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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 11, 1955)
o c o & Q to 6? o o o O O 1 O G G G o C3 OS 3 O 3 s 4 CO 3 G 3 G 3 e 0 Feeding the Family ly ZOLA VINCENT Food Editor Canned Grapefruit, Chicken Among Thing in Abundance Food outlook in our land of plenty is very good. Wish those visiting Russians could read this market report, see some of these good things for which our part of the country is famous. Take grapefruit, for instance. Low tide in the seasonal wave of fresh grapefruit finds us with a super abundance of canned grapefruit sections and grape fruit juice at very low prices, season's pick wasmore than 5, 000,000 cases or a fifth more than last year. Now is fine time to put in a supply! a dozen cans or maybe a case for use in a great many ways. Many think it pretty wonderful just as it comes from the can. When it comes to poultry, there are plenty of broilers, fry ers, hens for stewing and tur keys in all sizes for vast enjoy ment both hot and cold. Big variety too in canned, frozen poultry. Shrimp, fresh, canned and frozen is readily available at reasonable cost for infinite var iety of dishes both hot and cold. Little California shrimps, big so called Seattle shrimps of good quality and delicious flavor for the making of cocktails, salads. hot dishes galore. Sardines for scrumptious snacks! ... Norwegian Styfe with delicate Hickory Smoked Flavor PACKED In OLIVE OIL Tempting at appetizers ... tantalizing in salads ... pleasing for light lunches and suppers. 3S Fresh salmon from Pacific coastal waters is reaching the seasonal peak of flavorful abun dance. Besides being available fresh, it is being frozen, salted, smoked and canned for delicious, nutrition - packed eating in ways beyond numbering. Canned Tuna. Tuna industry, we're sorry to say, is having its ups and downs. One thing certain however and that is that quality of our famed California packs re mains up even though price to consumers is down right now. Enjoy your share of the maybe 9,000,000 cases put up this year by nationally famous canners in our two tuna towns, San Pedro and San Diego. Grapefruit Ring Mold Refreshing, Satisfying Shimmering cool salads are popular the year round; seem especially appropriate right now. Handsome concoction like the one in our picture today needn't be costly since canned grapefruit is plentiful, inexpesive. Slices of stuffed olives give this color, flavor interest. Make a meal of this by filling center with chick en, shrimp, salmon or tuna sal ad or maybe fill with cottage cheese. Or just turn onto shred ded lettuce. 1 can grapefruit sections 1 No. 2 can grapefruit juice 2 envelopes unflavored gelatine 8 stuffed olives, sliced Drain grapefruit sections well Add drained syrup to grapefruit juice; measure. Add water to make 3Vi cups. Soften gelatine in one cup of the cold liquid, Heat remaining liquid. Add soft ened gelatine; stir until dis solved. Chill until consistency of unbeaten egg white. Arrange some of the drained grapefruit sections and sliced olives in bot tom of five cup ring mold. Spoon over enough of the chilled mix ture to cover sections and olive slices. Chill until almost firm. Repeat procedure. Chill until firm. Unmold on serving platter Fish and Meat Salads Here are some suggested corrv binations for very good salads using leftover cooked chicken or turkey, freshly cooked or can ned salmon, canned tuna or cooked shrimp. A little more lemon for the fish and shellfish. Sierra Salad. Combine two diced s cooked chicken (turkey, fish or shellfish) with one-half cup each diced cooked carrots, beats and green beans or peas; add one teaspoon salt, one tea spoon paprika and one table spoon minced parsley. Marinate in French dressing and chill. Serve on lettuce or romaine with a mayonnaise well seasoned with onion, Worcestershire sauce and lemon juice. Eight generous servings. Quick Fix. For six servings combine one cup diced cooked chicken (or whatever) with three fourths cup chopped celery, two tablespoons minced pimiento. Season with salt and pepper. Add mayonnaise to moisten well. Maybe, more mayonaise on the side. Another Farorite. Combine two cups tuna (or whatever) with one cup diced celery, six stuffed olives, sliced, two tablespoons capers; mix well -with French dressing with onion salt or juice COOL SALADS Shimmering cool salads are as delicious and refreshing as they are handsome.- Plentiful canned grapefruit segments go into this quickly made ring mold that can be filled with chicken, also plentiful, shrimp, salmon or tuna salad, or with cottage cheese. and prepared mustard added. For garnish, hard - cook three eggs; dice egg whites and ar range in pattern; mash yolks with fork and sprinkle lightly. Gelatine Reminder To make a decorative pattern in clear gelatine dishes, arrange an attractive design in bottom of the mold using small pieces of vegetables like pimiento, olive or green pepper or fruits like cher ries, grapes, pears or nuts. After completing the pattern, pour in just a little liquid gela tine mixture to cover the design and chill until almost firm. Then pour in the remainder of the gelatine mixture and when un molded, the gelatine will have a pretty design on top. Freezing Cooked Meats And Meat Combinations Many homemakers are pretty much up on the ABCs of meat freezing but often do not know much about freezing cooked combination meat dishes. Here are some tips which may be help ful: 1. Stews, soups, casseroles and spaghetti sauces all may be frozen for use later. When freezing stews, slightly under cook the vegetables as they will soften furthern during cooking and reheating later. It is prefer able to omit potatoes and add these when reheating as they tend to .become mushy when frozen. 2. Cool the cooked dish as quickly as possible, then pack in a freezer carton. Good way to hasten cooling, is to place stew pot in a bigger pan of cold water. 3. Meat sandwiches may be frozen. Wrap each sandwich in dividually but do not include mayonnaise or lettuce as these do not freeze well. 4. Use frozen combination meat dishes within a month or nearly so. Biscuit Care. Never store those bake 'n eat biscuits in the freezer compartment of your refrigera tor. These biscuits bake better when kept in regular part of refrigerator. For a sweet biscuit, dip a cube of sugar in marma lade or strawberry jam and push in center of biscuit. Curry lo Sauce. For a flavor change for practically anything, add a bit of curry powder to the next white sauce you make; for i meat, fish, poultry or even diced hard-cooked eggs. Cold Cuts Provide Makings For Many a Good Summer Meal There must be a hundred dif ferent kinds of cold cuts and can ned meats that are ideal for cold cutting. A choice of assorted cold cuts with perhaps a cheese or two might well offer the family and friends a good supper at least once a week. Cool fix ing; cool eating. Dutch Lunch. A cold tray the men folks especially like is this: Arrange slices of salami, olive loaf and other favorite cold cuts on a large tray. Group meats to gether for easy selection. Gar nish with deviled eggs and crisp radishes. Complete with rye bread, cabbage slaw in bowl lined with green onions. Maybe fresh peach turnovers or peach sauce dice cream. Hawaiian Buffet Tray. Festive touch is given platter by arrang ing half slices of old fashioned loaf and slices of bologna with fruit salad in fresh pineapple halves. Cut the pineapple length wise, scoop out the center and cut center into bite size pieces for mixing with other fresh fruit. Leave green tops on pine apple for added color and inte rest. Maybe hot rolls, plenty of iced tea and coffe and wind up with a frosted cake. Family Choice. Any of the loaf style cold cuts along with thurin ger sausage make good compan ions with potato salad and thick tomato slices. Corn-on-the-cob, cookies and fresh fruit. May not sound inspired but the raves will be sincere. Home Plate. Offer buffet style or arrange individual plates. Cold cuts that like a chili or bar becue sauce. Heap tomato and cucumber slices in lettuce cups with salad dressing on side. Fill half green peppers with chili sauce or barbecue sauce. Then pass piping hot cheese scalloped potatoes. Split dinner rolls and sandwich them with slaw. Short cake or cold melon. Cold Plate Leftovers. Use them for wonderful sandwiches the next day; or sliver and add to any green salad or to any cas serole with meat in it. Summer Meat Storage To keep every ounce of meat fresh until cooking time: Remove meat from store wrappings and I f ifubee DOOR PRIZES 2 SHEFFIELD CARVING & STEAK KNIFE SETS! WORTH $49.95 - TO BE AWARDED AUGUST 20, 1955 You Do Not Have To Buy To Win PS MM ODDDD FREE APEX RUG CLEANING COMPOUND! DRAWINGS EVERY HOUR ON THE HOUR! ALL DAY LONG FRIDAY - AUGUST 12, 1955 FREE DCE COLD .LEMONADE! Balloons For the Kiddies! CHILDREN MUST BE ACCOMPANIED BY AN ADULT FOR PRIZES Bargains Galore! MODEL 5520 MODEL C-2 BRAND NEW! BRAND NEW! V H.P. MOTOR! SWIVEL TOP! REG. $59.95 REG. $89.95 Apex G.E. SOME UPRIGHT VACUUMS AS Special -Spray O'Clean Pink Lady Rug Cleaner SPECIAL $5(6)95 ONLY..... dJj SPECIAL $lil95 ONLY LOW AS $5.00 REG. $1199 SALE U PRICE Measure To Share AEC Secrets Signed Washinngton (U.PJ Presi dent Eisenhower yesterday sign ed, under protest, a bill directing Chairman Lewis L. Strauss of the Atomic Energy commission to give other AEC commission ers full and equal access to AEC information. The legislation was an out growth of a public feud between Strauss and Thomas E. Murray, Democratic appointee on the commission who has charged that Strauss denied him access to official information on the Dixon-Yates contract and other AEC business. This provision, which Mr. Eis enhower denounced as "unne cessary," was attached by Con gress to a routine administra tion bill permitting payment of a salary to an interim appointee who will be chosen by Mr. Eis enhower later to fill a vacancy on the commission. In order to save the salary por tion of the bill, Mr. Eisenhower decided to sign it. Thursday. Auguit II, 1953 MEDFORD (OKEGOK) MAIL TRIBUNE KINK re-wrap loosely in waxed paper leaving ends open so that a lit tle air may enter. Store in coldest part of refrigerator. The larger the cut, the longer time it may be stored. Roasts may be held for several days, small cuts should be used within day or two. Ground beef is extremely perishable and should be used on the day purchased or the very next day. Loren Cooper Retires From Forest Service Star Ranger Station Loran Cooper, a forestry worker for more than 35 years, retired July 31 from the service, forestry of ficials have announced. Cooper joined the service July 1, 1920 and has been at Star Ranger station as district ranger of the Applegate forestry district since March 1, 1946. Before that he was a district ranger of the Siskiyou National forest with headquarters at Grants Pass. In Charge of Grazing As district ranger he had as many as 35 men under his super vision during the summer months and several throughout the winter. A great increase in timber harvesting has taken place during the years that he has been in charge, forestry men pointed out. He also has been in charge of the grazing program for that area. Cooper has not announced fu ture plans but he and Mrs. Coop er expect to remain in the valley. They have a daughter and three sons, the sons now serving in the Navy, and the daughter at home. Party Planned In honor of the occasion of his retirement a party is planned for tonight at the Star Ranger sta tion by forest service personnel. About 70 persons are expected. The Robert Webbs and the Robert Sorbers of the station are in charge of arrangements. Another party in his honor al so is planned by members of the five national forestry districts of the area and will be held Satur day, Aug. 20 at the Jackson hotel in Medford. His successor has not been announced. Washington (U.R) Presi dent Eisenhower has signed into law a bill creating a bipartisan, 12-member commission to re view the government's loyalty security program for federal em ployees and defense workers. Washington (U.P.) President Eisenhower has officially put the Small Business Administration back in business, signing into law a two-year extension of its authority to help small business. Dr. Robert E. Lee Optometrist Moved from "BIG Y" . Market Building to a Down Town Location 309 East 8th Between Bartlett & Riverside DIAL 3-5923 Town's AppU Monument No Bofher to Par Tree Wilmington, Mass. (U.R) A monument dedicated to an ap ple is one of this old town's landmarks. The monument, crowned by a stone apple, bears this inscrip tion: "This pillar marks the estate where in 1793 Sam l Thompson Esq. discovered the first Pecker apple tree, later named the Baldwin." Ironically, a tree which now grows near the monument is a pear tree. mm BEWARE Of IUITATI0US LOOK fOk TH HAPPY UTTLi DOG tRIPPt TOPS IN QUALITY! 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