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
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Children's books
Adult hardcover books
A
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History
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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.
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RISES TO OCCASION This lovely-to-look-at delightful-to-know
gel-cookery classic chocolate souffle rises to the occassion. 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.
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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.
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