Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 5, 1956)
Feed ing the Family By ZOLA VINCENT Food Editor fclesolve Now to be a Better fearer; Here Are Ways to Help Budget Happy and Prosperous New Year! Budget-minded cooks re- tovering from holiday food bill (and other) buying binges will tind many economy-wise sug- gestions here today. If ever, this is the month for making the most of "best buys," a time for using up thrase gift perishables q end for pantry cleaning-out and Btraightening-up. Watch this newspaper's foods advertisements and also look for store specials in mass displays, us inventory time in many stores; a time for making room for new season packs. Quantity buying of non-per- Ishables means savings of both time and money. Check storage space. Quality buying is important thing to watch. Choose the best to(j$s for the use you have in mind. Fancy fruits if you're dis playing them; other grades for ingredient purposes. oBe a label reader. Manufac turers and processors of food are doing a wonderfully fine job Q of providing descriptive mater- lal, important information on O packages, cans, etc. Read these; compare prices and servings, grades arJ ways and prepara tion, suggestions for use. Be a weight watcher and scale scanner. iote tne price per pound and order by weight. Do not say "give me 25 cents worth." Note weight on your side of the scale. Take your time and compute the price. Nev er accept a price or weight call ed while the scale is still in mo tion. You can't always judge contents by size of -package so look for a statement (required by law) of quantity of package contents. Compare advertised prices with those marked on the pack ages. Take your time." Count your change. Be sure you get all items paid for. Salespeople end "checkers" are human, too. We've always found them glad to make any adjustments. Fare Thee Well in '56 With These Abundant Foods Plenty of food available, both fresh and in storage for the new year. Demand for processed food is upward. Reasons for this shift Is that processors are doing an Increasingly good job of pro viding ready-to-cook foods at rea sonable cost coupled with better distribution methods. Frozen poultry, meat, pies of many dif ferent kinds, fruits and vege tables are increasingly popular. We're eating more canned foods, too. Buy in quantity when ad vantageous. Plenty of Meat Beef, particularly the higher quality cuts, is in heavy supply in our area and is being featur ed by many markets. We're now eating 81 pounds of beef per person per year. Braising, and stewing cuts (pot roasts, flank steaks, short ribs, brisket and stew meat) are fine budget items. Low cost pork makes mighty good eating. Try fresh pork shoulder and perhaps pork saus ages for breakfast more often. Good lamb buys, too. Poultry Prospects "Plentiful," "record" and "near-record" are words apply ing to both chicken and turkey and happily likely to remain so. Egg prospects are about the same. Dairy Data Milk production is at record levels assuring also plenty of cheeses of all kinds. Fruit Supplies Canned, frozen and dried fruit continue plentiful and right now there's also plenty of fresh California Newtown apples, Washington red Delicious and yellow Delicious, winter pears, several grape varieties, navel or anges, tangerines. Vegetable Variety Plenty of frozen and canned vegetables at reasonable cost. Watch for canned goods specials (buy the dozen) throughout Jan uary. Fresh vegetables will con tinue to depend somewhat on the weather but today's markets offer plenty of artichokes, cauli flower, celery, lettuce, mush rooms, potatoes, dry onions, spinach, broccoli, Bell peppers, squash. Other Items Large carryover stocks of food grains assure abundance of cer eal products. Plenty of edible vegetable oils which are used to make - margarine, shortening, mayonnaise, salad dressings, and cooking oils. Coffee situation is likely to remain about the same; a little more coffee available but no promise of retail prices chang ing materially. Winter Pears are Flavor-Packed For Any-Time Eating Rich tasting Winter pears, FRUIT SALADS Now is fine time to get back to good vitamin ful fruit salads after all that rich holiday food. Today's food columns offer suggestions for your share of the luscious winter pears and other fine fruits. mainly of the Bosc and d'An jou varieties are plentiful; make fine eating in any fruit salad combination; are unsurpassed for out-of-hand eating anytime, day or night. A truly western fruit right from the orchards of Cali fornia, Oregon, and Washington where this season's crop ran around 7,000,000 bushels which is considerably over average. Plenty of them now because the crop matured later than usual. The Bosc is large, long-necked, tapering, rich flavored with skin green and brown to golden russet and fresh white with a slightly acid flavor. The d'Anjou, which stores well, is a larger pear, oval to globular in shape, greenish yel low in color, often shaded with crimson. . Flesh is white, highly perfumed and of good flavor. The Cornice is the big, plump, yellow pear with crimson shad ing, fine juicy flesh. Perhaps the sweetest of all pears, the Cornice must be handled with special care. Imperial Salad Platter We've pictured a fruit salad arrangement just to attract your attention. Arrange any fresh or canned fruit combination you have at hand. No need to make them all look alike. Wash, halve, and core three fresh Anjou or Bosc pears. Cut three slices of pineapple in half. Sprinkle pine apple ' juice from can over cut pears to prevent darkening. Wash and slice red apple, leav ing skin on. Peel, score and slice one banana and cover with pineapple juice. On large platter, arrange bed of salad greens. Through center, place pear halves. Top each with cream cheese ball made by soft ening cheese with juice from pineapple slices. Roll cheese balls in chopped nuts if you like. On one side of pear halves, ar and sections from one pink range alternate slices of apple grapefruit flanked by some red grapes. On opposite side, place pineapple slices alternately with apricot or other canned fruit halves; garnish with banana slices. Serve with this or any flavored fruit salad dressing: Lemon French Dressing Mix following ingredients in jar with tight lid for thorough shaking. V2 cup lemon juice, Vz cup salad oil Vi teaspoon paprika Vi teaspoon dry mustard 2 tablespoons honey Makes about one cup. Shake thoroughly before using. Onion Pizza Dry onions are a real bargain. Try them combined with cheese in this popular pizza. Melt three tablespoons butter over moder ate heat. Add three cups thinly sliced onions. Cook, covered, until onions are barely .tender, about 15 minutes, stirring oc casionally. Add two teaspoons kitchen bouquet, one-half tea spoon salt and one-eighth tea spoon thyme. Mix well. Cut two tablespoons fat into one cup bis cuit mix until mixture resembles coarse meal. Add about one third cup milk to moisten the dough. Roll out on lightly floured board to form a nine-inch circle. Transfer to a cookie sheet or pat oyer bottom of greased nine J3 fCLOROX-clean linens wj IB f V CLOROX makes linens wore ihm white... Yes, Clorox always gives you a cleaner wash that smells cleaner, too. ..rain or shine! Clorox makes white cottons and linens whiter, fast colors brighter... removes dinginess, stains, scorch and mildew. And remember, too, no other home laundering product equals Clorox in germ-killing efficiency! Use Clorox with confidence for laundering your finest cottons and guest linens... for Clorox is extra' gentle. Made by an ex clusive patented formula, it's free from caustic. Also Clorox, a liquid, containi no gritty particles to damage your wash. washer or dryer. A CLOROX-cIean house is a pleasure ..and a safety measure! When you us Clorox in routine house cleaning, you make your home a pleasanter, safer place for your family. For, while Clorox is getting rid of stains and unpleasant odors, it helps get rid of germs. Read the label for directions on a wealth of ways Clorox saves time and work for housewives every day. m You get all these benefits in I.V "T , a L-iorox-cieaa wash: L Snowy-white linens . . . Cloroz I, removei gay ma yellow dingineu. f. onght fat color . . . Clorox removes dolluir film 3. rAV.lv.Ilu!.;.. T' . Irn uuenr...uorax K "movef ugly sttins. ev . l i m 4.F-..1, -1 y ma "w"rylmemi...cirr.r m nosleffiaae-ii!lrofitskinr is the inch pie plate. Spread onions over biscuit dougn in even lay er. Arranee one-fourth Dound American (or Mozzarella) cheese, very thinly sliced over onions. Bake in 425 degree over until biscuit crust is browned and done, about 20 minutes. Serve hot, cut in wedees. Four gener ous servings for a main dish. luricey Ciiowder Turkey left over? Mavbe a cup or so. Here's main dish to make six generous servings. So good! Chop two slices bacon and fry over low heat. When part of fat has cooked out, add one fourth cup chopped onion and continue cooking until onion is soft, bacon brown. , Meanwhile cook one cup diced celery, two cups cubed potatoes, in two cups turkey broth (or make with chicken bouillon cubes) until the vegetables are tender. Add one cup 'or more of cooked diced turkey or chicken, one cup whole kernel corn, two table spoons chopped parsley, cooked bacon, onion, two tablespoons chopped parsley. Blend two tablespoons flour with one cup milk; stir into mixture and cook about 10 minutes longer, stirring occasionally. Season to taste with salt and pepper. Sparkling Chicken Salad A' party or family treat that is easily done, quickly made us ing left-over diced cooked chick en or turkey. Six servings. Soften one envelope unfavor ed gelatine in one-half cup cold water, dissolving thoroughly. Stir-in one can, (1V4 cups) con densed consomme and two table spoons lemon juice. Cool until consomme begins to thicken. Thursday, January S, 1956 MEDFORD (OREGON) MAIL TRIBUNE THREE Gloria Swanson Finds New Year's in Rome Outdoes America's Fourth of July By GLORIA SWANSON Written for United Press Rome (U.R) Four of July in America is a sissy affair com pared to Rome seeing the old year out and the new one in. Firecrackers and bombs pre cede glasses and bottles (empty, I presume) and crockery and china (chipped, I hope) flying out of windows at the witching hour. As I cautiously poked my head out of my front window I saw a piece of furniture tumb ling through the air. The street below was a mess of broken glass and debris. I suppose these discarded things are saved all -year round just for this moment of "off with the old and on, with the new." All Hurry Indoors As the midnight approaches, everybody hurries ' indoors for they would be tempting fate with their lives if they didn't. Certainly on my street I saw nary a soul on foot. Even the famous cats of Rome seem to have - gone under cover. Never have I experienced a revolution, but I can now imag- Fold-in one-half cup or more diced cooked chicken, one-half minced cucumber, two table spoons sliced stuffed olives. Pour into one-quart mold. Chill until firm. Unmold and serve on crisp salad greens. ine one. Surely from five min utes to 12, until 10 after, is the nearest thing to a revolution except for the accompaniment of laughter and song. I must confess that ' after a glass of wine to wish contin ued blessings to my loved ones far away and peace for the world the glass I held was also hurl ed into space. I'm not one for being frugal when "good luck" is the motive. ' Prefers Unexpected : ' My evening otherwise began as usual with only a couple of friends because I have never cared for a planned hour in wlhch I must be hilarious. I pre fer the impromptu, the unexpect ed. Often in the past, I nave been alone taking the arrival of the new year in sober contempla tion, which one can only do alone, or with a couple of very understanding friends. y Then when the new year was about a half hour old, I would have friends dropping in a kitchen party was my favorite, with the smell of coffee permea ting the air and one or two musicians with soothing instru ments. As my friends arrived from their various private or public parties, I'd get all the tidbits of news this way, my New Year's Eve was one of com plete pleasure without any of the pain.- I should have brought this new wrinkle to Rome. Instead I decided to see what new adven ture they would offer to go with their fireworks. Painstakingly, I became another sardine in a night club with a silly paper hat on entangled in streamers and, I'm ashamed to say, blow- ing a horn. New Year's Day I made my brightest , resolution never again to let my curiosity take me out on' New Year's Evel GRANDFATHER WATCH ' Omaha (U.R) When Gen. Albert Wedemeyer visited the city hall here recently he re ceived a watch which was of special interest and significance to him. The watch, a gold stem winder, belonged to-the general's grandfather, Michael F. Coady, a north Omaha pioneer. PICTURE TUBES REJUVENATED Is your picture tube dull and weak? Most picture tubes can be restored to original brightness at only a fraction of the cost of replacement. For further information CALL Electronic Service 18 N. GRAPE PH. 3-1971 I ". 842 SS Whsn iff LOilOXeleigi.if's SAPEE for family health 1 ' Jack and Mollie Young Proprietors ISKIYOU BOULEVARD PHONE 7041 TP I -- ASHLAND, I Open 1 ill . SH II Size MOM 8 A.M. to 8 P.M. - Seven Days a Week We Give and Redeem Gold Arrow Stamps OP HERE FOR WEEKLY SPECIALS NALLEY'S LIconCARN 15-oz. Cans 2 FOR 5C E3D tmz Per Pkg. STANDBY 5 For $ 00 HUNT im Whole Kernel or Cream Style No. 300 SIZE 7 For $00 No. 21 2 Size 2 FOR GRAPEFRUIT Ripe and Juicy 8-lb. Mesh Bag 5 L1TTUC Garden Fresh per pound H Solid Heads Per Pound 5)c
