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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 8, 1954)
THURSDAY. APRir 8i 1954 HERALD AND NEWS. KLAMATH FALLS. OREGON : page TwiwiT-rnr PT H I 1 -1 i V: I s IjifNL' PERFECT ANGEL FOOD CAKE every time that'! the promise from Betty Crocker of General Mill, concerning her new Angel Food Cake Mix, now making its debut. The pack age contains two inner units: one of egg-white mix, the other Hour mix. You add I 'i cups of water to the egg-white mix and beat until the mixture holds very stiff peaks. Add your own flavoring, then fold in flour mix I no sifting). Only one bowl is used. Bake in ungreased tube pan I0x4-inch, 35 to 40 minutes. Turn pan upside down and hang on funnel or bottle until cold. The package contains one pound one ounce. Betty Crocker says: ."No cake mix ever made so high a cake, but it costs no more". Lower Cheese Prices Make It Attractive Cheese and spring vegetables mane timely tame partners this April because cheese Is so plentiful and prices are expected to-be low , er this month than they have been How Do You- -Eat Pizza ? The flash flood of popularity of the Italian style pizza pie which has swept the country in recent weeks has brought in its wake a wave of inquiries about the etl- queue of eating pizza. , In order to allay the fears of tnose gourmets who would eat pizza in any of its hundreds of recipe variations, but who are also stick lers for "proper form," Food Spe cialtles, Inc., of Plymouth, Massa chusetts, and Ban Jose, California, has conducted a series of surveys to determine: 1. What percentage of pizza eat crs use forks; a. What percentage of pizza eat ers use their fingers; 3. How many "epicures des plz- las' hold with the quaint contlnen- tal custom of "rolling" their pizzas', The results of this impartial sur vey were amazinglmg revealing. They showed conclusively that the old saw, "Fingers came before forks," is a good rule of thumb to follow. After a long and exhaustive study of survey answers, Mrs. Phyllis Taylor-Hanes, home economist tor Food Specialties, manufacturer of Appian Way prepared pizza mix, issued the following rules as being correct form for all pizza eaters: ' "A. It is eminently proper to Hold quarter sections or segments of the pizza, regardless of its top ping, in tne lingers, procedure is to pick up a pie-shaped wedge of pizza at the arc edge, placing thumb and third finger under the edge, while the forefinger rests a , top the crust. B. It is considered exotic to "roll" pizzas Into "little logs." However, for those interested in' this "oriental style," it is accom plished by slicing the pizzas into two-inch strips which are then dex terously rolled up and eaten with the fingers. C. Authorities have placed a i stamp of approval on the use of ordinary dinner forks for the eat ing of pizza, whether or not it is topped with anchovies, mushrooms, chicken bits, cherrystone clams,1 diced sirloin of beef, gorgonzola cheese or lobster tail chunks. The normal left-and-right hand fork switch is considered good style here." for a long time. Specials are being jeatureu py many oi ine local stores. ZUCCHINI-TOMATOES 2 pounds zucchini 3 tablespoons chopped onion 3 tablespoons fat 2 cups stewed tomatoes Vi teaspoon salt Vi teaspoon pepper cup grated cheese Wash the zucchini and cut it into one-fourth inch pieces. Cook the onion in fat. Add the squash and cook slowly for five minutes, stir ring frequently. Then add toma toes, salt and pepper. Cover and cook five minutes longer. Turn the mixture into a greased baking dish, sprinkle-cheese over the top .and bake in a moderate oven about 20 minutes. ' , ASPARAGUS CASSEROLE Fresh or canned asparagus is al ways welcome as a spring vege table. Team It with cheese for a taste treat you'll want to repeat. 1 cups cooked asparagus tablespoons melted i at - '' 2 tablespoons flour 2 cups milk 'i cup grated American cheese 't teaspoon salt 3, cup dry bread crumbs 2 tablespoons butter Cook fresh asparagus Just live minutes, then place it in a cas serole. Blend the melted fat with the flour. Pour In the milk grad ually and cook clowly until the mixture thickens, stirring constant ly. Add cheese and salt. Pour sauce over the asparagus and sprinkle with crumbs. Dot with butter and bake In a slow oven for 30 minutes. GREEN BEANS WITH CHEESE 4 cups cooked green beans ' V, teaspoon salt . . 'a teaspoon cayenne ?4 cup grated cheese ' 2 tablespoons tablefat 1-3 cup cream Arrange the beans In a greased baking dish. Season with salt and cayenne. Add & cup of cheese, one tablespoon of fat and the cream. Stir until well mixed. Sprinkle with remaining cheese and dot with remaining fat. Bake in hot oven about 20 minutes. SALTED NUTS When using a recipe calling for slivered or chopped nuts. If you use salted nuts, be sure to cut down on the salt called for in the recipe. Easy Shrimp Creole N .5.. iu .-1 I Tastes just right with BLUE PLATE Canned Shrimp Hrartv, hurry-up meals are my with plump, ready-cooked Blue Date Canned Shrimp: add them to well-aeaAnne'd, home made tomato gravy. Serve over rice for quick, .Shrimp Creole. ()r add Blue Plate Shrimp to salads for a new treat. Try 'em too in chop ucy. omelet, soups, casseroles. Blue Plate Shrimp give tempting variety, to dishes by the dozens. . Blue Plate Shrimp come from the sunny Gulf of Mexico home waters for nnlurr's best-taslinit shrimp. Knjoy their sea-fresh; flavor often. Heady to eat. No peeling. No waste. A t-u. tmtlttm Urn Ihhmr H K 1 Ik. tt rrw iMq, FLORENCE JENKINS, W Editor Wonderful Response To Recipe Request Mrs. Cody May phoned to sav she had recently moved, to Klam ath Falls from a lower altitude and so far' bad a chocolate cake recipe that is good at this altitude and had had - good success with Mrs. Norman Fraley's Burnt Sugar cake, out she wanted a recipe for a wnue cake. Mrs. Earl Glasscock. 2133 Hope. wrote out her white cake recipe ana sent, u in lor Mrs. May. "I moved here from an altitude of 400 feet," wrote Mrs. Glasscock After arriving here. I had cake fan until a friend of mine told me to add more flour to my recipes. CHEESE BREAD From our Italian friends comes a recipe for yeast bread using riced potatoes and zippy cheese. In its native, land, it is usually baked in fluitni molds or ring pans such as we use for glatin salads. It is served warm, but makes mar velous toast the following day after it is cold. CHEESE POTATO BREAD ' Soften 1 cake compressed yeast In Vj cup milk, scalded and cooled to lukewarm. Let stand ftve min utes. Sift together three cups enriched flour, 1 teaspoon sugar and 1 teas poon salt. Combine two-thirds cups riced potatoes, hot or cold, Y cup melted butter or margarine, three ounces 1 cup) shredded Oruyere cheese; two unbeaten eggs in a large bowL Beat until well combined. You can use processed American, Swiss or plmineto and American in place of Gruyere, if you wish.) Blend in yeast mixture and dry ingredients. Mix thoroughly' and then knead for ahnut a minta. well floured board, . Cover and let rise in warm place (85 to 80 degrees) until double in bulk about an hour. Punch down knead gently again on floured board. Shape into a long roll and fit into well-greased 10-inch ring mold. Let rise In warm nlnoA until light about 30 minute Bakes in moueraie oven (375 degrees) 25 to 35 minutes. Serve warm. Note: If the riepri nnlntnA nv very moist you'll wind up with, too mucn aougn u lit in a 10-inch pan, in which case. It is suggested that you' use 9-inch ring mold and a smaller one. .. " ;- Lightly brown a quarter cup of fine dry bread crumbs In a couple of tAbleftnrwins nf hulto-. Bni-tnt,ia over heated canned green aspara gus just oezore serving. - I have found It works firje. For every z cups or Hour caned lor, I add an extra Vi cup of flour." ' - , "white cake ' Here is Mrs. Glasscock's recipe for a white cake which uses only one bowl. , 2 12 cups flour I'z cups sugar 4 teaspoons baking powder 1 teaspoon salt cup shortening ' 1 cup milk 1 teaspoon vanilla 3 or 4 egg whites Combine flour, suaar. baking powder and salt. Add to flour mix ture shortening, milk and vanilla. Mix thoroughly. Beat about two minutes. Add egg whites and mix again for two minutes. Pour Into two 0-inch greased and floured cake pans. Bake in a moderate oven (350 degrees) , for 25. to 30 minutes. Four egg whites make a better textured cake, but for economy three egg whites may be used. mis recipe also makes fine cud cakes, Mrs. Glasscock says. It makes about 2 dozen. They should be baked the same as the cake, but for only 20 minutes. I use a 7-minute frosting. In gredients are: l(i cups sugar. 1 ta blespoon white corn syrup, 1-3 cup cold water, pinch of salt, 2 egg wnites and 1 teaspoon vanilla. Combine all Ingredients except va nilla and cook in double boiler for 7 minutes or until it- stands ' in moderately stiff peaks. Use a hand rotary egg beater or mixer and beat constantly while cooking. Re move from fire, add vanilla and continue beating two minutes. Tills makes enough to generousy frost tops and sides of pie white cake. i inte tne care ana irosung De- cause it is easy to make and easy to decorate for holidays. It makes a beautiful decorated birthday cake. . For Easter: Tint the batter Dink with a few drops of red food color ing added with the liquid in the cake. Use 7-Mlnute frosting and cover top with coconut tinted green tnen place bunnies ana eggs on top. r -. i 'For Christmas: 7-Minute frost ing - can be spread to look like snow drifts. Then trees. 8arlta and reindeer can be Disced on the make-oeitevv snow. For Valentine's Day: Tint half of the cake batter pink, then com bine plain and tinted batter so a marble effect is made. Set aside 1 cup of white 7-Minute frosting and tint the remaining frostine pink. Frost cake with pink front ing, uuuine a nearc on top with (white frosting. Colors may be used reversed if desired." GOLDEN FEATHER CAKE Mrs. F. O. Freuer. Route 2. Box 783. Klamath Falls, sent In this recipe: 2 cups sifted flour 1 V cups sugar 3 teaspoons baking powder J teaspoon salt 'i cup shortening 1 cup milk i teaspoon lemon flavoring ' teaspoon vanilla 2 whole eggs ... Sift flour, sugar, baking Dowder and salt together into a mixing oowi. Add snortcning. Combine milk with lemon and vanilla flavorings. Pour cup of the liquid into the dry Ingredients and shortening. Beat for two min utes (medium speed of electric mixer), scraping down the sides of tne bowl frequently. Add remaining liquid and eggs. one at a time, beating two min utes longer. Four cake batter into two 8-lncb greased cake pans. Bake in a pre- neaiea moderate oven (390 de grees) for 25 to 30 minutes, Cool ana frost with Fluffy White Frost ing. Top with shredded coconut. FLUFFY WHITE FROSTING 3 egg whites - 3t cup sugar - 6 tablespoons light corn syrup ' teaspoon cream of tartar y teaspoon salt 1 teaspoon vanilla Combine egg whites, sugar, light com syrup, cream of tartar, and salt in the top of ' double boiler. Place pan over boiling water and beat mixture with rotary beater until mixture stands in peaks. COMFORT FROSTING This Is an excellent frosting which can be carried well. It has smooth crusty top and Is soft underneath. 2 cups sugar cup water- 2 tablespoons light corn syrup Boil together until It fmins a thread (242 degrees F.) Pour hot syrup Into two egg whites stiifly beaten, beating all the while vou pour. Add 1'4 teaspoons vanilla. uominue beating until tne irost Inn holds its shape. Spread between layers and on top arid sides of the cake. - - WE GIVE . . .. SAH GREEN STAMPS KC PAINT STORE 520 Klamath Ar. ine a Easter Cake for the Children Party fare for the small fry Is this chocolate cake, fenced in with gumdrop sticks, and boasting chicks and ducks appropriate to the Eas ter season. To serve, set on a green "lawn" made with crepe paper, fringed and turned up at the edges. , EASTER PARTY CAKE ; , 1 package (20 oz.) devil's food , mix . 2 egg whites, unbeaten l's cups sugar Dash of salt . 1-3 cup water 2 teaspoons light corn syrup 1 teaspoon vanilla Gumdrop sticks. Prepare cake mix as directed on package. Pour batter Into two 8x8x2 Inch square pans which have been lined on bottoms with paper. Bake in a moderate oven (350 degrees) about 30 minutes. Cool. Combine egg whites, sugar. salt, water and corn syrup in top of double boiler. Beat about 1 min ute or until thoroughly mxed. Then place over boiling water and beat constantly with egg beater (or at high speed of electric beater) sev en minutes, or until frosting will stand in stiff peaks. Add vanilla and beat 1 minute longer or until thick enough to spread. ' spread frosting between layers and over top and sides of cake. Press- gumdrops on sides of cake to resemble a fence. Decorate with little chicks or ducklings or both. -i M 1- " - '- - k I - s-M LABEL YOUR GLASSES Even if the case for your ulasxes is monogrammedi it is difficult for the finder to track you down mere ly from your, initials. So, for safe ty's sake and vision's sake, see to it that proper identification meaning full name and address and possibly telephone number Is in cluded on a tape pasted inside your glass case. Eyewear . should be carried in the safest possible place, in handbags for women and mslde coat pockets for men, to do ss much as possible to prevent loss. . ...'-,! Keep some cans of small sardines on your kitchen shelves: you'll find them handy for evening snacks. Spread slices of toast with mayon naise and sprinkle with grated Cheddar cheese; arrange some sar dines on each slice; put these sar dine snacks in a very hot oven for about five minutes. Serve at once DRESS UP your Easter cake for the youngstiri. Gumdrop sticks of bright red, green and yellow art placed eroiiwlio and lengthwise on the sides of the square cake to resemble a barnyard fence while toy chicks and ducks add their eolor fut personality to the scene. So quick to. prepare, too using.' a devil's food cake mix. Photo Courtesy Swant Down. (jTiLtetiywour answer AUO m ini. iiiaiiaii. MhjmiI. : " jpW- rema4autFtui tuCAHOM co. romuHO, omoon enrich its Great Bourbon flavor $405 43 or. 65 6 PROOF 2( a. ' w ae ms" aicjrniT OLD HICKORY mgotB0UHB0Hwh"w OLD HICKORY DISTILLING CORPORATION PH I LA, PA . . 1 V,T7f a i 7TV run r 3 aeco(s tfsifv with fefi here's a perfect pair ! Filet of sole makes a quick delicious dinner your family will remember happily. It's fun to fix and delicate as it tastes filet of sole gives you body-building protein aplenty. ( - exrA 6ooz fish flavor every time? Serve it with Molsum get extra - good flavor you've been missing. Get extra nourishment, too because Molsum Bread supplements the protein in delicious fish with Vitamins B,, B Niacin, Iron, Riboflavin and Calcium. rtiePTy YOU Pair up leftover fish with Molsum bread crumbs and cream sauce. Shape into cakes that stay in your refrigerator till it's time to deep fry them. Good eating! Breaej, nth in bont-htitlrlinfi Calcium, also giv you wiuhin Vitamin D to hlp your body ifoot b Cktwm. S pound ftivri you 94 oV yoor dtwly mioimum Vitamin l rrquifcmcm! 4 Wnsre strrcz erV& f with MotSUm
