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Newspaper
Sidney Telegraph
Location
Sidney, Nebraska, United States of America
Date
Jul 05, 1967
Page
7
Lincoln Nebraska extension specialist Ethel Diedrichsen explains cheese as a valued nutrient source with high quality protein calcium and riboflavin though low in iron. The piece traces cheese’s history from ancient legends to 10 types and 2 000 names, and outlines processing methods and storage tips.
A University of Nebraska Extension food and nutrition specialist warns against consuming rhubarb leaves. The stalks are edible and used in sauces and pies, but the leaves contain toxic oxalic acid that can be fatal.
If a drinking water well is flooded it should be completely cleaned before using the water. Chlorinated water can be flushed through the pump and well by mixing household bleach with water. Use a tablespoon of bleach per gallon of water and let at least 25 gallons stand in the well for one hour.
A New York hostess event celebrates Helen McCully’s book Nobody Ever Tells You These Things about Food and Drink Holt Rinehart Winston 6.95. McCully explains the book grows from House Beautiful columns and covers kitchen hints terms and techniques with recipes including Prunes with Cream.
Speakers at the 20th Annual Reciprocal Meat Conference report microwave cooking speeds meat preparation. Volume heating affects the entire product, but browning is limited. searing or foil-wrapping may help center cooking. A blend with conventional methods remains common for production cooking.
A Nebraska extension specialist notes summer evenings bring the aroma of charcoal grills and outdoor entertaining. Instructions cover fire building with a charcoal bed or gas grills, fire base setup, lighting, and controlling flames by trimming fat and adjusting coal heaps for heat.
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