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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 19, 1958)
o o FOR BRIDES One of the best investment! of time you can make after the hon eymoon Is to get to know your and new range well. Read the manu (aeturer's instructions for its usa and recommended ways of clean ing the burners and the oven. De cide which utensils fit on the vari ous size of burners. Yo will be rewarded with feJr cooking fail ure, more flavor and for value in your cooked foods, a cooler kitchen an lower fuel bill. . By Florence Jenkins, Food Editor Jr. r FRL'tt HtflflS Fresh friftts and henries, strui onto cocktail picks, make glamor ous garnishes for tall summer rinks. Strawberrioe and honey ew melon balls look pretty in limeiRle, for example. Or, for a buffet, skewer different colored melon, balls or cubes and stack in a hollowed out water melon half (the whole thine must be chilled. of course). 1' & lb - t . : . VP -'' L. A Jl ft! s?rf. r. i , iyST., I I' ; j V TihJftir i iltwl niii linini fi MILK is number one on the refreshment list for hep teen agers' home record hops, TV snacks, after-play hand-outs and almost any time at all. During June Dairy Month homema leers are reminded to keep plenty of milk in the refrigerator for expected and unexpected raids on the beverage department. Shown are Banana-Cinnamon Malts served with Coconut Meringue Bars. The slice of banana makes an efficient holder for the straw besides adding a decorative touch. DRINK MILK Four or more cups of milk daily Ire recommepded by nutritionists for teen-agers for good health. How to get this amount of milk's vital nutrients into the diets of these active young adults is of concern to every mother. As a bonus to nourishing meals, mothers can plan tasty refresh ments built acotind milk. A milk bar, with a variety of mixings, syrups and fruits, not only stimu lates an increase in consumption of milk but actually assists in in teresting the boys and girls in kitchen mechanics and cooking. Malted milks or just plain milk shakes are refreshing and nour ishing and need not be "fattening." Letting the younger crowd pre' pare their own refreshments en courages their imagination and re sourcefulness and provides activi ty for the just-out-of-school age An electric mixer or blender is a help, but most any drink they choose can be made with milk, fruit or fruit syrups, an eggbeater ana a big bowl. BANANA-CINNAMON MALTED MILK 4 medium size bananafe 1 tablespoon lemon juice Vi cup natural flavor malted milk powder Vh teaspoons cinnamon ICE CREAM Ice cream may be stored at home In your refrigerator from one to four hours by transferring it from the package to a clean, dry ice cube tray. Cover the tray tightly with aluminum foil or plastic wrap and return to bottom shelf of freez ing unit. It may be stored in the freez ing compartment for several hours, and even up to one week. You can store the cartons as they come from the store, or turn contents of the package of ice cream into a Vapocan of the proper size, put the transparent lid on tightly and set into the freezing compartment. Serve ice cream frequently all year long. It is an excellent source of calcium and phosphorus (for which milk is noted), and of ribo flavin and is high-in vitamin A, the fat-soluble vitamin which is con tained in cream. It is also a good source of the other B-complex vit amins. Today's ice cream is made of ouality ingredients. Ice cream is made, packaged and merchandised tinder highly sanitary procedures. These procedures are checked con tinuously by the manufacturer and by health authorities. The lean, the plump and the "just right can all enjoy ice cream. Those who need and want to limit their calories, but eat well and adequately, may plan to include ice cream in their meals because its caloric value is moderate com pared with its total food values, One-fourth pint of ice cream can iiC eating pleasure to the reduc ing diet and add only 150 calories. Larger servings, a la modes, milk shakes and many ice cream dish es belong in the meals of those who need and want to build up their calories and increase all food values in their daily meals. ' As made todav. ice cream is mod erate in sweetening. A third of a pint of vanilla ice cream contains a little over one tablespoon of added sugars. 1 quart chilled jnilk Put bananas, lemon juice, malt ed milk powder and cinnamon in large bowl. Mash bananas with fork, blending all ingredients. Stir in chilled milk. Garnish each serv ing with, banana slice and mint sprig. . COCONUT MERINGUE BARS (Makes 18 bars, l"ix3-inch size) l'i cups sifted flour ',i cup instant nonfat dry milk powder '4 teaspoon baking powder 14 cup brown sugar, firmly packed '.4 cup butter 1 cup coconut - 2 egg yolks, beaten 2 egg whites 1 cup brown sugar, firmly packed Place flour, instant nonfat dry milk powder, baking powder. brown sugar and butter in a bowl; cut with pastry blender or two knives until crumbly. Add coconut stir in egg yolks. Pack firmly into buttered 9-inch square baking dish Beat egg whites until stiff but not dry. Add sugar gradually; continue beating until glossy (about three minutes). Spread over coconut mixture and swirl with knife to make desired pattern. Bake in slow oven (325 degrees) about 30 min utes, or until meringue is firm and lightly browned. Cool in pan. Cut into bars. CORNUCOPIAS for patio eating combine sauerkraut, crumbled, all put together in bologna slices, rolled for 30 minutes. Serve with tossed salad and hot or cold beverage HOT ENTREE FOR PATIO Patio picnics are fun and can be easy if most of the preparation is done in advance. The cornucopi as shown may be prepared in ad vance and cooked at the last minute. If your family doesn't like bolog na very well, use ham slices with this stuffing: 1 No. 2 can sauerkraut 2 tablespoons brown sugar 1 clove garlic minced 1 large onion, chopped 1 apple, peeled, cored and chopped hi teaspoon thyme Vt teaspoon salt 2 cups cracker crumbs (use Triscuit Wafers) .ft- seasonings,- Triscuit Wafers, into cornucopia shape and baked Chop sauerkraut. Add remaining ingredients and mix thoroughly. Spoon stuffing onto six thick slices of bologna or six ham slices. Roll1 into cornucopia shape; fasten with cocktail picks. Bake in a moderate oven (350 degrees) for 30 minutes. For a change in the tossed salad, add Nabisco Cheese Tid-Bit crack ers instead of croutons. AMBROSIA PIE To 1V4 cups of orange juice, add one envelope unflavored gelatine. Heat until gelatine dissolves. Chill mixture until it begins to set. Make up one-half of the recipe for whipped topping found on the pack age of non-fat dry milk solids (or use whipped cream if you aren't counting calories). Fold gelatine mixture and one tablespoon grat ed orange rind into whipped top ping. Turn into greased 9-inch pie plate. Ring the edge of the pie with 1 cup of cookie crumbs. LILLIPUTIAN HAM small canned nams, trnm one pound up, are on sale in the mar kets these days. Thfy are bone less, ready to serve, with very utile tat and liquid m the can to serve the ham hot. remove it from the can and slice it thin. Tie the slices together with a string and brush top and sides with a mixture of molasses or honey and mustard tor a glaze. Place in a 325 degree oven for about 20 min utes per pound or until meat is heated through. K.mv iniai ami mi uir imi w r n i i S-"wrt.tinii.Hja WSr w -. .Vv: I COCA-COLA'S new permanent traveling display was set up recently at Carters' Fine Foods market by Everett R. Ball, local sales manager for Coca-Cola. The big bc4tle is a little better than three feet high and would hold 20 gallons ot toke lit there was a bottom in it), Ball says. June Dairy Month with Coke floats, made by a scoop ot ice cream into a tall glass ot Coke mighty thirsty weather we're having. Celebrate sliding this PRETTY ICE GARNISHES Freeze mint leaves, slices of lem on or lime into Ice cubes to serve with iced tea, lemonade or other cold beverages. When a rec ipe calls for one tablespoon of lemon juice, that is a perfect solu tion for use of the remainder of the lemon. MOLDED SALAD Cooked dried figs are especially delicious when molded in clear gel atin made with fresh orange and lemon juice. Molded Fig Salad gives a nice springtime lift to a dinner menu MOLDED FIG SALAD 1 cup dried figs 1 envelope plain gelatin 1 cup boiling water 4 cup cold water 1-3 cup sugar 't teaspoon salt Vi cup orange juice 1 tablespoon fresh lemon juice Lettuce Mayonnaise Paprika Boil figs 15 minutes in water to cover; drain, clip stems and slice ligs; chill. Moisten gelatin in cold water and dissolve in boiling wa ter. Add sugar and salt and stir: add orange and lemon juices. Chill until thick but not firm: fold in the figs. Turn into individual molds and chill until firm. Serve on let tuce. Garnish with mayonnaise and a oasn ot paprika. Makes four or more servings. BROWN SUGAR When brown sugar is used In a cake, crush all lumps to make sure it is a line, even texture. lm Tims, Spau, ttsirey . . . Preen Strawberries FRfiEZE QUICK nd EASY In VAPOCAN Frilling Conttlntrl SAME UD '- 65c 83. FiU I Sum Save on Strawberries Freeze in Vapocans ''Better get 2N cartons , . . one's " ) jiever enough!,.'7 f 1 (- QUININE WATER. For all Gin, Rum and Vodka-Tonic drinks. The friendliest mixer in town. Big size in 6 bottle cartons. ENERGY A- ':;V;,'MEDOaANDi A Sk ; FLAVOR OF 3 VI II a McLLURINc 1 If rv?-?.v t . ?r id, ff C3 ft I Orange-Pineapple Is one of our most popular flavors-of-the-month. Folks keep asking, for It . . . m4 vi l A don't blame them. When you take sweet, juicy A1' orange slices and luscious, crunchy pineapple bita tw' and mix them Into smooth, creamy, extra-rich m -a ssa P--- .W Medo-Land Mellorine . . . it's a wonderful tj; r jigt H-t ?fz& treat! There's no easier or quicker dessert 4fcH4 wi.Wt WtBlSS to serve than Mellorine. For a treat r-T-' tHttiw ii jjywaysgWWf'l that's different with a tropical tang, Cry y-LZi? J ZT tTTiI id fS X t serve Medo-Land Orange Pineapple V Ta''""""''""' i ! J , ,, ll t .ltlt.Hl.MI Ht II IH It"! Mimr. J 1 fj Mellorine as soon a you can. V V s ) ' -y 1 'jJ AT YOUR GROCfR'J 10DAYI OVERSTOCKED --ON- LAM We're cleaning out our entire stock of TV, Boudoir, Table and Floor Lamps to make room for the new 1959 Models arriving soon. Now chance to save! Some lamps reduced as much as 66! is your Table Lamps Reg. 6.95 ro 8.95 TV & Boudoir Lamps Reg. 6.95 to 9.95 Table Lamps Reg. 9.95 ro 14.95 Table Lamps Reg. 14.95 to 24.95 Floor Lamps Reg. 14.95 to 24.95 Floor Lamps Reg. 16.95 to 29.95 t mm ,395 P 595 Mil 995 W:0s 995 495 Ne Meney Down on opraved credit We Give Grrtft Ste iTirninirr III i "Te Make Ysr Haeie Heme" I .WMIMIMii S&H GREEN 1 ! Ul " ( ' -uv I a-W. M m COMES FROM STAMPS MILK! i i Drink 1 Glouti Each Day I I
