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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 16, 1931)
PAGE TWO MED FORD MATL TRTBUNE, MEDFORD, OREGON, WEDNESDAY, SEPTEMBER 16, 1931. "French Dishes Are Easy For American Imitation ' By the Bureau of Home Economic V. . Department of Agriculture. i ; The thought ot French cuisine ! suggests aa atmosphere of fine f cooking, but to moat persona It ; mean elaborate dishes which only j' a chef can achieve. However, there . are man; simple, nourishing, and i Inexpensive French dlshea which any j housewife can prepare, points out i the Bureau of Home Economics of t the U. 8. department of agriculture, In its weekly discussion of low-cost t foods. The dishes of the homely French i , kitchen and the small establishment I are especially suitable for American i families who budget their food. Econ- i any and thrift are not new to ' French housewives, who Justly pride I themselves on their ability to utilize ! every bit of edible food In one ap- - petlzlng dlsb or another. : An Illustration of this Is their pot-au-feu, which means "pot on the fire," and which might be ! called the national dish of the .' country. 1 On the stove : of every ' French kitchen is a special pot Into ! which all aorta of leftovers go- Scraps of. meat, bones, necke, gta rards and other parts of fowl, care fully selected vegetable waters and bits of vegetables like the outside stalks of celery, find their way Into the pot-au-feu. This soup Is never watery and always has a good meat foundation, as the recipe In today's market basket shows. It frequently serves as the entire meal for a French peasant family. . Following the French custom, the dear broth may be served alone at, the beginning of the dinner. A savory tomato sauce usually accom panies the meats, after which the vegetables are served, also alone. Because the soup Is simmered, the shin meat, for which the recipe calls. Is sweet flavored and very ten der. Follow the directions for cooking carefully, advises the bu reau, or the meat will be tough, the broth evaporated, and the vege tables mushy. Another soup that la typically . French Is onion soup, a dish which, It la said, made an ancient king of Poland forget his lost crown. Some Americans may not share his enthusiasm, but It la a prime fa vorite with those who are fond of onions. The recipe la quite simple, and the ingredients are compara tively Inexpensive, with the excep tion of the Oruyer cheese. Another cheese may be used Instead. The general method for making this soup la to brown the thinly 'sliced onions In butter, add boiling water, salt, and pepper and simmer for about half an hour. The cook may use soup stock Instead of water. Put toasted bread In the bottom of n earthenware baking dish, pour the soup ovsr It, and sprinkle cheese generously on top. Add another layer of toast and grated cheese and heat the dish In the oven until the top Is brown and crusty. Serve the soup at the table dlreotly from the earthen ware dish. v The sauces which the French use a great deal are not so Intricate as they first seem to alien cooks who are unused to their names and Ingredients. Besides putting a fin ishing touch to many delicious dishes, French eauces frequently are a means of serving : Inexpensive foods in an attractive and savory fashion. Numerous piquant herbs such as shallots, chives, garlic leeks, rose msry, thyme, sweet basil cloves. paprika, pepper corn and celery sup. plement the usual seasonings of salt and pepper. Bouillon or stock a little weaker ' than would be served at the table Is the basis of these sauces. Each one Iras special dishes, to which It la best suited. Sauces known ss pepper, Robert and plquante, for Instance, are spicy and therefore most appropriate for pork or dishes which are making their second appearance at the table. Unlike the American custom, eggs are not served for breakfast In France. - The French eat them In various forms for lunch and use them extensively for garnish and sometimes as a dessert In a fruit omelette. But this doe not mean that omeltettee are- never the main dish of a meal. They are. In the modest home, as well aa In the large hotels. In addition to the cheese omelette, for which the pres ent market basket gives the recipe, vegetables, meats, and fish also are used. The French cook beef and pork In much the same manner aa we do. They pay particular attention to serving In special dishes the inexpensive cuts of meat and the many edible portions, such as liver, kidneys, brains and sweetbreads. Calves' ears, tripe and pigs' feet are always utilised ao wel.l In fact, that one Parisian restaurant has built an International ' reputation on its tripe dishes. Of their vegetable dishes, the French fried potato la beat known to us. The others' are familiar friends served in a slightly different fashion with sauoes and special sea sonings. In the popular one known as macedotne of vegetables several different vegetables are cut up fine and cooked together. French desserts are not nearly ao varied as American desserts. Pastries, fruit, either fresh or In compote (a variation of stewed fruit), cheese, and crepes Burette, a sort of pan cake, are the usual desserts. Pain perdu, for which a recipe la given below, Is an especially good example of their thrifty way of serving a leftover In tasty form In this case stale bread. 1 The typical French breakfast con sists of coffee with milk, or choco late, rolls and sweet butter. Most Americans do not consider this suf ficient, so i the bureau supplements RUI FS LA FIESTA DE LOS ANGELES IV v m " ' . , " ,' 'sww .,I,YJ Pfltitt Elizabeth Hicks of Lot Angeles chosen queen of the Los Angeler fiesta celebrating the 150th year of the city's founding. it In his week s menu with cooked cereal and milk. MENU FOB ONE DAT Breakfast Cafe au Latt (coffee with milk), Bolls Butter Cooked Cereal Lnnch. Cheese Omelette Macedolne of Vegetables Fresh Frul Dinner. Pot-au-feu (Soup with Heat and Vegetables) Pain Perdu RECIPES. Cheese Omelette egga 14 cup soft flaked cheese 4 H teaspoon salt 1 tablespoons butter. 11 Beat the eggs well. Then stir In the salt and cheese gently. Melt the butter In a smooth frying pan. Tilt the pan so the entire surface la covered with the fat. When the fat begins to slszle. pour In the egg mixture. The edges of the ome let. wlU cook more quickly than the center, so as soon as the edges are set, lift them up gently with a spatula. Reduce the heat and cook until the underneath Is deli cately browned, and the top Is moist but not liquid. Loosen the entire surface to be sure that the omelet has not stuck In any spot. Then, holding the frying pan In your left hand, tilt It and fold the omelet In an oval, using the spatula In the right hand. Transfer to a hot platter and serve at once. Macedolne of Vegetables. 1 cups fresh green peas. 1 cups finely diced carrots I cup finely cut celery 1 cup boiling water 3 teaspoons salt teaspoon sugar 2 tablespoons butter Dash of pepper. Simmer the vegetables In the boiling salted water for 15 minutes or until tender. Add the butter and pepper and serve at oncey 1 BEND Bids opened for furnishing and installing lighting fixtures in Allen platoon school building. Reedsport Sidewalks being built on Fourteenth and L streets. AMERICA'S FUTURE The future holds great things In store for the American people, ac cording j to H. O, Taylor, manager of the ty service division of the American Railway arroctfttlon, woo gave an interesting address on gen eral economic conditions at the regu lar weekly meeting of the Medford Rotary club Tuesday noon. "America has not only abundant resources, but unlimited resourceful ness and Initiative which Insure even greater progress and development for the future than In the - past." stated the speaker, who quoted facts and figures to show the great In crease In national wealth, savings deposits and production during the past 30 years, all of which consti tutes a huge reservoir of wealth and a substantial background to safe guard the future of the nation. The present period of depression Is perhaps beneficial In that It should strengthen the fibre of the American people, giving them more courage and experience to go for ward to greater progress in years to come, he said. Mr. Taylor spoke briefly on the the railway situation and told of the activities of the American Rail way association, as well as the splendid accomplishments of the shippers advisory boards through out the country. He complimented Paul Scherer for his fine work on the northwest board as local repre sentative. ' W. E, Lantls gave a report on the Rotary "free swim" campaign put on by the Medford club during Au gust, ' stating that 930 free swims had been given to local kiddles dur ing, the mbnth. It Is hoped that a municipal plunge may be completed before next summer. Edwin Knapp, manager of The Medford .Mall Tribune was intro duced as a new member of the Rotary club. 1 President Shockley announced a special community service program for next Tuesday and urged a 100 per cent attendance. Visiting Rotarlans at the meeting were G. F. Haun of Dlnuba, Calif., Carl Bruntsch of Portland and Ernest Ollstrap of Eugene. Guests Included Messrs Taylor, Arnett and Knutzen of the American Railway association, J. Pring of Fort Wayne, Indiana, C. H. Manners of San Francisco. Clinton T. Hurd of Portland and Paul Scherer of Medford. W E. Lantls acted as chairman of the meeting. ' : 4 Klamath Falls Terminal City grading construction on The Dalles Calif ornla highway, completed. Sherwood Charley Ballard pur chased Interest In Tooze milk dairy. ADDS EXPERTS TO TEACHING STAFF SOUTHERN OREGON STATU NOR MAL SCHOOL, September 18. (Spl.) Angus L. Bowmer, Instructor In English and Miss Louln . Woodruff. music supervisor, have been '.ided to the faculty of the Southern Ore gon State Nqrrnal school tat the coming year. Mr. Bowmer arrived Monday and Miss woodruff Is ex pected the first of the week Miss Woodruff was formerly miistr supervisor of the Marshfleld public! schools and head of the muslo de partment of the Oregon Norm.! school at Monmouth. She has Jusii received her masters degree at Teacher's College. Columbia Unlver slty, New Tork. She Is a graduate" of Nebraska University and attended Tabor College. Iowa, Columbia School of Music In Chicago and North western University. Mr. Bowmer will take charge of public speaking and debate, drama and will teach classes In Bngllsh. He received his masters degree from the University of Washington. He Is a graduate of -the Belllngham State Normal school and has taught In Washington grade schools for six years, during which time be spec ialized in community choir and chorus activities, dramatics, boys club leadership and naturalisation work and --as a member ' of band and orchestra. v, A. 8. Taylor, who has been on a year's leave of absence, will return this fall after completing the work for his doctorate at the University of Southern California. 'Other Instructors are: Miss Marlon Aly, art: Miss Helen O. Anderson, English; Miss Elolse Buck. English; Wzz Luc!.!; Burtis, art; Miss Henri etta Challle, music; Miss Myrtle Punkhouser. librarian; Miss D. Vir ginia HeJeu, physical education; Lor en E. Messenger, psychology and edu cation: Walter Redford, geography mnA iMnnmlru! Un. Bertha fim! ?v health education; A. o. strange, edu cation; Miss Clara A. Trotter, su pervisor of Intermediate grades; Or. Wayne W. Wells, biology; R. W. McNeaL coach of athletics and sci ence Instructor. better for babies better for cooking And creaming better for babies better for cooking and creaming BETTjt&i'Z&s-. BETTER FOR BABIES t BETTER BETTER BETTER BETTER Enjoy tht Carnation Contented Hour at fi$o Sunday even ing i over stations . KGWt KGO Lay in a supply of this better milk Cook with Carnation, bake with it. It adds smoothness, richness, tastiness and costs less than milk in any other form. Carnation-creamed coffee is a treat. And if you've a little "bottle baby" to plan for, remember: Carnation is easier to digest than raw, pasteurized or boiled milk. TWO FREE BOOKLETS, "100 Glorified Rtciptf mi "Baiy-Feidint Simplified," Very iiuertslint- Jiddrtss Carnation Company. Albers fildg , Front and Broadway. Portland - Produced in Oregon for 2Q years Carnation Contented Cows" Milk jggS)lMl.C,Ca, World's Larqest-Sellino Brand or Evaporated' Milk Ask: any teacher of cooking Ask her this: Which do you prefer a cream of tartar baking powder or one of the substitutes? The substi tutes are cheap in price. But many pure food de partments most dieti tians and most domes tic science teachers, defi nitely prefer cream of tartar. Whether the dif ference be slight or great there IS a difference, and Schilling prefers the kind that is beyond ques tion. So would you, if you knew the facts. Schilling Baking Powder (cream ot tartar) Camelo Cleaners . 211 West Main Our New Safety Cleaning Equip ment Will Not Harm the Fabric Phone 1260 r Jnie Brings BEAUTY-HEALTH-COMFORT to Your Home t f t t There Is Only ONE Heatrola A N ESTATE builds it I Tiers are scores of Imitations but only ONE that iroulatos heat irtth the efficiency and eoonomy of HEATROLA, the farthest corner of tL farthest room is praotically as worm as the room in which the Heatrola standi. You are paying for HEATROLA comfort r,.vsr, yy not have one . , NEW MODELS! JUt ORE attractive, more effiolent, more economical than ever the new HEATROLA models offer greater value than ever before! They are heavily constructed with heavy ribbed, all cast iron construction of fire pot and combustion pot. The finish harmonises with other furnishings in the living room. Is easily cleaned and serviceable Just tee these new models! Over 300 Heatrolas In Use In Medford Homes Easy Terms Trade In Your Old Stove wF 'tf: If, i i'i 1 11 II! ilT HH ft-1 Mkliet feMtet. ! with lit Bsitilm Iw I If kw r taW imi Mf.rtt At . I r I yz-fK i MtfAvlKiiUl Um-m4 JJjtsS1 I iuti wwii il - i r. T Ja- 1. """ sswsaal aaaatsnsaaaaaamaB I I iTm!" hJu Warm Floors-More Heat-Less Fuel OTHER system of heating offers greater economy than HEATROLA " the wonderful INTENSI-FIRE air duct and other exclusive HEATROLA features assure MORE HEAT where yon want it with less fuel. Vou get max imum return for every stick of wood or shovelf ull of coal no heat lost in piper or in the cellar the heat is delivered directly into the rooms 1 NEW LOW PRICES! KT0W YOU can secure the model you prefer in the HEATROLA line at LOWER PRICES THAN EVER BEFORE I The sav ings on your wood or coal bill will soon pay for your HEAT ROLA a 45 per cent saving on fuel does the trick. The Heat rola burns not only the wood or coal, but the gases as well! Let us show just how ensy it is to enjoy HEATROLA comfort and save money at the same time. Fesw Isailssms arw models, II at arv, lower prless. EASY TERMS Trade In Your OI d Stove Circulating Heaters J0 EJA As Low as .......... P Special Savings In Andirons We'll gladly call at YOUR home and help you solve the heating problem ROBBIN'S 219 West Main St. ' Phone 9 The only place in Southern Oregon where ytu can buy an Estate Heatrola Davenport and Chair Fine Velour Daven- car. $39.95 i i r i t r t t r : t 1
