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
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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