Image provided by: University of Oregon Libraries; Eugene, OR
About The Evening herald. (Klamath Falls, Or.) 1906-1942 | View Entire Issue (Aug. 28, 1920)
THE EVENING HERALD, KLAMATH FALLS, OREGON
HATURDAY, AUGUST 00, lft
fl Domestic Science
Special Sunday Dinner, $1.00'
Chicken, With Ultra
helium anil Tiiimiln, French Dressing'
Jinked Chinook Hiilnion, Cont llonlllon
I'rlod Spring Chlrl.en, Southern Stylo
Ittmnt YfiutiK Turkey, (Irnpo .lolly
Jliirhuuiiod KucklltiK Pig Candled Yum
Chicken I'rlritKMiu, Egg Noodle
Now Potatoes In Crnnui String llumiM !.yonmil
Vanllln ln Oroatu
Fresh lllnckhorry Itoll, Cronm flauco
Neapolitan Krlttura, Krult Hnucn
Tim Coffee Milk lend Too
610 MAIN ST.
Don't fail to read the Herald Classified Ads.
Thli I kooiI wood It bought early nnd dried. Do not
doUy your orders, m you muni buy early If you want
cheap wood. Fual will Ihi higher next winter than lmt,
it fond, labor nnd frolght nro higher.
Wo nni prepared to glvo you quick service nnd the bout
of wood. Our prices nro choap on block wood also.
Order now and bo preparod.
O. Peyton & Co.
WOOD TO IIURV
FOR TIIK INDIVIDUAL AND FOR THK STATE
A Person with No Kducatlon haa but One Chance In ICO, 000 to
Kendvr Distinguished Scrvlco to the Public
With Common School Education 4 Chance
With nifh School Kducatlon 17 Chances
With Colleg Education.. 100 Chance
AMI YOU OWING TOUR CHILD H1B CHANCK7
THOBB 8TATES ARE WEALTHIEST THAT HAVE INVESTED
MOST IN EDUCATION
Oregon Agricultural College
Through a "Liberal and Practical Education
prepare the Young; Man and Young Woman
for Uaefnl Citizenship and Successful Caroors In
Agriculture Knglneerlng Mining; Home Kconomlc
OVBuncrco Pharmacy Foiratry Vocational Kducatlon
Tho Training Includon PHYSICAL EDUCATION, MUSIC, ENGLISH,
MODERN LANaUAOK. ART and tho Othor Essontlnla of a
Standard Technical College Courio
FALL TERM OPENS HEPTEMI1ER SO, 1000. TUITION IS FIIKK.
FOR INFORMATION WRITE TO
THE HKGIHTItAlt, Oregon Agricultural College, CorvnIIU, Ore.
If the Wood Dealer
Tlmt sounds odd
We do not sell current; we sell service.
Well, suppose the wood dealer sold service Instead of wood, he
would tend to your furnace and yonr range, tako away the aho
and clean the flue. Yon would buy so much heat.
Now yoa buy ao much light, although you pay according to the
current you consume. But the service U performed for you by this
company at the substations and power plant.
That 1 what wo want to give you efficient service. It la the
aim of till compnuy to have none but satisfied customers. No
matter what It la, If you have grievance, or are dissatisfied about
'your bill or do not understand our rate, please come la and aee
us or writ a about It.
If yon have any suggestions to make, we will gladly avail our
selves of them a our aim la constantly to Improve our service to
you a fast a the' development of science and human ability permit.
For Putting Up
Pickles and Relishes
rirlcli'H and relishes nro not rlnssad
nn strictly hygienic food, but there
liuvn hern so tunny requests to pub
lish recipes of this clnns, nnd nn tho
lioiiio-nmilt) praMiict nro undoubtedly
pure, there rmilly nucniH no rrnnon
why these, foodii iihoiild not bn lined
In iiindiiriitliin. To mulju pickles qulto
bunnies im well nn palntahlo, enro
nitiNl bn taken to havo tliu vinegar
absolutely pure.. Hither mult or n
whltn wlnu lncgnr may bn uied.
Ilrlno In which nrllcle for plrklcn
urn to Ui sliiruil should bo strong
enough to hold up nn egg. A pint
or two cups of salt to ono Ration of
water will usually bo found tliu right
AliMirpllmi nf Ylni'Ksr
Vegetables for pickling nro only
to remain over night In a brine; ono
cup of salt to ono gallon water Is
sufficient. Articles to bo pickled loso
noino nf their crlsphess If scalded, but
tlwy will nbxorh tho vinegar more.
Pick leu stored In stonowdro Jars
will keep for months if tho vinegar
nnd spleen nro of good quality; or
they limy bn packed In fruit Jars.
Hplces nnd horseradish nro nn nld In
keoplng pickles In good condition.
And greon or red peppors will giro n
hotter flavor than pepper-corn.
When removing pickle from tho
Jar uo n wooden, porcelain or ngatu
spoon or ladle, as tho vinegar attack
rntnl, causing dangerous coinpuumU.
Spinal VlncKiir Mny lie
A spiced vinegar Is excellent for
any kind of pickles. It mny bo pre
pared by boiling ono quart of vinegar
with ono ounco each of cloves, all
spice, ginger, in ace, bay leaves and
chopped red pepper. Cool beforo
Vinegar should always bo Just
boiled up, cither with or without tho
spices, then nllowcd to cool buforo
using. Rnw vinegar never gives tho
iiamo mellow flavor as that obtained
when tho vinegar Is scalded.
Hugnr Has Tendency
To Harden the Pickle
Sugar has a tendency to harden
fruits nnd vegetables, and too heavy
a syrup tuny toughen and spoil fruit
madn Into sweet pickles. Home vari
eties of peaches and nil melons
should bo cooked tender In water
beforo the pickling syrup Is added to
Sweet Pieklwl I 'earn
Cut six or eight medium-sized
penrs In halves, romovo coro and
press ono or two cloves into each
half-pear. Put half a cup of vinegar,
throe-Inch ploce of cinnamon bark,
broken In small pieces, and two cups
of brown sugar In a sauco-pan over
When boiling point la reached, add
sovoral pieces of tho pear and cook
until tendor, but not broken. Place
in n sterilized Jar and when all are
cooked fill Jar to overflowing with
fho syrup, adjust ruhbor nnd covors,
and sot-asldo In a cool place The
umount given abovo Is for a one-
quart Jar. This reclpu also applies to
ponchos, oxcept that for this fruit tho
pool should ho removod.
Plrklcri HtrlnK Ik-uns
Romovo ends nnd Ht rings from
beans, but keep them full longth.
Covor with boiling water nnd cook
nbn'ul 15 minutes; drain, rlnso In
cold wator and drain nguln.
Pour ovor thorn scalding hot vino
gar enough to cover. Those boans
will bo ready to servo In 24 hours.
Pickled t nntuloiipc or ,
' Peel tho fruit, cut Into strips, covor
with cold wator, adding ono table-
npoon of suit to each two quarts of
iwntor uml boll gently until vory
Jtondor, thon drain well and pack in
Doll vlnegur enough to covor the
trull, adding two tablespoons of
sugar for each quart of vlnogar and
two tablespoons of whole mixed
spices ttod In a muslin bag. Let the
bplces and vlnogaj boll for 10 min
utes, thon pour over tho fruit In the
Jars until overflowing. Seal tightly
nd store in a cool place.
Hour Cucumber Pickle
. Select small cucumbers, wash,
sprinkle with salt nnd cover with
bold water. Use ono cup of suit for
each gallon of wgtnr.
Allow to stand over-night or about
2 to 14 hours, then rlnso and pack
in fruit Jars or croc' -, Add groon or
rod poppers, also wholu'splcoa. Cover
with scalding vim car. it using fruit
jure, storllUu and tul carofully. If
JHtored In an otuthouvMro crock, placo
IX plato with n wulght on top to keep
tho pickle, lu tho viucK'ir, then cover
he Jar. Thosa pickles should keep
tonic any bat
tery needs Is a
now and then.
ment and n drink
cf water once a
week co n 'onK
keeping it In
You can be
sure your bat
rtry Is new when
you cet it If it
tion the kind
elected by 130
cars and motor
Link River Battery Station
7th and Klamath
The Rex Cafe
Special Sunday Dinner $1.25
Sweet Pickles Itipo Olives
Cream of Chicken with Rice
Cucumbor and Tomato Salad
Uakod Columbia River Salmon, Itallonno
(Long Hranch Potatoes)
One-half Fried Spring Chicken, Croam Gravy
Hukod Sugar Cured Ham, Olalzed Sweet Potatoes
Chicken Krlcnsseo with Dumplings
New Corn Saute- with Poppers Mashed Potatoei '
Special Punch Is
, Vanilla or Strawberry Ice Cream
fjuuvtnnnrinrvvnnfnnftfvvwvvvinrvvvvvvv'ini-iriri-,-i-rrri-' -"", , .
Hcot Cucumber Pickle.
Preparo as for sour pickles, adding
kugar to tasto to tho hot vinegar.
Ginger root, horseradish and mus
tard seeds may bo added to tho hot
Ono quart of green tomatoes, one
pint of red tomatoes, one-half small
cabbage, two onions, one green pep
per, ono small red pepper, three cu
cumbers, two-thirds cup salt, four
cups vinegar, four cup brown sugar,
ono teaspoon mustard, one teaspoon
popper, one teaspoon celery seed, one
teaspoon mustard seed.
Chop the vegetable, covor with
salt, and allow to stand over jilgbt.
Drain and press In a cloth to remove
all liquid; add vmegar, sugar and
spices and let simmer until clear.
This will take about an hour. Storo
in hot sterilized Jars. Canned red
tomatoes may bo used; two cups'
equal ono pint. This in reply to the
question whether tho government
canned tomatoes may replace fresh
Twelve rlpo tomatoes, one-half tea
spoon pepper, threo onions, three
greeu peppers, 'thrco tablespoons
sugar, two tablespoons salt, two cups
of vinegar, ono teaspoon of cin
namon. Peel tomatoes and onions and chop
all vegetables separately very flno.
Combine Ingredients and cook slowly
about an hour and a half. Two
quarts of canned tomatoes may re
placo the raw ones. If liked highly
seasoned, little red chill peppers may
One quart can tomatoes, one table
spoon salt, one onion grated, two
tablespoon sugar, one-half teaspoon
pepper, one-half teaspoon each cin
namon, cloves and nutmeg, two-
thirds cup vinegar.
Combine and cook slowly until
thick. Put "through a sieve, reheat
and bottle. If liked a clove of garlic
may be added to the catsup.
Fill a Jar with smalt cucumber,
Between them place a small pleca of
dill. For each jar add one table
spoon of salt.
Pour cold water over the pickles,
place a piece of dill on top and mS
tightly as for canned fruit. Place la
a warm place or In the sun until he
liquid becomes cloudy. Then It will
'become clear again and by that tlas
tho pickles aro ready for use.
THE MOTHER'S FARE
WELL TO HER SOX
Something tells her she will never
see him again. Months afterward
grim tragedy overtake him on the
bleak North Sea, and half the world
away the mother know. The door
of her lowly cottage opes a great
wind sweeps In and on It wings bar
loved son come to reassure and com
fort her. She alone greets hlnv
"The Greatest Question" Is ao longer
a question to her she knows. At
the Star theater Sunday and Monday.
A classified Ad will sell It.
The Central Hotel
' New Throughout
IN THESE DAYS OP HIGH PRICES THE
AVERAGE CITIZEN "Wlli. BE GLAD TO FIND A
.PLACE TO LIVE THAT IS WITHIN HIS REACH
AND WHICH FURNISHES EVERYTHING THAT
HE COULD WISH FOR A GOOD BED, A CLEAN
ROOM, PERFECT VENTBLATION. THESE YOU
WILL FIND AT THE CENTRAL HOTEL. SEV
ENTY ROOMS IN THIS GREAT HOSTELRY ARE
NOW READY AND THIS NUMBER IS BEING
ADDED TO AS FAST AS THEY CAN BE. FIN
ISHED AND FURNISHED. .
SPECIAL RATES MADE TO PERMANENT
ROOMERS. NO BETTER SPRINGS, MATTRESS
OR BEDDING ARE MADE THAN THOSE FOUND
AT THE. CENTRAL HOTEL.
J. J. KELLER, Manager.