0
6 MAIL TRiBUNf, Medfora", Oregon, Wednesday. Juty 2, 1938
K ! , - j
TRUMAN ON THE RIVIERA Former President Harry
Truman shakes hands with the young son of Admiral
Flaherty (center) aboard the heavy cruiser U.S.S. Salem,
in the narbor at Nice, France. Trumgg. vacationing in
Nice, took time to visit the ship, which was cruising the
waters off the French Riviera.
open nights
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Thru Thursday Closed the 4 rW Saturday 9 a.m. to 5:30 p.m.
Lucas & Howard's BIG
STORE
WIDE JULY
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Sooth of Central Point on 99 North of Medford
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the Y's WAY f
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Room still left in two peri
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August 10 to 16.
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SODA POP FOR
EVERYBODY!
Sailing
Hiking
Crafts
o
Feeding the Family
By ZOLA VINCENT
Food Editor
Plentiful Economical Turkey
Fine Fare for the Fourth
The tantalizing whiff of
turkey barbecuing will bring
family, friends, good neigh
bors crowding around the
grill in anticipation of a new
experience in good eating.
OrSon turkey in plentiful
and available at extremely
reasonable prices. I n this
land of turkey plenty where
they're roasted the year
'round, we need not tll any
one . how to roast a turkey.
But there is something new
in turkey-land. There's a trend
toward buying portions small-
er than a whole bird and tur-'
key merchants are increas
ingly cutting them up to satis
fy the new demand.
Whole or Part? Many mar
kets are featuring not only
whole turkeys but turkey
quarters which are thought
ideal for barbecuing. Turkey
pieces too are increasingly
popular with home chefs, out
doors and indoors. Some like
dark meat. Some like light
meat. eSThe carving host has
asked preferences for cena
turies so it should come as no
surprise that a recent survey
revealed that consumer choice
olight or darkieat "quar
ters" was second only to con-
venience in buying smaller-Upelery,
pcrtionsthan whole turkeg.
Turkey and Fixings, loday
we suggest a tarragon mart
nade for the turkey, dging
topped onion slices and a
handsome pre-party snack in
hotpineapple shelly Crusty
French bread and ei tossed
green salad help achieve holi
cfsry meal' perfection.
Tarragon Marinade
For Turkey Barbecue
The bigger the turkey the
better the buy. .For a big cele
bration with many people,
have ifi" poultry man cut
an 18 to 22 pound turkey into
pieces as for frying chicken.
Otherwise bify turkey quar
ters or turkey pfts. Breast
sections may be cut into serving-size
pieces or left wlftle
and sliced after cooking. Q
Make three or four deep
length-wise slashes in each
turkey lejj Fasten wings
kimbo or remove wing tips
and disjoint ach wing into
two pieces. Backbone pieces
may be barbeied or rerved
for use later in stock or
creamed dishes.
Pour-gt u r k e y marinade
over all and allow to stand
several hours or overnight in
refrigerator. Place on grill 8 1
to 10 inches from glowing
coals. Baste frequently with
marinade, turning pieces oc-
lug. &
AT BEAUTIFUL
DIAMOND LAKE
Enjoy friendly Summer Camp liv
ing with your friends for an entire
week! There's lots to do
Swimming
Archery
Rif lery
AND MORE!
casionally. Total barbecue
time will be 45 minutes to
1V hours depending on size
of pieces used. As turkey
pieces get done, remove from
grill and wrap in aluminum
foil to keep warm on hood
or back of barbecue equip
ment. 'Tarragon Marinade. Com
bine one large onion, chopped,
two cups (one pint) peanut
or other salad oil, one half
cup tarragon vinegar, two
cups red table wine, one half
cup lemog juice, one half
teaspoon a r y musiaru, unc
half teaspoon salt, one half
cup soy sauce, three cloves
garlic, minced, one whole bay
leaf and coarsely ground
blacS pepper. . This makes
about IV2 quarts marinade.
Barbecue Dressing
On Onion Slices
one ever heard of tur
key without dressing (stuf
fing). Since we can't stuff the
turkey pieces, we make this
savory? crunchy dressing,
mound it oji thick onion slices
on squares of aluminum foil,
wrap tightly and plac on
grill to heat piping hot, 30 to
35 minutes.
Melt one-qu$rter cup (one
half stick) butter or margar
ine; add one-halfocup chopped
one-quaiier cup mine-
ed onion and saute until soft
. . o , , o . . ...
Dut not Drown, wmoine wilu
a seven-once bag of all-pur-pese
prepared poultry dressing.-
Add one cup consomme
or bouillon and one-half cup
chopped walnuts (optional)
and blendo thoroughly. Place
on thick onion slices and pro
ceed as above. o
Pineapple Boats
Offe? Appetizers 0
gor a conversation piece
and pre-party appetizer, these
pineapgle boats are fun to
make, handsome to behold,
delectable to eat. Select one
or more mediu'm size r p e
pineapples and cuP in half
lengthwise to make it boat
shaped. - Leave tops on each
half.
Cut eac. half around the
outer edge with grapefruit or
other sharp knife rtoeingocare
ful not to penetrate the shell.
EoSsen the core by cutting
down lengthwise along ides.
A small paring knife is best
for this. Remove fruit and
cut into bite-size pieces. Re
turn to pineapple shells, g3r
nish with maraschino cher
ries. Sprinkle each filled half
with one-quarter cup light
rum, with rum flavoring or
gingear ale. Place each pine
apple half, cut ide up, on a
single thickness of heavy duty
aluminum foil and wrap se
curely. Place on grill and
warm, without turning, 20 to
30 mirfUtes. Serve with wood
en picks and each person
helps himself.
Roast Turkey .
Fore Quarters
Turkey parts may be oven-
Jiffy Crochet
Practical planter crochet
in white for "china" look;
black, for wrought-iron effect.
Easy!
Pattern 7172: crochet
planter, 16xlOVi inches in
heavy cotton or three strands
of mercerized string. It's jiffy
crochet and so simple to make.
Send THIRTY-FIVE CENTS
(coins) for this pattern add
5 cents for each pattern for
lst-class mailing. Send to Med
ford Mail Tribune, Household
Arts Dept., P.O. Box 168, Old
Chelsea Station, New York 11,
N.Y. Print plainly NAME,
! ADDRESS, PATTERN NUM-
SEND TWENTY-FIVE
CENTS more for a copy of
our Alice Brooks Needlecraft
Catalogue. Two complete pat
terns are printed right in the
book . . . plus a variety of de
signs that you will want to
order: crochet, knitting, - em
broidery, huck weaving,
quilts, toys, dolls.
aJMv 7172
JSC i fwin
"TMT'iriMiir
WJM V3K
CUT-UP TURKEY This barbeque features cut-up turkey
parts with tarragon marinade, barbequed dressing on onion
slices and rum pineapple ' boats for a bang-up 4th of July
week end celebration. Many other gloriously good eating
ideas are included in today's food columns.
roasted, skillet-fried or oven
fried. Here we concern our
selves with cookery of the
fore quarter with its light
meat.
Roast Turkey Fore Quar
ters. Sprinkle turkey with
salt, pepper and paprika. Fas
ten wing to bodywith skew
ers. Place in roasting pan
skin-sie-up and brush with
melted butter, margarine, sal
ad oil or marinade. Roast at
325 degrees, 20 to 25 minutes
per pound until fork-tende'r
or -9ing joint ' moves easily.
Baste frequently with pan
drippings or additional melted
butter or margarine.
Foil - roasted Turkey Fore
QuSrters. Remove excess fat
from neck Dortion of turkey.
LFasten w?ng to body with
K'i i- ,4.
SKewgrs. spnnKie wiin sail,
on large bjeavy piece of Slum
inum foil. Brush with melted
butter, margarine, oil or mar
inade. SecSre foil tightly, over
turkey and place in roasting
pan. Roast at 450 degrees, 10
to 15 minutes per pound. Fold
back foil during last 15 min
utes, reduce temperature to
350 degrees and allow skin
to brown.
Roasi Turkey
Hind Quarters 1
Those who relish dark
meat will indeed rejoice in
buying turkey hind quarters
and roasting Draising or
br6iling them in ways like
these:
Roast Hind Quarter,. Sprin
kle turkejP with salt, pepper
and paprika. Plaee skin syie
up in roasling pan and brush
with melted butter, margarine
or oil. Roast at 325 rjegrees,
25 to 30 minutes per pound
or until fork tegder. Baste
frequently with pan drip
pings or additional butter or
margarine. 'If leg portion
browns too rapidly, cover
CENTRAL POINT
Lodge Holds
By DORIS HUGHES
Central Point The Cen
tral Point Rebekah lodge held
a potluck picnic in the Cen
tral Point City park Sunday.
After the picnic, the group
went to the home of Mrs.
John Jones. They presented
to Mrs. Jones her 45-year Re
bekah pin0 The picnic was in
honor of Mrs. Jones' 45 years
in the Rebekah lodge.'
The Central Point Rebekah
lodge will hold a drill prac
tice Wednesday night at 8
o'clock at the hall.
Mrs. J,ohn Blackford has re
ceived word that a daughter
was born June 24 to Mr. and
Mrs. Don Morgan". The Mor
gans live in Davis, Calif. Mrs.
Mbrgan is the daughter of
Capt. and Mrs. J. F. Dressier
of Jacksonville.
Guests Friday night at the
Richard Wyatt home were
Mr. and Mrs. H. E. Clasen
and daughters, Katherine and
Carol, of Seattle. The Clas
ens, who spent the week end
in the valley, also visited oth
er friends and relatives in the
area. They are former resi
dents of Central Point.
Mrs. Nathan Pinkham and
daughters, Kathie and Beth,
visited in the Central Point
area last week end. The Pink
hams are former residents.
Mrs. Clifford Lein and chil
dren of Ellensburg, Wash.,
visited relatives and friends
in Central Point and the val
ley last week.
Guests Thursday evening at
the Charles Hughes home
were Mrs. Clifford Lein and
children, of Ellensburg, Wash.,
Mrs. Bob Beatty and children
of Roberts rd., Medford, Mrs.
Bob Minter and daughter of
Eagle Point and .Johnny Wo
melsdorf of Medford.
Word has been received
here of the birth of a son to
Mr. and Mrs. Kenneth Wyatt
of Castro Valley, Calif. The
baby weighed 7 pounds, 7
ounces. He has been named
loosely with aluminum foil.
Braise Hind Quarter.
Sprinkle turkey with salt,
pepper and paprika. . Place
skin-side up in: baking dish of
dutch oven. Brush with melt
ed butter, margarine or salad
oil. Brown at 400 degrees
about 30 minutes. Reduce
temperature to 350 degrees;
add one-half . cup wafir and
cover tightly.. Bake two hours
longer or until fork tender.
Broiled Hind Quarter.
Sprinkle turkey with salt,
pepper and paprika. Brush
with meged buer or mar
garine, salad oil or marinade.
Place skin-down on broiler
rack. Place broiler pan close
to source of heat and sear
quickly at broil temperature.
Turn and sear skin side. Move
broiler pan to lowest position.
Reduce heat to 450 iegrees.
Turn and baste frequently.
Broil until fork tender, about
an hour.
Picnic Meats for Easy Living
The most exciting outdoor
eating consists of foods cook
ed over an open fire whether
it's a built-in barbecue, port
able grill or a boy scout's fire.
Hamburgers. Season with
salt and pepper and perhaps
a little onion juice or season
ing salt. Add no egg or bread
crumbs. Make flat and wide;
stack with waxed paper be
tween, then wrap in waxed
paper.o
Barberpole Franks. Grilled
franks gre delicious witbout
any special fixing, but if you'd
like a smoky touch, twist the
franks with bacon and fasten
at both ends with toothpigks.
Grill as usual, turning to cook
evenly; pop into buttered bur?s
and remove toothpicks.
Cubed Steakse club steals
and sirloins are good picnic
steaks. n
Picnic
Gregory Gorden. The Wyatts
have another son, Glenn.
Wyatt's mother, Mrs. Ray
Wyatt, left here Friday to
spend two weeks with her
son and daughter-in-law?
Mrs. Jennie Cummins and
son, Donald, of Joplin, Mo.,
have moved their trailer
house into the trailer park on
West Pine st. in Central
Point. Donald and his mother
spent two weeks visiting at
the home of Mrs. Cummins'
son-in-law and daughter, Mr.
and, Mrs? Thomas V. Thomas
of Sardine creek. Both the
Thomas family and the Cum
mins family formerly lived in
Central Point.
A birthday luncheon was
given Friday at the home o
Mrs. Millie Johnson of Snowy
Butte rd. The luncheon was
in honor of Mrs. A. C. Hooker
of Medford. Guests were Mrs.
P. E. Simmons and Mrs. Rich
ard Simmons and daughter,
Cynthia, of Medford; Mrs.
Royal Greenman, Mrs. Charles
Hughes and sons, Sam and
Jimmy, of Central Point, and
Mrs. Hooker.
Mr. and Mrs. Royal Green
man gave a picnic atTouVelle
park Saturday in honor of the
birthday of Charles Hughes.
Guests were Mr. and Mrs.
Ray Britton, Mrs. Darrel
Linker, Mr. and Mrs. Charles
Hughes and children and Mr.
and Mrs. Royal Greenman.
Daily's U-Drive
Medford Airport
Is That So?
Amman We went up the
Jabbok, one of the principal
tributaries of the Jordan riv
er, to visit a spot where a Jor
danian said he had seen a
jumping snake the day before.
We didn't see it, but we did
see marks that could have
been made by one. And we
also saw a cobra.
But first about the jumping
snake, a phenomenon I've
heard of before. Apparently,
7-2-58
any snake can be a jumping
snakes if he wants to get down
a hill in a hurry. What he
probably does is coil himself,
spring into the air, then repeat
the process until he arrives
at the bottom of the steep
slope. According to the Jor
danian, when he first saw the
snake spring up out of waist
high brush, he thought it was
a four- or five-foot stick. When
it happened again, and nearer,
he saw it was a snake and de
cided to go elsewhere.
As we quartered along the
slope, examining the terrain,
we saw a cobra in the brush
He was about 10 feet away.
Coiled, reared, with distended
hood, and fortunately hissing,
We went no nearer. Care
fully examining the ground
around us, lest there be an
other, we immediately with
drew. So did the snake, ap
parently. He was gone when
I looked back after the third
step. '
Excellent Swimmer
He was what is known as
an Egyptian cobra, the kind
shown on many of the Phara-
ahs' monuments. He is found
all around the Sahara and
through much of the western
part of the Arabian peninsula
He likes hot, dry regions, but
since he also is very fond of
water cobras are excellent
swimmers he finds the val
leys of the Jordan and some
of its tributaries almost ideal.
It is possible the cobra we
saw about six feet long, it
seemed was the jumping
snake of the day before. Co
bras don't travel with hoods
extended. Furthermore, as
many Egyptian snake charm?
ers have demonstrated, it is
easy lor the cobra to make
itself practically rigid. As for
the strength needed to throw
itself four or five feet into the
air from a coiled position on
a side hill, it gives every indi-
The United States National Bank
OP PORTLAND
RESOURCES
Cosh on Hand and Du. from Banks. $ JS'Jf M22
United States Government Bonds 7!,,
Municipal and Other Bonds ",693,355.03
Loans and Discounts-Net f'-H'rvl
Stock in Federal Reserve Bank .'. ,00,000.00
Bank Premises (Including Branches) 12'
Customers' Liability on Acceptances "'Strir
Interest Earned 3'2W'243.80
Other Resources 279,360.63
$863,579,154.49
LIABILITIES
Capital $20,000,000.00
Surplus 20,000,000.00
Undivided Profits 25,478,444.47 $ 65,478,444.47
Reserves for Interest, Taxes, etc. . 5'920'582 "
Acceptances ,5'!2
Dividends Declared 650,000.00
Deposits 781,784,201 .90
Interest Collected Not Earned 4,646,123.26
Other Liabilities 5,083,964.01
$863,579,154.49
OREGON'S OWN STATEWIDE BANK
By EUGENE BURNS
Ranger-Naturalist
cation of being strong enough.
(Released by McClure News
paper Syndicate.)
Free: By special arrange
ment with the editors of the
Encyclopedia Americana, my
panel of judges will award
each week to the reader who
sends me the best true-life na
ture adventure, the best na
ture observation, or the best
question on nature and wild
life, a complete 30-volume set
of this world-famous refer
ence work in a handsome Seal-
craft binding. Each week new
submissions will be consid
ered. Sorry, I simply can't
answer your many friendly
letters. Please address your
letter to: Is That So! co Meti-
ford Mail Tribune. Box 1069.
San Francisco, Calif.
The average American
home today has the equiva
lent of 40 servants in the elec
tric utilities the homemaker
uses, according to Don Brown,
Michigan State university ex
tension specialist.
Specialists
245 South Central at 10th
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MEDFORD
DIRECT BRANCH OF
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RESPECTED BUSINESS
MAN Malcolm K. Christen
sen, 27, a respected busi
nessman of Redwood City,
Calif., has confessed to three
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his $100-a-day heroin ad
diction. Christensen, who
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habit while an inmate at San
Quentin Prison.
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