I
MEDFOnD MAIL TRIBUNE, MEDFORD, OREGON, FRIDAY, AUGUST 17, 1931 i
PTGE FOUR
fULINARY
VRAFT....
By Estella Dorian, Director, Bonn
gerrlcc, ths California Ore
gon Power Company
IS' - ?v !
Estella Dorgan
1IOIUNO IDEAS
Just whsn everyone U busy plan
ning how to keep comfortably cool
we come forward with "broiling
ldeas"4 Sound!
unreaaon-
able. doesn't It?
However, ttisse
suggestions are
actually made
with the thought
that we may as
alst you to pre
pare delicious
and satisfying
meals quickly
and all In .one
dish. That means
Jewer to wash,
which Is a nice
cool Idea, too.
For some rea
son we usually think only of meats,
usually steak, when speaking of
broiling. The truth Is that we are
passing up some really Interesting
possibilities If we do not use the
broiler for fruits and vegetables,
either by themselves or with meat
combinations. Sliced apples, pears,
bananas and pineapple among the
Irulta, end tomatoes, green or ripe,
and almost pre-cooked vegetable may
be broiled (reheated and flavored to
taste).
Practically any kind of meat can
be broiled. However, If the) meat Is
tough, by all means put It through
the food chopper, season lightly and
make It Into serving portions. A piece
of bacon fastened around the portion
adds to the flavor and appearance,
but Is not necessary. A bit of butter
on the top gives flavor and browns
quickly. Prepared mustard Is also a
good addition to some meats and
vegetables. In other words, don't be
afraid to experiment and combine
flavors and foods In the broiling pan.
You'll be surprised and pleased at
the good things you'll be serving If
you follow this plan.
Menu I
Rice patties, Broiled lamb.
Shredded carrota, Apricot sauce.
Shape cooked rice Into rounds, sea
son and brush with butter. Place
on the broiler pan. Shred the car
rota quite fine and place on the pan,
sprinkling with a little water. Set
the greased rack over the rloe and
carrots, on It set the chops and a
fist pan of apricot sauce. Have the
top element very hot and place the
pan with all the food directly under
the glowing elemont. Leave the door
open. When the meat la nicely
browned on one side, turn and brown
on the other side, seasoning when
you turn or when ready to place on
dishes. Pour the gravy over the pat
ties. (And set the pan In the sink
and fill with water.
Menn n
Scalloped corn and olives.
Broiled bacon.
Sliced apples.
3 cups celery (diced).
2 cups yellow corn.
4 cup olives, minced.
cup corn flakee.
Seasonings.
Cook the celery In boiling, salted
wter until tender but not soft.
Drain. Butter broUIng pan and ar
range a layer of corn, then oelery,
then olives. Season to taste and add
about one-fourth cup of milk. Sprin
kle with corn flakes (or bread
crumbs) snd dot with butter. Set
the pnn In the oven under the pre
neated top unit. (Not too close).
Lot this be cooking while you pre
pare the apples and bacon. Slice the
apples with the peeling In quarter-
rack and aet In the pan over the
corn. int aoor may co ciosea unui
Now allce the bncon thin and ptaoe
on me rniK una sell nearer me vja-
ment. Leave the door open and watch
the bacon so that It docs not burn.
Remove when nicely browned.
Menn III
w-cUf: ripe tomatoes.
Toast.
Large oysters.
Cut the tomatoes about a half Inch
thick and cover with buttered crack
er crumbs. Piece on bottom of the
broiler pan. On the greased rack
place the oysters and triangles of
bread. Place In the oven with pre
hested top unit and leave door open.
When the bread la a golden brown,
turn and toast the other side. Butter
generously and place the broiled oys-
Shish Kebabs Delicious
Food Idea of Near East
By Burnt, of Home Enonomlns, L 8.
Dcpnrtn.cnt of Agriculture
Hiva you aver picnicked on "ka
bob"T Or "ktbalM" or "kebab"? Hive
your own way with the apellliig, but
you make these tempting moraela by
Bkewerlng together email piece of
beef or lamb, and grilling them over
& fire. It la gorgeous food in the open
air or anywhere elae but do you
know where we got the Idea and like
wise the name?
A traveler from the Near East oo'ild
tell you, or any Armenian or Syrian
vendor of rugs and embroiderlea.
"ShJah kebab" the Armenian call It,
and In hi native country they use
lamb for the purpose, a a rule, be
cause lamb la their principal meat.
"Shlah kebab" '1 meat broiled on a
spit. In the Near East they do It over
a charcoal or wood fire.
Meat, however, 1 not the most Im
portant food in the Near Eastern diet,
nor are amsh kebabs any more Dis
tinctive than several other character
istic dlshe. The peoples who llva in
the region beyond the Mediterrane
an occupy fertile farm and grazing
land of some of the oldest part of
the world, where for age their own
grain and vegetable and fruit and
flock and herd have supplied tbe
need of the population. Here they
have the makings of a good, well-balanced
diet, says the Bureau of Home
Economics of the U. 8. Department of
Agriculture, and the typical dlshe of
the Near East make interesting use of
this variety of foods.
There are breads, but there Is also
the"pllat' of rice or cracked wheat
usually cooked In meat stock. There
are many kinds of vegetables, often
times stuffed with a mixture of
minced meat and rloe; sometimes
added to the pllaf; very often cooked
with meat. Milk, a they use It, 1
sour milk, which they add to aoups
and sauces and In fact to almost artVi
other kind of food. The "kefir' of the
Caucasus, the "yogurt" of the Turks,
the "klsselo mleko" of the Bulgarians,
or the "matzoun" of the Armenians
all these, are sour milks or curdled
milk and in many parte of the Near
East are used at every meal. They are
made with a "starter," like our "cul
tured" buttermilk, or like the acid
ophilus milk on sale In many places.
For the soup Jn these countries,
meat stock 1 the foundation, and for
vegetable soup, the vegetable are
browned in fat before adding them to
the stock. A favorite Armenian soup
ha "mat2J0un" (sour milk) blended
with the stock, and besides onion, a
little mint 1 used In the flavoring.
The Turkish pllaf la the original of
many variation. The rice, typically, 1
first browned In fat, to give It flavor,
then added, to the broth and cooked
until tender. Pllaf with tomatoes, or
with fish, or with lamb kidneys (Bul
garian pllaf) are some of the varia
tion. The Armenian "herlssa" and
Syrian "kebl" national dishes, both
are mixtures of ground or shredded
lamb with cracked wheat which ha
been boiled in broth.
Vegetables such as egg plant,
squash, tomatoes, peppers, cabbage,
which are grown In the Near Eaat.
are commonly stuffed with rice and
minced meat, but they are also cook
ed in various combination with each
other, or with meat. Okra with meat,
a Syrian dish, Is dried, okra which Is
first cooked In hot water, drained,
then browned in fat, and added to
meat broth along with tomnto paste
and cooked ment cut In small piece.
This 1 served with cooked rice.
The Roumanian bake all sort of
vegetables together In olive oil
chopped cabbnge, carrots, green beans,
okra, eggplant, onions, tomatoes, po
tatoesthey call tbt dish "ghiveci."
The Bulgarian make the same dish
into baked vegetable with lamb and
green pepper ("toorli giovctcn -j.
"tiarma" Is a mixture of rice, ground
meat and tomatoes, rolled In grape
or cabbage leaves, these stuffed leaves
piled In a kettle, covered with cold
water and a plate on top to hold them
In place, and cooked until "done."
All the Near Eastern peoples use this
dish.
Authorities on Near Eastern cook
ery point out the simplicity of the
reasonings and the lack of condi
ment used, flays one writer, "Not a
alngl dish 1 dependent on the ex
travagant use of expensive and vari
ous ingredient which when counted
up make food very expensive, but It
la dependent and very much so on
tns flavor of twh different article
used In the making."
In the following recipes the Bureau
of Home Economic ha made some
adaptation In cooking method and
also from the standpoint of cost, but
the essential characteristic of the
Near East dish remain.
"ShlMi keliith (Meat broiled on
skewers)
Cut piece of lean meat (lamb or
beef) about 1 Inches square and 1
Inch thick. Put four or five of these
on a skewer with small square of
bacon between them. Broil these
skewered pieces over a camp fire for
a picnic supper; or at home broil
them on a rack under a flame. Turn
frequently to cook uniformly. When
the meat 1 done, season with salt
and pepper and serve at once on the
skewers. If desired, put slices of onion
or tomato on the kewer with the
meat,
Pllaf with Tomatoes
9 cups rice
2 tablespoon butter or other fat
6 cupa meat sok
1 small onion
cup cooked or canned tomatoes
Salt and pepper
Brown the rice In butter or other
fat, then boll It in the meat stock.
Brown the onion, mix with the to
matoes, and add this mixture to the
rice Just before It 1 dona. Season to
taste and botl until done. If neces
sary, put in a moderately hot oven
for a few minute until some of the
moisture ha evaporated.
Okra with Ment
2 pound lamb shoulder
1 pound fresh okra
Butter or other fat
Minced garlic
1 cups tomatoes (fresh-cooked or
canned)
3 cup meat stock
Lemon Juice
Boll the lamb until tender. Slice
the fresh okra pods and brown the
piece in butter or bacon fat or olive
oil with the minced garlic. Add the
tomatoes, the meat broth, and the
meat cut In email slices. Add a little
lemon Juice and serve hot with rice.
String beans may be used, in place of
oara.
Stuffed Cucumbers
A stuffing called "dolma In the
Near East t used In cucumbers, egg
plant, squash, peppers, tomatoes.
grape-vine leaves, onions, or quinces.
It 1 a mixture of chopped meat, rice,
browned chopped onions, and chop
ped parsley seasoned with salt and
pepper to tasto.
To use this stuffing American fash
ion In cucumbers: Wash and pare the
cucumbers and cut them In half
lengthwise. Scoop out the seed por
tion without breaking the fleshy part,
LOOK OUT FOR
THESE SYMPTOMS
OF CONSTIPATION
Get Relief with Kcllogg's
All-Bran
ters on the toast. Servo lettuce with
French dressing with this plate.
Menu IV
. Sweet potatoes.
Pork chops.
String beans.
Pineapple.
Use pre-cooked (or canned) aweet
potatoes and beans. Place potatoes
on greased pan and dot them with
a piece oj butter. Place the beans
on other side of the pan. On the
greased rack place the ehope and
pineapple slices. Set In pre-hented
oven and leave the door opon while
the chops Bre browning, turning once
and then baok again to cook the pork
thoroughly.
Menu V ,
Spinach loaf.
Tomatoes, ripe.
Rice with cheese.
Bsnanas.
Mnke spinach loaf of cooked spin
ach, seasoned and held together with
one egg, slightly beaten. Make indi
vidual helpings and sprinkle with
ground wlauuts. Sprinkle halves of
tomatoes with buttered crumbs
corn flakes. Cooked rice Is sprinkled
with cheese and a little plmlcnto.
The bananas may be dipped In lemon
juice, me spinach end rice are
cooked below the other articles.
noadaches, loss of appetite and
energy, sallow complexions, and
sleeplessness are often warning
signs of common constipation. Un
less checked, constipation may im
pair health.
Today, you can usually get rid
of common constipation by eating
a delicious cereal. Laboratory tests
show that Kellopg's All-Bran pro
vides "bulk" and vitamin B to aid
regularity. All-Bran is also a good
source of blood-building iron.
The "bulk" In All-Bran is much
liko that In loafy vegetables. Insldo
the body, it forms a soft mass.
Gently, it clears the intestines of
wastes. How much better than tak
ing patent medicines.
Two toblespoonfuls daily will
overcome most types of constipa
tion. Chronic cases, with every
meal. If seriously ill, see your doe
tor, All-Bran is not "cure-all."
Enjoy All-Bran as cereal, or
use In cooking. Appetising recipes
on the rcd-and-green package. At
all grocers. Made by Kellogg In
Battle Crock.
psrboll the cucumber shells In light
ly salted water for 0 or 10 minutes,
and drain. Fill the shells with the
hot "dolma" mixture, place them In
a shallow pan or baking dish, add a
little water to keep them from stick
ing, and bake In a moderate oven for
16 minutes, or until the stuffing has
browned on top.
The Near Eastern way la to add 3
or 3 tomatoes cut In smsll pieces (or
half a cup of canned tomatoes) and
a cup of meat broth to the atuffed
cucumbers after putting them In the
baking dish. Serve with a dressing
msde of beaten egg and lemon Juice
blended with part of the "dolma"
gravy.
TAKE HER AND LIKE HER
ADVICE OF BRIDEGROOM
PROVIDENCE, R. I. (DP Cop'n
Charles Brldford Rlcketson, 83, of
the steamer Mt. Hope, oldest licensed
officer In the American merchant ma
rine, has been happily married for
63 years.
His advice to a young married cou
ple? "Only this to the feller take her
and like her."
Use Mall Tribune went ads.
p"' v , .CT WORD
FAMOUS LjJSTW
How many thousands of small
boys, entitled for the errand, hear
these famous last words "...and
don't forget - it's S&W."
Mother, standing at the door,
voices final instructions. She insists
on S & W Mellow'd Coffee end
the reward for her insistence is
round, rich flavor, full mellowness
and strength. S (VW Coffee just
naturally lends itself to making a
cup of coffee so smooth, so delight
ful, so delicious that these famous
last words ". . . and don't forget
it's S & W" are more than a re
minder they are an inspiration.
AS FWE f)S
5 ll
sjsswwsjsss
j0imn 'ffi'rSfrs. isiiiisi.issssgip siisn jili ism
Lsni mi siiiriinr n 1 -T" inn rilrfi lin'iVirr ' i' 'ilniTi It hi
206 E. Main
MARKET
Free Delivery
Phone 46
Planning meals isn't so difficult if yon order your Meats from
the Economy Market. Wc specialise in highest quality at eco
nomical pricos. You will like to buy at tlio Economy.
STEAKS, round and loin, lb 1 5C
POT ROAST, young beef, lb. ... 10c
SHORT RIBS, quality beef, lb 6
HAMBURGER, lb .. 10c
VEAL ROAST, shoulder cuts, lb 1 2c
VEAL STEAK, shoulder and rib chops, lb. . . 1 5c
LARD, lb 10c
SAUSAGE, our best, lb 15c
Well folks, here we are again with a long list of Nationally-taiown and advertised itow i t price, only jug
Wiggly can make. Buy only KNOWN article, of food stuffs, don't take chances on JJl
"just as good," packed under labels you have never seen or heard of. Your Home "a -iggy wiGOLY
large selection of KNOWN items of proven quality and merit at prices you can iatisfied customers
is the ORIGINAL self-serve store whose popularity is attested by tbe increasing number. ",HKh
passing thru our aisles daily. Take advantage of these money saving features Prices eeive ai ,u va y,
and Monday August 20th. Shop at your Home Owned, Original self-serve store. Piggiy wiggiy, i
I)i.Aii. XT. Q ri.AA Jn1i.,m A MMnifatl
stTUUllC salU. V, fiCC ueuvcijr, UU UUlilUlUIU tUUUUUIt OVJWU vu.
OATS
ALBERS CARNATION. For the right start each
days, eat a bowlful of hot cereal.
LARGE PACKAGE
19
TRIXIE The healthful food for your pets.
Dogs howl for it
DOG FOOD
Tice
nil tu
PilllUlT llnTv ALBERS. Three minutes and they are
IV1II1I I UfllU ready,
CAN
A ready prepared
breakfast, fine fla
vored, crispy flakes.
223
10c SIZE
3 for 25
BISQUICK
Just the thing when you are in a
hurry. 90 seconds from package
to oven. PKG.
IfJUITtT BsflKIs Granulated Soap. Saves labor, and takes
Will I I L BlllU so little. LARGE SIZE
COLEMAN'S. Recommended by
good cooks the world over.
2-0Z. CAN
iUSTARD
BAKING POWDER
RB ft II A beautiful, handy t
mayonnaise bowl free
lf sg with each quart can
2 for 25
Let ivory protect your hands
K0. The old reliable.
80-oz, can for only
34
28c
14
29c
CATSUP
RITTER'S. Made from whole fresh ripe tomatoes.
LARGE BOTTLES
Y SOAP
A
in all Soap and water tasks. yM b
MEDIUM BARS 3
SOUP
VAN CAMPS. For a quick, healthful lunch:
CAN
There's no excuse for baking failures
when you can get this shortening.
3-LB. CAN
55
PandGSOAP SL.. 10 for 27
RACL.E-WHIP
The acme of
salad dress
ings. QTS.
ill 1 1 f ALPINE. An Oregon product packed in Medford cases. Purest
lfllL.H and best. Case $2.85.
TALL CANS
29'
Be
ASPARAGUS
EARLY GARDEN. Try it on
oast.
NO. 2 TINS
buttered toast. iQ
I Ob
PINEAPPLE
Sliced, in heavy syrup. Just
right for that salad. 4 n
FLAT TINS I Ul
PEAS
Tiny peas, sweet and tender, in
2 for 25c
PINEAPPLE
8 perfect slices of the finest
fruit obtainable. 4Qn
Large No. Vt tins I w l
RED FEATHER. A soft absorb
ent tissue and an unusual value
P LIE ETC IT PABST. Assorted varieties in yi -lb.
u n ii co is pk8- r in e,ass
Long strong sticks,
ES
CHICKEN NOODLES
and BEANS
3 roils j yC
2 for 25
23'
6 box cartons.
Flavor Foods. Tender mm .
chicken and rich noodles. V 1P
1-LB. JRS -J1'
VAN CAMPS. Fine
for that fishing trip. tt& C
27-OZ. TINS BJP
KERR or BALL MASON JARS
PINTS 75c QUARTS 85c
SHRIMP
Dry pack, large firm
shrimp.
5-OZ. TINS
2 for 25
DURKEE'S.
RELISH-SPREAD
Pints 23c
PUREX Quart. 15C
PEN-JELL
For Jell Perfection. OTts
2 for C I I
CALO ?S3t25c
OVALTINE
Insures sleep. 7R
$1.00 size I wW
JELLO 2,11c
CRACKERS
AMERICAN, sodas or Grahams
in 2-lb. ple
carton. fc.T w
EL CAMPO Flakes, 4 A.
TUNA
No. M tins
MINUTE TAPIOCA
Desserts
For quick n QCm
Ufor
CLAMS
ROYAL CHEF, O OCn B
No. y2 tins Ufor CwC !
THE OLD FAVORITE
Always Dependable
3 lb. can 85c
ALADDIN
Always Good
4 lb. can 97c
TREE TEA
ORANGE PEKOE
(Black) One Lb.
GREEN JAPAN
Strainer Free
One Lb.
63c
49c
PEACHES
ggg FRESH UlTS
VEGETABLES
Extra Fnncv Hales. Just rieht for canning.
Beautifully colored. Crate
CANTS 4,.,
Firm yellow meated locals, Jumbo size
LETTUCE
Large crisp heads
DILL
For pickling. Large bunches
TOMATOES
lbs.
Fancy locals, firm and ripe
5c
10c
i nc POTATOES 151M oc.
I U" Red locals. U. S. No. 1 , fj U '