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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 18, 1960)
V 6- n MEDF0RD MAIL TRIBUNE, MEDFORD. ORE. ' V - - Thursday. August 18, 1960 ft II ! i'l SOUFFLE MAKING EASY The art of making light and fluffy souffles is actually an easy one. This golden corn souffle will win praise as a main dish luncheon or week end supper specialty. The recipe is included in today's food columns. , Feeding the Family By ZOLA VINCENT , Pood Editor . Let Family Help With Project Peaches Luscious freestone peaches lure home canners, freezers and jam makers as August harvest rolls to local markets. Remember that Rio Osa Gems are best for freezing, the El bertas superior for canning. Use these and other varieties for quickly made jams, pre serves, specialties. Make it a family affair. . Let the boys "lug" the lugs; the girls have the pleasure and satisfactions of helping with the project. ( , Our- state is famed for the quality- of its peaches, and this year's crop is an excel lent one in all respects. Unlike other fruits so popu lar with commercial canners, the commercial processors go for the' cling peaches which leaves practically all of the freestones for home process ing. Watch this newspaper's advertisements for best buys or plan . ahead by , talking things over with head of pro duce department -. in your favorite market. t . Once-you get the project under way, finish it up; if possible the same day. Easy Peach. Freese . In Honey Syrup ' Honey has long been valued for its flavor and for the food energy it supplies. It is also vital to the economy of our Court Records ASHLAND MUNICIPAL COU11T Robert A. Johnson. reckless driv ing and defective equipment, $50. Jerome A. Yester, violation of basic rule. SIS. Sharon L. IngraHam, failure to need trarnc iisni. sa. Roland R. Allen, violation of ba ale rule. S10. Homer J. Johnson. 119 Lincoln at., Ashland, under Influence of in toxicating liquor while on a public street, sou. Charles P. Federtokson. '775 Ash' land St.. Ashland, driving while un. der the Influence of intoxicating liquor, $205; driving while license suspended, siau. DISTRICT COURT Gary Eugene Krousc, truck acceding. S10. GaryXlvlngton Fosson, no opera tors license, o. i Minnie O. Parkar, failure to sig nal. $13. Jerry R. Hart, no horn. $10. Nell F. McGill, failure to stop. ia. Paul T.. Hewitt, overload. SIS. Roy Lee Myers, vehicle license xoired. S5. , Barbara J. Knesley. failure to operate on right side of highway. fin. Robert F.. Rice, violation of ba sic rule. SIS. Claude W. Wadell, failure lo stop. aio. i Andrew J. McClevey, no vehicle license. $5. Luther George Blake, disobeyed stop sign, $10. Eldon S. Miller Jr., Spokane. wasn., recaiess o r i v i n g, sua; switched license. S.I. Delmer G. Malay,, overweight. M. L. Halbrock, improper wheel covers, $10. Ralph E. Merrltl, failure to stop, $15. Richard F. Gravelle. overwldth. $15. : Oarea F. Webb, unlawlul combi nation vehicle. $10. , James George, truck speeding. $25., . CIRCUIT COl'RT Lea F. Healh vs. Gary A. llealh, divorce decree. Marsha Mngdellna Blair vs. Chal, mer Blair, divorce decree. MARKIAOK UCENSK APPLICATIONS i Delmer Gene Brood, route 4. box 420. Mcdford, and Linda Louise Hertagcr. Box 171, Rattle Point. Donald Eugene Wislev (17 Big ham dr., Central Point, and Sharon Lee James, route 1, box 331A, Eagle Point, Joe Riley Maynard. l:i4rt High way 86. Ashland, and Dnllle Aman. da Rohison. 521 Eagle Mill rd.. Ashland. , Donald Wayne Bowling. H02 Granl St.. Medfnrd. and Janet Rav Barker. 222 Ashland St.. Mcdford David James Kilo. Lake Isabella. Calif., and A diss Jean Haydock. box 2.1. Talent. Walter London Kcwell Jr. A20S Table Rock rd . Central Poinl. and Georgeno Ann Hicks, 720 West 11th St., Mcdford. Lovd J. Wood. 203 South Second I?.. Tptent. and Judith Eleanor S-'IC 237 Winema Way. Medford. COAL RESERVES Thc-Saiie rcaion has coal rcoci ves of six billion tons. - , state because the busy bees, through pollination' are re sponsible for more than 50 of our fruits and vegetables. Economically minded honey users always buy honey in large sized containers; use it in many ways. It is easily measured or poured from con tainer, jar or measuring cup if edge is oiled. Here we freeze peaches in honey syrup. Fresh peaches frozen -in a honey syrup do not require the use of vitamin C powder or Ascorbic Acid to prevent darkening of the fruit. Honey syrup may be prepared in quantity and stored in the refrigerator ready for use. To prepare syrup, simply combine IV2 to 2 cups Ore gon honey, according to sweet ness desired, with one quart boiling water. Allow to cool thoroughly. Peel peaches one at a time and slice directly into honey syrup, working quickly. Spoon Into freezer cartons, filling to within one inch of the top with sliced peaches and syrup. Allow about one half cup syrup for pint 'con tainers, three - fourths cup syrup for quarts. Cover with piece of crumpled aluminum foil to keep fruit under syrup while freezing. Seal tightly with cover and freeze imme diately. To keep color of peaches just right for serving, defrost the fruit in the sealed con tainers. Use while still Icy cold. How to Can Peaches Cold Pack Method i The raw (cold) pack method of canning peaches is an easy one. Check jars; be sure there are no nicks, cracks or sharp edges.' Use new lids. Wash and rinse jars. Pour boiling water over lids. Leave jars and lids in hot water until used. Sort, wash, rinse and drain firm ripe fruit. Put peaches In wire basket or cheese cloth. Dip peaches into boil ing water, one-half to one minute to loosen skins, then Into coltu water. Drain. Cut peaches into halves, pit and peal. Drop fruit into salt vinegar water (two- table spoons each to one gallon cold water). Stand jars on rubber tray, wood or cloth. Pack peaches, layers overlapping, cavity side down. Leave one -half Inch head space. Cover peach es with . hot medium syrup (one part sugar to two parts water). Run knife between fruit and jar to remove the bubbles. Add more syrup If needed to cover fruit. Wipe lop and threads of jar. Put lid on, screw bands tight. It must screw down evenly to hold red rubber scaling com pound against top of jar. Stand jars on rack in can ner. Water should be hot but not boiling. Add hot water, if needed, to cover jars one or two inches. Put cover oh can tier Process (boil) pints 23 minutes, quarts 30 minutes. Take jars from canncr. Set jars two or three inches apart on folded cloth and let stand about 12 hours. Avoid draft, cold damp -surface. Test seal by pressing center nf lid. If dome is down or slays down when pressed, jar is sealed. Store jari without bands. Hot Pack Method Prepare fruit for canning as suggested for cold pack method above. Simmer peach halves In medium sugar five minutes or until heated through. Pack hoi peach halves in containers. Cover with boiling syrup leaving one-half inch head room. Ad just lids. Process in boiling water bath 20 minutes lor pints and quarts. De Luxe Potatoes Try topping baked potatoes with a combination of dairy sour cream, crumbled Roque fort or Blue cheese and seasonings to taste.' Or top with crumbled crisp bacon, sauteed chopped green onions and green peppers and seasonings. Or stuff with a combination of scooped-out baked potatoes. warm milk, grated Swiss cheese, chopped chives and garlic salt. Cinnamon Pears Cinnamon pears are flavor ful and colorful accompani ment to- meats and poultry. To prepare, combine one cup sugar, one cup water and one half cup red cinnamon can dies In a saucepan; simmer for five minutes. Add 10 fresh pear halves and continue gen tle simmer for five minutes. Serve warm or chilled. Fresh Corn in Golden Souffle Made Rich with Cheddar Cheese This golden corn souffle is an ideal entree for luncheon or for a week end evening supper since the long baking allows time for other last minute preparation. For extra flavor goodness as well as added nourishment, American Cheddar cheese has been added to this tasty souf fle. Along with milk, the cheese supplies high quality protein, minerals and vita mins so essential to good 6000' healthy bodies of growing girls and boys. Recipe makes six generous servings. For best corn texture and flavor, cook fresh corn quick ly, then cut.' from cob apd scrape cob with downward strokes only from stalk to tip. 6 tablespoons butter '4 cup flour 1 teaspoon salt Dash of pepper 2 cups milk 1 . 2 tablespoons chopped pi ; . miento , . ,., 1 cup grated American Cheddar cheese 2 cups corn, cooked and cut from cob OR 10-ounce package frozen corn 3 eggs, separated Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk, stirring constantly; cook until sauce is smooth and thicken ed. Add plmlento, cheese and corn; continue cooking only until cheese is melted. Re move from heat. Beat egg yolks; add small amount of hot sauce, then add to remain ing sauce. Beat egg whites stiff; fold sauce gradually into egg whites. Pour Into buttered baking dish; set in pan of warm wa ter. Bake in moderate oven, 350 degrees, 1 to IVt hours. Serve immediately to admir ing family. . . 1 Cantaloupe a la Mode Many think cantaloupe with ice cream in it, the very best of all summer desserts. Serve generous scoops of ice cream of any flavor in chilled, plain or frilled cantaloupe halves. For super touch, sprinkle ice cream with cloud of snowy -: coconut or spoon over apy available berries, lightly crushed. COLOATE-PALMOLIVS AND UO SULLIVAN SAY: j f Don't Miss Today's : s"1 , w re ) -V- -V At Your Grocerk Mowdtfay ! QtlUmtly 'Step "nsThow "jlS ' " QUALITY UTICA KUTMASTER ' J0. f "itW ! REGULAR-SIZE BARS t I I - ,? 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Through the medium of the press, these seasoned specialists keep you abreast of developments and aware of prob- 1 able things to come in all parts of our troubled world. Be always well-informed and interesting, too. . Read your newspaper regularly for news depth. Medford Tribune
