T hursday,
Photo Exhibit
At Maryhill
Prints Present
Wido Variety
,
P hotograph by Kwan« Down
j^ H K R E S a new technique th a t takes the guessing out of
cake making. A group of cake fltu r recipes was recently
checked to determ ine the correct num ber of strokes used in
beating. These recipes now specify the exact number of beat
ing strokes th a t should be used to insure the lightest, downi
est cake imaginable.
H ere*! u reclpu w ritten In the new
"count stroke** manner tor a lus
l i t i s until all flour Is dampened.
cious chocolate-fronted layer cake.
Then beat 300 strokes by hand, or
CHO CO LA TE EGGNOG CAKE
2 minutes In mixer, low speed. Add
Preparations. Have the ahorten- eggs and heat 160 strokes by hand,
In« at room temperature. Line hot- or 1 minute In mixer, low speed.
toms of
two
deep M-Inch • —zv.
layer puns (Count only actual beating strokes
........
- .......•-
with paper; grease. Htart oven for *>r beating time. Scrape bowl and
moderate heat (376’ F .i. 81ft flour <po<»n or beater often./
once before measuring. L ift by |
Baking: Turn batter Into pans.
spoonfuls Into cup, level off. Do not
Hake In moderate oven (375‘ F.) 25
pack or shake down.
minutes, or until done. Cool In pans
M »«»urs loto s lfts ri
Then
I'« lin i« r i f i n ì dtks flour
I on cak • tacks » for
” •
“ 5 i minutes.
h ih u ic b .
1 nel!
2 ’«
i i - i h i i i
n» ilo u iiia -s tiin g
b rk ln it ” X>«cn fro rn sldes w lth s p a tu la , tu rn
... . remove
. . . . . . . . . . . paper,
....
___■
___ . right-
. . .
out,
and . turn
«ow der
ili.r
iniw
% I run |MH,n salt
I cup plus 2 tiiblrapoon« augur
M saaurs Into m ixing bowl:
S < up sburlenlng
Moaauro Into cupt
•.Milk (•<.« below fur am ount)
Ida up on racks to cool before
frosting.
Chocolate Eggnog Frosting: Melt
3 squares unsweetened chocolate In
I teaspoon van illa
double holler. Remove from boiling
H a v e raadyi
water. Add 1*6 cupa sifted confec
t egg», unbeaten
tioners’
sugar and 2 tablesposna hot
W ith butter, m argarine, nr lard uae
H rup m inus 1 tablespoon milk W ith water; blend. Add 1 eg< and beat
V egrlable or a n y other sh ortening, us. well. Then add 4 tablespoons soft
% cu p m ilk.
ened butter or margarine, a table
Now — the "gussslng-gone” parti
spoon at a time, beating thorough
S tir shortening Just to soften Sift ly a fte r each amount. Add % tea
In dry Ingredients. Add m ilk and spoon rum extract, I f desired.
27,
1949
A shland, Oregon
P o rtra its , studies o f hum an in
terest, s till life s, and m any pho
tographs o f scenic beauties o t I
the P a c ific N o rth w e s t present
a w id e v a rie ty o f s u b je ct m a t
ter. A lso in c lu d e d in the c o lle c t
ion o f 72 la rg e photog ra phs are
a n u m b e r o f exam ples o f unus
ual d a rk ro o m techniqu e, w ith
special em phasis on secu rin g u-
niq u e effects. The W ashington
I clubs in clu d e B re m e rto n , P u y a l
lup, W hite Salm on, Y a k im a and
fo u r S e a ttle p h o to g ra p h ic soci
eties Oregon is represented by
T iie Dulles, Hood R iv e r and th e
tw o groups in P o rtla n d , the
O regon C am era C lu b and the
P o rtla n d P h o to g ra p h ic S ociety.
h e ld by the troops o f a fo rie g n
served at noon with a p ro g ra m
n ation.
fo llo w in g
P v t. M yers is re p resentin g a
P vt. D e lb e rt M yers, son o f m em ber o f the fo re ig n nation,
M r. and M rs. O. L Fox o f Ash and is p resently assigned to the
land, is ta k in g p a rt in O peration U nited States A rm y , P a c ific and
is a m em ber o f the 5th R egim en
“ M ik i” , according to an A rm y ta l C om bat team, re c e n tly tra n
News release
sfe rre d fro m Korea.
O p e ration " M i k i ” is designed
CLEAN BURNING
METERED
as a tra in in g m aneuver fo r the WOMEN'S ASSOCIATION
TO MEET NOV. 3
TECHNICIAN ON CALL
troops o f the second d iv isio n ,
T he W om en’s A ssociation of
U nited States A rm y , n o w s ta ti
the
P re sb yte ria n ch u rch w ill
oned at F o rt L e w is, Wash.
I t .consists o f the assim ilated I m eet in the ch u rch p a rlo rs
T hursday, N ovem ber 3
The
re ta k in g o f the island o f Oahu, m eeting w i l l begin at 10 30 a.
T e r r ito r y o f H a w a ii T he island m in charge o f the S p iritu a l
890 Oak St.
has supposedly been ta ke n and L ife G roup. Lunche on w ill be
Tai. 3331
Standard
Heating Oils
Whittle Transfer
& Fuel Co.
« z z z O z tzA . • -¿ E C T W C fT Y
‘V t'
■'
'
^ 1
S . S . C o L U M B I A W A S T H B F IR S -T
'.V ii
I N 1 6 8 0 THREE EDISON D Y N A M O S ¿JcRfl
f
;
■
’
V - .
in s t a l l e d TO SU PtZZrXe pov ^ r 1^
6
L I G H T T H E 115 LAM PS U SE D O N T H F S H I P .
Open Until
November First
A lso o f fe a tu re d in te re s t d u r
in g the m o n th o f O cto b e r is
the co lle c tio n o f p a in tin g s b y
It. H. Ives G a m m e ll. These fa m
ous p a in tin g s have created so
m uch in te re s t th a t th e y are be
in g he ld o v e r u n til th e end o f
the season. T he M useum , lo c a t
ed a t the ju n c tio n o f H ig h w a y s
830 and 97, w ill c o n tin u e to
re m a in open e v e ry day fro m 9;-
30 to 5:30 u n til N ovem ber 1st,
at w h ic h tim e is closes its 1949
season.
G et Y o u r Job P rin tin g at
The News R eview
Southern Oregon News Revi ew
Local Man Participating
In Hawaii Maneuvers
A p h o to g ra p h ic e x h ib it o f un-
suul in te re s t in n o w sh o w in g a t
tin- M a r y h ill M useum , M a r y h ill,
W ashington.
D ra w n fro m tw e lv e Cam era
C lubs o f O regon and W ashing
ton, each g ro u p has chosen the
six best p rin ts made b y th e ir
im -m ht i;i d u rin g the past year.
M ore th a n f i f t y ra n k in g am ate
u r p h otog ra phers fro m the tw o
states are represented.
’»’ lir iic 'io
O ctober
The California
F ÏZ ,.- .-
N ia g a r a ( a l l s
fub nisheo the fibst hvoboelectrjc
THJ U N ,T E D S TA TES IN 18*75. I N T H A T Y E A R .
Oregon Power
Company
ESTABLISHED A S T A T IO N /V T
SOOO
T N S F A L L S C O N S IS T IN G
HORSEPOW ER G E N E R A TO R S .
OF
THREE
HOW MI CH ELECTRICITY DOES COPCO’S AVERAGE RESI
DENTIAL CUSTOMER USE IN COMPARISON WITH THE
NATIONS AVERAGE?
COPCO - 4,475 Kilowatt Hours
Nation - 1,563 Kilowatt Hr.
Points Out Ways
With Cold ‘Cuts’
Some foods are n a tu ra lly good
com panions. T h is is the case i
w hen i t comes to th e m any com-1
b in a tio n s o f ready-to-serve cold j
meats and fr u its and vegetables,
p o in ts o u t Reba Staggs, hom e!
econom ist
L iv e r sausage, bologna, salam i,
veal lo a f, head cheese, p im ie n to
lo a f o r m inced ham a ll f i t in a,
m enu w ith potatoes — p o ta to )
salad, scalloped potatoes o r po
ta to chips. The m eat and the
p otato salad o r p otato chips can
be ta s tily disp la ye d on a p la tte r
w ith e d ib le garnishes o f c a rro t j
strip s , radishes a r. d tom ato
wedges. J e llie d f r u it o r vegeta
ble salads go e q u a lly as w e ll
w ith the cold meat.
O r the ready-to-serve meat
can be chopped and com bined j
w ith vegetables in a salad fo r
th e m a in fa re o f the meal.
B ologna is d e licio u s w ith cooked
peas, to m a to cubes, le ttu c e and
a ta r t v in e g a r dressing. The
salad is served on le ttu c e o r en
d iv e w ith h o t b u tte r toast tips.
A n o th e r c o m b in a tio n is m in
ced ham c u t ju lie n n e s ty le and
p ile d o v e r tossed tom ato wedges,
sliced hardcooked eggs, chopped
p ic k le and a z ip p y dressing.
L iv e r sausage com bines w ith
fin e ly chopped onion, fin e ly
sliced green pepper, sliced ca r
rots, d iced c e le ry and lettuce. I t
is a r t f u lly m oistened w ith may-
om ia isc seasoned w ith a sm all
am u n t o f horseradish.
C o l.l m e a t-fru it co m bination s
m ake an appea ling m ain dish
served in in d iv id u a l s ty le o r in
one la rg e b o w l lin e d w ith salad
greens C hopped ham is grand
w ith pin e a p p le chunks, grape
/h a lv e s and lem on ju ic e th in n e d
m ayonnaise. A p ric o ts , b la c k and
red ch e rrie s are n a tu ra ls w ith
ve a l loaf.
HEART FRICASSEE
1 s m a ll beef h e a rt o r 2 veal
hearts
F lo u r
’/< cup la rd o r bacon d rip p in g s
1 teaspoon salt
Vt teaspoon pepper
V4 cup sliced onion
1 cup diced c a rro ts
1 cup canned tom atoes
Wash the h e a rt and tr im o ff
ha rd parts, i f necessary. S lice
across g ra in . D redge in flo u r
and b ro w n in bacon d rip p in g s .
Season. A d d o n io n and b ro w n .
A d d c a rro ts and tom atoes and
c o v e r tig h tly . S im m e r a b out 1 '•>
to 2(4 hours, o r u n til tender.
6 to 8 servings.
Christmas
Greeting Cards
Hundreds of Beautiful New Cards from which
to Make Your Selection. . . Name Imprinted or
Plain. . . Don’t be disappointed. . .
O RD ER
Southern Oregon
News R eview
Phone 8561
CHOP SAUCE
H e re ’s a barbecue sauce w ith
a m in t fla v o r fo r la m b chops.
C om bine chopped onion, g a rlic ,
rosem ary and fre sh m in t leaves
w ith v in e g a r and salad o il and
'le t them stand o v e r n ig h t. The
sauce is fo r b ru s h in g the chops
be fo re th e y are cooked and fo r
b a sting them w h ile th e y ’ re in
th e b ro ile r.
EARLY
38 East Main
Next To Fire Station