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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 29, 1954)
page nnrn THURSDAY, JULY 29. 1954 Meat Loaf or mustard sauce. Then mold the meat mixture over It and' bake. When unmolded you have a ready made sauce. 1. Make a design on the bottom of the pan, using olive slices, to or green pepper. Mold the meat mixture over the design and bake, 3. Look to your cupboard for dif ferent pans in which to bake the loaf a square pan allowing for square servings of the meat loaf, or a ring mold, serving the center filled with creamed peas or suc cotash. Or bake meat mixture In individual muffin pans or shape into Individual loaves and bake In a shallow pan for a crisp crust. 4. Prepare a plain meat loaf and serve with a sauce. Suggested are cheese, olive, tomato, horseradish, mustard and plmlento sauces. 5. Use different combin ations of meat for your loaf, such as ground beef and pork or bam; beef, veal and ham; veal and pork, or bam and pork. Meat loaves mean good eating at any time. But they make an and especially good choice for summer days. Reba Staggs, home econo mic vtiith tha Matinnal T in. CtrwW pickles, hardcooked eggs, plmlea Dud MSBadly Mtt Sb eon FLORENCE JENKINS, V Editor and Meat Board, has five sugges tions for varying meat loaves with liiUQ euorf. In the bottom of the loaf pan HERALD AND NEWS. KLAMATH FALLS. OREGON 1- ' Hot Beef Puff TOrttaf it rlr. with lpftnvpp PArtVpn1 Cocoa-Mocha Angel Food From Grace Colvin Wells, home service director for California Ore gon Power Company, comes this chocolate-mocha angel food cake. Sift and measure 1 cup cake flour, l'i cups confectioner's su gar, y4 cup cocoa, 1 tablespoon powdered instant coffee. Sift to gether four times. Beat until quite dry l'j cups egg whites, adding, while beating, V-2 teaspoons cream of tartar and V, teaspoon salt. Add slowly (2 tablespoons at a time) 1 cup gran ulated sugar. After the egg whites are quite dry, add 1 teaspoon vanilla. Add the dry ingredients in four parts. Sift into beaten egg whites and fold just until evenly distri buted. Do not beat. . Bake in a 10-inch tube pan at 350 degrees for SO minutes to an hour, or until the top springs back when touched with your finger. Invert pan on a rack to cool. Mrs. 'Wells suggests freezing this cake .in your home freezer. When serving, she says, slices will thaw sufficiently as they are cut. Cottage Cheese Ring 1 package lime flavored gelatin cup hot water 1 small onion, chopped cup chopped nuts 1 tablespoon lemon Juice 2 cups celery, cut fine 1 cup cottage cheese, well drained . . 4 4Jlo.jruiluaicn; Dissolve lime gelatin in hot Water. Cool. When gelatin starts to thicken, add rest of ingredients. mix well, wen puui miw a ms mold. Chill until firm. Unmold on n platter of crisp lettuce leaves. trill Mntav with i.i-ah nr ahrlmn if you wish, or serve plain with tomato slices and ripe olives for a garnish. Serve with a side dish of mayonnaise thinned slightly with lemon Juice and a little cream. GRAPEFRUIT APPETIZER For the first course- for dinner, pour a tamespoon or so 01 ver MMith nvai. hnltine nf cranp.f rult. If you wish to .servo- them hot instead of cold, dot with butter ana Droll orieiiy uciuic dcivwbi RASPBERRY TORTE takes I pint fresh rapberrie$ (with 30 berries eserved for garnish). Crush berries and sprinkle with V eup sugar. Whip Vi pint heavy cream. With a sharp knife, cut an angel food cake into four layers. Fill each layer with crushed raspberries and whipped cream. Top with whipped cream and whole berries. Makes 8 to 10 servings. High Altitude Cake Baking npt.lv Crocker, home economist f- rpt-prol Xfflllc Trip . whn first developed the famous method of mixing cakes Jn one dowi in just fnnr minutes, without creaming shortening or beating eggs, and gave HS the quick easy SUr-N-Roll Pastry ana stir-w-rcou discuu&, iHvpr us adiustments for cake making at high altitudes. This' Is printed in response hj numerous telephone calls Irom newcomers to the Klamath Basin who have found that tneir sea level recipes do not give the same per fect cakes at this altitude 4,105 feet. BAKING TEMPERATURE At all altitudes over 3,500 feet, eVia wnmmnn Inr.rPflSinff bak' ing temperatures 26 degrees. Ilsinir Gold Medal "Kitchen Tested" Flour or Softasilk Cake unt ot 1 win fppt nriri t table' spoon more flour per recipe. Then arid 1 tablestwon more flour for nafr, 1 (inn fnnt Increase, so an ad ditlon of tablespoons of flour is indicated at this altitude. EGGS rise maximum amount of egg pallor! fnr in TpHnp Tf nnrt of ptrer 1 rippriprl in mnlt full mPftK- ure, add egg white, not yolk 6UGAK TV, nnf rprlnpp nt anv ' altitude. says Betty Crocker. LEAVENING Tf rppfnp palls fnr hnlrinr now. ripr RnriA. nr hrtth. make fUlocested changes as listed below. Measure accurately, and use only the amount of baking powder, soda or both, as indicated in adjusted ta ble. When the sea level recipe calls for: Sea Level 331)0-5000 feet 1 tsp. Vs tsp. VA tsp. v. tsp. a tsp. i4 tsp. 1 314 tsp. 1'4 tsp. 3 tep. l'i tsp. 3 tsp. 2tsp. 4 tsp. i tsp.- SPECIAL HINTS Grease and flour cake pans roast beef after you've served it cola sncea ana you aren t just in the mood for hash? National Live Stock and Meat Board s home economist, Reoa Stagg, suggests making hot beef puff. This recipe serves four. 2 cups ground cooked beef 1 teaspoon salt Vi teaspoon pepper 2 tablespoons chopped parsley 14 cup mayonnaise 8 slices of bread Butter or margarine, softened S eggs, slightly beaten 2 cups milk teaspoon salt 4 teaspoon sage pnn.Kin- mpnt. salt' nenner. parsley and mayonnaise. Spread four slices Ol nreaa or margarine, cover with meat mixture ana top wun shuck ui bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sand wiches and let stand in refriger ator at leasi an nour peiure uaa- ir.r unite in a moderate oven (350 degrees) about 45 minutes or until brown and puffed. WASHING PLASTIC Thp rtrnnpr WAV tn wash Plastic handbags and shoes is to use "dry" soapsuas. wnip up a iui m soap with very little water until ii,p auric ctnnri un stiff. Then daub some on a clean cloth or sponge and go over uie soueu buhuc. Wine aulcklv with, a damn-dry rinse cloth, then with a dry cloth. Wash off the slightest smudge as soon as it appears and these summer accessories win al ways be clean. t, ...-v.!.. Tico a hltrh crrade .llUIUUeilll w vegetable shortening. Measure ac curately ana dhkb CAtttitiy na u.- 1 1 Tlep rtrnrtpr A ri hlstments limn ptrtrt- lpavenintr. In An gel Food ana sponge suites, m-m egg wnnes oniy wwil ijch. x- utu l rfrtr intrrpriipntR lictltlV and quickly (use as few strokes as poS' sible). 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