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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 14, 1958)
HERALD AND NEWS. KLAMATH FALLS. OREGON THURSDAY. AUGUST 14, 195, thickened gelatin mixture. Mix wel and turn into 14 pint mold. Chill until firm. Serve with tart fresh I fruit, such at grapefruit uj 1 and. sections. MOLDED SALAD Serve this handsome "San Jose 14 teaspoons grated onion 1 tablespoons fresh lime or lemon juice Dash Tabasco sauce 1 avocado 1 cup cottage cheese Tart fresh fruit Soften gelatin in cold water and dissolve in hot water. Stir in salt, onion, lime juice and Tabasco sauce. Cool until partially thicken Makes 6 servings. ed. To prepare avocado, cut fruiH Luncheon Salad," and you'll Ret requests for the recipe! Mellow flavored Calavo avocado is sieved and combined with cottage cheese and gelatin to make the ring. I'n mold the ring on crisp greens and fill the center with fresh grapefruit and orange sections. into halves lengthwise, remove seed and skin, and force through a sieve. Mash cottage cheese through sieve. Add avocado and cheese to GRAN)Aks Makt fh Amazing NEW M.C.P. UNCOOKID JAM5 .Most refreshing! Fine flavored Cal avo avocados are abundant now NO WOJKIHO OVE A HOT SIOVI SAVt 100 ISH U BAVOt a lid ttc nun v AC1 MOtf JAM at your food store. You'll find summer variety avocados come in many shapes and sizes. Some are large and round, some are small and pear-shaped, but all give you luscious mellow-flavored fruit. 00KIISWE' Mode Only with M.C-P. Jam I Uhf PICTIN n THEY'RE FINER JAMS bfCWM 4tminina lh UMI coottng tvtd txin prostrv ALL frftli lfwt nd bwry 4Wd cok. R.p m v'r fMCttC M C P. JAM JELLY PECTIN. LUNCHEON SALAD 1 envelope plain gelatin l't cup cold water cup hot water 1 teaspoon salt Easy to pack for picnics, traveling ... all summer long! Cotl lt ThM ISc rt v4-n- d4 ? nww--frw . . . 1 1 -aiJ.i j pmj i..iu J J PAGE 4 B taZM HUNGRY EATERS will love a salad bowl like the one shown. On of the secrets of it attractiveness is that each ingredient is left in large enough pieces to keep its indiv iduality. Another secret is having all ingredients chilled and serving only the freshest, erispest greens as a base for the salad. The only thing missing and they go on at the very last are whole ripe olives for the final touch. And why not serve an assortment ot salad dressings so the family or guests may make their own selections? CRISP SUMMER SALADS August may be Sandwich Month and the hot dog may be said to be a No. 1 choice for American eating, but, day in and day out, you can't beat salads on the menu. Salad can mean nearly anything to a meal. It can be a starter course or can double as dessert or it can be the whole meal. For luncheon it is likely to be the lat ter. For the patio supper, a huge bowl of salad from which the family and guests can serve them EGGS Eggs are an excellent source of highest quality complete protein, containing all essential amino acids. Egg protein comes so near to perfection that scientists use it as a standard to measure the value of protejji in other foods. Eggs are a good source of vita min A. Eggs contain the B vitamins, thiamine and riboflavin. Eggs are second only to fish liver oils as a natural source of vitamin D. Eggs are one of the first solid foods recommended for infants, especially important because of the infant's need for iron, not found in milk. Eggs are easily and completely digested. Eggs are an excellent food for children and teen-agers, providing stamina and helping to take care of the body's food needs during periods of rapid growth. Eggs are vital in daily meals of adults of any age because of their food value, convenience, di gestibility and economy. Eggs are important in reducing diets. They contain generous amounts of protein and other es sential nutrients with a modest number of calories. There are 154 calories in the two-egg serving. Eggs are equally important for gaining weight. In addition to eggs as the main dish, they can also add a plus value to milk or fruit beverages: or they may be used hard-cooked as snacks and a bonus food with lunch and dinner. In a nationwide survey conduct ed by the Poultry and Egg Na tional Board in 1958, eggs were ranked by homemakers as a nec essary food by 94 per cent of those surveyed. SUDS BROW BANDS Be sure that your collection of brow bands is always suds-and- water clean. After all, they're right out there in plain sight so keep them pretty and face flat tering. The erase soil that works into crease lines, apply a thick laiher of soap or detergent suds After it stands suds laden (or a few minutes, pick the band up between your thumb and forefin ger. Then, in imitation of a cater pillar, rub your thumb and fore finger back and forth, inching the material along. This rubbing is a gentle, yet a thorough cleaning action. HAWAIIAN PUNCH FRUIT COCKTAIL For the starter for a meal or for dessert, serve watermelon balls in your prettiest sherbet glasses For extra special flavor, put the melon balls in a toig bowl and cover with Hawaiian Golden Punch or regular Hawaiian Punch and set in the refrigerator for an hour or two to blend falvors. Serve any remaining juice in little glasses for breakfast fruit juice. selves (onto Fonda paper plates or bowls, perhaps) adds to the simple informality of the meal. Just be sure you have enough and be sure your salad is crisp and cold. A big salad can be built to look like the one pictured or per haps you would be interested in some of the salad suggestions from the Wyandotte Olive Growers As sociation. California today pro duces 99 per cent of all American grown olives. The ripe olive in dustry was a pioneer in the field of information labeling. Each la bel shows specifically the size of the olive as well as indicating how many olives are in each container. Both pitted and whole ripe olives are graded according to size and packed in a variety of tin and glass containers ranging from the small buffet sizes to a quart size. Chopped and sliced ripe olives are packed in buffet size tins for home use. There is an appropriate size and pack for every purpose and the number of olives consumed increases every year. GARDEN SALAD BOWL 2 pounds fresh asparagus (or 1 package frozen) 2 hard-cooked eggs 1 cucumber 3 green onions 2 tomatoes 1 small head lettuce M cup sliced ripe olives Wine vinegar French dress ing. Prepare and cook asparagus in small amount of boiling salted wa ter until tender. Drain and cool. Slice eggs. Peel and slice cucum ber. Slice onions very-thin. Cut tomatoes into wedges.- Break let tuce into bite-size pieces in salad bowl. Arrange groups of four or five stalks of asparagus, tips out, at five points of the wheel. Alter nate wedges 01 tomatoes ana cu cumber slices between the groups of asparagus. Sprinkle onions over all. Center with the rings of sliced hard-cooked eggs and top with the sliced olives. Serves five. EL PATIO POTATO SALAD 3 to 4 medium sized potatoes V cup Sauterne wine 3 green onions 1-3 cup whole or pitted olives cup chopped celery 2 tablespoons chopped parsley Salt and pepper 1-3 cup mayonnaise 1 teaspoon vinegar Boil potatoes in salted water un til tender. Drain and cool suffi ciently to handle. Peel and dice. Pour wine over potatoes and al low to stand until cold. Slice onions thin. Cut olives into large pieces (remove pits from whole olives or cut pitted olives.) Add on ions, olives, celery and parsley to potatoes. Season with salt and pep per. Blend mayonnaise and vine gar, pour over salad mixture and mix lightly. Serves 4. PATIO SUPPER SALAD Combine 2 cups cooked salad macaroni (and if your grocer asks you what you mean by salad macaroni, tell him the smallest size he has!), 2 chopped hard cooked eggs, 2-3 cup ripe olives cut from pits, lVi cups sliced cel ery and V cup each chopped pim- lento, sweet pickle and green sweat pepper. Blend together 2-3 cup mayonnaise, 1 tablespoon grated onion, 34 teaspoon salt and 1 ta blespoon vinegar and toss with salad ingredients. Serves 6. BAKED DINNER If you are roasting a ham, tur key or beef roast in a 350-degree oven, make the most of the heat and space by cooking the rest of the dinner with the same heat. Whole beets, carrots and potatoes can be cooked at that temperature. Bread pudding, Indian pudding, rice pudding and fruits such as ap ples, peaches and pears also cook nicely in a slow oven. Breads and other foods requiring a higher tem perature, can be added after the roast is removed. Chocolate MILK Mmmm! It's delicious for all the family, and a good way to get the kids to drink milk be sure J 7 g 'd Ia"drl . $ f canelh " su9ar lr rj POTATO SALAD. ..CRAB LOUIE... DEVILED EGGS Best with Nulade local farm fresh EGGS rnrnmm inn Plymouth MARGARINE BiqValues ,nSixQuantitv Purchases... Colored Cubes 6 lbs. $' 00 Pride of Oregon Frozen STRAWBERRIES PEAS Del Monte No. 303 '6 : $1 6:T MILLER'S MARKET IGGLY WIGGLY fRESH 4 Crosi between 1 M W P Pheasant & 1 M j oener. Cornish Game lb. Fresh - Mode. From U.S.D.A. Choice Beef GROUND BEEF There it difference 2 89 Pork Sausage coc Made from boned shoulders. M II Seasoned just right. LW J ID Young n f i ond tender &dlc Beef Liver 3 Do you want a good Tender Steak? Why not try a New York, T-Bone, Spencer, Top Sirloin or Fillet all cut from USDA Choice Grain Fed Beef. If it's from Miller's you know it will be good! 89 OCCIDENT mm IS 89 Piggly Produce is always Fresh! Large, Fancy Slicing jF3k Tomatoes lb- IU For Canning - Loose Pack Lugs $1.19 Crisp, Green fC Lettuce ""' 1 0 0k Seediest m. Grapes 229' Peaches $189 Last Call on California Jumbo Size CANTALOUPES pinach ; ' 6 Applesauce 6 green Beans 6 79 Fruit Mix-6 Cat Food 6 Eggs ECool Shake 5 f 10 Tomato Juice A I T Tomatoes . 5 P100 Grade "AA", Small Gooding Farms, fresh F 0 R F 0 R 69 3 - $1 00 alad Pressing -t39c 39c Temt Sunshine Hi Ho Crackers Sunshine Hydrox Cookies v; Luncheon Meat 12-oz. tins 643 12 85' No. 1A, Netted Gems Potatoes 10 lbl 39c 12-oz pkgs Sunshine Butterscotch Caramels 9 " pk9. Zee White or colors T' 4 roll pac Zee Household Towels Real Gold Lemonade Del Rogue Dill Pickles?:," 37' 39" 29' 31 2V 229 29' Zee heavy, 100' roll A A T Waxed Paper Z40 Napkins . 10 Hills Bros., Instant Coffee 601 iar Swiftning , Shortening 3,b ,in, Liquid Detergent Yg 12-oz, cans T 79 43' American Beauty Italian Style 8 oz. pkg. f r 'c Spaghetti Dinner ZuD Simoniz Liquid $ f 3' Floor Wax s""0... 1 7th and Pine Right To Reserve To Limit 53 Open Sundays and Evenings
