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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 17, 1952)
TIHIUSDAY, JULY 17, 11152 HERALD AND NEWS. KLAMATH FALLS. ORFfiON PACK SEVEN IfciS 001 TO COOK SSD';. gy.Wg POST'S . RODEO SANDWICH SPREAD V fjljilA 'fff aVPjj FETTI ff i a ginmrra rami? i ,(lJ 2,45c . "xr wom rfffiTaffifsaiKsni "Sew H 1 IN 1 IAMIWKII fcrilKAD Kill Hour brfore iik-hmiiIiik, Use level measurements lur nil inarrd- ICIIt.1. MraMire Inlo 11 ssucnnn: I 3 cup bullrr. or inaigurllie 'i cup lllrd (lour 3 lear.lKwli Mill teaspoon priHirr Hllr aver rilrrct )irut unlll mlx lurn In bublilv unci mikkiiIi. Acid rariuallv. sllrrliiK constantly 1 cuim milk Continue cooklni. illrrlnu con stantly until mixture In Ihltscnrd and onioolh. about b minutes, Jlc niovt from liral and add: 1 cup Iliwly rluipppd celery 9 tablespoons iirntrd onion tablespoons t' allied lemon Jules nirud well, civile mixture Into tlnrtls to make the lullnwlnit var iations. U i n either hot or cold spread between butirred or toasted bread allcea, on crlnp crackers, or li filth tnail. Store In covered con talnera In the refrlueralor. Mnke bout l'i cups of each varlullon. VAItlATIONS . To 1-3 mixture add: . 1 cup (round ham, or bolocnn '.j teaspoon mustard (dry or prepared! I To 13 mixture add: 1 cup grated American cheese ' cup chopped aweel pickle i uraapoon Worceolerahlie sauce I. To 1-3 mixture add: !j curt flaked tuna, aalmon or crab laVf ox cant 1 teaspoon currv powder Serve Family Buffet Style One of thtme hot summer eve nings enjoy a meal which la more tin end lean work than the usual dinner round the table, Jut an appropriate for family meal aa a pnrtv euppcr, buffet service flta Uio eaay-Holnit, caaual mood of hoi weather and cut down en the time apent In (he kitchen both before end after (up per. Plan a menu which can be eerved completely on one larue dinner plate with beverage for accompaniment. Here la a menu fit eurrled chicken In a rlntt of ' flufly rice with chutney, buttered yolla, tossed frrecn aalad and bev eranea aa an example. Bet the table with a stack of dinner plates, tinner forks, salt, pepper, napkins arl glaasea arranged for conven ient self service. When supper Is ready, brlnit In the platter of cur ried chicken and rice, the bowl of ealad and ba.iket of roll. Fill up a pitcher of milk for the Young sters and for the adult of the family have cold, sparkling beer teadv to open. Let everyone find a cool and comfortable spot to enjov supper and be sure to hnve an extra supply of everything on hand since thin kind of easy-to-ent menl will have the family coming back for seconds. RELAXING YOUNGSTERS During the summer when Junior and 8is are likely to get over heat ed and Irritable from too much play end warm weather, make sure they have a refreshing warm bntli before dinner time. Allow time for them to relax In the soapsuds. You'll find tills will help rovlve their spirits. Cofs Here Vary Menus WaMunitlon Apricots, the golden fruit that la rich In Vitamin A, are plentiful una summer. Herve them olten now can or frcee Mime fur winter ue. Apricot sea nun Is short so be sure vou gel vour full aharo of tint flavorful Irull while It is on the market. When frch aprlcota are abun dant serve In salads. In deiaerls unci keep a supply on hand lor nflernoon or evening refreshments. A big bowl of Iror.ly apricot In I Hie refrigerator Is a perfect solu tion for a between meal snack. For a drVicrl that will make a hit as a summer speclsltv serve a fresh Apricot Upside Down Cake AT It HOT ITNlDi: DOWN CAKK :t tablespoons butter cup brown sugar, packed , WaMuuulon Apricot halves l'-i ctiiin enriched flour 2 teaHpoonn baking powder tea.niKKins baking powder 3 teaspoon salt "i cup sugar " cup soft shortening 3 3 cup milk 1 Irsspoon vsnllla 1 egg Melt butter In I" square eske pan combine with brown sugar. Cover with apricot halves, cut side down. Bill flour, meaxure; sift with remslnlng dry Ingredients Into mix- i Ing bowl. Add shortening, one-hslf the milk snd egg. Mix until flour Is dsmpened then boat 1 minute, i Add remslnlng milk and vanilla beat 1 minute. Pour batter over fresh apricot, bako at 3M) degrees 40 to 4J minutes. APRICOT RASPBKRBT hllORTl'AKi: 4 cups halved and pilled Wash ington Apricots 1 cup sugar 1 cup water 1 cup fresh Taspberrlrs Wash apricots. Combine with su gar and water. Bring to a boll, and simmer for I minute. Cool. Add raspberries. Serve on ahorl cakes and top with whipped cream ur Ice cream. Servea six to eight. EA8V Here's an easy summer salad to make with conned foods. Canned shrimp, crab and rips olives. Cut the olives from pita Into large pieces and combine with the shrimp and crab. Add some sliced celery and toss lightly with mayonnaise accented with a generous squirt or two of fresh lemon Juice. In cidentally, this Is good hot. or cold. gDJEjREMINDj I YOU TO INCLUDE A CASE OF j refreshing! OLYMPIA BEERl ON YOUR WEEK-END SHOPPING LIST? OiYMPIs IRCWMS CO., Olrmpll. Wli.. U la. On hoy) Wmnwde a mission smm Swell eafinq m the jood old summertime! Nothing makei a bigger hit, nothing it more templing and delicious then Minion Macaroni Salad in the good V r 'r 'im : . Autrk ftnrf imu In make, and to very pleating right down ' to the tail bltel PANCAKE MIX HUNGRY JACK 2'2lb. pkg. Tuna Fish Royal Club Solid Pack, 7-ox. tin 33e PEELED Shrimp Fancy Norwegian 2-oi. tin 45c SYRUP I LOG CABIN 12-or. bottle 33c 25c Breeze through your cooking in no time at all with these eaiy-to-fix food favorites to cool to cook ... to cool to eat ... to delicioutly good. What wonderful menu ideal they suggest for gay, appetizing, and nourithing summer mealt. So fill your pantry, refrigerator and freezer with these good and quick foods for thrifty meals thot are a breeze to get ready. Every food's a real super value 'way up in totte . . , 'way down in pricie. rt urange Beverage itc GREEN SPOT 46-oz. tin flouk one DRIFTED SNOW 10-lb. bag 89' Pineapple Juice SUCCESS BRAND 46-oz. tin HERRING Snacks in Soya Bean Oil 3'4-oz. tin, 3 for 25c MARSHMALLOWS CAMPFIRE l ib. pkg. 35c esse e ' ' iomaTOJu.ee nvc DEL ROGUE 46-oz tin LIBBY'S Ripe Olives Small, pitted Buffet tin 14' CREAMED HONEY B.Z.B. 12-oz. carton LIBBY'S Ripe Olives IQc Small tize I sr-n sr: i I ail I In CHOCOLATE SYRUP HERSHEY'S 16-oz. tin 29e 16 Orange Juice STANDBY CALIF. VALENCIA 46-oz. tin 25 25 23 35 29 P FRESH, LARGE jS l.CORN - 6'"25c 1 I ,,. . 9 - RED, RIPE a , TOMATOES ,,c m Fine tlicers lbs. i i H3 Grape Juice STANDBY 24-ox. bottle FRYERS Swift's Premium Tender Grown. Fresh frosted! They're good, hot or cold. Cut up,' Ready to Fry! 5 Red Potatoes 10 lbs. 59c SALMON Fresh, ocean caught. Whole fish, or by the chunk for baking New Croo la IV 1 VMIWIU 3 lbs. 19 WIENERS Skinless, no waste. Always a favorite on a Picnic 49 lb..' ' HAMS Skin and Surplus fat removed Top quality, lightweight, whole or full shank half lb. 65' GROUND gP Freh dsir' SLICED BACON s,ondo"i Quai,,r PORK SAUSAGE PEACHES -29c Red Haven, Just right for slicing NECTAR BERRIES From Ashland. Large Fancy fruit - Extra Good! GREEN CUT BEANS Double Luck CASE OF 24 303 tin 10c 2.3S 1 While they last! KOUNTY KIST CORN No. 303 tin 2 ,29c STATE FAIR TOMATOES Y ,,. 15V2-ox. tin L for fcC HUNTS TENDER GARDEN PEAS No. 300 tin 2 29c HUNTS FRUIT COCKTAIL No. 300 tin 19c DOLE Pineapple Tidbits. 9r Buffet Tin Z forZDC DOLE FANCY SLICED . Pineapple 9oz.,in 2 for29c ROYAL CLUB APPLESAUCE , ,,. No. 303 fin L for alC w uuv7 ruuu Right Reserved Limit Quantities Free Parking While Shopping at EMIL'S! KRAFT ti c.uj ru Tin IUIUU Wll Quart bottle 1:1' k, lc 49c 47e 35e KRAFT Velveeta 2-lb. loaf PURE CANE 10-lb. bag - mm wi SWIFT'S Wsl5 W: PREM ft 12-oz. tin y its $ Whip Miracle M Qt. Jar IC Swift's CORNED BEEF r 12-oz. tin 49' Swift's Premium HALF CHICKEN 2-lb., 2-oz. tin 98" WHITE KING SOAP Large Pkg. 28c PUREX v, 27c 2 cons 29 ma 0 mo makes mmTmcmom EXTRA SPECIAL BROOMS ...h98c wwtlfMIUkVltlNIHiUUrlMTmi C:ii
