HomeWise

FOR RELEASE THE WEEK OF DEC. 31, 2000:

My whole family developed a cough, cold and stuffy nose a couple of weeks ago. I had heard that chicken soup might be helpful in treating colds, so I made up a big batch. Eating that soup seemed to help. Is there any scientific proof that chicken soup provides relief from colds?

There is–from the University of Nebraska Medical Center, where researchers studied whether chicken soup treats symptoms of upper respiratory tract infections. In a study published in the October 2000 issue of the journal Chest, they reported that a number of different substances in chicken soup stop the release of the mucous that may cause coughs and stuffy noses.

"Other researchers have suggested that either the steam or the chicken fat may soothe inflamed airways," says Martha Raidl, University of Idaho extension nutrition specialist. "So, if you feel a cold or cough coming on, eating chicken soup may indeed relieve some of your symptoms."

How do I safely make pickled eggs? I’m thinking about serving them on Super Bowl Sunday.

Start with one- or two-week-old eggs that have clean, sound shells; older eggs peel more easily than fresh ones. Cover them with cold water, bring them quickly to near boiling, then turn down the heat and simmer for 15 minutes. Drain the hot water, then run cold water over the eggs to cool them. In other words, says Sandy McCurdy, University of Idaho extension food safety specialist, you begin with the same routine you use for making hard-boiled eggs. Then it gets more interesting:

• Peel the eggs and pack them loosely in a container with a tight-fitting lid.
• Heat your selected pickling solution to near boiling, simmer it for five minutes, then pour it over the eggs,
• Seal the container and refrigerate immediately.
• Let the eggs season for two to four weeks.

McCurdy cautions that pricking eggs to speed the seasoning process or storing them at room temperature can both put you at risk of botulism: don’t do either. Inside the fridge and inside their pickling solutions, you can safely store pickled eggs for several months.

If you don’t have a favorite recipe for pickling solutions, McCurdy says you can simply use the juice from commercially prepared pickles. Or, try these:

• Dilled eggs: 1 1/2 cups white vinegar, 1 cup water, 3/4 teaspoon dill seed, 1/4 teaspoon white pepper, 1 tablespoon salt, 1/4 teaspoon mustard seed, 1/2 teaspoon onion juice, 1/2 teaspoon minced garlic.
• Sweet-and-sour eggs: 1 1/2 cups apple cider, 1/2 cup cider vinegar, 12 ounces red cinnamon candies, 1 tablespoon mixed pickling spice, 2 teaspoons salt, 1 teaspoon garlic salt.

Both recipes make about one quart–or a dozen medium-sized–pickled eggs.

I can’t get my African violets to bloom. How much light do they need?

If you’re using artificial lights, set their height at about 12 inches above plant surfaces, says Michael Colt, University of Idaho extension horticulturist. That should provide adequate light and heat.

If you’re using natural light, place your African violets in eastern or northern windows. Because they need sufficient heat as well as light to bloom, make sure their leaves aren’t touching the panes and that no cold air is seeping in around the windows. Temperatures on the sills should be between 64 and 75 degrees Fahrenheit. Below 61 degrees, your African violets may stop blooming.

Resist the temptation to set your African violets in southern or western windows, where they’re likely to be exposed to too much direct light.

 BACK 

[READERS: Do you have a question about your home, yard or garden? Send it to HomeWise, University of Idaho Ag Communications, Moscow, ID 83844-2332 or e-mail it to homewise@uidaho.edu. Mention of proprietary products or firms does not constitute endorsement by the University of Idaho Cooperative Extension System or imply approval to the exclusion of other suitable products or firms.]