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. As a body lotion it keeps your skin from being pebbled,
dry . . . corrects rough, coarse patches that keep you from
feeling feminine. ' Photo Courtesy Harriet Hubbard Ayer
SWEATERS
To keep wool sweaters soft and
fluffy, be sure to use only luke
warm water never hot. Rely on
warm soapsuds and warm rinse
water both as near the same tem
perature as possible because ex
treme changes in temperatures
makes woolens shrink. Rough han
dling tends to mat and wear the
yarn, so handle as gently as po
sible.
L.rgtll luek Iflli
ln ntka pli.tl la
tbla ran Ihi
mttl Bant a afloat
pltna. Itcnlal par.
cataa plan.
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SUPEQ VALUE
lMITEb
TIME OFFER
LAI1GE 72 x 04-INCI1 SIZC
Acetate Satin Dinciing
9
701 MAIN STREET, KLAMATH FALLS, ORE.
r?A.-jWss...TJ'?1iJ'.:i(5