Newspaper Page Text
-THE FORSYTH COUNTY NEWS, WEDNESDAY, NOVEMBER7,I973
PAGE 6
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STUDENTS GAINED SOME DOWN HOME KNOWLEDGE BY CHURNING BUTTER
Mrs. Chastain’s Home Ec. Class At Cumming Upper Elementary
Butter And Soap Making
A Learning Experience
By RICHARD ROBERSON
Teacher
Some of us teachers at
Cumming Upper Elementary
have chanced upon a rather
exciting discovery in
education. We’d like to share
this experience with you.
It began with a recognition
by us, Martha Chastain and
myself, of the vast creative
potential within our students,
your children. We found
ourselves before eager
science and home economics
classes, respectively. We
sought to somehow engage
them in the education ex
Crockett Gives Sr. Recital
Allison Crockett, son
of Mr. and Mrs. Leigh A.
Crockett of Route 2, Cum-
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LEIGH CROCKETT
Senior 4-H Girls’ News
By PAM BOLES
Reporter
The Senior 4-H Girls held
their first meeting of the 1973-
74 School year Oct. 10 during
first period in the high school
lunch room. The meeting was
called to order by President
Ann Patterson. Introduction
of this year’s officers were
made by Ann Patterson. The
advisor this year is Miss Cain.
The pledge was led by the
officers. Mrs. Johnny Otts
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perience, an experience that
too often turns shallow,
emanating from an artificial
curriculum. In short, we
sought reality. The real thing.
Soon, we became involved
in two of the most rewarding
projects in our teaching
careers, the making of lye
soap by myself and my class
and the old-fashioned
technique of butter churning
by Martha Chastain and her
home economic students. The
enthusiastic participation of
our students was truly
overwhelming and even we,
perhaps, lost our
ming, presented a senior
speech recital at Bob Jones
University, Greenville, S.C.,
last Friday.
Crockett’s recital is entitled
“The People Makers” and
deals with the current
massive attack on the
traditional morals and values
as they are related to
marriage and the family. He
dealt with some of the im
plications of this attack
especially in the area of
responsibility in the family
and how 7 it applies to in
dividuals.
Crockett read quotations
from Benjamin Franklin,
President William McKinely,
President Theodore
Roosevelt, Richard Monckton
Milnes, and Ferdinand
Lundberg.
The recital was prepared
under the direction of Miss
was introduced as the guest
speaker for this month’s
meeting. She gave a very
interesting demonstration on
Christmas decorations using
plastic spoons to make
flowers. Mrs. Otts told how to
make a beautiful wreath for
the door at Christmas.
Enrollment cards were
given out by Mrs. Bannister.
The Senior Girls 4-H will
meet on the second Wed
nesday of every month during
first period.
“teacherhood” and joined the
working, learning crew of
fascinated students.
We were actually creating
something tangible, usable.
As we gathered around that
huge black pot of steaming
lye, we were at once struck by
the “realness” of what we
were doing.
I am not a great philosopher
of education, but I believe
that whatever the future
course of education is, it must
somehow move closer to
reality if it is to yield
meaningful involvement
active student participation.
Joyce Parks of the depart
ment of public speaking of the
school of fine arts and is in
partial fulfillment of the
requirements for the bachelor
of science degree in speech
education.
Crockett is a 1969 graduate
of Forsyth County High
School.
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HAMBURGER
It Can Be A Good Friend And A Very Bad Enemy
By Mrs. Zelma R. Bannister
County Extension Home
Economist
While hamburger can be
one of the best friends we
have when it comes to serving
meat, it can also be one of our
worst enemies.
Because grinding
multiplies the surfaces where
bacteria can grow, ham
burger is especially
susceptible to spoilage.
Without special care, you risk
waste—not to mention the
danger of food borne illness.
So, to protect your family and
your savings, you have to give
hamburger extra care.
The place to start is at the
store. Be sure your package is
tightly sealed—avoid torn
packages—and check to see
that the meat feels cold. The
temperature in the
refrigerator case should be 40
degrees F. or lower.
Don’t bury hamburger (or
any meat) at the bottom of
your grocery cart. Packages
may be torn or punctured
there. Always make meat one
of your last selections at the
store and then get it home as
soon as possible. This means
no stopping off “for just a
minute.”
Once at home, hamburger,
like all meat, should be
refrigerated or frozen as
quickly as possible. If you
plan to cook it within a day or
two, it is safe to store it in the
refrigerator. Just be sure to
put it in the coldest section—
usually near the ice cube
compartment or in a special
meat keeper.
You can refrigerate
hamburger “as is” if it comes
in transparent wrap. Ham
burger in butcher paper,
Births
Mr. and Mrs. Clayton
Caine, Route 3, Cumming
announce the birth of a
daughter, Melissa Ann, born
October 27 at Forsyth County
Hospital.
Mrs. Caine is the former
Patricia Ann Nichols,
daughter of Mr. and Mrs.
Melvin Nichols of Route 3,
Paternal grandparents are
Mr. and Mrs. Web Caine of
Route 7, Cumming.
Full Service
Ford Dealer
however, should be un
wrapped, put in a container or
on a plate, then covered with
wax paper.
If you plan to use the
hamburger within a week or
two, go ahead and freeze it in
the transparent store wrap.
For longer storage, wrap it in
plastic bags, aluminum foil,
freezer paper or another
Try Substituting
Salads For Meat
Copley News Service
Eastern and southern Eu
rope does not have an over
abundant supply of meat.
They have learned throughout
the past centuries that other
protein rich foods can substi
tute for expensive meat.
These interesting traditional
salads will make hearty, deli
cious and different main
dishes for fall lunches.
GREEK SALATA
1 small head Boston lettuce
V 4 cup chopped green onions
2 medium-size potatoes,
cooked, peeled, and sliced
(2 cups)
2 cups cherry tomatoes,
sliced
2 cans (2 ounces each) flat
anchovy fillets
y« cup coarsely chopped
parsley
1 bunch radishes, trimmed
and sliced
Vi cup crumbled Feta
cheese
1 cup Greek olives OR: 1
cup pitted ripe olives,
halved
V* cup polyunsaturated oil
2 Tablespoons lemon juice
Vz teaspoon leaf oregano,
crumbled
Vi teaspoon salt
¥4 teaspoon pepper
Line a large deep platter or
shallow bowl with lettuce
leaves, then break remainder
into bite-size pieces and place
in center; sprinkle green
onions over lettuce.
Layer potatoes, tomatoes,
anchovies, parsley, radishes,
and cheese on top. Place
OTWELL
moisture-proof material.
Properly wrapped, you can
safely freeze hamburger at
zero degrees F. for two to
three months.
When hamburger is
thawed, it should be placed in
the refrigerator. This keeps
the meat cold enough to
retard the growth of bac
teria—leaving it out all af-
olives in a ring around base;
garnish cheese with a wedge
of lemon, if you wish.
Combine oil, lemon juice,
oregano, salt, and pepper in a
jar with a tight lid; shake well
to mix.
Just before serving, drizzle
dressing over vegetable mix
ture; toss lightly to mix.
Serves six.
BEAN SALAD
FROM BULGARIA
2 cans (1 pound, 4 ounces
each) white or red kidney
beans, drained
cup chopped parsley
1 small green pepper,
halved, seeded, and diced
1 small onion, chopped (¥4
cup)
1 clove of garlic, minced
2 teaspoons sugar
Vi teaspoon salt
V* cup polyunsaturated oil
3 tablespoons lemon juice
2 medium-size tomatoes
Combine beans, parsley,
green pepper, onion, and gar
lic in a large bowl. Mix sugar,
salt, oil, and lemon juice in a
cup; drizzle over bean mix
ture; toss lightly to mix. Let
stand about an hour to season.
When ready to serve, line a
dish with romaine, spoon bean
mixture in center, decorate
with tomato wedges. Serves
six.
INDIA AIDS GUYANA
The Guyana Defense Force
is receiving advanced train
ing and technical aid includ
ing instruction in jungle war
fare and road development
from the Indian army.
ternoon on the kitchen
counter does not.
If you have to thaw ham
burger quickly, put it in a
waterproof wrapper and drop
it in cold water. An alternate
method is to place the meat in
a closed double paper bag and
let it thaw at room tem
perature. Either method
keeps the surface cold during
defrosting.
How you handle hamburger
before and after cooking is
also an important part of
proper care.
When preparing a dish, be
sure your hands are clean and
use utensils—not your hands
-for mixing. Always wash
your hands and the utensils
after handling raw meat and
before you touch, anything
that’s ready to eat.
If you have a cut or skin
rash, wear rubber gloves.
Keep your hands away from
your nose, hair and mouth.
If there’s any delay bet
ween the time you prepare
and cook hamburger, put the
meat back in the refrigerator.
This is especially important
in warm weather.
Also remember all meat
contains some bacteria. For
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this reason, it’s best not to eat
raw or rare hamburger.
Special care should be
taken with leftovers, too.
They should go right into the
refrigerator without “cooling
down.” Store them no more
than two or three days in the
refrigerator—freeze them if it
will be longer before they are
eaten. When you serve lef
tovers the second time, give
them the same care as the
original dish.
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Mathis Airport
887-4519 or 887-8405
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