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
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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.