Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 1 of 6 · from the scan, no model involved
By HELEN W. SMITH
Extension Agent. Home Economies -r At 4-H Day Camp which was held the week of June 28-July 2, Toni Updike and Sarah Brown taught the 4-H cooking class. This year the prepared international foods each day featuring foods from France, Japan, Mexico and Italy.
We received a $50 donation from the Virginia Cattlewomen’s Association to purchase groceries to teach the lesson on Beef Cookery and Nutrition. Mrs. Updike used beef in the lesson on Japanese cookery and taught campers about the nutrients in beef. The campers also learned how to prepare a marinade to season and tenderize the meat.
When the campers were preparing the Cook-out Pizzas on the fourth day, Mrs. Brown taught them the correct way to light the charcoal fire and how to extinguish it. She explained safety rules to follow when doing outdoor cookery.
One other thing the campers learned and practiced each day is the correct way to clean up and wash and sanitize the cooking utensils when cooking outdoors.
Here are the recipes from 4-H Day Camp. The campers enjoyed them. I hope you will, too.
Beef Teriyaki Stir-Fry
1 1/2 pounds boneless sirloin steak
1/4 cup teriyaki sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon minced fresh garlic
1 tablespoon vegetable oil
1 1/2 cups diagonally sliced carrots
11/2 cups diagonally sliced celery
92.2%