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. That's a job for tho
Soary Potturepedic Mottraal It ileepi yea and
keeps yo at your level bast Ordar full or twin
size now... $79.50 Always... Motcnina
Foundation $79 JO. In Foam Rubber Mattreu
and Matching Foundation 1179-30
Seedy
POSTUREPEDIC MATTRESS
Now On Sale al
LUCAS & HOWARD
FURNITURE
Central Point, Ore.
Phone SP 4-1226
V-tggJ&tZ -y
g, i t ir- ,
, jfl c SALT and PEPPER VsSfj.
BIB. All SHAKE"Q, . jSPi
Cut Design
GLASSWARE
Polka-dot pattern
6-oz. fruit glass 15c
9-oz. old fashion 25c
11 -oz. tumbler 25c
Imported 20-piece
China Dinner
Sets
Leaf and
Floral Patterns.
$595
Wooden
PEPPER MILL and
SALT SHAKER
Vh inches tall $1 A Q
Gift boxed Ii70
Cherrywood
SALAD SET
Four 6" bowls Jt95
One 10" bowl T set
Serving fork and spoon
Assorted
BREAD & ROLL
BASKETS
Several sizes and shapes
23 98'
Rattan
CORNUCOPIAS
14 inch length
79' .d98.
Hardwood Hold and Cut
CARVING BOARD
Makes Carving Easy
Big 19 inch board -with
8 aluminum pins $4
to anchor meat Aw7
Imported
from Sheffield, England
CARVING SETS
1 Carving Knife
1 Carving Fork
1 Sharpening Steel
if $198
LAZY SUSANS
4 Dishos on Wood Tray
Reg. 4.98 Sale $3.99
DINER CANDLES .. 10c up
CANDLE HOLDERS 10c up
"Foley"
Nylon Baster
Unbreakable nylon tube
Larger capacity
Easy to
clean
Stainless Steel
Poultry Skewers
With cord for lacing:.
Sizes
10c to 29c
"Kut-Easy"
Food Chopper
Complete with
3 Cutting- Blades
Special $QIO
Value . .We 1 3
"Anchor Hocking"
Mixing Bowl
Sets
White or Clear Glass
3 Bowls
4, 6, 7 in.
lrce 59c
"Mirro-Matic"
Electric
Coffee Maker
Completely Automatic
Ref.S14.95 $L88
Reg. $8.95
"Wear-Ever" Aluminum
Oblong Roasters
with patented lifting rack
1 6x1 1 ' ix84 for $ O
12-16-lb. fowl OiOO
4-lb.
8-lb.
13-lb.
20-lb.
With
Oval
ENAMEL
ROASTERS
fowl capacity 98c
fowl capacity 1 .69
fowl capacity 2.39
fowl capacity 2.98
new style cup handles
Roast Meat & Poultry
Thermometers
For all types of poultry or
roasts cooked to perfection.
98c and $1.98
Rea. $3.95
"Wear-Ever"
Baking and
oaKing and n
Roasting Pan &7
Sale ....$2.88
"Ekeoloy" Tinware
Deep Pie Pan
9 inch diameter
114 inch depth
THRIFT VALUE .... . 19c
Aluminum -
Cooky Sheet
47c
"Ekeoloy" Tinware
Muffin Pan
12 cups 3x1 V each
THRIFT VALUE ..... 79c
Square Aluminum
Cake Pan
Standard Size
b:.l. 1 j : V
and home recipe
$1.87
.fJlrAGODDLC UP1HSSE H Plllr'
BULKY
GIRLS' WINTER GWS
Sizes 4 to 14
In Warm
-Wool Tweeds
and Fleece 'Assorted Colors
Values to $29.95
512'V19'5
MIT SWEATERS
Slipons and Cardigans
Red, White, Green, Blue, Black
Sizes 36 - 40
$5.98
Ladies Wool
SKIRTS
In Shadow Plaids
Assorted Colors
Sizes 8 to 16
$I98
LADIES
GAPRI
PANTS
Sizes 8 to 18
Corduroy Velvet & Knits
See Our Wonderful
Selection
'2.98 to 7.98
SALE
Ladies
CASUAL
COTTON
: All New Fall
. . Colors and Styles
Jr. Miss -5 to 15
Misses-10 to 20
Half Sizes-12'2 to 24'2
Values to $8.95
$3.99
2-Pc. Maternity Dresses
Sizes 10 to 18
YOUR
CHOICE
3.99
BieMBBBfaBBM
Flat heel, neolite sole
Size, $95
4to8 J)
Sizes $C95
8jto3 T)
WARM SLIPPERS
FOR ALL THE FAMILY
Scufiies
SIZES 4 to 9
LEATHER
$4.85
Terry Cloth
sr 229
: Shot) at :
: leisure...
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for your Christmas Shopipng
Men's Romeos
Sizes 6 to 12, E to 3E widths
$195
Fleece Lined...
6.95
Shearling Lined
Crepe Sole
Beige Black
Charcoal
Size 12!2-3
Size 4-9
$88
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Black Cream
e Tan White
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SIZES
6 to 12
Men's Loafers
Brown or Black
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