\
By JOAN KINGSBURY
Staff Correspondent
Cake decorating as an
+ art form would be an apt
. description of what Frost-
ing Friends of Luzerne
~ County is all about.
The only cake club in
Luzerne County, Frosting
Friends held its first meet-
. ing in May and have
already aquired a mem-
bership of 29. The club was
founded by Barbara Regan
of Harveys Lake who
wanted to have regular
contact with others inter-
ested in cake decorating.
The club, sponsored by
the Luzerne County
Department of Recreation,
meets the third Monday of
each month at 7:30 p.m. in
the Educational Confer-
ence Center at Luzerne
County Community college
To be eligible for mem-
~ bership, a person, either
« male or female, must be
. over 16 years of age. Their
- cake decorating talents
can range anywhere from
amateur to professional.
Although Frosting Friends
is a Luzerne County club,
residents-of any area may
join.
Barbara Regan is club
president. First vice presi-
dent is Mary Gallagher, a
Hazleton resident. Second
Vice president and mem-
bership chairman, Bernie
"Urban, lives in Luzerne.
Elaine Muchler, club sec-
«retary, lives in Larksville
. and David Harahus, who
~ lives in Hazleton, is trea-
surer. Publicity chairper-
son and historian, Kathie
Astegher, is a resident of
Tunkhannock.
‘To become a member, a
$10 registration fee is
required. A member must
also be willing to demon-
strate or assist at a dem-
onstration during a club
meeting. Demonstrations
are presented at the inter-
mediate level during each
monthly meeting. Through
group discussions, partici-
pation in cake shows and
monthly demonstrations,
group members learn
from each other. The goal
of the club is to help each
individual to develop to his
or her fullest decorating
potential. A newsletter
sent out each month keeps
members informed.
Although Frosting
Friends is a new organiza-
tion, the club plans to
submit a bid to host the
1986 Pennsylvania State
Cake Show, which will be
a huge undertaking. The
members also have plans
to kold a show of their own
next fall, are planning a
birthday cake exchange,
and hope to set up a club
library containing decorat-
ing books which would
then be available to mem-
bers. Club. plans also
include bringing in profes-
sional instructors to dem-
onstrate various decorat-
ing techniques.
According to Barbara
Regan, to get started in
simple cake decorating
you need a pastry bag, at
least six decorator tubes,
- paste food coloring, cou-
plers for the pastry bag, a
spatula and cake circles.
A few tips to make
things easier are: make
sure your oven racks are
level; to straighten a cake,
level it with a bread knife
on the edge of the pan,
bake ‘a cake 25 degrees
less than the temperature
calls for. This takes
longer, but lets the cake
bake flatter.
b i ae
DR. JOHN WANYO
WILKES-BARRE
"DON'T LIVE
- WITH PAIN
ANY LONGER"
i you still have headaches. stomach
aches. shoulder or leg aches: if you
ore still told. “you'll just have to
learn to Live with it." if your arthritis
is forcing you to take a few more
aspirins daily thon you were taking
a year ago. if The pain pills don't
kill the pain anymore ... then may:
be its time to consider chiropractic
for your health care needs. Let
72 MAIN STREET
LUZERNE
CALL.
Muchler, Debbie Bayer.
For smooth icing, dip a
spatula in boiling water
before smoothing icing.
Barbara recommends
applying a lot of icing,
then removing some.
Never start with too little
icing. When applying white
icing to a fresh chocolate
cake where the crumbs
have loosened through the
icing, put a thin layer of
icing on to seal crumbs,
then place the cake in the
freezer until it is hard.
Apply a second layer of
icing and the crumbs will
not be evident.
Attending cake shows is
a popular activity for
Frosting Friends. Some
members will be entering
their cakes at the Fall
registration. Three club
members, Eileen Hoyt,
Mary Gallagher and David
Harahus, attended the
International Cake Explor-
ers Society Cake Show in
Kentucky in August.
Club members teach as
well as six members are
currently teaching classes
throughout the county.
Naturally, a cake club
knows how to make deli-
From left, first
Elaine
i
cious cakes, frostings and
fillings. For our readers,
these recipes come from
Frosting Friends - Soft
Wedding Cake Icing, Deco-
rator Buttercream Icing,
Extra Yolk Pound Cake
and Cake Filling.
SOFT WEDDING CAKE
ICING
15 C. Crisco
2 unbeaten egg whites
At least 3!» c. Confec-
tioner’s sugar
Pinch salt
t. almond flavoring
t. glycerine (available at
drugstore)
Cream shortening. Add
egg whites, cream again.
Add sugar blend a little.
Add remaining sugar, stop
mixing as soon as it is
blended.
EXTRA YOLK POUND
CAKE
2Y4 c. flour
24. BP.
3-4 t. salt
1 c. sugar
i. mace
I» ¢. margarine
5 egg yolks
t. vanilla or 2 t gr. orange
rind
3-4 ¢. milk
Mix first five ingredients
then add remianing ingre-
dients and blend. Bake 60-
70 minutes in a loaf pan at
350 degrees.
DECORATOR BUTTER-
CREAM ICING
Yc. butter
I» ¢. solid vegetable short-
ening
1 t. vanilla
Ig t. salt
1 1b. (4 c.) confectioners
sugar
3 T. cream
Cream butter and short-
ening together with an
electric mixer. Add vanilla
one cup at a time, blend-
ing well after each addi-
tion. Scrape sides and
bottom of the bowl often
with a spatula. Add milk
and beat at high speed
until light and fluffy. Keep
icing covered with lid or
damp cloth and store in
refrigerator when not in
use. Yield 3 cups.
CAKE FILLING
1 c. buttercream frosting
14 ¢. chopped nuts
1; ¢. mini chocolate chips
1, c. drained maraschino
cherries
Combine. Try this to
dress up a plain 10 or 12
inch layer cake.
Looking for heavenly
quality school fashions at
really down-to-earth
prices? :
You'll find them fast and
easy in Jean Bird’s ‘‘Fac-
tory Outlet Shopping
Guides.”” These handy
guides list shopping outlets
where smart parents can
send their boys and girls
off to ‘school in the latest
designer fashions and save
up to 50 percent on all
their new purchases.
With ‘The Factory
Outlet Shopping Guide,”
bargain hunting for
junior’s fashions is really
quick and easy. Jean lists
children’s. clothing, socks,
coats, dresses and other
necessities under a sepa-
IEE)
Ria
CLEANING
CHT TTT BL Te
AWNINGS & PATIOS
542-7532
542-4321
COOK'S
PHARMACY
OPEN DAILY
TIL9 P.M.
AN eRe 1
288-3633
J]
SHAVERTOWN
(YARELY
for Adults
rate shopping column she
has headed ‘‘Children.’”’
Turn to the back of the
guide and check this list-
ing for finding outlets to
shop for the items your
children need this year.
You will see why people
are noting that Jean Bird
really has shopping in the
80’s under control.
You will come home
from a bargain spree with
all the clothes you started
and chances are
you will have much more
pocket money left than you
bargained for, too!
Here are just a few fash-
jon finds that Jean Bird
discovered at local store
outlets while shopping for
her own four kids:
Sweaters: Cardigans,
vests, pullovers. Italian
knits in a wide spectrum
of colors.
Jumpers: Warm and
tweedy...in ‘wool blends
that are machine-washa-
ble.
Coats: Winter coats and
all-weather parkas. Fur-
like linings and leather
trims. Blazers and Sweat-
ers Coats, too.
And the shopping list
goes on and on....with
umbrellas, paper items for
school desks, watches,
shirts, ties, pants, and
after-school play clothes.
Isn’t it time you tried
“The Factory Outlet Shop-
ping Guide?’ It’s the place
to start your back-to-
school shopping. The guide
really pays for itself on
your very first shopping
trip! !
“Factory Outlet Shop-
ping Guides” are available
at a cost of $3.95 at most
bookstores or mail order
$3.95 each plus 60 cents
postage and handling.
Mail-Order Address: Fac-
tory Outlet Shopping
Guide, Post Office Box
07649.
373
S. Main St. Plaza
Wilkes-Barre, Pa.
824-3616
g.'19
Pe
Saturday ‘til 6
$unday 1210 5
Supplies of pork are increasing with
an abundance of pork coming to
market this fall, according to the
Pennsylvania Pork Producers Council.
At a recent meeting, the Council
adopted several resolutions to deal
with the over supply, including the
National Pork Producer’s Council
to manage two market factors - supply
and demand.
“Needless to say, the supply is with
us,” according to Abe Fisher, PPPC
Director, and Lancaster Count hog
producer. ‘Predictions of an 11 per-
cent increase in hog marketings the
last two quarters will add a pile of
pork to the already burdensome
supply. ‘However’, Fisher explained,
“pork producers can help themselves
by maintaining or reducing breeding
herd numbers, which will help the
long-term supply situation.”
Fisher explained that ‘more imme-
ing hogs at lighter weights. A reduc-
tion of the average weight of every
hog in the United States by 10 pounds
reduces the total pork supply by 15
million pounds per week. It also
improves production efficiency and
increases lean yield percentage.
“Thus, that total mountain of pork ean
be reduced now by reducing market-
ing weights and later by reducing
breeding herd numbers,” Fisher said.
create demand and move more pork,
according to the NPPC. Traditionally
October is the busiest month for pro-
ducer-funded pork promotions. This
year is no exception, with television,
radio and newspaper advertising
being used heavily to emphasize the
tremendous mutritional and economic
value of pork.
Through producer participation in
Pork Check-Offs, nine million new
pork users have been found since 1980,
and those new users will be around
this fall to consume the pork availa-
ble.
Demand can be created through
promotion by NPPC and PPPC, but it
has to be funded by individual pork
producers.
“Make sure to support the check-
off”, Fisher said. “It is your best hope
for a positive influence on the market
place that provides your livelihood.”
For more information concerning
pork marketing and promotion, con-
tact the PA Pork Producers Council,
R.D. 2, Box 219, Kutztown, PA 19530,
or the PA Meat Marketing Program
(PMMP), Bureau of Markets, PA
Department of Agriculture, 2301 North
Cameron Street, Harrisburg, PA
17110.
The PMMP is a cooperative pro-
gram among livestock and agricul-
tural organizations and the PA
Department of Agriculture.
Canning zucchini
Zucchini is always a sur-
prise to the home gardener
- it matures faster and
more abundantly than you
a nice surprise but you
may have to be inventive
to make. good use of it all,
says Mrs. Josephine
Kotch, Extension Home
Economist, PSU Coopera-
Luzerne County.
‘Pineapple from zuc-
chini” is a good idea that
swept the nation last year
but got a bad press
because some versions
were unsafe for home can-
ning. The problem. was
found to be in the process-
ing directions ‘and in the
proportion of lemon juice
to zucchini. Only high acid
ing water canning, and
even then the boiling
process must 6 be long
enough to destroy airborne
or empty container con-
on the surface of the prod-
uct.
and correct - recipe for
tasty ‘‘pineapple from zuc-
chini”’:
- Peel and shred two
quarts of zucchini squash.
- Add one half-can (23
ounces) unsweetened pine-
apple juice.
- Add three-fourths cup
lemon juice.
- And one and one-half
cups sugar.
- Bring mixture to a boil
and simmer for 20 min-
utes.
- Pour into jars and seal.
- Process for 15 minutes
in a boiling water canner.
Once you have finished,
you can use this bit of
magic as a substitute for
crushed pineapple. You
can also use it to make a
good pineapple-flavored
marmalade. So, get your
jars ready and be pre-
pared to cope with your
garden riches. If you are
careful about your
processing and storage,
you will have an extra
special delight for your
Thanksgiving table. g
Packing pickles
Before you pack your
peck of pickled - peppers,
be sure your pickles ‘are
perfect. Pickles are an art
- everyone has advice on
how to do them right. But
maybe you need to know a
little bit more. If you are
going to enter yours in a
local fair, you should know
how the experts pick their
pickles.
scoop from Josephine
- Use standard canning
jars, sealed with vacuum
or self-sealing lids, but
remove the screw or ring
- Pack pickles with a
headspace of 1/2 inch.
Food should not be in con-
tact with the underside of
the lid.
uniform - each piece being
the same size and shape.
ob to help you make the
to save you time and money.
- The flavor should be
natural and not over-
spiced.
firm, not tough or soft -
and the pickles should be
translucent and crisp.
- The color of the pickles
should be as near the natu--
ral color as possible, even
throughout, and free from
lighter or uncured places.
- The liquid should be
clear and free from sedi-
kind.
OPENING
NEW OFFICE
DR. JUDY ANN
SMITH MALACARI
FOOT SPECIALIST
Judy Ann Smith Malacari,
D.P.M. announces the open-
ing of her office at 281 Wyom-:
practice of Podiatric
Medicine.
Dr. Malacari is a graduate
of Bishop Hoban High School,
King’s College and the Ohio
College. of Podiatric
Medicine. She completed a
podiatric surgical residency
at the Cleveland Foot Clinic
at the Ohio College of
Podiatric Medicine in co-
operation with Huron Road
Hospital and St. Vincent's
Charity Hospital, Cleveland,
Ohio.
The doctor is a member of
the American Podiatry
Association, Pennsylvania
Podiatry Association, The
Academy of Ambulatory
Foot Surgery and the
American Association for
Women Podiatrists. Most
recently, she contributed to
the publication of the Clincial
Handbook of Podiatric
Medicine.
ticing in the diagnosis and
treatment of all conditions
related to the foot.
Dr. Malacari’s hours will
be by appointment. She is ac-
cepting appointments now at
283-1150.
/ country swing. -
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