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:
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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
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COMPLETE BEER & WINE SELECTION
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As Advertised On Our TV Shew -The
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