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Your resolutions might be showing
By Mrs. Zelma R. Bannister
Forsyth County Extension Home Economist
Now that the New Year is
Beginning, we've all made such
good resolutions to make this
year even better than last
year; but, have we made any
New Year's Resolutions for
self-improvement?
You know most New Year's
Resolutions can be broken and
nobody knows the difference
one way or the other. But there
is one resolution that most of us
really need to make which will
show if it is kept, and also if
Egg custard,baked in its own
caramel sauce, is a classic
sweet served all over Europe
and the Middle East. In both
Spain and Mexico the custard
is known a Flan.
Fortunately you don't have
to visit any foreign country or
even a restaurant to enjoy this
typical dessert. This American
version, called Caramel Topped
Custard, is made with ease by
using a package of egg custard
mix. This custard is the one
that’s “baked” in a saucepan
and chilled in a simple mold
(or bowl) which has been coated
,-with a golden sugar syrup. The
touch after unmoldlng
is a casual sparkling of chopped
nuts.
Another dessert with a for
eign accent is Mocha Custard.
.Again made with the friendly
.assistance of a package of egg
custard mix which is prepared
with the addition of a touch
of cocoa and instant quality
coffee. Chill this sweet in cus
tard cups to unmold just be
fore serving. If you like, this
delicately flavored dessert can
be garnished with a dollop of
prepared whipped topping and
a chocolate curl.
So you see, Interesting des
serts with a foreign accent can
be prepared quickly and easily
and grand enough to serve to
guests!
Caramel
custard
1/3 cup sugar
lpackage (3 oz.) Jell-O Golden
Egg Custard Mix
1-1/2 cups milk
1/2 cup light cream
1 egg YOLK (optional)
Chopped nuts
Mocha custard
I PACKAGE (3 oz.) Jell-O Gol
den Egg Custard Mix
1/4 cup sugar
1 tablespoon Baker’s Cocoa
2 teaspoons Instant Maxwell
House, Instant Sanka, or
Instant Yuban Coffee
2 cups milk
1 egg YOLK (optional)
Melt sugar in heavy skillet,
stirring constantly until golden.
Quickly pour into a small 2-1/2
cup bowl or casserole and rotate
quickly to coat bottom and sides
with syrup. Set aside. Blend
custard mix with mild and
cream in saucepan. For an ev-i
en richer custard add egg yolk.
Bring quickly to a boil, stirring
constantly. (Mixture will be
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do today is fill your prescription!"
Lanierland Drugs
it is broken. What is this re
solution?
Resolved: I shall be more
careful about my eating habits
in 1973.
This means that not only
will it be necessary to watch
what is eaten, but also how much
is eaten. To most people this
means watching their weight, or
how much they eat, which br
ings on unpleasant memories
of starvation diets . . . days
on end without any sweets or
desserts . . . and eating large
Foreign accent flairs
in American desserts
thin.) Pour into syrup- lined
bowl. Chill until set. Unmold.
Sprinkle with nuts. Makes 2
cups or 4 servings.
(Refrigerate any leftover cus
tard.)
CINNAMON FRUIT -JELLS
Use 15 drops red food coloring
and 4 drops oil of cinnamon.
Roll In granulated sugar.
PEPPERMINT FRUIT-JELLS
Use 10 drops green food col
oring and 1/2 teaspoon pepper
mint extract. Roll in granul
ated sugar.
ORANGE GRUIT—JELL CANDY
1 box (1-3/4 oz.) Sure-Jeil
Fruit
Fruit Pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
1-1/2 to 2 teaspoons orange
extract
Red and yellow food coloring
Granulated sugar
ait pectin, water, and
baking soda in 2- quart sauce
pan. (Mixture will foam slight
ly.) Mix sugar and corn syrup
in another saucepan. Place both
saucepans over high heat. Cook
both mixtures, stirring al- •-
ternately, until foam has s
thinned from fruit pectin mix
ture, and sugar mixture is boil
ing rapidly—about 5 minutes.
Pour fruit pectin mixture in
a slow steady stream into boil
ing sugar mixture, stirring con
stantly. Boil and stir 1 minute
longer. Remove from heat. Stir
in extract and red and yellow
food coloring to tint orange.
Pour immediately into a but
tered 9x5-inch loaf pan. Let
stand at room temperature un-
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70 to 10 FROM DOWNTOWN CUMMING 70 to 12 PM
quantities of so - called “ra
bbit food."
These memories are closely
followed by feelings of remorse
which come after the holiday
eating spree.
However, watching one’s diet
does not necessarily mean that
the entire thoughts about one's
diet are centered around weight
control. I don’t deny that be
ing of ideal weight is highly
desirable, but of far greater
importance is the need for all
til cool and firm—about 3 hours
or overnight. Invert pan onto
wax paper, which has been spr
inkled with sugar. Cut candy
into 3/4-inch squares with spa
tula dipped in warm water and
roll in sugar. Allow candy to
stand a while, roll in sugar
again to rpevent stickiness.
Makes about 1 pound or 5 dozen
candies.
The proud pear, with us since
Homer’s time, is shown to best
advantage in attractive desserts
that retain the fresh flavor of
the fruit. Quick-cooking tapioca
provides thickening and best
consistency, yet leaves the de
licate color and flavor of the
pears free to blend with the
other ingredients in this recipe
for Cinnamon Pear Tapioca.
Here’s pear pudding that’s
glamorous, and nourishing at
the same time. Fresh pears,
ginger, sugar, lemon juice, and
cinnamon candles are some of
the good things making this
eye-catching dessert unusual
in flavor. Quick-cooking tapi
oca is a traditional dessert,
a favorite of American famil
ies throughout generations, and
as an ingredient in Cinnamon
Pear Tapioca, it provides a
Hundreds of Camellias
Henry Clay, Savannah, is a
Cooperative Extension Service
horticulturist, and he works
with camellias all the time.
Still, he finds it “simply hard
to imagine that there are
hundreds of different varieties
fUAL.
ITALIAN PIZZA
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around good nutrition. In other
words, being concerned and do
ing something constructive
about obtaining all of the nec
essary nutrients . . vitamins,
minerals, proteins, calories
and water that we need to stay
healthy.
Of course, as a part of this
broad goal we have set up for
ourselves is seeing that we get a
balance of nutrients, thus not
too many or too few calories
which would result in a weight
problem.
pleasant texture.
Serve this delicious pudding
chilled and add cream, if de
sired. It’s something everyone
in the family will enjoy.
FRESH CINNAMON PEAR
tapioca
2 cups water
2/3 cup sugar
1/4 teaspoon ginger (optional)
1 teaspoon salt
Add pears, peeled, cored '
and diced
3 tablespoons minute tap.
1-1/2 teaspoons cinnamon can
dies
2 tablespoons lemon juice
Combine water, sugar,
ginger, salt, and pears in sau
cepan. Simmer until pears are
tender. Drain, measuring liq
uid. If necessary, add water to
liquid to make 2-1/3 cups. Set
pears aside. Return measured
liquid to saucepan; add tapioca
and mix well. Let stand 5 min
utes. Place over medium heat.
Cook and stir until mixture
comes to a boil. Remove from
heat. Add pears, cinnamon can
dies, and lemon juice, stirring
until cinnamon candies are dis
solved. Cool, stirring once after
20 minutes. Chill. Serve with
cream, if desired. Mak
of camellias and that each
variety produces a flower of
distinct form and coloration.”
Clay adds, however, that just
one visit to a camellia show
“will certainly prove this
point.”
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Emory Consort to perform
The Emory Consort, a group
specializing in renaissance and
baroque music played on period
instruments, will present a con
cert at Kennesaw Junior College
Friday, Jan. 5.
The program, which is open to
the public, will be held in the
library seminar room at 8:15
p.m.
Featured instruments will in
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elude the lute, recorder,
drumhorn, harpsichord, and
viola da gamba. Performers
will be Louis Aull, Marian
Burge, Ron Carlisle, Eddie
Marray, Echart Richter, Bill
Smythe and Emily Stevenson.
Included on the program will
be “Alta”, Torre; “Alle,Psal
lite -Alleluya’’, a 13th century
motet; “Correnta”, Da Parma;
THE FORSYTH COUNTY NEWS - JAN. 4, 1973
The Cordoba
“Go From My Window”, Pilk-
Ington; “Rlcercare Del. 12.
Tono”, Gabrielli; “Trio Sonata
in B Flat Maor”, Bach; “Th
ree Dances”, Holborne; “The
Leaves Be Green”, Byrd; “Da
nce Suite”, Scheldt; three harp
sichord sonatas, Scarlatti;
“Lachrimae Tristes”, Dow
land; and “Two Bourees”, Pr
aetorlus.
PAGE 5
Carlisle, a mathematics ins
tructor in the Higher Education
Achievement Program atKenn
esaw Junior College, will con
duct an introductory class on
recorder playing in a non-credit
course at the college beginning
in February. Information may
be obtained from the commun
ity services office at KJC.