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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 11, 1963)
S A THURSDAY. JULY 11, 1963 MEDFORD MAIL TRIBUNE, MEDFORD, OREGON - SaLAD OR DtSSERT-ior salad or dessert drama offer bite fize chunks of ripe golden peaches and slices of tart, dark plums arranged attractively and served Willi whipped cream dip and toasted coconut. Many exciting ways with plentiful iruits are included in today's food columns. Feeding the Family By ZOLA VINCENT Food Editor Peaches and Plums Offer Exciting Eating : Nothing quite compares with the tangy sweetness of juicy fresh peaches. Today's peach is a versatile fruit. It js one to cat like an apple, to dice and serve with cream, soft ice cream or with dairy sour cream; to picklo, to spice, to can, to dry, to freeze or to cook into pie or jam. . Many think peach pies and cobblers without peer. Fresh California plums, so well liked for their refreshing tart sweetness are currently in peak supply. Other vari eties from other areas come later. Although there arc many varieties of plums pro duced for the fresh market, the Santa Rosa is considered by many as the queen of plums. It maintains Its lead in both popularity and vol ume supply. Cut up an.I ve in fresh fruit salads. Try them also in fruit cups, elegant sauces, pies and pastries, frozen desserts, quick breads, crisps and cobblers. Peach-Plum Picture Try a serve - yourself salad or dessert of cream-capped peaches and plums. It re quires only a few minutes to peel the ripe goiden peaches and slicethe tart, dark plums. Slice fresh plums into quar ters. Peel fresh peaches and cut Into bite-size chunks. Ar range in an attractive serving dish and sprinkle lightly with lemon juice. Serve with this I whipped cream dip and toast ed coconut. Vt cup (V4 pint) whipping cream, 'j cup powdered sugar 2 tablespoons orange juice (Grand Marnier, Orange Curacao or Con treau) Whip cream until almost stiff. Add sugar and continue whipping until soft peaks form. Fold in desired flavor ing. Many Ways With Fresh Peaches Sort' peaches and use the ripest ones first. Place ripe peaches in a flat pan, one lay er deep since they are easily bruised if piled. It is best to store ripe peaches on coldest shelf in refrigerator. If peaches are a little green, let them ripen at room tempera ture (70-80 degrees) away from direct heat or sunlight. Plan to peel peaches just before using them. To mini mize browning, sprinkle fruit with lemon, orange or pineap ple juice. Here are some sug gestions for serving peaches: Appetizers, Combine with other fruits for fruit cups. Garnishes. Broil peach halves with lamb chops; grill them with barbecued chick en, glaze them with baked ham; or fill with whole cran berry sauce to accompany poultry or fish. Slice peaches to top any cereal. Salads. Combine with other fruits and serve plain or set in gelatin. Halved and topped with blueberries and dairy sour cream, they're super. Halve peaches and fill with cream cheese or cottage cheese, raisins and chopped nuts. Serve sliced peaches alone or in combination with melon slices and perhaps grapes as a fruit plate. Dosserts. Serve whole or sliced and topped with dairy sour cream, sweet cream or whipped cream. Combine peaches with fresh raspber ries and serve plain or with ice cream. Turn into baked desserts such as puddings, pics, cobblers, dumplings and shortcakes. Or put them into frozen desserts such as ice cream, sherbets and parfaits. Appetising Apricots Have Great Appeal Apricots not only are ap petizing and appealing but 11 m a tt I kn rss r ga tCa eew eie for the vONLY 1 CALORIE PER SERVING BRIGHT FOR TASTE-FULL COLA FLAVOR vGREAT for children-no sugar at all sW EXTRA COST 1 ous! ' ; ..... A 'Hi hit; - 1 tULJ fcimlw iffciM ifth ill. Tit t r 55 ii ; k et-pte.3 u ',1k i - ' f (1 V h . : j w . i .,. . t A 1 i i - i r 3 A Product of Royal Crown Cola Co. f fisti . f H DRINK ALL YOU LIKE-LIKE ALL YOU DRINK they're loaded with vitamin A which is needed by all age groups for quick adaptation to darkness and for healthy skin. Two to three medium size apricots will furnish you with one-half your day's needed vitamin A. Apricots are also prized by weight watchers, there being only about 20 cal ories in an apricot. Enjoy apricots out of hand. They're good in fresh fruit salads and cocktails. Apricot shortcake, pie or whip are other popular desserts. Spice or pickle apricots as attrac tive garnish for many meat dishes. When you can or freeze apricots to add sunshine to meals later on, plan to can some with a few pits in, others without. Skin on apricots is so tender that it needn't be re moved. Apricot Pudding Apricots combine well with puddings. You can either start from scratch with a tapioca, cornstarch or other pudding or use a pudding mix. Apricots may be used only as garnish for the pud ding or chunks of the fresh apricots may be folded into it. A tasty and pretty pudding is mashed apricots in tapioca. Prepare tapioca according to directions on the package. Add one cup mashed ripe ap ricots to the stiffly beaten egg whites indicated in pack age directions. Fold into the hot pudding. Top with slices of apricot and dollops of whipped cream jor some thing special. Apricot Fritters Apricot fritters are an un usual dessert you'll enjoy serving. Use fresh apricot halves. Beat two eggs until very light. Add one cup sift ed flour, one-eighth teaspoon salt nnd one tablespoon melt ed butter. Beat in two tea spoons lemon juice and just enough cold water to make a batter like heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or short ening. Drain and dust with powdered sugar. Top with a tart jelly for added attrac tion. Tart Plum Jam , Most of the crop of tart- sweet plums will be eaten out-of-hand but they are high ly regarded also as a relish for serving with any meat, poultry or fish when pre pared simply and quickly like this. Regular jelly glass OS are fine. Recipe makes about nine glasses for a very good batch. 3 cups plum pulp , (pit plums and put through food chopper or blender before measur '.. ing) . i 6 cups sugar 1 package powdered pectin 1 cup water Combine measured plum pulp and sugar; let stand 20 minutes, stirring occasional ly. Stir pectin Into the wat er, bring to boil and boil rap idly for one minute, stirring constantly. Remove from heat. Add fruit and stir about two minutes. Pour into jelly classes. Cover and let stand i at room temper Uure 24 to 48 hours until jelled. Seal with I paraffin and store in freezer j or It will keep several -eeks , in jars at refrigerator tern-: pcraturc. I Strawberries and Cream Deluxe dessert is quickly achieved like this. Combine two cups sliced fresh straw berries and one tablespoon sugar; let stand 10 minutes. Fold into one-fourth pound diced or miniature marshmal- lows and one cup (one-half Dint) dairy sour cream. Re frigerate at least one hour before serving. Serve In sher-! bet glasses or best sauce : dishes topped with whole berry. Six servings. J Raspberry Sauce Raspberry sauce is tremen dously popular for topping Ice cream, puddings, fresh or leftover cake, throughout the short season of fresh raspber ries. Recipe makes about lli cups sauce. Wash 24 cups fresh raspberries. Measure two cups and crush slightly (do not mash). Add one-half to three-quarter cup sugar and pinch of salt; stir gently. Let stand one hour or more in rcfrigc.-ntor. Just before serving, fold in remaining one-half cup whole berries. Eugene Attorney Indicted by Jury Portland - IHPIt - Eugene at torney Charles L. C. Edwards was Indicted on 25 counts In volving violation of federal income tax laws by a federal grand Jury here Wednesday. He was scheduled to an swer the Indictment this week. Edwards was rhnrged with 17 counts of failure to pay taxes on returns prepared by him for clients. The indict ments alleges he diverted more than $10,000 Riven him for tax payments for his own use. He was charged also with causing false tax credits to be claimed and falling to file tax returns for 1959. I960 and 1961. ,3fl rr2'" r r- ...an i r if, - SHRINERS HAVE FUN Fez-wearing, fun-loving Shriners invaded Chicago" by the thousands to attend the 89th Im perial Council session. Here Shriners John McBratney is "choked" by Gordon Calligan, left, and Fred Sargeant as they try to dump him in a city trash can. They are from Ramcses temple in Toronto, Canada. (UPI) NEW SHIPMENT. 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