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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 16, 1961)
This Tangy Sauce For Quick Dessert "Dessert Pancake Bolls" end a meal in gourmet style. Serve each person two of the thin cakes filled and topped with a tangy sauce, rich with bright-and-gay canned fruit cocktail, brown sugar, lime rind and juice. Bite-size pieces of five fine fruits are also perfect for waffle toppers and sweet-sour meat sauces. Keep a can or two of this versatile mixture in the refrigerator; use for after-school snacks, in molded salads. DESSERT PANCAKE ROLLS ' PANCAKES 1 eggs 1 cup milk 2 tablespoons melted butter or margarine l'i teaspoons grated orange rind M cup sifted all-purpose flour 3 tablespoons sugar teaspoon salt FRUIT SAUCE 1 (1 lb. 1 oz.) can fruit cocktail 2 tablespoons brown sugar Few grains salt 1 teaspoon cornstarch V4 teaspoon grated lime rind 1 tablespoon lime juice 1 tablespoon butter or mar garine Dessert Pancakes: Beat eggs veil, add milk, butter and orange rind. Sift flour with sugar and salt. Add to egg mixture and beat until smooth. Let stand while pre paring Fruit Sauce. To bake pan cakes, heat 6-inch skillet and but ter lightly. Add about 2 table spoons batter and tilt skillet to spread evenly. Cook until browned on one side and top is set. Turn and brown second side. Keep hot m low oven while baking remain ing pancakes. To serve, spoon s little fruit cocktail on each pan cake, roll and spoon fruit and sauce over top, allowing 2 pan cakes to a serving. Fruit Sauce: Drain fruit cock tail, reserving syrup. Measure 2-3 cup syrup into top of double boiler. Add brown sugar, salt and corn starch; stir until blended. Cook stirring, until clear and slightly thickened. Blend in lime rind and juice, butter and drained fruit cocktail. Set over hot water to keep hot while baking pancakes Makes five to six servings. SPF.EDY dessert For a quick dessert, drain canned cling peach halves and dust with cinnamon and sugar Broil until thoroughly heated and lightly . tinged with brown. Serve hot, topped with plain or lightly sweetened sour cream.. 1 made it myself!" to , . and how that aroma tantilizes. Tm not sun I'll ever let my family know how easy it is witn ipruance. jjveryrauig b m uic mi. And Sprnance mixes m minutes. Mother nature and your, own do the rest K you haven't conventional bread pant . . . ' an? deep-dish ovenware is perfect. Why not delight your fanny lonigM. r AT 6C.OCUS BfltrWHiW 4 t.r?';k . w woe jar jrvc laayc vwun -MSSCU. SntUAMCf CO. let 447, PUriwrfl., . HOT CROSS BUNS traditionally served throughout the Lenten Season are especially appreciated on Easter morning. Here they are shown with the napkins folded into perky spring shapes. Recipes for the buns and di rections for starching and folding the napkins are given. TANTALIZING AROMA WILL BRING FAMILY "One-a-penny,. two-a-penny, hot- cross buns! I If your daughters will not eat them, give them to your sons. But if you haven't any of those pretty little elves, - , You cannot then do better than! eat them all yourselves." Hot Cross Buns, which a hun dred years ago were enjoyed only on Good Friday, are now eaten throughout the Lenten season Although most of us buy our Hot Cross Buns, there are none quite so enjoyable as good home made buns hot from the oven Tne recipe nere maKes an ex ceptionally good bun with a mini mum of effort. The secret is in the quick yeast batter which re quires . no kneading or special for tteffiM2 Glorious Golden-- XS ' Oregon Fresh Fryers are especially good when prepared by this interesting method. Only five ingredients . . . and you'll find them all on display at the store where you buy your Oregon Fresh Fryers. 1 SEND FOR THESE TWO FREE BOOKLETS I Fill t 4ha tauBM balaw and mail tl te raeaiva our book UN en "How to ! prpr broiltrt nd frytrt" And "How to erv ehiekan." I Nm- FREE! tt mil .ima4a corn oitpU mipo m rout no I City- Moll to Orogo Fry or Comm., 24 Lneoitor Drivo, S E, Saiom, Oroon FOR FRESHER FRYERS . look for the OREGON LABEL oregon s shaping of the buns. The batterj is mixed and set aside to rise right in the mixing bowl. It is then turned into a 9. x 13 x 2- inch oblong pan for a second rise and the final baking. Although they take a little too long to make for a week-day breakfast, they are perfect for the weekend, for a 10 o'clock cof fee break or afternoon tea. For tea or coffee dress up the occa sion with freshly laundered and starched napkins folded into a perky shape. Add a touch of spring with a flower, real or fake, added to the fold. With this as with any fancy napkin fold, it is important to start with starched napkins. Fol low these directions for starch ing napkins and for making the perky spring fold. WASHER STARCHING To washer starch table linens, gradually add a 12-ounce box of instant cold water starch after the final rinse has flowed in and agitation has begun. Or, complete the cycle, reset the washer to "deep rinse" or "warm rinse" and add starch as above. Agi tate a few minutes, then skip., to the final spin. If it is impracti cal to add dry starch, first dis solve the starch in a gallon of cold water and add it to the fi nal rinse. SPRING FOLD 1. Lay the napkin flat on the table and fold the corners so that they meet at the center. 2. Turn the napkin over and fold the corners to. the center. 3. Turn the napkin over again and fold the corners to the cen ter. 4. Turn the napkin over .and the fold is finished. HOT CROSS BUNS cup milk 1-3 cup sugar 1 teaspoon salt k cup corn oil 1 package active dry yeast or 1 cake compressed yeast 'A cup lukewarm water 3 eggs, well beaten 3'i cups flour 'i teaspoon cinnamon Vi teaspoon allspice cup raisins y cup citron, finely cut 1 egg white Scald milk; remove from heat. Add sugar, salt and corn oil; cool to lukewarm. Sprinkle yeast over warm water in large mix ing bowl; sUr until dissolved. Add lukewarm milfi mixture and eggs. Add flour and spices all at once. Beat until batter is shiny and smooth. Stir in fruit. Scrape batter from sides of bowl. Cover and let rise in warm place, free from draft, until double in bulk (about 1 hour and 20 minutes). Stir down, let stand covered for 10 minutes. Gently pour batter into well greased 9 x 13 x 2-inch pan. With knife or scissors which have been dipped in oil, cut down and across batter to make 24 in dividual buns 14 across and 6 down). Cover and let rise until doubled in bulk (about 1 hour). Brush tops with egg white, if desired. Bake in moderate oven 350 degrees) about 18 minutes. Makes 24 buns. FROSTING Combine 1 cup confectioners' sugar with Hi tablespoon's milk or fruit juice; blend well. Stir in 2 or 3 drops vanilla extract. When buns are slightly eool, make crosses on top with frosting. HERALD AND NEWS, Klamath Falls, Ore. Thursday, March IS, 1961 - PAGE 1 Bubble Troubles Away Make Baths Fun A hoy there, from the topgal lant! There's news ahead . . . news ,llint while there is no land in sight, except on the small fry you avc ready lo ilunk, there is relief from scrubbing and rubbing on squirming boys and girls. Now with a brand new prod uct on the market right here in Klamath Falls you can "bubble your children cle;in." Simply put three or four tablespoons of this fluffy white powder in the bath tub while the water Is running. The greater the water pressure, the more big, sparkly bubbles. Don't use soap as it slows down the cleaning action of this "see it to believe it" powder. Just pop them in the tub and let them soak in the tub for 10 or 15 min utes. Grass stains and rubbed in dirt on the skin riiay need a bit of gentle nibbing, not much, and lo, without back-breaking stooping over the tub, and yowls and howla, those chembs will come out clean and happy. No bath tub ring either and it won't sting the eyes. Smells good too. When you do the family shop ping this week, peek about, look for the blua box of bubbles with the small pirates on deck of that sail boat bound for a bath. m it) h :iur;i in JjWKIIlK What mile! Parents of healthy youngaters like this know th importance of providing the calcium children need for tturdy bone and sound teeth. Scientific research has proved Jersey milk has an extra supply of this essential body-builder. That' why more and more parents are choosing All-Jersey Milk. more PROTEIN CALCIUM PHOSPHORUS LACTOSE which ratultln mere ENERGY UNITS thee any Mtviel nllh f the leme milk-fat lenient NO EXTRA COST AT YOUR STORE AT YOUR DOOR MEDO-BEL DAIRY Klamath Falls Ph. TU 2-4606 this FRYER grown in -- HEARTY BUFFET SALAD Here's a hearty make ahead salad for buffet entertaining. It's I an easy, mixed vegetable medley j that tastes better the longer it sits. Combine slender, canned whole blue lake green beans, red kidney beans, baby limas, diced celery and coarsely grated car rot in large salad bowl. Season mayonnaise - with dash lemon juice, prepared mustard and In stant minced onion. Mix with vegetables. At serving time, gar nish with greens and top gener ously with crisp crumbled bacon. Vm I II" n' HnilileHiilliill ,KT FULL $Z PACKAGE m ...r h i th,s wc:!'.!M mLMM V -i iit I.. l J . m week only your grocers new Formula o new formula for better health and longer life! Protein end calcium ore two ingredients decenary to the good health of your pet. Formula 27 contain! high quality protein ... more protein per ounce than sirloin steak and richer In calcium than fresh whole milk. Formula 27 is a complete, bokinced diet; no additional meat is required. Ntff rati SOI BOXf 6y a packog of Formula 27 wtfMn th nxt7 oays, cut off the top that contains the price mark and mail with a letter telling us the nam of your dealer and where you purchased ft. Send tfiis coupon along wMh a letter te let us know the kind, weight and oge of your dog and how he liked Formula 27...to Ross Food Company, 817 East 18th Street, los Angeles 21, CaW. We will mall you a certificate good for 1 FREE box of Formula 27. One offer to a family. Formula 27 is made naturally. ..so. .naturally ifs keffer
