Herald and news. (Klamath Falls, Or.) 1942-current, October 23, 1952, Image 21

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Herald and news., October 23, 1952, Page 21, Image 21

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Newspaper Page TextTIIUHSDAY, OCTORBIl 23, 10.12 HICHAM) AND MOWS. KLAMATH KAU.S. ORKfJON PAGE TWENTY ONK 1 PUBLIC HUNTING APEAS TULE LAKE LOWER KLAMATH NATIONAL WILDLIFE REFUGES UNITED STATtS PI$H AMD WILDLIFE SERVICE 1952 SEASON Comp Ground Checking 6tafion Mt3 V YV a ,11 v-VgV Q Administrative Units Area Open to Huntng Refuge Boundary Helpful Hints "" TAKE IT EASY To roast almonds Place them In a single layer on a Hat Dan ana roast In a slow oven Q0O degrees P.i about 30 to lt minutes. Btir occasionally so they brown evenly. BE CAREFUL Cut oDcr tn fit alzn of nan be fore greasing, allowing It to extend 00m an men aoove tne top of the pan. Make slashes rather than folds In the Daner an the cnrnerR will fit well. Grease each layer o paper separotely, and then stack ihem together before fitting In the puna, ANY KIND WIM, DO any kind of a pan. Tube and loaf Imis are popular lor large cakes. Save your empty coffee cans and fruit and vefrptnht ana rn amtt cakes. You'll find the smaller cake perieci ior guts, rill the greased paper-lined pans to not more than 73 HU.U iiuin top 01 pan. BAKING TIP ArrAnffA frilit. aVi nn Mrkn shelf and put a shallow pan 01 water on the bottom. This gives uic ic b sou crusi as mey oaxe. USE SLOW HEAT Bake fruit cakes In a slow oven, 27S degrees F. Baking time de. pends on the size of the cake, but give you an mea, a B-inch loaf oakes in about 3 hours. Test them for doneness same as vou would another cake. When a wooden pick thrust In comes out clean, the cake is baked. FRUIT CAKE FILLERS Candied dried apricots and prunes are good In fruit cakes and for decorating them. To prepare them cover the fruits with water and boll 15 minutes. Then remove pits from prunes and cook slowly 10 minutes In a syrup of one cup wa ter and 3 cup sugar. Cook apricots In am nyrnp annul JO minute., Drain on wire rack. MAKES IT GOOD Apricot whole fruit nectar, sweet wine, rum, brandy or fruit Juice are often used for liquid in fruit cakes. They're used too, to damp en clothes that cskes are wrapped In while they ripen. START EARLY Start off a junior miss cook with this simple cooky recipe. Combine a package of semi-sweet choco late bits with 3-3 cup sweetened condensed milk. Heat and stir over hot water until smooth. Than add a cup of chopped walnuts a pinch of salt and a teaspoon vanilla. Drop by teaspoonfuls onto a greased cooky sheet. Bake In moderate oven about 10 minutes. WINTER WONDER A favorite salad for winter menus Is a molded avocado and grapefruit one. Dissolve a package of lemon-flavored gelatin In lJ cups hot water. Stir In 3 table spoons lemon juice, t teaspoon grated onion and a dash of salt. Chill until partially thickened and fold in diced Avacado and diced grapefruit. Chill until firm; Merius Pateraen, candidate for County CemmiMioner, advocates . . , point one . . public kids en II equipment bought and soldi M. Adr. Mariut Petersen. PICTURE FRAMING , ret bm EAST TO I0 When your fruit cake recipe calls for blanched almond-, cover the shelled nuts with water and bring tn a boll. Drain Immediately and as aorni aa the almonds have cooled enough to handle, slip off the skins. If they are to be chopped or sliv ered, do this with a sharp knife while the nuts are anil warm. The Salem; Statesman says VOTE 332 X YES AND PROVIDE PRODUCER PRICE PROTECTION , Be guided by impartial opinion TOEE332x'l- MILK PRODUCTION AND MARKETING Aa AFFILIATED MILK COMMITTEES OF OREGON P"H Ad. . AHiii. Milk r.-iNlt rm- ef nrtwi Ult. In lulof. 41 Pull BiWim. PonUa Onm Most Important Food In World Today Is Rice rtlre nilllvatlnn t M nld clvlllutlon Itself. No one knows how many yeara ago man first began to cultivate this food, whicn Is today the basic food of more than half of the world's population. The ancester of the rice we eat today ta a wild grass growing be side lakes from India to the East Indies and northern Australia. The Hindus call this wild grass "nlvara" or "newaree" which was grown In India as esrly as 3000 B. C. Our English name lor this crop comes from the Greek "ory son." "oryia." which In turn comes from the Arabic, "erus." and before that from the Banskrlt (Ihe ancient Arvan language of the Hindus of India.) TRAVELED During the Middle Ages the In vsding Arabs carried rice Into Spain under the name of "Ami". It was first cultivated In Ilslv. near Pisa, in the year MM. Tne Greeks first secured rice during expeditions of Alexander the Ureal to India. It was early brought to Syria, Egypt and parts of northern Afnrs. The words rice and food are synonymous In many languages Ihe world over, showing mat rice was one of the chief foods used In those early days. Rice is not mentioned In the Bible but It is alluded to In the Jewish Talmud. The Greek poet, Sophocles, In 495 B. C. mentioned rice In tne Tragedies. The earliest mention of rice In history is In China. In 3800 B. C. a Chinese emperor established a ceremonial ordlnsnce. for rice planting and a great spring festi val was held In honor of the rice plant. Tile emperor alone was given the high honor of scattering Ihe precious seeds of the rice plant. The princes were allowed to scatter the seeds of less Im portant grains. In China and Japan, the earliest and most common Institution was the publlo charity granary, where rice ss received sometimes as taxes, sotnttmes merely as gilU from the well-to-do or from feudal lords to be stored as a community provision against times of famine. COMMON FOOD For many, many years rice has been a precious and sacred 1000 to the people of Japan. They be lieve that the gods gave them tne rice fields and that the Goddess of Food lives In the growing rice plant. The fox is believed to be the servant of the Rice Goddess and when farmers see this animal in the fields, they think that tne mmal has cume to look over them and report to the Rice Goddess whether or not the weeds are pulled and the field are well eared for. All over Japan. In Ihe fields. In the hills and even in Ihe homes, are shrines to the Rice Goddess. In some parts of the Orient, where grown In large quantities, rice was and still la the medium of exchange. Debts, taxes, chari ties, various feudal obligations, pensions, even wsges were ana are paid In rice. I). S. EARLY When lice was first Introduced into Uie United States is not den nllely known, but one account states that It was grown In Vir ginia as early as 1647. Another account states that It was grown in a garden in Charleston. South Carolina, from aeeds brought from the Island of Madairascar, around 1685. On Aug. 31, 1663, Lord Albe marle, one of the Lord Proprietors of the province of Carolina, wrote to the Governor of the Barbadoes advising planters there to settle in the province of Carolina to grow rice. By 1690 some headway was made In growing rice because the leading men of the province pe titioned Governor Sothell to ar range with the Lord Proprietors lor the people to be allowed to pay Ihelr rents In several of the most valuable" products of their land and rice was Included among those listed. As early as HM tne province was exporting 104.683 Bar rels In addition to supplying Its own people. OCTOBER 16 TO OCTOBER 25 IS NATIONAL MACARONI WEEK Maqaiinai, newspapers, and home economists everywhere are featurinq macaroni products! You, too, can feature macaroni in your menus by tryinq new and difforent recipes that week and be sure to use Mission Macaroni, the best macaroni in the West! Send for Free Booklet of Unusual Dinner Recipes Attractive main dishes to eliaie yeur until Frae reclpait Juit write te Mini Macaroni, Seattle 4, With. MAKES THE tsEST MACARONI IH THE 'MOST SANITARY PLANT IN TNE WEST sas. mmW' The Civ!! War wss the beginning of the end for rice growing in tne Carolines but at this time the de velopment of the rice industry in Louisiana began, in tne w s lexas land which had been used for cat tle was converted to rice farms. In 19(12 a farmer at Lonoke. Ark., began growing rice. Modern experi ments in growing rice In Calllornia began in 1908 near Bigijs, although rice was grown In Alameda and other coastal counties aft early as 1860. Today the total United States rice crop Is grown in Louisiana, Texas, Arkansas and California, with a little commercial produc tion in Mississippi and Missouri. Try these recipes. Here Is a "shouting good" rice dressing, special enough to stuff any fowl or to be served with auy kind of meat. For big birds or little birds, this super savory rice dressing la such an eating treat that the anticipa tion 01 eating it win keep "other birds ' Irom fidgeting, while Dad carves and serves the pistes with steaming spoons of a super deli cious rice dressing. -RICE DRKSSING pound butter or margarine 1 cup finely chopped onion !i cup linely chopped green pepper 1 cup finely chopped celery 1 cup chopped mushrooms 2 cups cooked rice 1 teaspoon sage 1 teaspoon salt a teaspoon pepper Preparing the ilufly white rice: To make 3 liberal cups of fluffy rice, put 1 cup of uncooked rice, 3 cups of cold water and 1 teas poon of salt Into 2 quart sauce pan and bring to a vigorous boil. Turn the heat as low as possible. Cover saucepan with lid and leave over tills low heat for 14 minutes. Do sot remove lid nor stir rice while it Is cooking. Turn off the heat. For real convenience and econ omy of time and effort, kep un used rice in the refrigerator In a covered container at all times. Use t for many quick, delicious and Inexpensive soups, salads, casse role disnes. not breads and des serts. Method: Melt butter nr marc-a. rine in a saucepan. Add the onions. green peppers and celery and aim mer until tender. Add the mush rooms, rice. sace. salt and nenner 8tuff lightly Into the fowl, make into dressing balls and brown in the oven, or serve hot as a vege table. This recipe rukes 4 cups of dressing. BAKED GUMBO WITH RICE Golden circles of pineapple slices crown the sumptuous goodness of tender rice seaaoned with gumbo soup in a sensationally good baked main dish. This appetite satlsfler uses Inex pensive rice as the base for gumbo which has all Ihe old fash toned goodness of genuine South ern cook In' but with new fashioned "ready In a hurry" preparation. 1 cup coosed ctuczen, diced 1 cup cooked ham, diced 1, lO'-i ounce can condeneed chicken gumbo soup 3 cupa cooked rice 3 tablespoons chopped pimiento 6 slices pineapple 3 tablespoons brown sugar 3 tablespoons butter or mar garine 18 wnoie cloves Use exact measurements of un cooked rice and water. Time the cooking accurately. Metnoa: uomoine cnicken. nam. soup, water, rice and pimiento and mix weu. nace mixture in greased shallow baking dish. Top with the pineapple slices, on each pineap ple slice sprinkle the brown sugar. dot with tne butter or margarine and stick in three cloves. Bake at 375 degree F. for IS minutes, or until the pineapple Is glased and the mixture Is thoroughly heated. inii recipe makes e servings. 1 $cWng bring you Q bend q usWely Central American Co e1 Wt MOW W WO 0TWU C0NCIIN THAT (AN MUi THIS cum t , THAT I FLAVOR in every cup oJ Schiltini . .. 1.. ,,ni5in coffees from comes Irom t enaini omj ihv-"" CeX I Americ. . . . where .ttitude. cUmate and so,l combine to produce the world's finest coffees. You Iby.better coffee then Schillin8..t.nypricet. ...TIME TO CHECK YOUR SUPPLY OF ... E -. -. . . -jrs2 .twum 11 1 " ' a I 1 nun in -r, ' ' , CHATHAM 1007. WOOL BLANKETS SPECIAL VALUE! 16 95 ANOTHER FAMOUS LABEL FOUND AT MILLER'S... t the finest blankets vou could buy, and now Is the time to buy them! We have famous Chatham 100 wool blankets , . beautifully gift-wrapped too! ... In breathtaking new colors in iust the styles ond prices that suit you best. DOWNSTAIRS . .save on your Winter blan ketsl Choose one of our Chat ham or Wool 'O The West . . E D S FINEST QUALITY 100 VIRGIN WOOL . Time to Check Your Supply of . . . SHEETS o PILLOW CASES PEQUOT SHEETS muilin 1 44 count Twin 3.19 Double 3.49 PILLOW CASES Muslin 74c each Pequots have the thread-count and weight that makes for lonqest wear ... a firm, close woven texture thot mellows softly with aqe, like old linen.