MEDFORD MAIL TRIBUNE. MEDFORD, OREGON
Feeding the Family
By ZOLA VINCENT
Fooe" Editor
Reasons for Using Railing in
Recipes for Hot Breads
Today we're raising a rum
pus about raisir.s, one of the
oldest fruits known and an
industry vital to our part of
the country. Raisin Week, just
celebrated within the indus
try, was the very first food
to be honored with a national
week -' and that was more
than 50 years ago. The cen
tennial of growing grapes in
California occured last year
and the first commercial crop,
we're reliably informed, was
in California
marketed
1878.
Raisins, the dried fruit of
the grape, were popular in
biblical times. It is recorded
that the raisin business flour
ished in the Near East in 400
B.C. In due time, raisin cul
ture spread to Europe and
for a long time Spain was the
world's leading raisin pro
ducer.
Today, California leads the
world in raisin production
with Fresno in the San Joa
quin Valley, the heart of the
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YOUR REPRESENTATIVE IN CONGRESS
He has shown the ability in the Oregon
Legislature thai we need in Congress
Energetic, sound judgment, the ability to work
with people-these are the qualities which make
Carl Fisher such an outstanding man for your
Representative in Congress. A Republican Rep
resentative in the Legislature, he approaches'
the affairs of government with optimism and
courage.
CARL FISHER SAYS: "In this campaign
we will make it clear that we will do everything
possible to guarantee job security for the wage
earners of Jackson, Josephine, Coos, Lane,
Curry, Douglas and Linn Counties. Expansion
of payrolls, protection of existing payrolls and
encouragement of our basic industries will re
ceive top priority." .
CARL FISHER SAYS:
"We Must
Build Oregon's Economy"
H. Adv. , PiiW forCngtu CemmitUa-.il Fail lfoodwoy, Engine, OtiflOfi
Ralph F. Cabb, Chaitmat
RAISIN GOODIES Today we're raving about raisins be
cause National Raisin Week, just concluded, brought to mind
so many good things about them. Their uses are myraid,
including their goodness in these chocolate raisin muffins,
festival coffee cake and layered raisin cream scones. Recipes
are included in today's food columns.
industry. Thompson seedless
raisins, so named for W.
Thompson of Yuba City who
first produced the grape of
the same name, are far and
away the most popular, with
seeded Muscats and other va
rieties trailing.
Concentrated Goodneet
It should be noted thai fifty
per cent of the raisin crop
goes to the bakery trade. The
remainder is packed in car
tons and transparent bags for
store buyers . . . including
those very popular "6 for
25c" small packs.
It takes four pounds of
fresh grapes to make one
pound of raisins. With this
concentration, comes concen
trated food values. Raisins
contain vitamin A, some thia
min, riboflavin and niacin.
They are rich in iron and cop
per. Their tender skins pro
duce a gentle laxative effect.
Uim Beyond Numbering
Raisins are ready to eat
just as they come from the
package. No better between-
meal snack has been devised
for young and old. Some peo
ple prefer stewed raisins and
nothing could be simpler.
Merely cover raisins with
water and cook until plumped.
To make them more plump,
let stand a while in their own
liquid.
From snacking to the most
elaborate desserts, raisins
have their high place in
American and European
menus. Raisins are used in
salads, sandwich fillings, hot
breads, stuffings, puddings,
sauces, candies, frozen des
serts. They go into main meat
dishes, too; get tossed into all
the new pancake, waffle, cake
and biscuit mixes.
Chocolate and Raisins
Go Into These Muffins
Raisins in hot breads ap
peal to all the family. Serve
these piping hot muffins with
a pitcher of milk for the chil
dren; coffee andor tea for
the grownups.
cup dark or golden
raisins
cup chopped walnuts
14 cup soft butter or
shortening
'S cup sugar
2 eggs, beaten
2 cups sifted flour
3V4 teaspoons baking powder
1 teaspoon salt
V cup powdered cocoa
CHRYSTAL MEATS
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Boned & Rolled
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ROUND STEAKS
BEEF ROAST
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'i cup milk
Coarsely chop raisins.
Cream butter and sugar to
gether; beat in eggs. Resift
flour with baking powder,
salt and cocoa. Add to egg
mixture alternately with
milk, blending lightly. Stir in
raisins and nuts. Spoon into
greased muffin cups. Bake in
hot oven, 425 degrees, about
20 to 25 minutes. Serve hot.
Makes 1 to 1 Vi dozen muffins.
Festival Coffee Cake
Make any occasion festive
with this epicurean coffee
cake. Tart whole cranberry
sauce and sweet chewy rais
ins combine with spicy dough;
get spiced sugar topping.
Serve hot with plenty of but
ter. .
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
',2 teaspoon cinnamon
'At cup sugar
'ft cup butter or shortening
cup dark or golden
raisins
1 egg, beaten
V4 cup milk
1 cup well-drained whole
cranberry sauce
Spiced Sugar Topping
Resift flour with baking
powder, salt, cinnamon and
sugar. Add butter or shorten
ing and cut in fine, -de! rais
ins, egg and milk. Mix to a
moderately soft dough.
Spread in buttered 10x6x2
inch or 8-inch square pan.
Distribute cranberry sauce
evenly over top; sprinkle with
Spiced Sugar Topping. Bake
in moderately hot oven, 375
degrees, about 35 minutes or
until done. Cul in squares
Day-Dinner Allure
Your shoulders framed by
a petalled curve - most al
luring of necklines. Sew this
Empire-waist sheath in tissue
thin silks or cotton.
Printed Pattern 9492: Mis
ses' Sizes 10, 12, 14, 16, 16.
Size 16 requires 3 yards 39
inch fabric.
FIFTY CENTS in coins for
this pattern - add 10 cents
for each pattern for first-class
mall. Send to Mary Martin,
Medford Mail Tribune, Pat
tern Dept., 232 West 18th St.,
New York 11, N.Y. Print
plainly NAME, ADDRESS
with SIZE and STYLE NUM
BER. ExlTa Big Summer Pattern
Catalog - over 106 styles for
all sizes, occasions. Send 25c.
THE
DANMOORE
HOTIL
1217 SW. Morrison St.
PORTLAND, OREGON
All transient guests. All thoto)whe
coma, retuAV Rates not hiah, not
low. Free o"fle, TV's anal radios.
Reputation for cleanliness.
Children Under
Seven No Chardjt)
and serve warm. Makes six
to eight servings.
Spiced Sugar Topping
Blend together one-fourth
cup sugar, two tablespoons
flour and one-fourth teaspoon
cinnamon.
Layered Rilsin Sconoa
A new swist to tender
scones has strawberry jam
baked between layers of the
rich raisin dough. This is an
impressive quick bread to put
together when neighbors and
other friends are invited in
for morning coffee.
Vi cup dark or golden
raisins
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
Vi cup (l stick) butter
2 eggs, beaten
'i cup cream or undiluted
evaporated milk
i cup thick strawberry jam
Coarsely chop raisins. Re
sift flour with baking powder,
salt and sugar. Add butter or
other shortening and cut in
coarsely. Add raisins, eggs
and cream. Mix to a moder
ately soft dough. Turn out on
floured board and cut dough
in half. Roll or pat out each
piece to fit a greased eight
inch round cake pan. Fit one
piece into pan, pressing dough
up sides of pan about one
fourth inch. Spread with jam.
Top with second round of
dough. Prick top surface with
a fork or cut lightly through
with a sharp knife dividing
dough into six pie-shaped
pieces. Brush top with melted
butter and sprinkle with
sugar, if desired. Bake in hot
oven, 425 degrees, for 15 to
20 minutes. Serve hot. Recipe
THURSDAY, MAY 17, 1962
makes six servings.
Two Sandwich Fillings
That Have New Zest
Whether sandwiches go to
school, to work or are served
all comers on the breakfast
table at noon, it is a fine idea
to make them up ahead of
time. Here are two tasty com
binations. Crisp vegetable combina
tion Includes one grated medium-size
carrot, four sliced
radishes, one-fourth bunch
watercress, salt and pepper.
Arrange between slices of
buttered bread that has been
spread with mustard and or
mayonnaiav. Two sandwiches.
Combine one-halt cup
chopped seedless raisins, two
chopped lyird-cooked eggs,
one cup shredded raw carrot,
two tablespoons chopped
pickle and two teaspoons pre
pared mustard; moisten with
mayonnaise. Spread between
buttered slices of bread, either
plain or garnished with let
tuce leaves.
Baked Fryers
Brush each piece of cut-up
frying size chicken lightlj
B 9
with oil or shortening. Sea
son with salt and pepper.
Place chicken pieces skin side
down on a rack in a shallow
pan. Place in hot oven, 400
degrees. After 30 minutes,
turn pieces and baste with
pan drippings. The chicken
will be cooked sufficiently in
an hour or less depending
upon thickness of pieces.
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J sing along with White Satin J
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Our sugar is so refined
White Satin sugar, the high class kind
For coffee or for tea., White Satin's a must
For cookies, cakes or pies
It's strictly upper crust
WHITE SATIN
vWeVv- trTT m i
Q-yJl 1K7P
naturally sweet from Oregon S' "v
: SUGAR
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