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. I'd Me to ky M.CP".
Me Net SAMfti yea oNer.
CaW.
lOW SUGAR"
NAML.
crrr.
NO Tli far eseveaiese is aeffiea. e eft Ceeaea aed punt aa St smimeV B !
a
To Buy or Sell - Use Tribune Classified Ads
NOW... BLUE BONNET MARGARINE IS
-, . ...... ,
I I II
f GOLDEN FOIL wakd OUTSIDE GOLDEN FOIL Zr INSIHE
f '
nnn ln?,
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GOLDEN GOODNESS INI
Yes, now all the golden goodnen of. Blue Bonnet
Margarine is doubly protected in golden foil with a
Zip Tape for easy opening. .
B attar for FLAVOR! Blue Bonnet's delicate, sunny
sweet taste is protected right to your table.
Batter for FRESHNESS! Blue Bonnet's delicious
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Better for NUTRITION! Blue Bonnet how gives
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NUTRITION ftfc&GCOWOSVIY!
ATYOiM
OOO STOtl
lM:!tfeml!
ON PURCHASE OF 1 LB. OF SUNNY-SWEET
Dluo Donnct Alargarino
DOUBLE WRAPPED IN GOLDEN FOIL
enrsrion a
Federal or State retuhuioa; Any other
only. Void wherever land, arohibited
NP-3900
far year
itatioa that all ten
of this
Braaea ioia tiHn lor I0( pros the
eSerawvefceearejanedaBdaueh pan
fraud. The
1Mthef t
OFFER EXPIRES SEPT. 4, M5S
a render handBaf rherga. Pres. .
rmeatleaeemvfolarloaef any,
sates tax, OCersed m V. S. A.
' - see ' STANOABs) StAMSS aMCOaVOMTRPAtaaMS