The Daily Herald from Provo, Utah • 7

FRIDAY, JANUARY 1979 Wify Herof(J WHERE Wl ADD ONLY 10 TA A A A A VI i 1 I id Salt-Rising Bread Still Baked by Provo Residents hours) add to water. If you want Ufficers Installed 77 7 By Utah Valley ESI New officer! of Utah Valley fTanfaK Caam( nemo unique business women's organ iL. bership is held by the firm, us uic cwsMiieu uiciu wmcn appoints a woman exe- 0ld enough to be "pioneers" cutive or the secretary to the themselves lLUtiVe 10 repreS6nt 8t! lt-rising bread combining salted water with ,1 II mi i' I -Tr -J Jt I 1 i Kr1101 Ming it warm until ness scholarship and also a cnp consistency for griddle cakes. Set the cup, with the spoon in it in a closed vessel half filled with water moderately hot but not scalding. Keep the temperature as nearly even as possible and add a teaspoonful of flour once or twice during the process of fermentation.

The yeast ought to reach the top of the bowl in about five hours. Sift flour into a pan, make an opening in the center and pour in yeast. Have ready a pitcher of warm milk, salted, or milk and water and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and keep warm for an hour then kneed into loaves, adding flour enough to make the right consistency. Place in warm-greased pans, cover closely and leave till it is light.

Bake in a steady oven and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars until wanted. Mrs. Zora Holman of Provo, who stlyy makes a Salt-Rising Bread reports she makes it this way: Add 1 tablespoon of salt to a full quart of warm water. Add "shorts" to make a thin batter.

(Shorts are the hard shell of the wheat, separated in milling). The shorts will go to the bottom and bubbles will rise and spill over. Warm flour and when "the risen" comes up (about 5 3 CAROL MABLE HINCKLEY Cof'ro Mable Hinckley Night. WINIFRED N. JONES tiff.

To Wed John Gardner Miss Hinckley attended Wedding plans are announced for Brigham Young University atudents, Carol Mable Hinckley and John Douglas Gardner, who will be married on June 4 in the Idaho Falls LDS Temple. Parents of tfie couple are Mr. and Mrs. R. Clinton Hinckley cf Idaho Falls and Mr.

and Mrs. Ross D. Gardner of Los Alamos, N.M. JSHSSt uu wiv avuilltlll Ullllllgi Oil lO came in 1853, and brought yeast, still continues to have its fatih-ful followers in Utah County. rJn in Daily Hera'd several read ers responded, some of them made, formed into loaves and baked Keeping the sponge and the dough warm until it is finally ready for baking seems to be necessary to obtain a light bread.

One of the most interesting recipes is quoted by Mrs. Oscar Hanson of Provo from the "Pioneer Cook Book" by Kate B. Carter, published by the Utah Pioneers, as follows: SALT RISING BREAD While getting breakfast in the morning as soon as the teakettle has boiled, take a quart tin cup or an earthen quart milk pwcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add one teaspoonfull of salt, a pinch of brown sugar and coarse flour to make a batter of about the right ing, feeding and clothing of them. Or the trial of crossing! WY Space Age Cooks Tune In On The Microwave Length "FOOD 890 West Center and 1350 North 'm West GRAPEFRUIT Arizona 20 For 59c Case of 56 1.59 UMONS New Crop 9c a lb. TANGERINES Sunkist LETTUCE Farmer Pack (V.

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2.98 1.99 ARRID Extra Dry Spray Deodorant Reg. 1.29 79c NYQUIL Vicks Reg. 1.49 89c FRANKS Bar Ct. 1-lb. Cello J3 BACON ENDS Eormel SPARE RIBS Country Style ib.

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i 17 Ret. 2.75 only I.1' more water, be sure it's nice and warm. Add make dough and shape into loaves. Keep warm from start of 'risin" to the time bread's ready to go in oven. Delia Waterlyn, Provo, now 89, baked Salt-Raising Bread for her family of seven and reports it this way: Take a large mixing bowl and fill two-thirds full with boiling water.

Cool to lukewarm and add about Vt teaspoon of salt. Stir in 1 cup of flour and let it warm. Keep it warm and in about an hour, large bubbles will form. Add flour, (approximately six cups) about a table spoon of sugar. Form into loaves, let rise and bake.

The trick with sait-rising bread seems to be to keep the salt-flour-water mix warm until it makes its own bubbly 'yeast." After flour is added, it must still be kept warm while rising. Those who make seem to do it mostly by "feel," with experience determining the amount of flour, the consistency of the dough, and the length of "the rising." Mrs. Rose Brockhof of Spring-ville sends an interesting recipe for a cornmeal salt-rising bread as follows: SALT-RISING CORNBREAD 1 cup scalded hot milk 3 tablespoons of honey AVi cups flour (white or wholewheat) 3 tablespoons oil 7 tablespoons of cornmeal 1 teaspoon salt 2 cups warm water Blend milk, cornmeal and 1 tablespoon honey and salt Put in large covered jar, set in dish of hot water and leave in warm place over night The next morning, turn mixture into bowl. Add two cups of flour, water, oil and honey. Blend thoroughly.

Return mixture to jar and again set into a dish cf hot water. Set in warm place to rise until light and bubbly. Turn into bowl and add enough flour, (remaining IVi cups or more) to make a stiff dough. Knead for 10 minutes. Shape into two loaves and put into well oiled pans.

Let rise in warm place until light Bake at 425 degrees for 15 minutes, de crease heat to 375 degrees and bake 30 minutes more. Cool on rack before cutting. Good luck. WRMXLES REMOVED IN 3 MINUTES Now availaW to you, REVEAL, new icientitic cotmrtlc wtiicti will remove your wrinkles temporarily In lust 1 minutes end lusts up to I hours. Apply REVEAL directed to your torehead, around your eyes, and neck and watch the years disappear as the Nnes, crows feet and putt) ness disappear in ut 1 minutes, reveal is sow wim a strict money back guarantee if not satisfied for any reason.

Just return the package to your druggist, get reveal joay ANO LOOK YOUNGER TONIGHT. Sold only by: SKAGS DRUG CENTERS 75 WEST CENTER and 1324 NORTH STATE STREET MAIL ORDERS FIL LED. But They Won't Last Long Come on down tomorrow end you don't have to need shoes to treat yourself to this soft-ihoa routinul Brown or natural leather, composition sole, sliver heel. Lois of stitehin end perfs. INFANTS' SIZES, 5.99 were installed at a din ner meeting Thursday evening at the Riverside Country Club.

Winifred N. Jones, representing the Daily Herald, member firm, took office as president. I Others installed by Mm. Phyl-Hs Christensen, past president, strom, secretary; Mrs. Florence Jeffs, treasurer; Karen Downey, Notebook director; Mrs.

Orpha ICornaby, program director; jMrs. Ilene Storrs, membership director; Mrs. Phyllis Likes, ways and means director and Mrs. Kay Percival, sergeant-at-arms. Mrs.

Joyce Thomas, retiring president, was presented with a Past President's pin and a gift of appreciation by Mrs. Jones. Mrs. Thomas conducted the session and gave her annual1 report. Reports were also pre-i sented by committee chairmen.

1 Executives' Secretaries is a Polly's Pointers Make Boys' Ties from 1 1 mens lies DEAR POLLY and Mrs. who wants to make boys' ties out of men's ties I make ties for our boys by cutting eff the wide ends of men's ties, fold and press. Tack if you wish Use the large end to put in his top coat pocket to look like a matching handkerchief. They look like well-dressed little gen-tlmen even though they do not always behave as such. P.C.

DEAR POLLY Do tell Mrs. C. B. that some men's ties can be changed to a boy's size sim ply by cutting the desired length off the narrow end and then shaping and stitching by hand. Other styles are best shorten ed by cutting the desired length from the wide end and shaping the remaining part.

It all de pends on the design of the tie, I have also made clip-on ties for my husband and sons by using the plastic clips from wornout ties by shortening a regular tie and tying it on the plastic clip. My men prefer these to tying a tie. One must carefully note how the original ties was put on the clip so as to put the new one on corerctly. MRS. D.R.

DEAR POLLY One side of my terrace is thick with ivy but the other side has bare spots. Can anyone tell me how to root ivy so I can plant some of It on the bare side. I have tried sand, verraiculite and water but had no success. MRS. F.J.S.

DEAR POLLY Most of us have trouble in finding the cut end on a thread spool when we want to sup the end back to keep it from unraveling. I use a bright marker pen or crayon on either side of this slit when I first use the thread and have no more looking for the slit. When you cannot find this slit make another with a razor blade and then mark it This is easy on the eyes and keeps a sewing kit neat. MRS. C.B.C.

DEAR POLLY Never dis card knee-high socks when they get holes in them. Simply cut off the feet and they make, great extra "sleeves" for keep ing arms warm when sledding or ice skating. MRS. L.H. You will receive a dollar if Polly uses your favorite home- making idea, Polly Problem or solution to a problem.

Write Polly in care of this newspaper. Scientists are searching for a solution to the problem of ever- increasing amount of disposable packages. Wrappings that dissolve are one possibility. GET YOUR W-2 FORMS at UTAH OFFICE SUPPLY t7443-4S Center OFFERING REFRESHMENT TO Mrs. Ernie Boorman at the entertaining guest day arranged by Readers Guild Thursday are committee members, Mrs.

LaVar Bateman left, and Mrs. anford Bingham. Guests of Readers Guild Hear Poignant Stories of Pioneers "When mother died, a young two women doing the provid-l the plains by handcart and Ricks College and received bachelor of science degree from Brigham Young University. She will receive a master of art degree in history in May. Mr Gardner will be graduated this spring with a degree in Asian studies.

He has completed serv ice with the U.S. Naw. cooking processes. The sealing process also enables food to be reheated several times while still maintaining its original flavor and texture For example, items such as corn on the cob or pancakes, never very tasty when reheated after conventional cooking, will taste freshly cooked when heated electronically after elec tronic cooking, Because the heat producing microwaves penetrate the food evenly and quickly, cooking utensils usually remain cool and potholders are seldom neces- sary. Food may be cooked ir.

the same container in which it goes to the table, then stored and reheated in the same con tainer. For foods which require only a brief cooking or heating time, paper plates, towels and paper cups may be used. Oven-proof glass and ceramic ware are used for longer periods of cook ing. Metal containers are never used in microwave ovens, because the metal reflects the waves awzy from the food, causing uneven cooking and some times damage to the unit The speedy little ovens cook rapidly and evenly and some units have supplementary coils for browning. Grooming Gjide Fabric gloves can be launder ed successfully after being dry-cleaned if handled with a little extra patience.

The suds will die down and disappear as the residue of cleaning fluid combines with the first wash water. Repeat a second or even a third time in clean soap or detergent suds until all of the chemical has been washed away. Then make up still one more batch of suds and launder the gloves to remove the soil. Rinse, shape, and dry as usual, Winter Fruit Salad Team orange chunks, grapefruit sections, sliced banana's, diced red skinned apples, seedless grapes and broken nut meats. Toss lightly and chill.

Serve on lettece with dressing for a salad. For a dessert or ap petizer, serve in fancy dishes sprinkled with shredded coco nut Monosodmm Glutamate is a natural flavor intensifier used in meat, foups and fish products. Deseret Travel A UEttUUCL71) Phon. 373500 fsJlW ALWAYS RfiST QUAUTY XjO- I Xy CHARLIE BROWNS With the advent of eectronic cooking, more and more wives are tuning in to the space age an a microwave length. Said to be the greatest cooking innovation since the discovery of fire, microwave ovens are becoming increasingly popular with today's busy home-makers.

Government officials estimate that by 1976, microwave oven sales will account for 25 percent of all ovens sold, or approximately 1,800,000 units. What's so revolutionary about these new ovens? Primarily the method of producing heat, which results in radically reducing, cooking time. Conventional cooking units produce heat which begins out-akle the food and penetrates gradually until the item is cooked through. The microwave evens employ very high frequency radio waves to penetrate the food instantly from all an- gles so that heat is evenly and rapidly distributed throughout the item. The result is almost "instant" cooking.

By using an appliance which will have a five-pound roast ready for the table in thirty minutes or bake a potato in four minutes, women can serve their families regular "meat and po- tatoes" dinners even after putting in eight hours at the office or spending the afternoon as a volunteer at the local hospital. Unpleasant oven cleaning chores are also avoided. Electronic cooking is essentially clean. Because dishes and oven walls remain cool, what few splatters do occur remain in a semi-liquid state and are quickly wiped away with a damp cloth. The rapid cooking seals in juices, natural minerals and vitamins which are sometimes lost in the more conventional AUM Names New Officers Recently AUM installed officers for the coming year and held its annual rush.

Installed as president Is Linda Gourley, with Radene Rackele, vice president; Debbie Higginson, secretary; Konn Apostle, historian; and Judy Bills, reporter. Rusheei include the following: Junion Becky Beeson, Melissa Clark, Sharl Norton and Candice Kuhni. Sophomores Annalee Smoot, Ann Christensen, Linda Christensen, Barbara Ellsworth, Kristin Wright, Kim Thomas and Mary Ann Lewis. Ninth Grade Pam Bills, Jane Kartchner, Laura Halterman, Linda Gurr, Cozette Engle, Pam Sonnett, Ann Whit-ker and Denielle Nelson. These girls will be pledged In as members this coming sum- watching your father grow sick and die, GIRLS' SIZES, 6.99 Apostle, John W.

Taylor, spoke at the funeral services. Later that evening he talked with my father and asked if I might become his second wife. I didn't want to get married; I was only seventeen. To enter into the principle at this time was ser ious enough at best, but now it promised a lifetime of secrecy and fear." With these poipant words, Mavis Gashler, interpreting Janet Wooley Taylor, opened an "experience" for the members and guests of Readers Guild, Thursday. "Mormon Memories" was the title of the hour program which drew the audience back into four lives of pioneers.

Jesse Knight was interpreted by John Wheeler, Archer Loader by Maxilyn Capell, and Marinda Allen Bateman by Birdie Boorman, From books and diaries, ma terial for these stories was gleanod and adapted for the program, doing much credit to the artists. At the experimental Theatre in the Harris Fine Arts Building, the cast brought vividly to the mind of the audience, some most heart breaking ex periences of these pioneers, such as the raising of 16 children in small rooms, with just SALE Sportswear Sweaters Skirts Tops and Pants now 14 Price OMAS 240 NORTH UNIVERSITY AVENUE 3S yV I tk Ar jj 1 1 i Jt- i A womENI 7.99 WOMEN'S Shop Mon. and Fri. nights 'til 9 1 Shop Mon. and Fri.

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