Southern Oregon miner., March 13, 1952, Page 6, Image 6

P A G E S IX
Give Fish Dinners
T antalizing Taste
W ith Zesty Seasoning
IF FISH DINNERS in your house
•re not received with wholehearted
good sp irit and eaten with relish,
check on your
f i s h cookery.
I m provement
is simple, the
rewards a r e
great.
Fish served
frequently can
ease the budg­
et and add zest to an otherwise
humdrum string of menus. In ad­
dition to these reasons, homemak­
ers appreciate the fact that fish is
tender and requires but short cook­
ing time. Meal preparation time can
be cut considerably when fish ap­
pears frequently on the table.
Many fish varieties are available
because they come fresh, canned
and fresh-frozen. When you investi­
gate the cookery methods as well
as the many seasonings that can
enhance th eir flavors, you enter a
fascinating realm of cookery.
• • •
You’ve stuffed chops and roasts.
Have you ever thought of stuffing a
fish? Here’s an excellent way to
prepare fish with stuffing that's
quick to make and wonderfully
popular:
’ Baked Stuffed Fish
(Serves 6)
Select a fish weighing 3 to 4
pounds. Clean and rub salt inside
and out. F ill cavity % fu ll with
mushroom stuffing. Lace fish with
string to hold stuffing in place and
to hold fish together. Brush fish with
melted butter or substitute and place
upright in a greased baking pan.
Place paper brushed w ith butter
over fish. Pour % to % cup water
or fish stock into pan. Bake in a
moderate (350°F.) oven for 40 to 60
minutes or until fish flakes easily
when tested with a fork. Baste f-e-
quently w ith drippings in pan. Re­
move string and serve imm ediately
on a hot platter w ith liquid from
pan, thickened w ith a m ixture of 1
tablespoon butter and 1 teaspoon
flour.
Mushroom Stuffing
tablespoons butter
tablespoon onion, chopped
cup chopped mushrooms
cups fresh bread crumbs
cup cream
eggs, beaten
1 teaspoon chopped parsley
Salt and pepper
3
1
H
2
H
2
M elt butter in saucepan. Add on­
ion and saute u ntil onion is golden.
Add chopped mushrooms and cook
until water from mushrooms cooks
away. Add bread
crumbs, cream,
eggs and pars­
ley. Stir v. n t i 1
well mixed. Cook
over low heat un­
til m i x t u r e is
thickened. Sea
son to taste with
salt and pepper.
• • •
Broiling is an excellent method
for cooking fish because i t ’s so tend­
er. Here are two ways to try :
Broiled Mackerel, Onion Slices
(Serves 4)
4 1-pound mackerel or other
small fish
3 onions, sliced
2 tablespoons butter
Fish fillets cooked and flaked go
Into this ring mold to give an
easily prepared main dish which
the fam ily w ill a p p r e c i a t e .
Cooked vegetables, like the car­
rots used here, can be served in
the center of the ring.
LYNN CHAMBERS’ MENU
•Baked Stuffed Fish
Creamed Spinach with
Hard-Cooked Egg
Baked Potatoes
Crusty Rolls
Cabbage, Apple and Nut Slaw
Lemon Tarts
Beverage
•Recipe Given
Rub inside of fish w ith salt. Make
several slits on each side of the
fish. Slip a slice of onion and a dot
of butter in each slit on the top
side, pushinr the slice of onion well
into the slit.
Place fish under broiler, about 6
inches from the source of heat. Broil
for 3 minutes, turn fish and insert
onions and dots of butter on the oth­
er side. B ro il 6 minutes longer, or
until fish flakes easily when tested
with a fork.
• • •
Broiled Fish Steaks
Either fresh or frozen steaks may
be used for this. With frozen steaks,
let fish thaw on refrigerator shelf
or at room temperature, just long
enough to separate the steaks. Dip
steaks in flour, season both sides
w ith salt and pepper and brush
both sides with salad oil. Place on a
pre-heated, greased broiler pan
about two or 3 inches from heat
Broil 5 to 8 minutes, turn carefully
—.
and b ro il 5 to 8
minutes longer
or u n t i l fish
fla k e s
easily
when tested with
fork. I f fish is
v e r y frozen, a
slightly l o n g e r
time for broiling
may be required. Remove steaks to
hot platter and serve with the fol­
lowing:
Mustard Sauce
1 tablespoon butter
1 tablespoon flour
1 cup hot m ilk
X slice onion
Salt and pepper
1 teaspoon prepared mustard
Few drops lemon juice
M elt butter, add flour and cook
until it turns golden. Add m ilk, on­
ion, salt and pepper and cook, s tir­
ring constantly until m ixture thick­
ens, then continue cooking until re­
duced to about two-thirds of the
original quantity. Add mustard and
lemon juice. Strain sauce or just
remove onion, and serve.
• • •
An easy way to serve fish that
may be different to you, is by baking
a nicely seasoned fish m ixture in
a ring mold:
2
2
T4
1!4
1
H
2
2
Flaked Fish Ring
(Serves 6)
pounds cooked fish fillets
eggs
cup tomato juice
cups soft bread crumbs
teaspoon salt
teaspoon pepper
tablespoons lemon juice
cup parsley, minced
tablespoons chopped celery
Flake fish. M ix in remaining in­
gredients. Place m ixture in buttered
ring mold and bake in a hot (400°F.)
oven for 30 minutes. Run a knife
around the edges and turn out on
platter. F ill center with sliced,
cooked carrots. Garnish with chic­
ory or other greens.
* • •
Broiled Whole Fish
Small, whole fish like this mack­
erel, can be treated by cutting
slits in the fish and inserting on­
ion slices. The broiling method
prepares the fish quickly and
gives Interesting variety to fish
dinners.
LYNN SAYS:
T ry Something Different
F or Flavorful Surprises
T H U R S D A Y , M A R C H 13. 1 W -
S O U T H E R N O R E G O N N E W S R E V IE W
Use any small fish such as trout,
croakers, butterfish, porgies or
smelt. Have fish drawn and heads
and tails removed, if desired. Sea­
son with salt and pepper, then brush
with butter or oil. Broil, 3 Inches
from heat about 8 to 10 minutes. ( If
fish are boned, b roil 5 to 8 minutes).
Remove to hot platter and spread
with a m ixture of 3 tablespoons
sweet butter creamed with 1 tea­
spoon anchovy paste.
Soak a few herbs in m ilk and then
add to your meat ball mixture. This
puts real, old-fashioned goodness in
Corn meal sticks help out a meal them.
in the doldrums, but they'll be a
Slices of bread with the meal can
surprise too if you add some get monotonous. Now, how would
steamed raisins to the batter.
you like some thick slices of crusty
Don’t skip onions as a vegetable Vienna bread heated slightly In the
if you seek variety. Nothing goes oven just before serving? Takes but
few minutes!
more nicely w ith a steak or roast.
You can try parboiling them, then
Baked pears are fine for dessert,
baking with cream sauce and mush­ but try dusting them with sugar and
rooms; or, sim ply bake w ith diluted spice before the baking. Team with
canned mushroom soup if you're in coconut macaroons for a simple
dessert.
a hurry.
# A s e r i e s of lo c a l s t r i k e s , u o th ln g n a tio n ­
w ide, may come w ith in n ex t few months f o r pay
and c o s t - o f - l l v l n g In c re a s e s and may re a ch down
to Mitin S tr e e t l e v e l .
I f I t d o es, wage In c re a s e s
Farm Welder Becomes may a f f e c t some l i n e s In home towns of th e coun­
t r y . A ccording to In s id e In fo rm a tio n , government
Standard Equipment
w ill NOT p erm it la r g e n a tio n a l s t r i k e s
Quick Repairs Reduce
such a s r a i l r o a d s and I n d u s tr ie s a f ­
Loss of Time and Profit
f e c tin g d e fe n se p ro d u c tio n .
4M/AF
The welder is fast becoming
• A ccording to D epartm ent of Com­
standard farm equipment. It an­ m erce, g ro s s n a tio n a l p ro d u c tio n in
JTWNF7
swers the farmers prayers for quick
FEATURE
repair Jobs that would otherwise goods and s e r v ic e s reach ed a now high
mean a great loss of time and prof­ in 1951, upped to $ 3 2 8 ,0 0 0 ,0 0 0 ,0 0 0 as
it. It is also being used to make oompared to $ 2 8 3 ,0 0 0 ,0 0 0 ,0 0 0 in 1950.
About h a lf
equipment that means greater pro­
of
in
c
re
a
s
e
d
o
u
tp
u
t
was
r
e
f
l
e
c
t
e
d
In
In
c
re a se d
duction.
As an example, one corn belt p r ic e s and h a lf In ex p an sio n of p h y s ic a l o u tp u t,
farm er used his welder to construct
but new h ig h from any v ie w p o in t. N a tio n a l income,
the inclined plane, portable eleva­
t
h a t i s t o t a l e a rn in g s o f la b o r and p ro p e rty
tor shown in the above picture. The
conveyor, which has a large hopper a r i s i n g from c u rre n t p ro d u c tio n was $ 2 7 6 ,0 0 0 ,0 0 0 ,-
at the ground end, is operated by a 000 as compared to $ 2 3 9 ,0 0 0 ,0 0 0 ,0 0 0 In 1950.
P e r­
»4 horsepow’er electric motor.
so
n
a
l
Income,
a
g
g
re
g
a
te
of
Income
r
e
c
e
ip
ts
of
In order to provide electric serv­
ice for cribs which might be lo­ in d iv id u a ls from a l l s o u rc e s , ro se from $ 2 2 5 ,0 0 0 ,-
cated at some distance from the 000,000 to $ 2 5 1 ,0 0 0 ,0 0 0 ,0 0 0 In 1951.
bam, the farm er built a portable
reel on which he wound about 100 DOMESTIC INVESTMENTS UP 20 PER CENT
d Gross p r iv a te dom estic Investm ent In c re a se d
by 20 p e r c e n t over 1950 from $ 4 9 ,0 0 0 ,0 0 0 ,0 0 0 to
$ 5 9 ,0 0 0 ,0 0 0 ,0 0 0 . In a d d itio n , t o t a l e x p e n d itu re s
f o r c a p i t a l equipment und n o n - r e s ld e n tia l con­
s t r u c t i o n ro se to $ 3 9 ,0 0 0 ,0 0 0 ,0 0 0 , a $ 7 ,0 0 0 ,-
000,000 in c re a s e over 1950, w ith m ajor In c re a s e s
c o n c e n tra te d in d e f e n s e - r e la te d I n d u s tr ie s . Anoth­
e r im p o rtan t f a c t o r , In v e n to ry accu m u latio n a t $ 9 ,-
500,00 0 ,0 0 0 was $ 5 ,0 0 0 ,0 0 0 ,0 0 0 more th an 1950.
Government p u rc h a se s of goods ro se from $ 4 2 ,5 0 0 ,-
000,000 in 1950 to $ 6 3 ,0 0 0 ,0 0 0 ,0 0 0 in 1951. By
f o u r th q u a r te r th e s e e x p e n d itu re s , m ostly f o r n a­
feet of cable. This gives him an
“ extension cord” of the proper tio n a l d e fe n se , were a t annual r a te of $ 4 1 ,0 0 0 ,-
strength to carry the current needed 000,000, more th an ttjre e tim es t h e i r pre-K orean
from a 230-volt outlet in the barn.
le v e l.
On the work side of production,
d Of i n t e r e s t to Main s t r e e t b u sin o ss men a re
he discovered that little more labor
was needed to increase his yield. government p r ic e - s u p p o r ts f o r s e v e r a l g r a in s , in ­
Figuring this out on a dollar and
cents basis, labor costs, on a 40 c lu d in g c o rn , r ic e and so y b ean s, j u s t announced.
bushel yield, are about 25 cents a Support of 1952 corn cro p w ill be no t l e s s th an
bushel, whereas on 100-bushel yields $1.60 a b u s h e l; r ic e n o t l e s s th a n $5.04 p e r
the cost is just 10 cents per bushel
—the selling price having taken h u n d red w eig h t, and soybeans a t $2.56 p er b u s h e l.
care of the differential in labor Corn and r i c e being b a s ic com m odities, minimum
rates.
su p p o rts a re s u b je o t to upward r e v is io n i f 90 p er
Many a farm welding outfit has
paid for itself during harvest time c e n t of p a r i t y a t b eg in n in g of 1952 m ark etin g
when quick repairs v ere made to y e a r n ex t O ctober.
machinery.
FARM COSTS CONTINUE TO INCREASE
d Farm c o s ts c o n tin u e to move up w ith p a r i t y
SCS Report Stresses
index in m id -Jan u ary , about 1 p e r c e n t above a
Conservation Progress
month ago and 5’j p e r c e n t above a y e a r ago. At
The rapid progress in soil con­ same tim e p r ic e s re c e iv e d by fa rm e rs dropped about
servation for the last 20 years is
the keynote of the annual report of 2 p e r c e n t due m ostly to low er p r ic e s f o r eggs
the Soil Conservation Service for the tu rk e y s , c o tto n , c o tto n s e e d , most meat a n im a ls,
1951 fiscal year. The report also em­ oranges and g r a p e f r u i t .
phasized the need fo r soil conserva­
d Over p a s t 12 months p r ic e s fa rm e rs p a id f o r
tion to aid the current mobilization
effort and stresses the fact that to­ com m odities used in p ro d u c tio n went up 5 p e r c e n t ;
tal conservation is essential.
wage r a te s advanced 11 p e r c e n t ; i n t e r e s t p ay ab le
Tremendous progress has been
made in the science and practical p e r a c re on m ortgages secu red by farm r e a l e s t a t e
application of soil and water con­ 8 p e r cen t and ta x e s p ay ab le p e r a c re on farm
servation during the last two dec- r e a l e s t a t e 4 p e r c e n t.
In a d d itio n , p r ic e s f o r
ades.
The service helped 128,502 farm - t h i n g s farm ers buy f o r fa m ily l i v in g rosB 4 p e r
ers and ranchers develop conserva- c e n t,
tlon plans on 36,259.299 acres last
year. This brought the total as of
June 30. 1951, to 883,348 plans cov­
ering 246,740,009 acres of land.
There are now about 2,400 organ­
ized soil conservation districts oper­
ated by farm ers and ranchers under
state laws. The survey spent a to­
tal of some 64 m illion dollars for the
fiscal year. Of this amount, about
52 m illion was for regular operations
in soil conservation districts. About
seven m illion was used for flood
control work. About one and a half
m illion was for research.
P re p a re *
by
Ib a
f t Mithin ( t o n
Mechanical cotton pickers
(above) line up before starting
to harvest the most recent cot­
ton crop on the 140-acre Arizona
Boys Ranch. The machines, val­
ued at over one-half m illion dol­
lars, picked some 200 bales of
cotton in one day. The machines,
36 in all, the operators and fuel
for the project were donated by
the Arizona Queen Creek Farm
Bureau members. The Job was
equivalent to a g ift of $9000 to
the ranch.
Sick Soils Can Be
Nursed Back to Health
Sick soils can be nursed back to
health by means of soil tests which
tell the farm er what plant foods and
management methods are needed
to restore run down fields to high
crop yields. In Missouri alone, 69
county soil clinics are diagnosing
soil ailments and prescribing treat­
ments. The laboratories are op­
erated under sponsorship of the
extension service of the College of
Agriculture and the county agents.
» N il
F e a tu r e ..
Q U E S TIO N B O X
(Send your questions about the
armed forces or any aspect of military
service to: Walter Shead, Armed Serv­
¡ce, Question Box, 1057 National
Press Building, Washington 4, D.C.
Answers w ill be given in this column.)
released from present active serv­
ice may hold any reserve assign­
ment without obligating themselves
for further extended active duty,
the A ir Force recently announced.
Under present law. A ir Force World
War II veterans who have served
on active duty during the Korean
emergency w ill not be recalled again
without their consent except in
tim e of war or national emergency
declared by congress. According to
the new policy, these reservists, if
otherwise qualified, may hold any
reserve assignment without relin­
quishing this special status.
. .»Isa
of
A r MZD j& tV IC E S
FORCE reservists, who are
A IR World
War I I veterans, when
$9,000 Gift
R .r .a a
Q. I am a blinded Korean vet­
eran, and I understand I am en­
titled to a trained seeing-eye dog
to help me get about. The nearest
place to learn how to make use
of such a dog is 100 miles away.
W ill VA pay my travel expenses?
R.C.L., Clinton, Aid.
A. Yes. Travel expenses for such
a purpose may be paid both ways.
In addition, if you are required to
be away from home during the
period of adjustment to use of the
dog, VA also may pay for your
meals and lodging during that time.
Q. What is the largest amount
of money a veteran can borrow,
and have the loan guaranteed un­
der the G l Bill? S.D.F., Darby,
N.C.
A. The size ot the loan depends
solely on the amount ot money the
lender is w illing to lend. The only
lim itation is on the amount of VA
guarantee.
Q. I plan to get a G l home
loan, and I'd like to find out what
would happen in case I fail Io
make my loan payments. I don’t
expect to default, of course, but I
do want Io learn all the aspects.
E.R.P., Fairfield, Alont.
A. Failure to make your loan I
payments may lead to foreclosure 1
and loss of your home. Also, if the
government is required to pay a
claim because of your failure to I
meet payments, you w ill become j
indebted to the government for the '
amount of any such claim.
Q. I'm a married veteran,
training under the G l hill, and
I've f u l l been rated at 60 per cent
disabled by VA. W ill VA pay me
both the extra amount of dis­
ability compensation that goes to
those with dependents, plus the
higher rate of G l subsistence for
veterans with families? G.S.W.,
Decatur, Ga.
A. No. Instead, VA w ill pay you
either one of the extra amounts for
veterans with dependents — but not
both. You have the right to choose
whichever extra payment you wish
to receive.
OUSEKOLD ' Housewoi*
Easy Without
Nagging Backache
Scalloped Potatoes
N ext tim e you m ake scalloped
potutoes odd a topping of buttered
bread crum bs.
Mending Gloves
M ending fin g e r tip boles In your
gloves w ill be easy if you put on
[ a th im b le , put on the glove und
■ mend.
• • •
Remove Corn from Jar
To rem ove canned corn-on the-
! cob from a ju r . inse rt a corkscrew
| in tlie end of the center cob and
I pull up g ently. O ther enrs w ill
come out easily
• • •
Clothes Pin Use
Pin a spring-type clothes pin to
the edge of yo ur pan if you do n
lot of cooking th a t requires fre ­
quent s tirrin g . It w ill serve as a
holder fo r yo u r spoon, preventing
d rip p in g o r fish in g fo r the spoon
if it slips into the pan.
• • •
• •
lla n d y C ontainer
Old lip s tic k containers can be
used to c a rry odds and ends in
yo u r purse. T h e y’ ll h o l d bobby
pins, safety pins, nnd m aybe a
threaded needle—som ething y o u
alw ays need when you don't have
it.
• • •
Grated Peeling
G rate orange and lem on peel on
waxed paper. Use brush to free
the peel th a t sticks to g ra te r
G rated peel slides o ff w a x e d
paper, easy to m easure.
• • •
Frosting Cake
Use a ru b b e r spatula to put
fro s tin g on a cake. Docs a sm ooth,
fa s t job, and scrapes the bowl
clean.
W h en kl<1n®y iu n e tlo n alow» <b w n, m any
fo lk s com plain o f n a g s l n a barkaeb® . loss o f
iM'p and t’liargy, baa<iaci>«*4 and dltainaaa.
D o n 't auffar Im igar w ith th«*aa discom fort®
If rcducotl kid n ey fu n c tio n la gat ting y»»«
d o w n —dun to such com m on caua**« as straan
an d s tra in , over exe rtio n or capoaurn ti>
cold. M in o r bladder Ir r ita tio n s du n to e l d .
dam pnoan o r w rong d ia l m ay causa gal tin g
u p nights or fre q u e n t paaaagns.
D o n 't neglect y o u r kid n ey« If thane con dl-
tfon a hot bar you . T r y l>onn'n I ’ llla ■ mil«!
d iu re tic . lined auacnanfully by m illio n s fo r
o v a r 60 years. W h ile o fla n oth erw ise caused,
f t ’» m assin g how m any tim es l ’" * ’1 ■
h ap py m il f fro m thenn dla««»mforta n o p
th e Í 6 milan of k id n e y tubas a n d A ltars
flunk o u t weals. G a t D o a n 's 1’illa to d a y I
D o ans
P ills
Helps keep me
on my feet !
say many old folks
abou! sopó tasting
SCOTT'S EMULSION
i
Thousands o f hap py
fo lk s k n o w th is f Good»
ta s tin g H cott's E m u lsio n
h e lp s you w a r d o f f e o ld a -h s lp a you
g r t w a ll f a s t e r - a n d h elp s you k e e p
g o in g s t r o n g w h a n y o u r d i e t nee d «
m o re n a tu ra l A A I> V it a m in s ! Scott's 11
a H IG H E N E R G Y P O O P T O N I C -
i | H in n.i f u r . : / \ .1 I » \ I ’ nnunC
Z l . and e n e rg y -b u ild in g n a tu r a l
o il. T r y i t I He« how w all you
feel. Easy to ta k a an d digest.
E c onom ic al. H uy today a t y o u f
t /
d ru g » to rs I
MORI than |uit a tonic —
if * powerful nouriihmanfl
SCOTT’S EMULSION
fNCH&Y TONIC
Anotkea. VMM ia gave
aûik CLABBER GIRL
B itcuili
Here is a novel un.l econom­
ical way to stretch left-over
ham in to a lunch o r d in n e r
main dish . . . a real taste (rent
and so easy to prepare . . , No­
tice how C lobber G irl gives
leu vent ng that is 'just rig h t’
even when coarsening cara­
way seeds are used to spark
up the flavor.
Pound for pound, mor*
paopla use more Clabber
Girl Than any other Bak*
ing Powder.
2 cupr » » fle d d ll/n r^ o td flo u r
2 1 Itd i^ o c n t (
Ç r r i heihiui f o r f e r
|
uh
f|
i r r c u c y »evg
A l u b t c i f * w u •Aerfcnteg
1 cup tutlk
Ham
Filling
2 cup « ( o r i t J , prouud buut
I cup ptshlc r tlu h
J tubUipoou p r r p u r r d u t o l d t f
j cup ¡ r c r y ur bro-uf* crcuru tuucp
•ISCUiTt S ift together flour, baking paw-
der and ta ll. M ix in ta ra way iccd. Cut In
»hortcnlng u n t il m ix fu r® r ™ • rubles
conr»ecorn meal Add m ilk; atlr to m ake
a aofl dough that can be handled and
form ed in tn a hall. Tran sfer hall of dough
onto a lig h tly floured board, knead u n til
•m onth R oll OOt info a ' h k * -in« h rec­
tangle. Spread w ith ham fillin g S ta rt­
ing w ith the narrow end, roll lik e « jelly
ro ll. Place on a greaacd baking aheet.
Brush lig h tly w ith m ilk. Slash roll In to
a ll pieces cu ttin g almost through roll.
T u rn each piece cut-side up hake In a
hot o v en(45O *F.)ap proxim ately 25 m in ­
utes or u n til well browned Serve w ith
mushroom sauce.
H A M FILLINOi M ix a ll Ingredients t o
gather thoroughly Serves six.
CLABBER GIRL
IS N O W
THE
B A K IN G
th e
O M P A N Y
Balanced
TEPRE
K N O W N AS
POW DER
W IT H
double
a c t io n
IN D IA N A
H A U TE
I f P eter R mn knots you up with
A ches
816 Added to Korean C ap tu red C ategory
C riteria for changing its listing where m ail has been received
of A rm y m ilita ry personnel re­ which appears to have been w rit­
ported by enemy sources in Korea ten by such personnel while in the
as prisoners of war from "cu rre nt­ custody of opposing forces, and the
ly missing” to "c u rre n tly cap­ names of the individuals concerned
tured” has been announced by the appeared on the recent list of al­
Arm y. According to a recent sum­ leged prisnoers submitted by the
m ary of United States casualties, opposing forces, a determination has
there was an increase of 816 in the been made that they are in a cap­
captured category and a corre­ tured status.
sponding decrease in the "m issing.”
The arm y has not announced the
j In announcing the new criteria, the exact number of U.S. prisoners
Arm y said: "In those instances known to be in Red camps.
........-
QUICK!
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Ben-Gau
THE ORIGINAL BAUME ANALGESIQUE
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