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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Sept. 21, 1961)
o o o FFLES When is a pancake not a pan & - , .. Mi -y By RUTH KING 559 l-Hl HERALD AND NEWS. Klamach Falls. Ore. DESSERT AND TEA: This tender, yeast-raised baba is . drenched with a delectable tea-based sauce that com bines the flavor of rum, orange and lemon. Serve the in- Cooking is. an TLrt -for the simple hints that can make you a real artist riith fool, reat t About Food" the clip'n'file food strip in The HERALD & NEWS stant tea with a touch of ceremony in tiny cups with the choice of a dash of rum or sugar cubes flavored with orange rind. A Pleasant Way To Entertain Invite guests to drop in after dinner for dessert and tea. This is a pleasant, unhurried time to entertain and it is equally ap propriate for small, informal vis its or larger purposeful meetings scheduled to solve community or other projects. Serve with delicious Baba Au The, a dessert that has an af finity for tea because of its de lettable, tea sauce that combines three flavors, rum, orange and lemon. Bake in your prettiest ring mold. BABA AU THE 2 packages or cakes Flesch mann's Yeast, active dry or New Food Ideas In Coming Strips Caramel Parfait U cup butter 1 cup brown sugar 1 tablespoon cornstarch 1 cup cold water 2 teaspoons vanilla Butter Pecan Ice Cream Melt butter in heavy saucepan add sugar and cornstarch which have been dissolved in cold wa ter. Bring mixture to boiling point, stirring constantly. Remove from heat and add vanilla. Keep covered until ready to serve. Serve in parfait or tall glasses with But ter Pecan Ice Cream. Makes; enough sauce for six servings. Readers of the Herald and News food pages will be interested in a new series, "All About Food," to be printed each week. The "clip 'n' file" food strip con taining a wealth of know-how on foods, seasonings, garnish ing and good eating, is the prod uct of more than a dozen years of food testing and researching and nearly a couple of years of spe cific planning and preparation. The food strip will bring thou sands of helpful hints and tech niques lor good eating ... no recipes ... to cooks of all de grees of experience from ama teur, or part-time specialist at the barbecue, to experts. The information will be drawl from an amazing research library of thousands of volumes on foods from 63 countries, and tens of thousands of consumer and insti tutional pamphlets, booklets, fold ers, charts and pictures pertaining to food. The valuable know-how repre sented in this library and testing background will be presented to Klamath Falls cooks to help make meal preparation and serving more colorful a tlittle or no expense. The "strip" will be presented in such form that each week's addi tion may be clipped and pasted to a card for filing in a regular siic food card file. Some general topics to be pre sented in early releases will be on: now and when to choose cer tain foods, spices and seasonings, techniques of good food prepara tion and serving, secrets of out door cooking, use of garnishes. buying tips, hints on cookin: meat, selection of. utensils, glos sary ot cooking terms, menu planning, how to choose and pre pare fish, use of leftovers, season al suggestions, tips on breakfast, lunchbox foods, and many many other hints, including foreign ideas. ROYAL EATING Legend has it that one of our favorite meats was such fine eat ing that an English king knighted it and gave it the title, "Sir Loin." Just as the king was impressed with the sirloin steak, so are we impressed with its tenderness and fine flavor. Besides the sirloin, there are club, T-bone and porter house steaks, equally as good tast ing and easy to cook, reports the American Meat Institute. compressed 'i cup very warm water 2 cups sifted lour 4 eggs, slightly beaten 1 tablespoon sugar 'z teaspoon salt 2-3 cup soft Fleschmann's Mar garine Hot Tea Syrup. Sprinkle or crumble Fleisch mann's yeast into very warm wa tcr in small bowl. Stir until dissolved. Add to flour in large bowl; add eggs. Beat with spoon lor 2 minutes. Cover; let rise in warm place, free from draft, until bubbly and doubled in bulk, about hour.' Stir down; add sugar, salt and soft mat-earinp Rant again until well mixed and Hmiah is clastic when dropped from spoon, about 4 minutes. Turn into well-greased, 3-quart ring mold. Let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake in hot oven (450 I degrees.) 10 to 15 minutes, or un- in done. I'ricK surlace with a fork. SDOOn Hoi Ten Kvrun nvei cake. Unmold. If desired, garnish top with whole almonds and serve witn sweetened whipped cream Makes 10 to 12 servings. Hot Tea Syrun; Dissolve 2 ta blespoons Instant Tea in cup water in saueenan. Add A cud su gar. 2 lemon slices and 2 orange slices. Bring to a boil, stirring until sucar is dissolved. Simmer 5 minutes. Strain. Stir in U cup rum. Thursday, September 21, 1961 PAGE 1 New yay Is Better Thai old standv-by. rice pudding, probably never had it so good as in "Tokay Rice Pudjlng." It 'doesn't lake much longer to pre pare than the old-fashioned pudding, but what a flavor dif ference results from adding crisp. juicy Flame Tokay grapes, diced orange, pineapple, lemon rind and whipping cream. Chill this dessert well before serving and serve Tokavs as a garnish with it, if you like. TOKAY RICE PUDDING 3 cups Tokay grapes 1 i8 oz.l can crushed pineapple 2 cups cooked rice 1 cup diced fresh orange 1 cup whipping cream ' cup sugar I teaspoon vanilla l'i teaspoons grated lemon rind 'i teaspoon salt Halve and seed grapes. Drain pineapple well. Combine grapes, pineapple, rice and diced orange. Whip cream with sugar and van illa until stiff. Fold into fruit mixture. Blend in lemon rind and salt. Chill well before serv ing. Makes 6 to 8 servings. cake? When it becomes a tender.- light waffle, of course. Here is a waffle idea, flavored with pine apple, to bring tveryone to the table in a hurry. Sift together two cups sifted enriched flour, one ta blespoon baking powder and one teaspoon salt. Stir in one table spoon grated lemon rind. Separ ate three eggs and beat the yolks. To the beaten yolks, add 'i cups crushed pineapple, undrained. and one cup milk. Add the pineapple mixture to the Hour mixture and then stir in one-third cup melted shortening. Beat the egg whites until stiff and fold them into the batter. Bake waffles on hot waf fle baker. Serve hot with butter or margarine and syrup. Or, if desired, cool and serve with ice cream for dessert. Makes six serv ings. HOT AND GOOD For a hearty luncheon or dinner soup, Italy has sent this country a dehydrated vegetable soup with the most delicious seasoninq. It is one of seven new varieties developed by the same company, one you know, just now coming to Klamath Falls markets. These seven soups, reminiscent of seven countries, are different. Did you know that codfish cake mix is available in a can? All you have to do to prepare it is lo add a beaten egg and some butter and then deep-fat fry. Cow Bellci Beef Srew Dinner ALTAMONT JR. HIGH SCHOOL AUDITORIUM September 23, 1961 IT'S SNOW'S FOR THOSE WHO WANT THE BEST CLAM FLAVOR CSTS' OKIE iEiKO CO.-! tTt IE IC"Nf - I'.J RELIABLE GUARANTEED . Washer Service Automatics Conventional! CALL J. W. 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