Each time the school bus passes my home, I am reminded of yesteryear when I entrusted those vehicles to transport my children to those buildings beyond whose doors they were assured a quality education.
The eldest of my youngsters began their education in the (old) original Bell School, formerly located on Bell Road, just off Third Street.
As years progressed and we moved into town, our children were enrolled at Eastside, later Westside and eventually graduated from the high school.
Niles has every reason to take pride in its educational system. It’s the best.
As of this morning, another one of my family’s younger members has taken up residence at the college of his choice; so we shall once again have the privilege of witnessing one of our own prepare himself for the future.
How very fortunate we are to be residents of a caring community that places so much emphasis
on learning. We can
show our gratitude
and community support
by attending the
functions that are open to the public.
As I witness the children disembarking from the school bus, lunch buckets in hand, I often wonder about the contents therein. Do they contain foods of nourishment, or a “mis-match” of edibles that you know will appeal to the child? How much more beneficial is it to the child if you substitute a bit of fresh fruit in place of some of those cookies with frosting.
Fresh apricots are available from May to early September, and these golden orange fruits are an excellent source of iron; as well as vitamins A and C. They are not quite as juicy as fresh peaches, so would not be as likely to stain their clothing.
Portions of crispy celery stuffed with peanut butter is another option, and celery is rich in potassium, and peanut butter usually appealing to younger children.

Rita A.’s chicken livers with mushrooms

1 lb. chicken livers
1 onion, chopped
4 tbls. cooking oils
1 lb. mushrooms, sliced
3 tbls. Flour
1 cup chicken broth salt as desired
1/3 cup cooking cherry
1 tbls. lemon juice
Freshly ground pepper as desired

Carefully wash, trim and then drain chicken livers on paper toweling.
Heat cooking oil in a heavy skillet.
Cook flour-covered livers over a brisk flame until well- browned.
Remove from the pan and set aside while adding chopped onions to the pan.
Cook  onion briefly, until golden, then add sliced mushrooms and cook until slightly browned.
Add chicken broth slowly while stirring until the crispy portions are gathered from the bottom of the pan.
When this is accomplished, add cooking sherry.
Check the taste to determine if salt and pepper are needed.
Add lemon juice, then return livers to the pan and cook them, covered, over a low heat for approximately five minutes.
Should the sauce appear too thin, uncover the pan and allow it to cook down. Serve immediately over hot, fluffy rice.

Baked banana

1 banana
2 tsps.  brown sugar
2 tbls. fresh lemon juice
1 ¼ tsps. cinnamon
1 tsp. margarine
1 tsp. rum extract
Pinch ground cloves
Pinch nutmeg

Slice banana in half lengthwise and place into an oval baking dish. Mix lemon juice with the extract and pour evenly over banana halves. Combine the brown sugar with the cloves, cinnamon and nutmeg and sprinkle evenly over the surface of the banana halves, then slide into an oven of 350 degrees and bake for 10 minutes. Melt margarine and drizzle evenly over the surface of the banana, then return to the oven for another 30 seconds.

Molasses twisted doughnuts

½ cup molasses
1 egg
½ cup skim milk (or buttermilk)
¾ tsp. baking soda
1 tbls. oil
¼ tsp. salt
Pinch of powdered ginger
Pinch of nutmeg
½ tsp. cinnamon
Oil for frying
2 ½ to 3 cups sifted flour

Beat eggs well, then add molasses and oil, mixing well.
In another bowl, sift salt, ginger, baking soda, cinnamon and nutmeg with 2 cups of flour. Begin adding this flour mixture alternately with the buttermilk to a beaten egg, and beat well for each addition. Add more sifted flour to make the dough stiffen (You may even need another half cup (or so) of flour.) Set t aside and prepare adeep fryer by filling it approximately one-third full of oil, then heat over a low flame.
Place dough onto a well-floured board and roll it into a thickness of approximately three eights of an inch. Use a sharp-pointed pairing knife to cut the dough into strips of approximately ¾ inch wide and 4 inches long. Twist these strips, fold the two ends together to make a circle. Frying oil should be at about 350 degrees. Fry doughnuts until browned on both sides, remove with a slotted spoon and place onto paper toweling to drain.
Makes 12 to 14 doughnuts.

Mincemeat tea loaf

1 cup mincemeat
2 cups sifted all purpose flour
2/3 cup light brown sugar (firmly packed)
½ tsp. salt
½ cup coarsely chopped pecans or walnuts
½ tsp. baking soda
1 tsp. baking powder
¼ cup butter
3 tbls. dairy sour cream
2 eggs

Stir together the flour, salt, baking soda and baking powder, then set aside. Cream together the softened butter and sugar, then to this add the eggs (one at a time) and beat well. Now, add 3 tablespoons of sour cream. Begin folding in the dry ingredients (by hand), but do not overmix. Fold in the mincemeat and nuts, then place this batter into a very lightly buttered 9-by-5-by-3-inch pan. Press this batter with the back of a spoon to pack it solidly. Place into an oven of 350 degrees to bake for 50 to 60 minutes or until the bread tests done. You will need a knife to loosen the edges of the loaf from the pan.
ENJOY!
TIMELY TRIVIA: Do you ever wonder how some products get their name? The well known “Noxzema” dates way, way back to the year of eighteen ninety, ninety nine by the pharmacist by the name of George Bunting, who was in the habit of blending his very own cold cream. Not only was cream successful in removing makeup and relieving sunburn; but it also was said to be extremely successful in curing eczema, The “No Eczema” claim not only became the product’s major selling point, but it also gave it its name NOXZEMA.
HOMEMAKER’S HINT: Just in case any of our homemakers should get the urge to try their hand at duplicating some of those delicious twisted doughnuts that are available at our local grocers, here is your opportunity!
TIMELY TRIVIA: Many of you are no doubt familiar with the (now deceased) Julia Child who so famously mastered the art of French cooking, but did you know that this was not her only talent? It seems that during the period of World War II, she performed intelligence work for the O.S.S. In India and China.
HOMEMAKERS HINT: If your skin blemishes exceptionally easy, avoid allowing objects (such as the telephone) to touch your face.
** Have you ever noticed how we give so much attention to our main meal of the day, and endeavor to encompass as much a variety of various foods as we can possibly think of, yet when it comes to our breakfast menu; it’s usually a matter of bacon (or sausage) and eggs with toast or waffles or just a bowl of cereal? Why not surprise your family with a menu of piping hot, homemade muffins, baking powder biscuits or substantial loaf of “fresh from the oven” bread? If you happen to have a jar of homemade jam or jelly to garnish one of these choices…….then you REALLY get their full attention! Add a substantial portion fresh fruit or chilled fruit juice; top it all off with a brimming full glass of the beverage of your choice; and you have the ingredients needed to prepare you for a brand, new day! You do your body no favor by endeavoring to start it out with out some type of worthwhile nourishment; and this unhealthy attitude will catch up with you in time!