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CHICKEN AND DUMPLINGS make a new appearance in Chicken with a Bonnet.
Tender chicken, creamy gravy and fluffy corn meal dumplings team in this fine supper
dish subtly flavored with onion. Lemon-buttered canned blue lake green beans and
hot spiced peaches might complete the menu. The Oregon Fryer Commission has
designated October as Oregon "Bake a Fryer" Month.
Christmas Preview
CHICKEN FOR DINNER
A great many persons are sens
ible and start their Christmas
chopping before the holiday rush
gets underway.
It is always fun to see the new
Items brought out each year by the
cosmetifc houses. They are doing
mote for the customer each year
in packaging and in variety of
fize, shape and price.
Christmas becomes a worldwide
and centuries - spanning festival
when seen through the eyes of the
gift designers at Lucien Lelong.
Cambodia, Renaissance Italy, Na
poleonic France, Japan and ab
stract sculpture are mingled in a
collection of pre-wrapped fragrance
gifts which are intrinsically so at
tractive, they may be opened with
reluctance. (The designers have
thought of that, though; most of
the packages unfold and refold
without tearing or destroying
them).
A miniature Cambodian temple,
actually designed in far-off Cam
bodia and a delight of filigree and
tiny windbells, is the latest con
tainer for the precious Lucien Le
long perfume.
In the glittery spirit of holiday
festivities, the Perfume Wardrobe,
a set of three of the famed Lelong
fragrances, is packaged in deeply
embossed metallic gold. The per
fume bottles are separately boxed
so that they can be easily removed
and given as individual presents.
A small but memorable gift that
nerves as a place-marker and caus
es delight is Ihe Cologne Santa
Claus. Inexpensively priced, the
cone-shaped jolly Saint Nick holds
a "bubble bottle filled with Vt
ounce of Tailspin, Indiscreet of Balalaika.
For the woman who loves to
receive flowers and which worn
an doesn't Lucien Lelong offers
the Fragrance Bouquet. Three
long-stemmed "roses," varying in
color from light pink to red, sun-
port 1-dram bottles of perfume.
Encased in a transparent, be-
ribboned "florist box," it has its
own gift card attached.
Practically a classic, the Bot
ticelli Cologne bottle continues in
the 1958 Lelong Christmas Col
lection. The tall, elegant flacon of
gold filigree and hand-blown glass
holds fifteen ounces of delightful
fragrance.
Miss Dache chose varying shades
of gold metallic paper for her Ma
rie Earle gifts in the Rallet fra
granceand magenta, ice blue and
pink wrappings for the Ballerina
items. Most are gaily trimmed
with Christmas ornaments and!
vari-colored ribbons and have
"pull-off" labels that tell what's
inside.
Highlighting the Rallet Collection
is bi super-deluxe presentation of
perfume, toilet water, dusting pow
der, hand lotion, spray cologne and
Essential Cream; all gracefully
nestling in a woven gold basket.
Truly expressing a festive feel
ing are packages of Ballerina bath
oil. toilet water, hand lotion and
Queen Bee soap (all dressed in
pink), which peek through an acetate-covered
gold cart lined with
flowers and gold "grass."
The fabulous Queen Bee soap
again gets special Christmas treat
ment in the miniature Dache Hat
Box that holds four bars plus
hand lotion or hand cream and is
also teamed with Rallet toilet wa
ter and dusting powder in a "pleat
ed" aluminum basket.
Chicken with a Bonnet is a de
licious version of the popular chick
en and dumplings. Tender frying
chicken is used for the fricassee
and fluffy corn meal dumplings for
the bonnets. When the chicken is
tender, just stir a can of cream
of mushroom or chicken soup into
the remaining pan liquid to make
the richest, creamiest gravy.
The dumplings may be cooked
on top of the chicken and gently
simmering gravy, or steamed sep
arately and transfered to the chick
en when served. Instant minced
onion is used for subtle flavor, both
in the fricassee and dumplings
There's no special preparation to
using moisture-lrce onion in this
recipe spoon directly trom Us
container.
You'll find lemon-buttered canned
blue lake green beans and hot
spiced peaches refreshing accomp
animents to this fine chicken dish.
CHICKEN WITH A BONNET
6 large pieces frying chicken
Flour
Seasoned salt
Paprika
3 or 4 tablespoons fat
1 cup thicken broth (fresh,
canned or bouillon cubes)
IVi tablespoons instant minced
onion or ! cup finely
chopped raw onion
s teaspoon curry powder
nutmeg
1 (10'i-ounce) can condensed
cream of mushroom or
chicken soup
Corn Meal Dumplings
CORN MK.AL DUMPLINGS
2-3 cup sifted all-purpose flour
1-3 cup uncooked yellow corn
meal
2'i teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1-3 cup milk
1 tablespoon finely chopped
parsley
2 teaspoons instant minced on
ion or, 1 tablespoon finely
chopped raw onion
'i cup ripe olive wedges
Chicken: Dredge chicken pieces
in flour mixed with a little sea
soned salt and paprika. Brown on
both sides in heated fat. Add broth,
onion and curry powder or nut
meg; cover and simmer until chick
en is almost tender, about 25 to
30 minutes. Remove chicken, skim
off any excess fat and stir soup
into remaining pan liquid until
smooth; (add Vt cup milk if thin
ner sauce is desired). Add chick
en and heat to simmering. Droo
dumpling Batter by small spoon
iuis on top oi cnickcn pieces; cov
er and simmer gently about 15
minutes. Arrange chicken, dump
lings and gravy in serving dish
and garnish with parsley or fresh
mint sprigs.
Corn Meal Dumplings: Sift flour,
corn meal, baking powder and salt
into bowl. Add all remaining in
gredients and mix just until blend
ed; let stand a few minutes to stif
fen slightly.
Makes 6 servings.
Note: Dumplings may be steamed
separately on greased rack over
boiling water, if desired, and then
transferred to chicken whe served
IroMiady'sMMeDi
By Florence Jenkins, Food Editor
$$xatb mbytes
Thursday, October 2, 1958
KLAMATH FALLS, OREGON
Page 1 Sec. B
DALE YOUNG is the new
operator of the meat de
partment at Jurgensen
Groceteria, 1710 Oregon
Avenue, taking over earlier
this month from Bob Po
teet who operated the de
partment for the last eight
years. Young was born and
raised in Klamath Falls and
has had meat cutting ex
perience working at Lake
Grove and Oswego before
returning here.
APPLESAUCE
n Apple Land release sug
gests tnesc variations with apple
sauce: To 3 cups of applesauce add
teaspoon ground cloves, li cup
orange juice and top with toasted
coconut; to 3 cups of applesauce
add 'j cup chopped walnut
meats and top with a 2-egg white
meringue and bake in 325 degree
oven until meringue is brown; tint
applesauce pink, crumble maca
roons into it and chill. Top with
wnippea cream lor serving.
BEANS
Dried kidney beans come three
ways: Dark red, light red and
white. Soak them overnight to
shorten the cooking time next day.
CANAPES
Use your fancy cookie cutters to
make canapes-of thin slices of
bread. Spread with cheese mix
tures or whatever you wish.
Meat Balls
With Mushrooms
Need a quick recipe for family
meals? Try these unusual meat
balls containing finely chopped
mushrooms and flavorful bits of
instant minced onion. Mushroom
Meat Balls are browned, then
baked in a mushroom sauce made
from canned soup. By making this
dish with instant minced onion, you
eliminate one of the most distaste
ful of kitchen chores the teary-
eyed task of peeling raw onion
MEAT BALLS
1 (4-ounce) can mushrooms
1-3 cup liquid from mushrooms
1 pound ground beef
1 teaspoon salt
1 egg
l'i tablespoons instant minced
onion or, 6 tablespoons fine
ly chopped raw onion
1 tablespoon oil
1 (10'i-ouncei can mushroom
soup
i cup milk
H teaspoon pepper
t teaspoon nutmeg
Drain mushrooms, saving liquid
Chop mushrooms fine. Combine
mushroom s, 1-3 cup liquid
from m u s brooms, beef, salt,
egg and one tablepsoon instant
minced onion (or V cup raw on
ion); mix with fork until light.
Shape gently into balls; brown in
hot oil. Transfer meat balls to a
shallow baking dish, arranging
them one layer deep. If neces
sary, pour off excess fat. Add un
diluted soup, milk, pepper, nutmeg
and remaining onion to pan drip
pings. Heat, stirring frequently, un
til mixture boils and is well blend
ed. Pour over meat balls. Bake in
a moderately hot oven (375 de
grees) for 20 to 30 minutes.
Makes four or five servings.
PERFECT PASTA
Are you pasta perfect?
Nothing is more important for
an Italian housewife than demon-1
strating her skill in cooking a good
aisn oi macaroni or spaghetti. It
is just as important as the sauce
she'll pour over it.
It must not be "troDDo duro"
(undercooked) or "troppo cotto"
(overcuoked). She achieves this by
testing it from time to time.
llus generation of American
husbands are just about as fussy
about their macaroni and spa
ghetti as their Italian counter
parts, according to Letijia Bui
toni, official taster of the world's
oldest macaroni factory.
It seems, she explained, that
during the Italian campaign of
World War II, the GIs used to
complain about the way their new
ly acquired friends served their
macaroni. '
"Too hard," they used to say.
Nothing like this served in the
good old USA."
But they got used to macaroni
cooked "al dente," the Italian ex
pression for "just right." Back
came the boys from the war and
with other cultural odds and ends
they'd acquired, brought back the
taste for correctly cooked mac
roni. After Ihe war. the preparation of
quality Italian food increased one
hundred per cent ... not only in
the home but in good Italian
restaurants from coast, to coast.
Woe unto the wife who cooks her
husband imperfect pasta ... or
lures him to a bistro that serves
this kind of dish.
Mrs. Buitoni's formula for turn
ing out magnificent macaroni, lus
cious lasagna and knockout noodles
consists of the following simple
rules. First, use plenty of slightly
salted water in a large pot. Two,
don't use a lid while cooking.
Three, be sure to keep the water
at an even boil when adding maca
roni or other forms of pasta. Four,
stir occasionally and taste from
time to time to avoid overcooking,
the most serious sin of all, accord
ing to Mrs. Buitoni. When cooked,
drain and serve adding whatever
kind of sauce best suits your fam
ily s taste.
Fully Automatic Cleaner
ELECTROLUX
O H-ECTROt.UX COUP.
Factory-Autharlird 8 a In 11111 Serrlci
TARKEL TWEET
Ph. 4-7167 2550 Whit. St.
ATTENTION
Merrill-Malin-Tulelake
W will bare TV rvlea
man In rear wtj
raesday from now an. For
lerrlct phono TO 4-5111 or
drop a oard to
Derby's Music Co
llifl N 1th f O Bos n
COOKIES
Always a welcome treat,
for family and friends!
The
Dairy Cafe
Will Be
Open 4 a.m.
Saturdays & Sundays
During
Huntinq Season
SMALL FRY
LARGE BREAKFAST
Finicky appetites and fretful
small fry often go hand in hand,
starting off the day with the
grumps instead of grins. Serve up
outsized cup of creamy tomato
soup and set afloat a handful of
familiar breakfast dry cereal fav
orites and watch the young 'uns
perk up!
Fall and winter days suggest
soup. Soup has now become an
anytime beverage. Sip it from a
mug. drink it from a glass or eat
it with a spoon. Soup's the thing
to serve.
atrel. A CICRnrr
delightfully dif
ferent. a.
Now in Klamath Falls!
PONDEROSA
CLEANERS
and
POLISHES
PONDEROSA
COPPER
CARE
Clean - pnlfahei
Copper, Bran
and S t a I n I mi
RUG
UPHOLSTERY CLEANER
Easy to uel Jut
brush on and the
dirt Is cone
Clean ell fabrice
to their orielnel
brlehtneaj. Non
toxic.
Also Try Ponderoso:
SILVER CARE
Furniture Restorer
Household Cleaner
Furniture Polish
Glass Cleaner
At Grocery, Department
and Hardware Stores
FALL FESTIVAL
OF VALUES,
FROZEN FOODS.
in gi-OiertwifSzeg iSoi cabmats foeUudj
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Beautyrest than on other mattresses. The in
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Beautyrest relaxing comfort. Order this world
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Just take coupon to your store
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feed, too . . . there's no strong fishy odor.
SAVE ON FRISKIES NOW! The coupon
below cuts 15 off the price of three small or
two large cans of Friskics. Clip and take
coupon to your dealer today!
enotlior qu-tlity product from
(arnation
Hurry!
Offer is limited I
' T
'J: .
f:
t-jj e
Or
i
This coupon worth 15 1...
on three 8-oz. or two 1512-oz. cans of Friskes
to dealer: This coupon Is redeemable for 15 (plus 2 handling) through
Carnation-Albers salcamcn or If mailed to CarnaUon-Albers, Lob Angeles 5, Calit,
provided it has been used for tho purchase of Friskics Cat Food in
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'feu)
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