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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 20, 1953)
Easy 2 Main Parts Shakespearean Festival Plans "Evening's Revels'7 Ashland Perhaps the most unusual offering of the Oregon Shakespearean festival season will be presented Sunday evening, August 23, when all of the festival's music groups appear in a program called "An Evening's Revels." The program, written by Phil lip Hanson of the directorial staff, is best described as an Elizabethan musical revue. Taking lines from over 20 Elizabethan plays, including a number by Shakespeare, the actor-director put together a pro gram which will be staged as an evening's entertainment in t h e manor house of an Elizabethan lord. Various musical groups, the Elizabethan dancers, and vocal and instrumental soloists entertain the lord and his guests following a banquet. Appearing on the program will be the madrigal singers, the string quartet and the recorder group as well as the soloists. The madrigal singers are Helen Davies, Anne Lawder, Joyce Womack, Clara Daniels, Patricia Saunders, Elizabeth Walker, Dolores Gottfried, and Judy Chavez; Jim Baker, Wil liam Ball, Nicholas Probst, Ed mund Chavez, Dennis Cassidy, Jon Marr Stark and Brad Cur tis. In the string quartet are Rich ard D. Werner, Harlalee Wilson, Maureen Rice, and Bernard Windt. Appearing with the ' string group in several num bers will be Mainer Hines, flut st, and Lenore Brown, oboist. The recorder group includes Brad Curtis, Elizabeth Walker, Judy Chavez, Betty Pinnock, Bernard Windt, Peter Windt, Mrs. Louise Windt, Cora Mason, Fred Shepherd, and June Pen zer. Vocal soloists will be Helen Davies and Brad Curtis, and Miss Davies and Elizabeth Walk er singing a duet. The festival's music program is directed by Bernard Windt, and Angus Bowmer and Philip Hanson will direct "An Eve ning's Revels." The dances will be staged by William Ball. Playing the manor lord will be Richard Graham, with Clara Daniels as his lady. Tickets for the concert may be purchased at the theater box office in Ashland and at Swem's - book and gift shop in Medford. Leaves Miss Rachel Nunley, Green ville, S. C, sister of Walter Nunley, Jackson county district attorney, left to return home this morning after a three week visit with her brother- Dry ice weighs considerably less than natural ice. 9395 yC sizes y 10-20 kiJj" JIFFY-COAT tops everything! Just two main pattern pieces no collar, no fitting problems! Sleeves turn back into cuffs at wrist or three-quarter length. Wear it with a skirt as a suit, and with all your new fall clothes. Choose a wool or cord uroy so new! Pattern 8395: Misses' sizes 10, 12, 14, 16. 18, 20. Size 16 takes 2 3ZZZZZZ ViVzVz 2 34 yards 54-inch fabric. This easy-to-use pattern gives perfect fit. Complete, illustrated Sew Chart shows you every step. Send THIRTY - FIVE cents in coins for this pattern add 5 cents for each pattern for lst class mailing. Send to Marian Martin, care of the Mail Tribune, Pattern Dept., P.O. Box 6740, Chicago 80, 111. Print your AD DRESS. NAME, SIZE, STYLE NUMBER. Shady Cove Groups Announce Dinner Shady Cove Steelhead post and auxiliary, Veterans of For eign Wars, will . meet Friday, August 21, at the Shady Cove VFW hall at 7 p.m. A potluck dinner will be served. It is explained that the groups had ben holding social meet ings the third Friday of each month but that due to the pres sure of business, it has been found necessary to change the social meetings of the future to business sessions preceded by a potluck dinner. Auxiliary mem bers will serve the dinners. 'Family at Camp White As Guest of Manager Camp White Mrs. John K. Ricker, daughter-in-law of Dom iciliary Manager Eugene K. Ricker, and her three children Sharon 5, Ricky 4, and Eugene Kimball 2, are visiting here. Their home is at Camas, Wash., and they came here with Mana ger Ricker when he returned from a recent Seattle conference. Capt. John K. Ricker. the manager's son, is now in Korea with the Army. He expects to go to Japan in May, 1954, at which time his family will move across the Pacific to be with him. r v1 PART AITS EASY TO MAKE Reading from left to right are Butterscotch Chocolate parfait, Maple Walnut parfait, Chocolate Graham parfait and Melba Crunch parfait, all so easy to make, so good to look at. Recipes are included in today's food feature. Feeding the Family Californians Leave After Visit in City , Leaving the first of the week were Mr. and Mrs. J. L. Head lee, Areata, Calif., parents of Mrs. Forrest C. Chapman, 429 West twelfth street, and who visited the Chapmans. Also at the Chapman home for the week end were Clayton Maxam, Grants Pass: Jack Berry, Selma, Ore., and Mr. and Mrs. Earl Sharp, Los Angeles. Phoenix Neighbors Plan Picnic Tonight Phoenix Neighbors of Wood craft of Phoenix will meet at the Chester Parker home tonight at 7 o'clock for a picnic supper. Members attending are asked to take a hot dish, salad or dessert, table service and card table. The picnic will replace the usual monthly social meeting of the group. CAIFHDAR Calendar nonce and new tor the society section of The Hail Tribune must be submitted In writing; ana deadline for Jha Sun day edition is 1 p.m Friday Dead line for the weekly calendar is f a.m of the day of publication and for week day news is t pa toe dav before publication Thursday 6:30 p. m. Mistletoe camp. RNA, Mrs. W. H. Arnold, Arnold lane. , 7:30 p. m Blue Star Mothers Chapter 2, Girls Community club. HflH mm mm Not a powder! Mot a grind! But millions of tiny "FLAVOR BUDS" of real coffee... ready to burst instantly into that famous Maxwell House flavor! Utterly nEto oid-styta "instantsiDst crack but tastes st rfifferett! An amazing discovery from America's lead ing coffee company! So different so delicious it's already the na tion's largest-selling instant coffee! In the famous Maxwell House kitchens this superb coffee is actually brewed for you. At the exact moment of perfec tion the water is removed leaving the miracle "Flavor Buds"! 100 Pure Coffts-Ns Platers MM! Just add hot water . . . and the burst ing "Flavor Buds" flood your cup with the richest coffee you've ever tasted. You'll never go back to old ways! Sam Money, toe! The large economy size jar saves up to 75, compared to three pounds of ground coffee! 1 F"-Bt hot ll f'ta" I AtoaW.rCeasr.fr.. I 1 IT The only instant coffee with that GOOD-TO-TIIE-tAST-PROP flavor! By Zola Vincent rood Editor Make Perfect Parfaits Can Be Made in Many Ways Countless and delectable are the dessert variations of our "basic" parfait recipe. It re quires only some nabisco cookies, a half pint Of whipping cream and some fruit or berry sauce plus an egg white if desired for exte nding the cream. This smooth rich dessert is quickly made and then combined right in whatever individual glass serving dishes you have on hand. We pictured four combina tions and give you ways of mak ing these and others. Basic Pafait Recipe XA pint (1 cup) whipping cream lte cups nabisco cookie crumbs 1 cup, more or less, fruit or fruit sauce If whipping cream cost seems high and you'd like to increase this inexpensively, beat 1 egg white stiff and gradually beat in 2 tablespoons sugar. Then fold into whipped cream. Whip cream stiff enough to hold shape. Fla vor with vanilla and sugar if desired- To combine ingredients, select 6 individual glass dessert, sherbet or parfait dishes. Into each put alternate layers of na bisco cookie crumbs, whipped cream and fruit or fruit or berry sauce. Top each with more cookie numbs, fruit, nuts or other gar nish. Let stand in refrigerator to chill until ready to use. Butterscotch Chocolate Parfait Whip 1 cup heavy cream until stiff; flavor with vanilla. Use egg white and sugar as indicated above if you wish, folding it into the whipped cream. In 6 glasses, alternate layers of chocolate wa fer crumbs made from 19 choco late wafers (114 cups crumbs), 1 cup canned butterscotch sauce and the cream mixture. Garnish with chocolate cookie crumbs. Maple Walnut Parfait Follow above recipe using raspberry syrup for the sauce snd 19 vanilla cookies for the crumbs. Garnish with walnut meats. Chill in glasses in refrigerator-Chocolate Graham Parfait Follow above recipe usin (f chocolate syrup for the sauce and 18 graham crackers for the crumbs. Garnish with chocolate pieces. Chill in glasses. Melba Crunch Parfait Follow above recipe using raspberry syrup for the sauce and 18 butter flavored cookies for the crumbs. Garnish with raspberry sauce. Ginger Ambrosia Parfait Put 2 bananas sliced length wise in V cup orange juice. Whip 1 cup heavy cream until stiff; flavor with vanilla. Ar range banana slices up right around inside of 6 parfait glasses. Alternate layers of crumbs made from 21 or so old fashion ginger snaps, cup shredded cocoanut and cream mixture. Garnish with banana slices rolled - in cookie crumbs. Green Apple Betty With Confetti Sauce Plentiful, wonderful, rare and delicious Gravenstein apples are now arriving in markets in good supply for making many mouth watering good green apple pies, cakes, puddings, cobblers and fragrant homemade applesauce. Bead this and we think you'll make it also- 2 cups graham cracker crumbs 3 tablespoons melted butter 4 green Gravenstein apples, pared, cored and sliced h teaspoon grated lemon peel 1 tablespoon lemon juice l? cup brown sugar 13 cup hot water Combine graham cracker crumbs and butter. Place one third of the crumbs in the bot- Enjoy health, rest, comfort and hospitalit) amkht pleasant surroundings. Completers Furnished Sleeping and Housekeeping Cobins. with oil modem focllities. MOT MINIMAL smd MUD ATMS Fee? RlMojineitieMt, Artlif it is Nsejtitav Ictufece NejrvsaTMiess CARSON DrOXIDI VAPOR IATMS Are eneMent fee lines, Sines, Skin Ereav riees. High end Stood Presses. "Your Health h Our Business" fee ReserveMoas end jnfermetjew A flues IsWOMfM SewepMe Hf1. AjetestoeasL Oregon or Wtene Long Otstence. Dr. Herman Wexter, Director Chiropractic Physician torn of a greased baking dish. Arrange one-half the sliced ap ples over the crumbs and sprin kle with half of the lemon juice, grated lemon peel and sugar. Add second layer of crumbs, re maining apples,' lemon peel, juice and sugar. Cover with re maining crumbs. Pour hot water over all. Bake in moderate oven, 375 degrees until apples are tender, about 40 minutes. Confetti Sauce Serve warm with Confetti Sauce made by creaming togeth er V4 cup butter and 2 cups powdered sugar. Blend in 1 tea spoon vanilla, V cup currants and V cup finely chopped can died fruit or small gum drops cut up with scissors. Quick Review of Cooking Ways For Abundant, Bargain Priced Beef Everyone is urged to enjoy beef more often because of its exceptional abundance. All kinds of beef will continue plentiful as producers market increased numbers of cattle from herds which were expanded from 1949 to 1952. ' ' . Cut and quality should be se lected to suit intended use in order to get the very most for your money. While higher qual ities are best for steaks and roasts, lower grades are satis factory in many ways. Both of fer the same nutritive values. Standing Rib Roast. Tender, juicy meat, Well fatted or mar bled and containing the rib bones. Layer of fat on outside surface. Cooking method: Roast Rolled Rib Roast. Same cut as standing rib with bones removed. Shaped into roll and tied with layer of fat outside. Cooking method: Roast Chuck Roast, Bone-in. Juicy, well-flavored meat. Both the blade bone pot roast and the arm bone cut contain a moderate amount of bone and fat. Cooking method: Braise which means pot roast. Rump Roast. Triangular piece of meat, sold either bone-in or boneless. Juicy, tender, moder ate amount of fat. Cooking meth od: (Braise (pot roast). Club Steak. From rib end of short loin. Triangular in shape, smaller than the T-bone and with little or no tenderloin. Cooking method: Broil or pan-broil. T-Bone Steak. Adjoins the club steak, but is larger and in cludes some tenderloin. From center section of short loin. Identified by the T-shaped bone. Well marbled. Cooking method: Broil or pan-broil. Porterhouse Steak. From sir loin end of the short loin, the tenderest section of the side. Fine grained, well marbled with a characteristic portion of fat. In cludes large portion of tender loin. Cooking method: Broil or pan-broil. Sirloin Steak. From loin end. Sirloin steaks vary in size, shape and bone size. The wedge-bone steak is largest. Others are round-bone, pin-bone, double bone steaks. Cooking method: Broil or pan-broil. Round Steak. Obtained from the leg. Practically all lean meat Oval in shape with small round bone. Cooking method: Braise or grind with suet for patties or loaves. Chuck Steak. From shoulder section of beef. Round-bone or blade-bone steaks. Muscles are small and run in different direc tions. Cooking method: Braise. Flank Steak. A lean, flat mus- Thursday. Angus! SO. I tSS MEDFORD (OREGON) MAIL TRIBUJfE TVTX The real thing cle with no bone; meat fibers running lengthwise. Only one In a side of beef. Cooking method: Score on both sides. Usually stuffed and baked covered or braised as steak. Ground Beef. May come from the chuck, neck, brisket, plate or shank. Flank and heel of round frequently are also ground. Cooking method: Pat ties, broil or pan-broil. Loaves, bake. Stew Meat. Beef stews may be made from chuck, shank, flank, neck, brisket or heel of round. Cooking method: Slow, gentle simmering in water or other liquid. May be browned first In fat. . - Short Ribs, These are cut from the ends of the ribs and plate. Contain layers of lean and fat with the flat rib bone. 'Cooking method: Braise. Brisket. Layers of fat and lean with some bone. Frequently cured (corned beef).' Cooking method: Simmer slowly In wa ter until tender. Plate. Layers of fat and lean with ends of rib bones. Cooking method: Simmer slowly in water until tender. Heart. Weighs 3 to 314 pounds. Very, little waste. Cooking meth od: Simmer slowly in water until tender or braise with or without stuffing. Tongue. Fresh or cured and smoked.. Weighs 2 to 5 pounds. High percentage of lean meat Cooking method: Simmer slowly in water until tender. Skin, slice, serve hot or cold. Oxtails. Well-flavored, consid erable bone. Cooking method: ' Separate at Joints. For soups, simmer small joints slowly in water. Braise large joints; VChoice Tuna Look for the Mermaid on the label! A Vm Cent. See Food eedred br VAN CAMP SEA FOOD COMPANY. INC Mein OH ice: Termmel IsUnd. CsMomie ef eW CFCAfjrjff.SfJSEDS! nrr Ml en,, .I ty PRICES FOR FRIDAY AND SATURDAY 2 pkgs. Pen-Jel e ii dure-ejeii ap M.C.P. Pectin Zjjc DODGE Pure Strawberry Preserves 20 49c SUNSHINE Hi Ho Crackers ... lb. pk. 35c Cheez-I Crackers ..6-oz. 19c Candy Orange Slices pkg. 29c TENDER CRISP CELERY LARGE SIZE Oranges 2d0Z.49G 1 H and D 1 SLICED 11 1 piNEAPPKJ3 11 j No. 2 Can U Prunes "X 5e Est. m I Cppe C'nfaJoun-. fiar 1 Crnshawt - IJ LOCAL Ha. 59c GOOD Veal Roasts CROWN AND BLADE CUTS 45n. GOOD Veal Steaks ROUND OR SIRLOIN 65 lb. FRESH Ground Beef 39s. TRUPAK MB- CAN fl r I fiVee,. $039 e J k V v V7IXX 526 SOUTH RIVERSIDE LUMBERJACK SYRUP OC-24-oz.Jar Wa?C BEGMORE DOG FOOD )A. 2 Cant J-.7C
