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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 28, 1957)
t SIX MEDFORD (OREGON) MAIL TRIBUNE . aesday. May 28, I9S7 aaailBaaai 3n i:- BET YOU DIDNT KNOW That this is National Pickle Week and having a dilly of a pickle picnic at the Top of the Mark in San Francisco are comedienne Phyliss Diller (left) and actress Jocelyn Brando. So don't be dull, have a dilL Theodore Francis Green Becomes Oldest Man Ever To Serve In Congress Washington (IP) Sen. The odore Francis Green, still spry at 89-plus, becomes the oldest man ever to serve in Congress this week. To settle disagreements over the exact date he has chosen Thursday, May 30, as the day his title becomes clear and unassail able. "The experts couldn't agree," he said, on whether the history makuig day would fall Sunday, today or Tuesday. "So I decided not to side with any of them," Green told the United Press. "I have chosen May 30, so there won't be any doubt Besides, its Memorial Day; that's a nice day." Congressional r e s e a r c hers have had their heads in musty records for months to clear up i once and for all the "oldest con gressman" title. ' Green, a bachelor, became the oldest man ever to serve in the Senate on June 17 of last year. He was then 88 years, 8 months and 15 days old. At that time the record for both houses was thought to have been held by the late Rep. Robert L. Doughton (D-N.C), who was 89 years 56V4 days old when he retired from the Hou.se in 1953. However a vigilant congres sional researcher, Winant Ell more, turned up with evidence that another North Carolina Democrat, Rep.. Charles M. Sted man, died in office in 1930 at the age 89 years, 7 months and 25 days. Ellmore figured Green, born Oct. 2, 1867, would pass that rec ord Tuesday. Others figured the date as today. One expert com puted it to fall Sunday. "There are so many ways to figure it I don't know," Green said. Feeding the Family By ZOLA VINCENT Food Editor Orange Pour-Over Cake Delectable Warm or Cold The tantalizing aroma and un usual texture of this delectable cake and sauce combination will have guests begging for the re cipe. Serve it hot or cold with a light sprinkling of powdered sugar for the final touch. 13 cup butter or margarine 3i cup sugar 1 tablespoon grated orange peel 1 teaspoon grated lemon peel 1 egg, slightly beaten 114 cups sifted all-purpose flour V teaspoon salt 1 teaspoon baking powder 1 teaspoon baking powder ii teaspoon baking soda V2. cup sour milk Vz cup chopped walnuts 'Orange sauce Cream butter, add sugar grad ually, beat until light and fluf fy. Add orange peel, lemon peel and slightly beaten egg; beat well. Sift dry ingredients and mix into creamed mixture alter nating with sour milk. (Note: to make sour milk, add one table spoon lemon juice to one cup sweet milk.) Fold in nuts. Pour into greased IVi-quart glass bak ing dish. Bake in moderate, 325 degree, over 50 to 60 minutes. If metal baking pan is used set oven at 350 degrees. When done remove cake from pan and allow to stand on cooling rack for a few minutes. Return cake to pan and pour orange sauce over it. To serve warm, leave cake in pan; to serve cold, remove from pan about 15 minutes after pour ing sauce over cake. Sprinkle with powdered sugar just before serving. Rice Griddle Cakes Something new in griddle cak es. We think you'll find these so good that you'll cook up extra rice just to have enough on hand for breakfast the next day. To three cups cooked rice add two slightly beaten eggs, one fourth to one-half teaspoon salt and dash of pepper. Drop by spoonfuls, on' a very hot, well greased griddle and cook until golden brown. Makes about eight cakes four-inches in dia meter. Serve with any of the FRESH EMUS FRESH JUMBO CRABS ARRIVING WEDNESDAY MORNING ARRIVING FRESH DIRECT FROM COAST WEDNESDAY MORNING (o)(mc SWIFT'S PREAftlUAA rr a w m m av iriraisui "SWIFT'S PREMIUM" TENDER GROWN FRYERS LARGE SIZE . L Jr-J lib. SEE MEDFORD MAIL TRIBUNE THURSDAY FOR MORE WEEK-END SPECIALS!! We Will Be Closed Thursday (Memorial Day) Phone SP 2-7137 222 WEST MAIN (Next to GOPCO) usual griddle cake accompani ments. Versatile Cereals Can Help Prevent "Same Old Breakfast" Everyone gets tired of "the same old breakfast." If your family has complained thusly, perhaps you haven't been using cereals to their, fullest extent. Here are a few suggestions; all standbys, but sometimes our memories need jogging. Some like it cold. Wholesome ready-to-serve cereals, such as shredded wheat biscuits, may be the same shape and flavor the year round, but they take on new appeal when served with a constant variety of colorful fruits: berries, sliced peaches, bananas, baked apples or apple sauce, or peraps juicy prunes or apricots, stewed to plumpness and flavored with orange or lemon. Some like it hot. Whole-wheat, oatmeal, rice or any other hot cereal can be snapped up by add ing a dash of nutmeg or cinna mon. OR while cooking add thin slices of tart apple; or some rais ins or cut-up dates. Chopped wal nuts and other nut meats add not only flavor but texture and extra nutrition. For varieties sake accent the old-time flavor ol hot cereals with a mixture of cinnamorv and brown sugar, ma ple sugar, syrup, or molasses. Two-Time Cereal This two-timer is a work sav er besides being so good. Ac tually it can be a three-timer if you want to plan that far ahead. We find the. children like it all three ways. On the first morning cook enough cereal to feed your fam ily for two or three breakfasts. This morning serve as you would normally with lots of cream and some type of sweetening, or with butter and salt and pepper. Pour the second day's portion into a loaf pan that has been rinsed in cold water and place in the refrigerator. Next morning remove it from pan and slice. Dip slices in flour or crushed ready-to-eat cereal crumbs. Fry quickly in bacon drippings or butter. Serve with butter and jam or hot buttered syrup. Listen to the raves. Party Ham Balls Serve Duo Purpose Two-way ham balls. Roll them large and serve in their own suc culent sauce as a meat course. Roll them small, keep hot in chafing dish and serve with cocktail picks as an appetizer. 3 cups ground cook-before-eating ham 23 pound ground fresh pork 2 slices bread, cut into small cubes 23 cup milk 1 teaspoon salt 23 cup brown sugar 13 cup vinegar 13 cup water Vi teaspoon dry mustard Mix meat, bread, milk and salt together; shape into balls 1-inch in diameter for dinner service, or into tiny balls for appetizer service. Combine sugar, vine gar, water and mustard in sauce pan; heat to boiling. Place balls in a casserole and cover with sugar mixture. Bake in moderate 350 degree oven for one hour for large meat balls or 45 min utes for small ones.' Turn occa sionally during cooking. Makes enough large meat balls for six servings. Onion Pie, Sliced Tomatoes, Bacon: Luncheon Threesome Wonderful full - flavored on ions, indispensable as an ingred ient, are often neglected as a vegetable in their own right. This onion pie recipe corrects that situation. Serve as a main luncheon dish accompanied by sliced tomatoes and crisp bacon slices or as a separate vegetable on the dinner menu. Makes six servings. 3 cups raw onion rings cup butter or margarine 6 egg yolks, well beaten 1 cup cream or rich milk ii cup white wine Salt and pepper 2 teaspoons Worcestershire sauce 4 egg whites 1 deep 9-inch uncooked pie shell Saute onion rings in butter, until golden brown. Remove from heat, and cool. Slowly add beaten egg yolks, cream, wine and seasonings. Beat egg whites until stiff then . carefully fold into onion mixture. Pour into unbaked pie shell. Bake at 350 degrees, moderate, for 30 min utes, or until filling is set. Do not allow filling to boil. Emperor Hirohito of Japan, a noted marine biologist, main tains a laboratory in the Im perial Palace and has published a scholarly book on sea horses, says the National Geographic Society. Red Fir Slabwood SUMMER SPECIAL J Loads J J 1 LOAD $12.00 Immediate Delivery Ph. 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