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.
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Medford
Tribune