By Staff
I had the great pleasure of visiting one of our large toy stores, the other day, and the aisles were swarming with a multitude of "little ones" happily flitting from one fascinating toy to another.
I could have counted, on the fingers of one hand, the few toys that bore even a faint resemblance to those available in bygone years. A set of "Old Maid" cards, Monopoly, dominoes, coloring books with crayons; looked almost out of place amongst the electronic toys that blinked, beeped and chattered. Children that were scarcely tall enough to see over the top of the shelves gravitated toward the electronic toys as if pulled by a magnetic force. Once in hand, they pushed on the array of buttons like an old pro … while voices within the gadget posed a question, then gave the answer, some of which I recognized from books of my childhood.
My only concern is that the children be taught to read stories from a book first, then their memories refreshed by the electronic devices when necessary. Little gadgets that can be operated with a button, deprive the youngster of creating his own picture and learning to stay within the lines. Wouldn't it be nice if our toy makers would invent games – regular or electronic- dealing with learning to identify fruits and vegetables … far beyond the common apples, oranges, potatoes, carrots, etc.
Our little ones are very inquisitive and this knowledge could possibly even encourage them to expand their diet somewhat! They cannot wait to try something new that just came out of one of our fast food eateries. As much as many children dislike carrots, if they were offered on the menu of one of our fast food eateries as caramelized carrots; and served with fancy colorful toothpicks … the children would be more apt to try them for they are sugary. Many children flock to finger food, as evidenced by the fact that French fries go over better than baked or mashed.
I am certainly not suggesting that you provide your children with electronic gadgets and finger food (for all who know me also know I am a strong advocate for well-balanced family meals together) but for those of you who willingly provide your children with all types of electronic devices that is usually accompanied by eating … let's strive to get more nourishing fruits and vegetables into that "finger food."
Many of our young people are absolutely ravenous when they get home from school, as evidenced by the fact that they are constantly munching on potato chips, etc., while working on their homework or on the home computer.
You could provide them with much more nourishing "munchies" if you have a container full of cold, crispy celery, carrots, fresh green or yellow pepper sticks, or a bowl of fresh fruit or wholesome nuts … awaiting them. Once you are able to get them conditioned to this type of between meal snacks … I believe you will find it will help correct any obesity problems as well.
Caramelized Carrots
Carrots
Melted butter
Paprika
Brown sugar
Stem the unpeeled carrots right in their jackets until they begin to soften. Once soft, peel off the skin, cut into halves or quarters, then dip them into melted butter. Sprinkle them with salt, paprika and brown sugar then place them into a fairly heavy skillet over a very low heat until they become well glazed. Baste them from time to time with a bit of the melted butter.
Stuffed Onions
6 large onions
1/4 cup chopped ham
1/4 cup chopped green pepper
1/2 cup very soft bread crumbs
dash pepper
1/2 teaspoon salt
1 tablespoon fat
1/2 cup milk
fine dry bread crumbs
Remove a slice from the top of each onion and parboil the onion until almost tender. Drain and remove the center, leaving six little cups. Chop the portion of the onion you scooped out and combine it with the ham, green pepper and soft crumbs. Add seasoning and fat, refill the onion cups, then place them into a casserole, cover with crumbs, add the milk and then bake until tender in a hot oven of 400 to 450 degrees.
A touch of levity: As my niece and I happened to be discussing our weight problems, she said, "Well, if I can lose 30 pounds, I'll be down to the weight that I never thought I would be up to."
Homemaker's Hint: They say that it is unwise to feel that you have to open and close with a joke when you are giving a speech, for in doing so, it could signify some insecurity.
Creamed Parsnips
12 medium parsnips
1 cup milk
2 tablespoons flour
2 tablespoons fat
dash salt
dash pepper
Wash and scrape parsnips, then boil until tender. Drain, then cut into small portions. Make a sauce of your milk, salt, fat, flour and pepper, then add this to the cooked parsnips before serving.
Homemaker's hint: The most satisfactory conditions of digestion and elimination are encouraged by use of generous amounts of bulky, moist foods such as fruits, whole cereals, succulent vegetables and water.
Creamed Spinach
2 tablespoons fresh spinach
2 hard boiled egg yolks
1 tablespoon butter
2 tablespoons cream
dash salt
dash pepper
Cook spinach then drain well and chop fine. Return to the heat, add the butter, salt and pepper; then stir until the butter is melted. Add the two tablespoons of cream and add the chopped egg yolks and mix well. Serve piping hot.
Smiles are contagious, if you don't believe it … try it!
Stuffed Spiced Prunes
1/2 pound prunes
1/3 cup granulated sugar
1/8 cup corn syrup
1/8 cup water
5 or 6 cloves
dash grated nutmeg
3/4 teaspoon cinnamon
5 allspice berries
1/8 teaspoon maple flavoring
chopped nutmeats
Soak prunes overnight, after washing them thoroughly. Now, drain off the water; add the sugar, syrup, water,spices and flavoring. Let this simmer very slowly until the syrup has been completely absorbed by the prunes. Cut a slit along one side of the prune and use this to slip out the pit. Fill this cavity with the chopped nutmeats which have been moistened with a bit of syrup or cream. Roll in confectioner's sugar.
*In reply to Hilde who questioned whether hand dishwashing liquid could be used in the washing machine in a dire pinch. The answer is NO NO NO!!! Never ever! The reason is that the hand dishwashing soap would definitely oversud! Lou
Brandied Apple Fritters
4 apples
4 tablespoons Brandy
1 egg
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1 cup flour
dash salt
Peel and core your apples, then slice them in circles or cut into segments. Pour the brandy over them, then use parchment paper to cover them very tightly. Combine the well beaten egg yolk with the sugar and milk. Add the flour that has been sifted together with the salt and baking powder. Now, fold in the egg white which has been beaten stiff. Dip your brandied apples into this batter, then fry for two to four minutes in deep fat which is 360 to 370 degrees, for two to four minutes. Serve with the following sauce.
Superb Sauce
2 eggs
1 cup confectioners sugar
1 cup whipping cream
4 teaspoons rum
Beat the two eggs until they become quite thick and lemon colored. Add the cup of sugar very gradually while continuing beating. Whip the whipping cream very stiff, add the rum and then combine the two mixtures. The secret of success in making this sauce is to beat it very thoroughly. (Note: This will keep for hours in the refrigerator.)
Fluffy Eggs
6 slices toast
6 eggs
1 cup grated cheese
butter
12-18 strips bacon
dash paprika
dash pepper
1/2 teaspoon salt
Spread the toast with butter and a small amount of grated cheese. Separate the eggs, place the egg whites in a mixing bowl and leave each of the yolks in their shell until needed. Season these egg whites and then beat them until they become stiff and fluffy. Heap onto the toast and make a dent in the center of each. Slip the yolk into the center of the white, season and sprinkle liberally with some of the grated cheese. Bake at 350 degrees until the cheese is browned and the eggs are set. Garnish with paprika, serve with bacon.
Timely trivia: Did you know that Chop Suey means "odds and ends" in Mandarin or "Mixed bits" in Cantonese? Actually it is a purely American dish and most likely dates back to the 1880's with early Chinese miners and railway workers.
Eggs Au Gratin
6 hard cooked eggs
dash salt
2 cups medium white sauce
dash pepper
grated cheese
buttered crumbs
Remove the shells from the eggs and slice them. Arrange these slices in a greased casserole. Season with salt and pepper, then add the white sauce over them. Sprinkle the top with grated cheese, then slide into an oven of 350 degrees and bake just until the sauce bubbles and the crumbs begin to brown.
Homemaker's hint: For those of you worried about cholesterol … chemicals that may help lower cholesterol have been detected in apples, carrots, barley, eggplant, skim milk, yogurt and olive oil.
Timely trivia: Remember those little holes in wingtip shoes? These were originally introduced in Scotland and Ireland way back in the fourth century. These allowed water to drain from the shoes of locals as they negotiated their homeland's sodden terrain.