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TEN MEDJO (OSSO&V) MAIL TRIBUNE
Thursday. March 7. 1937
Feeding the Family
JOtA VINCENT
toed Editor
5
1 'I'"
1 tablespoon flour
3 apples, thinly sliced
Cook egg noodles as directed,
drain and cut or chop slightly.
Cream butter, add sugar gradu
ally and mix until well blend
ed. Add well beaten eggs, salt,
lemon juice and rind: beat
thoroughly. Mix walnuts and
dates with flour then add to
lemon mixture along with sliced
apples. Fold in egg noodles, turn
mixture into greased baking dish
and set in pan of hot water.
Bake in moderate oven, 350 de
grees, about 50 minutes. Serve
with lemon sauce or whipped
cream.
Fish Fillets Baked With
Herbcd Bread Crumbs
There are "no bones to pick"
about it, fish fillets are among
the most popular types of ready-
to-cook fish. TVe spiced these up
with an oregano and marjoram
dressing for your taste-pleasure.
Recipe makes six servings.
Hi -pounds fish fillets
Salt
6 'i-inch slices butter
3 cups soft bread crumbs
3 4 teaspoon salt
'.a teaspoon ground black
pepper
U teaspoon whole oregano
leaves, crumbled
teaspoon marjoram leaves,
crumbled
13 cup butter or margarine,
melted
Cut fish into six serving-size
pieces: place in a greased nine
inch baking pan and sprinkle
with salt. Place a slice of butter
or margarine on each piece.
Combine remaining ingredients
and cover each piece of fish
with i cup of the mixture.
Bake In moderate oven, 37S de
grees, 25 to 30 minutes or until
crumbs are brown and fish
flakes easily.
This delightful old-time recipe
will make a hearty breakfast
feast or may be served as a
luncheon or supper main-dish
Some cooks will like to add bits
of pimiento for extra color and
flavor. Makes four servings.
1 cup cold diced cooked
potatoes
4 tablespoons minced onion
t cup butter (l i cube)
5 eggs, well beaten
J2 cup light cream
3,4 to 1 teaspoon salt
Pepper
2 tablespoons chopped
parsley
Fry potatoes and onion in but
ter until brown. Combine eggs,
cream, salt, pepper and parsley.
Pour over potatoes. Cook over
Santa Clans Asks
Injury Compensation
Newark, N. J. (U.R) Santa
Claus or at least one of his help
ers came to town to ask for
monetary compensation for an
injury suffered during the
Christmas holidays.
Mrs. Geralduie De Cline, 32,
of Freehold, asked the remunera
tion in the New Jersey compens
ation court for an injury suf
fered while working attired in a
Santa costume in a retail store
in Freehold last Dec. 4.
Mrs. De Cline said she suf-
medium heat, scraping mixture
gently from bottom of pan as
it cooks. Continue cooking until
eggs are the consistency you
like. Serve immediately.
fered chest injuries when she
picked up a six-year-old to hear
what the child wanted for
Christmas and has not been able
to work since. She sought temp
orary and permanent disability
and payments of medical and
hospital bills.
CHEAP BOAT
Eagle Butte, S. D. (U.R)
Chris Hanson built a boat out
of a junk yard. His 14-foot boat
was made from the doors of 35
junked automobiles. The doors
were braze-welded together. The
The total cash cost of the boat
was $35.
SDY0H boko's
IT REALLY'OOES FARTHER.TOOI
LE&TSVVI&X Creamy Macaroni Medley is an'ideal Lenten
dish. cat tp fd Vna range, it combines macaroni with Swiss
chec5r,l anutAranms. More about macaroni products and their
venae! a if Lenten meal planning are included in today's
food evlumr.
Lenttw Xanl laaaia
Made tY Witt Maarnl
Whether yau abaerve Lent In
the atrictta meal-making sense
(r no you'll find many good
recipes SnaJ suisestiorx for us
ing ver;a)Ul macaroni products
in our column today.
The rr.aKroni family, which
includes spaghetti, noodles and
macaroni in many shapes and
sizes, combin ideally, with all
Lenten son high protein
foods. In fact, over 150 shapes
a I'd- sizoa of macaroni products
are manufacturer) in the United
States. and they're all genuine
herza. r in good eating;.
How la Cook Macaroni
jTe) meet important thing
abpvt corking macaroni is not
to ovCrmfc; it you do, it will
become too erft and shapeless.
To C'vft eight ounces of mac
arc)!, one tablespoon salt
to three quarts rapidly boiling
watee. Gradually odd macaroni
pxocfvck !ely enough that the
wat enntiuM to boil. Cook
frcoeared. stirring occasionally
to peent sticking, until mac
arova Under. Th tenderness
you fleaira Trill depend on your
cWn "U'. 8tna people like it
Oiu'ne tender, while others pre
ratlaixTy firm. Cooking time
vsrd Juito l.ve to 20 minutes.
Wxn tender, drain in colander.
It it t o arrved hot, dot it
V.ih butter or margarine. If it
.is ft t vard cold for salads,
cool it l3 tirwing with cold
'
Ierfvovef fnaearoni products
orOlewa, ranked intentionally be
pforgol y ta kept for future
IJ:') at eerrd dub ia the re
fricrt, 4 fee a "freshened"
wra-i raa to uae by rinsing
wi,i) hot oa eald water.
Amount ia Cek)
.ilacaroni an spaghetti ap
proximately floubls in volume
when cooked. leg noodles do
not increa? in volume. So use
accordingly.
Wave to Use ktacareal
Macaroni products combine
well with many foods . . . one
might even say, "with anything
from soup to nuts." They are
good extenders because they ab
sorb and spread out other flavors.
In s.oups
ATn
Imost any soup takes on new
Interest with the addition of
esg noodles In fine strips or in
fancy shapes such as alphabets,
stars, or seeds. Consomme, vege
table soup, and bouillon are just
a feiw that are improved by this
adciVion. For heavier, one-dish
meal soups, such as minastrone,
elbow type macaroni is fre
quently used.
In Sa'di
Weye never heard of a spa
ghetti saftd, but W8 find mac
Cftroni salads high en the list of
favorites . . . particularly for
picnic-carryinB- Macaroni com
bines tastefully with all the
good things that go into potato
salads . . . chopped eggs, diced
celery, chopped onion, chopped
'kreca or black olives, nuts, pi
Snietrto. chopped pickles or
pickle relish and. of course, lots
of good mayonaise, sour cream
or other cioice of salad dress
ing. Meat, fish, chicken end turkey-macaroni
salads are equally
good.
These are almost too numer
able to even talk about, but
we're going to anyhow. All of
the macaroni products may be
used for baked casseroles or top-of-the-range
dishes in combina
tion with eggs, fish, fowl, vege
tables, meat or cheese. They en
able left-overs to be brought
to the table a second time with
an entirely new look. Especial
ly speedy entrees may be made
by cooking a quick sauce separ- ,
ately, adding your left overs,
and pouring it over a platter of
one of the macaroni products.
Plain or well-seasoned white
sauce, cheese sauce and tomato
sauce lend themselves well to
this procedure. I
Instead of Potatoes '
Dress macaroni products up
with butter and one or more of
these additions: poppy seeds,
sesame seeds, tomato sauce, i
chopped nuts browned in but
ter, celery seed, finely minced
parsley andor green onions.
Consider egg noodles with poppy
seeds as an accompaniment for ;
veal chops; spaghetti with to- i
mato sauce for pork chops; mac-
aroni with butter and finely !
minced parsley with fish. A
generous sprinkling of paprika !
is heartily recommended for all !
of these. i
Many pudding and custard re
cipes, particularly those of Hun
garian origin, call for ega
noodles. You'll find one of these
elsewhere in our columns today.
Creamy Macaroni Medley
A new version of an old fa
vorite . . . macaroni and cheese
'Tis done so easily on-top-of-the
stove with Swiss cheese and ;
mushrooms as the new ingred-
ients. A tablespoon or two of i
California sherry will give it an
excitingly different flavor, but j
that is entriely optional.
1 quart milk j
1 medium-size onion, thinly
sliced j
1 teaspoon salt !
1 4-ounce can sliced mush
rooms 2 cups elbow macaroni (8
ounces)
2 cups grated processed Swiss
cheese (about i pound).
1 to 2 tablespoons California
sherry (optional)
i teaspoon paprika
Combine milk, onion, salt and
undrained mushrooms; heat to
boiling point. Add macaroni and
cook over low heat, stirring oc
casionally. 35 minutes, or until
macaroni is tender. Do not boil,
just let it simmer gently. Add
cheese and cook, stirring con
stantly, until cheese is melted.
Stir in sherry, if desired. Sprin
kle with paprika and serve . . .
or pour into a greased casserole,
top with a bit of extra cheese,
and re-heat in the oven for later
service. Makes six to eight serv
ings. Date-Nut Egg-Noodle Pudding
"Delicious!" will be your re
action when you take your first
bite of this unusual egg-noodle
pudding.
1 6-ounce package fine or
wide egg noodles
't cup butter
1 cup sugar
2 eggs
i teaspoon salt
Grated rind and Juice of
li lemon
'4 cup chopred walnuts
'i cup chopped dates
"MEDFORD'S FINEST MEATS SINCE 1940" - ALL OF OUR MEATS ARE GOVERNMENT INSPECTED
"SWIFT'S PREMIUM"
FULLY COOKED
Small Sizes
12 to 14 Lbs.
Vi or Whole
FRESH STOCK
BONELESS
PORK LOIN
KOAST
PORK
Leo nib
Potties
BTH . M
ii si f it 1 f r B fkw mi s tm Hi JM ima
m El AST 0ldl c mu5
4 rT yS, FRESH, SMALL, M n 1 GROUND p I
O 2 LEAN, TENDER, ffl O C I S O I
FRESH I FRESH FRESH, NOT FROZEN FRFSH FIT T FT of ga 9
SMELT WHOLE CRABS CRAB MEAT C Kc
1.39' 291 mi SOLE J
4ffft, Fresh SiT CUTS
Sol I BOCK- SC PORK 7QC
Better I W U Kb I I LOUKi U ' I
GROUND o ibs.
D C ET C Pur
DtZCr Fresh Beef g g QQ
NO CEREAL
PORK
SAUSAGE
Delicious Flavor None
SPECIAL
OFFER
SI .59
I A BEAUTIFUL 8"xl0" PORTRAIT
(Regular $10.00 Value) ONLY .
By HALL'S STUDIO OF MEDFORD
Just Save $39.50 In Register Slips or
Charge Tickets This Offer
' Is Good Until March 31st
"Carnation"
Evaporated MILK
SNOW'S
Clam Chowder
STall
Tins nj)
A TINS
4 $100
WE FEATURE ONLY THE FINEST AND FRESHEST PRODUCE
SUNPAKT-SMALL
OYSTERS
3
tins
Lou-Z-Ana Med.
j SHRIMP
Cleaned
Large Tin
69
KRAFT'S
VeSveeta Cheese A i" 75c
ummiwmwmmmmmnmmmmmmmmmmmmmKmmmmmmmmmmmmmmnmmmmmwmam
"GARDEN" BRAND No. 303 Caf QQ
GRAPEFRUIT SEGMENTS O Tins I
NEW! DIFFERENT! DELICIOUS! ,n, jHtifftr
VERY YOUNG GREEN PEAS tin A A
COMBINED WITH TINY WHOLE ONIONS ) )
J Ki CHILI u ll
CHILI
(WtTK BEANS' j
JrC;l(lS
. iffl W
rr- r" r" 71
LARGE SNOW-WHITE each g
CAULIFLOWER y
BELL PEPPERS jQc
Excellent for Stuffing lb. 1 j?
CRISP GREEN large (l P r
CELERY b"aches U 5)
FANCY U.S. NO. 1 PREMIUM 10-Lb. BAG
POTATOES 29c
RED LETTUCE ) B"NES
ENDIVE a OC
ROM A I ME J O
not too ho1...not too bland!
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Slow-aimmsred for just-right
hom-kitchen flavor
PHONE 2-7137
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OPEII
A
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AT THE
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WAY!
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