MEDFOHD MAIL TRIBUNE. MCCTOTtD. OWs.
THTJBSCVT, OCTOBER 13. 1IS0
Feeding the Family
By ZOLA VINCENT
Food Editors Doff Halt
To Food Manufacturers
New York - More than 160
food editors from leading
newspapers throughout the SO
states wore' their prettiest
hats to the opening event of
their annual conference in
New York; then doffed them
continuously in deference to
40 foods manufacturers who
presented an array of gastro
nomic delights tnterspersea
with foods facts and figures
throughout an entire week.
Conference was housed at the
Waldorf-Astoria, but many
special events were staged in
other of the big city's many
famed restaurants and dining
rooms. - ."'
These meeting and eating
events have been going on
for 17 years now under the
sponsorship of the American
Association of News paper
Representatives. Each: seems
to surpass the last in super
lative, food, dramatic presen
tations, wealth of information
as to food front news and
food industry forecasts.
Prelude on a golden Sun
day morning found-, us greet
ing old friends and exclaim
ing ecstatically at the portals
of La Fonda del Sol, brand
new Latin American restau
rant in the amazing new
Time-Life building at SOth
st. on the Avenue of the Amer
icas. Here the doormen wear
handsome ponchos and, two
sombreros, one atop the other.
Waiters and pantry maids
wear colorful native , garb.
The best, dishes of South
America were presented food
editors under the aegis of
Florida Citrus commission.
Peruvians, it seems, long
ai!o discovered the affinity
of citrus and fish; in fact, they
often marinate raw fish in
citrus juices to tenderize it
and preclude cooking. In a
dchctable Escabache, which
we sampled, filet of sole and
shrimp were briefly sauteed
in butter and then marinated
In lime and orange juice and
wine. Orange and grapefruit
sections were used in the fi
nal salad arrangements along
with lettuce, onion, green pep
per and scallions (green on
ions to us westerners). --,
An Argentinian orange car
amel pudding used finely
chopped cashew nuts and
grated orange rind in the car
amel sauce; brandy in the
custard; whipped cream dots
and orange sections were al
ternated around the custard.
Calorie counters, go homel ,
Masterpieces in Food
A "Masterpieces in F o o d"
dinner was served newspaper
food editors in the sacred pre;
cincts of the Metropolitan-Museum
of Art in New York.
There we sampled master
How b it you know you're taking no chance
when you let a youngster take your shopping list?
Isn't it for the same reason that you buy 10
of your family's food
You know that
A good brand is your best guarantee
n. and that the name on the label is your best
buying guide. You have learned to count on good
A
. fa Mi tor
pieces of cookery and looked
at the masterpieces of paint
ing, including examples of
the Florentine school, that
hang in the fine collection
displayed in the museum's
galleries. ,
The dinner, sponsored by
Ac'cent-International and the
National Broiler council, fea
t u r e d Chicken Virginia, a
French classic that combines
chicken with Virginia ham;
certainly one of the culinary
masterpieces of the world!
Broiled chicken breasts were
crowned with sculptured
mushrooms and mounted on
wild rice adorned with white
grape sauce.
Preliminary item offered
was a clear broth, tomato fla
vored in the traditional man
ner of Madrid. Then came
tender trenched green beans
topped with crisp almond sliv
ers browned in butter. Salad
offering was roquefort cheese
molded into a creamy ring;
decorated then glanced with
aspic and filled with fresh
greens.
Pineapple en Surprise, the
dessert, was a vision of loveli
ness with fresh pineapple mix
ed with strawberries and fruit
sherbets and served in the
pineapple shell. Chocolate
leaves, mints and demi tasse
concluded this gastronomic
carousel.
Florentine Chicken
One masterpiece among 18
that featured (plentiful) 'chick
en with a touch of Ac'cent
was "Florentine Chicken." We
took its picture for you; give
you the recipe here; For each
four servings:
1 pound. fresh spinach or
1 package (lOiounces)
frozen spinach
3 tablespoons butter or
margarine, divided
3 tablespoons flour
1 teaspoon Ac'cent (mono-
sodium glutamate)
1 teaspoon salt
Dash cayenne
IVi cups milk K4
V4 cup (2 ounces) grated
Swiss cheese ...... ..
Vk-cup ilighi cream
Z cups diced, cooked
chicken
' 'A cup dry bread crumbs.
Cook spinach; drain well
and chop rather fine. Trans
fer to lW quart buttered cas
serole. Preheat broiler. Melt
two : tablespoons butter in
saucepan. Stir in flour, Ac';
cent, salt, and cayenne. Grad
ually add milk, and cook, stir
ring constantly until mixture
thickens and comes to a boll.
Add cheese and cream; cook
over low heat until cheese is
melted. Remove from heat;
add chicken. Pour creamed
mixture over spinach. Sprin
kle with bread crumbs and
dot with remaining one ta-
send a child
without actually seeing it?
'...'
1
EMPHASIZES FLAVOR Chicken Florentine emphasizes
the subtle flavor of chicken with a garland of green spinach
and enriches it with a light cream sauce and a golden top
ping of fragrant Italian cheese, one of the many gourmet
delights at the newspaper editors' conference in New. York.
blespoon butter. Place under
broiler flame until lightly
browned.. If desired, sprinkle
generously with, grated Par
mesan or other dry Italian
cheese before placing under
the. broiler, - ,.;
Grape Sauce
This grape sauce was serv
ed with the Chicken Virginia;
should be wonderfully good
with chicken whether combin
ed with ham or not.
Melt three tablespoons but
ter in saucepan; blend in three
tablespoons flour, one half
teaspoon Ac'cent, one - half
teaspoon salt. Gradually add
1 V4 cups' chicken stock; cook,
stirring constantly, until
thickened. Stir in two table
spoons lemon juice combined
with two tablespoons sugar.
Just before serving, add one
cup seedless grapes and heat
to serving temperature.
Beignet Is Fritter
Although French home
cooking and fancy hotel cook
ing or "haute Cuisine" are in
many cases completely unre
lated, the good French Beig
net is common to both. Beig-
nets are the French equiva
lent of our fritters and are
made with meat, fish, vegeta
bles or fruit, Best Foods, a
Division of Corn Products
company, collected Beignets
(fritters) . from around the
world; served them in amaz
ing variety for newspaper
food editors
We especially liked these
tiny cream puffs which are
to the store?
brand names. You know the company stands
' back of them.. You know they protect you.
The more good brands you get to know, the
fewer buying mistakes you'll make. Get ac
quainted with those brands in this newspaper.
You'll get more value for your shopping money
if you do. ;..(- .
. . t BRAND NAMES FOUNDATION
' -v--.... Incorporated . ,
A Nonprofit Educational Foundation
37 West 67th St., New York 19, N. Y.
MEDFORD MAIL TRIBUNE
deep fried, sprinkled with
sugar and served with Apricot
Nectar Sauce.. Actually, a va
riety of food (fruits, vegeta
bles, meat and fish) may be
friend in this batter. ,
1 cup sifted flour
' teaspoon salt
i 1 egg yolk
Vi cup corn oil
1 cup beer
1 egg white, stiffly beaten
Sift flour and salt together.
Combine egg yolk, corn oil
and beer. Add all at once to
dry ingredients; stir until bat
ter is smooth. Let stand in
warm place until mixture is
foamy and light, about one
hour. Carefully fold in beaten
egg white. Dust prepared food
lightly with flour, dip in bat
ter, let excess drip off. Fry
in hot corn oil until golden
grown. Oil should not fill
kettle or skillet more than
a third full, but it should be
at least one inch deep. Drain
on absorbent paper. Serve hot.
Apricot Nectar Sauce. Blend
one-half cup apricot preserves
and one-half cup light corn
syrup in saucepan; add one
fourth cup water and IVi tea
spoons lemon juice. Bring to
a boil; reduce heat to low and
cook three minutes, stirring
constantly. Remove from heat.
Stir in one teaspoon butter.
Serve warm over Beignets.
Spice Spectacular
Filmed drama of the excit
ing past, when kings valued
spices as flavors, preserva
tives, healing potions, ransom,
(stair
PIXIE
precious gifts and money,
vied with the turning of a
magnificent 8 foot globe en
circled with aromatic spices
in bulk form as R. T. French
company entertained foods
editors at a spectacular din
ner at the Sheraton East ho
tel.
The world influence of
spices was further dramatiz
ed m the centerpieces of spices
in bulk and in jars arranged
in nosegays and in the menu.
First came the famed icy cold
Gazpacho of Spain (tomatoes
cucumbers, celery, green pep
pers, a bit of vinegar and
sugar combined with minced
onion, minced garlic, parsley
flakes and cayenne) with car
away straws.
Then Curry of Shrimp, In-
dienne, followed by Breasts of
Chicken in three forms - Or
iental, Paprika and l'Espara
gon; this accompanied by nut
meg rice, fresh green peas
with thyme. Salad Fines
Herbs preceded the dessert
course a Frozen Vanilla
souffle with iced squares of
spice cake. Then those who
were still conscious were
treated to Espresso with cin
namon sticks.
' At some point your foods
writer garnered the informa
tion that the ten most popu
lar spices in our part of the
country are cinnamon, nut
meg, celery seed, paprika, gin
ger, cloves, bay leaves, all
spice, chili powder and sweet
basil. So if any of these are
missing from your spice cab
inet, give them some consid
eration next time you shop.
Soviet Defector'
Protected From
Russian Agents
, New York -TO - Estonian
seaman Viktor Jaanimets,
granted political asylum after
he defected from Soviet Pre
mier Nikita Khrushchev's ship
Baltika, went into hiding to
day for fear of Russian at
tempts to pull him back be
hind the Iron Curtain. .....
The U.S. Immigration and
Naturalization Service ruled
Wednesday that Jaanimets, an
oiler aboard the Baltika, was
a "bonfide political refugee"
and admitted him to the coun
try on a parole status.
Security Measures
The government released
Jaanimets in custody of the
International Rescue Commit
tee, which will act as his
sponsor. IRC president John
Richardson Jr. said security
measures would be provided
while the young defector rests
in hiding. .
The Baltika, which brought
Khrushchev' and other Com
munist leaders here Sept. 19,
was due to leave for the So
viet Union Friday. Khrush
chev plans to fly home to
night. Jaanimets slipped away
from his Baltika shipmates
Monday and sought political
asylum In this country. The
Immigration and Naturaliza
tion Service kept him in cus
tody until Wednesday, when
he was formally adjudged a
refugee.
No Guard Assigned
Immigration author ities
said measures would be taken
to insure Jaanimets safety,
but no guard was assigned to
him.' Jaanimets said he- was
worried that Communist
agents might try to abduct
him.
"They want to get me back
but I hope that the American
authorities and the American
people will help so that noth
ing will happen and I can
start this new life," Jaanimets
said.
4-H NEWS
Merry Makers Cooking Club
The Merry Makers 4-H
Cooking club met at the home
of its leader, Mrs. Dwight Al
bright, 1678 Orchard Home
dr., Mcdford, recently. Ten
iiiemuers, were present.
Barbara Peyton and Pam
McCoy gave demonstrations
on what heat does to food.
They also made hot cocoa,
which was served as refresh
ments. . ..
The next meeting will be
held at Mrs. Albright's home
Saturday, Oct. 15.
WARN OF COUNTERFEIT
Washington -fUPD- The Food
and Drug Administration has
warned that the marketing of
counterfeit drugs "may be on
the increase." FDA Commis
sioner George P. Larrick
urged drug retailers Wednes
day to report to the agency
promptly "whenever they are
offered special deals under
suspicious circumstances."
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