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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 11, 1954)
THURSDAY, FEBRUARY 11. 1954 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE SEVENTEEN Beef on the Menu Klamath Basin To Be Featured in SP Bulletin 1 caa xsm K v . Carving skillfully takes a little practice, but it's neither tricky nor hard. And it's worth practicing, because when a perfectly cooked piece of beef is properly carved, your meat on the table Is served at its appetizing best. Be sure your knife Is sharp. Strop It dn the steel Just be fore using. And do allow enough space on the platter for the carved slices, or give the carver an extra plate for them. Wooden platters, or trenchers, are becoming more popular. They are sovdesigned that the natural Juices drain to one side and for meats that are cut down to the platter, the carver's knife Is not dulled by hitting china or metal. . , ii To carve a standing lib roast, Is best to have the backbone loosened by your butcher, then '. It can be removed in the kitchen ' after roasting. Use large carving knife. Set roast on platter asH lustrated, rib bones to the left, large end away from the carver. In sert fork, guard up, between the two top rib bones. Cut slices from M outer fat edge to bones, making slices no thinner than one-quarter ' Inch. Free each slice by running point of knife along edge where it Joins bone, then lift off before starting next slice. When you have sliced below first bone, free it Irora roast and lay to one side. Th carve a blade bone pot roast, use small carving knife. ( With the point of knife, cut around blade bone and remove it. Trim i off other bones. If roast is thin, slice across muscles. For thick ; or roasts, turn each section on Its tide and carve across the grain. Carving a rolled rib roast or a sirloin tip roast which is tied, use a large carving knife. Place roast on platter with the cut sur face down. Insert fork, guard up, into the left side of the roast, an inch or two from the top. Make slices across the grain starting at the far right side. Remove each cord only as you approach it. Cut the cord with the tip of the knife, lossen it wiUi the fork and lay to one side. Born In February? February's birthstone, the ame thyst symbol of sincerity Is said to have been the favorite stone of St. Valentine. He wore one en graved with a Cupid, popularizing It as a stone for lovers and mak ing it particularly appropriate in modern times as a St. Valentine's Day expression of sentiment. Entitled to wear the amethyst, birthstone for February, are John Foster Dulles, statesman, and Charles' Lindbergh, American pio neer in aviation. Also on the Feb ruary list are scientist and natural ist, Charles Darwin, Thomas Alva Edison, inventor, and the untiling nth century diarist, Samuel Pepys, along with well-known contemporar ies In theatrical arts: Clark Gable, Katherlne Cornell and Lana Turn er. Worn by the crusaders as sym bols of Inner serenity, amethysts, according to legends compiled by the Jewelry Industry Council, were long felt to be ample safeguards against unrest. They are tradition al still is bishops' rings and ap pear in the English Coronation Service and in the coronet of the jf.'lnce of Wales. They are mined In Uruguay, Brazil, Ceylon, the Urals and Mad agascar. Modern Jewelry designers are showing amethysts increasingly in iaceted stone rings for men and women In pins, clips, bracelets and necklaces in which the gems arc often grouped with other stones of contrasting colors. SKILLET DINNER Melt 1 tablespoon fat in heavy skillet: add pound ground beef, 1 medium onion, chopped, 1 small clove garlic, minced, 2 tablespoons minced parsley, and brown lightly. Combine one 6-ounce can tomato paste wilh 2'i cups water, 1 tea spoon eaah sugar and salt, dash of pepper: mix well. Cover, reduce heat and simmer ten minutes. Add 4 ounces medium noodles, cover and cook until noodles are tender (about 6 minutes longer), stirring occasionally. Serve with grated Parmesan cheese. Makes four servings. FRliNCH FRIED NOODLES Browned noodles may be pur chased or they may be prepared at home. To oook them yourself, choose fine noodles and place un cooked In a wire basket or strain er and fry in deep hot fr,t until brown about two minute. Drain on absorbent paper and sprinkle with salt. The noodles may be stored In a tightly covered con tainer and used as desired. EVE-OPENER Fill juice glasses half full with chilled apricot whole fruit nectar. Then finish filling the glasses with bottled cranberry juice cocktail. Nice combination. ; Carving a T-bone or porter house steak, use a smalll carv ing kniie. Place steak on platter with flank (tall of steak) at carv er's left. Cut around 'the T-bone to free It from the meat. Lay bone to one side. Make cuts clear across steak, making uniform wedge-shaped portions. Cut flank Into serving pieces. In serving, place on each plate a piece of the larger or top muscle, a piece of tenderloin, and, If desired, a piece of the flank. W Editor Ik Mia , FLORENCE JENKINS, ALTHOUGH LIGHT-HEARTED, Valentine's Day should have an undertone of sincerity and thoughfulness. And what could be more thoughtful than a gift of Liquid Skin Sachet andEau de Toilette in a pastel, lace-edged setting with a transparent top covered wilh tiny flowers and birds a wonderful prelude to spring. '' Photo courtesy Houbigant, Inc. MRS. AMERICA Some attractive and excellent homemaker in Oregon will re ceive an all-expense-paid round trip for herself,, her husband and children, if any, to Ellinor Village, Florida, to compete against 47 oth er state winners in the 16th annual Mrs'. America contest which will he held there April 21 to 25. A free entry blank may be obtained by writing Mrs. America Contest Cem mittee, 152 West 42nd Street New York 36, New York. All that a woman has to do is fill out the entry blank, attach a recipe and a photograph of herself. Screening of the state's entries will be done by a board of Judges in New York. ' DO-IT- YOURSELF A recent survey shows that 'mare than 90 per cent of the nntlnn'-s nousewives , do without domestic help. Result is more careful plan ning of kitchens, with cupboards and storage space where they arc most convenient, Ironing boards that are adjustable to the proper height and scientifically planned height of all other working suf 0 P m I MELLON u "ll ft O 1 J Medo-Land Cherry-Vanilla Frozen Dessert is truly a Sunday treat at weekday prices. Good? Your whole family will delight in the creamy smoothness of this sweet. treat. Cherries and Vanilla go together to make a flavor you'll remember. Cherry-Vanilla Frozen Dessert is. a thrifty, good-tasting dessert to top off any party or festive occasion. FEATURED BY YOUR GROCER IN THE RED, WHITE AND BLUE PACKAGE TODAY ! Uu fu itiia. cmmiu, mut.mtmmi mu iiiiii Vq ' GRAPE PARFAIT. Minute Maid Fresh Frozen Juices suggests a February dessert that Is pretty, pink and glamorous and tastes as good as it looks. It's easy to make; you don't have to stir while It's freezing. 25 marshmallows Juice ot 1 lemon 1 can undiluted frozen grape Juice I cup heavy' cream, whipped Melt marshmallows over hot wa ter In top part of double boiler, stirring frequently. Remove from heat. Stir in lemon juice. Cool. Beat In grape luicc. Fold in whipped cream until mixture Is well- blended. Pour Into refrigerator tray ana set tor last ireezmg. Allow to freeze at least two hours. Refrig erator dial may be set to normal after mixture is frozen. Serves 6 to 8 persons. Klamath Falls and Klamath po tatoes will be featured In a forth coming Issue of the Southern Pa cific Bulletui, monthly official pub lication of the Southern Pacific Company, Tuesday, Bill Jennings, assistant to E. O. Fitzpatrlck, editor of the Bulletin, and Oene Wright, staff photographer for SP, arrived in Klamath Falls and spent the day collecting material and pictures for the article. Oeorge W. (Bud) Morgan, local SP manager, who, incidentally, car ies around in his head a vast store POTATOES Tills has been designated as Ore gon' Grown Potato Week. " Most of the retail grocers of the state will be featuring potatoes gorwn in Oregon Uils week. There will be many colorful displays hi the stores and customers are urged to buy in 10, 15, 25, 50 or 100 pound packages. ' There is a tremendous national crop of potatoes this year and heavy selling pressure from other potato - producing states has slowed up shipments of Oregon pu tatoes outside the state. Oregon grown potatoes today re present one of the best food dollar values in the market. Potatoes arc a fine food and one of the few from which none of the nutritious elements have been processed. Remember that potatoes are not fattening it is only what you put on them that adds the calories. ,. COLOGNE FOAM . Fragrance is now available as Colgoue Foam, delicately .pink and fluffy, completely non-sticky, melting delightfully Into your skin leaving no attermatn out tnc subtle, haunting, lasting fragrance of your favorite perfume. Added to the formula are lanolin oils which actually improve your skin texture as you envelop yourself In 'fragrance. of facts and figures on the Klamath Basin, met them at 9:30 a.m., on arrival, They were accompanied on a tour ot Inspection by Walt Jen drzejewski, county agent, Ross Au brey, Inspector for the area' and Troy Quails, new president of the Klamath Potato Growers Associa tion, r High point In the day was lunch eon at the home of Mr, and Mrs. Quails on Merrill Road. If the SP Bulletin carries a good story on the Klamath Basin, Uie potato growers can give Mrs. Quails a vote of thanks for put ting out a meal that the boys from the Bay Area will not soon forget fried chicken heaped on a huge platter, fluffy white mashed Klamath potatoes ' and country 1 chicken gravy, string beans, corn with pimento, hot rolls, olives, pick les and Jelly, fruit salad and the meal topped off with wonderful not coffee and big pieces of home made apple pie and Ice cream As the afternoon conversation al ways found Its way back to food. Gene Wright gave directions for making one of his favorite dishes. Instead of poaching eggs in wa ter or milk, he uses stewed torn, toes. After dropping the eggs Into the hot stewed tomatoes, he cov ers the pan to allow the eggs to cook hard. 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