Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 18, 1955)
o n o o o o o o O CD G FOUR MEDFORD (OREGON) MAIL TRIBUNE Thursday, August 18, 1953 G3 Feeding the Family By ZOLA VINCENT Food Editor Frosh Halibut and Salmon Among Newsworthy Items Few cooks realize how many varieties of fish and shellfish are Qavailable in the market. Al though only about seven species of fish are well known to the average person, there are actual ly about 140 varieties of fish available in our coastal and in- lanrf waters. And perhaps 40 varieties of shellfish. From salt cod to caviar, there are fishery products to fit any budget any time of year. Head liners right now are the tremend- ously popular halibut and sal mon, both of which are jamb packed 'ith good nutrition as well as fine flavor. And there's nothing more easily cooked. Oth er August availables along our coast include bonito, clams, flounder, mackerel, mussels, perch, roclc bass, rockfish, sable o fish, sandabs, black sea bass, Cchit sea bass, shrimp, smelt, (ole. (Fish SloTg. Fresh fish should q stored: immediately in mois- G4Wt proof paper or container in refrigerator. If fish cannot 3je thoroughly refrigerated, plan (to gook. at once; then reheat for Serving. DC Mot Overcook. While the rJatfir, texture, appearance and 0diz; "varies according to species, ounflamental rules for cooking (insf ,iish are easy to follow. iJSlaia; thing is to avoid over looking since there is no such Shlri as tougli fish requiring G'jenderizing." "Tit and Lean Fish. Keep in 'Wi 1 ! , ? ariatirn in fat fnntpnt cBotii fat and lean fish can be 3 (Cooked by any basic methods but Sjesuft fish require added fat dur O (Jtig cooking to keep moist. 0 Handle fish as little as pos Qdible during and after cooking. Fish flesh is tender and delicate. 'Tor this reason, oven methods re very popular. Ryiw of Fish Cookery Good-Idea Now and Then q Nowhere in the world will you Qfind greater variety of fine fla t vored fresh and frozen-fresh fish than along our west coast. Treat the family a new variety oc casionally. Right now halibut and salmon are plentiful; are ideal for cooking in any of the ways given here. g Broil Fish. Place fillets or teaks in preheated broiler two to three inches from heat source. Broil fillets about 10 minutes without turning. Steaks or whole fish five to eight minutes on each side, basting with melted butter seasoned with salt, pepper and if you wish, chopped dill pickle, minced onion or dried savory. (Xemon wedges on the side. Hgk Fiih? Use fillets, steaks or large whole fish, dressed. Place (itj buttered, shallow bak ing pan. Baste with melted but ter seasoned with salt, pepper, lemon juice and minced onion. Bake at 350 degrees 10 to 12 O minutes for fillets,--20 to 25 min utes for steak or small fish; q about 40 minutes for larger fish. Lemon jwedges. of course. O Pan Fry Fish. Dip fillets, eaks or small whole fish in egg beaten with two tablespoons cold water or beer for a change. Coat with fine dry bread crumbs seasoned with salt, pepper and paprika. Fry over moderate heat in skillet containing melted but terQor shortening to cover bot tom well. All three to five min (tttes oa each side. Plenty of lemon wedges. Oven Fry Fish. Prepare fish as for pan-frying. Place side by side in buttered, shallow baking pan. Dot with butter. . Bake in heated 525 degree oven 15 to 20 Qminules or until easily flaked with" fork. If desired, add dried, crumbled rosemary, grated Cheese, minced onion or dry mus- ard to crumbs. Lemon wedges on side. e French Fried Fish. Use scal lops, shrimps or small whole fillets. Prepare as for pan-fry-0ng or use a fritter batter. Drop -seafood, a few pieces at a time, into deep fat heated to 375 de grees for three to five minutes. Drain on absorbent paper. Lem on on the side. poaen nsn. Fiace iinets or steaks in skillet with boiling water that barely covers fish. Season with parsley, celery, ronion, peppercorns or lemon juice. Simmer, covered, until easily flaked with fork 10 min utes or less. Fish Sauces, Garnishes Choice of sauces and garnishes can do much to dress-up old favorites. They can add color, change flavor and texture, pro- Gvide . additional food value to dishes they accompany. q Lemon wedges are a positive must for accompanying any fish oQor shellfish. Next in popularity probably are tomato sauces for ,white fish, tartar sauce, and vari ations beyond numbering of the Qtraditional cream sauce to which are added anchovy paste, curry, grated cheese, finely chopped excellent. Many think that cu cumbers in sour cream are a I perfect accompaniment. We Repeat Famed Tomato French Dressing Each summer we repeat this popular French dressing which has a can of condensed tomato soup as base. Considered perfect on lettuce wedges, it is fine with mixed green and other vegetable salads also. In a one-quart jar combine two tablespoons sugar, two teaspoons dry mustard, one teaspoon salt, one teaspoon paprika and one half teaspoon pepper. Add one can condensed tomato soup, one half soup can salad oil and one half soup can vinegar. Stir in two tablespoons minced onion. Shake well. Store in refrigerator until needed. Shake well before using. Makes a generous quantity of dressing; about 2 23 cups or enough for several salad-makings. Jellied Peach and Blueberry Ring Dissolve one package cherry flavored gelatin in one cup boil ing water. Add three-fourths cup cold water and chill until it be gins to thicken. Gently stir in one cup blueberries and two peaches, sliced. Pour into large ring mold rinsed in water. Or you can arrange peach slices in mold, pour over part of gelatin, let stand until partially set, then add balance of gelatin with ber ries. Chill until firm. Unmold; fill center with cottage cheese if you like. Six to eight serv ings. Home Freezing of Fruit Berry Pies Homemakers who long have thought that quick-cooking tap ioca is ideal for thickening fruit and berry pies will be pleased to know that U.S. Department of Agriculture experts also recom mend minute tapioca as the most effective thickener in preventing the boiling over of juice when frozen pies are baked. Fruit pies generally should be frozen before baking because pies frozen unbaked have flakier, more tender crust and fresher flavor than those baked before freezing. Further, USDA advises that the fresh fruit should be prepared as usual and placed directly in the unbaked pie crust but slits should not be made in the top crust before freezing. Pies should be wrapped in moisture-vapor proof material. If desired, they may be covered with stockinet or put in paper box before freezing. Generous slits should be cut in the top crust before Jbaking so that the thawed fruit as it expands has plenty of steam vents to prevent bubbling juice from breaking top crust. Thickening Rule. When thick ening pies with quick-cooking tapioca, use the same amount of tapioca as you would cornstarch. Use three-fourths as much tapioca as flour. For instance, three tablespoons instead of four. Good Old Succotash Here's a succotash pudding packed with flavor and good nu trition. Use' freshly cooked, can ned or frozen corn and ditto lima beans. Six servings. Combine two slightly beaten eggs, 1V4 cups milk, iVz cups drained cooked 'whole kernel G ped parsley, mustard, dill, horse radish, fine herbs or finely minced cooked shellfish of any kind. Q Crisp raw vegetables, paprika and various kinds of pickles are SALMON FLAVOR Fresh Pacific coast-caught salmon has such distinctive flavor that no special seasonings are needed to perk it up. Just plenty of lemon wedges alongside. In the above photo, salmon steaks are broiled to perfection. Much about fish cookery is included in today's food columns. corn, ll 2 cups drained cooked lima beans, salt and pepper; mix well. Pour into buttered shallow baking dish, lVz quart capacity. Set in a pan of hot water in a moderate oven, 350 degrees for 40 to 50 minutes or until custard is just set. Frozen Pineapple For salad or as dessert, this frozen pineapple will rate raves. Mix two cups thick sour cream, one tablespoon lemon juice and three-fourths cup sugar. Fold in one cup drained, sweetened, crushed pineapple and one-fourth Eagle Point Eagle Point Mr. and Mrs. Jim Wallace and family, Eagle Point, returned recently from an 18-day vacation trip. They visited rela tives and friends in Eau Clair, Wis., Duluth, and St. Paul, Minn. They also saw the Bad Lands of South Dakota, Mt. Rushmore and spent two days in Yellowstone National Park. Mr. and Mrs. Elgin Noble and family and Vern Matthews 'of Nichols Branch district left Aug. 15 for a 1,500 mile trip north into British Columbia where they visit at the George Millard ranch. Gordon Stanley and family went back with Bertland Stan ley and family, as they returned to their home in Fort Klamath to help a few days with ranch work. Mr. and Mrs. Marvin Cheek and two daughters have returned to their home here on Rhodes ranch from San Francisco, Calif., after having been called there by the illness and death of Mrs. Cheek's mother. Henry Montgomery and fam ily of Port Angeles, Wash., are living in their trailer in Ted Geeber's yard in Eagle Point while looking for a place to move to permanently. Indian Youngster 'Wants To Play Indian Pendleton (U.R) Clarence Burke, Umatilla Indian chief, today said he thinks his grandson is forgetting his an cestry. The chief said that on a visit to an Indian museum at Uma tilla, Ore., his grandson grabbed a cardboard and tur key feather headdress sold to tourists and shouted, "C'mon . . . let's play Indian!" i Uli HE Chock full of tender pieces of pure beef... like real home-style chili Lean, tender beef free of all fat and gristle . . . plump, red beans simmered to perfection ...beans and beef blended in rich, full-bodied sauce. That's Dennison's the home -style chili with the just-right tangi ness to please the whole fam ily. Buy Dennison's today- costs mere pennies per serving for this tasty one-dish meal! con carn SCANS Try this BIG NEW 2',-LB. ECONOMY SIZE -priced to aiv. you an EXTRA SERVING FREE. Also at your grocer's n tho regular 15'a oz. siz can. chopped maraschino cherries. Pour into freezing tray of re frigerator. Freeze three to four hours; cut into squares and serve on lettuce or other greens. Six servings. As We Live Jealousy Behind Comments On Mother's New Slimness A person who allows herself to get so fat that no clothes look well on her is likely to be jeal ous of a person who can wear what she would like to wear. (Q) "Several years ago I weigh ed nearly 180 pounds and had to wear extra-large sizes in all by clothes. My doctor put me on fi. strenuous diet, and I now weigh only 132 pounds. Since I am fairly tall, this makes me look quite .slender. I am 48 but look years younger since I lost the extra weight, and I have almost no gray hairs. Like anyone who has had to wear large sizes for years, I have taken great pleasure lately in being able to wear really stylish clothes. I must admit it has done me a lot of good to have people compliment me on my looks and my figure. "My daughter, who is married, has three children and is rapidly getting to be as fat as I was. She is always making little comments about the way I try to hide the By ELIZABETH HURLOCK, PH.D. Dr. Herlock fact I am a grandmother, not dressing my age, etc. I'll admit that this rather upsets me. I won der if other people feel as she does, even though they tell me how well and young I look." (A) Of course it upsets you to have your daughter make such comments, but hasn't it dawned on you that this is her way of. expressing jealousy? When she looks at you and then at herself, she is the one who is upset. She tries to ease her feeling of guilt over allowing herself to get so fat by ridiculing you. The kindest thing $-ou could do would be to overlook her com ments and keep on dieting and dressing as you wish. But urge her to go to a doctor and let him prescribe a reducing diet for her. Tell her how much better she will feel and look, and give her an incentive by promising her a new dress for every 10 or 20 pounds she loses. If you could only- help her start to reduce, I am sure you would find a great change in her attitude. As her weight went down, her jealousy would grow less and the critical comments would become fewer and fewer. (Copyright 1955, General Features Corp.) Dead line Sunday Classified is at noon Saturdav: 10 a.m. Monday for Monday: other days 5:30 nrevious day. DOUGLAS FIR PINE WHITE FIR LUMBER WANTED ROUGH GREEN . We are always in the Market for Rough Green Lumber in All Species. Good Prices Quick Unloading MOGAN LUMBER CO. White City I PortJander Sentenced For Theft of Mail' Portland (U.R) A former Portland mailman was sentenced to a year and a day in federal prison yesterday for mail theft. Lynn F. Biggerstaff, 39, was charged with the theft of one letter, although 180 rifled let ters were allegedly found in his apartment at the time of his ar lest. He pleaded guilty to the charge in Federal Court here. BEWARE OF IMITATIONS LOOK FOR THE HAPPY LITTLE DOG WPP, ill TOPS IN QUALITY! LOW IN PRICE Li ) mMI DAYS Happyvale CORN 303 Can Rosedale PEAS 303 Can Nestle's MILK Tall Can Libby's PORK & BEANS 303 Can (o) (6) FOR DELRICH Margarine 4 lbs. $ft 09 Standby A LIGHT MEAT Cloverleaf Brand WW CANS CANS $1100 $1ob NALLEY'S TANG COFFEE CASWELL Qt. Lb. 3 2 Prices Still fl flfo) Effective in Our lUll o) CANNED FOODS Luman's Produce Savings Potatoes 1 0 39 Tomatoes 2 29' Celery Jumbo Bunch 10 STORE HOURS-8 a.m. to 7 p.m SATURDAY 8 a.m. to 8 p.m. SUNDAY 9 a.m. to 7 p.m. j FOOD STOBEJ- Human's EDoDDar HDay . MEAT SPECDAILS Smoked Ham Hocks 6 u, $1-00 Sliced Bacon 3us. $1.00 Baby Beef Liver lb. 29c Beef Tongues lb. 29c Beef Heart - lb. 25c Bologna, by the piece 4 u, $1.00 1IHS Independently Owned . . . Independently Operated 4th & Front oo O
