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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 17, 1956)
Feeding the Family By ZOLA VINCENT Cantaloup Chiffon Cups Cantaloupe chiffon cups are a handsome fresh fruit dessert as delicious as they are colorful. Hearty, satisfying but low in calories. Six servings. Soften one envelope unfavor ed gelatine in one-fourth cup cold water. Separate four- eggs (at room temperature) and beat yolks until thick and lemon col ored. Add one-half cup fresh lemon juice (strained), one-fourth teaspoon salt and one-third cup sugar. Cook over hot water until thickened, stirring constantly. Add gelatine and stir until dissolved. Cold Cuts Waathar No need to dial for a weather report. Just look at the market displays and special offerings of delicious ready-to-eat meats that are the makings of fine summer meals without so much as a hint of heat from the stove. Cold cuts have the same nutrition as cook ed meats. The family will enjoy cooked specialties like veal loaf, liver loaf, Braunschweiger, liver saus age and meat loaves. Then there are smoked sausages which in cludes frankfurters, bologna, cooked Thuringer and Mett wurst. Dryer summer sausages Chill in refrigerator until include Genoa salami, several Deginning to set (consistency 01 unbeaten egg white). While custard is chilling, halve three cantaloupes and remove seeds. With spoon, scoop out some of the pulp, leaving three-fourth inch rim of pulp in the shell. Notch edges if desired. Crush pulp with potato masher and measure two cups. Beat egg -whites until stiff. Gradually beat in one-third cup sugar. Fold in gelatine mixture, one teaspoon grated lemon rind and can taloupe pulp. Pile into canta loupe shells and chill until firm, Mint garnish, if you like. Malen Salad Ring Cut chilled cantaloupes into crosswise slices about two inches thick. Peel the rings and place on shredded iceberg lettuce. Fill with spoonful of cream cheese softened with cream and sea soned with salt. Sprinkle with toasted almonds. Wedges of peel ed honeydew or Persians may be used instead of the cantaloupe rings. Pass tart French dressing. Bast Buy Combo Crisp and plentiful for sweet eating, treat the family to this combination of best vegetable buys. Tour servings. Better double it for adequate "seconds. Combine two cups coarsely shredded cabbage, one cup chop ped celery, one cup sliced car rots, one-half cup finely cut on ion, one teaspoon, salt, one-half tablespoon sugar, two table spoons butter. Add one cup boil ing water. Cover and cook until just crispy-tender, not more than 12-15 minutes. Hawaiian Barbecued Spararlbs Special It's been quite a while since we fixed up plentiful spareribs 1 this Luau barbecue sauce such a the Hawaiian Islanders enjoy. Sauce will take care of three pounds pork spareribs and four pineapple slices for four gen erous servings. Cjt spareribs into serving-size pieces and place in large sauce pan with water to cover. Cover saucepan and simmer 45 to 60 Minutes. Arrange cooked spare libs on cold broiler grid. Brush tvith Luau sauce. Place pan in broiler so that ribs are three to four inches from tip of broiler flame. Broil until well browned five to 10 minutes. Turn ribs and add four pine tpple slices to broiler grill. Brush ribs and pineapple slices generously with sauce. Reduce heat and -continue broiling five to eight minutes longer or until ribs and pineapple are browned and glazed as desired. .. "Luau Barbacua Sauce. Saute ne-half small grated onion and )ne-half green pepper, grated. In one tablespoon' butter for a minute or two. Remove from lire. Mix in one tablespoon corn starch: and three tablespoons vinegar, one tablespoon soy sauce, one-eighth teaspoon pep per, one-half teaspoon celery salt, two third cup syrup drain ed from pineappel slices. Cook ovr high heat, stirring con stantly until sauce is transpar ent, three to five minutes. eervalet varieties, Pepperoni Thuringer. Just offer family and friends an assortment of cold cuts on a platter along with other sand wich makings like an assort ment of bread, pickles, relish, mustard, catsup, mayonnaise and butter. Let everyone put to gether any combination they like. Strausal Topped Gravenstein Pia Gravenstein apples are said to be the apples that made apple pie famous. At peak of their short harvest season (about six weeks), give family a rare des sert treat by topping these sprightly, aromatic apples with a streusel toping. Recipe for 1-crust.pie 6 cups pared and sliced apples i cup sugar V teaspoon cinnamon Fit crust into nine-inch pie pan and crimp edges. Combine sugar dash of salt and the cinnamon and mix with apples. Fill pie pan. For streusel topping, cut six tablespoons butter into three fourth cup (packer) brown sugar mixed with one-half cup flour and sprinkle over apples. Bake in 425 degree oven for 30 min utes or until apples are tender and topping is browned. Blueberry Skillet Pudding The blueberry or its mountain cousin, the huckleberry, will prove a rare delight when fixed up like this with tender, rich dumplings. Serve warm with cream or soft ice cream. ' Melt two tablespoons butter or margarine in a heavy skillet or Dutch oven. Combine one-half cup sugar, one teaspoon corn starch, one-eighth teaspoon salt and one-half teaspoon cinnamon and stir into butter. Add two cups hot water and cook, until clear and slightly thickened, stirring constantly. Add two tea spoons lemon juice and two cups fresh or frozen blueberries. Bring to boiling point and top with these dessert dumolings. Dessert Dumplings. Sift to gether one cup sifted enriched flour. IVi teaspoons baking powder, one-half teaspoon salt and one-fourth cup sugar Cut or rub in three tablespoons shorten ing until mixture is crumbly. Add one-third cup milk to one beaten egg and stir into flour mixture until flour is well moistened. Drop by spoonfuls on top of boiling berry mixture. Cook 10 minutes uncovered, then 10 minutes tightly covered on top of stove. Serve warm. Six servings. Spicy Plum Jam You'll never find a finer ac companiment for a pot roast than this spicy plum jam which you might want to fix right now while plums are plentiful. Enjoy one batch now, rest later. Calls for six pounds of plums: makes twelve eight-ounce glasses. Wash six pounds of plums: halve and pit them. Combine i with nine cups sugar, one-half teaspoon cinnamon, one-fourth teaspoon cloves, one-fourth all- SAVE TONE'S! MODERN mi mcsr still costs less! You save 20 to 40 and MORE with Modern OIL HEAT over any other automatic heating! Install a Modern Oil Furnace in your home todoy. Preferred by 7 out of 1 0 homeowners! Safe, Uaf A t)IL HEAT INSTITUTE OF OREGON. Medford Heating Oil Dealers spice, one-eighth teaspoon ginger, one-fourth teaspoon dry mustard and one-fourth cup vinegar. Let stand 15 minutes. Then turn into large preserving kettle and bring slowly to a boil, stirring con stantly. Be sure to boil until thick about 45 minutes and stir frequently to prevent prun ing. Fruited Lamb Laftorar ' Now that lamb is more plenti ful, lower in cost,, we're likely to have lamb leftovers from a roast. Here is a prize recipe for a mint fruit sauce in which slices of cooked leftover lamb are heated. Sweet and spicy, blends well with meat flavor. Mix one tablespoon cornstarch with one cup water. If you have some lamb gravy, substitute it for one-third cup of the water. Stir in one-half cup currant jelly, one-half cup orange juice and one-half cup minced fresh mint leaves. A teaspoon dried mint may be used if no fresh mint handy. Cook until thickened, stirring to prevent lumping; add about eight slices cold cooked lamb and continue cooking until thoroughly heated. Serve addi tional sauce with slices. Four servings. Fresh Fish Fillets Fina Friday Far Plenty of coast-caught fish fil lets displayed in local markets. Three popular ways with them: Pan Fried. Roll fillets in sea soned flour. Fry in cooking oil in heaw skillet until done: eiffht j to 10 minutes. Serve with Tartar Sauce and plenty of lemon wedses. Baked. Dip fillets in milk sea soned with salt, then in fine bread crumbs. Place in greased baking dish, sprinkle with oil or melted butter. Brown quickly in hot oven. Serve with parclcy butter. Broiled. Season with salt, pep per, paprika and lemon juice. Brush with melted fat. Broil five to eiEht minutes on preheated broiler. Turn carefully, brush other side and cook five to eight minutes longer or until slightly browned. Smart Shoppers Economize by Checking Food Buys Each family "home'' economist .-. nei own nign. meaium or iww lum ui iivmg inaex aepena ent almost entirely on whether or not she takes advantage of fresh foods that are seasonally abundant and of "specials" ad vertised and displayed in her favorite markets. Fresh fruit and vegetable men must merchandise harvest peaks by moving out exceptional quantities of fresh produce to make way for tomorrow's arriv ing truck loads. The old law of supply and demand creates the "best buys." There's . August abundance of practically every thing that grows so smart shop pers will feed the family these and skip the luxuries. Plenty of corn-on-the-cob for quick-cooking (not more than 5 minutes if it is really fresh), for foil wrapping and roasting, for cooking and cutting from the cob for wide variety of dishes. Bell peppers for stuffing with ground meat and bread crumbs, macaroni and cheese and many other combinations as well as for salads and pepper rings for relish. Lettuce of good quality for the daily salad with romaine variable in quality. Potatoes and onions for potato salad, chowders and a thousand other items. Summer squash, un pcelcd. makes good eating. Toma toes are cheaper. Cucumbers are Ifwer. Cabbase, carrots and cel ery are abundant for enjoyment raw or cooked. Fruit buys include can taloupes. Thompson seedless grapes, lemons, oranges, peaches, pears, plums, melons.. If you're canning freezing or otherwise preserving fruits, keep in con stant touch with your fruit man for his good advise as to when to buy best. Poultry and Meat. Broiling, frying and stewing chickens con tinue plentiful. Turkeys are very good buys. In beef, chuck is a big bargain and so is freshly ground hamburger. Good values in lamb with breast of lamb practically a gift, shoulder chops and roasts reasonable. Buy pork spareribs. boneless butt ham. Friday, Augujt 17. 195 M1DFORD (OREGON) MAIL TRIBUNE SEVEN Grange Notes Roxy Ann Grange Roxy Ann Grange held its an nual picnic at McKee bridge Aug. 12 with a big crowd attend ing. Mr.' and Mrs. ' Grey from Mary's River Grange in Benton county were guests. The last Home Economics club meeting was held at the home of Mrs. Carl Quackenbush with Mrs. i, G. Cameron co-hostess. There were 33 members present. Next regular Grange meeting will be August 17 with a social hour following. Mr. and Mrs. Roy Rushton, Mr. and Mrs. P. L. Rushton and Mr. and Mrs. Gene Foresee are on the serving committee. COLORFUL PARTY Liberal, Kan. (U.R) The guest list included Mrs. Barr Brown, Mrs. Charles Black and 'Miss Patsy Brown. They attended a pink and blue shower in the Green Room of the Blue Bonnet Courts' Community hall. AIR FORCE TOOLS Houston, Tex. (U.R) The U.S. Air Force now owns 145,000 machine tools with an acquired value oj approximately $1,250. 000,000, according to Dudley C. Sharp. Assistant Secretary of Air Force Materiel. picnic hams, sausage and table ready meats. Othtr Items. Good fresh fish buys. Plenty of dairy products with ice cream often featured. Canned tuna specials encourage one to buy a dozen cans. Ver satile canned apple sauce and canned cranberry sauce are good buys and there's plenty of pea nut butter at small cost. Scan this newspaper's grocery ad vertisements. Note special store ' displays. Grand Opening GARDNER'S Shoe Service 612 East Main Medford Today and Saturday Open Mondays Through Saturday In autiful Now luilding Next t the last Sid Market. Comt in and Say Hello! Gardner BIGGEST ADVANCE IN FOOD REFRIGERATION TODAY. i rr ijfflMKB Off Automatically keeps foods on every shelf uniformly cold-fresh longer! New Catd-ln-Metlen recovers lost eold tunes at fad as other refrigerator. It's the scientific answer to eold that spills out and is lost -when the refrigerator door is opened. After the door is dosed, conven tional refrigerators recover this lost cold very slowly. But in this Wastinghsuse, a small fan instantly and automatically sets Cold-In-Motion throughout the entire refrigerator. Cold drinks, milk, foods on every shelf stay more uniformly eold no matter how many times you open the refrigerator door. Plus new Stoop-Saver Design!. Westinghouse keeps the refrigerated foods used most often up top at. easy reach-in level. Shelves roll out, too. Below is the Zero-Degree (3-lb. Freezer with Roll-Out Basket for easy access. Automatic Cycle Defrosting! No defrosting in the Refrigerator section ever even the defrost water is disposed of automatically) Plus I New ShoweaM Crlspae keeps M bu. of vegetables dawy-fresh . . , always in view. Special Butter and Cheese Keepers, Fruit Bin and Porce lain Meat Tray! There's a Westinghouse to suit your family and budget Sizes from 8 to 13.2 eii. ft. ... in 24', 28' or 32' cabinet widths . . . with large Freezer below . . with Automatic Cycle Defrosting or Frost-Free Completely Automati Defrosting. Prices start at. $199.95. See your nearby Wetting house dealer. 50 COLOR COMBINATIONS . YOU CAN CHOOSE-N-CHANGEl WESTINGHOUSE CAMPAIGN SPECIAL NEW DELUXE ICE-SLICE TRAY Only Gold finished anodized aluminum . . . makes 38 thin ice slices for quick chilling of drinks and salads. No mail or phone orders. a $3.50 value w u f I I amp ) 7 See Your Medford Westinghouse Dealers: TROWBRIDGE & FlYFJfJ 214 West Main Street ELECTRIC COMPANY Phone 2-5211 - BIB Y APPLIANCE BEPAOTG3EHT In Big Y Shopping Center Phont 3-3052 VJATCH WESTINGHOUSE WHERE BIG THINGS ARE HAPPENING FOR YOU? a
