FACE
Tribune Cooking School Ends Today; New Attendance Record Set!
JiLEDFORD MAIL TRIBUTE, MEDFORD, ORF.nOX. FRIDAY, ArRIL 1. 1932.
TOAST IS BETTER
FOR HEALTH SAYS
E El
-Scores Hit
By Estella Dorgan, Home Service Di
rector The California Oregon
Power Company.
Have you ever wondered Just why
Toaat li considered better for you
thai Is plain bread cut the same
thickness from the
same loaf? It has
probably tasted
better and that Is
the only reason
you have consider
ed. Well, toasting
has several advan
tages. To begin
with, bread con
tains a high per
(jtfr centnge of starch
. i which must be
gradually changed
in the process of eating and digest
ing to be useful for food. When bread
la thoroughly toasted some of this
work is done for us. Following that,
the drying of the bread makes the
saliva penetrate the particles being
eaten more quickly and digestion Is
hastened thereby. The toast In? has
made the bread more sweet tasting,
thus adding to the flavor, and the
odor of the toasting bread with hot
butter or, perhaps, added spices as In
cinnamon toast, stimulates the appe
tite end again aids digestion. Good
bread in itself is one of the best foods
we know and toasting makes It even
better tasting and easier to assimilate
That is why It is good for you.
Slow toasting Is considered the best
method. But, In this day of fast mov
ing. It Is onty occasionally that we
are willing to take time to do things
slowly If we can do them even half
way well quickly. So, speed Is often
considered most Important In a toast
er. And there is a toaster to please
every taste. If you are contemplating
buying a new toaster be sure to de
cide what kind of toast you want to
make and purchase accordingly. For
Instance, an open type toaster will
make dry toast and an oven type
toaster will make moist toast. Some
toasters will hold only thin slices
well, others will hold half a bun com
fortably. Then there Is the automat
ic toaster and the semt-automatlc
one. The automatic toaster will toast
the bread Just as brown or as lightly
as you wish and will then discharge
the toast and cut off the current.
The semt-automatlc toaster will do
only some of these things. !
Whole wheat bread is usually more 1
moist than white bread. For thatj
reason the slices should be cut thin-!
ner so as to prevent carbonizing or :
burning of the surface while the In- !
side is drying out.
Toast should be buttered Just as :
It le finished and eaten before It !
I v 3s 'J
Miss Hester Heath.
Capacity crowds at the Holly thea
tre enjoyed Miss Hester Heath's de
lightful cooking sessions as guests of
the Mail Tribune. Never before has
a demonstrator won the hearts of
southern Oregon housewives more
than has this little cookery expert,
who Is a member of the Western
Feature Enterprises association.
cools and becomes stale. Piling several
pieces on a dish Is likely to make
several pieces soggy from steam. Mak
ing it at the table just as It Is need
ed Is the ideal way to prepare and
serve good toast.
Toast may be used to fit Into vari
ous menus and "dressed up" to uit
lagging appetites. Here are a few
suggestions:
Cinnamon Toast for Tea or Lunch
Toast the bread to a golden brown
on both sides. While toasting prepare
a dish of three parts sugar and one
part cinnamon. Butter the toast while
hot and sprinkle with the cinnamon
mixture and serve promptly.
Toasted Tea Sandwiches
Spread small pieces of warm toast
with a paste made by blending bit
ter orange marmalade with grated
cheese. Butter a second slice of toast
and cover the paste with It, making
a dainty sandwich.
Tiled Toast
Toast six slices of bread. Upon
each slice of toast arrange a sliced.
hard cooked egg. Pour over the toast
and egg tomato B&uce seasoned to
taste and heated. Serve immediately,
t Marigold Toast
Use whole wheat bread. Arrange six
sheen on platter and pour over them
a thin white sauce. Slice the hard
cooked eggs and arrange the white
rings around the rim of the platter.
Put the yolks thru a rlcer and press
over the top of all. Sprinkle with
paprika.
The office of Florey Insurance Serv
ice and Chauncey Florey, 0. S Com-
missions, now located on t.he 4th
floor of the Liberty Bldg.
LEFT-OVERS HAVE
IT PLACE
ON FAMILY MENU
Proper utilisation of "left-overs"
has a definite and Important place In
efficient home management, accord
ing to O. O. Alenderfer of the Peo
ples Electric Store, local dealer for
General Electric refrigerators.
tors.
Because food ti kept fresh and
wholesome for a longer time, the
housewife can utilise "left-overs" in
the preparation of many appetizing
and varied menus, as are described
here by Miss Edwina Nolan, home
service director for the General Elec
tric Refrigeration department:
Mexican Beef
You can make an extremely appe
tizing dish, known as Mexican Beef,
from any quantity of left-over beef
by serving it with a vegetable sauce.
Such a dish needs few accompani
ments when It Is served In a ligJU
meal, but It may be used very satis
factorily as the main dish In a heavy
meal.
3 tablespoons butter
1 onion, chopped
1 red pepper
1 green pepper
Vt teaspoon salt
1-6 teaspoon pepper
1 teaspoon celery salt
Thin slices roast beef
cup canned tomatoes
Brown the butter, add the shop
ped onion, and cook for a few min
utes. Then add the chopped peppers,
tomatoes, salt, pepper and celery salt.
Cook all together for a few minutes
and add the thinly sliced roast beef.
When the meat has become thor
oughly heated It Is ready to serve.
Scalloped Pork and Cabbage
If not enough pork remains to
serve alone, you can combine It with
cabbage to make a most appetizing
scalloped dish. The accompanying
recipe tells Just how to prepare such
a dish. (Sufficient to serve six).
2 cups small, thin slices of pork
Hi cups thin white sauce
cup buttered crumbs
1 i cups cooked chopped cabbage.
Arrange the pork and cabbage In
layers In a baking dish, having lay
er of cabbage on top. Pour the white
sauce over all and sprinkle tlw
crumbs on top. Bake until the sauce
and the crumbs are brown.
Turkish Lamb
Combined with tomatoes and rice
and flavored with horseradish, lamb
makes a very appetizing dish called
Turkish lamb. The recipe should be
carefully followed In preparing this
dUh. (Sufficient to serve six).
2 tablespoons butter
H cup rice
1 cup water
1 cup stewed tomatoes
A cup stock
teaspoon salt
1 small onion, chopped
HHETS EPJOTISSILSTIC ABOUT
It f . I it&r-x l '
--.-'-,,-
i ' ' I
- u
! 1 ( W-
THE ROLLATOR ltWIirnAWMt let... it
ftorgt mtchanmn h mi wmpU m Jut. K km imfttrm m-
With new features of COOVCQJCOC6 and acrtaneed
methods of food prescrratiots, Norge today offers
ere a greater value than ever before.
Among the latest Norge advancements are the
Icevoir, for making qnlck and easr-to-remove Ice
bars, the Watervolr that keeps a gallon of cold
water on tap, and the Preservolr for extra cold
storagej
With these and many other original advan
tages, and with the simple, sturdy, powerful,
almost everlasting Rollator mechanism, it Is no
wonder all who see the new Norge are enthusi
astic about Rollator Refrigeration
Before you Invest In Electric Refrigeration, by
all means see the Norgei
Kergt h MMimmclwrtd hj Ntrgf Ctrptrmlin, Divitim tf
Borg-Wsrner Corporation, onto tbt uorLft Imrgttt withers
prtciiion parti, inclmding omtomotivtfroo uiboolmg.
Pruitt's Melody Shop
Medford Center Building
"Where Music Loven Feel at Home"
ASK ABOUT OUR EASY TERMS
Phone 1247
1-8 teaspoon pepper
Buttered bread crumbs
Put the butter In a frying pan and
to It add the chopped onion and the
dry rice. Cook until the rice Is brown
ed. Then pour In the water and to
matoes and add the meat, horserad
ish, salt, and pepper. Simmer gently
until the rice Is completely cooked.
STEWART'S
Honey Recipes
Honey Date Hull. ,
H cup honey butter ,
H cup chopped dates
cup chopped nuts
Baking powder biscuit dough
Blend honey butter, chopped dates
and nuts. (If the honey butter la
allowed to stand in warm room half
hour before spreading, it will be much
easier to work with.) Roll dough
into rectangle about U inch thick.
Spread with honey butter mixture.
Roll up from long lde as for Jelly
roll. Bake 35 minutes at 400 deg.
P. Cut as for Jelly roll.
Prunes, figs, apricots, raisins, pinu
apple or chopped honeyed cange rind
may be used In place of the dates.
Honey (tlngertiriMul.
lit cups flour (all cuke flour or
half cake flour and half all-purpose
flour)
Vi teaspoon ginger
'a teaspoon cinnamon
i teaspoon cloves
1 egg
i cup fat
cup honey
14 teaspoon salt
V teaspoon soda
1 teaspoon baking powder (tart
rate) !j cup sour milk
lA cup brown sugar
Sift dry Ingredients. Cream f-t
and honey, add brown sugar, egg. sour
milk and sifted dry Ingredients. TMs
will be a thin batter but do not mind
that. Bake In gingerbread pan (well
greased) for 35 minutes In moderate
oven (375 deg. P.) This is dellcloti
gingerbread and may be kept several
days, reheating before serving,
Honey Fruit Cake.
1 cup shortening
3 eggs
3 cups flour
M cup honeyed orange strips
i lb. figs
U cup honeyed grapefruit strips
13 cup coffee
' cup stewed prunes
'a lb. raisins '
14 cup stewed apricots
1 cup walnuts
i lb. currants
1 cup pecans
i teaspoon cloves, allspice, salt
1 cup cherries
i teaspoon soda
teaspoon cinnamon
1 teaspoon cream of tartar
i teaspoon nutmeg
a cup honey
' j lb. dates
Mix all fruit together. Pour honey
over and allow to stand anywhere
from two nights to two weeks. Cream
shortening and add well beaten eggs.
Slit together all dry ingredients to
creamed mixture. Add coffee to
honey-fruit mixture and then work
this mixture Into creamed mixture.
Mix whole nuta with flour and add
to fruit mixture. Bake slowly (2U5
to 250 deg. F.) for three hours. Pour
warm honey over top of fruit cakes,
wrap In heavy waxed paper, pack
away lr covered crock for at least
two mouths. Bcforo wrapping In cel
lophane for gift mailing or before
serving, decorate tops with cherries,
honeyed grapefruit and honeyed
orange peel, pecans, almonds or bra
zil nuts and honeyed apples. Makes
5 pounds of cake.
Loans to Brokers
Increase Million
WASHINGTON, Mamh 31. (AP
Loans to brokers and dealers held by
a New York federal reserve member
banks for the week ending March DO
wore announced by the federal re
serve board today as 5J5.C00,000. an
Increase of $1,000,000 as compared to
the preceding week.
Limestone Arrives
For Court House
Two cars of Indiana limestone to be
used as the exterior ol the new county
court house have arrived and are be
ing moved to the works. The lime
stone will be treated to water proof
painting before being placed In posi
tion, which Is expected to start next
week. ,
Belgium Ku.ett On Debt.
BRUSSELS (AP) The Belgian
ministry of finance figures a sav-
rtm
"i 1 e
look ror
this Map on
packages of tea"
Cooking school teachers, home economists and food experts all poin
to the Map of India trademark as the one positive guide to genuine
India Tea. They know that India grows the finest tea in the world . . .
and thot India Tea brews a beverage of rare richness, satisfying ttiengfr
and fine flavor. It's tea luxuryl "There's more to itl'
India Tea is the overwhelming choice of those who love One lea
When you shop, heed the advice of food experts, look for the Map o1
India trademark on the label of every package of tea you buy! "
th following brands of roo or mod. up of bl.ndt of d.lf
ciovt India l.a. Eoch mark.d with Iho Mop of India . . .
yovr poiiliv guoranl. that Ih.y contain g.nuint India ta.
fini.llKN WEST All IlMlm
l.IIIIIT OK ASIA . . ....lllilrpentlrnt firarm
I.I ( KY SIIIIKK All llpnlrn
MILLION DOLLAR All IMalrra
MONARCH IndrprndPiit iror.rs
NLICillllOHIIOOl) STORK Nrlnhlinrllood Htorr,
ONEDBA
IT EE A
, xxxx
11
r! Binuli'I
Pastry
- '
Ing of about S3. 500,000 on annual J Cirfat Brlthln brcauao th d.ht I bo purchaatd for about SO por cons
payment, of 3 000000 pound, to (payable In a'trllng. likh can now fewer Belgian franca than formarlj.
borne flour la made from only one kind of wheat
It may not be beat for wbat you want to bake today. Thl
"balanced" flour la a mixture of aeveral different type! of
the 6nel wheat, blended Into a flour that worka perfectly
for all your baking, all the time,
PILLSBURYS
fiaki
and more
i
avor
ful
j A"
Sunshine Krispy Crackers are changing
eating habits. These dainty, slightly salted
squnres have grown so popular they are
found on the table all through meals. No
wonder! They're flakier. And more flavor
ful. They're made by the famous Full
Grain Process v ,
a secret of rwi
Sunshine bak
ing. That's whyl
ALWAYS.
"tv
4r J
O :
O tins nine
CRACKERS
FROM THB THOU8AND WINDOW BAKERIES
of Loobb- Wioa Btooait Co.
Medford Mail Tribune
COOKING
SCHOOL
Is Being Conducted for Your Benefit
DON'T FAIL TO ATTEND!
Miss Hester Heath
will give you valuable Information on home
economics and the products she unci In her work. :
Be sure and notice her demenstrationt using
DOKLE33
25 Ounces for 25c
f m Over 40 Years
:M3
The demonstrator will ihow
you that KCI11 DOUBLB
ACTION baking powder
that In using it you get FINE
TEXTURE and LAROB
VOLUME In your baking! -that
you can use leu than you
do of high-priced brands. You
will realize that it li not neces
sary to pay high prices for bak
ing powder.
After teeing the demonatratlona
use K C In the same way In
your own home. Civ it the
oven test and judge by result.
ova aovia.NMi.MT vno
MILLIONS Or FOUND
free