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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 28, 1954)
ffoNTHEMENU U' '. .'.rii. of cuts of beef, with recommendations HERALD & KEWS. KLAMATH FALLS. OREGON ,erle! of cuts of beef, with recommendations VJ- .r overlap. . One excellent cook in our ac She uses PAGE SEVENTEEN Z" Vnnderful roasts oy oiu"" ' - rJ senes . them very rare tthTume'or broiling 1, as follows:. ; Kitf m W minutes; well-done, 16 minutes. . &1r r'e 36 minutes; well-done, 44 minutes. , "."uJ U -butterfly" tenderloin. This Is actually tlvA quite through, cut In two slices, laid ; ,ttis, not ew q r Tenderloin Is the I j ill cul o' b"1' , im,tn ta each side. r". iwrk. COOlI "",.,.,,. (. hMif. nan frv ths fl BO " i iG io Droll U"vttc - . l! trii steaks are never cooked as rare as broiled ...... 'hi-nll Ul broiler wiui o 5everal places. (The more fat you cut off LiMresc "",., wii have to Be done). Li an less oven-uc ,. in(,he. fon broUer ra mchM ,rom 8()Urce Wh leak three lo five inches from source of heat. The iSkike faster it will cook, so piace at Bremer uislhuu: ivi . steak Hum. for,.r!l.:, h,w then season. Turn and broU FACwned season and serve at once. K reduced slightly. . . . nn1 place meat In pre-heated heavy frying pan. Do not Ijrwter Do not cover. " i ' tn mat on both sides. Reduce heat and continue cooking Kn done turning meat occasionally so it will cook evenly. f" . 1. -f, DannmmanloH AIllv fnl. ofnalre lace tikds in pan, pour ..u.. it inch uucit. - m-Itf, lie procedure Is the same as for pan-brolllng except ,T.ajl first or allowed to accumulate during cooking. Mot rafter tnan pan-brolling is necessary when meat has DO III, or wnen meai. is ihcmicu m. nuurcu. BROILING - stab that are one inch If thicker. 'Tenderloin steak Limn, but is included In ktiAM cut. Your butcher laltilm stealcs for niets k request. SBIOIN STEAK b ml from the loin end. Eieib viry in size, shape and bone size. The wedge-bone steak is the largest. Others are and FLORENCE JENKINS. . ' Editor Serais atibleto lehem round-bone, pin-bone, or double none steaks. They can be broiled or pan-broiled, Exception lean utility beef-braise. .CLUB STEAK . This from thn rlh nri nl ehnrt loin, triangular in shape, smaller 'than thn T-hnn otirf wl,h 11,11a no tenderloin. Broil or pan-brbll. T-BONE STEAK -This cut adjoins the club steak, but Is larger and Includes some tenderloin. It Is from the center Section Of thl nhni-t Inln anA lantl. fled by the T-shaped bone. It aiiouia oe weu maroeied with fat. Broil or pan-broil. PORTERHOUSE STEAK Prom the sirloin end of the short loin, this is the tenderest section of the side. It Is fine-grained, well marbled with a. characteristic portion of fat and contains a large portion of tenderloin. In serving, the bone Is removed by the carver. and cuts are made clear across the steak, making uniform portions and allowing a portion of the larger or top portion and a piece of ten derloln for each person, Eggs and Milk Add Food Values'.. The National Dairy Council re. minds us that Americans spend about one-fifth of their food dol lar for dairy foods and in return get thiee-fourths of the calcium, half of the "riboflavin, a quarter of the protein and fat and a fifth of the vitamin A In their food supply. Sour cream is recommended for many uses in addition to baking. It is a versatile dairy food. Gar nish cream of pea or bean soup with a large spoonful. Serve sour cream mixed with a little lemon juice and chopped parsley as a flshJ jauce. Combine sour cream van equal parts of mayonnaise or cooked salad dressing for potato salad. " , Cottage cheese is an economical way of adding high quality protein lo meals. Combine with ' canned peaches, fresh or canned pear halves or pineapple for a quick, simple salad. ' Serve as a topping for hot baked. Klamath potatoes, or dressed up with a little chopped pickle relish, parsley and mayon. or naise for filling for whole wheat sandwiches. ' Here's a Sunday breakfast brunch main dish to serve six. EGGS A LA KING 3 tablespoons butter. 1 tablespoon minced onion 3 tablespoons flour- 2 cups of milk 1 teaspoon salt ' ' teaspoon pepper . ',i teaspoon Worcestershire Sauce - ' oup finely chopped green pepper 6 hard-cooked eggs Chow Mein noodles Melt butter in saucepan over low heat. Add minced onion and cook until tender. Stir in flour and add milk, seasonings, Worcestershire sauce, and green pepper. . Cook until smooth and thickened, stir ring constantly. Add hard cooked egg slices. Serve on crisp chow meln .noodles. Serves six; PLASTIC DRAPERIES ' Built-in wlpe-off-ablllty Is a fea ture of plastic drapers. You don't need to take them ' down to clean them, just wipe them down with a sudsy cloth and that's all there Is to it. INVENTIONS Inventors of some of the - most uselul machines in our dally lives had trouble getting their patented products on the market. Ellas Howo (1819-1867) endured extreme hardships before his Inven tion of the sewing machine paid off. He obtained a patent on the machine, September 10, 1846. Tail ors admired his demonstrations of the machine, but nobody would buy one. An English manufacturer is said to have cheated him out of his patent rights in that country. Poverty assailed Howe and his family. Once he had to pawn his patent papers to keep irom starv- Incr. Meantime, others Began man ufacturlng and selling his machine. Friends came to his rescue, in fringers were fought through the courts for five years until Howe was declared the winner. Royalties began to pour in. His annual income zoomed from $300 to $200,000, which he used to help 11. nance improvements. . fhafs the Secret? P niT iiiirm ' . ' m Why are cakes made with Duncan Hines Mixes 'so moist, so tender, so much like the finest homemade cakes that experts (and friends) can't tell them apart? . : The Answer is Simple! O Duncan Hines' knowledge of food and recipes. Duncan Hines' insistence on use of the finest ingredients . . . and the fact that you use your own FRESH EGGS! : J V "No goo hoooduitc ownfres "No good cook would think of using dried eggs in her prized recipes, et factory-dried powdered eggs are the only kind that can be right into a cake mix package. That's why I ask you to add your a.i AA t,af'a wtiv wIiati vnn liBA Duncan Hinpfl Calcd ' WTU i V. Jli C(JS 4 W " J . . . 1 Mix and your own fresh eggs you're guaranteed a fresher, bigger J cake-:-betterinappearance,freshnessandflavor...oryourmoneybkck.'' BAKE YOUR FAMILY'S FAVORITE CAKE TONIGHT WITH DUNCAN HINES WHITE, YELLOW, OR DEVIL'S FOOD CAKE MIX. -j fls-rSd lips fKp :-.X7 ; M P U' ',' Home and Farm : .Building Show Klamath's first Home and Farm Building Exhibit will be held at the Fairgrounds, Friday, February 5. It will be an all-day show starting at 10 a.m., with M. G. Huber and John Campbell from OSC explaining new techniques and latest pro ducts for building or re modeling your home and for constructing farm buildings. Ten local re tailers in the building materials field will display and explain new "products, starting at 1:30 p.m. in the large exhibit hall which will be heated for the com fort of -the visitors. The show is being arranged by Ray O. Petersen and Dolores Bracken of the Klamath extension service and will be free to the public. NYLON WASHING Some women put their precious nylons in a mason Jar naif full of soapsuds, cap the Jar and shake it until the suds have thoroughly cleansed the stockings. Then, using the same method for rinsing, there is no' chance of having a finger, nail snap the threads. ' . r i I i iff? r 3L r f- X 1 ' ' f $ - 1 Vf?t 1 VMdl DON'T LET THE NEW HAIRSTYLES fool you. They're not nearly so casual as they look. No matter how cropped the hair or how simple the coiffure, it still must stay in place. That's why a spray-on hair net is needed as a finishing touch. "Spray and Stay'Ms a mildly fragrant preparation that holds your hair neatly and' smoothly in place, gives it body and adds lanolin that actually conditions your hair as it controls it so that it has a soft sheen and , shimmer. ; .) . Photo .Courtesy Richard Hudnut flow Choose MWO-lAW ereamy, deltctous COTTAGB CMMSE L SAWl CUm MME CUM OR CHIVE . . IN PINTS OR H Alt PINTS! ( families in X ; KLAMATH FILLS 1 iteasinj I Imedo-lind C0TTA6E A WORD ABOUT MED0-LAND COTTAGE CHEESE Made from "farm-fresh", milk, this high protein food, is wonderfully nutritious and easy to digest. Low in calories, too! There's only about 125 calories in a 4-ounce serving. Cottage Cheese is a marvelous meat replacement and a delightful diet item. LARGE CURQ, Soft, white, large curds, creamed for extra . flavor. Especially good in salads. SMALL CURD. Small, bland curds also creamed for smooth ness and flavor. Delicious with or tvithout fruit. ,. . CHIVE. Bright green chive bits add a special flavor particu larly liked by men. HERE'S OUR NEW COTTAGE CHEESE TRUCK! Popular demand has enabled ui lo have d special (ruck lo handle our Collage Cheese,' Sour Cream and Yomi Yogurt. Thanks lo you! ' ' i: BEND, CORVALLIS, EUGENE, KLAMATH FALLS, OREGON Vi. 1
