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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 19, 1952)
fOUH MEEFORD (OREGON) MAIL TRIBSWE Thursday. Juna 19. 1952 1202 N. Riverside Phone 2-2984 AWFUL GOOD STUFF TO EAT Feeding the Family By Zola Vincent Food Edi to Oi l FTor Turkay. Potato Salad. Banana Cr.ara PU And the Quartermaster Corpi certainly should know. Recent ly, they furnished the House Ap propriation! Committee a chart hawing food preference of Anv ON Page 3 SECTION TWO TODAY FOR GROCETERIA ' SAVINGS! erican G.I.'s, bated on a series of surveys among the troops. We're not sure how much of the $52 billion defense budget goes for food but this will give you some notion as to how the food money would be spent if the service man had his say. In the meat department, tur key came first, pot roast of beef i second, followed by Swiss steak, fried eggs, baked ham, barbe cued beef, spaghetti and meat balls, grilled ham, baked ham burger steak and breaded pork chops. We don't know how the , fried eggs and spaghetti got In ' there, either. j We're sorry to have to report ' that prize dislikes were for grill i ed liver with smothered onions, ' black-eyed peas and turnip greens. Salad Prsfsrsncas Cold potato salad ranks first ' with G.I.'s when it comes to : salad, with grapefruit-banana-orange salad next in favor. Good things to remember because the : chances are that the majority of 1 the men feel likewise on the sub ject. j Banana Crtam Pi I We haven't the faintest notion how the Quartermaster Corps makes Its Banana Cream Pie but we suggest here two mighty good ways that you can make it IS IIBRC And at Tots-to-Teeni You'll Find An Excellent Selection for Your "Small Fry" . . . .A, Clavar Naw Styles at Popu- lr rncsi ( 'Swim Suits illy knwn Jfn Itart , , , 1.79 to 3.98 A - MSA f II i af I I a I J l) 'Sun Dresses' liquliirt ityllng in practical nuttrltlt . , , pimforti r tun drattti , f 1.98 to 4.98 "Skirts and Blouses' lvly nw withabta cortoni In ptitfli or darling prints . 1.79 to 3.98 "Sandals" 2 50 "Shorts" Otnim iharta and padal nuthara alto laartuckar , l la Leon's Tots-To-Teens ar-Mr BANANA CREAM PIE Can't blame American Gil for favor ing banana cream pie, especially if it looks like this one. More on this subject in today's column. for your men folks who are lucky enough to be at home. One thing to remember is that for pie making, you need fully ripe bananas and that means yellow peel flecked with brown. Banana Whipped Crtam Pia Make crust by crushing 4 cups corn flakes into fine crumbs; combine with cup sugar and 13 cup melted butter or margarine. Mix thoroughly, j Press evenly around sides and bottom of fl inch pie pan. Chill. Make filling by whipping 1 cup whipping cream until still. Beat in 2 tablespoons sugar and I V4 teaspoon vanilla. Fold in 18 : marshmailows that have been sliced and 2 or 3 bananas (de- ' pendent on size), sliced. Spread ' in crumb crust and decorate 1 with banana slices that have been dipped in lemon juice. May be chilled or served at once. Banana Chocolate Cream Pit Filling for one 9-inch baked shell of any kind. Melt U4 squares unsweetened chocolate in 2 cups milk over rapidly boil ing water, beating until blended. Mix a cup sugar, S tablespoons flour, H teaspoon salt and slow ; ly stir into the mixture. Keep -stirring and cook until well thickened. Cook 10 minutes very gently. Slightly beat 2 egg yolks and slowly stir hot mixture into : them. Cook 1 minute. Add 1 tablespoon butter or margarine and ' teaspoon vanilla. Cool 1 thoroughly. Cover bottom of i baked ie shell with small amount of filling. Slice 3 ripe bananas into pie shell. Cover with remaining filling. Top with i meringue or whipped cream, if ' desired. Handle Perishables With Car One way in which every cus tomer can help the grocer and also help keep "perishables" prices down, is to "handle with care." Fresh fruits and vege tables require constant attention on the part of the retailer to keep their fresh appearance. The less we handle them when purchasing, the longer their life. Do not pinch, squeeze or touch them unnecessarily at any time, for bruising leads to decay and results in more spoilage . . . and higher prices. Canntrt and Frttstrt Again we urge home canners and home freezers to talk over the seasonal flow of fruits and vegetables with fruit and vege table men. Knowing your needs enables them to buy more mer chandise at its seasonal best; means lower prices. Two or Thrtt Good Mtalt From Ont 5-Pound Pot Roast Now is the time for a really elegant pot roast of beef. Beef Is priced lower than in recent months right now and the pot roast cuts are especially entic ing. There's nothing like sinking one's teeth Into some really good beef once in a while. Plan it this way and get 6 generous servings the first night and two additional meat meals. Choose a S-pound piece of rump, chuck or round. And a 4-ounce can of mushrooms (equivalent of '. pound of the fresh variety).! You'll be surprised what a few 1 rriushrooms will do toward mak ing a festive affair of this. 5 pounds beef (rump, chuck or round) 2 tablespoons fat 2 teaspoons salt '.' teaspoon pepper U ounce can mushrooms (but tons or slices) 4 tablespoons flour Wipe meat with damp cloth. Heat heavy kettle and melt fat if meat does not have sufficient fat. Brown evenly on all sides. This will require about 30 min utes for a really fine finished product. Sprinkle with salt and pepper. Drain mushrooms and reserve. Add enough water to mushroom liquid to make 1 cup; add to meat Cover tightly. Cook over low heat at simmering on top of range 3 to 3'4 hours or until meat is tender. To thicken gravy, measure liquid; add water to make U4 cups. Blend 4 tablespoons flour with Vi cup cold water to a smooth paste. Add a small amount of the hot liquid, then add flour paste, all at once, to liquid in kettle, stirring briskly to prevent lumping. Add reserv ed mushrooms. Cook. stirTing constantly until mixture thick ens and boils. Place braised pot roast on warm platter; surround by gravy. Serve to admiring family. Pot Roast Accompaniments Meat sauces, horseradish, mus tard, chili sauce or catsup are often served with a pot roast for tart flavor contrast. The Grange Eagle Point Crang Eagle Point Grange met June 17 with Central Point degree team in attendance to initiate new members present were Mr. and Mrs. Lloyd Adamson, Mr. ! and Mrs Will Hubbard and Mr. and Mrs. Wheeler Hughes. H. E. Conger, chairman of the Pomona agriculture committee, spoke on problems confronting the farmer in the way of getting labor and the cost involved. Ways and Means chairman, Jake Brown, announced a dance for June 21 and asked the ladles to brini? sandwiches. Getrude Stanley gave a res ume of an article from the Read er's Dlcest entitled "Soil Magic." Kay Kettlewell announced the next H.E.C. meeting to be held June 26 at Leona Wattenberg's with Eleanor Jossey as co-hostess. The meeting will be a day later than usual so as not to conflict with the canning demon stration to be held June 25 at the high school. Winnie Brown, chaplain, re ported Wilford Davles as not so' well since he received a broken i collarbone In a recent accident. She also reported next Sunday as being Church Sunday. Grange mamhara a pa n.lrnJ In .tl.nJ church and then bring a basket lxnaV. 1a lk r -.. I - .utti.4i v iim uiwia nail mi a get-together picnic dinner. The fifth deepest producing oil well In the United States Is in California's Wasco field, IS, 004 feet, completed In 1938. Kitchen-shelf ' convenience! With Porter FRIl-lETS always on hand, a little meat goal a long, long way . . . your leftover fish, fowl or vtottablti ickly btcoma homty, heorty; snek-to-lhe-rlbi tares . WV Gokiitij'tMTtt m m m Economical, delicious, htolrhful, nouritlv Ing , . , one! to easy to prtpare. ASK YOUR GROCER for rhase Porter products, tooi Spaghtrtl, Saladtnts, Macaroni, Sta Shells and Kurlt-Q Noodltv SET THE COOLEST PLACE IN THE VALLEY TO SHOP fiTl'l """tMTOSTn OREGON TRAIL KSSsf Flit EG. I porko VjlapPf FOR COUPON INSIDE rcaKIQ It&kirV SPECIAL WHEAT1ES BEANS r"iN. 'YuWUEriAST1 J N- 303 WHEATIES 23c 3oc Brtakfatt f Champions' CVi'MI SALMON 49c : 1728 Ann SAEKRCY : IWSSI0H0BAGEC0!m$TIv..ywINN(.( SHORTCAKE : r . . mads w,th TL v VnllNiK rr; VAquick 39c :j JtX oranoi !llLZ:.. aJVl t! VjOt ( (jexcampinq am trom ouri 1 r r-r mmrmVT GRUB BOX Display PANCAKE m 49c WAFFLE MIX lb- tstcoupoti now in special 3-Sb. cans of 3-lb. can 60c Comb Honey 29c iwdriftj With Coupon Nothing to ma;7...i! We redeem Coupon SaL NEW CEREAL! Ai7 m the MAGIC SOSAR COAT! V PACKAGE 2for49c OPEN UNTIL 10:00 P.M. EVERY EVENING FOR YOUR SHOPPING CONVENIENCE 1 t 9 JUICE ORANGES doz.25c FIELD RIPENED TOMATOES lb. 19c FARM FRESH PRODUCE VINE RIPENED Cantaloupes 2 29 MEDIUM WHITE HEADS CAULIFLOWER mWWL each 19 c Phone EK 2444 Serve the BEST and SAVE with SAN EVERY NIGHT UNTIL 10 P.M. FsftYEIRS PAN READY LPDCNICS CURED - UNSMOKED BACON 59 35 39 AGED WISCONSIN lb. & 5 ( MORRELL'S ALLRITE SLICED or SLAB lb. lb. FEtHSEHI IMG COD WHOLE FISH ib. 3 FRESH SLICED lb. 9'
