TWELVE MEDFORD (OHEGOIf) MAIL TRIBUKE
Thursday. Angutt 18, 18S7
"MEDFORD'S FINEST MEATS SINCE 1940"
ROUNDS
SIRLOINS
FILLETS
T-BONES
NEW YORKS
o o
X "SWIFTS X
PREMIUM"
TURKEYS
I I . YOUNG FANCY HEN TURKEYS I j
I I Oven Ready i I
PIE AND CHEESE Here we suggest choice of cheese top
pings for America's favorite dessert. And the apples for the
pie? New season, green Gravensteins, the tangy, spicy, crisp
apples that made apple pie famous.
Feeding the Family
By ZOLA VINCENT
Food Editor
Bale an Apple Pi
And Top It with Cheat
It's green apple pie time as
California harvests its crop of su
perbly flavored, tangy, spicy,
juicy and aromatic green Gra
vensteins. One-third of all the
apples grown commercially in
California are Gravensteins.
Close to 3 million bushels are
harvested annually. Perhaps a
third of them are marketed
fresh; the balance go into apple
sauce, cider, juice; get pro
cessed for bakery pies or are
dried.
Fin for eating out of hand,
this apple also is excellent in
cooked and baked dishes such
as pies, puddings, cakes, dump
lings, muffins, home-made apple
sauce and in salads. But wlajn it
comes to pies. Gravensteins are
the greatest! Season is short. En
joy them now.
Bale an Appla Pi
Apple pie has long been Amer
ica's favorite dessert. Surveyers
reveal that rQnemakers leaked
more than 260 million apple pies
last year and estimate that many
more than that were made by
commercial bakers. Apple grow
ers declare this recipe Califor
nia's favorite apple pie.
6-8 Gravenstein apples, pared
and sliced thin
3,4 cup granulated or light
brown sugar, firmly packed
l,i teaspoon salt
i teaspoon cinnamon or nut
meg or V teaspoon each
Vi teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons butter
Pastry for 2-crust 9-inch pie
Line pie pan with pastry of
your choice, either you own rec
ipe or one of the easy muxes.
Fill unbaked pie shell with
sliced apples. Combine sugar,
salt, spices and grated lemon
rind. Sprinkle this mixture over
apples, then sprinkle w;i lem
on juice and dot with butter.
Moisten edge of crust, cover
with top crust and press edges
together. Brush crust with milk
or cream. Slash in any design
for steam-escaping. Bake in hot
oven, 450 degrees, 10 minutes;
reduce heat to moderate, 350 de
grees, and bake C minutes.
Let the pie be uncut to show
off its beauty . . . and warm for
most enjoyment. Lots of cof
fee!
Top It with Chs
Good old American cheddar
oheese goes with apple pie tyke
mustard with ham. Miller with
Monroe, garlic with spaghetti.
Parmesan with veal, sour cream
with Borscht.
Chefs Cut-Ouis. With cookie
cutters or hand-made pattern,
cut out designs from generous
slices of cheese; arrange on pie.
Slide under broiler just to warm
cheese without melting the pat
tern. Serving-size wedges ar
ranged wheel-spoke fashion are
handsome.
Cream Chs Topping. Mix
two three-ounce packages cream
cheese with four tablespoons
milk or cream. Whip until light
and fluffy adding more milk or
cream to desired consistency.
Pass.
Melted Chees Toeing. Place
three cups grated cheddar cheese
in chafing dish or top of double
boiler. Mix two tablespoons
flour well with cheese; add one
cup milk. Stir until cheese melts
and sauce is smooth. Serve hot
over warm apple pie. Or pass
in sauce boat.
Edam Chees. Hollow out
Edam cheese, leaving about a
fourth inch rim. Crumble the
cheese you've removed, pour
cream over it and allow to soft
en. Whip until fluffy. Stir in
some coarsely chopped pecans
or walnuts if you like. Refill
cheese shell. Pass to lucky
guests.
Flaky Chees Crust
For apple pie or any fruit pie,
crust. Sift Is. cups sifted flour
and one teaspoon salt into bowl.
Blend one-half cup real mayon
naise and one-half cup grated
cheddar cheese. Stir kito the
flour mixture with a fork or
pastry blender. Gradually add
one-fourth cup water, blending
well until dough holds together.
Divide in half; proceed as usual.
Walnut Pi Crutt. Easily
made. Sift two cups flour and
measure two cups. Combine with
one-half teaspoon salt and one
half cup finely ground walnuts.
Cut in two-thirds cup shortening
until mixture is crumbly. Light
lvondd enough cold water fmavbe
Tfive tablespoons) to barely mois
ten. Proceed as usual.
Grand Champ Sandwich
Of Year Given Her .
Since the best is none too
good for your family, feed them
this prize- winning sandwich
-om the National Restaurant
Association contest which is
held annually in cooperation
with the Wheat Fiour Jnstitute.
Restaurant people develop origi
nal ideas. These are tested and
screened by the School of Hotel
and 'Restaurant Management,
then a Jiandful if f.oods editors
pick the 20 "best." And here's
the champ! And no wonder! First
catch the steak. It was done by
Rolf Smerling, executive chef
of the Hotel Schroeder of Mil
waukee, Wis.
4 slices rge bread, whole wheat
or pumpernickle, toasted
Butter or margarfte
l.i run hutter
1 clove garlic, minced
4 beef tenderloin tips, 1 inch
othick (4'ounces each)
Salt and pepper
Vt cup sweet red wine
3 ounces blue cheese, crumbled
Spread toast with butter or
margarine. Melt one-fourth cup
butter in large, heavy skillet,
add garlic. Cut horizontally al
mdSt through tenderloins and
then open them, butterfly fash
ion. Flten tenderloins and put
into skillet. Season with salt and
pepper.
Cook until browned on both
sides. Add wine and allow to
Oimmer about one minute. Place
each tenderloin on buttered
toast and pour juice oer meat.
Sprhfkle about 1V4 Jablespoons
blue cheese over each tender
loin. Place sandwiches under
broiler until cheese is melted.
Serve with hot French fries, cole
slaw and dill pickles. Four sand
wiches. Surprise Sandwich
Second prize winner among
sandwiches submitted to Nation
al Restaurant Association's an
nual sandwich-making contest in
cooperation with Wheat Flour
Institute is this "surprise" sand
wich put together by Mrs. Annis
H. Dow of Tillsa, Okla. Six sandwiches.
Combine eight ounces cream
cheese, softened, three table
spoons chopped onion, three ta
blespoons chopped green pepper,
three tablespoons . chili sauce,
two-thirds cup chopped pecan
or walnuts, three hard-cooked
eggs, finely chopped, one-haif
teaspoon salt and a dash of pep
per; mix thoroughly. Spread six
bread slices with filling. Spread
remaining slices with butter.
Place over filling to close sand
wich. Trim crusts if desired. Cut
dionally into four triangles.
Garnish with ripe olive., and to
mato wedges on lettuce. Serve
with potato chips.
Orange Coffee Cake
Good Eating Anytim
No longer do we think of cof
fee cake as something to be
eaten with coffee at breakfast
time. Coffee cake makes good
eating mid - morning, at lunch
eon, mid-afternoon and also far
into the night. Along with plenty
of good coffee, of course.
i cups sifted enriched flour
2 teaspoons baking powder
1 teaspoon salt
I 2 cup sugar
1 egg. beaten
23 to V cup milk
2 teaspoons shredded orange
rind
Orange topping
Sift together flour, baking
powder, salt and sugar. Com
bine egg, milk, shortening and
orange rmd. Add to flour mix-!
ture, stirring until mixture is j
smooth. Pour into greased eight-
inch square pan. Sprinkle with
orange topping made by mixing
two teaspoons shredded orange
rind and one-fourth cup sugar.
Bake in moderate oven, 400 de
grees, 25 minutes.
Afresh n
SALM0W
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For the
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I I MEDFORD'S J 4 hi
FINEST fcfr Lb.
3' sVy
SOFTASILK
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FLOUR PKG
TASTEWELL BRAND
Grapefruit Segme
303 Tins
ntss100
VANILLA or WHOLE WHEAT
FIG -BARS
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Pke. iSJ
INTRODUCTORY OFFER!
I "MILAN'S" 1890 French Dressing
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70c Value
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DIAL SOAP
ALL 3 FOR
37'
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I REGULAR SIZE
NEW BLUE
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EXTRA FANCY
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AAATOES . IT
LONG GREEN SLICING
ucumbers
FOR
Fancy Grapes
THOMPSON SEEDLESS
and LADYFINGERS
LBS.
O LBS-
. mm mm mt mm v vi
APPLES
FANCY GRAVENSTEIN
m vy l
' w
38 to 40 Lb. Box
"WHITEHOUSE" BRAND -VACUUM PACKED
Blanched Peanuts
8-OZ.
TINS
SALAD GREENS
Endive
Romaine
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