Feeding the Family
By ZOLA VINCENT
Food Editor
Luscious Lamb. Beef and Pork
Male Meal Planning Easy
Springtime meal-planning gets
a lift as meat supplies take a
turn upward and prices on many
cuta go downward. Wake up
those spring-fever appetites by
trying new cuts and new ways
of serving your old standbys.
Luscious spring lamb in not-so-expensive
legs and in very in
expensive shoulder chops, shoul
der roasts (we buy a roast and
have the butcher cut chop just
th) thickness w lie), neck slic
es and brtit pieces, t in excel
lent SMft. Or irhtp you'll
lik l'a It tha price of
lamb jtftl ic rmble
minijjlure 14 0' !VriO je3t right
4PrJ fxvnaata of fmuntiful beef
(Bfii !et:Xl pnrfc continues
(S(ijh t?e iauil economy cuts
QVerp icionitl nd the .encier
cu' H fncy-prictd. T'e a
ft hit aspeper's merket
:is . . . th prices dis
t ti$.i of th meat counter-
t tika Cftaee
Q2 lic "company" ia the
tfbrae ef ttft mint, current or
irff jtjlf Accompaniments
(eprvai, pcrhflp. individually in
gnnc4 ieetlett iar halves or
tiny fencful dishta artfully dec
orjted tift rih mint leaves . . .
or (ppae ! filled with Amer
ifn ch(e. pringled ith pa-
O pri n6 hetad in moderate
tOVen until th cheeae melted
... or With 9 currant-mint sauce
mac) ymig by crushing an
ej;ht-ounc 'e-1 c currant jel
ly and combining it with one
teaspoon gate4 oranga rind and
two tlpii)r4 dried or fresh
mint itavt. let this stand an
houror Wo bftre rvinj
Often HoiaDta4
9. (e t f bd tht
ihoulcf. limb chop ra so often
overloct4 ia tavor of more ex
pend lei e rile chop. You'll
find thfca rlelicioue and tender
and oheuir& lower-priced.
Like lotfj eift chore) they may
be broiiM, pae-broiled or brais
ed. If c$et art thic. three
fourths to oravinch. e suf gost
oven-broAinft it thinner, pan
bropjn t ltier method to
use. Btnil et!o on one side; sea
son; ill etlter side. Try
b&ising A to With thyme for
something ne and tasty. Just
brot & tflv. then coo slow
ly in tfeed Millet with a
'iall fttisia4 ' mater nd ft
(efifiat of teeraa.
Burgundian Beef
Is Gourmet Stew
Here is a company-size, gour
met stew which is one of our all
time favorites. Use boneless
stewing beef, or have your butch
er cut a rump or round into one
inch cubes, or you may prefer
yours cut into larger pieces.
Serve over hot fluffy rice. Makes
eight servings.
5 tablespoons butter
3 pounds stewing beef
cut in 1-inch cubes
3 cups chopped onion
1 carrot, cut in circles
1 clove garlic
ft peppercorns
t bay leaves
1 tablespoon tarragon vinegar
or crushed tarragon leaves
' teaspoon thyme
l'i to 2 cups California Bur
gundy Salt to taste
Melt butter in skillet; add beef
end brown on all sides. Remove
beef to a plate. Add onion, gar
lic, and carrots to fat in skillet
a d simmer until a light yellow,
do not brown. Put beef back in
skillet; add remaining ingred
ients and cook over a very low
flame for three hours. The long,
slow cooking brings about a per
fect blending of the flavors. Re
move excess fat and serve. Like
most stews this takes well to re
heating. Peppy Pork Balls
With Tomato Sauce
Let thrifty ground pork help
you save a few pennies more for
that "tax bill" which is almost
due. Believe us, this is no hard
ship when you serve these pork
balls cooked in a zesty tomato
sauce. Makes six servings.
2 tablespoons bi ter or
other shortening
1 small onion, chopped
1 clove garlic, chopped
1 2 pounds ground lean pork
2 cups fresh bread crumbs
'i cup minced parsley
23 cup grated cheddar cheese
1 teaspoon salt
4 teaspoon pepper
li teaspoon oregano
2 eggs, beaten
2 9-ounce cans tomato sauce
1 cup water
Dash tabasco
Worcestershire sauce to taste
Brown onion and garlic in
melted butter. Add to meat and
combine with bread crumbs,
parsley, cheese, salt, pepper, ore
gano and eggs. Mix well. Shape
into balls allowing one-fourth
mixture per ball. Brown a few
at a time in a few tablespoons
hot fat over low heat. Drain off
.17 y (T
LAMB FOR SPRING Spring is here and with it lots of
luscious lamb. Whether you serve an elegant leg o' lamb or
less expensive but equally elegant tasting shoulder chops
mint, currant or grape jelly is a sure-fire accompaniment.
fat and place all meat balls in
the pan. Combine tomato sauce,
water, tabasco and Worcester
shire sauce; pour over meat
balls. Simmer covered for one
hour and 45 minutes.
Bacon Wilted Spinach
Perhaps Popeye has something
to do with it for more and more
children actually ask for spin
ach. Serve it this way and they'll
probably ask for it even more
often.
',4 pound bacon
2 pounds fresh spinach
'. cup finely sliced onion
1 teaspoon salt
't cup vinegar
Fry bacon until crisp. Remove
from pan and crumble. Pour off
bacon drippings leaving one-
third cup in skillet. Wash spin
ach carefully. Remove stems
from leaves and cut into small
pieces. Place stems and leaves in
a kettle; tightly cover and let
s earn three or four minutes or
until tender. Cook onion in drip
pings until soft. Add remaining
ingredients including crumbled
bacon; toss with spinach. Makes
six servings.
Dried Fruit Industry
In National Limelight
So large and important has the
dried fruit industry become that
two weeks, March 16-30, instead
of the usual one week have been
designated a s "Dried Fruit
Weeks."
California is considered the
world's center of dried fruit pro
duction. The leading fruits in the
drying industry are raisins, prun
es, peaches, apricots, figs, apples
and pears. Of these, raisins are
the most important economical
ly. Last year 290,000 tons of
raisins were dried. Domestic
markets accounted for 200,000
Thursday, March Si, 1857
tons; export markets took care
of the remainder.
California produces 200,000
tons of dried prunes annually.
Incidentally, a prune is a variety
of plum which can be dried with
out fermenting when the pit is
left in.
In order of tonnage peaches
are next wtih 28,000 tons pro
duced annually; apricots follow
with 20.000 tons; figs, 12,000
tons; and pears, 4,000 tons.
Only completely ripe fruit is
used for drying which is not ec
onomically possible for fruit
which is harvested for canning
or to be shipped in the Iresh
state. For this reason dried fruits
have become a symbol of com
plete flavor and compact good
eating qualities.
Drying Ratios i
It is interesting to note that
the highest drying ratio is for
apples. Because of the variations
in peeling and coring the ratio
will vary as much as six-nine to
one. It takes IV2 pounds of fresh
apricots to produce one pound
dried. Prunes and peaches run
3Vz pounds fresh to one dried. I
Raisins are three to one.
It is desirable to store dried
fruit in a reasonably dry well !
ventilated place. J
Preferred Cooking Method j
Newer and scientifically ad
vanced processing methods have
done away with the old-time ne
cessity for soaking fruit. To ob
tain best results, the quick-cooking
method is r c mmended. In
all cases rinse fruit, remove any
core from pears or apples, cover
with water and boil until tender.
Peaches must be removed from
water after five minutes in or
der to remove their skins.
o
O O
Co
0 0
1 Slf IP lIiriG .L
for
mtw time m
fifolar price id 8 ez. size can of
o
O
litW! Pun
:ocli up
k. A fJs
I Boots cat rood!
and save!
IS II
If youv been feeding
Puss 'n Boots, America's 'S II
largest selling cat food, you know what good nutrition
meejns to your cat. You've seen it, in your pet's im
proved energy, playfulness, and beauty. So yoiiU
Hint toet big supply now at this reduced price!
If you've never fed Puss 'n Boots, here's your chance
!o get acquainted with it at a saving and to see for
yourself what it win do for your cat! If you hare been
feeding your cat other types of prepared cat foods
or table scraps start feeding Puss Boots now, and
see what a difference really good nutrition makes!
Puss 'n Boots IS good nutrition made from fresh
caught whole fish (not scraps), with selected cereals,
and extra Vitamin Bx added to every can.
PUSS'n
100TS
, is good nutrition
America's largest selling cat feed. ..adds the plus in health, beauty, energy
Cm PMtorl. ehriitaa at Tte tmUt Oata Ow. CalaH M, IRMt
Be Sure and Register This Week End
FOR A CHANCE ON THE
rca Victor
To Be Given Away Saturday!
No obligation, nothing to buy. Just come in and register
your name. All persons over 18 years of age eligible.
illlll n
LOOK WHAT 19c WILL BUY
JV PI LARGE, SOLID
O
sraic
Radishes and
Green Onions
4
bunches for
LOCAL - TENDER
Spinach
Rhubarb
Nature's Tonic
pound
Luscious, Tender
Fryers
2Vi to 3 lbs. Average
Strauss CHOICE MEATS
ALL MEATS INSPECTED
WELL TRIMMED - U.S.D. A. CHOICE
i? JJ m- 22fS 2 Q) lb.
FRANKFURTERS
LARGE, JUICY
GROUND BEEF
Nice Selection of Sea Foods!
Hl-C 46 Ounce
Orange Drink
$100
NICE, LEAN
IT
4 for
Aluminum Foi
REYNOLDS
COTTAGE
Margarine
0k
lb.
BREST O' CHICKEN
TUNA
2?
...PAULSEN'S...
Thrift Market
CENTRAL POINT, OREGON
Pricei Good Friday, Saturday Only - We Reserve the Right to limit Quanie
MtDrORD (OREOOJCJ MAIL THIBXJNE TTVI
3
01c 1
Extra Fancy
CELERY
HEARTS
If
c
pkg.
MANNINGS
4
1100
rolls
COLORED
SCOTTIES
400
Count
ea.
Lots of Free
Parking
2 Big Lots
AT THE REAR OF
THE STORE!
2 for
Treat the Family
Pure Pork
Sausage
lb. l
3 "s. H I
3 ibs. a
2 Lbs. ...... '1.86
u