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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 29, 1932)
PAGE NETE Free Movies at 1:30 Preceed School; Attendant for Children BEDFORD MXIL TRIBUNE. ifEDFORD, OREO OX. TUESDAY, MARCH 29. 1932. HONEY ICE CREAM m DESSERT IN (By George Stewart.) Whn the hot. wilting days of sum mer come, honey ice cream and honey aundaes are supreme as desserts. Hon ey Ice creams are cooling and health ful made with Nature's own food sweet, containing all of Its original mineral elements. That's why It ts the best foundation for all summer desserts. Even though manufactur ers make It under sanitary conditions and of pure materials, you can not obtain real honey Ice cream, the kind that has the flavory tang. The only way to have It la to make it yourself. Ice cream. If one has the proper type of freezer, to not difficult to make. Once having tried hcney Ice creams yot. will readily see why they answer the demands of a perfect dessert again and again. Honey Ice creams or else are not heavy, yet they can display their calories to the shame of many other desserts and they can be made in such endless variety that they complement any meal. Fur thermore, honey Ice cream and honey fresh fruit sundae are two of the very few desserts doctors recommend for children. Honey Ire Cream. Two quarts thin cream, iy3 cups' Stewart's Honey. I Mix ingredients and freeze. Honey Cluxolute Ire Cream. 3 cups milk 3 eggs 1 quart cream 3 squares chocolate H teaspoon ful salt lli cups Stewart's Honey. Make a boiled custard of the milk, melted chocolate, honey, eggs, salt and vanilla. When cool add the cream and freeze. Honey Raspberry Sherbet. 3 lemons 1 cups Stewart's Honey 1 egg, beaten l1, quarts of water 14 pint raspberries. Mix the Juice of the lemons, the grated rind of one, the raspberries, rubbed through a sieve, and the water and let stand several hours to blend with honey. Put In a freezer, and when It begins to freeze add stiffly beaten egg white. Honey Apricot Sherbet. 2 quarts milk 1 quart apricots 3 cups Stewart's Honey 2 cups shredded plnapple. Either canned or dried apricots may be used. If the latter, they should be soaked over night in enough water cover, and the next day simmered iiy until tender. After removing ora the fire, add 14 cups of Stew art's Honey . for every 3 cups apricots used, 4 teaspoon ful cinnamon and 2 teaspoon fula lemon Jrice. If canned apricots are used, no additional sweet ening need be added to the fruit. Put apricots through the food chop per and combine with shredded pine-, apple, using Juice of both. Add the honey to the fruit, then the cold milk, stirring constantly. Freeze. i Chronium Travels From Cars to Skilets By MAIKiFRY TAYLOR Interior Decoration Editor. MrCailf Magazine. Written for Mall Tribune. Now. after the return of pewter, copper and brass, too. are coming back to a welcome from the modern decorator. Another metal which Is coming but not back into the kitchen Is chromium. Women who know what chromium finish has done for auto mobiles welcome science's contribu tion to easy housekeeping. The new chromium-finished skillets are not only good to look at, but they stay that way without eternal scrubbing Copper and brass are coming in the form of a style hlrtt for the future: as a new trimming for pew ter. But they are only a short step from full popularity for their own attractiveness. Nowadays nil metals seem to go with each other, and the designers are not stifling their imaginations. You can get pewter goblete with two bands of copper around the tops pewter canaiesticKs nave nrass Dases and candle cups. Copper edges set off pewter trays, and the little cop per ice tubs have brass straps. Modern though they are In spirit, these new metal "eiwembles'' mny be had In designs which somehow recall old days. Particularly Interesting are the designs which show Swedish Influ ence. Sweden i. of course, a leader In pewter ware of the modern type, and the new brass and copper ef fect have a special appeal to Its craftsmen. It is natural that the bright cop per cooking utensils should come bark into cur kitchens. The copper producers' headaches at the lowest price for the red metal that they can remember, mean a blessing to the woman who has always wanted the Titian gleam In her kitchen She can now afford to be modernly old-fashioned to her heart's desire Happy Kitchen Recipes Nothing has ever done quite so much for desserts as the electric re frigerntor. It's fun to plan desserts the refrigerator way there is so much opportunity for the housewife to use up "odds and ends" to use her ingenuity in clever combinations and unusual color schemes. And be sides, it does save timet Here are some rtefrigerator Desserts that arc sure to "go over big" with the fam ily: Money Miicnronn Mousse '2 pines cream H cup powdered sugar i cup honey Few grains snlt l'i cups crushed macaroons Beat cream until light. Beat in gradually the powdered sugar, then the honey and add the salt. Fold in crushed or rolled dry macaroons and place in freezing tray. Frozen Custard 2 cups milk 4 teaspoons cornstarch 4 egg yolks 3-3 cup sugnr 1 cup cream Scald the milk In the upper part of a double boiler. Add the cornstarch and sugnr mixed, and cook for 15 or 2i) minutes. Add the egg yolks and cook five minutes more. Take custard i-ff stove and beat for five minutes with a rotary egg beater, until it is light and foamy. Add the cream un beaten, and turn into freezing tray. After one hour the mixture may be removed to a chilled bowl and beaten for one or two minutes with a rotary egg beater. This will make It some what lighter and smoother. Fills one trny. freezed in three to four hours. Frozen Fruit Pudding 1 cup sugar 1 cup water 3 eggs 1 orange 1 cup whipping cream Vi cup nutmeats 2 teaspoons geatlne 1 cup dry bread crumbs 1 cup mixed seeded raisins, cur rants, citron, candied cherries Boll sugar and water five minutes. Pour over beaten egg yolks stirring constantly. Cook in double boiler un til thick an dadd gelatine whtoh has beeq soaked In two tablespoons cold water. Cool, add bread crumbs, fold in wer. beaten egg whites, then add fruits and nuts, lastly folding tn the whipped cream. Freeze In Individual paper cups placed in freezing tray. Teach DellRht 2 egg whites I cup peach pulp 4 tablespoons confectioners sugar Few grains salt Whip eggs until quite stiff: add sugar, salt and peach pulp. Fold to gether lightly and pour Into freezing tray. Place small tea cakes at Inter vals so that one will be in the cen ter of each serving when cut. Picture frames made to order The Peaaleys opp Holly Cheater. Crystalglow Kodak glues supreme rhe Peaaleys. opp Holly theater Ray Hoople's Barber Shop now open. Next to City Hall. Hotel Holland Barber Shop. J. U. Ounn, 31 N. Fir St. Metal "ensembles'' find a place on the modern (able. Power company officials authorize the statement that cooking electric ally has become not only a most con venient, clean, cool and certain meth od of food preparation, but Is also an economical method. The average monthly bill for operat ing an electric range on our lines, ac cording to J. C. Thompson, division manager of The California Oregon Power company is $5.60. "This Is Indeed low." Mr. Thompson said, "when one considers the many advantages of this modern method of cookery. We expect to have many more electric ranges on the lines Judging from the Interest shown by the hundreds of southern Oregon wo men attending the Mall Tribune Electric Cooking School this week." Friday is the last day of the school and preparations are being made to take care of a record-breaking attendance. ULINARY 'RAFT By Estella Dorgan, Director 01 Home Service, California Oregon Power Co. Recipes Using Flh We are anxious these days to get food value as well as variety into our meals and a very good and timely way Is offered by including fish reci pes tn the plans we make for spring food. Fish oils are rich in vitamins A and D and oysters and clams, be sides furnishing vitamin C are rich In calcium and iodine. The missing vita min B may easily be furnished thru the vegetables served with the fish and so a well balanced food supply is assured. Fish and Vegetable Pie 2 cups milk 4 T flour 3 T butteer Salt Pepper l' cups flaked fish 1 cups diced carrots 1 cup cooked peas 2 T onion Juicee Mashed potato Make a white sauce of the milk, flour and butter. Add the vegetables, fish, seasonings then turn Into a casserole. Cover the top wttif mash ed potato, put thru a pastry tuba If desired. Brush with melted butter and bake In moderate oven for 25 minutes. (375 degrees). Stuffed Halibut Steaks 2 thick slices of halibut Dressing Bake 1 hour at 350 degrees. Dressing: 2 slices stale bread squeezed out of 1 cup hot water- add 2 T melted butter 1 t salt, 1 t pepper 6 T chopped pickle 1 egg, slightly beaten Spread between siloes which have been browned on one aide (turn browned side toward dressing) . Sprinkle with paprika and bake un covered. Salmon and Olive Sauce with Rlcee Mold 3 cups cooked rice lf4 cups milk 3 eggs, beaten Salt, pepper Sauce 2 cups cream sauce 14 cups flaked, canned salmon i cup chopped, stuffed ollcea 14 t Worcestershire sauce ya t celery aalt Salt and pepper to taste Add milk, egga and seasoning to rice and bake in buttered molds or rlngf in moderate oven. 35 minutes at 350 degrees. Serve with following sauce, hot: At the Mail Tribune Free Cooking School HESTER HEATH Recommends These Rare Swiss-Flavored Products Swiss Creamery CottaOfeese and Ice Cream Manufactured by Swiss Creamery Phone 550 Use above Ingredients, adding the salmon, chopped olives and season-' Ings to hot cream sauce Grapefruit and Tuna Salad 1 grapefruit pieces and Juice 2 cups flaked Tuna y cup chopped celery 2 cups shredded lettuce 2 hard cooked eggs, chopped French dressing Peel grapefruit, removing skin down to Juicy pulp, and cut out segments free from membrane. Cut In pieces, preparing enough to fill a cup. Add any Juice saved in segmenting fruit. Combine with other Ingredients and serve cold with French dressing. Orange and Salmon Salad ; 2 cups or orange pieces, drained j 2 cups flaked salmon cup chopped celery 14 cup minced plmiento cup chopped nut meats 2 cups shredded lettuce French dressing Prepare as Grapefruit-Tuna salad and serve with hot cornbread. Oysters en Casserole 2 cups coked oysters 2 cups cooked spaghetti 1 cup tomato sauce Alternate layers of spaghetti and oysters In buttered casserole then cover with the tomato sauce. Bake 30 minutes at 325 degreees and serve hot. ; 1 Desirable houses always In first class condition for rent, lease or sale Call 105 I COOKING SCHOOL SPECIAL! GENUINE Faultless Washer With 10-yea&-Guarantee Bond 1.85 Value ELECTRIC In The Holly Theatre Building MORRIS B. LEONARD i.pas.iiiRiMiiii -"-i""-L-" VT rs Will learn a great deal about the quality of Peerless Meats and Vegetables which were chosen by Hester Heath for the Mail Tribune's Kitchen Chautauqua which starts tomorrow On the first day Miss Heath will prepare a lovely Sirloin Steak The Peerless Wlti Feature SIRLOINSTEAKS TITT-- lb. IQc Also Veal round Sirloin and T-Bonekt.. lb. 2gc Phone your orderg. Peerless Market 12-14 No. Bartlett. Free Delivery 8 A. M.- -10 A. M. 2 P. M.' Phone 603 -4 P. M. 222 Nature's Own Sweet Always Best to Eat Miss Hester Heath Says: "HONEY IS ONE OF NATURE'S PUREST FOODS." Miss Heath sesSfewa?b(B Bee:Made woney in her recipe at The KaOOKJNGTtCHOOL RIBUJjfl Children LoV,e Honey UrilheirLereal They can eat all the honey hey want without harm . . . i nd honey contains minerils 1 ?eded in the child's system. Stewart's Honey On Sale at Your Favorite Grocer D ON'T PEEK No ASK Watching No Waiting No Basting GONE ... are the liours of watchful wait ing when you install an electric range. It is like having a maid to do the cooking, only more dependable than any human can be. Put your dinner in the oven as early as you please. Then leave. This modern servant needs no watching. At whatever time you decide, it will turn on the oven automati cally. Temperatures are exact; no guess work. At the time you designate to the minute, the heat will be turned off and a deliciously cooked dinner will be awaiting your return. Be sure to attend The Mail Tribune Free Cooking School at the Holly Theatre this week. It will be well worth your while. The California Oregon Power Company
