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
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to reach bottom of pan. When
eggs no longer flow, increase
heat and brown bottom quick
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key. Fold or roll; top with
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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
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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
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Fruit Cake 00 u
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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
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mi OptiM
, FROM 6:00 P.M. TO 9:00 P.M.
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MEDFORD MAIL TRIBUNE