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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 3, 1958)
r Political Leadership Understi mates American People, dayburn Believes Monday, February 3, 1958 MEDFORD (OREGON) MAIL TRIBUNE THREE By LOUIS CASSELS United Press Correspondent Washington IF Speaker Sam Rayburn doesnt beat around the bush. When you ask him what's wrong with America, he has a quick, three-word answer: "Lack of leadership." That may sound like a Democrat's political jibe at a Republican president. But "Mr. Sam," although a Demo cratic leader, made his reply cover both parties and beyond government to business and , other areas. . , He had been asked, as a , iftatesman, to answer a ques tion which the United Press put to six prominent Ameri c a n a representing govern ment, the military, business, labor, science and the church. The question was: "What troubles you most as you look at America to- - day?" The man who has served as - speaker longer than anyone . else in history emphasized Z that his indictment of timid leadership was not aimed 3 solely at the White House. 3 "I think," he said, peering over his pince-nez glasses, ; "that the entire political Z leadership of ihe country Z Congress and the administra- Z tion, Democrats and Republi- - cans is guilty of underesti- mating the American people." ; Rayburn said he is con- vinced that Americans "want to know the cold, hard facts, of where we stand in the arms race with Russia. "I believe the people are ready to work hard, to have stern demands made on them," he said. "They are ready to make whatever con tributions are necessary to keep this country strong and free." But Rayburn said political leaders and again he in cluded Congress along with the administration have been reluctant to ask Ameri cans to make heroic contri butions. "There has been a tendency to shield the people from bad news, to withhold essential facts that they ought to know. There has been a hesitancy to impose burdens on them even necessary burdens." Dignity Stands Out Everyone has seen pictures of Rayburn. But the bald head and the scowl which are so prominent in his photo graphs are not what you no tice when you talk to him. It is the dignity that impresses you a dignity that flows! from the man rather than the trappings of his office, and which remains unruffled even when Mr. Sam reaches back to his boyhood in Bonham, Tex., for an earthy anecdote to illustrate his point. Rayburn, 76, has served in Congress for 45 of those years. He jokes about being "an old man." But he doesn't talk like one. He opened the interview by ar.ying he wanted to "get on the record one thing that I'm not worried about." "I'm not worried about our young people. It makes me tired to hear all this talk about the young generation going to hell in a hack. Every spring I talk to hundreds of these high school seniors on their visits to the Capitol, ani I tell you they are a lot smart er than I was at their age." The interview was held in the speaker's office, just off the House floor in the Capi tol. Not Thought Frightened Mr. speaker, do you be lieve the American people are frightened by Russia's successes in missiles and space venicles? "No, I don't think they are scared. But they are very! troubled and humiliated to ; find out that we are behind ; the Russians in some things. I think they'd like to get to work " remedying the situa tion if somebody would' lay down a program for them to work at." While Rayburn carefully refrained from' direct criti cism of President Eisenhow er, it was clear throughout i the interview that he does not regard the administra-i tion's program as anything like an adequate national re sponse to the present emer gency. Time and again, he spoke of the need for bolder leader ship in government "satrting ac the top." And he said this need for bolder leadership extends beyond government into business and every other segment of our society. Always Your Best Buy at Hog V AH Prices Available at Oakdale Market fa) Feeding the Family By ZOLA VINCENT Food Editor Tooth Pastes Contain Same Basic Ingredients Editor's note: This i an ether in a series of articles published in cooperation with the Southern Oregon Dental Society and pre pared by the . American Dental association in ob servance of National Chil dren's Denial Health week, Feb. 2-8.) Doctor, there are so many tooth pastes.. What kind will really do any good? What is the best sort of toothbrush to use? And what about mouthwashes? Don't be misled, dentists iky. Most tooth pastes contain the same basic ingredients. A dentifrice, whether in paste, powder or liquid form, serves to aid the brush in cleaning the teeth. It does not do any more than that. Whatever the claims, there are no "miracle" tooth pastes. The Council on Dental The rapeutics of the American Dental association evalu ating agency for dental pro ducts reports that it knows of no tooth paste now avail able that will prevent tooth decay, gum diseases or bad breath. Increased Emphasis With the increased empha sis on dental research now taking place in dental schools and research centers over the country, it may be that a truly preventive tooth paste will be developed. Until that time, however, correct use of ant than use of any single tooth paste. Teeth should be brushed right after meals and right between-meal snacks. If a tooth brush is not available, the mouth should be rinsed with water. Generally speaking, each area should be brushed at least 10 times. Included should be the tooth surfaces next to the cheeks, those next to the tongue and the upper nd lower chewinS surfaces. The upper teeth should be brushed downward and the lower teeth upward. Kind of Toothbrush As for thfc kind of tooth brush to us, dentists gdvise that children should be given smaller brushes than those used by adults. A good brush, they say, should have flat brushing surface, figm, resil ient bristles, and a head small enough to reach fcll surfaces of the teeth. On the question of mouth washes, dentists point out that the purpose of a mouth wash is to help remove food par ticles from the teeth and mouth. Water does satis factory job. Medicated mouth washes should not be used ex cept when prescribed by a dentist. 1 Dentists . strongly recom mend that children be taught to brush their teeth at the right time and in the right way when the youngsters are about three years old. Sound dental health habits ingrained early in life will hAp to as sure an adulthood largely free the toothbrush immediately after eating is, more import-1 of dental crippling D ntu. onet in 3. U f so fine e bourbon (U !(( been pvobuteb m i mm Sjj I XJGHTER...MXU3ER.8B PROOr I 1 si 5 f v. Vis rrt l'-. l: I lie superu quauiy vi iiyuter, uiuuci 00 rrooi via Kjrow nus maue ft America s most popular bourbon! 86 PROOF KENTUCKY STRAIGHT BOURBON WHISKEY 5 Pt. 45 QL 100 Proof Bottled in Bond available as usual DUJ CROW DISTILLERY CO:,FRANKFORT,KY.,DISTRIBUTED BY NAT.DIST.PROD.CORP. OtO CROW Top Snowy Cauliflower With Cheese or Crumbs Plentiful snowy white cauli flower is as delicious as can be. Be careful not to over cook it; just crispy-tender, not mushy. Buy a large head for six servings, about three pounds. Wash well, remove green stalks. Leave head whole or break into flowerets. Cook covered in one inch boiling salted water. Flower ets will require 8 to 15 min utes; a whole head of cauli flower will take 20 to 30 min utes. Serve hot with butter or margarine. Cheese Topping. When in a hurry v make a quick cheese sauce by heating a can of cream of celery soup in double boiler and add one cup or more of grated cheese. Pour over cauliflower. Crumb Topping. Blend one- half cup melted butter, five tablespoons dry bread crumbs and one teaspoon v minced chives or green onion tops Add salt and pepper to taste S p r e g d over cauliflower brown in hot, 425 degree oven. i Broccoli on Toast Good with Egg Sauce Broccoli, grown commerci ally, first appeared on the market in 1924: is now avail able all year for enjoyment hot gnd cold, alone as a" veg etable or in casstrole dishes with poultry or seafood. It is delicious in cream soup, in vegetable soups. We like it like this: Wash IV2 pounds (one bunch) fresh tender, broccoli and trim off tough portion of the stems. Place in a saucepan with one cup boiling chicken brother (can be made with bouillon cube); cover, bring to boiling point and boil 15 minutes or only until crisp- tender, lifting cover two to three times to retain the bright green color of the broccoli and to give a milder flavor; drain. Hard-cook two eggs while broccoli is cook ing. Toast six slices of bread. Place broccoli on toast. Com bine two cups medium white sauce with on chopped hard cooked egg; spoon over broc coli. Sprinkle with toasted sesame seeds if you've some handy. Slice remaining hard cooked egg for decorating each serving. Brussels Sprouts Good in Many Ways California Brussels sprouts are round and compact, green, fresh-looking; are marketed mostly in cellophane bags, pre-cooled, trimmed and wash ed. Valuable for their vitamin C content. Brussels sprouts are usually prepared by boiling but they are also good raw in casserole combinations. Inony case, you need to make this basic pre paration: Remove wilted outer leaves if any. Let the sprouts stand in cold salted water 10 to 15 minutes. Rinse them thoroughly in cold running water. If you plan to use them raw, drain thoroughly and store in cellophane bag in re frigerator unless you plan to use them at once. Sprout Seasonings Cook sprouts in a large amount of boiling salted wa ter, uncovered, 8 to 12 min utes after boiling resumes, or until tender. Drain and use at once seasoned with butter, salt and pepper. Or add any of the following to one-half cup melt ed butter or margarine before tossing with sprouts: Two tablespoons minced parsley and one tablespoon lemon juice, one tablespoon grated American cheese; one tea spoon celery seeds; one tea spoon prepared mustard; one tablespoon chopped fresh tar ragon. Or saute one table spoon minced onion in the melted butter. Enjoy Winter Squash Winter's golden Hubbard squash is popular served alone or with other foods. It keeps its golden color and delicate flavor whether you boil it, bake it or steam it. Serve it in the shell, mash it or slice and boil it. Average size pieces of Hub bard squash will bake in 40 to 60 minutes in 350 degree oven. Allow 50 to 70 minutes for steaming. Best liked sea sonings are butter, bacon drippings, brown sugar, honey and cinnamon or maple syrup Apple-Celery Salad. Famed Waldorf salad becomes main dish when you combine one cup diced or sliced unpeeled raw apple with one-half cup celery and one cup of flaked tuna, chopped cooked pork, ham. veal, chicken, turkev or -j : 3 i - i -1 1 ! uiueu uneese; moisten wun mayonnaise or French dress ing. Sixty Four Cents Goes for Fresh Produce Nothing like having the United Fresh Fruit and Vege table Association meeting in San Francisco to get caught up on facts and figures on our hnvin? anH eatin- Viahitc neaamg straignt irom their helpful press memo, we find all sorts of fascinating figures, including these: Fresh fruits and vegetables are three-fifths of all fruits and vegetables consumed in the country. Farm weight of all fruits and vegetables in all forms consumed in 1956 (most recent year recorded) reveals that we consumed 533 pounds per capita or per per son. Farm weight of fruit and vegetables consumed fresh was 334.3 pounds each for 63 per cent of the total. This of course refers only to com mercially-grown commodities. The home-makers fruit and vegetable dollars is divided as follows: fresh fruits and vege tables, 64 cents; frozen, 5.8 cents; canned 26.5 cents and dried 3.9 cents according to Bureau of Labor statistics. Restaurant meals take 16.5 ! per cent of the food dollar. We pay tribute whole-heart- ly to this United Fruit and Vegetable Association meet ing in our part of the country. A distribution system that constantly provides fresh fruits and vegetables in abun dance for a growing nation of 173,000,000 people in so vast an area must be a good one. California grows 45 per cent of our country's fruit, 33 per cent of the vegetables. Oregon and Washington are notable for crop size and variety in the S7V2 billion industry which annually handles 60 billion pounds of fresh produce. Best Buys. Even in mid winter, a shopper in a big j market can buy 47 different i fresh fruits and . vegetables. Plentiful include broccoli, cabbage, celery, cauliflower, topped carrots, dry onions, parsnips, rutabagas, bunched green onions and radishes, spinach, sweet potatoes. Fruit buys are avocados, Newtown and Delicious apples, grape fruit, oranges, Emperor grapes, lemons, D'Anjou pears, dried prunes. Other Plentifuls. Best meat buy other than our good friends hamburgers and frank furters are most cuts of pork both fresh and cured, canned and frozen peas, dried lima beans, peanuts and peanut pro ducts. Dairy products are at record levels for this time of ear. Daily's U-Drive Medford Airport Jl SNOWDRIFT WE Mil I I II UJ lb. Cans (nli nnLu While The Stock Lasts weet Pickin Frozen Peas Pheasant Apple Sauce Hereford Corned Beef Pheasant Cut Beans Pheasant Peas 10-oz. Pkg. 303 Cans 12-oz. Cans 303 Caes 303 Cans 7 for $1.00 3 for S1.00 10 for $1.00 10 for $1.00 KAISER FOIL- Again The Big 'Y' Brings You a .Real Value Combination Pack 1 Pkg. Kaiser Broiler 1 Pkg. Kaiser Reg. Alum. fo Reg. 78c Value Both Packages Now's the time to stock up on Fruit Juices - PEICES ARE GOING UP - Nothing keeps you health ier during the cold day better than juices at the BIG 'Y' we offer these outstanding values: Del Monte Orange Juice Del Monte Blended Juice Del Monte Grapefruit Juice Royal Club Orange Juice Royal Club Tangerine Juice Del Rogue Tomato Juice Del Monte Pine-Grapef'rt Drink MJB Coffee Hi Ho Crackers 46-osl. Cans 46-oz. Cans 46-oz. Cans 46-oz. Cans 46-oz. Cans 46-oz. Cans 46-oz. Cans Mb. Can 95 89c 89c 89c 89c 89c 5 - 1.00 3 89c 1.89 39c 3 3 3 3 3 for for for for for 2-Lb. Can I -Lb. Package -A REAL BUY Dutch Style 1 lb. can orden's Instant Choc Mi;; Live Free on Us for a Full Month! DRAWING FEB. 19th WE WILL PAY ALL THE FOLLOWING BILLS FOR A LUCKY FAMILY IN THE MONTH OF FEBRUARY RENT-up to $75.00 SHOES-up to $20.00 FOOD-value $100.00 HEATING-up to $25.00 ELECTRICITY-up to $25.00 TELEPHONE-up to $10.00 MOVIES-up to $10.00 BABY SITTER-up to $10.00 GASOLINE-up to $20.00 LAUNDRY & CLEANING up to $10.00 BARBER & BEAUTY SHOP up to $10.00 ENTER EVERY TIME YOU VISIT THE BIG Y OR OAKDALE MARKETS PRICES EFFECTIVE THRU WEDNESDAY, FEB. 5TH -FOB THE BEST BUY-SHOP THE BIG Y"
