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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 8, 1956)
I TWELVE MEDFORD (OREGON) MAIL TRIEUITE Friday. Jun 8, 1958 H.,i in. pi. i, j ii. jt .iT:-, . " I E FORD Feeding the Family iff- -Av vir.-w?, By ZOLA VINCENT Food tditof FRE 1 1 Lemonade Ice Bowl For a distinctive party not, make one or more ice bowls at container for melon balls andor fruits. Interesting also when floated in party punch bowl.1 Keeps punch lively. Mix frozen lemonade with equal amount of water and pour into large metal bowl. Place a smaller metal bowl inside and weight it so that liquid is evenly distributed to about one inch depth all around. To help center the smaller bowl, run strips of cellulose tape from it at intervals to edee of bigeer bowl. Freeze solid. To unmold, let stand 30 minutes . at room temperature, then remove care fully. Return to free ice bowls to freeze hard for future use. Party Sandwich! party sandwiches are seldom made of meat, though minced chicken, lobster or crab meat beaten to a paste are sometimes used. The bread is cut very thin; the butter thoroughly creamed. Sandwich butters often are made by creaming one cup but ter with one-half cup cream. Butter is best spread with a pliable knife or small spatula taking both butter and filling. Relishes such as mustard, salt. grated horseradish, chopped parsley, chives and curry may be added to creamed butter for use in many sandwiches. Spread the filling on the buttered surface of one slice only of each sand wich. Sandwiches may be cut into triangles, oblongs, hearts, cir cles, crescents or any preferred design: must be handled with care. They may be rolled or made interesting by combining white and dark breads. Anchovy Sandwiches. Rub yolks of four hard-cooked eggs to a smooth paste with four : boned anchovies and one-half I cup butter; add paprika. ' Nut Sandwiches. Pine juts. ; butternuts, walnuts, filberts, almond and pecans may all be put through a meat-chopper, j mixed, a very little salt added i and spread over thin, buttered slices of brown or white bread, j Good, too, when combined with cream cheese moistened with 1 sweet thick cream and seasoned j with salt. I Shrimp Butter. Pound one cup cooked shrimps in a mortar with salt and dash of cayenne. Add one cup butter and about one- fourth cup tarragon vinegar or I lemon-juice. Harlequin Sandwiches. These usually take a butter and cream ! cheese filling. Cut half-inch j slices lengthwise of loafs using both brown and white bread; ! spread three slices alternating brown bread with white and topping with fourth slice. Press together, chill, cut into thin cross slices. Two Popular Dunks Here are two party Dunks at the end of the class as ac companiments for fresh raw vegetables, according to Helen Evans Brown, Pasadena food . celebrity. Sour Cream Dip. A cold dip that combines one cup sour cream, two tablespoons soy sauce, one tablespoon lemon juice and one-half teaspoon ground ginger, mixed thoroughly. Hot Curry Dip. A hot dip that combines one cup rich medium- j thick white sauce to which one j teaspoon curry powder and one ( teaspoon minced onion . are added. Heat until flavors, are well blended. Pork Chops Sensation Sensationally good, that's what the family will say about these park chops accented with orange juice and raisins. For each four servings", proceed as follows: Flour four pork chops, brown and sprinkle with salt. Remove orange rind from two medium size oranges; free orange sec-; tions from membrane and lay two sections on each chop. Make sauce as follows: Mix 1 together one-fourth cup sugar, one tablespoon cornstarch, one eighth teaspoon allspice. Grad ually stir in l'i cups hot water and cook until thick. Add two tablespoons lemon juice, ' one fourth cup orange juice and one fourth cup raisins. Pour sauce over chops and cook over low hea'. for an hour. Serve topped with sauce. Spanish Celery , . . Celery is a very good buy and youre missing a treat if you're not cooking it occasionally. For this flavorful, crispy and dif ferent vegetable dish, cook eight cups finely sliced celery in about one inch of boiling salted water in a tightly coverea saucepan until tender, 15 to 20 minutes. Cook together for 10 minutes the following ingredients: Two eight-ounce cans tomato sauce. one-fourth -teaspoon salt, one teaspoon butter or margarine and pepper to taste. Combine with cooked celery. Serve hot. Makes eight servings . Asparagus Topping. For a flavor and appearance change, fancy up cooked asparagus with Dutch Crumbs. Melt one-half cup butter or margarine in a small skiliet or saucepan. Stir in one-half cup dry bread crumbs or crumbled crisp dry cereal Brown -well. Sprinkle over hot asparagus. June Markets Feature Dairy Products Galore June is traditionally known as "Dairy Month" ... for during this month the production of milk and dairy products reaches the highest levels of the year. This year, again, the United States Department of Agricul ture is supporting the industry's campaign by conducting a Spec ial Plentiful Foods Program on milk and other dairy products. The Department only conducts these programs when the supply of a commodity fully justifies them. So watch for bargain-buys in all dairv products especially in canned milk afid nonfat dry milk. For many purposes evap orated and nonfat skinvmilk are every bit as satisfactory as fresh fluid milk and much less ex pensive. A wide variety of cheese will be specialized so eat your fill of this wonderful'tasty- nutrition-wise food. A simple rule for keeping fresh fluid milk at its best is the T'. i HERE'S A NEW BREAKFAST IDEA, a special for June, National Dairy Month softened ice cream on wheat flakes! This cool combination is geared for warm summer mornings when appetites slump. Ice cream takes the place of sugar and cream to moisten the wheat flake, and topped with fresh or frozen fruit, the ke cream-cereal bowl is complete in flax'or and nutritional value. "Wheaties and Ice Cream" will be served in restaurants from coast to coast, the American Dairy Association reports. To brighten a blue Monday at home, whip ice cream to spooning consistency, mound on top of wheat flakes, and cover with luscious strawberries. Or face the morning blues bravely with wheat flakes and k cream leaped with tiny round blueberries. rule of the three C's . . . Keep! milk clean, cold and covered. Canned milk does not require re frigeration until opened. Be sure to wash off the top of the can before opening and store any re maining milk in the refrigera tor in the original container. Dry milk should be kept tightly cov ered in a dry place. Nonfat dry milk can be kept at room tem perature for several months (no higher than 75 degrees). When reconstituted, dry milk requires the same storage as fresh milk. Cheese is perishable food and should be covered tightly or wrapped in aluminum foil or waxed paper and stored in the refrigerator. Most cheese with the definite exception of cottage cheese is best served at room.; temperature. Allow about 30 minutes before serving. . Fruit Department. Berries are rolling to market in good varie ty and excellent quality. Not only are they filled with im portant food elements but few things are so satisfying to. the taste, so appealing T.o the eye Strawberry season will go fast . . . so make the most of them now. Cantaloupes and water melons are increasing in quanity with a corresponding drop in price. Other available fruits are bananas, fresh pineapples, stor age apples, oranges, grapefruit and lemons. 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