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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Aug 12, 1987
Page
28
A guide to using herbs like tarragon parsley and mint to lift everyday meals with fresh flavors. Recipes include Tarragon Jelly Parsley Jelly Mint Jelly and Minted Carrots with steps for making fruit pectin jellies and mint punches. Also covers mint pineapple Refresco and savory dips and spreads.
Tarragon jelly made from fresh tarragon and sugar cooked with apple cider and fruit pectin yields three 8 ounce jars. Strain steeped tarragon, combine with cider and pectin, boil hard, add sugar, skim foam, jar, seal, and invert to test. Serve with poultry fish or veal.
The Meat Board released a revised Meat Evaluation Handbook used in colleges and agriculture classes to educate students in grading pork beef lamb and veal. Ken Johnson vice president of meat science coordinated the revision and about 5000 handbooks are distributed annually.
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