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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 6, 1958)
THURSDAY. MARCH 6, 1958 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE THIRTEEN AH x :x ft GUESS THE WEIGHT OF A DRESSED BEEF You are invited to guess the weight of the largest dressed beef ever put on display in Klamath r ails, mere is do oDugauun aim the four guesses, closest to the ac tual weight, entitle the winners to very acceptable prizes. Swift and Company purchased last week the two largest steers ever to be sold at the North Port land stockyards. One of the dressed animals was put on display at Portland and the other one ar rived in Klamath Falls on Wednes day and will be on display at Mar ket Basket No. 1, 122 North Ninth, all day Friday and will be on dis play at Market Basket No. 2, Shas ta Way and Division, on Saturday. Blanks for euessing the weight of the dressed beef will be avail able at both stores and deadline for entries is closing time, 7 p.m. on Saturday. The huge hunk of beef was shipped to Klamath Falls under refrigeration and Doyle Anthony, local Swift and Company man ager, Is arranging for its display lor two flays. It will be covered with a transparent cover and dry ice used to keep it at the proper temperature. Inasmuch as good beef is never sold without being properly aged, the meat will prob ably be sold for restaurant or hotel use and will undoubtedly be publi cized as being from this fine ani mal. The four prizes are: First prize: a six-pound boneless rolled bwift Premium beef roast Second prize: an eight to 10 pound Swift Premium fully cooked ham: Third prize: a 10 to 12-pound Switt Premium stuffed turkey ready to go into the oven: Fourth prize: a copy of Beef Cookery, the American National Cow Belles' cookbook, contributed by Mamath County Cow Belles. Go into the Market Basket Stores toMIadly'sMfelfeeini By Florence Jenkins, Editor and look at the biggest beef you ever saw and guess its weight. Blanks for guessing are convenient to the display. The winners will be announced in next Thursday's Market Basket ads in the Herald and News and it will be interesting to see how close to the actual weight the guesses are. BROWN RICE CREAMY PUDDING Scald 2 cups of milk; stir in 1 cup MJB Quick Brown Rice and 1 tablespoon butter. Cover and cook over moderate heat for 15 minutes or until rice is tender to taste. Remove from heat. Beat 2 egg yolks, add Vi to H cup sugar, Vi teaspoon vanilla, Vi teaspoon cinnamon and Vi teaspoon salt: stir mixture into the hot rice. Whip ping cream can be folded In or served as a topping, if desired. Makes 4 servings. NEW GLOVES The new double-woven cotton gloves with jewel trimming are washable. HOME MADE BREAD is one of the most rewarding endeavors of any homemaker. Shown here is a sliced loaf of crusty French Bread, winner in Pillsbury'i 1st Grand National Recipe and Baking Contest. The loaf was baked by Mrs. John Cabbell Roy, Birmingham, Alabama, and adapted by Ann Pillsbury. If you have been looking for a French Bread recipe, here it is, courtesy of Pillsbury Mills, Inc. Crusty French Bread Bread baking is fun, and those beautiful golden brown loaves just out of the oven can give a home maker a real sense of accom plishment. In spite of the fact that most people stand a little in awe of the lady who makes her own bread, it's really one of the easiest items to bake. The dough isn't temperamental like pie pastry, nor delicate like cake batter. Besides, with today's improved products, laboratory tested recipes, and reliable ovens, all the guess work has been cut out. For instance, a new high-protein flour now being marketed in Oregon is especially designed for bread baking. It produces a su perior loaf of bread one that has better shape, finer ceu structure, whiter sheen, and remains fresh longer. Here are two good examples of accurate, carefully developed re cipes from the Ann Pillsbury kitch en. One is Up-To-Date Bread. Chooeed dates and nuts give it a very special flavor. Serve it for breakfast, lunch, or dinner, up-ro- Date Bread makes good sandwich es, too, for lunch boxes or after noon coffee parties. The Crusty French Bread is so simple to make you'll hardly be lieve it. The perfect accompani ment for soup and salad meals, French bread also makes a de licious snack spread with garlic butter and toasted. CRUSTT -FRENCH - RE AD 1 tablespoon shortening 1 tablespoon salt 1 tablespoon sugar 1 cup boiling water 1 cup cold water 1 cake compressed yeast. crumbled, or 1 package ac tive dry yeast dissolved as directed on package 5Vi to 6 cups sifted Pillsbury's All Purpose Flour egg white In large bowl combine shorten ing, salt, sugar, and boiling water. Add cold water; cool to lukewarm. Blend in yeast; mix well. Let stand 5 minutes. Gradually add flour, mixing well after each' addi tion, to form a stiff dough, Knead on floured surface until smooth and satiny, about five min utes. Place in greased bowl; cov er. Let rise in warm place until light and doubled in size, about IVi hours. Shape into two oblong loaves about 14 inches long; place on greased baking sheet. Cover. Let rise until light and doubled in size, about 1 hour. Brush with slightly beaten egg white. With sharp knife gently make three di agonal slashes across top. bake in hot oven (425 degrees) 15 to 30 minutes until golden brown; re duce heat to 350 degrees and bake for 30 minutes. Makes 2 loaves. Note: The water used to dissolve dry yeast should be subtracted from water in recipe. UP-TO-DATE BREAD (Senior Winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Mrs. Antoinette Jor dan. Providence, Rhode Island. Adapted by Ann Pillsbury.) - - :- 2 cups milk IVi cups dates, cut In pieces 2 cakes compressed yeast or 2 packages active dry yeast cup warm water 2 tablespoons shortening t tablespoons sugar 1 tablespoon salt 1 cup scalded milk 1 cup nuts, ground or chopped fine 1 8Vi to 9 cups sifted Pillsbury's Best AU Purpose Flour Heat the 2 cups milk in top of double boiler over boiling water. Add dates. Cook for 10 minutes. Cool to lukewarm. Soften yeast in water. In large bowl combine shortening, sugar, salt, and the scalded milk: cool to lukewarm. Add nuts, date-milk mixture, and the softened yeast. Blend in flour to form a stiff dough. Knead on well-floured sur face until smooth and satiny, 8 to 20 minutes. Place in greased bowl; cover. Let rise in warm piace until light and doubled in size, about 2 hours. Divide dough Into 3 equal parts. Shape into loaves. Place in greased 9 x 5 x 3-inch pans. Cover. Let rise in warm place until light and doubled in size, 45 to 60 minutes. Bake in moderate oven (375 de grees) 35 minutes until deep golden brown. Brush with Glaze. Return to oven and bake for 5 to 10 more minutes. Orange Glaze: Combine 2 table spoons sugar and 2 tablespoons orange juice. Mix well. CANDIED PEEL When you are preparing candied orange peel, cover the large pieces of peel with cold water and simmer until tender, 30 to 45 minutes. Drain. Cut into narrow strips with the kitchen scissors and then cook in sugar syrup for about 20 min utes. Let the strips of peel stand in the syrup overnight before drain ing on a rack and then rolling in sugar. ft PRICE v : ? f Ml . fen Floor lamps, table lamps, dresser lomps now going at Vi price! Beautiful wrought iron and ras . . . fancy china . . . rich wood . . . the per fect lamp for your home. Prices range from $4.95 to $34.95 . . . yours for just Vi price. iWf Green Stamps, too! Special Selection Planter lamps and other odds and ends, some slight ly damaged, but ell in good working order, values to $12.95 $1100 "We Make Your House a Home" The Best Dressed Chickens At i BUY LOW Wear The Swifts Premium Label SWIFT' II (111 (H? PREMIUM 1 CM ebons 9 f e Special Cuts You Bel! Our Prices Prove And Show That We Are Always Low At Buy Low! - m M 1.. I m Roast ina "TZTiZL . ' AUC IUUI1 ninuj Uam meo! pleasor 45 lb Pork Sausaqe CoZI 2lb, 85c Rib Steaks Well trimmed lb. 79c Sliced BaconSw"r2lbs. 89c LENTEN SPECIALS! Oysters ,2;', 55c J?Z' 39c Also Smelt, Sole, Spiced Prawns, Salmon, Crabs, Scallops. Swift's Premium Brown & Serve 10 to 11 in pkg. 8-oz. lis Mix Fisher's Southern Style For Real Hot Biscuits SOUTH MAID Margarine 3lb,59e STARLAC POWDERED Brookfield - Grade A BUTTER 1 -lb. Carton 4 Cubes 67' ALL-JERSEY COTTAGE CHEESE Pint 25C wdens Milk " SPECIALS Sausage No waste or loss A V Hill W Tins Frozen rfl ' 07 Orange Juice Honey Bradshaws 8-oz, SPECIAL a Giant Size 6'2-oz. Pkg. 25 Quick or Regulor Large 28-oz. Pkg. OF WHEAT CREAM 33' II Royal Club - Assorted Fruit or Berry 4Qc Jelly 10 oz. glass 7 Hungry Jack - Old Fashioned Pancake Mix 49" rrrc Freth Komath Ranch AQC El LUU J "A A" Large Doz. 7 J MARCH 8TH. Gerber STRAINED FOODS !- Ml VAUIEtliS 4'A-Or. CANS ' Libbys, Deep Brown Pork and A A No.2'2 ll can Beans' Diamond A Cut Green No. 303 can Beans' 15 Royal Club PeasT 17 Del Monte - Golden Cream No. 303 tins Corn Royal Club White o' Gold Hominv 303 15 PORTERS - FRESH EGG NOODLES - Hillsdale - Slice Royal Club Concord .. PINEAPPLE GRAPE-JUICE No. Vx OO Big 46-oz. JAe ( Flats A for Ti t MECO SECTIONS MECO - HALVES GRAPEFRUIT PEARS No. 303 1 7 No. 2!4 OA Tins ' Cons Libbys - Sure we have Short Cakes Fresh - Sweetened, 10-oz. Strawberries D9C ROYAL CLUB ROYAL CLUB YOUNGBERRIES GOOSEBERRIES No. 303 Tins e No. 303 e Heavy Syrup Tins r r Party Kraut No. 303 tins 10 Libby - No. 2'i slP' can I IV Pumpkin1 ASPARAGUS -19' GRAPEFRUIT- 4- 29 AVOCADOS " 2- 23 FREE PARKING Post Office! Film & Developing Variety Health & Beauty Aids ONE-STOP SHOPPING X X OPEN -A-3! Everyday ygpgraaro A (dSWl .ipsmorg. Green Stamps, too
