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
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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
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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
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curflng thtrgt