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-
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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
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25
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