I2A MAIL TRIBUNE, Medford, Oregon, Thursday, Janujry 29, 1939
FAMILY FAVORITES - Pork's in good supply and on the
list of family favorites. Serve it like this, Cantonese style,
with pineapple and mushrooms simmered in a sweet-sour
gauce with plenty of fluffy rice nearby. The recipe is in
cluded in today's food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Pork Cantonese
Has Sweot-Sour Sauce
West Coast cookery is dis
tinguished from any other
area in the United States in
that we're the fortunate bene
factors of oriental influences
from the west, and Mexican
influences from the south. To
day we take plentiful pork
and serve it Cantonese style
a Chinese heritage famed here
ince the Gold Rush days.
The dish can be easily pre
pared in a skillet on top of
the range or in one 01 tne
electric skillets. It can be
made ahead of time, refrig
erated and reheated 15 min
utes before serving of you're
"a career woman" or have
an otherwise busy day sched
uled.
Modern cooks rely on un
sulphured molasses for a dis
tinctive blending with soy
sauce and vinegar to achieve
the highly desirable sweet-
sour effect which is further
enhanced with pineapple. Six
serving. Plenty of rice handy
2 pounds boned pork
shoulder, cut in 1-inch
pieces
1 can (4-ounce) mushrooms
1 can (1 4-ounce) pineapple
chunks.
13 cup unsulphured molas
ses
1 tablespoon soy sauce
J4 cup vinegar
2 ereen peppers, cut in
strips
2 medium onions, sliced
IVi tablespoons cornstarch
Brown meat in a large
skillet. Drain mushrooms and
nineapple chunks: combine
and measure liquids. Add
enough water to measured
liquid to make two cups. Add
to skillet; bring to a boil.
Cover; reduce heat and sim
mer one hour. Stir in molas
ses, soy sauce and vinegar.
Add mushrooms, pineapple
chunks, green pepper and on
ion. Cook 15 minutes longer.
Blend cornstarch with small
amount of water; stir into hot
mixture. Cook, stirring con
stantly, until slightly thick
ened. Serve hot with plenty of
hot fluffy rice.
Fun to Fry Vegetables
For a vegetable change,
fry the vegetables. Many sea
sonal vegetables lend them
selves attractively to this dis
tinctive way of cooking.
Sliced onion rings, dipped
in milk then in flour that has
been salted and peppered are
delicious when fat fried in
vegetable oil or shortening.
Cooked califlowerettes, car
rots or string beans may be
You're af your best I
anywhere you go?
Turn to Sonotone's latest eye
glass hearing aid for good looks,
smooth hearing. Slim-trim tem
ples for both men and women.
Only eyeglass hearing aid with
exclusive AVC (Automatic
Volume Control) to soften sud
den, loud noises for your listen
ing pleasure. Also latest Tuck-A-Way"
styles for those who
don't wear glasses.
COME IN. SEE AND HEAR
SONOTONE
C. R. ADAMSON
Manager
839 East Jackson
Phone SP 2-5904
dipped in batter and deep
fried.
Eggplant cut into one-half
inch strips, dipped in egg and
crumb mixture may be either
deep or shallow fried with
happy results.
Sliced green or ripe toma
toes may be dipped in egg
and crumb mixture and sau
teed for garnishing meat, fish
or poultry, or for serving as
a vegetable.
Bake Fish Sticks
Variety is one of the keys
to successful meal planning
Bake any favored fish steaks,
sprinkle generously with pars
ley and serve with lemon
wedges.
Cut two pounds fish steaks
into serving size portions and
place on a shallow, well-greas
ed baking pan. Combine two
tablespoons lemon juice, two
teaspoons grated onion, one-
fourth cup melted butter or
margarine, salt and pepper
and pour over fish. Bake in
moderate, 350 degree, oven
for 25 to 30 minutes or until
fish flakes easily. Serve im
mediately on hot platter. Six
servings.
Potato Ears
Party Stuff
Yes, potato ears that's
what U.S. Department of Agri-
cudture calls them. We recog
nize them as resembling
famed Pomme Souffle fea
tured in elegant French res
taurants.
Slice potatoes one-eighth
inch thick, place in salted wa
ter line restaurants use ice
cold water) for about an hour
and drain, pressing out excess
moisture. Submerge quickly
in boiling water, then into pre
heated deep fat. The slices
will bounce around in the hot
fat and puff up doubling or
trebling their original size.
For party specialty, add
vegetable coloring to the wa
ter in which the potatoes are
soaked. Several bowls with
different colors adds to the
interest. Be sure to turn the
potato slices frequently so
each slice will be uniformly
colored, then proceed as
above.
Teen-agers think these nib
bles are great; will eat them
by the bushel (almost).
Melt four tablespoons but
ter or margarine in large skil
let. Add three-quarters tea
spoon curry power, one-quarter
celery seed, one-half tea
spoon onion salt and mix well.
Add three cups junior size
shredded wheat, stirring gent
ly until cereal is well coated
with butter mixture.
Continue to cook, stirring
occasionally, until cereal is a
golden brown. Drain on paper
toweling. Offer them by the
bowlful to all comers or serve
with soup.
Slices of big, mild, sweet
onions add zest to hot and
cold sandwiches. Onion rings
are attractive and add texture
and interest to salad greens.
For a very good salad, try
grapefruit sections, raw onion
rings and crisp lettuce with
a lavored .trench or sour
cream dressing.
Dates and Nuts Go
Into Crumble Torte
California dates are plenti
ful and make fine eating out-of-hand
or in recipes like this
one which combines dates and
walnuts in a crumble for serv
ing in stemmed glasses or
other fancy dishes with whip
ped cream.
2 eggs, separated
1 cup sugar
1 cup coarsely cut dates
1 cup finely chopped nut
meats
1 tablespoon all - purpose
flour
1 teaspoon baking powder
Beat egg yolks until frothy.
Pour in sugar gradually, con
tinuing to beat until well
mixed. Add dates, nut meats,
flour and baking power. Stir
until ingredients are moisten
ed. Fold in stiffly beaten egg
whites until mixture is blend
ed, i
Pour batter into greased 9-
inch square pan. Bake in hot
oven, 425 degrees, for 15 min
utes. Let stand until cold.
Crumble torte into stemmed
glasses or fancy dishes. Top
195,767 Books 1
Loaned by Library
In the year just past, the
Jackson .County library lent
195,767 Volumes to its bor
rowers. In spite of the fact that the
library operated through one
less community branch outlet
during the latter half of the
year, and that the Medford
Public library headquarters
were closed for two weeks in
September during remodeling,
the total circulation of the
library showed a gain of 1,668
in 1958 over that of calendar
year 1957.
Circulation at the head
quarters library totalled 160,
206 for the year, a gain of
9,786 over the 1957 figure of
150,420. The largest daily cir
culation was 1,106.
There is further evidence
that more and more people
are turning to books for rec
reation and information, ac
cording to Library Director
Helen Webster, in the fact
that 3,693 new readers reg
istered as borrowers.
The number of visitors us
ing the reading rooms was
44,401. Reference questions
answered were 1,397 and 298
books were borrowed for read
ers from other libraries.
Of the 4,451 volumes added
to the library, 928 were do
nated and 3,523 purchased.
The number of books repair
ed in the library was
5,256, and the number com
mercially rebound was 744.
Visits of 24 classes to the
library brought 432 students
for instruction in the use of
the library.
LIMITED PARKING
Middlefield, Ohio (DPD Be
cause this village is made up
predominantly of Amish peo
ple who shun such modern
contraptions as cars, this sign
has been installed outside a
market: "Free Parking for
Horses Only."
with sweetened whipped
cream. Five servings.
Spiced Purple Plums
Canned purple plums not
only add variety and flavor
to meals but are economical
to serve. Here we spice them
as a delicious and colorful
meat accompaniment.
Drain one No. 2Vi can pur
ple plums and set aside. In
saucepan combine syrup from
plums with three-quarter cup
brown sugar, one-quarter cup
white sugar, two tablespoons
whole cloves, two tablespoons
white corn syrup, one small
stick cinnamon and one-third
cider vinegar. Bring mixture
to a boil.
Remove from heat and
strain out spices. Pour hot
syrup back over drained can
ned plums. Let stand several
hours or overnight.
Dessert Cheese
The cheese dessert tray us
ually features fingers or cubes
of nippy Cheddar cheese, thin
slices of Swiss, wedges or
cubes of tangy blue cheese,
triangles of Camembert, scarlet-coated
half moons made
by slicing down through a
Gouda. Fruit assortment and
crackers usually accompany
the cheese assortment.
ITS FUN
TO EAT!
MEXICAN
FOOD
Sure, healthy appetites love good
food! And there's nothing more
pleasin' than Rosarita frozen and
canned, M-M-Marvdoos Mexican
foods!
Make every i
m special meat
with:
ROSARITA-S FMMttS
REfRIED REAMS
A favwjfe wMi Mexican meats. A
kearty 'surprise" vegetable with
regular dinners. Pile on hamburgers
for a satisfying "size." Blend with
cheese and Chili Sauce
tor a nippy "dip"
at parties.
I
serve fen ie es
T MEAT
i nmn the
QUALITY
The Quality Market is proud to boast that we have sold "Medford's Finest Meats Since 1940 " WE
SELL AND ADVERTISE ONLY THE FANCIEST MEATS ALWAYS - Check These Outstandina
MEAT VALUES 9
SWIFTS PREMIUM
The Roast ' '
Preferred'ByMo.st'
jr "SWIFT'S PREMIUM"
Jr Boneless
Aged to i g dinoin areaK m I
Perfection I If wm Ar.rn H I
- I M" UAtTC lAfCI I Tniuurn S?l I
if 1 1 ii hi . m mm iinic well k mmcu ras
m FULLY COOKED - ALREADY It
All Center I 1 I BAKED WHEN YOU BUY IT
' Rib cu,$ c i 1 C m ri 1
Excess Waste I I I I I I M or f I 1 H 12 to Jf
Removed and J I N f ' Whole JT I 14 lbs. M
Prepared for s. L- 1 A Oj Iff
-ir- 0 rU lb. V't
Weighing J fefe f
- KBiMaRM.dsaM.HRaK
FRESH GROUND
STEER BEEF
1 Pound
3 Pounds
49c
$1.39
Boneless Lean
Corned Beef
Our Own
Delicious Cure
Excess Fat
Removed Very
Lean
Pure Pork0;
ur Own
Make
C AlIO HAP (Grand
3HU0HUC
Flavor)
49C lb. or
2 lb, 95c
Boneless
Pork Loin
ROAST
Waste Q (Qi C
Eastern fl "ll
P.rk V lb
LAMB
PATTIES
Ground tfl fU 0
"Choice" Vf
Lamb nil
U lb
Large Fancy
HAWAIIAN
1 1 V CGI J J I C
Each
FRESH GREEN
BROCCOLI e
rge
nch
Shortening
3-lb.
Tin
79c
CAMPBELL'S
TOMATO JUICE
r 46-OZ. TINS
'GARDEN" BRAND
Grapefruit Sesmen,$
No. 303 TINS
FANCY LARGE SIZE
Artichoke
SOLID GREEN
LETTUCE
Large Heads
25'
CRISP CRUNCHY
Bunches
CMR0TS J if
9W
DENNISON'S
Chili Con Carne
15-OZ. TINS
JAM
New Instant 7-oz. Jar
Orange
Drink 14.0Zi Jar
39!
69'
BETTY CROCKER'S
BOSTON
CREAM PIE
79c
fifi
WW
White King
New Liqui
Detergent
3C 5?
GERBERS BABY FOODS
STRAINED I JUNIOR
Tins
W Tim
wmm i
WE WELCOME
CHARGE ACCOUNTS
ON APPROVED
CREDIT
AD PRICES EFFECTIVE
THURSDAY 3:00 P.M.
THRU
SAT. 6:30 P.M.
PHONE SP 2-7137
222 West Main - NEXT TO COPCO
si
- HE ARE
CLOSED SUNDAYS