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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 22, 1952)
SERVING CAULIFLOWER New and delicious way with cauliflower. We fried it in mayonnaise and served it with parsley Hollandaise. That and other vegetable specialties that are certain to please family and friends are included in today s article. Feeding the Family By Zola Vincent Food Editor Make Most of Seasonal Abundance of Vegetables The markets are overflowing with an abundance of fresh veg etables as crops swing into high gear all along our west coast from Canadian to Mexican bor ders. It takes experience and a certain amount of skill to buy to the best advantage, but the amount of money wasted in kitchens is appalling. Not your kitchen, of course. But the things that happen in other women's kitchens! And in their refriger ators! Speaking of refrigerators, they can keep food . . . but not indefinitely. They must have co operation from their owner How many times have you cleaned out the refrigerator or the vegetable box or pantry to find a few shriveled carrots, PLAYS ALL THREE! V-M-l-M-4 If ONLY $89.95 Including $10.00 worth of Records Freo , Your Choice Termt fc Powerful radio with built-in aerial. Console volume and tone. 1( Famous VM Trl-o-matie Changer playt 7, 10, 12 Inch record! at air three tpttdt. Inter mixes 10 and 12 Inch records automatically. Hand-rubbed ma hogany finish, se lected wood cabinet. RADIO PHONOGRAPH STATEMENT of ALMUS PRU ITT Proprietor This is the best value in a table model radio-phonograph ve have had since the war. We sold many of the older model Trav-lers, which were similar to this model, and these are giving excellent service. But the older model had only one needle to play all record speeds, whereas the new model has the flip oer cartridge with two needles one for 78 r.p.m. rec ords and the other for 33 and 45 r.p.m. Either needle may be replaced independently. This feature alone is easily worth $10.00 extra. The new model has 3 position tone-control and a wood cabinet completely finished in mahogany veneer. The new model also has the well-known VM automatic changer which shuts off at the end of the last record and which will handle 10 inch and 12 inch records intermixed. Component:! like this show that Trav-ler does not stint on quality, in spite of being low-priced. Come in and hear these now. Arrange for a demon stration while stocks are ample. Pruitt's Music Center 111 W. Main (Opposite Rialto Theatre) Phone 2-2022 tired tomatoes, let-down lettuce? You nedn't answer that. Vegetaule Storage Pointers Check your refrigerator daily Do not overcrowd it. It, and the food in it need room to breathe; for air to circulate. When you store a leftover, have an immediate plan for its use. There is a best way to store every fruit and vegetable and there is where we re concen trating today. Newest refriger ator models have compartments designed for every known food storage need. Remembering what goes where is a neat trick that will pay well to "master." With older models like ours, it takes more time and maneuvering. Greens. Wash and drain. Store in a covered dish or compart ment. This goes for radishes and celery, too. Store green piled loosely either in a vegetable pan or waterproof bag. Vegcta ble bags are readily available in all sizes at low cost. Corn, Peas, Limas, Beans. Keep tightly covered in refrig erator. Let corn stay in the husks . . . Limas and peas in the pod until ready for cooking. Snap green beans just before cooking. Cabbage Family. Brussels sprouts cauliflower, cabbage should be stored uncut, cold but not too dry. Root Vegetables. Beets, tur nips, carrots and such need a cool, ventilated space. Cut tops to two inches to save space. But spare those turnip and beet tops! Often they are crisp and fresh enough for handling as you do spinach. Cook and combine with cubed, cooked beets or turnips or add to other greens for dis tinctive flavor, improved nutri tion and color interest. White Potatoes, Onions. As scarce and expensive as these items are right now, it is best to buy only this week's needs. Choose carefully. Store in dry, cool, dark place. Fruits. Wash them just before you serve. Keep fruit cool; un derripe fruit at room tempera ture. Never put bananas . . . Put grapes in a shallow tray in a cold piace. Wash just before serving. Well, that hits the highlights. Mayonnaise Fried Cauliflower Mayonnaise is so versatile. We've tried it in salad dressing combinations beyond number ing, as a shortening, as a cold dressing for cold vegetables and fruits, as a hot dressing for hot vegetables. Now we've tried this . . . and like it. 1 head cauliflower 1 egg, beaten 1 tablespoon water V4 teaspoon salt V teaspoon pepper Dry bread crumbs 5 tablespoons real mayon naise Parsley Hollandaise Separate cauliflower into flowerelets and cook in boiling, salted water until tender. Mix egg, water and seasonings. Dip flowerlets in egg mixture, then in bread crumbs. Pan-fry flow erets in mayonnaise over mod erate heat, until brown. Deli cious wilh or without sauce. 'Parsley Hollandaise. Melt 2 tablespoons butter or margarine in top of double boiler. Add 2 tablespoons flour, V4 teaspoon salt, Vb teaspoon pepper. Stir un til smooth. Add 1 cup milk grad ually, stirring constantly. Cook until thickened. Add 2 table spoons chopped parsley and '4 cup mayonnaise, stirring until smooth. Serve separately. A good dressing for other vegetables al so. Welcome the Soft Squashes) Delicious in So Many Ways Back on our menus are the delicately flavored Summer squashes and very welcome, too. Choose scalloped (Pattypan) or Italian (zucchini) or luscious little crooknecks. Never peel a Summer squash. Figure 2 pounds for 4 to 6 servings dependent on other vegetables and salad serv ed. Pan Fry or Saute. Slice In thin slices or cut in two, dependent on size. Cut zucchini and crook necks lengthwise; pattypans widthwise (like flying saucers). This is the way we prefer them instead of slices. Saute means simply to pan-fry in a little but ter, margarine, shortening of sal ad oil. Squash is so tender that it takes almost no time at all. Salt and pepper and serve. French Fried Squash. Halve two pounds favored Summer squash Dip in French pancake batter until well coated. Drop in to hot. deep fat and fry until golden brown. Drain on paper, sprinkle with salt, red pepper and marjoram to taste. Serve soon. Baked Squash. Slice or halve 2 pounds favored squash; rub with cut clove of garlic and dredge in flour. Place on an un greased baking sheet; sprinkle with salt and paprika to taste; dot with butter. Bake in moder ate oven about 15 minutes or un til tender. Squash in Cream. Slice, cube or halve 2 pounds Summer squash: dredge in flour and pan in hot butter, margarine or cook ing oil until slightly brown (2 or 3 minutes); season with salt and paprika to taste. Mix i cup sweet or sour cream, 4 table spoons tomato Juice and chopped parsley or dill. Place squash In well-greased baking dish, cover with cream and tomato mixture and baked, uncovered, in moder ate oven 10-15 minutes. Oriental Sauce for Favored Fish Fillets Use any favored white fish or salmon fillets, fresh or frozen and proceed like this for an ex otic fish dish. Bring to table on your most beautiful platter, gar nished with parsley, slices of stuffed olives and plenty of le mon wedges. Sauce for each pound of fil lets. Mix together V4 cup fresh lemon juice, 4 teaspoons soy sauce, 'A teaspoon ginger, 2 ta blespoons brown sugar and 3 ta blespoons oil. Shake well. Pour over one pound fish. Marinade (let stand) for an hour; longer if you like a stronger flavor. Broil until tender, turning only once Serves four dcliciously. Asparagus Au Gratin Vies With Dutch Asparagus Salad We couldn t make up our minds whether to tell you about Asparagus Au Gratin (hot) or Dutch Asparagus Salad (obvi ously cold), so we started out by buying four pounds of fresh as paragus and cooking it all. Then we fixed half of the cooked spears au gratin and stored the other half in the refrigerator for Dutch Asparagus Salad tomorrow. Asparagus Au Gratin. Cut two pounds cooked fresh asparagus into 3-inch lengths. Place In a greased baking dish and cover with white sauce seasoned with nutmeg, salt and a dash of red pepper. Sprinkle with 1 table spoon bread or cracker crumbs and 3 tablespoons cottage cheese or grated American cheese; dot with 1 tablespoon butter. Cover and bake in moderate oven for about 20 minutes. Dutch Asparagus Salad. Ar range 2 pounds cooked and chilled fresh asparagus spears orf a bed of Iceberg lettuce on a large plate. Fry 4 pound bacon, cut in tiny squares, until crisp. Remove from pan and drain. In to hot bacon fat, stir V cup wine vinegar, 1 teaspoon sugar and salt and freshly ground pepper to taste. Slice four hard-cooked eggs over asparagus. Sprinkle with the bacon and 2 finely cut green onions, tops and all. Pour hot dressing over; serve soon. Makes 6 servings. Corn on Cob It a'Comlm There's Plenty in Sight We're not buying ears of corn by the dozen as yet, but we're picking up a few ears now and then as a special treat and prac ticing on them. Soon there will be an abundance right through the summer and well Into the au tumn. Most important thing about corn is to remember that it must be rushed straight home and Into a pot of boiling water; no fooling around while it loses its milky goodness. If you simply must keep It a few hours, refrigerate in the husks. Then try this new way to cook it. Husk corn and remove silk. Wash well. Line a wide saucepan with some of the inner husks. Place ears on husks. Cov er with boiling water. Bring to Rogue River Rogue River Mrs. Mae Schultz spent the past week at the home of her daughter, Mrs. R. C. Cummings in Jacksonville. Mr. and Mrs. Sherman A. Goring of Los Angeles were re cent guests here of Mr. and Mrs. Howard Miller. Thirty-five ballots were cast in the school district election on the budget excess, Monday eve ning, 33 yes and 2 no. Mrs. Harry Rose, who has gone east to purchase a new car is expected to return in about a week, it is reported. Some of the firemen planned to remove the old fire bell from rapid boil and cook not more than 5 minutes. If fresh from the garden, three (3) minutes is just right. Serve at once with plenty of butter or margarine, salt and pepper. Paper napkins to keep the butter off the elbows. Thursday. May 22, 1952 MEDFORD (OREGON) MAIL TRIBUNE THREE the top of the city hall last Sat urday and were surprised to learn it had been removed on Friday by a Copco crew under supervision of Leonard Goosey and Artie Laws who are both members of the Volunteer Fire department. Mrs. Lulu Jennings has pur chased the Mel Addington home on Pine street and plans to live there while remodeling the house in which she and her fam ily have been living. The hous es are on adjoining lots. H. J. Hopper states he will be out of the grocery business next Saturday when Mr. and Mrs. Richard Niquette take charge of the store and the cor ner building which they have purchased from the Hoppers. Phil Strahan, chairman of the Woodville Cemetery board, re ports a good crowd turned out io help clean up the cemetery last Saturday. "We wish to thank everyone who aided in the work, and also the newspapers and ra dio for the announcements and news items which publicized the event," stated Strahan. Sam Bellah with Sid Diselle as chairman, on Tuesday sur veyed the lots on Broadway which were recently purchased by the city as a site for the new city hall. Work has begun on the laying of the water pipes to the site. Col. Ted Hopkins returned from the hospital Tuesday but will be confined to bed for an other month. It is the doctor's orders that he have no visitors for the next week or two. Mrs. Hopkins stated he wishes to thank all of his friends in the Rogue valley for the many kind letters and messages he has re ceived during his illness. Dead line on Classified Ada: 3:30 p m. for following day; 10 a.m. Mon day; noon Saturday for Sunday a.m. Dead line on Clafalfied Ada; 5:30 pm. for following day: 10 a.m. Mon day; noon Saturday for Sunday a.m. lHUIlililiaatmWMtJ (avmXtl how I V" in tu til irjjm 3Qzy kill 'IT', tu. Central Rexall Drug MAIN and CENTRAL 7M IT'S OUR FIRST Help Us Celebrate FRIDAY & SATURDAY May 23, 24 A Colorful Hand-Enameled BUD VASE Dipped in brilliant Glidden Japalac En amel, will be given to the first 100 ladies visiting our store each day! Balloons For The Kiddies! INTRODUCING WONDER COLORS! k Non-Streaking Deep? Colors k Durable Soft Colors if Washable Bright Colors it Easy-To-Apply Gay Colors k Scrubbable Light Colors k Fast-Drying Neutral Colors See Demonstrations of the WONDER PAINT with the Famous 100 Latex Emulsion Base eJ SPIIED In appreciation of your patronage during the past year, we are offering for TWO DAYS ONLY, Spred Satin, Japalac, and Outside House Paint at REDUCED PRICES! FRAKE & SAAITH 315 E. MAIN MEDFORD PHONE 2-4564 HEAR THE STATE ASH HAUL TOURNAMENT with all the MEDFORD HIGH GAMES Over CCYJ C Your Mail Tribune Sport Station
