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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 7, 1958)
THURSDAY, Al'Gl'ST 7. 1958 HERALD ANT) NEWS. KLAMATH FALLS. OREGON AT THE CIRCUS you'll see Princess Tajana, Indian God dess ot Might, on August IZ and 13 when Polack Bros, presents the tenth annual Shrine Circus in Klamath Falls. In private life she is Mrs. Tommy Hanneford. She proves he is as expert in the kitchen as on the high swinging trapeie. Here she tests her potato dumplings. CIRCUS PEOPLE LIKE TO EAT, TOO An aerial star whose striking beauty and superb trapeze artistry are matched by her ability to cook is one of the outstanding personalities of this year's Polack Bros. Circus, which will show at the Klamath County Fairgrounds, Klamath Falls under sponsor ship of the Klamath Falls Shrine Club Tuesday and Wednesday August 12-13, with matinee and night performances 2:15 p.m. and 8:15 p.m. daily. Princess Tajana's culinary skill has a ready admirer in her hus band. Tommy Hanneford, the bareback riding comedian of the George Hanneford Family. Before her marriage, she was part of an aerial team. When she began her own solo act, it was Tommy's idea to bill her as the "Indian Goddess of Flight." "And so," she says, "I became an Indian god dess with a German accent." Known to family and friends as Struppi, her nickname since child hood, she was bora in hpeyer- am-Rhein, Germany, a fact that is reflected in the dishes she likes best to prepare. Among Struppi's favorite recipes are the following: SAUERBRATEN 4 pounds beef (chuck, shoul der or round) 2 cups vinegar 2 cups water 1 onion, sliced 2 tablespoons mixed pickling spices 2 tablespoons brown sugar 2 tablespoons salt Flour 1 cup sour cream Place beef in deep bowl. Cover with vinegar, water, onion, spices sugar and salt. Cover bowl and let stand in refrigerator three or four days, turning meat every day. Remove beef from liquid, dry sur face and dredge in flour. Brown on all sides in dutch oven. Add one cup of the strained liquid in which meat was marinated, saving two cups for gravy. Cover and cook slowly for about two hours, or until meat is tender. Add more liquid if needed. For gravy, blend three tablespoons each of flour and water, and slowly add two cups strained marinade. Stir and cook until thickened. Then stir in sour cream. (Six servings.) POTATO DUMPLINGS 10 medium potatoes 3 tablespoons flour 1 egg, beaten 2 teaspoons salt 1 cup toasted croutons Boil six of the potatoes. Mash and refrigerate mem overnight Peel and grate remaining four raw potatoes. Put them in cheese cloth and press out all liquid. Mix mashed and raw potatoes with flour, egg and salt. To form each dumpling, flatten one heaping ta blespoon of mixture in your hand, add four or five croutons and shape into a ball. Drop into rap idly boiling water, cover and cook about 15 minutes, or until done. (Six to eight servings.) RED CABBAGE IN WINE 1 medium onion, chopped A TRICKY WAY to glaze fruit with fruit-flavored- gelatin is suggested by the General Foods Kitchens. Shown are canned pear halves, glazed with lime-flavored gelatin to make the fruit glow with color and taste quite special. Photo and recipe courtesy of Jell-O. 1 head red cabbage, shredded 1 tart apple, sliced 2 tablespoons sugar 2 whole cloves 1 bay leaf (optional) 1 cup burgundy Salt and pepper to taste Saute onion in a little fat until golden brown. Add shredded cab bage, sliced apple, vinegar, sugar, spices, wine and seasonings. Cov er: cook until cabbage is tender. (Six servings.) APPLE KUCHEN Vi cup butter or margarine 3 tablespoons sugar V teaspoon salt 2 eggs 1 package dry yeast 2 cups sifted flour, about Vi cup warm water Vi cup milk 3 pounds tart apples, peeled and sliced Vi cup raisins 1 teaspoon cinnamon 3 tablespoons sugar Melted butter Cream butter, sugar and salt. Add eggs and beat vigorously. Dissolve yeast in water and blend in three tablespoons flour. Add to first mixture. Beat in remaining flour with milk. Let dough rise until double in bulk. Prepare ap ples, slicing lengthwise into wedg es. Roll dough to size of jelly roll pan. Grease pan and place dough in it. Arrange apple wedges in rows on dough; sprinkle with rai sins, cinnamon and sugar, and ap ply melted .butter. Bake at 350 de grees about 30 minutes. (About 12 servings.) Gl amonze Fruit Cake And Cookie Decorating Made Easy As Writing The new ready-to-use tubes of cake decorating jelly, called Cake Mate by Timely Brands, Inc., the manufacturer, permit you to dec- Lorate your cakes, cookies and pas try me moaern, easy way. Just squeeze the tube and write or draw as you would with an ordinary crayon or pencil. There is nothing to mix, cook or prepare. Personalize home-made or store purchased cakes, cupcakes, cook ies, eclairs, petit fours or pies. The decorating icily flows read lly from the tube and stiffens to a non-sticky consistency within a short time. It does not become hard and crack, but retains a glossy, Iresh appearance. For the youngsters' parties, let the young hosts decorate the cup cake with individual names to serve as place cards at the table. Colors available are red, green, yellow, pink and blue, so any col or combination is possible. Try your nand at freehand draw ing by using Cake-Mate Decorat ing Jelly for the quick and easv way to decorate cakes and pastry. r.s. it lasies good, too. There's a new way to glaze canned fruit with fruit-flavored gelatin that not only enhances the flavor but makes fruits glow. This new method achieves a higher gloss and has a built-in sweetness, col or and additional flavor. Glazed canned pears are partic ularly festive and delicious pre pared with lime-flavored gelatin and mint flavoring. . The drained near halves are arranged in a skil let and basted and broiled lor about 15 minutes with the gela tin syrup. The fruit takes on a glow and becomes a delicately tinted green. MINTED GLAZED PEARS 8 drained canned pear halves (1-pound can) 1 package lime-flavored gela tin 1 cup hot water i teaspoon mint flavoring. Arrange pear halves in skillet Dissolve gelatin in hot water. Add mint flavoring. Then pour gela tin mixture over pears. Broil, basting often, until glaze begins lo bubble and pears are lightly tinted takes about 15 minutes. Serve with whipped cream, if de sired. Makes three or four servings PEANUT BUTTER MILK SHAKE Mix 2 cups cold milk, '-4 cup peanut butler, 1 pint yanilla ice cream and VA teaspoons vanilla in blender or electric mixer and serve at once. Chocolate syrup may be substituted for vanilla extract. Come on in! It't Air Conditioned J: .sg&k WOW! WHAT FUN! Be Sure To Enter Vern Owens' Frigidaire Baby Photo Contest Here's How The Contest Works 1. 2. 3. 4. 5. IN LIVE COLOR! HURRY CONTEST INDS SATURDAY Open to Any Child through age 6. Photographs in Live Color. Absolutely No Obliga tion to Buy Any Pho to or Appliance. No appointments nec essary. impartial out of town Judges Select the Winners. To Moke This Contest Absolutely Fair, Vern Owens Promises Not To Enter His Grandson! FREE Balloons for the Kids! GRAND PRIZE FREE FRIGIDAIRE DRYER Free Frigidaire Automatic Dryer to the ' grand winner in all qroups! 6 months and under to 1 Vi years age group First Priia Sacond Prix $30 Mdse. Cert. $20 Mdse. Cert. 1 Vi years to 3 years age group First Prix $30 Mdse. Cert. Second Priie $20 Mds. Cert. 3 years through 6 years age group First Priie $30 Mdse, Cert. Second Priie $20 Mdse. Cert. FREE S20.00 MERCHANDISE CERTIFICATE given to parents of children entering Good on any 1958 Frigidaire Appliance! ENTER YOUR CHILD ... the best look ing baby in the lesin. Vern Owens' Cascade Home Furnishings NtW "Twist -Off" CAP-. Mill HAWAIIAN RELISH th Pineapple If DECORATING ,MM37 H , JWf AVAILABLE IN NVll JtQ veuow piNKyr 1 POPCORN BALLS Melt 48 marshmallowi (1 pound) and Vi cup Ci stick) butter with 1 tablespoon water over low heat, stirring constantly. Boil one min ute. Add 1 6-ounce package semi- sweet chocolate bits and 1 teaspoon vanilla. Stir in four quarts ot pop corn. Lightly butter hands and form balls. DUX DIP This is an easy dip of alleged Spanish origin, to soft Cheddar cheese or cheese spread add enough sherry wine (of the oloroso or cream type) to give the cheese the consistency of sour cream, heating well until very smooth. Then stir in a little ground dill seed, using '? teaspoon of the dill seed to a cup of the mixture. CAKE-MATE Decorating Jelly has been introduced on the Klamath market. Now you can write your Happy Birth day or other messages on the cake as easily as if you were using a ball-point pen. The Cake-Mates come in red, green, yellow, pink and blue so you can achieve any color scheme you wish and think of the fun the youngsters can have with this new decorating aid. NALLEY'S new Hawaiian Relish with Pineapple was introduced on the Klamath Falls market recently as part of the 40th annivers ary of good foods by Nal ley's, Inc. The new product joins the line of other Nal ley's relishes including Ham burger Relish which has be come such a popular item in the barbecue foods line. Value pays Still In Progress SUMMER CLEARANCE Ladies' NYLON HOSE mm Famous Brand SI Value While They Last Poir Ladies Dresses -5 3. 5. $ 7, MO. BON BAZAAR 4480 So. 6th Next to Oregon Food 7fc Viet by Helen M. PertengB A voluntary exile for more than 20 years, Daniel Converse re turned to his birthplace in Vermont for a brief - visit. The tiger lilies still bloomed, and so did love . , . 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