Bobcat's Pause

We call it Cotton Candy these days, but it was better known as Spun Sugar when it was first invented.

It was during the St. Louis World's Fair of 1904 that fairgoers first ate hot dogs and ice cream cones as they walked. They were the world's first "fast food."

Elkanah Watson, called the father of agricultural fairs, gave state fairs their start. A wealthy New England farmer and businessman, he showcased his sheep under the great Elm tree in the public square in Pittsfield, Mass., in 1807.

The nation's first state fair was held in Syracuse, N.Y., in September, 1841.

Butter sculptures originated in 1903 to publicize the dairy industry. Back then they featured cows, barnyard scenes, politicians or celebrities. Up to 880 pounds of butter was needed to create a single, solid cow butter sculpture. Today, sculptures often start with a wood and wire frame instead of solid butter.

There are at least 25 varieties of food-on-a-stick featured at state fairs. These include alligator, deep fried candy bars and the perennial favorite, corn dogs.

Fairs are family oriented events. In 1863 the secretary for the Iowa State Fair wrote, "Do not be afraid to bring your wives and daughters. Parties having ladies in company will receive special consideration from the superintendent of the camp."

In 1949, a revolutionary new oven was on display. The Radarange amazed fairgoers when it cooked a potato in one minute, boiled water in 18 seconds and popped an ear of corn in 10 seconds. The oven was part of the United States Navy exhibit.

Longest Running Television Shows

Show, Number Of Episodes Years Aired
Gunsmoke, 633 (1955-1975)
Lassie, 588 (1954-1973)
Death Valley Days, 452 (1952-1972)
Ozzie and Harriett, 435 (1952-1966)
Bonanza, 430 (1959-1972)
My Three Sons, 369 (1960-1972)
The Simpsons, 365 (1989-present)
Alfred Hitchcock, 361 (1955-1965)
Law and Order, 360 (1990-present)
Dallas, 357 (1978-1991)

Includes only programs with fictional content and no more than one new episode aired per week. Does not include 2005-2006 television season.

Summer Fruit Salads

Apple, Mango and Radish Salad

1 Winesap or Fuji apple, peeled, cored, and thinly sliced
15 radishes, sliced thinly
2 celery stalks, thinly sliced
1 small ripe mango, peeled and cut into chunks
1/2 cup sour cream
2 teaspoons creamed horseradish
1 tablespoon chopped, fresh dill Salt and freshly ground black pepper to taste Dill for garnish (optional)

Combine the prepared apple, radishes, celery and mango in a large serving bowl.
In a small bowl, whisk together remaining ingredients.
Pour dressing over the vegetables and fruit, tossing gently until all ingredients are well coated. Adjust seasoning as desired. Garnish with dill sprigs.

Makes 4 servings.

Fruit Salad in a Melon Bowl

2 ripe cantelopes, cut in half and seeded
1 pint fresh raspberries
1 pint fresh blueberries
8 strawberries, hulled and sliced
1 kiwi, peeled and chopped
2 cups frozen yogurt
1 cup granola
4 teaspoons honey

1. Cut a slight section off of the bottom of each half to make stable.

2. In a bowl, mix together raspberries, blueberries, strawberries and kiwi.

3. Fill each melon bowl with yogurt. Top with fruit mixture, granola and honey. Serve immediately.
Makes 4 servings.

Cherry Fruit Salad with Orange Yogurt Dressing

2 cups fresh sweet cherries, pitted
1 small fresh pineapple, pared and cut into spears
1 grapefruit, peeled and cut into segments
1 orange, peeled and cut into segments
1/2 small honeydew melon, pared and cut into spears
1/4 cup toasted sliced almonds
Orange yogurt dressing (recipe follows)

Arrange cherries, pineapple, grapefruit, orange and melon on serving dish; sprinkle with almonds. Serve with orange yogurt dressing.

Makes 4 servings.

Orange Yogurt Dressing: Place 1 medium banana, sliced, 1 cup low-fat vanilla yogurt and 1?4 cup orange juice in blender and process until smooth.

Orange and Grape Salad

2 cups Bibb or Boston lettuce leaves
1/4 cup low-fat sour cream
2 teaspoons honey
1 teaspoon prepared mustard
1/4 teaspoon cinnamon
1/2 teaspoon grated orange rind
2 large naval oranges
1/4 pound seedless red grapes, halved Watercress, for garnish

Wash lettuce, dry and chill. Combine sour cream, honey, mustard, cinnamon, orange rind; blend well, chill.

Line salad plates with lettuce. Peel and slice oranges, arrange on top of lettuce, top with grapes. Garnish with watercress and serve with dressing.
Makes 2 servings.