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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 26, 1959)
o o o THTFSDAY. FEB WARY !fi. HERALD ANT) NEWS. KLAMATH FALLS. OREGON PAGE T B i By Florence Jenkins, Food Editor .MAX FACTOR, INC., is commemorating this year the 50th .'anniversary of the founding of that famous house of beau ty. Five of the most famous Max Factor beautifying .requisites are being offered in special packaging sizes for e limited time in observance of the big celebration. 50 YEARS For fifty years the name Max Factor has been synonomous with beauty and glamour to millions of women throughout the world. This month, the noted master of makeup artistry begins a year long golden anniversary celebra tion, commemorating a half-century of creating beautifying requi sites that date back to 1909 when his business was first founded in a tiny Los Angeles make-up shop and has since become one of the biggest and most famous cosmetic concerns, with distribution in 106 countries of the world. First in a series of exciting new- golden anniversary Droduct and shade presentations to be launched during this year are five of Max Factor s largest selling beauty requisites, and two of his popu lar grooming aids lor men, in spe cial jubilee package sizes at spe cial jubilee prices. Being introduced as a one-time offer for a limited time only, the products available in these spe cial sides are: Pan-Cake Make-l'p. the glamour make-up that creates a new complexion and gives your skin a portrait finish which lasts all day; Pan-Stik. the fabulous creamy make-up lor dry skin or that dewy look, enriched with beau ty oils to keep moisture in; Hi-Fi Fluid Make-Up. the airy, streak proof make-up that looks so natur al because it blends with your skin as no other make-up can: Creme Puff, the complete make up of pressed powder and creamy foundation, all in one. so perfect for touch-ups. too: and Erace. the secret cover-up that "erases" dark circles, lines, and blemishes. Created to produce the loveliest and most flawless complexion tones possible, these are the same beautifying "firsts" that are being used by millions of women as their favorite cosmetic requisites. Now, their specially priced golden jubilee packases. they will be ex citing news to millions more who have long wanted to try these quality cosmetics. The attractive packages are smartly designed in a modern golden anniversary motif with a striking color scheme of aqua. gold and white. Each also carries the distinctive Sflth anniversary em hlcm which will he featured ir all Max Factor promotions throughout the year. ....... ( , j .11 k as A. at. BOB VAN LANINGHAM, Kraft Foods' Southern Oregon salesman,, built this display at Market Basket No. One to feature Kraft products during this 10-day period. Cheese and other dairy products are featured, particularly with eggs, during the Lenten season. March will be observed as National Egg Month again this year. , v ., FISH FOR LENT is being emphasized at Safeway's Eighth Street location in Klamath Falls. This display was arranged by Micky Yoder, market manager of the store. Jim Mosley has been transferred back to Klamath Falls as manager of the downtown store after serv ing several months as manager at Florence, Oregon. George Kirkpatrick has been transferred from his post as manager of Eighth Street store to South Sixth Street as manager, replacing Ellis Landrum who has been transferred to Roseburg. VICTOR BORGE has edited 4 "Game Bird Cook Book" en favorite ways of prepar ing succulent fowl. Most of the recipes have ' been 'created especially for Borge whs is appearing in Klam ath Falls on March 15 in concert. GAME BIRD COOKBOOK Among the interesting recipes in Victor Borge's Game Bird Cook Book is the following: THE GOOSE Roasted and stulfed with apples and prunes, goose is an age-old tradition at the Danish Christmas feast. Adopted by the English as well, it has become identified with the rollicking. Dickensian. old fashioned English Yule season. It is usually served in both countries with red cabbage and potatoes browned in sugar. Here is the rec ipe: ROAST GOOSE Wipe the goose with a dry cloth tn eliminate all moisture. Rub the goose inside and out with coarse salt. Stuff with 4 tart apples. peeled, cored and auarterd and lfi large dried prunes. Sew up the vent and neck flap. Place goose in roasting pan, breast side up. Roast in hot oven MOO degrees I until goose is tender. Baste frequent Iv , with drippings. If pan gets dry ' add boiling water, a little at i J time. When is the goose done ' Push a knitting needle alongside and parallel to thighbone. If no resistance, your goose is cooked For potatoes, browned in sugar: ; Jn a skillet heat 2 tablespoons of nugar until it turns amber in col mm if .ea i n if iM aS CREAM CHEESE Philadelphia cream cheese is too soft to grate, hut if you wish to use it lor a lopping, rub it through a coarse sieve. APPLES With end of - winter appetites yearning for Spring with its fresh vegetables and fruits, versatile ap ples olfer a welcome opportunity for a wide variety of dishes from Apple Pancakes in the irorning to our unusual Apple-Noodle Cas serole for dinner. MOLDED APPLE-TINA SALAD 2 envelopes unflavored gela tin h cup cold water 1 can condensed cream of cel ery soup 4 cup lemon juice 1 tablespoon prepared mus tard 1 teaspoon salt Dash of pepper 1 cup mayonnaise 1 7 ounce can tuna, flaked 2 cups diced, unpeeled Deli cious apples 1 cup chopped celery cup grated cucumber Soften gelatin in cold water. Heat soup to boiling: add gela tin and stir to dissolve. Stir in lemon juice, mustard, salt and pepper. Chill until partially set. Blend in mayonnaise with rotary beater. Fold in tuna, apples, cel ery and grated cucumber. Pour into a I'i quart mold and chill until firm. Vnmold on salad greens and garnish with thin, un peeled apple slices. Serves 8. APPLE NOODLE CASSEROLE fi apples, peeled and sliced z cup brown sugar 1 teaspoon cinnamon ' 'z teaspoon nutmeg teaspoon salt 4 cup melted butter pound cream cheese f'i an 8 oz. package 3 cups cooked, drained noo dles. Combine the apples, brown su gar, cinnamon, nutmeg, salt and butter in a bowl. Toss, lightly Fluff the cream cheese and add to the apple mixture. Add the noodles, mixing lightly. Pour into a buttered 2 quart casserole. Bake in 350 degree oven 35 to 40 mm utes. Serve either hot or cold Serves 8-10. LIVE FftF.M) nRfisFn-FROZE." Mongolian Pheasants 4,rnli and prflmirrf at f.RF.EN A RF.S WFASOT FARM klamalh Falla Fhana TU 1-IT4I OraVa alali llllae la aanquata Ltwahaoha Partlaa Haataliraal anal Cammartlal 0Dt BEEF-MACARONI BAKE Add 1 tablespoon salt and 8 ounces elbow macaroni to boiling water and cook rapidly 2 min utes. Cover, remove from heat and let stand 10 minutes. Mean while, melt la cup butter in sauce pan. Add lt cup minced parsley and 1 small onion, finely chopped. Cook about 3 minutes, stirring or. Add 2 tablespoons butter and I constantly. Remove from heat and mix well. Add tiny boiled potatoes and shake the skillet until the potatoes have become coated with the caramel. Red Cabbage: Discard the out er wilted loaves. Cut head into quarters and stired finely. Cover bottom of Dutch oven with wa ter, add tablespoon of salt and let cabbage simmer two hours. Re move cabbage from pot and drain Add I'j tablespoons wine vinegar and 4 tablespoons brown sugar Continue simmering for 30 min lites longer SMOKED FOWL Delicious in their own right, ca pon, pheasant and turkey take on a new glamour and subtlety when smoked. To appreciate fully the rich suc culence of smoked pheasant, lay thin slices on fingers of buttered dark bread or on squares of hot buttered melba toast. Serve it at cocktail time, at an elegant after theater supper, or on the buffet table. Mold slices of the meat m awpie te make a first course fer ti nner: mix the last Ms ef fark wot vita mayemain far eViled stir in one 10'z ounce can con. densed cream of mushroom soup and aa cup water. Heat to boiling, stirring meanwhile. Remove from heat and stir in N teaspoon salt and 'z cup shredded sharp cheese. Brown z pound ground beef in skillet. Drain off any excess fat and then stir into cheese-soup mixture. Rinse macaroni with warm water and drain well. Add macaroni to sauce. Turn into greased l'z-quart casserole and sprinkle with 1-3 cup buttered bread crumbs. Bake at 3V) de grees 20 minutes. Makes 4 serv. ings. DAIRY PRODUCTS will add nourishment to meatless meals. Shown here is a casserole of Savory Creamed Mushrooms spooned over crisp chow main ' noodles. The attractive, easy-to-serve and nourishing buffet meal Is suggested by the National Dairy Council. Savory Mushrooms Cream sauces and casserole dishes offer the homemaker end less opportunities to vary her meals. If your meal planning is setting in a rut, these Savory Creamed Mushrooms may give your spirits and your menu a lift. Planned as a Lenten main dish this entree will be delicious for luncheon or supper any time of the year. The milk and cheese in this richly flavored sauce extend the food values of the mushrooms and hard-cooked eggs to make the recipe serve six generously. In fact, this is an exceedingly eco nomical main dish, ideal for the budget minded hostess, and one which will bring requests for re peat performances SAVORY (KEAMM) MLSHROOMS i4 cup butter 1 tablespoon chopped onion a cup chopped green pepper lt cup flour 2 cups milk 4 oune cans mushrooms, drained t pound processed American cheese, shredded 'about 2 cups 1 CIM1 SLITUt 9Trm far I dices e! bread, blend tHereofa ' cue soft butter and a i tfa-. curry powder im eriiak's from bread slices f jt slice into i strips. Place toW broiler and toast until light ly browned. Spread untoasted side f bread strips with butter mix lure Return to broiler and toes! emtll edges are crisp and browrajs) Just the right thinj to serve with Mm atV BEWARE OP MUTATIONS IOOK FOR THI. HAPPr UTTlf 00 3 hard cooked eggs, sliced 3 tablespoons finely diced pi micnto la cup sliced stuffed olives 2 '5-ounce) cans chow mein noodles Melt butter in saucepan over low heat: cook onion and green pep per until tender hut not brown: blend in flour. Add milk, stirring constantly, and cook until sauce is smooth and thickened. Add mushrooms and cheese and heat until cheese is melted. Add eggs. pirnicntocs and olives. Heat to serving temperature. Serve over chow mein noodles, hot buttered noodles or hot dully seasoned rice. Makes 6 servings. IIP WW ... jour fjwt V CARTER'S FINE FOODS 1420 Esplanade St., Klamath Folia, Ortgon T0?t aUALITYI metal ' honors) Ijl C&P try CH hoi Hody "ol P pn fy eoon of the pure sugar Hawaii' NEW AND f VT8JIE D 11 iff 1 . ,fii I Hiif'iC rV is kii lir mi si- J jl ji 1 to wiS jj uLl? J ( tt is w ili ti" u B "i Jj . . . filled with prize- . ... .. - winning cottage cheese u 11 (f at a budget bargain price, y I , , ""vii Thermo-mtis; keep drinks hot or cnlJ 1 VI If I JM 1 longer! ... i wonderful feature made pro- 1 t JJ M sible by double-wall insulation. They're 1 'l II jf J always dry and comfortable to toich ... 1 l ll j&r never leave rings on furniture. These II II jorl sjaily-colored mujjs arc rkhly inlaid with 11 hand-woven rattan from the Philippine II ;,t II Islands and come to you filled with fluffy, II J wonderful Medo-land Cottage Cheese. II il'i I Ir - II I mi av. I mill kr- i j 8 decorator colors ; llAiireD TIME OFFER I We suggest you plate your ardor early as this after Is limited. L, CHOCOLATI PIACH SEAFOAM GREIN TANGERINE SHELL PINK SUNFLOWER YELLOW TURQUOISE CHARTREUSE I chicken soup.
