Feeding the Family
By ZOLA VINCENT
Food Editor
Halibut Treat!
Tender and Sweet
Fish eaters are finding delight
in halibut, the mighty flounder
of the north Pacific. It offers
fine flavor, nutritive values; is
economical and ensy to prepare,
Both fresh and frozen halibut
steaks and fillets are abundant
make good eating indoors or out
doors.
Halibut can be barbecued
broiled, baked or poached. Plan
for leftovers to add interest to
green salads another day.
Poached seasoned halibut
steaks have distinction. Plan l'.i
pounds for four generous serv
ings. Boil together two cups wa
ter, 1V4 teaspoons salt, one slice
lemon, one slice onion separated
into rings, a bay leaf, few pepper
corns and sprigs of parsley or
celery leaves. Boil five minutes
reduce heat. Add halibut steaks,
cover and simmer gently for 10
minutes or until fish flakes easily
with a fork. If fish is thick, turn
once during cooking". Do not ov
er cook. Serve hot with drawn
butter, shrimp sauce or other
sauce using the fish stock.
Orange Fried Chicken
Plentiful fryers get orange
sauced for a dish that will de
light family and friends. Take
cut-up frying size chicken and
coat pieces by shaking in a bag
containing one-half cup flour.
two teaspoons grated orange
rind, two teaspoons paprika, two
teaspoons salt and one-fourth tea
spoon ground pepper. Brown
slowly in medium hot fat in skil
let, turning with tongs. When
chicken is lightly browned, 15 to
20 minutes, reduce heat and add
one tablespoon water.
Cover tightly and cook slowly
until fork-tender, another 20 or
25 minutes. If you like crisp
skin, uncover during last eight
or 10 minutes to recrisp skin.
Remove chicken to warm plat
ter and prepare gravy as usual
substituting juice of one orange
for an equal amount of milk.
Pour over chicken or pass sauce
In a gravy boat.
Frosty Frolic. For refresh
ments for afternoon energy
break or to double as drink and
dessert for an outdoor meal: Add
scoop of chocolate ice cream to
three-fourths cup chilled choco
late milk and beat or shake
smooth. Add chocolate or coffee
ice cream to icy-cold strong cof
fee and beat, shake or stir. Shake
or beat big scoop sherbet with
three-fourths cup chilled butter
milk. Summer Reminders
Looking for menu ideas? These
should make meal planning easy.
All are on pie- tifuls list.
Corn-on-the-cob . . . sliced cu
cumbers with sour cream . . .
french fried summer squash . . .
trenched green beans with touch
of grated onion . . . fried-chicken
or broilers . . . sliced cold
meat loaf . . . fresh salmon fillets
or halibut steaks . . . cottage
cheese with sliced tomatoes or
with sliced peaches or with any
of the berries . . . deviled eggs
. . . tomato aspic.
Blueberry muffins, boysenber
ry cobbler, fresh raspberry sher
bet, peach shortcake, any kind of
berries and cream, soft ice cream
or sour cream. ,
What about a home made cake
from any of the cake mixes?
Chilled cantaloupe or watermel
on? Give lemonade a new whirl
with fresh mint, gingerale and
lemon ice or provide a candy
stick stirrer.
Lemonade Sherbet
If there's an easier or more
satisfying "made" dessert than
this one, we cannot think of it.
Simply whip one 14-ounce can
chilled evaporated milk until
stiff. Slowly add one six-ounce
can of frozen lemonade, blending
thoroughly. Add sugar to taste;
pour into tray and freeze firm,
stirring at least twice during
freezing.
Super Col Slaw
Plentiful, solid-headed, nutri
tious cabbage gets flavor treat
ment in this cole slaw which de
serves doubling to start because
it keeps well if you're lucky en
ough to have any left over. For
each four servings:
Place these ingredients in
large bowl in order given. One
teaspoon salt, one-fourth tea
spoon pepper, one-half teaspoon
dry mustard, one teaspoon celery
seed, two tablespoons sugar, one-
fourth cup chopped green pepper
one tablespoon chopped red pep
per or pimiento, one teaspoon
grated onion, three tablespoons
salad oil, one-third cup vinegar
or lemon juice, three cups chop
ped or finely shredded cabbage,
Mix well, cover and chill thor
oughly. Garnish with water cress
and sliced stuffed olives.
Season Fruits,
Vegetables Featured
Since we're told that meat
makes the meal, we'll consider
meat first in our market round
up. Plenty of poultry of all kinds
with specials on fryers, broilers
and stewing chickens for enjoy
ing now and for home freezing
for economical meals later also.
Small turkeys for frying, broil
ing, barbecuing. Lots of larger
turkeys for roasting for fine eat
ing same day and for (many
think) even better eating when
cold.
Pork cuts from the loin and
spare ribs for barbecuing, brais
ing, stuffing or serving with
sauerkraut are very good buys.
Bacon is low in cost but remem
ber that it doesn't store well;
should be used within the week.
Beef bargains continue in
ground beef for making hambur
gers, meat loafs, meat -balls.
Lamb is an exceptionally good
buy for this season of the year.
Fine for roasting and for lemon-
marinaded shishkabob grilled
over coals or oven-broiled.
Eggs are very good buys in
both large and medium size, A
and AA grade. Buy from refrig
erated cases and refrigerate them
as soon as you get them home. A
couple of days at room tempera
ture makes grade B eggs of grade
A eggs.
Berries are seasonal delight.
Strawberries are of good quality
with season past peak. Boysen
berry and other bush berries are
increasing in supply with season
all too short. Talk over berry
freezing and preserving plans
with fruit man. Enjoy them
while you can without expecting
bargain prices. If you find a bar
gain, grab it quickly, take it
home, "put it up."
Other Fruits. Cherries of our
coast-grown sweet varieties offer
seasonal eating pleasure. Prices
with only occasional exceptions
are not low; not likely to be.
Peaches, plums, apricots, nectar
ines are arriving in greater quan
tity.
Cantaloupes are of good qual
ity at reasonable cost. Chilled
watermelon makes fine eating.
Vegetable bins offer good buys
in snap beans, cauliflower, cab
bage, celery, corn, cucumbers
eggplant, potatoes, onions, sum
mer squash. Plenty of makings
for tossed green salads. Good to
matoes are likely to be expen
sive since quality ranges widely,
Portland Will Screen
Charity Organizations .
Portland (U.R) A commit
tee of Portland citizens hereafter
will screen organizations seek
ing to collect funds for charity
in the city.
The city council yesterday ap
proved establishment of such a
committee on the recommenda
tion of Commissioner Ormond
Bean. Last week the council re
fused to issue a license to the
Oregon Institute of Social Wel
fare to solicit funds and the
screening comittee was suggested
at that time.
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v r i
WORKERS TURN ON RED LEADERS Rioters in trucks
at right pass by streetcars stacked up at a deserted stand
tear the trade fair in Poznan, Poland. The mob of
strikers demanded bread and were angered over the slay
ing of a boy by Red troops.
Umatilla Escapees
Quickly Captured
Pendleton (U.R) Three men
escaped from the Umatilla coun
ty jail last night and were re
captured by Pendleton police 15
minutes later.
Back in the county jail after
their brief excursion beyond its
walls last night were Paul Leh
man Stelle, 39, being held for
trial on charge of kidnaping, and
also wanted by Washington state
authorities as an escapee from
the Walla Walla penitentiary;
Charles L. Milner, 36, being held
for trial charged with burglary
not in a dwelling; Leroy W. Wor
ley, 27, awaiting trial on a charge
of attempted burglary.
The men escaped by getting
the night jailer into their cell.
They locked him in, took the jail
keys, went downstairs and kick
ed out the front door.
Friday, July 8, 1958
MEDFORD (OREGON) MAIL TRIBTKE SETXJf
San Francisco (U.R) Joseph
Gritsch Sr., 52, wealthy execu
tive of the Oregon-Nevada-Cali
fornia Fast Freight Lines, is in
serious condition as a result of
bullet wounds inflicted during
a suicide
night.
attempt Wednesday
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