Image provided by: Central Point School District #6; Central Point, OR
About Central Point star. (Gold Hill, Or.) 192?-19?? | View Entire Issue (July 18, 1930)
TMI CENTRAL POINT ITA * Salads Necessary P art Very Latests Of Daily American Diet By Mary Marchall The problem of choosing street costumes th at are comfortable, ap propriate, sm art —and withal reas onable in price- should be a fairly simple one. Tins agreeable state of affairs has in large measure been brought about by the return to favor of the jacket suit, which al- Salads, once considered a luxury have become an established par, of the daily diet in almost every Am erican home, w ether rural or ur tian. And this is a , it .should be. say n trition specialists a, Oregon State College. for salads contain valuable vitamins and m inerals and provide roughage. Of course the amount of protein and other food elements in them depend on wiiat ingredients are used in the maxing. They may form the main dish for ; e noon or evening meal, in which case they should he made of fish, chicken, eggs and such, or they i maybe of the lighter type that ac- * companit • a rath er heavy meal. An other pm.dbility is to make t cm of fruits, garnish witli whipped ' eream or other sweetened dressing ! and served in place of dessert, in making cither kind, how 'ver, the first thing to keep in mind is thai they must be attractive, the specialists say. \ll ingredients are thoroughly chilled, i-f course, and tile g r a n s i art fully washed and al lowed to stand in cold w ater until crisp. As everyone knows, there is nothing less appetizing than a warm wilted, me- y looking salad. To avoid the litte r, the m aterials for the body are cut in uniform , well defined pieces, not too small, and th m ayonaisse o r other dressing is usually folded in lightly jus, tie- fore serving. Some o th r ingredients such as vege,aides are improv. 1 in fjaVor by Ttieing allowed to “m arin- ate” or stand in the dressing for some time before being served. The finishing touch is the gar nish. This, say the speecialists, should be simple in effect and should harm onize with the salad and color. I, is essential, too, tha, it be edible ami not difficult to eat. A few suggestions offered by the specialists arc parsley, min, ami sim ilar small greens finely minced, fancy cut slices of the ingredients used, cubes of bright jelly, nuts, green peppers, in strips nr rings pim entos, olives, celery curls ami candied, fresh or m araschine ch er ries. b y \'a n c y STUFFED TOMATO SALAD I'eel six small tomatoes, cut a slice from the stem end of each, remove the soft inside, sprinkle the insides with salt and let stand, in verted, thirty minutes. Mash half a cream cheese, add six chopped pimol. s, one lablcs:»»:»>n of fine chopped parsley, one tablespoon of tomato pulp, one fourth teaspoon of dry m ustard and enough French dressing to moisten. Fill the to mato eases will» the m ixture and serve on lettuce leaves w ith may- onnaisse dressing. TOMATOES and EGGS Grease muffin tins; put one thick slice of unpeeled tom ato into each tin; season with salt and pepper; I break one egg on top of each slice: again season with salt and pepper • and put a small piece of butter on top of each egg. Bake in oven until egg is set and cokked through but not hard. Serve on small rounds of toast and garnish w ith parsley. SCALLOPED TOMATOES This calls for a can of tomatoes, a half loaf of stale bread, salt, pep per and butter with a little onion. . Hub the baking dish w ith the onion. i then arrange crumbled bread and tomatoes in layers, sprinkling each layer w ith salt pepper and dots of i butter. MEXICAN TOMATOES Mel, two tablespoons of butter in frying pan and add three table spoons of chopped green pepper and cook until soft. Add a pint of canned tomatoes and a pint of can ned corn with one teaspoon of su- ways has certain advantages over i gar, one haif teaspoon lemon juice the coat and dress or one piece ! with salt and pepper to taste, dress ensemble. i Heat thoroughly before serving. In planning your wardrobe you can not do better than to select BEANS W ITH TOMATOES some sort of silk suit. You w ill Soak one and a half cups of dried have a variety of lightweight rough w hite beans over night and in the weave silks, either in solid color m orning drain and boil in w ater S upport Y our Home Paper. or in one of the new colored prints. containing one q u arter teaspoon The picture shows a silk suit, soda. F ry out four slices of salt made on simple lines, the waist pork and brown a tablespoon of drawn in with a leather belt. minced onion in the fat. Now add -------- o-------- the beans that have been drained, two cups of canned tomatoes, a half D e p e n d e n t on F la p p e r Hl Ho, the sac»- of Chinatown, says tablespoon of sugar w ith sal, and the mother-in-law Is no longer the auto pepper to taste. Place all in double I crat of the home. She has to depend boiler or fireless cooker w ith jus, on the flapper to teach her the fash- enough w ater to cover and cook Iona. again for about three hours, or until tender. Star Reporter f, SKJ 4 , ■ i TOMATO BREAD SOUP Peel and chop two tomatoes and two stalks »if celery and put in a quart of w ater witth two cups o f canned tomatoes. Cook until ten- der. Hub through a sieve and add I two tablespoons of butter and one j and a half cups of dry bread crumb Let sim m er for ten minutes, stir : thoroughly and season to taste. I ' j j j 666 Russell Owen, newspaper man who •went with Byrd to the South Pole, was acclaimed the greatest reporter by thê newspaper worker» of America at a dinner in hi» honor, /- __________ Relieves a H eadache o r N euralgia in 30 m inutes, ch ecks a Cold the firs, | day, and checks M alaria in th ree days. 666 also in Tablets PIN KEY DINKEY J. P Morgan, greatest private banker, photographed as tie attended the commencement exercise* at H ar vard University. FRIDAT, JULY l i . UM " H L _______________________ -J overnight, then reheutlng and recool dry out or rry ita llie on the surface. ing Ihem »he next day. This tends The main difference betceen pre ,0 plump Ihe berries anil prevent serves and Jain, is that in jam Hie fruits is broken up and in preserve* their floating. Hie fruit is kept whole. Carefully fill the clean Jars or — O ' ----- glasses w ith the preserves making sure ,0 give each container equal pro Classified Ada Get Results portions of fruit and liquid. Jars ■■ 1 — should he filled as hot as possible without causing the frill, to float » — Kodaks! Films! too much. PRINTING Puruffin the surface with a spoon . DEVELOPING full of very hot puruffin Jus, us [ Are You Preserving ENLARGING soon as iNissible after filling Hie Fruit This Summer? glasses. If a jar is used which may Music and Photo House G rants Pass he sealed, no paraffin Is necessary. . Preserved fruit in the diet is one If preserves are left open, they mnv of Ute most desirable wuy* of pro viding »luilleen w ith sweets, aeeoed llig to Dr. H. C. Sherman, well know,1 authority in foods and .imtri (ion v h o is ,eliciting a, Oregon Stale The Coolidges at I l o i n e Colic,,c tins sum m er. W hat child will »ompi.on w hen given straw berry pr» serves or orange m anual adel Tile season for raspberries, log.in berries, sour cherries and struw ber- ries is on. How to preserve them and how to improve upon pus, a t tempts at making preserves are pi inted out by Ma'ih C. Maek, home dem onstration agent. Freshness and proper stage of maturity as w rit as the variety »if fruit used are factors of firs, im portance. Preserving is no excuse lor using old or second grade fruit. Ihe fund products can he no better ; than the fruit from which it is made. Most berries and other fruits u ed in making preserves are sub ject ,0 rupid deterioration. i'lie line flavor is hirgrly arom aille and the sooner n p e t i l l i t is preserved me more m arly natural it will be Hipcncss of the fruit used influ ences the color and flavor of the finished soioevvnal. Some varieties do not cook up as much as other varieties. An example is the Mar shall variety o f s t r a w berries raised ______ J ill the Northwest, 'file berries. Iho ' -,-l’it- bui ( abm Coolidge .md Mr« lutar plioli it iptir.l 1^1 the tin y do not produce as brilliant col liuot »'.ip* td ihrif new ..ui.it, ' The Breche»,“ Northampton, .M.»»». ored preserves as some oilier var ieties are famous throughout Ihe I'n ittd States for th eir flavor in preserves. Any good straw berries are suitable for borne use, but Ihe color will lie much darker if Ihe preserves are mude from dark v ar ie t ie s . It is well ,11 reinei’ib r that in all cases the finished preserves are darker than the berries fro.n which they arc made. As in jelly making, the amount of ugar used is im portant. Too much ugar produces a runny .syruppy Food that was purchased only y e ster iroduct and if not enough is used he preserves will be tough and day! Yet today it is utterly spoiled . . . To •athery. The usual prooprfior f» me hi If sugar and one hall uerrles keep food sate ithout refrigeration during by weight, when straw berries, the sum m er mon’hs is literally impossible. gooseberries, loganuerrics and sour cherries are use»!. So . . . if th ecost is no g rea ter . . . why not All preserve* arc best if made in com paratively small batches. Make have Electric R efrigeration, it is the finest if a rule to have everything ready for quick cooking when you start and n t» t convenient form. making preserves, jams or jellies. Fresh flavor is continually being Electric R efrigeration offers you every lost and the color darkened all the time the fruit is hot. When only up-to-the-m inute feature . . a handy freez small quantities are preserved a, one time, tiie fruit is cooked the ing cham ber, ice cubes alw ays at vour com minimum amount of lime. mand, a constant below 50 degree tem pera Place the berries anil sugar i 1 1 saucepan anil mix without (-rustl ture wl ich assures perm anent and perfect ing the berries. To facilitate rapid heating the pan should be flat ra th ford pr tccti< n and real beauty of appear er than deep. A id a little water to prevent sticking asd stir carefully ance. W hat in» re i there to ask? a little until the juice from the berries melt the sugar. Look quick ly. Bring to a boil and boil until SEE YOUR DEALER TODAY. LET it is thick enough to make very- heavy drops tiiat run together be HIM DEM ONSTRATE AN AUTO fore they fall from Ihe side of a spoon. This blending of heavy- MATIC ELECTRIC REFRIG ERA TO R drops is called sheeting off and is considered the best test known for preserves and jellies. When the preserves are suffic iently cooked, remove from the fire and skim. Place the kettle in a pat, of cold running w ater and n r c m r r w i A orlcon power comtan T stir carefully so as not to break up ' »... ».II tain la R n jra a a ’ Ihe fruit. Cool ; s rapidly as pos _____ I sible Io a temix-rature of 170 or 1 KO degrees or until the berries cease ,0 float readily. Some rec ommend leaving the preserves cool PINKY WANTS SOMETHING HIS SIZE SPOILED.. By Terry Gilkison % A Vindup Dinkf. J IN G L E S ' wow ♦Ax/e A LAUGH FOR LlTTLB WILLIE GAFF HE CAN NOT TALK.— Ht$ MOUTH 3 F U L L A CA N O N T A F F / « » * icMli K tM X ti,
