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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 1, 1935)
PAGE SIX MEDFORD MAIL TRIBUNE, MEDFORD, OREGON, FRIDAY, MARCH 1, 1935. RAW VEGETABLES OR FRUIT SHOULD BE INJULY OIET Government Bureau Tells Proper Cooking Methods to Save Major Portion Vegetable and Food Value Why do we cook vegetables? Some people say we shouldn't, and It Is true that cooking usually takes away some rood values. For this reason the bureau of home economics of the V. 8. department of agriculture advises eating at least one raw vege table or fruit each day to get food values you might lone In cooking. But there are good reasons for cooking vegetables. You cook them to soften them, reduce their bulk, and make them easier to digest. At the same time, of course, you cook them to change the flavor to some thing you may like better than the raw taste. Also, you can cook them In such a way as to save practically til the food value. Furnishes Bulk With most vegetables, It Is the fibrous structure you soften when you cook them. This fibrous struc ture la the Invisible framework that gives shape and form, and holds to gether the other substances of the vegetable. In scientific cookery, this material Is called cellulose. It Is what we commonly call "roughage." It cannot be digested In the human body and Is useful for that very reason. Its job la to furnish bulk of a kind that helps to eliminate the waste products of digestion, In potatoes and aweet potatoes, the cellulose Is already so soft you ean afford to forget about It. In kale or string beans, It la so coarse and there Is so much of It you want to soften It to make It palatable. But wbether the vegetable la a root like the carrot, a tuber like the po tato, a bulb like the onion, stalks like celery, chard, broccoli and as paragus, seeds like peas, or fruit like the tomato; the cellulose Is there In some form or other, and you cook the vegetable or eat It raw, accord ing to the flavor you prefer, and also eocordtng to whether you want your roughage soft or not. Sharpens Appetite You cook vegetables to soften the cellulose just enough to make It an agreeable carrier or container of the nutritive substances and the flavor In the food. Softening the cellulose "I SUFFERED WITH CONSTIPATION' FOR SIXTjENYEARS" Then All-Bkan. Brought Rolief to Mr. McNeil We quota from his unsolicited letter: "I suffered with constipa tion for 16 years. Finally, I started using Kellogg's All-Bran in con nection with other nourishing foods, "I consider myself a well man at this time, not having had an attack for over two years. I am sure All Bran helped wonderfully by over coming constipation." Mr. L. M. McNeil, Lockwood, W. Va. 'Constipation duo to insufficient 'bulk" in meaU. Testa show Kellogg's All-Bran provides gentle "bulk" to aid elimi nation. Also vitamin B and iron. This "bulk resists digestion bet. ter than the fiber in fruits and vegetables, so it is more effective. All-Bran continues to get results when used for months. Isn't this food (infer than risking patent medicines? Two tnblespoon t uls of All-Bkan daily are usually sufficient. If seriously constipated, use with each meal. See your doc tor, if you do not get relief. Use as a cereal with milk or cream, or in cooking. Sold by all grocers. Mails by Kellogg la Battle Creek. Keep on the Sunny Side ol Lire 206 E. Main Steer Beef Roast lb. 1212 & 15c Veal Roast Milk Fed lb. 14V2C I I EsaeasatBtVa Uo makes It leu bulky. Incidentally, If you enjoy cooked vegetables and cook them In the way to avoid un necessary loss of food value, you are Ukely to eat more ot them than you would want ot the raw ones. Thus you get almost as much In food val ues, all told, as from most ot the vegetables you would want to eat raw. One Important point here for the cook, of course. Is to know what cooking does to mlnersls and vita mins, and therefore how to save all she can. So far as ths minerals are concerned, they may cook out of the vegetable, but you need not lose them If you save the Juice and use It, either with the vegetable, or In soup, or sauce, u you 'pour me wa ter off," you pour on valuable cal cium, phosphorus, iron, or some other mineral, maybe all of these. If you cook the vegetable very long, you may destroy two vitamins, B and 0, that do not stand much heat or water. For vitamin C, vegetables are the best source, excepting only some of the fruits. Thereiure add as lit tle water as possible In cooking vege tables, cook only until the vegetable is just tenaer, inougn suit a little crisp, and use all the liquid. Long Cooking Had This Is a good rule to follow even If you are thinking only of how they tasu, without reference to food val ue. Long cooking makes the cellulose soft and mushy. And It changes. sometimes destroys, the original flavor of the vegetable. This happens with cabbage, or cauliflower, or brus sets sprouts, or broccoli, or any of the oabbage family. Cabbage cooked for only five to fifteen minutes has a very delicate flavor and practically so odor. But cooked too long, chemical substance In the cabbage decomposes Into bad-smelling sul phur compounds , which go all through the house. There are other vegetables In which too much cooking not only cooka up the cellulose too much but destroys the flavor, and leaves them more or less tasteless. The flavor may dissolve In the cooking water. Oreen peas, carrots, squash, onions and other vegetables containing . sugar lose sweetness because the sugar dis solves so readily In water. For this reason steaming keeps In the flavor better than boiling there Is no wa ter to take away the sugar. Cellulose Differs You find a great difference, of course, between the cellulose in some young vegetables and the mature ones. Young carrots and young beets are tender. Winter carrots and win ter beets are mature, are much less tender, and sometimes you find them more or less woody In the cen ter. It Is easy to cook the young vegetables whole In their skins and they lose less flavor then. But you may have to cut up the old carrots and the old beets In order to make them tender. Through the cut sur faces you lose more flavor and more food value. To prevent this as far as possible, cook cut-up vegetables In very little wator and only until tney are tender. To keep the color In vegetables, there are severnl things to remember. cooking green vegetables In hard water (alkaline) helps keep the green color, andi usually the water we use is more or less hard. The alkali In the water neutralizes the vegetable acids which would other wise, when heated, destroy the green color- that la, would decompose the chlorophyll, which Is the coloring matter of the green parts of plants. Another way to help keep the green color Is to leave the cover off your green peas or aplnach or any other greens while they are cooking. Then some of the acids evaporate, without affecting the color, areen vegetables do lose color when atesm ed. however there Is no alkaline wa ter to neutralize the acids, nor can they escape before they get In their work on the coloring matter. Red vegetables and this means red cabbage and red onions, but not tomatoea need acid to preserve their color, so you add vlnegsr. Beets have acid enough to keep their color, but they bleed" and lose color If thev are cooked without their skins and In too much water. The red pigment in oeeta dissolves and runs out of the beet. White vegetables become a bit less i white In hard water, but yellow vegetables do not change color In i cooking. 8team. boll or bako them. and the oolor stays It Is not Chang ; ed and It does not dissolve. Toms. j toes, as well as sweet potatoes, car j rots, yellow turnips and yellow squash, hold their color. ATHENS. March 1 . ( A The domes of several Byiantlno churches were reported to have ben cracked today by earth tremors which shook Amor Ro and Snntorln, Islands In the Cy clsdes. No casualties were reported. Use Mall Tribune want ads. MEAT MARKET John Kusba, New Proprietor of this popular Modford Mar ket, Invites you to inspect the very choice assortment of meats and fish on display. Buy here and economize by get ting the best grade always . . Fresh Fish Oysters R. I. Red Hens R. I. Fryers Young Rabbits free delivery Crackers and Cheese , - rr , , An IndUpensalile aid to hospitality li a well stocked larder of crack ers and clieene which may be attractively set out on a chees tray at a moment's notjee Crackers Prove Boon in Creating Unusual Dishes Crisp cold days or stormy wet onas there will still be plenty of both. In spite of spring blossoms and gay spring flowers That Is the time when entertaining seems to be more In favor than ever and a hostess with brand new Ideas up her sleeve for each party, reralniy has the In dian sign on the entertainment prob lem. It la hard to conceive of any hos tess being without a supply of crack ers for the planned and Impromptu part lea they are always In order. Most housewives are familiar with flaky Snow Flake crackers, which come In three sized packages, all dou ble wrapped In waxed paper to keep their crlsky freshness Intact for you. Nowadays the cheese tray with Its accompanying assortment of crackers la well established In the home that enjoys dispensing hospitality. But not all hostesses have discovered the secret of cracker cookery short-cuts. Err Tlmhnles 1 tablespoon butter. 3-3 cup milk. HITLER AS REGION (Continued from page one ) The Saarlanders again are mans. At the close of the World war. one of the Indemnities Germany was forced to pay was the surrender of the Saor basin territory to the Lengue of Nations for a period of 15 years. She was also forced to give up the rich coal mines In the Saar to France In payment for ths French coal mines in northern France wrecked by the German drives. The treaty of Versailles provided that, at the end of the 15 year per iod, the Inhabitants of the 8arr should vote as to whethery they de sired to become citizens of France, return to German sovereignty of re main under the league. They voted overwhelmingly In January to return to Germany. Prevloxis to this plebiscite, Cler- msny and France reached an under standing In Rome based on the probability that the Sanr would go German. By this agreement and under the terms of the treaty of Versailles, Germnny now will proceed to buy back the saar coal mines from France with certain specific paymenta of money and coal. Theso Fhone 46 Prime Rib Roast Boned and Rolled lb. 22c Leg of Lamb Very choice lb. 22c 10 Bnow Flake Sodas. 3 eggs. 1 tablespoon chopped parsley. 1 teaspoon minced onion. Bait and Schilling pepper Melt butter In saucepan, add milk and finely rolled crackers and cook until thickened. Beat egg yolke until thick and lemon colored. Into them stir cracker mixture, parsley and on ion. Season to taste and fold In stiffly beaten egg whites. Turn Into buttered molds, filling two-thirds full. Set In a pan of water and bake In a moderate oven (3S0 deg.) until firm, about 25 minutes. Make six tlmbales. A delicious sauce to serve with this Is made by blending two table spoons of butter with one tablespoon of flour in a saucepan and cooking It until It gets bubbly, then gradually adding a medium sized can ot cream of mushroom soup, stirring until well, blended and slightly thickened. Ad ditional seasoning may be added to taste, A daAh of paprika adds an In teresting color note at well as a sprinkling of finely chopped parsley. payments amount to about $59, 400,000 and 11.000,000 tons of cool. BECK'S Saturday Suggestion DONUTS are full of wholesome ingredients, delightful freshness and above all, the most delicious flavor 23c dz- At your favorite LAST WARD'S Fetauaai?y ALE Be Sure to Shop at Ward's Tomorrow and Save Money! fULINARY vRAFT.... By minis Dorgan. Director. Hume Service the California Ore gon Power Company Cheese Flarortnis. Concentrated food value, delicious flsvor, and convenience are three strong -selling features" Inherent In cneeae. served as part of a meal rather thin aa an addition to one that is already aufficlent. It Is easily fit Into the general plan of most menu and a common favorite In any season. Champion Cheese Chops, e grated cheese 3 eggs, beaten 20 butter crackers Va o butter 2 t mustard 3 t chopped parsley 8alt and petter to taste. Mix all Ingredients end ahape like chops. Place a place of macaroni In the small end to give the appearance of a bone, rry In a email amount of hot fat. Crahmeat au Gratln. 3 c crabmeat 24 butter crackers 3 T butter Bait and pepper to taste 3 c milk (hot) Vt c grated cheese. Flake the crabmeat and crush the crackers, then place alternate laysrs in a buttered cassarole. Dot with butter and season then pour over the heated milk. Sprinkle with cheese and bake 20 minutes at 475 degrees. Mashed Potatoes au Uratln. 3 c mashed potatoes (creamy) 1 T minced parsley 8 soda crackers 3 T butter U c grated cheese. Season the potatoes and mlt In the prasley then place in well buttered baking dish. Mix the finely crushed crackers with the mltei butter and spread over the potatoes. Sprinkle with grated cheese and bake at 450 degrees for 20 minutes. Fluffy Cheese Omelet. 4 eggs si c hot milk 8 sods crackers, crusned finely Vi t salt Vi c grated cheese 3 T butter. Separate the eggs and beat yolks until lemon colored. Pour the hot milk over the cruahed crackers and beat until cresmy, I hen season and add one-half the cleeae. Combine with the beaten oiks, folding In the stiffly beaten whites last. Heat the butt erln a heavy frying pan and pour in the omelet, cooking covered until barely set. Fold, sprinkle with the remaining half of the cheese end slide onto a hot platter Serve Im mediately. Deep nlsh Apple Pie. 3 e sliced cooking applea i c augar 20 butter crackers 1-3 o butter 1 package cream cheese (3 oz.) V4 c cream ' t salt. Save 1 T of the augar for the crust Mix the remainder with apples (add We offer an easy way to keep your meals from get ting ordinary BECK'S GLAZED PINEAPPLE food store or at DAY 4 t. nutmeg1 or cinnamon If desired). ! Pour into shallow buttered casserole. Mix craciere with softened butter : aDd the 1 tablespoon of augar and ' spread over the applea. Cover and I bake at 450 degrees SO minutes. Un cover and brown lightly. Blend the , cream cheese with cream and salt, : working until fluffy, and serve on the pie as a garnish. Cream Cheese Cookies. 1 e sugsr t pkg. cream cheese (3 oz ) 1 e butter 1 t baking powder 3?a c flour 1 t lemon Juice H lemond Mnd, grated. Cream butter, add sugar, lemon Juice and rind, then creamed cheese Blend thoroughly then add alfted flour and baking powder Form Into a roll or place In cookie mold and stone in refrigerator until chilled or ready to bake. Slice very thin and bake on a greased cookie sheet at 375 degrees for about 15 minutes. Orange Flower Salad, Cheese Dressing. 3 large orsnges 1 head lettuce. Peel the orangea and slice In VI Ineh slices, place one whole slice in center of a bed of lettuce. Arrange half slices around the center in the form of petals, then serve with: . 1 pkg. cream cheese (3 or ) e salad oil V, t salt Va t augar t&. white papper. Cream the cheese, add sugar, pep per and salt. Add the oil very alowly at first until thinned enough to beat In the remainder with a rotary beater. Chill before serving and thin If de sired at that time. Cheese strata. 3 2-3 c milk !4 lb. cheeae V, t salt 12 slices of bread 3 egga f- pepper. Butter a baking -llsh and cut the crusts from the slices of bread before lining the dish with six of the slices. Slice the cheese very thin end cover the breed. Cover the cheese with re maining bread.. Beat egjs until light, add seasoning and milk and pour over trie mixture In dish. Cover and set In refrigerator over night. Bake at 400 degrees for 45 minutes and serve Immediately. (The chilling makes this dlah puff up w'len baked.) Turnips au Gratln. 8 turnips 3 c medium whltesauce 1 c corn flakes, crushed H c grated cheese. Peel the turnips and cook in boil ing, aalted water 13 minutes, drain and place In casserole then pour over them the whlteaauce and sprinkle with crushed corn flakes and grated cheese. Bake at 375 degreea for 20 mlnutea. Baked Carrots. 3 c diced carrots (uncooked) 12 soda crackers, crushed '3 t minced onion ' TOM, YOU GOT ME THE WRONG KIND OF BAKING POWDER. I TOLD YOU CALUMET. YOU'LL HAVE TO TAKE THIS BACK AND CHANGE IT. AW GEE AAA-DO I HAVE TO GO BACK? ANY BAKING POWDEfcU RAISE YOUR DOUGH, WONT IT ? IT'S A FACT-CMUMET BAKES BETTER BECAUSE IT'S REALLY TWO BAKING POWDERS IN ONE ! r TV m "That's why your baking is bound to be better with Calumet's Double-Action. And notice! Just one level teaspoon to the cup of sifted flour. Calumet goes farther it's thrifty I Try my biscuit recipe and see!" LOOKlThtncw Calumgr tan apt nt with nc twli! f rha wrist) Tat an lunar tasl aratactt conttMt. CALUMET tha Doubla-Acting Baking Powder A product of General frvt.ji 2 T nieltsKt butter Atlt &nd pepper to ttute Vi c grated che&ae. CoJc ctrrota la MJted v&ter until te nder. Dral n nd reserv 3-8 c liquid, If available or add that much mil. Maab veil and atlr with eruah ed crackera and aaasonlnga. Place In greased baking diab. pour the liquid over this and aprlrJcle with cbeeae. Bake at 425 degreea tor 20 mlnutea. Too Much Vanilla Makes Family III HOLTOKE, Maaa. UP ) Loulj Mer cure minted to aurprlae hla wife and family by making a cake tor them hla first experience. The family ate the cake the pol ice ambulance arrived ahortly after warda. After a chemical analysis It show ed too much vanilla. The family recovered, however. fJI o o y O G 3 fs ft s!L m- I Ha who know the fome of Italian Swiss Colony can order wines with assurance. For there's an Italian Swiss Colony vintage fo serve on every occasion. Sherry as on appetizer. Port, Muscatel, or Tolcay to accompany de$' serfs or sip between meals. Keep some of each on hand. You will find them uni formly rich and- mellow, with a truly delightful bouquet. ITALIAN SWISS CCUONY A QUICK ONE FOR THE MIXING BOWL-ITS ACTION SET FREE BY LIQUID. IT STARTS THE LEAVENING PROPERLY IBS Mr: CALUMET BAKING POWDER BISCUITS 9 n rt S teaipooot Calumet Bcklni Vi tceipooa Mlt Sift flOUr nnr. rsnrs uib powaer na ult, and , u?, rtem;8 Add miIk -"dually, .tirring until toft dough U formed. Turn out on ilightly floured board and knead 30 tecondt. or enough to shape. Roll y, inch thick and cut with floured 2-inch bicu:t cutter. Bake on ungreased baking aheet m hot oven (450' F.) 12 tC 1 5 minutes, or until done. Make. 12 biacuiu. ( All measurements are ml ) RECIPE ftOOK Poodi. Battk Pl Ktid Ik tou, CluiMt Book of Ov CtT. Oregon Weather Cloudy and occasionally unaettled tonight and Saturday; valley fog weit portion: normal temperature; moderate changeable wind off the coast. Midget Photos 3 for 10c PEASI.EY STUDIO Freshens the mouth jr ..Soothes the throat Know this name and you know wines ... H7J kS-IC'M W Mul in Mm SAN FRANCISCO, CALIFORNIA OH, RUM ALONG. IT WONT TAKE YOU ANYTIME. GET ME CALUMET BAKING POWDER AND WZLL HAVE THE NICE FLAKY, TENDER BISCUITS WE USUALLY DO. A SLOWER. ONE FOR THE OVEN-ITS ACTION SET FREE BY HEAT. IT PROTECTS THE BATTER OR, DOUGH ALL THROUGH THE BAKING 4 Uhletpoocu butter or other Powder H cup milk (about) mAA L..I.: FREE - MAIL COUPON- SWT. 2-IK-S1 Crfc Mi.-k nr. TKtz rtcip. book. "Tl Triumph.." I -irr.Dcmbt31. H.lJlot; -J in C.n. '.l i