(iis Seas uae md ' 3 ! Salt is second only to sugar as an additive in the American diet. As a 1 1 i A number of recent studies have i i 1 i blood pressure) which is, in turn, cited as a major cause of heart and kidney Behavioural scientists tell us that our According to Robert L. Berko, Execu- tive Director of the Center, there are many ways to season foods without salt. For instance, he says, the flavor of asparagus can be enhanced by using garlic, lemon juice, vinegar or onion. For beef, Mr. Berko suggests using bay leaf, dry mustard powder, green pep- pers, marjoran, fresh mushrooms, nutmeg, onion, pepper, sage or thyme. The book lists ‘alternate seasonings for meats, fish, poultry, vegetables and By JOAN KINGSBURY Pick Your Own You can pick your Dymond’s Strawberry Farm in Orange. From Dallas; take Upper Demunds Road toward Orange. Just following the straw- berry signs which will lead you straight to Dymond’s Strawberry Farm. Picking strawberries can be fun for both young and old alike. Summertime brings warm balmy days, swimming and sunning weather and luscious, sweet, red strawberries. Strawberries’ are at their peak right now, readily available in the supermarkets, at roadside produce stands and at area farms like Dymond’s and Sutliff’s where cus- berries. Strawberries are low in calories, sweet. They can be used in a wide variety of recipes that will delight your family. Not only are they great served fresh, but also frozen make delicious jam, as many area homemakers know. An added bonus, strawberries are rich in Vitamin C, a daily prequisite for maintaining good health. The traditional recipe favorite is, of course, Strawberry Shortcake. My recipe makes a rich cake, using light cream in the cake batter. Upside-Down Berry Meringue Pie is pretty to look at as well as delicious to eat. A layer of meringue is spread onto the pie crust, then topped with thickened When the pie has been chilled until the strawberries have set, top with sweetened, whipped cream. : For something different, try Strawberry Dumplings. This cob- bler-like dessert tastes great served with vanilla ice cream. For breakfast or brunch, Bran- berry Soup make a nice addition to your menu. Brandied Fresh Fruit combines the flavors of orange juice concentrate, brandy and peaches (another summertime a rich taste. So, whether you enjoy your strawberries sprinkled with a little confectioner’s sugar or made into the most elaborate dessert imagin- able now is the best time of year for the “Strawberry Lover’ . STRAWBERRY SHORTCAKE 4 c. all purpose flour Ys c. sugar 6 t. baking powder 1 c. butter or margarine 2 beaten eggs 11/3 c. It. cream Butter or margarine . 1 c. whipping cream, whipped 3/4 c. sliced strawberries, swee- tened \ Stir together dry ingredients and 1 t. salt; cut in 1 cup butter till mixture resembles course crumbs. Combine eggs and cream; add to dry ingredients, stirring to moisten. Spread in 2 greased 8 x 1% inch round baking pans; build up edges. Bake at 450 degrees for 15 to 18 minutes. Remove from pans; cool on racks 5 minutes. Spread one layer with butter. Spoon berries and cream between layers and on top. - UPSIDE-DOWN BERRY MERINGUE PIE 3 egg whites Vs t. vinegar Vy t. salt V5 c. sugar Yt. vanilla 1 baked 9-inch pie shell 3 c. fresh strawberries 1/3 c. sugar 2 T. cornstarch V5 ¢. water Several drops red food coloring CAEN \ 1 ¢. whipping cream Beat egg whites with vinegar and salt till soft peaks form. Gradually add !» cup sugar and vanilla, beating to stiff peaks. Spread on bottom and sides of baked pastry shell. Bake at 325 degrees for 12 minutes; cool. Mash and sieve 2 cups of the strawberries. In sauce- pan, blend one third cup sugar and cornstarch. Add water and mashed berries. Cook and stir until mixture thickens and bubbles. Cook 2 min- utes. Tint with red food coloring; cool slightly. Spread over meringue; chill till set. Whip cream; spread over all. Slice whole ‘berries for top. STRAWBERRY DUMPLINGS 1/3 c. sugar 2/3 c. water Y5 t. vanilla 1 c. all-purpose flour 2 T. sugar 1V» t. baking powder 5 t. salt V4 c. butter or margarine Y» ¢. milk 1 pt. strawberries, hulled 1 T. sugar : In saucepan, combine 1/3 cup sugar and water. Bring mixture to boiling; reduce heat and simmer, uncovered, 5 minutes. Stir in vanilla. Stir together flour, 2 table- spoons sugar, baking powder and salt. Cut in butter till mixture is crumbly. Add milk and stir just till well combined. Place berries in 1Y quart casserole; pour hot sugar mixture over. Immediately drop dumpling dough in 8 to 10 spoonsful over berries. Sprinkle dumplings with remaining sugar. Bake at 450 degrees until done, 25 to 30 min- utes. Serve warm. Makes 4-5 serv- ings. i Soups. The consumer leader cautions against the excessive use of salt substitutes since they use potassium in place of sodium and can result in problems associated with too much potassium. oh ! early vegetarian ancestors ate very a little salt, probably less than 500 mg. a ; day. Even today, it is: agreed, that : physiologically we need less than 1,000 v mg. (1 gram) of salt in our daily diet. L.In -spite. of . that we are eating, on rn 8 Nl yn Pe el) fa AT Ph Ve = VV ‘average, 25,000 mg. to 35,000 mg. Because early man used little salt, our bodies hoard sodium and excrete potas- sium. This creates the problems with our bodies. It is generally agreed that desire for salt is acquired and can be controlled with very little difficulty. ‘Many baby alt in their produets without a discern- “able charge" in’ the "eating habits of "In spite of this, many baby foods are loaded with sodium. The average baby gets about 25,000 mg. per day. +. The diet of babies and young children contains so much salt that they become i.“hooked’’ and demand ever increasing amounts. .The cravings are evidenced by the teen-agers preference for salty .-snack ‘foods, potato chips, and ‘fast » foods. . The introduction of excessive amounts of highly-salted foods into the diet of our young has resulted in a « ‘population which averages two to four ‘teaspoons’ (2,000 mg. per teaspoon) of salt per day in its ‘diet, although the ‘body: needs only a fraction of that amount. The result is 50 million persons in the United States suffering from high blood pressure. g .» A nutrition task force of the non- profit Consumer Education Research Center has studied this situation and rrompiled ‘a book to help break the salt habit. It lists the salt content of over 800 foods, liquors and medicines. The book, ‘‘Salt and Your Health’ is availa- vble for $4: plus $1 for mailing from . CERC,. P.O. Box 336S, South Orange, N.J. 07079. Even pets are given diets extremely high in salt content. The makers say that this is necessary to encourage the animals to eat the products. However, meat-eating wild animals eat no salt except that found in the other animals they eat. Thus we subject the pets we love to the same disease that we cause . in ourselyes. “For those who require more specific ways to avoid sodium, we have included low-salt recipes and sources where other recipes can be found.” says Mr. Berko. He tells us, ‘We think we can tell what foods are salty. And many times we are right. Obviously sauerkraut, pickles, potato chips and herring are salty. But did you know that two slices of Pepperidge Farm White Bread (234 ounce bag of Lay’s Potato Chips; that 15, cup of cottage cheese contains as much sodium as 32 potato chips or that ding and Pie Filling (404 mg.) gives you more sodium than three slices of Oscar Meyer Sugar-Cured Bacon (302 mg.)? “Did you know that dehydrated chicken or beef noodle soup contains 1200 mg. of sodium and Parmesian cheese (grated), 528 mg. per serving. Regular whole milk contains 195 mg. per eight ounce glass while instant whole milk delivers 470 mg, A modest serving of canned shrimp brings you a giant 1,955 mg.; chili con carne with beans (canned) 1, 194 mg. per cup; stuffing mix 1,131 mg. and Kentucky Fried Chicken (3 pc.) a whopping 2,285 mg. of sodium. Mr. Berko reminds us, (‘Most adults need less than 1,000. mg. of sodium per day for their physiological well-being.” We must be vigilant know the sodium content of the foods we eat and it is essential to our health that we develop a plan to reduce our salt intake,” he stresses. The Center’s study suggests that we immediately cut down to half the salt we normally use in our cooking and reduce gradually from there. Don’t add salt before tasting foods. Replace foods high in salt with those low in salt content. Try to prepare as much of the food you eat as possible. Manufacturers use three times ‘as much sodium in cooking as the home cook. patients. surgical individuals. Shavertown, House, with convenient She also Leal 675-0091 tr Closed Mondays Dallas, Pennsylvania
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