Two Reach Hawaii
On Cooking Skill
By BARBARA COOKE
A Jack (or in this case. Jill) of
all trades and master of none?
Not if "Jill" is Mrs. Eileen
Dudley, a multi-talented person
who masters many.
Eileen, who is married to the
Rev. David Dudley of St. Paul's
Lutheran Church in Norlina, is
an award winning free lance
artist. She has exhibited her
work in Pennsylvania, Virginia
Beach, Portsmouth and for the
Chesapeake Art Association
and she teaches art here.
She is a seamstress whose
entries in the State Fair and
the Warren County Fair have
won numerous ribbons. Her
needlework, also, has won
recognition in similar competition.
She is a designer of dolls, a
creator of crafts and an
inventive interior decorator, as
the St. Paul's parsonage
proves.
Most recently, it is her talent
as a gourmet cook which won
for her a week's vacation in
Hawaii. She was among 40
finalists out of 50.000 entries in
a nationwide recipe contest
sponsored by the Pineapplt'
Growers Association.
She entered this contest,
after seeing it in a woman s
magazine last fall, with a
presentation folder complete
with layout, hand lettering and
photography.
The Rev. and Mrs. Dudley
returned Saturday from their
Hawaiian trip. They spent the
week on the island of Oahu
where they were given a
traditional Hawaiian reception.
Throughout their stay they wre
given royal treatment which
included a tour of the pineapple
plantations and cannery , dinner
in a Japanese teahouse on a
hillside which Mrs. Dudley
found to be "like a North
Carolina barbeque."
She participated in the
cook-off on Tuesday with the
other finalists in the categories
of desserts, main dishes, salads
and breads. She was required
to prepare her receipe twice for
the benefit of photographers
and judges and she was pleased
with the way her entry turned
out each time. She did not
receive the cash prize, but she
had won already by being
t there. \ '
Last year Mrs. Dudley was
one of five finalists in a recipe
contest for Seagram's which
brought for her and her
husband a three-day trip to San
Francisco. "
» She enjoys putting her
imagination to work by
experimenting, whether in the
kitchen or the studio. Mrs.
Dudley sees her many outlets
as "all part of my art." "My
philosophy is to do it right,
whatever it is, and to take pride
in the process."
She cooks with natural foods
as a rule and she is not afraid to
try new things. She did offer
one bit of comfort to the rest of
us, "I do occasionally burn
things and I have a hard time
cooking an egg."
Here is the recipe that won
her the trip to Hawaii:
Pineapple Mint Marvel
Serves 6
4-cup souffle dish
wax paper
'/« cup cold water
V4 cup syrup from canned
pineapple
2 tablespoons plus 2 teaspoons
unflavored gelatin
1 can (20 ounces) crushed pineapple
in heavy syrup
3 tablespoons creme de menthe
4 egg whites
*/z teaspoon cream of tartar
xh cup sugar
Vz pint heavy cream
Small can (4 rings) pineapple
Extra whipped cream for
garnish
Step 1—Prepare four-cup
souffle dish in this manner:
Measure a length of wax paper
to fit around the dish plus
overlap. Fold the paper in half
lengthwise, then turn the
folded edge over another lU
inch and crease. With folded
edge even with the bottom of
dish, wrap the wax paper
around the dish making a collar.
Tie or tape securely. The wax
paper should extend 2 inches
above the dish.
Step 2-combine water and
pineapple syrup in a small
sauce pan. Sprinkle the gelatin
over the mixture and let it
soften for five to 10 minutes.
Heat over low heat until the
gelatin is dissolved and clear.
Remove from heat and stir in
the crushed pineapple and the
remaining syrup. Pour this
mixture into a blender jar and
puree for six seconds. Pour one
cup of the pureed mixture into
a bowl and add the creme de
menthe. Pour the remaining
When Mrs. Eileen Dudley of Ridgeway submitted her dessert for judging in the National
Pineapple Cooking Classic, April 2-8, in Honolulu, little Punani, 8, standing nearby, innocently
asked if she could have a taste. Mrs. Dudley prepared her recipe a second time for photography
and Punani got her wish. The serving was called, "Pineapple Mint Marvel." Forty men and
women from all sections of the county competed in the event for $65,000 in cash prizes.
mixture into a second large
bowl. Refrigerate both mixtures
until they mound slightly
when spooned, about 10 to 15
minutes.
Step 3-With a mixer beat the
egg whites with the cream of
tartar until foamy and double in
volume. Continue heating and
gradually add the sugar until a
stiff meringue is formed.
Step 4-Whip the cream in a
small chilled bowl until it holds
soft peaks. Fold one third of the
whipped cream and then 1/3 of
the egg whites into the creme
de menthe mixture. Gently fold
the remaining whipped cream
and then the egg whites into
the unflavored pineapple mixture
until no white streaks
show.
Step 5-Beginning with the
plain, spoon both mixtures into
the souffle dish in layers, being
sure to let some of the creme de
menthe mixture show above
the top edge of the dish. With a
long bladed knife gently swirl
the layers together to create a
marbled effect. Refrigerate at
least three hours or until set.
Step 6-Carefully remove collar
from the souffle, loosening with
a knife if necessary. Garnish
with the drained pineapple
slices cut in half and arranged
pinwheel fashion on top,
overlapping the pieces if
desired. Top with whipped
cream and a sprig of mint.
Step 7-Serve with additional
creme de menthe if desired.
Louisiana Resident
Wins Cooking Event
HONOLULU—A meringue
cake with pineapple cream
filling, prepared by a Vacherie,
La., mother of three, was
declared the $25,000 top award
winner in the National
Pineapple Cooking Classic.
Mrs. Ethel F. Kliebert, who
works as a clerk in a variety
store, won $10,000 for having
the best recipe in the dessert
category. She received an
additional $15,000 when her
"Pineapple Meringue Cake"
was voted "best of contest."
Mrs. Kliebert was one of 40
men and women from coast to
coast who participated in the
contest, sponsored by the
Pineapple Growers Association
of Hawaii.
Three other $10,000 category
winners were:
Main Dish—Mrs. Helen
Credell, 41, Norwood, N. J.,
mother of a married daughter
and secretary for a financial
concern at Englewood Cliffs, N.
J.
Bread—Mrs. Roberta Badg
ley. Phoenix, Ariz., 50, mother
of three sons and a retired
bookkeeper.
Salad—Mrs. Lentsey Carlson,
59, Lakewood, N. Y., a
part-time registered nurse.
Four runnerup winners, each
receiving $'2,500, listed by
categories, included:
Main Dish—Mrs. Lois Boydston,
41, of Wauseon, Ohio,
mother of three daughters;
Bread—Mrs. Patsy Jean Morgan,
44, of Cypress, Calif.,
mother of a son; Salad—James
L. Strieber,-20; a senior student'
at the University of Arizona,
Tucson; Dessert—Mrs. Mabel
L. Haugen, 62. of Beloit, Wise.,
mother of a grown son and
daughter.
One of two men in the
contest, Strieber's salad category
recipe is called "Luau Ham
Salad Pie."
Hawaii Governor George
Arioyoshi presented the check
for $25,000 to Mrs. Kliebert.
She told a large crowd
attending the ceremony that
"she had no idea how she would
spend her prize money."
She said her winning recipe
had been in the family for many
years.
Her husband, Mark, supervisor
of fabrication at St. James
Co-op, accompanied his wife to
the National Pineapple Cooking
Classic.
Honor Rolls Listed
Norlina
Honor rolls for the third nine
weeks at Norlina High School
were submitted this week by C.
L. Hege, principal as follows:
Grade Nine—Derrick Cheston,
Laura Hayes, Shari
Hendricks, Mark Powell, Mike
Norwood, Mitzi Mulchi and
Harold Smiley.
Grade Ten—Wendy Curtis,
Rose Durham and Chuck
Ellington.
Grade Eleven—Oita Cheston
and Patricia Hicks.
Grade Twelve— Deborah
Hicks, Gary Holtzman, Danylu
Palmer and Lynn Tucker.
Mariam Boyd
Michael Williams, principal of
Mariam Boyd Elementary
School, released the names of
those making the honor roll for
the third nine weeks as follows:
Grade Four— William Wallace
Allen and Brigitte Renee
Banks.
Grade Five—Susan Smith,
Allene Kraemer, James Groom,
Monroe Limer, Monique Matuskowitz
and Kristina Wilken.
Grade Six— Stephanie
Perry, Jennifer Sims, Lisa
Spruill, Dale Tharrington, Gail
Lynn Ayscue and Tammie
Renee Capps.
Also, Angela Carter, Lisa
Louise Green, Michelle Mills,
Zelda Amanda Patrick, Reginald
Terry, David Howard
VanBuren and Ava Joanne
Williams.
Vaughan
Mr. Bridgers, principal of
Vaughan Elementary School,
released the names of those
students making the honor roll
for the third nine weeks as
follows:
Fourth grade: Tracy L.
Aycock. Calvin Lee Fitts,
JoAnn Murray, Jamie Tidwell,
Carolyn Banks and Petula
Alston.
Fifth grade: Tracy Pulley,
Dawn Evans, Wendy Harris,
Joy Williams, Robin Eaton,
Angie Carter, Delia Greene,
Mike Allen, Donna Grissom,
Linnie Walters, Acie Hendricks,
Earl Silver and Brenda
Turner.
Sixth grade: Loria Dunston,
Patricia Dunston, Jane Leonard,
Delia Lynch, Angela Ross,
Doris Ross, Amy Dickerson,
Karen Williams, Betty Felts,
Cindy Carroll, Wendy Howard
and Sheila Webb.
Seventh grade: Carolyn
Davis, I/orene Davis, Vanessa
Dunston, Nancy Harris, James
Howard, Sharon Starks, Eddie
Williams and Gladys Ann
Banks.
Also, Victoria Cheek, Valerie
Lane Gaither, Charles Hughes,
Kathryn Rose Newsome, Lawanda
Powell, Debora Hope
Snell, Diane Turner and Greg
Williams.
Coffee has been selling for
more than $5 a pound in
Hungary.
Wrapping Your Water Heater
Is One Way To Save Energy
By SUSAN CRANFORD
CHAPEL HILL - Wrapping
your water heater in $5 worth
of fiberglass insulation can save
$3-5 a month in, energy costs.
This was one of the tips given
by a panel of experts at an
energy seminar sponsored by
the energy research project of
the center for urban and
regional studies at the
University of North Carolina at
Chapel Hill.
David T. Harrje, a researcher
from Princeton University's
Environmental Studies Center,
emphasized insulation as a way
to cut fuel bills.
Without proper insulation, he
said, air can slip in at the
corners, causing a temperature
difference as much as five
degrees between walls and
corners. Insulation can reduce
this difference to one degree,
he said.
Thicker Stands
Could Reap Big
Corn Yields
Corn farmers start the
season with a strike against
them if they ignore the
importance of seeding for
proper plant populations. North
Carolina State University agricultural
extension specialists
say many growers are falling
short of desired number of
plants per acre.
The average corn plant
population in North Carolina
last year was less than 17,000
per acre, said Dr. Gene
Sullivan, NCSU extension seed
specialist. "Many corn hybrids
today have recommended plant
K>pulations of around 20,000
plants per acre," he said.
Failing to make preparations,
such as adjusting equipment
properly, is a major reason for
inaccurate seeding rates and
less than desirable stands,
Sullivan believes.
Choosing the wrong seeding
plate for the planter or using
one that is worn can result in
dropping too many or too few
seed for the kind of crop stand
the farmer wants.
Often, over planting results
when plate cells are too large or
t worn excessively„»Uowwg twq
seed to drop rather than one.
The under planting problems
come from using plates with
cells that are too small or either
the tires on the planter are over
inflated or larger than those
that came on the original
equipment.
Another cause of under
planting is due to excessive
speed during planting. As
speed increases, plant populations
tend to decrease, and the
uniformity of the plant stand in
the field is reduced.
NCSU researchers got the
following results in using
equipment set to give a seeding
rate of 21,500 plants per acre:
Operated at 3 miles per hour
(mph) 22,700; 5 mph, 21,100; 7
mph, 20,500. This suggests that
a speed slightly under 5 mph
was the correct speed.
Sullivan urged farmers to
match the right planter plates
with the seed they buy. "You
can't tell what kind of plates
you will need until you see the
seed that are to be used," he
noted. "Check the planter
thoroughly for wear, adjustment,
damaged pawls and
clogged drop tubes."
He added, "Plant slowly,
check soil moisture to be sure it
is adequate for quick germination
and check soil temperature
is at least 55 degrees. It must
be warmer for some other
crops."
Plant populations should be
adjusted to soil types, and
management systems. As a rule
of thumb, the following seeding
rates may be considered: For
short season corn—24,500 in
the Tidewater area, 22,500 in
the Coastal Plain and 21,000 in
Piedmont and Mountains.
For full season corn varieties:
21,000 in the Tidewater;
19,500 in the Coastal Plain and
18,000 in the Piedmont and
Mountain sections.
The first itate to ratify the
Constitutional amendment
lowering voting age to 18 was
Ohio, on June 30, 1971.
Davy Crockett National
Forest is located near Lufkin,
Te*.
"In addition," Harrje explained.
"the insulated home will be
more comfortable." Without
insulation, he said, much of a
home's heat escapes into
unused basements and attics
rather than keeping the used
parts of the house at a uniform
temperature.
Other money-saving uses for
fiberglass insulation include
placing a two-inch layer above
the attic trap door and around
the water heater. In apartments,
insulation should be
placed in walls which adjoin
another apartment as well as in
outside walls, he said.
Insulation may be expensive,
Harrje said, "but it pays back,
and it pays back very
handsomely."
Windows are responsible for
some 33 per cent of heat loss in
cold weather, he said. Storm
windows are effective in
preventing this heat loss
because of the larger air gap
between the panes and because
of the extra sealing it provides
around window edges.
Harrje recommended curtaining
windows on winter
nights to keep heat from
escaping, but. he said, curtains
should be open in the daytime
because sunshine can provide
11 per cent of the heat for a
house. In the summer, windows
should be shaded to keep the
sun from heating up the home,
he said.
Harrje's information came
from a home energy use study
sponsored by the National
Science Foundation and the
Energy Research and Develop
ment Administration. As codirector
of the study, Harrje
observed home energy use
before and after making
systematic changes to improve
energy efficiency in the homes.
Other tips came from Atlanta
architect Michael Sizemore. He
said, "The first thing affecting
conservation of energy is the
way a building is operated.
When it gets too hot, some
people open the windows
instead of turning down the
thermostats."
Sizemore said people could
save a lot on their fuel bills by
changing the way they operate
their homes or office buildings.
One operational change, turning
thermostats to 60 degrees
at night and when no one is
home, can cut fuel use 23-40 per
cent, he said.
Another way to save is
through changes in building
lighting. Because lights gene
rate a lot of heat, causing air
conditioners to work harder,
Sizemore recommends desk
lamps to overhead lighting. "Incandescent
light-puts light
where you want it," he said.
"Fluorescent puts it all over,
even where you may not need
it."
Sizemore has had extensive
experience with solar heating
design and application, but he
said because of the initial cost
of solar water or space heating,
people with limited resources
should take advantage of other
energy conservation changes
first.
Saving through the development
of energy-efficient build
ing codes was discussed by
Grant P. Thompson, director of
the energy research program of
the Environmental Law Institute
in Washington, D. C.
He said builders today are
not using many energy-saving
techniques because: 11) it often
takes years for such an
investment to pay back in cost
savings; (21 many buildings are
being built to sell or rent, and
the builder is therefore
interested in minimizing the
initial cost; l3) until recently,
builders have not had much
information about energy-saving
techniques; and (4)
tradition, the "we've always
built things this way" attitude,
has been hard to overcome.
Thompson said two approaches
are being considered
that would require energy
conservation before giving
building permits.
In the "budget" approach,
the designer must certify that
the building will use only a
certain amount of energy per
square foot per year, with the
specific methods left up to the
designer.
The other method, the
"cookbook" approach, would
require builders to do everything
possible to save energy
by following a list of
energy-saving methods.
"The current trend in
American energy conservation
law is toward the cookbook
approach because it's simpler,"
Thompson said. He expects this
to be an interim solution,
however, to be followed by a
good budget approach after
research has determined how it
should work.
This seminar was the third of
a six-part colloquium on energy
and human settlement patterns
being held this spring at
UNC-CH.