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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 28, 1960)
Feeding the Family By ZOLA VINCENT .rood Editor Baby Food Processors Feeding New Cltliens - Not very big, but Oh! My! Who li the best fed person In the family? Baby, that'i who! Dad cornea In aecond with teen-ageri and mothera trail ing. The baby foods business continues to expand to keep up with the growing appetites of more than 4 million new ar rivals each year. This year the stork is expected to level at 4,292,000. : Economic experts are hav ing a field day as we celebrate National Baby week. The causes are solemnly listed; more people, younger mar riages, more money, inter mingled with such phrases as "a philoprogenitive mood" and "discretionary income." The results are listed with equal solemnity: A new baby is born every 7Vi seconds, a first baby requires an outlay of between $600 and $1,000 In his first year, the 4 million new babies will create close $4 billion worth of business. Pampered Pets One major manufacturer who first offered a few strain ed foods back in 1928 now counts 113 varities of strained and junior foods and related items such as cookies, teeth ing biscuits and strained fruit Juices. Others point pndeful ly to growing assortments. The average year-old eater today is acquainted with more flavors than his parents. Even his pre-cooked cereals are be ing rotated while his age Is counted In weeks. Cost Consideration One interesting thing to this reporter Is that the cost Is sel dom considered when it comes to feeding the baby. The fam ily wants the baby to have the very best-and it happens that the processors can pro duce, package and present al most Infinite variety for a traction of what mother could produce a few elementary items after endless fussing. Packaged, glassed and can ned baby foods are enriched, fortified, given nutritional bonuses undreamed of in the era In which their grandpar ents grew up. We Par Tribute Wo pay tribute to proces sors of baby foods who neces sarily must plan years ahead in order to keep ahead of the stork; growing research lab oratories, growing seeds, growing gardens, growing or chards getting ready for grow ing children. Child Health Is Concern of Nation Few realize that emphasis on child health is so import ant that May 1 was designated Child Health Day by joint Congressional resolution back in 1928 and has been cele brated with Increasing inter est ever since. Child health is the subject of a presidential proclama tion as we are encouraged to take a look at the diet of our growing children. Beyond question, the future good health of our nation depends very largely on what our growing boys and girls are eating today; depends large ly on parental attitudes and interest. We rejoice in the fact that today's children are growing up handsomer, healthier than preceding generations; credit this to advance in medicine, hygiene and the science of good nutrition. Emphasis on feeding the family and the importance of good nutrition Is bombarding us on all sides. Yet, let's face it, far too many children are going to school on scant break fasts. Many are short on the protective foods; milk and dairy products, fruits, vege tables and eggs. French-type Desserts Rich in Milk and Eggs Coincident with the visit of President de Gaulle and his wife, we thought we'd make French - type desserts our "Around the World" special ty for this week. Its small wonder the French have acquired their enviable reputation as cooks. They care very much Indeed about food and how it Is made and they're very fussy about the quality of ingredients in cluding flavoring. Frosen Vanilla Souffle The French - type desserts for which recipes are given here, require lots of milk and eggs. And lots of milk and eggs are what our growing boys and girls need. Vanilla sugar has been for generations a standby of the French cook, both the house wife and the professional chef. To have vanilla sugar handy, just hide a couple of whole vanilla beans, split length wise, in three to five pounds of sugar and let the combina tion "set" in a Jar for two weeks or longer. Fragrance and taste of this sugar is an intriguing delica cy, does not bake out or change in character. Specialty grocery stores and drug stores carry vanilla beans in case 12 MAIL TRISUNt, MtdtorJ, Or. D Thundir, April 2a, 1960 they're not available at regu lar grocery store. Or you can use pure vanilla extract which has the same flavor and aroma characteristics. Ten servings. 4 egg yolks 1 cup sugar ' teaspoon salt 1 cup milk 1 cup light cream 4-inch stick vanilla bean or l'.-j teaspoons pure vanilla extract 2 cups heavy cream, whipped Beat the egg yolks and gradually beat in sugar. Con tinue beating until light and lemon colored in top of a double boiler. Stir in salt and one-fourth cup of the milk. Heat remaining milk, cream and vanilla bean (or pure vanilla extract). Add to the sugar and egg mixture. Cook over hot water, not boiling, stirring constantly, until mix ture is thick and coats a metal spoon. Cool. Remove vanilla bean (if any). Fold in whipped cream. Turn into a souffle dish or other casserole with a two inch band of brown paper tied around the top so that when the mixture is frozen the paper can be removed and the frozen cream will extend above the dish to give the il lusion of a hot souffle (as pic tured). Place in a freezer and freeze six to eight hours. Re move paper rim and serve from the souffle dish. Sprinkle grated unsweetened chocolate over the top. Chicken Oriental Broiler-fryer chickens are abundant. Please the family by frying, seasoning them in this Chinese fashion. Marinate chicken in soy sauce about 10 REAUV 6009 Money li a symbol . . , wt all know that. But did you ever stop to think that money alio repreienti energy It takei energy , , . and lots of It ... to make money. That energy can be wailed un ion money Is wisely inveiled. APRIL 24th through APRIL 30th is "Invest in America Week" to remind u that by working, laving and investing, we expand our energy best. An inveited dollar goes to work for you as well as creat ing work for others. So, Invest your energy wisely. Invest in America. Med ford Mail Tribune 1,7 : VISIONS OF LOVELINESS The Frencn nave a way with deserts that are visions of loveliness as well as being frag rant and flavorful. Here are frozen vanilla souffle and pots de creme a la vanilla. Recipes are included in today's food columns. minutes. Drain and roll in, mixture over chicken. Sprin- seasoned flour; brown in heavy skillet. Combine one -fourth cup each pineapple Juice and hot water and add one-fourth tea spoon ground ginger; pour kie generously with minced green onion; cover tightly and simmer over low heat 45 min utes or until chicken is done. Petit Pols de Creme Beloved of French home- makers and of French restau rants everywhere, this recipe for Petit Pots de Creme or small custards is easily made in any American home. 6 egg yolks Vt cup vanilla sugar or V4 cup sugar and IVi teaspoons pure vanilla extract teaspoon salt 2 cups light cream Beat egg yolks until light and lemon colored. Gradually beat-in sugar and salt. Stir in one-fourth cup of the cream. Heat remaining cream and blend with the mixture. Strain through a fine sieve into each of six individual (one-half cup) custard cups. Place in pan of hot water; cover and bake In a preheated slow oven, 323 degrees, 55 minutes or until a knife inserted in the center comes out clean. Chill and serve. Six servings. DOOLEY COMES HOME Bangkok, Thailand - (UPD Missionary Dr. Thorn Dooley was quoted here today as say ing, "My head says that I might not be able to come back to Southeast Asia, but my heart tells me I'll be back in June." Dooley recently underwent TTieyll Do Tt Every Time ScMERSHOT MUMBLE.THE FAMOUS 4UTHOf2,IS SO PROLIFIC " HE'S WRITTEN ON EVERY SUBJECT"- fVs f Z WRITE WITH EASE ll 'C'MONN hUH?XC4N'tS ! , -sJVES-rM LUCKY THAT Jl SOMERSHOT-W THINK WHAT TO YTS ' ' f , IDEAS COME TO ME 1 1 LETS GO f7sAyM,MMLETlS XM? 7 DO VOU VJLLTHE TIME.AND II DID VOUSErJD 5EEUHWAVINC Kl EVER FIND IT Xx'M ABLE TO PUT J COUSIN WILBUR j A 600D TIME DIFFICULT TO Yl'EM DOWN ON f A CARD? f. NO WISH VOU J By Jimmy Hatlo OW,YEAH?WELL,GETA CONSIGN MENT OF HIM TRyiNS TO DASH OFF A POSTCARD an operation for cancer and is to be in New York May 8 for further examinations to determine whether the opera tion completely arrested the the disease. "MEDFORD'S FINEST MEATS SINCE 1940" PRIME-RIB ST FANCY "CHOICE" STEER BEEF WELL AGED Trimmed of Excess and Bon Fat (oirm- Oven-Ready S FRESH S GROUND STEER t BEEF ((10-- 298W PORK STUAEC ALL CENTER LEAN CUTS VERY LITTLE BONE OLD FASHION WEIHERS REGULAR PRICE 79c lb. "Pureta" Brand The Very Finest Old Fashion Wieners With TENDER Skins on FANCY BONELESS PORK LOIN ROAST PORK TENDERLOIN lb. 77 98 "Ask Anyone"-OUR Pure Pork Sausage 49l IS THE BEST WHITE SHAFTER POTATOES vU 7 s?sv- TENDER ASHLAND GROWN Spinach CELLO PKGS. 3fc CRISP SOLID LETTUCE LARGE HEADS EXTRA FANCY Jumbo Size FOR Artichokes ED MILNE'S lyjlJALITY MARKET 222 WEST MAIN - NEXT TO COPCO EASY TO PARK ON THE WEST SIDE IF HUE IE nDELiviEnaY Phone SP 3-7444 WHITE STAR CHUNK STYLE f LARGE TINS SANKA INSTANT COFFEE large 4-oz. jar 79' KountyKist Kounty Kist ffe Whole Kernel 'S Cream Style g-f corm $ajcoRfj $a00 CAMPBELL'S wnill s WSnSala w 11 sFI f f TOMATO JUI4 r r UAKUEn dkanu ssjssj No. 303 Tint GRAPEFRUIT SEGMENTS 3 T No. 303 Tint LAURA SCUDDER'S MAYONNAISE QT. JARS BONNIE DOG FOOD 4 TINS "DERBY" ARGENTINI Corned )l beet 8)C IJ-oi. Tin "DERBY" ARGENTINE Roast Beef 12-ei. Tin KRISPY Soda Crackers 2-LB. BOXES WE ARE CLOSED SUNDAYS
