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DEPENDS UPON DRESSING Every day is salad day. Whether
you pique the palate with a first course salad or toss in meat,
cheese and vegetables to make it as satisfying as a pot roast, much
depends upon the dressing. Salad success secrets are included
in today's food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Way to Get Appetite Appeal
From Those Colorful Salads
Every year about this time
"we talk about tossed salads.
Even though our part of the
country is famed for its salads
and your family may be enjoy
ing them several times a week,
we think you'll find some new
salad notions here. Heat resist
ant salads are nutritionally val
uable too because they're an
easy way to load the family with
important vitamins and minerals.
Here . are points for checking
to be sure you get maximum
appetite appeal in your summer
salads.
Vary the greens. Try head of
leaf lettuce, romaine, escarole,
chicory, endive, water cress,
tender spinach leaves, young
cabbage and any combination of
these.
Always have salad greens,
clean, chilled and crisp. Pat dry
before using; no moisture cling
ing to the leaves.
Consider color, texture and
flavor contrast in planning ingredients.
Keep salads simple, never
cluttered.
Use a light hand in arranging;
a salad should never look "set".
Green salads should be tossed
lightly, .never stirred or mixed
with a heavy hand.
Garnish salads for eye appeal.
A single green peper ring, straw
berry, radish rose or spring of
parsley or- watercress, well
placed, will give beauty accent.
Salad Dressings
Select the dressing best suited
to . the salad ingredients. Tart
dressing with bland makings;
bland dressing with tart foods.
Make dressings well in ad
vance so that seasonings can
blend well. This is true whether
you mix your own seasonings
or use one of the popular salad
dressing mixes available in such
accents as old fashion garlic,
old fashion french, bleu cheese,
California french or exotic herb
mix.
In general, the dressing should
be the last rhjjtedient added to
the salad. Exceptions are mac
aroni, potato and cooked veget
able salads. With these, the
flavor improves with standing.
Another thing; it is a good
idea to provide additional dress
ing for table service.
Tossed Salad Ideas Galore
Some of these you've been
doing for years. Others may, be
new and even exciting. To the
greens variety add any one or
two or more of the following:
Julienne (which means thin
strips) from yesterday's roast,
from cold cuts or canned lunch
eon meats. These often appear
in combination with thin strips
of American or Swiss cheese.
Fish fanciers will enjoy bits
of anchovy, small sardines, tiny
or cut-up shrimp, crabmeat, lob
ster meat.' fork-flaked salmon
or tuna. Fish salads like extra
lemon.
Perhaps you've always
thought of- grapefruit and avo
cado salads as being arranged
on a plate. Try cut up segments
from fresh grapefruit and bite
size avocado with greens.
Sliced or chopped hard-cooked
eggs go with simply every
thing. Vegetable additions might in
clude tomato wedges, thinly
sliced cucumber or cucumber
chunks for that matter, red
andor green pepper rings or
strips, diced pimiehto, raw caul
iflowerettes or . radishes either
whole or sliced.
Other crisp touches include
shredded carrots, sliced green
onions,- red onion bits.
Try strips of roast chicken or
turkey with thoroughly drained
pineapple chunks and sliced
almonds (take it easy; this is still
a tossed "green"' salad, you
know).
Give salads new flavor with
herbs using either fresh or dried
but be. light-handed in their
use: chives, parsley, chervil,
summer savory, basil, tarragon,
marjoram or even thyme.
Tart French With Variations
If you make your own, here's
one of the very best standard
recipes for a zesty dressing.
Measure all ingredients into
bottle or jar; cover tightly and
shake well. Chill several hours;
remove garlic and shake thor
oughly before serving. Makes
113 cups.
Combine one cup salad oil,
ont-fourth cup vinegar, l'i
teaspoons salt, one-fourth tea
spoon paprika, dash of celery
salt, three-quarter teaspoon sug
ar, two tablespoons catsup, one
tablespoon lemon juice, Wz tea
spoons Worcestershire sauces,
two cloves garlic.
Blue Cheese. Add one-third
cup crumbled blue cheese.
Curry French. Add one-half
teaspoon curry powder.
Olive Dressing. Add one-quarter
cup sliced stuffed green or
chopped ripe olives.
Herb Dressing. Add one tea
spoon chopped parsley, 1V tea
spoons chopped chives and one
teaspoon chopped fresh marjor
am.
Jam- Session Suggestions
Now is the time to put up or
shut up about many fine things
in the market for putting into
jams, preserves, jellies. Our
only mission today is to make
suggestions as to what to "put
up". When you use modern time-
and-energy-saving powdered or
liquid pectins, manufacturers
enclose with every package or
bottle complete instructions for
perfect results so there's no pur
pose served in our repeating the
formulas here. One thing to re
member, and that's for sure, is
to follow the directions . and
measurements explicitly as giv
en. These proportions are all de
signed for use of one package
of powdered pectin.
Apricots. Make it snappy.
They're going fast. For nine
medium glasses of jam, you'll
need three pounds apricots, two
lemons.
Berries. For 11 medium glass
es of blackberry, Boysenberry,
Professional Selling
Said To Be Cause of
Monday Market Break
By ELMER C. WALZER
United Press Financial Editor
New York (W Wall Street
sleuths have- determined the
real cause for the markets
. 1
break Monday,
Elmer Waizer
sionals dumped
and once the market activity
picked up on the downside the
buyers evaporated. No one seem
ed to have a reason, although
many were dreamed up.
Now that it has found out the
cause of the break the street
is relieved. It feels that the
market has performed fairly
well in the face of that selling.
Excess Wiped Out '
That drop,, it is noted, wiped
out some of the excesses the
market has accumulated recent
ly in the so-called growth stocks.
One of the market men calls
them imagination stocks.
Buying in these issues had
got out of hand. Even the pro
fessionals were involved and
some of the conservative insti
tutional men took a hand in the
buying that sent stocks soaring.
Now what of the future? Will
another attempt be made to scaie
the 1956 high so narrowly mis-
the widestsed July 12 when the industrial
decline since j average closed at 520.77,- only
Feb. 11 in:28-100ths under the record of
both industrial j 521.05 set April 6, 19o6?
The season is in favor of the
market and- it has had a fair
sized setback .to induce some
new buying, it is pointed out
August is one of the best months
over the years for gains in botn
and railroad
stocks.
It simply
was this. Pro
fessional sell
ing. The profes
their holdings
industrial and railroad sections.
Few Aderse Factors
- There are few adverse fac
tors which the financial district
doesn't like. The outstanding one
is the profits pinch noted in
many companies in the second
quarter of the year. That , had
been anticipated. Hence, there
was only moderate selling of the
issues showing declines.
And, the street notes, there
was no rush to buy the com
panies which were able to show
gains, many to record highes.
The case of Chrysler is cited
as an example of the market's
neglect of big earners. Chrysler
reported net profit of $10.28 a
share for the first half, against
a mere S2.15 last year.
The experts said this high in
come was never discounted. It
had been expected but no one
wanted to buy stock on the ex-
Thursday, August 1. 1957
MEDFORD (OREGON) MAIL TRIBUNE THREE
Milwaukee HH Tavern
owners here have been' told to
get rid of their stocks of electri
cal appliances, coveralls, cos
tume jewelry, and similar items.
Deputy Police Inspector Ru
dolph Miller said the tavern
keepers were competing with
department stores. Their busi
is booze he reminded them.
pectations. And when the report
came out the price of the stock
fell b more than $2 a "share.
FROM OUTER SPACE
Bedford, Pa. (IF) "Butch"
Kootz has a souvenir today from
out of this world. He was gazing
idly at the horizon Wednesday
when a meteor landed 20 feet
away from him.
FOOD OFFICIAL DIES
Colonia, N.J. (IB Louis
Neuberg, 65, vice-president in
charge of sales of the chemical
divisions of the Food Machinery
and Chemical Corp., died Tues
day night.
Ladies, Look!
Reg. $1.39 pair
Nylons
51 gouge, 15 denier. Popular
shades, dark seams.
FOR A LIMITED TIME
591
With Each Purchase
Central Drug
Reliable Prescriptions Cor. Main and Central
dewberry, Loganberry, rasp
berry and Youngberry jam,
you'll need two quarts berries.
If you wonder why we capitalize
some of those names it is be
cause Mr. Boysen and Mr. Logan
and Mr. Young perfected the
varieties.
Blueberries. To get nine med
ium glasses, you'll need 1VS
quarts berries, one lemon.
Gooseberries. For 11 medium
glasses you'll need 2Vi quarts
gooseberries.
Blackberry and Sour Cherry.
Here is a popular combination.
For nine medium glasses, you'U
want 1V4 quarts berries and IV2
pounSs cherries.
Peach or Pear. Peaches now,
pears later. For nine medium
glasses jam, three - pounds of
fruit.
Peach and Plum. For 11 glass
es of this fine combination, start
with two pounds peaches, 1V4
pounds plums. For plum jam
alone, you'll get 14 glasses from
four pounds plums.
Peanut Butter Cookies
Cookies made with peanut but
ter are tremendously popular.
For distinction, add toasted se
same seed to the creamed mix
ture. Sesame seeds are toasted
in a preheated moderate, oven,
350 degrees, 22 to 25 minutes or
until golden brown.
Thoroughly mix together one
half cup each any favored short
ening and peanut butter. Blend
in one cup light brown sugar and
one-half teaspoon ground all
spice. Beat in one egg. Sift one
cup sifted all-purpose flour with
one-half teaspoon salt, one-fourth
teaspoon soda and one teaspoon
double-acting baking powder.
Add three tablespoons toasted
sesame seed and add to the
creamed mixture." Drop dough
from a teaspoon onto ungreased
cooky 'sheets. Sprinkle each
cookie with one-fourth teaspoon'
toasted sesame seed. Bake in
preheated oven, 375 degrees, 10
minutes or until edges have
lightly browned. Around 40
cookies!
Chilled Soups
Perfect Prelude
Perfect prelude for patio or
any other summer party is a
cup or old fashioned glass of
chilled soup. Most famous of the
chilled soups of course is Vichy
soisse. Here's an American adap
tation of this smo-o-o-th soup;
planned for five servings.-
Cook one cup thinly sliced
onions or leeks in two table
spoons butter until tender. Add
two cups thinly sliced potatoes
and two cups water; simmer
covered '20 minutes or until po
tatoes are very soft. Stir in one
can condensed cream of chicken
soup (undiluted); simmer, cov
ered, 10 minutes. Blend well
either in blender or by putting
through a fine sieve. Add one
cup milk, IV2 teaspoons salt,
one - eighth teaspoon pepper.
Chill thoroughly which will take j
at least four hours. Serve with
garnish of chopped chives or
parsley and sour cream.
Coffee Jelly
Hot coffee, iced coffee, coffee
ice cream and now coffee jelly.
Minimum fixing with maximum
pleasure. One of the lightest des
serts imaginable; sure treat for
coffee lovers. Four servings.
Dissolve one package lemon
or orange flavored gelatin in
two cups hot coffee;' pour into
individual mold rinsed in cold
water. Chill until firm. XJnmold
in dessert dishes. Serve with
plain or whipped cream.
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