TIIUHSDAY, 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
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PILLOW CASES
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