Image provided by: Oregon Historical Society; Portland, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (July 29, 1983)
Spilyay Tymoo July 29,1983 Page 9 ..... .. Fair offers chance for show and teil Any young person living in Jefferson C ounty or the W a rm S p r i n g s I n d i a n Reservation who was enrolled in a 4-H club during the past year is eligible to exhibit in the 4-H division of the Jefferson County Fair, August 11-14. ■Entries m ust be the work of the 4-H member and must have been done as a 4-H project. (For example, school projects or the vest made at Culture Camp cannot be entered as a 4- H project). 4-H members are separated according to the grade they were last in: Junior, 4th-6th; Immediate 7th-9th; Senior 10th-12th. Younger 4-H members are classified as “associate 4-H m em b ers” o r “ p re 4-H members.” Entries by associate 4-H members will get a green exhibitor ribbon and the judges might make some helpful suggestions or offer some words of encouragment. 4-H Record books are to accompany all 4-H entries. Things to include are: 1. Cover, either the tan folder entitled “My 4-H Records” or any suitable binder. 2. Table of Contents is encouraged. 3. A photo of 4-H member with or without project if you have one. 4. Permanent Record, optional for first year members. 5. Project Record, the current year’s record for the project (s) S a fe ty urged w hen canning tomato mixes As tomatoes begin to ripen on the vines, home canners begin to think of ways to use their abundant crop, says T eresa H o g u e, Je ffe rso n C ounty E xtension agent. Tomatoes used for canning, whether canned whole, made into juice or used, for sauces, should be firm and ripe when harvested. Tomatos from dead vines and those cracked or moldy should not be used in home canned products, warns Hogue. There are many tomatoe- vegetable combinations which can be canned using a boiling- water bath. These include many stewed tomato recipes, tomato juice cocktail and some to m a to -v e g e ta b le sauces. W hen c a n n in g to m a to - vegetable combinations it is important to follow reliable- tested recipes exactly in order to m a in ta in th e c o rre c t proportion of tomatoes to other vegetables, says Carolyn Raab, Foods and Nutrition S p e c ia list fo r th e OSU Extension Service. Firm, ripe tom atoes alone are high enough in acid to prevent the growth of the spore-forming bacteria, Clostridium botu- linum. When other vegetables are added this acidity level is reduced warns Raab. Some tomato-vegetable combination recipes have been found through testing to be acidic enough to process in a boiling water bath. If the recipe is not followed exactly, then the mixture should he frozen or processed in a pressure canner the length of time for the vegetable with the longest processing time. Hogue warns that home food preservers should not try to d u p lic a te co m m ercial tom ato products at home without tested recipes if they plan on canning the product. Home economics have a place; however, says Hogue, but they should be frozen rather than canned. The OSU Extension Service has available several tested recipes for tomato-vegetable combinations. They include chili sauce, tomato sauce and puree, tomato juice blends and a number salsa sauce recipes. Contact the Warm Springs Extension office for further information. Extension Notes from Pennie Albrandt and Clint Jacks Check writing tips for teens For many teenagers, the first summer or after-school job brings with it a first checking account and regular banking schedule. T eresa H ogue, Jefferson County Extension agent, offers some helpful guidelines for check writers: —Before writing a check, review the balance in your account. Is it adequate to cover the check? —Sign your check using the same signature you filed with the bank when opening the account. —Record the information on the check stub or register at the same time you write the check. In addition to careful check w riting and recording, a routine for examining your bank statement is important. Alice Mills Morrow, Oregon State University Extension family economics specialist, —Carefully fill in the name to recommends checking the bank whom the check is payable statement against your stubs or register. Then make a list of any before signing the check. checks that haven’t cleared the —Accurately and legibly fill in bank. Add these together and the amount of the check both in s u b tr a c t fro m the b a n k figures and in writing. Start at balance. the beginning of the provided The next step is to compare space so additional amounts cannot be added after the check your deposit records with the d e p o s its lis te d o n th e leaves your hands. —Always write in ink that cannot be erased. statement. Add any recent deposits not shown on the statement. This amount should be the balance as shown in your check register. If is isn’t, look for the unrecorded checks that may have been overlooked in recording. “Match the amounts of checks on your statement and your records,” Morrow says. “Slip-ups often occur by overlooking service charges or by m aking m a th e m a tic a l errors. “If there are checks you did not write that were charged to your account or deposits you made that aren’t shown on the statement, contact the bank,” Morrow suggests. “These are more serious problems that go b e y o n d m a th e m a tic s o f forgetfulness in keeping up your check register.” New protein sweetnerout now A spartam e is a newly available sweetener used in dry mixes for beverages, gelatins, puddings, dessert, cold breakfast cereals and even chewing gum, says Doris B ra c k e tt, W arm S p rin g s Extension agent. “Aspartame is synthesized by combining two amino acids, phenylalanine and aspartic acid,” she explains. “Amino acids are the chemical building b lo c k s o f p r o te in s , so aspartame is digested and m etabolized like proteins naturally occurring in foods.” solutions, aspartame separates into its amino acid consti tuents, losing all its sweet flavor within 60 to 90 days, depending on the refrigerated storage temperature. “Currently aspartame is not approved by the Food and Drug Administration for use in soft drinks in the.U.S.,” Weiner notes. “However, in Canada, a sp a rta m e -sw ee te n e d so ft drinks are available. years. “Because other non-nutritive For non-mathematicians, sweeteners in Canada can be the easiest way to find out how sold only as over-the-counter much you car actually has drugs, Canadians have been depreciated is to look up its eagerly purchasing aspartame wholesale value in the National Because aspartame is up to sweetened soft drinks and the Automobile Dealers Associa 200 times as sweet as sucrose, short shelf life has not been a tions Used Car Guide. Insurance: These costs may common table sugar, the problem.” A s p a r ta m e h a s b e e n range from less than $150 a average daily sweetener intake year for a good driver of an for a person using only subjected to years of careful inexpensive car to $600 or more aspartame would probably not scientific testing to resolve all a year for a young, high-risk exceed one gram of four questions regarding its safety, the specialist says. Tests in driver of an expensive car in a calories. A ccording to Jo an B. adult humans have shown that big city. O ther f i x e d expenses: W e in e r , O r e g o n S t a t e in high does aspartame is safe, R e g i s t r a t i o n , p u r c h a s e University Extension foods even when combined with tenance; repairs, accessories and nutrition specialist, the high amounts of MSG, another and parts; tires; tolls and new sweetener does have some p r o te in d e r iv e d f la v o r limitations. Heating aspartame enhancer. parking expenses. “Of course, due to ethical Your variable costs include: to boiling tem perature or gas and oil, maintenance; above caused it to separate into considerations tests using very repairs, accessories and parts; the two amino acids from high levels of aspartame cannot hich it was m ade. It be done with childrern,” says tire s; to lls an d p a rk in g w then completely loses it sweet W einer. “ P a re n ts sh o u ld expenses. instruct children to follow If you attach a dollar-and- taste. Another drawback to the use directions on aspartam e- cents figure to each of these categories of car ownership of aspartame is that it has a sweetened products.” Although no evidence of a costs, the total will astound limited shelf life in water- containing products such as problem exists, children should you. soft drinks. In acidic water be discouraged from using the C a r c o s ts v a r y A necessity for most families, the car can be a very expensive item in the family budget. Have you ever stopped to think just how m uch tran sp o rta tio n costs? In a recent study, the U.S. Department of Trans portation found that it costs an average of 17.9 cents per mile to operate a standard-size car. Depreciation'. This is your biggest fixed expense. From the day you buy it, your car loses value the way a sieve loses water. Wear and tear or high mileage will raise the depreciation rate, but age is the main factor in determining a car’s trade-in-value. As a rough guide, a car depreciates by 30 percent of its value during the first year you own it, 18 percent the second, 14 percent the third, 11 percent the fourth, eight percent the fifth, six percent the sixth, five percent the seventh and about tw o p e rc e n t e a c h y e a r th e r e a f te r . S o m e sm a ll imports, though, depreciate only 25 percent in their first two entered in the fair. Also include any special forms if they apply to your project. 6 .4-H notes to be written in diary or story form and cover all clubs enrolled in during year. 7. Newspaper clippings and/or photos are optional. For help with compiling 4-H Record Book, members are encou raged to get help from their leader or 4-H agent. Clubs that do not fit into the “normal” project categories may wish to deveop a club display. Guidelines for 4-H displays are on page 31 of the J e f f e r s o n C o u n ty F a ir Premuim list. Copies are a v a i l a b l e t h r o u g h th e Extension office. ' " \ drink mixes as a dry powder candy or lick, Weiner went on. A s p a r ta m e h a s b e e n approved for use by diabetics desiring sweeteners that do not affect their insulin levels. On the other hand, persons with PKU (Phenylketonuria), a rare genetic disease, should avoid apsartam e-sw eetened products. This is because phenylalanine, one of the constituent amino acids, is not well tolerated by persons with PKU. Aspartame has very little, if any, aftertaste, which is an advantage for those who wish to non-nutritive sweeteners. “Although no one has been able to scientifically prove that normal use of non-nutritive sweeteners produces trimmer people, dieters claim that they enjoy such products,” says W e in e r . A ls o , b e c a u s e aspartame is a protein and not a carbohydrate, it will not contribute to tooth decay. “Aspartame is marked by G.D. Searl Company to food processors under the name “NutriSweet,” the specialist reports. Searl also mixes it with lactose and an anti-caking agent and markets the produce as Equal, a table-top sweetener, she adds. Jefferson County Fair August 11-14
