Thursday. October 25, 1956
MEDFORD (OREGON) MAIL TRIBUNE FIVE
0$' J t fi-n irn fancy-dLous
Safeway has all sizes of fresh
pumpkin
-ill
Every one is plump
and firm, guaranteed
by Safeway.
Medium Size
These apples are tops for bobbing, dipping in caramel, or fust
good eating. Safeway guarantees every apple to be rip
and crisp.
4-lb.
Cellc
Bag
Grapefruit
Danish Squash
Fresh Dates
Thin skinned Florida Pinks
96 size 5 for 49e Each
Perfect for
baking ea.
Grown in sunny
California
12-oz. pkg.
10
625
Potatoes us No. 2 25 "... 59"
Yellow Onions m.j,,. Lb 5"
CELERY
Every stalk is firm and crisp
lb.
Here is the finest money can buy. Look at this low, low price
WHOLE or
FULL SHANK
Half
m
pi
lb.
For sheer elegance and good eating, there's nothing to
compare with a tine ham from Safeway. We have chosea
4 of the finest brands: Armour Star, Oscar Mayer, Wil
ton "Certified" and Del Monro "Sweetheart."
Average
10 to 16 lbs.
For
Sausage
100 Pure Pork
1 -Pound Rolls
"U.S.D.A. CHOICE" BEEF, Uniformly Aged
Round Steak
Pot Roast
Pot Roast
Beef Stew
Ground Beef
Plate Boiling Beef
Full Cur
Bone-in
"USDA CHOICE"
Arm cur
"USDA CHOICE"
Blade cuts
"USDA CHOICE"
Boneless cuts
100 pure
Ground fresh
Lb.
Lb.
Lb.
Lb.
Lb.
Lb.
89
59
49
69
39
15
STEWING
CHICKEN
Fresh
Whole
Pound..
39
Captain's Choice Fresh Frozen
WHITING
So flavorful and economical
v2-b. et
pkq. OV
Pork Loins
Whole or
Full Half
LB.
53
LOIN PORK ROAST
Rib End Lb.
49
Loin End
Vi to 3 lb.
Lb.
53
PORK CHOPS-Center
cut Loin & Ribs Lb.
85
Smoked Sugar cured
SLICED BACON J fj
Mb. pkg.
Prices effective through October 28th at Safeway in Medford. We re
serve the right to limit.
1 -
r r
. '? XT WW 3
CHEESE ASSORTMENT There's no trick to it when you
treat family and' friends to a handsome cheese assortment
along with crusty French bread, an offering of Fall fruits and
apple cider by the pitcher-full.
Feeding the Family
By ZOLA VINCENT
Food Editor
Her Are Tricks With
Cheese That Turn Into
Tempting Party Treats
For the week ahead, the Hal
loween motif will be haunting
the household as small fry and
not-so-small members of the
family plan gay parties . . or
merely plan to gaily welcome
the trick or treaters who, in
cidentally, seem to be getting
older each year. Last year's
batch, we recall, included be
witched babes and boys from the
college crowd.
First let s concern ourselves
with the party giver who has
people in after the game (foot
ball, basket ball, bowling or
whatever) or for a game (cards).
Food to be served at 5 o'clock
or at 11.
Cheese Assortment
Golden, glowing in the best
Halloween season color tones
we've pictured, an assortment of
fine American made cheeses that
come in rounds, wedges and
bricks; natural cheddar, gruyere,
cream cheese, gouda, Roguefort,
camembert, leiderkranz with
vera-sharp, cheese n' bacon and
pimiento spreads. All are good
mixers; pick your favorites.
With the cheese assortment,
offer crisp, fragrant golden De
licious apples, pears, oranges.
grapes; French bread and butter
crackers. Appropriate beverage
of course is cider. All set . . .
Have fun!
Quiche Lorraine
Here is the recipe for the
famed cheese pie Quiche (pro
nounced "kish") Lorraine that
appeared in the thriller, "To
Catch a Thief and as it was
offered newspaper foods editors
by Plaza Hotel chefs recently.
A combination of cream, swiss
cheese, bacon, eggs and chives,
it is perfect as an appetizer
when cut in thin slices or as an
entree in pie size pieces. Simply
superlative, in either event.
1 baked pie shell, 10 inches
1 quart light cream
8 egg yolks, unbeaten
Vz pound natural Swiss
cheese, grated
8 slices crisp fried bacon.
chopped
Salt, pepper, paprika to taste
Place egg yolks in bowl; break
with wire whisk. Add cream
and seasonings; mix until blend
ed. Add cheese and bacon. Beat
with wire whisk (this is a French
recipe but your old reliable egg
beater used with a light touch
will do). Add chives and "whisk"
lightly until well blended. Pour
into baked pie shell. Bake in
325 degree oven for 40 minutes
or until the custard sets.
Tri Cheese Spread
Party trick here is to fix and
chill mixture in fancy molds or
fluted paper cups, then unmold
handsomely at party time on
your prettiest plate along witn
crackers, potato chips, corn
chips or other favored "cheese
carrier".
1 (1 ounce) portion process
Gruyere cheese
1 tablespoon roquefort cheese
1 tablespoon natural sharp
cheddar, grated
1 teaspoon unflavored gelatine
'i cup dry white wine
Ki teaspoon salt
4 teaspoon prepared
mustard
Dash of cayanne
Vi cup heavy cream
Let cheese soften at room tem
perature. Soften gelatine in
wine. Let stand five minutes;
blend cheese and seasonings.
Dissolve gelatine over hot water.
Chill until it begins to thicken.
Beat with rotary beater until
foamy.
Whip cream until stiff; fold
into gelatine mixture. Add
cheese mixture; beat with wire
whisk or rotary beater until
thoroughly blended. Fill six two
inch fancy molds or fluted paper
cups with mixture. Chill two to
three hours. Unmold and serve.
Any party will be off to a
good start when you serve these
tasty cheese circles as an ape
tizer. Combine one-half cup firm
ly packed grated Cheddar
cheese, one-quarter teaspoon pre
pared mustard, one-eighth tea
spoon Worcestershire sauce and
one tablespoon mayonnaise or
salad dressing. Cut four slices
bread into four IVi inch circles
with a cookie cutter. Toast
bread circles and spread one tea
spoon cheese mixture on each.
Brown under a preheated broil
er until cheese melts. Sixteen
appetizers.
Hot Parmesan Puffs
To make these cheese puffs,
we use a three-ounce cannister
of grated Parmesan and Ro
mano cheese to be found in most
cheese departments. Finished
product is hot and wonderful;
makes about 30 "puffs".
In heavy saucepan, melt fat to
depth of three inches. Heat fat
to 350 degrees on deep fat ther
mometer or until a cube of day
old bread browns in 60 seconds.
Beat three egg whites until stiff
but not dry; fold in cayenne and
cheese (mixture will decrease in
volume when cheese is added).
Drop by teaspoonfuls in fat.
Cook until delicately browned
on all sides, about three to four
minutes. Remove from fat with
slotted spoon, drain on absor
bent paper. Dust with paprika.
Serve hot.
Surprise Packages
For Hallowe'en Hold-Ups
Have fun with hand-outs for
"trick or treaters". Be prepared!
Loot bags seem to be the big
idea nowadays.
Children and grown-ups too,
like surprises . . . Take a few
apples, oranges, popcorn balls
or popcorn from a bowl, black
and orange jelly beans, marsh
mallows, chocolate or oranga
iced doughnuts or whatever else
appeals to you; wrap these sun
dry items in waxed paper, Hallo
we'en napkins, fancy wrappings
or aluminium foil and pile them
on a tray on a hallway table. Let
the children take their pick. A
On The Side
Ry E. V. Durling
(Distributed by King Feature Svadicare. Inc.)
Amsterdam Breezed over
here smoothly and speedily on a
newly built highway. Come in
a taxicab. About 35 miles. Price
about $10. We are domiciled in
the Hotel Amstel. Our room
overlooks the Amstel river, a
busy waterway that divides the
city. There is considerable river
and street traffic, but the hotel
has a remarkable . system of
soundproofing. The atmosphere
is quiet and peaceful day and
right.
Seryice
The manner in which the
Amstel hotel is conducted is a
masterpiece of service. Never
theless you can pick up the
hotel bill and restaurant checks
in relaxed fashion. Come to
about one third of that for simi
lar places in the United States.
Bill Corum would like the
Amstel. Bill, as you probably
know, wag the first to say: "I
don't want to be a millionaire, I
just want to live like one."
Honesty
The traveler in Holland gets
pitcher of cider alongside Hallo
we'en paper cups for the thirsty
ones. i
For those who prefer punch
to the traditional cider, you will
find this punch perfect for an
easy-to-do thirst quencher.
Combine two (six-ounce) cans
frozen concentrate for lemonade
with two (12 ounce) cans pineapple-apricot
nectar; pour over
ice in a punch bowl. Just before
serving add two quarts sparkling
water and mix thoroughly.
Yield: 24 (four-ounce) servings.
Shrimp Fried Rice
Is Real Delight
A gourmet touch is given
shrimp when it is served with
seasoned rice and accompanied
by pineapple slice garnish . . .
This was another specialty offer
ed foods editors by the National
Fisheries Institute recently.
1 tablespoons bacon drippings
2 cups cooked cold rice
2 eggs slightly beaten
2 cups chopped cooked shrimp
Vi teaspoon salt
18 teaspoon pepper
1 tablespoon soy sauce
Vi teaspoon monosodium glu
tamate While shrimp and parsley for
garnish
Heat bacon drippings in a
large skillet. Add rice and saute
until hot, about two minutes.
Add eggs and stir rapidly until
eggs are well mxed with the rice.
Reduce heat; add shrimp and re-
maining ingredients. Heat
thoroughly. To mold, spoon hot
mixture into a small bowl, press
gently. Turn out on a serving
dish. Garnish with whole hot
shrimp and parsley. Serve with
pinneapple slices. Four servings.
Variations on a
Fish Stick Them
. Fish sticks continue to grow
in popularity with cooks in a
hurry at noon-time or at the end
of a busy day. Ready in a matter
of minutes, they're good in ways
like these:
Arrange fish stocks on baking
sheet. Cover each stick with one
of the following: Then heat as
directed on the package . . . Chili
sauce . . . Prepared mustard and
celery salt . . . Sauteed chopped
onions . . . Grated American or
Parmesan cheese . . . Strip of
American or Swiss cheese . . .
Or heat fish sticks as directed
on package and serve with any
one of the following sauces
straight from the grocer's shelf:
. . . Bottled tarter sauce . . .
Chili sauce or ketchup . . .
Cheese sauce, heated in double
broiler . . . Pickle relish . . .
Horse radish mixed equally with
ketchup . . . Then there is al
ways that delectable stand-by
Dlain tangy lemon juice.
better than an even break. The
Dutch are outstandingly honest.
I left an umbrella in a taxicab
in The Hague. The driver found
it and and on his day off made
a 70 mile round trip by train
to Amsterdam to return it.
When a waiter hands you a
check in Amsterdam, he says:
"service charge included." That
means you don't have to give
him a tip. This is unique in my
European travel experience.
Old Timers
Firms that have .been in busi
ness 200 or 300 years are com
mon in Amsterdam. In fact, a
firm that has only been in busi
ness for a 100 years is consid
ered a Johnny-Come-Lately. One
popular bar here, the Rhenian
Anise Barrel, has been active
continuously for 272 years; Its
customers have worn out a num
ber of doorsteps.
Traffic
Holland is the most densely
populated country in Europe.
That is impressed on you par
ticularly in Amsterdam. Espe
cially during the rush hours. I
sm a veteran of the Brooklyn
bridge and subway rush hours
but I have never seen such
general jam as there is at 5 p.m.
in Amsterdam. Buses, trolley
cars, automobiles, bicycles and
pedestrians. Everything is pack
ed. At a traffic stop, as many
as 400 cyclists will halt. The
population of Amsterdam is
about 900,000. There are 450,-
000 owners of bicycles in the
city.
Sidelights
Henry Ford Sr., once serious
ly suggested that Amsterdam
fill up all its canals and make
automobile thoroughfares of
them. . . Practically every cock
tail bar in Amsterdam features
a piano player. The song most
played by these pianists is the
one titled Poor People of Paris
. . . right now the favorite mod
ern American author in Amster
dam is Erie Stanley Gardner. . .
Television has hardly come
around the corner in Holland.
There is only one broadcasting
station in the country. Popula
tion is 10,500,000, but only 80,
000 have television sets.
Risky Rid
Today we were riding in a
taxi along a narrow thorough
fare by the side of a canal. There
was no guard rail on the canal.
It was raining. The street wa
slippery. I expressed concern
about the possibility of the cab
skidding into the canal. I found
out later that quite a few cars
actually do skid into the canals.
In fact, the Amsterdam fire de
partment has a special truck
which is used to fish automo
biles out of the canals.
BEWARE
OF
IMITATIONS
LOOK
FOR TWf
HAPPY
UTTU POG
TOPS IN QUALITY!
LOW IN PRICE
VvTll c&m
::s sugar ::
fAK it
IT'S PURE CANE