PAGE fiTX
MEDFORD if ATI TRIBUNE, MEDFORD, OREGON-, FRIDAY MARCH 10, 1933.
Keep Nutritive Value in
Food Is Good Cooks Aim
By (ha Bureau of Homt Economics,
' U, 8. Department or Agriculture
Th bet foods oan be ruined In
the cooking. But "ruined" may
mean different things to different
people. To sacrifice flavor or text
ure or color Is bad, of course. To
sacrifice food value la worse, eepe-
dally In a household that must count
Its pennies and buy Its food with
strict economy In food values. Nu
trientsthe most and beat for the
money are the main things to con
slder there.
Because It Is so Important to keep
as much as possible of the original
values of the raw fooos, tfie Bureau
of Home Economics of the U. S. De
partment of Agriculture Is continu
ally studying cookery methods, espe
cially for vegetables. So far nobody
has found a way to cook vegetables
without some loss of nutritive value.
but the scientific cook can keep that
loss to a minimum. - -
. Loss of food value In cooking
due In part to the fact that some
of the nutritive materials In the
vegetable dissolve In water. This Is
true of some of the vitamins and
mineral salts, some of the proteins,
the sugars, and even some of the
'starch. Tfte more water, and the
greater the cut surface of the vege
table, the greater this loss becomes,
Therefore, says the expert, cook the
vegetable whole when you can. Use
as little cooking water as you can,
and serve the liquid with the vege
table, or else In soup, or eauce, or
gravy. Cook the vegetatble only long
. enough to make It tender. Overcook
ing makee It flabby, soft, or mushy,
and caused greater lose of nutritive
values.
Other losses that occur In cooking
are due to Qhemlcal changes, espe
cially oxidation. The oxygen In the
air, In the cooking water, or In the
vegetable Itself, may cause this
chemical change. Heat also causes
chemical changes, which vary with
the cooking time.
Mineral salts are lost because they
are eolublo and because the vege
table tissues brenk down from over
cooking and release the vegetable
Juices. In most of the vegetables, the
greatest loss In cooking is of vita
min O, whloh Is soluble In water
and vastly destroyed by heat. Toma
toes are an exception to this, be-
oause the acid of the tomato pro
tects Its Vitamin O. In general, to
preserve this vitamin as far as pos
sible, cook quickly in boiling water
Vitamin B, also soluble In water, Is
leas easily destroyed by heat, and
uiereiore uiucn oi is can oe saved
by having and using the cooking
water. The same is true of vitamin
Q. Vitamins A and D are not read
ily destroyed in cooking.
From the standpoint of food value.
baking a vegetable In Its skin or In
a csaserole Is the best cooking meth
od, but. It does require more fuel
than top-of-the-stove cooking, po
tatoes, squash, cucumbers, tomatoes
and onions, for example, contain
enough water to form steam and keep
them moist, and the skin holds In
the steam, The baking should be
alow with moderate oven. In cas
serole cooking the earthenware ba
ker, or heavy glass container, with
a olose-fittlng lid, takes the place
of the vegtable skin by holding In
the steam and juices.
Boiling, though it requires less
fuel than baking, calls for greater
precautions to prevent loss of food
value. For cabbage, turnips, onions,
cauliflower and Brussels sprouts, use
only enough water to cover and boil
gently. Oook green vegetables, such
as turnip tops, kale or other green
leaves, In a very smalt amount of
water, or none except that which
clings after washing.
Panning is an excellent top-of-the-stove
method, and very economical.
Cut the vegetables Into small pieces
and cool It In a flat covered pan,
with a little fat to prevent sticking.
The water that cooks out evaporates,
so there Is no extra liquid, and the
cooking time Is so short that the
loss of vitamins Is slight. Kale or
cabbage panned In milk are good va
riations of this method.
Frying Is the cooking method
whloh gives a flavor all Its own. The
hot fat causes the starch In the
vegetable to brown, or dextrlnize, and
some of the sugar to caramelize, thus
developing the characteristic flavor of
fried foods.
LOW-COST MENU FOB ONB DAY
Breakfast
Fried Mush Syrup
(Mush as cereal for youngest child)
Cofcee (adults) Milk (children)
Dinner
Bacon
Panned New Cabbage with Bacon
Drippings
Creamed Potatoes
Tea (adults) Milk (children)
Suppr
Cream of Vegetable Soup
Bread and Butter
Apple Sauce
(Canned or fresh)
Milk for Children
Panned New Cabbage
3 quarts shredded or chopped cab
bage.
4 to 0 tablespoons bacon fat.
Salt and pepper.
Put Vie fat in a frying pan, add
the cabbage, cover to keep In the
steam. Cook slowly and stir occa
sionally. When the cabbage has lost
some of Its crlspness but still is
green, sprinkle with pepper, more salt
If needed, and serve at once.
Browned Parsnips
Scrub parsnips clean, drop Into
lightly salted, boiling water, and cook
for 30 to 30 minutes, or until ten
der. Drain, scrape off the skin, split
lengthwise, and pull out the-stringy
cores. Dip the pieces In flour and
fry In fat until golden brown. Or
mash the parsnips after the cores
have been removed, season and form
Into small cakes before frying.
Cream of Vegetable Soup
tablespoons finely chopped tur
nips. 2 tablespoons finely chopped car
rots. 3 tablespoons finely chopped on
ions. a tablespoonst melted fat.
1 tablespoon flour.
1 quart milk.
1 teaspoons salt.
Cook the finely chopped vegetables
In the fat for 10 minutes, add the
flour and stir until all are well blend
ed. In the meantime heat, the milk
In- a double boiler, add a little of
It to the vegetable mixture, stir well,
combine with the rest of the milk,
add the salt, and cook for 10 min
utes. The flavor Is Improved If the
soup is allowed to stand for a short
time to blend betore serving. Reheat
and serve. Use evaporated milk or
dried milk powder instead of fresh
milk if cheaper.
Head Work In Budapest,
BUDAPEST. p) Deciding to use
his head, whloh Is bald, an unem
ployed man here had the name of a
department store painted on tthe bare
spot and hired himself out to sit In
cafes and advertise the store.
Cycles To Work
'' V ill
Rep. Lewis Douglas of Arizona,
who will be director of the budget
In the Roosevelt administration,
gets his exercise by pedaling his
bicycle to the capltof. (Associated
Press Photo)
TO KEEP RIGHT IN
DURING LONG YEARS
Forty-one timber wolves and 203
coyotes were trapped In Michigan dur
ing three months this fall.
HELPS for HOUSEWIVES
A.MONO TUB CONTRIBUTORS :
Mr,. Alexander R. aeorgt, Author of "Menu, of (he Day"
Alice Jiulion reals, Author or "Tnlk, to Parents'
flare Time and Moncj.
A whole dinner In one dish makes
an inexpeiutre, tlme-MTlng meal,
ays the Bureau of Home Economics,
which suggests: Onion aoup made
with meat stock and eerred with
toasted ellcea of brea4 and oheeso;
meat etew made with meat, a mix
ture of vegetables and come bread
stuffs, such as dumplings; com chow
der with mil, potatoes, onion and
salt pork.
The. hadr Wash.
For the housekeeper who dislikes
draperies In the kitchen, due to the
steamy atmosphere, the washable
window shade Is ideal. Tt Is advis
able to have a permanently finish
cotton that can we wiped off with
damp cloth. The fabric can be bought
by the yard and tacked to rollers
already at the windows.
Body, Alkaline Heterve Vital.
The tissues of the body are alka
line, and hoalth demands the main
tenance of an "alkaline reserve." say
federal food experts. Eggs, meats
and flesh foods tend to reduce this
reserve. Milk, fruits and vegetables
Increase it.
VerrUlile Plate Pnpular.
The "vegetable plate." which con
sist of three to five vcgeUhles, has
become popular. Care must be taken
that It provides the same variety of
flavors and textures as the more
usual meal of vegetables and meat.
Ffflrlent rkwet llmi vkrrplnf Aid.
When a home has the convenient
two-way closet that opens both Into
the dining-room and the kitchen, tt
should be arranged to give maximum
efficiency. The shelf space on a lerl
with the kitchen sink should afford
clear passage for dishes from one
room to the otlier. It Is best to have
wooden doors on both side to pre
vent undesirable glimpses of the kit
chen while the dishes are being
changed for courses.
To give a glared surfsos to pastry
and cookies, brush the top, before
baked, with one tablespoon of egg
yolk mixed with one tablespoon of
cold milk.
Ready cooked cereals are Improved
In flavor and crlspness If they are
heated for saverol minutes Just prior
to serving.
iJvUWINO THE
'"BABY'S P1RST
YEAR PON'T
iHISTANTRUM6
ptlT MlM TO 6 BO fftj)
and leavs "miS
HIM ALONg. Jv
J
"This Is a fighting year for fight
ing men," believes L. O. Oarlock
commander of Med ford post No, 16
of the American Legion.
Never before In the history of
ths Legion has the veterans' cause
been under such heavy fire from
powerful Interests as at tfoe present
time," he said. "Veterans who have
worked many years to gain the Just
benefits they are now receiving are
In danger of losing their benefits
and all because the veteran himself
is not fully aware of what Is taklns
place.
"It has taken nearly IB years for
the men who were made millionaires
during the war and the prosperity
following She war, to realize that
someone must pay for the folly of
war, and the most logical ones to.
pay are those who amassed fortunes
during the times of war. They wall
loudly that the veteran la looting
the treasury of the country, and that
the handicaps he suffered from his
war service should not be dlscon
tlnued for reasons of national scon,
omy.
"But who will care for the war
disabled?" asks Oarlock. "Well, If the
national government doesn't provide
for them, the local communities will
have to provide for thorn, and the
tax burden will then be a local ques
tion that will have to be met oy
each county or stato "
"All veterans of the World war
should belong to the Legion, and
find out what this economy move Is
all about and how It will arfect them.
The American Legion la fighting their
causo for them, and during the com
ing month la putting on a strenu
ous membership campaign that la
nation-wide, to enroll one million
veterans Into the Legion, to give Its
national officers real talking atrength
to carry on the cause of the veteran."
CANNERIES EXPECT
b'll" SVniap our o it
Lay pieces of waxed paper under
the dresser acarfs and U anything Is
spilled the dresser top la protected.
The cheaoer cut f meat rvtnt.tn
s much nutriment as the more ex-j
pensive cuts. The dltwrenca .tea n
the preparation.
A cleanup In the MO.000,000 can
ned fruit and vcwotablo pack of the
Pacific coast before the 1033 pack
comes on the market Is Indicated by
the lowest inventories since the wr
and, largo and fairly steady shipments,
tbe Bank ff America (California) re
ports In a weekly comment on far
western business.
Disposal of the present Inventories,
It Is stated, will provide the ground
work for betterment in this import
ant coast industry and for the ultt
mate prosperity of thousands of
farmers and a number of packers and
transportation companies In Wash
ington. Oregon and California.
Unsold, peaches, one of the prin
cipal Items. It Is added, now repre
sent less than 30 per cent of the
10.Re4.37A cases on June 1 last. A
portion of this, according to the re
port, can be moved within the next
six months. Stocks of canned cher
ries, apricots, pears, peaches and veg
etables are moving rapidly Into for
eign as well as domestic trade, giv
ing some support to prediction from
certain quarters of shortages before
summer.
1-
SnrrilUh Trucks Make Own Oas.
STOCKHOLM. fp) An estimated
1.000 trucks in Sweden have tanks
for producing oharcoal gas as motive
power. The government reduces
taxes on and helps finance such
trucks because uw of oharcoal Is a
direct aid to Sweden's timber industry.
4
Lights Replace nobbles.
LONDON. fp) TTAfslKRr Square.
whence a dozen streets feed heavy
traffic In and out, is to go modem. :
Twenty-two stop-and-go lights are
being erected to rerulst a truffle :
which Is estimated at 7.000 vehicles j
an hour.
4
The number of persons In receipt
of pensions or allowances from the
British ministry of pensions on March I
31. 183a was 1.181.000. compared with '
1,205,500 on March 31, 1031.
Medford Apples Score
Hit With Solons When
Distributed at State House
(Mary Grelner Kelly)
BALM, Ore., March 8. (Special)
With all the members munching
Medford apples, It was difficult to
distinguish the ayes from the noes
as the roll was called on the first
bills before the house this morning.
one representative, hurrying through
his first apple In the hope of land
ing another before they entirely dis
appeared, got a chunk lodged In his
throat and couldn't answer at all. As
his name was called for the third
time, he signaled his vote to the
reading clerk. i
As will be recalled, the Medford
apples were sent here as payment
for votes to select Medford as the
setting for the Diamond Jubilee cele
bration of the founding of Oregon.
Donated by the Pinnacle Packing Co.
about a month ago, they have been
stored at the home of Representative
Eearl Day until they ripened.
Verbal thanks came to the Jackson
county delegation as the box of ap
ples, placed on the clerk's desk, dis
appeared. A note of appreciation was
sent over from the senate for a simi
lar supply devoured there.
Bills are killed as vawm r moth
ered, and even the author rfnn'f. lof
out a squawk as the session hears an
end.
dne author beat th hmiM tv. if.
and withdrew seven of his own bills
tnis morning. He was followed by
others who lerked their hmin an
foster children off the calendar In
order to hurry along adjournmnt.
One representative who apparently
never loses his vital Interest In the
session Is Dr. P. H. Dammasch of
Portland, author of the basic science
bill.
Pather of Louis Dammasch, clerk
at the Jackson hotel In Medford, Dr.
Dammasch has had an Interesting
and colorful career. Having gradu
ated from dental school In Phila
delphia, he went' to the University
of Strasbourg In 1003 to study med
icine. Here he became assistant to
the royal dentist, during the hours
when he wasn't attending classes. In
this capacity he once filled a tooth
for the young son of the crown prince
of Saxony.
He came back, to America and
practiced for a while In Portland,
returning to Germany in 1011 to
take an eight months' poet-graduate
course at the University of Berlin.
He still carries with him his stu
dent's Identification card he used at
that time. After returning, bis ca
reer took him Into public service
work, the army medical corps dur
ing the war, onto the university fac
ulty staff and finally Into the legis
lature Itself, where he has performed
Invaluable service for the medical :
profession.
4
Armenians Get Soviet Help,
EE I VAN, Soviet Armenia. UFl
About 1,500 Armenians, mostly skill
ed workers, have returned from
Greece, France and Bulgaria to which
they emigrated several years ago. A
special government commission has
boon formed to provide them with
shelter, food and work.
4
Czech Parliament a Babel,
PRAGUE. (JP) Seven languages
are spoken In parliament here, Czech,
Slovak, German, Hungarian, Russian,
Ruthenlan and Polish, and there are
stenographers for each group. Only
one deputy speaks In Polish but a
Polish stenographer Is on the payroll.
Home Owned. Phone 9. Free Delivery
STOCK TJP YOUR' PANTRY WITH GOOD THINGS TO
EAT AT THESE EXCEPTIONALLY LOW PRICES. It's
a good investment to keep your shelves well stocked with
the things you need for every occasion, and now is the
time to buy.
Extra Savings for Saturday and
Monday, March 11 and 13
Milk tall can . . . 6 for 25c
Crisco 3 lb. tin . . . . 49c
Margarine Dinner Bell 3 for 25c
M.J. B. Coffee lb,30c, 3lb.85c
Sanka Coffee . lb. can 49c
Cake Flour swan s Down 22y2c
Large Pkg.
Chocolate Baker's Prem. V2 lb. 22c
Salad Dressing 12 oz. size 10c
BEST FOODS GOLD MEDAL
Corn Flakes Keiiogg s Pkg. 7c
Pineapple Solar Brand 2V2 can 6c
Tuna Flakes
El Campo
'i size can
2for29c
DOg FOOd Vigoral . 3 cans 25c
Garden Sticks . 2 doz. 25c
Corn Del Maiz med. size can 10c
Oxydol Washing Powder large 21 c
Small Pkg. Fre.
Dash Gran. Soap ig. pkg. 37c
CONSIDER the
PRICES of things
in 1929-1930
1931 and 1932
at TO DAY'S
PRICES.then
11 1
HAT "Prices Are Rising" is a fact backed by
stock shortages all along the line from retailer
to manufacturer. And there is a shortage of "sup
plies" in most homes as well. Operating on a lim
ited budget people have used the old thlnes until
they simply can't be used any more.
If the things you and your family use are giving ou
if your reserve supplies are running low, now is the
time to stock-up . . . now, before the rising market
catches you napping and you are forced to pay far
more for things you simply must have. Medford
shops have never shown more attractive merchan
diseand have never offered greater values!
And here is another tip: you'll find that the best
way to' obtain full advantage of today's prices is to
watch carefully the ads that appear' in the Mail Tri
bune. Buy now before rising prices take from your
dollar its present value and use the Tribune as your
buying guide. .
THE
M
AIL
TRIBUNE