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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 2, 1955)
3 Local Students At OSC Honored Corvallis Sylvia Kain, Rich ard Padgham and John Yungen of Medford have received ap pointments at Oregon State col lege. Miss Kain, a freshman in lower division liberal arts, is a member of the 1955-56 rally squad. She will help to build school spirit at all local football and basketball games and lead the student body in yells and cheers. Padgham, a sophomore in bus iness administration, has been named chairman of the Memo rial Union games and recreation committee. He will automatical ly become a member of the pro gram council which plans a so cial, cultural, and educational program in the M. U- Yungen, a graduate student in agriculture, was among 72 grad uate students and faculty mem bers elected to membership in Youths Face Charge For Theft of Wheat Portland (U.R) Four teen aged Portland youths face juve nile action for theft of thousands of pounds of wheat from Union Pacific boxcars here. The youths, whose ages range from 14 to 17 years, were re leased to their parents yesterday after their apprehension. Agents for the railroad indicated they planned to sign delinquency peti tions. Two of the youths told police they had been sacking grain from loaded or unloaded boxcars for several months. They sold it to a loca'. feed dealer. They said they sacked 1100 pounds last Saturday. It brought $28. Special Agent M. C. Silny said losses to the railroad from the thefts have been heavy. the OSC chapter of Sigma Xi, national honor society for grad uate research in all branches of science. Feeding the Family By ZOLA VINCENT Feed iditor Fruit-Flavored Molded Gelatin Salads and Desserts Favored Ways with a gelatin molded salad or dessert are beyond numbering and the fruit flavors available now number seven in stead of the well known straw berry, raspberry, cherry, orange, lemon and lime which have add ed color and harmony to tril lions of salads and desserts. The new flavor is apple, doubtless because apples have been a favorite fruit flavor ever since Eve took a fancy to it . and some one finally managed to capture it in gelatin. First a quick review of gelatin point ters, then a couple of apple fla vored gelatin salads. Molded Salad Pointers Teen-age salad makers and brides learning to cook will find these pointers important. Mold- ' HA VE YOU TRIED Favorite Treat for YO U ? mrvrs EXTRA-RICH n WLfS o o o MDdCC Packed Full of EXTRA VITAMINS One you let YOUR children tost this luscious CHOCOLATE MILK . . . one of Hopolong Caisidy's favorito drinks . . . you'll have to keep LOTS of it on hand. When you get some this week, get PLENTY - you'll need a big supply. There's no better way for them to get LOTS of HEALTH BUILDING VITAMINSl AT YOUR FAVORITE FOUNTAIN OR GROCER ed gelatin is popular as an ac companiment salad to be eaten with the main course or to gar nish the meat platter . . . as a first course appetizer ... as a main dish salad or salad plate . . . as a dessert or party salad at noon, mid-afternoon, dinner time or as light refreshment for late evening. Try fcr color, flavor, form and texture contrast when com bining salad ingredients. Always chill canned fruits and vege tables. Drain canned fruits thor oughly on paper towels; vege tables in a sieve. Arrange any molded salad plate or bowl in a simple man ner avoiding a cluttered effect. For best appearance, arrange molded salads just before serving. Use the syrup from canned fruits as part of the liquid for added flavor. Chill gelatin yntil slightly thickened, before adding solid ingredients; then carefully fold in, distributing evenly. Mold in a large ring or fancy mold, in individual molds or in a shallow pan. To mold fruits or other in gredients in definite pattern, ar range in a thin layer of slightly thickened gelatin. Chill until firm before adding the next layer. To make molded layer salads, be sure each layer is firm be fore adding the next. For easy molding, fill molds as full as possible. To unmold loosen edge of mold with spatula or a small knife that has been dipped in varm water. Then quickly im merse the mold just to top in lukewarm water. Hot water will melt the mold. Shake mold to loosen gelatin. Place serving dish over top of mold, invert and lift mold off carefully. Always arrange any greens around a large mold, rather than under, to preserve shape. Chicken-Apple Salad This is the one in the picture. Here we use the new apple fla vored ' gelatin dessert and put it in a main course salad. Fine for the family, ideal for company. Use one cup of leftover diced chicken or one 6V2-ounce can. Platter of sliced crisp cucum bers and tomatoes, hot bread and hot or cold beverage de pending on weather and time of day. 1 package apple-flavored gelatin 1 cup hot water Vz cup cold water 2 tablespoons vinegar xz teaspoon salt Dash of pepper 1 cup or 1 can, (Vz ounces) diced chicken 'i cup diced celery 13 cup mayonnaise Dissolve gelatin in hot water. Add cold water, vinegar, salt and pepper. Chill until slightly thickened. Then fold in chicken, celery and mayonnaise. Pour into one-quart mold or individ ual molds. Chill until firm. Un fold; surround by crisp salad greens. Six servings. Apple-Orange Salad A surprisingly good and brand new combination. Dissolve one package apple-flavored gelatin and one-half teaspoon salt in one cup hot water. Add one cup slightly diluted orange juice and one teaspoon lemon juice. Chill until slightly thickened; then fold in three-fourths cup orange sections, one-half cup diced bananas and one-fourth cup diced celery. Pour into one quart mold or individual molds. Chill; unmold and serve with mayon naise if desired. Four servings. This Souffle Salad Uses Plentiful Tuna Secretary McKay reminds us that there are liberal supplies of canned tuna on hand in vast storage reserves. Now is the best possible time to put in a supply of your own. Buy the dozen or buy the case at today's good Thursday, June 2, 1955 MEDFORD (OREGON) MAIL TRIBUNE FIVH GELATIN SALADS Indoors and outdoors, fruit-flavored gelatin salads and desserts are tremendously popular. Apple is newest flavor to join the shimmering color-flavor parade. It combines handsomely with chicken and celery in a main dish salad. prices. Ways with tuna are many tuna hot, tuna cold. 1 package lemon flavored gelatin 1 cup hot water Vz cup cold water V? cup mayonnaise 1 tablespoon lemon juice Vi teaspoon salt Dash of pepper Vz cup flaked tuna V2 medium cucumber, diced hard-cooked egg, diced 1 tablespoon chopped onion Dissolve gelatin in hot water. Mix in cold water, mayonnaise, lemon juice, salt and pepper. Pour into refrigerator tray. Quick chill in freezing unit 15 to 20 minutes or until firm about one inch from edge but soft in center. Turn into bowl and whip with rotary egg beat er." Fold in remaining ingredi ents; pour into one-quart mold. Chill in refrigerator until firm (about 60 minutes). Unmold, sur round by greens, garnish with cucumber slices. Serve with tri angle thins or whole wheat wafers. Four to six servings. Cream Vichysoissee is Smooth, Rich, Fancy Here is a "June Dairy Month" recipe featuring plentiful milk, cream and butter in a smooth, creamy rich soup that was cre ated to serve icy cold in fancy restaurants. Easily made at home, this recipe is a special delight because the family and "company" too, will like it either hot or cold. 3 medium onions 2Vz cups diced pared potatoes (4 medium) 1 can condensed cream of chicken soup 1 tablespoon butter 1 cup light cream 3 cups milk 2 teaspoons salt Vi teaspoon pepper Chopped chives Quarter onions; cook with po tatoes until soft. Drain, press through sieve or ricer into dou ble boiler. Add remaining in gredients and mix thoroughly. Heat over boiling water to blend. Chill thoroughly to serve cold. Garnish with chives. Economy Ham Leaf To Feed a Crowd Ideal for a party at home, for taking to church or other "so cial" or for a major pot-luck contribution, this pineapple studded ham loaf will make 16 to 20 generous servings. The mustard sauce suggested is very good with it, provides pineapple slices for decorating ham. I quart soft bread crumbs 1 No. 2 can pineapple tidbits 2 eggs 2 pounds ground smoked ham 1 pound ground veal 1 medium onion, chopped 1 tablespoon prepared mustard V teaspoon pepper Mix all ingredients in large mixing bowl. Pack into well greased nine-inch tube pan or 2V2 quart pan. Bake at 350 de grees, moderate oven, two hours. Pour off drippings and turn loaf GOP's Hall Begins SF Inspection Tour San Francisco (U.R) Re publican National Committee man Leonard Hall began today an inspection tour of San Fran cisco, site of the 1956 GOP Na tion convention, at which, he said, the Republicans will nom inate President Eisenhower for reelection. "We are carrying out all or ganizational plans on the as sumption that President Eisen hower will be a candidate for reelection," he said. He said the national commit tee also expects Vice-President Richard Nixon to be a candidate for reelection. Willamette U. Will Confer 175 Degrees Salem (U.R) Willamette University will confer degrees on 175 students at its 113th an nual commencement ceremonies at McCulloch stadium next Sun day at 3 p.m. Dr. Glenn Olds, director of United religious work at Cor nell University and 1942 grad uate of Willamette, will deliver the commencement address. In vocation and benediction will be offered by Rev. E. Ernest Tayler, rector of St. Paul's Episcopal church in The Dalles. Dead line Sunday Classified Is at noon Saturday: 10 a.m Monday for Monday, other days 5:30 Drevioua day. onto plate. Serve hot or cold. If desired, garnish with pineapple slices and serve with Hot Mus tard Sauce. Hot Mustard Sauce. Drain syrup from one No. 2 can sliced pineapple (use pineapple slices for garnishing loaf). Melt two tablespoons butter in saucepan; remove pan from heat and stir in two tablespoons flour until smooth. Gradually add three- fourths cup pineapple syrup j drained from can. Return pan to heat and cook, stirring con stantly, until thick, about two minutes. Stir in one-fourth tea spoon salt, one-eighth teaspoon pepper and two tablespoons pre pared mustard. Sauce for six servings so plan accordingly when using it for large economy loaf. Asparagus Goldenrod Fresh asparagus season is so short. Enjoy this delectable treat in this main dish that practically makes a meal for four and such a good meal. First cook two pounds fresh asparagus. Then combine lVs cups medium cream sauce with one teaspoon dry mustard, one teaspoon paprika, Vz cups shredded medium sharp cheddar cheese. Stir until cheese is melt ed. Hard-cook and sieve four eggs and add about three-fourths of the egg to the sauce. Divide asparagus into four portions and arrange in center of serving plates. Cut buttered toast points and arrange on either side of asparagus. Spoon sauce over all. Sprinkle with remaining egg and a dash of paprika for color. Russia Building, Khruschev Says Belgrade, Yugoslavia (U.R) Soviet strong man Nikita S. Krushchev, who has been stress ing "peace" in public, was re ported today to have said in private that Russia is building up its armed forces and increas ing armaments. A well-informed Yugoslavia Communist informant said Kru shchev has advised President Tito's Yugoslavia to follow the Soviet Union's example. The source said the advice was given by Khrushchev at a dinner party in Bled last Tues day during a brief speech lead ing up to a toast. Khrushchev was reported to have said at the time that Rus sia had some experience which might also be recommended to Yugoslavia that the USSR was concentrating strongly on building up her armed forces and increasing armaments. According to the source, Khru shchev did not elaborate furth er. 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