s.
"MAIL TRIBUNI, M.dfori, Oron, TlninJjy, Auguit 21, 193S
I. i-.i-illln , ill ii i, fc llf . t fatj
NEW TANG. ZEST Salad makers alert to possibilities for
new tang and zest in dressings for greens and mixed vegeta
bles will welcome sauerkraut juice as an ingredient. New
salad dressings and other ways with plentiful greens in our
columns today.
Feeding the Family
By ZOLA VINCENT
Food Editor
Vitamin-Packed Vegetables
August abundance of fresh
vegetables piled high in local
markets reminds us that we
are among the world's fav
ored few when it comes to
variety and freshness of vita
min - packed good things to
eat. The long growing sea
sons in our unequalled cli
mates and soils keep most of
the country supplied with
fresh vegetables the year
round; keep us supplied with
all these good things ... at
amazingly small cost.
Years of experience and ex
perimentation lie behind the
production of all this fine
fresh produce. Constant vigi
lance has developed present
day methods of harvesting,
packaging and delivering
field-fresh vegetables and
melons to local markets for
feeding our families hand
somely and nutritiously.
Prevent Vitamin Loss
Not visible to the eye but
vital to family health are the
vitamin values and minerals
lost by many in cooking foods.
To prevent these losses, ex
perts have evolved these
rules. Ordinarily your foods
editor uses the positive ap
proach but these "do not's"
are an exception.
Do not stir air into vege
tables while cooking.
Do not put vegetables
through a sieve while still
hot.
Do not use soda in cook
ing green vegetables.
When boiling vegetables,
raise the temperature to boil
ing point as rapidly as pos
sible. Use as little water as pos
sible in cooking vegetables.
Do not use long cooking
such as stewing vhen shorter
methods are feasible.
Do not throw away water
in which vegetables have been
cooked. Either serve these na
tural juices with the vege
table or add to soup, broth or
sauce.
Prepare chopped vege
table (and fruit) salads just
before serving.
Start cooking frozen
vegetables while they are
still frozen.
After food is cooked,
serve it at once.
Deep-Fry Vegetables
Cut stewed celery in 2-inch
lengths, dip in batter and fry.
Slice laree onions across,
M inch thick, separate the
Vine using only three or lour
ntitr ones for this (use oth
ers for something else). Cov
er rings with milk; soak one
hour. Drain thoroughly on
Hnth or oaDer towels. Dip
each ring in fritter batter and
fry in deep fat. Do not use
basket as they will stick to
it. Takes only about two min
utes a batch.
French fry sweet potatoes
(they'll be coming soon) just
like you French fry white
potatoes.
Very small squashes, raw,
are dipped in batter and fried
whole; takes three to four
minutes.
Cut cucumbers in quarters
or slice lengthwise about A
inch thick. Dip in batter and
fry two or three minutes.
Broil Vegetables
Only delicate vegetables get
broiled. Prepare as usual.
Potatoes for filling are
pared and sliced rather thick.
If tre-cooked. they'll -take
six minutes; if raw and in
Vt inch slices, they'll take 25
minutes.
Slice tomatoes M to one
inch thick or trim and cut in
half. Unless the tomato is
verv firm, cover cut sides
with crumbs. Sprinkle first
with cayenne or prepared
mustard or plan to serve with
a hot sauce. Takes six to
eight minutes.
Vegetable Salad
Lone popular as an appetiz
er, sauerkraut juice also has
a place as an ingredient in
salad dressings. Its zesty flav
or adds sDecial zip and is cer
tain to get any salad talked
about, favorably, that is.
In addition to adding tang
to summer salads, sauerkraut
juice is a rich source of cal
cium and contains phosphor-'
us, iron and vitamins B 1, B 2,
and C which are so necessary
for good health. Good news
for weight - watchers is the
fact that there are only 22.7
calories in one cup of kraut
juice. Six servings from this
salad.
1 head endive or romaine
2 cups torn spinach
4 cups torn chicory
(or other mixed greens)
2 cups sliced carrots
1 egg beaten
Vi cup sauergraut juice
i cup mayonnaise
V cup salad oil
Salt and pepper
Vi teaspoon dry mustard
V. teaspoon paprika
Rinse and separate endive
or romaine into leaves, re
frigerate. Combine spinach
with chicory or other mixed
greens and carrots; toss light
ly. Chill. Meanwhile, combine
remaining ingredients and
cook over low heat, stirring
constantly, until thickened
Chill and toss with salad mix
ture. Turn into salad bowl
and tuck endive or romaine
Big Week-end
coming up?
SXZT J-VajL III
SZS SI r .sssaies MM 1
SDON'T FORGET
COKE!
SIGN OF GOOD TASTE
BotHed under Authority of The Coco-Cola Company by
COCA-COLA BOTTLING CO. of MEDFORD
leaves around the edges for
garnish.
Kraut-Sour Cream Slaw
This refreshingly different
salad slaw is easily, quickly
made; will be relished. For
six servines. combine two one-
pound cans sauergraut (drain
ed), one cup sour cream, one
medium sized green pepper,
chopped, one cup grated car
rots, salt, pepper, paprika;
toss lightly. Chill and serve.
Here are suggestions galore
for assorted sandwiches that
may accompany a generous
fruit salad as a luncheon par
ty specialty or that can go on
a picnic or to work with equal
aplomb. They'll rate raves
from lucky lunchers.
Fillings may be made up
and stored in refrigerator.
Each recipe makes enough
for six sandwiches. Lettuce
and fresh tomatoes where
mentioned as a garnish are
added at sandwich - making
time.
White Bread Fillings
White bread varieties are
many. Try new ones.
Combine one cup cottage
cheese. V cup chopped toma
to, Vi cup chopped cucumber,
V cup chopped green pepper,
one tablespoon chopped on
ion, and one teaspoon salt.
Garnish with shredded let
tuce.
To rA cud ground cooked
meat add Y2 cup grated car
rots, Js cup chopped celery,
14 cup chopped sweet - sour
pickle, one teaspoon grated
onion, Vi teaspoon salt, V
cup salad dressing; mix well.
Shredded lettuce goes well
with this.
Mix together five chopped
hard-cooked eggs, V " cup
chopped celery, two table
spoons chopped green pepper,
one teaspoon salt, Vt cup
salad dressing. Top with thin
slices of tomato and shredded
lettuce.
Date Bread Fillers
Combine one cud cottage
cheese with Ji cup chopped
stuffed olives, V cup chopped
nutmeats, V4 cup salad dress
ing. Garnish with shredded
lettuce.
Combine five chopped
hard-cooked eggs with Vfc cup
chopped peanuts, Vi cup sal
ad dressing. Garnish with
shredded lettuce.
Mix tocether SA cup pea
nut butter, J4 cup chopped
stuffed olives, Vi cup chop
ped celery, V. cup salad
dressing. Top with shredded
lettuce.
Raisin Nut Bread Fillers
3i cud peanut butter, Vi
cup chopped raisins, Vi cup
salad dressing.
1 cup peanut butter and Vz
cup any favorite jam.
IV2 cuds cottage cheese, Vz
cup marmalade. Garnish with
layer of shredded lettuce.
Wandering Mailbox
Baffles Postmaster
Westport, Conn. (DPD
Postmaster Edward Hunter
has a whodunit on his hands
the case of the wandering
mailbox. Six times the heavy
receptacle was moved across !
the street to another corner.
Each time it took two men
and a truck to haul it back
to its proper location.
be sure fo ask for
o CHEETOS
o BAR-B-Q
FRITOS
Ideal for Picnics
or Snacks
Family Cake
& Cookie Co.
Ii. S. (Stan) Tiegs,
Distributor
Talent Ph. KE 5-2775
"MEDFORD'S FINEST MEATS
BETTER MEAT -BETTER VALUE
TABLE TRIMMED MEATS AND
NATURALLY MORE TENDER AT
THE QUALITY
11
FESESIKI GROUND--"CHOICP
1
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POUNDS
LARGE SOLID
0
-nenn n
n mc:
LbLb U
LONG GREEN
Cocombeirs
pound 49 -3 lbs. 1.39
SWISS
STEAK
"Choice" Fancy
Steer Beef,
Cut Any Thickness
T-SONE
STEAKS
"Choice"
Well Aged and
Well Trimmed
lfes
LARGE FANCY
slicing
PEACHES
JUICE
(8BM1ES
(o)mc
(0)J;, J ib
Sirloin LEG '
Tip Roast LAMES
"Choice" -Solid "Choice"
Meat No Waste Sweet and Tender
suras?
1
Wesson
rz n
Qt.
Hi)0
GRADE AA SMALL
SWANSON'S
BONED CHICKEN
BONED TURKEY
FANCY
EASTERN
SCALLOPS
Q)
PORK
SAUSAGE
iifj)c
BONELESS v
PORK LOIN
ROAST
8C
LAMB
PATTIES
DAWN FRESH WHOLE BUTTON
2'2-OZ.
Mushrooms
KINGSFORD
CHARCOAL BKIQUt I b 25 $n
Free! Bar-B-Q Cook Book with Each Bag lbs. UV'
MB
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