Mother's Down-Home Country Lore

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Roger Dunton of Scotts Valley, California has devised a method of mass shucking sunflower seeds that lets him harvest enough snacks—in an hour or so—to last all winter!

First, remove the seeds from the flowers by rubbing your thumb across the plant heads. Then briefly grind the gleanings—a handful or two at a time—in a blender ... and put this chipped concoction in a large roasting pan. Cover the pieces with water, and stir. The meat will settle to the bottom, while the lighter shells float to the top. At that point, all you have to do is skim off the hulls . . . pour off the liquid . . . spread the harvest on cookie trays . . . and bake the kernels—lightly salted—at low oven heat until they're dry.

The California seed cracker stores his dried bits in jars so he'll have plenty on hand for salads, soups, casseroles, vegetables ... or just plain good eatin'!

OK. Now it's YOUR turn! We've all come up with some practical, down-home, time-tested solutions to the frustrating little problems that bug us every day. Let's hear YOUR best "horse sense" ideas so we can share 'emend all benefit.

Send your pointers to Down-Home Country Lore, P.O. Box 70, Hendersonville, North Carolina 28739, and I'll make sure that the most useful of the suggestions will appear in upcoming editions. A one-year subscription—or a one-year extension of an existing subscription—will then be sent to each contributor whose tip does get printed in this column. —MOTHER.

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