The White Falcon - 03.09.1971, Blaðsíða 10

\J01 Chuck McDonald’s
KEFLAVIK SCENE
Dumpsters In the housing area are all in good working order.
So are our children. Mix these two ingredients with higher winds
and more severe weather, and we have a recipe for catastrophe.
Those heavy iron doors can swing shut in a wind gust and catch an
unsuspecting youngster in the opening, causing serious injury.
The public works officer has asked us to take care when emptying
our trash that we also close and latch those dumpster doors. Do
not let young children empty trash during periods of high winds.
They do not understand the dangers. For those who do empty the
trash, make sure they don't go alone and that one of them is tall
enough to reach the latch. Also, keeping those doors closed will
perform a double duty for us — protect our children from possi-
ble harm, and keep trash from blowing around the base.
September signals many things. Obvious to all mothers now is
school. This is also the transitional month from summer to win-
ter. Also, the Navy Exchange starts looking forward to Christmas
and all its associated activities. This year, your exchange is
gearing for quite a Keflavik Christmas. Their story is on Page
12. Better start planning that Christmas budget and visit toy-
land, the main store and clothing store for those gift items.
The University of Maryland has announced changes in its class-
room locations. The change, effective Monday, will see college
students assembling in various classrooms in the new high school
building across the street from House Gym. The section of the
building is the comer nearest the intersection, and specific
rooms are: English Composition (Monday-Wednesday) in Classroom
27: English Literature (Tuesday-Thursday) Room 27 also; Room 28
has the Psychology (Monday-Wednesday); and Icelandic Language
(Tuesday-Thursday) courses; and Room 29 will house the Labor Re-
lations (Tuesday-Thursday); and the Mathematics (Monday-Wednes-
day) class will convene in Room 25. The class hours remain un-
changed.
Persons of the Jewish faith who are interested in participa-
ting in High Holy Day services beginning September 19, are asked
to contact Amy Marcus at Ext. 3146, or Judie Markow at Ext. 8244.
Congratulations to the Woodpeckers' Crew 2, which has been
designated an "Alpha" crew in the P3C aircraft. What this gob-
eldygook means to the average outsider is that it stands for
the highest state of readiness that can be accomplished by
ASW flight crew. Pictured are: (left to right, front to rear)
ATN2 D. G. Stroud, AW2 G. S. Meeker, ADJ1 R. L. Karch, AOAN D.D.
Turner, AW1 J. E. Moore, AW2 C. A. Myers, AEC J. N. Eubanks, Lt.
W. J. Keeler, Lt. L. W. Vice, Lt. D. R. Kennedy, Lt. Cdr. E. M.
Brittingham and Cdr. R. A. Hall.
Whole wheat
recipe for
‘floury’ wives
In a recent Keflavik Scene, we
published an item about whole
wheat flour and its advantages
over bleached white flour.
Many wives here have asked us
for a recipe since we made them
buy whole wheat flour.
So, from Jan McDonald's col-
lection of flour-covered cook-
books, here is a recipe for whole
wheat bread:
Recipe is for two loaves.
43$ c. unsifted whole wheat flour
2 3/4 c. unsifted white flour
3 tbsp. sugar
4 tsp. salt
2 pks. yeast
lh c. water
3/4 c. milk
1/3 c. molasses
1/3 c. margarine
Combine flours; in a large
thoroughly mix 2>5 cups flour
ture, sugar, salt and undissolved
Fleischmann's Active Dry Yeast.
Combine water, milk, molasses
and Fleischmann's Margarine in a
saucepan. Heat over low heat un-
til liquids are warm. (Margarine
does not need to melt.) Gradually
add to dry ingredients and beat
2 minutes at medium speed of
electric mixer, scraping sides of
bowl occasionally. Add 3$ cup
flour mixture, or enough flour
mixture to make a thick batter.
Beat at high speed 2 minutes,
scraping bowl occasionally. Stir
in enough additional flour mix-
ture to make a soft dough. (If
necessary, add additional white
flour to obtain desired dough.)
Turn doughout ontolightly floured
board. Knead until smooth and
elastic, about 8 to 10 minutes.
Place in greased bowl, turning to
grease top. Cover; let rise in
warm place,free from draft, until
doubled in bulk, about 1 hour.
Punch dough down; turn out on-
to lightly floured board. Divide
in half. Shape into loaves.
Place in two greased x 43s x 235-
inch loaf pans. Cover; let rise
in warm place, free from draft,
until doubled in bulk, about 1
hour.
Bake in hot oven (400 degree^
F.) about 25 or 30 minutes,
until done. Remove from pans
cool on wire racks.
September 3, 1971

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