The Daily Alaska empire Newspaper, December 17, 1945, Page 9

SECOND SECTION JUNEAU, ALASKA, MONDAY, DECEMBER |7 1945 PAGES 1 TO8 20th Century Super Market Opens Tomorrow WARIS SPUR PLANNING OF (OMPLETE NEW FOOD CENTER HERE MARKEDBY INNOVATION HIGHER STANDARDS FOR DIETS PLANNED OFF WAR'S LESSONS Federal Program Might Subsidize Food Con- ' sumption for Needy WASHINGTON A nutritional program designed to rise dietary— and hence health—standards of the country is under discussion among wdministration officials. Such propram might government subsidization consumption by families sufficient income to buy quate diet. Speculation that the tion may come forward tritional plan developed dent Truman sent message to Congress urging the establishmen of a national health insurance plan, under which individuals and their employers would contribute to a premium fund for payment of costs of sickness | In doing so the President de- c 1 the health of individuals to be a concern of the nation. Experience of the selective service system during the war showed that thousands of men were rejected| be e of diseases which could be attributed to malnutrition. Hence, government nutritional authorities said, any national program de- signed to raise health standards, it was to succeed would have take into account malnutrition. Stud on of raising die- tary standards have been made by the Agriculture Department and submitted to the White House, ac- cording to officials. Plans sug- gested include a broad school lunch program under which hot lunches would be served in every public school, with the federal and state governments and local school districts financing the program. Lunches at government expense are being served now in a small part of the schools. Suggested also was a food stamp program somewhat similar to that employed on a limited scale during the late Thirties to help dispose of farm surpluses. A bill providing for such a program has been in- troduced in Congress by Senators Aiken, (R-Vt. and La Follett, (P- Wis). Both the school lunch and the food stamp plan would serve in- directly as farm-aid measures in so far as they increased consumption. Both plans have the support of the National Farmers Union. In a study on what it called “the problem of underconsumption” the Agriculture Department said that malnutrition had two adverse social effects, economic. “The physiological effect,” the re port said, manifested in malnu- | trition, ill health and dependency. The econcmic effect manifests it-| self as a deterrent to the operating economy of tfe nation.” GREATER BUTTER DEMAND IS SEEN\ Institute Head ead Predids 501 Percent Increase in | Consumption ; e CHICAGO—E. E. Haskell, presi-| dent of the American Butter In- stitute, predicted “within a few| months” a demand for butter :’zfli per cent above war-time consump- tion levels. | “The American public has accus- tomed itself during the war years not to eat butter. Due to rationing and other factors the public has skimped and squeezed and there has been no butter on many table: Mr. Haskell declared at the open- ing of the institute’s two-day mect- ing here recently. “During the war sumption dropped 100,000,000 pounds, but I expect an increased demand that will reach| 150,000,000 pounds within few months,” Mr. Haskell said. The institute head called for elimination of the OPA price ceil- ing on butter and urged butter producers to raise the quality of their product. SNBSS L RU involve of food without an ade- administra- with a nu-| after Presi- a a monthly con- to less than a TO CLEAN To remove grease from rugs, blot up as much as possible, then re-| move remaining stain by sponging the spot with a salt solution ot | one-half cup salt in one quart of| gold water. Riftse in lukewarm | water and dry with a clean cloth. | sires of | habits one physiological and one - THEIR VISION IS ORIGIN OF OUTSTANDING DEVELOPMENT IN CITY OF SUPER MARKET; MEET DRIVING SPIRITS OF 20TH CENTURY (OPSTEAD DRAWS IDEAS FROM WIDE EXPERIENCE Ideals of §<—efiice Gained Across Counter Embod- ied in New Layout Roald owner of the Super Market Familiar, New Personalifies C. (Cop) Copstead, co- JHEA 17 X 20th Century here an Alaska boy. Schooled at Ketchikan, where his parents, Mr. and Mrs. Chris Jopstead, still reside, he laid the foundation his in the meat dmstributing business in Frye and Company’s retail meat marke at Ketchikan. After seven ond one-half* ye in Frye's market at Ketchikan coming familiar with the meat de- Southeast sk Cop did stint in plant operated There he rowur all sides of t} new is Grocery Firm to Man- age Local Venlure success newcomer to Juneau, but n newcomer to the grocery busine Les Fragner, manager of grocery and produce the new 20th cans, ; and personable, a background of experience i distribution, gained in chool operated by the market chains Born at Che moved with his was five years in the Yakima Valley made his way through and high school the big Seattle a packing by Frye his knowl- meat busi- edge of e ness Wash,, Le amily when old to to the retail phase of was employed for son Brothers, at vears ago, he left to come to since re Rr:tumm; the industry, he a time by Jac Tacoma. Eleven the Puget Sound area Juneau, where he has mained. “Cop's” first post in Ju- s with Piggly Wiggly, where manager of the meat partment. When the Piggly Wiggly Alaska Company shut the doors of its old store next to Percy’s, he moved to the Alaska Meat Com- pany, becoming stant manager In 1939 was formed the partner- ship with Harold Bates that sulted in the first establishment the 20th itury Meat Market here, with Copstead assuming tive direction of the ent Even then, 20th Century new developments locally handling of meats From his firs ence; suppleme by siderable added knowledge of Juneau buying gained during his ment in Juneau ma had fostered ideas regarding im- proved meat preparation methods and service efficiency which he in- corporated into the original 20th Century Market, and which speed- ily gained for it a foremost posi- tion in the Gast au Channel area. Those ideas assured that 20th Century customers received where h the grade him, in behind a hitch School ner did Marines, wagons Uncle Sam Maryland and Californi Calif., base. Returning to the Northwest, Le chose the grocery .business as h n and went to work for Safe Stores Wenatchee, Wask 1939 found him managin cutlets ar re-| o wa The Safeway Ok w switched his and Pacific and moved to ti city tle, as manager ( /\[\P& \Vl*! Seattle store. It from there that Les joined 20th Century team, coming nort to Juneau a month ) to whip Juneau's fine new into shape for its opening. Working with Manager Fi on the 20th Century's grocery are three dents, Dorothy Kemmer, low and Holly Triplette. and Ivy of Trving when it nogan signifed in the th employ vy Doroth, “Whing-Ding"” closed its doors to (Continued on Page Thiee) ‘—l MAKE THE MOST OF THE TURKEY! (Continued on Page Three) Join On Staff Fragner Leaves Lleading departments has the he Grandview, young Frag- séyving aboard the battle and finishing up his Marine caree! at the seagoing soldiers’ San Diego, was hely 00ds center staff well known Juneau resi- Bar were behind .the counters market make BATES IS TWO-CAREER MAN; LAWYER-BUTCHER Partner in New Foods Cen- ter Made Start in Home Town Meat Shop Review Id of the H. Bates, new 0th Century opening its doors here, reveals a man who entered the food—par- arly meat—djspensing business ough the back door and who. xcept for sidetrips into the law stayed right with it until hel has worked up to the boss’ chair.| Back in his family’s home town, Wapello, Towa, Mr. Bates went to school ¢ at an early age to work in the Wapello Meat Market. After his early introduction to the but- cher’s block, he turned to higher learning, devoting a year to studies t Parsons College, Fairfield, Towa After Mis year in the halls of s higher learning, he found himself out on the Pacific Coast, located at San Mateo where he operated, e from 1930 to 1938, the meat and s allied concessions in the largest super mar in the entire Francisco Bay area — The Mateo Food Center experiences of partner in the Super Market n s Mr. Bates' legal venture opened a with studies at San Francisco Law r School sandwiched in among the cuts of d tende chops | s San Mateo meat counter. Upon completion of four years of law studies, the bar beckoned as a full-time career—so, neophyte Attorney Bates sold out his San Mateo meat busin and embarked on the ship of lady law, taking employment legal in-| vestigator and adjustor for an in-| urance company ersfield, | Calif. A year dim the . d as Bakersfield glamour of a h cateer. the siren call of: , Alaska sounded in the ears of At- torney Bates. Taking passage. northbound, with Kodiak as his goal, the present 20th Century partner sailed the sheltered seas| of Alaska’s Tnside Passage toward| his Alaskan destination which preved to be Juneau, not Kodiak Finding the Capital City more to his liking than any of Alaska's other towns that had appeared to his view, he quit ship here to become meat-cutter Bates again, on i the staff of the Sanitary. Meat Company here e courtroom y S Only shortly after then, in July, 19.’!9. Bates joined with Roald Cop- J\u':u'l to form the 20th Century Meat Company, in the partnership that has continued and prospered to the present time and is now to move its thriving business into new | expanded quarters across the street i from its successful location of the | past eight years | While keeping steadfastly to his| | partnership in the 20th Century Market here, Bates turned to the {law again. Becoming a member of | the Alaska Bar, in 1940 he went 2 | to Sitka, where he opened a profit- | able legal practice and became City 4 ,Allmney and City Magistrate. Then ROAST TURKEY, RED WINE 10-16 pound pound butts rced stale bread, cut In % & . chopped fine uch cubes A 3 teaspoons salt 2 teaspoons poulizy seasoning OR F slted: 1 1 teaspodn powdered sage pint Ciaret, Burgundy, Cabernet or any red %able wine Remove pin feathers from turkey. Wi thovoughly inside® and outside with clear, cold water. Rub inside of turkey with using dbout % teaspoon of salt for each pound of turkey. Prepare dressing as follows: Melt % pound of the butter or margarine. Cook onion in melted butter until golden brown. Ada bread cubes and mix well. Add celery, parsley, salt, poultry sca- soning or sage. Mix well. Place enough-stuffing in neck to 51l it icely. Facsten skin to back. Stuff cavity well, but not too tightly. Cloze with r Fold wings back and press the tips against the back, Press th close to body, tie the ends of legs together with string and Lring the string down around tailpiece. Turn bird on breast and bring ends of string forward over the wings. Tie in the middle of the back. Lay on pan on onc side of breast. Roast until done at a low, constant femperature (300-325 degrees F.). When half done, turn bird %o opposite side of b Baste at intervals with mixture of % pound m.clted but- ter or margarine :l.|d 1 pint of warmed wine. Turkey is done when the thermometer that has bear: securely in- serted ,n the middle of the inside thigh muscle rezisters 190 degrees or when leg joints break or move readily when drumstick is moved up and down. (\nd'nuhly t will take a ten puund turkey 3% hours at 325 de- srees & and o 34-32 pound turkey 4 to 4% hours at 3 degre It— | followed a short stay at Skagway | Ube(m'e he returned to Juneau and | | the market business—with enough| | law practice on the side to keep his |tonsils in tune. With the 20th Century Market {here now mushrooming into what iboth partners are firmly convinced | is the best appointed complete food (center in all Adaska—if not in all | the West—meat-man lawyer Bates | plans to concentrate on the pri- | mary phase of his dual career. At- tention will ‘be pointed to clinch the success of Juneau's newest | food center, ORANGE CONSUMPTION HAS SHARP INCREASE NEW YORK-The average Ameri-; |can finds oranges such an essen- | tial part of his diet that the fruit represents 2 per cent of the cost of food, according to F. R. Wil- cox, general manager of the ] fornia Pruit Growers Exchange. In 1893 the per capita consumption of oranges was 12 a year, while today it stands at 125. > For a different party candles in a !'with soft’ wax. Then fresh flowers. effect, deep float stand saucer a few ! which goes | ity | sought-after | tion are destroyed, SHORTAGE STILL SEEN IN CANNED FOODS FOR 1946 Reduced Government Pur- chaes Not Expected to Entirely Alleviate WASHINGTON effect that duced it fruits not me of thesc ing ment supplies adequate mand up levels In a discussion of this report in the Weekly Digest of the American Institute of Food Distribution, the trade, it is ex- that consumer purchasing which has increased faster price levels of canned prod- likely to result in a de- that at least\ 5 per cent than that of 1941- year canned food idition, it is pointed out that J abnormally low of the 1946-46 and that carry - over hold- for civilians were estimated at 38,000,000 ses, which may seem like plenty, but isn't in com- parison with a five-year ave of 109,000,000 cases. Further, pan- try stocks held by consumers when rationing ended also were low. All of which indicates that unrationed demn will absorb the increased quantities ilab! so t dis- tributors and packers will not be able rebuild their inventories. This mea according to the institute, that by next summer there will be virtually no top, qual- canned goods available, though lower grades which are less may be in more lib- erzl supply. Tomatoes and pine- apple will be among the shortest of the commodities. Bulleting the government purchases of ind veg this do i that therelll be plenty products available, accord- the United States Depart- Comny, It says that are expected to be in- to m consumer de- the same time build st pre - war to the has re canned y ind carry- at Ve ks to pected power than uce, i mand gr peak In is ge nd to «es o |15 LONG TRAIL TO TABLE FROM OUT WHERE JUICY T-BONE STEAKS T0 USAGE OF 'FROZENFOOD - Engineers Told of Great,| Fast - Developing Industry Ahead YORK former | foods has provided States with another great| -developing industry, Don- Bair, vice president in charge marketing of Birds Eye-Snider, | told the American Society of | rating Engineers, New York at the Hotel Sheraton re overthrow | against the NEW of the frozen United and f ald of Inc. Refrig Section, cently. Mr ime rejudi Barr food industry now lished with full public nd that the period of pansion just ahead nider company frozen ~ successfully a foods in its experimental Barr reported, and since 1941/ has been a 25 to 30 per cent| in the industry’s capacity for the purpose sup- armed forces. that the frozen well estab- acceptance | The Birds | has quick- uid work, | M there incre primarily plying the Saying that retailers and whol salers are fascinated with the po- tentialities of the frozen -food market, Mr. Barr said that devel- opment will be gradual only be- cause of the shortage of equip- ment, which is holding the industry back se of all manufacturers equipmept have large programs for developing home-use units for keeping frozen foods and that locker plants have sprung up all over the country| where individuals and stores may | rent_space for storing frozen foods.| Referring to frozen foc to the refrigeration equi industry and a provider that of erating s role a spur m of | nt (Continued on Page Sir) | white t GROW MIDST SCENT OF RiPE SAGE ROASTED EGGS HAVE USE FOR SALADS, SUCH New Process—Takes Hen Product Right Out of Perishable Class BOSTON, Mass. keepers consider rightly, teo highly which makes process by a Boston concern very ing It consists of roast the food 245 to 250 degrees F., and do- it in such a way that the re- impervious to inside the Most house- and quite perishable; devel:ped Later eges as a st ing sulting product is spoilage, All organisms shell that might cause deteriora- and any in the air outside are prevented from penetrating by the tissue-like mem- brane that lies close to the white and is converted into an airtight covering by the heat. Eggs so roasted can remain at room tem- perature virtually indefinitely with- out change in odor, flavor, appear- ance or nutritive value What do roasted eggs taste like? From sample specimens, we think they are remarkably like those that have been hard-cooked except, per- haps, in texture, which may be a bit firmer. Having been treated with dry heat rather than the mo! that characterizes hard - boilir hey do not absorb water, and so ! the slightly more solid effect is un- derstandable. Unlik boiled, the yolk eggs that are and white do not separate, which is a distinct ad- vantage so far as egg salads and sandwiches are concerned - Spinach is a wholesome vegetable. Don't forget that it can be served raw as well as cooked. The tender green leaves n be used as the base of a salad, or mixed with other greens in the popular tossed green salad. .only By LEWIS NORDYKE be! | AMARILLO, Texas—It may at Amarillo, Billings or Cheyenne anywhere out West. The Indianj summer haze hangs low, and there’s a breath of ripened sage on the crisp morning air. The milling cattle stir up clouds of dust; sleek heifers and steel bulls, old co and frisky calves with clean, white faces bellow in a chorus of dis-!| cont The cowpuncher, forking his sweat-covered cutting horse and yelling “hip, hey, hi,” weaves in and out of the herd; he is cutting out the animals that are going to market. It is the fall roundup. The roundup on the ranches the western cow country Iis cowman's harvest and one of the most important factors in beef production in this country. But this year it has meant more than e before to a beef-hungry nation and world. The grass has been good—| spotted drought — and the cattle are 1at. More beel anima moved from the range la fall| than in any season for many years. When you see the vast herds leaving the range for market, you| have the feeling that surely there| could never be another beef short- age; it’s like a surging ri at flood stage. But there will prob- ably be beef shortage in the spring and summer of 1946 because the normal method of production has been disrupted. Before the war the constant flow beef to the market counters from the feed lots, mainly in ddle West. The bulk of the heife and steers went from the range to these lots and were kept on corn and other feed from 90 days to nine months, The beef moved to market as it was finished, and this kept the supply and de- mand balanced at all tim Grain- fed cattle are much heavier than those coming off the range and animals are needed’ conditions—the uncertainty of the cattle business under gov- ernment regulations, new and vital demands for grain, the manpower shortage reduced feeding opera- tions and left the eountry largely dependent on range - conditioned beef. This meant feast during the fall roundup and famine the ter. The situatipn will not of the of came the (Continued on Page Two) | dinner thousand | | moderately siow | through | Wine roaste cey ha | aripped over I to Here'saYule Gobbler You'll Really Gobble Follow Directions for Sur- est Way to 20th Cen- tury Turkey Treat There'll be glad reunions ‘round many an American Christmas Day table this year as Johnny rejoins the family circle means there’ll be more din- in the traditional American too! Of course, that calls for all the trimmir Fortu y, this is the year for turkey. Turkey raisers this year have the biggest crop on record and government set asides have been reduced sharply. For the first time since the war began, there will be plenty of turkeys selecting a fine is only 1l gala occasion the turkey must [ wsted according (o the mo modern approved method to brir out all of its goodness. This means roasting it breast side down in a oven 5 familiar n tyle, turkey and bird at step the For the with the culi- of wine, it also means ronsting fow! ‘with u | neited butter mar- wine inte: the roas! period a delt imme- | red or To ¢ool magic the of nary basting mixture arine or and | acy | that sets as superior. Either ble wine may be used to these gourmet results. The and butter mixture is the turkey repeatedly | make this the juciest most fiavorsome turkey ever! type of wine preparing the e with it fine to from Christ- of flavor it diately apait achieve warm wine of the same in Glasses | Wine goes with food. Tt accent flavor and adds immea; the enjoyment of any meg the simplest s r to the | mas dinner Thére are no hard and fast rules| governing wine service. It is one of the easiest of all beverages serve. Ordinarily white table wines| including Chablis, Hock, Sauterne and Riesling—are chilled for at least one hour before serving. Red| table wines Claret, Burgundy, Cabernet and the oth: re finest served room temperature. The ame kind of is correct ser- vice for any wine Roast Turkey, Red Wine 1 10-16 pound turkey i-pound butter or ms 2 onions, minced 1 large loaf le 1e-inch cubes 2 cups celery, chopped (-cup minced parsley teaspoons salt teaspoons poultry (unsalted) or 1 teaspoon powdered sage 1 pint Claret, Burgundy, Caber-! net or any red table wine Remove pin feathers from turkey singe. Wash thoroughly inside and outside with clear, cold water. Rub inside of turkey with salt—using about '%-teaspoon of &zt for each $8 rine st bread, cut fine | ) seasoning | pound of turkey. Prepare dressing as follows: Meit Y -pound of the butter or margar- ine. Cook onion in melted butter until golden brown. Add cubes d mix 1. Add parsley, salt, poul age. Mix well. Place ing in neck to fill -it skin to b: Stuff ca well, not Close with skewers Fold wings and press the tips inst the Press thighs clos to the ends of legs to- gether string and string down around ilpi bird on breast and bring 3 string forward over the wings. T in the middle of the back. I pan cn cone side of breast. Roast u done low, constant tem- perature (300-325 degrees F.) When half done, turn bird to opposite ide of breast. Baste at intervals with mixture of '.-pound melted butter or margarine and 1 pint of warmed wine Turkey is done enou nicely ity tly back back too t body, tie with the when the (Continued on Page Six) | leadership of 104 | of | room:; | ally , room which has a sef Successful locia| Markei Business Now Adds Grocery Section Closed since Saturday, the 20th Century Market reoy here to- morrow—not only in new guise and in a new location, but conducted on a new and greatly expanded scale It's now Market. Spurred the 20th Century Super by the driving partner-owner-cpera- tors Roald C. Copstead and Harold Bates, full grocery, fruit and pro- duce sections have been added to the former prosperous meat busi- ness they have conducted in Ju- neau the past eight years—puiting under one roof a complete foods shopping center designed expressly for utmost customer convenience and service. The New 20th Century Super Market quarters, located in the main floor corner of the old First National Bank Building at Fron and Seward Streets, the former Irving's Market location, is a symphony in ivory, green and black, with eye-catching murs local & t John Har indirect fluorescent lighting throughout floods the brightness of mid-day into the farthest corners, bringing each item of goods into full prominence for easy selection. The Harris murals portray two large scenes, One, familiar to most residents of Southeast Alaska, de- picts the pursing of a salmon seine. | The second carries viewers in fancy to the orange groves of sun-bathed Southern California or Florida—as that fancy directs. The murals are in the position of principal promi- nence to one entering the main doorway of the store, at the corner. Placed upon a large wall space enclosing mezzinine stockrooms, they immediately catch the eye of the shopper One familiar with the fermer store in the same location will find himself in entirely strange sur- roundings upon visiting the new" 20th Century Super Market. For | good reason—old fixtures and ar- rangements have been completely cleared away, and a market based upon ideas advanced far beyend anything previously seen in Alaska has replaced them. When the 20th Century Meat Company was first opened in Ju- heau by Copstead and Bates, eight years ago, in the site across Front Street from the new super market, it then presented the most ad- yanced meat preparing’ and dis- pensing ideas of its day. But now, those ideas have made great strides forward and are in their fullest development, jolned by newer ser- vice advances created from the experience of the co-owners, tb find complete fulfillment in the Jayout of the new 20th Century Super Market. Innovations marking the design the new establishment include the two separate receiving en- trances for meats and grocery wares; the overhead grocery stock- with mechanical conveyors, the three huge insulated, refriger- ated and humidified rooms for storing perishables and the especi- equipped preparation rooms for meat products, fruits and vege- tables Approximately half the consider- able expenditure Copstead and Bates have invested in the new food center is represented in the equipping and installation of the three cold rooms, In the rear corner of the store is the largest refriger- ated fruits and vegetables room in all Alaska, where the temperature is maintained between 40 and 45 degrees enheit at all times—the recognized best temperature for keeping parden items at the peak of their goodness. Not only tem- perature, but humidity is eentroiled to close tolerance, the washed air carrying the high moisture content that best preserves produce. rd thé fore-part of the t, immediately adjoining the meats sales area, is ancther large temperature of 28 degrees, for the storage of meats. This freezer room is equip- ped with trackways along which the hung sides are rolled from the meat receiving area. Between the two, connected by a ddorway to the meat room, Is situated the third cold storage room, where the temperature can (Ctm!mufll m\ Pooc T)wn)