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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 25, 1963)
THURSDAY, APRIL tt. 1M3 Kennedy Not Likely To Strive For Purge of Southern Demos comprise in educational cam paign to acquaint the people with the issues of liberalism versus conservatism." Steve went on to explain that this didn't mean that FDR was winding up for a third effort in 1940. That was what FDR wanted Steve to say. We didn't have to be lieve it and tome o us didn't. The facts were, however, that FDR was maneuvering to have himself drafted for a third term as well as ma neuvering to knock off some members of Congress whom he didn't like. Kennedy isn't that mad at anybody and he does not need to maneuver for his own renom'lnation. Feeding the Family By LYLE C. WILSON tors and congressmen in the opposed FDR's New Deal as 1 he would dare put his pres- imply that any such major states they will likely become vri urresponaent President Kennedy is not likely to become publicly in volved in any effort to drive 1938 Democratic primaries, chairman Howard W. Smith FDR at first had upward (D-Va.) now opposes the Ken- tege and the party's integrity ; strategy could be undertaken by responsible D e m ocrats without the President's knowl edge and consent. Win or lose, the President will be considered to have been responsible for any purge effort Republicans will welcome any administration move to defeat conservative Democrats in Southern Dem ocratic primaries. The Repub lican party is now making some headway in the South. Its appeal is to conservatives. If conservative Southerners are driven out of the Demo cratic party in their home Republicans. On Sept. 3. 1938, Stephen T. Early, then White House press secretary, explained FDR's purge program. The files describe this as a back ground explanation. Steve was not to be quoted. FDR'i Long-Rugt Plan But, here's what he said: "FDR's long-range concern is control of the Democratic party by the liberal elements in preparation for the 1940 campaign. His intense inter est and active participation in the primary battles be tween now and November By ZOLA VINCENT i on the line by intervening in Democratic primaries. Kennedy is under no such pressure of anger at this time. There have been re- j peated reports that usually ; unidentified Democrats with j vaguely persuasive W h i t e ; j House and national committee i connections arc planning to oppose some conservative i Democrats in the 1964 pri-! i maries. Atty. Gen. Robert F. j j Kennedy has been named as j an advocate of this strategy. I President Kennedy has not I j been linked with it directly, although it is ridiculous to of a dozen Democrats on his 1938 blacklist. But as he mov ed against them the going be came very tough, indeed. Ac tually and openly, FDR fi nally opposed only four Dem ncdv New Frontier. But ry dings. Smith and George were reelected. Court Fight Roosevelt undertook that party purge in the heat of anger at Senate Democrats con servatn e Southern Democrats out of Con gress unless the con servative S o u t herncrs offend him in some way lie cannot for give Franklin ocrats in the party primaries. They were Rep. John J. who had combined to defeat O'Connor of New York. Sen. his bill to reorganize the Su Millard Tvdines of Marvlana. ! preme Court. That was the Sen. Walter George of Gcor- i most painful legislative lick gia and Sen. Ellison D. (Cot-j ing FDR ever had to endure, ton Ed) Smith of South Caro-1 Roosevelt was angry with Una. Democrats who opposed him FDR was able to lick O'Con-; on other issues. But it was ner. the chairman of the ; the Supreme Court battle that 'House Rules committee, who aroused him to a point where Wilson years ago when he undertook to purge a dozen or so sena MEDFORD MAIL TRIBUNE. MEDFORD. OREGON M i m Red OrU Sunl FRESH FRYERS Whole Bodied Spotlessly Clean. lb. 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Bag mfkf 101 bunch J SALAD PLEASURE-Tlu magic of fresh California-grown mushrooms is added to the good flavor of Coast-irown Blue Lake green beans in a salad melange for giving pleasure to u persons one day or to fewer persons for several days. It a saiaa mat Keeps Beautifully. , Park Up Menus With Plentiful Greens Western menu makers are taking special delight In the abundance of fine quality beef and pork and the good green things that go with them as palate pleasers. No food trib ute to spring would be com plete without also bowing to the marvelous mushroom which Is grown in tremendous quantities in our part of the country. Of course there's a goodly supply of artichokes, aspara gus, broccoli, Brussels sprouts, cabbage, celery, endive, let tuce varieties, parsley, green peas, peppers, scallions and some green snap beans - all of which come in various tones of green, but it's the tender young leaves that we're con cerned with today. Here are some ways with these welcome greens for perking up menus. Figure on four servings per pound of chard, collards, mustard greens and loose leaf lettuce and two to three servings to a pound of spinach, Collard Cookery Collard greens have been a favorite in the south for gen erations. They are traditional ly boiled with salt pork; then the greens and "pot llkker are polished off with gusto ac ,nd Ump fleshy midribs. It Is cooked only until tender. Twenty min utes is about right since over cooking destroys the flavor. The National Restaurant Asso ciation says that vegetables of the cabbage family should be boiled in a large amount of water or steamed. Like most other greens, kale is good combined with bacon or salt pork. With but ter or steamed with green on ion slices or with bacon drip pings. Garnish with sliced hard-cooked eggs, if you tike. Some people add lemon juice to bring out flavor. L.ttuce Versatility Lettuce is used in many ways to enhance any stage of a meal from garnish to main dish. It is best known for its use in salads. The different types of lettuce have their dis tinctive parts to play in salads. The Iceberg crispheads are ideal served as a slice, half or quarter with the dressing of one s choice and combined with other greens, vegetables or fruits. Boston or butterhead lettuces are excellent in tossed green salads and as garnishes. These are too soft for combin ing with fruits and vegetable aa they quickly become moist companled by wedges of corn- The rosette Bibb, small " 7r . , . " v ' ' 1 calls lor no more than a aim- salt pork in a skillet, then add cleaned and shredded collard leaves and a small amount of water. Cover and simmer un til tender. Serve with lemon slices or vinegar. Cook col lards until just done, about 10 to IS minutes. Swiss Chard Swiss chard is a type of beet that develops no enlarged fleshy root. It has large leaves with thickened midribs and both ribs and leaves are pal atable. The flavor of chard is very delicate, rather like as paragus. The leaves may be cooked as greens and the white stems msy be cooked like celery. It should be steamed, never boiled, since boiling will re- mo v e flavor. The leaves should be cooked like spinach, using only the water that clings to them from washing. A sliver of garlic or dash of nutmeg adds a subtle flavor change. The white stems arc carefully stripped, cut into convenient-size pieces, cooked in very little salted water un til tender. They arc delicious chilled and served with French dressing. Bplnaeh Suggestions Spinach is one of the most praised and abused vegeta bles. It is certain to be praised when cooked quickly in pres sure cooker or steamer with very little or no water other than what clings to the leaves. We borrow from Dr. Ida Bail ey Allen's Solving the Hih Cost of Living; suggest pan ning spinach and all greens by cooking In a heavy, wide saucepan. For three to four cups of the leaves, first brown slightly Hi tablespoons of butter or margarine, then pour in one-third inch of boiling water. Add seasoning, stir in the greens, cover and boil for only one minute; reduce heat and simmer until tender, not longer than 10 minutes. Serve spinach plain with melted butter and seasonings to taste; with chopped hard- cooked eggs; escallopcd, mold cd or creamed; in a spinach ring; a fondue; souffle or serve topped with cheese. Many like it Dutch style with bacon, vinegar and sugar; with mushroom sauce; as spin ach and herbs omelet. Raw spinach salad with eggs and anchovies Is an Armenian spe cialty of great distinction. In creasingly, salad makers are tossing tender young spinach leaves among the other salad greens. Kale Cookery Kale is a close relative of collards, the oldest type of cabbage, antedating written history Kale, like collards. ia grown for its leaves and pic dressing such as French or Russian. Romalne retains Its crispnesf In tossed salad. Lettuce combines well with other greens such as chopped parsley, water cress, Belgian endive, chicory, cabbage, cel ery, young mustard greens, turnip and beet tops, chard. dandelion, nasturtium leaves and young spinach leaves. The use of lettuce in sand wiches is universal. It also may be braised or "wilted" and Its leaves may be stuffed with a variety of cheeses. meats and other vegetables. Spicy Grean Baans And Mushrooms Few canned food Items have so amazing a record of popu larity growth as has the aris tocrat of the green bean fam-ily-the Blue Lake. This vari ety of green bean put in an appearance 20 years or so ago; has zoomed in production, canning and distribution. It is a product of Oregon, Washing ton and the northernmost part of California. This green phe nomenon now accounts for more than 29 per cent of the nation's green bean canner crop. They are available whole, whole vertical pack, French style (or julienne), cut and short cut. Ways of preparing Blue Lakes hot are limited only by the Imagination of the cook, but it is likely that most people will continue to flavor simply with butter, salt and pepper. They arc good in veg etable salads either hot or chilled; are often marinated and served cold alone or with other salad vegetables. Here we put them In a salad with famed coast-grown fresh mushrooms, as pictured. Makes 10 servings. We suggest that you plan it as a party dish or make it up In this quantity for sharing on other occasions. 2 1-pound cans cut Blue Lake green beans 1 pound fresh r.iedium-size button mushrooms 1 4 teaspoon thyme 1 clove garlic .1 tablespoons wine vinegar 3 tablespoons lemon juice 2 tablespoons olive or salad oil ' 2 bay leaf lVz teaspoons onion salt Drain beans. Wash fresh mushrooms in cold water; trim off tips of stems. Crush thyme and garlic; combine with vinegar, lemon juice, oil, bay leaf and onion salt. Pour over mushrooms. Cook over low heat about IS minutes, turning frequently. Add beans; mix carefully to coat beans with liquid. Pour into glass mixing bowl or refrig erator dish; chill several hours, preferably overnight.
