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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 11, 1955)
THURSDAY, AUGUST 11. 1955 HERALD ANT) NTTWS. KLAMATH FALLS. OREGON PAGE NINETEEN fee ri L .a ... A NEW INSTANT PUDDING flavor is on the market. The new Strawberry Instant Pudding has any number of out-of-the-ord-inary uses. Here it malces a delightful Pink ' Sassy sauce for angel food cake. Just combine the pudding mix, 2Vi cups cold milk and Vi cup light cream in mixing bowl. Add ? table spoons sugar and vanilla if desired. Beat slowy wHh an egg beater just until well mixed about I minute. Do not overbeat; mixture should be thin. Let stand to set about 5 minutes. Just before serving stir until creamy. Makes 3 cups. Serve over wedges of angel food cake. Photo and recipe courtesy Jell-O Strawberry Instant Pudding. INSTANT SAUCE To those women who have dis covered the potentialities of In stant Puddings for quick and easy sauces, it will be welcome news that there's a new Instant Pudding flavor on the market. Strawberry, the newest flavor in General Poods line of Jell-0 Instant Puddings, comes In the convenient 33i ounce package and Is the same price as the other four flavors: vanilla, chocolate, butterscotch and coco nut cream. The new pudding is a lovely pastel pink, its flavor a true fireminder of June's succulent straw berry season. The versatility of Instant Pud ding may come as a surprise to some, for in addition to the quick and easy busy day desserts, with which we are all now familiar, it makes delicious cake fillings, top pings and sauces. Here it has been prepared as a sauce to be spooned over an Angel Cake of your own making or store-bought. The sauce is made in a matter of minutes -Just pour 2'i cups cold milk, 'x cup cold light cream, a little su gar and vanilla into a bowl, add a package of Strawberry Instant Pudding and beat only long enough to mix one minute or less. Just before serving, stir pudding gently once or twice, pour It into a saucedish to be spooned over slices of the cake. Then accept your due reward in the lip-smacking satisfaction of your family. Yummy Dessert Plentiful strawberries team up with another picmiiui food in slant nouiut dry milk iu this Strawberry Pineapple Mallow des sert. The recipe illustrates the whipping of mugical S.arlac, t.ie wonder instant nonfat dry milk which fills all milk uses in thr home drinking, cocking end baking ana then some. To use this recipe when there aren't strawberries available in the fresh fruit market, one 10-oz. pack age of frozen sliced slrawoemes, defrosted, may be substituted. STRAWIWRRY pineapple MALLOW UESSIJRT U pojnd (32) marshmallows. 6cup water ij cup ircsh strawberries, sliced and sweetened 1 cup well drained, canned crushed pineapple 1 tablespoon lemon juice s cup instant Starlac no fat dry milk powder Place marshmallows and cup of the water in the top of a double boiler. Cook over hoi water, stirring constantly, until marsh mallows are melled. Remove from heat. Siir in strawberries and DineaPDle. Chill until mixture thick ens. Pour remaining water and lemon juice into deep 1-quart bowl. Sprinkle instant Starlac nonfat dry milk powder over surface of water. Beat with rotarv beater or electric mixer until stiff, about 8-10 min utes. Fold whipped Starlac into fruit mixture. Pour Into l-'i quart mold or individaul sherbet glasses. Chill until firm, about 4 hours. 7 YOU DON'T NEED an old-fashioned hairnet or even a lac quer to keep those fly-away, come-out-of-curl locks in place. Times have changed since mother went to school. Now you can use Harriet Hubbard Ayer's new "Ayer-Net," tha modern spray-on protection from wind, weather and sleep-tossing. Ayer-Net" contains no lacquer but does contain lanolin for a soft, natural curl held gently, but firmly, in place. And tha ad dition of silicones gives your hair a lovely gleam and protects it from the effects of dampness and humidity. LANOLIN SPRAY Lacquers that plaster hair to the skull and set rigid waves and curls are out of date. No woman who ever sat under a dryer or struggled herself with that old-fashioned sticky stuff will regret that a new day has dawned. Harriet Hubbard Ayer's new "Ayer-Net" hair spray with lano lin contains no lacquer, yet gives the body to the hair, holds the wave firmly but softly and keeps under control those wandering wisps. Not only does lanolin In the formulation make for softness but the inclusion of silicones give that lovely sheen and gleam. Modern, too. is the method of application. "Ayer-Net" is aerosol sprayed onto the hair with the lightest press of the finger on the valve. Incomes in a pretty bottle Dr. R. T. Lindley OPTOMETRIST 510 Med. Dent. Bids. Ph. 4215 Eye Examination Visual Training with gold-flecked transparent cap and a gold bow around the neck. It is an attractive asset to dress ing table or bathroom cosmetic shelf and a perfect traveling com panion. Use as much as you want where you want it. There are no dribbles to run perilously down the back of your neck. It can be sprayed on either after the hair has been put in pins for a long-lasting set or after it has been combed, to keep ooiffure lovely for hours. Running a wet comb through tha hair will reset the wave. f 'All I did was serve him "Jfc y I BLUE BELL Potato Chips. fW(W( 1 TORTE First, heat oven to 450 degrees. Then butter the bottom of a 9-inch angel food pan. Beat 6 egg whites, with teaspoon salt and V2 teas poon cream of tartar until almost stiff. Gradually beat in l'i cups sugar, 2 taoiespoons at a time, to make a stiff meringue. Beat in 1 teaspoon vanilla. Spread evenly in the buttered pan. Put into the hot oven, turn off heat at once and forget about It until the next morn ing. Loosen edges, turn out onto plate. Frost with '2 pint heavy cream, whipped. Chill until serv ing time, then garnish with berries or other fresh fruit. You can sub stitute ice cream for the whipped cream u you wisn. 77WTRWS FROM THE FAMOUS M.C.P. KITCHEN LABORATORY rnpo 1011 MUTUAL CUIUS PHOOUCTS, CO. C!UrR' ,yjJ ANAHflM. CALIF. THEY'RE FINER FLAVORED, EASIER TO MAKE... AND YOU GET MORE! THE AMAZING UNCOOKED JAMS made with th angi nal, exclusive uncookijani recipes developed by M.C.I1. JAM AND JKLLY PECTIN. This way, you j?el jams with 100 fresh fruit flavor, for none is cooked and boiled away. For the same reason, you use lean fruit and sugar, vet ret more iam - a Dint from a run of fruit. And think of not having to work over a hot stove! With the many fresh fruils avail able and still to come, there's still plenty of time to use M.C.P. PKCTIN'a wonderful uncooked recipes to give your family the (inebt jams they ever tasted. It's a good thing to know, too, that you can always make luscious uncooked berry jamB anytime you like, with frozen berried. Complete recipes for all these uncooked jams ... as well at, for all the regular cooked jams and jellies, too . . . come in every package of M.C.P. PECTIN O'S-OI.) mi A THIRST QUENCHING BARGAIN THAT'S AWFULLY HARD TO BEAT! OV HOMEMADE LEMONADE . . . made in a minute with JtK ready-to-use M.C.P. LEMON JUICE. There's no bother. no muss , . . you just add sugar and ice water . . , and get nearly 12 glasses of refreshing, wholesome lemonade . with a single small can . . . and for lesx than 'i the cost of 12 bottles of most soft drinks. (Just think of this if you have children to satisfy .... think, too, of how much better lemonade is or youngsters!) M.C.P. LEMON JUICE is pure, unadulterated, full atrenglh, rich in Vitamin C. It's NOT a "reconstituted" juice . . . and contains no preservatives of any kind, such as unwholesome sulphur dioxide or benzoate of soda. (It's a wise precaution to read the label carefully when you buy lemon juice, canned or bottled.) Pure, convenient M.C.P. LEMON JUICE is so useful in so many ways it pays to have it always on hand Most jam and jelly recipes, for instance, call for lemon juice; it's a "must" in many cooking and "baking recipes; it's a very fine daily "tonic" taken in a glass of water. Write for a FREE Recipe Folder to the M.C.P. Kitchen Laboratory, Anaheim, Calif. (There is also M.C.P. FROZEN LEMON JUICE. If your grocer doesn't have it, he can easily get it for you.) IF YOU HAVE TO COUNT YOUR CALORIES -YOU OUGHT TO KNOW ABOUT THIS! IS! ITS M.C.P. -LOW SUGAR" PECTIN ... an amazing new kind of pectin that now enables you to make jaiin. jellies, little, or no suear at all! With it you can make recipes that Trjf meet the rigid sugar and starch restrictions of diabetic VL diets, the exacting requirements of weight control dicl. or simply vour taste preference for things that are less sweet than usual. M.C.P. "LOW SUGAR" PECTIN is an exclusive development of Mutual Citrus Products Co. It is not yet available in the stores , . . but if you would like to know more about it, and how you can get some of it to try . . . send a postcard request to the M.C.P.Kitchen Laboratory, Anaheim, Calif., Dept. N-6. ' (N ) MALL0RY SAVES U MONEY! Colored Roasting AA Hens ih 29c Beef Roasts 29c Ground Beef 3 75c Large can flA. Corn - 39c P m I " Sirloini . Round T-Bone breaks 5VC Tomatoes " R" 2 - 25c Lettuce 10c U Blue Bonnet with ff) Margarine l iyc Cantaloupes s1 Red Spuds " 10- 39c Nalley's Treasure Pickles 2 - 49c Beef Stew N l " 2 65c Towel Rack 59c . Roll Towel Free! I I Good Grade Work Sox 4 Pair Liqhtweight Metal Ironing Board Plui Pod and Cover 495 Medo-Land or Crater Lake Ice Cream Vi Gallon 69 C OPEN DAILY H and SUNDAYS MALIC RY S W MARKET Merrill-Lakeview Junction Blue Bonnet Margarine (S)c PIGGgjS tl li I I , v 1 With Coupon on Page 19 DOLLAR DAY SPECIALS eaches Raspberries Apricots Campbell's SOUBS Chicken Noodle, Chicken ; Gumbo, Cream of Chicken 5 ns 69 Far West, Elbertas No. 303 Cans Royal Club No. 303 Cans Whole Fruit Hunts, No. 303 Cans Starkist, fancy solid, pack, j. Light meat. 3'"$1 349' 33' Red, Rip Gravcnstcin i j Fresh Slicers 3 - 29c 3- 10c No. Vi Tins Tomato Juice 1325 i Tomatoes 225' APPLES CUCUMBERS Cantaloupes 3 " 25c PEACHES WATERMELONS SWEET CORN "" -35 California Hales or Elberta CAN THEM NOW! Guaranteed Priced Low! MILLER'S m A mm" s T A J'1MtPiJ r Blended or Grapefruit lp GROUND BEEF PORK Sausage WIENERS BEEF TONGUES FRESH FISH! 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