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
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There Is Only ONE Heatrola
A N ESTATE builds it I Tiers are scores of Imitations but only ONE that
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yy not have one . ,
NEW MODELS!
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the new HEATROLA models offer greater value than
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Over 300 Heatrolas In Use In
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Easy Terms Trade In Your Old Stove
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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
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