MEDFORD (OREGON) MAIL TRIBUNE NINE
Congntulationi . . .
EARL ANDERSON
Central Poit
Winner of the First Child's
Spoco Cruiser
Shurfine 303 Can
Thursday, Noyember 21, 1957
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1ST PRIZE! Famous Big M Jr.
Scale Model of Mercury Turnpike Cruiser!
2ND PRIZE! Ford Thunderblrd, Jr.
Scale Model of Ford Thunderbird
Both cars are electric motor driven have built-in
recharger . controlled speed electric lights foam .
rubber cushioning puncture proof tires ball
bering mounted wheels
30 OTHER BIO PRIZES
10-3RD PRIZES
RCA Portable
Hi-Fi Sets!
20-4TH PRIZES
RCA Transistor
Radios!
50-5TH PRIZES
Folding Binoculars
Pop open Snap shutl
enter the big
SNOBOY APPLE
coloring contest!
While you color for SNOBOY'S Contest,
munch on a SNOBOY apple or two! They're
the crisp, juicy, good kind because they're
picked for flavor and guaranteed for
quality. Get them at your grocers now.
SNOBOY Apples!
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YOG
DINNER FEATURES This traditional Thanksgiving dinner
features many foodstuffs for which the West Coast is famous.
Turkey, dried fruits, olives, grapes, oranges, and cling peaches
are among the foodstuffs. Menu suggestions are included ia to
day's Feeding the Family column.
Feeding the Family
By ZOLA VINCENT
Food Editor
HOLIDAY PREPARATIONS
As we look ahead to the bount
iful and beautiful repast we
plan on serving Thanksgiving
Day, we should consciously be
giving thanks for the amazing
variety, quality and availability
of foodstuffs which many of us
take for granted. America is
truly the land of plenty.
Half the fun of a "feast day"
is the planning and preparation,
plus the looking forward to the
meal itself in the company of
loved ones. In order to be re
laxed and able to enjoy same,
the smart homemaker starts
early and has as much done
ahead of time as possible.
The Turkey
California leads the nation in
turkey production, and since
they are budget-priced much of
the year, we figure most home
makers prepare them often and
hence know just how they like
to do it. Our pet procedure is
to dip a clean cloth in bacon
drippings or melted butter and
tuck it around the bird during
roasting. We find it results in
a most superior gold brown "fin
ish." Most turkeys nowadays are
fresh or fresh frozen, ready-for-the-oven
birds. If you choose
a frozen bird, be sure to follow
directions on wrapper for thraw
ing and roasting. Don't try to out
guess the producer.
Turkey should be removed
from oven one-half hour before
serving. This gives it time to
firm up. Makes carving easier.
Helps keep slices from falling
apart. Believe us, the carver will
be most appreciative.
Relishes, Garnishes. Desserts
Traditionally, Thanksgiving
dinner includes more than an
everyday array of relishes, nib
ble foods, gay garnishes and des
serts. Frequenty two or even
three desserts are presented. We
chose our suggested one with an
eye to flavor and texture con
trast, attractiveness and having
as much of the work as possible
done before the big day.
How about serving two, three
or more of the following: Ripe
and stuffed green olives, crisp
celery curls, a variety of home
made or store-bought pickles
right out of the refrigerator for
that extra crunchiness, fresh
cranberry-orange relish, cucum
bers and sour cream, spiced
crab apples or peaches, home
made apple chutney or other
traditional family relish. Any
or all will add color, glamour
and good nibbling.
Black Olive Suggestion
Roll black olives quickly in
a few drops of oil and they will
stay shiny throughout the meal.
Incidentally, California produces
99 per cent of all American
grown olives.
Wonderful, Northwest-grown
cranberries are especially good
this year. Put 2 cups fresh cran
berries, 1 orange, quartered and
seeded, and one-half cup seedless
raisins through food chopper
using coarse blade. Add 1 tea
spoon allspice and three-quarter
cup sugar to cranberry mixture.
Stir throughly. Chill well. Recipe
makes about 1 pint.
Thanksgiving Prune Pickles
These excellent, spicy pickles
may be served as either a garnish
or a relish. As a garnish we put
them on orange rounds, but
you'll want a bowl of them on
hand for second helpings. We
suggest you help the carver out
by having an extra dish handy
so he can clear the platter for
action.
3 cups prunes, uncooked
Whole cloves
1 cup cider vinegar
3 cups water
2 cups brown sugar (packed)
4 3-inch sticks cinnamon
Rinse, drain prunes. Stick
each with 2 cloves. Combine re
maining ingredients; bring to
boil. Add prunes; simmer 45 min
utes to 1 hour. Chill prunes in
syrup before serving. May be
made days ahead of time and
stored in refrigerator in covered
container.
Peach Mince Tarts
For that all-important dessert
course, here are mincemint tarts
with a new look. Canned cling
peach slices combine with mince
meat for a delightful taste treat.
Simple, too.
2 cups drained canned cling
peach slices
2 cups moist mincemeat
Pastry for 8 3li-inch individ
ual pies (Basis 3 cups flour)
Additional peach slices
Hard sauce
Dice the 2 cups peach slices
and blend lightly with mince
meat. Fill pastry-lined individual
pie pans with mixture. Bake in
hot oven, 450 degrees, 15 min
utes. Reduce heat to moderate,
350 degrees, and bake 10 to 15
minutes longer, until pastry is
well browned. Just before serv
ing top with additional peach
slices and hard sauce. Serve
warm or cold.
Refreshing Salad Fare
This gay, shimmering, refresh
ing salad is a wonderful flavor
and texture contrast to the heav
ier part of the meal. These fruity
molds may be made early in the
week and refrigerated until serv
ing time. Be sure to keep them
well-covered to avoid their pick
ing up flavors of other refrigerat
ed foods.
1 envelope plain gelatin
V cup cold water
1 12-ounce can apricot whole
fruit nectar
2 tablespoons lemon. Juice
Salt
1 cup halved seeded grapes
1 cup diced fresh or canned
pears
Vt. cup diced celery
Soften gelatin in cold water.
Heat nectar and dissolve gelatine
in it. Blend in lemon juice and
a few grains salt. Cool to con
sistency of unbeaten egg white.
Fold in grapes, pear and celery.
Turn into individual molds and
chill until firm. Unmold on or
garnish with crisp salad greens.
Small clusters of grapes, attrac
tively arranged, could well be
added for an extra touch.
Ohio Cemetery Belongs
To Presidents of U.S.
Lancaster, Ohio (IP) A ceme
tery here belongs to the presi
dents of the United States.
A high stone wall encloses
the ground which Nathaniel Wil
son in 1817 "bequeathed to
James Monroe, president of the
United States, and his successors
in office forever."
Wilson hoped that the presi
dents would be buried beside the
grave he was buried in.
About one of every five mai
ried woman in Britain is woric
ing at a full-time job and the
ratio is increasing.
1
B B
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3 Reel Packets
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Viewers
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