SIX MEDFORD (OREGON) MAIL TRIBUNE
Thursday, October It, 1958
'9 'Q n.
AMERICAN ADAPTATION Neopolitan fish stew, shown in
today's photo, is an American adaptation of an Italian favor
ite. It is a spaghetti dish with a seafood sauce that derives its
delightful flavor from oregano, an unusual and delicate herb.
Feeding the Family
By ZOLA VINCENT
Foed Editor
Italians Have a Way with Food;
Past Masters at Usa of Herbs
Now while we're celebrating
National Macaroni Week and
participating in the Fish Parade,
let's borrow from Italian ways
of enjoying these two fine well
liked types of food.
Italians eat heartily and with
gusto, enjoying the flavors and
aromas of their succulent dishes,
relishing their hearty pastas and
heartier soups. When wc think
of Italian cooking we are apt to
think exclusively of spaghetti,
drenched in tomato sauce. We
forget that they are masters of
fish cookery. We forget that
risotto, a delicious dish of rice
and various bits of meat and
cheese, is well-beloved by the
Italians and that antipasto is
the Italians' answer to .the
French hors d'oeuvre.
One of the reasons for the
Italians' enjoyment of food is
the seasoning used in its prep
aration. An Italian cook would
be lost without flavorful ore
gano, delicate rosemary, aromat
ic marjoram and other herbs.
She uses these herbs with discre
tion, experimenting and tasting
as she goes along. She uses the
herbs alone or in combinations
of two or three in most of the
dishes she prepares. Her salads
are sparked with herbs. Fish is
raised to gastronomic heights by
the addition of these natural
flavoring agents.
The geography of Italy, with
its long coast line, much like
that of our Pacific, insures a
great and varied supply of fish.
Italian fish stews are famous
among gourmets the world over.
American fishermen, of Italian
descent have popularized the
fish stew in the localities in
which they live. The rest of us
should try this delectable dish,
fcntly seasoned with oregano
and basil. It's a main dish in
itself, with the possible addition
of a crisp green salad and a long
crusty loaf of Italian bread.
To help us familiarize you
and your family with the joys of
Italian herb cookery, we've
adapted the following authentic
recipes to American use.
Neapolitan Fish Stew
Superb Spaghetti Sauce
This much talked of and en
joyed fish stew may be made
with either canned shrimp and
crab meat or with fresh cooked.
Wonderful either way. . .we're
sure you'll agree,
l'i cups chopped onion
V4 cup finely chopped green pep
per 3 tablesoons olive oil
8-ounce can Spanish-type tomato
sauce
No. 2 can (2V4 cups) tomatoes
2 teaspoons salt
l3. teaspoons crumbled whole
aregano leaves
1 4 teaspoon sweet basil
' teaspoon garlic powder
2 tablespoons dried parsley
flakes
M pound fillet of Haddock or
other white fish
3i cup fresh cooked (5-ounce
can) shrimp
cup fresh cooked (5-ounce
can) crab meat
1 pound spaghetti, cooked
Saute onion and green pepper
in oil until tender. Add tomato
sauce, tomatoes and seasonings
Simmer 10 to 15 minutes. Cut
fish into 4x5 inch pieces and add.
Cook slowly until fish is flaky,
10 to 15 minutes. Add shrimp
and crab meat. Cook five more
minutes. Serve hot over cooked
spaghetti. Six wonderful serv
ings. Italian Broiled Fish
No additional sauce need be
served with these divine fillets
of haddock or other fillets of
your choice. . . they are taste
perfect just like this.
2 pounds fillet of haddock
1 3 cup fresh lemon juice
1 teaspoon dried mint flakes
2 teaspoons crumbled whole
oregano leaves
1'4 teaspoons salt
4 teaspoon ground black pepper
Wash and wipe fish dry. Place
on a greased broiler rack. Com
bine lemon juice and seasonings
and brush over top of fish. Place
under a preheated broiler (oven
control set to broil) four-inches
from the source of heat. Cook
four minutes. Turn fish with two
pancake turners or spatulas.
Brush with the seasoned mix
ture. Broil four minutes or until
brown. Place on heated serving
plate. Brush again with the sea
soned mixture. Six servings.
Variation of a Well known
Macaroni and Cheese Theme
Always popular with the en
tire family, this macaroni and
cheese gets a new and different
treatment that will prove even
more satisfying than usual. Al
ways economical, macaroni pro
ducts will be even more attrac
tively priced thanks to National
Macaroni Week promotions.
1 8-ounce package elbow mac
aroni 1 medium onion, chopped
J4 cup green pepper, chopped
V cup ('i pint) butter or mar
garine 1 can tomato soup, undiluted
1J. 4 cups grated American cheese
6 slices Canadian bacon
Cook macaroni according to
package directions until tender.
Drain. Saute onion and pepper
in butter or margarine over low
heat until tender and golden
brown. Combine onion-pepper
mixture with cooked macaroni,
tomato soup and one cup of
cheese. Place in greased cas
serole and top with remaining
cheese and slices of Canadian
bacon. Cover and bake 20 min
utes in moderate (375 degree)
oven. Uncover and bake 10 min
utes longer. Six servings.
Tangy Oil and Vinegar Dressing
A combination salad bowl can
be a meal in itself and deserves
as much attention as any cooked
meal. But the crowning glory as
in any salad is the dressing. To
make sure yours comes up to par
try this tangy oil and vinegar
dressing.
34 cup salad oil
V cup tarragon or salad vinegar
1 teaspoon sugar
Vi teaspoon dry mustard
'4 teaspoon salt .
Vi teaspoon each of garlic, celery
and onion salts
1 8 teaspoon glack pepper
li teaspoon chili powder
Mix all the dry ingredients and
stir to a smoth paste with a little
of the vinegar. Combine the oil
and vinegar and add all the dry
ingredients along with one-
fourth teaspoon finely minced
chives, if you like. Place in a
tightly closed jar and shake very
well. Let stand at least two hours
to blend the flavors well.
Mustard seeds make a most
attractive and unusual garnish
for vegetable salads.
Frosting and Filling
For Party Angel Food
When you want an extra
pretty, elaborate appearing des
sert for a special occasion or just
because you crave it, here is one
you can do very easily. Use
either angel food or chiffon cake,
home-made or bakery-made and
a big batch of this frosting. Part,
of the fluffy cooked frosting is
mixed with fruits and crunchy
toasted coconut for an easy fil
ling. Remainder is swirled on
top and sides of cake and sprin
kled with more coconut.
Cut cake in four equal layers.
Spread IVi cups coconut in shal
low pan and place in moderate
oven, 350 degrees. Stir frequent
ly for even toasting, until coco
nut is a golden brown. Then
make the frosting:
All-in On Frosting, and Fill
ing. Combine 2V cups sugar,
three egg whites, unbeaten, one
half cup cold water, one table
spoon light corn syrup and dash
of salt in top of double boiler.
Beat together with rotary beater
or electric mixer on low speed
until well mixed, or about one
minute; then place over boiling
water and continue beating four
or five minutes until frosting
will hold up in stiff peaks when
beater is lifted. Remove from
boiling water, add two teaspoons
lemon flavoring or lemon juice.
Continue beating for two or
three minutes longer, until
thick enough to spread.
For Cake Filling. Take out
three cups of frosting and fold
in one tablespoon greated lemon
peel, one-half cup chopped dates
or candied fruits or cut-up figs
or raisins, and one cup of toasted
coconut (save the rest to decor
ate the top). Spread thickly be
tween the layers, placing one
layer on top of the other to
form the original shape of the
cake.
Spread the rest of the plain
frosting in pretty swirls over top
and sides of cake and sprinkle
with remaining toasted coconut.
Buttermilk French Toast
A favorite with the men of
The Family Council
Editor'! not: The Tamil? CouncU eonttsts of m Jndse, a psychiatrist,
three clergymen, a newspaper editor, m women's editor and two writers
tacb article Is a summary of an actual report Tbe Family Council does not
give advice; It merely reports on problems chat have been dealt with by
responsible agencies and counselors.
PEARL B. I want my own
apartment.
MRS. L. B. She has every
thing she needs with us.
e
PEARL B. I am a young
woman of 28. I was recently di
vorced after a three-year mar
riage. I returned home to live
with my parents, who have no
body else now that my sister
and brother have married. My
parents have been very good to
me, very sympathetic and want
to do everything possible for me.
Unfortunately, I find I am
very unhappy living with them.
I'm not a little girl any more
and I don't like to account for
my comings and goings. I feel,
too, as though I'd like to be by
myself at times. My parents take
it that I am brooding and feel
sorry for me. They constantly
come to my room to ask me to
watch TV, have something to
eat or go out to a movie. I can't
stand their sympathy.
I would like very much to
have my own apartment. My par
ents are outraged by the idea.
They seefn to think I want to
have illicit affairs or that I just
don't like them. Neither is true.
It is just that I feel 'leftover,"
like a hanger-on in their home.
I must live my own life.
MRS. L.B. I cannot bear the
thought of our daughter having
to live alone with bitter mem
ories of a broken marriage. Now,
more than ever before, she
should have the warmth and as
surance of her family and home.
Yet she wants to cut herself off
from the people who love her
most.
Crash Survivors
To Gel Cosmetics
San Francisco (U.R) The
U. S. Coast Guard nut "opera
tion lipstick" into effect today
on receiving word that nine
women of the 31 survivors of
the ditched Pan American Stra
toclipper lost their cosmetics in
the handbags left behind in
abandoning the plane.
Capt. Walter Capron, chief of
staff of the 12th Coast Guard
District, said he understood the
nine women were not happy
about being photographed with
out looking their best when
their rescue ship, the Coast
Guard cutter Pontchartrain ar
rives Friday.
Capt. Capron said the Coast
Guard will intercept the inbound
Pontchartrain Friday with a
second cutter carrying two Pan
American representatives with a
supply of lipsticks, compacts
and other complexion necessities
so the women will "feel right"
when they meet the press.
the family.
Beat two eggs slightly with
fork. Stir in one cup buttermilk
and one-fourth teaspoon salt.
Dip slices of bread in the mix
ture. Fry in butter until brown
on one side; turn and brown on
other side. Serve plain or sprin
kled with powdered sugar and
cinnamon or with favored syrup.
Enough for six delectable pieces
of toast.
Why? Isn't she just cutting off
her nose to spite her face? Why
should she punish herself so?
Would she not become suscepti
ble to men who prey on unhappy
women? Men surely don't think
too much of women who live
alone.
It would break our hearts to
see her involved again in an un
happy situation. She should
make her home with us and re
build her life to regain the hap
piness that eluded her in her
broken marriage. If she. stays
with us, she can save her money,
entertain her friends and meet
men under much more favorable
circumstances.
e
THE COUNCIL These par
ents are using unfair emotional
pressure when they tell Pearl
they'll be brokenhearted if she
leaves home. .
They seem to want to take
care of Pearl as though she were
a little girl again. This grates
on any woman of Pearl's age,
certainly one who has expe
rienced independent married
life. Their suggestion that she
would be a prey to men with
out their protection humiliates
her.
These parents should try to
take a calmer attitude reflect
ing their complete acceptance of
the fact that Pearl is old enough
to make her own choice. If Pearl
decides on her own apartment,
they should accept it quietly
with a recognition that it is her
right and does not imply a re
jection of them.
Pearl, on the other hand,
should recognize that she does
have the advantages her par
ents enumerate by living at
home. It is not the advantages
in themselves that are distaste
ful to her, but her parents' emo
tional, "hovering" attitude, their
sympathy, their desire to over
protect her.
If Pearl decides to remain with
her parents, they should accept
her as another adult, who has
no need of their sympathy and
little need for their companion
ship. It might be better if she
pays her share of the home ex
penses, for this shows that she
is staying with them of her own
free will and not out of depend
ence. (Copyright 1958,
General Features Corp.)
BEWARE
or
MITATMS
LOOK
FOR THl
HAPPY
urni doo
TOPS IN QUALITY!
LOW IN PRICE
APPETIZING
NOURISHMENT
GROWING CHILDREN
ENJOYI
Vou can SEE and TASTE
their superior quality.
FRIL-LETS are made ex
clusively from premium
fresh ci( yolks which
give them t golden
yellow color snd finer
flavor.
w" uwwtn j a,wMetwJiiiJM we it y t
m$MWr'' tog
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: important to use Clorox every time you
launder white and color-fast cotton and linen
and white 1007" nylon, rayon, Dacron, Orion
and Dynel. A Clorox-clean wash is-the safest
wash for your whole family!
Every time you use CLOROX you protect family health !
A Clorox-clean hoase provides extra health
protection, tool Clorox is more than a bleach,
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tfficient germ-killer of its kind! See the Clorox
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y
Gentle on NYL0Hk
comae, umm ..
. wrut
H V ". , imL jjjtfuLjf, in- 11 iLeanssaseiMe!
Can you find the "guarantee"
in this picture?
You buy a refrigerator only two or three times
in your lifetime.
Yet you don't hesitate to buy one without
getting so much as a look at the intricate "works"
that makes it run.
How do you dare make such an important
purchase without having an expert check it over
for you? What makes you so sure you're getting
your money's worth when you say, "I'll take
that one"?
The answer's obvious. You look for the brand
name on the refrigerator your "guarantee."
You've learned to follow this first rule of safe
and sound buying:
A good brand is your best guarantee
No matter what kind of product you want to
buy, you know a good brand won't let you down.
You know the maker stands back of it guar
antees it. And so, when you buy a good brand
you know you're right.
Read this newspaper to find out which are
the good brands (and the stores that sell them.)
The more good brands you know, the surer you
are about all your shopping.
BRAND NAMES FOUNDATION
Incorporated
A Non-Profit Educational Foundation
37 West 57th Street, New York 19, New York
Medford Mail Tribune