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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 26, 1956)
r.:- r i STOCK UP ON CANNED FOODS Now is the time for all thrifty nomemakers to stock ud on familv-favored canned foods which are being specialed. Singly or in combination, as salad with salad aressings, as dessert with sauces, canned fruits make mighty good eating any time. Feeding the Family By ZOLA VINCENT Food Editor Canned Food Labels Offer Good Information Smart shoppers are scanning the advertisements, watching the displays of canned fruits, vege tables, meats, fish and other good things at this season of the year. It happens every year about this time as wholesalers and retailers begin to think about next season's crops and storage facilities and stock turn over. The consumer profits and stocks her pantry with as many dozens of the family favorites as storage room (and her market money) make possible. How lo Buy Canned Foods The selection and purchase of canned foods depends on numer ous factors. The use to be made of the food is important. For ex ample, when fruit is to be serv ed alone as a dessert the large fruit may be preferable, while 1(15' use in cobblers or puddings smaller fruit would be equally desirable. : Some knowledge of nutrition and food preparation methods is essential and family preference is still another factor to be con sidered in purchasing foods for well-planned menus. The canned food label is your best buying guide. The canner thinks of it as the window of the can. He en deavors to give sufficient infor mation on the modern descrip tive label so the canned food shopper can "see" what is inside. The importance of label informa tion is increased when shopping in self-service markets. : First, you will note the illus tatioa, which helps you quickly find the product wanted. : Second, all labels carry a brand name, which the shopper learns from experience is an ex cellent guide for the selection of m product of uniform quality. ; Third, look for the following information required by law: 1. The legal name of the prod uct. Do you want yellow or white corn? Do you want pine apple chunks or slices? That in formation is on the label. : 2. The net contents in weight or fluid measure, depending on the nature of the product. If you are cooking for two people you may want an 8 ounce can of ve getables', for four you may want a pound can or jar. i 3. The name and address of the manufacturer or distributor. If your family has particularly liked fruit packed by the O. H. Goode Co., look for this informa- Tastes so Good! Cost $ so Little ! Just add miik and but fer . . . heat and serve. Tofes five minutes to prepare a main-dish meal for 10c or less per serving. tion. Fourth, read the additional neipiui lniormation such as var iety, maturity, the amount of food in the container in cupfuis or number of pieces, consistency, special seasoning, recipes, and serving suggestions. -Quantity Buying To buy or not to buy in quan tity depends on storage facilities, needs and money savings. It will frequently be found that a mar ket has a special sale on two or more cans of food. If this food is, used frequently in your home it is wise to take advantage of the saving. A home supply of canned roods will be lound a conven ience, but the extent of the pur chase will depend upon storage space. Preparing Canned Vegetables In preparing canned vegeta bles don't pour the liquid down the sink. Drain the liquid from the vegetable into a saucepan Boil down until you have a half or even a third of a cup remain ing. Now add vegetable, butter and seasonings. Heat, but do not overcook. For creamed vegetable or bak ed dishes use the reduced liquid with rich milk for the cream sauce. Infant and Junior Foods Many kinds of specially pre pared foods are available for ba bies. Strained or homogenized for infants and chopped for jun ior age children. Dietetic Foods j An increasing number of die-1 tetic foods are reaching the mar ket. These foods have been care fully prepared to meet the needs of special diets, in addition to providing the nutritive values expected from regular canned foods. They are convenient to use in reducing diets, diets for the management of diabetes or for the control of sodium intake. Refrigerate Unused Portion in the Can We are frequently asked, "Is it safe to leave unused portions of canned foods in the can after it is opened?" It is perfectly safe to do so. The Department of Agri culture in a news release entit led, "Oh Sure! You Can Keep It in a Can," said: "It is just as safe to keep canned food in the can it comes in if the can is cool and covered as it is to empty the food into another container." Jellied Peaches . Fine Salad Dessert Gelatin salads and desserts are satisfactory for so many reasons; one being that they can be made during your Unhurried hours. Cottage cheese filled peaches are a very popular salad-dessert. Ever 'jell" them like this? 1 cup boiling water 1 package lime gelatin 1 cup syrup from peaches 6 canned peach halves 1 cup cottage cheese Lettuce or other greens Add water to lime flavored gelatin and stir until dissolved. Stir in peach syrup and let stand until it begins to "jel." Place peach halves with cut side up in a shallow pan. Pile cottage cheese in centers of peaches. Pour thickened gelatin around peaches; chill until firm. Cut in six portions. Serve on greens. Top with salad dressing or whip ped cream. Orange-Honey Dressing This Orange-Honey Dressing will really dress-up your next fruit salad, be it gelatin or an attractive array of canned andor fresh fruits. Soften one package (three ounce) cream cheese. Blend in one tablespoon honey, one tea spoon orange rind and a dash of salt. Add one-fourth cup orange juice and one tablespoon lemon juice and stir until smooth. Mak es about three-fourths cup. Glamourize canned sweet po tatoes by glazing them in brown sugar and butter. Use the propor tions of one-half cup brown su gar to one-fourth cup butter for each four servings. Now sprinkle with diced butter roasted al monds, about one-fourth cup. Tropie Barbecued Ribs Have Sweet-Sour Sauce Pork is once again basking in the best buy lime-light, so how about having some spareribs with this oriental-style sweet sour barbecue sauce. 1 cup pineapple juice 1 cup finely sliced green onions and tops si cup catsup . , , A Nlchol's Worth of . . Comment On This and That By HARMAN W. NICHOLS United Pnn Fuhin Writer Washington (U.R) The de partment in charge of mail is telling its own folks how to write letters. The Post Of fice Depart ment has is sued to its em- ploye-es a new set of in s t r u c tions which borrow a leaf from the textbook of ra dio script writ ers. '"Say it Harmon Nichols 5 i m p 1 y." In other words, write like you talk, but copyread it a little. It's a new chapter in the gov ernment's drive against "gobble- dygook," or the science of say ing nothing in ponderous lan guage. This science thrives among federal employees. 1 tablespoon lemon juice 1 tablespoon oil 1 tablespoon Worcestershire sauce 1 tablespoon honey or corn syrup Soy sauce or salt to taste 4 pounds spareribs Mix the first eight ingredients in order given. Have ribs cut in easy-to-nandle pieces. .Place in sauce and let stand for at least one hour. If you are going to do the entire cooking over coals or in the broiler, plan about one half hour, brushing occasionally with the sauce. Or, if desired, pre-roast ribs in moderate (350 degree) oven one hour, basting occasionally, then quickly finish browning under the broiler or over coals. Garnish with heated pineapple" slices. Serve with rice. Chicken Cornetti ' One Dish Meal This should be a real favorite for the economy minded home- maker because it makes use of inexpensive stewing chicken, spaghetti and canned .corn. Mak es 10 to 12 flavorsome servings. 1 (4 pound) stewing chicken, cut up 4 cups (1 pound) broken spa ghetti 2 cups finely sliced celery Vi cup chopped green pepper V2 cup chopped onions 2 teaspoons paprika 2 to 3 cans (12-ounce) golden whole kernel corn Vz to 1 cup stuffed or ripe olives Vz pound pimiento cheese, cubed Simmer chicken, covered in boiling salted water (about six cups) for two to three hours or untli tender. Cool. Remove meat from bon es; cut in large pieces. Measure to make six cups liquid. Bring to boil and add spaghetti, chicken, broth and add enough hot water celery, green pepper, onion and paprika. Cook 15 to 20 minutes. Add one can corn, the olives and the cheese; cook five minutes longer. Salt to taste. Arrange on hot platter and wreath with re maining corn which has been heated and seasoned with butter and salt. Or serve in - the same utensil in which the .. dish .was cooked. The Postal Service lets the word out that it would be happy if the help uses one word instead of two, if one will do. The service has a long list of for instances. Here are a coupl-2 with alternatives: "Above-mentioned" "This" or "Those" is better. "Always," instead of "At all times." . Things like that. It goes on and on. Postmaster General Arthur E. Summer field's writing boys suggest: "After careful consideration." Why not just say, "After consid ering?" - "At the present time." Why not say "Now." "Enclosed herewith for your information." Better is "The en closure gives." "Hereinbefore," according to the postal clan should be elimin ated. "In the event of." The little old word "if" takes up very lit tle space and says what it means. "In the near future" also wast es words. What's wrong with "soon?" The bane to city editors is the phrase, "owing to the fact that." It is. much simpler and to the point to say "because of." Avoid Wordiness The Post Office Department would like to have its letter writ ers avoid the threadbare phrase "This is to inform you." If you aren't giving the man you are writing to some information, what's the use to waste his time and yours? Avoid the phrase "the writer." Who else would be putting pen m hand? When you say "You are in formed" it is a waste of words. If you didn't have anything to say, you could save your -time and everybody else's by staying away from your, writing ma chine. There is the old one, which the P.O. would like to cremate. "We are forwarding herewith." The postal guys suggest "attached is." 'Prompt attention" is another thing the letter and postal peo ple are trying to cut from their letter writing. If the issue is im portant, prompt action is indicated. The Post Office is headed in the right direction in its appoint ed rounds, albeit it took a lot of wasted words to tell the story. Thursday, January 26. 1958 MEDFORD (OREGON) MAIL TRIBUNE ELEVEN 'Navy Sign-Up Month' Proclaimed in February Salem Governor Paul Patter son has proclaimed February as "Navy Sign-Up Month'' in con nection with a special recruiting drive which will be held- next month. Purpose of the drive is to have the greatest number of Ore gon men enlist in the Navy as possible. The drive is being held throughout the country .by the Navy recruiting service and var ious Naval commands. c JERVE lYllttlOU II (twm There's nothing else likeit-anwhere! Iti the glamour diih of Italy Treat your guests to something new something different! Make a delicious main-dish with Mission Lasagne, the unusual extra wide macaroni! Serve thi$ Italian specialty in your own on the package." MACARONI SPAGHETTI ECGKMDW' LMAME As We Live FRIENDSHIPS ARE OFTEN NECESSARILY ONE-SIDED In a friendship, one cannot ex pect everything to come out even all the time. (Q) "The woman svho lives next door to me has been a very good friend ever since we tame here as brides nearly 12 years ago. We visii back and forth, our husbands are good friends and our children play together. Last fall, my friend went back to her nursing, as does not earn h " it I? Dr. Hurlock her husband enough to enable them to pay their bins. Now she asks me to get things at the store for her and to drop in Jo see if the children have gotten home from school in the afternoons. The other day, her one child was sick and had io stay at home. She asked me to run in from time to time to see how he was and to give him his lunch.. My husband thinks she is imposing on me and wants me to tell her so. I hate io do this as we are good friends, 1 can count on her to help me out whenever we have an emergency in our home, and I know she needs the money or she wouldn't be working. What should I do? Mrs. L.N. (A) Keep on doing things for your friend as you have been By ELIZABETH HURLOCK, PH.D. ' doing since she started to work. Don't let your husband influence you against her as he is trying to do. -Instead, try to make him realize that in a true friendship, one does not act as he wants you to act. At the moment, it may seem that your friend is asking you to do more for her than she is doing in return. However, know ing that you can count on her in an emergency and that she will do what she can for you with her limited time should certainly balance the scales. Should Feel Same Way In a true frinedship, one does not expect a friend whose in come is limited to give as gener ous gifts as one who can readily afford to do so. You should feel the same way about time and other things. Your friend has certainly done her share for you when she was not working. Furthermore, if she were working merely for sel fish interests, you would justi fiably feel differently than you do now that you know her work ing is a family necessity. Show your friendship by helping her in any way you can. (Copyright 1956, General Features Corp.) About one-half of the upper one-fourth of high school grad uates in the U. S. do not go on to college, surveys show. Gasoline yield from crude oil has doubled since 1918. State Legion Chief To Speak of CW Jack Larson of Springfield, state commander of the Ameri can Legion of Oregon, will make his official visit to Camp White Monday, Feb. 13. He will speak at the Domiciliary theater there. Eugene Orr, district com mander here, said Larson plans to attend the district conference at Grants Pass Sunday Feb. 12. Orr also announced that the state convention of the Legion will be held at Albany July 26, 27, and 28 by the Oregon department ex ecutive committee. Volunteer Red Crots workers outnumber those who are paid by a ratio of more than 100 to one. About 70 per cent of all the rubber used in the U. S. today is synthetic, made from crude oil or natural gas. Farmers own about 29 per cent of all the motor trucks ir the U. S. 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