., wanted a recipe for
pickled eggplant. Thanks to Deb Shoup, Ringtown, for send
ing a recipe she uses.
6 eggplants
2 medium onions, chopped
'A teaspoon allspice
'A teaspoon cloves
'A teaspoon whole white peppercorns
1-inch cinnamon stick
IVi cups cider vinegar
VA cups honey
1 cup water
Peel and chop the eggplants, and put it and the onions into
a pot. Cover with lightly boiling salted water. Boil for 5
minutes; drain. Cover with cold water; drain again.
Place spices in a spice bag and cook with the vinegar, honey,
and water to boiling. Add eggplant and onion mixture; simmer
until syrup is thick and vegetables tender. Remove spice bag;
Fill hot, sterilized jars, leaving 'A -inch headspace. Process
pints 15 minutes in a boiling water bath. Yield: 4-5 pints.
ANSWER A reader wanted a recipe to make canned
applesauce. Thanks to Deb Shoup, Ringtown, for sending a
recipe.
4 pounds apples (Rome, Mclntosh or Jonathan)
IVa cups water
'A cup lemon juice
% cup honey
Cinnamon, cloves, nutmeg (optional)
Wash and core apples. Cut into chunks. In a large, heavy
stainless steel or enamel kettle, cook apples with water,
lemon juice, honey, and spices until tender. Put through food
mill or sieve.
To can: Pack hog into clean jars leaving 'A -inch head
space. Process 10 minutes in a boiling-water bath.
To freeze: Allow to cool. Pack into freezer containers. Seal
and label.
ANSWER Mrs. Amos Kauffman, Honey Brook, wanted
a recipe to can apples (not apple pie filling) in hot water bath.
Thanks to Betty Light, Lebanon, for sending these
instructions.
Canned Apple Slices
General handling; For boiling water bath, use hot pack
only. Use jars or plain cans. Process with thin syrup, plain
water, or natural juice, as desired.
Because apple oxidizes in air, work quickly with only one
earner batch at a time. Wash, peel, and core apples, treat
pieces with an anti-discoloration solution such as lemon juice
or commercial color preserver.
Drain and rinse prepared pieces. Place in a pot cover with
hot thin syrup or water, boil gently 5 minutes. Lift out with slot
ted spoon and pack in jars. Fill clean hot jars leaving V 4 -inch
headroom. Add boiling hot syrup, leaving % -inch headroom.
Adjust lids. Process in boiling water bath 212 degrees 15
minutes for pints or 20 minutes for quarts.
Remove jars, tighten lids if necessary.
Thin syrup: 1 cup granulated sugar to 3 to 4 cups water if
desired. Add % teaspoon ascorbic acid for each quart of syr
up to prevent darkening of fruit during storage.
Cream Puffs
Pickled Eggplant
Applesauce