PAGE SEVEN
Many Housewives Enjoy Cookery Sessions
Care in Handling Food
Means Safety, Economy
stirring, turning and beating. It ts
almost human, turning the current
on at the desired time and turning
to a recent survey and this remark
able showing Is Increasing rapidly day
by day.
moderate temperature;
changeable winds offshore.
gentle
the current off automatically when
the meal Is cooked."
In Klamath Falls A. P. Johnsen of
the local Standard OH offices, was a
guest at the Wlllard hotel In Klam
ath Fells this week.
Oregon Weather
More than a million American wo-
Fair tonight and Saturday but
men now cook electrically, according overcast at times near the coast;
JIEDFORD JIXLL TRIBUNE, MEDFORD, OREGON, FRIDAY JUNE 17, 1932.
By the Bureau of Home Economics,
IT. 6. Department of Agriculture
What may be economy In the buy
ing of food, often depends on the
means and space for keeping food,
and also the care In handling It, after
it 1 bought. With a good refriger
ator in the house, many of the food
keeping problems are solved, but the
home without a refrigerator .baa Its
troubles. There are, however, some
foods that never should be kept In a
refrigerator, but must be cared for
In some other way. In any case, care
In handling, a knowledge of the dan
gers of food poisoning, and precau
tions against contamination of food
are necessary to protect the family's
health as well as Its pocket-book.
The housekeeper must guard against
different kinds of spoilage. Some
foods change texture, some lose fla
vor, others become actually harmful.
Oreen vegetables will wilt because
their moisture evaporates. Crackers
and cookies, on the other hand, take
up moisture from the air and thereby
lose their crispness. Light affects
some kinds of food. It hastens the
ripening of fresh fruits and vege
tables, and It Is bad for fats and
oils, w.hlch become . rancid In the
light and warmth.
The most Important and the most
troublesome causes of spoilage are
bacteria, yeasts, and molds micro
scopic forms of life which exist al
most everywhere and develop rapidly
under certain conditions. Careful
washing of all fruits and vegetables
that are to be eaten raw Is one pre
caution against these organisms, and
cooking will destroy them as a rule.
Low temperature (between 60 and 40
degrees Fahrenheit) In a ventilated
container, will retard their develop
ment, and will also check the ripen
ing of berries, tomatoes, peaches and
other fruits. Lettuce and all the
salad vegetables should be put away
In moist wrapping or In a covered
dish or pan. In the coolest place
available.
Milk presents a special problem.
Fresh bottled milk is best kept In the
bottles In which It Is delivered. They
should be brought Indoors as soon
as possible after delivery, washed,
and placed in the coldest part of the
frlgerator the coolest place la near
thla will be found Immediately below
the Ice chamber, lh a mechanical re
frigerator the coolest place lsh near
est toe point where the cold air comes
from the cooling unit. If there Is
no refrigerator, evaporated milk and
dried milk may be found convenient
In summer. Evaporated milk can be
bought In cans small enough to be
used up at once, and In the unopened
can It will keep Indefinitely. Dried
milk, sold In one-pound cans or larg
er, will keep for days after the can
Is opened If tightly covered.
Cuts of meat from the market
should be unwrapped as soon as de
livered, and the meat put away in
a clean, dry, uncovered dish, in the
coldest part of the refrigerator. If
there Is no refrigerator, the meat
should be used at once. This Is
particularly Important to remember
with reference to liver and toe other
edible organs, fish and all sea foods,
which spoil even more quickly than
other kinds of meat.
One of the most troublesome prob
lems Is the keeping of leftover meats,
fish, gravies, dishes with cream sauce,
custards, boiled salad dressing, soup,
bouillon, sandwich fillings, etc. Cook
ed meat can best be stored If loosely
wrapped or covered, to prevent dry
ing out too rapidly. Keep It as cold
as possible and do not slice until
just before serving.
All the moist cooked foods. In fact,
particularly those rich in protein,
need careful handling to keep them
safe. In hot weather especially, the
bureau says, left-overs of perishable
foods should be boiled or thoroughly
heated before they are served a sec
ond time. "Warming up" such foods
la not enough. "Cold victuals" of
this kind may cause serious poison
ing. Without a refrigerator, the saf
est rule, of course, is to cook only
enough for one meal, avoiding left
overs aa far as possible.
Meat drippings, fat from soup
stock, etc., spoil very quickly and
ruin the flavor of any food In which
they are used. They should be used
as promptly as possible, but If a
quantity does accumulate. It may be
heated with an equal quantity of
water at a moderate temperature for
a short time, and then strained, while
hot, through flannel or thick mus
lin. When It Is cold, the cake of
clean fat may be lifted from the
water and, If desired, reheated In or
der to drive off the remaining moist
ure. Bacon frylngs soon turn rancid.
They should be kept In a cool place,
and used as quickly as possible.
AH foods that are to be used with
out washing butter Is the moat Im
portant example should be kept
wrapped or In covered receptablea.
whether in a refrigerator, pantry, or
any other place. For dry foods, the
best protection - is an air-ttght con
tainer, such as a covered tin or glass
Jar.
Bread offers ideal conditions for
the growth of molds. Therefore, the
bread box should be thoroughly
scalded, dried and aired at least once
a week and should not be shut up
air-tight, especially In hot, humid
weather when It la filled with fresh
bread.
MENU FOB ONE DAY
Breakfast
Hot Cereal Toast
Coffee (adults) Milk (children)
Dinner
String Beans Seasoned with Ham or
Bacon Fat
Creamed Carrots, Fried Hominy Grits
Rye Bread and Butter
Coffee (adults) Milk (children)
Supper -Rice
and Onion Soup
Crisp Cornbread
Muffin Cakes with Crushed
Strawberries
Milk for Children
RECIPES
Rice and Onion Soup
2 tablespoons broken rice.
teaspoon salt.
3 cups water, ' ,
1 onion (cut In half).
2 cups milk (fresh, evaporated or
dried).
4 cup salt pork cut in small
pieces.
Wash the rice and sprinkle slowly
Into the boiling salted water, add the
onion, and cook until the rice Is ten
der. Brown the pork until crisp, re
move from the fat. Mix all of these
ingredients except the pork with the
milk and heat the mixture. When
hot remove the onion, add the crisped
salt pork, and serve.
Vegetables au Gratln
Mix two or more kinds of fresh-
cooked or left-over vegetables such
as string beans, carrots and turnips
or cauliflower, and place in a shal
low baking dish. Pour over the vege
tables thin white sauce to which
cheese may be added If desired. Cover
with buttered bread crumbs and bake
In a moderate oven until the sauce
bubbles and the crumbs are brown.
Muffin Cakes
cup butter.
& cup sugar.
I egg.
cup milk.
1 cups sifted flour.
14 teaspoon salt.
2 teaspoons baking powder.
teaspoon vanilla.
Cream the butter, add the sugar
gradually and then the well-beaten
egg. 81ft the flour, salt and baking
powder together and add alternately
with the milk . to the first mixture.
Add the vanilla. Fill lightly-greased
muffin pans, and bake from 25 to
30 minutes in moderate oven.
E
IN
F
The average woman who faces the
problem of getting three meals
day a thousand meals or more
year welcomes all modern Ideas and
appliances which lessen the drudgery
of a meal preparation.
"Electricity has helped to solve the
problem of cooking, as well as that
of most other household work," says
Miss Estella Dorgan, Home Service
Director of The California Oregon
Power company.
"Now comes the new electric range,
bringing speed and economy to aid
in meal preparation. Moreover, It
brings release of time to the house
wife, for with Its automatic timer,
meals are cooked while the house
wife vlsrto. shops or does other work.
It eliminates the watchful waiting,
the testing, trying and tasting, the
KDIlCMll If
Say "Cear-ar-delly" to your grocer ,
Oil
TO THE WOMEN WHO HAVE SHOWN
SO MUCH INTEREST THIS WEEK!
You have Ken Ghirsrdelli's tt the Cooking School,
and we know yon hare been Interested. We hope
you find, aa million, have, that Ghirardeili'a tavea
rime and taatea better. Why not try laying "Gear-sr-delly"
to your grocer . . , right now?
GHIRARDELLI'S
ULKJ
by yH4 ,,ft.C0l6V
CHAMPION IOWA JELLY MAKER '
Afra. C J?. Otbornm. Iowa Statm JQy
Champion, lAown in tho artisi'm Mich
a boot, it only on of th many Stat Fair
jam and jelly prts winncrm toho su
Ctrta in making alt lAeir Una
ribbon jama andjmQl,
ONE BOTTLE
TWO BATCHES
On bottla of Crto
will maka not on
batch, but two full
10orllfflaaTatchaa
of strawberry jam ...
or two full batch
of jam or jalljr
from many other
fruits. Sm rcipa
book undr label.
ml
waBBBBBBBBBBBaBaBaBPr I
"N the last S years my jams and
1 jellies have won 83 prizes at the
Iowa State Fair. And the Certo
short-boil jelly making method de
serves most of the credit.
"Certo, first of all, reduces boiling
time to one minute for crushed
strawberry jam, for instance. And
this fact explains both the speed
and economy of the Certo method
of making jam or jelly, as well as
the quality of the product that
results.
"For with only 1 minute's hard
boiling needed, 12 minutes is ample
time to make a full batch of prize
winning jam or jelly. And since no
fruit juice has time to boil away, I
often save as much as 2Mf per glass
over jam or jelly made the old long
boil way.
"And my Certo-made jam tastes
better, too . . . simply because the
short boil keeps the ripe, delicate
flavor of the fruit itself from boiling
away in wasteful steam."
Why don't you do aa I Ira. Osborne suggests
and order a supply of Certo today with
your strawberries? You will be delighted
at the time and money It will sars you.
And the extra flavor It will give your jams
and jellies, too if you will follow care
fully the Certo recipes that come in the
booklet attached to every Certo bottle.
Get your bottle from your grocer's today.
It Is a product of General Foods Corporation.
O General Foods Com, -
WHY
rrmwrTj: i
It ht& '
i - w -I Jv
it - W'.'
"VL'kii SvtMaCj frtitta mtt J comtjj Hmm, wry nilht irttfl "TSSJSSfe"
V hi mi It 1 1 "lW I WT Mo trtt N. B. C Bt Nttwri M &4) A-'fj'Iy I
Qecm UitAcct
LAUGHS AT
Plact: Miss Arthur's lovily ,
intirviiwiri What a glo
rious figure you have, Miat
Arthur! Vou must spend hours
in gymnasiums.
MISS ARTHUR, No Rymna
aiumsforrnel The Best Foods
Slenderizing Plan keeps my
weight right where I want it.
INTERVIEWS! Is that one
of those "narration" diets,
Miss Arthur?
MISS ARTHURi Starvation
nothing! The Beat Foods Slen
derizing Plan lets you cat
almost everything you want.
Simply substitute two salads
daily topped with Best Foods
Mayonnaise for too maoy
heavy soups and rich fattening
foods, lfany woman will only
stick (o that simple plan she
partmtnt in New York Oly
will be amazed at the way her
figure will improve.
Miss Arthur, a Paramount
Star, is now appearing in "1 he
Lawyer's Socret." Her slender
grace has already won for her
millions of ardent admirers.
So accept her advice. Rely on
her plan for youth and health!
Be sure that your mayonnaise
is Best Foods. It contains
breakfast eggs, salad oil, vin
egar and rare apices. All care
fully double whipped to s
secret recipe. Certain mayon
naise makers have recently
introduced cheap, inferior fil
ers in a frantic effort to lowe
prices; Thia we flatly refuse
to dol So order your jar of
BestFoodsMayonnaise lodayl
For the post three days Margaret Lenore
Coatos has been conducting the Homemakers'
Cooking School at the Fox Rialto Theater.
The last session was held today and we have
been truly astonished at the record attendance
this unique school drew We want our friends
to know we sincerely appreciate their enthusi
asm, and we invite you to make free use of
the Homemakers' Bureau at all times through
the mail.
It 1. 1
In, ,1 -I
ra ..'ih.li. r.
li ! . till ft- I if , .Ml
a O.E
Lall
SATURDAY AND MONDAY SAVINGS
BEANS
34
Fancy SmaU
Whites
5 lbs. 18; 10 lbs.
Sandwich Spread
Best Foods, quality
Prepared Spread
Pint jar
GINGER ALE
Pale Fare. Cooling
Summer Time Deveraje
2 bottles
AIRWAY COFFEE
First Quality nrazlllnn Hanton Coffee. Li
Good Coffee at Low Price If
23 lb.; 3 1. ww
25c
25c
RED BEANS
Fancy Red Mexicans
'lbs,
24
FRESH PRODUCE
Peas
' Fresh full pods. Local grown
4 pounds
Grapefruit
Fancy Quality, Seedless
Each . . . . . . . .,
11
Watermelons
Nice Big, Red, Ripe Klondikes
Pound . . ,.,.,.-.,. .
3y5
SALAD DRESSING
Best Fooda, s favorite Salad
Dressing that la economical
Full Quart
FORM AY
The Perfect Shortening. Obtain
a Pastry Flicker Free wlth
each can top
24c
49c
LIPTON'S TEA
Blark Orange Pekoe . 1 fjj
World's Best Tea Jfl IJ
Yi lb. can v
MALT
Balm, Quality Malt.
Buy now hefore the tax "J V
Is effective J J Q
Lge. can " "
Case $4 49
SHRIMP
Guir Kl"t
Medium Fish T
No. 1 can C
CLAMS
TJnderwood'a Fancy
Whole Clams 1 W
No. 1 can J C
SALT
Msi-l-muM mmv
Plain or Iodized II M
21b. crt. JJC
MILK
Max-l-muM fsk
Extra quality "J
5 cans Zu
BAKING POWDER
K. C, Moftt i m9
Economical I ft
25Jcan I I
KRAFT CHEESE -
Vour Choice of Llmburrer, pimento
Cream Spread or Kay I 1 Q
6 os. jar 1
2C
FREE SUGAR
8 Lb. Package
With Each 49 lb. bag
Corona Fancy
Hard wheat
ri"' $1 37
Each I
CORN
BARGAINS
Your choice
Golden Bantam
or Mtnnetota
White corn.
Medium cant
3 cans
25
BREAD
BLUE RIBBON
Finest quality
White or
Whole
Wheat
Lge. loaf
10
PEANUT BUTTER
Oregon Ground
FreHh Made
2 lbs.
PAR SOAP
The Perfect Concentrated
Soap co Economical
Lge: pkg.
LUNA SOAP
P. A O. Co. New Bar
for the Laundry
10 bars
JAR RUBBERS
Red Double Lip
3 Pkg-
life
33c
23c
10c
PAROWAX
Tfie Perfect Real for
Jama and Jellies .
Pkg.
CERTO
Sure Jell
Every Time
Bottle
MATCHES
Highway Best Quality
Blue Tip
6 box carton
BROOMS
Kitchen 4-lle. Blf Value
Each
SAFEWAY MARKET SAVINGS
Pot Roast . lb. 9Y2c
Pork Roast . lb. 9V2C
Choice Shoulder Out
Lamb Roast lb. 12Vzc
Fancy Milk Fed Lamb
Lamb Steak 2 lbs. 25c
Lean and Tender
Bacon Squares lb. 10c
Sugar Cured
Hamburger . lb. 9V2C
Fresh Ground
Bacon . . lb. I4V2C
Swift's Sugar Cured
Lard
4bs.29c
Pure Fresh Rendered
Pork Steak 2 ibs. 25c
Sliced Bacon. . lb. 20c
Swift's Sugar Cured
afin
ZZC
I DC
33c
C7WCIIOCOIATE
f
33 No. Central and Main at Holly