HERALD AND NEWS, Klamath Falls. Ore.
Thursdav. October 13, 15?60
f AGE 9 C
New Hits For Late
Supper Entertaining
Review highlights of commu- range rice in serving dish and
nity concerts, a new play or just top with the creamed lobster,
visit before a burning fireplace Makes 4 or 5 servings.
over an informal supper table
And for just such occasions,
here is a delicious but simple
menu to please all, including the
cook.
Creamed Lobster with Rice
Foursome Vegetable Salad
French Bread
Coffee
With the exception of the rice
and coffee, the other items may
be prepared well in advance. As
for these, they're a "cinch" to
fix when you use packaged
pre cooked rice and instant coffee.
?reamed Lobster with Rice
1 1-3 cups packaged pre-cooked
rice
4 teaspoon salt
1 1-3 cups boiling water
1 can condensed cream of
mushroom soup
4 cup milk
1 cup 16 ounce carO lobster,
drained and flaked
Dash of pepper
Add packaged pre-cooked rice
and salt to boiling water in sauce
pan. Mix just to moisten all rice.
Cover and remove from heat. Let
Stand 5 minutes.
Meanwhile, combine soup and
milk in saucepan. Heat, stirring
Foursome Vegetable Salad
1 package (3 ounces) lemon
flavored gelatin
2 teaspoon salt
1 cup boiling water
, 1 cup cold water
l'z to 2 tablespoons vinegar
'j teaspoon grated onion
'i cup diced celery
cup chopped green pepper
1 cup diced cucumber
Dissolve gelatin and salt in boil
ing water. Add cold water, vine
gar, and grated onion. Chill un
til slightly thickened. Then fold
in remaining ingredients. Pour
into individual molds or a 1-quart
mold. Chill until firm. L'nmold
on crisp lettuce. Serve with may
onnaise. Makes 6 servings.
FROZEN DINNERS
If you haven't made plans for
your first meal upon returningl
from a trip, the Ameri
can Meat Institute suggests you
freeze a dinner before you leave.
Shape ground beef patties, layer
with waxed paper and wrap se
curely in aluminum foil or otherl
occasionally. Add iobsler' and pep-j freezer wrap. Freeze the ham
per. Mix and heat thoroughly. Ar-i burger buns and vegetables, too!
LIGHT DOUGHNUTS
HAVE TASTE APPEAL
O f: ;
V j. T
a -t
f
A.
- t vio W,V;y 7." -7
LEMON SUGAR DOUGHNUTS have a warm friendly Invitation all their own. Their
yeasty fragrance and lemon flavor make them a popular treat.
Due To Circumstances Be
ll yond Our Control, We Will
No Longer Be Able To
BUTCHER HOGS
i
We Wish To Take This Opportunity To
Thank You For Your Past Patronage.
PACKING
Old Midland Road
TP
Phone TU 4-4840
"
October ushers in a host of
women's club, PTA and church
group meetings. Someone's sure
to surest a bake sale for the
fall money-making project.' If you
make your contribution Lemon
Sugar Doughnuts, vou'll surely
please many customers.
I A subtle hint of nutmeg joins
with the refreshing tang of lemon
;to give these lender, light yeast-
i raised doughnuts unusual taste
appeal. A frosty coating of gran
ulated sugar lends an added
homemade touch.
Lemon Sugar Doughnuts are
I good for you, too. Made w ith en
riched flour, doughnuts and other
I baked foods you make or buy
'supply food iron and three B vita
t . ii i.i.
nuns necessary lor goou ..... , .
R.ilt,ti. m-iL-n nlmilv en Vftll I lUlVP
cmno Inft for hiiiue ealioc.
Anv motlier knows that the.cl,c1 .w;ls. r h'mon rind.
uimio r.uiiilv eninvs trmntinc '"'at well. Acid cnouch more flour
doughnuts. Their versatility helps to make a soft dough. Turn out
make them a big success, ineyii on jphlv (lou.ed board or
star at breakfast or coffee tune:; M
they're easy to pack m mncn, rf
ace in erpaspd
bowl. Cover and lot rise in warm
place until doubled (about l'j
hours'. When light, punch down.
Let rest in minutes. Roll out to
'4-inch thickness. Cut with floured
doughnut cutler. Place doughnuts
on lightly floured baking sheets
and let rise until doubled (about
no minutes'. When light, frv in
deep hot fat (.165 degrees F.l,
turning frequently until golden
l.r..MU. M.UAK DOKillNlTS . Make,
2 packages yeast, compressed nuts
or dry j -
"4 cup water (lukewarm forj
compressed yeast, warm for
dry '
' cup lemon juice
h cup sugar
1 teaspoon nutmeg
2 teaspoons salt
' cup molted shortening
4' cups sifted enriched flour
'about :
2 eggs
2 tablespoons grated lemon
rind
Fat for frying
s4 cup sugar
Soften yeast in water. Combine
lemon juice, 'j cup sugar. nut-
Add 1
cup flour, stirring well. Add soft-
2 dozen I'j-inch dough-
LEMON FROSTING T;'.;
Try frosting a banana cake toaf
with powdered sugar spiked witlj
lemon juice and grated lemon
rind.
hoves: and kids love them as
an after-school snack. Lemon
Sugar Doughnuts make a nice
dessert treat, ton.
PALM SPRINGS COOLER
S cups milk
3 tablespoons sugar
l'j cups orange juice
2 teaspoons grated orange
rind
7 X
TRY SERVING these delights when next you have a late supper for guests planned, per
haps after the community concerts this winter. Perfect for luncheon, guests too. Host
esses this year are leaning to those heavenly fall colors for table appointments, deap
brown cloth, copper highlights and chrysanthemums in yellows to bronze in a copper
bowl.
Place milk and sugar in shak- ,brown: Ul'ili" on absorbent paper
er or blender and mix well with
finely crushed ice. Add orange
juice and rind and mix vigorous
ly. Pour into glasses and garnish
with mint and orange slices.
Makes 6 servings.
Toss in bag with remaining
cup sugar.
MILK SHAKE NEW SLANT
Here's a refreshing drink to re
store and replenish on hot. lazy
days. It's a Molasses Milk Shake,
nutritious and energy-laden, and
it can he whipped up in a wink.
Just add a tablespoon of dark
molasses and a dash of cinna
mon to a cup of milk and shake
well. Result: a sure-fire family
favorite !
J
BUSTER FENNER - Builder - Grants Pass
and efectiic kcat pleaiel me tke nuMt..."
FOR FULL INFORMATION ON SAFE, CLEAN, ECONOMICAL
ELECTRIC HEAT, VISIT A CALORE ELECTRICAL LEAGUE
DEALER OR ELECTRICAL CONTRACTOR:
B & B RADIO & ELECTRIC
316 S. Sixth - TU 2-4434
EASTSIDE ELECTRIC
433 Market Street - TU 4-3134
HAHN ELECTRIC
735 Commercial - TU 4-3268
LEACH SERVICE COMPANY
'603 S Sixth - TU 2-2528
JOHN M. OWEXS Electrical Contractoi
6840 S Sixth - TU 4-8245
SHAFFER ELECTRIC
, 3830 S Sixth - TU 2-5503
STEIN'SEIFER ELECTRIC
2030 S Sixth - TU 2-4080
I'HLIG ELECTRIC
1026 Main Street - TU 4-5512
FAUSETT ELECTRIC
Main Street - Tulclake - Thone 7-2133
TULELAKE ELECTRIC COMPANY
Main Street - Tulclake - Thone 7-1411
VAN FLEET ELECTRIC
2nd and Main Street TU 4-4415
WIRE YOUR HOME FOR MODERN, LOW-COST ELECTRIC HEAT !
ON COPCO'J WIRE-ON-TIME PLAN ... MAKE BUDGET PAYMENTS
AT LOW INTEREST RATES... ASK YOUR LEAGUE DEALER OR
C0PC0 SERVICE OFFICE.
R I - . Iftf"
v-vv re
FIRE)
: S
CHOOSE MEAL TO GO
WITH THE BREAD
Most menu-planning starts with! wire racks or across tops of pans,
the entree. Here, however, is a Makes 2 loaves.
bread so delectable that you'll be
planning menus around it! It's
a simple white loaf much like
French bread, with the same
snowy lender heart aim crisp
crust, and with a sprinkling of
sesame seeds for extra eye-appeal
and flavor. The loaves are
easily-shaped rounds, suitable for
slicing or for cutting into chunks.
The recipe makes two loaves
which are likely to disappear en
tirely when served to more than
two people.
You'll find this bread perfect
for "mopping up" gravies and
sauces; so plan to serve your
best stew or fricassee with it.
Don't forget to plan soup and
salad menus around it, too.
CRUSTY SESAME LOAVES
1 rtips warm, not hot, water
2 packages or cakes yeast,
active dry or compressed
1 tablespoon sugar
2 teaspoons salt
53 cups sifted enriched flour
(about' .
1 egg white, beaten
1 tablespoon water
2 tablespoons sesame seeds
Measure 2 cups water into large
bowl (warm, not hot, water for
active dry yeast; lukewarm for
compressed yeast). Sprinkle or
crumble in yeast; stir until dis
solved. Add sugar, salt and 3 cups
of flour. Stir to mix, then heal
until smooth and shiny. Stir in
2'i cups more flour. Turn dough
out onto lightly floured board.
Knead until smooth and satiny,
about 5 to 7 minutes. Shape into
ball; place in greased bowl, turn
ing once to grease top of dough.
Cover; let rise in warm place.
free from draft, until doubled in
bulk, about '.j hour. i
Punch down. Divide Into
halves; let rest 5 minutes. Shape
each half inlo ball. Place 4 inch-l
os apart, on greased baking sheet.
With sharp knife, slash lop of
loaves 'i inch deep in dr-ircd
design. Cover: let rise in warra,
place, free from draft, until a
little more than doubled in hulk . i
about 'j hour. Bake at 42.1 de
grees 15 minutes. Remove ."rum'
oven; brush with egg white that
has been mixed with 1 tablesKnn
water; sprinkle with sc-ame
seeds; return lo oven and bake'
20 to 25 minutes longer. Remove;
from baking sheet and cool onl
Mb. Yin 69c
2-lb.Tin $1.37
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FINE FOODS
1420 Esplanade
Bloodthirsty Moors!
Slave raiding Barbary pirates meet their
match when they clash with the hero of
our new, exciting comic feature
KEVIN THE BOLD
The scene is Fifteenth Century Ireland and
the action is fast and furious. You'll want
to meet fearless Kevin, tempestuous Moya
McCoy, and Rory, the Irish Wolfhound, in
the Sunday comic section of
Herald anbeUr
OVER
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A Hi kIonev it hi4,L T
Cat food tasters for new
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A nourishing meal for cats and dogs... vitamin
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you are
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rlaor TIM
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