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!
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You save 20 to 40
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over any other
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Install a Modern Oil Furnace
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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
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a $3.50 value
w u
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7
See Your Medford Westinghouse Dealers:
TROWBRIDGE & FlYFJfJ
214 West Main Street
ELECTRIC
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Phone 2-5211
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In Big Y Shopping Center Phont 3-3052
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