Feeding the Family
By ZOLA VINCENT
Food tiitor
Blasting Some
Milk Fallacies
Certain popular fallacies about
milk have no scientific basis.
One of them is that fish and
milk should not be eaten to
gether; nor fish and Ice cream
Good evidence of this fallacy is
the fact that fish chowders and
oyster stew made with milk are
very good.
Nor is there any reason why
acid fruits and milk cannot be
eaten together. Actually the
curd produced in the stomach
by a mixture of fruit acids and
milk is finer and easier to digest
than the milk curd produced
by the stomach acid alone.
Another fallacy is that milk is
a constipating food. Far from it.
Milk is quickly and thoroughly
digested because it contains no
roughage, contributes no resi
due. Also, if Junior wants to
gulp his milk or to drink it
straight down without seeming
to stop for breath, let him do it.
There's no special advantage to
sipping or drinking slowly be-
, yond observing the social ameni-
.ties.
Spanish Snap Beans
Use up some of your extra
share of the abundance of
canned green beans in this good
way. Four servings. Heat one
tablespoon fat and brown one
tablespoon chopped onion and
one-third cup chopped green
pepper in it. Add one cup cooked
or canned tomatoes and cook
slowly about 15 minutes. Add
can of green beans; sail and
pepper to taste. Heat thorough
ly and serve topped with tiny
bread cubes that have been
sauted in cooking oil.
Smothered Steak
Steak in any form is a favorite
with the children. Popular round
steak is best when braised
which means longer, slow cook
ing. Coat one-half inch thick
sprinkle with salt and pepper.
Brown well in a little hot
fat; add one-half cup water or
tomato juice. Cover and cook
over low heat for about one
hour. Completely cover with
sliced onions and sprinkle with
salt, pepper and paprika. Add
a little more liquids, if neces
sary. Cover and continue cook
ing another half hour or until
rnea and onions are tender.
Sweet Potatoes and
Apples Make Good Eating
There's an abundance of im
proved red sweet potatoes; those
with the lighter skin. Since
you're going to boil these any
way, why not pick out the
smaller, long slender ones or the
chunkier instead of the uniform
baking size?
Nature hasn't heard about this
consumer preference; keeps on
producing an assortment of
sizes, all of which have to be
marketed thereby presenting a
problem to sweet potato grow
ers. Let's help them. The same
fine flavor and good nutrition
is in all sizes.
For a fine dish, wash and boil
seven or eight long slender
sweet potatoes or four of the
chunkies1; drain, peel and cut
into half inch slices. Pare and
slice three medium aDoles;
place alternate layers of sweet
potato slices and aDDles in
greased casserole, sprinkling
each layer of apple with sugar
usinz half a cud of sugar al
together and topping each layer
of sweet Dotato with butter,
using perhaps one-fourth cup of
butter. Add one cup water,
cover and bake in moderate
oven. 350 decrees. 30 minutes.
Remove cover and bake 15 min
utes longer to brown top. Six
servings.
Fried Canned Corn
Another taste delight using
some of the overly plentiful
canned corn that is offered at
such reasonable cost. For four
servines. melt two tablespoons
fat in pan; add one-half cup
chopped" onion, one-halx cup
chopped green pepper, can of
whole-kernel corn (drained), salt
and pepper to taste. Cook until
vegetables are lightly browned;
add one-fourth cup top milk,
half and half, cream or sour
rrpam. and heat.
Chili Beef Stew. If your fam
ily likes beef stew, give them
extra taste treat by flavoring
with chili powder for a change.
Four two pounds of beef, start
with one teaspoon chili powder;
add more if the family really
likes it. Especially good when
canned tomato juice or sauce is
used in stew-making.
Turnips and Peas. For a
change, combine seasoned diced
turnips and seasoned green
peas.
Prunes, Rice, Canned Corn
Among Many Plentiful
One hundred and eighty lour
thousand tons of dried prunes'
That was last years "crop" and
nature ran far heavier on the
smaller sizes which means that
the smaller sizes are lower
prices. Prunes don't have to be
bis to be good. Size doesn't af
fect quality.. These big-value,
small-size prunes are packaged
70 to 85 to the pound. They're
tmrfr and have hieh vitamin
and mineral values. They plump
up to pleasing size when cooked.
Have some!
Rice is low in cost, high in
enerev giving values. Supplies
arp larce and varieties are great.
There's regular, white milled
rice, brown., rice, enriched rice,
Dre-cooked rice, ready-to-eat
rice. There's puffed rice, flaked
rice, rice krispies, cream of -rice
and even rice curls which are a
snack food. Add some form of
rice to your' next shopping list.
Canned sweet corn and canned
snap beans are so plentiful that
foods writers are asked to en
courage their ' increased use.
Quality is particularly high be
cause of last year's very. good
"growing weather." Both items
are pantry staple. Put in a tup
ply; use them more often. Sea
son canned corn with minced
green pepper or parsley. Pep up
green beans with chopped bacon,
salad oil and lemon juice, horse
radish, celery seed or dill. Add
almond leaves for crispnesr,
sliced mushrooms for something
very special.
Fith and Shellfish. Varieties
are many. Try new kinds that
you see displayed. Use plenti
ful shrimp in cocktails, soup,
main dishes, salads. Fish fillets
and fish sticks are good values,
solid eating. Lots of halibut for
baking and for steak-style cook
ing. Dairy Products. Milk produc
tion continues at high levels.
All types of cheese make good
Lenten season dishes. Macaroni
and cheese once a week is a
fine budget item.
Fruit Buys. Citrus fruits head
buys; of excellent quality, rea
sonable to bargain-priced in
both fresh and processed form.
Other available fruits are ap
ples, lemons, ' avocados, winter
pears, grapes.
Vegetable Buys. Good sup
plies of local cabbage, parsnips,
topped carrots, onions, potatoes,
cauliflower, celery, lettuce, pep
pers, rhubarb, spinach, sweet
potatoes, winter squash.
Garlic Best when
Secret Ingredient
Strong man of the onion fam
ily, second cousin, to the Easter
lily, garlic has served nobly
and well for centuries though
often misunderstood and much
maligned. Unlike many season
ings, garlic must be used with
care and good judgment. A
"whiff", a "breath" or faint
"bouquet" is all that most dishes
need. Many maintain that if
you can taste the garlic, you've
used too much.
California, in the region of
Gilroy, produces nearly 80 per
cent of all the garlic grown
commercially in the United
States with about 2000 acres
producing two crops a year.
Early garlic has slight lavender
mottling near the shoulder with
cloves of a purplush tinge. Late
garlic is pure white with large
meaty cloves with long-keeping
qualities.
Raw Garlic Uses Many
One of the simplest ways to
iisp raw earlic is to peel off
outef wrapping, then spear it on
a toothpick for easy removal
after it 'has contributed it
rninffpnt flavorful "whiff to
cooking, baking, sauce or salad
dressing. Those who fancy more
than a whiff, use raw garlic,
chopped very fine or minced,
use a garlic press or press it in a
simple mortar with pestle . . .
anH also keen handily garlic
powder and;or garlic salt which
is garlic powder blended wiui
salt. West coasters like garlic
touch in soups, chowders, stews,
with fish and cheese as well as
the traditional association with
roast lamb, hamburgers, steaks,
salads and salad dressings.
Garlic Butter. Allow one
clove of garlic . to stand two
hours in one-fourth pound soft
tened butter; remove garlic be
fore using as spread. Or use
finely minced garlic or garlic
Master Points
Awarded for
Camp White Club
Camp White Master points
were awarded to winners of last
week's session of Camp White
Duplicate Bridge club. Two sec
tions of players took part.
Section A winners, north
south, were William Isaacs and
John Solheim. first, 70b points;
Mrs. B. B. Hughes and Mrs. L.
S. Johnson, second, 68 points;
Mrs. George Dean and Mrs. B.
L. Sanderson, third, 67. East
west winners in this section were
Mike Dillon and John Peterson,
first, 77Vi points; Mrs. Clifford
Howard and Marion Milne,
second, 76li; Mrs. Fred Purdin
and Asa Kimball, third, 72 V4
points.
Section B winners, - north
south, were Mr. and Mrs. Paul
McDuffee, first, 67 points; Mrs.
T. J. Fuson and Ray Wise,
second, 56V; Mrs. Frank Baker
and George Choate, third, 55
points. Winning east-west were
Mrs. Mary Stepnett and Arthur
Scarseth, first, 55; Mrs. . Alto
Pruitt and Lester Holiday,
second, 5VA; Mrs. Josephine
Clark and Mrs. Oda Thomason,
third, 44J points.
The American Legion auxil
iary prizes for February went
to Walter Grow, first; John Sol
heim, second and Marion Milne,
third. -
A buffet supper followed
cards. Asa Kimball and Mrs.
Milne were co-chairmen, assist
ed by Mr. Grow and Mr. Sol
heim. Ben Anderson took charge
of coffee making. A centerpiece
of green and white wood fiber
carnations designed by Mr. Kim
ball centered the table.
Two Wholesalers
Cut Coffee Prices
San Francisco U.R) : Two
major Bay Area coffee whole
salers, Hills Brothers and MJB,
cut the wholesale price of coffee
5 cents a pound today.
It was expected that retailers
would pass the cuts along to
their customers in the immedi
ate future.
The Folger Coffee Company
anonunced a similar cut effec
tive today or Monday.
A spokesman for S & W Fine
Foods said his company already
had been '5 cents a wholesale
pound under the list of other
major companies, but that S&W
has not decided whether to
make a further cut.
powder added to butter as
spread.
Garlie Bread.. Cut Vienna,
French or sandwich loaf in one
half inch slices slanchewise,
leaving bread intact at bottom.
Spread slices with Garlic butter.
Place in paper bag to hold slices
together. Heat in moderate
oven, 350 degrees, 15 minutes
or until heated through. Place
loaf covered, on heated platter
and serve in place of rolls.
Garlic Vinegar Heat to boil
ing point, one" cup vinegar; cut
four cloves of garlic Into halves
and add to vinegar. When vine
gar is cold, place in a closed
jar. After two weeks, strain it
for use in dressings and sauces.
CarolineObenchain
Passes at Klamath;
Relatives Live Here
Klamath Falls Mrs. Frank
Obenchain, 77, an early-day res
ident of Jacksonville and the
sister of three Jackson county
people, died here yesterday after
an illness of three weeks.
Born Caroline Bertha Wendt,
she was a native of Clatonia,
Neb., but moved to Jacksonville
at an early age. In 1902 she went
to Bly as the bride of Frank
Obenchain, and lived the rest of
her life in the same farm home.
According to the Klamath Falls
Herald and News, she "became
noted for her hospitality to
friends, travelers and to sports
men who visited Bly."
Relatives In Medford
She leaves her husband and
three sons, Matt, Frank and
Harry Obenchain- all of Bly; a
daughter, Miss Marie Oben
chain, Klamath Falls; two
brothers, Chester Wendt, Jack
son county commissioner, and
Harry Wendt, both of Medford;
two sisters, Mrs. James Issott,
Medford, and Mrs. Arthur
Chase, Ephrata, Wash., and two
granddaughters and two step
grandchildren. Funeral services will be held
at 2 p.m. Saturday from Ward's
Klamath Funeral home, with
final rites and interment to fol
low in Klamath Memorial park.
Seventh Fire Fatality
Claimed in Portland.
Portland (U.P.) Arthur Link
later, 74, Portland, died in a
house fire today to become the
seventh fire fatality in three
days in the Portland area.
Firemen removed the elderly
man from the upper story of the
home but he was pronounced
dead at a local hospital.
Five persons died Wednesday
in the Lind hotel fire and a dairy
farm worker burned to death
early yesterday in a bunkhouse
fire.
DIVIDEND NOTICE
The Board of Directors
lias declared a distribution
from net realized gain on
investments of 8.2 per
lhare, and a dividend of
.8e per share from net in
vestment income, payable
March 31 to shareholder!
of record March II, 1955.
Hotcard M. Nimmont
SECRETARY
Mires 4, 1955 '
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Phone 2-5203
Friday. March II, 1933
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