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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 3, 1958)
8A MAIL TRIBUNE, Medford, Oregon, Friday, October 3, 1958 Feeding the Family By ZOLA VINCENT Food Editor 1953 World's Fair Cookie ! Is Perfect Party Cookie This 1958 World's Fair Cookie was presented to foods editors in New York by Mrs. Margaret Rudkin of Pepper idge Farm as one of seven cookies made from heretofore secret Belgian recipes. Mrs. Rudkin, incidentally, des cribes Belgium as an Epicu rean paradise where "there is no skimping on cream and butter". She says she would like to share this perfect party cookie recipe with "all good cooks who would like to try if. Cookie Base 2Vi cups butter IV2 cups extra fine granu lated sugar 1 teaspoon salt 1 teaspoon vanilla extract V to Vi teaspoon grated lem on peel 2Vz tablespoons condensed milk 2 eggs 5V4 cups flour, sifted 1 pinch baking powder Beat butter and sugar to gether for three minutes. Add salt, vanilla, grated lemon peel, eggs and condensed milk. Mix for two minutes. Add sifted flour to which baking powder has been added. Mix for one minute. Nut Cream Topping Vi cup butter Vz cup extra fine granulated sugar 2 eggs 1 cup roasted chestnut or hazelnut (or other) meats ground into a thin powder 4 teaspoons cocoa yA cup flour Mix butter, sugar and eggs for one minute. Add nutmeat powder, cocoa and flour. Mix for one-half mjnute. Baking Instructions: Place batter on greased tins in two inch long strips by means of a forcing bag, or wide nozzled cookie or cake decorator press. Place two strips side by side so they will join. Place nut cream topping on cookies in strips using thin nozzle. Bake 20 minutes in moderate, 350 degree, oven. South African Rock Lobster Luncheon Items Delegates to the Newspaper Food Editors Conference in New York, lunching on a va riety of distinctive dishes fea turing South African rock lobster tails, were reminded that these are no longer an exotic import for special oc casions. They're a staple item in frozen food cabinets along with fillets of sole and fish sticks. Available in recent years in IOV2 ounce packages, this frozen foods specialty from South Africa soon will be marketed in a new 1V4 pound family package for . ereater consumer convenience at a surprisingly economical nrice. In the meantime, we continue to use the two-tails- to-a-package for all manner of eood thinas including new- burgs, casseroles, creamed dishes, cocktails, but mostly we just broil them quickly exactly like it tells us to on the package. Broiled Lobster Tails 6 South African rock lobster tails (3 10Vi-ounce pack ages) 1 cup butter Important Lesson Learned in Year Since First Sputnik Fired Editor's note: What is the most important lesson the United States has learned in the year "since Sputnik?" An answer is provided in this dispatch by one of the nation's most distinguished scientists. WILL HEAD INSTITUTE noettinsen. Germany (TOD -American physicist Rudolf Brill of Brooklyn has accept ed an offer to head the Max -Planck Foundation's Berlin Fritz-Haber Institute, which sponsors physics research, it was anounced today. ACCIDENT FATAL Rome - (ITD - Dr. Enrique Gil, 68, of Buenos Aires, died Tuesday of injuries received in a traffic accident. Vt cup lemon juice Vi teaspoon salt V teaspoon pepper V teaspoon paprika 2 teaspoons finely chopped parsley 2 teaspoons finely chopped chives 2 teaspoons finely chopped pimiento Thaw lobster tails. Melt but ter, add remaining ingredients and heat together. With kitchen shears, cut down each edge of thin under side membrane on lobster tails and remove. Grasp tail in both hands and bend back wards toward shell side to crack in several places. Or insert skewers to keep tail flat and prevent curling. Place tails shell-side up on broiler rack about four inches from flame or heater unit. Broil two minutes in pre heated broiler. Turn flesh 'side up and brush liberally with flavored butter sauce. Broil three minutes more on flesh side. Return cooked lob ster tails to shell and serve immediately with remaining hot butter sauce. Cheese Festival Shows Protein Foods as Leading Buys The month of October has been designated as Cheese Festival Month as the United States Department of Agri culture lends its support to this vast industry. High in pro tein and other good nutrients and actually a good buy all year long, cheeses of all kinds will come in for "special" at tention. Try new kinds and new ways of serving old favorites. Choice grade beef will be more in evidence during Oc tober than for some time past with prices sliding slowly but steadily downward. USDA Choice is the grade most pre ferred by consumers and as a result more of it is produced than any other grade. It comes from young animals and the lean part is nicely "marbled" with fat so that it is tender, juicy and flavorful. Particu larly good buys in f orequarter cuts. Lamb mrices are generally steady, but watch the ads for some exceptional buys in stew meat and breast of lamb. There's a little more pork in evidence with top quality ba con and ready-cooked hams featured in many markets. Veal is scarce and high priced and likely to continue so. Poultry and eggs. We've been going on and on about chickens and turkeys as bud get buys. Fryers are cheaper now than they were 10 years ago. Nowadays we really get our money's worth of food value when we buy poultry herause the birds have been developed especially for meat- iness, tenderness and navor. Eggs just seem to go with rhiekens and they, too, con tinue to be an excellent pro tein buy. Fall vegetables are taking over the vegetable stands with special attention on tnose eood vegetables that go so well in stews and meat pies or surround a tender, long simmered Dot roast: carrots, notatoes. onions, turnips, ruta- begas, celery and green pep pers. Lots of menu variety with choice of cabbage, corn, cucumbers, squash, lettuce, snap beans and tomatoes. Fresh sweet potatoes and Brussels sprouts are moving in. Fruit Department. Colorful Fall apples and grapes fill the markets. Near the end of the Thompson seedless season. Beautiful Bartlett pears are a seasonal joy. Oranges and grapefruit are buys in good health. A variety of melons to choose from. By DR. WILLIAM H. PICKERING Director, Jet Propulsion Laboratory California Institute of Technology (Written for UPI) Twelve months ago, on Oct. 4, 1957, Russia surprised the world by successfully placing the first satellite on orbit around the earth. When this event was fol lowed in less than a month by a second successful Russian satellite, the United States be gan a hysterical examination of its missile programs, its po litical system, its educational policies and anything else that might have had an effect in overthrowing us from our proud position as technologi- MASS TRIAL PLANNED Budapest, Hungary - (CPD The present wave of Hun garian corruption trials will be climaxed later this month by a mass trial of 76 persons charged with having caused extensive damage to state property, it was reported today. RED POLICE ARREST BOY Berlin (DPD Communist East German police have ar rested a 13-year-old West Ber lin boy because he carried some American Wild West stories and comic books with him on a visit to East Berlin, West Berlin police reported today. cal leader of the world. Since then, the U.S. has placed four satellites on orbit around the earth, starting with Explorer I, launched Jan. 31, 1957, at Cape Canav eral, Fla. This was followed by two other Explorers and one Vanguard test satellite. And on May 15, Russia launched and placed on orbit Sputnik III. So the box score in num bers of satellites at the mo ment is: United States, four; Russia, three. But a box score in num bers alone is meaningless un less one considers the size and weights of the satellites. Soviets' Heavier - Of the four U.S. satellites, the heaviest is Explorer IV, almost 38 pounds. The com bined weight of the four U.S. satellites is less than 75 pounds. The combined weight of the three Russian satellites is more than 4,200 pounds. Sputnik I's weight of 184 pounds is more than twice the total weight of the four U.S. satellites. Of course, it can be said with some justification that in the past 12 months the U.S. program has made more rela tive progress than the Rus- fsian program in terms of get ting started and adjusting the scientific missions of new satellites to exploit the les sons learned from earlier ve hicles. Explorers I and III, for ex ample, discovered the intense band of radiation in space that was previously unsuspected, so it was necessary to quickly revise the program and launch specially devised instruments in Explorer IV to further in vestigate this phenomenon. Tribute To Program The fact that this revision of the program was achieved in less than four months be tween Explorers III and IV is a tribute to the U.S. satel lite program and its flexibili ty. But the question one must ask oneself, it seems to me, is: What have we learned in these critical 12 months? Essentially, the most im portant lesson remains the one we started to learn in the hysteria that followed Sput nik I: that no nation can main tain a monopoly of techno logical skills, and that Russia has advanced its program in this field with a great rush in the last decade. Consider what this means to the Russians in terms of morale", in satisfaction and in pride of country? Several generations ago, Russia was a backward, illit erate country, distinguished only for the melancholy quali ty of its literature and music. The Russian armies fought World War I with the weap ons of the 19th century. . Morale Thought Excellent The Sputniks then are the outward and dramatic mani festation of a long-range Rus sian scientific program. It is disturbing to realize that the ll.S. no longer sits alone on its technological mountain top, surveying the world of lesser nations below. It should be disturbing, but it should not be a cause for panic that leads us to strike out blindly at every source but the correct one. It is necessary only for us to act with some resolution and intelligence and the affair will right itself. We have demonstrated that we possess those qualities; it remains for us to exercise them. 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