From Amy’s Deskprizes for theh* culinary efforts, but knew I couldn’t hold a candle to them

had never participated in baking contests. My son decided differently, and though my bread-baking expert twinkling, stacked between layers of ence was not of long standing, he in­sisted I enter a loaf at the fair.

After a week of his coaxing, the evening before the bread contest I promised to make a batch just to hu­mor him. The whole family cooper­ated with preparations, and next morning Father was delivery boy.When he discovered baking instruc­tions were necessary he patiently tran­scribed my hasty reading over the phone into something that resembled a recipe. Our daughter glued her ear to the radio the rest of the day listen­ing for the winners.

Someone else’s bread WAS better— ours took third place—but to hear my family talk, I might have won a na­tional bake-off first, and I’m sure everyone at the Fair that evening no­ticed a 10-year-old boy waving a white ribbon and proudly repeating, “My mom’s bread won this.

What’s in a loaf of bread? The usual ingredients, but I’ll always treasure that extra something which made my recipe a prize winner ... a dash of en­couragement, a sprinkling of together­ness and a whole heaftful of faith from a small boy who might one day say to his spouse, “Why don’t you try to bake bread? Mom can give you a good recipe County.

from the time he began to walk. That is my chief worry when the children are small.

* Their father has played an impor­tant p-~rt in teaching them rules of safety concerning farm machinery and farm animals.

Teaching children an awareness of danger does not need to make them afraid. Being careful is just using com­mon sense. Saying a little prayer each day for her family’s safety and well­being is probably a routine practice of most mothers.

I am happy to say that in the 20 years we have been farm parents we have not encountered an accident that required hospitalization. I hope I am not tempting fate by writing this let­ter.—Mrs. George S, Hamilton, Fergus County.

Y our LettersFancy fix-ahead sandwiches look so

elegant, yet can be prepared in aso

Parents Must Be Aware of Dangers

I BELIEVE that to keep children safe on a farm, the parents then* selves need to be fully aware of the dangers present, teach their youngsters the meaning and practice of safety at an early age, AND do a little praying.

As the mother of four, ranging in age from 3 to 20, I have had many and varied experiences with farm dan­gers.

Our home is located by a beautiful fresh water stream in back of the house, a railroad and busy highway to the front. In addition to these potential dangers, we have our share of farm machinery and animal hazards.

My 3-year-old, for instance, has been alerted to the dangers of our creek

wax paper in a pan and refrigerated until ready to serve. Cover with a damp towel and arrange on a serving tray just before the company comes.

Some new poultry and egg conveni­ence products will soon be tried out in retail stores to see how you like them. The newest one is frozen French toast. Each slice contains a half egg and is prepared by simply toasting. Egg packaging will take on a new look, too. There’ll be the kid’s pak and the family pak. The kid’s pak will con­tain 12 small eggs and the family pak will have four large eggs and eight medium or small eggs. How special­ized can we get!

Explain Dangers To Children Do you have your September letter

written yet? It’s on the topic of chil- . dren’s allowances? What do you think

of them, how should they be handled, should it be a set amount? Just let us know how you feel about this subject, and have your letters in by Aug. 15.

The past few months this column has brought you many new items that are coming on the market. The num­ber of new things always amazes me. For instance, the average supermarket now handles 6,100 items compared to 3,700 just 10 years ago.

FIRST, I BELIEVE you should take the children, large and small, out with you around machinery and livestock and explain to them all the dangers, and caution them not to play around livestock and on the machinery. If your children mind you, you’ll be free of trouble.

My husband was a former Phillips County rancher, but we now live on a farm in Washington. We are avid read­ers of the Montana Farmer-Stockman and I can hardly wait for each issue. Your paper is the best farm paper I have ever read.

When I lived on a small ranch rais-

ft

WATERDAMAGE

Outdoor «furnitureCamping equipment

Canvas coversGarden shoes

99 Mrs. R. Hedrick, Gallatin

Two more new food items: Imita­tion strawberry-flavored mix is now available to us, packaged just like the chocolate-flavored drink mix. And soon we’ll be able to buy whipped molasses, a product that will be used to top waffles or pancakes, biscuits or toast.

Mrs. R.S.T. from West Virginia is looking for a good homemade oil dress­ing recipe for a tossed salad. She would also like a recipe for a transparent pie. I’m sure many other readers would enjoy a good salad dressing recipe, so send in your best ones and we’ll print some of them.

Editor's Note: Mrs. Hedrick's letter was too late to be included with the rest of our July letters about fairs, but was so interesting, we wanted to share it with you anyway. Nothing could be nicer than a child’s trust in “Mom.

ing saddle horses in Yakima, Wash., my 3-year-old daughter was kicked in the face by one of the most gentle and nicest mares we had. The horse was trained to dance, roll over and count by striking her feet. My three chil­dren, ages 3, 4 and 5, went to the pas­ture to have the horses do tricks andthey started fighting A rock thrown Jn gruit RoOUl struck the mare and she kicked my 3-year-old in the face. This accident required costly plastic surgery.

The children now are 18, 19 and 20, but I’ll always remember that day logs this spring? Does your garden and think how children should be taught to be careful around the ani­mals.—Mrs. Frank Prochnow, Ccu- tralia. Wash.

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Store Garden Crops

By MRS. ARCHIE CHARLAND Flathead County

DID YOU STUDY the new seed cata-t

*.

BOOK NOW! abound with rows of beans, peas, car­rots and broccoli that you’ll can this fall to improve the family meals dur­ing the coming winter?

But if you do raise a good crop and put up lots of jars of vegetables, jams, ^ makes a family sized outdoor meal etc., where will you store them? In for a backyard barbecue, or may be on boxes under the bed, on the top cup­board shelf, or out in the garage to freeze when winter hits too suddenly?Why not build a fruit room in that

Barbecued ChickenEUROPE

SOUTH AMERICA ORIENT

AFRICAAROUND THE WORLD

WHETHER YOU expect five or 500 guests, barbecued chicken fills the bilL

Secret Ingredient In Prize-Winning Bread

WHAT’S IN A LOAF of bread? In­gredients usually follow the same pat­tern, but I have one prize-winning recipe with an extra special ingredi­ent that doesn’t come commercially wrapped. Bound in with butter, milk and flour and yeast is the faith of a small boy who was sure no other bread could possibly taste better than his Mom’s.

I had always admired housewives who were .-.mart enough to carry home

the menu for community celebrations.One of the first steps in barbecuing chicken is

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preparing the charcoalbriquettes. Line the bottom of a char­coal burner with a one inch bed of

unused space in your basement?All the houses we’d lived in since

we were married had no place for canned food storage, so when we

fine kindling or dry shavings. Saturate this with kerosene, and add a thin

planned our new house we decided to layer of charcoal briquettes. Light the build in a fruit room. It stores canning supplies, approximately 500 jars ofhome-canned food and a large supply when the briquettes are ash colored, of commercially canned foods we buy begin cooking the chicken. If the fire at the sales. is too hot, sprinkle the coals with

We decided on an unused area un- water. To make the fire hotter, line der the basement stairs, and although the edge of the charcoal burner with it’s only 4 by 8 feet, there is plenty of briquettes, and move them toward the room. We built it with double walls on

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three sides and the ceiling and packed a chicken should weigh 2V4 to 3 space between with shavings for pounds. Halves should weigh from

insulation against heat as well as 0z. or 16 oz, each. The birds should cold. On the outside wall we placed be uniform in size, so they will be the 2 by 4 s flat and left a dead air done at approximately the same time, space between the cement wall and Various sauces can be used to baste our sheathing. the chicken. A “New England” sauce,

The fruit room has full length shelves consisting of water, vinegar, butter on the long wall and shorter shelves in and salt is popular. The birds should the remaining space. There is also a be basted each time they are turned, special shelf for jams and jellies. Before grilling, dip each half chicken

■Whether it s cherries for a pie, ber- in the barbecue sauce, ries for a cobbler, pickles for a relish When the drumstick turns loose from tray. °r 8 glass of jelly for a friend, the meat, the chicken is ready to you won t need to struggle to get it serve. The wing joint may be tested Step into your fruit room and take your in the same way to see if the white choice. It’s there before y oui meat is well done.

RITEWAY bunting HEATERS the 12fin joy fka economy of wood with fha convenient* of gas or oil. Rite- way’s exclusive Complete Combus­tion principle, thermostatically * con­trolled dual rang# draft systam ancf extra large fual magazines give en­gineered performance never before achieved with wood.• Amazing fuol savings of up to 80%/• Fuol loads last at toast 12 hoursl• 9 Modols to choose from/• Many burn coal with oqual offidoncyl

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RPTFWHV ^ull EiWAX Manufacturing Co., Waynesboro, Va. JMakors of kiloway wood and coal turning hoofer* and fumace* J

24—AUGUST 1, 1960