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.
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