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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 29, 1932)
PAGE FIVE Hester Heath, Famous Home Economist, Presides at Tribune School AIEDFORD MAIL ' TRIBUNE, MEDFORD, OREGON. TUESDAY. MAROT 29, 1932. E BEAT THOSE OF E American houBewivui today need have no fear of the standard of cook ery so often expressed in friend hus band's demand for dishes "like Mo ther uaed to make." Science and re search have been utilized to perfect food products and Ingredients to the point where the modern housewife has Innumerable advantages over her mother or grandmother, even though being younger and less experienced, she might not be quite as deft In the kitchen. But then there la no neces sity for the degree of expertness re quired of cooks in olden days for science has simplified cooking and delivered women from cook stove drudgery. These facta were cited recently by Victor M. Ekdahl. manager of Swift & Company's $2,000,000 refinery wnicn manufactures Formay, a blend ed shortening. Within the modern factory ever which Mr. Ekdahl reigns, several hundred men and women turn out a product Illustrative of the tran sition which cooking haa undergone during the last few years. Formay, Introduced In the North west last month, was first marketed, for test purposes, 16 months ago in California. More than four years of laboratory experimentation and test ing were completed before the pro duct was marketed. Its success at tests the soundness of this research and the Increasing appreciation, on the part of housewives, of how much science can contribute to their cook tog. In offering Formay. the manufac turers stressed Its high smoke point, neutral flavor, quick-creaming qual ities and freedom from rancidity. Consideration of some of these points illustrates how cooking Is simplified by science. Shortening must be thor oughly mixed or creamed with other ingredients if dough Is to be light and Huffy. Months of experimenta tion were necessary before Swift & Company found the proper consis tency to Insure easy creaming of For may. Whipping and beating is tiring and tedious work for the housewife and the elimination of this exertion was me goal. Finally the proper chemical structure was established, and, together with rigid control of the manufacturing processes, guar antee quick creaming. Deep-fat frying was another point on which Formay chemists concen trated effort. The result of deep-fat frying depends almost entirely upon the smoke point of the lard or fat used. A product with a high smoke point produces palatable food, free from grease, while an Inferior fat with a low smoke point produces food coated with an oily film. So Formay was designed to have a high smoke point. Thus point by point, Ideal stand ards were Incorporated In the pro duct and the objectionable features eliminated. The process is a barom eter of cooking progress. Thousands of California housewives expressed their enthusiasm for the product by sending their favorite recipes to the manufacturers during the campaign there. Many housewives In the north west have also contributed their fa vorite recipes, although the product has been marketed In this section less than a month. A few of them follow : Prune Cake H cup Formay cup sugar , 2 eggs ! 1 cup drained, quartered stewed , prunes cup chopped walnuts 1 cups flour 4 tsp. soda tsp. salt 3 taps, baking powder y cup orange juice yA cup prune Juice Cream together Formay and buvv, and add egg yolks. Dissolve soa In fruit Juices and add this, elcernat tng with sifted dry Ingredients to which nuts and prunes have been edded. Fold In egg whites ben ten 'rr. Will Conduct Cookery Lessons KjJLmL. H -, lU'MtT lit ill h Known throughout the west as a home economist of outstanding ability has been secured to conduct The Mall Tribune's free cooking school ints month. Her cooking schools have appealed to all housewives, regardless of their home rooking facilities . . . Med ford and Kogue River valley women will like Mlw Heath . . . her pleasing personality and her anility as a demonstrator will win the enthusiastic approval of everyone nerei "Hester Heath" Is her professional name, and women here will remember her as Clara Miller Sexton, who conducted a Tribune school here in li!i8. 1 tsp. baking powder 1-8 tsp. salt H cup thick sour milk 1 tsp. soda 3 squares chocolate cup hot water 3 eggs Cream the sugar and Formay and fold in well-beaten eggs. Sift flour, baking powder, and salt together, and add sour milk, stirring all the time. Dissolve chocolate and soda In hot water and add to the batter. Beat well and flavor with vanilla. Bake about 45 minutes in a 375 degrees F. oven. Pliiin Biscuits 4 tbsps. Formay 2 cups flour & tsp. salt 4 taps, baking powde- to 1 cup milk. Sift dry materials together. Cut in Formay. Add enough milk to form a light dough. kri lightly to ft inch thickness, sh with a biscuit cut ter, and bake n a 450 degree oven 12 to 15 minutes. and bake either in loitf or two layers. When done, dust the top thickly with powdered sugar. If It Is served In layers, use orange filling. Oyster Croquettes 1 cup macaroni 1 pint oysters Salt 3 tablespoons melted butter cup flour 1 cup milk 1-3 cup grated cheese 1-8 teaspoon mace teaspoon lemon Juice Paprika Bread crumb Cook macaroni in salt water, when tender drain and pour cold water over It. Clean and parboil a pint of oys ters. Cut oysters In small pieces. Now make a thick white sauce with melt ed butter, flour and milk. While the sauce Is still hot add the cheese, mace, lemon Juice, paprika, chopped macaroni and oysters. Cool mixture thoroughly. Shape Into croquettes and dip Into egg and bread crumba. Fry in deep hot Formay. Filled Cookies 2-3 cup Formay 1 cup sugar - a eggs 3 cups sifted flour 3 tsps. baking powder tsp. salt 1-3 cup milk Cream Formay and sugar and eggs. Alternating with milk, and sifted dry Ingredients, and flavor with va nilla. Toss dough out on floured board and fold to 1-3-inch thickness. Shape with cutter, and put a tea sponful of Jam or fruit filling In the center of half of the cookies. Cover each with another cookie and pinch the edges together, after moistening them with milk. Bake In a quick oven. Devils Food Cake 1 14 cups sugar y, cup Formay 2 cups flour One Out of Four Valley Families Cooking By Wire The progresslvcness of local house wives is clearly evidenced by their adoption of the Intest madern cook ing equipment, the electric range, say Copco officials. Figures secured from the local power company show that over 25 per cent of the electric cub tomers in this territory cook with electricity. This means that more than one out of every four families In "Copcoland" uses an electric range, a remarkable showing and one which compares favorably with any section In the United States. This showing is excelled here in the city of Med lord where over 35 per cent or one out of every three local families cook on an electric ranee. Under the exceptional ly low cooking rates of The California Oregon Power Company, It is possible for local people to enjoy the comiori and convenience of an electric range at a very nominal cost. Women Learning Many Advantages Electric Cooking Hundreds of interested women have been attending the demonstrations being conducted by Miss Hester Heath, well known economist at the Mall Tribune School of Home Eco nomics. One of the outstanding advantages of electric cookery according to Miss Heath Is the absolute lack of smoke, soot and greasy steam to cause hours of scrubbing and scouring to keep utensils, range and kitchen walls, woodwork and drapes clean. "Heat as clean aa sunlight" Is the slogan of the campaign being con ducted this month by local dealers. The new model electric ranges are attracting no little atcntlon on ac count of their beauty of design and the many novel features, which make cooking a pleasure Instead of a dis agreeable duty. OF OLDEN DAYS EASY DISH Those who ilgh for the good old days when baked beans were baited beans will sense sighing now If that !s their only cause for walling. Baked beans, Just like grandma used to bake In the stone Jar. Bnked beans like great grandma used to bake out in the open the "good old" bean hole beans. In fact you may have beans that are as tasty aa whole as nutritious and as full of flavor as the finest baked beans ever baked In the dear dead days. Electricity that mysterious power that has revolutionized the modern world, Is stepping out into the kitch en now and giving us unbelievable results in the preparation of foods of every kind. Electrical engineers and home econ omists in the laboratories of General Electric have developed a combination of utensil and heating unit for cook ing operations requiring long, slow NEW SHKMiitu L.io CUIT EXTRA RICH IN VITAL FOOD ELEMENTS Laboratory Certifies the Im proved Kellogg's WHOLE WHEAT BlSCUlt I Before Ifio Vw fcelloprc WHOLE wheat Bfscull was introduced, tho Kellopf Company lubrnfUed it to the Medisal Arts Laboratory of Philadelphia, which fooiid it so rich in iucd falue tea jvery package could .certified. 1 This rfns that mothers can now know dcjnltely that their children are pretfinj a well-tinlanced food whenever ey serve toe new Kol logRbisiuilB and milk-tich in min erals, vfrahiins, proteins nourish ing and Healthful. And Kollopsr's whole WHEAT Biscuits otTer many other features. The biscuits are "pressure-cooked by a special process that bakea in the delicious flavor. At tho same time, it retains all the valuable food elements of the whole wheat. Kellop(t"s WHOLE WHEAT Biscuits are much crisper and tastier be cause they are toasted a tempting brown on both top and bottom not just one side. They are baked in a more convenient, economical size. Two biscuits just fit the cereal bowl and you get 15 to the package. Naturally this tasty new biscuit is welcome for breakfast, lunch, children's suppers any meal, in fact. Ready to serve with hot or cold milk or cream. Sold by grocer -in the red-and-preen package. Mao by KeUoitK in Battle Creek. Kt V hrvA. pi Don't Say Bread-Say HOLSUM T H e y HAVE SALT. HAD TO Ancient 'Trader .1 . laid their irst caravan routes acrcas miles of desert wastes iQ order to getjtipplies ol S alt . . . Silt has been aftd still is a hnjjnan necessity. Worth thouph,nor hi order t) get the Best. Leslie Salt otters vou clii hnest proJlictavailirle, packed in the convenient rca cartoas esca in "tiRiii. m v LESLIE M iBle, p; a full 2-lbs. Used Exclusively at the Mali Tribune Cooking School. SALT IODIZED cooking at low temprratures. It la called tho "Thrift Cooker" It In all that Its name implies, according to Miss Estella Dorgun, home ecoimmlst of The California Oregon Power company. Soups, pot roasts, cereals, vegetables -are cooked In a manner that sub sets the technique of tho most ac complished hotel chefs. And beans U uitert for nothing else the Thrift Cooker Is worth nearly the price of the new 1032 model electric inline hy O E of which It is a prut, pays Miss Dorgan whose recipe follows; fluked llt'iins 3 poundu beans 6 cups water 3 teaspoons snlt cup molas-ses 3i cup sugar 1 pound salt pork or bacon Measure dry beans. Wash thorough ly. Pour clean, unsonked beans Into a mixing howl. Add molasses, salt and pupar. Mix thoroughly. Four unsoalc ed. uncooked beans which have neen thoroughly mixed with susar, molas kps and sr.lt Into the Thrift Cooker kettle. Add salt pork or bacon. Pour 0 cupa of cold water over the bean. Cover and switch to LOW heat and cook 10-12 hours over night. La Grande New First National bank opened following merging of La Grande National und U. S. National banks. Tt n t xv:. j LP1 to make better jams and jellies with SPEAS PBN-JEL Sie tsamtt superior qualities at havimade PEN-JEL the choice of housewives every where aie responsible forthis pectin,? beinK demonstrated : thtfCooking school. Fen VjKcs the modern cup-for ip method . . . is easy and economical to use. Recipe on package. Even the most M inexperienced can C not tail witn fen-iei.M..n hcbi I eiii nii a tnnrorl. 'V'CIVfWlWtvvk' . Ill I (86) LLV LfOu JWtAJUV lALij IAS ucn. The '&tcrcod way to keep food fresli refrigeration See the New Norge Demonstrated Mail-Tribune Cooking School March 30, 31, April 1, 2:00 to 4:00 p. m HOLLY THEATER Tub Rollator A roller rolls and there's ice the Norge mechanism is as simple as that. It has but three moving parts slowly revolving in a permanent bath of oil is nost everlasting. Dependable . . . extra powered for extra service . . . tfouble proof ... practically evdrlastingr Yet, with all its superlative quali ties, Rollator Rcfrigcratfcn is the low cost way to keep foods fresh and freeze ice cubes. Only Norge offers Rollator Refrigeration. And the Rollator mechanism is just one of the reasons for select ing Norge. There are many others. The new Icevoir tray is designed for fast freezing and instant removal of ice, untouched by hands or tap water. The new Prescrvoir is for extra cold storage. The Watervoir ifl gallon of coli :4 water on he hardware isanadern, keepsa galli tap, masswe. The flat bar shelves thoughtfully arranged (Ar great est convenience. The food i n nnmihaiee tfi i 1 jThese are just part 8rf the 1932 Ncige. When ' an cle you it J9 mentis ntvm Norrt M CorporaM mmkerf of 0torm r refrigcratpi atNorgi make your ' W O R G E : . WA iV "tor ' ; ii ly to invest ; , j. . . " ll jr. ;.v w i i yu ty rum, IfJ - ' , -1 I i ' iiianufactu Divition on, on qf tbAuvrWt Prtchion prti, including tiv frtt whttUng, Tin Wmtmr ikwn in tbi mitl tlUitnUti m w fr Pruitt's Melody Shop Medford Center Building "Where Music Lovers Feel at Home" Phone 1247 ASK ABOUT OUR EASY TERMS
