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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 18, 1957)
.nnflir July II, 1157 MEDFORD (OREGON) MAIL TRIBUNE FIVS Your BEST place to save because Quality merchandise gives meaning to low prices. You find here the brands you know and depend upon Safeway's own brands mean quality foods at extra savings Your total food bill is lower here, shopping trip after shop ping trip. Weekly specials mean "bonus" savings to you Our unconditional guarantee protects your every purchase Delicious Kitchen Fresh "Cooler Offer" Summer Candies frMint Lozenges 11-oz. pkg. fr Creme Da Menthe 1 1-oz. pkg. -fa Swedish Mints 10-oz. pkg. ea. ir All Mint Mix-9-oz. pkg. Puffed Mints 8-oz. pkg. Wonderful Ice Gold BEL-AIR Frozen Lemonade "Premium Quality' 4 S 55 fill! Roxbury BrafxJ SlltGsT GlOld A c)e,i9,1tful molasses candy filled with peanut butter 7-OZ. BAG Campbell's Tomato Soup Chopped Beef Cherub Canned Milk 0-oz. Can 29 10 $100 3 $100 XO CANS 99 o S;!gMMMMM" 1 1 im i in .m i ii t.M,jgtmHlimmmmm.$t -wia V vis-r; - v fen c. mm- i.. flMsfMM!i i hi' i&jtjmim Fa The Finest Meats ... All You Heed to Remember is Safeway WEN HEADY Fresh Frozen Plump Hen Turkeys Special Low Price How at SAFEWAY! 12 to 16-lbs. ttrnnUarrv Cuifta Traditional Pardnerv for Turkeys N.;soo 22C Lb JEWS LYYI IP C Wonderful "Ocean Fresh" Flavor Crab Meat Fresh Frozen Ideal For Summer Salads v-i T lb. wc rresh Whole Drawn Ground Beef Yd"?,, lb. 45 Canned Ham T.Bnni ea. $3.19 Round Sleak lL?oitt'' lb. 89 Top Sirloin SS lb. 1.39 Beef Pot Roasl "S.?''" lb. 53 Boiling Beef lb. 19 Beef Pol Roasls TiLVi c lb. 63 Boneless Collages ea. 79 T-Bone Steak ISST lb. I.I9 Sliced Bacon SYd lb. 69 TEMPTING TIDBIT Take a piece of pastry, wrap up a mustard sardine, give it a quick bake and you've a very tempting tidbit; a trick learned from friends who maintain that Maine sardines are fine fare in many ways like these suggested today. Feeding the Family By ZOLA VINCENT Food Editor Sauced Sardines Join Summertime Seafood We have a friend who Is a Maine-iac. The other day she said to us "You are unfair to Maine sardines. You talk about northwest salmon, Pacific oys ters and tuna all the time and you never talk about marvelous Main sardines . Tell us more, we said magnanimously. And here in a general way is what we learned: About 80 per cent of all sar dines canned in this country come from the icy waters off the Maine coast. They're packing them in at the rate of 2V4 mil lion cases a year and sardines are packed 100 cans to a case. Furthermore, they're on the shelves of every chain store in the country and on 93 per cent of all other food stores. And Oh! yes, Boy Scouts love them and are eating vast quantities as they "jamboree" at Valley Forge. Prudent shoppers scouting for the biggest value in seafood will do well to stock up on these flavorful, nutrition-packed fish; eat them more., often. They're genuine bargains. Sardine Suggestions Maine sardines come packed mostly in soybean oil, but they can also be had in olive oil, pea nut oil, tomato and mustard sauces. We'd bet an empty sar dine can that most of them are eaten right out of the can; on crackers, rye, white or whole wheat bread with generous squishes from California lemon wedges. That's our favorite way, anyway. Party Canapes. Cut thin slices of bread in triangles, rounds, squares or fingers and toast or saute in butter or olive oil. Mash up and spread mustard sauced or tomato sauced sardines; sprin kle generously with finely chop ped parsley. Or take oil packed sardines, mash, season highly and moisten with salad dressing, chili sauce, lemon juice or onion juice. Sardine Turnovers We thought so highly of this tempting tidbit that we had its picture taken. These sardine turnovers are so easy to do and have genuine distinction as bev erage accompaniment ahead of dinner time. Very good at lun cheon, too. Preheat oven to 475 degrees (that's hot). Prepare a 10-ounce package of any favored pastry mix or roll out your own pie crust into two rectangles about 7x14 inches. Cut each into eight 3Vi inch squares. Lay a mustard sardine on each square, spoon re maining sauce in can evenly over sardines. Fold dough over, keeping fish shape, and press edges together with tines of fork. Sprinkle with paprika. Bake on cookie sheet for 10 minutes or until turnovers are w 1 1 browned. Compliments coming up. Roasting Reminders Again we remind all who will listen that roasting meat and poultry at low temperatures has many advantages. And by low, we mean 325 degrees. There's less shrinkage, there fore more servings per pound. Tests made by those who know meat best show shrinkage re duced more than 20 per cent. Meat is more tender. High temperature reduces tenderness by causing muscle fibers to shrink. Meat is jucler and has more flavor. Juices remain In the meat. Fat melting slowly through the meat enhances its flavor. Meat is easier to carve. Roasts cooked at high temperatures are dry and will crumble when carved. Roasts cooked at low temperatures carve easily into full slices. Meat is uniformly done throughout; completely rare, me dium or well done. It doesn't burn on the outside before cook ing in the center. Drippings are clearer and of higher quality. At higher tem peratures they're likely to burn bottom of pan. There is less spattering of fat in pan and oven. This makes less work in cleaning. Con vinced? Put Up Peaches in These Wonderful Ways Capture the full flavor of fresh golden peaches right from the trees. We're so fortunate that our peaches do not have to linger long in transit, ripening en route. Tell your fruit man in advance how many peaches you 11 want and on what day; then put them up soon after you get them home. Start eating at once. Why save such good things? Peach Peeling. Peel peaches by putting a few at a time in a wire basket or cheesecloth bag and immersing in boiling water for less than a minute, then dip ping quickly into cold water. Skins come off easily. Spiced Peaches. You'll need firm ripe, meidum size fruit. Peel as suggested above. Do not remove pits. Pack . raw peach, two or three sticks of cinnamon, one-fourth teaspoon each whole cloves and whole allspice into hot fruit jars. Cover with boil ing hot sirup and process pints 20 minutes, quarts 25 minutes, in boiling water bath. To make sirup for five or six quarts, mix 4V cups sugar with 3V4 cups water and one half to three fourths cups vinegar. Boil until sugar dissolves. Peach Relish. Peel and pit about three pounds of soft ripe peaches; chop very fine or grind. Measure four cups into a very 'large saucepan. Add one half teaspoon each cinnamon, cloves and allspice or any other desired combination of spices Add llA cups (3V4 pounds) sugar and one cup vinegar to fruit in saucepan and mix well. Place over high heat, bring to full rolling boil and boil hard one minute, stirring constantly. Re move from heat and at once stir in one bottle liquid fruit pectin. Skim off foam with metal spoon. Then stir and skin by turns for 5 minutes. Ladle quickly into hot sterilized glasses. Paraffin at once, rolling glass gently to seal sides. About 12 medium glasses or six pounds relish. Why not have some of it the very next night as soon as it has "set"? Quick Creamy Slaw Treat the family to this plenti ful, nutrition-packaged cabbage salad, crisp and raw in a quick cream sauce. Mix three cups shredded raw cabbage, one-half cup diced celery and one - half cup shredded raw carrot. Toss with dressing made by beating together one cup thick sour cream, two tablespoons vinegar, one tablespoon fresh lemon juice, one tablespoon finely chopped green onion, one -half teaspoon salt and three table spoons sugar. Add pepper to taste. Six servings. Equally good dressing for lettuce salads. Cottage Cheese Salad Combinations Tender curds of milk', sea soned with cream, high in pro tein, low in calories; that's creamed cottage cheese. So easy to serve, delicious in countless combinations. . Heap cottage cheese on crisp greens. Surround with any of these or a combination of same: Feeling LOW? A Place To Go BUT . . . NO MONEY? We Have the Answer! BORROW THE American Way LOANS $25 to $1,500 AUTO SALARY FURNITURE For Any Worthwhile Purpose PAYMENTS TO FIT YOUR BUDGET! AMERICAN Finance Corp. Phone SPring 2-88S6 123 W. MAIN MEDFORD Stats Senator Shows Cost of Legislating Madison, Wis. M A state senator urged his colleagues to "get down to business" and ad journ the session on time. Sen. Robert Travis showed a record of what it costs to come to Madison to legislate. He op erates a cleaning business in Platteville, Wis., and while he's away, he has to hire someone to "keep shop." Travis said that his part-time helper earns more to tend shop than he does to make the laws of the state. spiced beets, tiny carrot sticks, apple slices (those new season Astrachans), pitted prunes, pit ted apricots, orange sections or grapefruit sections. Serve with French dressing. Or combine cottage cheese with any of these, using IVi cups (12 ounces) cheese to one-half cup of diced cucumber, celery or green pepper. Combine with drained, crushed pineapple, with slivered toasted almonds or pecans, or with grated carrot plus one-fourth cup chopped pea nuts. Or heap center of lazy Susan or a big glass plate with cottage cheese. Circle . with rings of chilled fruit in pleasing color and flavor combinations. For in stance: sliced peaches, melon fingers or half moons from small cantaloupes, strawberries, pine apple chunks, grapes, cherries, pear halves. Pass a dressing made by thinning three-fourths cup sour cream with orange or other fruit Juice. Stuff tomatoes with cottage cheese combined with any left over baby green limas or other appropriate items. Combine cot tage cheese with finely chopped tomato scooped from tomato shell and seasoned with minced onion, marjoram, salt and pep per. Top with. French dressing. Superb Lamb Sauce If the family likes lamb, here is a superlative barbecue sauce that can be made up any time, stored in refrigerator and used for spooning over leg of lamb or lamb rlblets while barbecuing in oven or outdoor grill ... or for serving with lamburgers. Combine In a saucepan, two tablespoons dark brown sugar. one-eighth teaspoon course-grind black pepper, one large clove garlic mashed with one teaspoon salt, two tablespoons grated on ion, three tablespoons soy sauce, three tablespoons bottled meat sauce, one-half cup tomato cat sup, one-half cup water, one tablespoon cider or wine vinegar or lemon juice, three dashes Tab asco sauce, four tablespoons but ter. Heat to boiling and simmer 10 minutes. Add teaspoon of chili powder if you like. We make this up several batches at a time; keep ready in refrigera tor. Shapely Sheath ife 9116 .el.. ONE versatile dress, you'll wear the whole year 'round! It's our new PRINTED Pattern, with collar or cool square neckline above that flattering step-in sheath silhouette. Three sleeve versions are smart any season! Printed Pattern 9116: Misses' Sizes 10, 12, 14, IS. 18. Size 16 requires 3V4 yards 35-inch fabric. Printed directions on each pat tern part. Easier, faster, accur ate. Send FIFTY CENTS in coins for this pattern add S cents for each pattern for 1st class mailing. Send to Marian Martin, care Medford Mail Tribune, Pat tern Dept. 232 West 18th st.. New York 11, N. Y. Print plain ly NAME, ADDRESS with SIZE and STYLE NUMBER. 'Dirty Front Man' Operates in Chicago Chicago lift Your business directory isn't complete without this one: Dirty Front Man, 2835 North Lincoln, Chicago. The Dirty Front Man Is firm engaged in cleaning store fronts. "When you do business with someone you should give them the idea of what you are trying to do for them," explained Wil liam Jennings, co-manager. BROOKS ELECTRIC & PLUMBING 1016 North Riverside Phone SP 2-5209 ssocc Top-Mount TRAILER COOLER! Liberal Trade-in on Any Type of Old Coolers 1957 Models at 1956 Prices Damaged Kitchen Sinks 1 Used Gas Water Heater 1 Used Bath Set GIVEAWAY PRICES S&H GREEN STAMPS
