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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 3, 1957)
FTGHT MEDTOKD (OREGON) Feeding the Family By ZOLA Food Lean Beef Now Plentiful In Market This is the season of year that brings lots of lean range fed beef into our markets for braising and simmering in such old-fashioned favorities as beef stew, pot roasts, New England boiled din ners and meat pies. This year something new has been added to our consideration of plentiful budget-priced lean beef. Weight watchers welcome the fat-scant meat which, according to nutritionists, provides ample needed protein, vitamins and minerals while counting up to fewer calories. Food editors meeting in Chicago will discuss this timely topic and you'll be hearing about it. Plump Dumpling Add Interest to Beef Stew Dumplings are at least as old as nursery rhymes. Yet despite their venerable age, dumplings are up to new tricks. A fluffy dumpling, delightful in itself, be comes a food of distinction when herbs are added. What's more, herb-flavored dumplings lend ad ditional aroma to the whole stew. However, first things first; we start with this savory stew: Hi pounds beef stew meat, cut in 11 2-inch pieces 1 'a teaspoons salt U teaspoon pepper 3 tablespoons flour 3 tablespoons lard 1 quart water Vi teaspoons Tabasco 12 small white onions, peeled 6 medium carrots, scraped and quartered Blend one-half teaspoon of the salt with the pepper and flour; roll pieces of meat in blended mixture. Put lard in heavy ket tle; add beef and brown on all sides. Add water, one-half tea spoon salt and Tabasco. Cover; simmer 2 to 2V4 hours until meat is almost tender. Add re maining one-half teaspoon salt, the onions and carrots; cover and cook until vegetables are tender, about 15 minutes. Add dump lings and cook according to dumpling instructions. Herbed Dumplings Sift together two cups pre sifted all-purpose flour, four tea spoons baking power, one tea spoon salt and one-quarter of thyme, marjoram or savory, of if you like, use a combination of these. Stir in two tablespoons finely chopped parsley. Add one cup milk; mix only enough to moisten ingredients. Drop by spoonfuls (about 12) on top of meat or vegetable pieces in the gently boiling stew. Cook un covered (yes, we mean it) 10 minutes; cover tightly and cook 10 minutes longer. Makes four generous servings. Tips for Fluffy . Dumplings. When you have mixed your dumplings, drop the batter care fully by spoonfuls on top of the stew so that dumplings can steam without getting their feet wet. A new look in dumplings is achieved by starting cooking without a lid on the pot, then steaming, covered, for the last half o the cooking. This per mits them to emerge from the pot with a maximum of lightness and a firm covering. Dumpling Variation. A change in the texture of old favorites is often inviting. For cornmeal dumplings, substitute one-third cup cornmeal for one-third cup flour. Use two tablespoons less of the milk and add herbs or not as desired. Fruited Short Ribs For a new taste delight, braise inexpensive, flavorful short ribs with fruits and spices. Have 2Vi to 3 pounds short ribs cut into individual servings. Dredge in flour and brown on all sides in hot lard or other fat; takes about 20 minutes. Season with salt and pepper. Add one cup water and one-eighth teaspoon each of cloves, nutmeg and allspice. Cov er and simmer two hours. Add one-half pound dried prunes and one-quarter dried apricots which ave been soaked about two Elosedlale Peas 11 11 duo y CANS Luman's Bonus YOUR FAVORITE BRAND OF COFFEE With Order of $10 or MAIL TRIBUNE VINCENT Editor have been soaked about two longer, adding more water if necessary. Our Foods Editor Reports On Annual Food Conferences Newspaper foods-editors from throughout the United States with a sprinkling from Canada ani Hawaii have gathered at the Drake Hotel in Chicago for the 15th annual Food Editors Confer ence. They are here for the pur pose of being brought up to date on wrlat's new in production and distribution of foodstuffs. While listening, watching and learning they are also busily eating their way through samplings of the many new products and dishes featuring new ways with the old. All very delicious and fattening. This annual event has become increasingly impressive over'the years. It is an exciting and in spirational experience to see and hear about the most recent ad vances in the food field. Ad vances made possible by con stant research and the inventive ness of men and women of this vast industry. An industry which works in friendly competition to give the American people the most diversified, healtful, easiest to prepare foods in the world at the most economical prices. Monday morning, Sept. 30, the conference was in full swing as food editors met for a "Beat the Clock" breakfast hosted by Arm our and Company. A hearty breakfast of grilled Canadian Style bacon and deviled eggs topped with sharp cheddar cheese and chopped chives was served in the Gold Coast Room of the Drake Hotel. A color slide presentation of Armour's "Beat the Clock" convenience foods was the highlight of the occa sion. A few of the products shown were tasty ham pot pies, veal drumsticks, a new frozen chicken dinner featuring a Pep peridge Farm breading; large and small turkeys, stuffed and ready for the oven;' and (we think this is practically the ulti mate in convenience foods) shredded and cubed cheese for easy recipe integration. Really, how simple can cooking get! Luncheon, hosted by the Quaker Oats Company, gave us a preview of "New Fashions in Food". We were projected into the distant future with the help of a fashion show featuring styles of the 21st century. It just could be that in the year 2000 we may be taking our nourish ment in capsule form . . . Main dish pills, salad pills, dessert pills . . . hmmm . In the mean time we will continue to cook. How to do this in the easiest most pleasant manner is the apr proach of the Quaker Oats folks. You'll be hearing about a new recipe called Satellite Fantasy which they served. It is a des sert that is literally out-of-this-world. Monday evening found us din ing in the Crystal Ballroom of the Sheraton-Blackstone Hotel as guests of the Borden Company. "Flights of Fancy in Foods" was the theme. Harold W. Comfort, president of The Borden Compa ny appeared before us on film. He told us that a "Second Rev olution" is changing the face of America and forcing food com panies to alter their ways of doing business in order to keep up with consumers. According to Comfort, five factors have made the' problem of supplying the consumer with her wants "extraordinarily c o m p 1 e x." These factors are: higher income, greater leisure, a rush to the suburbs, changing family rela tionships, and increased know ledge and education. As a result of these changes, Comfort said, the consumer is now controlling the company's courses of action "more than at any other time in our entire century in business." An address by Colonel Charles A. Piddock, Commander, Mem phis Air Force Depot, Memphis, Tenn., titled "Jet Age Foods" stressed the importance of prop er knowledge of nutrition in J) Uv Special 4th and Pound More Fri., Sat. or Sun. Thursday, October 3. 19S7 SHOPPERS ENCOURAGED Braising beef is at its best right now as super markets shade prices encouraging budget-, minded shoppers to enjoy savory stews, peerless pot roasts. Shown above is a beef stew topped with herb dumplings for an extra bit of enticing flavor. making possible our ventures in to space. It is of interest to note that this is the 50th anniversary of the Air Force and the 100th an niversary of the Borden Compa ny. We'll discuss the good things we ate at a later time. Satellite Fantasy Is an Out-of-This-World Dessert One of the new ideas for din ing tables presented .by the Quaker Oats people atthe Food Editors Conference was this out-of-this-world fluffy cake roll with it surprise filling of choc olatey whipped cream and crush ed peppermint candy. V teaspoon salt 3 eggs 3A cup sugar 1 teaspoon vanilla 3A cup buttermilk pancake mix 1 cup whipping cream 2 tablespoons cocoa 1 teaspoon vanilla 2 tablespoons crushed pepper mint candy Confectioners' sugar Additional crushed pepper mint candy The Family Editor's note; The Family Council consists of a judge, a psychiatrist, three clergymen, a newspaper editor, a women's editor and two writers. Each article is a summary of an actual report. The Family Council does not give advice; it merely reports on problem that have keen dealt with by responsible agencies and counselor. Mrs. R. M. I should apply to get into a home for the aged. Ina T. I couldn't leave my mother there. Mrs. R. M. I am 70 years old, old enough to start thinking about my old age. I have been living with my widowed daugh ter and unmarried granddaugh ter for the past ten years. We make a pretty happy household right now, but I am concerned about the future. For some reason my health doesn't seem to get any better as the years go on and many days I can't go out or it's hard for me to shift for myself in the house. My daughter and grand daughter both go to work and I don't like to have a maid fuss ing around, so I'm often lonely. Things aren't going to get bet ter as the years go on, and I realize there is often a long wait ing period fo get into a home for the aged. I would like to apply now, while there is no urgent need. My daughter is horrified at the idea. Ina T. I have visited people at these homes and it is the most awful, depressing sight in the world. I couldn't think of leav ing my mother there. My mother is a lovely woman, but no one is so difficult and cranky as she is when she doesn't feel just right. That's why we have such a problem keeping a maid who'll care for her. I can't see how things would be better at a home for the aged. They just won't treat her right. . My daughter says Granny is just trying to threaten us and bully us into staying home with her with all this talk about a home for the aged. But we can't afford to stay home and take care of her. We live on our salaries and have nobody to sup port us. My mother should try Sirloi Pound Front Fine for Broiling SYISUP 7LW Heat oven to hot, 400 degrees. Grease sides and bottom of lOVi xl5-inch shallow pan; line with waxed paper and grease again, dust with flour. Add salt to eggs; beat until thick and lemon colored. Add sugar a little at a time, beating well after each addition. Add vanilla and pancake mix; stir lightly until batter is smooth. Spread evenly in pan. Bake in preheated oven seven to eight minutes or until brown. Sprinkle a towel well with confectioners' sugar. Immediately on taking cake from oven loosen edges from pan and turn out on towel. Peel waxed paper carefully from cake. Roll cake in towel and let stand 10 minutes. In the meantime whip cream until stiff; fold in cocoa, vanilla and crushed peppermint candy. Unroll cake; spread whipped cream evenly over cake. Roll up cake; sprinkle with confection ers' sugar and finely crushed peppermint candy. Refrigerate cake roll several hours before serving. Makes eight delectable servings. Council to adjust herself to a maid or toward being alone part of the day. She can always watch TV. The Council: Mrs. R. M. is in a mood to take a practical ap proach toward her future prob lems and Ina should take ad' vantage of this opportunity to clarify her own mind on the subject. She should recognize that not all homes for the aged are alike and that a good one does offer certain advantages, such as ready medical aid, companionship and activities planned to meet the needs of the aged. Ina should not blind herself to the fact that "adjusting" will not get easier for her mother as time goes on and the chances are she'll need more and more care. 1 Mrs. R. M. is wise to have the foresight to want to consider a home "while there is no urgent need." It is possible to be more selective when one is not pres sed by necessity. She and Ina ought to visit some homes to gether and get an idea of what they are like. . Hare are a few key points to check when looking for a home for the aged: 1. Rooms. Are they clean, com fortable, well lit, well venti lated? Can a resident have a few of his own belongings? 2. Meals. Look over a week's menus and sample a meal, if possible. Are they nutritious and attractively served? 3. Medical care. Is there a well-equipped infirmary for minor ills and competent nurses always in attendance? 4. Program. Are there too many rules or can residents come and go as they please and have visitors? What facilities are there for entertainment and hob bies? (Copyright 1957, General Features Corp.) IT I n 3tea ( Plus: NORTHERN STAMPS LUMBERJACK 24-oz. Bottle In the Day's News By FRANK JENKINS Foreign affairs stuff: Red Chinese Premier Chou En- Lai (old China hands insist it should be pronounced Joe En LIE) boasted today that his re gime will be seated in the United Nations in spite of opposition by the United States. In a speech broadcast by radio Peiping, Chou told 2,000 guests at a reception that China will eventually play a big role in world affairs. I S THAT A THREAT? Or a promise? IN AN effort to find .an answer, let's try looking at the dough nut instead of the hole. Tthere is an ancient saying to the effect that if one more inch could be added to the length of each Chinaman's shirt, and if the average Chinaman's income could be increased to the point where he would be able to PAY for the added inch, it would cre ate a NEW MARKET for all the added cotton the United States could raise. (That, of course, was back in the days before we quit trying to sell 'our cotton in world mar kets and started buying it up at high subsidized prices and stash ing it away in government ware houses.) BUT let s get back to the China man and his shirt. The only way he can get the money to pay for a longer shirt or, better still, an undershirt to keep him warmer in the cold winters of northern China is BY TRADE. That is to say, by finding some body who will buy more of what HE produces so that he in turn can buy more of what the other fellow produces. Trade is a two-way street. It just won't work as a one-way street. I SUPPOSE I'm old-fashioned, but I can't help feeling that it will be better for us in the long run to TRADE with China than to FIGHT her at every turn of the road. Let's put it this way: Suppose you are running a store in any average community. You can't GET CUSTOMERS by telling them you'll shoot 'em if they don't do exactly as you say. You can't get customers by spit ting in their faces. "The way to get customers is to DO BUSI NESS with them on a fair and reasonable business. And . In the process of doing busi ness with people on a fair and reasonable basis you'll make a lot of friends, whereas if you reach for a gun every time they fail to toe your line you'll make a lot of enemies. LET'S take a look at the Pa cific Coast. For a century, our dream has been TRADE WITH THE ORI ENT. That is still our dream. Tha teeming millions of the Orient offer vast markets for our prod ucts. We can't get customers in the Orient by going to war with China. SPIRITUAL DIRECTOR DIES Poughkeepsie, N.Y. (IP) The Rev. Joseph A. -Farrell, 81, for mer treasurer and spiritual di rector of Georgetown University, Washington, D. C, and one-time reporter and publisher of the Albany N. Y. Times Union, died Tuesday. v . 1 . a ft 1 . I 11. y v m 1 , 1 1 WWnww w i IglfllfiKSJl!- I JSPgan RUSHYOUR TEETh' . J rcnJ4COt-GATB DENTAL For Limited Time Only GOOD ONLY WHILE DEALERS' SUPPLIES LAST I" BUTTE FALLS Two Restaurants Are Open By MARY JO HARRIS Butte Falls Both restaurants in Butte Falls are now in full operation. Scottie's cafe has been purchased by Mr. and Mrs. Donald Spellman from Mrs. Glenn Cathey. The Spellmans are from Prospect and have two pre-school daughters, Carmey and Lenita. The Glenn Catheys are now living in one of their own cabins. Mrs. Joe Dyer has purchased the Butte Falls cafe from Mr. and Mrs. Bill Norling. The Dyers are local people and have one daughter, Sally, in school. Both restaurants will retain present cafe titlesfcut have made plans for" a change at a later date. Mr. and Mrs. Bill Norling and sons have moved to Oakridge where Norling is employed by Fred Lemery logging. The Virgil Conley family have purchased the Norling home in Butte Falls and are getting settled this week. Sons and families of Jim Rodgers here for his funeral services were Mr. and Mrs. Ken neth Rodgers of Eugene, Mr. and Mrs. Cecil Rodgers of Brookings, Mr. and Mrs.' Jack Rodgers of Toketee Falls and Mr. and Mrs. Ron Rodgers of Medford. Mrs. Millie Glass of Medford was also here. Mrs. Glass and Mrs. Jim Rodgers are sisters. Mrs. Rodgers is now in Brookings for a short visit with the Cecil Rodgers. Jim was employed by Medford Cor poration and was retired last August. Recent overnight guests in the Gene Irwin home were Mr. and Mrs. George Miller and daugh ters, Patty and Cindy of Med ford. Mrs. Miller and Mrs. Irwin are sisters. Also visiting with the Gene Irwins were the Lee For rest family of Medford. Mr. and Mrs. Bud Irwin and daughter, Joyce, have moved to Klamath Falls where Irwin is working with the Weyerhaeuser construction crew near Beatty. The Ted Reddell family has pur chased the Irwin home in Butte Falls. Bruce McDonald is working with the Weyerhaeuser construc tion crew near Beatty. He com mutes between camp and his home in Butte Falls on week ends. Mr. and Mrs. Page Stauffer re turned recently from Lebanon where they attended funeral services for Ralph Hodge. He was woods superintendent for the Fred Lemery logging opera-j tions at Oakridge. They are for-1 mer residents of Butte Falls. 1 Guests in the Page Stauffer home this past week were Mr. and Mrs. Bert Meeks of Red mond and Mr. and Mrs. A. R. Hoygaard of Portland. Mrs. Meeks is a sister of Page and Mrs. Hoygaard is a sister of Mrs. Stauffer. Mr. and Mrs. John Zimmer lee are parents of a girl born at Sacred Heart hospital recently. The baby has been named Teresa Fay. The Zimmerlees are former residents of Butte Falls and now live in Eagle Point. F. E. Poole and family recent ly spent a day at Crater Lake. The Poole family consisted of Mr. and Mrs. Roy Lambest and family of Chiloquin, Mr. and THl TOP THfttl IRAN 09 AFTt eOLATt'. AROOl If) COLtATf TRADE-MARK POD OOOIUM HLAUOYl SARCOSINATt Mrs. Glenn Alberts and girls of Trail, Mr. and Mrs. J. .E. Mc Conochie and family of Eagle Point, Mr. and Mrs. F. E. Poole Jr., and son of Phoenix and Mr. and Mrs. F. E. Poole and girls of Butte Falls. Also accompany ing the family were Mr. and Mrs. Wayne Whaley and family of Eagle Point and Miss Judy Grubb of Eagle Point. Pfc. Dale Smith, U.S. Army, left Butte Falls last Friday for Pittsburgh, Pa., following a two week furlough at his home, is the son of Mr. and Mrs. Don C. Smith. Smith is currently with the guided missile department and plans to make a change with in the Pittsburgh district within a short period of time. Deer Runs Into Parked Car on Foots Creek Road A car owned by Medford City Patrolman Bob Allen came off second best in a deer parked car accident this week. Allen said he parked his car on the side of Foots creek road, about five miles from Highway 99 when a four-point buck ran into the side of his car. The car received a dented fender, but the buck got up, shook his head and ran off into the woods, Allen said. mm Get A Mew Wolfe ' When You Buy A MAYTAG Halo of Heat CLOTHES DRYER And Keep Her For Only S10 Month! JOHNSTON STORES 112 SOUTH RIVERSIDE oj BRUSH BAD And Colgate's with GARD0L Fights Decay All Day Too! Colgate' With Gardol Cleans Your Breath While It Cleans Your Teeth! Of all leading toothpastes, only Colgate's contains Gardol to form an invisi- 1 ble, protective shield around your teeth that fights tooth decay all day ... I with just one brushing! Try Colgate's, world's largest selling toothpaste! Right now you can get two large-size 29-cent tubes of Colgate Dental I Cream with Gardol for only 43! A SSt value! But hurry! This money saving offer is for a very limited time! Oldsmobile Offers Improved Economy Detroit (IP) Air suspension and a new carburetor designed to improve fuel economy up to 20 per cent will be offered on the new 1958 Qldsmobile cars, according to General Manager Jack F. Wolfram. Wolfram said at a national press preview that the com pany's new fuel-saving "econ-o-way" carburetor will be stand ard equipment on the 1958 Dy namic "8" series. He said the air suspension ap paratus, billed as the "new matic ride," will be offered as extra-cost optional equipment on all models. Oldsmobile's chief engineer, Harold N. Metzel, explained the one-fifth reduction of fuel con sumption on the Dynamic "8" series is made possible by a new two-barrel carburetor. Metzel said this is done by "reducing the seldom-used per formance factor at the top of the horsepower curve and diverting this seldom-used high speed per formance to low and medium speed fuel economy." Although the engine will have less horsepower, Metzel said, it "has plenty of reserve and pep I throughout the normal driving range. o 0 nvrv WITH I CREAM... I BREATH AWAY! 1 i
