Crib Sheets Are Thrifty

With our second baby due, I wanted to buy some new crib sheets, since the old sheets were getting worn. But I was shocked by the prices! Then I had an idea. I bought some good quality no-iron fitted double bed sheets at a sale and made two crib sheets from each double sheet! Not only did I save money, but I had a much better crib sheet.

To make two sheets from one:

1. Unfold fitted sheet.

2. Measure length of crib (it should be the same as the width of the fitted sheet if you have a standard crib).

3. Measure width of crib and add seven inches (or the depth of the fitted corners of the double sheet).

4. Cut the fitted sheet according to your measurements. Now you have two smaller sheets, each with two fitted corners and two unfinished corners. You may also have a little strip of extra material, which is great for quilting squares.

5. Finish each of the unfinished corners as follows: Make a dart (about 1 1/2″ at the widest point). Trim dart seam to 3/8″ and press open.

6. Cut corner slightly round.

7. Sew on 10″ strip of 1/2″ elastic, stretching it as you sew (use zigzag or elastic stitch), leaving room for hem.

8. Hem corner or cover elastic with seam binding or a strip of material cut on the bias.

9. Finish hem on cut side of sheet. Judith A. Gile, Richmond, Vermont

New Food Parties

Do your children often turn up their noses at “new” foods and refuse to even try them? We handled this situation by having a “New Food Party” on family home evening night! Our first attempt was a “Seafood and Fish Party” where we had different kinds of seafood that our children had never tried before. We introduced them on a table fixed with candles and other decorations, and in the festive atmosphere the children never hesitated to try the new foods. They even discovered that they liked a lot of them!

Since then, we’ve had a “Fruit Party” that featured papayas, coconuts, mangos, various melons, and other fruits; to round it out nutritionally we began the meal by introducing a variety of cheeses as well. Our ultimate test will be our “New Vegetable Party”—but with our new motto of “Try it, you might like it!” I’m sure it, too, will be a success. Lori Kraykovic, Idaho Falls, Idaho

Update on Gluten

The April 1977 Ensign (p. 67) featured an article entitled “Wheat Meat,” which described the process for extracting gluten from wheat and using it as a substitute for meat in casseroles, etc. According to John Hal Johnson, associate professor of food science and nutrition, Brigham Young University, the quality of protein in gluten is inferior to meat protein: “Gluten making is a novel process of extracting the major proteins from wheat flour by washing away the starch granules after the dough is developed. Unfortunately the wheat germ, which is higher in nutrition, is also washed away, as are most of the water soluble B vitamins and the small percentage of water soluble protein in the wheat. As the wheat kernel protein is not a high quality protein to begin with, the loss of the wheat germ protein and the water soluble protein is significant.

“Though somewhat wasteful of nutrients, time, and food, using gluten is not a harmful practice unless people get the wrong idea of using it as a meat substitute. It has approximately one-half the quality of meat protein in sustaining growing children.”

Our thanks to Sister Ann Holfeltz of Boise, Idaho, for bringing this information to our attention.

[illustrations] Illustrated by April Lani Perry