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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 12, 1958)
CURAD'-the bandage that won't pnl the scab off New CURAD with non-sticking Telfa pad won't hurt when you take it off... won't reopen healing wounds Not this! Bandage with ordinary gauze pad sometimes pulls off scab, reopens wound, causes bleeding. Now this! CURAD Band age with Telfa pad, free of scab, peels off without sticking to wound, doesn't hurt. 's why: The pad in the Curad adhesive bandage is the exclu sive new Telfa. Telfa is "the mercy dressing" that the nation's leading hospi tals are using to prevent damage to healing skin tissue . . . speed wound recovery. It has a plastic surface with scores of tiny holes in it that does the trick allows wound to drain, but doesn't stick to the scab. So when you take it off, it won't re open the cut. Don't take a chance on hurting your children. Get a new Curad (the waterproof plastic bandage with germ-fighting medication right in the pad, too). Bauer Black DIVISION Of THC HENOAU COMPANY ogn (or . , y kid. ho. V S Ih. pain- .Tt A W, Ice Cream In By CLEMENTINE PADDLEFORD This Week Food Editor It's just one of the delicious dishes served in the State of Washington's Davenport Hotel Spokane, Wash. I traveled northwest thinking to eat forthright foods of masculine directness, this being the last stronghold of man's America. I visioned steaks thick as two fists. 1 dreamed of bar becued fresh salmon and of whatever goes with the cowpunching, lumberjacking, sourdough fare. Purposely 1 had chosen the Davenport Hotel in Spokane as headquarters reported one of the finest hotels in the state of Wash ington. 1 knew a bit of its history. Shortly after the great fire in 1889 an ambi tious young fellow, Louis Davenport, set up a wagon restaurant to help feed construction men rebuilding the city. A few weeks later he. acquired a canvas top for his restaurant and moved the wagon across the street to the pres ent site of today's Hotel Davenport. Even tually a permanent building was erected. Here we figured to find the State's representative foods fresh, fresh salmon, thick, thick steaks, tiny oysters, big Dungeness crabs. Ladies and gentlemen, we might as well be honest, what we found ourselves eating was Grand Hotel it might be anywhere, but this was Madrid, Spain. Here was the Mata dor room, names leaping from swords, meats a la sizzle. Even the ice cream sundaes came wreathed in smoke, the dish being served on a block of dry ice. Flaming Kebabs And Lobster Roast beef, barons of beef, young beef, not bull, were dispensed from the grill, carved elegantly by a high-hatted chef. Flaming kebabs came rollicking so did flaming rock lobster, this imported from the East Coast. Entrance to the restaurant is a small museum depicting the history of bull fighting. Wall posters advertise the fights of years past. A ban derillero's cape, a matador's hat is wall panel decoration.' Everything here was purchased from Bosaclas Cuevas, Madrid matador. G SSW WB: Rye gi dofdkt gives . ippcul ur to tUB OM A Cloud You enter the dining room by a chute just as the bull arrives in the arena. The center feature is the grill with steaks and haunches of beef. A candle-lit room. A red, red rose for each lovely lady, a flower to toss at the bull. But the bull is a haunch of beef ready for carving, so we wear the rose in our hair. After the main course a wet, hot, perfumed napkin to freshen the fingers before the dessert. Apparently in Spain you eat beef ribs in the hand. The old Davenport was purchased back in 1954 by Western Hotels and three million dollars have been spent on its modern decoration. This is very much in character for the city of Spokane, where the old West fades into the world of today. Many of the daily luncheon recipes are home town favorites, as the three given here. Beef Rou laden Ibsp. minced parsley 2 eggs, beaten I "i cups bread crumbs I teaspoon sail J teaspoon pepper 20 thin strips sweet pickle 2'i lbs. bottom round ii lb. bacon, chopped it lb. smoked ham, chopped is lb. hamburger 13 c. chopped onion, sauteed Trim beef and slice in pieces about .IxSx'i-inch thick. Flatten with cleaver. Combine next nine ingredients foi filling. Divide filling and place with pickle strips on each slice of beef. Roll, secure with toothpicks. Brown rolls in' fat. Add gravy. Cover pan. Bake at 350F. for 1 Vi hours, or until meat is tender, turning once. Yield: 10 portion's. Brown Burgundy Gravy 2 Ibsp. butter or margarine A cup lour 14 pound celery, chopped 'A pound onion, chopped itt pound carrot, chopped Vi leek, chopped cloves garlic, minced ig cup Burgundy wine ls cup tomato puree 1 quart beef slock 2 cloves, sail, pepper Pinch oj thyme as Baked Minted Carrots Melt butter in heavy skillet. Add and saute celery, onion, carrot, leek and garlic. Add flour blended in wine and puree. Add stock, seasonings. Cook until thickened. 2 quarts carrot slices (o cup brown sugar 1 teaspoon salt 6 ibsp. butter or margarine 'A C"P chopped fresh mint Place carrots in casserole. Sprinkle with salt and brown sugar; dot with butter. Sprinkle with mint. Cover. Bake at 350F. for I hour and 10 minutes. Yield: 8 portions. Spaghetti Milanaise 3 medium-sized onions, chopped ', i pound mushrooms, sliced 1 1 clove garlic, minced 2 tablespoons butler or margarine ' i pound tomatoes, peeled and cm coarsely 2 cups tomato puree 2 cups beef gravy 'A pound dark meat of chicken, diced 'A pound baked ham, diced 'A pound cooked tongue, diced Salt and pepper Saute onions, mushrooms and garlic in butter. Add tomatoes, puree, gravy, chicken, ham. tongue. Cook 30 minutes. Season. Simmer 30 minutes. Sore hot over Parmesan Spaghetti. Yield: 8 to 10 portions. Parmesan Spaghetti I pound spaghetti, cooked 6 tablespoons butler or margarine 6 tablespoons grated Parmesan cheese - Combine hot spaghetti, butter and cheese - Tt,e End ..TV . 5f So many good things. ..like golden butter make this rich shortbread L0RNA D00NE NATIONAL BISCUIT COMPANVJv m ,', NHBISC0 VANILLA WAFERS Light, golden, crunchy cookies, now packaged in cellophane so you can see the goodness! VCZTM TPPd soft, fluffy J'KrHnui VWia t mounds of marshmall NABISCO FANCY CRESTS Now, sprinkled lavishly with cocoanut. WHY STOP THE FUN WITH ONLY ONE? THEY'RE PURE NABISCO COOKIES! T M. TW KrttMt Pmhi THIS WIIK Moaoil". J.lr 13. "5I 21
