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