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
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House a Home"
The Best Dressed Chickens At
i BUY LOW
Wear The Swifts Premium Label
SWIFT'
II (111 (H? PREMIUM
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Special Cuts You Bel!
Our Prices Prove And Show That
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Roast ina "TZTiZL . ' AUC
IUUI1 ninuj
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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
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For Real
Hot Biscuits
SOUTH MAID
Margarine
3lb,59e
STARLAC POWDERED
Brookfield - Grade A
BUTTER
1 -lb. Carton
4 Cubes
67'
ALL-JERSEY
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CHEESE
Pint 25C
wdens Milk "
SPECIALS
Sausage
No waste or loss
A
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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"
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LUU J "A A" Large Doz. 7 J
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tins
Corn
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Flats A for Ti t
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GRAPEFRUIT PEARS
No. 303 1 7 No. 2!4 OA
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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
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Party
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