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