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
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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'
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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
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