The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

TREAT THAT EVERYONE CAN ENJOY The Christmas season brings gifts from the oven--all sorts of cakes, candies and cookies abound. But, for the 29 million Ameri­ cans who must restrict their salt intake, the holidays are filled with temptations that may prove hazardous to their health. With a little time and re­ search, those who must restrict themselves to salt-free diets can also indulge in luscious holiday desserts that are safe and nutri­ tious as well. Spiced walnuts are a treat that can be enjoyed by everyone. SPICED WALNUTS 0 V* cup fructose Vi cup cornstarch 4 tsps. ground cinnamon 1 tsp. ground allspice Vi tsp. ground nutmeg VJ tsp. ground ginger 2 egg whites 2 cups walnut halves (or any other nut) Preheat the oven to 250°F. Sift together the fructose, cornstarch, cinnamon, allspice, nutmeg and ginger into a bowl. Mix well and set aside. Lightly beat the egg whites in a bowl. Add the walnuts and mix well. Coat each walnut with the fructose-spice and shake off any excess dry mixture. Place, well spaced, on a well- oiled cookie sheet. Bake l!/a hours. Remove, cool and store. This large quantity can be wrapped in a decorative fashion and given as a gift. Recipe from Secrets of Salt Free Cooking (l'Ol Productions) by Jeanne Jones. THE SIMPLE ELEGANCE OF A FINE WINE Wine is a beverage that is per­ fect for many occasions. During the holiday season, particularly, wine will be a welcome addition to festive celebrations. Although wine is often thought of as an adjunct to so­ phisticated and elegant dining, its actual production involves a simple fermentation process. Most wine is made from grapes. The grapes are crushed to release the sugar-rich juice. Yeast is added to the juice and feeds on the grape sugar, con­ verting- it to alcohol and carbon dioxide. Fermentation begins. To obtain a sweeter wine, the fermentation is cut short by re­ frigerating the wine at the de­ sired sugar level, thus rendering the yeast inactive. It is the careful analysis and skilled checking, as well as the aging and storage techniques, that contribute to the develop­ ment of a fine wine. Wine can be made in the home with some basic equip­ ment and proper instrumenta­ tion. Grape, apple and dandelion are popular home-made vari­ eties. However, the recipe for a par­ ticular wine must be followed precisely, or, the fermentation process may cause you to liter­ ally 'blow your cork.' . . . Winter slumbering in the open air, Wears on his smiling face a drea n of Spring! --Sam T. Coleridge PLAINDEALER - PAGE 7 -FRIDAY, NOVEMBER 2,1979 [E LITTON Microwave Cooking M ^ Microwave C^ooKinQ ^ ^ Free Microwave Cooking Demonstrations WATCH FOR DATES DURING NOVEMBER & DECEMBER • Learn how easy it is to cook with Litton s Meal-In-One™ Microwave Oven. ^ • How to cook 1, 2, 3 foods, even a complete meal, all at once! • How to grill a cheese sandwich in 90 seconds, cool^ bacon in 2 minutes, bake a potato in 4 minutes! • A trained home economist will answer all your questions about microwave ovens. • Come taste the results for yourself! Litton... changing the way America Cooks. Buy a Litton microwave built-in with a lot more built in • Solid-state microwave oven with 1.2 cu. ft. interior. • Memorymatic® microwave program cook­ ing. Programs meals at the touch of a finger. • Vari-Cook® variable power oven control for time and cooking speed. • Vari-Temp® automatic temperature con­ trol and sensor for exact food temperature. • Extra wide self-cleaning conventional oven -- full 3.9 cu. ft. capacity. • Bronze see-thru glass door. • One-piece, smooth ceramic cooktop. • LITTON Microwave Cooking CAREY APPLIANCE 1241 N.Green St. ^^385^5500^^ McHENRY, ILL.