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
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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
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SNOWDRIFT
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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
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Mb. Can
95
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orden's Instant Choc
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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"