Medford mail tribune. (Medford, Or.) 1909-1989, April 11, 1963, Image 34

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Medford mail tribune., April 11, 1963, Image 34

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Newspaper Page TextTHURSDAY. APRIL 11. IMS i n U 1 MM r . L - Baaa2I' SH Baap aaafl MEDFORD MAIL TRIBUNE. MEDFORD, ORECOtJ TIME FOR BRUNCH - Easter Sunday - urely a delightful time to Invite family and friends to come for brunch on their way to or from church. Offer a fruit beverage, a festive assortment of breads like, these Danish Bowknots, Raisin Bubble Ring or Breakfast Nut Bread. Plenty of coffee for the grownups and milk for the children. Feeding the Family By ZOLA VINCENT MOd editor Easiar Bright Brunch Sunday brunch any time of the year, but especially on Easter Sunday, Is a wonderful ly informal way to entertain in-laws and other family as well as friends from afar and good neighbors along the street and from around the corner. Invite them to come before church or after church. You'll find about an equal division of invitation-acceptors and can plan accordingly. Or ask them all to come after church -or to come after 12 o'clock noon, no matter what their morning's plans. You may make it as fancy as you like, though a fruit beverage for pouring from a pitcher, an assortment of breads such as we suggest here and generous pots of cof fee for the grownups and pitchers of milk for the chll dren Is quite nice. Add stacks of crisp bacon, little pig sausages, a heap o( (rizcled Canadian bacon, scrambled eggs or a hot casseroled dish utilizing hard-cooked eggs, if you like. Hero we suggest three new and unusual bread specialties made with plentiful raisins of various types since raisins arc in super abundance and every one likes them. Party or not, your family and guests will enjoy any or all of these. Plenty of butler, of course. Two of these, the Danish Bowknols and the Raisin Bub ble Ring arc made with yeast which gives spcical pleasure to many home bakers. The Nut Bread is baked When mix ed. Danish Raisin Kringla Bowknots These are shown at tile top of our picture. Recipe will make alioiit three dof.cn bow knots and that is a lot of very fine rating whether enjoyed by the family or shared with many others at any time. 1 V4 cups golden seedless raisins 1 package or cake yeast, activf dry or compressed Xi cup WHrm water 4 cups sifted flour lVj teiwpoon salt IV4 cups bultcr or margarine 3 ecg yolks 2 cup dairy sour cream Orange Butter Icing Rinse raisins in hot water; drain well. Soften yeast in warm water in warm bowl. Kesifl flour will) salt into large mixing bowl. Cut in butter with pastry blender until mixture resembles small peas. Add raisins. Combine lightly beaten egK yolks and yeast and dairy sour creani. Add tu flour mixture, mixing well, using hands if necessary to get a smooth dough. Divide into 36 parts. Roll each piece of dough lightly on floured board with palms of hands : into nine-Inch pencil-shaped rolls. Tic loosely into a bow knot. Place two Indies apart on li.htly greased baking sheets. Bake in moderately hoi oven, 375 degrees, about IS minutes or until gulden! brown. Remore to wire racks. I Spread tops with Orange Buffer Icing while, warm. ! Orange Butler Icing. Beat i until smooth 1':' tablespoons 1 soft bultcr, one half teaspoon grated ' orange peel, three fourths cup sifted powdered sugar and l' tablespoons orange Juice. Raisin Bubble Ring Hat Lemon Icing This is made in a M quart tube pan or mold for gener ous serving of 16 or so per sons, it takes time but the ef fort will be warmly reward-: cd by compliments 1 cup dark or golden rai-j sins 1 pkg. of cake years, active dry or compressed hi cup warm water 1 cup boiling milk U cup shortening '4 cup sugar Vj teaspoon grated lemon peel 1 teaspoon powcrdcrcd gin ger 1 teaspoon salt 1 large egg, beaten 3' 2 cups sifted flour Vi cup melted butter 2 tablespoons granulated or brown sugar Lemon Ginger Icing Dccorcltcs Chop raisins coarsely. Soft en yeast in warm water in warm. bowl. Combine milk, shorlcning, sugar, lemon peel, ginger and salt. Cool to luke warm. Add beaten egg and one cup flour. Beat until well blended and smooth. Stir in raisins, softened yeast and re maining flour. Beat to a mod erately stiff dough. Turn out on floured board and knead throe or four niln utrs to round up and smooth out dough. Place In warm, lightly greased bowl. Cover and let rise until light and double in size, about 1V4 hours. Punch down and let rise 30 minutes longer. Turn dough out on floured board and divide into 24 pieces. Round up each piece into ball. Dip in mcllcd butter and layer' in greased 2"j-quart tube pan or mold. Sprinkle lightly with granulated or brown sugar between layers. Let rise until light and dou ble In size, about SO to 60 minutes. Bake In moderately hot oven, 375 degrees, 30 to 40 minutes or until ring is crusty and richly browned. Turn out on wire rack. Driz zle warm ring with Lemon Ginger Icing over top and sprinkle with colored candies. Makes one large ring. "Lemon Ginger Icing: Beat until smooth, one cup sifted powdered sugar, two table spoons cream, one half tea spoon grated lemon peel and one fourth teaspoon powered ginger. Nota. Dougli may be re frigerated overnight after first rising, If desired. After first rising, punch down and plaoe in lightly greased bowl. Cover with dampened cloth, then with foil. Dough may risely slightly until it be comes chilled; punch down lightly, if necessary. Remove from refrigerator; let stand one half to one hour in warm place before counting second rising time. Braakfatt Nut Bread This raisin nut loaf usually is made with puffed seeded Muscat raisins and pecans. Undrained crushed pincapplc gives it unusual texture, fla vor. Try this spread with cream cheese. Chop one cup puffed seed ed Muscat raisins coarsely; chop one half cup pecans medium-fine. Cream two thirds cup sugar (half brown is good idea), one fourth cup soft but ter and one teaspoon grated lemon peel together until light and fluffy. Beat in two eggs until well blended. Rcsift two cups sifted flour, three teaspoons baking pow der, one half teaspoon soda and teaspoon salt. Add to creamed mixture alternately with one 8a ounce can crushed, undrained pineap ple, mixing until Ingredients arc blended. Stir in raisins and nuts. Spoon into greased and floured 0x5x3 inch loaf pan; let stand 15 minutes. Bake in moderately slow oven, 325 degrees, 60 to 65 minutes or until loaf tests done. Let loaf stand in pan 10 minutes, then turn out on wire rick to cool thoroughly before storing Sift powdered sugar over top of loaf before serving, if de sired. Piping Hot- Hot Cross Buns Hot! that's the all-import ant word in Hot Cross Buns Rich with eggs and fruit and prettily crossed with sugar frosting, they re at their de licious best when served hot with generous pats of dairy fresh butter. Whether you make them ac cording to your favorite reel pc, use a hot roll mix or buy them in the bakeshop, this weekend will see the last of them for the year, so enjoy Hot Cross Buns while ye may. An easy and attractive way to heat and serve hot cross buns is to simply wrap the buns snugly In aluminum foil and heat in a moderate oven, 37S degrees, for about 20 minutes. Take them right to the table in their foil. Or place buns in a covered casserole or Dutch oven and, if they arc the least bit dry, sprinkle witli a smidgen of water or just dampen bottom of the container before put ting buns in. Heat about 20 minutes in a moderate oven. Subscribers To report Improper or non delivery of the Mull Tribune tn Medforrl, phone 773-8141: Ash Und call at 416 Bridge it . or phone 482-3003; Yreka, phone Victory 2-2908 before 6:45 p.m. datly and 10:30 a.m. Sunday. If regular delivery arrives shortly after you call please notify office, thus eliminating pecinl messenger service. DELIGHT Flavor's Right! MAXWliLLTAYLOR dm V m m mod naturally... so naturally it't betttr IS? "Mr. Attack" Comes Back The man who had lagged himself the "Obsolescent General" when he resigned m 1959 Irom the Army, alter 41 years of service, is back as Chairman ot the Joint Chiefs of Staff. Jack Ryan provides an intimate glimpse ot th ptyol't rn.ni in the Pentagon who has become America's No. 1 soldiar in the Family with your copy of the MEDFORD MAIL TRIBUNE Hoped-for Neutron Bomb Described as 'Clean Cheaper By JOSEPH L. MYLER I (D-Conn.). The letters were Russia. He said they do not Washington -0JPD- An ad ministration official and a senator have unmasked the "neutron bomb" as the "clean" H-bomb. They agreed that if it can be made, it will be cheaper than existing nuclear weap ons and produce hardly any radioactive fallout. They agreed on little else. The issue of the much dis cussed hut nonexistent neu tron bomb was aired again in an exchange of letters be tween Adrian S. Fisher, depu ty director of the Arms Con trol and Disarmament Agen cy, and Sen. Thomas J. Dodd published in the Congression al Record. Fisher said America's nu clear arsenal "is larger and more diversified and more sophisticated than that of the Soviet Union." Dodd Disagrees Dodd said that as a result of their latest tests the Rus sians may have caught up with the United States and surpassed us" in some re spects. Dodd is highly critical of administration proposals for a nuclear test ban treaty with have adequate safeguards against cheating. Fisher strongly defends the proposed treaty and says it would lie good for U.S. security. Among other things, Dodd argued that the proposed treaty would permit Russia to perfect the neutron bomb by means of undetectable underground tests. Fisher identified the neu tron bomb as "the pure fusion bomb" and asserted that 'de velopment of such a weapon is by no means certain." Fission and Fusion The nuclear reactions of atomic weaponry are fission and fusion. Fission is the re action which produces intense and deadly radioactive fall out. Existing H-bombs consist of fusion charges, fission trig gers, and, in some cases fis sion jackets. A truly "clean" bomb would be an H-bomb triggered by something other than fission. Nobody yet knows just what this would be. Up to now, only fission explosions have been able to generate the multlmiUibn-degree tempera-, nssion-iusion jn -tures needed to trigger fusion costly one. Invent a fission in a bomb I le" H-bomb and you invent The fission component ota'" cheaper weapon. Get the picture? EASTER HAMS- WE FEATURE ONLY NO. I FANCY HAMS LISTED BE LOW - DON'T BE FOOLED BY LOWER PRICES ON PARTS OF HAMS WHICH, IN MANY CASES, ALL OF THE CENTER SLICES HAVE BEEN REMOVED TO SELL ATA HIGHER PRICE. IN THE s" mtumvcm-mmwm 8 to 10 Lbs. Vi or Whole 98 lb. ABSOLUTELY NO WASTE - FULLY COOKED, BUT STILL HAS THE GOOD, OLD FASHIONED SMOKE FLAVOR. "MORRELL'S" FAMOUS E-Z-CUT HAMS Fully Cooked ALREADY BAKED WHEN YOU BUY IT (Full Half or Whole) 69 c lb "NEBERGALL'S" Boneless HAMS Fully Cooked -No Waste - (Full Half or Whole) 95 c lb "NEBERGALL'S" OLD FASHION SMOKED HAM 13 To 15 Lbs. (Full Half or Whole) 59 C lb "Momll's Pride" CANNED HAMS $99 EACH (5 lbs. Net) SOLID MEAT "CHOICE" Aged PRIME RIB ROAST Well Trimmed for Easy Carving 89 c lb Fresh Ground Beef 39-10i:$375 FANCY "CHOICE" SPRING LEG 0' .,, LAMB Trimmd 79 OUR OWN PURE PORK Sausage . . . 2189' "CHOICE" &.GED Boneless Beef Roast a... 98 Pork Loin Roast BONELESS 79 BRADLEY'S FROZEN PIES From Nabisco 3 New Cookies Pecan Shortbread lemon Cream ir Coconut Crnam Chocolate Cream Chocolate Chip Wild Mountain Blackberry 5 D,tNut Ej French Apple 2:89 EGGS 2; 75 CHIFFON : Each C FLAV-R-PAC FRESH FROZEN Strawberries ' Instant Coffee r- ........1 GRADE "AA" MEDIUM FRESH LOCAL c: I Asparagus Spears 3;::s.00 BLuE plate YAMS 3 03 79 SMALL WHOLE Tin W "nci sj. o $100 s NESCAFE f; 77c .T" lL Mayonnaise ,., , 44' PICKLES 3-89' ripe olives mm A Qc: FACIAL A QO 47 : TISSUES 4 00 70 "BITS O' HONEY" ALL GREEN 6-Oz Jar $1.09 Valua Dipnlinr f I no 4;r9 89c soap L a 07 "DEI MONTE" SLICED SWEET "OBERTI" SELECT PITTED SNIDER S or JORGENSEN'S ICE CREAM Half Gal. 89 SAFE-T-CUPS or Boxes SAFE-T-CONES ot 24 3$l HERSHEY'S SYRUP 59c FISHER'S BLANCHED Party Peanuts King Sixe Tin 69' Ored YAMS BAKER'S SHREDDED OR FLAKED Regular 39c Site Coconut 3pkfl, SI Swift's Premium Whole NO. FRESH PACK LOCAL Ak SPINACH z - j y ZUCHINI SQUASH 2 39' CUCUMBERS 3 ... 29' FRESH GREEN SWEET SLICING "SNO-BOY ' PURE FRESH ORANGE JUICE Regular 69c Per Quart 2 89 Chicken 98c J Lb., 6 i. Tin ' " Sa. 3133' 222 Wert Main Strtet NEXT TO POWER COMPANY CLOSED SUNDAYS