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MEDrORD MAIL TRIBUNE. MEDFORO. OREGON
Feeding the Family
By ZOLA VINCENT
Food Editor
Dramatic Gelatine Moldi
Novelty In lummir Menus
No question about It. Wom
an like gelatine molds make
them by the million or
pleasing family and friends,
Modern gel-cookery is a basic,
economical method of food
preparation. It opens up new
worlds of meal-fixing with
ver-new variety of extra
good main dishes, salads and
desserts. They're so easily and
quickly made In cool of the
day.
Gel-cookery begins with
plain, unflavored gelatine (al
ways spelled with a final
"e"); the indespensable in
gredient with which you can
combine real flavors and with
which you can choose the de
gree of sweetness, the exact
food combinations and tex
tures the family likes best.
Real gelatine does not clash
with other flavors; adds vital
nutrition to very dish,
rive Ways With 'Gel'
Variations on the basic gel.
tine mixture results in five
types of gelatine dishes; aspic,
whips, snows, chiffons and
whipped cream mixtures. As
pic is a basic gelatine mix-
ture utilizing tomato or other
juices. Whips and "snows'
are desserts. Chiffons often
go Into pies. Whipped cream
mixtures usually go Into des
aerts like Bavarian cream or
into main dishes like Chicken
Mousse.
Avocado-Egg Salad
Aspie Is Pictured
The aspic loaf pictured and
served with cold cuts or ham
calls for avocado, celery,
hard-cooked egg; all summer
time favorites. The unflavored
gelatine gives them a new
fashion look In loaf style. Avo
cado swirls are decorative.
Ten servings.
Aspic Layer:
2 envelopes unflavored
gelatine
Vi teaspoon salt
1 teaspoon sugar
IVJ cups tomato Juice, divided
1 teaspoon Worcestershire
sauce
i teaspoon Tabasco
Have You
Heard
What
2'
Will Buy?
V cup lemon Juice
Vi teaspoon horseradish .
1 ripe avocado
Combine gelatine, salt and
sugar in saucepan. Stir In one
cup of tho tomato juice. Place
over . low heat, stirring con
stantly, until gelatine and su
gar are dissolved. Remove
from heat. Stir In remaining
tomato Juice, Worcestershire
sauce, Tabasco, lemon Juice
and horseradish. Place thin
slices of avocado (sprinkle
avocado slices with lemon
juice to prevent darkening)
in swirl, sunburst or other
design on bottom of chilled
eight-cup loaf pan.
Gently spoon gelatine mix
ture Into pan, just enough to
cover design. Chill until firm.
Chill remaining aspic mixture
until the consistency of un
beaten egg white. Turn onto
gelatine mold. Chill until
firm; top with egg salad gela
tine mixture.
Egg Salad Layer
1 envelope unflavored
gelatine
V cup cold water
Vi teaspoon salt
2 tablespoons lemon Juice
' cup mayonnaise
Vt teaspoon Tabasco
Vt teaspoon dry mustard
i cup finely diced celery
4 hard-cooked eggs, finely
chopped
Sprinkle gelatine on cold
water in saucepan to soften
Place over low heat, stirring
constantly, until gelatine is
dissolved. Remove from heat,
Stir In salt, lemon Juice, Ta
basco. Cool. Gradually stir in
to mayonnaise until blended.
Stir In remaining Ingredients
and reserved diced avocado.
Turn into aspic layer. Chill
until firm. Unmold on greens.
Combine Chickens
And Neeiarlnas
August abundance of broil
er-fryers and an abundance of
nectarines caused the home
economists for nectarine
growers to combine these two
delectables with plentiful
dairy sour cream in a dish to
be remembered and repeated.
Eight aervings.
2 frying chickens, cut-up
1 cup chicken stock or
white dinner wine
V4 cup flour
2 teaspoons salt
Vt teaspoon pepper
2 tablespoons salad oil
1 can (4 ounce) sliced mush
rooms 2 tablespoons instant
minced onion
1 teaspoon prepared
mustard
1 cup dairy sour cream
2 to 4 fresh nectarines
Cover necks, backs and gib-
If a
COOL ACCOMPANIMENT Loaf and stay cool. A two-layer
gelatine loaf made in the' refrigerator rather than In the
range is a cool accompaniment with cold cut for summer
luncheon or supper. Tomato Juice, diced avocados and un
flavored gelatine combination tops a creamy mousse. The
recipe is Included In today s food columns. .
lets with salted water; bring
to boil, simmer until meat Is
tender and reserve one cup
chicken stock. Dredge remain
ing pieces of chicken in mix
ture of flour, salt and pepper;
save excess flour mixture.
Brown chicken pieces in oil,
Add chicken stock (or white
dinner wine) and mushrooms
with liquid; stir well, then
cover and simmer 30 minutes
Arrange chicken on serving
platter and keep warm. Add
remaining mixture, onion and
mustard to pan liquid; cook,
stirring constantly until thick
ened. Spoon in dairy sour
cream. Cut nectarines , Into
thin wedges' and stir Into
gravy. Simmer 10 minutes,
then pour over chicken.
Scallopad Squash ,
Summer squash Is good In
so many ways. Today, we scal
lop it. Select small summer
squash. Wash but do not peel;
cut In thick slices. Place layer
of squash in greased casserole;
sprinkle with salt and pepper.
Add a thin layer of cracker
crumbs. Repeat until casserole
Is almost full, ending with
crumbs. Pour in half-and-half
to barely cover. Bake, cover
ed, In 300 degree oven for
45 minutes.
Child's Appetite
Likely is Slump
Warm weather causes many
appetities, both young and
old, to become capricious so
if the young ones just plain
refuse to eat all that Is set
before them, mother had best
relax and let their appetites
be her guide. Junior may be
ravenous one day, reject food
the next. So the wise mother
takes pains to offer foods that
are tempting according to the
weather and let's It go at
that.
Here are some summer sug
gestions designed to help
solve this perennial problem
Forget the schedule. If
bacon and eggs seem too much
breakfast, give the young
ones their egg hard-cooked or
otherwise any time during
the day. Sprinkle riced fruit
flavored gelatin over the
breakfast cereals and see what
happens.
L-oia toods nave just as
much nourishment as ' hot
foods. A cold soup with-hot
biscuits or a toasted sandwich
make fine eating. If children
reject hot vegetables, put the
vegetables in soups or salads
or offer them raw for munch
ing any time. ,
Funny faces prove fascinat
ing on hot cereal or even
mashed potatoes. Use raisins
for face-making. Never heard
of raisins in mashed potatoes?
Neither dtd we.
Youngsters get extraordin
arily thirsty; need lots of
liquids. Keep plenty of milk.
fruit Juices, vegetable Juices
on hand. Serve them "on the
rocks" for added attraction.
It nothing works, - don't
make an issue of it. If he (or
she) is hungry, they'll eat
Just like their father. Too
much urging and you're likely
to have a real problem.
Saisling Dessert
A dazzling, dessert for sum-
Minufeman Veers,
Plunges Info Sea
Cape Canaveral, Fla. -OTPD-
A Minuteman Intercontinen
tal missile veered off course
and blew up today shortly
after launch from an under-
ground silo at Cape Canaveral.
The solid fueled "Instant
ICBM" broke in two and both
flaming sections fell Into the
sea a few miles from the cape,
The fuel continued to burn as
the sectlona sank to the bot
tom and smoke continued to
bubble to the surface for some
time.
The wreckage was quickly
spoiled oy recovery boats
which marked the site and
prepared to recover the pieces
so scientists can determine
what went wrong with the
missile which has a high per-
lormance record.
Italians Vow
To Get Pictures
Ravello, Italy - (Df 0 - The
"Paparazzi," free-lance Italian
photographers who recognize
no ground rules, vowed -today
to d 1 ( regard restrictions
placed on picture-taking dur
ing the visit here of Mrs. Jac
queline Kennedy and ' her
daughter, Caroline.
"There will be some con
fusion but we will get our
pictures," said Elio Sorci, one
of the lensmen from Rome'
who wander about Italy in
search of the off-beat shot of
a celebrity. "We have never
failed."
Sorcl and about 75 of his
colleagues were nearby as
four year old Caroline ex
plored the Old World with
some new playmates. After
arriving at this Mediterranean
village Wednesday, the chil
dren romped along a rugged
stretch of the Amalfi coast
once ruled by pirates.
mer days. Serve chilled Ha
waiian papaya halves heap
ed with any of the end-of-season
berries still in market.
Not only delectable but simp
ly loaded with vitamins.
For an outstanding dessert,
top whole canned or stewed
fresh figs with a blend of
whipped cream or dairy sour
cream, pure vanilla extract
and shredded coconut.
. W u lU M V V &r-
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happens a million and a half times every day .
; which fs good indication that a lot of people like a
beer that's extra smooth and mellow, the kindthafs
aged long and naturally, the kind you're sure to get
with Lucky Lager the only age-dated beer, taste why
IT'S LUCKY. WHEN' YOU LIVE IN AMERICA
i
Met vsat !
Your Money's
Worth
y SYLVIA PORTER
Caayrltht, Had Syndicate, lac.
DISAPPOINTING U. S. BOND SALE
With mounting urgency, the U.S. Treasury Is being warn
ed by the central bankers of the entire free world that as
it must borrow money to cover the swelling deficit In our
Federal budget, it must tap the "savings of the people" by
selling long-range U.S. bonds to you and me and to the
savings Institutions which hold our nesteggs.
Only If the Treasury meets the deficit in this way, say
the bankers including the chairman of our own Federal
Reserve System, William McChesney Martin will the world
have confidence that we're not going to "turn the printing
presses" to get the necessary cash and that our dollar's value
will be protected.
Well, the Treasury made a stab at doing just this last
week. It offered to sell up to $750 million of new U. S.
Treasury bonds due 30 years from now in 1902 and carrying
a coupon of 4Vi per cent at a price of 101 per bond mean
ing the buyer of the bond earns 4. IS per cent a year on his
money. That's quite a high coupon on a U.S. bond; the fa
miliar savings bond returns only 3 per cent If held 'to
maturity. And the buyer of the new 4H knows he'll get
the coupon for many years to come.
What happened?
It was a flop. Altogether, the Treasury raised enly 131S
million from investors and even. though officials said whkn
they put the bond on sale that thay didnt expect buyers
io take anywhere near the 1750 million being offered, the
whole operation was a disappointment.
Why?
Was the sale a flop, particularly among Individual invest
ors, because you haven't been educated to buying long-term
marketable bonds from the U. S. Treasury In this era? Yes.
You know about E bonds, for you've been told over and
over that they're for sale and you know how to buy them. If
you were an adult In World War II, you knew about the great
war bond drives - In which the Treasury sold tens of billions
of dollars of long-term marketable bonds paying a minimum
21 per cent a year; those war bond campaigns were miracles
In public education. But you haven't been educated on ways
to buy marketable bonds from the U. S. Treasury now. There
has been no attempt to educate you.
Was the sale a flop because of lack of publicity and be
cause of its timing? Definitely, ye.
The Treasury announced the offering of the new bonds
and it was a surprise even to market professionals - late
Thursday afternoon, July 26, and the story was reported
in the financial sections of big city newspapers Friday, July
27. That was the only business day between announcement
of the sale and the actual sale on Monday, July 30. More
over, the sale of the bonds was restricted to that one day -at
midnight Monday, the sale ended. This timing hardly gave
you time to find out that a bond was on ssle. to decide to
buy It and to learn how to go about it. It scarcely gave the
men wno manage jne investments of our country s savings
oanxs, savings associations. Insurance companies, pension
funds, etc., time to make up their minds either.
Was the sale a flop because of the interest rate - a 4'.
per cent coupon and a yield of 4.19 per cent? Yes and no.
A 4Vi par cent coupon does compare favorably with
savings bonds but many Institutional investors who held
eur savings are looking for the highest annual return they
can get - and top-grade corporate bends give them sub
stantially more than U per cent. Many also shy from put
ling savings Into a bend not due until 1992, for they faar
interest rates may rite above today's levels in coming
yars. As an Individual, you might hare liked thai 4t per
cent coupon but lots of institutions limply did net.
The plain fact is that the U. S. Treasury never has fi.
nanced a big part of a year's budget deficit throuah taDDlna
our aavings. It has obtained most of the money from the na
tion's banks. If it tries to tap our savings now, a major
campaign of education will be essential - and so also miv h
higher Interest rates to attract Investors.
The traditional Ideal of conservative finance calls for
borrowing outside the banks when a country runs a deficit.
But it's an Ideal we've never achieved and we won't unless
and until the Treasury tackles the Job in an entirely dif
ferent way.
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