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
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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.
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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
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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
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A Vm Cent. See Food eedred br VAN CAMP SEA FOOD COMPANY. INC
Mein OH ice: Termmel IsUnd. CsMomie
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CFCAfjrjff.SfJSEDS!
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PRICES FOR FRIDAY AND SATURDAY
2 pkgs.
Pen-Jel
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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
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C'nfaJoun-.
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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
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V7IXX
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LUMBERJACK
SYRUP OC-24-oz.Jar
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BEGMORE
DOG FOOD )A.
2 Cant J-.7C