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
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One you let YOUR children tost
this luscious CHOCOLATE MILK . . .
one of Hopolong Caisidy's favorito
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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. There was no explanation
as to why he chose moment
when the Russian and Yugoslav
delegations to the present "re
conciliation" talks have been
speaking of peace so frequently.
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Bologna Gulling Contest Friday and Saturday!
Free Sologna
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Just come in and cur off a piece of
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within one ounce of the weight of the
piece you cut you get it FREE, other-'
wise you pay only
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