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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 9, 1934)
MEDFORD MAIL TRIBUNE, MEDFORD, OR EG OX, TUESDAY, OCTOBER 9, 1934. PAGE SEVEN Southern Oregon Women Will Be Guests at Free Cooking School I tr:i-i t ni i 1 in I j xvitciten in riacK ana wmte v I 8 hi. '-ft (. W " 6. 1 beaten Uff but not dry. Stop beat-1 lng as soon u the holds Its shape. fold do not stir beaten whites Into batter. Stirring breaks down the air oells. Follow recipe directions for baking. A cake Is done when It starts to shrink from the sides of the pan. or When It springs back without leaving an Impression when pressed on top. Paper linings In pans (cut piece Just to fit the bottom not the sides) will eliminate all difficulty In remov ing cake. , The proof la in the wear. Buy your HOSE at Ethelwyn B. Hoffmann's. Gold Medal Goes To Nansen's Dairy Later Information on prizes award ed Med ford dairymen at the Pacific International Livestock exposition now being held in Portland, shows that Nansen's Dairy of route three, was awtrded the gold medal In class one, for market raw milk. The gold medal la In addition to the sliver medal won In class two market cream, raw competition, aa announced yes terday. 1 15-os. Blue Herringbone uitlnjz, 21.50. made to measure. Klein the Tailor. Upstairs. Van Pine Arrives L. VanDlne, who l in charge of deciduous fruit insect Investigation. U. S. D. A., t Washington, D. C, arrived on the Ore gonlan this morning, on business. Mr. Van Dine will spend the day confer ring with L. Q. Centner, local entomologist. Dse Mall Tribune want ads Mrs. Good Leaves Mrs. Laura Good of Baker Oity U leaving via the Red wood highway for her home, after visiting her brother, Clarence Palmer of the Brophy Jewelry store. Mr. Good will also take in the Paclfio livestock show In Portland. 4 Phone 642 We'll nam awaj roar refuse Olty Sanitary Servloe- Another Quality Achievement - - - Another Great Value At.'. ew lITCHENS, as much as any room Id the house, are subject to style trends and especially to color trends. After a wave of color, the present vogue Is distinctly for white. Contrast of black trim Is rery smart, often with brilliant col or accents of red or green In cur , tains and other accessories. The above setting shows a kit chen which has been effectively brought to the present day style re quirements by means of the pafnt twush. Walls, cabinet and kitchen furniture are of whitest white with table trim of black and design and Mudtm Home Dvwmtwn Sctvwi color contrast In the linoleum. II presents an Immaculately fresh and spotlessly clean effect. To keep the kitchen in this perfect condition is no longer a problem as there are now available new household fin? ishea in whitest white, made on a synthetic base, which withstand hard washing and are highly resis tant to stains and knocks. Also, they do not turn yellow or grey with age bat maintain the origin a! freshness of pure white. The new household finishes, which are en tirely easy to apply, are especially practical for kitchens where hard usage occurs. ULINARY RAFT By Estella Dorgan, Director, Home Service, the calltornta Ore gon Power Company Esteua D organ Bv Estcllfi Porsan, director of Home Service, The California Oregon Power Company) The Care of Electric Appliances Electric appliances are often said to be almost human. Certainly they have a lot of human traits. If you have evyr found your electric ap pliance in a non cooperative mood, mnrn t.hnn HkelV ifsil a very llttle at' fSrj tentlon would Iti fc4 have prevented this lnconven- . i lenoe and, per hao. wa8ted time or change of plans at this time. Electricity in itself may be "maRic" but the mediums using it are Just plain earthly and subject to the weaknesses thereof. So, oiling, cleaning, keeping dry, and so on, are all part of the life of each electrtc servant without which H will "die," Let's consider some ways to keep our appliances ready to answer every demand promptly. Range: First of all, a standard make Insures a high quality of ma terial throughout, therefore less like lihood of quick breakdown. When using the surface unite, use pans large enough to contain the coooking material without boiling over. When the boiling, or frying, heat la reached turn the switch to "low," saving current as well as possible boiling over or burning. Sugar and salt are detrimental to open colls, causing them to "burn out" quicker than any other common element. There fore, watch where you are shaking either of these when seasoning food on the range. Sotting a pan which Is too Inige for the element directly on the enamel may make It crack j from intense heat if allowed to stay! In this condition very long. In the oven aenln do not let thlnes cook over and spill on the connections in the renr of the oven. Too much heat or too small dishes are nearly always the cause for this happening. Fruit pies sometimes are hard to Judge nnd may easily be protected by placing a cooky sheet in the lower part of the oven. We are told by general .service men that eare lesnnes a to kf-epln? ovens clean is the greatest cause of trouble calls on ran re ovens. It mleht be well to bear this In mind. Refrigerator: In the cabinet, be lire not to crowd It so as to stop all circulation of air. This will spoli the whole proms of keeping fowl well in your refrigerator. Cover all thing that may evaporate or cause odor in the cabinet which mem practically everything. Vus waxed paper if no'.hmc ce is handy. Of courw you shou'.d defro?; whenever a heavy front hna formed hround the frrezln? compartment. By heavy, I mean half an inch or more. In the convcntioi:nl type of machine (hav ing a motor which needs oiling), be sure to ml the motor according to directions. U?e a good mineral oil or motor oil sii'-h a ynu purchase from the local fervlce statlcin. Washer: OU the rroVr every two month?, rie:!--? the wrlnzer rolls after each use and If you have a "dryer.' lift out the baElr?t and oil ur.f!r it hy removing trie cup you will find there. TM should he done every three "r lo:ir ',ek. Vacuum Clnner: Do (lean the fcrufih of.cn, cutting the lint and hair away so that they will be taken up into the dust bag regularly. Again, oil your cleaner regularly according to instructions. Food mixer: These sometimes seem to become quite warm soon after Btartlng to operate and one Is In- ciined to oil them too often rather than not enough. This heating is nothing to alarm you so long as you are using only a reasonable load in the machine. Cleaning the entire ma chine after each uso is another bit of pound advice. We find entirely too many In rather sad condition of dough and dust. Percolator: The . most common trouble Is caused by allowing them to become dry with the current on. The only help for this Is to he sure to have extra fuses on hand to re place the one which has been over- heated, To keep the Inside of the percolator clean, percolate a soda solution In it once a week and allow it to air thoroughly each day. Toaster: Shake all crumbs out of the toaster after each using and wipe It clean and dry. Some models become bent rather easily and this should be watched so aa to avoid contact and burning out. Waffle Iron: These usually stand a lot of abuse, but of course the older ones can easily be overheated Do not put grease on the grids after the first "breaking in" and air them until well cooled after each use. Iron cords: One of the common cord troubles is loose screws. In tense heat in the connection often causes this to happen rather soon, Be sure to keep all screws about the cord and iron in a tightened posi tion and, for an iron, be sure that you are using a cord that la built for this type of duty. This is about enough advict; may be too much. However, if it helps you to keep your electric servants in amiable condition all the time, it will have been worth while. We shall go back to recipes for food next week and try to find something es pecially interesting for having dls gressed this week. Advice to Cake Makers Cake making Is a line art. Approach it earnestly but not laboriously and you'll find It easy to master. Choose ingredienta with a view to the greatest convenience and the best results. Cake or pastry flour makes cake more tender than bread flour Criaco blends more easily with sugar than butter, us both for the most satisfactory results in the rec lpes below. Measure carefully. Use standard measuring cups and spoons. Be sure to level off the surface of baking pow der, salt, sugar, and other solid In gredients. Mixing is important. Two things are especially so: (1) Blending the shortening and sugar together thoroughly a well- creamed mixture makea for a fine textured cake. Surar and even ejis can be blend ed directly with Criaco. No pre- creamlng 1 neoeftaaxv. Crlsco la al ready creamed in the can. (Note Don't keep Crlsco In the refrigerator,) 2) Adding the flour and milk al ternately a llttle of each at a time This keeps the creamed mixture from sepnratir g. 81ft flour before maurlrt and acain with baking powder and aalt Study the instructions on yotir bax irv powder can. If they say, "Use two teaspoons per cup of flour," fol low the reclpea In this chapter ex actly. If they say, "Use one teaspoon per cup of flour." reduce the amount of h ?. it j r ? po wd e r in t ); ce re c 1 p one-baX t Egs whites for white cake shouid be f t - ,,u .. i.,i',i mm. mim t m.i i.iviwi, i1.! "J "H i'n iu .jt '.w-w.-yui ',..' iy.-.w...m . , i!u,mmw-.i .... .1,11,11 , -1 K & f lSSA v v.Vt,r ne.rnj trial, to get tit m V 4 WT .fSffl U k v 1 y Jill ( toolr many a chano o 4 tf II II II I " teulpturt-likt lints to jc th III I II nw baauty In Wards Nww 'rn. f j II L:-::''V-l( Suprtmal s II II lilt , rJ ! iiW : ? v ' ? " oi '"it v rut' ? ' ,u -; i i n, i v r ' 1 a r t. t c i k took males of cost analysts to obtain tha New Suprama't mats-production tow price "tit. & ' ' . , "i 15 Outstanding Improvements of the Washing Machine Industry Distinguish the New Supreme COME, SEE the push-button control features that, with the slightest touch, start or stop either the washer or water drain ! : ; . Come, see the "tub inside a tub" with air space in between to keep the water hot longer! : ; . Come, see the white-lacquer exterior, the gleaming chromium corner strips all as easy to keep clean as a china dish ! : ; . Come, see the perforated tri-vane agitator that swirls soapy water through the clothes 128 times a minute works where sudsing-action is greatest washes a whole tubful (8-sheet capac ity) in 4 or 5 minutes! ; t ; Come, see the new Lovell pressure wringer with forward-and-back drain super-safe release designed expressly for Wards! s i ; Come, see these and the other of the IS best improvements of the industry including those that won every test for speed and whiteness of wash, in competition with the best known washers in America! See the new Supreme and you will want it. Be cause Wards have again perfected a product with the leading improvements of the entire washer field yet have priced it close to HALF what you would ordinarily expect to pay waslheir Featured At the MAIL TRIBUNE'S Cookin: cliool Wednesday, Thursday and Frfday at the CRATERIAN ; t K f i o3 ; Endorsed by Hester Heath famous Home Economist DISTRIBUTOR NATIONAL ADVERTISING EXTRA HANDLING ( DEALER V SPECIALTY SELLING V Tht Strtlghttr the Linttht Ltss tht Cort Reasons for Wards Low Price Washeri ( diract from maker to Wardi 489 atores no Sealer"! profits, no extra handling charges. Wards as neither expensive, national advertising, nor costly bigfa pressure type of specialty selling organizations. Wards keep manufacturing costs down through quantity production. And Wards do not depend upon Washers alone (or busi ness volume. Consequently the price is only about half what h might be if the Supreme were not a Ward product. PRICED AT ONLY READY NOW FOR YOU TO SEE mmmmm mrw itmrnrnm mji iiw hj mi mm m nnn m pi iu m w w j ONLY AT WARDS. DON'T MISS ITI iiwilnn'irir' "i ' -I" -" ' r'l " "' 1 ' -t--'"- - f , u .. .... 1 , iii si n " 'r $83.95 curflng thtrgt
