Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 9, 1963)
ML Balloons will thrill your youngsters too! NOW ta NBIf SHAPES, NEW COLORS, Haiti FRESH and CLE A NEW i PACKS at r u a r a ir utarbm tatitm I N. for!, sms tsrss, asa fttpfrmarttfi 4 III 1 i L.1 M i If sj I H Gl Party, Picnic and Crall Booklets with idaas lor using balloons. 8nd 10c each 25c lor 3 to: OAK, RAVENNA 2, OHIO. 4 i Jl W.l.i ' I lb the S&et-Stwi BUSHWACKER The stroke-saving shortie golf club you've imk famous pros uw on TV MAKIS THE "IMPOSSIBLE LIE" PLAYABLE Only ffloo Whenyou face losing penalty stroke' in a close match, when an impossible lie leaves you no room to swing a regular golf club, THE BUSHWACKER lets you reach down under tree branches, low shrubs, overhanging ledges. The shot you save may win the match! A top-quality golf club in every way, professionally designed and manufactured. (A unique gift idea!) Satisfaction guaranteed or you may return THE BUSH WACKER for full refund within 15 days. MOHII OOODMAN AttOCIATtS Deal. 49f, U 17 Ittod In Potto Enclosed find $8.00 check or Money Order for which please tend THE BUSHWACKER postpaid tot CUT MSI House-Party Brunch Chafing-dish scrambled eggs accompanied by Glazed Pork Sausage Patties and toasted English muffins make an easy-on-the-hostess brunch combination. Family Weekly Cookbook MELANIE DE PROFT, Food Ed Party Scrambled Eggs 8 gs 1 14-os- csa OH tups) evsporated ' milk 1 teaspooa Worcestershire sauce Few drops Tabasco 4i teaspooa salt M teaspooa blsck pepper X tablespoons snipped chires 2 tablespoons butter or margarine 1 S'OZ. pkg. cream cheese, cut In small pieces 1. To the eggs in a bowl, add evaporated milk and the next four ingredients. Beat until light and foamy. Stir in the snipped chives. 2. Pour boiling water to a depth of about 1 in. into the outer pan of a I Vi-qt. chafing dish; set over heat Heat butter or margarine in the blaier (inner pan) over the hot water until completely melted. 3. Pour in egg mixture, cover, and cook for 15 min. without Famll Werkly. Jan 1, 1U itor stirring. Then stir once and continue cooking, covered, 15 min. longer. 4. Fold cream cheese pieces into the cooked eggs ; cover and heat until cheese begins to melt, about 1 min. 6 to 8 servings Glazed Pork Sausage Patties 1 lb. bulk pork sausage, shsped in pstties sbout Vj in. thick V cup firmly packed dark brown sugsr Vj teaspoon bssil 4 teaspoons cider vinegar Vi teaspoon grated onion 1. Put sausage patties into large, heavy skillet; add 1 to 2 tablespoons water, cover, and cook slowly for 5 min. 2. Remove cover; pour off liquid. Add a mixture of the re maining ingredients and cook, turning patties frequently, until browned and glazed. Serve immediately. 6 to 8 servings
