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,
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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
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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
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Balloons For The Kiddies!
INTRODUCING
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if Washable Bright Colors it Easy-To-Apply Gay Colors
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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
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