A Nkhol's Worth of . . .
Comment On
By HARMAN W. NICHOLS
United Press Feature Writer
"Washington (U.R) The folks
id the Postal Transportation Ser
vice, like pilots and the miners
who dig 16
tons, h a v e a
language all
their own.
A lot of the
lingo among
the postal boys
dates way
back.
One source
for some of it
HarmaD Mchoi " Din iviuu-
berg, a postal clerk in Hammond,
Ind. In a recent letter to the
editor of the Postal Service
News, Bill list3 some of the
rather odd names applied to rail
road post offices in the Middle
West.
Like "Ish Pish and Shish."
That applies to a postal run be
tween Ishpeming and Chicago,
on a branch of the Northwestern
Railroad.
Also the "Chicken Lou" for
the train betwixt Chicago and
Louisville on the Chicago and
Alton. The "chicken" part, I
gather is a distortion of the
square name for the windy city,
hard by the waters of Lake Mich
igan. Then there is "Chicken Sin"
for the ride a letter takes on the
New York Central between
Chicago and Cincinnati, and
"Chick, Logan and Lou" on the
Pennsylvania between Chicago,
Logansport and Louisville.
Monberg says that many years
Laughs of
Monastereven, Ireland (U.R)
Cab driver John Moore, involv
ed in an auto accident, told the
judge Wednesday that he was
only traveling at 30 miles an
hour because he had a couple
of Americans in his cab.
"American visitors are nerv
ous people," he said. "If we don't
drive them properly we can be
reported."
Windsor, Ont (U.R) "Do you
recognize my uniform?" a po
liceman asked Whitney Bullard,
72, who had just backed his auto
into a fire hydrant, a truck and
an auio.
"Yes' replied Bullard, "you
are a mailman."
; Washington (U.R) Not a
sound was heard Wednesday
when House Speaker Sam Ray
burn ordered a voice vote on a
bill that wasn't causing much
interest. ' .
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310 E. Main Street
This and That
ago "a little old railroad post
office was referred to as "in
decent spring." It had to do with
a run between Indianapolis,
Decatur, and Springfield in
downstate Illinois.
Another run was the "dream
liner" between Detroit and
Grand Rapids. There also was
the "horny toad" run from
Albuqerque to El Paso, and the
"leaky roof" jaunt from Kansas
City to Memphis. t i
The mail 'carriers who have to
lug the heavy leather sacks,
take a lot of sass and fight off
the dogs have a lot of other prob
lems, too.
Long Stretch
Out in Canton, O., a photogra
pher got a snapshot of Donald G.
Lyons trying to stretch himself
up a ways to keep from getting
paint on his uniform after the
area of his mail box had been
dabbed.
Another carrier in Canton
found a parked car so close to
the curb-side mail box he
couldn't get to the mail.
Postmaster George E. Smysor
reports from Mulvane, Kan.,
that a bunch of school teachers
recently took a conducted tour
of Europe. After they got back,
Smysor received a letter from
Germany addressed to one of the
teachers.
There was no street address
or house' number. Only a pen
ciled note: "the mail man knows
her."
He did, too.
the Day
"Nobody having voted in the
affirmative, and nobody having
voted in the negative," Rayburn
intoned, "I assume the amend
ment is agreed to' by unanimous
consent."
Quincy, Mass. (U.R) Card
shop owner Francis Giacheiti
told a District Court judge Wed
nesday that a plain while card
with the symbol 12LIXX wasn't
what police thought it was.
A policeman said he decoded
it as meaning: First race, sec
ond horse, Lincoln Downs, $1
on the nose.
Giachetii said, however, it
means one box, .love cards, two
sold, and won acquittal of gam
bling charges.
Dayton, O. (U.R) Proprietor
Nick Varvalides of an ice cream
store said he and a would-be
holdup man apparently were
equally frightened when the
J i
SUPERB EATING There's superb eating in this marvelous
meal that offers bargain-priced broilers or fryers, fresh Cali
fornia asparagus and new potatoes. These and other good
recipes for regional, seasonal foods are included in today's
food columns.
Feeding the Family
By ZOLA
Feod
Bargain Broilers and
Fryers With Fresh Asparagus
Now that the "Many Happy
Returns" are in and we've squar
ed ourselves . with the collector
of income taxes, let us celebrate
with a memorable family dinner
that might well , be a weekly
menu while broilers and fryers,
fresh asparagus and new pota
toes are rolling to market.
Broilers and fryers are gen
uine bargains. Production is al
most 50 per cent larger than a
year ago, giving us truly a bo
nanza. Quality is excellent. Fresh
or quick-frozen, these tender,
meaty birds can be broiled, fried,
baked! barbecued or roasted.
Fresh California asparagus is
a seasonal delight as production
increases, prices come down.
Shopping reveals variable prices
dependent on fancy versus gar-
man announced a stickup.
Varvalides dashed to the back
of the store and the bandit dash
ed out the front door, empty
handed. '
Philadelphia (U.R) "I'm not
rich," Anelson D. Warwick said
early Wednesday when he was
awakened by the sounds of a
burglar in his bedroom.
...."I know," the masked burglar
said, "you only had $11 in your
wallet." He then fled with the
money.
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VINCENT
Editor
den variety due to recent rains
or other "acts of nature." Stalks
should be green and tender al
most their entire length with
fresh, firm close, compact tips.
Plan on two generous servings
per pound. Fresh asparagus sea
son is short so enjoy it often,
now.
New potatoes are increasing in
quantity and their season, like
asparagus is relatively short.
Characterized by a thin, feathery
skin which may be either red
or white, new potatoes are ideal
ly suited for boiling and for
creaming.
Lemon Sauced Broilers
Practically every woman and
growing girl in our part of the
country knows how to broil and
how to fry chicken. Your foods
editor's problem is to suggest
something new that will appeal
to the experienced chicken fixer
. . . and to her family. We hope
we've solved it to your liking.
For each two servings of broiler
halves, prepare this sauce: .
1 small clove garlic v
V teaspoon salt
V cup salad oil
Vz cup lemon juice .
2 tablespoons chopped onion
Vz teaspoon black pepper
Vz teaspoon dried thyme.
Mash garlic clove with salt in
a bowl; stir in remaining ingre
dients. Allow sauce to stand
overnight to blend flavors if
you've time enough.
Shape broilers as usual, soak
in the lemon sauce one hour be
fore broiling. Shake off excess
sauce, place chicken in broiler
pan (not on rack) cut-side up.
Place broiler pan four to five
inches from source of heat; broil
slowly, turning every 10 min
utes or so, brushing meaty side
with sauce. Broil 40 minutes or
until .bird is browned, flesh
tender. Remove to hot platter
and pour remaining sauce over
all. Sprinkle with chopped pars
ley. Lemon Sauced Fryers
Use cut-up fryer. Rinse in cold
water and dry. Season with salt
and pepper. Melt one-half cup
butter or margarine in skillet
and brown pieces evenly, turn
ing ofien with tongs. Pour Lemon
Sauce over chicken. Cover and
cook over low heat or in slow
oven, 325 degrees, about 40 min
utes. Remove to hot platter; stir
sauce and pour over the chicken.
Chicken Baked
In Sour Cream
Super eating. Figure three
pound bird, cut up, for each four
servings.
2 teaspoons Ac'cent '
(monosodium glutamate)
1 frying chicken (3 pound) cut
in serving pieces :
4 tablespoons butter or margar
ine 1 small onion, minced
3 tablespoons flour
1 cup water
1 cup commercial sour cream
1 teaspoon paprika
Vi teaspoon grated lemon rind
Salt and pepper
2 tablespoons sherry, optional
2 tablespoons chopped parsley
Many feel that chicken retains
much more of the good chick-en-y
flavor when Ac'cent is
sprinkled evenly over chicken
pieces which are then let stand
15 to 20 minutes. ,
Melt butter in large, heavy
skillet; brown pieces of chicken
slowly on all sides. Transfer
to casserole. Add onion to skillet
drippings; saute gently about five
minutes. Blend in flour until
smooth; add water and sour
cream. Cook, stirring constantly,
until mixture thickens and boils.
Add paprika, lemon rind, re
maining one-half teaspoon Ac'
cent, salt and pepper to taste.
Pour gravy over chicken. Cover;
bake in moderate oven, 350 de
grees, until chicken is tender,
about one hour. Place chicken
on hot platter. Add sherry and
parsley to gravy; pour over
chicken or serve separately.
Creamed Asparagus
And New Potatoes
That good California aspar
agus is attracting considerable
attention and deservedly so as
the season advances and price be
comes reasonable. Popular, at
tractive way of serving is to
combine with new potatoes . in
this pimisnto cream sauce. Four
generous servings.
V cup butter or margarine
V cup chopped onion
1 canned pimiento, chopped
Vt cup flour
2Vi cups milk
1 teaspoon salt
lYz pounds small new potatoes,
cooked and peeled
2 pounds fresh asparagus, cooked
and drained
Paprika
Melt butter or margarine over
low hgat. Add onion and pimien
to and saute until onion is tender.
Add flour and blend. Gradually
add milk and cook over low heat
until thickened, stirring con
stantly. Add salt.
Arrange cooked potatoes and
cooked asparagus on serving
platter and top with sauce. Dust
with paprika. Unsurpassed with
fried or broiled chicken.
Easy Hollandaise
Everyone has an easy Holland
aise recipe and here is ours. Cut
one-fourth pound butter or mar
garine in small pieces. Put in top
part of double boiler with three
egg yolks and three tablespoons
fresh lemon juice. Let stand at
room temperature for one-half
hour. Just before serving, place
over gently boiling water for 1
minutes, stirring briskly. Good
on asparagus; broccoli.
Asparagus Mornay
Another popular way with
that good green California fresh
asparagus. Good too over new
potatoes. For each two pounds
of asparagus to serve four per
sons generously: Melt one table
spoon butter in heavy saucepan.
Add one tablespoon flour and
mix well. Pour in one-half cup
milk all at once. Immediately
m(MB
MLMBlEIEir
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stir vigorously over moderate
heat. Continue to cook, stirring
constantly, until sauce begins to
thicken Remove from heat. Add
one cup cottage cheese; stir until
well blended. Cook, stirring con
stantly over low heat until
cheese curds disappear. Sauce
will be thin. Add one-fourth cup
grated cheddar cheese; continue
cooking, stirring constantly until
well blended and heated through.
Pour over cooked asparagus.
Many like to arrange freshly
cooked asparagus on buttered
toast points to preserve more of
that good asparagus flavor.
Lamb Shoulder or
Shank is Fine Fare
Lamb shoulder and lamb
shanks are perhaps the most
versatile of the less expensive
cuts of plentiful lamb. Consider
these ways for good eating.
Lamb Shoulder. Many hearty
eaters of lamb prefer shoulder
roasts to the more costly leg of
lamb; contend that shoulder
meat is juicier. Lamb shoulder
can be boned, rolled and stuffed
SERVED
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ORANGES
GREEN
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RED LETTUCE
ENDIVE and
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MEDFORD
with your favorite dressing; or
may be served square-cut with
bone in. For still greater variety,
chops can be cut from the shoul
der first with ample meat left
for roasting.
Lamb Shanks. The front legs
of lamb are flavor-full, too.
Lamb shanks weigh one to two
pounds. Allow one shank per
serving. They require long slow
cooking in moist heat to make
them fork-tender. Try this. For
each four lamb shanks or serv
ings, heat two tablespoons fat in
skillet. Season shanks with salt
and pepper and brown well in
the hot fat. Add two cups water.
Cover and cook slowly or bake
in a moderate oven, 350 degrees,
Vi hours. Add more water if
necessary. Add one cup diced
carrots, one cup diced potatoes,
one-half cup diced celery, one
medium onion, chopped. Cook
another 30 minutes or until vege
table are tender.
Salad Treat. Favorite salad
mates for lunch or supper are
golden canned cling peach halves
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5
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