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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 28, 1934)
PAGE SIX MEDFORD IVKIL TRIBUNE, MEBFORP, OREGON, MONDAY, 5IAT 28, 1933. USES TO BE TOLD IE Th modern Ponce-de-Leon chooses pineapple Jules, America's- newest tad smartest health drink. Since It was Introduced dramatically to Amer ica at the world's fair of 1933, by Llbby McNeill & Llbby, fresh canned pineapple Juice has become the vogue for breakfast drink, formal dinner cocktail, and buffet specialty add ing a new and Interesting use to the already lengthy list of uses or cannea Dlneanole In the American cuisine. Pineapple Juice Is the newest of the pineapple family to adorn the modem table but every day, new ana in triguing uses for the exotic pineap ple, both In Its sliced and In its crushed form, are being added to the menu. Canned pineapple Juice and the versatile canned pineapple In Its prime center-slice perfection, or the crushed fruit may be used to lend variety to any and every meal In the dav. Newest ways of using the luscious troplo fruit to suit modern appetites and the desire or tne American ap' eetlte for something new and dif ferent, will be presented before women of Medford at the Bafeway Cooking School to be held In the Rialto theater, May 39 and 31, and June 1. Unsweetened pineapple Juice with Its sale delicacy of color, Its dengnt. Jul and refreshing flavor, Is a perfeot breakfast drink, thousands of Ameri cans are discovering each day. Served In clear glasses, lis very color Invites the appetite, leading It by pleasant stimulation, to the run enjoyment or a leisurely breakfast. Because It is distinctive In Its appeal, and mild enough to suit the widest variety of tastes, canned fresh pineapple Juice Jj a splendid luncheon drink for children, a delightful before-dinner cocktail, a refreshing between-meal drink. It may be served In small frosted glasses and for the party service. Its delicate color Is enhanced by the addition of maraschino cher ries or of a fresh mint. Salad uses for the luscious Hawai ian pineapple are well -known throughout America. Canned pine apple la virtually the foundation and bulwark of American salad making. But many new and delightful type of salads may be made from the troplo fruit. Some Interesting pineapple salad recipes follow: Pineapple and Rice Salad One oup boiling water, one pack age of lime' gelatin powder, one-hall oup cooked nee, tnree-quarcera cup crushed pineapple, one-half teaapooa salt, one teaspoon vinegar. Prepare gelatin and add salt and vinegar. Blanch the cooked rice and add to gelatin when partly cool. Mold and serve on lettuce leaf with mayonnaise. Serve sli to eight. Jellied Pineapple and Crabmeat Salad Two teapsoons granulated gelatin, one chicken bouillon oube dissolved In one-third cup boiling water and oooled, one tablespoon tarragon vine gar, one oupful mayonnaise, one cup ful drained and diced canned pine apple, one-halt cup diced celery, one cup crabmeat, three cups snreaaea cabbage, one-quarter oup diced green pepper, one-half, oup French dress- Inn. Soak gelatin In the cooled chicken stock for five minutes; dissolve over hot water, add the tarragon vinegar and cool. When cold add slowly to one-half oup of mayonnaise, beating thoroughly, combine tne pinesppie, crabmeat, diced celery and green pepper and add to the gelatin mix. ture. Pack In tlx cold, wet molds and chill. When ready to serve re move from molds and arrange on the ahredded cabbage that hot been marinated In the French dressing for fire minutes. Oam lah with radish roses and serve with remaining may onnaise. Serves tlx. Crabmeat Mold with Pineapple Salad To one quart of cranberries add two cups of boiling water and cook until the berries are very tender. Add two one-Inch pteoes of stick cinna mon, one dozen whole cloves and tlx allsploe berries during cooking. When the berries are tender, drain through Jelly bag, but without any squeez ing. Measure the Juice and let It boll two minutes, then add sugar, al lowing one cup for every oup of Juice. Boll rapidly until the Jelly teat la obtained, and pour at once Into one large or several Individual ring molda. Chill. Unmold and till center with pineapple salad. Pineapple salad: One small can of pineapple (drained and cut Into cubes), one-half cup each of chopped walnuts, celery and marshmallowa and one-quarter oup ot red and one cup of white cherries. Mix these In gredients and chill. Place cranberry mold on lettuce leaf, fill with the fruit salad and top with mayonnaise. Hawaiian Salad One pint thinly allced orlsp cab bage, one cup pineapple out In cubea, one tart red apple, one-fourth oup preserved ginger out In small pieces. Wash, core and dice the apple, but do not para It. Mix Ingredients to gether, add pineapple aalad dressing. Serve in lettuoe cups with pineapple cream salad dressing. June Brides Easily Make Good Biscuits The modern day June bride need shed no tears over failure to make good biscuits. So says Miss Estella Dorgan, direc tor of Home Service for the Callfcs nla Oregon Power company. "Eleotrlc cookery has taken the word 'failure' out of baking and other cooking operations," says Miss Dor gan. "Those who feel thst they can not make successful biscuits are finding that with the electric range, biscuits are uniformly perfect, be cause the baking la governed by an automatlo temperature control and timer, "Even a child oan make or cook on an electric range, If old enough to read the recipes and mix the Ingre dients properly." t Mrs. James Champion, 66, built a comfortable home for herself on her fsrm near Holdenvllle, Okie., using lots the cut and hewed with her own hands, 1 CULINARY BOARD OF STRATEGY MEETS v h 7 tf'-i i !TW,'---i'i- hi F3. J&i rk , fJ.. tit?",- ' H,. I ism , -!' xi. 1 ' W A. i I'm I JJA 4 . V f t rT-JVr- , . fi mj H M WlP 'J-'Fb .mini i Hi II II i ri imrr i -rt'ffff " 1 .0.. fefefflfcuurx.J Here the Safeway Homemakers' Bureau Kitcheneerinp; ten, holding a final review of this year's programs tinder staff Is shown in the testing kitchen at Oakland headquar- the direction of Julia Lee Wright, who is fourth from left. Costly Foods Are Thrown Away; New Method Ends Waste Analysis of what most housewives regard as waste (the water poured off of meats snd vegetables sfter or dinary cooking) has been proven by chemists employed by food conserva tion authorities to contain minerals, salts, natural Juices, etc., equivalent to approximately 30 per cent of the food value of a product cooked In open pans over flame and Immersed In water to prevent scorching on the sides of utensils. Proponents of Electric Cookery "the modern method of food prepar ation" claim a saving In food cost by reason of the "waterless" methods employed in electrlo cookery. With closed utensils to prevent moisture loss through steaming and no pour ing off of excess water, the electrlo method they claim la the economical method. ' Demonstrations of the new 1934 model electric ranges, the latest con tribution to Electric Cookery, vi now being made by local dealers snd the power company and these wonderful new electric rangee are also featured at the Ssfeway stores Electric Cook ing School this week. Living Costs Cut By Refrigration Shown By Figures It Is a well known fact that fami lies who do not have proper refriger ation are compelled to pay too much for food. There are several reasons for this, one of which Is that electric refrigeration keeps perishable foods fresh almost Indefinitely. Sueb. foods may be purchased at special sales at the butcher or grocer and placed In the electrlo refrigerator In perfect security until they are needed. An other big saving Is the elimination ot food waste by spollags which at any season Is a serious problem, vitally affecting the health and cost of liv ing of every family. With the new easy payment plan offered by local dealers It Is now pos sible for nearly every family to take advantage of the . convenience and economy of an electric refrigerator. How to eat well on 61.41 a week It being demonstrated by 16 men stu dents who prepare their own meslt at the North Dakota Agricultural col lege, Fargo, N. D. ' j ' 'fXx' I laamn -ill There's no smoke or odor when you deep-fry wif h FORHAY! ONE OF JULIA LEC WRIGHT'S - COOKInC SCHOOL DEMONSTRATIONS ( Men love deep ( Jl these Trench fried CSJ fried' foods when VS potatoes I have 1 heated they're done right. iV, Formay to 395 F. There is C fc Jfa . You'll find thisliew: LCJC3wt' - n?t ah'nt of smoke. Not Xk 3 type shortening W T tJ ) Wt1' a real help. ifrisJrl "J 1 V I vL7 J See how crispy- . S J brown and grease- ( ,' use ths k UJ f J A JC!S ?rVe REALLY FormaV 0Ver and 0ver f 1 l 1 ' fish and so on. Formay, f ' rZhf vousee.is economical, l-j'i? f a .. Yff y T'i jj,, j for it does not carry V I t I i A I ) wU tne "flavor of one 1 J1j ried food to another, j- ?S 'AeVoio)7 I ft tffimvu. t.ni..,ii) M.i'i'ui.iii siiii.i uw'J'iwjwj'liliJ!.j.-ijliJJLiil-J vn'iumwwv"" ui"r"wy',l'V1' ' V - - . ' 1 .Tf-s- sn.. -. . . v 4'- THERE'S no fable about the goodness of Max-i-mum Syrup . . . it's a pure, delicious delight that literally transforms every breakfast into a festive occasion. Rich, golden Max-i-mum brings out all the lip-smacking enchantment of steaming waffles ... it tops the matchless flavor of hot cakes, fresh from the griddle ... it contributes to the delicacy of unusual cake frostings and desserts. Max-i-mum masterfully possesses the mellow, zest ful tang of a genuine Northwoods product because it's a perfect, scientific blend of deep-woods maple and pure cane sugar. You'll happily discover Max-i-mum provides an extra perfection to every use. Best of all ... you can afford to use Max-i-mum as often and as liberally as your taste demands ... for this wonderful, high-quality syrup is amazingly low in price! mm Max-i-mum Syrup is now being featured at Safeway Stores Home makers' Bureau "Kitcheneering" Courses. It has merited the Home makers' Bureau Seal of Approval because of the distinctive, true Maple flavor. SOLD AT YOUR SAFE WAY, FOOD STORE MAX-I-MUM SYRUP "UJI ' '.I'L'Hlilpe .1 I J 4 I
