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By JOAN KINGSBURY
Are you tired of cook-
ing? Do you need some
new recipes to zip up your
daily menus? The answer
to your cooking dilemma
may be only as far as the
Back Mountain Memorial
Library. The library con-
tains shelves of cookbooks,
gory - gourmet, dieting,
low-sugar, rich desserts, to
name just a few.
While gathering mate-
rial for this column, I was
astounded at the choice of
cookbooks available.
Although it wasn’t easy, I
chose four books -
‘Yankee Cook Book” by
Imogene Wolcott, ‘‘Louis-
iana Cookery” by Mary
Land, ‘Brown Bagging It”
by Adeline Garner Shell
ard “Kay Reynolds and
The Taming of the
C.ANN.D.Y. (Continuously
Advertised Nutritionally
Deficient Yummies) Mons-
ter” by Vicki Lansky. I
will give a brief descrip-
tion of each book, then
provide you with a recipe
from each.
Imogene Wolcott’s ‘‘The
Yankee Cook Book’ pro-
vides its readers with
loads of traditionally New
England foods and drinks.
“Good old yankee institu-
tions that still flourish -
the clambake, the church
maple sap, the country
fair - all are vividly
described with particular
emphasis on the food asso-
ciated with them.” The
class Yankee recipe ‘‘Mis-
tress Howe’s Clam and
Chicken Pie’ comes from
Longfellow’s Wayside Inn
at Sudbury, Massachu-
setts. In the early days,
The Inn was called Howe's
or the Red Horse. This
recipe has been popular in
Massachusetts for 280
years.
In the cookbook, ‘‘Louis-
iana Cookery,” Mary Land
presents recipes from the
three ethnic areas of
Louisiana - the South
where French domination
exists, the north, predomi-
nantly Anglo-Saxon with
Teutonic tendencies
toward simplicity and the
City, New Orleans whose
Creole dishes are world
renowned. ‘‘Sherried
Shrimp,” an appetizer fla-
vored with cream and
sherry, is served over hot
croutons.
“Brown Bagging It” is
very popular today when
the price of eating lunch
out every working day can
be quite expensive. In the
book of the same name by
Adeline Garner Shell and
Kay Reynolds, the reader
is given some great tips on
carrying soups, salads and
sandwiches to work, keep-
ing them fresh and tasty
until lunch time. ‘Pros-
ciutto Antipasto Meal” is a
hearty salad. Perfect
served with crusty bread
or rolls.
Cutting down on sugar,
salt and junk food is
important, especially for
children who are develop-
ing life long eating habits.
In her book, “The Taming
of the C.AN.D.Y. Mons-
ter,”” Vicki Lansky has
developed and collected
beverages, snacks, des-
serts and some main
dishes that are easy to
prepare, taste delicious
and are healthful, too.
“Very Berry Ices’ are the
perfect summer time
treat, minus artificial
colors and flavors.
So you see, cooking
doesn’t have to be boring
or run of the mill. Remem-
ber, terrific recipes for
almost any food desired
are as close as the Back
Mountain Memorial
Library.
MISTRESS HOWE’S
CLAM AND CHICKEN
; PIE
(“The Yankee Cookbook’’)
1 doz. tiny onions 5
2 T. butter ;
2 doz. clams, chopped
1 c. diced cooked chicken
2 hard-cooked eggs, diced
1 c. diced cooked potatoes
% c. chopped celery
1t. salt
Y t. pepper
V4 c. sherry
1T. flour
Y ¢. cream
Pastry for one-crust pie
Saute onions in butter
until soft. Add clams,
chicken, eggs, potatoes,
celery, seasonings, and
sherry. Simmer about 5
minutes. Mix flour and
cream into a paste and
blend in. Simmer another
5 minutes... Pour into
baking dish, cover with
slashed to permit escape
of steam. Bake 15 minutes
at 400 degrees and an addi-
tional 15 to 20 minutes at
350 degrees. Serves 6.
SHERRIED SHRIMP
(‘Louisiana Cookery’)
12 cleaned, boiled shrimp
V4 c. minced parsley
2 minced hard-boiled eggs
2 t. melted butter
Salt and pepper to taste
Y, ¢. cream
> c. sherry
Hot croutons
Mince the cleaned and
boiled shrmp. Mix shrimp
with parsley, hard-boiled
eggs, melted butter, salt,
pepper and cream.
Simmer a few minutes,
then add sherry. Serve on
hot croutons. ‘‘A little
Librarian Bill
looks through his
the Back Mountain
savory’ served only to
whet one’s appetite.
PROSCIUTTO
ANTIPASTO MEAL
(‘“‘Brown Bagging It”)
Prosciutto, very thin slices
Stuffed egg with anchovies
Fresh fennel
Chick peas, peppered to
taste
Pickled mushrooms
Cherry tomatoes
Bibb or Boston lettuce
with blue cheese dressing
Crusty bread
Pack salad greens, toma-
toes and fennel in a plastic
bag or bowl.
Pack the following in
layers in a pre-chilled
wide-mouth vacuum bottle
in the following order: pic-
kled mushrooms, chick
peas, stuffed egg, pros-
ciutto slices, cut into small
pieces or rolled to fit into
bottle.
Pack bread in a waxed
paper bag or waxed paper.
Stays crisp.
Pack salad dressing in a
small plastic container.
At lunch time, just com-
bine salad ingredients,
pour on dressing and enjoy
with bread.
VERY BERRY ICES
(“The Taming of the
C.A.N.D.Y. Monster’)
1 pt. fresh berries
34 c. sugar or honey
3 c. water
4 ¢. orange or lemon juice
Puree fruit in a blender.
Heat water and sweetener
together to a clear syrup
and pour into blender. Mix
completely. Freeze in plas-
tic containers or as popsi-
cles. :
w
If you own leather or
suede ready-to-wear items,
chances are you will have
them cleaned after one
year of wearing, says Mrs.
Josephine Kotch, Exten-
sion home Economist for
Luzerne County.
When you submit leath-
ers to the cleaner follow
these helpful hints:
-,Give the cleaner any
appropriate label or hang
tag that you have.
- Submit all matching
pieces of the article for
cleaning at the same time.
Some slight loss or vari-
ance in color is to be
expected in cleaning.
- Examine the article
carefully to observe the
degree of staining and
wear that has occurred.
Old stains cannot always
be removed with safety to
the color.
- Tell the cleaner about
any unusual problems and
ask about any problems he
anticipated.
- Carefully check the
article, especially around
the shoulder and sleeve
area, for fading and oxida-
tion of the dye.. It is
usually apparent on colors
such as blues and greens.
° - Establish a price for
this service.
- Don’t be surprised to
be asked to sign a release
when the cleaner discovers
certain possible problem
areas. This is for every-
one’s protection.
WHAT YOU CAN
EXPECT AFTER CLEAN-
ING - Loss of Color - In the
dyeing of the individual
skins that make up your
coat, the tanner actually
immersed these skins in a
bath, trying to obtain a
uniformity of color. But
while fleshy skins and
compact skins may appear
to be even and uniform in
color when the item is
purchased, during the
cleaning process you can
expect a greater degree of
color loss on the close
compact skins used in
your garment.
Shrinkage - Shrinkage
may occur on the item
after a care process. Some
skins are overstretched
when they are used in the
make up of an article and
during cleaning and pres-
singh these skins are
pressed out straight. When
the article is first put on, it
may feel snug. It is sug-
gested the article be worn
a short time and if the
shrinkage is minimal it
will conform to the con-
tours of the body and feel
more comfortable.
However, some over-
stretched skins may per-
manently relax and this
type of shrinkage cannot
always be overcome by
the cleaner.
PROBLEMS THAT
ENT AFTER CLEANING
- Scar Tissue - Many skins
contain defects that are
masked by the tanner with
the use of fillers. During
the life of the animal, the
skin may be bruised by
brairs, barber wire or
fighting with other ani-
mals. Scar tissue is then
fillers before dyeing.
These fillers can rub off
in wear and cleaning and
cause the original scar
tissue to be apparent once
again as a light area. This
cannot be corrected by the
cleaner.
Vein Marks - Now and
then, one will see skins
that have irregular, wavy
indented lines. This devel-
ops when the thick skin is
split by the tanner and the
veins are cut into sections.
The indentations formed
by the split veins are then
covered by fillers. These
fillers are removed in
cleaning, thus causing the
reappearance of the old
Regular Strength
Regular Strength
$6°5
vein marks.
Wrinkles - Skins taken
from «the neck or belly
portion of the animal have
a natural wrinkled appear-
ance during the life of the
animal. These skins are
stretched out to some
degree when the garment
is made and the wrinkles
become virtually invisible.
But these skins tend to
relax with age and the
wrinkles will show up. A
close examination will
clearly show that the wrin-
kles stop at the seam, indi-
ciating it is the result of an
inherent defect in the skin
and not the result of
improper cleaning.
Texture change - Occa-
sionally, a garment will be
make up of skins that vary
considerably in their tex-
tures. A very smooth skin
will be combined with a
very coarse skin, such as
that taken from the flank
portion of the animal.
This lack of uniformity
is the result of the poor
selection of skins in the
original make up of the
article.
Thin skins - Some skins
are extremely thin and
should not be used in the
make up of an article,
especially not in areas of
wear.
These very thick skins
will abrade and wear
through exceptionally fast
under normal wear proce-
dures. This will be accen-
tuated during the neces-
sary agitation in cleaning.
Color Variances - Some
leathers are heavily
impregnated with oils and
dyes at the tanning stage
to give them a very rich
and deep color. But the
degree of color-fastness
can vary with the resulting
loss of oils and dyes in
some skins. This can also
cause the leather to have a
rather still texture.
Attempts are made to
minimize this problem by
cleaning with special fat
liquors and other additives
as well as retinting, but
these procedures will not
truly overcome some of
Dallas Women of
Kiwanis met recently at
the Irem Temple Country
Club. :
It was announced that
the club’s cookbooks are
available again. The books
were a huge success at the
recent Salad Luncheon,
and were sold out. Deli-
cious recipes from mem-
bers of the club are con-
tained in the book.
To obtain a cookbook,
contact any member of the
club.
Plans were made for the
annual picnic. The affair is
a joint effort of the men’s
club, as well as the
women’s. It will take place
at the home of Ann and
Leo Corbett on July 27.
Everyone is asked to
bring a covered dish.
N
, OWNER
10-5 Daily
Say
VISA'
ws
UAVBER Q SHOP
know what hot means.
featuring a com-
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cool summer
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NUMBER
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(corner S. Franklin St)
Wilkes-Barre, Pa. 18701
IMPORTED CLOTHES
JEWELRY
ACCESSORIES |
the drastic losses of oils
and dyes.
Dies on suede and
leather fade and oxidize
just like cloth fabric. The
blue and green dyes are
very often quite sensitive
to fading and will fade
rather drastically even
from minimal exposure.
Protected areas such as
under the collar will retain
the original color.
Fading and oxidation of
this type in most cases
cannot be overcome by the
retinting procedures avail-
able to the professional
suede and leather finisher.
Glue Stains - On occa-
sion, adhesives are used to
glue seams and hems
rather than sewing. In
some cases, glues are
completely solvent-soluble
and will be removed in
cleaning. The cleaner will
have to reglue the item.
In other cases, the adhe-
sives will become semiso-
luble in solvent and then
leack through, causing
shaded areas.
a Big
Pesticides can «ean the
difference between a beau-
tiful and a ‘“‘so-so’’ garden,
and farmers rely on pesti-
cides to provide consum-
ers with a reliable supply
of food at reasonable
prices.
With the 1983 growing
season in full swing, State
Agriculture Department
officials are reminding
farmers and gardeners
that ‘safety is a must”
when handling these
important chemicals.
Dr. Gerard J. Floren-
tine, state pesticide coordi-
nator says, ‘‘The best
source of information on
the safe handling and use
of pesticides is found right
on the manufacturer’s
label. Always read the
label and follow directions
carefully.”
The Department offered
the following tips on the
use and handling of pesti-
cides:
- Be sure your equip-
ment is in proper working
order before applying pes-
ticides. Never blow out
clogged hoses with your
mouth - use proper tools to
make repairs.
- Don’t leave pesticide
containers unattended and
remember to return
unused portions to the
storage area immediately
after dispensing the
amount needed.
- Mix pesticides outside
or in an area with proper
light and ventilation. Take
extra care when opening
and pouring these materi-
contact with the skin.
- Never eat, drink or
smoke when mixing or
using pesticides. Wash
thoroughly after handling
any pesticides.
- Proper clothing is the
best protection against
possible conta.aination
from pesticides. Protective
devices such as gloves,
respirators or boots must
be used when indicated on
the label.
- If you spill pesticides
on your clothing, immedi-
ately remove them and
wash skin with warm
water and soap. Contami-
nated clothing should be
washed separately and as
soon as possible.
- Always store pesticides
in a secure dry place
where children, livestock
and pets won’t acciden-
tally come in contact with
them. Children and ani-
mals are curious - and
Remodel
The summer season may
be a good time to remodel
your clothes for the
autumn and winter season.
Have you tried remodeling
sweaters?
‘Yes. you can,’”’ says
Josephine Kotch, Exten-
sion Home Economist for
Luzerne County Extension
Service. ‘‘Sweaters are
one of the few garments
we wear year-round and
they are too expensive to
pitch at the first signs of
wear. Getting the most out
of what you already have
is a good way to stretch
your dollar. Try these
suggestions:
- Repair worn elbows
with corduroy, leather -or
sturdy fabric patches. If
the sweater is washable,
be sure the patches are
too.
- Sleaves past repair can
either be shortened to
Pick Your Own
About June 20 - July
8 A.M. ‘til 8 P.M.
they can’t read the labels.
- Keep pesticides in their
original labeled container
with the label visable.
Never put pesticides in
familiar bottles or food
containers. Don’t store
pesticides near food, feed
or seeds, and store herbi-
cides separately from
other pesticides.
Your
elbow length and finished
with a cuff or cut off to
make a vest. Allow one |{
inch around the armhole
for a hem.
- Replace cuffs and
pockets with the tops of
worn out socks in coordi-
nating or contrasting
colors. Embroider initials
or designs over the holes.
- If you need to cut the
seater, make two rows of
machine stitching and cut
in between them to keep
the knitted fabric from
unravelling. Necklines are
easy to modify if you
remember the stay stich-
ing first.
- If a pullover is too
tight, make it into a cardi-
gan.
For more information on
expanding your wardrobe,.
contact Josephine Kotch,
825-1701-1707 or 459-0736
ext. 701.
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brass, or all brown.
Verandah alone cools
set thermostat higher.
Kingston 283-0060