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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 16, 1934)
IIEDFORD MAIL TRIBUNE. JfEDFORD, OREGON, FRIDAY, NOVEMBER 16, 1934. PAGE SEVEN LUMAN BROTHERS Meat Specials Choice Beef Roast, lb. . ..... ..... Short Ribs Prime Beef, lb. Swiss Speaks, choice beef, lb. . :, Fresh Ground Hamburger, lb. , Fresh ground Round Steak, lb. Shortening, 3 lbs. . ... . . '. , R.JL Red Hens, lb , Lean Bacon, sugar cured, lb. . , .. 9c . 8c .15c ;10c .15c .33c ,18c ,26c M. J. B. COFFEE 1 lb. can 2 lb. can ,.. .31c ..... .60c PHONE 273 Bakery Department Each Saturday wo feature two items in our Bakery deparlirient which are designed to give new customers an idea of the quality of the products we offer. These items are always reduced somewhat from the regular price and are therefore doubly attractive. Put this week's specials on your shopping list and see for yourself the exceptional quality goods we offer in our Bakery Department. Danish Pastry Squares Two Types, either filled with Dates or Orange, doz 23c Mocha Logs, a most popular cake, each ' 19c In Alexander's IGA Store "The Home of Good Meats Swift' Gov't Inspected Beef" ? Every section of rcgon sends ui its finest produce to be processed under th. Swift Isbel of quality. uur payroll in Oregon is $1,000,000 per year, expended la producing the following quality items: Premium Ham Brookfield Butter Premium Bacon Brookfield Eggs Jewel Shortening Brookfield Cheese Silver Leaf Brand Vigoro ' Pure Lard Swift & Company Portland Oregon Beef Oregon Pork Oregon Veal Oregon Lamb The Liberty Market is proud to sell fine Oregon quality meats the best always. Boneless Hams, lb 22c Brookfield Sausage, lb 25c Leg of Lamb, lb 17c Oriole Bacon, lb. . . . 27c Short Ribs Steer Beef, lb. . . 7c Tulip Bulbs, dozen 25c Home grow:. MODEL BAKERY In Alexander's IGA Store Special for Saturday Oregon Product Special Oregon Walnut Rolls .... .6 for 15c Oregon Pumpkin Pies . . ., 25c Something New Pumpkin Cake made? with Oregon Pumpkin 18c and 25c Cheese Rolls . 10c ft ft WITH NEW PLANT IE ULINARY RAFT.... By Es tells Dorfan. Director. Hum ''Service, the t'allMrnts Or on Power Company Medford U th home of the finest and most completely equipped balcery of lt size on the Pacific coast and one of the chief reasons for this bait ery being located in Med ford Is the fact that the grocerymen of southern Oregon truly believe that "With Mcd- ford trade la Medford made." Tne above mentioned plant Is the Fluhrer Bakery of this city, and It was built laftt year, after a steady growth ; 10 years, during which time it out grew Its quarters twice before moving Into the present structure at Sixth and Holly. Prior to Its advent to southern Ore gon by the Fluhrer concern, a gre.it deal of bread used In this section of the country was shipped in from vari ous Pacific coast cities, such aa Port land and San Francisco. Gradually, after this concern began operation here in 1923, food dealers of south ern Oregon began to see the wisdom of trAdlng with home bakeries. Aa a result, Medford Is the home of a bak ery which employa between 40 and 50 people the year around. The soundness of the "Buy Ore gon Goods" campaign is amply dem onstrated by th!s parallel case which releases each weeir. a substantial sum of money for Oregon business. Fluhrer Bakeries give dally truck service to over COO food dealers in all parts of southern Oregon and northern California. The company maintains a branch bakery at Yreka, Cal., and their operation Include daily truck service to points as far south aa Dimsmulr, Oal, Visitors are always welcome to In spect thla fine new modern bakery, which la conclusive proof of the value of "Buy at home" and "Buy Oregon Goods" campaigns. s STATE INDUSTRY H. H. Wyatt, special renreaents tlve for "Uneeda Bakers." waa In Med ford this week, conferring with A. A. Seckatz, Mrrtlord representative for the National Biscuit company, and with grocers here. In the Interest of featuring Snow Flake Sodas during the Oregon Products Daya campaign. The plant of the "Uneeda Bakers" in Portland is the largest of Its kind in the state, according to Mr. Wyatt. A large payroll for Oregon labor ih maintained In this modern, spotlessly clean factory In the Rose City. In commenting upon the produc tion of the Portland plant of the National Biscuit company, Mr. Wyatt said a dally production equivalent to four Snow Flake Soda for every man, women and child in Oregon, la maintained. Soft Oregon wheat Is especially suitable for the manufac ture of crisp. Snow Flake Sodas, and the "Uneeda Bakers" are large pur chasers of this Oregon commodity. BOSTON. (UP) Have a real hard- boiled egg! The egg, firmly imbedded in a large lump of cement, waa found by incent Dobay, ERA worker, while digging rocks. It had turned Into stone, but waa believed to have been freshly laid 40 years ago. Cook Ins Meat Electrically During the last few years a vast amount of experimental work in meat cookery haa ben done in the laboratories of commercial dealers as well as the home economics depart ments of various roHegcs and the Bureau of Home Economics of the United States De partment of Agri culture. After re ceiving Informa tion from time to aVv :; time from such f 1 BOUrce8- we snouid w-i-t, . v-.? be In a position to vi know pretty well Estella Porgan how to obtain the best results from any type of meat, tough as well as tender. To get down to fundamentals, the tough cuts 'of meat should be cook ed with moist heat and slowly, so aa to break down the connective tissue by this process. Tender cuts may be cooked by dry heat, such as broiling or roasting without the ad dition of water. In any case, the newer method is to cook at lower temperature than formerly used, with the result that the meat is cooked more uniformly throughout. For those who wish a scared out side surface and rare inside meat, the old method of a hot oven or pan to begin with stands. In fact, many people could very well broil quite large roasts in about half an hour and have Just the type of rare beef they have been wishing for and missing because of moist cook ing. Roasting Wipe the meat with a damp cloth. Place in pan Just large enough to hold it. with the fat side up. Place in cold oven and set not higher than 400 degrees. (Pork, lamb and fowl at 350 decrees). Do not cover unless you especially like the steamed texture. Do not add any water. Pot noasts These, using the less tender cuts of meat, are cooked with moisture and slowly. First brown the meat, adding a little onion or garlic if you like the flavor. Next add the vegetables you wish to cook with the meat, leaving them whole unless they are ex ceptionally large. Sprinkle lightly with salt and add a cup of water. Cover and cook slowly, allowing about 45 minutes for each pound of meat cooked. Fry Imp Bring the heat up in the pan on "high," then turn to "low" and do the actual cooking at the more mod-e-te heat. With fowl or veal, cover the meat after searing and cook with the twitch turned "off" for some time. (Depending upon the amount of meat.) Swiss steak Sear the meat and season, then cover with tomato sauce, water or milk, cover and steam over "low" heat or In the oven at 350 degrees. Stewing Cut the less tender pieces of meat Into small pieces and place in pan Cover with cold water and add aalt to taste. Cook slowly to bring out the flavor. Add vegetables (thick slices or cubes) for the last hour of .cooking. A TIME SAVER Prepare bisouit or muffin dough when convenient. Set in cool place and bake hours later if you wish. You save time in using iC BAKING POWDER Same Price Today as 44 Years Ago 25 ounces lor XSo You can also buy IS ounce can for If II ..11 XO ounoa can tor tOe Tl. LU.ll CltV aJ news to me!ju " I V X j mm 3 Sri 3"' v a3v oee rfe' tA I V " samel I kmwlr la foil 2 Bound tec.... -tout AALTfivM ..... & 12 ITlOf, l-. nt .miller ! CM th, m, Broiling An meat that la (airly tender may be broiled. Tint aea that It I cut rather thick. Brush It with butter and place It on the rack, cutting the binding (at so aa to keep the meat (ram curling up from Intense heat. Plata la In a preheated oven In the pan which haa been heating some ten mlnutea with the door closed. A(ter the meat la placed In the pan, leave the door open and when the meat la seared on one side, turn it and allow It to sear on the other side. That la all. remove the meat and serve promptly. Planking Wine o(( steak or steaks, brush with butter and sear on both aides in a hot skillet or In the broiler. OH a heated plank and placa the meat on It. Arrange stuffed tomatoes, small cooked onions, cauliflower (loweretes and mashed potatoes around the meat. Placa a piece ot bacon over the tomatoea and some grated cheese on th.. cauliflower. Brush the potatoes with beaten egg. Place the plank In the oven at a moderate heat. S7S degrees, until the border o( potatoes la browned nicely. When removed (rom the oven, sprinkle steak with chopped oarslev. salt and paprika. SHOWS TRITON QUALITY A demonstration of the stability and laatlng lubricating qualities ol Triton Motor Oil. a recent develop ment of the Union Oil Co., was held here laat night before nearly 100 local new car dealers, oil resellers and industrial users of lubricating oils. The meeting waa a part of a coast wide tour being made with a travel ing automobile laboratory, and the demonstration was made under the direction of Don M. Cameron of the lubricating oil department of Union Oil Co.'s main offices at Los Angelea. assisted by P. H. Enochs, of the re search department at Wilmington. Cat. J. F. Wallace, sales manager of the Medford . district, waa chairman of the meeting, which was held in the small ballroom of the Oriental Gardens. In acquainting local motormen with Triton, two types of experiment were performed to demonstrate the quali ties of the oil, which Mr. Cameron termed as the most Important pro duct of the Union Oil Co., for which (2,500,000 has already been Invested In research and new refining equip ment. A talking motion picture was presented, and another moving pic ture explained Union Oil's refining method, which Mr. Cameron said waa valued at $50,000,000. By means of a slide containing colored baro graphs. It wu shown that all crude oils, regardless of their source, con tain exactly the same constituents.' and that no matter what crude stockf TRAVELING LABORATORY OF UNION OIL COMPANY Is used, under Union Oil's method o( rednlng, Triton, which Is a pure substance, would be recovered. The first experiment was an ac celerated oxidation test, during which tne equivalent o( approximately eOO miles of "wear" waa given to Triton oil, branded Pennsylvania olla and one typical western oil selected by popular vote o( the audience. It waa shown that all oils, to some desree. form carbon and "sludge," which Is a product o( psrtlal oxidation and accounts (or most o( the wear thst tnkes place In an Internal comb.u tlon engine. The euperlorlty of Tri ton. It was shown, aa accounted (or by the (act that It contains only stsble saturated hydro-carbona which resist combining with oxygen. The aecond experiment demon strated the use o( liquid propsne in de-waxing and de-asphaltlng crude lubricating oil stock. Propane, a pro duct o( petroleum, which Mr. Came ron s&td has become one o( the most valuable asset ot the Union Oil Co., Is kept In liquid (orm under pres sure, during the de-asphaltlng ope ration. When the pressure Is released, the wax content ot the crude stock crystallizes, and is then removed by filters. After the meeting, the viscosity In crease of oil oxidised or "used." to an extent of 800 mllea In the crank- case waa checked in a newly-de veloped and accurate frletlonometer, which meaeurea the Internal (rlctlon or resistance to movement o( motor oils. Silver NEW YORK, Nov. H. (AP) Bar silver barely steady, ti iawer at MM. BUSY CRACKER GETS FANCY APPETIZER JOB a Mm- BE When is an appetizer more appetizing? When itteams up with Sunshine Krispy Crackers, of course! .. .They make appetizers taste better! lOOSf-WIUS BISCUIT CO. KrispyCGrackers M'M-L-J !WttiIJg8.ljll.'ir.' The Penwicks Guests Th Penwick. gave (nair gueifs h en bedroom When THE JACKSONS arrived for the week-end and the Penwicks gallant ly gave their guests the one bedroom and camped in the living room, things began to look pretty dismal. Next morn ing out of coffee. Said Mrs. Jackson, "Don't worry. We didn't use up all our Hills Bros. Coffee on the camp ing trip. There's a can still in the car." "Marvelous 1" cried the Penwicks, after fragrant cups of Hills Bros. "But expensive?" Their guests said Hills Bros. Coffee did cost a few cents more per pound but because of greater fla vor and strength it makes more cups to the pound and with greater econ omy. "Maybe we can't afford more than one bedroom," de clared Madge Penwick to her husband, "but it looks like from now on we can't afford not to have the finest of coffees I" "Marvhutl" trkd tht Pnwleki, after fragrant copi of With trot. CWI 1914 Hiltl Itu.
