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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Peaoiies hum? 3 ' Catsup -,4.0,
HUNT'S " '
FniK Cocktail 4" S3' Peas 58
Chili Beans z foeinato Saniice 'B3.-TO
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Spinach hunts BA.SB. New Potatoes' -' 988
Schilling Black Pepper 2-oz. can 15c
q Many More Hunt Items in the Store Are On Sale
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Here's good eating for the
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