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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 25, 1958)
Feeding the Family By ZOLA VINCENT Food Editor Turkey Planned-Overt Certain of Family Favor After the festive turkey has had his important day, after the cold slices have been tuck ed into satisfying sandwiches, we're lucky enough to have turkey tidbits for dicing, if we planned it that way, plus, of course, the carcass for sim mering with celery tops, on ions, a bay leaf or two and salt and pepper to make won derful soup stock. We've given it a good bit of thought and suggest here with two recipes designed to win more applause from the family. Turkey-Cheese Chowder This hearty cream soup fill ed with turkey tidbits and vegetables has the added goodness and flavor of Ched dar cheese. 3 tablespoons butter or margarine 1 cup finely diced celery V2 cup minced onion 4 tablepsoons flour 2 cups turkey broth 2 cups milk 1 cup grated fresh carrot 1 cup finely chopped cook ed turkey 1 to 2 cups grated cheddar cheese Salt and pepper 2 tablespoons chopped par sley Saute celery and onion in butter in large kettle until vegetables are soft, about five minutes: add flour and blend thoroughly. Gradually stir in broth and milk and continue cooking, stirring constantly, until thickened. Add carrots, turkey meat; simmer gently five minutes. Add cheese, salt and pepper to taste and pars ley. Bring up to serving temp erature and cook just long enough to melt cheese; do not let soup boil. Turkey Omlet This can be a breakfast, lunch or dinner delight. Add chopped turkey to a medium- thick, well seasoned white sauce; set aside. For each omelet mix thoroughly two eggs with two tablespoons milk or water, one-quarter teaspoon salt and a few grains pepper. Avoid foaminess. Melt butter in (small six or seven-inch) skil let. Pour in egg mixture and cook, lifting edges and tipping pan to allow uncooked eggs LAY-AWAY NOW! Your portable package of musical pleasure! AUUmUt use brings you a new 4-SPEED "VICTROLA"' RCA Victor Portable 4-Speed Manual Record Player. In metal case, covered with w ash able vinyl which resists scratches, will not crack or peel. In antique white or tropic brown alligator, skv blue or saddlemorocco.Model 1EMP2. Fomout "GoWen Throat" Tone Now Crystal Pickup f orherweighf Tone Arm Separate Tone Control to reach bottom of pan. When eggs no longer flow, increase heat and brown bottom quick ly. Fill center with one-third to one-half cup creamed tur key. Fold or roll; top with slices of cheese and place un der broiler to melt cheese. 1 Cranberry-Orange Relish Classic Holiday Recipe We repeat this classic relish at least once a year beaause of its continued popularity. This time we also give you easy ways this colorful relish may be used at lunchtime, dinnertime, anytime. 4 cups fresh cranberries 2 unpeeled navel oranges, quartered 2 cups sugar Put cranberries and quart ered oranges through food chopper. Add sugar and mix well. Chill a few hours before serving. For a special occasion gar nish, flute .additional navel oranges by cutting to center with ziez-zaz strokes that meet in points. Separate halves, remove pulp, fill with relish and arrange around turkey or meat platter. Molded Cranberry Relish. Add cranberry-orange relish to plain gelatine or flavored gelatin dessert of your choice. Pour into circular mold with hole in center. When time to serve, turn out on lettuce leaves and fill center with chicken, turkey or Waldorf salad. It's a picture o perfec tion. Anytime Service. A good sized spoonful of cranberry- orange relish served in a let tuce cup is a quick delightful salad . . . Turkey sandwiches spread with relish are a taste treat . . . Top a juicy ham burger just before serving to make a cranburger . .'. Perk up buffet dinner with a big platter of relish cups . . Put spoonful of cranbersy- orange relish in center of gold en brown pancakes; roll up pancakes and top with a dab of sour cream or a bit of pow dered sugar. Cranberry Home Freeze Want fresh cranberries the year round? Then freeze 'em They're the easiest of any thing to freeze. Simly place the unopened box or bag of fresh cranberries in the freez ing unit. No preparation at all. Since the frozen cranber ries don't stick together, it's easy to take out a little or a lot. Easy, too, to cut, chop or grind frozen cranberries and use them in your lavorite fresh berry recipes. Holiday Relish Assortment Relish assortments take on party-airs during the holidays. A colorful array of crisp cel ery hearts, glistening ripe olives, balls of nippy cheese rolled in finely chopped pars ley or chives, and apple slices sprinkled with cinnamon sug ar will certainly be an eye- stopper and appetite teaser. To give the ripe olives a live ly sheen, dry them on paper towels and roll in a few drops of olive, or salad oil. ' Bake some miniature cream puff shells by dropping cream puff batter from a half tea spoon measure and baking in a hot oven until puffed and golden brown. Fill with a fixture of ground cooked ham, chopped celery, chunks of ripe or pimiento - stuffed green olives, and mustard accented mayonnaise. Salt and pepper to taste, of course. Avoid sog gy puffs by filling with mix ture just before serving time Almond-Glaied Sweets Sweet potatoes are at their peak of popularity during the holiday season. Here we give them an almond and brown sugar glaze. Quarter four medium-sized cooked sweet potatoes. In skillet melt one quarterd cup butter, add one- quarter cup slivered toasted almonds - and one-half cup brown sugar. When sugar is almost melted add sweet po tatoes. Simmer slowly, turn ing often, until potatoes are beautfully glazed. Date Confection So easy to do that the very young children of the family can get into the act. Grind to gether one cup pitted fresh California dates and one-half cup each, seedless raisins and currants. Mix in one cup pea nut butter and four tablespoons-sweetened condensed milk. Shape into small balls and roll in powdered sugar; place on wax paper covered plate. Chill until firm. . Avocado Dip. Mashed avo cado seaoned with salt, onion lemon juice and a dash of tabasco is one of the. most popular of all cocktail dips. CA I for ncord md rap oUryort MAIL TRIBUNE, MeaW, Oregon, Tuesday, November 25, 1958 J Cooks Can Be Thankful For Modern Inventions By Jeanne Lesem United Press International New York-fUPD-Cooks have much to be thankful for this Thanksgiving. Especially by contrast with their Pilgrim forebears. Menus have improved great ly since that original holiday feast. Today's stream-1 i n e d Thanksgiving dinner is more fun and less work than the 1621 version. But we do have one prob lem the Pilgrims didn't over eating. They needed heat and energy-producing foods to compensate for ill-h e a t e d homes and other primitive living conditions in which calories burned up quickly Modern calorie needs are less than half that of the early Mrs. Sarah G. Riley, Eagle Point, will celebrate her 100th birthday anniversary next year at the same lime that her native state of Oregon observes the 100th anniversary of ad mission lo the union. Mrs. Riley, who leads an active life, is interested in the plans for the centennial observance and as a citizen who has resided her entire 99 years in Oregon, has personal knowledge of the state's giowih and progress. Mrs. Riley was born October 6, 1859, in the Sterling area and has lived most of her life in the Eagle Point district. Mrs. Riley is pictured here at a party given on her 96th birthday anni versary. Sarah Riley and Oregon Both To Be 100 in 1959 Eagle 'Point - An Eagle Point resident and Oregon na tive daughter, Mrs. Sarah G. Riley, is looking forward to celebrating ' her 100th birth day anniversary along with Oregon's centennial observ ance next year. Mrs. Riley was born October 6, 1859, at Sterling, the mining district about four miles from Jack sonville. In spite of her advanced years, Mrs. Riley is still ac tive and was honored at a birthday party last month giv en by her two daughters, Mrs. Elmer E. Wilson, 422 Beatty street, and Mrs. George B. Holmes, Eagle Point, - at the Wilson home here. She makes her home in Eagle Point with a son, Thomas M. Riley. Since Mrs. Riley has livbd her 99 years all in this state, she has first-hand information on the changes which time has brought to Oregon. Mrs. Riley often comments on the difference in home lighting, which have comes about in her lifetime. As a child the home of her parents, Mr. and Mrs. Martin F. Hurst, was lighted by candles. Then came kerosene lamps and eventu ally a carbide home system followed by a home electric plant and at length the, pres ent day electricity. Contrasts Noted Similiar contrasts and Wednesday Club Members Review Books at Session ' Members of Wednesday Study club heard two books reviewed at the last meeting. The first was, "Caves of Mystery," by John Scott Douglas, reviewed by Mrs. C. W. Mitchell. The story is of caves in general all over the world and was written from first hand experience by the author who had been a "crawler," as cave explorers are called, and had descended to the lowest depths of many caves. Mr. Douglas writes that many of the caves in Italy are inhabited by people who have never known any other home. The Burger caves in Western France have been explored to the depth of 2,963 feet which is the greatest depth man has reached: He also states there are caves in every state of the United States except Dela ware. Mrs. M. M. Morris review ed the second book, "The Nor thern Light" was a newspaper of . high standards that had served the small borough of of Hedleston, near London, well, for almost two centuries and the editor, Henry Page, was determined to keep it that way. When a sensation mongering newspaper chain decided to take over the pa per, he found that the cause of decency can be a bitter one and many people were hurt in the conflict against eviL CHOOSE NOW CARDS jgggff f GOrrrxr t BOOKS 'GIFTS RECORDS H changes can be noted in the way the lumber industry op erates and in crops grown. The lumber which was used in building the Riley family home was cut at Climax, on Antelope creek, was hauled by Mr. Riley to Jacksonville where it was planed and then returned to the Antelope dis trict farm, a distance of 60 miles. The complete trip took four days. Mrs. Riley can recall that hundreds of acres of wheat were once grown in the val ley and hauled to Snowy Butte Flour mill, operated by the Holmes brothers in Eagle Point. At the peak of harvest ing, wagons would line up for nearly a mile awaiting deliv ery to the mill. During the boom days of 1910, wheat fields were planted to Spitz- enberg and Newtown apples, and then later to pears. fane notes similar progress in the dairy industry. When Mrs. Riley was a girl, cows were milked into an open pail, often in the pasture. To day automatic milking ma chines are used, with the milk piped directly to a: cooling system without being exposed to the open air. When she was small, butter sold for 25 cents for a two-pound roll, and eggs were about 7 cents a dozen Mrs. Riley was one of 16 children, and five of her brothers and sisters are still living. They are . Walter and Frank Hurst, Medford; Claud Hurst, Tacoma and Mrs. Flora Jackson and Mrs. Myrtle Hobbs, Medford. She has sev eral grandchildren and great grandchildren. Summer School Reports Given By Four Girls Various aspects of the Sum mer School of Catholic Action were -reported by four senior girls of St. Mary's High school Wednesday evening. The re ports were given to St. Mary's High School Parents club to promote better understand ing and more interest in the SSCA. The speakers depicted every phase of their attend ance at the school in San Francisco last summer, June 30 to July 6. Miss Shar-on Roberts, daughter of Mr. and Mrs. Lloyd O. Roberts, began the reports with a daily sched ule followed by a discussion of electives available. Miss Roberts elaborated on two of her classes. The "Apostolate of Social Justice" was taught by Father Towmey, director of Institute of Industrial Re lations and regent and lec turer in jurisprudence at Loy ola university law school. The second class, under Father Sommers, executive secretary of National Sodality Service center, was the "Mys tical Body of Christ." , Miss Carol Depner, daugh ter of Dr. and Mrs. Arnold M. Depner, spoke about the physical aspects of the trip. She spoke of the bus trip, ac commodations, food and sight seeing. Miss Depner described those attending SSCA includ ing the priests, sisters, chape rones and the nearly 1,000 students. "Living With Mary" was one of four classes chosen by Miss Mary Austin, daughter of Mr. and Mrs. John B. Aus tin, for her report. "Making Converts," the "Christian Way of Thinking and Acting about Race," and "Parlia- f mentary Law" completed the four. In her analysis of the classes, Miss Austin empha sized the stimulation of crea tive thinking, the quantity of pertinent material, presenta tions and humorous accents. Evening recreation was left to Miss Karen Dunn, daugh ter of Mr. and Mrs. Joseph L. Dunn, to relate. A get-together party, picnic, talent night and farewell party were included. A Thanksgiving theme was used for the social hour which followed a short business meetnig. settlers, she said. But we can set as lavish a table as the Pilgrims without violating tradition or suffering discomforts of over-eating. Turkeys, with or without ready-made stuffing, come in sizes rangmg from 4 pounds up. Halves of larger birds also are available. Today, a cook can emulate the Pilgrims' spit-c ookery with less effort and better re sults. Miss Spader suggested low tempertaure roasting to keep juices in meat and to prevents shrinkage. An oven thermostat, timer, meat probe and motor-controlled spit do the rest. Trimmings are equally easy. Sweet potatoes may be bought raw, canned or frozen, the latter with a ready-made sauce. Cranberries and a wide selection of non-fattening fruits and vegetables may be bought almost ready for the dinner table. Many raw ingre dients are sold pre-cleaned and wrapped so that they can go from package to pot to table in a matter of minutes. But it doesn't have to be turkey and trimmings to be traditional. Records show that the Pil frims' feast also included a variety of wildfowl, venison and fish and shellfish. To day's equivalent might be duck, capon or Cornish game hen. The latter is particularly suitable for small families, Miss Spader said. Succotash can come straight from the freezer in contrast to the Indian "sauquetash," a rich stew that had to cook for hours. One old recipe for "sauque tash" calls for two fowl, V$ pound lean pork, 2 quarts white beans, corned beef, 1 turnip and 6 potatoes. The pork and beans were cooked in one kettle, the remaining ingredients1 in another, and the liquids from the two were mixed later. Then, 4 quarts of hulled corn, that had been boiled in a third pot, were added to the soup, along with meat from one fowl. The other fowl, the beef and the pork, were served as a sepa rate course. For 'dessert, mince and pumpkin pies are not the only traditional sweets. "Dough cases containing dried cher ries, gooseberries and cranber ries apparently were Indian lorerunners 01 modem pies and among the recipes taught to the Pilgrim who prepared the first Thanksgiving feast. This 3-day event provided enough work for a small army, but the kitchen detail consisted of only five women and a few young girls, the sole feminine survivors of the original Pilgrim group. But let there be no doubts about their ability to cope with un expected guests. They had ex pected to cook food for their own band of 140 men, plus Indian Chief Massasoit and a few of his braves. The chief arrived with 90 warriors and there is no record that any went hungry. i Prancer has the answer! Yes, Prancer has the answer to carefree Christmas shopping II. S. NATIONAL'S CHRISTMAS CLUB "I never miss those small weekly deposits,' Prancer says, "and every November I receive a fat Christmas Savings Club Check from U.S. National V ' Small amounts saved weekly, plus interest, add up to a prepaid Christmas next-year. ' Join U. S. National's Christmas Savings Club now. There's a plan for ev ery pocket and purse. Deposit I Receive Kut Weekly W November S .50 4 S 25 1.00 50 2.00 100 5.00 250 10.00 550 PLUS INTEREST , iSI MEDFORD BRANCH Uu United Uottt Keeioaql fata, el g artiiyd ihnfeer hM fcwwia C-p uttwt Cvjjp In a class by itself since 1830 Hf VTeacher's HIGHLAND CREAM Scotch Whisky A Cb 86 PROOF Blended Scotch Whisky g'Z Schietfelln A Co.. NewYorK qjjsSi Old Colonial Mr. Bearden's Cn 25 mm m m - -r II Fruit Cake 00 u Lb. MINCE MEAT PIES .....:...:....65c each PUMPKIN PIES 60c each Assorted DINNER ROLLS....35c dozen REAL DANISH PASTRY 6 for 36c LARGE CAKES ....98c each FRESH WHEAT & WHITE BREADS, VA lb. loaf ...30c it CTIIEEIKJ' - 77 1- WHf ,- v ikni a 1 1 u Bearden's Bakery Ross Lane and West Main OPEN EVERY DAY EXCEPT SUNDAY SANTA IS COMING TO MEDFORD! i .... - DDAY, Till rw II I I m v u ) ) mi OptiM , FROM 6:00 P.M. TO 9:00 P.M. MUSIC - FREE (ANDY for fhe children FREE Treasure Tickets at Medford Stores MEDFORD MAIL TRIBUNE
