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THTFSDAY. FEB WARY !fi.
HERALD ANT) NEWS. KLAMATH FALLS. OREGON
PAGE T B
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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.
.......
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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
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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
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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- . ... .. -
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at a budget bargain price, y I , , ""vii
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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
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- II I mi av. I mill
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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.