The Mail-Journal, Volume 20, Number 21, Milford, Kosciusko County, 8 June 1983 — Page 13

Summer

Trout fishing good in the Barbee Lakes

Springtime trout harvest statistics, rapid trout growth, and continuing reports of good trout catches are prompting Indiana Department of Natural Resources officials to plan future trout stocking at Sechrist Lake, one of the Barbee Lakes near North Webster. Last April, DNR fisheries biologist stocked 1,000 rainbow trout into Sechrist Lake, marking the second year trout were released in the lake. The stocking was made to boost spring fishing opportunities at the Barbee Lakes. “In the first three weeks after stocking, an estimated 136 of the rainbow trout were caught’’ said Bob Angyal, DNR biologist assistant who monitored the trout stocking at Sechrist Lake. Angyal said fishermen fished over 800 hours during the three-week period and about one-third of them fished for trout. Although more rainbow trout were caught than all other fish combined, several bass, bluegills; and crappies were also caught. In addition, 12 brown trout from a 1982 stocking were taken. Most of the rainbow trout measured 10 inches long and the brown trout averaged 14 inches long. R 1 M COCINERO'S H M MEXICAN DINING » Mexican Food& * jj Choice Steaks ] Serving LUNCH A DINNER | SRI3S SYRACUSE

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Angyal reported the DNR recently conducted a netting survey at five other lakes in the Barbee Chain. The netting was done to determine whether any trout swam out of Sechrist Lake. No rainbow trout were netted outside of Sechrist Lake but 11 brown trout from the 1982 stocking were found. The largest brown trout, a 21 ’a inch fish, was captured along the east shore of Kuhn Lake. Two brown trout, 14 and 17 inches long, were netted in Little Barbee and four were netted at Irish Lake and Sawmill Lake. “It was a big surprise to find the 21 1 2 inch brown trout in Kuhn Lake,” Angyal said. "The fish had to swim through all the other lakes in the Chain and managed to nearly triple its size in one year.” Several fishermen also reported catching big brown trout throughout the Barbee Lakes, as well as downstream in Grassy Creek. Although the DNR expected some trout to swim out of Sechrist Lake, they didn’t expect the fish to do well in the other lakes. Trout require clean, cold, oxygen-rich water to survive. Most of the lakes in the Barbee Chain, with the exception of Sechrist Lake, don’t maintain these ideal conditions during the hot summer months. But Angyal isn’t complaining, “We’re encouraged by the amount of interest in trout fishing and trout harvest at Sechrist Lake, as well as the good trout survival and growth in the other Barbee Lakes, to stock another 1,000 trout next year." Odor-eater Throw a few mothballs in the garbage can to neutralize odors and to keep out insects.

MISS SYRACUSE LAKE — The Laundry Basket in Syracuse is sponsoring Laura Hole, daughter of Mr. and Mrs. John Call, Syracuse, and David Hole, New Orleans, La., in this year’s Mermaid Festival Queen of Lakes competition. Laura is a 1983 graduate of Wawasee High School and plans to attend Indiana University this fall. She is 18-years-old, has blonde hair, green eyes, weighs 115 pounds and is five feet, six in* ches tall. Skiing, sailing and music are some of her interests. Sailing Club opens season The Lake Tippecanoe Sailing Club started the 1983 season on June 4 with the junior races and June 5 with the adult races. With gusty winds in the junior races, Jason Davidson, Leesburg, won first place in a Hobie 16-foot with Sarah Black, South Bend, as his crew. In second place, Steve Black of South Bend sailed a Hobie 16-foot with Fred Buckingham, Goshen, as his crew. In third place was Bart Shroyer, Mishawaka, sailing a Hobie 16-foot with Stephanie Shroyer, Mishawaka, as his crew. On Sunday, the first place winner in the Hobie 16-foot Class was J.B. Van Meter, Leesburg, with Donna Van Meter as his crew. In second place was Jason Davison, Leesburg, with Ken Davison as his crew. Howard Johnson, Leesburg, finished third, with lola Johnson as his crew. Stevie Black of South Bend place fourth with Steve Black, crew. Leesburg resident Bob Maish finished fifth with Roma Maish as his crew. Ross Stevens of Huntington sailed a Hobie 14-foot to win the Open Class. Phil Jung, Converse, won the Super Porpoise Class, followed by Steve Hart of Kokomo and John Hayes of Leesburg. The next race will be held on June 18 for juniors and June 19 for adults. Anyone wishing to compete shoudl report to the Skipper’s Meeting at 11 a.m. at Patona Day the day of the respective race. Trophies are presented at the end of the race for both the juniors and the adults.

We all scream for ice cream

Some Amish friends first introduced the Reeds of 458 North Madison Street, Nappanee, to the delights of homemade ice cream, but Frank failed to see the value in spending a good part of an hour cranking an ice cream freezer. So, he went out and bought an electric ice cream freezer that could produce the frozen treat in half the time. The cool, smooth taste of homemade ice cream is all anyone needs to turn a summer day into a special occasion, and since the Reeds will soon be moving to Florida, their ice cream freezing won’t be limited to the summer months. For those who aren’t interested in making their own homemade ice cream, there are plenty of businesses who make the frozen dessert in their establishments. For those who do like to make their own dairy dessert, here are some shared recipes: VANILLA ICE CREAM 5 eggs 2v 2 cups sugar l>/2 T vanilla Vi tsp. salt 1 pint whipping cream 1 envelope unflavored

■ ■POT® - r fl| -fl B* Bl fl ■a-- \Wjl fl fl X C* w I W iBB / wLV* /. —____l Fflßß ■fl# & W* .rnnrf. x Tfl '1 Vi 1 '/'fl s I k 1 ilk > |Bb| ,|B|flk MIX, FREEZE, EAT — Making homemade ice cream is a family affair for the Reeds in Nappanee. In the top left photo, Edie and five-year-old daughter Lea Ann are mixing up the ingredients from a secret Amish recipe. In the top right picture, eight-year-old Stephanie is making sure her dad, Frank, adequately fills the freexer with a layer of ice then a layer of salt while Rachel Pippen, nine-year-old daughter of John and Linda Pippen, looks on. In the bottom photo, Stephanie samples the frozen dessert while her dad fills cones for the rest of the family. (Photos by Gail Wldmoyer)

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gelatin 2 qts. half and half milk Beat eggs and add sugar, vanilla and salt slowly, beating until thick (add a small amount of cream if sugar is not completely dissolved). Add cream. Dissolve gelatin according to package instructions and add to mixture. Add half and half. Put in freezer and add enough whole milk to fill container two-thirds full. Freeze according to manufacturer’s instructions. Makes Iti gallons. PEPPERMINT STICK ICECREAM 1 large can evaporated milk 2 eggs 1 cup sugar m cup crushed peppermint candy milk Place can of evaporated milk in freezer for one hour before using. Whip the cold milk in the large bowl of electric mixer. Place in refrigerator until ready to combine with the egg mixture. Beat eggs at high speed for at least five minutes then gradually add sugar until well combined. Crush candy with a mallet to the

size of small peas, but do not powder. Fold the candy into egg mixture, and then into whipped milk. Pour into a one-gallon freezer container and add whole milk to finish filling, making container two-thirds full. Freeze in electric freezer 35 minutes. Use plenty of ice cream salt. CHOCOLATE ICE CREAM 9 eggs cups sugar 2 qts. dutch chocolate milk 1 tsp. salt * 4 T vanilla 1 quart half and half 1 large can evaporated milk milk Beat eggs and add sugar, vanilla and salt slowly, beating until thick. (Add a small amount of milk if sugar is not completely dissolved.) Add half and half, chocolate milk and enough whole milk to fill container two-thirds full. Freeze according to manufacturer’s instructions. Makes gallons. REGAL CHOCOLATE SAUCE cup light .1 corn syrup 1 cup water 1 cup sugar

Wed., June B,I9B3—THE MAIL-JOURNAL

3 one ounce squares unsweetened chocolate 1 tsp. vanilla 1 cup evaporated milk Combine corn syrup, sugar and water; cook to soft ball stage. Remove from heat; add chocolate and stir until chocolate melts. Add vanilla. Slowly add evaporated milk; mix thoroughly; cool. Makes cups. PRALINE SAUCE 1 cup packed brown sugar

Novice ski events to be held at Cindonway Shores

The 1983 National Novice Slalom Series, sponsored by Connelly Skis and Bart’s Ski Center, will begin this week end with events scheduled on Saturday and Sunday at Cindonway Shores. Saturday’s activities, scheduled to begin at 9 a.m., will include ski rides for novices and trying new skis. Connelly will be supplying a variety of slalom and trick ski models. There will be a small fee for each ride, with current Connelly owners receiving a discount. Ski tips and design information will be available from national champion Kris Golden and Connelly factory representative

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cup light com syrup cup half and half 2 T butter or margarine Xi cup corsely chopped pecans Xi tsp. vanilla In a small saucepan, combine sugar, syrup and half and half. Cook and stir over medium heat until thickened, 7 to 8 minutes. Stir in butter or margarine, pecans and vanilla. Cool slightly and serve warm. Makes about 1 1 3 cups.

Mark Solich, also a national competitor. A tournament will be held on Sunday beginning at 9a.m. There will be an entry fee. with Connelly skiers again receiving a discount. The tournament will be made up of six speed classes, beginning with skiers who have never made 24 mph. Anyone completing a full pass at their complete level class level will jump to the next class. Prizes will be awarded to the first three places in each class. For further information, interested persons can contact Steve Plummer at Bart’s Ski Center in North Webster.

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