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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 14, 1955)
Feeding the Family By ZOVA VINCENT Fisd Editor Cold Melons Mako Cool Eating la Many Ways oa Summer Days Cantaloupes appear on fancy fruit stands as early as May, a few are around as late as Octo ber, but July and August are months of peak enjoyment of these luscious, vine-ripened mel ons which come mostly from sun-drenched garden areas of California and Arizona. Four thousand cars of. cantaloupes, valued at more than $6 million have recently rolled from the Imperial Valley alone. Local melons are coming along nicely, too. Picked at flavor peak, expert pickers know just when the mel on is at the exact stage of ma turity for shipment. They har vest fields daily and sometimes twice daily to make sure con sumers get only the best fruit by pulling at "full slip" when canta loupe comes off the vine with slight pressure. Melons need to be well chill ed but not to the point where some pf their delicate essence is lost. Never be guilty of diluting their flavor by filling cavities with ice. Today's cantaloupes, thanks to PAULSEN'S THRIFT ILJ QUOD uATluG From the Meat Department MeY Mod-Year BEEF: SALE Fresh Ground Deef . . Daby Beef Roast . . . Sirloin Steaks . Round Steak 25c lb. 29c lb. 35c lb. 49c lb. From the Produce Department Fancy, Large fresh IP Fancy Elberta Peaches . For Slicing 2 29C Ntw Crap - Pic Apples 2 us.29c FANCY NECTARINES 5) (ft. PER TOTE 2iV BASKET From General Goods Department AMAZING CAMERA OFFER I VT I Mallvwaaa 2S. Calitaraia Kinwj 55 WITH COUPON On Pag 11 2tt 1 Tang Dressing NONFAT DRY f- Giant Size . . . . 67c Size ... 29c Regular fHWFT flBBET o o PAULSEN'S o o V M CENTRAL POINT'S MOST COMPLETE SHOPPING CENTER '' Wo Reserve the Right to Limit Quantities Lots of Free Parting Space CANTALOUPES Fragrant, delicious cantaloupes are really rolling. Make the most of this distinctive goodness morning, noon and night. Ways with cantaloupes, honeydews and honey balls, are among the good things discussed in today's food columns. patient research have smaller seed cavity, more meat. Honeydews have creamy white or pale yellow rind with distinct and pleasing fragrance. A very light oily film generally is noticeable on the outer rind, too. The honeyball is smaller than the honeydew and instead of be ing smooth-surfaced is covered with a thin but plainly visible netting. When ripe, honeyballs are slightly soft and fragrant; generally their flesh is light white-green though some varie ties are pink-meated. ' Minted Melon Balls. For six to eight servings, - combine four cups cantaloupe or honey dew melon dew melon balls or some of both with two-thirds cup sug ar, one-third cup fresh lemon juice and two tablespoons finely chopped fresh mint. Chill three to four hours or overnight. Serve in cantaloupe shell or in sherbet glasses. Melon-Cheese Tray. Offer mel on as refreshing dessert course along with cheese and crackers. Cut cantaloupe and honeydew melons into wedges. Grate one teaspoon lemon or lime rind in two tablespoons fresh lemon or lime juice and let stand 10 min utes or so. Dip melon , wedges in juice. Arrange on platter with cheese and cracker assortment. Melon Sierras. Very good and very impressive. Cut chilled can taloupes in halves. Remove seeds. Fill with mixture of fresh summer fruits and berries. Sprin kle lightly with sugar and a generous dash of fresh ' lemon juice. Cover, with a two-inch layer of meringue, being sure to cover completely and fluff me ringue into peaks. Bake in a very hot oven, 500 degrees, two to three minutes until meringue peaks are slightly browned. Serve at once. Mtlibu Melon Cup. Cut a chill ed cantaloupe in half using a zig zag motion to make a frilled edge. Remove seeds; fill cavity with assortment of . summer fruits; top with small scoop of any favored sherbet. , Half Moon Salad. Halve canta loupe or honeydew, remove seeds, cut in half moon slices and peel. Arrange , on bed of greens and sprinkle generously with tart French dressing. Cantaloupe-a la mode. Many think this the very best of all summer desserts. Serve generous scoops of ice cream of any flavor in - chilled cantaloupe halves, plain or frilled. For super touch, sprinkle ice cream with cloud of snowy coconut or spoon-over crushed strawberries. : Spicy Plum Jam Here's a tasty recipe for spicy plum jam which you might want to fix right now for enjoying now and a few jars or glasses for later use. Calls for six pounds of plums; makes twelve eight ounce glasses of home made goodness. 6 pounds plums 9 cups sugar V4 teaspoon cinnamon M teaspoon EACH of cloves, allspice, and ginger V teaspoon dry mustard Vt cup vinegar First of course, wash the plums; then halve and pit them. Combine with remaining ingredi ents and let stand 15 minutes. Turn into large preserving kettle and bring slowly to boil, stir ring constanly. Be sure to boil until thick, about 45 minutes and stir frequently to prevent screening. Pour into sterilized glasses or jars. Paraffin while hot., Summer Weather Warnings Concerning Care of Food Cooked food accounts for most cases, of food poisoning in hot weather, bacteriologists of the U. S. Department of Agriculture say. Food cooked in advance and then not chilled promptly and kept . chilled gives : the most trouble. - Though thorough cooking de stroys most bacteria, it does not protect food against later con tamination and then spoilage . . . if . the food is not refrigerated. Cooking makes many foods, par ticularly protein foods, more soft and moist for easier growth of bacteria. Most Likelr Spoilage s Thus it is the "stewed" chicken that stands in its broth overnight on the kitchen table... or the stuffed hard-cooked eggs . that waited several hours for the pic nic ... or : t h e unrefrigerated cream-iiiled or . custard filled cakes or pastries that are spoil age hazards. All too often food prepared in quanitiy for com munity picnics or other get-togethers is not safeguarded by adequate refrigeration. Safety Rules For safety, chill food as promp tly as possible fatter cooking and keep it at 40 degrees or colder; that is, good refrigeration tem perature, until served or until reheated for serving. If a mixed salad containing protein foods like meat, eggs, fish or poultry is prepared in quantity, refrigerate in small enough containers so that it can chill- rapidly. If put under re frigeration in large buckets as is sometimes done, chilling may be so slow that spoilage will occur in the center. Nowadays when . so many people use frozen cooked dishes, care must be taken against spoil age during thawing. If food takes as many as three to four hours to thaw at room temperature, there may be spoilage.' For such food, longer thawing time in the refrigerator is advised. Food Poisoning Most common food poisoning comes from a toxin given off as bacteria develop in food. This toxin usually does not change taste, odor or appearance of the food, thus gives no warning. If food has been left In a warm place too long, you cannot count on making it safe by reheating. Broiled Chicken With Fragrant Tarragon Herb Plentiful,' economical broiler fry e r chickens are always a treat. Fixed with dried tarragon leaves, parsley and lemon for a change, they're extra special. You'll find a jar of dried tarra gon in the spice cupboard useful for adding distinction to many sauces, salads, chicken, meats, egg and tomato dishes. Have meatman remove neck and spinal column from two broilers weighing two to 2Vi pounds. If you are splitting broil ers yourself, cut with very sharp knife along both sides of spinal column and remove the entire piece with the neck. Clean birds and dry. Preheat broiler. Rub outside of chicken well with mixture of melted margarine, juice of half a lesion, salt and pepper. Place chicken on broiling rack, skin side down so that bony side is about three inches from heat. Cook chicken 12 to 20 minutes according to size, before turning. Turn skin side up, brush with pan juices to which you've add ed some more butter or margar ine, chopped parsley, and crumbed dry tarragon. When done, pour pan sauce over chicken. A reminder that quickly-made muffin pizza (peetza) is fine for luncheon or supper, for family and also as a quick ready-for-the-oven snack after cards, bowling, spectator sports, night swim ming or whatever. , 8 English muffins 3i cup tomato sauce V4 teaspoon' oregano' V pound butter or margarine clove garlic, minced 1 pound Mozzarella cheese Split muffins and cut away part of centers. Crush garlic and blend with butter or margarine. Add orengo to tomato sauce. Spread muffins with margarine mixture; top with thin slice of Mozarella cheese and tomato sauce. Broil about . 10 minutes. Six to 10 servings dependent on whether meal main dish or snack. New French Dressing. Good on lettuce, vegetable or. fruit and ham salad. To one cup of any fa vored French dressing, add one teaspoon of mixed pickling spice; let stand several hours to blend and then strain before serving. Quite different. ; . Thursday. July 14. I9S5 MEDFORD (OREGON) MAIL TRIBUNE NT Air Force Gives Boeing Go-Ahead For Jet Airliners Washington U.R) The Air Force has given Boeing Air plane Co., Seattle, Was., a go ahead to build passenger jet lines along with jet tanker air planes. ,. For the past year, the Air Force had rejected Boeing's plan to turn out a commercial transport version of the 550-mile-an-hour tanker plane being built to refuel jet bombers in flight. Air Secretary Harold E. Tal bot said the Air Force is "now satisfied that such a commer cial production will not inter fere with nor delay scheduled deliveries to the Air Force. The Air Force plans to buy at least $700,000,000 worth of the four engine .planes for use by the Strategic Air Command in extending the range of its atomic and hydrogen bombers. About 200 airplanes are believed to be on order. Boeing had been chafing un der the Air Force edict prevent ing it from entering the com mercial market where competi tion has speeded up lately. Britain is building a stronger and larger version of its Comet Jetliner which was grounded after a series of accidents. Douglas Aircraft Co. has an nounced it will have ready by 1959 the DC-8, a 55t)-mile-an-hour plane able to carry 80 to 125 passengers on 4-1-2 hour transcontinental trips. The Boeing plane, developed as a private venture and - sold to the Air Force ae a tanker, will carry up to 130 passengers in a commercial version. It will sell for a reported $4,000,000 a plane as a passenger airliner. -', The plane, designated ' type 707, first flew on July 15, 1954, and reached heights of more than 42,000 feet in early tests. The first Air Force order was placed last September. ' Chicago Average American today eats 192 pounds of vege tables - each year as compared with about 115 pounds back in 1900. PsXrVter COPS W53 WMniMwmuitweawTO JOvOO YOU CANT BEAT THEM FOR FLAVOR AND COLOR . . . YOU GET MORE, TOO! UNCOOKED JAMS . . . made with the interesting recipes exclusive with M.OP. JAM AND JELLY PECTIN .V. have ALL the fresh fruit flavor and color intact, because none ia cooked or boiled away. This ia why these M.C.P. aaceeked jams are the very finest you can make. Yield is exeater. too. for you don't cook awav fruit and annr. In fact, these uncooked jama use less sugar, yet you get mere jam a pint fer every cup of fruit! You can make uncooked jams with either fresh or frozen berries, for practically the same cost. This means you doat have to forego enjoying homemade jams if fresh berries are scarce and high priced. Just use fro tea berries (available anytime), and you'll get as much as is naii-poona glasses tor less man tae a glass: yruy M.l JELLY PECTIN makes these tmeeoked jams! ound glasses fer less than 15 a glass! Only H.C.P. JAM AND CTIN makes these tmeeoked jams! If you o refer the reeular cooked ones, youll find complete recipes for them, too, ia every package l-os.i ex oepenoaoie js.vr. rctiiii. THERE'S NO SUBSTITUTE FOR : ITS MATURAt REFRESHMENT! MOST EVERYONE KNOWS pure lemonade is a natural. V wholesome "refresher" when warm weather fags you. And it's always easy to make this truly refreshing bever age with resdy-to-use M.C.P. LEMON JUICE. In prse -tically "nothing flat", one small can ef M.C.P. LEMON JUICE (olus water, sucar. and ice) makes nearlv 1 aaarta ef thirst-quenching lemonade for literally pennies. Compare this with less wholesome, less satisfying beverages! M.C.P. LEMON JUICE ia pure, unadulterated, full strength, rich in Vitamin C. . . it'a NOT "reeon etituted" juice . . . contains no preservatives of any kind, such aa un- -wholesome sulphur dioxide or benzoate of soda. (Watch out for this when ever you buy lemon juice, canned or bottled ... examine the label care fully.) Youll save time and money, muss and fuss, by having M.C.P. LEMON JUICE on hand at all times, the year 'round. It not only makes the finest lemonsde, it's so convenient for all the other uses lemon juice has. Get a FREE Recipe Folder by writing to the M.C.P. Kitchen Labora tory, Anaheim, Calif. (There is also M.&P. FROZEN LEMON JUICE, you know. Ask your grocer. If he hasn't got it, he'll get it for you.) ' "' w - - DO YOU COUNT YOUR CALORIES? Then Yew Need M.C.P. "LOW SUGAR PECTIN The FIRST and ONLY Product of its Kind! With it you can now use less, little, or aa sugar at all to make fruit dee serts of many kinds, pie fillings, jams, jellies, custards, etc. . . . make recipes that meet the rigid sugar and starch restrictions of diabetic dicta, the exacting requirements of weight control diets, or simply your test preference for things "less sweet than usual." And, you can main them any time ef year because you can use fresh, f rosea, canned, or bottled fruits, and juices. M.C.P. "LOW SUGAR" PECTIN is net yet available ia the stores, but if you'd like to try it . . . without charge ... fill out and matt Coupe below for GENEROUS FREE SAMPLE. ' MUTUAl OTIUS rtOOUCTS CO.. Tot. 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