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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 10, 1934)
MEDFORD MAUJ TRIBUNE, MEDFORD 'OREGON, FRIDXY, 5TJGTJST 10, 1934. PAGE KIGTTT Hints for Solution of Carried Lunch Problem toy Burma of Horn Economic, V. B. Department of Atricultura Tou ramember th tin dinner pall, with 1U narrow seek, holding a tin cup of ooffee. And the various tin boiea and other lunch-oarrylng da vice that have come along one after another, In the effort to lessen the bother of It all. We have reached a point now where we can at leaat re duce the 1m of the package and avoid having the pall or the tin box to carry back home thanks to the aheap paper bags and wax paper, and to the service nowadays of hot cof fee or milk almost anywhere. But lunch when It has to be carried to work la a problem nevertheless. How can It be easy to carry, and at the same time appetizing, well balanced, satisfying and cheap? As a matter of fact, says the Bu reau of Home Economics of the 0. S. Department of Agrloulture, you real ly can have better lunches than you used to have, even though you carry them. This partly a matter of the better container and wrappings, with such added conveniences aa paper plates, oupe, forks and ipoom, to make life easier at lunch time and save work at home. It Is partly a matter of the plaoe where you work, and whether you can spend a few cent on something to add to your lunch from the truckload of milk that Is trundled through the corridor m at lunch time, for Instance; or at the corner fruit stand, or the lunch wagon when It pulls up nearby. The Important thing, of course. Is the food value of your lunch, and some body must think about that, both as to the contents of the package, and posBlbilltlea of rounding out the meal, with an extra item or two when the noon hour comes. Lunch, like other meals, should In clude different kinds of food. The trouble with the carried lunch la that the foods which are easy to carry are too much of ons kind, and others, therefore, are likely to be left out. It Is a good Idea to concentrate on those others for bread and meat and cheese for sandwiches will not be forgotten. The question Is, what else might you have? If you can count upon a bottle of milk for lunch, that question is eas ier. Even If you must squeeze each penny, you can probably better af ford to buy a bottle of milk than to do without It. It will make up for many shortcomings In the rest of your lunch, more than any other food you could have. But when you carry a sliced meat sandwich, or an egg or cheese sandwich, put in also a vrgetable sandwich, or a ripe to mato, If you can. Or a fruit of some sort. When all Is said and done, how aver, It Is hard to get away from sandwich In a carried lunch, for they are the most compact way of carrying food. Bo we get down to the question of sandwich fllllngi. Vary the all red meat, with crisp ba con, or with siloed meat loaf, or frlralrd dried beef. And spread a lettuce leaf, or a layer of chopped ' or shredded cabbage, chopped carrots or celery, over the slice of meat or cheese In th sandwich; or maite separate sandwiches of the chopped vegetables, with a little but tor or salad dresatng, and spread on slices of bread. Or, Instead of the usual allced-bread sandwich, try a crisp rusty roil, hollowed out and filled with chopped meat or flaked fish which Is moistened or seasoned or mixed with salad dressing. And here Is another suggestion: Make a mold of spinach eggs, milk, grated cheese, and chopped spinach made Into a sort of custard and. say, In a custard cup. After It cools turn It into a paper cup or dish for easy carrying in the lunch. Or make a famtly-slse mold for dinner today, served hot, and slice what Is left for lunch tomorrow. This Is a very sub stantial dish, and with a bacon or frlixled dried beef sandwich. Is very appetizing. (See recipe). itnciPF.s ftanflwtrh Filling Not as substitutes for the sliced meat and cheene sandwiches which are so substantial and likewise si easy to make, but as a means of vary Ing the dally lunch,, try some of thene suggestions: Chop hard-cooked eggs, and mix with minced crisp fried bacon and enough sslnd dressing to moisten Wash prunes, dates, raisins, dried figs or apricot, chop fine, mix with about twice as much cottage cheese, add salt to season, and chop, peri nuts If desired. Smoked cooked codfish, or canned fish, flaked, with lettuce or creas, Mix cottage cheene with chow-chow, chill sauce, or chopped dill pickle, green pepper, watercress, onion, other salnd vegetable, or with grnted canned plnenpple or chopped nuts. and add salt to season. Spread slices or graham or steamed brown bread with cottage cheese, and to one slice add a layer of Jelly. Orlnd shelled roasted peanuts me dtum fine, mix with enough cream or filling tar graham or whole-wheat bread. To one-half oup cold Boston baked besns, add 2 tablespoons chill sauce or catsup, mash, mix to a smooth paste, and spread between slices of brown bread, or whole-wheat bread. Heat dried beef In melted buttr in a skillet until the beef curls at the edges. Use as sandwich filling with crisp lettuce or cress. Grind the end of a cooked ham or other cold meat no longer suitable for slicing, mix with chill sauce or a layer of finely shredded cabbage. Beef Loaf 3 pounds lean beef. 1 cup diced aalt pork (about pound). 4 tablespoons flour. 1 oups milk. 1 cup chopped celery or oabbage. 1 oup chopped parsley. 14 cup fine, dry bread crumbs. 3 teaspoons salt. teaspoon pepper. 4 or 8 dashes Tabasco sauoe. Put the meat through a grinder. Pry the diced salt pork until light brown and crisp and remove the pieces from the pan, Make a sauce of the flour, milk, and 8 tablespoons of the pork drippings. Cook the cel ery or cabbage, parsley and onion for a few minutes In the rest of the pork drippings, and add to this the bread crumbs and seasonings. Com bine all the Ingredients and use the hands to mix thoroughly. The mix ture will have a sticky consistency. Lay a piece of parchment paper on a rack In an open roasting pan. Mold the meat loaf on the paper with the hands. Bake the loaf In a moderate oven (350 degrees F.) for Vt hours. Do not cover ths pan and do not add water. Much better results are obtained by making the meat loaf In thla way than by packing It Into a deep pan and baking It like a loaf of broad. Remove the meat loaf from the paper and serve hot, or chill It and serve in thin slices with water cress garnish. Mold of Spinach With Eggs 1 cup milk. I tablespoon butter. 1 tablespoon flour, 3 oups cooked spinach. Orated cheese. 3 egg. Brown stock. Salt and pepper. Make a smooth whits stuoa of the milk, butter, snd flour. Add to the sauce the spinach, chopped very fine. a few tablespoons of grated cheese. the eggs beaten, a few tablespoons of brown stock (or a bouillon cube dis solved In a little hot water), and salt and pepper to season. Mix thor oughly and. pour Into a buttered mold, flteam as a oustard until it Is firm, then turn It out on a hot plat ter. Brown stock or tomato sauce may be poured over this, but It Is excel lent served hot Just as It Is. 1 Eagle Point EAOLX POINT, Aug, 10. (8pl.) Mr, and Mrs. George Daley and Mr. and Mm. Frank Brown epent Sunday at Yreka and Fort Jonea, Cal. They visited Mr. Daley's eon and some old schoolmates of Mrs. Brown's that she had not seen for 80 years. Mr. and Mrs. Roy Stanley have re turned from a three weeks' trip to the mountains above Butte Falls, where they were putting up hay and moving cattle to higher range. Mrs. Millard Robertson is some from the hoslptal and 1 recovering nicely from a recent operation. Mrs. Harold Ouerln of San Fran cisco U visiting relatives In Eagle Point. Mrs. Lottie Van' Scoy and Mrs. Harold Ouerln spent Sunday at Cra ter Lake. The local cheese factory opened on Thursday after being closed for a month on account of the Illness of Mr. Woodrlch. Mrs. Mae Rose Walker of Portland Is a guest of Mrs. Roy Stanley this week. Mrs. Edith Wledman spent the week end visiting her sister at Port land. Mrs. Royal Brown la visiting her eon and family at Portland for a few days. ' Mr. and Mrs. John Rader, Mrs. Roy Ashpole and Mrs. Beryl Hlckson re turned Sunday from a trip to Port land. The Orange H. E. 0. club I spon soring an loe cream social In the Eagle Point city park the evening of August 23. Mrs. Jim Rummel of Medford Is visiting Grandma Taylor thla week. Mrs. Bernlce Hansen and Mlae Flor ence Ball of Puyallup, Wash., were gueats of Mrs. Vanscoy over the week end. They vlelted Crater Lake Sunday. Mrs. Theron Taylor, Grandma Tay lor and Mrs. Rummel spent Monday visiting relative and friends In Jacksonville. The Cooco clotures of the Diamond Jubilee, shown at the Grange hall Tuesday nlRht, drew a large crowd and were greatly enjoyed by all Forest Creek FOREST CREEK, August 10. (Spl.) Mr. and Mrs. O. O. Dorothy of Jack sonville were Sunday dinner guests of Mr. and Mrs. Arthur Davles July 29. Harry Ayrea returned from Annie Springs CCO camp to spend the week-end with his family. Susan Davles had her tonsils re moved at the Community hospital July 81. She la recovering very well. Mr. and Mrs. Aaron Ayrea and fam ily enjoyed swimming at Cantrall's July 29. Mr. and Mrs. John Black made a business trip to Medford August t. Vera Ayree returned Monday from a two weeka1 visit with relatives In Medford. Mrs. Boyd and Mrs. George Wells and family of San Francisco, who have been visiting here this summer left for home the morning of July 7. Mrs. Boyd Is the mother of Mrs. Paul Pearce; Mrs. Wills la her slater. Paul Pearce returned August 7 from a business trip to British Columbia. Mrs. Jack Crump and sons, who are spending the summer at Stnr ranger station, visiter here August B. Mr. and Mrs. Oeorge Pearce and daughter, Valerie, made a trip to Butte Falls Auguat 8. Stnmp Theft Canard Sentence. CLEVELAND. (UP) A former schoolmaster who stole 40 cents In stamps from the Belott, O., postofflce, was sentenced by Federal Judge Sam uel H. Weat to a year and a day In Rockvlew federal penitentiary, at Lewlsburg, Pa. The achoolmaater. Frank L. Gretzlnger, 25, gave no rea son for his theft. t Use Mall Tribune want ads. FOR Saturday! Assorted Baby JELLY ROLLS 3 for alad drraalng and add salt to sea- ( son. This la particularly good aa a 1 BECK'S BAKERY SWIItS'BJSBJ iSjkMhsdKd 206 E. Main MARKET Free Delivery Phone 46 Buy the Best . . . Meat from the fron omy la alwa.rs a good tnvrtmrnt. You know that It Is the lilflmt grade available In Mrdfnrd. rhnne In jmir orders and get the same dependable service aa when you rail In perannt LEGS OF LAMB, 17- PORK SAUSAGE, 4 J- milk fed, lb I I t fresh ground, lb. I OC HAMBURGER, 1 flf BEEF ROASTS, 1 Olo fresh ground, lb I UC steer beef, lb I C BEEFSTEAK, Off SHORT RIBS. iff round or loin, lb uUU boiling or Hewing, lb. I UC VEAL STEAK, shoulder cuts, lb .15c Fish . . Cheese . . Chickens . . Rabbits Lunch Meats "Sure Fire" SAVINGS- vife THE TRUE AIM of PIGSLY WISSLY STORES it to furniih you with the belt In nationally idvertiieej foodi tt LOW AVERAGE PRICES, which ASSURES you real tatlstaetlon and true economy. Don't these cool nights make you feel that you should begin to think about laying In your fall supply of groceries, sugar and flour7 Now is as good a time to do it as any. Piggly Wiggly offers all your requirements at real saving prices. Many advances are coming, so buy now and you won't be sorry. 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Good to the Last Drop, and Priced Right. This Gives Real Coffee Satisfaction Pound Golden Bantam, Sweet una Tender. Ths ton like Fresh Com. No. 1 tina 2 for 25- Assorted Fruits of the Finest Quail t j. Try "S3 Them In a Frozen Salad. No. 1 tins Sweet. Juicy iempnti from the choicest of fruit. No. 2 ting SANKA COFFEE GRAPE NUTS Lets you sleep Give them to the children. There's a reason. 17c 45 PALMOLIVE 2 for 35c TOMATOES 2fr29' No. yi tins Pound For the skin joa Iotq to touch. Mlaston Brand. No. 2H tins. Lleht Meat, rich with oil. The most appealing of all baked fish dishes. Try It. 2for29 3 for 1 4 2 for 29 MAZOLA OIL Quart tins Pure Cider, 40-grain in your Jug. Gallon Assorted colors. 6 3-4 oz. pkg. VINEGAR MARSHMALLOWS GOLDEN GRAIN CEREAL The most healthful of all cooked cereals. Coarse and medium grind. NALLEYS SALAD TIME SPREAD. Quarts LUMBER JACK SYRUP Cane and Corn, Maple Flavor. Large Jug CHEESE 33' BOB WHITE SOAP 1 0 1 9 2 for 25c 2for11c 1 9c TOMATOES 10 Bagley's Solid Pack. No. 1 tins. 2 ibs. 1 9, PORK and BEANS PAR SOAP POWDER Hitter's, In Tomato Sauce. No. 2 tins 2 large bars of PAR Laundry Soap Free with each large package for 28 Well aged, full flavored Cream Cheese. Pound 31 25. 15 Cat Milk irnation "FROM CONTESTED COWS i aU' A Irradiated for imm U makei all foods more nourish i ng. Order it today 1 9 Tall Cans 6c MATCHES Long strong sticks. 9nf Carton of Six Boxes C3U CARNATION PANCAKE FLOUR Self rising: for ft quick O OCa breakfast. lb. pkg. - for CUU Tune In on KMFT) earn Friday at and each Tnewdny at 10:00 ft. m. for the 11 jt 1 t IVItglT programme of old time none an mutlr. Interest ins; food prlcr will he announced at earn brodmt. Tune In. FRESH JRUnSj EYS51 ifctt&aX ' a.VJU IMULLJ CELERY Tender, bright, well bleached stalks CANNING SUPPLIES KERR or BALL MASON JARS PINTS, 75c QUARTS, 85c KERR LIDS, Regular . 2 dozen 25c KERR LIDS, Wide . . 2 dozen 35c DOUBLE LIP JAR RINGS 3 dozen 10c (New fresh stock) BALL ZINC CAPS Dozen 25c CERTO, bottle . 22c EconomyCaps,doz.25c POTATOES Local reds. The best cookers, 15 pounds TOMATOES Fancy locals; firm, smooth and well colored, 3 pounds LEMONS Fancy Sunkist, 300 siie, dozen - ORANGES Sunkist Valencia, 200 size, do:en 10c 25c 10c 29c 25c SUGAR C. & H. Pure Cane, best for &4 Af canning. 25 lb cloth bags O I.4U FLOUR Windmill a dandy all purpose flour. Buy NOW, don 't wait. Flour C 1 C Q going up. -19 lb. bag 5 I aD 3
