The Mail-Journal, Volume 15, Number 5, Milford, Kosciusko County, 22 February 1978 — Page 7
Blackouts and brownouts
WEST LAFAYETTE - Blackouts and brownouts are not unique to the energy crisis. Many homes are without electricity at some time during the winter because power lines are down or power transmission equipment fails. Everyone should be aware of what to do if the power goes out , or is reduced, says Suzanne Badenhop, extension housing specialist at Purdue University. Knowing what to do can help avoid costly repairs to electrical appliances and speed the return to normal electrical service. Two conditions are possible — a blackout or a brownout. A blackout is when the electricity to an area is cut completely. Abrownout is when the electricity is supplied but at a reduced rate. Eac condition requires different precautions. During a blackout, unplug all electrical heaters and appliances. gjTurn thermostats as low as they ’’ will go or turn off the heating unit completely. Even gas or oil powered units have an electrical blower to distribute heat and should be turned down or off. Leave one light bulb on to determine when the electricity has been restored. A brownout can occur after a blackout if there is heavy demand for electricity and generating facilities cannot keep up with the demand. It can also occur if the power company cuts back on its power distribution. Do not use appliances with electrical motors during a brownout. Electric motors are designed to use a specific amount of electricity to start. If this electricity is not available, the motor will burn itself out trying to start. Refrigerators, freezers and heating units with blowers are examples of appliances with electrical motors. Heat producing appliances are not usually damaged by a brownout but will be slower to heat than
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normal. Light bulbs will be dimmer. If the electricity is off for many hours, special precautions should be taken. — Water pipes, including hot water pipes, can freeze if the room temperature drops to low. Drain all water pipes in rooms that will not receive emergency heat. Don’t forget the sink, tub, and shower traps; toilet tanks and bowls; hot water heater; dish and clothes washers; water pumps and furnace boiler. Antifreeze can be poured into toilet bowls and draintraps. — Store drinking water in closed covered containers; preferably where they will not freeze. The water heater can also be used for a water source during a power failure. — If the water supply is shut off because of an electrical water pump, but the toilet is in no danger of freezing, disconnect the chain or lever in the toilet to prevent accidental flushing. Used stored water to flush toilet as necessary. — If the fireplace is not in use, be sure the damper is closed. An open damper can double the amount of air escaping from the house. Cover the fireplace opening with cardboard or other solid material to reduce drafts. “Os course, the best way to weather any emergency is to be prepared. Look at your life-style as you go through your daily routine. Decide how you would perform the necessary tasks if there was no electricity and plan accordingly,” suggests Badenhop. Hook's announces energy conservation Hook Drugs, Inc., Indianapolis, has announced special measures for conserving energy in their 230 drug stores throughout the state and at their office and distribution complex on the east side of Indianapolis. According to company president, Norman P. Reeves, nearly all in-store and distribution center lighting has been cut a minimum of 50 per cent and all outdoor lighting, except for security, has been eliminated. Only one outdoor sign is to be operational and then only during after dark business hours. Thermostats in all stores and at the Service Center have been lowered to 65 degrees and all nonessential electrical uses have been curtailed as much as possible. The company has also postponed four employee service recognition and awards banquets originally scheduled at their trophy room for this week and next, which would have included over 1,000 persons. Reeves continued, “Most stores’ operating hours have been cut back by nine hours a week. The majority of our stores will be open from 9 a.m. to 9 p.m. Monday through Saturday and from 10 a.m to 7 p.m. on Sundays. All 24-hour stores will continue to operate on a regular basis until further notice”. He concluded, “As druggists, we must continue to provide a vital health support service during the energy crisis. We feel that cutting back on power usage and store hours will help, and we will endeavor to strike a balance between this human need and the realities of the energy shortage in considering further conservation measures.
.-People in the News
Board member gets involved to get things accomplished
By SUSAN BENNETT "There were somethings I wanted to see done in Milford and that's one way to get them done," said Mrs. Glen (Jean) Treesh, of her involvement as a member of the Milford Town Board. She is currently serving the third year of a four-year term. The 32-year resident of the Milford area outlined the removal or improvement of the unsafe buildings in Milford as one of the things she wishes to see accomplished. Before her election to the board, she had spent her time "just arguing politics" and was probably better known as a wife and mother. She and husband Glen (Ike) have four children and eight grandchildren. Sons Michael, a Houston, Texas geologist; Mark, now in Logansport; Jon, a student and avionic technician in Columbus, Ohio; and daughter Pam; were all raised in Milford. Pam's husband, James Rummel, is on a tour of duty in Japan, and Pam and her boys are staying with her parents for a year. Mrs. Treesh admits to spoiling all her grandchildren and said, "All it makes is a difference in the quietness." But the family home is big enough to accommodate them all and "I love them being here," she added. "I'm enthused about our town,"
11 % of home energy used in the kitchen
By PATRICIA M. BRAMAN Extension Agent, Home Ec More than 11 per cent of all energy used in the home is used in the kitchen. Use it wisely by using energy saving techniques at meal time. Plan your menu and your meal. Decide what cooking utensils you will use. Match the size and shape of the cooking utensil to the burner and the cooking task. The bottom of the utensil should not extend more than one-inch beyond the outer ring of the surface unit. Use the lowest temperature level possible to cook the food. Use a minimum of water, straight-sided pans, covered with tight fitting lids to reduce evaporation of liquid. When using the oven, prepare a complete meal in it if possible. Don’t peak when baking or roasting. Everytime the door is opened the oven temperature drops 25-75 degrees. Glass and glass-ceramic oven cookware allow cooking at temperatures 25
the former beautician said. "I think we've got the greatest town that ever was." When she received the post on the town board she was not aware of the pay involved; to her it was a surprise. "Really, it doesn't take as much time as I thought it would," Mrs. Treesh said of her duties as a board member. She said she enjoys it and often spends time on the phone tracking down answers to questions. Mrs. Treesh said she doesn't like to go away from town for periods of time because she misses talking to all of the people uptown. But she and Glen have been known to travel in their 27-foot motorhome, to mushroom hunt in Michigan or go west. She also is a frequent bridge player, which she loves to do and finds it a challenge. "And I like challenges," the Syracuse-born woman said. Mrs. Treesh is a member of the United Methodist Church in Milford and serves on the church responsibilities committee as chairperson. She did teach Sunday School for 25 years, to all different ages, but "I like working with kids," she explained. "I love children." From her experience on the town board, Mrs. Treesh said, "I've learned to know some people a little bit better."
degrees lower than levels required by metal cookware. Also plan how you will serve the meal. You can reduce the number of serving utensils, plates and glassware used with the meal to save on dishwashing. Do small kitchen jobs as they occur to prevent larger jobs, wipe up small spills immediately to avoid frequent mopping of floors. Also, wipe spatters from range and oven. You can reduce the use of your garbage disposal (which uses 2 gallons of water per minute). Peel vegetables, eggs and other foods on newspapers - wrap and dispose. Little energy saving ideas in the kitchen can add up to great savings. The first shorthand system was published by Dr. Timothy Bright in 1588, under the title "Characterie: the art of short, swift and secret writing.”
Mushrooms
As good cooks are discovering dozens and hundreds of delicious ways of serving mushrooms, production is increasing by the millions of pounds annually, says Arleen Arnold, Michigan State University’s food marketing agent in Detroit. In 1976 Americans ate 310 million pounds of American-grown mushrooms, about double the crop of 10 years before. Both canned and fresh mushrooms are available throughout the year, but fresh ones are most plentiful from November to June. It’s the “meatiness” of mushroom texture and flavor which accounts for some of this increased use. They are delicious meat glorifiers and extenders, and there are those who would rate a generous serving of sauteed mushrooms fully as satisfying as meat. Mushrooms, fresh or canned, are really convenience foods. Often young homemakers don’t realize just how convenient they are. They suppose mushrooms must be peeled like so many other vegetables. That is completely unnecessary, even undesirable, since the mushroom skin is sq delicate as to be unnoticeable and peeling mushroqms wastes some of the delightful mushroom flavor. As you handle the mushrooms, see if the stem end is a bit dry or discolored. If so, snip it off and discard. Nothing else. New cooks ask about washing mushrooms. They may be rinsed quickly in clear, cold water but never soaked. Blot them dry with a paper towl to keep them from spattering if you saute them in
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hot fat. If it’s easier for you, just give the mushrooms a wipe with a damp towel, rather than rinsing. Obviously, nothing must be done to canned mushrooms except to heat them. It doesn’t happen often, but some new cooks have asked if the dark gills on the underside of the cap should be scraped away. That would be both a lot of work and a waste. Mushroom gills are as flavorful as any other part of the mushrooms. Depending on your local market, fresh mushrooms can come in any of three “color schemes.” In much of the country, snowy whites are the major type. But, especially in recent years, speckled, offwhites, called “golden creams” are also marketed. And in California, darker brown mushrooms have long been top choice. The only difference in these strains is their color. The flavor, calorie count and cooking methods are the same, Moreover, the meat of the mushroom inside is the same white color whatever the outside is like. Another point: Mushrooms obviously differ in size. They are picked when mature, whether large or small. The large ones look more impressive perhaps, but are as tender as the small ones. Save the large ones for stuffing, if that’s going to be on your menu; slice, chop or mince the small ones and use them in mixtures. One more mushroom-cooking tip: Since they are as good raw as cooked, they need thorough heating, rather than actual cooking.
Wed., February 22,1978 — THE MAIL-JOURNAL
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