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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 12, 1962)
THURSDAY. APRIL 12, 1962 C 9 The Medical Roundup Bradshaw Maxwell House COFFEE Swift's Spaghetti & Meat Balls ,'JitaJ HONEY f C . v tmtniai C Consultant In Mi)o omit Professor of Mayo Clinic and Trlbuna J 1962) (Reenter lar or MEDFORD MAIL TRIBUNE. MEDFORD. OREGON IJ.l'J'M't ?1 neguiar or inp 24-oz. Tin APPETIZER HOUSING Pineapple half-shells, quarters or thirds make handsome housing for appetizers, main dish or dessert. Here we fill shells with fresh pineapple wedges and papaya cubes for stunning color interest and flavor di vine; these to be eaten with cocktail picks. Macadamia nuts may be served on the side. Feeding the Family By ZOLA VINCENT Food Editor Plenty of Papaya in Hawaii: Mainlander! Enjoy Freshness Honolulu The exotic pa paya, the melon that grows on trees according to the natives, now is an any-day delight, among mainlanders. Arriving by air daily, papaya reaches our west coast consumers within 48 hours from the time of picking at its luscious best. Papayas are to Hawaiians as oranges are to Californians. Long grown in Hawaiian gar dens, papayas, however, are comparative newcomers to to markets on the mainland. First imports on a commer cial basis started coming in 11 years ago but traveling the waterways for days changed the distinctive flavor and tex ture of the fruit; proved ex pensive. All this is changed now. Papayas are zooming in popularity as planeloads ar rive at Los Angeles, at San Francisco and at Pacific Northwest commercial a i-r ports. Their quality is excel lent; their cost is reasonable. Nutritionists are pleased because the vitamin C in pa payas is triple that of oranges and is extremely stable. A pa paya can be cut and 2Vi hours later there will be no appreci able loss of vitamin C. Cut pa payas do not darken as many fruits do. Ways With Papayas Papayas may be purchased fully ripe or slightly green, depending on how soon the homemaker plans to use the fruit. They are ripe when greenish yellow to full yellow and when the fruit flesh yields to gentle pressure from the palms of the hands. If the papaya is purchased slightly green, it should be ripened at room temperature and then stored in the refri gerator. . To serve, cut papaya length wise and remove the small black seeds. Serve papaya u,i.,o rhilled. earnished with wedge of fresh lemon or lime, the juice of which enhances the flavor of the papaya. Papayas may be served much the same as any melon; as a breakfast fruit, in salads, fruit cups or as a P.el f?" sert It may be combined witn other fruits bananas, pine apple, mango, orange seg ments; then perhaps sprinkled with coconut. Broiled Papaya Halves Select firm papaya. Cut in half and remove seeds. Peel, if desired, for easier eating. Sprinkle with lemon juice and dot with butter. Broil until brown and papaya is heated through. , Remember that papays lost almost none of their vitamin C in cooking, so this delight hroaUfasl change con tinues to provide more than the daily requirement of vita min C even when cooked. Papaya a la Mode Cut ripe papayas in hall and scoop out seeds. Fill cav ity with lime sherbet and top with maraschino cherry. Colorful, delicious and loaded with nutrition. Papaya Shake In blender or electric mixed bowl combine at high speed one ripe papaya, one pint va nilla ice cream and the juice of one fresh lime. Pour into glasses and top with grated coconut. Polynesian Parfait Cut fresh papaya in cubes; sprinkle with fresh lime juice. In sherbet or parfait glasses alternate layers of papayas with vanilla ice cream and chopped macadamia nuts. Place in freezer until ready to serve. Top with almond flavored whipped cream. Exotic First Course Thit will start a dinner own fruit bowl, casserole, or frozen sherbet dish... 'The meat of the pineapple may be used in fruit cups, desserts, meat complement, breakfast fruit, en brochette with your favorite meats, and as a surprise ingredient in al most any salad. Try some of these fresh ideas to give your every day meals a very spe cial extra. Pineapple Spears On beautiful Waikiki Beach in Honolulu, one is apt to see children munching on frozen pineapple spears. This is a de lightful and different snack for children and adults alike. Simply cut fresh pineapple in strips; jnsert a small lollipop stick in the end and freeze in your home freezer. Fresh pineapple spears served in punch are a typical ly Hawaiian idea. Serve fresh pineapple spears in all types of cold beverages; iced tea, old fashioneds, punch. Gar nish desserts and salads with pineapple spears. Fresh Pineapple Casserole Cut pineapple in half, be gining at base of fruit and cut ting through the leaves, leav ing leaves intact on each pine apple half. Cut core, out of each half to facilitate removal of fruit. Remove fruit from shell with grapefruit knife or paring knife. Place pineapple shells in a moderate, 325 degree, oven for 10 minutes to h e a t through. FilK-one half with curry and the other with rice. Serve with choice of condi ments. Broiler Special A delightful accompani ment for broiled meats. Mari nate fresh pineapple slices in French dressing 15 minutes. Broil with meat until golden brown on the edges. The juicy fresh flavor is a perfect accent for any meal. Shrimp Curry Goes Hawaiian- Few think of Hawaiian cookery as regional to our Pa cafic coast, yet this fascinating school of cooking is very much our own and bcinrf in creasingly adapted by adven turous and imaginative cooks. This shrimp Curry goes Ha waiian in style by being spooned into papaya halves and baked in the oven. Re cipe is for six servings. 3 fresh papayas V4 cup salad oil V4 cup minced onions 2 large apples, peeled and diced 2 tablespoons curry powder 5 tablespoons flour 4 cups chicken broth or bouillon 2 pieces ginger root 1 clove garlic 2 cups cooked, devcined shrimp Flaked coconut OR'fresh ly grated coconut Cut papayas in half, peel and remove seeds. Place pa paya halves in shell dishes or individual casseroles. Prepare curry as follows: Heat the oil and add onions and apples. Cover and cook until tender. Stir in flour and curry powder until . well mixed. Add chicken broth slowly, stirring constantly. Press ginger root and garlic through garlic press into curry picture. Cover and cook slowly one hour over low heat, stirring occasionally. Add shrimp and heat through. Fill papaya halves with curry mixture and top with coconut. Bake in moderate 350 degree, oven for 15 mi nutes, or until coconut is lightly browned and papaya is heated through. SerVe with rice and a choice of condiments such as chopped macadamia nuts. party off with an exotic bang, j crisp bacon, chopped sweet Add small CUDes oi uf" h-j pic-Kitr, cnoppea Krcen onions, paya to bouillon; heat until: grated yolks and whites of papaya is thoroughly heated eggs served separately and, of and serve. , course, chutney. Fresh Hawaiian Pineappiei tw. i hist nothing in Patient Who Wants Consultation Scores of people write me, upset and confused because some doctor has said after perhaps a brief inter view, "Go right out to the hospital now and I'll operate on you tomorrow m o r n i n g." These people naturally are puzzled and uncertain. They are not sure that the operation is needed, or they wonder if it could be put off for a while, and many wish that they could have one or more consultations in regard to the matter. What impresses me is that so many of those kindly, gen tle people say they don't want to hurt the doctor's feelings, or they are not sure that they have the right to ask for a consultation, or they are afraid of doing something that would be against medi cal etiquette. Actually, I wish all people knew that they are free agents; they always have a perfect right to a consulta tion and a good doctor will always welcome a consulta tion. He will be glad to have his diagnosis confirmed; he will be glad to have someone share the responsibility with him, and he will be glad to have the patient reassured and satisfied. I always respect greatly the physician who offers the puzzled patient a consultation, and I greatly admire him when he says to the consultant, "You go ahead and make your study and, then, right here before the patient, you tell me what you think. If I am wrong, I will be glad to be corrected." Constantly Consulting One of the most wonderful things about practicing in a big clinic is that it is so easy to get consultations. Actually, the doctors in a clinic are constantly consulting with one another. For instance, during my years at the Mayo Clinic, when a woman came in with pelvic tumor or difficulty with menstruation, it never occurred to me - a stomach specialist much interested m nervous troubles to decide what should be done for her. I would immediately call a gynecologist and perhaps also a gynecologic surgeon to see what these two men thought should be done. I always would take their advice because they knew much more about a pelvic problem than I did. Similarly, if I had a woman with a bad facial neuralgia, I would turn her over to a specialist in that field, and he would discuss her particular problem with a neurologist, and perhaps a dental surgeon, an ophthamol ogist (eye man), a nose and throat man, and an expert I in operations for facial neu-1 ralgia. The important point I want all my readers to know is that the fine type of doctor who ; thinks primarily of the good i of his patient always will be ready to consult with an ex pert. He will not have his 1 feelings hurt if the patient or his family want a consulta- tiori. When a person's health . and perhaps life are at stake, there should be consultations. Would Walk Out If I were a patient and my doctor tried to keep me from getting a consultation, I would walk out and leave him. I have known some doctors who felt that they knew all that they needed to know about every disease - but obviously they just could not know so much. Today, the field of medicine is so huge that no man - no matter how bril liant a student he may be, or how fast he can read - can know all that is needed to be known even in a spe cialty he has worked for 40 years. To show what I mean: For much of my life, I was a stomach specialist. I was once President of the Gastroenter ological (Stomach Specialists) Association," and for years I was editor of their journal. But when I saw a patient with trouble with his gullet, or his liver or pancreas (large digestive gland) or colon (large bowel), I always turned him over to a man who spe cialized - within my specialty. Similarly, today, a brain surgeon never takes out an ' appendix, ana a neart sur geon is never likely to take out a gallbladder. A urologist who operates on the prostate gland would never think of operating for a stomach ul cer. Naturally, a man who practices alone out in the country has to do everything as well as he can, and I have always marvelled at the great wisdom and ability of many a general practitioner. How he can do so many things so , well is a puzzle to me. Trichinosis j A few people write to ask if there is much danger of their getting trichinosis - a disease due to eating under cooked pork which contains tiny worms. These worms, if present in the pork and still alive, can work their way out of the eater's stomach and into the muscles of the vic tim. There they can pro duce soreness that may be mistaken for arthritis. Once they are in the man's muscles, there is no good way of killing the worms; and then the person must wait un til the body surrounds each one with a little cyst or bag. The important thing is not to cat poorly-cooked pork which might contain the tiny worms. LITTERBUGS CLEAN UP Monticello, Ind.-lUPll-A mile long stretch of road here is clean today because of two litterbugs. Sheriff Charles Miller gave two men he caught dumping waste paper on the road a choice of prose cution or a three-hour clean up job. They swept. Have you ever heard of gallbladder colic? Just what is the gallbladder for? Dr. Al varez answers your questions in his booklet, "Gallstones and Gallbladder Disease." If you would like to have it, send 25 cents and a stamped, self-addressed envelope with your request to Dr. Walter C. Alvarez, Dept. MMT The Register and Tribune Syndi cate, Box 957, Des Moines 4, Iowa. Applications Are Being Taken for New Project Eugene - Applications are still being received from per sons desiring to be considered for membership in the Carni val Theater, a new project in summer theater at the Uni versity of Oregon. Conceived by Horace W. Robinson, director of the Uni versity Theater, Carnival Theater will be composed of t h r e e companies: resident, regular and apprentice. Ten full time professional performers will make up the resident company; 15 part time performers of mature amateur theatrical experience will be the regular company; and 20 full time participants selected largely from recom mended college and high school students will be includ-1 ed in the apprentice company. Only members of the resi dent company will receive ! full-time salaries. Courses are available for credit in the. program, which is entirely separate from the university's : usual summer drama pro- gram. j Scheduled to operate from i June 20 through Aug. 11, Car- nival Theater will play night-! ly exedpt Sunday. Musicals, ! revues, melodrama, comedy, drama and children's theater will comprise the revolving repctoire. Information and application forms may be obtained from Horace W. Robinson, director, Carnival Theater, University of Oregon, Eugene. the taste world quite like the first time you sample a bite of juicy, sweet fresh pine apple We know of no other fruit quite so versatile. The pineapple shell, when halved and hollowed out, becomes its EASTER RECESS Washington- L'Pti-The House' will start its Easter recess at the close of business Thurs day, April 19. and return Monday. April 30, Democratic Leader Carl Albert said Wednesday. EASTER LILIES! 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