Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 3, 1960)
Antibiotics Test In Milk Developed up small samples of milk. These are then placed on a plate where bacteria organ isms are growing in a favor able substance. If, after an incubation period, there is no bacteria growth in a halo-like area around the disks, it is assumed that an antibiotic or cleaning compound is present in the milk. CLASSES SUSPENDED Brookings (UPD Classes at Kalmiopsis grade school here were suspended for the day Wednesday after one of the teachers collapsed and died in front of her pupils. Mrs. Hazel Morris, about 45, died of an apparent heart attack during one of her morning classes, according to superin tendent Gene Allison. MAIL TRIBUNE, Medford, Or. 1 Thursday, March 3, 1960 C Madison, Wis., (Science Service)-A test for antibiotics in milk that could be con ducted on the farm is now in the experimental stage. F. V. Kosikowski of Cor nell University, Ithaca, N.Y., told a University of Wiscon sin Farm and Home Week dairy industry session that the test would enable dairy fieldmen to test farm milk at regular intervals, without the necessity of bringing sam ples to the dairy plant. He said present research was aimed at producing a kit fieldmen could use. In the test, tiny, blotter like discs are used to soak Georgia- Pacific Profits Increase New York - (UPD Georgia Pacific Corporation Wednes day reported profits were up 40 per cent in 1959 over 1958. Net profits after taxes in 1959 were $14,115,692. I V y0 m k- y - - By zola vincent Feeding the Family WINTER FANTASY - Medford residents took a second look this week as they drove past the P. F. Brainerd residence Monday morning at 226 Valley View dr. As the temperature dipped to 20 degrees during the night a frozen valve started the sprinkling system in the flower garden. Traffic jammed the circular drive at the residence during the morning as the sun transformed the crystals of ice into showers of glit tering rhinestones. A closeup of one of the branches from the row of trees coated with ice is at left. Adding to the color of the display was the lavender of the blooming heath er which could be seen through the ice. No damage to the trees or plants was reported. (Photos by Kenn Knackstedt) The Family Council Editor's Note: Th Family Council consists of a Judge, a psychiatrist, three clergymen, a newspaper editor, a women's editor and two writers. Each article is a summary of an actual rase bistory. The Council reports on problems that have been dealt wl b by responsible agencies and connselors. Muriel S. - My mother-in- law had no right to interfere. Louis S. Muriel should apologize. Muriel S. - My husband and I have been married nine years and have four children. Our main problems are finan cial and in-law. Throughout our married life my mother-in-law has had to help us. Tins she is well able to do since my husband is an only child and she was left a comfortable income by her husband. However, her help hasn't been enough and we are in debt. My mother-in-law has al ways been very critical of me. Recently she came to our house and told me she thought I had spent too much on this, that and the other thing. I am not extravagant and have n't bought a decent dress for myself in two years. I told my mother-in-law she had no right to interfere in our lives. Now my husband is furious at me. e Louis S. - It's all very well for Muriel to talk about Moth er's being able to help us, but the fact is she didn't have to. She only did it because she wanted to see us live a little better. However, Muriel did put away some of the money and then bought expensive draper ies and lamps we could do without. Mother says the things Muriel bought are ugly and won't last a year - not with our kids tearing the place apart. Mother was right about that and Muriel had no right to tell her off. Mother says we won't see another cent until Muriel apologizes and I want her to do just that. Mother has been too good to us to get that kind of treatment from MurieL The Council: Just about everything is wrong with this setup. Louis should not have been taking handouts from his mother. His mother should riot have given them, but hav ing given them should not have attempted to supervise the spending of the money, and Muriel should not have "told off" her mother-in-law. Louis should recognize that as long as he doesn't fully support his family, taking in stride whatever debt he is forced to assume, he cannot really be the man of the fam ily. His mother's handouts undermine him psychological ly. If he knew that his family could only count on his own earnings he would make the effort to improve his income -and would probably succeed. Louis should also recognize that although his mother may be what he considers well able to help him, the money she gives him represents to her an emotionally unhealthy bond. She reveals this when she criticizes his wife's spend ing. She puts herself in a supervisory position in his family. She could undoubted ly use this money to better purpose by doing something to enjoy her own life. Muriel should recognize that it is her job to help Louis be the kind of husband and father he ought to be. She should not have permitted him to accept the handouts. She should make it her busi ness to get along on her hus band's income and should help him steer clear of debt. Be yond that, she owes her mother-in-law respect and should not have let things come to the point where she had to talk back in a nasty way. Parents can sometimes help married children without bad effects if the children are ex tremely mature and self-reliant and the parents truly have no desire to hold on to the child emotionally. Such p e r f e c tion of character is rare. (Copyright 1960, General Features Corp.) FAIR BOARD MEETS New York -4UPD- The board of directors of New York's proposed 1964 World's Fair was to meet today to nomi nate Robert Moses as presi dent and to consider nominat ing former Undersecretary of State Robert D. Murphy board chairman, it was an nounced Tuesday. o Quick Fish Sticks Prove Lenten Season Specialty Fish sticks are jumping out of frozen food packages into the frying pan and the baking dish at an increasing rate of speed as Americans consume 61 million pounds of them a year. The Lenten season will accelerate their popularity, These pre-cooked, frozen sticks come mostly in 10 ounce packages of ten one-ounce fish sticks though a few packers put them 6, 8, 12 or 16 to a package. Crispy and hot in a matter of 12 to 17 minutes, package directions are easy to follow, Frequency of use inspired Na tional Fisheries Institute to come up with variations that are likely to hike the trend even faster. We present our favorite variations here. Prepare fish sticks accord ing to package directions for baking, then experiment with these flavorful suggestions. Cheesed Fish Sticks. Sprin kle the fish sticks with grated cheese, either the dry grated cheese that comes in shaker cans or any freshly grated cheese. . Herbed Fish Sticks. Sprin kle fish sticks with either of these mixtures: 1) dried thyme, marjoram and ore- gano; 2) dried parsely, celery flakes and poultry seasoning, Deviled Fish Sticks. Spread fish sticks with chili sauce or with horseradish and catsup, Spicy Fish Steaks. Sprinkle fish sticks with dried mint flakes and nutmeg. Curried Fish Sticks. Our family favorite. Spread sticks lightly with mixture of may onnaise and sour cream with touch of curry powder added Fish Stick Dinner On a large baking sheet ar range one package frozen fish sticks for each four servings. They need no further prepara tion. Scoop out centers of to matoes, season with salt and pepper. Bake in hot oven, 425 degrees, 15 to 20 minutes. Fill tomato centers with minted peas (fresh, frozen or canned) that have been simmered briefly with butter and chop ped mint. Chicken-Fried Halibut Our west coast halibut has long been famed for its firm white meat and delightful non-fishy flavor. Consumers favor halibut steaks or fillets which are available fresh or frozen the year 'round. Frozen steaks or fillets may be cook ed without thawing if addi tional time is allowed. If you prefer to thaw them for stuff ing or other reason, it is best to thaw them overnight m the refrigerator. Recipe for six servings. 2 pounds halibut steaks V2 cup flour 1 teaspoon salt Dash of pepper 1 tablespoon water Cut steaks into serving size portions and roll in flour sea soned with salt and pepper. Place fish in a heavy frying pan which contains about one- eighth inch of fat, hot but not smoking. Fry at moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time, approximately 10 minutes de pending on thickness of fish Add water, cover and simmer for five minutes. Remove fish to a hot platter; pour pan gravy over. Plenty of lemon wedges on the side. Prune Juice Combos Prune juice is delicious as it comes from the bottle. It is relished by many in com bination with cold milk, half and half. Try it half and half with apple juice. Add bottled prune juice to buttermilk and add a bit of sugar if you like. Lemon Tartar Sauce Keep this recipe for lemon tartar sauce handy. You'll want it many times during the Lenten season. Combine one cup mayon naise, one tablespoon minced green onions, one tablespoon sweet pickle relish, one table spoon minced parsely or one teaspoon dried parsely flakes, two tablespoons fresh lemon juice, one teaspoon gratea lemon peel, one-half teaspoon Worcestershire sauce and one half teaspoon celery or cara way seeds. Plan to fix this sev eral hours before serving time blend ingredients: chill. Serve on fish; pass in bowl. Fish Garnishes Fish without lemon is un thinkable so here are lemon for fish suggestions. For lemon wedges which are highly favored for fish, cut fruit in half lengthwise, then cut each half into thirds. Sprinkle with paprika or oth er spices. Lemon boats are appropri ate and attractive as sauce dishes. Cut lemon in half lengthwise, scoop out pulp and use in making sauce. Fill "boat" with sauce. Fish shapes may be cut from lemon peel for some thing really fancy. Macaroni Cheese Puff This recipe makes five gen erous servings of a lightly per- iect macaroni and cheese dish that "puffs". You'll eniov it many times once you try it. Four main dish servings. 4 cup grated sharp Ched dar cheese 1 cup uncooked elbow macaroni 3 eggs 3A cup milk 2 tablespoons melted butter 1 teaspoon salt 2 tablespoons chopped pimiento Vz cup sliced ripe olives Cook macaroni in hniline salted water as directed nn package. Separate eggs. Place egg yolks in bie sauce nan and whites in a bowl. Beat yolks; add milk. Heat and stir m cneese. butter and salt. cooking over low heat until cneese melts. Add cooked drained maca roni. Beat egg whites until stiff. Fold beaten egg whites into macaroni mixture. Pour into greased 8x8 inch baking pan or dish. Bake in moderate oven, 350 degrees, for as minutes. Serve immediately. juenien season Eggs For Fluffy Omelet The little red hen and all her fine feathered sisters have been busier than ever produc ing tne best packaged product of all time. Not even Edmund Loewy can come up with any- tning to compare with the hen's ability to pack all that nutrition into one paper-thin eggshell. Egg production is seasonal- ly high and prices are season ally low as the Lenten season throws spotlight on eggs, a top substitute for meat in menus. Here are ways with omelets. A plain or French omelet is a scrambled egg mixture. unstirred but lifted gently as it cooks. Basic Fluffy Omelet Basic to the glamorous puffy omelet is the combina tion of lightly beaten ecg yolks with stiffly beaten egg whites. A two to four egg omelet is a good amount More eggs require a verv large pan and the omelet be comes difficult to fold and roll onto the serving nlatter Separate the eggs and beat yolks thoroughly. Add one tablespoon milk for each egg Beat together egg whites and a little salt until stiff but not dry. Gradually fold in the egg volk mixture. Pour into frying pan containing only enough melted fat to cover pan. cook over low heat until omelet is lightly browned on bottom. Cover and cook until "set". Or when it is lightlv browned on the bottom, finish cooking by baking in moder ate oven. 350 decrees. 10 to 15 minutes or until browned on top. Crease through center, fold over and roll omelet onto a hot platter. Parsley garnish. Dress omelet with a mush room souce, tomato, cheese or Spanish sauce or top with creamed vegetables, meat, fish or poultry. For a sweet . omelet, add telly or marmalade just before rolling omelet. If vou're adding meat. fish. vegetables, grated cheese or other foods to a fiutiy omelet before cooking, be sure to mix them with egg yolk mixture before folding into beaten whites. now 73.50 I r-ir-'. : b r rei delightful nature study print Life size pheasants pose on graceful spreading branches. Handsomely tex tured fabric has slubs on I-fc far rlntn ravnn catin back for luxurious draping. In 3 Harmony House Colors. custom-made wall to wall 12-ft. wide. Reg. $91.50 draperies to accent or cover wall to wall in MURAL PANEL: CUSTOM STYLED AT 25 SAVINGS... Each design is so beautiful it deserves to be framed and set off like a piece of art Use them as sharp accent center panels with matching plain fabrics irv rayon and acetate. Set them to the side of a large window treatment for real drama. 't 1 Tri modern geometric design I I I it- exotic tropical pattern delicate scenic panel M i. lake of the woods design CUSHIONED IN BUOYANT SEROFOAM 'K "r ' W 1 II If $io Down Delivers on Sears Easy Payment Plan 3 -piece foam cushioned sectional 166-in. long Now you can arrange your room so many ways with 3 stunning pieces and what luxurious seating on reversible Serofoam cushions. Costly-look cover of acetate frieze. Six beautiful colors. "Satisfaction guaranteed or your money back" SEARS JACKSON AT BIDDLE Ph. SP 3-6661 Free Parking Open Mondays and Fridays 'Til 9 p.m. i f .
