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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
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A good pretzel has a lot of salt. A good beer has just a little.
When Rainier'g old-world hrewmaster starts the brewinc nrocess. he adds a Dinch of salt to the water. As any BOOfJ cook will
tell you, salt, used spangly, brings out the flavor of other ingredients without adding any flavor of its own. Rainier Beer
our