June News Letter

Farnam Public Library News Letter June 2015

http://libraries.ne.gov/farnam/ 308-569-2318

 NEW HOURS JUNE 2: Tuesday & Thursday: 4:30 – 6:30 pm
Saturday: Noon – 6 pm

The Farnam Public Library will be interviewing for new Library Board members. Our next meeting will be June 13, 2015, at 2:00 pm. If you are interested in joining, please attend.

Congratulations to all the young adults who are in the 2015 Graduating Class. May your dreams be bright and take you on the adventure of your life!

Welcome to Three Brothers Vineyard and Winery!

June 27th: Open Late for Founders Day Visiting.
Check Event Calendar for details on upcoming events.
Appetizers: Friday or Saturday 4-7 pm Check event calendar for more information.
First Saturday of every month: Dessert Night 4-6pm. Wine pairing with desserts.
Now available for gifts:
• Wine-bottle hurricane lamps
• Wine-bottle drinking glasses
• 1, 2 & 3 bottle gift baskets
• Glasses
• Gretchen and Gary Grape children’s book
• Cork Screws
OPEN: Sunday: 1:00 – 5:00 pm ; Friday: 1:00 – 7:00 pm ; Saturday: 1:00 – 7:00 pm (June 13, Saturday, CLOSED, Join us at Johnson Lake Art & Wine.) (June 20, 8:00 am – 7:00 pm) (June 27, OPEN until 10:00 pm for Founder’s Day visiting.)

• Non-Discrimination Statement
“This institution is an equal opportunity provider and employer.”

Making Traditional British Scones is Easy

• 2 ½ cups self-rising flour
• 2 oz. cold butter
• ½ level tsp baking powder
• ½ tsp salt
• 1 oz. sugar (if you want your scones a little sweeter)
• ½ pint milk
• 1 egg beaten

5 Top Tips for Making the Perfect, Light Classic British Scones
Difficulty: Easy
Time Required: 15 minutes
1. When preparing the equipment and ingredients for making the scones, ensure they are all as cool as possible, including your hands. Butter should be very cold, but not frozen. Warm hands, ingredients, and equipment if too warm will melt the butter rather than it be rubbed in resulting in heavy scones.
2. Work quickly, and lightly. Avoid over rubbing or kneading the scone mixture. The mixture does not need to be super-smooth, it needs simply to be pulled together in a light, pliable dough.
3. When cutting the scones using a tart cutter, avoid twisting the cutter, then gently shake the scone onto the prepared tray.
4. When cutting with a knife, use a sharp knife. Blunt knifes or twisting the tart cutter tears at the edges of the scone and stunts the rise of the scone.
5. Cook near the top of the oven, even when using a fan. Scones like it best near the top.

About Kaylin Craig

I am the director/librarian at the Farnam Public Library.
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