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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 23, 1931)
JIEDFORD MAIL TRIBUXE. MEDFORD, OREGON, FRIDAY, OCTOBER 23, 1931. PAGE ELEVEN Holiday Dinners Saturday Feature Everyone Is Invited to Attend Plan Supper Ahead for Ease and Economy, Hint By the Bureau of Home Economics, ,; V. 8. Department of Agriculture I Brides and also ' homemakera ' of long standing who have been strug gling with the endleas problem of planning meals for two will find some answers to their repeated query, ': 'Wnat shall we have for aupper?1 IK the following suggestions by the Bureau of Home Economics, u. 9 Department of Agriculture. All perishable food should be pur chased with definite plans In mind for using It, the bureau's experts say. This Is the most economical plan for buying, alnee many foods can be served for several meals In a variety of forms. When buying with the meals for several days In mind, the cooking should follow up the econ omy scheme and plan to save fuel and time. For Instance, If potatoes am to be served two days In succes sion, enough should be cooked the Brat day, to be re-cooked the follow ing day In some different form. The old standby, hash. Is not frowned upon, but ways of serving left overs that are aa attractive as the original dish are preferable, i The bureau has developed a variety oi tested recipes for the home-mak-, era of the country. Whether it Is food for the main dish of the meal, vege tables, salads, or desserts, the bureau i taaa many practical suggestions. Then. 9oo, a continuous supply of recipes and menus from other sources sug gests variations. So there Is no reason for monotony In meal planning. ' Eggs, for Instance, need not alwaya appear In the usual breakfast forms, but may be served at any meal. Their adaptability for small families makes them almost Invaluable. Baked with cheese or tomatoes, curried, or serv ed as Eggs Benedict they are as ap petizing as they are nutritious. Eggs are a good source of efficient protein, and also supply some of the minerals and vitamins so necessary for build ing the body and keeping It healthy. The bureau points cut that success In cooking eggs depends on cooking them slowly at moderate, even heat. ' Families of two are well acquaint ed with ground beef and stewing ' meat but there are other outs of beef which can be used to equal ad vantage. A pot roast can be served hot to begin with, then sliced cold, and finally made Into croquettes " which also utilize left over mashed potatoes. A beef hear is nnnthe- wise and economical choice and kidney and liver offer possibilities for variety for two nersons or ten. i The bresst and shoulder of lamb are small and are less expensive tnan ' Jthe leg. When stuffed with a savory i stressing, either will form the basis ; for an excellent company meal. Both : these rossts slice well when cold and every bit of meat left over can be utilized cold, creamed, or In curries. Fresh and cured pork, sausages, and scrapple are desirable for the (mall family. The shoulders belong In the low cost group and they are as adaptable to meal planning for two as the lamb shoulders. The bu reau suggests pork chop suey to those who like Oriental food as a novel way of utilising left over pork. Roast stuffed sparerlbs Is another Utah seldom served but offering a decidedly different flavor. As for cured pork, Its uses are le gion. Families of two can serve a email shoulder hot In a variety of ways and need not dread having to eat It cold for days and days. It can be creamed, cooked with noodles, ' combined with potatoes, and made Into different kinds of potato cakes jOr Introduced Into salads all dishes aa appetizing as they are low In cost. I Smoked ahoulder butts, known by . various namea In different secons of the country, are available lu all markets. They are email, boneless. land when baked make a choice piece for the whole family. Cheese Is one of the most valuable and Inexpensive f oode for the small family. A comparatively small quan tity can change the entire character of left-overs Into a pleasing dish for lunch or dinner. Some eaay-to-pre-pare combinations can be made by baking cheese with fish, vegetables, or spaghetti, since cheese becomes Rubbery In texture and Is digested Wlth less comfort when exposed to jhlgh temperatures, the bureau'a method of using moderate oven heat and always having the top Isyer of bread crumbs Is a wise one to fel low. Many kinds of frssh, canned, and salt fish are available In quantities small enough for 2 persons. Though all fish oontaln Important minerals and ample protein, sea food also haa Iodine to recommend It to the diet. The bureau will be glad to supply its general recipe book or any of Its series of leaflets on cooking beef, Iamb, pork, cured pork, rabbit, or reindeer, which contain numeroua recipes suitable for small families. Requests may be sent direct to the Bureau of Home Economics, or to the Office of Ilnformatlon. u. S. Depart ment of Agriculture, Washington, D. O. MENU FOB ONE DAY Breakfast Cooked cereal with Milk Toast Coffee Dinner Ham with Noodlea Turnip tops or other Greens Baked Apple Milk Supper Vegetable Soup Cottage Cheese Salad with Mixed Sweet Relish Muffins Tea RECIPES Ham with Noodles (Serves a persons) 1 tablespoon butter or other fat 1 tablespoon flour 1 cup milk , 1 cup cooked noodles 1 cup ground cooked ham Salt Pepper & cup buttered bread crumbs Make a white sauce of the fat. flour, and milk, and add about H teaspoon of salt, depending on the saltiness of the ham. Make alternate payers of noodles and ham In a shal low baking dish, pour on the white sauce, sprinkle buttered crumbs over the top, and bake about IS minutes In- a moderately hot oven (375 degs. F.) . Curried Lamb (Serves 2 persons) 1 cup chopped cooked lean lamb y, cup chopped celery and tops 1-8 medium-sized onion, chopped H cup brown gravy or broth 1 teaspoon butter or other fat Dash of curry Dash of tabasco Salt Cook the celery and onion In the ibutter. Add the meat, gravy, and sea sonings. Stir until well mixed and pot If too dry, add one-half cup of boiling water. Serve the curried lamb1 with a border of flaky boiled rice, garnished with parsley. Codfish, Spaghetti, and Tomatoes (Serves 3 persons) Vt pound salt codfish, diced 1 cup spaghetti, broken In small pieces 1 pint canned tomatoes 1 bay leaf 'i onion, sliced . 1 tablespoon chopped parsley 1 tablespoon olive oil or other fat Chopped olives Salt If needed Soak the codfish In cold water to cover for a hours or longer, until suf ficient salt has been removed, and drain. Cook the spaghetti In boiling salted water about 18 minutes and remove the bay leaves. Cook the onion and parsley In the olive oil for a few minutes, combine all the Ingredients, and cook for a few min utes longer. Serve hot. Baked Eggs and Cheese ' Break the desired number of eggs in a shallow, greased baking dish, add a few tablespoons of top milk and salt enough to season, and sprinkle with a mixture of grated cheese and fine dry bread crumbs. Set this dish in a pan containing hot water and bake in a moderate oven (350 degs. F.) until the eggs are set and the crumbs are brown. Just before serving and a few dashes of paprika. Roast Stuffed Sparerlbs (Serves 5 persons) 3 sections of spsrerlbs 1 cup fine dry bread crumbs Vt, cup diced salt pork H cup chopped celery cup chopped onion l& cup chopped parsley 5 tart apples, diced 54 cup sugar teaspoon salt H teaspoon pepper Select well-fleshed rib sections that match. Have the breastbone cracked so that It will be easy to carve be- tween the ribs. Wipe the meat with a damn cloth. Prepare the atufflng as follows: Fry the salt pork until crisp and remove the pieces from the skillet. Cook the celery, onion, and parsley In the fat for a few minutes and remove them. Put the apples Into the skillet, sprinkle with the sugar, cover and cook until tender, then re move the Ud and continue to cook 1 until the Juice evaporates and the plecea of apples are candled. Mix with the apples the bread crumbs, crisp salt pork, cooked vegetables, salt, and pepper. Lay one section of the ribs out flat, sprinkle with salt and pep per, and spread with the hot stuffing. Cover with the other aection ana sew the two together. Sprinkle the out side with salt and pepper and rub with flour. Lay the stuffed ribs on a rack In an open roasting pan and sear In a hot oven (480 degs. F.) for 30 minutes, or until the meat Is llBhtlv browned. Reduce the "ven temperature rapidly to very moderate heat (300 to 325 degs. F.) and con tinue to cook for about an hour long er, or until the meat la tender. Re move the strings before serving the stuffed sparerlbs on a hot platter. Stuffed Beef Heart (Serves 5 persons) 1 beef heart 3 tablespoons bacon fat or drip pings 1 small onion, chopped green pepper, chopped 3 cups bresd crumbs teaspoon salt 1 cup chopped celery WoBh the heart and remove the gristle and veins. Make a slit In the side and fill with atufflng made as follows: Melt the fat, cook the onion and ereen pepper for a few minutes. add the bread crumbs, salt, and cel ery, and star until well mixed. Sprink le the heart Inside and out with salt and pepper, fill with the hot stuffing, and sew up the slit. Sear the heart In hot fat, place In a baking dish, add cup of hot water, cover, and cook until tender In a very moderate oven (300 degs. F.) This will require about 3 hours. Remove the heart and add flour to the drippings and enough water to make a thin gravy. 3erve surrounded by the gravy. JUNIORS' ACTIVITY COMMITTEES ARE McMINNVILLE William F. Qulgley received $31,175 contract for con struction of hospital building. J-Tlt. 13-pl-te batteries, rf 1-yr. guarantee , . . pO Battery Recharging Sue Severin Battery Service 1522 No. Riverside HMMHMBasaasasssmvmssSBllBBBW If DRIFTED SNOW FLOUR at the COOKING SCHOOL Sperry Flour Co. 31l Medford Oregon SPffRRY DRIfTKI JM0M And In Your Own Kitchen Makes Your Favorite Recipe Better All Good Grocers in Southern Oregon Stock DRIFTED SNOW FLOUR The Junior class, usually credited as being the most active class In school, held their first meeting or the year October 31, at the senior high school. It la the custom of the Junior rfftu tl nrfwtnf th Innlnv rtrrtm the Junior assembly and the Junior carnival ana it was ror the pur pose of announcing the committees In rhftTffK nf tb f1rt. tvm tVin. th meeting was held. Committees for mo junior carnival nave not yet been announced. Folio wl n a ant ti fnm m t f fry Junior' assembly and Junior prom: numor assemoiy, ArmiAUCO any, November 11: Chairman, June Davis; Elmeda Harper, Velma Smith, Doris Gass. Enid Dressier. Junior prom committee: Decora tion rhnfrmnn T?i iHtt Qfnna' All Prock, Zoe Dell Lantls. Elmer Zum- runn, ianroara Hall. Russell Hogue, Richard 81elght, Wlldon Colbaugh, Bob Prentice. Pron-ram. rhnlrmnn. Barbara Hnll: La Verne Anderson. Anna May Fuson. Max Rnv Rnh Sherwood. Bernal Slead. Refresh ments. Chairman Mnrli-ifv nmonrv Helen Stuart. Evelyn Herman, Doris Patton, Clyde Plchtner, Phil Qulsen- beriTV. Orchestra nnrl rianna ohalr. man. Bill Cummlngs: Margaret Wnr- uw. ueaoei Miner, Maurice Shields, Connie Latham, Ardyce Llndley, In vitations, chairman. Bpt.t.v Mary Van Dyke, Bobby Root, Pran ces Perry, Jack Terrett, John Dal lalre. Clean-up, chairman. Bill Knlps; David Lowry, Russell Rogue, Ruby Stone, Barbara Wall, Jack Hood, Ray uove, maurice putney, Enid Dressier, Pat Haves. Sam Krnrhn Trimna Harper, Conway Latham, Clyde Picht- wiiiueirea rtoseoorougri, Erma Nledermeyer, Dorothy Wllltts, Jack Paxton, Ed Bennett. Tnm veta. Margaret Warner. RAINIER SidewBjlr , space laid on Lalng corner. sstts&eaiaaVaW JkaaH V nT1 5 ! A ETHEL HALL Ethel Hall Cookery Expert and Dietitian at the Mail Tribune School of Home Economics Will Use a Electric Range FREE OFFER 22) Expert Radio Repairing Rebuilt Batteries S3.00 Batteries Charced 80c SERVICE ELECTRIC CO. Ill South Holly Phone 12T0 Bridge Barber Shop BEAR CREEK Solicits Vour Pntronage . : IRA DAVIS, Prop. Chllilcrs Bldf. Sunbeam Electric MIXMASTER Think of it! A $22.50 SUNBEAM MIXMASTER that stira, whips, beats and mixes will be GIVEN FREE with each range sold to a new electric range user This offer is for 30 days only I Easy Terms on Your Favorite Range A Beautiful 1932 Model "Hostess" Hotpoint Range Featured At The Mail Tribune Cooking School Will Be On Display A t Our Store This week 1 Peoples Electric Store 0. 0. ALENDERFER 212-214 W. Main St. Telephone 12 A. B. CUNNINGHAM '..'.AV.1. .".'.V. -V- V V.V.V .V .- .V. VtaV.W.W.'.V . . JWA-.'t 'J ... "!1 isS' CjQs SSS", ; II" sVMJf lf in aa1IUI At the Mail Tribune's School of Home Economics PRODUCTS Will Be Especially Featured Ethel Hall, Famous Home Economist, Will Use DELICIOUS GOLD SEAL ICE CREAM In Preparing Tasty Frozen Salads and Desserts Gold Seal Milk, Butter and Cottage Cheese Will Also Be Extensively Used In The Mail Tribune School if Gold Seal Products Are Sold Everywhere in Southern Oregon
