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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 9, 1936)
Valentine Favorite jGiv Your Husband an Old-fashioned Surprise Party With a Table Set Just for Two By VIRGINIA ROSS Home Economics Editor CULINARY Valentines, I call 'cm, the food frills we put on our tables to say. "Love to my Valentine." Considering that it has long been known that the best paved, but none too heavily trafficked, road to a man's heart is through his stomach, perhaps it's all very well to let cocoanut cakes and cherry cobblers replace the lacy Valentines and sugary sentiment of our youth. ( Women, I suspect, never out grow their love for flowers, ac companied by notes scrawled, "With Love." But manhood wants to see Romance, instead of feel ing it as a great burning, all consuming ache in his heart. And so for Him, we put our sentiment on the table, his favor V ite meat dish veal paprika, done ' up in a rich, sour cream sauce, baked potatoes with a foolish pi mento heart or two atop the snowy crater. Asparagus tips, slipped through a tomato ring and baked with a sprinkle of cheese. Cheese biscuits, cut In heart shapes. Strawberry Jam. Or homemade yeast rolls, that he . thought only his mother could make. HEART BEATS Ot course his favorite pie, no matter what it may do to his waistline. Cocoanut cream, per haps, or those cheese tarts you used to serve him when he came a-courtin'. These are the Valen tines that thrill him to the heart, and make his eyes glow with pride at the one whom he took for bet ter or for worse. . . ., Culinary Valentines. Or maybe a fat steak, spread over with prepared mustard be fore broiling, served up with i oven-bakd "French-fried" pota-A- toes, a green salad of his own ' choosing, prefaced by a glass of well-chilled tomato juice, a plate of appetizers, and his slippers waiting by his easy chair when he arrives home. The table set for two, as it was ' In the old days when his Valen tines took the form of long stemmed red roses and dance programs, instead of a pay check handed over each week, and giv ing the baby its 2 o'clock feeding. Candle light, the company silver, youngsters hustled off to bed or to Sister Jane's. THE HAPPY ENDING His favorite Devil's Food cake, coffee and a long black cigar. No mention of smoke In the curtains. No dashing around to do the dishes afterwards. Or calling up the Joneses for a hand of bridge. . . . Love to my Valentine! The table itself may be as fes , Uve as any Valentine that ever 1 went through the mails. Snowy ' linen, tall red or white candles. A centerpiece ' a heart-shaped cake or pudding mold, filled with white carnations (the stems cut off near the blossoms), a single red flower in the center. Or even a few red geraniums in a white bowl. If you've white dishes, of course you use 'em. But dishware is for gotten in the face of a steaming cup of clam broth, with a blob of paprika-topped whipped cream floating around on it. Cheese pas try, cut in heart shapes as an Does Your Child Sleep With OPEN MOUTH? nT." mouth breithing with childten's head i coldi, A little Kondon'5 Nasal Jelly opena clojtgrd oonnli immediately. Protects again chert colds. Um Koodoo's eery Diaht hire cold i free children. I KONDON'S NASAL JELLY KMC 10 4NGCLES . - HrVO LOS ANGELES , i M . . M KFOX I.OMS tCH . lillA.H. 4 4-JOr.K. KHD 4.H OltOO . . S:li .. a 43S P H. tii a-s sins'Siiit ' ' " Oally KiMIt Stt. Mf SM. m.X-OAKlAP. 4:41 P.M. HAILV INC. IDS. BE YOUNG AT 60 rV Ynur GtnH tr unite Dr. M krwir'i VrfW TrMtmsnL ptoaJ tUnd iTiMlmM .No. 1 for mtp. No. 1 for wutnra. You ban tned tb nt; worn try im I'm, i r j J Dorter cm print prtP100 L J ion t t Mttf!d tmui ft bar r Jw tn MIKiK. tii rnuiu at w i if : n p r-MT uni i nwiV MEDICAL CO. 4)04 I rtatf. Oatl . ftMuf. U. A Baby For You? it Ai,A th hlram rd a barrt all Tout own and ream for ibsh?' tw tod baby smile do fx (pre up bop. Ju lite in coondrftce TO mr. miiaira vy to. I Hinin rtld.. iv&nsu VrrT. mo.. she will tell you sbRut imrte borne uhnrf thai hrlrwwl hef iftef heioa denied I) ytiti. Many others say this has helped blest tnrir ites. write now ana j deifoi bspotDO. Aor. Dinner Courses Please Him accompaniment. Or even toast hearts. Hot tomato juice with a beef cube slipped in for hearty flavor, a bit of sour cream atop, is equally good as a heart warmer. As a main course, if he likes hali but, bake, broil or poach it in white wine, and top with shrimp in a rich white sauce. Serve with it steamed rice, buttered cauli flower with pimento, corn rolls made with white commeal, cab bage relish and strawberry-pineapple jam. Or the crabapple-lo-ganberry jelly he adores, that you've been saving for company. VALENTINE DESSERTS Don't think for a minute you can pass up dessert' You shouldn't even want to, what with all his favorites, as well as those which do so well tie up with the season. Even your every-day gelatin can be glorified by molding it in a shallow pan. Cutting it out with a heart-shaped cutter and dressed up with whipped cream. Sponge cake slices may be treated the same way, or made into sandwiches with ice cream as the filling, and a butterscotch sauce or strawberry preserves poured over. Your pet little plain cake may be baked in a heart shaped pan, or even a square, frosted over with a powdered sugar frosting made with hot maraschino cherry juice and' melted butter. Then it may be decorated with white frosting, made into an ar row or a heart. Or a cut-out heart of paper laid on top while the frosting is still a bit soft, then cocoanut sprinkled over the cake. When the cut-out is lifted off, there's a red heart in the center, surrounded by the cocoanut. STRAWBERRY SHORTCAKE You saw strawberries in the market this morning? Yes, yes, I know, they do knock the budget into a cocked hat. But live on beans and codfish for a day, or three, and do make him a straw berry shortcake. That is, if he's as silly about it as some men I know. Your heart-cutter can again do duty. There can never be too many hearts in this old world, hearts overflowing with goodness as are these Culinary Valen tines! Kitchen Technique by Virginia Ro$s Garnishes are an Important part of any dish. Most of them may be made well In advance of the meal, and do add greatly to its appearance. For example, lemon slices, sprinkled with chopped parsley, fried apple rings, chilled, with a stuffed green olive in the center where the core was removed, celery curls, thin strips of raw carrots dropped in ice water to curl, etc. An excellent home-made mix ture for cleaning marble may be made by mixing equal parts of soft soap and whiting with water; stir until creamy and then add one-half gill of ammonia. A piece of linoleum on top of the refrigerator saves much wear as articles are often placed there which mar the surface. Tasty dishes can be made using oatmeal, commeal, hominy, etc., and we need not tire the family with these excellent cereal foods by serving them in the Same way all the time. A quick way to toast a sand wich la to fry it. Use butter in the frying pan. When done, the sandwich is both buttered and toasted. Lay a white rubber mat, the top surtaca slightly corded, in the bottom of the bathtub to 'pre vent slipping. For an Innovation that will be the last word as a first course for dinner, cut balls of r.vocados with a small French bf.ll cutter and serve, chilled. In cocktail glasses with the juice of orange or tangerine and ti dash of lemon. Sweeten If deoired, to suit Individual taste. Invest in a few rubber-headed tacks and press them into the wooden hangers about an inch from each end a:id keep your best dresses from falling on the closet floor. Create A What husband wouldn't be pleased to top off a perfect Valentine dinner with this attractive cake? Simole to decorate and well worth the effort, ai vou can see. Guest Shelf MOST people who possess a home wish they could keep perpetual "open house." Though people of moderate and small in comes tan seldom enjoy this lux ury, a well-stocked refrigerator and a "guest shelf" for emer gency meals will carry anyone a long way toward easy, informal hospitality. The "guest shelf" is a shelf or part of a shelf in the refrigerator, and one in the cupboard based on the proposition that all guests, expected or unexpected, can be prevailed upon to eat if the host ess can provide food without sign of anxiety, "fussing" or spending too much time away from her guests. Some hostesses are gifted with a magic sense of knowing what people like to eat, how they like to eat it, and how to prepare It speedily, as suits an occasion. . For instance, they keep Band wich spreads on hand, varieties which taste delicious on any kind of bread that happens to be in the house, so that there are always good sandwiches to serve with hot coffee, if nothing else. Or they have wafers which en hance the serving of hot choco late, canape crackers and spreads to serve with cocktails, or crack ers and mellow cheese to har monize with a glass of beer. The guest shelf should contain an assortment of packaged foods which make It easy to prepare a Mischa, International Designer, To Offer Exclusive Pattern Service Styles and fashions especially designed for the women of the West will be given eaoh week on this page In a form suitable for each reader to select her own style and order a pattern out especially for her size. The Illustrator and creator of these Is the Internationally known Mischa, whose fashions you have seen from week to week. His fashions are not "Just another pattern," but distinctive oreatlons. L I M Culinary Valentine! fZf W-A lAVJ-V "snack" or late, impromptu sup per, with speed and dispatch. Foods that will take the tension out of last-minute entertaining are canned seafood, such as crab meat, shrimp, tuna fish, salmon; chicken, chicken loaf, tomato soup, spiced meat and sausages, deviled ham, chop suey, fried noodles, fruit juices, relish and pickles, stuffed olives, maraschino cherries, jelly, preserves. A tube of anchovy paste and a tiny jar of caviar will go a long way be cause they are used in such small quantities, for the merest "wisp" of flavor. The modern hostess keeps a few tall bottles of beverage on hand for mixing cocktails and other refresheners. FISHING IN KITCHEN FISHING out of a tin can is my idea of fishing de luxe abso lute certainty that there will be fish for supper, and no baiting of the hook, no cleaning of fish, and no cleaning up of Ashing tackle afterwards. Canned fish is always certain to be tender, well flavored, and ready to be used in no end of ways. One of the delightful meth ods of service is an assorted fish plate. It makes an Ideal opening course for dinner or for lunch eon. As the main dish for lunch eon, serve It with hot melba toast or some toasted French rolls, and then with a light dessert and fa- MischaFashions THIS two-piece frock. No. 107, reaches a charming peak of grace with Its softly swaying col lar of silk pique. It comes in sizes 16 to 44 and can be made of novelty cantons or ribbed wool. Size 36 requires 5 yards of 39 Inch material and yard of 30 inch contrast material. The smart two-ln-one frock. No. 106, is suitable for many occa sions. Remove the jacket and there Is revealed an attractive dress with new scarf and shirred back. Size 16 requires B yards of 39 Inch material. Mischa fashions are accurately cut to size and are made of strong bond paper. A simplified cutting chart and a practical step by step sewing guide are In cluded. Mischa Fashions, Five Star Wkkkly, 450 Mills Tower, San Francisco, Calif. Enclose 23 cents for each pattern wanted 'Pattern No Size Name Street City State iiifinw ,m a m Jk " i f2. I Fishing In Kitchen vorite beverage; that is sufficient. When it comes to selecting the kinds of canned fish to combine, that depends upon taste, but one of my favorites is cubes, or real pieces of salmon; the rich red color docs add beauty to the dish, as well as flavor. Then a couple of sardines in oil. Sometimes the ones prepared with mustard touch the spot; other times use the large ones, remove the skin, split in halves, and serve a half spread with a mixture of cream cheese blended with a little horseradish, finely chopped chives, if you have them, otherwise a little of the faithful onion, and a very little finely chopped celery. Then a col orful big shrimp with a nest of black caviar in the center of the curl, and of course a couple of whole anchovies, left curled up. Such delicacies I As a garnish it Is a good Idea to always include a quarter of lemon, possibly an olive or two in a lettuce cup, and frequently a little highly seasoned old-fashioned cole slaw. Other times in clude some julienne strips of cold crisp raw carrots. And does this go over big . . . yes, Indeed I Caviar Is made delicious with a touch of lime Juice rather than lemon. To the red caviar, which Is larger In size than the black or "buckshot" variety, a garnish of sliced limes and parsley adds ma terially to the appearance. Both make delicious hors d'oeuvres. jit fill If vr iv un mfi FASHION TIPS BY MISCHA International Authority Mischa, well-known stylist and designer of women's attire, real izes the Importance of authentic fashion advloe. In this following discussion, the fourth In the series, he continues the analysis of certain rules and phases which have a very definite Importance to the woman who Is Interested In the betterment of her personal expression through the medium of dress. THE DESIRE to stand out, to be different is, generally speaking, decidedly a feminine quality. Through a gradual pro cess of transitory development, women have come to the realiza tion that in the realm of dress they have an unparalleled oppor tunity to express their urge to bo individual. Women today have definitely become clothes con scious. Youngsters PKOPER construction, Is the vi tally important phase In the problem of children's dress. Gar ments for the child must always be large.enough to allow freedom of movement and eliminate any possibility of strain. Simplicity and comfort are the fundamen tals in children's attire. Clothes for the young child should be dainty with colors clear and bright. They may be quaint but never old looking. The child of school age may wear clothes which are brilliant or even slightly extreme, provid ing they are becoming to the wearer as well as being beautiful or conspicuous. Dress Technique PERHAPS the most interesting and important element In na ture Is color. Our eyes, the organ through which is manifest one of the five senses , see nothing but color. Color, to those who understand it, has a very specific meaning. Each separate tone has in Itself a specific effect all its own. Yel low expresses an atmosphere or idea which could not be achieved by any other hue In existence. Black could not express the same feeling as could yellow, nor could blue or green. By this quality RECIPE OF (Clip and paste this weekly feature on 3 x B cards and file In your recipe card cabinet for ready use). OYSTERS CASINO , 1 pint oyatert cup finely minced green popper 1 tablespoon lemon juice ' cup finely minced baoon Pepper Drain oysters and arrange on a greased, oven-proof platter. Sprinkle with green pepper, minced bacon, lemon Juice and pepper. Bake In a hot oven 450 degrees F. for about ten minutes. Garnish with parsley and lemon slices, and serve at once with buttered broccoli or string beans, cauliflower in cheese sauce and corn sticks. STUFFING The variation in lamb roast comes in the little touches you give to Its cooking. A well seasoned bread stufllng, with a bit of crushed mint, a tablespoon of chopped parsley or a few mushrooms, makes a breast of lamb into a dcliclously dlrfcrcnt roast. A leg of lamb roasted In a mild barbecue sauce, made by molting mint jelly and mixing It with a little vinegar, takes on a rich glaze and a flavor hard to beat , BRAN IN DIET The fact that bran supplies Iron and vitamin B, in addition to the bulk needed for proper elimination, provides additional reasons for Including it In the diet. Two tablespoons of bran yield aa much iron as one egg and as much vitamin B as Is found in a half glass of orange Juice. WITH PORK With pork or ham, serve sauted pineapple, fried bananas, minted apples, fried apple rings, prunes stuffed with grated pineapple, molded applcsauco, pickled orange slices. . ADD TO LAMB It may be the combination of foods served with the lamb that gives it the right touch. Mint Jelly, broiled halves of pears, peaches or minted pineapple, may be your finishing touch to the leg of lamb roast or you might elect to combine it with baked stuffed onions, creamed cauliflower or Brussels sprouts. LAMB CHOPS For the family of meager size, lamb chops In their many shapes are the perfect selection. Fronchcd nnd ilreMsed with paper frills, they ..re highly decorative; boned and rolled Into thick meat circles, thay on Women's Attire within each separate color, each is uble to excite certain positive thoughts and feelings in the hu man mind. This effect Is attained in the majority of cases through association of ideas by way of color. Red-Haired THE RED-HAIRED woman with clear, transparent skin la at her very best In green, blue or This suit, designed for spring, has a definite flare as to collar and sleeves and Is suitable either for matron or oollege girl. blue-grccn. Black and white are also stunning colors on this type. She has quite a wide range of other colors and hues at her com mand. Among them light blue, light purple, cool brown, light tan, dark tan and blue-grey. She will do well to avoid aa musk BJ possible, red, orange, yellow, yellow-green, warm brown and red purple. THE WEEK provide a most substantial mas culine appeal. Chops should be broiled or pan broiled, using a bit of fat from the edges to oil the pan or broiler rack. Chops cut the width of one rib need only six mlnutos to each side of broil ing. The thicker chops will need IS minutes In all, and are dell clous with broiled kidneys, broiled mushrooms, and thick tomato slices prepared on the same broiler rack, and served aa a mixed grill. DIETING TO REDUCE Cut out fat meats you don't need them eat sensibly of lamb, lean beef, flnh and fowl. Oo light on butter, cream and UKary sweets eat fruit and vege tables in variety. Gain In physical charm look younger feel younger. Maryland lady writes! "I've Tost exactly 21 lbs. and am so happy te oat rid of that bulky fat. My skin Is clearer and I feol so much battar." Mrs, N. 8. Take one half teaapoonful of Krus ehen Halls In a Rlnaa of hot water be fore breakfast every morning for elimination of excess waste add Juice of half a lemon. Kruarhrncostabutatrlfleandlasolcl the world over try one jar If not Joyfully aatlalled money back. Adv. . crihf r Wart, up to dt rorn who know and warn l hr MS Aym.Lrt ua. Certaiie MtWCAIED DOUCHt POWDtR Per Fttxlulfi HyflM ftMndd fcy VillN PiWf.ot healing In a. I no, i9ini) IttiUtiorw. A powerful dtodtviM tor rurtrtlrit urr4tUM body edon. Lvet ddkMc lWm irrnt all tt own 1 i $ H t "A h if: : I ft mi 1 (EVEN ,i- I ' "vw...
