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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 21, 1958)
MAIL TRIBUNE, Medford, Oreaofi, Friday, Nevemper 21, 1938 3 f i Feeding the Family (SOCBEJtLE UJJIP TTD-flESCE By ZOLA VINCENT Food Editor Do YoutmU FlTor FaVour The holiday season is the 'bakingest" season of the year for most homemakers. kitchens redolent of good things to come out of the oven are a traditional part of the holidays. But before you start this season's baking binge, do yourself a flavor favour and check your stock of spices and herbs. You may find that much of the flavor has flown. Talking with Spice Trade Association people, they said, "let your nose be your guide; If the spice or herb doesn't sniff strong and aromatic, throw it out:". Spices and herbs cost so little, make such a big differ ence in the delights of the finished product that it seems foolish economy to fool around with tired flavors. Some Spicy Ideas Cinnamon Meringue. Here, a half teaspoon of cinnamon ' gives the holiday touch to meringue. Add one-eighth tea spoon salt and one - quarter teaspoon cream of tartar to three egg whites and beat until foamy and frothy. Add one-half cup sugar, one table spoon at a time, beating well after each addition, until whites form peaks. Mix one half teaspoon ground cinna mon with the last tablespoon of sugar you add. When top ping a pie, bake at 300 degrees for 20 minutes. Gingered Lamb. A leg of lamb stuck with slivers of gar lic then rubbed all over with ginger and salted lightly, when roasted, has a wonder ful, enticingly flavored crust. The gravy, too, becomes one to remember. Spiced Potato Cakes. Whether made from freshly cooked hot mashed potatoes or reheated mashed potatoes, try adding some parsley flakes, onion salt and paprika. Or a touch of nutmeg is sheer magic when added to potato cakes. Glorified Scrambled Eggs. Here's a "company for break fast' flavor trick. Add a pinch of savory and some par sley flakes along witti sail and pepper to taste. When serving, sprinkle lightly with paprika. Now Ways with Traditional Aromatic, Spicy Mince Meat Practically unchanged in two thousands years, the recipe for a flavored and fruited meat pie known" as mince meat continues today a top- favorite in nations throughout the world. Enjoyed by ancient Greeks, revered by Romans, renowned in English history and folk lore, mince meat came to America with the colonists, obviously is here to stay. We like the comment of a New York Times editorial to the effect that "neither pastry chefs nor (fenerations of un schooled brides nor home economists have yet to change or check its formulary." Prepared, packed and sold commercially here since 1831, mince meat is available, local ly in 18 ounce, 22 ounce and 28 ounce jars. For a really big old-fashioned mince meat pie you need the 28 ounce size. It also comes concen trated in a nine-ounce pack age with easy-to-follow direc tions for "reconstituting" vol ume. Mine Meat Tarts Make small individual tart (pie) shells with a rich pastry and bake as usual. Fill with prepared, ready-to-use mince meat. Top with a slice of Ched dar cheese. Shove under broiler about four inches from source of heat for about five minutes or until the cheese melts. t Mine Meat Pudding Mince meat and rice com bine in a delectable pudding. Place alternate layers of cooked rice and prepared, I ready-to-use mince meat end ing with mince meat layer, in a well - greased baking dish. Sprinkle with lemon juice. Bake in moderate, 350 degree, oven for about 30 minutes. Serve with cream or a pud ding sauce. Mine Meat Broil A very fine idea! Drain can ned peach or pear halves; place, cut-side up on broiler rack. Fill each fruit cup with two' spoonfuls of prepared, ready-to-use mince meat; dot with coconut flakes, if de sired. Broil until lightly browned. Serve hot, of course. We're thankful for abundance Of Poultry, Fish, Fruit From poultry runs, from the waters to the west and inland, from the orchards of hills and vales, from the vine yards of sunswept valleys, and from a million acres of "truck" gardens , come har vests that cause rejoicing in our market places and in our homes at this season. We pause a moment to be thankful also for the food growers, the harvesters and distributors right down to our local stores who display this bountiful harvest for. our choosing ... at very reason able cost.. Perusal of this newspaper's "ads", store displays and big signs reveal plentifuls galore. And where there are plenti fuls there are the best buys. Plenty of turkeys in all sizes; with halves, quarters and cut-ups for small families. Several days of good eating! Broilers and fryers will be en joyed by many this, holiday season; piled hot and high on the holiday, cold and wonder ful on another day. In the meat section you'll find some good buys in fresh and cured pork, beef and lamb, if your family preference is for them. Fish and Shellfish. Many family .traditions call for zesty shrimp or crab cocktail, for oysters in the stuffing or for sumptuous oyster stews. Weigh the values in fresh versus canned or frozen. All are good because modern , packaging methods make them so. Fruits of tho Week. Nature worked overtime to produce the biggest apple crop in years; red Delicious, yellow Delicious. Winesans and Newtown Pippins vie for your approval. You'll probably wind up with several varie ties, winter pears, the Bosc, Cornice and Anjous invite good eating. Cranberries, of course. .Tokays, Emperors and Ribiers lead the grape parade. There are pomegran ates, persimmons, dates, prunes, and other dried fruits, a few melons. Oranges, grape fruit and lemons are reason able. , Vegetable Look. You'll want celery and sweet pota toes, turnips and white onions, the family's favorite squash, an extra 10 pounds of white potatoes. Other good buys include snowy cauli flower, Brussels sprouts, to matoes, carrots, lettuce and green peppers. Student Priests Have Association South Bend, InJ.-flJPD-Most young Americans studying for the Roman Catholic priest hood have at least one rela tive who is a priest or other wise associated directly with the religious life. This was reported by the Rev. Joseph H. Fichter, S.J., visiting professor of sociol ogy at the University of Notre Dame, who also said that most priests-to-be come from middle-class families and are grad uated from hometown high schools before entering the seminary. SLUMP.: . . . because she's Sleeping Wrong Tht woman eooW boll and foal better. All rite needs b firm sleeping support to relieve hor tirad, aching bock muscle. 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