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NORTHWEST HERALD Section B Wednesday, August 28,1985 Page 13 Food 'Forgotten Recipes' a real treat En route to Florida this summer, I discovered a cookbook of recipes compiled and updated from old magazines, recipes people once loved from days long-forgotten. Jaine Rodack turned a penchant for collecting yellowed magazines, which she originally purchased for their advertisements at flea mar­ kets, into a cookbook, "Forgotten Recipes." By reading these old magazines, Rodack discovered terrific recipes largely unknown to today's cooks. She rediscovered recipes from her childhood, once favorite dishes such as angel food cake, charlotte russe, ices, and lemon- crystal taffy. Rodack found the plain, unadorned recipes that ushered home cooks through the war years, years when cooks utilised produce from their victory gardens, and sugar and shortening were scarce. Still others reflected social issues of the time. For instance, Rodack found food editors once devoted hours to creating tempting drinks, sans alcohol, in keeping with Prohibition. Other recipes heralded the introduction of modern appliances, such as the fireless cookstove and the electric refrigerator. Rodack's recipes also recall when products such as Jell-0 and instant coffee were introduced, each novelties that caught the fancy of the housewife used to doing everything from scratch. The introduction of "Forgotten Recipes" takes a look at inflation by running two shopping lists. One recalls a 1949 article that detailed the cost of feeding a family of three for $10. Rodack then figured that the list would cost $41.58 today, an increase of 320 percent. Recipes throughout the book begin with a capsule history of what Vas happening in the world when that particular recipe was popular. Looking a recipes for cakes and main dishes recalls who was in office, where hemlines rested, and how much products cost. For instance, a 1935 recipe for fish hash first tells us that you could turn on your radio and hear "Jello again, this is Jack Benny." And you could buy a tin of aspirin for 15 cents. In 1932, Mildred Bailey was singing up a storm with Paul Whiteman's Orchestra and paper towels on a roll were introduced, complete with instructions on how the perforated towels could be easily torn apart. Those tidbits recalled a recipe (Louisiana Put-Together) that used beef, tomato soup, leftover vegetables, and rice. In 1918, readers were saving wheat by using substitutes. Advertise­ ments urged Americans to wash their hair with tar soap, use yeast foam, and use substitute wheat cake flour made from rice. That note What's cooking June Cavarretta preceded a recipe that used a small amount of minced chicken. A unique recipe for chocolate bread, circa 1935, recalls the days before air conditioning when kitchens were cooled with hand-motored fans. Waffles were big in 1931, and that was the year washing machine manufacturers came up with something called an activator. That ended the bunching and tangling of clothes. Sprinkled throughout the book are household tips given through the ages. Magazine readers are told their wire potato mashers will impro­ vise a washing machine. And if you need to know how to keep your yard clean and add to the splendor of your lawn after plucking a chicken, you'll find the answer in "Forgotten Recipes." Rodack takes great care to choose recipes that are usable, and says the recipe for the 1927 ice box cake is worth the price of the book alone. She found a set of recipes in a 1937 magazine for "sirups" and experimented with them. These concentrated liquids keep forever and can be stored in jars in the refrigerator, then mixed with fruit juices, iced tea, club soda, or gingerale to create refreshing drinks. She offers recipes for several varieties, including mint, lemon, pineapple, spice, and mocha. The books ends with a chronological index, listing each recipe according to its year, beginning with a sweet potato pudding from 1870 and ending with a 1949 country style steak. "Forgotten Recipes," an attractive, hardback spiral with period artwork, is available from Wimmer Brother Books, P.O. Box 18408, Memphis, Tennessee, 38181-0408. Send $8.95 per copy plus $1.55 postage and handling. ^Classes-- 5 people to tailor the foods to their > individual tastes." * According to Kensick, all of the * classes are primarily demonstra- % tions, but the students do get to 5 make egg rolls in the Cantonese workshop and a couple of dishes in 3 the basic class. She added that it is 5 not necessary for students to own a V wok to take the classes, because the * students can make a lot of the reci- * pes without one. She does feel, < though, that woks are a very useful ^ and versatile appliance. v Her class in pasta making is the \ one that involves a lot of "hands J on" experience, Kensick said. The students learn how to make the } dough by hand and she shows them * how to make pasta both with and 'Cholesterol \ information Shook available % from Jthe »! Cholesterol... wnat is it? How J does it relate to heart disease? k Who needs to worry about it? How 5 does cholesterol in food affect * cholesterol in the blood? % Heart disease is the number one Jkiller in the U.S. and as such j warrants a great deal of attention the scientific community, media and the public. But £heart disease is enormously ^complex. Just one element of that ^complexity is the difference I between dietary cholesterol and *blood cholesterol. Although blood cholesterol £ levels can be influenced by what £ people eat, the major dietary * effect is from the saturated fat 5that is eaten. The effect of excess "•dietary cholesterol is less than Cthat of saturated fat, and the £ effect varies from person to sperson. In fact, according to some ^scientists, when more cholesterol *is consumed from the diet, the tibody regulates itself to produce Mess. However, people with selevated blood cholesterol levels Jjmay not have an efficient ^regulatory system and may need 3to watch the amount of cholesterol Jjin their diets. Jj The Egg Nutrition Center, an ^organization supported by egg ^producers in the U.S., recently ^published a booklet, "Questions ^and Answers about Cholesterol Sand Heart Disease," that attempts to answer some of the Snany questions about cholesterol «n terms a non-scientist can Understand. Interested consumers can Hpbtain a copy of the booklet at no '" harge by writing to the Egg utrition Center, Department M, 1 M Street N.W., Suite 410, ashington, DC 20037. rma "moved from the conventional )ven. A. 5 B. 10 C. 12 Answer: A -- To accommodate lis residual cooking, remove the ^.oast when the thermometer registers 5 degrees below the Kesired temperature. Let the leat stand 15-20 minutes for asier carving. without a pasta making machine. She said many of the students re­ ceived pasta making machines as gifts and never knew how to use them until they took the course. Kensick feels her class in food processors also addresses the prob­ lem of an under-utilized appliance. "People are afraid of it (a food processor)," she said. "They don't know how to utilize it. They are unfamiliar with it and don't realize how easy it is to use. There is a tremendous amount you can do with one." Kensick said many people still have theirs in its box or stuck on a shelf. She said they don't realize the time saving advantage it can have and how much help it can be with everyday recipes. She feels every­ one who has a food processor should toe using# At least once 9 day, or they are not using it to its full potential. "The course stresses a lot of tech­ nique," Kensick added. "Once you get the basic techniques down, you can use it for everyday recipes. It's like learning to use a microwave properly." "Gourmet Cooking I & II" will be held at Crystal Lake South High School every Thursday night for five weeks starting on Sept. 5. The class will run from 7 to 10 p.m. in the Home Economics room and the cost is $45. "Beginning Cake Decorating" will be held at Parkland School, McHenry, every Monday night for eight weeks starting Sept. 9. "Ad­ vanced Cake & Pastry Decorating" will start Tuesday, Sept. 3 and run for eight weeks at Parkland. Both classes will run from 7 to 10 p.m. in the Home Economics room and a SALE DATES AUG. 2S THRU SEPT. 3 WHILE QUANTITIES LAST CHECKS ACCEPTED ONLY WITHOUR - CHECK PURCHASINGCARD MERCHANDISE CiMRANCf CENTER 301W.VIRGINIAAVE.RT. 14 CRYSTAL LAKE--455 0333 AND, ROUTE 176, WAUCONDA HOURS: MON.TUES, SAT. 9,5 WED.THURS, FRI. 9-8: SUN. 10 3 EVERY DEPARTMENT AT LEAST QUR REGULAR PRICE FANS LAMPS TOYS CLOCKS DISHES SUMMER FURNITURE RADIOS TOWELS PILLOWS SHEETS 50% „ OUR RE6UALR PRICE CLOTHING SALE Many New Arrivafs OUTFIT THE ENTIRE FAMILY AND SAVE TENNIS SHOES • JEANS • JACKETS MATERNITY CLOTHES EXTRA SPECIAL SALE LABOR DAY ONLY - 9 AM TO 3 PW (Continued from page IB) Answer: B -- Paper towels absorb moisture, leaving bread ry. 10. The internal temperature of roast will rise approximately degrees after it is ALL SUMMER FURNITURE WHILE QUANTITIES LAST 40 OFF COMING SOON FALL RUG SALE DON'T MISS THIS ONE! Sweet apple dessert is cool refreshment When it comes to summer desserts almost every cook has the same requirements. The dish should be refreshing, kind to both pocketbook and waistline and get you out of the kitchen fast! Impossible? Of course not. It's easy to create interesting desserts tailor-made to soothe on even the most sultry day.All you need are good ingredients and a few minutes to concoct a dessert that's a summer's dream. Take advantage of the delightful fresh fruits of the season, such as Granny Smith Apples, the only ge­ nuine summer apple available. In fact, the Granny Smith Apples in your store were picked about three weeks before coming to market -- they're that fresh! These large green apples are ex­ cellent forvall purposes from bak­ ing to munching out of hand. They have a zesty flavor and snappy texture that provides a wonderful contrast to other summer fruits. See how well they perform in Granny's Apple Parfaits, a delicious medley of fruits in an easy yogurt sauce spiked with orange liqueur. Summer Apple Compote is an imaginative mixture of apples, honeydew balls and grapes in a succulent lime-wine syrup that takes a scant five minutes to make. Prepare the cooling com­ pote early in the day and serve icy cold for maximum refreshments. Granny Smith Apples have glossy green skins and range from large to medium in size. Granny's Apple Parfaits 1 cup vanilla yogurt 21. orange liqueur r41. ground cinnamon 2 Granny Smith Apples, cored and diced ' 2 pint strawberries, hulled and cut in half 1 cup fresh blueberries Blend together yogurt, orange liqueur and cinnamon. Layer dic­ ed apples, strawberries and blueberries with yogurt in parfait glasses or dessert dishes. Chill un­ til ready to serve. Makes 4 to 6 servings. Summer Apple Compote 34 cup sugar 1 cup water 12-inch piece stick cinnamon 1 cup white wine 2T. lime juice 3 Granny Smith Apples, cored cut in cubes(3 cups) 1 \'2 cups honeydew melon balls V/2 cups seedless grapes Mix sugar and water in saucepan; stir over low heat until sugar dissolves. Add cinnamon stick; bring to boiling; simmer 5 minutes. Remove from heat, remove cinnamon stick; stir in wine and lime juice. Cool. Com­ bine apples, melon and grapes in large bowl; pour syrup over fruit. Chill serveral hours before serv­ ing. Yield 6 to 8 servings. (Continued from page IB) "Basic Chinese Cooking" will be held on three consecutive Tuesdays starting Sept. 24 and will run in two different sessions, one from 9:30 to 11:45 a.m. and the other from 6:4$ to 9 p.m. The cost is $33. "Cantonese Regional Chinese Cooking" will be held on Oct. 15, "Northern Regional Chinese Cook­ ing" on Oct. 22, and "Szechuan Re­ gional Chinese Cooking" on Oct. 29; all in running in two separate ses­ sions from 9:30 a.m. to 11:45 p.m. and from 6:45 to 9 p.m. The cost for each session is $12. "Food Processor" will run on two consecutive Saturdays, Oct. 21 and 28, from 1 to 3 p.m. The cost is $20. "Pasta Making" will be a one-day workshop on Saturday, Oct. 12 run­ ning from >10 a.m. to 1 p.m. The cost is $12. , cost $45. s - Hie classes taught by Kamefe "Indian Cooking" will be run four Baxamusa and Maureen Kensick consecutive Mondays starting Sept. will be held at Apron Strings in the 9 from 7 to 9 p.m. The cost is $38. Crystal Lake Plaza. Custom Sale. 35% to 50% off.s : Our 'Galaxy' Collection of Custom Draperies. Including v " fabric, lining, labor and installation. Let our decorating consultants help you chqose the look that's right for you. Airy open weaves, shimmering sheers, or antique satins. 35% off coordinating top treatments and bedspreads. 50% off. Saaba vertical blinds. Textured fabric verticals in 60 colors Available in both 31/2' and 2" veins. Caroet Sale 43% off, West Park' Carpeting. Sale 17.99 sq. yd., installed. Reg $32 Thick, tight, beautiful wear-dated-plush Our installed sale price includes: • First quality broadloom carpeting • Good performance padding (Lot 200). • Professional standard tackless installation. Percentage off represents savings on regular prices Sale prices effective thru Saturday. 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