Ventura County Star from Ventura, California • 12

Page 12 The Ventura (Calif.) County Star-Free Praaa Thursday, January 22, 1953 YOU ARE HEREBY INVITED TO: Practical Process Perfected For Powdering Orange Juice STAR-FREE PRESS 3-DAY COOKERY CARNIVAL NEW Adding Machines All sizes and styles hand and electric. Wariet SEST BUTS OF THE WEEK $99.50 up vice Director for Southern Counties Gas Company in Ventura, well known locally for her work with schools and other groups and for her radio cook- AnrQUEsflONS TO BE ANSWERED to size of pan and amount of vegetable to be cooked. Cover pan and place over top burner, with flame at full heat. As' soon as water comes to a rolling boil, reduce gas flame to simmer heat. (If glass saucepan is not used, steam escaping around lid will indicate when water is boiling.) Allow liquid to bubble at simmer heat until the vegetable is crisp-tender.

Test by pricking with fork. Add salt, pepper and butter to taste. There will be no admission charge to any of the three sessions. And gentlemen cooks will be just as welcome as lady homemakers. Ventura Typewriter 79 So.

Oak MI 3-9951 A TRIO of highly skilled home economists will be on hand for the instruction of Ventura homemakers when The Star-Free Press-Southern Counties Gas Company three-da Cookery Carnival opens on February 4 at the Ventura Theatre, 20 So. Chestnut street. The hours are 1:15 to 3:15 p.m. daily, Feb. 4, 5 and 6.

Presiding over the trio of two-hour sessions will be Miss Jean Simpson, noted Southland foods expert. A graduate of the school of home economics at the University of California at Santa Banquet Potato Bread Ask For It At Your Favorite Ventura County Grocery Store aromas ordinarily lost in making fruit preserves, according to an announcement made by the department this week. The aromas can be returned to the preserves to enhance their fruit flavor or used to flavor other fruit products. The recovered flavors can be used to give a natural zest to beverages, fountain syrups, confectionery, ice cream and other desserts. The process has been adapted for commercial use in coopera tion with a preserve manufacturer and merely involves changing the usual condenser arrange-men on cooking kettles.

By main taining cooling water at a low temperature, the condensate con tains practically all the desired aroma. The captured flavors can then be concentrated to an essence. In order to avoid damaging flavor by overheating, preserves usually are made by cooking fruit, sugar and other ingredi ents in a vacuum pan. However many delicate flavors still escape during cooking. The new USDA technique avoids this withoujt appreciably changing tne preserve making process.

Details of the process, includ ing information on costs and equipment, may be obtained from the Bureau of Agricultural and Industrial Chemistry, USDA, Washington 25, D. C. -o WANT TO MAKE CHEESE SOUP? WELL, READ ON We Applied Grandmas Priceless Ingredient and Modernized Potato Bread. Ask For It Today! Do you have a culinary problem that has long annoyed you? Is there something about your gas range that you have never quite understood? Terhaps you want advice on the most approved method for cleaning a stove grill or a metal akillet; or you may want to know why your otherwise satisfactory loaf cake develops a crack across the top. from end to end.

Put In writing any such question for which you may want an expert answer. Bring it to any one of the three Cookery Carnivals for Miss Simpson and her aides to answer. Questions of general interest will be answered on subsequent Star-Free Press food pages. ing classes, will also be on hand for the school. Since most of your cooking is done on the top burners of your range, knowing the best way to use them makes real sense, is part of the advance word we have from Miss Simpson.

Proper vegetable cookery on the top burners is of particular importance if flavor, texture and nutritive values are to be retained, she points out, offering these suggestions: Dont drown vegetables in quantities of water; use only y4' to V2 cupful of liquid, according NEW and practical process for the manufacture of pow dered orange Juice was announced this week by the U. S. de. partment of agriculture. The process was revealed to have been developed at USDAs bureau of agricultural and indus' trial chemistrys western regional research laboratory at Albany, Calif.

The new product is said to be one that keeps satisfactorily under severe conditions and makes an attractive, fresh-fla vored beverage when reconsti tuted with water. The new process is reported to have succeed ed so well in laboratory anc pilot-plant studies that the Army Quartermaster Corps has pro cured a trial supply for testing purposes. The product is not yet available commercially; the an nouncement gave no indication as to when it might be placed on the market. LOW HEAT METHOD The new process consists of several steps, all of which represent various kinds of technical advancement, accomplished either during these studies or in recent years. Concentrating the juice at a low temperature, a compara tively new development, is the first step of the new process.

The drying step requires a vacuum process and applied new know ledge of the physical and chemical behavior of juices under specific and carefuly controlled conditions of temperature and pressure. Use of ultra-high vacuum, the so-called freeze, drying process, is not necessary. Another feature of the process is the addition, after the drying step, of an adequate amount of specially prepared, stabilized natural orange oil to the powder as flavoring. This is essential because during drying some of the natural flavor essence of the orange is lost. FINE FLAVOR The new powder is easily reconstituted.

A measured amount of the powder dropped into water (even ice water) dissolves immediately and remains dispersed in the water without settling The color is that of fresh orange juice. Tasters have uniformly praised the flavor as that of natural orange juice. Nutritive factors, such as vitamins A and are well preserved, even after long storage. Scientists in the laboratory at Albany are continuing their studies with juices of other fruits and vegetables, and promising results have been obtained in the production of beverage powders from other citrus fruits, tomatoes, pineapples, apples and, grapes. XlESTERN GROWERS as- sociation makes the following suggestions for the prepara tion of fresh produce now in plentiful supply in local markets.

LETTUCE: This perennial salad favorite appears again this week as a best buy. When it is plentiful, then is the time to serve wedges with a delicious dressing. With a head of crisp green Iceberg lettuce on hand you have practically a ready made salad right at your finger tips. Eggs are abundant this month, and they add extra flavor and extra nutrition to this easy to make: CHIFFONADE DRESSING Add 1 cup French dressing slowly to y4 cup mayonnaise, Stir in 1 tablespoon onion, 2 tablerpoons pimiento and 2 hard-cooked eggs, all finely chopped. Serve over Iceberg lettuce wedges.

Makes 1 cups dressing. CELERY: Sweet, nutty-flavor ed celery continues good and at bargain prices. CARROTS: Colorful, vitamin A-rich carrots appear on the best buy list for the first time in many a moon. Make good use of their golden goodness. Use them raw in salads, and use them cooked (and just a little bit fancy) as: TOASTED CARROTS Cook 12 small whole carrots in a small amount of boiling salted water until just tender about 15 minutes.

Dip each carrot in salad oil (Va cup), then in finely crushed cereal flakes (about IV2 cups) to which 1 teaspoon salt and 18 teaspoon pepper have been added. Arrange in pan and broil until the cereal flakes are toasted, about 5 minutes. Baste twice with any remaining oil while toasting. Makes 6 servings. SPINACH: Another vegetable to use both raw and cooked.

For cooked spinach youll need 2 to 2xk lbs. for 4 servings. Reserve a few of the tender leaves, combine them with diced fresh tomatoes, hard-cooked eggs and French Dressing. Serve on Iceberg lettuce for a very tasty and attractive salad. TOMATOES: Desert tomatoes are plentiful and reasonable in price this week.

How about a-grilled tomato to dress up any dinner or luncheon plate? Brush the top of halved tomatoes with butter or drippings and broil about 5 minutes. Try mixing a little prepared mustard and scraped onion with the butter, or top with fine bread crumbs, before broiling. DELICIOUS APPLES: Wonderful eating apples. arge sizes offer best values. Baked By Prosser Baking Co.

a locally owned Ventura County bakery JEAN SIMPSON Southland Foods Expert Barbara, Miss Simpson has had experience advising southern California homemakers. Her advice on means of improving housework and cooking and ways to lighten the daily work is invaluable. Assisting Miss Simpson will be Mrs. Martha Smith. An expert in dietetics, Mrs.

Smith holds a bachelor of science degree in foods and nutrition from Purdue University, Lafayette, Ind. Previous to joining the Southern Counties Gas Mrs. Smith served as a first lieutenant in the dietetic section of the; womens medical corps, U.S army. Mothers will especially value her advice in menu plan-j ning for proper nutrition. I Miss Betty Hensel, Home Ser Bakers of Banquet Bread Donald Duck Bread By GAYNOR MADDOX NEA Food and Markets Editor CVER try cheese soup as a main luncheon dish? You should like it.

particularly if you have one of those hand-size electric beaters to do the heavy work lightly for you. Quick Cheese Soup (Serves 4) Two tablespoons butter or margarine, 3 carrots, peeled and grated, 3 medium onions, grated, 2 to 3 tablespoons sifted flour. 2 cups well-seasoned chicken stock (if not available, use chicken bouillon cubes and water), 8 ounces Cheddar cheese (grated), 2 cups milk, salt and white pepper to taste. Melt butter in top part of double boiler over low flame. Add vegetables and braise for 5 minutes, stirring occasionally.

Blend in flour, and cook for one minute, stirring constantly. Add chicken stock, and cook until thickened, stirring occasionally. Place over boiling water in lower part of double boiler; add cheese. Beat with rotary or whirl beater until cheese has melted (about 2 minutes). Add enough milk to thin soup to consistency of cream.

Season to taste with salt and pepper. Serve hot or well chilled with f'riso croutons. ANOTHER NEW PROCESS IN FRUIT INDUSTRY Through modification of a process devised to recover volatile flavors from fruit juices, USDA scientists can now capture Special Get-Acquainted Offer atSAFBlfflY Ttik automate dofMl dryor the KENMORI Other leading malcei Include Apex, Barton, Bendix, Blackston Hamilton, Speed Queens Temeeu Thor and Whirlpool. Amazing New PARADE Vorks Wonders in Your Wash Water You'll novor hang clothes outdoors again once you install an automatic gas clothes dryer. For gas dries laundry faster than sunshine faster than any other fuel.

Whats even more important, gas dries without sunfading, without fraying hems, without making clothes stiff Its always ready to serve you day or night rain or shine. And clothos dried in an automatic gas clothes dryer are the softest, fluffiest, sweetest smelling you ever washed. All you do is toss in rinsed pieces, set the control for bone-dry or ironing-damp and remove them in minutes. You have no heavy baskets to lug to outside lines no stooping no stretching. What's the cost? The operating cost of an automatic gas clothes dryer is less than 2 per dryer-full.

The installed cost is also lower than that of other automatic dryers. See a demonstration at dealers or your Gas Company. Select yours now. Hf RS NOW I A revolutionary new washday suds A suds that makes your washing easier gets your clothes cleaner! YIS new Parade gets out dirt you never knew was there. For its a heavy-duty suds.

remarkably efficient product that works wonders in your wash water. Yet Parade is gentle on your hands and fine for dishes! UMITID OFFER I Take advantage this big money-saving sale now. Get Parade at Safeway today and SAVE! SOUTHERN COUNTIES GAS COMPANY.