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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 7, 1954)
DAY, JANUARY 7, 1954 HERALD & NEWS, KLAMATH FALLS. OREGON PAGE SEVENTEEN iMiady'sKifeSneua FLORENCE JENKINS, Ed itor s?eraio-ana et . YI ( . HEEL Pi A UgsiJ8fia8t 3 ro sum y iNT"" 3 . I' ' 1 JTJii, Romm V A : 15 . V BQ3JELESS RUlflP ! 1 J jf C L.JtOt'-Bt ink rH- l lAK ' 4- H PORTBRTIOPCTa 1.8 T r I CLUB STEAK ffE I" ! L PHIO! RIB ' ;i F 1 J i Y Roast 4 I " BLADE SKET' 1 Roast k r - Klamath Plumlets Mrs. Otto Ellis recommends the following recipe lor canciy inude irom wild plum jam. Due to the almost non-existence of wild plums last Ian, most iumiues won t have much wild plum Jam on hand, but it was an unusual year and we hope to have plums in 1954. Mis. Ellis stated the recipe came orig inally from the Oregon Extension Service at Corvallis. 1 cup wild plum Jam V,2 cups sugar (it not sweet enough, add 3 cup) 1 tablespoon cornstarch 1s teaspoon salt 4 cup water 2 tablespoons gelatine (2 en velopes) soaked in 2 cup water 1 cup chopped nuts Mix sugar cornstarch -and salt. Add wild plum Jam. Cook until very thick, stirring frequently to prevent sticking. Add gelatine jt-hich has oeen soaked in co4 water and stir ' until dissolved. Cook until mix ture Is thick again. Remove from heat; partially cool and stir in chopped nuts. Pour into a shallow pan which has been lined with waxed paper. Let stand 24 hours. Cut into small squares or rectan gles. Roll pieces in granulated su gar. Let stand uncovered until dry enough to handle. ftsts-stealc ttSECK ROIL Stevr SHOUUJEIt apjj noUi .ENCE CHART shows where each cut of beef comes from on h arrA. 1 !e mjir4 Avail. ( through the courtesy of C. H. "Buck" Kintgen, butcher at Harold Clark's Buy-Low Market, i yregon venue. ne reminds us tnat a ha It ot beet is cut up somewhat differently in the ' than it is in the East. His chart comes from a book DreDared for Western mt rnrt lei Monte Meat Company, Portland. This is the first of a series of articles on beef and ested methods ot cooking various cuts. ef is Most Popular Meat im au over me state, persons of beef. Housewives have learned sted In the meat industry are ne tnis week at Corvallis Bfe the Oregon Livestock and 111 Marketing Conference is go fa. Mrs. William R. pierson of "lath. Palls is representing lo ponaumers on the state con 's committee. This group of i, headed by Mrs. Jack Sugg and, is endeavoring to get tation laws and con- standards for grades and meat in Oregon. Pierson pointed out that r only three cities in Ore- nuiy, Portland and Klam- that have city-inspected plants for meat, tre eating more beef than iid before. consumption figures crease of four pounds J m for the year 1953 J I In 1952 the per capita In was 71 nounds: In 75 pounds. Per capita of veal increased jto nine pounds in the mated that America's re jores are currently spend-,1-than $12 'i million an 'promoting the sale of Veal, reaching nearly all to's 47 million households fcnd veal advertising sev each week. tiers aggressive promo ter! one of the factors re lor boosting beef sales, factor has been the fact f beef prices have fol iket prices downward, lei more attractive to !lfe. TEAK Ices, of course, are not I prices. They average h hajf times the aver ted retail price in most teaks account for less f cent of the weight of demand, of course, is fronsible for the price of t nigner man other cuts higher than other cut Hi!t Onfy. ens, ) vppv IN QUALITY!! to broil steaks. Diets prohibiting fried foods have contributed to this, also the greater number of our people eating In restaurants and hotel dining rooms have made broiled steaks more popu lar at home. FARM TO RETAILER In considering the wide spread between the price the farmer gets for his steer on the hoof and what his wife has to pay for steak by the pound at the butchershop, many persons forget how many hands that steer passes through before It reaches the broiling pan. On the hoof, the average steer weighs 1,000 pounds. After being slaughtered, the packer removes the hide, trims off tallow and waste, removing approximately 410 pounds. The steer goes to the re tail store weighing a little over half its original weight. At the retail store, fat, bone and other waste is removed in the amount of 146 pounds, . This leaves a total of retail cuts for sale of only 444 pounds. Of this 444 pounds, 30 pounds are fancy cuts: 118 pounds are other steaks and fancy roasts: 111 pounds are medium priced cuts, and 185 pounds are economy cuts. Medium and economy cuts account for twice as much of the steer as do the steaks and fancy roasts. The hind- quarter, from which comes the round, loin, T-bone and porterhouse steaks, accounts for 48 per cent of the dressed steer; the forequarter accounts :or 02 per cent of it. Here is the break-down of beef cuts: FANCY STEAKS Porterhouse, T-Bone, Club Steaks 30 lbs. OTHER STEAKS & ROASTS Boneless Round Steaks 38 lbs. Sirloin, Pinbone Steaks 33 lbs. Rib Roast 25 lbs. Sirloin Tip Roast 20 lbs. Flank Steak 2 lbs. MEDIUM PRICED CUTS Chuck Arm Roast, Bone-In... 26 lbs. Rump Roast, bone-in . 25 lbs. Boneless Heel of Round 17 lbs. Boneless Neck 16 lbs. Boneless Chuck 16 lbs. Lean Pre-diced stew beef 11 lbs. EONOMY CUTS Chuck Blade Roast, bon-in...,69 lbs. Ground Beef .59 lbs. Plate Boiling Beef 19 lbs. Short Ribs ....16 lbs. Briskett, bonless ...:12 lbs.' Shank 8 lbs. Kidney -. 2 lbs. Next week will start the discus sion of methods of cooking various cuts of beef. H;l, continues JANUARY CLEARANCE Op! J in price! COATS DRESSES SUITS Prices have been slashed to save you money. Entire stock packed with outstanding values, - in the latest styles and fabrics. All sizes.. USE OUR CONVENIENT LAY-AWAY PLAN DRASTIC REDUCTIONS Cake with 'Calories This may be the season of the year some of us are dieting after all the holiday parties and big din ners but not so Mrs. L. H. (Cora) Leavitt, in Bonanza. She tells of building a cake the other day that is mouth-watering, as well as non-dtetmg. She made a two-layer chocolate cake, split each layer, making lour layers. She filled the layers with sweetened whipped cream fla vored with mint and vanilla and then frosted the whole cake with fudge filling. Wow! t - - FROM FRANCE comes this new hand lotion. Like a breeze on the Champs Elysees . .."like the satin that sits on Made moiselle's cheek this delightful hand lotion slips over your skin, smoothing, softening, patting your hands into ooooo-la-la beauty! Quick-drying . . . not for a single second do you feel you are "wearing" anything besides the soft skin it lends you. 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