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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 21, 1954)
Lit- HERALD 6 NEWS.' KLAMATH FALLS. OREGON PAGI! SEVENTEEN f On The Menu . j . . cprips of pictures of various cuts of beef. e i. ti fieCOna - - . hat cVirrailn,- and the puUB"1" , the various cuts -come, irt of hief of the Herald and News photo-engraving de le Hcdlund. cn lcture, j the American Meat Institute's lti made u w JJUo metal (or publication In these columns Hid Mfflladls Mftelfeeim to dlPPl noiu.n. ,u week's "as house is ft sirloin tip roas$ which we cook in favorite at out , mnflller sketch of a sid nf favorite ,..r flS a no J"13"' -iwiilpH. for reference, FLORENCE JENKINS, ' Editor : -its mar. wjejj ana ukL'S owi w ,1m 1 louw Is the favored method of cooking some of '"I luii of meat. Utility grade of beef Is usually braised ; tenner i.u. martallnir of fat as prime grade. For example. Keat irom prime grade Is broiled, from utility grade It Is OTlsed. n iTtlVT. I, method of moist heat .' . mil. w. fnt. then L heavy pan is desirable, Itlght-nmns uu. -La meat with salt and (Sprinkle ran nour ui Irown.) Lwn meat &iuwiy o a little not iat u" vh small amount of liquid. As Uks away, a little more added to prevent miming, icr tightly. Cook over low rimninrinir temDerature kl range or In moderately degrees) oven until meat . vun with meat cut In such as short ribs, count on an hour and a nau cook-. to 45 minutes before meat vegetables may be added, cooking until meat and les are tender. CHICK ROAST IBone-in) juicy, well-flavored meat, blade bone pot..rgast,.and hnnn.ouf. nnntflln fl. fount of bone and fat. Cook bod recommended; brals- ROl'ND STEAK lut comes from the lee ami lcally all lean meat, oval ly round in shape, with a found bone. Many persons- is the most flavorful of Its cooking method var parts of the country and Ely, It may be pan-fried, with Hour and salt and bounded into it and fried in turns up as "country in menus. Cut double thick- pounded with flour, salt per, it is a good Swiss ut. Some persons broil eak but it won't be very tender, even from choice beef Ground round with suet or ground pork added Is used for pat ties or meat loaf. - Chopped round steak Is used for Cornish patties. It is a highly versatile cut of beef. . RUMP ROAST ' (Bone-iu) 'Tills Is a triangular piece of meat sold either bone-In or boneless. It Is juicy, tender and has a moder ate amount of fat. Braise (pot roast). Exception prime or choice rump may be oven-roasted or broiled as steaks. FREIi BOOKLETS ' Wine & Cheese Recipes, a new booklet published by the Wine Ad visory Board, Is available free of charge by writing the Home Ad visory Service, Wine Institute, 117 Market St., San Francisco 3, Calif. It contains 11 recipes ranging from appetizer to dessert uses. BARGAINS Do you believe that good things come only In small packages? Not always. II you stop at your fav orite cosmetic counter during the January sales you will 'find many of your favorites at almost half price. CHUCK STEAK From the shoulder section of beef, this cut contains a round bone or blade bone; Muscles are small and run in different . directions. Cooking method; braising. SHORT KtBS These are cut from the ends of the ribs and the plate. In pack aged meat they are usually not cut through the meat, but they brown more easily If cut up before plac ing In the skillet. There are layers of lean and fat, witn tne nai hd bone. They are braised and water kept to a minimum. For quicker cooking, use your pressure cooker. FLANK STEAK This Is a lean, flat muscle with no bono. Meat fibers are long and run lengthwise of the flank. There asm OIRb (b&b V rV mm mw wmm mm mm mmmm a II ' III! f '' J Government Jf Ct J ,V '1 Inspected ITVr- 1 fjJa ' ?P Grade Beef I J , 7 , A V AT YOUR GROCERS OF Loss is only one flank steak In a side of beef and size of the steak de pends on the size of the beef- from which it comes, obviously. Opinion differs as to cooking of this cut of beef. It Is always scored with a sharp knife on both sides. Your butcher will score It for you or you can do it at home. It can be pan-fried or braised as a steak. If can be stuffed and baked, cov ered, using regular bread or rice stuffing. OXTIALS , - ' Tills Is one of- the "variety" meats, well flavored and contain ing considerably more bone than meat, but they make a wonderful braised main dish for the " meal with vegetables. Traditionally, a bay leaf is added, before placing the lid on the pan or casserole. Separate oxtails at the joints and allow two large or -three small joints per serving. ' For a family of two, braise the larger joints and simmer the small joints slowly in water for soup. , Pie-Baking Contest Event Of Last Week One hundred and twenty-flvo women called (or sent their hus bands) to Cascade Home Furnish ings, 124 North Fourth, to receive free pie pans to enter Vera Owens' pie-baking contest held las( Thurs day evening. Despite u heavy snow storm, 00 women and one man (a bachelor, at that), entered pies In the con test. Mrs. Anna M. Cook, 449 La- guna, won top prize a year's supply of flour and Ben Kern, tne sole male entry, won tne boooy prize. As Vern Owens remarked, nts pie "wasn't very badly burned, at that." As has been reported in the Her- and News, the pies were auctioned and proceeds given to the Girl Scouts and Camp Fire Girls Camp Applegate building .fund at Lakeot the Woods. 'Baking Can Be Fun," was pre sented by Nalda Whybark, "Celia Lee,4 home, economist with Crown Mills, assisted by Chuck Collar, of Sunset Electric, factory repre sentative for Frigidaire, both of Portland, Props Included a huge mirror, mounted behind and above -the demonstration table, so the capaci ty crowd could see every move ment of Miss Lee's hands as she deftly kneaded raised dough or shaped fancy rolls or fluted the edge of the pie crust she made. Miss Lee worked at a utility ta ble with all necessary utensils on a tray to show just how much dish washing can be cut.-' Her basic sweet dough recipe follows: Dissolve 2 cakes of yeast in 1 cup milk which has been scalded and cooked to lukewarm. (Miss Lee just crumbled the yeast between her palms into mixing bowl. To quickly make a cup of scalded milk she added ',i cup evaporat ed, milk to cup not water and al lowed it to cool to desired temper, nture). And 2 eggs. 1 teaspoon salt. II 'cup sugar, y4 cup shortening (room temperature), 4 cups of silted flour, half at a time. She added the sugar to the yeast and milk mixture and then unbeat en eggs and other Ingredients, stir ring witn $ wooden spoon until smooth. She reserved half a cup of flour. Half of that she sprinkled on tne pastry cloth, turned the dough out on the floured cloth, then used the other Quarter cup on ton of the dough to keep It from stick ing to ner nanus. 'ihe dough was kneaded until smooth and elastic, then placed in a bowl which had been lightly but tered with a small paint brush! She covered the bowl with toil and set aside and let rise until doubled in bulk. After It had raised, she turned the dough out on the board and let It rest for five minutes and then shaped It into rolls and let rise until double in bulk again before oaking. "Don't be afraid of the doueh." she -counseled and even called Chuck Collar over to help make ment. She demonstrated how Vera Owens' brand new range would bake at moderate temperatures and hot temperatures in the same oven at the same time, by means of a shutter arrangement that will close off the bottom to allow two differ ent ' baking temperatures in the same oven. Her doughnuts, fried In the deep well cooker, were whisked up and even the "holes" fired a beautiful crisp brown. After more than a dozen prizes were awarded, guests were invit ed to stay for the pie social and eat the test, pieces of the pies with hot coffee. Concensus was that Vera Owens has swell .parties, PILLOWS Besides being non-allergic, Dac- ron-filled pillows have the added advantage of being machine wash able in soapsuds at moderate tem perature. ... EDITH HERRON, nutrition ist with the Oregon Dairy Council, Portland, is a Klamath visitor this week. .' The council works closely with schools throughout the state and Miss Herron brings educational mater ial for their use. It was in teresting to learn that Miss Herron's roommate in Port land is Naida Whybark, (Celia Lee), Crown Mills' home economist who was here last week. VERSATILE STYLING ' ' New refrigerators and freezers boast a newly designed door that can be covered with any color or pattern of fabric or plastics. Less than five minutes ana 1 yards of material do the complete job. Kit chen counter-tops, curtains, walls or any other portion of the decor ating scheme can-be continued and enchanted by .decorating the doors of major appliances. WASHABLE TIES The old problem of keeping men's ties well-groomed has been solved by making them of nylon combined with wool as washable as wom en's stockings. FRUIT 8ALAD A lemon-honey dressing for fruit salad adds a new taste treat. Mix V, cup honey with 1-3 cup lemon juice, 4 teaspoon salt and A tea spoon celery seed. Mix thoroughly and emu before using. .i: Q)ake it from me n f ..--u".'?:-.i:i:4iT-. .4.-, :ir i ' vi i mm - ii mn m m When you taste the richer, creamier flavor of MedO'Land Premium Milk you'll : know the reason more people change to . Medo-Land every day. There' an easy ; ' way to convince yourself ...just try it! At ail gracars or for homo dolivory phono ' 3181 : k. i
