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Scout News
HEARTY STEW Here is a hearty beef stew Willi fresh
vegetables, some fresh parsley-slufled green peppers and
fresh asparagus with parsley sauce for enlivening Spring
menus.
Feeding the Fasti sly
By ZOLA VINCENT
Food Editor '
It's a Crime What Some
Cook Do to Fresh Vegealbles
Fresh Spring vegetables
piled high on produce coun
ters make a mighty pretty
sight these days. In the nat
ural state or cooked quickly,
they're jam-packed with
good nutrition. Today we
make a plea for the preserva
tion of their fine health-giving
qualities.
If you love a vegetable,
don't cook it to death. It's
murder when some cooks get
hold of a fresh vegetable.
Many a cook's idea of vege
table cookery is to drown the
vegetable in a few quarts of
water. Others boil It vigorous
ly until It is limp and listless.
Others pour all the vitamin
and mineral nutrients down
the drain.
Brussels sprouts take a beat
ing bouncing around in a ket-
of soda is added. Teh, tch!
Some cooks assassinate asymo
gus, blackjack broccoli, com-
' mlt harl karl on carrots and
' cauliflower, massacre mush
rooms, smother spinach - to
name a few of the sins com
mitted against fresh vege-
. bles.
Valuable Vifamim
Vitamins are still being dis-
; covered and clues indicate
that there are many nutrients
' lurking unknown and un
named In foods. So no one
really knows what Is being
cooked to death and poured
' down the drain besides vita
mins A and C and many mem
bers of the B complex family,
the list of which keeps growing
Many Minerals !
Not only are vitamins put I
out of commission but such
fine minerals as calcium,
phosphorus, iron, copper,
magnesium, manganese, po
tassium, sodium chloride (ta
ble salt) and others which we
probably can't spell and you d
. probably have difficulty pro-
. nounclng. -
How To Save Them
Vegetables, given an oppor
tunity in the raw stale and
In the saucepan contvibute
much toward keeping the fam
ily healthy, full of energy and
pep. They brighten the eye,
put pearl on the teeth, natural
rouge on the cheeks, silken
the hair, quicken the step. Fol
low these simple rules for
preservation of their vita
mnD onH minprnls.
Store perishables at low
temperature In closed contain
ers. Use soon.
Keep the more hardy sta
ples such as potatoes and on
ions In a cool, dry place.
. Scrub rather than pare
whenever possible. If you
. pare, keep parings thin.
Don't soak vegetables in
water. Rinse them quickly in
cold running water.
Don't crush or bruise.
Bruises spoil texture and ap
pearance, speed spoilage.
Cook vegetables quickly In ;
small amounts of water, being
sure not to overcook.
Do not add soda to vege
tables under any circum
stances.
Save the cooking walcr
which actually Is a vitamin
. mineral packed pot liquor and
use in soup, sauce or gravy.
Do not strain foods while-
hot
Troop 39
Hornbrook - Several mem
bers of Boy Scout Troop 39
of Hornbrook attended the an
nual ball hosted by the Ex
plorer Scouts of the Crater
Lake Area Council of the Boy
Scouts of America. The dance
was held March 19 at the
Jackson hotel In Medford.
Scouts present from the
Hornbrook troop were Darrell
Jones, Douglas Bennett, Ernie
Burcell, Steve Farmer, Mike
Turnbow and George Chad
wick. Girls accompanying the
boys were Caren Cross, Jenni
fer Cummins, Shirley Gilles
pie and Shirley Dickison.
Darrell Jones and Shirley
Gillespie were winners in a
dance contest.
Trans portation for the
Hornbrook group waa furnish
ed by Scoutmaster and Mrs.
Ralph Chadwlck, Mr. and
Mrs. Robert Farmer, Mr, and
Mrs. James Dickison, Mr, and
Mrs. Andrew (Buck) Sweahan,
and Mr. and Mrs. Ray Blank-enship.
Return of Dayal
May Upset Congo
Leopoldville, Congo - fUPD
Diplomatic sources warned
Wednesday that the return of
U. N. special representative
Rajoshwar Dayal to the Con
go might upset the delicate
truce between U.N. and native
forces.
blended with tomato juice or
lemon juice.
Use not llnunr ton to add
flavor interest and moisture
to meat loaves, casseroles,
stews and meal pics.
Hearty Vegetable
And Beef Stew
We counted 34 fresh vege
tables In local mnrkcts this
morning; all of them western
grown. We found good buys
in fine quality lean beef al
ready cut up and ready for
stewing. We combined the
goad protein-packed beef with
a half dozen vitamln-and-min-eral-packed
vegetables and the
result is this taste-tingling
recipe. Elgin servings.
2 pounds lean beef
stew meal
V4 cup flour
1 teaspoon salt
Vi teaspoon ground
black pepper
3 tablespoons shortening
or beef suet
V4 cup chopped onion.
1 whole bay leaf
5 cups boiling water
3 medium potatoes,
i quartered
6 small whole onions
6 carrots, cut in half
1 cup sliced celery
1 cup sliced green beans
1 cup fresh peas
Trim excess fat from meal
and cut into one-Inch cubes
If meatman hasn't done so.
Combine flnur. the leasnoon
salt and black pepper and toss
wllh the meal. Melt shorten
ing or beef suet In a Dutch
oven or heavy saucepan. Add
flour-coated meat, chopped on
ions, and brown. Blend in all
leftover flour. Add bay leaf
and boiling water; cover. I
Simmer until meal Is tender,
about 1'4 hours. Add potatoes,
whole onions, carrots, celery
and beans and peas about 25
minutes before cooking lime
is up. If canned or frozen
beans or peas are used, delay
adding them. If gravy is too
thin, thicken It with one table
spoon flour blended with two
tablespoons walcr.
You'll want horseradish
and zesty pickles wllh this.
Stuffed Poppers
As Vegetable Dish
Green peppers are most
often stuffed with meat or
fish. Here we offer them as
a distinctive vegetable for
serving with meat or fish.
Choose the huge squatty type
peppers for this specialty
which features finely chopped
fresh paisley.
U large squatty
green peppers
1 cup boiling water
1 1 a teaspoons sail
''j clove garlic, finely
chopped
2 tablespoons finely
chopped onion
M stick (' cup) butter
or margarine
2 cups soft fine bread
crumbs
! 1 4 teaspoons salt
:4 teaspoon ground thyme
; ' teaspoon around
black neimer
4 cups finely chopped
fresh parsley
Yes, we really mean four
cups finely chopped fresh
parsley. Wash peppers. Cut a
thin slice from stem end of
each and remove seeds. Place
In saucepan with boiling wa
ter and drain. Reserve liquid.
Saule garlic and onion in but-
Figure Flattery
y 10-18
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Send FIFTY CENTS (coins)
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Serve food as soon as possi- i ler or margarine until limp
ble after cooking. j and transparent, perhaps five
Manv think that fresh vege
tables attain highest desirabil
ity when dressed simply with
plenty of butter, salt and pep
: per to taste, with a favored
spice, herb or seed added.
Pot Liquor Popular
minutes. Add bread crumbs.
salt, thyme and pepper; loss
lightly. Ulend In parsley,
spoon Into drained peppers.
Arrange peppers in a close
fitting casserole. Cover and
bake 30 minutes. Remove cov-
gravy, stuffings; Is used in
omelets and sauces; Is tossed
Into many casserole dishes
and into salads. Here we sauce
asparagus with it. Wc make
1 H cups of sauce for six
servings.
Cook fresh asparagus as
usual, using two pounds or
so. For sauce; Melt two table
spoons butter or margarine In
a saucepan. Remove from
heat and blend In two table
spoons flour. Stir in one cup
chicken stock, canned or mnde
from bouillon cube. Add one
quarter cup of light cream. Re
turn to heal and stir and cook
over medium heat until mix
ture begins to thicken; about
five minutes. Add threo-quar-
ler teaspoon salt, one-eighth
teaspoon black pepper. Beat
two egg yolks; add to one
quarter cup light cream and
stir Into the sauce. Cook over
low heat only until hot (two
minutes). Just before serving
add three-quarter cup finely
chopped fresh parsley; reheat.
T...n awnet nf llA lMnlf. IT H,H llllkf fllint),l,r 111 llllll.
iluwniiuja inuai v . . - - .w
Ing liquors are consumed utes, or If desired, simmer 30
muuK Willi miu
Many nutrition-wise mothers i oven. Miikcs six servings or
iiw biiv rirnined-off vegetable
liquor; use it for adding to
sauces, soups or gravies. Many
vegetable pot liquors make a
fine cocktail when well-seasoned
and chilled or when
if you like cut sharply in two
for more servings.
Parsley Sauced Asparagus
Parsley is on hand in most
households for garnishing and
for flavoring soups, slews.
691
Mb.
1.37
Christian's
Market
1135 toiler lane
SP 2-2697
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