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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 1, 1936)
Simple Meals For Lent Will Not Be Tasteless If You Use Imagination Eggs, Cheese and Fresh Vegetables Combine in Delightful, Healthy Dishes By VIRGINIA ROSS Home Economics Editor ALREADY I hear people sigh ing over Lenten meals. Why, I've never been able to figure out. To my way of thinking, regard less of whether a person has re ligious or personal reasons for ob serving the period, the fact that It permits one to cut down on the budget, the work and the meals themselves, without any explana tion beyond the word Lent, is suf ficient cause for all of us home makers to welcome the season. It offers a much needed excuse for simplicity In our meals and In our eating habits. Lent doesn't mean switching a well-laden table of flesh and fowl for one Just as heavily loaded with fish, cheese and eggs. Instead, It means a re turn to simple living and good ness knows THAT shouldn't be ' confined to 40 days for most of NO ALIBIS BE that as It may, too many people use It as an excuse for slip -shod planning and dull, flat meals. Fish, flavorless and anemic one day, disguised In a savorless sauce the next. Eggs In concoctions Virginia Ross that would give the mother hen chills and fever to look upon. Cheese dishes so unattractive that one Is tempted to forswear It altogether! Oh yes, folks do that. I like to think that here is a chance to bring to our tables the long-neglected foods cheese, fish, eggs, cereals, vegetables, to serve In a new role, as main dishes. To revive simple, overlooked desserts and fruits. Opportunity to work ourselves out of the rut of cold boiled ham and a can of beans. To find advonture In our kitchens, romance In our pantries. And more time to really live and en Joy life. Which, you will admit, Is what the averago homemaker needs. ONE-PIECE MEALS This Is a grand time to get the family used to one-piece meals, with a salad often serving as des sert as well. To bring a good rich soup to serve as a main course, then spotlighting the meal with a favorite dessert By the way, it's a good time to plan on potting lean or gaining a pound. For the Easter parade Is Just around the corner. A grand Lenten all-in-one (good the year around) Is Eggs and As paragus au Gratln, which Is noth ing more than alternate layers of cooked asparagus cut In Inch lengthB, with hard-cooked eggs. Take about 2 bunches of aspara gus tips and 6 hard-cooked eggs, arranged In a baking dish, with H4 cups of medium white sauce to which M cup grated American cheese has been added, poured over all. The top sprinkled with a dash of celery salt and covered with buttered bread crumbs. Bake In a quick oven until the crumbs are browned and the mix ture heated through. SERVE IN A RING Creamed Eggs and Asparagus nerved In a noodle or spaghetti ring Is smart enough for a com pany dinner. You need a green salad and a simplo fruit dessert to complete the meal. Thcso same rings are pretty handy at hous ing creamed fish, both canned and leflovor, cooked fresh fish. And Incidentally, when mother goes a flshlng off the grocer's shelves, you'll bo surprised (and so will she) at the catch she'll land. Canned tuna, salmon and clams know no season. My favorite Is OldLegTrouble HEALED WHILE WOrUONO rnn,-.ii.m (rout VUH'UsK M ISS. MW II ISU, MII K I.H), at Injuria rwu- tti lm. kw tk noil nifwt .J,1 rv lllitrn Mini Mrtrmi rriirvra iwMlt.iiml mum tmmuw iimti d trial MctiM....irirt"il'Wl.r FHEil BOOK. Df f. S. Clawm Vlwnao Co. 1038 S. AIvhmIo St , lot Aiw4k. Cald. A Baby For You? If you arc denied the Meiiing thy all your own and vrain tut t bihv l imn nd a hhr inulf do not (nt up hope, lutt ite in tiMitiilrme to Mi. MilJitd 0cm, Dept. L. Hjnn hi, I, 1 , Niniai l it v bout a simple j rid she tell vu home rd s briita i tui hcl Mjiiy othris ir tl'i h helped hle Iiin W ill- mi nd If lot this J.tiul happiness. Ad' BE YOUNG AT 60 I Wp Yrxir ibtvl hs-wtrw Pr. Hw Ipwm'I Vie Treatment hp-' vtotMl oit.Ik-iw - Nu. 1 fa mm No. 1 lie wrmrrt Vw Ut tnn) the rtt. now try lb It IKvlor own pmate tcTwmp'K I IVwi t I miMhed until ymi hv trwd HOH trt youneit M Pncr (tout ftrenKia i w It (' O It ioimi ntr uni OWAY MEDICAL CO. 4IM I rart.tr. Dapl 411 "!. 1 tuna a la king in a noodle ring. Or is It minced clam pie? Dear, dear, I can't decide! Anyhow, this latter is something to write home about. I combine a half cup each of cooked carrots, celery and pota toes cut in neat little cubes. Make a thin white sauce of milk and the liquor poured off two cans of minced clams. Then I add the clams and the vegetables, put 'em In a shallow baking dish (my glass pie dish more often than not), cover with a pastry crust as for deep-dish pie. Bake it In a 450-dcgree oven, and there you are. CHEESE IS KING So far as I'm concerned, cheese occupies the most prominent? place In meal plans this time of year. Did you ever pile hot hominy in the center of a platter, surround it with scrambled eggs, pour a cheese sauce over the hominy? It's good from dawn till dusk. And not bad at midnight. A cheese souffle is something the average woman looks at with fear and trembling, yet It's as simple as this: melt over low heat, or in a double boiler, 3 table spoons butter. Add three table spoons flour, and stir until thick ened. Add milk gradually and cook until thickened. Then add 1 cup of grated cheese and 3 egg yolks beaten. A half teaspoon salt, teaspoon prepared mus tard, a dash of cayenne and a flip of Worcestershire sauce If you're daring. Fold In carefully the stiffly beaten whites of 3 eggs. Pour Into a buttered casserole and bake in a slow oven (27.1 to 300 de grees) for 35 minutes or until firm. If you haven't an insulated oven with a good temperature control, you'd better set the dish in a pan of wator. This is a dish fit for the gods and husbands. CAMOUFLAGE Sometimes I add a few chopped shrimps or a fourth cup of shred ded crabmeat. Finely chopped spinach may be folded In before the egg whites are added. The top may be stripped with bacon, or not. This Is a good way to get a disliked vegetable down the family painlessly. Seasonings are as necessary as the ingredients for most of these Lenten dishes. Cheese needs pre pared mustard, cayenne or Wor cestershire sauce, almost always. Eggs can take garlic salt. Celery salt and minced onion, parsloy and lemon are all necessities, so far as fish dishes are concerned. Cereals and macaroni products need to be used In combination with foods of definite flavor. All of them need garnishing, a light hand, courage, an adventur ous spirit. But after all, Isn't that a recipe for living Itself? . . . We welcome Lenten season to our kitchens! Kitchen Technique By Virginia Roi Canned pineapple Juice Is grand as an eye-opener any day of the week. Good in punches, sherbets, cocktails. Garnish with mint for luncheon or dinner. For variety servo It with carbonated wator. Children love It. Try it half and half with milk or 3 parts to 1 of evaporated milk, chilled, of course. Fine In pastry, biscuit dough, and mullln batters and for basting roasts. Cracker anil cheese pudding Is a good emergency dish. Fill a shallow baking dish with alter nate layers of broken soda crack ers and a good nippy cheese cut In small pieces. Hcnson with a little salt, white popper and a bit of prepared mustard. Dot with butter. Tour over milk to cover. Hake at 32S degrees, slightly un der a moderate oven, about a half hour. Chopped dates In wafiles are different. Good in cereal and muf fins, too. Add cup chopped ilates to 2 cups of any of these things. Leftover baked potatoes may be creamed, hash-browned or scalloped. Never warm over. From that standpoint three things are out, a broiled steak, a baked potato and a wornout romance! For a change, cut dough for In dividual shortcakes with a dough nut cutter. Then fill center with crushed fruit and whipped cream. A rubber band placed around a cook book will hold the pages, and will keep them from turning when In use. For Lent and Tasty, Too A new kind of stuffed bell pepper, meatless for the Lenten season, but delicious and easy to fix, Is the Five Star Dish of the Week and If the illustration tempts you, wait till you taste 'em. Five Star Dish of the Week BAKED CHEESE PEPPERS 6 ureen peppers 1 Vjj cups grated American cheese 1 cup drained canned tomatoes 1 can tomato soup 3 cups bread crumbs i teaspoon Worcestershire sauce, salt, pepper, paprika Remove tops and seeds from peppers and boil five minutes in salted water. Mix 1 cup cheese, tomatoes, crumbs, Worcestershire sauce and seasonings to taste. Drain the peppers and stuff with the cheese mix ture. Stand upright In a baking dish, sprinkle remaining cheese on top and pour around them the tomato soup slightly diluted with water. Bake In a moderate oven, 350 degrees, 30 to 40 minutes. (Clip this and paste In your scrapbook of "tried and trues," or on 3x5 card for your file.) What To Do, And How To Do It About That Smart Cocktail Party! COMES a 4 o'clock pause in the day's occupation that Is known in America as the cocktail hour! In England it is "tea", in gay Vienna by the Danube it is called the "jause." Since the repeal of prohibition, the cocktail hour has become a feature of American social life and an afternoon Institution of the smart hotel and club. Questions regarding the eti- ' quotte of this new, entertaining form do come In. For example, how long Is the cocktail party, what is the correct dress, the proper hour to arrive, the right thing to serve ? The cocktail hour is really two hours, between four and six or live and seven. GUESTS come and leave as at a tea, when they please. The cocktail hour, however, is more apt to extend late into the eve-1 ning if the guests begin to enjoy themselves quite thoroughly. The difference between a cock tail party and a buffet supper Is sometimes asked. At the cocktail party, guests are free to come and go between the appointed hours, as they please, while the buffet supper begins at a stated hour and guests remain until the party is over. No entertainment but conver sation and congenial company is provided, and one is expected to go on for dinner somewhere else. The only type of food served with the cocktails is canapes, chilled, crisp, and provided In great variety. At the buffet sup per, a hot dish, salad, sandwiches or rolls and a dessert arc usually served. THERE Is no need to dress for this informal cocktail hour. Guests arrive from playing bridge, from golf, tennis, shop ping or from the office. Street clothes are proper even for the no. 1 1 2. aj hostess, although the picturesque, floor-sweeping hostess gown makes her that much more charming. Suggested canape spreads are sardine and egg; pineapple and chicken: crabmeat and onion; minced ham and cgs; deviled ham and mushroom ; fresh shrimp with mayonnaise, parsley and capers; Roquefort and cream cheese; boned anchovies with sliced, hard cooked eggs. All Is not the high-priced pate de foie gras that seems to be. A harmless way of deceiving your guests is with "mock pate de foie gras" canapes. Use the finest knife on your meat chopper and grind a cupful of boiled calves liver and a quar ter cupful of cooked mushrooms. Combine with three tablespoons of mayonnaise and salt and pep per to taste. Blend thoroughly and spread on canape biscuits. Serve these sophisticated tid-bits with slices of lemon. CREAMED OYSTERS I pint oysters salt sauce: t tablespoons butter S tablespoons flour i cup rich milk or cream V2 teaspoon salt dash of pepper and celery seed teaspoon Worcester shire sauce In a saucepan broil oysters slowly, reserving the liquor. Cook until the edges begin to curl. Sprinkle lightly with salt Add to the following sauce: melt butter In a saucepan, blend with flour and cook until slightly brown, stirring constantly. Add milk or cream, the liquor from the oys ters, salt, pepper, celery seed and Worcestershire sauce. Serve In hot patty shells and garnish with sprigs of parsley and slices of stuffed olives. THIS frock, No. 112, is unsur passed for charm and dignity with its individual sleeves, pock ets and bows. The stunning lines, so slenderizing, are most flatter ing to the silhouette, particularly when they are eccented by a large flushing buckle. Sizes 14 to 42. Adaptable materials: travel prints. Canton crepe, novelty rib wool and faille. Size 18 requires 3 yards of 39-inch material. Look slim and chic In this easy-to-mttke frock. No. 113. It Is de signed especially to fit and flatter the large woman. Rows of clever stitching on the vestce and the clever peplum lend an air of youthfulness. In sizes 34 to 44; adaptable materials: Canton crepe, faille novelty tweed and satin. Mi scha Fashions, Five Star Wkf.kly, 450 Mills Tower. San Francisco. Calif. h'nclose 25 cents for each pattern wanted. Pattern No Site Name Street City , 8tat GUIDE of ' the STARS By LAURIE PRATT SUNDAY, MARCH 1: Much traveling about today: matters requiring correspondence come to the fore. Guard against accidents or hasty actions in the home dur ing the evening. MONDAY: Affairs concerning parents, elders and authorities in general are prominent today and very much favored. TUESDAY: Hard work is indi cated. An attitude of caution plus cheerfulness is necessary. WEDNESDAY: An optimistic and pleasurable day; love and so cial affairs and sports are fa vored. THURSDAY: Friendships and love affairs are prominent but re quire great care; your mind is unlikely to be clear in matters concerning letters or contracts. Travel and finances are favored. FRIDAY: A very good day for business initiative and general progress. You will contact those above your own station In life. Fortunate for activities requiring publicity. In spite of generally favorable vibrations, there is an element of confusing misunder standing abroad today, so be defi nite and practical in all matters. SATURDAY: A difficult and depressing day, when many de tails must be looked after. Post pone important ventures. Myste rious and disappointing conditions surround this day; avoid secrecy. Children's Prospects CHILDREN born this week (this year only) have the following life prospects, accord ing to astrology: MARCH 1, 1936: A child born today will be compassionate, hu manitarian, much interested in the study of human nature. Edu cational work for the unfortu nates of this world is indicated as a career. MARCH 2: A quiet, gifted, home-loving nature. Affairs of parents and elders are extremely important in the life, and large opportunities come to this child through such persons. MARCH 3: This child will be a very hard worker, capable of dis charging heavy responsibilities. Many Journeys by water. A sen sitive, clannish and courageous nature. MARCH 4: A gay and pleasure loving child, enthusiastic and im pulsive. Partnerships are unfa vorable. A career connected with motion pictures is by all -means to be chosen. MARCH 5: An extraordinary life, romantic and colorful. Deep ly religious; great faith. Church or legal work will be fortunate. Many opportunities from abroad. MARCH 6: A child born today will be associated with many fa mous personages. An inspira tional nature, proud, generous. In terested In very large plans or world-wide projects. MARCH 7: A careful, methodi cal child. The mind is profoundly analytical, subtle and introspec tive. As critic, editor or scientist, this child would succeed in com ing to public notice. SUPPER SNACK THICK slices of tomato, mari nated In French dressing and covered with a very thin slice of onion upon which are arranged shrimps dressed with mayonnaise in any variation or plain, garn ished with cress and served with a hot bread, are an ideal Sunday night supper-snack. n NO. 1 1 J FASHION TIPS BY MISCHA International Authority Mischa's advice on the matter of clothes and their character istics as fitted to the various types, this week reaches Into the oft-times puzzling effect of color harmonies as applied to the Individual and Into the effect of additional height that can be obtained by correct de sign. Widely known for his au thoritative designs, Mlscha is a regular contributor to this magazine. Watch for his ar ticles. WE find in feminine clothes of today definite Sugges tions of the qualities which spelled demure charm in our grandmoth er's day. Off-the-shoulder basques and the full skirts of the modern dancing frocks are striking ex amples of these elusively quaint styles, borrowed from a past mode of dress. Too many people consider clothes merely in the light of a covering. Or at best a decorative medium, much in the same class as the ornaments we place on our Christmas trees. Clothes are certainly meant to be decorative, but not in a "passed-on" sense. It is the task of the wearer to express, through the garments worn, definite char acteristics. Our attire is the most valuable asset we possess in the art of presenting ourselves as we desire to appear. Heightening the Figure: Em phasizing the up-and-down or ver tical line will make the figure appear taller. This use of vertical lines employs the cause-and-effect relationship in the attainment of desired results. A panel or train from neck to hem tends to Increase height by leading the eye up and down the figure. This use of vertical line has a variety of applications. Use of a striking trimming at the neck and repeating it again at the bottom of the center panel emphusizes the distance between the two points, thus imparting a lengthening effect. Panels possessing many fine, horizontal lines will also be a great aid in addl.Tg height. Harmony of Colors: Each indi vidual has a definite color. In the color scheme of the costume the individual hue is always consid ered as a part of the entire plan. Some TIPS THIS is the season of the Cheeses! Several varieties of cheese arranged together with as sorted crackers that suit them make a splendid addition to, or substitute for, the hors d'oeuvres served with cocktails. Plan to serve a nicely graded variety of cheeses, ranging from the mildest of cream cheese up to the more pungent sort. . Cheese makes a perfect accom paniment to salad. It gives the perfect contrast in flavors which epicures find so fascinating. Serve as cheese straws, cheese biscuits, celery stuffed with cheese or cheese balls soft mild cheese seasoned, rolled into balls and then in chopped nuts or minced parsley. The colorful Edam cheese makes a gay centerpiece for your cheese plate or board. Surround It with several portions of gru yere. a wedge of roquefort, a brick of cream cheese, camem bort. and some of our many forms of American cheese. Serve this, accompanied by fruit and crack ers, as a substitute for dessert. Tawny Liederkrantz has a special affinity for beer and pum pernickel. Remember it when planning a gay buffet spread. Llederkrantz Is the only American-Invented cheese to achieve International fame among epi cures. About 40 years ago a young apprentice In a New York State cheese factory was trying to imitate Bismark Schosskaese, a favorite German cheese that spoiled In transit across the Atlaittic. He produced, instead, this unique, high-flavored cheese which was first served at the Llederkrantz society in . N e w York, from which it received Its name. American cheese is really a variation of English Cheddar. It Is the grand, all-purpose cheese. Camembert cheese, rich and ripe In flavor, should be served with crackers or toasted rolls. It has a special affinity for a highly polished apple. Allow to soften at room temperature before serving. Roquefort cheese, rich and tangy. Is particularly good with crackers following highly flavored foods. It's a delicious ingredient of salad dressing and a favorite appetizer. Edam cheese is a most versa on Women's Attire It is the task of the wearer to choose clothes in shades which will harmonize with her own par ticular expression of color. It is within the bounds of pro priety to vie with nature In the matter of color. However, this applies in the main to sports or out-of-doors clothes. Nature's fo liage is our inspiration for lavish use of vivid greens. Color to be becoming must harmonize with the personal color The braided collar and pockets make this chic tweed coat (with buttons made from nuts), some thing for the college girl or young matron "to write hcr:e .ibeut." It's the height of semething dif ferent! scheme. Its use should intensify, not neutralize the color of the hair and eyes. The s!;in of the wearer should be made to look clear and healthy by the color worn. on FOOD tile kind of cheese It cuii melted, baked or grated for any kind of cheese cookery. If your four-pound Edam is only half consumed at your dinner party, you can serve the scrappy re mains melted into a smooth covering for toast strips at next Sunday night's supper. The Edam cheese comes from Holland. It is pressed in spherical shape, the skin usually being dyed crimson. Serve it in its bright red jacket with the top cut off, jack o' lantern fashion, mak ing a lid. Scoop the cheese from inside with a spoon, as you need it. The lid serves as a cover and the cheese itself will keep un harmed for a long time. Dizzy SPELLS Here's a air offer get a jar of Kruschen Salts take as much as will He on a dime every day In your morning cup of tea or coffee or In hot water. After the jar it empty if you are not satisfied with improvement in health get your money back. No drastic rathartl s no constl pation but blissful daily bowel ac tion when you take your little daily doso of Kruschen. Adv. KER-CH00) The fneeze is oiturc'i Miif . t ''nin of cold, iff ' Stop it where Uum. Immediate relief, loo tens connection, mikes breath in free. Unlike drop. Kondoni does ot ewpoftit; it uy it work killing your cold, f oralis reart of success. KONDON'S NASAL JELLY Torture of Bunions Now Unnecessary The tmarinf action olTEnODYNE h trorr marvriou. vi a boon to thuec hr-e bunhmis cawenmtmni loot troUe ird a torturing du!k to the ihor. ltnrpinaJmmt instantly and with the inrtammateon and nwelltnc reduced M autckly you will he ahle to wear amaHer. neater oom with eae and tnmlort, I'rm-ett by actual rt on yrw own bunion. Jut write ami av."I f am to Tnr ivdndync There no obtifattoa. A:a:r rededyoe Company, Dept A iit )M Nona W acker Drive Chicago. II Unci fIQll 1 Q PAGE 8tX
