Carrol Daily Times Herald from Carroll, Iowa on March 1, 1976 · Page 8
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Carrol Daily Times Herald from Carroll, Iowa · Page 8

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Carroll, Iowa
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Monday, March 1, 1976
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Page 8
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Beekeeping Hobby Just Keeps Growing ByMaryLeeHagert BREDA — Beekeeping is a hobby that started out small and just kept growing for the Vernon Klenk family, rural Breda. The Klenks originally began with one hive of bees, which were ordered by mail. They now have about 25 hives of honeybees in wooden, white boxes placed on the fringes of their farm yard. ' The Klenks have been keeping bees for about three years. According to Mrs. Vernon (Shirley) Klenk, she has only been stung twice during the three years. "Originally, Vernon started the beekeeping," she said. "I've just grown into it. Beekeeping is really fascinating." Only a few of the Klenk's bee swarms have been purchased through mail order catalogs. Both Shirley and her husband have "caught" wild bee swarms, she said. The wild swarms are found in many different ways. Sometimes when she is walking around the yard, she will spot a swarm in a tree, she said. "The bees are usually in a cluster, and can easily be heard by the buzzing noise," she explained. The bees in the cluster are Usually resting and the scout bees are out looking for a home. According to Mrs. Klenk, the people in the area know they keep bees. "People will call me and say, 'Hey Shirley, I found a swarm in the backyard, or in the weeds,' " she said. She then goes to the neighbor's home, armed to "capture" the swarm. "I'm not very brave." she laughed. "I put on coveralls, gloves and a net when I'm working with the bees." If the swarm of bees is on a tree, she squirts it with sugar water. "This is so they won't be able to fly. I then knock the cluster off the tree into a box. I'm careful to get as many bees as possible, so I won't lose the queen bee," she explained. "When I get home," she said, "I put the box where I want it to be in the yard. If I don't have the queen bee, the worker and drone bees will all have flown out of the box by the next day. "On hot summer days when the worker bees are out, you can see the pollen on their legs," she recalled. "It.looks like they are wearing bright orange snow pants!" In the fall, the children help her extract the honey from the' honeycombs. "Last summer our bees just really went wild and produced a lot of honey," she said. "The past summer was good because there were few chilly or rainy days when the bees normally don't work." The evidence of the bees' high production of honey can easily be seen in the Klenk home. Several five gallon containers of honey are stacked in Klenk's entryway and living room. There are also a myriad of different sized jars of honey on shelves. Since the Klencks have been keeping bees, Mrs. Klenk has found many recipes that use honey. She has found that her homemade bread stays moist longer when she uses honey in the dough. She also uses it in cookies. "I'm really still in the experimenting stage," she said. The Klenks have six children, ranging from 16-years-old to 15 months. "The children used to bug me to buy sweetened dry cereals. Now we all like plain cornflakes and honey." They also put honey on their grapefruit, she said. When a jar of honey "sugars," or solidifies, Mrs. Klenk explained, place the sealed jar in a sauce pan of water. Place the saucepan on the stove and heat the water. The honey will "melt" in the jar and return to liquid form. Because of the excess on hand. Mrs. Klenk hopes she can sell some of the honey. The children may set up a roadside stand this summer, she said. The former nurse said beekeeping is hot her only hobby. She likes to knit and work on crafts. She is a 4-H club leader. In the summer, she cares fora large vegetable garden. Here are two of her favorite recipes using honey. Honey Rye Bread 1 -i C. honey 4 teas: salt 2T. shortening or oil 1 T. caraway or anise seed (opt.) l''2C. milk, scalded 2pkg. granular yeast 1 C. water 3 C. light rye flour 3''2 C. sifted flour (about) Melted butter or oleo Add honey, salt, shortening and caraway seed to milk, cool to lukewarm. Soften yeast in warm water (110 degrees). Combine yeast with milk mixture. Add rye flour and one cup -Slaff Pholo Mrs. Vernon (Shirley) Klenk. rural Breda, checks honeycomb from one of the family's 25 beehives. flour. Beat thoroughly. Add remaining flour to make stiff dough. Turn dough out on floured board. Let rest ten minutes. Knead until smooth and elastic. Place dough in well greased bowl. Turn once to bring greased side up. Cover and set in warm place (80 to 85 degrees). to rise until doubled, about 40 minutes. Without punching down, turn out on lightly floured board: divide into two equal parts. Shape into loaves. Place in two 'greased 9x5x3" pans. Cover and let rise until doubled, about 30 minutes. Bake in moderate oven (375 degrees), about 50 minutes. Turn out of pans on rack away from drafts. Brush tops with melted butter or margarine. Makes two loaves. Crunchy Granola ':>C. vegetable oil 1 C.honey IT. vanilla 4 T. powdered milk 1 C. wheat germ 1'uC. sesame seeds 2C. coconut (can vary) 8 C. rolled oats (oatmeal) In a large saucepan heat together oil. honey and vanilla until mixture is very thin. Stir in remaining ingredients in the order given, coating each one lightly with the honey mixture. Place on 2 round large pizza pans. Place in cold oven, turn on heat to 350 degrees. Watch for it to brown, stir every once in a while with spatula. Check every five minutes. Granola is done when it is golden brown. Nurses for Iowa Elderly in Demand But Supply is Short By Beverly Dolva (Drake University Journalism Student) DES MOINES - Nurses skilled to care for Iowa's elderly in hospitals, nursing homes and private homes are in big demand and short supply. "There is a tremendous need for nurses sensitive to the needs of the elderly," says Sr. Mary Brigid of the Iowa Hospital Association. Counter Talk By Jewel Tooley Tomorrow is known as Shrove Tuesday — the day before Ash Wednesday and the beginning of the Lenten season. A tradition in many homes is serving pancakes on Shrove Tuesday. If your family likes pancakes you might want to serve them for supper tomorrow, tradition notwithstanding. There's something homey about light, fluffy pancakes topped with plenty of butter and warm syrup — mmmmm! While you may have your own f tried-and-true method of making pancakes, this might be a good time to try a different recipe such as Banana Oatmeal Pancakes. Bananas, incidentally, are not as fattening as many people believe. A 3'/2-ounce, 6-inch banana contains only 85 calories, according to the Banana Bunch, industry, sponsored center for consumer information about bananas. These luscious fruits, available in the stores year-around, are loaded with nutrition. A banana contains a good supply of six essential vitamins, high supply of patassium, fair supply of calcium and phosphorous, 100 per cent available iron, has low sodium content, is 99.8 per cent fat free and is a source of quick energy, the Banana Bunch reports. But back to the pancakes- Banana Oatmeal Pancakes l'/2 cups milk '/a cup butter or margarine l'/2 cups quick-cooking oats, uncooked % cup unsifted flour l'/z tsp. baking powder '/ 2 tsp. salt 1 T. sugar '/4 tsp. cinnamon 2 eggs, separated 2 ripe bananas, peeled and diced In a 1-quart saucepan heat milk and butter until butter melts and small bubbles appear around the edge. Remove from heat and stir in oatmeal; let stand until cool. On paper, thoroughly stir together flour, baking powder, salt, sugar and cinnamon. Whisk egg yolks into the oatmeal mixture; add flour mixture and stir just until blended. Beat egg whites until stiff; fold, along with bananas, into oatmeal mixture. Onto a lightly greated hot griddle, using moderate heat, drop batter by 'Vi cupfuls several inches apart; with a small metal spatula, spread each pancake until 3 to 4 inches in diameter. Cook until bubbles appear and top is slightly dry — about 3 minutes; turn and brown on other side. Serve with soft butter or margarine and maple syrup or honey. Makes about 16 pancakes — 4 servings. It's pretty much the consensus that not enough nurses are trained to care for elderly patients, says Lyle Krewson of the Iowa Office for Planning and Programming (OPP), although his off ice has no statistics on the shortage. OPP recommended in its 1975 Iowa Health Manpower Plan that state nursing programs provide students with more chances for field experience in geriatrics, the treatment of the aged. "This has been kind of a neglected area," says Sr. Mary Brigid, who contends geriatric nursing is "coming intojtsown." The American Nurses Association, she notes, has begun a special certification program for geriatric nursing, but "not too many from Iowa" have taken part yet. "The biggest issue is that most nurses are not prepared to take care of the needs of the aged," she says. Most nurses, she says, have been traditionally prepared to care for acute illness and not specific needs of the elderly. Jennifer Henry, a head nurse at Iowa Methodist Hospital who serves many elderly, says nurses must be careful treating the aged, whose general condition has often declined with age. "They're just'harder all around to keep them healthy," she says. "Elderly people need a lot of emotional support," she adds, because they often feel helpless or lonely. As for Iowa nursing homes, qualified nursing applicants are also hard to come by. "There is a shortage of RNs that want to work in nursing homes," says Rick Middleton, ex-director of health facilities li censure for the state health department. Reasons for the' shortage, he says, include lower salaries than in other nursing fields, government standards calling tor increased nursing home staffing and growth of some nursing homes. A lot of screening is necessary in recruiting nursing home nurses, says Elaine Walser, administrator of the Pleasant Hill Nursing Center in Des Moines. "The first priority would be love of the older person," she said. In Iowa, there aren't enough public health nurses to pay home visits on sick elderly, says Thelma Luther, the state health department's nursing director. While public health nurses serve all age groups, the heavy push comes for the eldery." she says, which sometimes cuts down on child services. Iowa public health nurses paid about 160,000 visits on lowans over 65 in fiscal year 1975, she says. " We' re short of what we call qualified public health nurses," Luther says, noting the department wants grads from four-year baccalaureate programs. Virginia Ireland, public health nurse in Wayne County, where 22 per cent of residents are over 60, says she has been forced to limit service to the aged because there are so many. "I?m only one nurse serving one county," she says. Not enough government money is being spent to hire more public health nurses, Luther says. Local funding is insufficient, federal funds haven't increased in five years and a law allowing counties to levy for health funds still hasn't been passed, she says. Yet a stigma attached to caring for sick elderly seems to be a big reason for the shortage. "Most people don't really li'ke to take care of old people," Henry says, because "they're old and maybe not going to get well." Nathalie Lynch, chairman of the Iowa Nurses Association's geriatric conference group, says caring for sick elderly has been thought of as a "last resort" for those entering nursing. "I think the trend is changing," she adds. Nursing elderly patients "was given second place until very recently," says Sr. Mary Brigid. "I think it is a specialty that will grpw.by- leaps'- and bounds. Clams a Big U.S. Favorite ByTomHoge (AP Writer) When Captain John Smith was browsing along the coast of New England in the 17th century, he discovered clams and soon began digging with gusto for the succulent bivalves. "You shall scarce find any bay or cove of sand," he wrote a friend back home, "where you may not take clampes or lobsters or both at your pleasure." Times have changed. With our habit of over-harvesting, the era of abundance has passed for the clam, but there are still enough for Americans to be billed as the world's greatest clam eaters. There are several varieties of this popular bivalve in Atlantic coastal waters from Carolina to Greenland. Known as longnecks, they are even more popular in New England than the hard-shelled variety which the Indians named- qua hogs. Steamers were introduced on the West Coast in the 1880s and are found from Monterey north to Alaska. It is the leading clam in. the California market. Soft-shelled clams dwell in the shadows beneath tidemarks and burrow below the sandy surface. The hard-shelled quahog is found from Cape Cod on down to Texas. Young quahogs are known as little necks and the very small ones as "cherry stones." Quahogs are also found off the coasts of Maine and New Brunswick. They are harvested by raking or dredged up like oysters. Small and medium-sized quahogs are eaten on the half-shell raw or cooked. The big ones are usually cut up for chowder. An eastern clam, the long fragile-shelled razor, is quite popular but perishable. This variety should be eaten the day it is dug up and is good fried, steamed or in a chowder. The Atlantic coast has other types like the surf clam whose big shells are often made into souvenir ash trays. But they Tlm«« Herald, Carroll, la. Monday, March 1, 1976 8 are not common in the markets. Here is a New England favorite called clam pie. 2 quarts soft-shell longnecks 1 cup cubed raw potatoes 1 onion chopped fine '/is cup diced celery ''2 cup diced green pepper Salt and pepper to taste Dash tabasco 1 teaspoon sugar 3 tablespoons butter 3 tablespoons flour 1 cup milk v Pie pastry made from I'/fc cups flour Wash clams in several changes lukewarm water. Drain clams and place in kettle. Add 2 cups cold water and bring slowly to boil. When clams open remove from heat. Strain clani broth: through do u ble thickness of cheesecloth and reserve broth, Remove clams from shells and dip each clam into .broth; snip off and discard dark heads. Strain broth again and chop clams. Pteheat oven to ,400 degrees. Place potato cubes, onion, celery and green pepper in saucepan and add 1 cup salted water. Bring to boil and simmer covered till potatoes are tender. Add salt, pepper, tabasco, sugar, chopped clams and broth. Bring to boil. Blend butter and flour. Stir slowly into simmering stew. Bring milk to boil and add to stew. Remove from heat. Butter a I'/i-quart pie dish and pour in clam mixture. Cover with rolled out pie pastry and prick with fork. Bake 30 minutes or till, pastry is golden. Serve hot. Serves 6-8. Good with chilled chablis. Council Bluffs Couple In Carnarvon Times Herald Newt Service CARNARVON - Mr. and Mrs. Marvin Brotherson, Council Bluffs, were visitors' in the Jake R. Janssen home here Friday. Mr. Robert Radigan, Bancroft, was a guest in the Gene Boeckman home here Thursday. Mr. and Mrs. Jim Fogerty, Pocahontas, were among guests in the Jack Fogerty home here Sunday. Telenetwork' Set Up for Physicians By Norwin Merens (Iowa Daily Press Association) DES MOINES - Iowa physicians soon will have an opportunity to learn more about cancer through a unique program. Beginning in March physicians across the state will be able to participate in a three-part pilot series designed to provide the medical professionals with the latest information on cancer detection and treatment. Don Wederquist, an education consultant with the state department of public instruction, said the programs are unique because they will allow physicians to have a "give and take session on cancer" with the faculty of the University of Iowa's college of medicine. How is this possible? Through a special telephone hook-up with the state's 16 area community colleges and the department of public instruction, physicians will be able to pose questions to the faculty members of the college of medicine. The questions and the faculty's answers will be heard simultaneously at each area school. Doctors will be able to participate in the programs by gathering at their local community college at 8 p.m. on the evenings of March 9,16 and 23. The faculty will be at the Kirkwood Community College at Cedar Rapids to field the physicians' questions. Wederquist indicated that each progam will begin with an illustrated lecture that physicians will be able to view at their respective area college: This program will then be opened to questions. Under this hookup it would be possible for a doctor in Sheldon to ask a doctor in Burlington a question about how he is handling a certain medical matter. For each program three different faculty representatives from the college of medicine will lead the discussions from Cedar Rapids. Dr. Edward S. Meek, a faculty member himself, will serve as the program's moderator. 1 'We began talking about a specific program for the network in November and came up with the idea of a dialogue on cancer," Wederquist said. Although the telenetwork is not a new concept — having been implemented in the last few years in Kansas, Illinois and Wisconsin — it is new to Iowa. Until now the network has , essentially been used by the department of public instruction for administrative programs. This will be the first time that the network will be used for instructional purposes. Manning Legion Auxiliary Has Meeting Tlmts Herald News Service MANNING — The American Legion Auxiliary met on Feb. 10 for their regular meeting. It was reported that the unit had purchased three coffee servers. The speakers were a Coon Rapids girls stater and a girl that had attended Girls Nation last summer. The charter was draped in memory of Katie Musfeldt who was a member of the group and was also a Gold Star Mother. Elaine Hansen gave a report on Mid-Year Conference held in DCS Moines in Jan. Pamela Vollstedt and Cindy Jasson, Des Moines, were recent dinner guests in the Lester Andresen home. The Busy Thimbles met on Thursday with 12 members present. The ladies finished one quilt and started another one. Minnie Jensen had devotions. Margaret Hinz served lunch. Don't be ffuefish. OFflCE OF ENtHGV CONSEBVATIOM OF THE F6DE8AL ENERGY OFFICE What a combo! Only $ 169 95 Save $ 4O on a zig-zag machine in cabinet. A BUILT-IN BLINDSTICH IS ONLY ONE OF 17 SEW-EASY FEATURES in this simple-to operate machine. Others include the exclusively designed Singer* front drop-in bobbin, extra wide zig-zag capability, push-button reverse control, 3 needle positions, snap- on presser feet, many other time-saving conveniences. A super buy combined with a beautifully furniture-crafted cabinet constructed of fine hardwoods and finished on all four sides. Regularly $209.95 There's No Place Like Sewing Centers and participating Approved Dealers. , 518 N. Adorns 792-4926 "A Trademark of THE SINGER COMPANY

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