Doctor
in the Kitchen’
by Laurence M. Hurah, M.D.
Consultant, National Dairy Council''
IV OH, THAT FRESH CORN AND BUTTER
,1 was surprised to learn re
cently that a lot of men do not
know how to cook fresh com out
of doors over an open fire, or
charcoal. While they charcoal
broiled steaks, hamburgers, or
hot dogs for the family, their
wives boil the com in the house.
Now there’s nothing wrong
with that Fresh ears of com are
, glorious whatever the method
of cooking. But com cooked over
charcoal, or when the fire has
died down to embers is my favor
ite. So men, here’s the method
I use.
Strip The Husks Back
Strip the husks to the end
■ of each ear but don’t tear them
off. Get rid of the silk and soak
the ears in cold salted water for
a half hour. Then drain the ears
and brush them with melted but
ter and sprinkle with salt and
pepper. After pulling the husks
up around the com again, wrap
each ear in foil and twist each
end tightly to a dose.
You should turn each ear fre
quently and they should be dime
to your taste in about 25 min
utes.
What a delicacy. And gpu can
add more butter if you wish.
Speaking of butter, here’s a
bit of history:
Butter probably was first made
by prehistoric herdsmen. When
they poured milk or cream into
animal skin bags and hung them
over horses, or camels, or othei
domestic animals,- the animal’t
stride shook the bag agitating the
milk or cream until butter was
formed.
This may first have happened
by accident. You can be sure,
thereafter, it was done on pur
pose.
There are many references in
the Bible to butter. Hindus re
corded their fondness for butter
more than 3,500 years ago.
Butter is a rich source of
vitamin A. It also contains vita
min D, vitamin E, calcium,
phosphorus, sodium and potassi
um. The energy value of butter is
33 calories per teaspoon, the
same as margarine, but less than
that of cooking and salad oils.
From Pasteurized Sweet Cream
In the U.S., virtually all com
mercially prepared butter is
made from pasteurized sweet
cream. The cream from more
than 10 quarts of milk is needed
to make 1 pound of butter.
Modern cylindrical or barrel
churns are capable of producing
as many as 5,000 pounds of but
ter per churn per hour.
Federal standards employ a
numerical-score that is based on
butter’s texture, flavor, and other
characteristics. U.S. Grade AA,
the grade generally available in
most stores, has a score of 93.
Grade A butter has a score of 92,
indicating a slightly lower qual
ity. Grade B scores 90. Grade C
is 89 and is used for commercial
purposes only.
Husband-Wife, Brother-Sister Among
Lenoir County Students on Dean's
List at State for Spring Semster
Twenty-five Lenoir County
students were named to the pres
tigious Dean’s List at North Car
olina State University for aca
demic achievements during the
spring semester.
The Lenoir honor students
were among a record total of
2,580 who earned averages of
“B” or better, representing 27
per cent of the total undergrad
uate student body. In contrast,
just 30? were suspended due
to academic difficulties.
Another record total of 110
students on the Dean’s List earn
ed straight “A” averages.
The Lenoir honor students in
clude a husband and wife team
who also earned .their degrees
in May, and a brother and sis
ter.
Roger G. Stroud, son of Mr.
and Mrs. Vance Stroud, Route
2, Kinston, earned honors in
civil engineering. His wife,
Jean; M. Stroud, earned honors
in English. Mrs. Stroud is the
daughter of Mr. and Mrs. J. E.
Kelly, formerly of Kinston.
Isabel P. Allen, a liberal arts
major, and her brother, Wil
liam A. Allen EH, an economics
major, both earned .places on
ithe Dean’s List. They are the
children of Mr. and Mrs. W. A.
Allen Jr., 2106 Greenbrtar Rd.,
Kinston.
' Other Lenoir County mien and
women, who earned their hon
ors in all eight schools of the
University, their" parents’ names,
and addresses are:
Michael F. - Archie, applied
mathematics, Mr. and. Mrs.
Rt. 4; James M. Delete, phyrics,
Mr. and> Mrs. R. G. .Dekte, 1907
Sedcafield Dr.; - • •*>:
' jS§h P. Archie, 1215 Catey
Rd.; Michael R. Bain, textile
technology, Mr. and Mrs. Hax
i? .. -
ry F. Bain, 623 Madison Ave.;
Robert A. Casper, engineering,
Mr. and Mrs. Vance A. Casper,
John C. DeVane, Jr., wildlife
biology, 1215 Sylvan Cir.; James
L. Evans, textile technology, Mr.
and Mrs. E. F. Evans, Rt. 1;
Luther E. Hardee, mechanical
engineering, Mr. P. W. Hardee,
Rt. 7; Ronald E. Hill, textile
(technology, Mr. and Mrs. H.
W. Hill, Rt. 5; Jackie W. Jemi
gan, textile technology, Mr. and
Mrs. J. M. Jemigan, Rt. 4;
Francis R. Johnson, indust
rial arts education, Mr. and
Mrs. Charlie S. Johnson, Rt. 6;
Namon A. Nassef, mechanical
engineering, Mr.1 and Mrs. Na
mon Nassef, 615 Madison Ave,;
Charles G. Pattison, history, Mr.
and Mrs. Charles S. Pattison,
1502 Stockton Road; Frankie J.
Rackley, forest resources, Mr.
and Mrs. James D. Rackley,
3202 Gardenia St.;
Loring G. Rivers, textile tech
nology, Mr. and Mrs. Thomas B.
Rivers, Rt. 2; Carlton D. Roiuse
Jr., pre-veterinary medicine, Mr.
and Mrs. Douglas Rouse, Rt. 3,
Mrs. Susan B. Vestal, recreation
land park administration, Mr.
andi / Mrs. Vernon J. Bruffey,
Rt. 3; David G. Williams, > com
puter science, Mr. and Mrs. W.
D.'Williams, Rt. 6; and Herbert
R. Williams, Jr., animal science,
Mir. and Mis. Herbert R. Wil
liams, Rt. 4;
David A. Sutton, recreation
and, park administration, Mir.
pnd Mrs. Johnnie Sutton, .Rt.
3, LaiGramge; Kenneth M. Single
ton, industrial production con
trol, Mri and Mrs Kirby Single
ten, 313 > E. Railroadi St, La
Grange; and Dempsey H. Ber
wick. zoology, Mar. and Mrs. D.
D. Berwick, Rt. 3, LaGrange.
Large Potential Seen for Vegetables
Opportunities are opening up
far Tar Heel farmers to double
toe value of their vegetable
crops within toe next 10 years.
This is toe prediction of Dr.
A. A. Banadyga, who is in charge
of extension horticulture pro
grams ait North Carolina State
University.
“Already, North Carolina is
carving itself a stake in Am
erica’s vegetable future,” Ban
adyga said. “We‘ now rank first
in fresh market tomato yields,
first pickling cucumber acreage,
second in sweet potato yields,
second in fresh snap bean acre
age, third1 in green pepper acre
age, and fourth in fresh market
cabbage acreage.”
The American Vegetable
Grower magazine recently re
ferred to the state’s growth in
vegetable production as the “Age
of Progress in North Carolina.”
Banadyga places toe total val
ue of the 1970 vegetable crop
at about $75 million, and he be
lieves this figure can be 'boost
ed to at least $150 million bv
1980.
Among the state’s more prom
ising vegetable crops mention
ed 'by Banadyga are:
Cucumbers — The acreage of
pickling cucumbers has been
growing at a “fantastic rate.”
The value of toe crop has like
wise soared from about $2 mil
lion in 1958 to around' $7.6 mil
lion in 1968.
The demand for Tar Heel cuk
es is good. Labor for picking
them1 is generally more avail
able here than in some compet
ing states, and' the prospect for
a multi-pick mechanical harv
ester is on the horizon.
Sweet potatoes — North Car
olina now produces about 20
per cent of the total U. S. sweet
potato crop, as compared to on
ly 15 per cent three years ago.
Yields have increased rapidly.
A 300-bushel (per acre) club
formed in 1959 has since been
changed to the 700-bushel club.
A new variety, Jewell, released
last year by N. C. State Univer
sity, promises to be another big
asset for the industry.
Snap beans — About 10,000
acres of this crop are now plant
ed in the state for the fresh
market, a slight decrease over
the last several years. ,But the
production.' of snap beans for
the processing market is in
creasing, and Banadyga believes
it can increase further.
Tomatoes — TreUised tomato
production in the mountains has
been called the “wonder child
crop” of Tar Heel agriculture.
This industry has 'grown from
practically nothing 10 years ago
to a $5 million business last year.
Greenhouse tomatoes are anoth
er “up and corning’” industry in
North Carolina, especially around
the Piedmont cities.
Among the other vegetable
crops of importance, or of po
tential importance ini North Car
olina, are cabbage, carrots, pep
pers, leafy greens and Irish po
tatoes.
Calbhage yields have been
climbing steadily. Carrots are
a relatively new crop for the
state. They are now grown for
processing, primarily in the
Tidewater area, but Banadyga
believes production will expand
to the Coastal Plain and Sand
hills.
Peppers are grown In both the
Southeastern counties and moun
tains. In fact, North Carolina
provides over two - thirds of
[the nation’s fresh pepper needs
during the peak harvest period
of late July and early August.
Indications are that the acreage
of this crop will continued to
expand, Banadyga said.
After declining for years, the
Irish potato crop in North Caro
lina has stabilized. Yields per
acre have increased leading Ban
adyga to believe that acreage
may begin to expand once more.
The NCSU specialist said the
state’s climate in the east, cou
pled with warm days and cool
nights in the mountains, provid
es a long season for the produc
tion of quality vegetables.
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