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
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r&&PWf: till kIIsSI Pli
i' ' !.!.. M
, . - t 71 ...... '.! m
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50
m
m
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79
z
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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