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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 29, 1963)
10 A FRIDAY, NOVEMBER 29, 1963 MEDFORD MAIL TRIBUNE, MEDFORD, OREGON Oil Geologists Study Samples of Coastal Material . CORVALL1S Rock samples taken from the ocean floor off Oregon by oceangraphcrs at Oregon State University are drawing careful scrutiny of oil company geologists probing the possibilities of rich underwater oil deposits. ' Dr. John V. Byrne, the OSU ocean geologist who is heading up some phases of research, laid the rocks and ocean floor geology point to oil. At least, most of the geologic conditions deemed necessary for oil de posits are present, he slated. ; Oil companies are deeply in terested now, he noted, because blocks of ocean bottom land will be available for lease after October, 1964. High bidder will be granted leases for drilling. Only then can it be determined for sure if there is oil in suffi cient quantity to make it com mercially feasible to set up oil wells. Geologists from most major oil companies have visited the OSU Oceangraphy Department in recent months to make micro scopic examinations of the rocks collected from the ocean bot tom. They are also reviewing data collected by the oceanog raphy department on the ocean and the ocean floor. Such in formation would be valuable in charting drilling operations. The companies had until Nov. 1, 1964, to nominate areas of ocean bottom they would like to have made available for lease. The U. S. Geologic Sur vey, Department of Interior, is now deciding which sections of ocean floor to make available. Announcement is expected to come early next year. Show Most Promise Oceon floor land more than three miles off the coast comes under the jurisdiction rf the fed eral government; less than three NOW OPEN Largest selection of paperbacks in Southern Oregon Children's books Adult hardcover books A Fiction History Biography Cookbooks Art Books Sports and Hobbies Browsing Encouraged 122 EAST MAIN MEDFORD, OREGON 772-5201 miles, under the jurisdiction of the state. The areas that show most promise for oil are beyond the three mile limit. They are on the continental shelf the sec tion of ocean floor that slopes down from shallow to deep wa ters. Byrne has about 140 samples of rock taken from the conti nental shelf during the past two years by occonographers aboard the OSU research vessel, Acona. The rocks are represenlative of geologic formations on the shelf and are considered a major clue to possibilities of oil. Gravity and seismic readings made by geophysical group of the oceanography department also give insight into the earth's crust under the water. The OSU studies are the first ever made of the ocean off Ore gon. The Acona is out almost every day on (act-finding cruises that provide highly valuable in formation on the ocean from top to bottom. Tribes Ordered to Elect Committee ! PORTLAND (UPI) - The ; Klamath and Modoc Indian ; tribes and the Yahooskin band of Snake Indians Wednesday were ordered to elect a new ex ecutive committee to represent them in trust dealings. The order by Multnomah County Circuit Court Judge Her bert Schwab followed a suit by U.S. National Bank of Portland trustee of the Indian properties estimated to be worth S30 mil lion. Schwab noted that the In dians' executive committee now has only five members instead of 10 called for in its constitu tion. He ordered nominations at a meeting Dec. 10 and elections early in January. Feeding the Family ZOLITA VINCENT Food Editor MOTHERS PROTEST JACKSON, Miss. (UPI) -A group of angry mothers charged Wednesday that there is a conspiracy afoot to brain wash children with schoolbooks that slip pleas for world gov ernment into examples of had grammar. WEISFIELD'S WEISF 1 i SAVE.. gy NO NOW... Preview SALE of Christmas GIFTS NO MONEY DOWN. ..FIRST PAYMENT JANUARY 1964; deluxe PORTABLE HAIR DRYER In a Fashion-Right Travel Case 1 urr"sis 1 j rn DO nut VLa-i tiq adjustable bonnet slips over largsit rollers ' Hot If distributed tvenly for loir drying uufl, portabl Uti you walk, talk on pnono 3 heat selections plus cool dry for hose, nails Your Personal Hair Srylinq Center. At Horn or Awayl f AY ONLY OMIT I.0O MONTH l I Fultan pi el it rl lit buti(i4 rvtl cml 1 $L ft fipS3 REmiNuTGN Roll - A-Matic 25 Shaver The Quality Man's Shaver-Cleanly Worth The Difference- 00 month s MORE MEN USE A REMINGTON SHAVER THAN ANY OTHER MAKE! 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A cold souffle made with unflavored gelatine even the novice cook will come out with colors flying high as a cook non-pariel. The recipe is included in today's food columns. Companies Oppose High School Plan PORTLAND (UPI) Twelve major industries have an nounced opposition to the Co lumbia School District's plan to duiio a si minion high school for its 90 students. The industries are located in the district and would provide most of the tax money to sup port the school. Votes will de cide the fate of a $847,000 bond issue for school construction Dec. 10. High school students living in the district now go to Portland's Madison High and to Parkrose High on a tuition basis. The Portland School Board had said it will stop accepting tuition students next fall, except for those already enrolled. The industries opposing the small high school are Crown Zellerbach, Swift and Co., Hay den Island Development Co., Moore Dry Kiln Co., Morrison Oil Co., Peninsula Terminal Co., Portland Union Stock Yards Co., Joslyn Manufactur ing and Supply Co., Monarch Shingle Co., Tri State Proper ties, Wood Feathers Inc., and Shake-Apply Co. APPRECIATION EXPRESSED CARMICHAEL, Calif. (UPD-Seven-year-old Patricia Pefley has sent a dollar to the "Presi dent" of Parkland Hospital in Dallas to express her appreci ation to the hospital staff for its efforts to save the life of President Kennedy. A ' BM.tt t" ttv vry fial vKa want to htl OofrtU. (fusel ami ''inl . , with rxv fit.sH i witch. Choato tvrt in Ofrhtrl, bltf x gold color! .3;.i.-;tisVi Use Wcisfield's Convenient Credit - No Money Down! WE i S Fl ELD S Medford Shopping Center - Acre, of Free Parking - Phone 773-5348 Open Week Dy$ Until 9 p.m. Saturday, Until 5:30 p.m. Simple Rules ' For Gelatine Cookery Research indicates that there can be less work in the kitchen and more fun preparing and later enjoying the delights of gel cookery" when the ex perienced or inexperienced cook understands the basics involved. Every recipe calling for the jell ing properties of unflavored gelatine can be classified into one of five calegories. They are: clear gelatines with or without solids added; whips; snows or sponges; chiffons or egg-based gelatine; whipped cream mixtures. Basic preparation of unflav ored gelatine may be accom plished in two ways; by sprin- kling gelatine on half cup of ; cold liquid to soften and then dissolving in hot liquid or over boiling water or very low heat. I ... OR by combining gelatine ! with sugar and dissolving with I out the softening period in hot ! liquid. The rule to remember is that one envelope of unflavored gelatine will gel up to two cups liquid, sugar, if used, is count cd as part of the total liquid npcause ii goes into solution and weakens the strength of the gel. i Solid Ailililions. If solids are ; to be added the gelatine mixture should be chilled to the consis tency of egg whiles. .This slight "setting" prevents solids from rising or sinking once they've been stirred in. However, if a layered effect is desirable as in many fruit salads it is good to know which fruits will sink and which will rise. Among fruits the sinkers are: canned apricots, cherries, peaches, pears, pineapple and raspberries; fresh orange sec tions and grapes, cooked prunes or plums. Risers or floaters would be apple cubes, banana slices, fresh grapefruit sections, peach or pear slices, rasp berries, halved strawberries, marshmallows and broken nuts. Vegetable possibilities are too numerous to become involved in. Clear basic gelatines are a simple combination of unflav ored gelatine and liquid (water, ! fruit or vegetable juice, houllon ! or stock, or milk) with the pos- j sihle addilions of a sweetener, seasonings or solids. ! Rased on Clonr (lehilinp ! Whips are based on the clear gelatine, beaten until double in ! v o 1 u m e. To accomplish Ihis the gelatine-liquid mixture must , be viscous enough to hold the air. Chill just until a consistency slightly thicker than unbeaten egg white before beating. Snows or sponges have a tex ture that is porous and melt ingly light. By the addition of egg whites to basic gelatine, the ! volume is tripled. Again the hasic gelatine is chilled to the consistency of unbeaten egg white and the unbeaten egg ! whiles added .', . followed by a IhoroiiRh beating. Chiffons or egg base gelatines include such tasty items at Spanish cream type desserts and other custard based des serls. The basic gelatine, with fruit juice or milk as Ihe liquid, is added to beaten egg yolks and conked a few minutes, chilled and folded into a stiff meringue. Whipped cream gelatine mix tures offer a variety of Bavarian creams, mousses, Charlottes and chiffon made with whipped cream. These can be accom plished by two methods. Either mixture is chilled until it mounds slightly when dropped from a spoon; then whipped cream is folded in ... T beaten egg whites and whipped cream folded in. Note: Main dish mousses are marip by either of these methods except that the type of liquid used would most likeiy be chick en stock, bouillon or tomato juice and the added ingredients of diced chicken, tongue, ham, seafood or whatever would be added after the gelatine mixture had been chilled until the con sistency of unbeaten egg whites. Chocolate Gelatine Snuffle Always Rises to Occasion Chocolate continues to be America's number one favorite dessert flavor and here is a new one that' will rate cheers. This elaborate-looking gelatin-made chocolate souffle combines semi sweet chocolate morsels, whipped cream, unflavored gela tine and a touch ot rum flavor ing. To serve most simply the chiffon mixture can tjo into des sert glasses. For a more parti tied version for spooning at the table, a handsome souffle dish or casesrole comes in handy. To give a "rising" effect, make a napcr collar thai extends about three inches above the top of the dish before pouring in chocolate mixture. Recipe makes eignt servings. 1 envelope unflavored gelatine cup light brown sugar, divided. ',4 cup water 1 6-ounce package (1 cup) semi-sweet chocolate morsels 4 eggs, separated cup rum or brandy or IVi teaspoons rum or brandy flavoring. ' '.i teaspoon salt 1 cup heavy cream, whipped Combine unflavored gelatine, half cup of Ihe sugar, water and semi-sweet chocolate morsels in saucepan. Pla.c over low heat, stirring until gelatine and sugar are dissolved and chocolate is melted. Remove from heat. Beat in egg yolks. Stir in rum or brandy. Beat egg whites and salt until stiff but not dry. Gradually add remaining quar ter cup sugar: beat until very stiff. Fold in chocolate mixture thoroughly; then fold in whipped cream. Spoon into dessert dishes. Chill until firm. If de sired, garnish with additional whipped cream. For party size souffle, double recipe and turn mixture into two quart souffle dish with a two inch collar. To make collar, fold waxed paper over heavy brown paper three Inches wide and long enouuh to go around souffle dish with generous over lap. Attach to dish with sealing I ape. Broil Chickens With Orange Sections Plentiful broiler-fryers at low cost become something very special when segments of golden I oranges are added along with a I bit of cinnamon and cloves. For each chicken planned for four servings: 1 broiler-fryer 3 to Vk pounds, fresh or frozen M cup enriched flour 1 teaspoon salt V teaspoon pepper 'A teaspoon each ground cinnamon and cloves 2 tablespoons shortening 2 tablespoons butter 4 oranges 1 tablespoon soy sauce 1 tablespoon brown sugar Cut chicken in serving pieces. Combine flour, salt, pepper, cinnamon and cloves in a paper bag. Shake chicken in flour mix ture. Heat shortening and butter in heavy skillet or Dutch oven. Brown chicken slowly on both sides. i While chicken fries, peel the oranges and cut them into sec tions. Save all juice. Measure 1 the juice and add enough water to make half cup. Add soy sauce and brown sugar. Pour over chicken; cover tightly and cook I over low heat 20 to 30 minutes. I Add the orange segments and I continue cooking about 10 min utes longer or until chicken is ' fork-tender. I Snack Fare Snack fare for the family mid-, afternoon or mid-evening or for company any time is both tasty and tempting when prepared ! with fresh vegetables. Top unpeeled slices of cucum ber with a fluting of any soft spreadable cheese. Serve atop crackers if you like. Children will eat surprising quantities of green pepper sticks or rings, celery and carrot sticks when otfered either plain or for dipping In creamy cheese dips. Fill celery stalks with chunk- style peanut butter. Be a Smart Santa..' GIVE HER A TIME-SAVING DISHMOBIL IT SANITIZES! One thing sure-it's something she wants. Protects family health-does dishes in germ-killing temperatures up to 120 times longer than average hand washing. But she's out of the kitchen minutes after meals. No special dish preparation. Exclusive Swirling Water Action seeks out soiled surfaces Holds full day's dishes for average family of 5 Rolls to sink, can be built-in later Comee in colors; chopping block top FRIGIDAIRE PRODUCT OF GENERAL. 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