Feeding the Family
By ZOLA VINCENT
Food Editor
Enjoy Plentiful Lamb;
Tricks Offer Variety
So many good things to talk
about today! We see by the pa
pers that California is top cus
tomer for lamb, second only to
New York state; that our neigh
bors to the south eat 21 per cent
of the lamb and mutton produc
ed in the United States, an av
erage of 12.3 pounds per person
as compared to the national av
erage of 4.5 pounds. Oregonians,
too, eat more than their share.
Contributing factor is that we
grow much of that good lamb
and that our markets feature it
practically the year around.
Lamb is especially plentiful right
now. Growers are urging us to
enjoy it more often in more
ways. Prices are reasonable for
popular chops and roasts; at bar
gain levels for braising and
stewing cuts.
Most popular ways of cooking
this tender savory meat are broil
ed chops and roasted leg, sir
loin, crown or cushion shoulder.
Good cooks of foreign lands
have brought us many delicious
lamb recipes, also.
Lamb Chops Buying
Lamb chops usually are broil
ed; cost of chops depending on
quality, cut, trimming. There
are center cut loin chops, sirloin
chops, shoulder round bone
chops and shoulder blade bone
chops. Center cut loin chops us
ually are highest priced; shoul
der chops, lowest priced.
Lamb Chops Broiling
Allow two ribs per serving or
one-half to three-fourths pounds
of lamb chops. Those cut one to
two inches thick are best when
even-broiled. Thinner chops may
be pan-broiled. Remove the thin
fell covenng the fat; slash edges
of fat in several places to pre
vent curling. Place chops on
broiling rack in preheated oven,
so that surface of chops is about
three inches from source of
heat. Few people like rare lamb.
Most prefer it well done. Figure
even minutes for one-inchers;
12 to 15 minutes for two-inch-ers.
Seasoning Tricks Many
Lamb chops simply seasoned
with salt and a dash of pepper
are fine fare. For variation,
however, consider adding a dash
of garlic salt, paprika or curry.
Or try these suggestions:
For a mint jelly sauce, add one
fourth cup water to the broiling
pan; stir in one-fourth cup mint
or currant jelly. Let this boil up
Pour over the broiled chops.
Lemon butter topping is made I
by blending two tablespoons
butter, one tablespoon lemon
juice and a dash of chili powder,
curry powder or garlic salt.
Spread over hot broiled chops.
Sprinkle with chopped parsley.
Serve hot.
Before broiling, brush chops
with French dressing or rub sur
face with cut garlic clove.
Popular marinade combines
one-fourth cup salad oil; one
tablespoon lemon juice, one tea
spoon salt, two cloves of garlic,
sliced. Enough for four thick
chops. Let stand two hours or
so.
Many like a marinade made
by combining one-fourth cup
salad oil, one-fourth cup catsup,
one-fourth cup chopped onion,
one teaspoon curry powder, a
dash of tabasco. Let stand a few
hours before broiling.
Broiler Care
When broiling just two or
three chops, use a pie pan with a
low rack or piece of wire mesh
to hold chops off the pan. Saves
broiler pan washing chore. An
other time saver is aluminum
foil in bottom of broiler pan.
Lamb Kabobs
Western favorite is lamb cook
ed on skewers, indoors or out
doors. For each six skewers to
serve four persons, cut IV2
pounds lamb shoulder into one
inch cubes. Pour one-half cup
French dressing over lamb. May
be a split clove of garlic. Let
stand at least one hour in refrig
erator. Overnight is better. Wash
one-half pound button mush
rooms or use the canned ones.
Cut four slices bacon into one
inch pieces.
Alternate lamb, bacon and
mushrooms on metal skewers.
Allow space between for thor
ough cooking. Many fail to do
this; find lamb underdone and
wonder why. Season with salt
and pepper. Broil three inches
from source of heat, about 15
minutes. Turn to brown even
ly. Cheese spreads which come
in cans and jars should be stored
in a cool, dry, well ventilated
place. Once opened, of course,
they are stored in the refrigera
tor. Ways With Plentiful
Blue Lake Green Beans
Blue Lakes are a tender, suc
culent, stringless variety of green
beans that are grown especially
for canning; retain their plump-
y Bm
Thursday, April 5, 1956
MEDFORD (OREGON) MAIL TRIBUNE SEVEN
LAMB'AND BEANS Plentiful west coast lamb and pungent
Blue Lake green beans make marvelous eating for family
and company meals. Fine ways to prepare lamb, green beans
and other good things are included in today's food columns.
ness, good flavor and fresh green
color. They're grown exclusive
ly in Washington, Oregon and
northern California; are on the
April plentiful foods list.
Visiting with a dozen or so
growers and canners of these
famous beans in New York just
ahead of the Canner's conven
tion at Atlantic City, we asked
them their favorite ways of eat
ing their favorite food.
One industry leader said that
the fresh, natural flavor of
Green i,akes is so good that his
wife adds only a generous lump
of good dairy butter, salt and
freshly ground pepper. Seems -a
proper answer and many will
agree with him. A Southerner
probably would say "Fry out
some diced salt pork, add it to
the green beans with a little of
the fat." Good, too.
Pungent Green Beans
We asked another green bean
fancier for her favorite recipe.
She gave us this. We tried it
and now it is one of our favor
ites also. Different; has more
zest.
Drain liquid from No. 303 can
of green beans into a saucepan.
Boil liquid uncovered for eight
minutes or so to reduce quan
tity; add beans, cover, simmer
only until beans are heated thor
ouuhly.
Meanwhile, melt one-fourth
cup cranberry sauce in small
saucepan along with one table-
spoon corn syrup, two teaspoons
prepared mustard, one table
spoon vinegar and one-eighth
teaspoon ground cloves and cin
namon (just a whisper, really).
Pour glaze over beans to coat
well. Toss and serve.
Americans Owe Public, Private
Debt of About $4,000 per Person
10rWm YOURS FOR frji AND 12 COUPONS
, ONLY -X. if FROM SEGO MILK OR
Jj THORO-FED DOG FOOD
' ss '
HOMOGENIZED B tMSS.1.,
13 B 0 fX feczM
Feed your family DOUBLE-RICH SEGO
...the premium quality milk.
Recommended for infants, too!
PICK UP YOUR GIFT TUMBLERS AT ANY SEGO PREMIUM STORE
Ashland Baude Hardware A
Appliance 296 E. Main
Medford Hibbard's Hardware
310 E. Main Street
in rot ir-ra sie! mm unw i m cwmui
....................... .............
SEGO PREMIUM DEPARTMENT '
350 Mission Street San Francisco 5, California
I want to tike advantage of this special offer. Please
mail me my big new Sego Premium Catalog and
J bonus Gift Certificate good for 30 coupons.
NAME .
! ADDRESS !
Cm ZONESTATE
Other Variations
Drain liquid from canned
green beans, into saucepan and
boil uncovered eight minutes to
reduce quantity. Add beans, to
gether with ony of the following
seasonings: crisp, crumbled ba
con, French dressing, finely
minced onion, dash of Worcester
shire or tabasco, one-fourth tea
spoon basil, oregano . or rose
mary, one-half teaspoon dry dill
seed, fresh dill, chopped pars
ley, chives, one-half teaspoon
curry powder, touch of minced
garlic, chopped green or red p
per, chopped salted nuts, but
tered bread crumbs or light
sprinkle of cloves, nutmeg or
allspice.
Strawberry Jam, Grape Jelly
Top National Favorites
Your foods editor learned a
few things about pure fruit jam
and jellies while visiting with
representatives of the National
Preservers Association recently.
Organized in 1918, this associa
tion represents manufacturers of
jams, jellies, preserves, fruit but
ters and marmalades throughout
the United States. They "pro
mote, protect and extend the
welfare of the public as well as
the industry; insure the house
wife that the pure fruit spreads
on her grocery shelves have
been meticulously prepared."
Strawberry jam and grape
jelly are the two top national
favorites. Pinecot jam, peach
jam, apple jelly and currant are
other favorites. Average Amer
ican consumes more than 4'2
pounds of pure fruit spreads per i
year, a total of over 300,000,000 j
pounds of fruits and berries go- ,
ing into 700,000,000 pounds of j
the finished product.
I he word pure on any jam
or jelly glass or jar. means posi
tively that only fruit, sugars,
fruit acids and pectin have gone
into the making. .
Jam, Jelly Pointers
Store open preserves in the
refrigerator or on the cupboard
shelf. Refrigerator protects the
natural color of some preserves,
particularly strawberry which
tends to darken in warm tem
perature. Always keep covered
to avoid condensation and crys- i
tallization.
Use a clean, dry spoon when
serving. This discourages mold
which is not harmful, but is un
attractive. If mold forms, simply
remove.
With lamb, serve mint jelly,
pineapple jam and jelly, currant,
grape or orange jelly.
With pork, apple butter and
apple jelly are favorites with
currant a close second.
With ham, it is pineapple jam
and jelly, apricot jam and jelly,
orange or cherry jam.
With poultry, use blueberry
jam, quince jelly, currant jelly,
orange jelly, apple butter, or
ange marmalade, grape jelly,
guava jelly, pineapple jam and
jelly. Use them in sauces, gra
vies, as garnishes or as glaze.
Fish and shellfish find green
gage plum jam superb.
Eggs favor apple jelly, apri
cot or strawberry jam.
When it comes to bread and
butter, anything goes!
New York (U.R) Joe Smith
makes $120 a week, before taxes.
He is 34, married, and has two
children, plus a dog.
He owns his own home. Well,
he owns it in a way. The house
is worth about $18,000 but Joe
still owes the bank $12,000 on
his mortgage.
He has a 1955 car but it, too,
is only partly paid for. He makes
a payment on it every month.
Six months ago Joe bought
his wife an automatic washer
but it will not be paid for until
September. The Smiths have a
brand new TV set, and they will
be making payments on it until
early in 1957.
Joe has a couple of fair-sized
bills at two department stores
and the suit he is wearing actual
ly is his only up to the knees.
Then there's a $200 loan from
the finance company. They need
ed it for that trip to Florida last
fall.
Joe Smith is typical of mil
lions of Americans. He is living
in a way that would have shock
ed his parents.
Buy Now, Pay Later
It is a life of buy now, pay
later. Live well on the install
ment plan. It is a scheme based
on confrtlence that the family
income next month, next year,
will be as high as it is today, if
not higher. '
Americans now owe a whop
ping public and private debt of
S650,000,000,000. It figures out
to around S4000 for every man,
woman and child.
Last year the total debt rose
by $45,000,000,000 the biggest
gain ever for a single year.
Is Joe Smith worried? Ap
parently not. He and others like
him are still borrowing and
spending at a pace that keep.i
production lines sizzling.
Are economists worried? They
say they are not. They pro
nounce the overall economic
health of America as excellent.
Solid Collateral
For one thing, the American
debt is backed by solid collateral
schools and factories, office
buildings and homes, automo
biles and refrigerators. And debt
is only part of the picture. Other
factors such as high employment
and the amount Americans are
investing and saving must be
considered, too.
Most of the expansion in the
public debt, which totals about
$270,000,000,000, took place in
the depression and war years.
Since the end of the war the
most dramatic rise has been in
private debt.
Question of Burden
The size of the debt and the
speed with which it has grown
naturallly raises the question of
just how much of a debt burden
the nation can bear.
It's a question nobody can an
swer with certainty. However,
ecpnomists say a severe economic
decline would have to take place
before the present over-all debt
became burdensome. They note
that a high level economy is
built upon debt.
TRAPPED
Carmi, 111. !U.R State Rep.
Paul Zeigler really went all-out
to aid the recent polio fund
drive here. A local radio station
held an auction on services, and
someone called in with a pledge
for a donation provided Zeig
ler, a Democrat, made a one
minute speech on why voters
should vote for Republicans.
Zeigler made the speech, and the
donation was made.
There are four basic types of
clouds: cirrus, stratus, nimbus
and cumulus.
..f ST
add otpb cmaSkl
EHaSHBBaSH 1
sugar i
That good
HAWAIIAN CANE flavor!
IBdDHJELLEwA
MED
Jack and
Mollie Young
Proprietors
842 SISKIYOU BOULEVARD -PHONE 7041
ASHLAND, -OR
EE!"" ...
W; Onen 8 A.M. to 8 P.M. - Seven Days a Week
We Give and Redeem Gold Arrow Stamps
SHOP HERE FOR WEEKLY SPECIALS
till
POTATO
OTPS
REGULAR
49c
BAG
Officers Investigate
Safe Thefts in Area
Sheriffs deputies and state
police are investigating the sec
ond safe theft in this area in
three days.
Operators of the Greyhound
bus depot at Grants Pass yester
day morning reported that the
company's safe was taken some
time before midnight Tuesday
night. Reports indicated the safe
weighed about 350 pounds. No
details of its contents were
available here, sheriff's deputies j
said. I
The first safe theft this week j
was at the New Pastime. 99 !
Howard ave., in Medford some- j
time Sunday. State police said !
the building was entered:
through a rear window. The safe
reportedly contained $74 in !
change.
Possible connection between
the two thefts is being considered.
The Ford Motor Co. almost
became a part of General Motors
in 1908, but the deal fell through i
when William C. Durant, who
founded GM that year, failed tp
raise S8,000,000 cash for which
Henry Ford had agreed to sell
his company.
,rggcl SPECIAL BOPJMIEr&S
Vr-rix liSM cats like it too)
-JrfioA 3 FOR mrri Best Bet for Your Pe '
r&$& '$1100 fill 12 PACK $112
t2 Only I ONLY U
Standby Mixed s West
VEGETABLES PEAS
No. 303 Size No. 303 Size CiTl it
5 FOR SlIOO 8 FOR 3 jl OO
ONLY -11 ONLY -LL
Swan son's Hunt's
OLEO CORN -300
6 FOR STl OO c '' ""' W1"'" K""el STI OO
ONLY T 8 FOR ONLY
pSj GIANT SIZE WESSON
ffl SO AP & OIL- .
P on.y m , 3 Pe0ar 59'
LETTUCE CARROTS MU
GARDEN FRESH WSSM CRISP TENDER Jw jZfZ?
Pound II y gy V bunches 3
GRAPEFRUIT
FULL OF JUICE
8-lb. Mesh 3(5)
Bag Only.
CABBAGE
SOLID HEADS
Per
Lb.
5'