Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 21, 1955)
Feeding the Family By ZOLA VINCENT Feed Editor Many Summer Beverages Begin with Iced Tea There are so many times dur ing the summer when ve want to offer light refreshments that really mean "refreshments" or we'd like to plan a handsome and different dessert. Tall tinkling glasses of iced tea accompanying a tray of seasonal bountiful fresh fruits, berries andor melon balls are the perfect answer. First the tea-making which is no chore at all. For iced tea make it half again as strong as for hot tea. We re told that more than 40 per cent of tea now used in this country is in tea bags. For each four tall glasses just put six teaspoons of tea or six teabaes in your teapot. Pour four cups of bubbly boiling wat er over the tea. Be sure to start with fresh water from the cold water tap; no tired, warmed over water from the hot water tank. Brew, uncovered, four minutes; stir and' drain or remove tea bags. When ready to serve pour into ice-filled glasses. Lemon and sugar on the side, of course. Frosted Spiced Tea. For a "dif ferent" taste. Six servings. Sim mer three-fourths cup water, one- half cup sugar, dash of salt, three-fourths teaspoon whole cloves, six cinnamon sticks two inches long, dash of nutmeg over very low heat for- 20 minutes; strain. Pour five cups boiling water over six teaspoons tea or six teabags; steep four minutes; strain or remove bags. Add spiced syrup and pour over ice cubes in glasses. Serve with slice of lemon. Tea Lemonade. For 10 serv ings, pour six cups boiling water over nine teaspoons tea or nine teabags; steep four minutes; strain a'nd cool. Make sugar syrup by cooking together three fourths cup sugar; three-fourth cup water for 10 minutes; add to tea. Add three-fourths cup fresh lemon juice and serve over ice. Collegiate Tea Punch. Young folks are said to prefer this. Serve in usual tall glasses or double recipe for a very good punch to pour over ice in a punch bowl for serving maybe ' 25 persons. Pour one cup boiling water over three teaspoons tea or three teabags and one-fourth cup crushed mint leaves. Steep five minutes; strain or remove teabags. Add two-thirds cup su gar and stir until dissolved. Cool. Add one cup orange, pineapple, loganberry or grape juice and one-fourth cup lemon juice. Pour over ice in - tall glasses and fill with one pint ginger ale or sparkling water. Garnish with orange or lemon and sprigs of mint. . Do-It-Yourself Fruit Tray with Fruit Sauce Arrange any combination of available, abundant fresh fruit, berries andor melon balls in any attractive way on any large tray or platter with a "sauce dish on same plate or nearby. Family and guests help them selves. A soft custard or pudding sauce is also very good with fresh fruits, requiring of course a coniderably larger container. Fruit sauces can be made with fresh, canned or dried fruits. Fruits most used are apricot, blackberry, cherry, cranberry, raspberry and strawberry. No. 1. Beat two egg whites un til stiff, fold in one-half cup powdered sugar; add one-half cup fruit juice and one-half cup fruit pulp beating all until well blended. Strawberries, raspber ries, blackberries and oranges are all good for this. Makes one and one-third cups of sauce. No. 2. Boil one cup granulated sugar and one-half cup water until it spins a thread; about eight minutes. Let cool a little then add one egg white beaten stiff. Mix well. When sauce is cold, add two cups crushed ber ries or cut-up fruit. Makes two cups. No. 3. For this, use two cups blackberries, raspberries, straw berries or any soft fresh fruit. Crush and press through fine sieve or cheesecloth. Mix with IV2 cups sugar and two table spoons water; let stand about one hour. Before using, stir thorough ly. Makes IV2 cups. No. 4. This recipe uses one eight ounce package, dried apri cots, finely ground. In a sauce pan, simmer apricots in water to cover for 10 minutes, stirring oc casionally until liquid is absorb ed and apricots tender. Remove from heat; add two tablespoons lemon juice, one teaspoon grated lemon rind, one-fourth cup light corn syrup. Chill. When time to serve, thin with a little water if apricot sauce is too thick to spoon easily. Freexing Dairy Products During Vacation Trips Families going off on summer time vacation trips often ask if it is possible to put milk, crtam or butter in home freezers to in sure having a supply on hand when they return. They ask too about saving any of these foods they happen to have in the re- TALL GLASSES Many put the tea in summer hospitali-tea with tall tinkling glasses of resfreshing, relaxing iced tea. Then they offer a do-it-yourself tray of assorted fruits with a fruit sauce. Ways with iced tea and trays are included in today's food columns. frigerator by transferring them to a freezer. Dairy specialists of the U. S. Department of Agriculture say that butter and homogenized milk or cream freeze very suc cessfully. But the cream or milk should be frozen in waxed car tons or freezer containers; not in glass bottles. Milk which has not been homogenized is unap petizing because the fat separates from the liquid. Heavy whipping cream also may be frozen. Tests at Michigan State College show that 40 per cent cream, sweetened or un sweetened, whipped or unwhip ped, may be frozen and stored for future use as a topping for salads and desserts. Drainage' from frozen whipped cream proved very slight. The cream should be completely defrosted but still cold for whipping. Long frozen storage is not recommend ed for dairy products because quality deteriorates. Relish Bowl Deluxe This relish bowl is wonderful; rich and satisfying, especially with fish but good with anything. Slice a medium size onion and separate into rings. Thinly slice eight or 10 radishes, and one medium-sized cucumber. Place vegetables in bowl; cover with sour cream dressing and chill until serving time. Make sour cream dressing by mixing together one cup sour cream, one tablespoon fresh lem on juice, pinch of prepared mus tard and salt and pepper to taste. Dressing for four servings as sal ad; eight to 10 servings as rel ish. Wilted Lettuce A reminder of this long-time favorite. Break a head of ice berg lettuce in bite-size pieces into a salad bowl. Cut six slices bacon into small pieces and fry until crisp. Remove bacon pieces from fat. To bacon fat, add four green onions, finely cut, one teaspoon sugar, one-fourth cup wine vinegar and black pepper to taste. Allow to come to sim mering point. Pour over lettuce; toss lightly. Sprinkle with crisp bacon bits. Serve at once. Four to six servings. Summertime Tips on Vitamin-Packed Tomatoes Red. ripe, luscious tomatoes are not only attractive 'and ap petizing but are packed with valuable vitamin C; the vitamin every one needs every day! One medium-size tomato (three to a pound) give nearly half your day's quota of vitamin C as well as generous amount of vitamin A. To get the most from toma toes, eat them raw and fresh. They do hold a large share of their vitamins however when cooked or canned. Tomato Keeping. Ripe toma toes keep best in the refrigerator where the cold stops the ripen ing process. Whenever possible, peel and cut tomatoes just be fore using. If you must prepare them early, keep them covered in the refrigerator until time to cook or serve them. Tomato Feeling. Here are three ways to loosen tomato skins for quick and easy peeling: Mil a URl M1SG0 GEElGfil TREfl?- lOTQODUCTOQY innfnVo muni ( 3o BUY ONE AT REGULAR PRICE-GET 2 PACKAGE FOR ONLY 3 fa 1 -SO TEMPTIMG 1 - -r-S 1 WsWi V MuiUrtM 'vour'wmoue family will love iiRdTfr wwmm mm 1 Kin vrri m ar .stsk. mM m aa asm m isb r m Stroke the skin with the dull edge of a knife blade; or dip the tomato In boiling water for a minute and' then cool at once in cold water; or hold the toma to on a fork and rotate ever the heat of the stove until the skin is tight and shiny. Cool at once in cold water and peel. Ripening on a sunny window sill is poor practice. Immature green tomatoes will not ripen and are likely to spoil if held too long. Prise Winning Plum Pie Dlight July, August and September finds plump luscious plums avail able for fine out-of-hand eating and for dessert making. Califor nia produces many of the princi pal plum varieties with Wash ington, Oregon and Idaho no table for their Italian variety, among others. Pastry for 2-crust pie 4 cups pitted plums 1 cup sugar 4 tablespoons flour Is teaspoon salt 1 tablespoon butter Fit lower crust into nine-inch pie pan. Blend sugar with flour and salt and mix with plums. Fill pie pan and dot with the butter. Roll one top crust and place over filling. Trim and press down edge, fluting with fingers. Cut several gashes in top crust to let steam escape. Bake in 425 degree oven for 30 minutes or until browned. Amount of sugar should be varied according to sweetness of plums. c Mt. Washington in New Hamp shire rises to an altitude of 6,- 293 feet above the level of the sea. Thursday, July Jl, 1955 MEDFORD (OREGON) MAIL TRIBUNE THRES Around Hollywood By ALINE MOSBY United Press Correspondent Hollvwood (II P) CUtaree 1 Gobel, the top TV comedian of the nation, has been christened a movie star via sizzling love scenes with shapely Mitzi Gaynor. To millions of TV fans, "Lonesome George" is a placid, married guy with a TV Aline Mosbr wife Alice play ed by Jeff Donnell. But for his movie debut Par amount studio presented the crew-cut comic with a torrid love interest, Miss Gaynor, who chases shy George throughout "The Birds and the Bees." "This isn't the story of my life so I don't think anybody will mind the romance," George said. Many Scripts Gobel was bombarded with film scripts from every studio after his TV success. The com edian's agent turned them down "because he didn't think they were right for me." Then Para mount asked George to look at an old Henry Fonda-Barbara Stanwyck movie, "The Lady Eve." Gobel decided to appear in a re-make as his own independent production, "so we make money if the picture is good." Though George entered the movies without his TjV wife, he took along Gobelisms that be came household bywords. In to day's script George let out a "Suu-rrre he does." In fact, half of the set workers from director Norman Taurog to the carpen ters were "s-urre he doesing." "But unless my expressions fit into the story the director doesn't fool with them," explain ed George. "Sometimes I'll add one in rehearsal and if it fits, Norman will leave it in." Many Fans ' . Movie stars are TV fans, too, and George's first, day on his set brought a string of visitors including Jimmy Stewart, Char leton Heston and Doris Day. Ev en movie master Cecil B. De Mille wants to meet him. According to Paramount cus tom George was given a bicycle to ride around the lot. His is labeled, "Lonesome George." Mitzi Gaynor sighed, ''George is so sweet and he's really a great dramatic actor." But whether George wants to remain a star, he isn't sure. "We'irwait and see what hap pens when this is released a year from now," he said in his usual modest manner. "I just hope that after this one is out we'll still be in a position to make a decision' about more movies. "But you can't plan too far ahead. We don't even know what we'll do on television next fall." Portland Reservists To Train in Oklahoma Portland (U.R) The first two weeks of away-from-home active duty training for reservists of Portland's 403d troop " carrier wing will start August 7. Most of the group's 700 officers and men will fly by C-124 some 1,500 miles -to Ardmore, Okla., for their summer training. The hop is more than twice as long as that of any other reserve wing training this year. ' Dead line Sunday Classified it at noon Saturday: 10 a.m. Monday for Monday: other days 5:30 previous day. NEW LOCATION Uodsra FbraSai. & SHEET METAL CO. 613 East Jackson Phone 3-5368 Dead line Sunday Classified is at noon Saturday: 10 a.m. Monday for Monday: other days 5:30 previous day. Daily's U-Drive Medford Airport MMIMIETI Jack and Mollie Young Proprietors 842 SISKIYOU BOULEVARD -PHONE 7041 0 Open 8 JUL to 8 P.U. - Seven Days a VJeek WE GIVE AND REDEEM GOLD ARROW STAMPS SHOP OUR STORE FOR WEEKLY SPECIALS SHORTENING NT". ..iii.. m I ( IUIM MUCH T CAM t I " PASTRY I USCUITS I I ocniiN? I fx. mowt I. -- . ..Jy No Baking Failures ; With ' CRISCO 3 pounds for KLEENEX N. ' Large Size Box fjf&rl Colors! V takrtaBw.WW M Brighten Up Your " Powder Room! 2 boxes for ttcpfl IS YOUR DOG HUNGRY? TRY EOPIPY L YOUR DOG WILL LOVE IT! 4 Cans Only Fp VEL SOAP INSTANT RICH SUDS IN ANY WATER Giant Size . . . . . COMPLETE BEER & WINE SELECTION SNOBOY Sun-Ripened-Juicy MIPS 3 pounds 5fe SNOBOY- Crisp & Tender ETT10 Per pound W SNOBOY -Rips and Full of Juice! 1 1 1 1 I ISS fill 0' WW 5-lb. cello bag As Advertised On Our TV Shew -The Guy lombordo Shew" - Thursday, 8 p.m.-KBES-TV
