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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
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