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Food Vacationer finds 'berried' treasure When I return from a trip, I like to bring home more than dirty laundry and a depleted checkbook. I always look for local cookbooks that capture a region's flavor, books that lack the slickness of New York's publishers, but are filled with the foods that real people cook. My last trip was a bonanza in that respect, yielding six such gems, and two of them, "Berried Treasures" and "More Berried Treasures," are especially appropriate for summer. - * Author Elaine Jauman turned her love of berries into a two-volume set, dedicated to those who enjoy what she considers one of America's favorite pastimes-berry picking. Jauman says berried treasures of one kind or another can be found in every state in the United States. Her collection of recipes have been gleaned from every possible source, from good cooks to commercial companies that have developed recipes to promote their products. The first volume includes recipes for blueberries, cranberries, rasp­ berries, strawberries, and a few miscellaneous berries, such as bilber­ ries, gooseberries, mulberries, and thimbleberries. Recipes include every conceivable way of using fruit, including pies, cakes, jams, preserves, cookies, fruit salads, glazes, parfaits, relishes, sauces, breads, cobblers, dressings, puddings, cheesecakes, and, of course, the ubiquitous jello mold. Recipes call for both fresh and frozen fruit, making it usable year- round. Those who stock up on summer berries will find dozens of ways to use their frozen treasure through the long winter months, including ways to use homemade preserves beyond teaming them with peanut butter. "More Berried Treasures" includes more ways with berries, including JuneCavarretta juneberries and loganberries, but expands on the fruit concept. Jauman includes sections on apples, cherries, apricots, pears, peaches, and plums. Attention is also given to special diets, including canning for the diabetic and recipes developed by a registered dietician that meet the low sugar requirement. Some recipes are marked low in cholesterol (Apricot Pilaf, Fruit Compote) and others are marked high fiber (Apricot Honey Bread, Apricot Gole Slaw. Both volumes also use fruit in main dish recipes, drinks, liqueurs, fruit b utters, and soups. For the most complete set of recipes on berries you'll ever find, send $4.95 plus $1.00 postage and handling for each book ordered ($10.50 for both) to Kitchen Treasures, P.O. Box 541, Osseo, MN 55969. Leftover pickle brine not good for all uses Mflnv nonnlo non FVIAT* AUM IRARTAF QKIAC IIA«»A KAAM NLWIMIAHAIL * M A _ _ A _• ...... Many people can their own vegetables to save money -- and throwing away leftover pickle brine seems like a terrible waste of both money and ingredients. "You really can't just add cucumbers or zucchini to the brine, because the concentration of the vinegar is crucial" says University of Illinois Extension Home Economist Nancy MOore. "But that doesn't necessarily mean you can't use the juice for other purposes. "The possibilities are endless -- just don't use it for more pickles," Moore said. "The vinegar concen­ tration is crudal to the safety of the pickles. If there is not enough vinegar for the amount of vegetable and the mixture is seed­ ed in a jar, harmful spoilage bacteria -- including those that cause the deadly botulism poison­ ing--may grow. Once the cucumbers or other vegetables have been simmered in the brine as most recipes specify, the vinegar has been diluted with the juices that cooked out of the vegetables. "This also means that the brine cannot be used.for more pickles since.the precise acidity is no longer known. Pickle recipes specify 5-percent acetic acid vinegar for safety's sake, not just for the flavor," Moore said. Probably the simplest use for leftover pickle brine is as a marinade. "Just put the brine in a large jar or bowl -- glass or plastic, not metal -- and add whatever fresh vegetables are available," she recommended. Broccoli, cauliflower, small onions or onion slices, green pep­ per rings, hot peppers, zucchini, green beans and yellow squash all marinate well. Blanching or par­ boiling the broccoli, cauliflower and green beans will keep them from getting too tough. "With a mixture like this, you can add vegetables as they are available," Moore said. "You can add herbs as you like -- a few sprigs of fresh dill or some rosemary leaves, maybe a bit of coriander. And you can mix lef­ tover brines -- today's sweet- pickle juice with last week's dill brine, and maybe next week some bread-and-butter brine." Refrigerate the jar for at least a week to let the flavors develop, then sample at your leisure. "The only problem you're likely to have is that you'll never be able to duplicate the exact flavors a se­ cond time," Moore said. Leftover pickle brine can also be used instead of the plain vinegar in homemade mayon­ naise, in vinegar-and-oil salad dressings, in stir-fry vegetable dishes or on top of cooked vegetables. Or try it as a marinade for meats before barbe­ cuing, or in the barbecue sauce. For additional information, con­ tact the McHenry County Office, 789 McHenry Ave., P.O. Box 431, Woodstock, 111. 60098. Phones: (815) 338-3737 and 338-4747. Believe it or not, there are some kitchen cabinets that should be bare -- of food, anyway .Those over the range, near the dishwasher or by the refrigerator exhaust are too warm for food. Store dishes or pans in these places and save the cooler spots for canned goods and staples to insure longer shelf life. 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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 (FYODOROV), 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 100,000 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. 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