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About Ashland daily tidings. (Ashland, Or.) 1919-1970 | View Entire Issue (Oct. 17, 1927)
'wioW October 18-19-20-21 MISS IRENE KE 2 P. M . Daily Minkler Building Use o f Evaporated Milk Extended Remarkably The Increase in the use o f evap orated m ilk d arlag the p u t f if teen years has been truly rem ark able. Not only Is tkis true on shipboard. in the tropics and arc tic regions, in the lumber and mining camps where little or no m ilk is produced but in the cit ies. large and small. Discriminat ing women use It ia large quanti ties beceauM even in many of the large cities they rind It more reliable than market, or even bot tled m ilk. In addition, evaporat ed m ilk is widely used by bakers, candy and ice cream manufactur ers. Thia general approval in the high quality and reliability gf ev aporated m ilk is due to the rigid standards maintained by the man ufacturers. Take Alpine M ilk for Instance. This brand of evaporated m ilk is one of the oldest and best known on the Pacific C o o t witb plants Touted in C alifornia and Oregon. They require that all cows from which they, accept m ilk must be healthy and la good flesh at all times and that they be milked at regular hours, morning and eve ning. They have the most string- ant rules relative to the cleanli ness of t h e m ilk cans, and the method of handling the m ilk, and require that the «tablas e n d sheds w here.the cows are k e p t must be clean aad well ventilated. The company’s inspectors make personal Inspections from time to tim e to see that all the require ments cf the company are being lived up to and any suggestions made by him mast be carried out by the dairyman. In which it is sold to the public with all the sweetness and parity Of fresh milk retained. R is, of course, doubly rich ia e r u m be cause it takes a whole quart of trash full cream to a u k s a pint of Alpine. In addition to this, Alpine M ilk after being placed in horaiatical- ly seated tins is sterilised by be ing heated under steam pressure which destroys bacteria and pre vents fermentation. The stq rilila- tion of the m ilk résulta in keep ing it pure and sweet in the can, which is one o f the most import ant reasons that Alpine M ilk has become so popular. Also Its rich flavor, creamy amohthness, and its economy over m arket milk make It a great favorite anffng discriminating housewives W h o use it for every purpose f o r which milk is need. combined and allowed te stand until cold before shaping Into creqaettea The next step is to beat an egg, and to this add 1 tablespoon of cold water; then dip the croquet tes Into the beaten egg, then flue breed crumbs end fry In deep tat. The bread crumbs are better than cracker crumbs as they do not soak tke liquod so quickly. Croquette? are so simple and inexpensive t^ u ta ku , yet they are ■uldcm «erred only at a oompaay luncheon o r party. Many house wives have the 'Idea they are d if ficult. to make and or.ly s e r v e them on rare occasions. t f the th rifty housewife woald only realise It, the making and serving o f croquettes to one of the best ways to use leftovers and ■craps of meat, fish, chicken, veg etable« or cereal«. There are few foods more de- Ucions thaa a well made, crisp croquette, piping hot and served w«th a tasty sauce. The firs t essential for the pro per «taking of croquettes is how to prepare a thick white sauce and the proportions of fat aad flour, to milk used. A thick white sauce to the base for all cro quettes; uuleas you are making cereal or mashed potato croquet te«. them we use eggs for thicken ing purposes. The liquid fcr the sauce may be meat or chicken stock if such cro quettes are to be made; tomato juice or the liquid from various vegetables. Don't forget when you throw away the liquid from cook ed vegetable you are throwing nway a lot of the good food val ue, and by using it for your sauce yoa «re making «se of the satire vegetable. Tha Ingredients for a thick white sauce are 1 tablespoons flo u r, three tablespoons butter to one cup of .liquid, and this well seasoned This to made in the us ual way by mixing together the butter and flour, then adding the m ilk; a smoother sauce to obtain ed if you cook it ia a double b o ll-' er. until thick, and It must b e ' stirred ccastantly te prevent I lumping. The proportion ef meat I or vegetable to aance is 1 1-2 cups to 1 top of sauce. These are ail lem of Menus Are I Solved by Women Enticing Demonstrations of K uitta« a«*» o t o n t r a u - coattaeatal High Miss K e rr, who condhets the thrill women even mor four - day program of cooking ta tto that one r e r f demonstrations and lectures at part of the preparatory the M in kler building, starting to morrow a t 2 p. m.. haa arranged an enticing list of menu« for tha four days which should prove at tractive to every housewife. The menus for the d iffe re n t demonstrations w ill be as fol lows: the problem et flight eqntpflbnt. -eml-sweat, variety a n d . kecaeee bet women solved the PrehtaM M BUgar indaeee thirst, fletrn ten flig h t fee« rattqas. % , be atUtaed Instead te satisfy the Packing food to keep filer» fit « raving for sweets end to furnish on pn endurance trip Whtoh high energy valaa. , They. *s wall quires the heat of bodily M a t t * n the whole wheat M ead apaet- necesaitataa a knowledge a t fe d fdr eaadwlehes ere valuable values which all houapw toi* for mineral »alts, vitamin« a n d V Tuesday, October 18 would do W«1 te have If ' tha« ro u g h s « o r ballant, no necessary Oven Dinner paek lu ach M to r hitch - hikin g for health. Bakked Stuffed Pork Tenderloin sone and daughters or prepare Satisfying recipes tor stuffed Peppered Beans w ith Pimentoes provision? tor a husbhnd’e hank- dates which w ill ba appreciated Baked Apple Sauce tag trip . The earns care must ho in every sportsman's lunch box Escalloped Tomatoes taken to meet the needs of hung- ere as follows: Tomato Aspis Salad er, thirst and fatigue w ith a Hghfc- - ftarngpe Peanu t Prune W hip— Salad compast rattan. , ? To 1-« cun L M hopnd peanut Swedish Coffee Cake ■ a M a . ’ a - a butter, add. slowly B tablespoons Egg Rolla F° k ?8 Wi u h dO»"Ofc|e uU» Ci or“ «e julce ta®d i“ n> or‘ ) crumble easily, But which, fa fa M h } j . , teaapoon grated or tho most nourishment for t h . hm or a t a K p t o i t o o p p e d Wednesday, October least amount Of space are aecee- orange peal. These dates Breads sary. As precious space sen not may w lth . chopped Fancy Rolls be given to carrytag much w ater. ttlte d peanut. Cakes the thirst provoking foods such as auger and salt must he lim ite d . ' Apricot Coeoannt Thursday, October 2C A t the asms time the foeda must Wash 1 «up <1W pound) dried Pastries he so appetising and*ao ah lllfu lly apricots. Place In a colander or Fancy Icftga flavored that no tack of'season- wire strainer over belling water Salads on H a lf Shell lng w ill be noticed. ‘ H ikers aad for I minutes to soften. R a n sportsmen In certain section« Of through feed chopper alternately Frid ay, October 11 the United States muM often w ith 1-8 cap nut meats and 2-8 Luncheon Suggestions travel lig h tly w f tt no w rio r-n u p -l cup shredde dsoeoannt. Add J Cookies ply Immediately available, hsnoe ta hteepenuo o f orange Juice and 1 Individuel Jelly Rolls it is lnterqbtfqg to know how this teaspoon grated orange rind, problem eha he solved. Mix w ith hands u n til well Wendt The foods considered appro- ed * ■ « roM «» ■°<a r- Quarantine Proving Bffective— ' L eft Today— M r. and*Mra. H. C. Bonney and son and Mias Kmeltne Lorgan of K lam ath Fall« le ft today to re- According to Secretary Jardine. tarn to their home«, a fte r having (he department of Agriculture is spent tha week-end In Ashland visiting w tth M r .and Mr«. Guy gaining in the fig h t on the white He believes Randle« a t th e ir home on Allison rin e blister m et. that the quarantine established in Each Alpine manufacturing street. plant receive«. Ha m ilk b o g herds located la the vicinity ' of the plant, M p w ithin a distance of about tw « n ij mUee. This en ables them to have the m ilk de livered quickly a fter It is taken from the coW«. I t , is then care fu lly tested for parity and rich- neoe and <gy m ilk net ep to the standard Is promptly rejected. The process by which about 80 per cent of the water to removed, has been developed to It« present high state o f perfection through years of effort and a large ex penditure o t money. As a result of this perfected process, the evap orated m ilk to pat lata the tins Instructor ELECTRIC COOKERY Brig prints and satisfactory fa r a fly-, , . er’« lunch include: coffee, p e g ooup, orange Juiee. S w e d i s h Ptektag F in ished • M ead, cheese, beef le a f n g ' l Apple ptehlng ig the F o o t « chicken sandwiches e ll made w ith Creek district la about finished whole wheat bread, Hrarwdsptr 8»d aeveral farmers are putting stuffed eggs, oranges, Iomega, bogs la th e ir ercaros to clean up .«tewtag s u m -d a te s staffed w td L riJP ♦ «, CITY OF ASHLAND Electric Light and Power Department We are today living in an age of rapid progress The American people want apeed and comfort. They are striving to get all they can out of life and are eoflstarithr seeking new ways to lighten their tasks so that they can devote more time te outride interests. They are doing everything possible to lessen their household duties and are content with noth ing hut the best. - .The housewife of today does not want to lie'tied dpwn in a kitchen, restrained from the soeial activities of her friends anti neighbors, because of lengthy cooking procedures. Nevertheless the meals in the home provide ode of the greatest sources of companion and fellowship existing today. We all know of cases, no doubt, where it is a mother’s cooking that keeps the family together and were it ndt for the daily three meals that mother pro vides, the children would soon be scattered and the home broken. Although to bo called a good cook is perhaps one of the highest compliment^ that can lx? paid a woman, it is generally true that women dislike cooking, and the cooking they do Is usually done from a sense of dutf. The three chief reasons for this dislike- are: 1. THE NECESSITY FOR CONSTANTLY WATCHING FOOD SERIES OF ; Z. COOKING LECTURES , • _ • • , * ' * to he conducted by M is s Ir e n e K err HOME ECONOMICS INSTRUCTOR START TOMORROW AT 2 P. M. At the Minkler Building next door to J. P. Dodge aityl Sons, under the auspices of The Jordan Electric Co. AND CONTINUE Wednesday, Thursday, Friday, Oct, 19-20-21 GET YOUR ticket EACH day at the -DEMONSTRATION M. Daily ASHLAND CREAMERY BUTTER Whipping Cream Used Exclusively * WHILE IT IS COOKING. CONTACT WITH OAT CLEANING DIRTY, UTENSILS. SOOTY AND GREASY COOKING If these three olyectione could he eliminated it is doubtlessly true that more women would take an interest in cooking, and their daily tasks would become a source of greater enjoyment. And these objections can be eliminated if cooking is done electrically. / There are a number of features about electric ranges that answer Vwhy you. should tuly an electric range.” There are seven reasons: 1. ’Convenience. * . 4. Healthfulneijs. . 2. Cleanliness. , 3. Safety. 3. Coolness. 6. Economy. , x 7. Satisfaction. the question of T • ¿ . Z - /• ; ! i * f / *85^ Do you know there a n 123 Eleetrie Ranges in ABhlam Do you know the average bill for cooking, water Ito« lighting, ironing, washing, etc, for these customers was $7.00 oer month? < By Miss Irene Kerr COOKING PEMONSTRATIONS the Jordan Electric Cookery Exhibitions Minkler Building, Ashland, OCTOBER 1849-20-21 Chosen Because of Their Superiority in Quality and Tests «mon raw mamaoxiœht )
