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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 19, 1958)
t MAIL TRIJNft Tfcuniay, June 19, 1958 . OrfM W". 'p P, vanTT.T.A fa VfiBTTj TVTav mini vanilla nd I'll take a half gallon. More peopl take vanillt than til other ice creams. It is perfect on or with countless otner desserts m- rluriinff . thic mnlaccee ruiHHine-nie. Mora DeODle bUV ice cream by the half-gallon because it is economical and con venient. . , Feeding (he Family ly SOU VINCENT Pacd Editor Dairy Industry Vital To Economy of Stat Among Oregon's many fine agricultural crops, milk is the Omost important. This is true both in dollar income and from a nutrition standpoint. Consider these fascinating facts as we celebrate June Dairy Month and pay tribute to the dairy farmer. Visiting with dairy indus try men, we learned that our state's cow poulation exceeds 188.000; that their combined efforts (the cows, that is) ex ceed 1,156,000 pounds or an annual per co production of ; 6,150 pounds of milk. This is well above the national avea age because of our lush pay turage and efficient farm . management. Farm value of our state's ' cows and heifers exceeds :25Vi million from which : farmers derive more than ' $46,232,000 annually. : Aside from fluid milk, de : livered and sold from dairy '- cases, Oregon processors !make more than 12 million pounds of butter, veil .over 1 191 2 million pounds of Am '.crican cheese; more than 5z million pounds of ice cream, 1 1 V2 million pounds of cottage cheese. And that isn't all. Consider also all that food coffee cream, whipping cream, sour cream, butter milk, nonfat dry milk among other dairy products in our daily menus. Milk is a Must Milk oftenois called "na ture's most nearly perfect food". Milk and dairy prod ucts are excellent sources of high quality protein, calcium and the B-vitamin riboflavin. Nutritioqists insist that chil dren need three or four cups of milk daily, teen-agers, four runs or more. There's many a way to get jnilk into meals besides drink- tig it. All dairy products nave important places in the family's daily menus. These include milk, cheese, cream, sour cream, buttermilk, cot tage cheese, ice cream, butter, evaporated milk nonfat dry milk, chocolate milk and oth er dairy specialties. Vanilla Ice Cream Tops Plantation Pudd?ng-Pie Vanilla ice cream tops my riad pies and puddings. This plantation pudding-pie made with unsulphured molasses is one of the most exciting des serts we've stirred up for summer. Ice cream and mo lasses have always had a special affinity. It is at ' its best in this crumb textured pie. Recipe mke six serv ings. 1 cup plus 2 tablespoons sifted all-purpose flour 6 tablespoons sugar 1,2 teaspoon nutmeg s i teaspoon cinnamon 8 teaspoon salt i i cup butter or margarine i 2 cuo unsulphured molasses 1 2 cup cold water V' teaspoon soda Sift together flour, sugar nutmeg, cinnamon and salt. Add butter; cut in with two knives or pastry blender to resemble coarse meal. Com bine molasses, water and so da. Alternate crumbs and liquid in a greased nine-inch pie plate beginning and end- ipg with crumbs. Stir gently four or five times with a iork Bake in a moderate oven, 350 degrees, 30 minutes. Serve warm. Top each serv in 2 with scoon vanilla ice cream. Pudding - pie good made ahead, too. Applasauca Whip Plentiful, bargain - priced fine - flavored canned apple sauce goes into this very good dessert. For a bit of spicmess whip in a little cinnamon or nutmeg. WhiD three - quarter cup evanorated milk until it is stiff and will hold a peak Add one tablespoon plus one teaspoon lemon juice and whip just to blend thorough lv. Fold-in one cud chilled sweetened applesauce lightly but thoroughly. If not used immediately, chill until ready to serve. Try New Cheese Varieties An amazing selection of cheese varieties is being fea tured in our stores. Celebrate June Dairy Month by intro ducing the family to new ex citing taste tempters such as Apple, Astiago, Bleu, Brick, Brie. Caciocavallo, Camem bert. Edam, Gammelost, Ghet ost, Gorgonzola, Gouda, Guey- ere. Jack. Muenster. Neuf- chatel, Parmesan, Port de Salut, Primost, Provolone, Roquefort, Sapsago, Stilton, Swiss. And those are. only a few of the more than 400 available. ' . As seasoning, use astiago when old and grated, Cascio cavallo when old and grated, at a change from the very noDular erated Parmesan. In cooked foods, favorites are American (cheddar), Bleu, Cottaee Cheese. In sandwiches, try Jack Limburger, Meunster, Neuf- chatel, Swiss as well as the popular American, Brick and Cream. On crackers, many prefer Cream. Bleu and Roquefort, but also try Edam, Gjetost, Gouda, Limburger, Neufcha tel. Stilton, Swiss. In or on salads, treat the family to Bleu, Brick, Cottage Cheese, Cream, Gorgonzola, Neufchatel, Roquefort, Stil ton. Swiss. Dessert cheeses are most likely to be Bleu, Brie, Cam- embert. Gorgonzola, Gruyere, Port du Salut (Oka), Roque fort, Stilton, alone or in com bination. Strawberry Festival Enjoy ye strawberries while ye may. They will soon be gone from the plentifuls; back among the luxuries. These Viennese strawberry short cakes are quickly made using any favored packaged biscuit mix and plentiful commercial sour cream. Combine two packages bis cuit mix and two teaspoons sugar. Add one-third cup sour cream and one-half cup milk; mix until ingredients are moistened. Turn out on floured board and knead g lightly for a few, seconds. Roll out to about three - quarter inch? thickness. Cut into six 234 inch rounds. Bake on I buttered baking sheet in very hot oven, 450 degrees, 10 to 15 minutes. Cool. Split biscuits in half. Sweet- i. t i i en two cups iresn naivea strawberries with two table spoons sugar; spoon in center and over biscuits. Garnish with remaining (more if you like) sour cream flavored with nutmeg and salt. Scalloped Potatoes Make Fine Main Dish ScalloDed ootatoes appear often on many tables but had you thought of making a main dish of them by simply add ing a cup of grated cheese to the sauce? Or add cooked, cubed meat such as ham, roast nork'or iieef. corned beef or dried beef. Its the butter and milk that make them so good. Six servings. 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt s teaspoon pepper 2 tablespoons grated onion 2 cups milk . i 4 cups sliced raw potatoes Melt butter in saucepan over low heat. Blend in flour and seasonings and heat until bubbly. Add grated onion (we like lots of onion) and milk and cook until sauce boils and thickens, stirring con stantly. Place half of sliced potatoes (and meat) in a but tered lis quart casserole. Pour half of sauce over, lift ing with a fork so an are covered with sauce. Repeat using remaining potatoes, oth er ingredients andor plain or cheesed sauce. Cover and bake in a mod erate oven. 350 degrees, for 30 minutes. Uncover and con tinue baking about 30 minutes until potatoes and tender and ton is browned. SDrinkle but tered bread crumbs over top if you like. . ' Froien Fruit Salad You need only, read this to know that here is a salad of beauty and distinction for a special occasion or family praise. It's done with cottage cheese. Six servings. 2 cups creamed cottage cheese 13 cup mayonnaise 2 tablespoons sugar 1 cup diced pineapple 1 cup diced peeled orange 4 cup chopped maraschino cherries 2 tablespoons cherry juice Vz cup chopped pecans Sieve cottage cheese; com bine with mayonnaise and sugar and stir until well blended. Fold in fruit, cherry juice and nuts. Freeze in re frigerator tray at coldest tem perature until firm. Slice and serve on shredded or leaf let tuce. A fruit salad dressing, if you like. PHONE SP 2-7137 222 West Main - NEXT TO COPCO "MEDFORD'S FINEST MEATS SINCE 1 840" (S 420 Enroll at SOC Summer School Ashland A total of 420 students had enrolled in sum mer school courses at South ern Oregon college by Moa dav night. Miss Mabel Win ston, registrar, has announc ed. Registration will continue this week. The first day enrollment represents an increase of more than 16 per cent over last vear. when 361 register ed on the opening day. The number of men stu dents enrolling increased from 97 last year to 156 this year, she said, and the num ber of women registering the first day was the same as en rolled the first day last year, 264. Increases also were noted in registrations in the new graduate program. A total of 123 were enrolled Monday, compared to 96 last summer. "MORRELL'S YORKSHIRE" GRADE A BACON THICK SLICED x-"s. n n POUND PKG. 5) B "Morrell's Pride (Serves 4 People) Bomarc Missiie Base At Adair Approved Washington (UPI) The House Armed Services Com mittee, by unanimous roll call vote, today approved a Bo marc guided missile base at Camp Adair, Ore. Rep. Walter Norblad (R Ore.) said the Committee also approved $233,000 for added facilities for the Air National Guard at the Portland air base. Portland (UPI) The Town Finance company here was held up Tuesday by a rob ber who escaped with $100. SHOP AND SAVE AT OUR NEW STORE ,rjr- .. .... ,,,, , I'Tl LU U H CO Ul o r&&PWf: till kIIsSI Pli i' ' !.!.. M , . - t 71 ...... '.! m CI 50 m m o 79 z o O A r C Ail- Conveniently Located at ztj jouin weniTai ar iurn (a FANCY EASTERN (o) hop ALL CENTER LEAN CUTS FROM ''CHOICE" EASTERN PORK (6) (6) lb, BAR-B-Q SPECIAL Boneless Pork Loin Roast "CHOICE" EASTERN PORK (o) (6) lb. SAUSAGE PURE PORK Try Our Delicious Country Style Sausage lb. Choice Steer Beef POT ROAST 1 lb, Choice GROUND STEER BEEF 1 Center Cuts Well Trimmed 3 lbs. $1.39 WE AIRE SLOSHED & S AD PRICES EFFECTIVE THURSDAY 3:00 P.M. THROUGH SATURDAY BE SURE!! BUY THE BEST EVERY PURCHASE GUARANTEED AT THE QUALITY MARKET FANCY - FRESH FRUITS and VEGETABLES YOUNG TENDER ARIZONA EARS 9 CRISP TENDER a 9 BUNCH NEW WHITE CALIFORNIA MTAT U.S. No. 1 Grade 10 lb. Bag 9 CALIFORNIA FREESTONE ACU LBS. Excellent for Slicing NEW CROP 2 SWEET YELLOW BDDOJDD LBS. King Snze - FREE HAIR BRUSH IN EACH BOX (a REGULAR $1.45 SIZE KRAFT'S PARKAY life. "Hl-C" 4 I "Welchadel' . 3 , f Orange $i00lGraPe $f00 U I Drink U Drink HOODY'S CREAMY PEANUT BUTTER NEW SCHILLING'S IMSTAMT COFFEE JUMBO 60-oz. COOKIE JAR 6-oz. JAR $19 MeCORMICK'S ORANGE-PEKOE BILACKTEAISa BORDEN'S Oortn(0 Mayomioaise Jar '-ljSJ
