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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 2, 1952)
m ri. PAGE TEN HKUALH AND NEWS. K1AMATII FAU.S. OHKCON . THUHSDAY. OCT. 2, 10.12 Ii: J 5 t U 4 .Wtf Biffin A :....4 : 4. 1 - - sLa Eft fr W r i J IN NORTH OF IRELAND where life it still untouched by greed end "hurry" . . . where electrical equipment it just now being introduced to use the power made "Where The River Shannon Flows" ... where fiords are deepened by the beating of the restless sea and the last picturesque thatched roofs are fast disappeering into the yesterdays, ... Pig Fairs are no novelty . .. Here, (above) in County Mayo, Jane Marsh of Klamath Falls saw the streets of a small town lined with pig carts that brought fat and sassy porkers to market where buyers bartered for bargains. (Below) a clean white pig, held by a thong about a hind foot is looked ever by prospective buyers. Up and down the street, the same scene was repeated. Further south where motor vehicles have invaded the peacefulness of County Kerry and the "Roughly River," livestock is brought to market in the same style at in this country, in trucks. Mrs. Marsh has jutt returned from a trip by air to visit her family where she-visited a Pig Fair and Horse Show. Aliamont School News Bj SHEILA KUNZ The first meeting of the AHa mont Student Council was held this week with Mrs. Murray and Mrs. Thompson advisors. Jerry Bram well, newly elected president called the first meeting to order. Other officers include Jim Anderton first vice-president; Ronnie Bachanan second vice-president; Mary Lou Caldwell secretary; LaVonne Yunck V treasurer; and Sheila Kunz news J reporter. Hall traffic rules were p. made and put into use. . - t. Girls from eight county schools met at Altamont for the Annual J Playday. Two schools each year g Invite all of the other county schools to their school for a day m of fun and play. As the busses were unloaded each girl received a cut- out of a vegetable with a number JJ on it. This number indicated her jw group. The activities in the morn m ing were Softball conducted by the i physical education teachers of Ma W lin and Chiloquln; deck tennis by the teacher of Bly: and kickball by Keno and Bonanza. Marianna H Kerr of Fairhaven conducted Folk i' dancing in the gym while Nancy Adams of Merrui had volleyball " and Lois Kandra Fairhaven, and Mrs. Dixon. Henley had the relays. 3 PRETTY CLOTHES m After the lunch the Style Show sponsored by the 4-H olflce was W shown1 by seventeen Altamont. 2 eighth graders. Among the models 3 were Margrette Heydon. Wilma , Lowell, Mary Lou Caldwell, Joan m Carson, Susan O'Hair, Sheila Kunz Karen Kiger, Ruth Richardson, 2 Jean Morgan, Jolene Ensor, Peggy T Shannon, Barbara Glenn. Linda m Fyock, Gwen Morris and Dannl , Waldo, Nellie Steers ' and Nancy W Jones. Honorable mention was giv- en to the teams led by Rose Paul ? son, Laurine McFarland and Caro 2 lyn Garrison. These teams won all m four of the games they played Swith no losses. The boys who had been in the 2 classrooms all day had a chance - to make their showing after school. m Fremont beat the boys in a 13-0 m win. QVlCLtlQ Surprise your family soon by serving a delicious sour cream dish! Sour cream adds a touch of elegance to your table; better still. Its flavor Is a perfect comple ment to many fruits and vegeta bles. Sour cream, you know, "is made from rich pasteurized cream, care fully ripened under scientific con trol to insure a delicate flavor. This delightful dairy food is gain ing In popularity each day, enrich ing good food and adding a new look and a new taste to old favor ite dishes. ' With the wealth of fruits and vegetables on the market stands now, you will find sour cream sal ad dressings give fresh salads new zest and flavor. Some like to put a bowl of sour cream on the table in place of salad dressing and let each one help himself. These sour cream salad dressing recipes will give lots of good eating the year 'round! COOKED SOUR CREAM DRESSING (Makes 1 cup) 1 tsp. dry mustard 1 tsp. salt 1 Tbsp. flour, l'i tbsp. sugar Dash of cayenne 1 Tosp. butter 1 egg yolk, slightly beaten 1-3 cup vinegar ,2 cup sour cream Mix dry ingredients in ton of double boiler. Add butter, egg yolk and vinegar, while stirring. Cook over boiling water stirring con stantly until mixture thickens. Re move from heat; cool and add to cream, beating until stiff. Serve with vegetable or. meat salads. SOUR CREAM CUCUMBER SALAD 1 medium cucumbers l'4 Tsp. salt 1 cup thick sour cream 2 Tbsp. vinegar 2 Tbsp minceed onion A tsp. sugar tsp. paprika 1 TOsp. Minced parsley Flute cucumbers with fork, slice thin and sprinkle with X tsp. salt. Let stand 10 minutes then press out excess liquid. Combine sour cream with remaining ingredients. Add to cucumbers, mixing lightly with fork. Serve very cold. : SOUR CREAM FRUIT DRESSING (Makes Hi cups) 1 cup sour cream 1 tsp. grated orange rind 1 Tbsp. orange juice 2 Tbsp. lemon Juice 1 Tbsp. honey ?2 tsp. dry mustard 1 tsp. salt .'t tsp. paprika Whip sour cream until light and fluffy. Combine remaining ingred ients and blend. Fold into sour cream. Chill until serving time. Serve with fruit salad. "Put your duds in our suds)" Men's Hand Laundry, 11th and Klamath, Phone 2-2531. Eat A Good Breakfast Makes Pep A (ood brruktANt is dixiblv Im portant these crisp, aoldrn tall inolntnu.v A good brrakln.vt Is needed by the youniisirrs lo see them thromth an active school momiim: by Dnd to carry him throiiiih a busy dy on the too nd by the homemnker herselt to supply enemy to accomplish the many tasks that mnkr up her dy. A nearly well-balanced breakfast grand way to satisfy the appe tite, too. for both doctor and die titians recommend it. Alter a long lest durimt the niKlit, your dtuos tive system is better able to take care of a complete meal. Did you know that science has recently proved the value of drink In? a full class of milk with breakfast? Besides the good (ood value which a class of milk gives on. it helns vnv bodv to belter utilise the food which you eat, not only at breakfast but lunch ana dinner also. This isn't just tor children adults are included too! CHANGE .ABOUT A little thought and preparation can make breakfast a meal to look forward to. Instead of serv ing eggs the usual way, try them shirred in butter or scrambled m cream with crisp chopped bacon added. Hot breads are a deltoht- ful addition to the first meal of the day. Muffins, biscuits, popover, coffee cake or Sally Lunn bread any one of them will make break fast something special. Try them and see! Shirred Ergs In Cream (Serves 4) 3 cup heavy cream t tsp. salt 'a cup grated Cheddar cheese 1-3 cup coarse bread crumbs 4 eggs butter Bring cream to a boll; add salt and grilled cheese, blending well. Sprinkle half the bread crumbs tn the bottom of 4 well-buttered rame kins. Break an egg into each ram ekin, and cover with (he cream mixture. Bake In a moderate oven 350 F.. until whites are Just set. QUICK SALLY LUNN 2 cups flour, sifted 2 tsp. baking powder s tsp. salt 'i cup shortening - cup sugar 3 eggs 1 cup milk Sift flour once, measure and re sift twice with baking powder and salt. Cream shortening, add sugar gradually and cream together un til mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry in gredients alternately with milk and sttr until smooth after each addi tion. Pour batter into a greased 9x12 inch pan. Bake in 425 F. oven for about 20 minutes, or until done. - 2 49 QUICKIE! Egg and olive sandwiches are popular and easy to do now that you can buy chopped ripe olives. If you're in a big hurry, hard poach the egg instead of cooking it in the shell. Then use your pastry blender to chop it. Add mayonnaise and seasonings to taste to the egg and olive mixture. Cleans dishes in leaa time, makes ftlaaeware. chin sparkle. mu snrmem of noeiAi sm ooa : FOROUIOC MA1EAIS! fcrfJL If W e J l GRIGSBYSMOKEHOUSE ON OLD MIDLAND ROAD IS READY FOR THOSE DEER! Have them processed by an expert and see the difference! Phone 2-0769 Across from TP PACKING HOUSE FRISKIES HAS FAR MORE RICH RED MEAT WAH THE AVERAGE DOG fOODl 39L ALSO W-Spoghem, SalodtMet, Macaroni, Wo Shall and Kurlt-Q-NeedlM.,. 0l!H4CAr(ul MACARONI CO. POUrUNft OttOOM . You can actually- . Frisk" c le. ..very balancedtoprovtdeevenr elementdog.areWoiid to nced..-P ac.B,,"eaty" wlt,th7fTavod?g. love: w. , AUM tniUING COMPANY A DIVISION Of CARNA'.iOM C0M1ANV REGISTER NOW... 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ORANGES Sw"' v.t i 69c CABBAGE Solid Loeo1 He0h CARROTS Fresh, crisp, large A bun. bunches . 5c 3-23c PICTSWEET Green Beans 303 tint Willamet 303 tins 2 2 for for Chili Con Carne Mario No. 1 tin KCB CLAMS Peaches IN THE SHELL 1 No. 1 tin Del Montt, Sliced or Halves No. 2a con Instant Coffee Cocoa Borden's 2-oi. Nestlt't "Ever-Ready" ar lb. Soot Remover Red Peril Pka- 29C 29C 25c 31c 39c 53c 40c BUD HANSON S MARKET There is no Substitute for QUALITY MEATS IN PIGGLY WIGGLY WE SELL QUALITY! COLORED nA. tindiruio p. HENS Fr.,h M JTlb. HAM5 10,12.,b UJlb. SMOKED iiQc SLICED PICNICS "-ft" Vlb. BACON J7lb. BACON Mofr.(1, qc VEAL rc SQUARES A7lb. ROASTS USCf.d..w. 03lb. VEAL ,s,0dl Qc VEAL -jqc STEAK c"- D,7)b. CHOPS u$ 0,... w V lb. BEEF Qc SKINLESS PQC ROASTS us Gr(ld, ..Go8d.. w m h. WIENERS SwWt ,,mlumi 0,MeH Chlt, J jf Jb. LUNCH rQc BOLOGNA op fqc MEAT ST" pyh. LIVER SAUSAGE 3 7 lb. SLAB CQc PORK CQc BACON , lb. Merreir. la.t.rn s lb. STEAK t.ee, T...,, V.un, ' t
