A MAIL TRIBUNE. MedforJ, Oregon, Friday, November 7, 1958
Council of Blind
To Discuss Dinner
Plans for the annual
Thanksgiving dinner Sunday,
Nov. 16, will be made at a
meeting of the Jackson county
Council of the Blind at 2 p.m.
Sunday at St. Mary's church,
Fifth and Oakdale ave.
The annual Thanksgiving
dinner will be held in the Red
Cross building, 60 Hawthorne
ave. John Ragsdale, president
of the Council, urged all mem
bers to attend.
The Council also is plan
ning a rummage sale in the
near future, and donations
may be made by arranging
pick-up service by calling Mrs.
Geraldine McDonald at SPring
2-8555.
The Family Council
Editor's not: The Famll? Council consist at a Judge, a psychiatrist,
three clergymen, a newspaper editor, a women's editor and two writers.
Each article s a summary ot an actual report. The Family Conncil does
sot give advice; It merely reports on problems that have been dealt
with by responsible agencies and entinielnra.
Mrs. L P. - I want Helen
to have the baby in peace
and comfort.
Helen D. - I hate to return
to Mother's house.
Mrs. LP. - My youngest
daughter was married about
six months ago to a young
man I didn't approve of. The
reason I didn't care for him
was that he did not appear
settled enough to take care of
a family.
Well, sure enough, there is
a baby on the way already
and my daughter has told me
that she plans to work until
the baby is born and then she
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may put tne infant in a nur
sery and go out to work again.
She says they can't possibly
live on what her husband is
making.
I want Helen to come home
to me right now so that she
can nave the baby in peace
and comfort. Afterwards, I
can take care of the baby
while she goes out to work,
If and when her husband ever
makes enough to provide for
his family, they can get to
gether again. But I don't think
he deserves to have a family
he can't support.
Helen D. - I know Mother
has been right about a lot of
things, but I certainly don't
see myself going home to be
told that every hour of the
day. My marriage has been no
picnic so far, but it's better
than living at home.
, My husband says that if I
return to my mother, he does
n't ever want to live with me
again. He says it's my duty to
stand by him when things are
rough. He says plenty of
women work today when
their babies are on the way.
I am really very mixed ud
because it doesn't seem right
for me to have to go to work
at this time, but I do hate to
return to my mother's house.
I guess I should think of the
baby's welfare first and that
would mean living with my
mother. I realize that she
would take better care of the
baby than a nursery would.
But she wants me to come
with the baby.
The Council: In the thick
cloud of this controversy one
fact has become obscured -mainly
because of Mrs. I.P.'s
desire to cloud this issue. This
fact simply is that in return
for her help, she wants Helen
to take the first step toward
breaking up her marriage.
Helen is undoubtedly in a
very difficult position, but
from her statement we do not
gather she wants to leave her
husband. If she has the desire
to make her marriage work
and the courage to do so, she
has no business leaving her
Husband at this time.
On the other hand, Helen
Feeding the Family
By ZOLA VINCENT
Food Editor
Vintage Date Torte
Wine Flavored Delight
The flavor secret of this de
lightful dessert with its wealth
of nutrition packed dates and
nuts is California Tokay wine.
The whipped cream topping
with its whisper of wine lends
itself well for topping many
other desserts including
steamed puddings, apple pie
and raising puddings. Recipe
makes eight servings.
XVi cups dates
XA cup California Tokay or
4-H Club News
Little Chef's Cooking Club
The Little Chefs Cooking
club had their first meeting
Nov. 5 in the St. Mary's an
nex. Officers were nominated.
They are Marcy Miller, presi
dent; Judy Murphy, vice presi
dent; Shiela Butler, secretary;
Treresa ' Newcomb, treasurer;
Linda Pickell, song leader;
and Marian Raapke and Joan
Eslinger, game program.
We received our easy meal
cooking books. Our next meet
ing will be held at Theresa
Newcomb's home Dec. 3.
Marlene Nouguier,
Reporter.
should recognize that her
husband is failing in his re
sponsibilities. This may not
be entirely his fault and Helen
may want to put forth a
strenuous effort to help him
through this difficult period.
She should make it clear,
however, that what she is
doing is coming loyally to his
aid in a crisis and that she
expects to step back into her
rightful role as mother as
soon as possible.
Before she gives her child
over to nursery care, Helen
should investigate every other
means of tiding her over this
period. Loans and aid from
community or religious or
ganizations would probably
be available to this young
couple. We suspect that these
possibilities have been over
looked because Helen has
been too busy fighting her
mother's unfair pressure to
break up the marriage.
(Copyright 1958,
General Features Corp.)
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2
1
V
other dessert wine
eggs
cup sugar
cup sifted all - purpose
flour
teaspoon salt
Vz teaspoon baking powder
1 teaspoon grated lemon
rind
Vi cup chopped nuts
aA cup whipping cream
V cup Tokay wine
1 tablespoon sugar
Pit and, slice dates. Add
wine and cook, stirring fre
quently, until all the liquid
is absorbed. Cool. Beat eggs
with the one cup of sugar.
Sift flour with salt and bak
ing, powder; fold into sugar
mixture, along with lemon
rind. Fold in date mixture aad
nuts. Turn into greased eight
inch square pan. Bake in mod
erate oven, 350 degrees, for
35 minutes. Cool, i Cut in
squares. Top with this top
ping. Whip cream until thick;
gradually beat in the one
quarter cup Tokay wine and
sugar. Continue beating just
until -stiff.
Curried Eggs
Plentiful eggs provide ex
cellent nourishment for young
and old because they contain
important protein for growth
and repair of body tissue.
There are hundreds of ways to
use eggs in your menus. Here
is a tasty, nutritious and eco
nomical egg dish.
To two cups medium white
sauce add one teaspoon curry
powder and salt and pepper
to taste. Gently stir in four
sliced hard-cooked eggs. Serve
over two cups cooked ' rice
molded into individual molds
or mounds. Sprinkle with pap
rika and serve immediately.
Four servings. i
Versatile Squash
For Vegetable Change
, You can vary the vegetable
variety a dozen ways on a
dozen days with squash of
many shapes, colors, textures
and distinctive flavors.
There's the green striped
zucchini, white to yellow soft
skinned pattypans, and the
yellow crooknecks, all so tend
er that they are 100 per cent
edible; no peeling necessary.
Wash, trim, slice and cook in
maybe three-quarters of an
inch of boiling salted water,
in tomato juice or stewed to
matoes from a can; season and
serve. Or dip slices (or length
wise quarters for that matter)
in seasoned flour or just leave
them plain and saute in heated
oil or melted butter just until
tender.
The rough - textured tough
skin of the acorn squash has
a heart of burnished gold. This
squash usually is halved for
individual portions and baked
in the shell. It often gets
glazed with brown sugar and
butter. For the heartier dish,
fill squash center with sea
soned sausage pattie, a cheese
and rice mixture, or perhaps a
spoonful of mince meat. Many
people prefer to turn cut half
down in small amount of wa
ter and to steam the squash
until almost tender and then
to finish it up in the oven.
Hubbard and banana squash
lend themselves well to being
peeled, boiled and mashed
with lots of butter and salt
and pepper. Bacon drippings,
brown sugar or honey and
cinnamon, or maple syrup will
accent the squash flavor.
Cooked squash makes a spicy
pie or leave off the pie crust
and you have a delightful
custard.
Squash and Pineapple
Pudding
Here is a two-faced recipe
for using cooked squash. It
can be served as a dessert or
as an excellent accompani
ment for ham or other meat.
Combine two cups mashed
squash with one cup drained
crushed pineapple, one - quar
ter cup sugar and one - half
teaspoon salt. Place in greased
casserole. Sprinkle with two
tablespoons brown sugar and
dot with one tablespoon but
ter. Bake in a moderate (350
degree) oven for 30 minutes.
Autumn colors are rampant
in local markets. New shapes,
textures and flavors beckon
as harvests quicken and Au
tumn appetites make new de
mands. Gallon jugs of cider
nudge the golden pumpkins.
In a Nutshell. Stores, like
the squirrels, are laying in big
supplies of nuts. Many more
California and Oregon . wal
nuts than last year; fewer fil
berts from Oregon and Wash
ington. Sweet, crisp almond
kernels for munching or cook
ing are bumper-cropping it in
many parts of the United
States. There are pecins from
Alabama, Georgia and Texas;
Brazil nuts from you know
where, and Macadamia nuts
from Hawaii. This years pea
nut crop is bigger and better
by a million pounds.
Cranberries from down
east and from northwest bogs
beg to be made into zesty rel
ishes along with ground - up
oranges and lemons, apples,
prunes.
Fresh Kadota figs . along
with dried figs bring us to
the fine showings of dried
apples, pears, peaches, prunes,
apricots; packaged Individual
ly and collectively. There are
fresh dates- for eating "as is"
and for stuffing with nutmeats
and fondant.
Apples and grapes predomi
nate among fresh fruit dis
plays. Oranges, lemons, ba
nanas, grapefruit and some
melons are in good supply. In
creasing variety among Win
ter pears is noted along with a
few pomegranates and per
simmons for exotic good mea
sure.
Vegetable bins suggest try
ing some new squash types as
many colorful, Interestingly
shaped varieties vie with one
another for attention. Arti
choke harvest is well under
way. Broccoli, cabbage, cauli
flower, carrots, celery, cu
cumbers, spinach, sweet po
tatoes, onions and lettuce are
all in good supply for menu
variety. Corn - on - the - cob is
going and will soon be gone.
Fish Variety. Vary the
menu with fine fish from west
ern waters such as salmon,
halibut, rockfish, dungeness
crabs and shrimp. Shrimp
andor crab, bits of avocado
and pieces of fresh grapefruit sauce make a wonderful be
segments with a zesty cocktail fore dinner appetizer.
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