Medford mail tribune. (Medford, Or.) 1909-1989, June 19, 1931, Image 11

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Medford mail tribune., June 19, 1931, Page 11, Image 11

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Newspaper Page TextMEDTORD MAIL TRIBUNE, -MEDFOBP, 'bRFfl ON, FRTDlY, JTft?E in,! mtU KTOE ELEVEN Vegetable Plate Gives Pleasant Menu Variant With Healthful Values (py tha Bureau of Home Eco . nomlci, U. S. Department of Agriculture.) The vegetable plate Is always a pleaBant variation In tho diet but right now It begins to take on an added Importance bocauae local produce Is moving to market in Increasing quantities and varieties. This means lower priced vege- RARE COFFEE WINS COUNTLESS NEW USERS BY FLAVOR Amazing Popularity of Hills ' Bros. Coffee Tribute to Roasting Process Tears of experiment by Hills Bros, have resulted in the origina tion and perfection cf the only Controlled Roasting process in use today. By Hills Bros.' patented process, the degree of roast is positively controlled. The quantity of coffee passing into the roaster about three pounds at a time does not vary. The speed of the flow and the temperature remain the same, with the result that Hills Bros. 'Coffee is absolutely uniform. This roasting method is to a large de- ' gree responsible for the frequent Question, "Why ' is Hills Bros. . Coffee always the same?" ' - Comparisons show that Hills Bros. Coffee has a flavor no other coffee has. The ordinary method of roasting in bulk cannot insure a uniform roast because there is a lack of control. The vacuum can, in which Hills Bros. Coffee is packed, keeps the coffee fresh. Air, which destroys the flavor of coffee, is completely removed from the can and kept Out. Coffee does not stay fresh in ordi nary cans, even if air-tight. Ask for Hills Bros. Coffee by name and look for the Arab the trade -mark on the can. . Sold by grocers Everywhere. 1 Hills Bros. Coffee, Inc., San Francisco, California. ltm MODEL BAKERY'S SPECIAL Raised Doughnuts 15 doz. Sponge Cake Squares 15 each Cookies . 2 doz., 250 Homemade Bread 3 for 200 Our Malted Milk Bread and Cakes ' SATISFY They Taste Like Homemade . Ill W Main Saturday Specials CAA Fryers, each 40c' JUV Fat Hens, lb. 25c (5c extra for drawin: )' Leg of Lamb, lb ...20d Lamb Chops, lb ...20 Tea Bone Steaks, lb .20 Sirloin Steak, lb .: 20 Rib Steak, lb ... :..20 Pork Steak, lb ;..20 Pot Roast, lb ....14 Boiling Meat, lb 10. Lamb Stew, lb 6 Bacon Backs, lb 20 Hams, half or whole, lb 22 Hamburger, lb. 15 Sausage, lb. 15 Pure Lard, 2 lbs 25 Ivy Street Meat Market 106 North Ivy Plenty of Parking; Space Just Around the Corner from the Postoffice " ' tables for, although fresh vege tables are always on sale in large1 cities and most towns, the- price may bo beyond the reach of fam-i tiles who need to economize on their food. . t ; , Potatoes in some form or 'other are the mainstay of most meals and the Vegetable dinner is no ex ception.' The way in which the potatoes are - prepared depends largely on the manner In which the other vegetables-, are to be served. The accompanying menu, prepared by the bursiu of home economics of the U. & department of agriculture, illustrates how to take advantage of the oven for the dinner meal. Since scalloped tomatoes with salt poWk are to be served the potatoes are baked. Graham muffins are app-etizing with this particular dinner and they caa be baked at the same time. 1 " - The other vegetable is spinach, chosen not only for its great food value but also because it Is es pecially cheap now. A poached egg Is served on the spinach, which should be chopped fine, seasoned and formed into a nest. The egg is an inexpensive but worthwhile addition to a vegetable plate, the bureau points out. It supplies the necessary protein which most vege tables lack. . Aside from the flavor, color,' and variety which vegetables bring to a meal and which in themselves are important, they aro regarded from the standpoint of nutrition as excellent sources of minerals and vitamins. The minerals belong to a group of substances which reg ulate the functions of the body and help to build tissues. Throughout life and particularly so during the growing? period tho minerals are essential to good health. Calcium, phosphorus, and iron are some of - the minerals that are found in J vegetables and wnicn . aro mosi;sur tne murrin batter any more likely to be lacking in the average American diet. Some adults have to acquire a tast for certain vegetables. "It is hard to teach an old dog . now tricks," but comparatively easy to teach the young child to like all vegetables. A four -mbnths old baby can have strained vegetable soup and two or three months later a thicker soup. Then sieved vegetables can follow. In this way a child learns1. ors before his taste is highly de veloped and while his food habits are being formed, . Tho aim in cooking vegetables, should be to increase their pnlata retaining s muh of the billty, natural flavor, texture, and' food vnlim no l nosslhle. In their nat- ' ural colors and shapes vegetables 'look appetizing. Improper coffk- ling, unfortunately may of ten' I change their whole appearance. : Green vegetables, for instance, turn brown if overcooked. This can be'lng appropriate to the salad. This and for a- shorter time.' With spinach and other greens add no water other than that, which clings to the leaves after washing. The bureau decries tho practice of putting a pinch of bak-jsnlad dressing will suit every Bal ing soda in the vegetable water to. ad. Mix a dressing appropriate keep the color. This destroys the vitamins and tends to soften the "when the salad Is served be vegetable and make it mushy. The.twoen the main course and the green color will be retained if the bureau's recommendation of the, open kettle and quick cooking, method is followed. 1 ' I Red vegetables, like beets and red cabbage, tend to bleed but un- like the green ones, acid helps to hold the color while on alkali causes It to fade. Yellow skinned onions, white cnbbage, turnips, ana celery, though almost colorless be- fore heating, turn yellow in the ( presence of alkaline water. Over- i cooking causes them to darken. The. true yellow vegetables like carrots, squasn, pumpsin, ana ruinoRKa are stable In color and are affected! neither by acid nor alkali. ' All vegetables soften more or less in cooking. But they should be . cooked only long enough to become tender so they will keep as much of their original texture as possible. The time varies with the vegetable and the method, out, as a rule, vegetables require much less cook ing than they get. The bureau sug gests that one reason some1 chil dren dislike spinach Is that it is too often cooked to a mush so that all the chewlness has disappeared. Serve vegetables as soon as they are cooked. If It is necessary for them to stand for a -time they should be removed froni the water, no matter how smnll a quantity. and reheated quickly just before serving. MKXU FOR ONE DAY , ; .i Breakfast , i ., Cooked Cereal With Prunes ' i . Top Milk , ' Toast Coffee (Adults)-4-Mllk (Children) 'y ' . IHimer Vegetable Plato with Poached Egg Scalloped Tomatoes with Salt Pork Seasoned Spinach, chopped fine. Baked Potatoes , Graham Muffins Iced Tea (adults) Milk (children) . Supper , i Creamed Chipped Beef . t, i , - Toasted Muffins ; Fresh Strawberries Milk for All RECEIPTS Scalloped Tomatoes 1 No. 3 can tomatoes cup finely diced salt pork Salt 1 tablespoon chopped onion 1 cup dry bread crumbs , Pepper . - Boil the tomatoes and onions about 10 minutes. Cook the alt pork until brown and crisp. Re move the pork and add the bread crumbs to the fat. Stir until well mixed. Mix the tomatoes and salt pork and season with salt and pep per to taste. Put a layer of the crumbs into a greased baking dish and pour in the tomatoes, and cov er with the remaining crumbs. Balco In a hot oven until the crumbs are brown. Serve in the dish.. . Graham Muffins 1 cups unsifted Graham flour 2 teaspoons baking powder 1 tablespoon sugar teaspoon salt -: 1 egg 1 cup milk ' . 1 tablespoon melted fat Mix all the dry ingredients thoroughly. Beat the egg slightly. add the milk, and stir with the fat Into the dry ingredients. Do not than necessary. Bake In greased muffin pans for 25 to 30 minutes In a hot oven (400 degrees to 425 de grees P.) Salad Hint From the Ancient Romans The old way of serving salads says Miss Miller. "Women are no longer content to serve one salad dressing on each different kind of salad. Thev know that each' different salad has a unique "avor that . suggests a different kind of dressing. "Salad dressings are now being considered not merely as a flavor tnat Is added but as something that Is as important as the salad Itself. That Is why the modern rule of salad service Is mix a dress It goes back to the old Romans the time when discovered that a sour wine made an excellent sauce for meat. Now adays, when we make so many dlf rerent Kinds or- salads, no ono to the salnd. dessert. It should be appetizing. light and tart. It should not be too heavy. The fresh simple fla vors 01 sreens are most nppro priate. Lettuce, endive, cucum bers; or cold vegetables, such ai asparagus, Brussels sprouts 01 string beans. These snlads suggest a tart, stimulating dressing such as French dressing. "To mako French dressing: beat together twelve tablespoonfuls ' of Wesson oil, three tablespoonfuls of vinegar, one teaspoon tul of salt, one-juarter teaspoon of pepper and un 01 impriKa. "Fruits, fresh or canned, have a more pronounced flavor than tho simple greens. They call for a dressing less sharp, with perhaps a dnsn or sweetness or the tang ot cheese. The next time you have a fruit salad, try this cream cheese dressing. To make this dressing: Cream two packages of cream cheese with eight table spoonfuls of Wesson oil; add Wes son oil gradually. When the dress ing is smooth and creamy, stir In one-half teaspoon of salt, one eighth teaspoon of white pepper, one and one-half teaspoonfuls of granulated sugar, one-quarter tea spoon of paprika and one ten spoonful of lemon juice. Dust tho j dressing with paprika to give It joolor. This makes a thick, stiff ;drwlng If you prefer It thinner, add more oil until It reaches the I consistency you want It to have. I "When salad is the main dish i at a meal, or luncheon and boasts I the full flavor of lobster, crabmeat, ;or shrimp, the flninhed salad should be garnished with lemon ade (mayonnaise made with 'le mon juice) or tartar sauce, but ! tho fish should first have been marinated. "To marinate: Mix twelve table spoonfuls of Wesson oil and thre6 tablespoonfuls of vinegar, add one ' teaspoonful of salt, one-quarter : teaspoon of pepper; mix this thor oughly with the salad material and set aside In the refrigerator for : several hours." s CHECKED CHIFFONS ARE FASHIONABLE I PARIS (P) Checkerboard chif fons are a filmy and fashionable fabric for warm days. The chiffons are of three colors lime, emerald : and be lee. or row, trmv ami hi.i. and are generally made on the kin. ft. l 1 .( A , iao, iiiv uuccm Bra inree incnca square. State Without Ntrcpt Car No street cars are in operation today in the whole state of New Mexico. Two little lines which one existed ha lately fallen by tho wayside, Collier Weekly, AW ti. (jraasixu-e. gnt)n. UtXdcnt) iu2jtt lis usecL far -tAe. ficAu. asiA. p&atcL , ruff c&s. IduLcA. paiejuL ' "Menus ofteDay By Mrs, Alexander George, MOIST CARMETj CAKK ' , (With mnshed potatoes) ' Breakfast Menu Grapefruit , . , i; Pried Eggs ' . , Buttered Toast Coffee Luncheon Menu Baked Stuffed Tomatoes Toast Baked Apples Gingerbread Tea Dinner Sliced Roast Beef Mashed .Potatoes Creamed Carrots Bread Plum Jam Asparagus Salad Carxnel Cake Coffee Baked Stuffed Tomatoes (Serving: Six) 6 large firm tomatoes 1 cup soft bread crumbs 4 tablespoons chopped leftover meat or cheese 2 tablespoons butter , 1 tablespoon finely chopped onion teaspoon salt teaspoon pepper teaspoon celery salt 1 egg yolk, beaten Wah tomatoes. Do not peel. Cut out blossom eods and scoop ojt part of the in aides. Mix all rest of Ingredients. Stuff tomato cases. Fit into baking pan. Add Mi inch water, liako 25 minutes in mod era to oven. A spa ra: us Salad (Serving Six) 36 spears cooked asparagus X cup sliced cooked beets 1 hard cooked egg, sliced 1 tablespoon chopped onion 2 tablespoons chopped green peppers teaspoon salt Chill ingredients. Arrange on let tuce and add French dressing. MoUt Curmel Cako i -f 2-3 cup butter . 2 cuph dark brown eugar 1 teaspoon vanilla teaspoon salt cup hot mashed potatoes egg yolks cup milk teaspoons baking powdor cups milk egg whites, beaten cup pecans 1 4 2 2 4 Cream butter and sugar. Add vanilla, salt, potatoes, yolks and milk. Beat three minutes. Add rest of ingredients. Pour Into shal low pan lined with waxed paper. Bake 35 minutes In modorately slow oven. Cool and frost. Cfirnu'l Frost I ns; 2 cups dark brown sugar ' 2-3 cup milk 2 tablespoons butter y teaspoon vanilla Mix sugar, milk and butter. Cook over moderate fire and stir fre quently until soft ball forms In cold water. Set aside 10 minutes. Add vanilla and beat until creamy. SUNDAY'S MKAL8 Breakfast Fresh Berries Waffles and Syrup "Broiled Bacon Coffee )lnncr Roast Veal and Browned Sweet Potatoes Creamed Peas Bread Plum Jelly Fresh Vegetable Salad Pineapple Tart Coffee Hiipprr Cheese Sandwiches Tea Maple Sugar Cake Apple Sauce Frch Vegetable Snlnd 2 cups diced tomatoes 1 cup sliced cucumbers tt cup diced celery 2 tablespoons chopped green pfppers 1 tablespoon chopped onions 1 teaspoon salt M teaspoon Rapriks 2 tablespoons French dressing Mix Ingredients In glass bowl. Cover and chill. Serve on lettuce and add more dressing. PftvApiHa Tart 1 unbaked tilt ohell I cups chopped or grated 4 pineapple I cunjugar - i fs-1 -J 2 tablespoons lemon juico j, 1 tablespoon grated lemon rind tciiBpoon nutmeg ; 2 tablespoons water 1 cup whipped cream " Mix pineapple, : sugar, lemon juice, rind, nutmeg and. water. Pour Into pie shell and bake 26 minutes in moderate oven. Cool and chill. Serve, topped with cream. Maple Sugar Cnko cup butter 1 cup soft maple sugar 1 teaspoon - vanilla teaspoon suit tenipoon lemon extract W cup milk 1 cups flour (sifted) 2 cup cornstarch 2 teaspoons baking powder 3 egg whites, beaten Cream butter and BUgar. Add vanilla,- lemon extract, milk, flour and cornstarch. Bent two minutes. Add rest of Ingredients. Bake In two-layer cake pans. Frost with any desired white or yellow frost ing. COMPANY FOB SUPPER Jellied Chicken Loaf Stuffed Tomato Salads Hot -Biscuit ; , Grape Jelly Orange Layer Cako - Coffoo Jellied Chicken Txaf 2 tablespoons granulated gelatin 5 tablespoons cold water 2 cups boiling chicken stock 1 cups diced cooked chicken M teaspoon salt i,4 teaspoon paprika' cup finely chopped celery 2 tablespoons chopped green ;. peppers 2 tablespoons chopped pimentos Heak gelatin in cold water five minutes. Add stook and stir until gelatin haa dissolved. Cool. Add rest of ingredients and pour into glass loaf mold which has been rinsed out with cold water. Set In cold place to stiffen. Unmold, cut In slices and arrange on platter, (iurnlah with parsley. When making Jollied chicken U is best tq highly season the stuck In which chicken Is cooking. Diced celery, finely chopped onion, hay leaf and four cloves give good fla vor. After chicken has been re moved from stock, pour stock through sieve. It then is rendy to use for Jellied chicken. i. - (Breakfast) Grapefruit Wheat Cereal ,ond Cream BuUored Toast Broiled Bacon Coffee '. ' '"1 Luncheon) Earn Hoped Tuna and Peas Bread Plum Jolly Fruit Cookies Tea (Dinner) Broiled Veal Chops Buttered New Potatoes Creamed Bi-ans Bread i Peach Jam Head Lottuce and Relish Dressing Strawberry Angel Food Cake Dessert . Coffee Kflcallnpcd Tuna nnd Peas (Serving 6). 1 cups tuna 1 cups cooked peas 3 tablespoons chopped pimentos 5 tablespoons butter 8 tablenpcons flour 1 teaspoon salt 3 cups milk teaspoon celery salt teaspoon paprika ' 3 tablespoons butter, melted cup- rolled ' broad or cracker crumbs , Pajnma Hhoo Newest of the new Is the samlal of kid. The sandal has very def initely come Into II" own as tho direct complement to the evening pajaraa, which threatens to re place the Bunday nlKht dress. The Perfect medium for this sandal, ot course, la kid, for It Is soft and pllnlil and takes any dye beauti fully, '. Itmrni for Improvement - Up to the present time tho hu man race has ninde ura ot barely &6 per cent of Its brain capacity. VnTsnrnToimrnnlon tfOflf.0; Bureau (By Julia Ie AVrlght) i Salmi Dressing ami CtH'ktall Sauce If you would like to make your; own Thousand Island dressing and1 cocktail sauce, you will find the, recipes below easily and Inexpen-j sively made. ' They both go so well ; with any kind of fish mixture, avo-j endos,' and most vegetable com binations. Thousand Islam! Dressing 1 cup mayonnaise 4 tablespoons chili sauce 1 tablespoon chives' or onion 1 teaspoon vinegar 1 tablespoon chopped green pepper 3 tablespoons chopped red pep per 1 teaspoon paprika 3 tablespoons catsup Add chili sauce, chives, catsup, peppers, paprika and .vinegar to mayonnaise, (if peppers are not in season use pimentos and parsley). Cocktail Sauco 1 cup catsup 2 tablespaons lomori Julco Dash Worcestershire sauco cup finely chopped green pepper cup finely chopped colery H teaspoon grated horseradish Mix cocktail ingredients with cocktail sauco ,beforo serving, or arrange In layers In glasses. The Uomemakers' ih'reau in vites you to write for any infor mation you desire, bo it a recipe. a ouitgei. a party planned, simply enclose a self-addressed stamped envelope with your request to Julia Leo Wright, Safeway llomemak ers' Burenu. caro of Safoway Stores Inc., Hox 74, Oakland, Calif. LONG VELVETEENS IN VOGUE AT RACES TARIS (0) Velveteen full length coats aro tho "dornier crl" for sports wear. Mmo. Reno Ilevll- lon, who Is among sponsors of tho vogue, was seen at tho races at Longchnmps recently in a beigo velveteen modol worn over a sports frock of lightweight brown wool. Other fashionable women nro choosing velveteen coats of n new raHpherry red. Tliey are de signed along simplo strnlght lines and worn without bolts. Kwtrt wings You can now climb Into nn air plane and within a day arrive wherever you will In these United States. Collier's Weekly. By viiif nil the Itmlmii fruit fulc that UMd o boil way Mr. Porter lukr. wmnef oi 8 jnlly anH tm ptiiei l the 1990 Tjua Sutc Fair. nti 10 liui ot prrtect Inm from bikl oi raf berriKftthat um) to Rive but o. on your ins. Br f"d f - yvX uy&'Si :HD ,X.1..PSf im.. Under She never seemed to liavo the rep that the other girls had. Nor was sho so good-looking either. ITer complexion was sallow. Wrinkles had appeared years too soon. Littlo won der that men found excuses when her name was mentioned. What a pity that so many girls lose beauty so soon . , . very often caused by the poisons of constipation. This could bo prevented, easily, pleasantly . . , by eating a delicious cereal. Two tablespoonfuls of Kellogg's All-Bran, caton daily, are guaranteed to pre vent and relieve both tempo rary and recurring constipa tion. In severe cases, use with each meal. U KSSBa Baking z Make a batch today this amazing short-boil way. t 4,000,000 jelly makers are already following it Saves money. Saves of your time. Makes jam more delicious. No other method like it! t 10CAL women by the (core j are taking advantage of the present low strawberry prices! They are stocking their jam cupboards to over flowing with delicious straw berry jams and jellies. And with an eye towards economy they're using Certo, the amazing bottled fruit pec tin that saves as much as 2Vi cents on every glass. With Certo, you see, only one minute's boiling is necessary, and hence no fruit juice boils away. You usually get, as a t Carlo label 1 vijts. r VMS'. iwJirrtN carefully woiked out lor uie with Certo. Pleaie remember thai in making yam and telly every fruit U different No oner lecipe can be mode to fit them all. That is why we developed tUfinlt tcimlific recipe lor each fruit These recipes aie 3r guarantee of perfect lam and jellie with any fruit. SHE WAS ALWAYS LEFT BEHIND Kellogg's All-Bran sweeps the intestines clean of all poi sonous wastes. How much bet ter than taking habit-forming pills and drugs. Servo Kellogg's All-Bran with milk or cream, fruits or . honey added. Use for making fluffy bran muffins, breads, omelets, etc. Look for the red-and-green package at your grocer's. Made by Kellogg ia Battle Creek. Tho largest-selling AU-Bratu All-Bran oed result, half again more glasses of delicious jam from the same amount of fruit t More than that, if you follow directions, you take no cjiance of failure. Your jam will come, out full flavored, colorful and with a daintier texture than: you've ever known before. ' Now please remember! Only through the use of Certo and the Certo recipe can you follow this ahort-boil' method of jam making. So order a bottle today, i 4,000,000 women, among; them many State Fair jelly' champions, swear by it. Put up strawberry jam . . . and lots of it Put up strawberry jelly, too. With Certo it is easy. Certo is a pure fruit product a concentrated fruit pectin. And pectin, you know, is the: substance in fruits which; makes jelly "jell." Certo is a product of General Foods Corporation. At all grocers- you will find 93 recipesEach has been iu.o.r.