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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 22, 1954)
THURSDAY, JULY 22, 1854 -1!EItAm-A-Wt-KBWT-LAMATH FALLS.-OREGON PAGE TWENTY-SIX lic chopped' fine. Bake at 400 de grees until lightly browned about 15 minutes, j Serve at once. GAELIC BEEAD For a pan of hot bread on the day you are baking, after punch ing down the dough after the first rising, take out a piece of dough about as big as your fist. Roll out on a floured board. Poke dents all over It with a case knife han dle. Let rise a few minutes and pour over the surface melted but ter into which has been stirred one large or three small cloves of gar 3! - - 1 - 5 r7f4r r 1 ' i - . sc PATIO PLATTER may be any variety of cold cuts of your choosing. If you have meat loaf left ,vr frnm the dav before, serve medium slices, with sliced ham, bologne or any prepared meat you choose. Crisp vegetables and the spiciness of pickled peaches, crab apples, figs or peaches complete a mouth-watering dish to set before your family or guests. A bowl of cot n cheess lit is available without cream in local markets nowl and a platter of salad greens with a trav of bread and butter can complete the menu. , Meal Suggestions For Hot Weather The appearances of food has much to do with Its appetite ap peal In hot weather. Crisp salads, cool milk desserts, platters of cold cuts and cheese, potato salad. Iced coups, all are most appetizing In 'appearance. Many families prefer one hot dish at a meal. A cup of cream coup may be the addition called for. Also, there is nothing much better than creamed new potatoes (with or without new peas), sprinkled with chopped parsley or chlvea from the garden, with a cold meat platter. The combinations you serve will depend on what you buy to add to what you nave on hand. For a color touch on the platter, add pickled crab apples, watermelon pickles or pickled peaches. Crisp carrot sticks and new radishes with a few of the tops left on for a "handle" add to the platter. Wedges of to mato and slices of cucumber are pretty and easy to prepare. Pick led beets are no more trouble than opening the can. A big side dish of crisp greens long side a bowl of cottage cheese allows your guests (or inmtly to build their own salads another stimulant to appetite. The National Dairy Council out lines food requirements for sum mertime, as follows: BREAKFAST Fruit or fruit Juice. If you do not have a citrus fruit or fruit Juice at breakfast, you should include tomatoes, tomato Juice, cabbage claw, oranges, grapefruit, or lem onade at some other meal so that you may get your daily supply of Vitamin C. Eggs at least four mornings a week. However, during the sum mer, eggs may be easier to serve at other meals, too. In the form of omelets, deviled eggs, salad sandwich, etc. Cereal and milk an excellent hot weather breakfast main dish. Toast or rolls and butter. Milk plus any hot beverage you may wish. LUNCH Main course might be one of these: Fruit or vegetable salad with cottage cheese. Sandwiches made of cheese, egg, meat, fish or poultry. Fresh vegetables on buttered toast with cheese sauce and deviled eggs. Tomato rarebit with tossed salad. Bread, rolls, crackers and butter. Dessert may be cornstarch pud ding, blanc mange, tapioca pud ding (all served with fresh fruit if desired), ice cream, sherbet. Beverage milk or fruit fla vored milk shake. DINNER Main course suggestions: Chicken, lean beef, lamb, wein- ers, ham, seafood, cheese, cold cuts. Vegetables should be green and yellow vegetables. Balad green tossed salad, fruit or molded salad, celery, carrot sticks, radishes, green onions, to matoes, cucumbers, slaws. Bread and butter maybe a variety of hard rolls and bread. Dessert can be ice cream, sher bet, fruit cobbler, fresh fruit and cheese. Beverage may be milk, milk punch, coflce with cream, Iced tea or lemonHde. NUT BREAD Use Uie regular recipe for white bread. Add 1 additional tablespoon of sugar and ', cup of chopped nuts for each loaf of nut bread to be made. Add the nuts to the dough at the end of the first knead ing. . Tangy Cheeseburgers LAWNS Do Ton WRttl Rood liwn or Juil it, Inw prlv? Vna rn't lwyi have both. Ut) do iulity work and fur ninh vrrylhlni. Wr guarant; food at and of iril Fhon 4'iHfS. LAKESHORE GARDENS NURSERY JKA mom thi famous k 5Qv M.C.P. KITCHEN LABORATORY J!$M (SoXotCOPR 1953 u,u1 mooucis, JV3Q?X3 J ITS UTTERLY AMAZING HOW MUCH V EXTRA JUICE AND JELLY YOU GET! . A WONDERFUL NEW METHOD . , . develop lusivel bf the M.C P. Kitchen Laboratory . . . e (SV ou pTCSI cnjslw fruiti ind berries through i i rWJkV not only quitk.lv, but o effectively you Ret .f" IV" .1 ..! L. : I .11 I. .developed . enibles i mu ill a eet mora ihun twice at much juice u by the old drip method. Trm extrt large amount ot juice, used with M C P 1AM AND JELLY pnCTlN, nukn almost ihrce time aa much jelly from a given amount of fruit. Not only that, this juice is so fully clarified thae yrn te mre of clear, ttansparent jell? every time. To obmm this remarkable M.CP. method (and the M.CP. JI-LLY MAKING SIT to use it with), end 11.00 (cwh or stampa) and 3 MCP. PFCTlN package fronts, with ynjf name and ddress, to MCP. Kitchen Laboratory, Anaheim, Calif. You 11 get tbe coat back many times orer id extra juice and extra jelly! f TH7S CREAMY FRENCH DRESSING iWlll NOT SEPARATE! I'M.TIN IMFS IT! . . . Thit i(, if wu V C P 1AM AND jl-UY PECTIN. No oihrr pochr. .ill do ih. Cy fiSXw lmv ""m ""W to think ot ming pectin thu ji)ai4l jli V ... but II I one ol llK mny taluri o( MCP J2 PkCTlN. Tht ttcipr developed by the M C P Kiuheti unonmfT. "tiicn 11 con, Knur on the lookout lor new Md Dnuvjil uses lot .11 MCP. products. Not only is this MCP. Trench Diessing dehghrfully unsy in tlsvot, its non setxntins lestute and its treat etooomy make it unusually appealing. If you'd like to hare the recipe, limply , . wrrte the M C P. Krtchen Laboratory. Anaheim, Calif., ind ibe recipe will be $ i (CM protopdy od withool ebarfe. ff ITS A NATURAL REFRESHER .WHEN HOT WEATHER FAGS YOU! H'RE. COOLING I.EMONAHK . m.ie in wond, with ready touse M.CP. CANN1D LCMON JUICE' There'i no mini or lusi ... no lemoni to squeeze . . juit add water, lugar. and ice. Coats so linle. ton .'.'. only penniei a alasi. That's important to think of when there ae vounscters m iarisfv. Lemonade ma.U ..k si r n t tEMON .IUICB a pure and wholesome because M CP. LLMON JUI( E ? if nsire, full-ttrenilh, nnadiilleratrd, rleh In Vitamin C. It's NOT t "recoriiumted". . . eontaina no nrrafrvalisee of anr kind, such as un I wholesome sulphur dioxide or bemoare of aoda. (Vt'hen you buy lemon hike, canned or honied, be sure to read the label carefully ) M.CP. LEMON JUICE has many wonderful uses, as you'H ec by writing for a KRFE Recipe Folder to the M.C P Kitchen Lalviritory. Anaheim. Calif. Reracm. ber. too, there ! M.CP. FROZEN LtMON JUIC. If your grocer doeio i aoxi it, ask him to get it foe you.) j Nothlnrf beats the Cheeseburger as an outdoor food. It Is one of the most individual as well as one of the most popular dishes to be made rare or medium or well done, according to the taste of guests, with or without pickle, mus tard and catsup. Fresh crisp rad ishes and tender young onions are a good accompaniment. Serve with a long, cool hot-weather drink of Iced tea, easily done with inst.-fit tea. To make the tangy cheese top ping, combine one-quarter pound of grated Cheddar cheese, two table spoons mayonnaise; two teaspoons prepared mustard; one teaspoon lemon juice and one-half teaspoon celery salt. Blend all ingredients thoroughly. Broil on one side over your out door grill, spread the browned side with the cheese mixture and re turn to the grill to melt the cheese while the bottom browns. Or, brown the hamburgers on both sides if cooking on the stove, then spread one side with cheese topping and slide under the broiler until the topping bubbles. Be the "apple of his eye" by catering to his special tastes in food. A good way to do it is to treat the man in your life to home bake bread now and then. j&iA -"w xt A APPETIZERS are to a dinner what a prologue is to a book. They set the pace and arouse in terest in the dinner to follow. Recipes for the tid-bits pictured above are from Kellogg Com pany's Department of Home Economics Services. Tid-bits as Appetizers Keep three things In mind, when planning appetizers. They should be small, simple and savory. Their place in the menu is to whet never dull appetities. The recipes that follow are tasty morsels that can be prepared easily with a minimum of ingred ients. CHEESE CORX FLAKES 1'4 teaspoon shortning 1 2 drops Tabasco sauce 3i teaspoon paprika 2 cups Corn Flakes' 1 cup grated sharp cheese Melt shortening in shallow pan; add seasonings. Add Corn Flakes and grated cheese; mix thorough ly. Pl&ce in moderate oven (350 degrees), stirring occasionally, for about 12 minutes. Spread on pa per, pushing flakes lightly togeth er to form small clusters. Serve hot or cold as appetier. CHEESE CRISPS Processed sharp cheese Crisp round crackers PAINTING and PAPERHANGING Free Estimates CALL TIM MacNANN Phone 2-3052 EXTCA PROTECTION for your CAH?!i.M A7 ENAMEL LINING JmW guards against corrosion Sd)& w "Pf el j-lo-TesI" DOME down,. Jot Mated? AN WITH CONFIOtNCt-CAN WITH i IAU MOTHERS COMPANY lnr)Xrotl . Wall CtMll 0n U Mont.. Calif. C3IM Site iipjiil nnrr im 3-L ill 11! -ix 7rtpfayout ehfcyrrienf cftfdfifadks ; 4 si: ij-... , 1 VI . ,i i UaIMB fMVM Wonderful combination of finest selected North west whent . . . premium corn, extra -fine ground to bring out the buttery fla vor... and fine plump Call- foraia white nee. BtmnallLK TIMMaMlf f There' lots of real, old fashioned rich buttermilk blended rightinto tbe mix. Uakes all tbe difference. Discover how tender, light and tasty flapjacks can be. Put Albers Flapjack Mix on your shopping list now. I: Mwu Acncm Uawrrtma Albers own special learea. -r lng action doe woooen W- lor lightness. t-.' ': -r-M fira am mm J&iy ' ')lir'!,f Corn flakes Place thin slice of cheese on crackers. Crush Corn Flakes slightly; sprinkle liberally over cheese. Bake in moderate oven (37S degrees) about 10 minutes until cheese is melted. Serve at once. TUN TO EAT... and mighty food (or e'rrvtoo, ; Vary summer meals with Porter Fril-leti, Saladertts, Midget Sea Shells, KurloQ Noodles and Lasagne. Your grocer stocks them all. Via . .iaJSaaata t CS "UK !NG TIME 6i NlV SU TREAT! l edatthl8wonderM.delight. b'J& Pl M navor- tt'8 delicate and nj iv yet every spoonful is smooth fi?'? iM with a rich taste that brings f fsl-lil? f out every bit of the fresh La,,,.w , Dj lemon flavor. Llkeit?We'U . a& bet you'll be amared too when you try ' M?' it ... so try it! Nobody butMedo- fe 4SSj.' ; Land makes Lemon Chiffon like this! ' fSrVS n n XyOnin's nin, Wimr il Gcli Awiuj lor Burj rrmtisi L-'Ja,1.--.l 4a
