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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 14, 1954)
THURSDAY, OCTOBER 14, 1954 HERALD AND NEWS, KLAMATH FALLS, OREGON PAGE' TWENTY-ON8 y :: . v. - . . , ; ; If jp A "STEAL" from the Garden of Eden is Lentheric't Apple of Eden lipstick. Apple of Eden is a primeval red lipstick color. Luscious and tempting, it is in the remarkably creamy, cling ing Sta-Put formula. Apple of Eden, like the fabulous perfume, Adam's Red, is meant for the uninhibited,. Apple of Eden will also be available in an exciting new Jeweled serpen tine case, as well as regular. By DOROTHY ROE AP Women's Editor The way you set the table Is a key to your personality, outlook end way of life, says Helen Cham berlin, of Seattle, a natural-born hostess who has made a career out of it. "For instance," says this vi brant, sparkling westerner, "there's the traditional gal who clings to grandmother's damask f hiilrarc Freer. l' A in ureqon ' "Since 1951, 30,714 chukars have been released in Oregon." So reads part of the first Oregon chukar partridge report compiled by Vic Masson, chief upland game biologist for the Oregon Came Commission. " The report summarizes the chu kar production carried out in the state and gives the Information that 88 per cent of the eggs set at the game farms were hatched, which compared to other artifical raising of wild birds is high. Also, an Interesting fact listed was then 8 per cent loss of birds to preda tors on the farm at Hermiston The two main preaators were named as the common house cat and the weasel. The majority of the losses waa directly attributable to these two marauders. During the past summer, some ehukars have been recorded in all counties where liberations have been made since 1951. Numbers sighted varied from one to 150 birds. Best results from the early introductions appear to be in areas along the Deschutes, Crooked, John Day, Owyhee, 'and Malheur river drainages. Good numbers have also been reported in the Abert Rim and Hart Mountain areas In Lake County. Thouih conditions for nesting have been good during the past nesting seasons, no season on the newlv introduce Asiatics is tminated within the immediate fu ture. ADDroximately 10,000 adult chukars will be released each year. Hunters are urged by the game commission to watch for the birds nd not shoot them accidentally for Hungarian partridge. They are similar in color but larger. The free gam commission pamphlet "Oregon's Upland Came Birds" contains a description of this and other game birds found in the state. and haviland china, even though she has no maid to serve a formal dinner. There's the slipshod one who takes the course of least re sistance, and slops the food on the table in chipped dime-store dishes. "There's the fussy type who uses a real lace tablecloth and priceless crystal, and then worries through out the meal for fear one of ner guests is going to spill or break something. In each case the table setting is a dead giveaway." Mrs Chamberlin aired her views while in New York preparing series of 32 table settings for the modern living exposition being staged by the nation's lumber deal' ers at the Kingsbridge Armory. There's nothing timid, slipshod or traditional- about Mrs. Chamber lin's table designs. She's as likely to use burlap as damask for table mats, she loves contemporary American dishes and unusual flow er arrangements. '"There s a whole new trend In table settings, brought about by our new casual way of living," she explains. "Few people have ser vants any more, and this has made formal dinners impractical. The buffet ' and the semi-buffet have replaced the formal sit-down dinner. With this has come a new conception of using informal dish es, linen and silver." Mrs. Chamberlin came upon her career somewhat by accident. A former newspaperwoman with a knack for entertaining, she was asked by an Oregon newspaper to design some table settings for a home show sponsored by the pa per. Invitations trom other organi zations followed. All of a sudden she found herself In business. Now she spends a great part of each year traveling from home Rhow to home show, accompanied by her unique table settings care fully packed In separate trunks, each complete down to the last teaspoon. She represents only American manufacturers, and uses china, glassware, silver and linen made in the United States. Says she; . "Some of the best design in the world is being done right here in the good old U.S.A. For genera lions we've looked to Paris for fashions, to England for bone chi na, to Itaty for Venetian glass and so on, until we've developed a national inferiority complex. American- ohina and tableware Is designed specifically for the Amer ican way of life." "Your table should be as person al as your wardrobe," says Mrs. Chamberlin," and your supply of china should be just as versatile Chicken Time Is Any Time It's fried chicken and stewing chicken time throughout America, at home and in public eating places. There are abundant sup plies of chicken for the fall sea son, according to the Oregon Poul try Council. The plentiful supplies of chicken are due to increased marketings of stewing ' chickens from farms and new and bigger crops of young plump broiler-fryers grown com mercially to meet everyday de mands for chicken. Chicken has as much personality as there are ways to cook it. Broiled chicken knows no sea son. It . Is one of the popular hotel and restaurant menu items, but why not enjoy it at home? It Is one of the easiest methods of chicken cookery. Gentle cooking is tho rule for broiling. Broiled chick en halves, juicy, rich with flavor and crisp-crusted are cooked slow ly in the broiler pan, as far from the heat as possible. This method of cooking does not require con stant attention. Start the chicken halves skin side down, that is, the cut side toward the heat. Turn and baste the chicken two or three times during the broiling. For bast ing, use any desired melted or softened fat. barbecue saute. thinned with water If it is the thick type, or your favorite Frencn dressing. Broil until the drumstick can be twisted readily out of the high joint, without tearing skin- or meat. If you are broiling a two to two and one-half pound, ready-to- cook weignt cmcicen (wnicn is the popular size), in 45 to 60 minutes you will have delicious chicken that brings calls for "Let's have this again soon, Mom!" Fried chicken knows no season, either. There is no hard-and-fast best way to fry chicken. It can be pan-fried or it can be oven- fried. Oven frying is a popular method with the arrival of cooler days. Brown the coated chicken in a small quantity of fat in a skillet. Transfer to a shallow pan, making only one layer of chicken. Bake, uncovered, in a slow oven (325 degrees) about one hour, or until thickest pieces are fork-tender, During the oven cooking, baste with a mixture of half butter or margarine, and chicken broth or milk. Turn once during oven cook ing. By the time the chicken is tender, ill or nearly all of the basting mixture should be cooked into the chicken. Another type of chicken, equal ly as popular as the broiler-fryer, is the stewing chicken. Stewing chicken, probably more than any other kind, brings nostalgic sighs oi nappy iamily meals. The popu lar weight is three and one-half to live ana one-nai: pounds, ready-to-cook weight. Stewing chicken plays many roles in me preparation of favorite dishes. When made into hearty soup, stewea witn vegetables served with rice, macaroni -or- dumplings, such tantalizing frag rances are created that appetites can hardly wait ,for . the call to meal time. Chicken is one of our hiirh oual- Hy protein -foods everyone needs lor balanced meals and optimum health. It also furnishes several nf me important and necessary vita mins ano minerals. FOIL NOTE In recipes that call for baking meat, fish or vegetables in foil, the trick Is to make those bundles really snug as the purpose Is to hold in all natural juices and dif fuse flavors. A Smart Woman Reads ... Vnivdha Shops for frta Smart tht Ntw th glamorous. Q NOTE To have yeur business re port..1 in "Marth. Shops' just phone till and ask for MARTHA! Hildebrand By MRS. T. P. MICHAEL Mrs. Louis Kloeppel and son Jimmy, returned home Sunday irom a tnree week s visit In Los Angeles and Wasco. California. Leroy Welch left Friday to visit his grandmother, Mrs. Kate Phil lips at Grants Pass and friends at Kirby. " Mrs. Betty Johnson, Douglas and Cathy, of Eugene, are visiting her parents, Mr. and Mrs. J. 'Ernest Nail at Hildebrand. "Former resident, Owen King, now of Grants Pass, visited over the weekend. Bud Casper left Friday for his home at Louisville, Kentucky, al ter several month's visit with his parents, Mr. and Mrs. R. E. Bis- bee. Dr. R. T. Lindley OPTOMETRIST 510 Med.-Dent. Bldg. Ph. -4215 Eye Examination Visual Troinlng PURE RED, created by Elizabeth Arden, is the purest streak of color ever to blaze on lips and fingertips. Innocent of blue, completely free from yellow, Pure Red is every woman's color and gives the same unlimited degree of flattery to blonde, brunette or redhead. In a season when red is making every fashion headline for day and evening wear, use a makeup color that will complement every other shade 'of red to per fection. Available in Elizabeth Arden's new delicately fluted golden lipstick case, too, as well as in the regular sizes and refills.' . ' Barbecued Pork Chops With Sliced Pineapple 4 pork chops 't cup chili sauce - v 3 tablespoons lemon Juice -1 tablespoons brown sugar 1 tablespoon grated onion 1 teaspoon prepared mustard z teaspoon each salt and Worcestershire Vi teaspoon chill powder . 1-3 cup water 4 slices of pineapple Brown pork chops on both sides. Combine chili sauce, lemon juice, brown sugar, mustard, salt, Wor cestershire, grated onion and wa ter and pour' over chops. Cover closely and cook over very low heat. 45 minutes to an hour or un til tender. Turn once during cook ing. Place pmeapple slices over chops. Spoon off fat In pan and serve chops and pineapple with sauce poured over them. HAM AND FBI-IT GRILL Here is another pleasing com bination of textures and flavors combining ham with fruits that makes good company fare for bruncn. . 1 thick slice of ham to serve four 4 slices of pineapple, drained 2 firm bananas, cut In half lengthwise ' Melted butter or margarine Slash edge of ham at 3-inch in tervals to prevent curling. Place ham on broiler rack: broil about 6 inches from heat for 6 or 7 min utes, or until lightly browned. Turn ham. Brush fruit with melted but ter and placed around ham slice. Return to broiler and con tinue broiling lor 5 to 6 minutes longer until fruit Is cooked and ham sizzling hot. Makes four servings. sprr ' i . . i f i 2"' . KaSi, sssisst.--- . ...-. -Mv1stHi ABANO AFTER BATH COLOGNE is kind to your tanned shoulders when you don your first new and ecixting backless dress for the Fall season. It contains a special skin-softening ingredient to restore skin, to silken smoothness. You'll be pleased to see how quickly sunburned I arms, back and shoulders regain the soft supple look and feel and you'll be delighted with Prince Matchabelli's luxurious fragrance that clings for hours.. . .... i . ns DETACHABLE BIB! w 9187 sizes j-8 Beginner-easy-to-sewl Only two main pattern parts to Jumper! For variety make several plaid 'n' plain detachable bibs to mix and matchl Without bib, jumper be comes an adorable full - flaring skirtl Thrifty! Make many tiny collared blouses, tool Pattern 9187: . Child's Sizes 2, 4, 6, 8. Size 8 Jumper, H, yards 35Jnch fabr c: blouse. iy. yards . This easy-to-use pattern g 1 v e a perfect fit. Complete, illustrated Sew chart shows you every step. Send thirty-five cents In coins for this pattern add 5 cents for each pattern for Ist-ciass mail ing, send to Marian Martin, care nf Herald and News, Pattern Dept., P.O. Box 6740, Chicago 80, 111. Print your name, address, zone: size, style number. HOTELS OSBURN HOLLAND EUGENE. ORE. MEDFOKD Thoroughly Modern Mrs. J. E. Barley Joe Barley it. Proprietors , sex" V. More people buy and enjoy Maxwell House than any other btahd in Me worcf ! fCLl5IL 600(1 10 ltDropfj '.rri i i.cic8''1''' i 1 1 f"i' i'iwiisi . A,1UtmmtM0lIWT' ----)sjejjjej m ;'va"lAlllseJsV., 'l Jp 1 fwr T nr I f ftov Choose MSDO'MNP creamy, delicious shau cuRPime cum OR HAlf PINTS ! wmm I families in 'X KLAMATH FAILS are using I Imedo-land COTTAGE A WORD ABOUT MEDO-tAND 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 calorics in a 4-ounce serving. Cottage Cheese is a marvelous meat replacement and a delightful diet item, LARGE CURD. Soft, white, large curds, creamtd for extra flavor. Especially good in salads. SMALL CURD. Small, bland curds also creamed for smooth i ness and flavor. Delicious with or without fruit. CHIVE. Bright green chive bits add a special flavor rrticu ' larly liked by men. Available of your Grocer or from your Medo-Lond Route Man u ffij BNp CORVAUIS, EUGENE, KLAMATH FALLS. ORECOH
