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

Food Candy -(Continued from page IB) Explained. "The technique may be different, but within one or two batches, you should be able to ar­ rive at a final product that tastes (he same." . The fillings are actually cooked in Ug copper kettles in specially-de- signed stoves. Andersons still stir (he ingredients by hand with giant wooden stirrers, while Mellums have made a concession to modern­ ization by using an electrical stirrer. 7 "I will seek to improve production capacity with equipment, as long as it doesn't change the final product," Mellumsaid. After the fillings have been heat­ ed to the proper temperature, they are next poured out onto cooling tables. Cooling tables were original­ ly made out of marble, because Of its high density. Before air condi­ tioning was available, chocolate makers hafl to rely on their marble tables cooling off overnight and re­ taining that coolness throughout the next day. There are also times when chocolate makers want to keep the fillings warm so they can work with them, which the marble also did because of its high density. The Andersons still use the same marble tables oi^ginally bought by their grandfather from a tombstone maker. The marble slabs are over two inches thick and six feet long. Anderson said that his cousin couldn't find slabs that big when he was hoping to open his own store. The type of cooling table now in common use is a stainless steel ta­ ble with plumbing running through it. Cold or warm water is run through the plumbing depending on the effect desired. These tables al­ low lor more precise temperature control and are less expensive. Once all the flavorings have been added and the filling has been worked to the right consistency, they are then cut to the proper size. The cutting is either done with a rolling cutter or with a big cutting knife, depending on what the filling is and what size pieces are desired. The rolling cutter is similar to a rolling pin, only with blades that are a set width apart. Anderson said that the cutting is done strictly by sight, not by measuring, and be­ cause of all the practice the cutters get, they can cut pieces so precisely that they won't be off by more than one sixteenth of and inch from the desired size. "The most common question we get from people is how we make chocolate-covered cherries." An­ derson said. "That is actually a two- dip process. The cherries are first dipped in the same fondant use to make fudge, and then they are dipped in the chocolate. In two to three days, the natural juices of the cherry then mix with the fondant, to make the clear liquid. Some compa­ nies actually inject the liquid, but that is not the best way to do it." Anderson added that chocolate- covered cherries are the only candy that is intentionally aged, because the more it ages, the more clear liquid that results and less white creme remains. Both businessmen said they generally make just enough chocolate to fill orders and try to keep their stock as fresh as possible. Neither of them stockpiles inventory during the slow periods to sell during the busy season. During the busiest times of the year, they actually sell the candy as soon as it is boxed. One might expect that working with chocolate daily would eventu­ ally lead to a strong dislike for the sweets, but that is generally not the case. While the workers did say that they have gotten to the point were they don't even smell the chocolate anymore, they still nibble a piece now and then. "It gets better." Mellum ex­ plained. "You learn to appreciate chocolate like wine. The more you taste it, the more vou appreciate it." "I never get tired of it." Anderson added. "I nibble all the time, as you can see," he said pointing to his waist. Although Anderson grew up in a family that made chocolates, and he himself has been making chocolates since he was 12, he slaid he didn't have the problem of every kid want­ ing to be his friend. "There was one kid that always stopped by to see if we were making candy, though," he did say. "But he was allergic to nuts. So we just told him everything we were making had nuts in it." Veggies are good snacks -We all need to eat at least four servings of fruits and vegetables every day. One or more servings can come from fresh fruit and vegetable snacks, according to McHenry County Extension Youth Adviser Kathy Halstead. "When most of us think of snacks like this, we think of ap­ ples, oranges and bananas. But fresh vegetables are great snacks, too. They're colorful, easy to prepare, inexpensive and have a crunchy texture. Some vegetables which are usually eaten cooked, such as broccoh, cauliflower and fresh green beans, also taste good raw. Raw spinach is mild and delicious. (Some say it's even bet­ ter than cooked! )" Vegetables contain vitamins and minerals and are low in calories. Cooking destroys some (not all) of the B-vitamins and vitamin C in vegtables, so eating them raw is even better for you. Vegetables picked right from the garden are fresh and delicious. You can also find good fresh vegetables at the market, but you have to know how to select them. Look for bright, even colors and avoid vegetables that have soft spots. Cabbage should be firm and heavy for its size. Avoid leafy vegetables that are wilted, have brown edges or show signs of in­ sect damage such as small holes. Choose cucumbers, green beans and carrots that are small -- they'll be more tender. Fresh vegetables will stay fresher and keep their vitamins longer if you store them correctly. Most vegetables keep best in tight­ ly closed plastic bags in the refrigerator. Try to use them within a week. Potatoes, onions and other root vegetables need to be stored in a dark, dry place where air can get to them. Tomatoes should be ripened at room temperature out of direct sunlight. When ripe, tomatoes keep best in the refrigerator. Preparing raw vegetable Bargain Prica'til 1st Show Starta "V"'V - i Goonies Fri.-Thurs. 1.20,3:25,5.30 St. Elmos Fire Fri.-Thurs. 7:35,9:45 * Rambo Fri.-Thurs. 2:10,4:10,6:10. 8:10,10:10 Mad Max III Fri.-Thurs. 1:10.3.10. 5:15. 7:20,9:40, Palerider Fri, Mon. Thurs 5:26.7:40.9:50 Sat. Sun. 1:00.3:15.5:26.7:40.9:50 Fri. Sn«li Preview of Heavenly Kid it 7:45 Silverado Fri.. Mon.-Thurs. 7:00. 9:30 Sat. 4 Sun. 2.4:30.7:00. 9:30 * Legend off Billy Jean Fri., Iflon.Thurs. 6,8.10 Sat & Sun. 2.4.6.8,10 snacks is easy. Cut up a batch and store them in plastic bags so they'll be ready when the "mun- chies" strike or when you pack a lunch or snack. Or serve them with a dip or soft cheese when friends come over. Cooking (Continued from page IB) replace mixes you regularly rely on, such as salad dressing, seasonings, and gravies, or you can jump right in with baking and meat mixes. While a day or two may be spent in the kitchen to really get going, the fruits of your labor will be worth it the next time you come home from work at 6 p.m., the family is clamoring for dinner, and you realize you forgot to thaw the chicken. "Make-A-Mix" and "More Make-A-Mix Cookery" are available at B. Dalton Bookstore in Spring Hill Mall. NORTHWEST HERALD Section B Wednesday, July 24, IftS Paga J EYEWEAR, NOTONGERANECKSITY? ̂ EYE SURGERY WHICH TAKES PLACE WHILE THE PA- TIENT SNOOZES IN AN OUTPATIENT CENTER NOW OFF* ERS THE REALISTIC HOPE OF REMOVING EYEGLASS DEPENDENCY FOR MANY WHO ARE UNCOMFORTABLE WITH CONTACT LENSES OR WHO SEEK FREEDOM FROM EYEWEAR FOR PERSONAL OR PROFESSIONAL REASONS. THESE SURGICAL TECHNIQUES. FIRST USED IN THE U.S.S.R. AND IN COLUMBIA. CAUSE BETTER FOCUSING OF LIGHT WITHIN THE EYE BY RESHAPING THE CORNEAL WINDOW . IN THE SOVIET TECHNIQUE IFYODOROV). CALLED RADIAL KERATOTOMY, HALF MILLIMETER-DEEP RA­ DIAL CUTS GOING FROM THE PUPIL'S EDGE TOWARD THE WHITE PORTION ALLOW A NATURAL FLATTENING EFFECT ON THE CENTRAL CORNEA TO OCCUR. REFINED IN THE U.S.S.R. SINCE 1973 AND IN THE UNITED STATES SINCE 1978. MORE THAN 100.060 KERA- TOTOMIES HAVE BEEN PERFORMED WORLD-WIDE. SEVERAL U.S. STUDIES HAVE RECONFIRMED ITS SA­ FETY AND HIGH EFFECTIVENESS, THOUGH SOME RARE, SERIOUS COMPLICATION HAVE OCCURRED. KERATOTOMY CORRECTS NEARSIGHTEDNESS AND ASTIGMATISM. IN THE COLOMBIAN TECHNIQUE (BARRAQUERl. THE SURGEON USES HIGH TECH EQUIPMENT TO REMOVE A QUARTER-MILLIMETER-THICK CONTACT LENS- SHAPED WAFER FROM THE FRONT EYE WALL. THIS PROCEDURE, WHICH HAS A 25 YEAR TRACT RECORD, CORRECTS FARSIGHTEDNESS AS WELL AS NEARSIGHTEDNESS BEYOND THE RANGE OF KERATO­ TOMY. FOR MORE INFORMATION, WRITE: ILLINOIS CENTER FOR CORRECTIVE EYE SURGERY 214 WASHINGTON STREET DEPT. S INGLESIDE, ILLINOIS60041 TAKE AN ADDITIONAL 25% OFF SELECTED PREVIOUSLY REDUCED APPAREL FOR WOMEN, MEN, JUNIORS AND CHILDREN p 'yv • ... • i I PLUS, WOMEN'S ACCESSORIES, SHOES, INTIMATE APPAREL, ME IN'S AND CHILDREN'S SHOES Hfl THURS. JULY 25 FRI. JULY 26 / SAT. JULY 27 SUN. JULY 28 YOUR EXTRA 251 WILL BE TAKEN OFF WHEN YOU PAY FOR THE ITEM AT THE REGISTER. TREMENDOUS SAVINGS IN OUR STORE. SPRING HILL 'Savings do not include July Savings, special purchase, Valuepricing® or Baby Sale merchandise; misses' swimwear, furs, fine jewelry or cosmetics.