Page 4 Section 11 Portland Observer, January 14,1982
Home economist: Not just cooking, sewing
One Oregon State University
home economist is a steady cus
tomer at M cD o n ald ’s. Burger King
and similar fast food restaurants.
Zoe Ann Holmes can cook pretty
well but her work gets in the way.
she says, explaining ih st she is sin
gle, lives in an apartment with lim
ited kitchen space and devotes a lot
o f attention to laboratory research
she does for O S U ’s Agricultural Ex
periment Station.
She isn’t the only home economist
who doesn’t fit the public’s image,
she believes.
“ C ooking and sewing and the
other household arts are very im
portant— our fo u n d a tio n ,” she
said. “ But home economics is a
broad scientific field and the ap
proach, even in trad itio n al areas,
has changed.*'
“ Scientific” is the key word in
her statement. As a g irl. Holmes
pulled weeds from her parents’ land
on the outskirts o f her home town in
southeastern Kansas for the paltry
wage o f two cents a dozen until she
earned enough to buy herself a do-
it-yourself chemistry set.
Now that she’s parlayed that
childhood fascination with science
into a P h .D . in food science, and
joined the foods and nu trition de
partment o f OSU’s home economics
school, she gets a bit annoyed with
those she thinks take a simplistic
view o f the work she and her asso
ciates do.
“ I f I tell people we’re working on
a meat p ro ject,” she said, “ they
think we're going to do some cook
ing and taste the food and label it
good or bad. But we go after object
ive information, too.
“ W e’ re going to check the mois
ture content o f the meat w ith a
centrifuge method. W e're going to
analyze the color with a photovolt
reflectance meter and run shearing
tests with an instrument that mea
sures tenderness. W e’ ll probably
look at the molecular level w ith an
electron microscope,’ ’ she added.
“ That way, we learn chemically
w hat’s happening during therm al
stress (cooking) and can do a better
job o f figuring out how to make im
provements. R eally, the chemistry
o f food science isn’t much different
than the chemistry o f, say, soil sci
ence.”
Some o f H olm es’ research in
cludes establishing the lowest safe
temperature pork can be cooked at
(137 degrees Fahrenheit); studying
how cooking temperatures can save
energy; studying how drying affects
food nutrients, and a current study
o f the quality o f meat tenderized in
a water pressure device.
The work is rewarding, she says,
noting that she majored in food sci
ence in college simply because it
seemed to be a field women were
breaking into.
“ I ’ m glad I did n o w ,” she said.
“ I like the home economics ap
p ro a c h -ta k in g lots o f different re
search and applying it to solving
family problems.”
Although the mix is shifting, his
GOLD EAGLE FISH MARKET
torically the majority o f home econ
omists have been women. Is the
women’s rights movement influen
cing home economics?
“ A lot o f home economists
haven’t made the connection with
the m ilitant women's rights move
ments,” Holmes said. “ Maybe be
cause we stress the im portance o f
the family and think being a home
maker is a productive career. But a
lot o f home economics pioneers
made giant strides for wom en’ s
rig h ts .. .helping women jo in the
work force and solving child care
problems and that sort o f thing.
BUFFALO FISH..................................................»1.59/lb
CULTURED PROTEIN FED CATFISH...........02.59/lb
GAR..................................................................... »2.26/lb
QOO s s s s s s s s s s s s s s s s s s s s s s s s s e s a s s s s s s s e s s s s s s s s e s s e s s e s e e »1.69/lb
NEW ORLEANS OYSTER............................... »1.99/jar
“ P ersonally,” she said, “ I feel
very strongly that working women
deserve the same rights as men. I
take Ms. magazine. But I feel home
makers have their rights, too. I
don’ t see the homemaker as some
poor unsatisfied person. Maybe that
sort o f extreme view has disturbed
some home economists and kept
them out o f the women's move
ments.”
Flown in daily from Louisiana at a low low price.
We have D M 8 0
Splits for breakfast
1^ I I5*! f*
K 'S BURGERS
K'S TUMULTOUS BURGER . . . . - ........
1/3 lb. beaf, l« ttu o e, tcm ito, piakl», onion, "luflMru
and ketohup. With oh»»»», 1b( eatn i.
O R N IS H S P L IT S are very
til dissolved. Stir in lukewarm milk
mixture and 1A cups o f flour. Beat
much like raised biscuits. As
until smooth. Stir in enough addi
the name suggests, they are usually
tional flour to make a soft dough.
split and served w ith D evonshire
Turn out onto lightly floured board.
cream, jam or treacle (syrup to us).
Knead u n til smooth and elastic,
If eaten with treacle and cream they
about 10 minutes. Place dough in
are
called
“ Thunder
and
greased bowl, turning to grease top.
Lightning.”
Cover; let rise in warm place, free
Cornish Splits are made from a
from d ra ft, until doubled in bulk,
kneaded yeast dough and shaped
about 40 minutes.
into flattened rounds. A fter baking
Punch dough dow n. T u rn out
they are golden on the outside and
onto lightly floured board and d i
soft w ithin. Cornish Splits may be
vide into 12 equal pieces and form
served in much the same way as bis
into smooth balls. Place on greased
cuits. In fact, w ith th e ir ja m and
baking sheets and flatten with palm
cream, the English turn them into a
o f hand. C over; let rise in warm
kind o f shortcake. T ry them as a
place, free from draft until doubled
snack or dessert w ith straw berry
in bulk, about 35 munutes.
jam and whipped cream.
Bake in hot over (4 0 0 °F .) about
10 m inutes, or u n til done. I f de
C O R N IS H S P L IT S
sired, split rolls and serve Cornish-
style with cream and jam or syrup.
% cup milk
Makes I dozen small rolls.
1 tablespoon sugar
'A teaspoon salt
y* cup ( A stick) margarine
A cup warm water ( 105’ -115’ F .)
1 package or cake yeast, active dry
or compressed
2 A cups unsifted flour (approx.)
C
K 'S SUPER BURGER .......................................................
i/4 lb. b»ef, ! p a llia » , oh»»a», latlu.-a, t.inato,
onion, piakla, and a apaoial muat.
^ J C s
C jO
k^ K ' S
BURGER ....................................................................
Ragu’o r butyar, kttohup. nuatard, p ic k ta , and onion.
Mtfc oh»»»», lb ' e rtm .
BARBEOUE
BARBEQUE STYLE RIBS ...........................................
Tandar, Juioy rib» in our apaaial barbaqua aauoa.
Bar-B-Q Ribs & Chicken
Fender. juicy chicken in our tpecuil burbeque m ice
5 0 0 8 N. I n t e r s t a t e
P o r tla n d * O r e g o n
FINE FOOD a BEVERAGE TO OO
PARTY TRAYS A S P E C IA L T Y
Don't Miss This Value
As their name suggest». Comiab Split» are usually split and served
with thick Devonshire cream and jam. They're shown here with ap
ple cider, another popular refreshment along the coast of Cornwall.
^ ^ T h e honey
\ \ was tempting, b u t
the people were A A
really sweet,
When
heard
we can teach you
to enjoy lots of
favonte1
(within I
andstil
weigh’
can
you
youi
1982 W eight
Watchers
food Plans,
our classes
attracted
lots of
poppers, and peanut butter
nuts' Then people discovered
something even more irresist
ible about Weight Watchers
Other people They found
that Weight Watchers mem
bers really cared And it was
so much easier to lose weight
when they weren't doing it
alone
Together, at weekly dasses
•nto good ones Join us 1
The fabulous 1982 F
Plans are waiting j
with a lot of friendly pe
8A V E UP TO
*33.00
Dee’t
WEIGHT .
WATCHERS_______
T>~ mm. succmsh/l weigh, lost pr09rom ,„
~
Join Any Clan Anytime
On Jan u ary 26th W e ig h t W atchers registration
a n d m e e tin g fe e s w ill go u p . If you jo in
B EFO R E th a t d a ta , y o u ’ll p ay th e m o d e s t
r e g is tr a tio n fe e n o w in a f f e c t a n d w a ll
m a in ta in th e c u rre n t lo w m e etin g fee for you
through Labor D ay 1982.
Join any class anytim e.
For in fo rm atio n call C o llect (503)297 1021
w eekd ays 8 305:00
Ww«u»»« A M f h w x Irrt I ’ < * ' <»w»-i» <X l i e . s N w w /.t W e f r f w « T r e r tw u w k
Scald milk; stir in sugar, salt and
margarine. Cool to lukewarm. M ea
sure warm water into warm bowl.
Sprinkle or crumble in yeast; stir un-
flonsctiold lliiils j i
D A I N T Y C U R T A IN S — F o r
a sim ple, harm less in d effect
iv e w h ite n e r fo r d a in ty curtain s
and fine linens, a tablespoon of
p ow dered Borax added to the
final rinse w a te r helps.
W IN D S H IE L D W 1 P E R S -
Som etim es th e w ind shield w ip
e rs on y o u r car a re n 't doing a
v e ry g w d jo b . T r y ru b b in g the
ru b b e r blades w ith some fine
sandpaper to clean and smooth
th e m .
E A S IE R M E A S U R IN G —
M a k e a m easu ring jo b easier,
by stickin g the o th e r end o f the
m easure dow n w ith adhesive
tap e . T h a t w ay you d on 't have
to b o th e r anyone to help you
m easure som ething.
S P O T T Y F U R N IT U R E —
You m ay have w h ite spots on
y o u r fu rn itu re fro m someone
scratching it. Sponge these
spots w ith tu rp e n tin e o r m in e r
al s p irits , and then app ly fresh
w ax.
E L E C T R IC C O R D S - R u b a
th in coat o f w ax o r p ara ffin at
periodic in te rv a ls , to p ro tect
th e cords against p re m a tu re
d ry in g o ut and cracking.
S A N D P A P E R I N G - P u t an
old nylon stocking o v e r y o u r
hand and ru b it lig h tly o v e r the
w ood. I t is a good test to see if
y o u r sandpaper job is done well
enough.
C L E A N IN G W IN D O W S —
T o help p re v e n t the glass you
are cleaning from s tre a k in g and
looking film y all o v e r again,
pour a little v in e g a r in the
w a te r you a re using.
P A IN T S T IR R E R - S t ir
up
y o u r sm all cans of p ain t w ith an
old d in n e r fo rk. I t does just
fine.
W IN D O W S H A D E S -
You
can cover w indow shades w ith
w a llp a p e r, and g ive th e m an
in te re s tin g p a tte rn o r color.
E. ft R. Bookkeeping
£r Texes, Inc.
8535 N. Lombard • 286-4061
We specialize in taxes.
Have a rib-eye steak, 4 pieces of shrimp with all the
trimmings including our all you can eat salad bar
for just
g19
gygiS
And collect a FREE Norman Rockwell glass filled
with Coca-Cola with the purchase of each steak &
shrimp dinner.
.Rockwell G lasses
a n d ^ e ta glass.
f
'• A
r
i Steak & Shrimp
i
i
Dinner
i
i
&
i
i
Coke
i
i
i
i Jan. 13th thru Jan. 23rd
i
A c c o u n t »60 «02
i Coupon valid toe purchase of steak and
i shrimp dinner Dinner includes Rih eye
i steek, 4 pieces of shrimp, baked potato,
i roti and salad Dinner includes Coke and
i Rockwell glass Offer valid from Jan 13th
i thru Jan 23rd, 1982
i
9g19
Steak & Shrimp
Dinner
&
Coke
Jan. 20th thru Jan. 30th
A c c o u n t »60 602
Coupon valid for purchase of Steak b
Shrimp dinner Dinner includes Rib eye
steak, 4 pieces of shrimp, bsksd potato,
roti and salad Dinner includes Coke end
Rockwell glass Offer valid from Jan 20th
thru Jen 30th
-f*
Steak & Shrimp
Dinner
&
Coke
Jan. 27th thru Fab. 7th
190
Account
802
Coupon valid for purchase of Steak ft
Shrimp dinner Dinner includes Rib eye
siesk, 4 pieces of shrimp, baked p otato,
roll and salad Dinner includes Coks and
Rockwell glass Offer valid from Jan 27th
thru Feb 7th, 1982
Right good eatin’at a right good price.
425 N<52SItf<5«S Street
(Betw een Union and Graod)
1
•
i
RMOTLE p