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TWO MEDFORD (OREGON) MAIL TRIBTJNE
Thursday, October 13. 195S
Feeding the Family
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By ZOLA VINCENT
Food Editor
Bsef and Freih Vegetables
Make Superb Eating
To be sure, your foods editor
is in Chicago at the annual con
ference of newspaper foods edi
tors and she's feasting on fancy
canapes, coquilles St. Jacques
a la Mornay, poulette au vin and
other threats to the waist-lina,
but she'll be back soon thorough
ly enjoying good old tender, sav
ory beef stew among a fine as
sortment of plentiful, colorful,
flavorful fresh vegetables with
a top hat of pastry like our pic
ture today.
Fresh Vegetable, Beef Slew Pie
You can start fresh on this or
use leftovers. You can top it
with a pastry or with a biscuit
covering. Or you can top it with
fancy rounds or squares or dia
monds cut from biscuit dough.
Yori may sprinkle shredded
cheese and paprika over pastry
or biscuits; tuck in generous
O sprig of pasley.
2 pounds beef stew meat .
2 tablespoons shortening or
a piece of beef suet.
riVi cups water
6 whole small onions
6 carrots, quartered
- 6 medium potatoes, quartered
Vi cup fresh snap beans,
if bandy
14 cup sliced celery
2 teaspoons salt
Vt teaspoon ground black
pepper
qV cup flour
V cup cold water
Pastry, using 1 cup flour or
a biscuit mix.
Brown generous cubes ofxbeef
on all sides in shortening or beef
. suet. Add water, cover and sim
mer until tender, 1SA hours. Add
vegetables, salt and pepper 30
minutes before end of cooking
I time. Thicken with flour mixed
to a paste with cold water. Pour
into 10x5x2 inch baking dish.
Top with pastry. Trim, turn un
der and flute edge. Cut gash in
pastry to allow steam to escape.
; Bake in preheated oven, 425 de-
' grees, 30 to 40 minutes, or until
brown. Garnish with fresh pars-
' ley. Six servings.
' Zola Reports on Food Editors
Conference Held in Chicago
From an Hawaiian holiday to
a first-hand report on what's go
ing on in Kenya Colony, Africa,
; your traveling foods editor ar
rived in Chicago for opening day
of the 13th annual foods editors
conference. Schedule planned
' for the 141 foods editors frora
the country's leading newspapers
-- was jam-packed with : interna-
tional fare; a gastronomical week
of sampling unlike any other
meeting in the nation where
leading food companies intro-
; duce new products, new recipes
and where foods writers abandon
: any thought of practicing girth
control.
Greeted by Florida Citrus
' Commission's gala welcoming
committee where you-know
who's orange juice flowed free
ly with plenty of good talk about
interesting new ways of serving
oranges, grapefruit and tanger
ines, foods editors moved on to
a fabulous reception where we
sampled authentic African fare,
concoctions ordinarily right at
home on the Dark Continent and
made according to true African
practice.
Walter S. MrTlhpnnv nrpei.
. dent of the family firm which
has made Tabasco, the interna
tionally famous liquid pepper
seasoning for nearly a century,
hosted this party. Fresh from a
month's safari in Kenya Colony,
(5 Mr. Mcllhenny's party planners
j presented food and entertain
ment according to tribal customs.
See recipe for Chicken and Egusi
incej ana lor veal with ufu.
Monday breakfast with the
Kretschmer Wheat Germ folks
found Dr. Thomas K. Cureton
of the University of Illinois tell
ing us that "nutrition and exer
cise are the keys to dynamic
living." Exercise, he explained
assures better utilization of the
i food eaten. He deplored the fact
that while Americans are the
best fed people in the world, our
horror of exercise is making us
, a nation of softies.
Foods editors were reminded
by Paul S. Willis, president of
. Grocery Manufacturers of Amer
ica, that total consumer expendi
tures for food have risen from
- $31,000,000,000 a year to $66,-
000,000,000 within 10 years. In
1944 a good-sized grocery store
BEWARE
or
&ITAT10NS
LOOK
FOR THE
HAPPY
IITTLC DOG
stocked around 3,500 items; to
day's figure exceeds 6,000. It is
estimated that two-thirds of the
store volume is now done on
items which are new and differ
ent from those of 10 years ago.
Mr. Willis assured us that food
supplies are ample, food prices
likely to remain stable.
Monday noon found food edit
ors sampling the French cuisine
of the famed Casino Club as
guests of The Quaker Oats Com
pany. While the exact recipes
for the meal are closely guarded
secrets, this description gives
some idea of how some of it
tasted: Tomato Cobb was a fas
cinating way of serving fresh to
matoes as an appetizer. The
diced tomatoes were seasoned
just right, minced green pepper
and celery added and then the
mixture chilled almost until ice
crystals formed. It was served
ice cold in a bouillon cup with
a circle of curried mayonnaise
on top.
Continental Background
The entree had a truly conti
nental background; Chicken Ca
sino! These were prepared by
combining three beaten eggs,
one-half cup milk and one-half
cup pancake mix. Fried in but
ter, they were very thin and
crispy on the edges. While the
crepes were still hot, they were
filled with a serving of finely
cubed chicken moistened with
broth. A special sauce of heavy
cream and butter was poured
over the rolled crepes and the
entire platter placed under the
broiler. Peach Melba was the
perfect fancy dessert; shells of
ice cream with a half peach and
raspberry sauce provided the
last bit of blazing color. Served
with a macaroon.
After luncheon, Aunt Jemima
in person took us on an imagi
nary trip where we saw "Pan
cakes 'Round the World" as we
made brief stops in Honolulu,
Rio, Paris and Rome.
Hawaii called again when the
Pineapple Growers Association
introduced something new in ta
ble fashions. Fifteen table set
tings, all featuring pineapple yel
low were designed and presented
by Helen Chamberlin, leading
table fashion authority. A pine
apple table d'hote showed eight
tables carrying out in color and
motif the pineapple theme. There
was a Sunday brunch of exquis
ite beauty, a pre-game football
buffet table, a party table
planned for Dennis the Menace,
a quite sophisticated Hallowe en
table had a fabulous black cat
collared with orange and yellow
orchids. A setting for a Christ
mas- open house was ' centered
VEGETABLE-BEEF PIE Your foods editor may be in Chicago
feasting on pretty fancy foods, but actually there are few things
better on anybody's table than this fresh vegetable and beef stew
pie made with plentiful,-economical beef and vegetables.
with a white wire pineapple fill
ed with apples, Christmas tree
balls and tiny glittered pine
cones. Mrs. Chamberlin empha
sized the importance of setting a
gay mood if a party is to be a
remembered occasion and declar
ed that yellow was the gayest
of all colors, preferred by many
successful -hostesses.
Housewife Making Decisions
The Borden company again
chose the famed Svithiod Sing
ing club with its superlative
Swedish smorgasbord for its din
ner party.
Harold V. Comfort, executive
vice-president of the Borden
company said that the housewife
is making many of the food in
dustry's business decisions
through the industry's use of the
new science motivation and mar
ket research. He described moti
vation research as "qualitative"
and market research as "quanti
tative." In motivation research,1
he said, "we try to probe into
the buyer's mind to find out first,
why she purchases a product;
second, why she uses a product;
and third, what attitudes are to
ward that product. We want to
get at the underlying reasons
for her preferences and behav
iour; then we can subsequently
determine the extent to which
these situations and attitudes ex
ist and to what degree." Mr.
Comfort however, thought it un
likely that motivation and mar
ket research would entirely re
place the trial and error method.
The possibility of beef as
standard breakfast fare was ex
plored the following morning
when Swift and company served
foods editors a typical 1855
breakfast menu but instead of
the beef of a century ago, they
featured a new frozen top qual
ity packaged steak which is as
easy to prepare as traditional
breakfast foods. Menu started
with a baked apple, featured a
breakfast steak, potato patti
cakes, biscuits and graham
"gems." And coffee, coffee, cof
fee. Beef Picture Rosy
The beef picture, said Porter
M. Jarvis, President of Swift, is
a rosy one. Great quantities of
beef are expected to come to
market, throughout the next six
months with much more top
grade beef available early in
1956. Under the heading "Pro
ducts of the Future," Swift in
troduced a complete line of 50
tender frozen meats, poultry and
frozen cooked meat items. Meats
of the future included complete
ly boned and trimmed top quality-aged
steaks, meaty 9 ounce
frozen meat pies in six varieties.
More frozen foods of the fu
ture were presented at luncheon
by Campbell Soup Company on
behalf of their newly , acquired
Swanson and company products;
chicken a la king, blueberry and
peach pies which will be out our
way eventually.
A new cookie recipe that
tastes and looks like candy made
a royal debut at a colorful and
exciting dinner party given by
General Mills. While color spot
lights played across the tables,
waiters unveiled elegant Bon
Bon cookies named for bonbon
candies popular in the gay nine
ties. Full of surprises inside and
out, Bon Bon cookies are likely
to sweep the country just as Chif
fon cakes introduced by Gener
al Mills "Betty Crocker" did a
few years ago. You'll have re
cipes and more information on
this soon.
West Coasters felt right at
home Wednesday morning when
Sunkist Growers staged a Golden
West Sunrise Breakfast with top
executives present to bring foods
editors up-to-date on new retail-
Pickin' Pears
News and Notes
From Camp White
BY SID HOLLINGSWORTH
It is with considerable regret
that in leaving Camp White to
"winter" in smog ridden Los An
geles, I am unable at the same
time to continue writing this
column. I have enjoyed my asso
ciation with The Mail Tribune
and especially have I been flat
tered to see my name in a by
line. It has always been a subject of
some concern to me to find that
my family name does not ap
pear in any of the pages of his
tory. There are no generals or
admirals, statesmen or famous
personages of the art world or
the stage carrying the unwieldy
name of Hollingsworth.
Although the name is of Eng
lish derivation, the fact is that
my family at least that part of
it carrying this surname came
to this country from Ireland in
colonial times. They helped to
settle the wilderness all the way
to Oregon and California. But
none of them seems to have had
a hankering for fame.
Going back to the point of
origin a few years ago, I was
quite startled to find that in the
history of Maryland there was a
somewhat noted figure who
achieved distinction not as a
soldier or statesman, but as a
bartender. In fact, I venture, he
was the most famous bartender
in all history.
I do not recall any other bar
tenders who were responsible
for so famous a phrase as
"George Washington Slept
Here."
It came about in this wise. The
incident reverts to the time of
the Revolution, when General
Washington and General Howe
were fighting it out in Quaker
territory along the Delaware.
There is a landmark preserved
in the town of Elkton, Maryland,
the "Gretna Green" of America
called "Hollingsworth's Tavern."
General Washington always
stopped there during this cam
paign, and made it his head
quarters. The proprietor set aside
a special bedroom for the gen
eral. Then, one day, General Howe
ing and marketing developments
such as polyethylene bags for
oranges. That simple California
orange isn't so simple after all.
It contains 150 known chemical
constituents and at least 40 as
yet unidentified compounds.
Can't help being good for us.
Anyway, we breakfasted on a
simple repast of golden nugget
cocktail, waffles with Ojai
orange .syrup, breakfast meat
platter, orange blossom rolls,
lemon drop ring, Palm Desert
orange bread and tiny lemon
poppy seed coffee rings. And the
recipes for most of these good
things will be coming your way.
took over the territory and the
British troops camped in town.
General Howe came into the
tavern taverns were inns like
wise in those days and asked
for the best room in the house.
" "I doubt if you would like the
best room," was the reply. "Gen
eral Washington slept there."
"Then I most certainly want
that room, if it is the one Gen
eral Washington sleeps in," Gen
eral Howe answered. "I may
learn how he wins all of his
battles."
OFF TO JAIL .
Omaha, Neb. (U.P.) U. S.
Marshall William Raab asked
for a volunteer from the Ki
wanis Club audience to act as
an .assistant while he demon
strted how he chains dangerous
prisoners. Lyle Remde complied.
After Raab trussed Remde in
handcuffs and leg chains, Remde
was whisked away to the mar
shall's office. Raab had forgot
ten the keys.
NO PAYOFF
New Haven, Conn. (U.R)
Burglars worked hard on the
Atlantic Manufacturing Co. job.
They scaled a 10-foot fence,
pounded away at a 500-pound
safe, but couldn't open it and
then dropped the safe down an
elevator shaft. It still wouldn't
open. Frustrated, they.left. Com
pany officials said the safe was
empty anyway.
Jr ' Serve
NOURISHING
If economical ft
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ENRICHED!
. LONG SPAGHETTI
ELBOW SPAGHETTI
COIL SPAGHETTI
EUROPEAN STYLE
COIL VERMICELLI
AT YOUR FAVORITE
GROCERS
1
if?
FIGHTS OVER
Grand Rapids, Mich. (U.R)
Two men ejected from a tavern
for fighting were arrested for
continuing their brawl outside
When they were brought into
the police station, they asked to
be put in the same cell so they
could finish their fight. Per
mission was denied.
MAHT HAWTKOMIE,
Kent, O. (U.R) There are 163
species of hawthorn trees in
U. S. forests, according to Martin
L. Davey, Jr., tree expert The
hawthorn is more numerous if
not mightier than the oak, of
which there are only 65 species,
not counting hybrids and other"
varieties.
o
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Colors:
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Gray and Chartreuse
Yellow Anything liquid looks bet
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gay mugs. They'll add
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brighten your cupboard.
Get yours today! v
Gifts galore with
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When you buy Sego you
get quality PLUS. Yes,
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whole milk plus a val
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Coil no ns piwi (rw
dreds of gifts in the Sego
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TOPS IN QUALITY!
LOW IN PRICE
fine restaurants since 1900
Today at your grocers iick up a
bright orange and coffee brown can
of Boyd's Coffee . . . because thou
sands of coffee lovers demanded it,
Boyd's, the quality coffee you've been
able to enjoy only in fine restaurants
since 1900, is now yours to' enjoy at
home!
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