Feeding the
By ZOLA
Food
Hound Steak Cookery
Gets Special Treatment
Round steak, one of the most
popular of beef cuts, requires
different treatment than its broil
ble cousins, the club, sirloin
nd tenderloin. No, it cannot be
"fried" unless it is the more
lender top round. Round steak
is best known when served as
Swiss steak which means long,
slow cooking after being brown
ed, seasoned and covered with
liquid which often is canned to
matoes. Here we suggest new
ways:
Swiss Steak Variations. For
the liquid, you can use beef
bouillon, canned soups, tomato
sauce or commercial sour cream
thinned with milk. Seasonings
might be herbs, spices, bottled
meat sauces, diced seasoning veg
etables such as carrots, celery,
onions, peppers.
Spanish Round Steak. Pound
one-fourth cup flour into both
sides of one round steak cut one
inch thick using meat pounder
or edge of heavy saucer. Brown
in two tablespoons hot fat. sprin
kle with one teaspoon season
ing salt. Place in oven-proof pan.
Dutch oven, large casserole or
whatever you usually use. Top
with one-fourth cup , chopped
green pepper, two sliced onions,
two tablespoons sliced olives.
Combine two tablespoons juice
from olive jar, 1 can tomato
soup and two teaspoons sugar
and pour over meat. Cover with
lid or aluminum foil and bake
at 350 degrees for two hours
or until meat is tender.
Paprika-Sour Cream Steak.
Rub one-half inch thick round
steak with salt, pepper and a
little garlic powder. Brown meat
well in a little hot fat and add
three-fourths cup water and two
tablespoons Worcestershire
sauce. Cover and cook slowly
l'i hours. Add one cup com
mercial sour cream mixed with
one teaspoon paprika. Pour over
meat and continue cooking for
15 minutes or until tender.
Carrots and Onions
You can quickly pan this ex
cellent vegetable combination
that is certain to please the fam-
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tdrror
ily. For each four servings, wash,
scrape and shred enough fresh.
plentiful, golden carrots to make
three cups. Add one cup very
finely chopped or coarsely grat
ed onion. Heat one-fourth cup
bacon fat in a heavy skillet. Add
the carrots and onions. Season
lightly with salt and pepper.
Cover and cook slowly just un
til vegetables are tender; about
10 minutes. Stir frequently.
Peanut Butter Most Popular
Boy and Girl Filler-Upper
Any galloping poll of growing
boys and girls would reveal that
peanut butter goes into more
sandwiches for filling them up
than does any other single pro
duct. Almost every American
home considers it a staple item.
Not only is it delicious all by
itself but it combines well with
dozens of other things.
Rich in protein, peanut butter
can be used lavishly by the slim
Jims and Joans who need to add
a few pounds, sparingly by the
weight watchers who while
watching calories still want taste
treats and some high nutrition
foods. Some like crunch-style;
others prefer it creamy.
Sandwich Suggestions
Many children settle for just
lots of peanut butter between
bread slices; others like change
and variety. Some combinations
may be mixed ahead, stored in
separate containers in refrigera
tor and used in rotation. These
include finely chopped celery
and green pepper and peanut
butter . . . deviled ham and pea
nut butter . . . chopped dates or
raisins and peanut butter. Grat
ed carrot mixes well. too. Sweet
tooths like marmalade or jam
combinations.
For a soft, fast spreading fill
ing, thin peanut butter with cat
sup or chili sauce or milk. For
straight-from-the-jar variations,
spread one slice of bread with
either style of peanut butter and
add a thick slice of tomato or a
thin one of sweet onion before
topping with second bread slice
Real mayonnaise as well as
butter or margarine are favorite
bread spreaders along with the
peanut butter.
For no-bread sandwiches, peel
and core two large apples; slice
in one-fourth inch slices. Blend
one-half cup peanut butter and
two tablespoons real mayon
naise. Spread on half the apple
slices; top with remaining slices.
Eight fruity, nutty, no starch
delicacies!
Or take good long sticks of
crisp celery and stuff with pea
nut butter. These, cut shorter,
by the way, are very good on
waldorf or other sandwich lunch
eon plate.
Tuna, Peanut Butter Join
Rice. Cheese on Shopping Lists
High on the list of food favor
ites of growing (back-to-school)
boys and girls are tuna and pea
nut butter which will go satis
factorily into sandwiches be
yond numbering. Both are bar
gains in good eating, packed with
good nutrition and flavor inter
est. Prices are low.
Poultry Abundance continues
with broilers and fryers for
quick cooking during the week,
turkeys for weekends and com
pany meals. Pick up some low-
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priced cranberry Jelly and some
ditto canned apple sauce to go
with the poultry.
Eggs are an especially good
buy right now. Put in an extra
dozen each week for bigger
breakfasts, fried, soft-cooked,
scrambled or in omelet with
meat, fish or marmalade. Hard-
cooked eggs for egg salad sand
wiches, deviled eggs and adding
to salads. Bake an egg-rich cake.
Beef Buys. Bargains in good
eating are hamburger, cuts for
Swiss steaks, chuck and rump
roasts, hearty pot roasts and beef
stews. Moderate prices mark the
fancy cuts. We remind you too
of thrifty, nutrition-packed beef
hearts, liver, kidneys, sweet
breads, brains, tongue.
Pork and Lamb. Pork supplies
are improving and we note that
current supplies of pork are like
ly to be lean-trimmed which
makes them good buys even
though prices are actually high
er. For a change, have lambur-
gers, a fine stew or curry. Breast
of lamb is genuine bargain.
Rice, one of the world's oldest
staples is a versatile food; goes
equally well with poultry, meat,
fish. Enjoy It as breakfast cer
eal. Make a rice pudding for des
sert. There's a tremendous sur
plus of rice and we can help
growers by using it more often
Cheese. Cheese is sure to
please. Cottage cheese is served
plain as vegetable in many
homes. Makes fine luncheon with
fresh fruit or mixed vegetables.
Keep Cheddar cheese on hand
for sandwich making, for cheese
souffles, fondues, rarebits and
for offering with fruit as dessert.
Fish Supplies. For steak and
baking, there's northern ling
cod, sablefish and other local
specialties. Pan-readies include
sandabs, catfish, rex sole, brook
trout. Good assortment of fish
fillets. Try fish sticks for a
change. Fresh Pacific oysters are
delicious, nutritious.
. Fruit bins feature new season
apples, grapes, melons, pears,
small oranges.
Vegetable displays offer cab
bage, carrots, cauliflower, celery,
corn, cucumbers, lettuce, onions,
squash varieties, tomatoes, green
beans peppers, eggplant for in
teresting meal planning.
School Lunch Program
Offers Many Advantages
Whether your children walk
two blocks or travel 20 miles by
bus to school, they can profit
by the school lunch program
which means much more than
feeding children from low-income
families. It means better
nutrition, health education and
social experience for all and
promotes community spirit.
Parents should be informed on
all phases of local participation
in both the School Lunch Pro
gram and the Special School
Milk Program.
In 1946, administration of the
National School Lunch Program
became part of the state's edu
cational system. The Depart
ment of Education felt that the
program should be more than a
feeding program and should
function so as to take advantage
of its training opportunities in
nutrition, proper eating habits,
cleanliness and manners. As a
grant-in-aid. program, it is ad
ministered in the States by State
departments of education in ac
cordance with agreements be
tween those departments and
the United States Department of
Agriculture.
The program Importantly en-
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larges the market for farm pro
ducts and improves the diet of
the nation's school children by
helping participating schools to
serve nutritionally balanced
lunches. Last year approximate
ly 1.8 billion meals were served
to 10.600.000 children in 36,000
participating schools. A total ap
propriation of $100 million has
been provided by Congress for
this year's program. Of this sum,
$4,275,722 has been apportioned
to the state of California.
A special school milk program
has now been developed as au
thorized by the Agricultural Act
of 1954, providing $50,000,000.
annually for the school year. Its
purpose is to increase the con
sumption of fluid milk by chil
dren in schools of high-school
grade and under by making milk
more readily available to more
students at lower cost in schools
which do not participate in the
National School Lunch Program,
as well as those who do. Local
participation in the program de
pends on volunteers, paid work
ers and students as manpower
in school food preparation and
serving.
N
Oregon Dentists Due
At National Meeting
Portland U.R) Eleven Ore
gon dentists plan to attend the
97th annual convention of the
American Dental Association
Oct. 1-4 in Atlantic City, N.M.
The six regular delegates will
serve in the house of delegates,
the policy making body of the
dental group.
The delegates are Drs. Paul
W. Kunkel, Thomas D. Holder
and Harold M. Kramer of Port
land; J. Warner Henderson of
Hood River; John D. Crump of
Ontario and William B. Prophet
of John Day.
Alternate delegates are Drs.
George W. Redpath, William L.
Barnum, Harold J. Noyes, Ernest
A. Hurley and Alan Y. Clarke,
all of Portland.
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PRCSCRlPTION jf
i SPECIALISTS A
IV v
Friday, September 21, ItSt
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Laboratory and our phar
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letter. They make sure
doubly sure that every
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