TWO MEDFOHD (OREGON) MAIL TRIBUNE
Thursday, July 5. 195S
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Valley Men Organize
Transportation Club
Eighteen local railroad repre
sentatives Monday formed the
first transportation club in the
Medford area, according to Rob
ert H. Holmes, Medford, district
freight and passenger agent for
Southern Pacific.
Employees of all forms of
transportation in this area, in
cluding railroad, truck, airline
and busline, are eligible for
membership.
Holmes said purpose of the
club is to promote closer friend
ship between personnel of the
various carriers in the area. The
club program will include
monthly meetings.
The Monday meeting was di
rected by Bert V. Havard, Med
ford, general agent, Chicago and
Northwestern railway. The char
ter constitution and by-laws for
the new club were adopted dur
ing the luncheon session.
Officers are Holmes, presi
dent; Havard, vice-president;
Robert D. Stephensen, Ashland,
chief clerk, Chicago and North
western railway, secretary-treasurer;
John H. Stromberg, Ash
land, district freight and passen
ger agent. Union Pacific rail
road, senior director; and Robert
L. Burnett, Medford, district
freight agent, Denver and Rio
Grande Western railroad, junior
director.
Around Hollywood
By ALINE MOSBY
United Press Cerrespondenl
Salem Man Released
On Bond in Deaths
Ontario, Ore. '(U.R) Joe R.
Farley, 21-year-old Salem travel
ing salesman, was free on $1000
bond today after being bound
over to the grand jury on a
charge of negligent homicide.
Attorneys for Farley waived
preliminary hearings. He is slat
ed to appear before the Malheur
county grand jury next month.
The charges against Farley
stem from a two-car headon
automobile collision about five
miles north of here a week ago
in which Mr. and Mrs. Kaw
amoto were killed.
Hollywood (U.R) The "new"
Terry Moore, now a settled-down
housewife in Panama, is back in
P""' -y - Hollywood for
iSf' i her first Pst
,T ' f ' marriage m o-
i - " vie role with a
P-Z v m new resolu-
s: W tion: No more
-vsr ,-& r
,r r i .
head
acy
lines.
" P7 1 Terry kePt
I , jr . J Hollywood re-
KL. ...,., -w......B porters busy
Aline Mosby for years with
startling doings, from wearing a
white ermine bikini to Korea to
getting involved in a fracas over
a photograph of her in Istanbul,
Turkey.
But since she was wed to Pan
ama insurance executive Eugene
McGrath, Terry has graduated to
a more mature glamour and old
er movie roles. From now on she
wants to be known as Terry
Moore, actress.
Good Paris Sought
"I never did have anything to
do with those headlines but I
nope there aren't any more,"
said Terry. "I just hope I get
good parts."
Terry's affinity for front pages
made it more surprising when
she married McGrath between
courses of a Las Vegas, Nev.,
dinner party last Ne wYear's
Eve without even telling their
dinner partners.
"I wanted to be alone with
him for a while," the actress ex
plained. "And why be surprised
I can keep a secret. I've kept lots
of secrets. The trouble was I
started acting when I was 11
years old and I said anything to
columnists I wanted to. When I
got older I should have been
more wise."
The first post-marriage rumor
she wants to deny, she said firm
ly, is that she gave up her U.S.
citizenship to live in Panama.
Citizenship Retained
"I am a resident of Panama
because my husband's insurance
business is there," she said. "We
are both U.S. citizens and I pay
U.S. taxes."
She and McGrath live in a
modern "Hawaiian - type" home
in Panama and rub elbows with
diplomats and politicians. Terry
will commute to New York and
'Hollywood to continue her act
ing career.
"I've turned down TV spec
taculars and picture offers. I
guess when you're a little out of
reach they want you more," she
smiled.
Terry returned to Hollywood
to costar with Robert Wagner in
"Between Heaven and Hell," at
20th Century-Fox. At last she's
drawing roles of young married
women instead of teen-agers.
26 Extension Courses
Held by SOC Faculty
Ashland Twenty-six exten
sion courses were taught by
Southern Oregon college faculty
members during the academic
year 1955-56 according to infor
mation from Philip G. Hoffman,
dean of the Oregon state system
of higher education's general ex
tension division.
Of the number, two terms of
"Adventures in Literature" were
presented over KBES-TV by Dr.
Arthur Kreisman, chairman of
the humanities division, and one
term, the psychology of adoles
cence, was taught by Dr. Elmo
N. Stevenson, SOC president, at
Gold Beach.
Classes were conducted at
Brookings, Cave Junction, Coos
Bay, Coquille, Gold Beach,
Grants Pass, Klamath Falls,
Lakeview, Medford, Myrtle
Point, North Bend, and Rose-burg.
Staff members who participa
ted in the program were Flor
ence Allen, Larry E. Butler, Dr.
Alvin Fellers, Dr. Alva Graham,
Dennis G. Hannan, David Hill,
Dr. Arthur Kreisman, Dr. Loren
Messenger, A 1 w i n V. Miller,
Leon C. Mulling, Mildred Peck,
Dr. Alex Peterson, Dr. Bill
Sampson, Dr. Elmo N. Steven
son, and Otto Wilda.
PONDER THIS ONE
Tampa, Fla. U.R) Charles
Ponder, 27, of Atlanta, told po
lice who arrested him he had
smashed a glass door panel of
a closed appliance store because
his wife was locked inside. The
store was empty.
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Feeding the Family
By ZOLA VINCENT
Food Editor
Season of Delight in Sweet
Cherries, Luscious Berries
Sweet, juicy, large, meaty, lus
cious, wonderful these are
some of the appropriate adjec
tives that come to mind when we
think of the sweet cherry taste
teasers and the busy berry palate
pleasers now available in our
markets.
. California is the country's
leading producer of sweet cher
ries with a well above the av
erage crop. Our northwest cher
ry orchards did not fare so well
this year due to the November
freeze which cut the crop to per
naps 20 per cent of normal ex
pectations. Available for a regeretably
short season are the mahogany
colored Tartarians, the big black
Bings, the black juicy Lamberts
and a few of the light colored
blushing Royal Annes which
however go. mostly into mara
schinos. Superb for eating out-of-hand,
sweet cherries also go into
salads, pies, tarts, cobblers,
cakes, ice cream, puddings. They
are popular for jams, preserves.
Highly perishable, sweet cher
ries should be kept under refrig
eration, served "as is" cold or
used soon. Do not expect bar
gains.
The beautiful boysenberry,
leading bush berry crop, along
with raspberries, youngberries,
loganberries, are also providing
seasonal eating satisfaction.
Rich, dark red in color, tempt
ing in hue and generous in size,
the boysenberry (and its rela
tives) are delicious with sugar
and cream, as topping on ice
cream, as garnish or main ingre
dient in salads, desserts and fruit
cups. Try offering berries, singly
or in combination, with both
cream and sugar and with sour
cream and be surprised at the
number of sour cream takers.
Many Berry Items
Because they freeze well, maj
or portion of the boysenberry
crop is going into frozen con
sumer packages ready for use in
home making of pies, preserves,
cobblers, etcetera. They're also
going into boysenberry pie mix,
wine, punch or juice, fruit bars,
syrup, preserves, frozen ready-
to-bake pies, baked pies, bakery
pastry rolls and other items.
Fresh berries however are ade
quate to meet consumer demand
because of vast increase in
acreage due to year-round de
mands for the frozen, canned and
jammed products. Here again we
suggest that you trust your local
fruit man for advice as to when
to "put up berries".
Easy Berry Jam
Take your pick of the bush
berries or any combination of
them. Rely on a liquid pectin to
"jam" them quickly, success
fully and economically without
loss of precious juice. Do only
one batch at a time, using four
cups (two pounds prepared fruit,
seven cups (three pounds) sugar
and one half bottle liquid pectin.
To prepare fruit. Crush com
pletely, one layer at a time,
about two quarts fully ripe ber
ries. Many prefer to sieve half
the pulp. Measure four cups
pulp into large saucepan.
To make jam. Add seven cups
sugar to fruit in large saucepan
and mix well. Place over high
heat, bring to a full rolling boil
and boil hard one minute, stir
ring constantly. Remove from
heat and at once stir in one half
bottle liquid pectin. Then stir
and skim by turns for five min
utes to cool slightly, to prevent
floating fruit. Ladle quickly into
sterilized glasses. Paraffin at
once. Makes about ten six-ounce
glasses.
Sweet Cherry Jam
This popular sweetstuff takes
four cups (two pounds) prepared
fruit, one fourth cup lemon juice,
seven cups (three pounds) sugar
and a bottle of liquid pectin.
To prepare fruit. Stem and pit
two pounds fully ripe cherries
(using a fresh stub pen point in
holder for pitting cherries if
you've no cherry pitter handy).
Chop fine; measure four cups
into large saucepan; add one
fourth cup lemon juice.
To make jam. Add four cups
sugar to fruit in saucepan and
mix well. Place over high heat;
bring to full rolling boil and
boil hard one minute, stirring
constantly. Remove from heat
and at once stir in liquid pectin.
Then stir and skim by turns for
five minutes to cool slightly, to
prevent floating fruit. Ladle
quickly into sterilized glasses.
Paraffin at once. Makes about
eleven six-ounce glasses. If you
like stronger cherry flavor, add
one fourth teaspoon almond ex
tract before ladling jam.
If you want to use this recipe
Daily's U-Drive
Medford Airport
later for sour cherries, simply
omit lemon juice.
Thickener Important
In Berry Cobblers
A cobbler is a rich biscuit
dough covered with fruit or cov
ering fruit and baked. Use one
half of any favored rich biscuit
recipe or two cups of biscuit mix.
It is very important that the
berry juice be thickened just
right. Quick - cooking tapioca
seems an ideal thickener. It pro
tects the bright fruit color, adds
no starchy or floury taste, is
time-saving and easy to use. No
need to pre-cook this thickener
with the juice.
For six generous servings, use
four cups prepared fruit and ap
proximately two thirds cup sug
ar depending on sweetness of
berries. For blueberries and red
raspberries, add tablespoon of
lemon juice. Stir in three to 3Vi
tablespoons quick-cooking tapio
ca and a dash of salt.
Place dough on bottom and
side of greased baking dish, cov
er with berry mixture and dot
with butter ... or place buttered
berry mixture in greased baking
dish and cover closely with
dough. Bake in hot 425 degree
oven for about orie half hour.
Cherry Custard Cake
Cherry custard on zwieback
crum crust makes superb eat
ing when served hot or very
cold. For crust, combine and
work with fingertips until well
blended: 1V cups zwjeback
crumbs, three fourth cup sugar,
three fourth teaspoon cinnamon,
one half cup melted butter. Press
crumbs on bottom and side of
nine-inch oven-proof baking dish
to form shell less than one fourth
inch thick. This shell may be
filled at once but is much better
when chilled for several hours.
Cherry Custard: Fill shell with
this mixture. Beat three eggs,
add one half cup sugar, three
fourth cup sour cream, two cups
pitted and drained cherries
(fresh or canned) and bake In'
moderate oven, 325 degrees, un
til custard is firm.
Whipped Cream Ideas
For Topping Desserts
In many families, the main
meal interest of the meij of the
family is "what's for dessert?"
Many women tell us that they
plan the dessert first; try to get
it made early in the day. Since
whipped cream covers a multi
tude of desserts, let's consider it
for a moment. For best results,
have cream, mixing bowl and
beater well chilled.
For flavor variety, try whip
ping spices into the cream. Nut
meg for topping a lemon pie or
over fresh fruit or berries. Gin
ger flavored whipped cream ov
er sliced bananas, using one cup
whipping cream, four teaspoons
sugar, one half teaspoon ginger.
lor parfaits, beat honey into
whipped cream or use cream
whipped with juices from can
ned or frozen fruits.
A can of chilled apple sauce
folded into a pint of stiffly beat
en cream and given a dash of
cinnamon will please any man.
Whipped cream and mayon
naise using two third cup may
onnaise and one third cup whip
ped cream makes satisfying top
ping for any fruit andor berry
salad which can also serve as
dessert
Outdoor-Cooked Vegetables
Vegetables, foiled and cooked
on grate over the outdoors fire
are very popular, easily done.
Arrange individual portions of
either fresh or frozen vegetables
on squares of aluminum foil. Add
seasonings, butter or margarine.
Bring foil up over food and seal
all edges to make a tight pack
age. Place on grate and cook,
turning once or twice.
Some excellent combinations
are: zuchinni, thinly sliced onion,
tomato and mushrooms . . . peel
ed and sliced potatoes, sliced
onions and top milk or cream
with seasonings . . . green pep
pers, corn cut from the cob or
canned whole kernel style and
tomatoes . . . peeled whole pep
pers, corn cut from the cob or
canned whole kernel style and
tomatoes . . . peeled whole oni
ons with seasonings may be
CHERRIES AND BERRIES Western sweet cherries and luscious
bush berries are sweet eating out-of-hand, jammed, preserved, la
baked and frozen deserts and in sauces. We suggest cherry and
berry palate pleasers for enjoyment both now and later.
wrapped in foil and baked like
a potato.
Italian Squash which is plenti
ful is good fixed in many wayg.
Cut them lengthwise. Do not j
peel. Saute quickly in butter,
margarine or cooking oil; season
and serve. Dip in batter and ,
quickly french fry. Drop them
into the roasting pan and cook
maybe five minutes in pan drip
pings after removing roast. Cook
in saucepan in minimum of wa
ter; season to taste.
Use Mai TMDune Want Ada
The Community's Biraest Marketplace
FILMS
IN by 10 a.m.
OUT by 4:30 p.m.
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232 E. Main Ph. 2-5646
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WARDS
the event you
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Many copies of Wards
$4 and 5.98 styles
New fresh cottons,
made well in advance
giving EXTRA VALUE I
Come a-running ! Here ore all
brand .lew, fashion-fresh dresses
in favorite cotton. Wards had
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savings by buying two. Choose
among coat styles, step-in and
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floral, geometric and paisley
prints in sun-happy colors.
Dresses with scoop, notched
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full two inch hems. Miss and
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Tiiir