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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 2, 1957)
Feeding the Family By ZOLA VINCENT rood Editor Modern Children Lets Likely . To Hara Father's Foibles Yes, sir, that's my baby! Proud parents in ever increasing num bers are rejoining in the patter of little feet as baby boom con tinues. And little feet patter sooner and little minds work faster as these mighty mites take on nutrition in modern manner. Talk about pampered pets! Some baby food purveyors even grow the food they pack for growing children and the acre age increases as the baby crop increases. Soil and sun as well as seed have a lot to do with what goes into can and glass for catering to small fry. Processors are dedicated to high retention of nature's nutrients which hap pens also to retain flavor and color. Growing children will not have the food foibles of their fathers because they now eat everything from infancy as a matter of course. . .and because it tastes and looks so good. Why is this so? Most grandmothers well re member the fear and trepidation when Junior had his first bite of banana at nine months. Today's little income tax deductions start eating avidly when only weeks old, have tried perhaps 70 dif ferent foods by the time they are nine months old. Brides of the future should have no problems feeding the big boys because they learned to eat everything while little boys. " Long accustomed to a choice of menu items including Juices, cer eals, soups, fruits, vegetables, fish, meat and vegetables, combinations galore and des serts? mother now picks up ver itable casseroles for Junior and Junior Miss along with the pack aged meals for the rest of the family. There's even turkey In the tod dler's immediate future along with junior vegetables. Other main dish combinations on sup er market and superette shelves includes Junior macaroni, tom ato, beef and bacon; Junior .split peas with ham, Junior beef and noodles with vegetables. Then there are chicken noodle dinners and a version of ham and eggs that actually combines egg yolks and ham. As we celebrate National Baby Week, we salute those fine pion eers who took the drudgery and fuss, sieving and chopping, out of baby food preparation. They opened up a whole new world of good nutrition-packed eating for new generations of better babies, fore-runner to easier-to-cook-for fathers. For Imaginative Young Cooks Gelatin Desserts Good Starter Children, with particular em phasis on girls, like to help in the kitchen. It makes them feel grown-up and useful. The wise SUPER SAVINGS FOR FRIDAY, SATURDAY, SUNDAY Margarine Fancy Brand 5 lbs. 95c ss: Salt Morton's Iodized boxes Tomato Juice P4azTime 5 Coffee for MJB Brand Pound Stewing liens Pan Ready tray pack each 98c sr7; 87c s 79c Pepper 2-oz. can Each Cheese Toilet Tissue, Silk 10 Mild Cheddar By Kraft Pound rolls Spuds Kool-Aid U.S. No. 1 10 lb. bag "49cJ 59c s'c "35c z All Flavors Dozen 39c Save 11c SHINN'S FOOD STORE 915 West McAndrews Road mother utilizes this natural In stinct to help establish a strong er mother-child r e 1 a tionship, plus taking advantage of the op portunity to teach nutrition in easy steps to her offsprings. Among the first things a child can "cook" is a packaged gela tin dessert. A sure-fire success which gives the child a sense of accomplishment and makes her or him want to go further in to the mysteries of cooking. Let them use their imagina tions when it comes to decorat ing their efforts. You probably have a host of "trimmings" on your kitchen shelf. Nuts, dates, raisins, marshmallows, chocolate bits, coconut, or whatever ap peals to the juvenile creative urge. Fruit Snow With Easy Custard Sauce t We chose this as a good start er recipe for the young cook who has learned to read and to fol low simple instructions. It's var iations are numerous; it's re sults delightful. 1 package fruit flavored gelatin 1 cup hot or boiling water 1 cup cold water 2 egg whites Dissolve gelatin in hot water. Add cold water. Chill in refrig erator until gelatin just begins to thicken; ' should b slightly thicker than unbeaten egg whites. Add egg whites to gela tin and beat with a chilled egg beater until mixture becomes thick and frosty. Turn into six to eight well-chilled custard cups and chill in refrigerator until serving time. For quicker beat ing, set bowl in pan of cracked ice. To serve, unmold gelatin on to individual dessert dishes and garnish wit., fresh or canned fruits and serve with this cus tard sauce: Easy Custard Sauce. In double boiler slightly beat the two egg yolks remaining from making the snow. Add one-fourth cup sugar and one-fourth teaspoon salt and mix thoroughly. Slow ly add XVt cups scalded' milk. Stir constantly until mixture thickens enough to coat the spoon. Cool. Fruit Snow Variations. In these variations the fruit juice or nectar is substituted for the one cup cold water. Otherwise follow fruit snow instructions. With cherry-flavored gelatin sub stitute one cup pineapple juice; raspberry-flavored gelatine goes well with peach nectar; pineapple-flavored with one cup cranberry juice; orange-flavored with grapefruit juice; strawberry-flavored with apricot nec tar; lemon-flavor with orange juice plus one teaspoon grated lemon peel; lime-flavored with one-fourth cup lemon juice plus three-fourth cup additional hot water and one teaspoon lemon peel. Golden Cream Orange Juice A delectable, refreshi ng, wholesome drink that is easy for children to prepare as an after school snack or any other time. And Mother knows it is good for them. r " "' '""II i hi jii -s ' -s Thursday, May 2, 1957 MEDFORD (OREGON) MAIL TRIBUNE FIVE BABY FOOD NEWS Like mother, like child. Open wide and there goes another spoonful of good nutrition that makes Amer ica's babies bigger and better as baby boom continues. Baby food news and many other good things are included in today's food columns. 1 cup orange juice 3 tablespoons powdered sugar 1 cup heavy cream, whipped 3 tablespoons powdered sugar 1 teaspoon grated orange peel . Add three tablespoons powder ed sugar to orange juice and stir to dissolve. Pour into refriger ator freezing tray. Fold remain ing three tablespoons sugar and grated orange peel Into whip ped cream. Cover orange juice in freezing tray:with the whip ped cream mixture to form two layers. Freeze until firm. Fill glasses with freshly extracted or reconstituted frozen orange juice and top each one with a large spoonful of the frozen mixture. Such a wonderful creamy taste results. Eggplant and Tomato - -Casserole Excellent Eggplant is available all year round. However it is one of our so-called "lesser" vegetables and is often overlooked because the homemaker doesn't know to pre pare it. We think you'll enjoy it when prepared like this. We do. 1 eggplant (lVi pounds) V2 cup shortening 1 large green pepper 1 large onion 1 clove garlic 4 large tomatoes 1 teaspoon salt Vi teaspoon ground black' pepper i2 teaspoon ground or crushed basil 1 cup soft bread crumbs 2 tablespoons butter, melted - . Enjoyj ) modern sauces that improve fresh spring vegetables! CREAM SAUCE BUTTER SAUCE CHEESE SAUCE Double-rich Morning Milk is the secret no other form of milk will do ! Sauces made with Morning Milk have a smoother, creamier texture than those made with ordinary milk. That's because Morning Milk is double-rich, specially heat-treated and homogenized to blend better with all other ingredients. NO OTHER FORM OF MILK can give you such outstanding results. Morning Mift Creom Sauce 1 tablespoon butter 1 cup Mormng Mrlk, 1 tobtatpoon flour unditoad ' Vi teaspoon tab : Molt butter m laocepoo. Stir in flout and salt. ' let bubble one minute. Remove from heat. Ad . Vt of the mi!k. Bieftd carefully until smooth. Add remaining milk, return to heat. Stir constant! until sauce thicken. Moke 1 cup. Morning Milk Bolter Sauce MomtrXj MRV 3-Mmat Cheese Sauce 1 cup Morning Milk. undiluted 7 tablespoon butter Salt and pepper to taste (up Morning Milk, undiluted t , Salt and pepper V6 tup cubed or grated process-type ,- American cheete ' Heot Morning Milk and butter to Molding pomt. Stir well, season to tost. Pour over hot peas (or other vegetables) from which excess juice has been drained. Mokes I cup. : Heat Morning Milk in soucepan over taw heat : until smalt bubbles appear around edges of pan. Add cheese and seasonings. Heal for about I minute, stirring constantly. Makes slightly more : than J cup. . . for infant feeding , for coffee creaming . . for cooking Wm muaesra I '- -V Vi cup grated - sharp chedder cheese Wash eggplant, Slice then peel thinly. Saute in hot short ening. Eggplant absorbs shorten ing readily so add more as need ed. When eggplant is tender and lightly brown remove from pan and place half the slices in a nine-inch round or square bak ing dish. Cut green pepper in half, remove seeds then cut in to thin slices. Slice onion and mince the garlic. Saute green pepper, sliced onion and minced garlic in small amount of short ening. When tender place half of it over the eggplant; cover with half the sliced tomatoes. Sprin kle xwith half the seasonings. Combine butter, bread crumbs and greated cheese; sprinkle half over the tomatoes. Repeat lay ers using remaining ingredients ending with the cheese-crumb combination. Bake in moderate, 350 degree oven, for 45 minutes or until crumbs are brown. Makes six to eight servings. Peachy Coined Beef Hash A top seller in canned meat is corned beef hash. Here's a quick dinner dish featuring this tasty item. Firmly pack two cans corned Dr. McAbee to Speak At IV Commencement Cave" Junction Dr. Harold McAbee, assistant superinten dent of schools in the Bethel district near Eugene will speak at Illinois Valley High school commencement ' exercises May 29. The high school band and chorus will present musical se lections as part of the program. Students have selected white and maroon caps and gowns for their graduation. beef hash into a well greased square baking dish. Make six indentations in top of the loaf with the back of a spoon. Place six peach halves in indetations and fill with catsup. Bake in moderate, 350 degree, oven for 45 minutes. 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Every time you buy these specially-inarkerJ 5-Ib. and 10-Ib. sacks of Speny Drifted Snow Hour you get a FREE TEASPOON inside . . . plus a coupon good for 4 additional pieces (dinner fork, dinner knife, salad fork, dessert spoon) for only $1.00! Buy the 25-lb. and 50-lb. sacks and get FREE TEASPOON AND DINNER FORK . . . plus coupon good for 3 additional pieces (dinner knife, salad fork, dessert spoon) for only 75c NO LIMIT TO THE QUANTITY YOU CAN GET! START YOUR COLLECTION NOW! Look for ihese specially - marked "Sequoia" stainless sacks f General A AU-ntrosi M .Allergy SPERRY DRIFTED SNOW FLOUR... "Home-perfected" to give you quality you can depend on, sack after jack.
