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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 14, 1955)
TWO MEDFORD (OREGON) MAIL TRIBUNE Thursday, April 14, 19S5 Feeding the Family By ZOLA VINCENT Feed Editor What Every Taxpayer Should Know About Making Most of Vegetables Now that the household is getting back to normal after the annual battle computing income versus outgo and we've again resolved to put a little more money aside for this annual "emergency," let's contemplate savings to be made in the cook ing and eating department. And that can amount to quite a lot when you consider that Ameri cans are eating about 146 pounds of fresh leafy and green vege tables, excluding potatoes, per person, per year. Is part of your family's food dollar going down the drain? Into the air? Or into the garbage pail? That's really what hap pens when we buy plentiful '- fresh vegetables and then forget to refrigerate. them or when we soak them a long time before preparation or when we cook them in too much water or when we shred or dice them a long time ahead of cooking. All these mistakes rob fresh vegetables of their flavor, tex ture and nutrient supply and the homemaker ends up with less nutrients for her dollar. Vegetable Washing. Veg etables should be washed in running water or "dunked" quickly until dean and then put right into the pan. Use a vegetable brush instead of a paring knife on root vegetables and cook potatoes in their skins whenever possible before cut ting. In the case of juliene pota toes which must be skinned and cut before cooking, use low water cookery and cock gently to preserve form and texture Little Water. Flavor-wise and nutritionally the best way to cook fresh vegetables is with as little water as possible. Half a cup is enough for a medium-size pan. The exceptions to this rule are corn and onions. They need water to cover. Keep 'era Green. To keep green vegetables green take the lid off for the first three minutes of cooking, then tightly cover for the balance of the time. This lets out the acids which bleach the ereen color, yet saves the vitamins. . No Soda. Poor cooks used to add baking soda to green vege tables to neutralize the bleach ing acids. It preserved the color 4-H Club Central Point Club The Central Point Cookie Cut ters club met April 5 at tha home of the leader, Mrs. Sands. Muffins made by the girls were judged. Refreshments were served by Mrs. Sands and Janice Tackett shared 'her birthday cake with the members. Wanda Davis Reporter Trial 4-H Sewing Class The Sewing Circle met Thurs day, April 7, at 10 a.m. t the home of Toni Miller. Mrs. Mil ler and Mrs. Hume gave us in struction on how to use the sew ing machine. We all sewed our potholders. After our lesson we had a picnic lunch Jackie Hume Reporter. Griffin Creek 4-H Dairy Club The Griffen Creek Dairy club met April 6 at the home of R. K. Nelson. We had a movie from Purina. We then had our meeting. We discussed a judging contest where the members can learn how to judge a cow. Carolee Brantly and Jeannette Robertson gave a demonstration Our next demonstration will be given by B o n n i e Brantly and Judy Nelson. The meeting was adjourned and refreshments were served. Jeannette Robertson Reporter. Open Shop George Arm strong, who was associated with Young's Service shop for 38 years, is opening a new business, Armstrongs garage, at 122 Jan- ney lane. The opening date is set for Friday, April 15. The "business will include wheel alignments and balancing, brakes and motor tune-up. Dead line Sunday Classified is at noon Saturday: 1 a. m. Monday for Monday: other days 5:30 previous day. BEWARE Of IMITATIONS LOOK FOR THE HAPPY UTILE DOG ttcippf I but damaged the texture and reduced the vitamin content of the vegetables . . . and still does: Onions, cabbage and cauli flower should be cooked in an open pan. These vegetables in cidentally are available through out the year. Other vegetables should be cooked in a covered pan. All vegetables should be added to water which is already boiling and the time watched. Many veg etables have better flavor and texture when slightly "under cooked." Try this with cauli flower and carrots. Their flavor is delightful and it saves the nutrients. Never overcook veg etables. Over cooking destroys both flavor and nutrients. Ham and Pineapple Make Very Good Loaf A combination of left-over ham and sweet potatoes is won derfully good when combined with crushed pineapple and spices and baked like this. 2 cups ground, cooked ham and a little fat 1 cup mashed sweet potatoes" cup bread crumbs Vz cup pineapple chunks Salt 2 cup milk 2 eggs, beaten Vb teaspoon ground, cloves 3 slices pineapple 6 whole cloves Combine ham, potatoes, bread crumbs and pineapple. Add salt to taste. Add milk, eggs and I ground cloves. Bake in greased loaf pan and garnish with pine apple and cloves. Bake in mod erate oven. 350 degrees, for 45 minutes. Six servings for four people. Lemon Spiced Peaches As an accompaniment for fes tive pork or poultry, these lemon spiced peaches are superb use plentiful canned cling peaches. Drain a No. 2V2 can cling peach halves, reserving syrup. To two-third cup syrup add two teaspoons grated lemon rind, one-fourth cup lemon juice, one- fourth cup sugar and one three- inch stick cinnamon. Boil to gether five minutes. Add peaches and heat to boiling. Remove from heat and let peaches stand in syrup overnight before using. Orange Candied Sweets Another good way with these plentiful California sweet pota toes. Parboil six medium size sweet potatoes about 15 minutes. Peel, slice and place in a shal low casserole sprinkling each layer with bits of butter (two tablespoons) two tablespoons granted orange rind, one cup brown sugar and one-fourth tea spoon salt. Pour one-half cup hot water and one-fourth cup orange juice over all and bake, covered, in a moderate oven, 350 degrees, 40 minutes. Uncover and if you like, place halved marshmallows over top and shove under broiler for a mo ment to brown. Eight servings. Substitute one cup maple syrup for brown sugar and omit water, for a change. Pear Salad Has New Mustard Dressing Fresh Winter pears cr canned Bartlett pears make an attrac tive and delectable salad with this unusual dressing which re lies on dry mustard for distinction. Peel and halve three fresh pears and brush with lemon juice to prevent browning. Or use six canned pear halves. Shape one package creem cheese CERTAIN TO PLEASE This nam and pineapple loaf is cer tain to please "the head of the household" as well as "the dependents." A fine recipe for using up left-over Easter ham or for keeping handy to follow the next ham and sweet po tatoes is included in today's food columns. into small balls and arrange two or three in center of pear halves. Arrange, on salad greens. Top with dressing and sprinkle with toasted or plain almond slivers. Six servings.- Mustard Dressing. Combine one-fourth cup mayonnaise and one-half large ripe banana, mashed. Heat one-tourth cup currant jelly over warm water until melted but not hot, stirring constantly. Add to mayonnaise mixture along with one teaspoon dry mustard and dash of salt. Blend well. Chill. Fold in one fourth cup heavy cream, whipped, and keep chilled until ready to serve. Last Minute Tricks with Plentiful Rice Cook rice in your customary fashion; then dress it up in ways like these. Almond Rice. Just before serving fluffy rice, lightly brown one-fourth cup slivered blanched almonds in two tablespoons but ter. Add to rice and toss lightly to mix. Serve with chicken a la king, chop suey or broiled fish. Olive Rice. To hot rice, add one-fourth cup chopped stuffed olives and two tablespoons but ter. Very good with tomato or cheese rarebit or scrambled eggs. Parsley Rice. Saute one-fourth cup minced onion in one-fourth cup butter. Add one-fourth cup minced parsley, one teaspoon salt and one-eighth teaspoon pepper; Fold into hot cooked rice. Serve with creamed oysters, meat loaf or smoked tongue. Marmalade Rice. When rice is done, add three tablespoons orange marmalade. Mix lightly with a fork. Serve with ham, park chops or stewed chicken. Chive Rice. Simply add one fourth cup chopped chives or green onion tops and two table spoons butter to hot cooked rice. Very good with broiled lamb patties, beef stew or puffy ome let.. The Girjs Choose Chocolate Chews For smooth teen-age enter taining, let the girls make a batch or two of these easy-to-make, yet so satisfying chocolate and nuts cookies. Vi cup butter or margarine 2 squares unsweetened chocolate 2 eggs 1 cup sugar Va teaspoon vanilla Vz cup unsifted flour cup chopped nuts Melt butter and chocolate to gether and cool slightly.' Beat eggs slightly; add sugar and vanilla and stir to blend. Com bine chocolate mixture with egg- sugar mixture. Stir in flour. Pour batter into an oiled 7x 11 inch pan and sprinkle nuts over top. Bake in 350 degree oven for 5 to 40 minutes. Cut into bars while still warm. Makes about 20 cookies. Cork-Popping fey Frenchmen Increases As Anti-Alcohol Campaign Bogs Down 11 ' - n 1 rN T7 t 1 .... .pans iu.K) renenmen are popping more corks than ever. There is reason to celebrate. The anti-alcohol drive of formerPre- mier Pierre Mendes-France is on the rocks. Not only are bars packed with unhibited tipplers, but there is talk of getting rid of the few liquor control laws now on the books. Music Studio Opens At Instructors Home Joe Newman, currently play ing piano at the Mon Desir din ing inn, Central Point, has an nounced the opening of a music studio at his home, 9261,i North Central ave. Newman will teach piano, violin, clarinet and saxo phone. Newman, who said he has studied and worked in European and South American music cen ters, is married and has been a Medford resident for about two months. He was here about three years ago with Vicki Young, Capital recording artist, in a show at tha Y club. He said he uses a new approach in teaching methods for children and adults. At the same time the wine- j three times as much alcohol per drinking public which includes just about everybody in France is being drawn into a new con troversy. The government plans to uproot 400,000 acres of low quali'cy vineyards to help reduce the annual surplus in wine pro duction. Parliament has so far refused to approve a single one of the alcohol control measures which helped topple Mendes-France from power. The new premier, Edgar Faure, has promised to continue the struggle against al coholism but until local elections are held this spring no one ex pects Parliament to tamper with the explosive issue. One Paris newspaper with its nose in the wind has detected the scent of a counter-offensive by the alcohol forces. This might take the form of a move to lift the restrictions on advertising of alcoholic beverages. One deputy seemed to reflect the new thinking when he re marked the other day, "After all, it has never been demonstrated that alcohol is poisonous." Poisonous ,or not, alcohol re mains a major concern of French leaders. The French consume capita as people in the United States. Alcoholic wards are pack ed. Cirrhosis of the liver is wide spread. One out of two auto acci- not unhealthy, dents Involves a driver who h been drinking. Yet, about all that is left Mendes-France's ambitious pi gram to curtail alcohol consurr tion is his move to wean schc children and soldiers away frc wine onto milk. Milk is still 1 ing served with assurances it 1 Schilling GoldenTfest the coffees witi that special Western flavor J Enjoy the pleasant company of really good coffee. 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J l) pork Litrie 3) fOiC BYTHEPECE (fr MAST a- m-Jy BOLOfiHfl Y Bananas i'l'faLETTiliE Mlc yl 7oO0 STORE 7 ' I TOPS IN QUALITY! low in PRICE Independently Owned . . Independently Operated 4th & Front cj mu ulj ljlj ulj uu v-
