MEDTORD 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.