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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 28, 1956)
1 Two Oil Companies Offer 'Super' Gas On Experiment Basis New York U.P) Two top oil companies served up new "r.iper gasoline" to automobile owners in selected areas this month and aked: "What a your pleasure, sir?" U motorists buy the super fuel many oil company executives ex pect it to become common from coast to coast. If motorists say "No thanks" to its higher cost it may change future plans of a $12,000,000,000 a year industry. Standard Oil Co. of New Jer iy, with service stations in 13 states, has gambled millions of dollars on the theory that the average motorist wants fuel that is just right for his car. Sun Oil Company, which start ed selling its super fuel as an experiment in Orlando, Fla., in February, expanded its tests this week to the whole state. Just an Experiment "But it -s still lust an experi ment," said a spokesman for the company in Philadelphia. "We are not making any claims for it and we are not revealing any results. We are not trying to promote it or advertise it. Our future action will depend on what we find out. Motorists are s-oing to decide this thing and set the trend for the future." Sun broke its traditional policy of selling only one grade of gaso line by offering a fuel "tailor made" for every car. It now pro vides five different grades of 1 tr- .ijglir$ISi CRESCENT iwoT icecream lt33 lBlTOPPING!l BIG, CRISP 9 potato mm ' tL-PvP L NrtJl It k TheM big golden potato chips go better than anything at picnics and -j-lJL-jL e . lfc ICi outdoor barbecues! Nalley's Chips are bigger to satisfy "open-air" C? lV- -r - appetites. Crisper to stay crisp without getting soggy in barbecue U wHa "pLjaaSrV aauce and salads. Tastier to give you the easy eatin' pleasure of """" J"mrJ extra special chip salted juat right. Get Nalley's Chips have a pic- 0 .C!fSmHSJf nic! Take 'em home in the big family size aluminum foil bag that TSm Made for acfi other... Nalley's Potato Chips and... ir303t-cB3mi wacKHn wisp gj gasoline from a single pump at each of 350 service stations in Florida. The top grade is more than 100 octane and sells for about five cents above the cost of regular. Third Grad Esso, the brand name for Standard Oil of New Jersey's products, marketed its third grade of gasoline under the name "Golden Esso Extra" at selected service stations in New Orleans, Memphis, Baltimore. Washing ton, Boston and New York. Esso pegged the price for the super fuel three cents higher than premium gasoline and six cents higher than regular. "Buying results were better than we expected," the company said. It figured that five per cent of the cars now on the read should use the super gasoline to get top engine performance and the best possible mileage RIVER PIHATES Detroit (UP.; Ronald Hafey told police he went to Owen Park along the Detroit River for relexation and wound up without his wallet. He said he was sitting on a bench when two men pulled up in an out board. They seized him, took his wallet which contained $30 jumped back into the boat and sped away. Ilu Hall TTibuna Want Ada JC j HOT DO' I SALADS SANDWICHES I Feeding the By ZOLA Food Food for Summir Tim Features Salad and Broilers For a festive week end, a bang up Fourth of July and other good eating occasions all summer long, there's no food to surpass satisfying, zesty potato salad teamed up with plentiful, plump northwest grown, broiler-fryer chickens or young fryer-roaster turkeys barebecued, grilled or broiled to succulent perfection. Plentiful right now are the California Long White potatoes with a smooth thin skin and very shallow e;es; perhaps the most versatile of all potatoes because they are good bakers as well as boilers and fryers. Plenty of northwest-gown "reds," too for going into popular 'potato salad along with plentiful onions and eggs (for hard-cooking) at very low prices. Easterners Ilka our Long White potatoes so well that 50 per cent of them go to markets east of the Mississippi. Govern ed by new regulations, the Long Whites are washed and graded under strict federal grade speci fications which guarantee fine quality. Their thin smooth skin makes them desirable from an economy standpoint because of the extremely small amount of waste. Variations on Popular Potato Salad Theme Declare your independence by taking it easy on the Fourth of July. Fix the potatoes for the sal ad the day before; s.ore whole in Family VINCENT Editor refrigerator. Same thing with the hard-cooked eggs. For each six persons to be served, boil or bake five or six potatoes until done. Peel and cut into either chunks or slices (we're taking no sides on chunks-versus slices). Combine ? cup mayonnaise (we add some sour cream), one teaspoon celery seed, one tea spoon salt, one-half teaspoon freshly ground pepper, three ta blespoons vinegar, one table spoon sugar. Add two stalks cel ery, chopped, three medium sour or sweet pickles, chopped, one medium size onion, chopped, three hard-cooked eggs, chopped (reserve one egg for garnish if you like). Pour over diced or slic ed cooked potatoes and turn gently to distribute dressing. Sprinkle with paprika and tuck parsley sprigs around bowl edges for prettying-up. Deviled Potato Salad. Use above dressing and add one ta blespoon mustard, one-half tea spoon horseradish. Dill Potato Salad. Leave out celery seed in dressing above and substitute sprinkling of dill seeds; substitute dill pick'es for sweet or sour pickles. Chef's Potato Salad For each four servings, com bine following vegetables in large bowl; four cooked and dic ed potatoes, one small onion, thinly sliced, six to eight radish es, thinly sliced, one-half cucum ber, thinly sliced, one carrot thinly sliced. Over a!!, pour one one cup French dressing; add salt and pepper to taste and toss well. Serve immediately on shredded lettuce or in lettuce cup. Chicken Barbo-Cookery Plenty of plump broiler-fryer chickens for cutting .n halves. By definition, to barbecue is to roast slowly by direct heat over coals or with electric heat or low gas flame, occasionally turning and basting the meat with a savory sauce. Slow oven cooking develops the most flavor, prevents scorch ing before the meat is done. Young chickens, H4 to three pounds, ready-to-cook weight, generally are preferred for bar becuing Split in half or cut m serving pieces: dip in barbecue sauce, place skin side up on grill over hot coals or in a pan under POTATOES FOR SALAD Who ever heard of a picnic without potato salad? No one. And our area grows some mighty fine pota toes along with the onions and "eggs'" that go into it. Turkey too is a popular summertime fare, roasted and sliced, grilled or bar becued. More on this is included in today's food columns. direct heat, turn frequently and baste with barebecue sauce. Chicken should be nicely barbe cued in one to Hi hours, de pending on heat and size of the pieces. Barbecue Sauce. Here is a tart, sweet, spicy mixture, time-tested. Can be made ahead of time; stores well in refrigerator; can travel. For each three pounder or thereabouts, combine two table spoons brown sugar, one table spoon paprika, one teaspoon salt, one teaspoon dry mustard, one fourth teaspoon chili powder, dash of cayenne pepper, two ta blespoons Worcestershire, one cup tomato juice, one-fourth cup chili sauce or catsup, one-fourth cup vingear, one-half cup chop ped onion, two or three table spoons cooking oil. Cook over low heat about 15 minutes. Good basic recipe for adding more on ions, using less onion, more vin egar or adding favored savory horbs or spices. Barbecue or Grill Broiler-Fryer Turkey Increasing in popularity and in supply right along, the broiler-fryer turkey weighs in at three to six pounds. Split length wise, quartered or cut into fry-ing-type pieces, turkey takes VA to two hours outdoors or set at lowest spot in broiler-oven with low heat. Or if you want to bake it in 325 degree oven, fig ure on two to three hours accord ing to size of pieces. Rinse turkey parts with cool water and dry with clean cloth. Several marinades are successful and very delicious. Choose one of the following or concoct your own. Paint bird before and dur ing cooking. 1. Brush bird with melted but ter or margarine, cooking or ol ive oil and sprinkle generously with coarsely ground pepper and a little salt. This gives excellent flavor. 2. There are several good com mercial barbecue glazes on the market; developed by profes sionals they give wonderful col or and flavor complete with dis tinctive seasonings. 3. Mix equal parts of wine vinegar, fresh lemon juice and olive or salad oil in a glass jar. Add dash of soy sauce and salt and pepper to taste. Brush on meat while barbecuing. Remain ing sauce may be kept in refrig erator until next batch. 4. Make about one quart of barbecue sauce by combining these ingredients in mixing bowl or quart jar. Blend one-half ta blespoon pepper, one teaspoon salt, one teaspoon grated onion, one teaspoon prepared mustard, two teaspoons sugar. Add one can condensed tomato soup, one cup vinegar, one cup water, one tablespoon Worcestershire sauce,' one-fourth cup cooking oil. Franks Favored In Many Ways The versatile frankfurter makes fine eating packed with good flavor. Many of them will wind up in the popular "red hots" manner with broiler franks running a close second. We also suggest a skillet dish that is like- IUOW MACAIOM lrj Dbew MecertRl MAGIC MINUTE MACARONI tASACNf TUFOU ItOATOM HilH'liU't Vg rwmm&M ASHES Thursday. June 21. 1838 j ly to be a family favorite all summer. Red Hots. For eight generous j servings, fry a pound of frank- i furters in butter or margarine in ' skillet until browned. Combine one-fourth cup catsup and one tablespoon prepared mustard : and pour over franks, turning to coat well with sauce. Heat two or three minutes (remember that ! franks are already cooked when you buy them) and serve each frank in a buttered or mayon naised split bun heated or toast- j ed according to eating locale. Few things are more disappoint ing than a hot dog in a cold un buffered bun. Broiler Franks. Take any giv en number of franks and buns. Cut buns lengthwise and spread, each half with mixture of mus-. tard, better and chopped onion, being generous with the finely chopped onion if there are men around. Toast under broiler unit. Split franks so they will lie flat (follow curve with frank, on its side end be surprised) and fry gently in a little fat until brown ed. Arrange in buns and trickle pickle relish generously over. Frankly Quick. This is to be brought to table in skillet along with crusty bread and a tart rel ish. For each four persons, six frankfurts. Slice three medium tomatoes one-half inch thick in to skillet Top with thin slices of one onion and strips of one green pepper. Slice six franks in half, first lengthwise, then slanche wise and place these pieces on the vegetables. Cover and cook slowly about 15 minutes. Sprin kle one cup shredded cheese ov er; salt and pepper, then cover. Turn off heat. Cheese will melt. Family will like. Foil Roait.d Corn - Increasing in supply, corn-on-thc-cob is increasingly wrapped and roasted in aluminum foil for vast enjoyment. Husks may be left on or removed. If corn husks left on, pull back and remove silk. Spread with softened butter and sprinkle with seasonings. Some like hint of garlic. Replace husks, wrap in foil twisting ends to secure. Roast about 25 minutes, turning occasionally. If husks are removed, spread corn with softened butter and season. Wrap in foil, double wrapping if fire is very hot or if corn is to be placed on coals. Roast 15 minutes or so, turning two or three times. Man's Missing Money Found Safely Hidden Holyoke, Mass. (U.R) Police questioned half a dozen persons before deciding to search George Rozek's apartment for his miss ing $2,400. Rozek had reported the cash missing from its cache behind the refrigerator. Police found the money stuck behind bedroom curtains. Rozek, who said he must have forgotten putting the money there, told police he wanted to "make it an even $2,500" before depositing the money in a bank. Use Tribune Want Ads " i ENRICHED! ECONOMICAL, EAST 70 PREPARE, TASTY It's t&iy to serve a variety of appetizing meals when you use PORTER Macaroni . products. Their better tasting flavor ap peals 10 children i til adults, too! Boulder Will Serve As Memorial to Man Charlton, Mass. (U.PJ A five ton boulder will be moved 40 miles from Charlton to Amherst to serve as a memorial to the late Prof. Haven D. Brackett of Clark University. The stone will be spotlighted in front of the new $250,000 Alumni House at Amherst Col lege, Brackett's alma mater. Twenty-five years ago, Brac kett had the following words inscribed on the boulder in Latin: "This Little Corner of the Earth "Smiles in my estimation "Beyond all others." Read and Us Claaaiiied Ada c THRIFT MARKET CENTRAL POINT "nT"lft" amt SCOTT'S FANCY COLORED TISSUE iii 00 BIG FAMILY SIZE - CAMPBELL'S PORK & BEANS 2 CANS OQc FOR Ocean Beauty Chunk Style TUNA Light Mtal Large Can CRISP SNAPPY TASTY LARGE FANCY SOLID CUKES (CI Ripe and Thick Meated STRAUSS CHOICE MEATS FANCY YOUNG Fricassee or Stewing. Buy FANCY LEAN, rKfcSH DAILY FRYERS Sizes 2Va to 3 lbs. Ground Beef 6 PAULSEN'S THRIFT MARKET CENTRAL POINT'S MOST COMPLETE SHOPPING CENTER W Reserve the Right to I'mif Quantities PRICES GOOD FRIDAY AND SATURDAY ONLY) Lots of Free Parking Space MEDFORD (OREGON) MAIL TRIBUNE SEVEN The average liftetime of mo tor vehicles has doubled since 1930 and their average mileage has tripled. Cars and trucks junked today average 13.8 years with an average mileage of 122,000. Used Orchard 1 12 Ton We hjva 2 trucks traded in from a local orchard. One ii a 1935 Ford. Both hive nice flat beds and vary good tires, dual rear. The Ford has 2 speed axle. PARSONS MOTORS Dodgo-Pfymouth Hoadquarttra OPEN EVENINGS 811 N. Riverside Phona 3-4421 CUTRITE TV ma rArcK Ik , lvw m ror SCOTTIES TISSUES Box of 400 lU00 w Beans CELERY U STALK CAIMTS 7 Some For Your Freezer. NICE ASSORTMENT LUNCH MEATS jr oo 25 EE
