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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 7, 1959)
THURSDAY. MAY 7. 1959 HERALD AND NEWS. KLAMATH FALLS. OREGON f AGE THREE f . Dessert In A Teacup "Martha's Teacup Dessert" is an adaptation of a fresh fruit des sert that's' as popular in Denmark in the spring as strawberry short cake is here. This dessert; known ' as Rote Grutze. is made from the juice of red fruits strawberries, raspberries, rhubarb or currants and is thickened with cornstarch. An informant who cooks for a Danish husband says it's tradi tionalin her hushand's family, at least to mold -the dessert in teacups. In this adaptation of Rote Grutze, fresh , strawberries and rhubarb have been combined with Califor nia Rose wine to produce a rosv rea dessert with a wonderfully re- iiesinng llavor. Because corn starch gels made with fruit juice tend to be tricky, we've used gela tin in this recipe. This dessert is firm enough to unmold. but if your -teacups are especially pretty ones, we d sue gest serving it in the cups. Crisp butter cookies and glasses of your MARTHA'S TEACUP DESSERT 2 pounds fresh rhubarb 2 cups fresh : strawberries 1 cup water S envelopes plain gelatin H cups California Rose wine Sugar tii teaspoon salt Sweetened whipped cream Wash rhubarb, trim off leaves and cut stalks into 1-inch pieces. Wash and hull strawberries. Com bine fruit and water: cook, stirring frequently, until fruit is soft 5 to 10 minutes. Press fruit through a sieve, discarding pulp. Soften gela tin in wine: dissolve in hot fruit to taste 'about cup) and salt. Turn Into individual serving dish es or into a serving' bowl. Chill until firm 4 to 6 hours. Serve with sweetened whipped cream. Makes 8 servings. favorite California dessert wine juice. Add sufficient water to make a pleasing accompaniment. I make 6 cups liquid. Add sugar A CONVERSATION PIECE for spring parties is Martha's Teacup Dessert, a delightful gelatin dessert made with fresh rhubarb, fresh strawberries and California rose wine. The cups and saucers shown are from Gump's in San Francisco and the photo and recipe from California Food Research Institute. ' - travel xijt,zi If desired, frozen strawberries or raspberries may be substituted for fresh berries. Use 1 (10-ouncei package frozen berries to replace 1 cup fresh berries. Reduce sugar to about 4 cup. WHITE LUSTRE It's tragic but true there are women, even some witn nawiess features, who have a tiresome sameness. They may be adequate- v Broomed; some spend a rcia lively large amount on clothes, hut dash and imagination are lacking. If you've never considered chancing the color of your hair, if vou've never experimented with eye make-up, or if you think one hade of lipstick can see you ihrounh a whole season s ward robe, then it might be you snouio reexamine your thinking. There's better time to start than now, during the Spring of 1959. With the wealth of exciting new prep arations, it has never been easier lo achieve a different, brilliantly flattering look. You micht with your hair con sidering it in terms of color as well as style, trying a variety of fake pieces too. With summer practically here, you may find that a fake chignon is the solu tion for neat coolness both on and ofi the beach. It can give you as many as a dozen different styles With the right make-up your appearance , is limited only by vour own spirit of adventure Basis of some of the prettiest hincs you can do is "White Lustre." Elizabeth Arden's new pure while lipstick with a pearly sheen. ou are definitely your own make-up artist with "White Lustre" for you can create many variations of the softer paler mouth, one or the youngest fresh est beauty trends ever. For i frosted effect apply it over any colored lipstick. Most fashionable choice now is a high key pink such as "Arden Pink" or a sun drenched apricot tone such as "Ananda Pink." To lighten with out frosting, wear "White Lustre" beneath your colored lipstick. A new Klizabeth Arden duet case has "White Lustre" in one end. your choice ol color in the other. Just one word of caution all eyes will be on your eyes. When ups are pale attention is drawn automatically to your eyes if they look faded the result is a washout. Definitely learn to line your eyes, apply your favorite color of shadow over the entire lid, with brisk soft strokes shape your brows into a soft natural line. A pretty note to add when wearing White Lustre lipstick Pearly Silver Shadow, dusted over your colored shadow. But don't stop here; create your own variations. No one ever stirred up any excitement with just one look. CREATE exciting new looks with Elizabeth Arden's "White Lustre'.' new pure white lipstick with a pearly sheen. You can become your own make-up artist and create many variations of a softer, paler mouth to go with the lovely 1959 fashions. GARNISH Make "Apple Emeralds" by sim mering little apple balls, cut from crisp apples, in a syrup made of 1 cup of water lo Hi cups of sugar, with a pinch of salt and some green food coloring,, until tender. Use as a garnish for any platter of meat or fowl. WALLET 4 mmVm ft. We feature a complete line of "FAMILY" COOKIES A "Morh.r. of Oakland" Product Special This Waak Chocolate Taffy e Sondwiches-Pkg. FINE FOODS 1420 Esplanade QUICK DESSERT "Combine cooked, spiced apple crescents with a sauce made of 4 cup currant jelly, H cup or ange juice, grated rind of half an orange and ' cup shredded coco nut. Put apple crescents in your preitiesi sherbet e asses, oour heat- ed sauce over them and garnish with a sprig of mint. SPANISH WINE The most popular of Spanish sherries (which we think cannot compare with the California pro duct) are called cream or brown sherries in England, but their real name in Spain is Oloroso, meaning fragrant. These fragrant wines come from Anadalusia. Hawaii imports much of Hi food and nearly all of its manufac tured needs. Enjoy tha Thrill and Contentment of a Now PIANO or ORGAN IN YOUR HOME For Years of Pleasure Come in Soon. Easy Budget Termi. LOUIS R. MANN PIANO COMPANY 127 N. 7rh TU 4-71BJ ENTERTAINING is made easier if the entree is a canned, pre-cooked ham. The menu suggested here includes hot tomato boullion, cold ham slices with regal fruit sauce, avocado fruit salad, butter balls and rolls, spritz cookies and sherbet for dessert. OIBMtBmJilillBIMljM The only drink of its kind containing" VITAMINS Bi BaD & IRON MAY DAY LUNCHEON Cover and place in refrigerator to cool. ' ' ' Mother's Day, graduations and bridal showers are just a few of the occasions for Maytime enter taining. Most of these parties ac cent feminine tastes but male guests should not be forgotten when the menu Is planned. Deli cious canned ham with a Regal Fruit Sauce takes honors with par ty trimmings and psovides satisfy ing servings as well. Because they are boneless and fully cooked, canned hams are a boon to the party planner. Carving is no problem. A sharp knife with a long thin blade is best for slicing the ham. Or if you prefer, chances ore that the meat man where the ham is purchased will slice it for you on the slicing macnine. A ln pound pear-shaped canned ham will yield approximately 45, slices. The shape of the sliced ham is maintained by tying the slices se curely together with string. The s.iuce or glaze and decorations are applied over it. At serving time the strings are snipped and each slice is easily transferred from platter to Euest s plate. Canned hams weighing three rounds or more should be refrig erated. Unopened, they may be stored in the refrigerator for many months. The sliced meat which is left after the party should be used within a week. Freezing ham is not recommended because when frozen cured meats deteriorate rapidly in flavor. . To prepare a canned ham. place h on a cutting board and remove gelatine. Slice in Vt inch thick slices, (or, have meat man slice on slicing machine). Tie a string around the ham to hold the slices together. Place tho ham on the serving platter. Spoon the Regal Fruit Sauce over the ham and dec orate the top surface with water cress. Serve with avocado fruit sal ad and additional sauce. REGAL FRUIT SAUCE FOR HAM Yield: about two cups sauce 2 eggs ' i Juice from 1 orange (about Vi cup) 2-3 cup apricot nectar Vi teaspoon lemon juice . 3 tablespoons sugar Vi teaspoon salt 1 teaspoon grated orange rind 14 teaspoons prepared mustard ' Vt teaspoon poppy seed Vi teaspoon ground rosemary In the top of a double boiler, beat eggs with a rotary beater un til frothy. Gradually add orange mice, apricot nectar, lemon juice, sugar, salt, and orange rind. Heat water to boiling in the lower part of the double boiler. Place egg and fruit mixture over the water. Stir constantly until mixture thickens Blend in remaining ingredients RUG REPAIR By HARRY BASNIJMN - "The Mncle Carpet Mm" DOMPjrTIC r ORIENTAf. RUGS RE-BOIlNn. UK-FRINGED. RE-WKAVED NEW METHOD CLEANERS Id) ESPLANADE TD 4-4411 The - Welcome Wagon Hostess Will Knock on Your Door with Gifts & Greetings from Friendly Business, Neighbors and Your Civic and Social Welfare Leaders On the occasion of: Arrival of Newcomers to Klamath Falls No cost or obligation Phone TU 2-0834 Perfect breakfast little pig sausages and nn OREGON FARM FRESH EGGS Guaranteed fresh! i1 MS 7aT t II ffntiS" i TN TSorden's warn wmm with an exciting new chocolate flavor direct from Holland ! hi ' on 16-Ounce Economy Size HON Italian IV J PI REAL FLAVORFUL! Borden's imports only the finest, most flavorful cocoa from Holland! And mm! what a delicious chocolate-y flavor it gives Borden's Instant Dutch ! So easy to make . . . either steaming hot or frosty told . . . your family's sure to find it's so much fun to drink I Tjt-i XT? " REAL NOURISHMENT! ' New Borden's Instant Dutch is the only chocolate drink of its kind containing Vita mins B,, B2, D and Iron. Just the vitamins your children need. So vital for their health, energy, sound bones and tcelh. Start serv ing 'em Borden's Instant Dutch every day! DUTCH CHOCOLATE FLAVORED MIX to no KOI hB 9 (ft PtlMDlRP Bordtn'a Uidlng Ludlni faumrnnr. n,unl0utcll lrnd SrmdS VlUmln i, WUmlnS, VlUmln D ' j Iron X """""""" ttr I Cocm r Ucilhin J ' pr I 1 Borden's Dutch... tha chocolate drink you'll love so much! "Pressing Giv. vour alods a "Touch of Genie-u" wfth' mouthwatering Wish-Bone Italianl If a eleor golden blend of pure oil and oged-ln-wood vinegar that sparkles 'with floating spice and freshly chopped garlic buds. Give meats a Vouch of Gem'e-uf, fool ; . .- . . ..fe-ldmKiMftlPtS steak or chops marinate in a .hallow darter of Wish- B U.l! 1--f .... M-lMlnM WISH-BURGERS-Add three .-Li . f..t. :U D Italian per pound raw ham- burger. Grill or broil. BARBECUED CHICKEN Split broilers In half. Mari nate In Wish-Bone Italian. Broil over hot coals. Turn and brush frequently with more Wish-Bone. J" LOOK FOR THE SPECIAL 10c OFF LABEL foN 16-OZ. WISH-BONE! (1 Pint) 1 1 V h7itimtrfl7k
