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
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