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
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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