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 . , . It's another
short fiction story In the
August 10
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