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.
IN
19
DAYS
DRIVE IN FOR TICKETS
Numbers Posted
JUNE 27
For 7 Days
.No Need To Buy
ICE CREAM SCOOP
3c
REGULAR $1.29 VALUE
With Any Gas Purchase
IT'S FUN TO
BUY GAS AT
"ON THE POINT" SOUTH CENTRAL AT SOUTH RIVERSIDE
To Buy or Sell - Use Tribune Classified Ads To Buy or Sell - Use Tribune Classified Ads
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