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Salt is second only to sugar as an
additive in the American diet. As a
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A number of recent studies have
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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