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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 25, 1963)
THURSDAY, JULY 25, 1963 A 5 Traveling Americans Like To Bed Down in Comfort By MURRAY J. BROWN of Chicago, a leading bedding short or long distance trips Houston, Tex., you may even want to pay a little more lo went to clean up the vacated ped with new bedding. The United Press International New York-fl!PI-About 52 million Americans are expect ed to pile into the family car and hit the nation's roads this summer for long-awaited va cation trips. Based on past surveys, most of the trips will be of relatively short distance but will involve at least a one night stopover along the way. manufacturer. Some motorists will drive SO miles or more out of the way to get to a hotel or motel they know or have been told has comfortable beds. Others bring along their own electric blankets, non allergenic pillows and bed boards. Some even bring mattress es from- home. A Milwaukee motel owner tells of one guest who asked for a re duced rate because he was providing his own bedding. Fortunately, the motorists' chances of sleeping well on are increasing all the time as more motels and hotels up grade their bedding to meet competition, says Spring Air. Another bit of good news for the overland traveler is the increase in the number of extra-long and extra-wide beds available. ''You may have to pay ex tra for an extra-size bed but many travelers figure the ad ded expense is worth while," says Ronald J. Shepherd, Spring Air's executive vice president. If you're in the vicinity of room, sure enough, the mat tress was gone. Most guests spend only a night at a hotel or motel so they figude that praising or complaining won't do them much good. So hotel and motel owners have to rate their sleeping accommoda tions by other means. For example, a hotel in New York state noted that traveling salesmen were in sisting on certain rooms and would accept no other. The manager checked and found these rooms had been equip remainder of the hotel was supplied with new mattresses too. The traveler who wants to make sure of a good night's rest before accepting the room should ask for the privilege of testing the bed by lying on it, says Shepherd. Most people are embarrassed to do this but shouldn't be. Another method is to ask if many guests request bed boards. If the ansyer is "yes," be wary because a good mat tress doesn't require a bed board. sleep in round beds which several motels in the area are installing to emphasize bedding distinctiveness. "More could be done to improve sleeping conditions for the traveler if guests praised good bedding when they found it or complained to the management about bad bedding," Shepherd says. One guest at a Louisiana motel made his point when he told the clerk he liked the mattress so much he was tak ing it with him. The clerk laughed. But when the maids GLASSES ON CREDIT! iyyC Green Stamp COLUMBIAN OPTICAL CO. MEDFORD SHOPPING CENTER But whether it is 100 or 2,000 - mile trip, traveling Americans will do some pe culiar things to make sure they get a good night s rest, says the Spring Air company MEDFORD MAIL TRIBUNE, MEDFORD, OREGON L If You Can Count on Us . . . Quality Costs No More at Sears ZIP TO COLD CUTS - Relish molds add zip to cold cuts. Pickle fanciers will enjoy sliced ham or cold cuts with molded pickle relish mousse. A savory molded chutney makes a flavorsome topping for fruit or vegetable salads. , Thanks to popular unflavored gelatine, both recipes are easy to make and look spectacular. Feeding the Family By ZOIA VINCENT Food Editor Ready-to-Eat Meats For Modern Meals In the good old summer time, cold cuts and delicates sen specialties make many a fine meal in the modern do-it-yourself manner. Ready-to-eat meats and canned ready-to- . eat specialties galore invite ; your attention. ; Buy enough to make an at- - tractive service of three or ; more kinds. Allow two to three ounces per serving. Left overs are easily used up in sandwiches, salads and com- . bination dishes. Plan on a variety of tex tures (coarse chopped, fine "grind); colors (red, pink, - brown with perhaps pimiento, pickle or cheese added); s 'shapes (round, square, irreg- ular); flavors (ham, beef, -liver, combination meats, and smoked, spicy, garlic, etc.) How lo Store. Be sure ready-to-eat meat slices are flat before storage. Keep cel lophane or other transparent wrapped packages in wrap per. Wrap freshly sliced meat in waxed paper, transparent wrap or foil. Use within two to three days. Unsliced dry and semi-dry sausage, some times called "summer saus- age,"- will keep two weeks or longer if kept in the refrig erator. To enjoy the fine qual ity of all cooked meats, use them while they are fresh. Cold Meat Trays Ready -to-eat meats may be ; used with or without home ' .nnkpri nr canned meats to ' make attractive trays. Cheese " in its infinte variety commnes well with cold meats and al- iiravc thprp must be relishes Having chosen a variety of flavors, textures, colors ana chancs nlan an orderly de sign. Cut larger slices in two so that each guest may nave some of each meat. Arrange clinoc! tn make service easy Avoid overcrowding. Use ' garnishes with flavors that go ' with the meat, add color to ' the tray. Garnishes may be arranged as dividers, piacea in tho -ntpr. at the ends, or sides of the platter. MnMoH pielrle Relish DiMMo rplish has long been v, i a h 1 v esteemed as accom- paniment for cold meats. Here . we imaginatively comuiuc ' i..L-in ,-oiich with unflavored gelatine to provide a hand some mousse to serve wiui ham as pictured or with other meat assortment. The mixture . can go into a large mold or into individual molds and is chilled until firm; that's all there is to it. Eight servings. 1 envelope unflavored gel atine 3,i cup water, divided 2 tablespoons lemon juice ,i teaspoon salt 1,4 teaspoon Tabasco ANNUAL MMEI )EE OPEN Monday and Friday "til 9 pm 3. .nn mavonnaise 1 tablespoon prepared mnctarH 1 cup finely chopped eel cry ,4 cup finely chopped green pepper i : in chnnDed Dimienlo l rim drained Dickie relish Sprinkle gelatine on one- half cup of the com waier in saucepan to soften. Place over low heat, stirring constantly uniii urlaiine is dissolved. Re move from heat; stir in re maining one-fourth cup water, imnn inice. salt and Tabasco. Cool. Gradually stir into may onnaise and mustard until blended. Mix in remaining in gredients. Turn into four-cup mold or individual molds. Chill until firm. Unmold; serve as accompaniment with cold meats. Molded Chutney Salad This molded chutney salad combines the favorite condi ment of India, chutney, with dissolved unflavored gelatine and requires no further cook ing. It teams beautifully with fri:jt or vegetable salad. In nur nirturp we arranged it I atop thickly sliced tomatoes and sliced cheese furtner en hanced by cottage cheese. Six servings. 2 envelopes unflavored gelatine cup suger V4 teaspoon salt 1 cup water V cup lemon juice 1 cup coarsely chopped chutney Mix together gelatine, sugar and salt in saucepan. Add water; let stand five minutes. Place over low heat, or boil ing watpr. stirring constantly. until gelatine and sugar are dissolved. Kemove irom neat; ndri lpmnn tiiire. Chill until mixture is the consistency of unbeaten egg wnue. Add cnui ney. Turn into six individual I molds. Chill until firm. Cold Meal Garnishments Cold meat trays can oe ar ranged, covered and chilled until time of service. We sug- eest mese earmsnes: Cheese. Balls of cream or smoked cheese rolled in chop ped parsley or nuts. Cottage cheese with chopped chives, aippn npnnpr. nimipnto or stuffed olives. Cheese spreads in tnmatn nr (jrwn npnnpr cuts. i RaHichno nlivps slif-pt ril- cumbers or tomatoes, tomato j I wedges, pickles or pickled , fruits. Orani?p nr mneaDDle sec tions, fresh or canned peach or Dear halves filled wun relish, iellv or berries. Watercress, parsley or otner seasonal greens, crisp raw cauliflowerets or slice? or striDs of carrot, celery or nninn. Cnlpslaw. icllled fruit, veg- ' etable salad or fruit salad in j lettuce cups. Ml Rnll-Unl Arrange vnur cold Dlale at tractively in ways like these. Roll thin slices of meat loai, hntnpna nr salami to form a cone. Fill with cottage cheese, 1 1 coleslaw or drained cannea fruit pocktail. Wran a slice of meat loaf, holoena or cooked ham around a bundle of cooKecs asnaraffus or ereen beans sea soned with French dressing. Fasten with a toothpick. Shape and roll sliced , Rrannschweicer or liver saus age into balls. Roll in chopped parsley. These bans may De ehnnpH arniind a prpen Di- I - ' " - " ' I mento-stuffed or pitted black 1 1 olive, cube ol cneese, a pecan, walnut or aimono. Devilish Did Dins are an ever oonular part of entertaining, lnis one ; uhirh rnmhines dairv sour cream with handy-on-the-shelf j deviled ham is easy to put to-1 tfpthpr and Wppns well when ! nrnnerlv refriceratcd. Recipe ! makes about 1V4 cups of de lectable nibbling, it goes par ticularly well with vegetable ' dippers or dunners. z cup dairy sour 1 4'4-ounce can deviled ham teaspoon Tabasco sauce Vi medium cucumber 1 teasnoon lemon 1uice Salt and pepper to taste Cream together dairy sour , cream and deviled ham. Pnarsplv erate cucumber. Add to deviled ham mixture along with lemon juice, salt, pepper ana laoasco. Sour Creamed Strawberries Enjoy fresh strawberries while vou mav. For a change. serve them topped with dairy sour cream and a sprinkling ; oi Drown sugar. A Carefree Life in Play Pastels . . . 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V 4 - y 3 JX Short Average Tall ili Petite 410" S'3" 57". JT S'l" to to to 5'2" S'6" 5'9" VALUES TO 1.79 YD. v Synthetic Blends t -- of Dress Fabrics 11 or lets SEARS 501 MEDFORD SHOPPING CENTER PHONE 773-6661 FREE PARKING VJ'iAa rhnlm of fabrics in '. many new-season colors, just-right yardage for making skirts or suits in checks or solid textures. STORE HOURS Tues., Wed., Thurs., Sat. Monday-Friday 9:30 A.M. to 5:30 P.M. 9:30 A.M. to 9 P.M. tae " V V 1. T SL
