THURSDAY. APRIL 11. IMS
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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.
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datly and 10:30 a.m. Sunday.
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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'
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