Charles McAvoy, Dallas, will be
the featured speaker at the next
meeting of Frosting Friends of Luz-
erne County to be held Monday,
Nov. 21, at 7 p.m. in the Educational
Conference Center at Luzerne
County Community College.
A baker for 50 years, McAvoy is a
certified pastry chef, having studied
at the American Institute of Baking,
Chicago. Members will be shown
how to hand-mold marzipan crea-
tions.
The cake decorators club, spon-
sored by the Luzerne County Recre-
ation Department, met recently
with president Barbara Regan pre-
siding.
Kathie Ardoline reported a list of
area merchants offering a discount
to club members will be available
at the next meeting for members
only.
Carmelita Zarola, Christmas
party chairman, announced that
this year’s party will be held on
Dec. 3 and that all reservations
must be paid by Nov. 21.
Club members were recognized
for winning various ribbons at
recent cake shows held in Allentown
and Williamsport with Mary Gallag-
her receiving the “Best of Show”
trophy at the Lehigh Valley Cake
Show held in October.
Frosting Friends will be attending
the International Cake Exploration
Society ‘Fall Fellowship Day’’ to be
held at the Arena Motor Inn in
Williamsport on Nov. 13.
The meeting concluded with Doro-
thy Sacco, Hazleton, demonstrating
the delicate art of hand molded gum
paste flowers. All attending were
able to form tiger lillies, roses and
petunias.
Those interested in cake decorat-
ing are invited to join Frosting
Friends who meet the third Monday
of each month in the Educational
Conference Center of Luzerne
County Community College. There
will be a nominal charge for nen-
members.
According to a state health
expert, the common cold is a lot
more common than you may have
realized. '
Dr. Charles Hays, director of the
state health department’s Bureau of
Epidemiology and Disease Preven-
tion, says that nine out .of ever 10
people in the country will have at
least one cold this year. What's
more, fall is the time that colds
infect almost one-third of the popu-
lation.
‘People may wonder how one
virus can cause so much wide-
spread illness,” Hays said. ‘‘The
tact is that over 100 different
viruses have been identified which
can cause the symptoms known as
the common cold.”
These symptoms include a stuffed
or runny nose, a slight fever or
chill, perhaps accompanied by a
cough or headache. More sever
symptoms, such as a fever over 100
F degrees, a pronounced sore
throat, stomach pains, or diarrhea
may indicate influenza, strep
throat, or other conditions which
require a doctor’s attention.
“When the first cold virus was
would be developed. However, as
more and more different viruses
were discovered, it became obvious
that this would not be feasible. In
order to be completely effective, a
vaccine would have to protect
against at least 100 different
viruses. In comparison, influenza
vaccines usually provide protection
against the two or three most preva-
lent strains.”
Hays stressed that there is noth-
ing currently available to either
cure a cold or reduce its duration.
“Once you have a cold, the old
advice is still the best. That is, rest,
drink lots of fluids, and take aspirin
or the aspirin substitute acetamino-
phen. Some over-the-counter medi-
cations can help suppress the symp-
toms, but they may also cause other
problems.
“For instance, decongestants can
make breathing easier by reducing
nasal swelling, but they can also
raise your blood pressure and cause
insomnia. And antihistamines -
taken to help dry watery eyes and
noses - can cause drowsiness. In
addition, many liquid cold medi-
cines contain significant quantities
of alcohol, which is not what your
body needs when you have a cold.”
What about vitamin C?
“Some people believe it is effec-
tive but, as of now, there is no
generally accepted evidence that it
helps cure a cold. One thing we do
know about vitamin C is that large
doses can cause diarrhea. This
might take your mind off the cold
for a while, but we don’t recom-
mend it,” Hays said.
(PAIR)
OPEN
SUNDAYS
12-5P.M.
TO CHRISTMAS
77
SINCE 1905
An appropriate way to foster good
relations with neighbors and friends
is with, this popular grass roots
recipe passed across the border
from friends in Canada. This ver-
sion. of the Friendship Cake was
developed: by the Betty Crocker
Kitchens.
Fruits and juices ferment for sev-
eral days before being passed on,
along with the cake recipe to two
friends. The fruit and juice starter
is then added to a brown sugar
flavored cake batter for a moist and
delicious dessert.
It is a way to encourage good will
not only with those who receive the
starter but also with those who
enjoy the result.
BUTTER-NUT FRIENDSHIP
CAKE
At least five days before making
the cake, begin preparation of Fruit
and Juice Starter (below), Use one
part each of the fruit and the juice
in cake (below), Give one part ech
of fruit and juice, with cake recipe,
to each of two friends. ?
FRUIT AND JUICE STARTER
1 can (6 oz.) frozen apple juice
concentrate, thawed
1» Cc. sugar
2 t. lemon juice
1 pkg. active dry yeast
1 jar (10 oz.) maraschino cherries,
undrained
2 c. raisins
1 pkg. (8 oz.) dried apricots, cut up
1 can (15% oz.) crushed pineapple
in juice, undrained
trate and three cupfuls hot water in
2-quart plastic or glass container
that has lid. Add sugar, lemon juice,
yeast and cherries; stir until sugar
is dissolved. Coverand let stand at
room temperature, stirring twice
oo FRA SA
more that day. :
DAY 2: Stir mixture twice.
DAY 3: Stir in raisins.
DAY 4: Stir in apricots.
DAY 5: Stir in pineapple. Drain
fruit mixture, reserving juice.
Divide both fruit and juice into
three equal parts (there should be
about 1 and one third cups fruit and
1 cup plus 2 tablespoons juice in
each part). Mix 1 part each fruit
and juice. Store in refrigerator until
ready to use. :
CAKE
1/3 c. margarine or butter
1 c. packed brown sugar
1 c. chopped nuts
1 pkg. yellow, carrot or apple cinna-
mon cake mix
Fruit and juice from starter
1/3 c. vegetable oil
3 eggs
‘Heat oven to 350 degrees. Grease
and flour rectangular .pan 13x9x2
inches. Heat margarine in 1-quart
saucepan until melted; stir in brown
sugar. Heat over low heat, stirring
constantly, until brown sugar is
dissolved, about 3 minutes. Remove
Beat cake mix (dry), 1 part each
fruit and juice, from starter, oil and
eggs in large bowl on low speed,
scraping bowl frequently, 30 sec-
onds. Beat on medium speed, scrap-
ing bowl occasionally, 2 minutes.
Pour into pan. Sprinkle with nut
mixture. Bake until cake pulls away
from sides of pan and top springs
back when touched lightly in center,
40 to 45 minutes. Cool completely.
High Altitude Directions (3500 to
6500 feet): Heat oven to 375 degrees.
Decease brown sugar to two thirds
cup and juice from starter to %» cup.
Stir Y cup all-purpose flour into
cake mix (dry) and add % cup plus
2 tablespoons water.
Do you avoid the ‘‘banished
dozen’’? . These nutritious foods -
bread, potatoes, corn, rice, beans
and pasta - have the undeserved
reputation of being fattening. How-
ever, complex carbohydrates
(starches) contain only four calories
per gram, just like utilization, brain
functioning and body . temperature
make it possible for the body to
spare protein for cell growth and
tissue repair.
|
SES
“Increasing the amount of com-
plex carbohydrates in your diet
doesn’t have to mean a jump in
caloric intake,” says Josephine
Kotch, Extension Home Economist
for Luzerne County. ‘Still, some
caution is required. Starches
become high calorie foods when
fried in oil, served in rich sauce or
topped with butter. Minimizing fatty
toppings is the key to keeping calo-
rie count under control. Gram for
gram, fats contain twice as many
calories as carbohydrates.”
Casa
FRESH SEAFOOD
And
ITALIAN: CUISINE
ditt
FURS
STORE LOCATION
Hotel Sterling
822-1451
OPEN DAILY 10t0 5
MON. & THURS. til 8 P.M.
Cake makes friends
with neighbors and friends.
Cookbook information
Community cookbooks - embrac-
church, a club or even an entire
community - can provide excellent
income for community projects.
For more information on how to
publish a -community cookbook
write Walters, Route 4, Waseca, MN
56093.
Have A
News Tip?
Call 675-5211
Reg. 2.99 - $1.99
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Dinner Rolls:
Potato Buns
Ses. or Poppy Knots
Parkerhouse
Butter Flake Rolls
Bagels
Pies:
Pumpkin Pies
Mince Meat Pies
Apple Pies
Pumpkin Whipped
Cream Pies
Imperial Fruit Cakes
(all fruit, no citron
Back Mountain
Shopping Center Shopping Center
SHAVERTOWN MOUNTAINTOP
Midway
Shopping Center
WYOMING
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