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A MAIL TfclBUNE, e4bi, egon, Friday, July 11, 1958
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?- - 5 I i I - -X "'I ffe
R6LPASP3 ft tHAK$-Thjee of the nine U. S. air
men retetsel ly 1Q SgssSaas are shown being driven to
the Rsit iiyjcrt ft Adsra, Iran, from where they will
be flown tt Wu&a4& Germany. The Russians detained
the airman ojp 10 9979 alter their unarmed plane was
f orceg, toft a Sonet Aroenia.
Feeding the Family
f iOLA VINCENT
Hd Editor
Enjoy Apricots;
Season Is Short
. Luscious apricots $rs ith
us a very short time with can-
ners and procsjsors tsking
a lion's &i$yre. Ejoy this
plump, fairly firm, juicy and
distinctively flavored fruit
out-of-handwn fresh fruit sal
ads, shortcake, pie, fhip or
other dessert.
Apricots are so easy to can
or freeze. They njak superla
tive preseryeipj and conserve
with the addition of orange
juice and rind or some
crushed pineapple and or
sliced almonds.
Apricots combine well with
puddings, either home-made
or fiym a pudding mix pack
age. Use them as garnish or
fold-in chunks of fresh apri
cots. Add mashed stewed ap
ricots to a tapioca pudding.
Apricot Fritters
Make apricot fritters for an
unusual hot dessert. Use fresh
apricot halves dusted with
flour. Beat two eggs until
very light. Add one cup sifted
flour, one-eighth teaspoon salt
and one tablespoon melted
butfer. Beat in two teaspoons
lemon juice and. just enough
cold water to make batter
like heavy cram. Dip floured
apricots in fcatter. Fry in deep
fat; drain and dust with sow-
dered sugar. Top with a tart
jftly for handsome finish.
Pot Roast Pacifico
You'll get eight generous
servings from a beef rump
Coast weighing four pounds or
so. Season roast with salt and
pepper; broyn on all sides in
small amount of fat or cook
ing oil. Combine one and one
half pints commercially soured
cream and one tablespoon
flour; mix well (this prevents
curdling). Pour cream over
roast. And three-quarter cup
red California wine and one
medium onion, chopped. Cover
and simmer slowly until ten
der, three to four hours. Turn
meat three or four times dur
ing cooking period or baste
with wine and sour cream, if
desired. And eight large car
rots, jut in halves, during last
hour of cooking. Serve carrots
with the meat and sour cream
gravy with potatoes or rice
for a super meal.
When It Bubbles
Milk has reached the scald
stage when little bubbles ap
pear around the edge of the
milk surface.
' Rah for Raspberries
Luscious red raspberries,
destined for so short a stay,
add glamour to any meal. Ac
tually there are raspberries of
many colors, but the reds pre
dominate. Raspberries are
highly perishable so choose
carefully and handle gently.
Refrigerate at once; eat very
soon.
Many think fresh raspber
ries truly superlative when
served unsweetened with
sweet or sour cream- Others
delight in raspberry short
cake with whipped cream.
Theyje good also with cereal,
in fruit cups and salads, with
meringues or ice cream.
A raspberry spread for
bread, toast, waffles or what
ever is easily frozen for later
breakfast treats. For each pint
of spread, proceed like this:
Mix one-fourth cuj powdered
jam and jelly pectin with two
tablespoons sugar. Add one
cup mashed raspberries and
mix at low speed for seven
minutes. Add one cup sugar
and two teaspoons lemon juice
and mix rhree minutes longer.
Pour into carton. Cover and
let stand at room temperature
for 24 hours. Freeze. When
thawed, ssbre in the refriger
ator, o
Sweet Cherry Preserves
All too soon the sweet cher
ries will be gone and you'll
be sorry if you haven't man
aged to preserve a few at any
cost. From this recipe you'll
get eight half pints.
2 quarts dark sweet cherries
V cup strained lemon juice
1 box powdered pectin '
6V cups sugar
Wash, pit and halve cher
ries. Place in preserving ket
tle. Sprinkle with lemon juice
and place over medium heat.
Add pectin and blend thor
oughly. Bring to a boil. As
soon as mixture boils rapidly
gradually add sugar. Blend
well. Bring to a full rolling
boil and continue boiling for
two minutes. Remove from
heat and skim. Pour into hot
sterilized glasses and seal.
Watermelons. The larger
sized melons are generally
preferred because they have
more heart or flesh that is
free from seed. The essential
factor in quality in , water
melons is maturity. Usually,
ripe melons of good quality
are firm, symmetrical in
shape, fresh and attractive in
appearance. It is often diffi
cult for even the experienced
buyer to determine the stage
of ripeness without plugging
or cutting the melon.
Save Money by Buying
Plenlifuls in Market
Shoppers can do a great deal
toward keeping food costs
down by being informed on
the plentiful foods, the fresh
fruits and vegetables in sea
son, the meat cuts, the fish
and dairy products most likely
to be "specialed" in newspa
per advertisements, in dis
plays throughout our markets.
When it comes to quantity
buying of fruits and vegeta
bles for "putting up," keep in
constant tough with produce
men who are glad to cooper
ate in passing their special
buys on to you.
If we are to make the most
of our money, we must wage
war on waste in our kitchens.
Waste begins with the selec
tion of food and carries right
on through improper storage
and use of leftovers.
A case in point is the prod
igal amount of fat wasted
through improper storage.
Store leftover fats and drip
pings as carefully as other
fats; in a dry, cold, dark place.
Careful measuring of all in
gredients can make the dif
ference between a successful
cake and one that is only half
eaten. When meat is improp
erly cooked, or is cooked at
too high a temperature, it
shrinks more than necessary.
To preserve the best flavor
of leftovers, heat them thor
oughly but do not cook the
food again. Leftover odd bits
of tomatoes, green onions,
green peppers, celery and
parsley can be depended up
on to add new flavor and in
terest as well as bulk and
nourishment to almost any
main dish.
July Plentifuls
Meats show little indication
of price change. Savings here
are where they've always
been; in the buying of the less
fancy cuts for braising, pot
roasting, stewing and other
longer, slower, tenderizing
methods and in feeding the
family hamburgers and frank
furters occasionally.
Poultry continues a best
buy with fish sticks, floun
der, halibut good buys in tne
fish department.
Fruit and vegetable bins
overflow with seasonal good
things, all expertly handled,
fresh daily and plainly
marked. Spotlight is on fresh
peaches and ice cream for de
luxe July eating.
Big E Prepares for Final Journey After Heroic Career in World War II
By DOC QUIGG
United Press International
New York (UPI) Any
day now, a rust-tinged gray
ghost of a ship that many re
gard as the fightingest thing
ever to float will be tugged
from her berth for a date
with oblivion.
The fabled "Big E" that
roamed the Pacific like the
wrath of an aroused nation
against the enemy in World
War II will glide across still
waters to face her last enemy
the scrapper's torch.
The 20,000 tons of courage,
luck, and easy-going greatness
that the Japanese tried des
perately to destroy through
four years of agonizing war
fare has been sold to a wreck
er for $561,333. The sale con
tract specifies "for scrap
only." This will be, surely,
one of the noblest. and saddest
piles of scrap in history.
Her real name is Enterprise.
Admiral Bill Halsey, who was
ramming her hell-bent toward
Hawaii even as the Japanese
planes came out of the dawn
to waken Pearl Harbor, called
her "the galloping ghost of
the Oahu coast." To fighting
men, she was the Big E.
As the wrecker's acetylene
her hangar deck, maybe some
one will remember what once
was written there. The occa
sion was the Santa Cruz Island
fight, when the Enterprise
flew Admiral Thomas C. Kin
kaid's flag early in the war.
She took hits fore and aft and
saw her sister aircraft carrier
Hornet fatally hit.
With the Hornet lost that
night the entire U.S. carrier
air power in the Pacific was
just, as Kinkaid said, "one
battered old carrier the En
terprise." Somebody chalked
foot-high letters on the deck!
The Enterprise Against Jap-
flame bites into the plates of an." Crippled, patched, defi
ant, she steamed 20 days later
into the Battle of Guadal
canal. .
She wore Admiral Raymond
A. Spruance's flag in one of
the decisive battles of history,
the Battle of Midway. She
made the -first attack on Jap
anese territory, in the Mar
shalls and Gilberts, and car
ried right on through the war
in nearly every major battle.
It was from her deck that
the Navy's early ace, Butch
O'Hare, took off in the first
flight of" a carrier-based night
fighter, winging off over the
starboard corner as was -his
custom. As the hours dragged
on, the United Press story
written aboard the Enterprise
began: "Every officer and man
aboard this ship is hoping
against hope tonight." . But
O'Hare never returned from
that Gilbert Island flight.
The Solomons, Truk, Palau,
the Bonins, Saipan, Tinian,
Guam, Formosa, Nansei Sho
to, The Philippines, Leyte
Gulf the names are a roll
call of memory. Off Myushu,
a ( kamikaze plummeted into
her, and his bomb sent her
huge elevator 400 feet into the
air. But the Big E rode it out.
The pilots who had flown
and fought from the Enter
prise had her for their favor
ite. "The Big 6 (that was her
number) has got the spirit,"
they would say. The naval
command's traditional "well
done" message for valiant bat
tle was a routine accolade on
the Big E. At the end of the
war Secretary of Navy James
Forrestal wrote of her;
"The ship was the heart of
the fleet when the war was go
ing badly for us . . . Her
squadrons shot down nearly a
thousand of the enemy's
planes and sank 74 of his
ships. The men who fought
her love this ship."
But now it must b good
bye. Big E, and well done.
HERTZ
TRUCK RENTAL
Available
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The bluegill gets its name
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