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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 23, 1936)
Little Kitchen Tricks Will Break Monotony of Preparing Three-A-Day These Clever Touches Will Add Zest to Your Life and Interest to Meals! By VIRGINIA ROSS Home Economics Editor I'VE always felt that it isn't the drudgery attached to house keeping that makes us women folk so often dislike our Jobs so much as it's the everlasting mo notony. Of course it's to be expected that cooking three meals a day for 365 days of the year, for many years, and for the same in dividual, is bound to be mo notonous. The Dally Three cooking, serving and cleaning up. A never-ending round. . And yet, there are so many little tricks to the trade. Things like adding a good pinch, 'well then M teaspoon) of poultry seasoning to a biscuit mix, your own or the prepared, make and bake as for any biscuit. Serve them around the platter of Btew. It livens your work makes it in teresting. OR before adding the liquid to the biscuit mix that's to be a topping for meat pie, add V cup grated carrot and 2 table spoons minced parsley. Cut into biscuits and place on top of meat pie. Another little touch, while we're on the subject, is to roll biscuit dough Into a rectangle, spread with melted butter, roll as for jelly roll, cut In slices and top the meat pie with these. Serve with a simple salad and nui much else. Fruit perhaps. Which reminds me of cheese. For enceso and fruit in combination lurm one of the grandest desserts yot. Just because fresh peaches aren't In 'season, don't let that stop you from serving these ' grand baked peaches in wine. I'll give you first the recipe for fresh peaches, then show you how you can use the canned, a good emergency dessert idea. Horc you are: Peel 6 large peaches, put In a .covered baking dish, add 1 table spoon butter, 1 cup sugar, V4 cup water, !4 cup any domestic white wine, 't teaspoon mace, grated rind of 1 lemon. Cover and bake at 400 degrees, a slightly more than modorate oven, until the peaches are tender. The pits flavor the fruit so deli cately that thoy should not be removed. Serve either hot or cold. Place a spoonful of whipped cream over the top of each peach. Garnish with a marschlno cherry. Using canned peaches, pour syrup and all into baking dish. Add grated rind over the top of the peaches, sprinkle with mace, huttcr and wine and bake about ' hour. Omit syrup and water. If desired, add 1 tablespoon mus catel wine to replace the fresh peach pit flavor. MEATLESS meals will cause n qualms If you resort to such trickery as serving creamed tuna, salmon, eggs, shrimp, or SALAD A MOST effective yet simple salnd consists of three or frur stalks of the tender green vegetable strung through a ring of avocado. Prcpnre the avocado ring by first removing the skin of the fruit. Cut lengthwise of the fruit, through the skin only. It will remove easily In hnlves. Then cut around tho fruit to form cir cles. A slight twist will loose,) from the seed. Serve with so'no variation of French dres.lng. A Babv For You? It fnu ate denied the hlrni'ie of a pihr II your oo and eirt lot a iahv arms and hjhv' rrtitf do not p hop. Jmt write in tonfiirm to Mu, MiMird Owrnt, Pent. P. Mi llmin Bide.. Kaniai ( ttv. Mo., arret she ill trll you arnut a simple home method 'hit hrlprd hri a'.ttr heme denied W yrttt. Many nthets lay '.hn hai helped him their livei W'ute now and try foe this won deilul ruppineu. Ad. TO LOSE FAT EAT SENSIBLY tin ',ighi on fntly meat, butter, rrrfuti nd ujrnry ttweet put frsh vrwrdihlm. frultn, fowl And fish (ex ( e i unlnion and murker)). rt( ur to eliminate excewi want fi'runmlntlnnt hy tnklntt a half Ipv rioonful of Kmiirhen Halt with I hit lul'f of half a lemnn In a Rlaaa of hot water bpforrbrfakfaatpvpry mornlnff. Betty Nye of Mnranter. Ia., write: "1 took off 14 Ins. 1 could hardly believe my eyea." Pay no attention to noaalpera who any there' no safe way to reduce. Mtllloni the world over take the little rintly done of Kruitrhen not only to help bah lull exreaafat through proper elimination but to help keep stom ach, liver. K"H bladder, bowels and kidney In m more healthy working mndltlim No drastic cathartics no consti pation 'hut blissful daily bowel ac tlon when you take your little daily dose of Kruschsn and follow our suggestions with respect to diet. Adv, PAGE SIX even creamed carrots in these cheese croustades. Using a loaf of uncut bread, cut in slices 2 inches thick, and then, In two or three inch squares, rounds or triangles. Re move centers, leaving inch rims. Dip In warm melted butter, then roll in grated Parmesan cheese. Bake at 400 degrees, a quick oven, until golden brown. Serve hot, with the center filled with any creamed mixture. "Cheese Johnnies," as a smart women's club dining room calls 'cm, are such smart salad and cocktail accompaniments. For these, cut thick slices of bread in scant-inch squares, roll in butter and cheese as for the croustades Bake until brown. Serve hot. Speaking of fish, by the by, some of these days when you're having creamed shrimp, add to the white sauce a bit of Wor cestershire sauce, and just before serving, 2 egg yolks, if you can spare them, and H cup of may onnaise. Cook only enough to heat through. Good also for creamed chicken. A salad that has appetizer pos sibilities as well is made from a version of our old friend, stuffed celerv. Cut the tops from a bunch of celery. Wash and dry each stalk separately. Stuff the small est stalk with a nippy cheese creamed or left at room tempera ture until softened. Fill the next largest stalk and press It into the first. Continue filling and pressing the stalks together until vou have duplicated the original bunch of celery. Tie completed bunch with string; chill several hours. Cut in slices and serve on curly endive or watercress (shredded lettuce if you must) with French dressing. This Is a good garnish for vege table salad plates. DO you make good cornbread ? That's all I need to know. Use It as the main course of a luncheon or simple supper by baking in a shallow pan, cutting Into squares while It's still hot. Split each. Spread with softened butter. Put a good cheese sauce, a slice of fried or grilled tomato and crisp bacon between layers and on top of each square as for any ahortcako. Serve at once. Leftover cornbread may be used by toasting the cornbread halves before using. Creamed ham or dried beef may be used in this fashion. If you're using cornbread for your bread course, omit the shortening and after the batter Is in the pan, sprinkle the top with diced, uncooked bacon. Good with the Thursday vege table plate. And so It goes. Littlo things to be sure. But after all, In Home making above all else It's tho little things th-.it count! TIPS on FOOD TEMPT your palate with either m of these two new nam I v. ;v Mix chopped Brazil nuta with cream cheeae and spread on white, whole wheat or graham bread. Sprinkle lightly with aalt. If the salt doea not appeal, try the Ama zon sandwich, which 'utilizes chopped Brazils In cream cheese, plus a spoonful of tart jelly to top off the spread. These large and delicious nuts can be split, sliced, shredded and rhopped, and either raw or roasted are suited for flavoring many delicious sandwich spreads. The top or leaves of celery are the most valuable part, yet they are nearly always discarded. They should be saved and boiled tn water or stock to use in making soup, or they may be dried near the oven door or over the radi ator to use tn seasoning sauces and soups throughout the winter. 6n of thft cheapest dinners that one can make is a Pot-au-feu. which consists of browned htn or shank of beef, about five pounds, boiled with potatoes, car rots, onions and other vegetables. Serve the broth the first day as a soup and the meat and ve pota ble as a platter. The second dy make part of the remaining meat and vegetables Into a pie with a puffy biscuit crust. The third day use the remainder of the meat In croquettes. On slices of sponge or angel cuke place a serving of chocolate ice cream. Over this pour marsh mallow mint sauce. This is an easy dessert. Five Star Dish VTA T- - Sf? V s ' aV "5. v cx if j This pineapple cream meringue pie is a perennial favorite among desserts so far as men are concerned, and not to be scorned by the gentler sexl Virginia Ross offers it in her Five Star Dish of the Week as bait for Leap Year aspirants to use in "getting their man." And Here's How It's Made! Pineapple Cream Meringue Pie Blend together I'A cups (1 can) sweetened condensed milk (not evaporated) cup lemon juice grated rind ol one lemon J cup crushed pineapple, drained egg yolks Stir until the mixture thickens. Pour Into a baked pie shell. Cover with a meringue made by beat ing the two egg whites stiff and Sandwiches for Gay Days.1 SANDWICHES have become a symbol of entertaining. They are found wherever people gather socially, whether the hearty, crusty affairs that fill picnic hampers by the hundreds, or the sophisticated little sandwiches at afternoon teaa and bridge parties. The charming feature for en tertaining is that they may be prepared in advance and stored In the refrigerator, giving the host ess just that much more freedom from last-minute rush, by the op portunity to prepare refresh ments early, at her convenience. Made-up sandwiches need only be folded in a damp towel and wrapped in waxed paper, to keep perfectly moist and fresh for hours in the refrigerator. There Is an astounding variety of sandwiches for the dainty after noon occasions; open-faced or canape type, layer sandwiches, ribbon sandwiches, rolled sand wiches and the spectacular sand wich loaves frosted In cream cheese. A layer sandwich made with tinted cream cheese filling looks for all the world like a slice of angclfood cake. Sandwich loaves look like cakes with bridal frost ing. Open-faced sandwiches on a plate look like small, brightly colored tiles. Open-faced sandwiches may be 1 1 ft Of The Week adding 2 tablespoons granulated sugar. (For a better looking pie get extravagant and use 4 egg whites and 4 tablespoons sugar. The yolks may be used for may onnaise, in sauces or added to the mashed potatoes). Bake in a slow oven (300 degrees) about 20 minutes. Chill before serving, or it will be thin. (Clip and paste in your scrap book of "treasured recipes" or on a 3 by 5 inch card to slip into your recipe file.) cut to a variety of shapes with cookie cutters, and garnished with cream cheese piped through a pastry tube, pimiento, olives, can died peel, candied fruit or ginger and nuts. To make layer sandwiches, re move crusts from a whole loaf of sandwich bread and slice the loaf lengthwise i n half -inch slices. Spread the filling over each slice or "layer," put slices to gether again, wrap the loaf in a damp cloth or towel, then in waxed paper, and place in the re frigerator. Slice loaf for serving. WHEN alternate slices of brown and white bread are used in building up this loaf, you have "ribbon sandwiches" when the loaf is sliced. To make rolled sandwiches, cut a loaf lengthwise in half-inch slices, and spread with the de sired filling. Roll each slice sepa rately and fasten rolls with tooth picks. Wrap in a damp towel and waxed paper and place in re frigerator until ready to serve. The sliced bread for the rolled sandwiches will split when rolled, If It is too dry. To keep it from splitting, place between damp towels for a while and remove, one slice at a time, when you are ready to spread and roll them. 7li l Latins Slenderizing and sophisticated is this No. 110 with Its cleverly manipulated collar and front piece of silk pique. It is simple tu make, and comes In sizes 16 to 42. Sire 16 requires 4'4 yards of 3tt-inch material and -yard of ploue contrast. Youthful in line is No. 111. a smart cont with novelty stitched collar and cutis. It comes in sizes 16 to 44 and is adaptable In light weight wool. Size 36 re quires 4S yards of 54-lnch mate rial with a nap and 3 yards without a nap. Mlscha fashions are accurately cut to S'ze and are made of strong paper. A simplined cutting chart and a pi actu al, step-by-step sewing guide are Included Mischa Fftshions, Fivr. star wei-.ki.v. 4.V) Mills Tower. San Francisco. Calif. Fnclose cents for esch pattern wanted. Pattern No Name Street City Slute GUIDE of the STARS By LAURIE PRATT NEXT WEEK SUNDAY: An indefinite and mysterious day. You cannot trust any decisions you may reach. Watch out for extravagant impulses. Monday: Headstrong, but very active. You will start something new. Romance is in the air, but charming strangers are unreli able. Tuesday: A fortunate day. Op portunities with great promise will open for you. Financial mat ters prosper. Wednesday: Unexpected events, come about today. Push all af fairs except those connected with friends, love and social life. Thursday: Your intuitions are reliable. A constructive day. Avoid dealings with older people for the rest of this week. Friday: You will feel very en ergetic. Trips and correspondence are favored. Saturday: A better day for rest or routine work than for starting any new venture. Indecision and treacherous vibrations are indi cated. Children Born' This Week CHILDREN born this week (this year only) have the following life prospects, accord ing to astrology: Sunday: An impressionable, artistic and inspirational nature. Many mysterious events in the life. A martial or pioneering career is favored. Monday: A child with great charm and a forceful personality. The brain is keen and exceedingly active. A peculiar blend of cau tion and Impulse in the nature. Tuesday: A fortunate child who will travel far. Gain is shown through enterprise and daring. A legal career is favored. Wednesday: Great originality and independence, with power to bring undertakings through de lays lo a successful conclusion. Expensive love affairs. Thursday: A child born today will be practical and reliable. There Is talent for finance or en gineering work. The influence of the father is paramount in the life. Friday: A versatile and very active child. A literary career is indicated. Love of travel and adventure. Saturday: An Imaginative child, restless, eager for knowl edge of all kinds. The nature is dual and difficult to understand. Writing detective or romantic novels Is definitely the most fa vored life work. OYSTERS IF YOU like fried oysters, try these. Wash selected large oys ters; then dip each oyster in slightly beaten egg and roll in finely crumbled cracker crumbs which have been well seasoned with salt and pepper. Put In a wire frying basket and fry in hot deep fat 360 degrees F. until golden brown. Drain and serve with lemon. Panfry if you prefer. Oyster cocktails begin the feast In many homes, hostesses serving them with a piquant sauce and little crisp crackers. Others, per haps, prefer a fruit cup of grapes, grapefruit segments, orange sections and sliced dates, while some think the dinner should begin with soup. The answer is choose, according to your likes. J. FASHION TIPS BY MISCHA International Authority on Women's Attire Mischa, women's fashion au thority, knows well the value of correctly styled apparel for women of all ages and types. Following is authentlo advice for the women of more ad vanced years and also the woman whose problem It Is to modify certain features of her build which may not be con structed quite In correct pro portion. MANY women who are not successful in the art of be ing well dressed are apt to re treat behind the attitude of indif ference. However, though she Nothing, probably, makes a girl feel as happy as knowing that , she looks "just right" at the spring formal! This is a gown that is guaranteed to give this satisfaction, with its new square neckline, with the roses set In. .Youth, of course, is in the satin sash, and grace in the long sweeping skirt. may seek to pretend that she is not interested or docs not care, she knows sincerely tho value and importance in her life of being well and smartly dressed. It is precisely this type of woman that Mischa desires to help to a fuller, more adequate expression to aid these women to a more radiant, happy expres sion of their own individuality through correct attire. MATURITY TOO many women, when they reach middle age, are prone to think of beauty as a lost quality. They take the attitude that it has passed beyond recall, rather than realizing that it is but changed. They forget that beauty is a crea ture of many aspects. In maturity, beauty has not HINTS for the KITCHEN SUCCESS In preparing pork cuts depends on regulating the heat so as to cook the meat well done to the center of the plcco and at the same time keep the outside from becoming hard and dry. After the surface has been seared it is best to cook pork at a moderate temperature and until it is very well done. For this reason, pan broiling or even oven broiling is not a dcsizable way of cooking pork. And It Is neither necessary nor desirable to add water to pork while cooking. Most loaves of quick breads have a slight crack in the top crust which is unavoidable and not considered objectionable. To quickly remove skins from tomatoes hold tomato on fork over low gas flame. Turn to avoid burning, and when skin breaks, the tomato can be easily peeled. With boiled beef, serve horse radish satire. Whip cream stiff I either sweet or sour), season well and fold In grated horse radish to flavor. His. uit dough may he patte! out. spread with Jam, orange Juice and sugar, ground dried fruits ami nuts, or cinnamon an, sugar and rolled like a Jelly roll Slier of this, cut an Inch thirl. are baked like separate biscuiis and make perfect breakfast breads. ceased to exist: It has merely un dergone a change, and in this time of life beauty quite often expresses a deeper, more subtle loveliness than ever before. MODIFYING LARGE BUST THERE are many devices which may be used to modify the large bust. Perhaps one of the most effective is proper use of line. The appearance will be greatly benefited if the figure is molded into unbroken lines by well-fitted, restraining garments. The neck is another place where care should be taken. Close-fit- ting, severe lines at the neck will create an unflattering contrast, causing the large bust to appear still larger. A flowing effect, which balances the upper part of the figure, can be attained by using soft, loose collars. Height is lengthened by sleeve less dresses. The entire length of the exposed, bared arm before the eye of the observer lends empha sis to the height of the wearer.. Centering the attention on the shoulders breaks the length of the figure, and this effect may be at tained by the use of short sleeves. GRAYING HAIR BLACK will be attractive on this type, but it definitely must be relieved by a touch of color near the face. Yellow, tan or pongee shades are not recommended, but beyond this, colors which were flattering In youth will continue to be pleasing In neutralized tones. FISH NUTRITIOUS FISH has high dietetic value. It is a rich source of proteins, which are needed to maintain life. Fish provides idoine, iron, . coppor, manganese, calcium, and phosphorous. It is rich In vita mins. Besides these advantages, its delicate flesh is easily digested by the ill or the robust. Fish can be eaten by those desiring to keep slender and by those need ing fats or resistance against disease, or by the healthy man, woman or child tn order "to keep fit." HEAD COLDS At the first sign of e cold, ttop it whtre it starts A ts Kondoo'i Nail Jellr . 1nmn contentum, makes breaihinjt frt. Unlike drop, Konnn's doesn't evaporate star at work for hours. Fortr-six years of uccess treating crfds. KONDON'S NASAL JELLY no DANDRUFF Sh Use Clover's I She used to be i victim of Dandruff. But no more! Her teem is regular ute of li I over's M a n e Mnli(.meaod(ilutr s McJuiird 'P 'or the shampoo That's what VOU shuuM be duti-e for YOt R hair. Asl imf Hairdrcii.-t she know. At Mi i
