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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 1, 1956)
I THURSDAY. MARCH 1. 1958 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE TWENTY-ONE r-. -i" v v JJ'V DAIRT rOODS with onions make a hearty dun. Unions, always available and always ready to add their own special flavor to meal that may need just such an accent, can be prepared In many ways. One of the all-time favorites is creamed onions. This recipe and photo from the National Dairy Council. Cheese -Onion Casserole There Is something truly de licious aboul the blending of onions with well seasoned cream sauce and the addition of cheese gives this casserole that "certain some thinir.'1 Milk not only adds the delicious, creamy quality that is so desirable in a cream sauce, but Increases the value of the food nutrients in the dish, adding protein, minerals and vitamins. Cheese-Onion Casserole might be aerved with meat loaf, a green salad, hard rolls and butter, a fruit cobbler and milk to drinlt. or, u is equally suitable to serve with a fish entree. CASSEROLE 18 small white onions, peeled S slices of bread 1 cup grated American Ched dar chese 2 cups milk 4 eggs, beaten l2 teaspoon salt Few arains oenper Parboil onions gently until ten der. Quarter slices of bread. Put half of bread quarters in buttered 1',-ouart casserole. Place half of COSTLY BEAUTY The year 1858 is a far cry from the days when Empress Josephine reportedly spent $20,000 annually on cosmetics. In fact, the average American woman now spends less money on grooming than the average man. According to a Toni Company Research Bureau report, last year the American male paid over two million dollars more for haircuts, shaves and shampoos than women paid for comparable services. By the end of 1956. the gap will widen further for more than two and one-half million new women will desert professional help and become do-it-yourself home wavers if the present trend continues. The Toni Company es timates that approximately 68 million home permanents will be given throughout the country In 1956. onions on bread; sprinkle with cup cheese. Repeat with remaining bread, onions and cheese. Add milk, salt and pepper to eggs, pour over mixture in casserole. Set cas serole in a pan of hot water. Bake in a moderate oven, 350 degrees, 45-50 minutes or until firm. Makes six servings. Marble Tops Require Care A friend, having "marble top trouble," and appealing to Cath rine C. Laughton, home service di rector of The Journal in Portland, of if red to share her Information with our readers. Mrs. Lauchion. whose lovely home in Portland boasts some line old pieces of furniture with mar ble tops, has had personal expe rience with its care. Raising two big sona, the younger of whom is now In college, her house is a home that has been a gathering place for friends and relatives lor many vears and sne admits sne has learned by making mistakes in marble care "Use something like soapsuds made with Ivory or Lux flakes and wash and then rinse and dry." Mia. Laughlon directs. "But that takes only the 'sissy' kind of soil off my table tops. After wiping dry, the marble should be bulled with a soft woolen cloth. "If there is grease on the mar ble, about the only thing you can do Is make a paste of cleaning solvent and cornstarch and spread it on. This will draw the grease up. When the cornstarch is dry. brush off. "Be careful of strong salt solu tions, acids and caustic cleansers." she warns. "These eat right into the polish of the marble. "Some marble people say that Wyandotte cleanser is the only kind to use on marble. However, I have used Bon Ami, and, after letting it dry, have washed it off. It acts like a poultice to draw out some of the dirt but leaving It on too long Isn't good, either." ODORLESS Naturally. Lenten menus feature fish. So while vou are preparing fish for dinner, don't forget the old trick to rid hands of fishy odors. First rinse them with cold water before touching the fish. Then, as soon as the fish is on the fire, scrub your hands with hot sudsy water, rinsing with warm water and drying well, Hwf's fa msw ttalthi V NEW hair styfel Get ytwr um n 1 w. jar f llfl POMADE MS0LUTE1Y TREE! While they last . . LB is terrific! Super for keeping hair neat and trim without "greasiness' Hurry, supply is limited I TAStI THIS COUPON RIOHT NOW TO LEE HENDRICKS DRUG 2212 South Sixth Klamath Falls, Oregon Your Bane I Address. Vi PINE 8513 LOCKER SPECIAL!! 1 29i 4 1"JL717I ycvib. Young Feed Lot - 150 to 200 lb. Average POT-ROASTS 29i Sirloin Steak Well-Trimmed Good Beef 49 lb. FROZEN FOOD SALE! All Itemi 10-oi. Package Peas Potato Patties French Fries Etc. NO LIMIT! Thurs., FrL, Sat. Only! Don't Miss This! -:M DRIED FIG RECIPES Late winter calls for a variety in the menu. It is time for lighter foods. We are fortunate in having fresh apples and citrus fruits all whiter, but It is Just far enough past the holiday to make figs, rai sins and dates mighty appealing again. FIG AND RICE rLVFF About 13 dried tigs 1 cup crushed pineapple, drained 1 cup cooked, cold rice i cup confectioners sugar 1 cup heavy cream, whipped 1 teaspoon vanilla Cover the dried figs with very hot water tor 10 minutes. Drain. With scissors, snip off the stems. Then cut the figs into tiny pieces. Combine with remaining ingred ients. Heap in dessert glasses, top o with pieces of fiaa and place in refrigerator to chill. Serves to tt persons. COFFEE-FIG DELIGHT 8 stewed dried figs 3 cups milk 1 tablespoon instant coffee 1 package vanilla Instant pud ding H cup chopped nuts, if desired 1 cup heavy cream 1 teaspoons Instant coffee 1 tablespoon hot water 1 teaspoon vanilla 4 cup confectioners sugar With scissors, snip the items off the stewed figs. Then cut the figs Into tiny pieces. Place figs and milk in a saucepan with the first measure of Instant coffee and the vanilla pudding. Stir over low heat until the pudding thickens. Add the chopped nuta. Chill and place In -dessert glasses. Just before serving, whip the cream until almost stiff. Dissolve the coffee in the hot water. Cool and add to the cream with the vanilla and the sugar. Fold In gen tlv but thoroughly. 8erve on top of the very cold pudding. PRIZE PACKAGE DETERGENT! FIG AND RICE FLUFF is a quick, simple "Cotter's Saturday Night" type of dessert. You can make it in the morning for serving for dinner, too. Photo and recipes are courtesy Cali fornia Fig Institute. SALAD DRESSING Chiffonaide dressing is delicious over hearts of lettuce. To prepare It, Just add chopped hard-cooked egg. chopped cooked or canned beets, -minced onion and parsley or onion tops to French dressing or mayonnaise. Double The Wear With Quality Repair Frank's Shoe Shop Corner 6th & Klamath ' ASK FOR PURE-PAK BRAND WIENERS LUNCH MEATS TOP QUALITY Locally Mod, from IniptctiJ Miott Unconditionally Guaranteed! .At your local food store Inside every Glint Economy sue box of Breeze there's real Cannon kitchen towel! Breeze li the detergent you'll use for every thing-from dungaree! to dishes to nicest nylons. And inside the Regular size box you'll always And a pastel Cannon face cloth. Money bacx on either box if not satisfied. Lerer BxothcrSa New York. 4 8 Everybody's (hanging to faster foolproof RED STAR YEAST Big Fresh Cake AND Special Active Dry Delivered FRESH by BORDEN Pacific Unm Divide SEGO MILK KIDS! WIN THIS SCHWINN BIKE! 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