i
HERALD AND NEWS, Klamath Falls. Ore.
Thursdar, January U. 1MJ
PAGE 1-C
WITH SPICES Something different is this full-flavored spice cake with the addi
tion of grated raw carrot which keeps it moist and delicious to the last crumb.
Fresh Carrot Cake
Grated raw carrot is the dis
; tinctive ingredient that Rives
Swiss Spiced Cake its delecta
ble moistness and intriguing fla
vor. The recipe for it is one of
27 outstanding foreign recipes as
sembled in the new booklet,
"Round the-World Recipe Favor
ites from Newspaper Food Edi
tors," introduced recently dur
ing the Newspaper Food Editors
Conference.
Mrs. Harriet Cooke Uhlman.
food editor of the Bullalo Eve
ning News, submitted the recipe
in answer to a nation-wide search
conducted among newspaper food
editors for recipes of foreign ori
gin that are popular in this coun
try. The recipe is from one of the
readers, Mrs. John Braem.
SWISS SPICED CAKE
2 cups sugar
1 cup 12 sticks) margarine
4 eggs
l'i cups grated raw carrots
2-3 cup chopped walnuts
2'i cups sifted flour
4' 2 teaspoons cream of tartar
baking powder
1 teaspoon cinnamon
I teaspoon mace
'.j teaspoon salt
1-3 cup hot water
Date filling (or jam)
Boiled brown sugar frost-l
ing
Cream sugar and margarine!
until mixture is soft and fluffy.
Add eggs, one at a time, beating
well after each addition. Stir in
carrots and walnuts. Sift together
(lour, baking powder, cinnamon,
mace and salt. Add to cake batter
alternately with hot water. Blend
well.
Bake in two well-greased nine
inch cake pans in moderate oven
'375 degrees F.) for about 30
minutes, or until cake tests done.
Cool in pans. Remove cake layers
to cake racks.
When thoroughly cool, put lay
ers together with date filling (or
jam) and cover completely with
boiled brown sugar frosting
Makes one nine-inch layer cake.
Cook's Tour
NEW YORK ILTI'-A French
chef at a New Orleans hotel de
fines Creole cuisine as cooking
French the Spanish way a la
Louisianc.
He might also have mentioned
African. North American Indian,
and Latin-American influences, in
cluding the Aztec and Inca Indian;
tribes.
I asked, by letter, Rene Nicolas,
chef of the Roosevelt Hotel, New
Orleans, the Orleans Parish Home
Demonstration Office, and Mrs.
Helen Hughes about the origins
and elements of this lamous re
gional cuisine.
Mrs. Hughes, home service di
rector for an advertising agency,
wrote that she credits Negroes for
much of the creativity in Creole
cookery from its early days of the
18lh century to the present.
"They do much with little with
wild game, seafood, or lish. with
a little salt pork or hot sausage
(chauricei plus a few vegetables
collards. cabbage, sweet pep
pers, eggplant, mustard greens.
parsley, hot pepper, green onions
and tops, garlic, squash, pumpkin
and mirliton. a native Louisiana
squash." she said.
1 The home demonstration office
said the French-Canadian house
keeper for Louisiana's first gover
nor was the first teacher of Cre
ole cookery. At the governor's re
quest, Madame Langlois conduct
eil informal classes after irate
French-born housewives, tired of
cooking and eating corn, called
on the governor to demand wheat.
Another Creole basic, adopted
from the French, is the roux,
equal amounts of fat and flour
blended to thicken sauces and
gravies.
A Creole roux usually is made
with fresh drippings instead of
butter, said chef Nicolas, and;
cooked to a chestnut brown, to
thicken, color and flavor highly
seasoned sauces and gravies.
Roux is used in everything from
I lie familiar chicken fricassee and
shrimp jambalava. a tomato-fla
vored stew to the less well known
red beans and rice.
The red beans and rice combi
nation is believed to be of Latin
American origin. In a heavy-bot
tomed pot, saute 'i pound of ham
shank with bone, or 'i pound of
pickled pork or bacon, until 2 ta
blespoons of fat are rendered.
Remove meat from pan. Stir in
2 tablespoons of flour. Cook until
roux is dark brown, stirring con
stantly. Add 3 cups of water, 1
cup of dried red kidney beans.
washed, I cup of chopped onion
4 garlic cloves, chopped, and 1
hay leaf. Return meat to pot
Cover tightly. Simmer 2 hours,
stirring occasionally. Salt to taste
and simmer 1 hour more, stirring
often. Serve on cooked rice. Top
uith meat and garnish with '2 cup
of minced fresh parsley. Serves 4
New Trend
In Foods Due
Babies will eat like astronauts
and busy mothers will cook in
paper dishes in the immediate
future.
Baby food packages in spoon-
tipped aluminum squeeze tubes
was introduced at the recent
Food Congress in New York City.
So were plastic-coated paper dish
es that can be used for some
over - cooking.
Other new products shown at
the Congress and the 20th annual
Newspaper Food Editors Confer
ence included a low-calorie sal
ad lopping made with a non-cal
oric food ingredient; pineapple-
topped cream cheese cake; Swiss
cheese balls to be deep-fat fried;
a guaranteed leak-proof wide
mouth vacuum bottle.
Steel-clad aluminum pots and
pans; bottled beef sauce contain
ing seasonings, malt, apples, to
mato puree, soy, lemon and or
ange juice; an electric blender
with five-cup container and two
speed motor to handle heavy
loads: packaged mixes for spa
ghetti, barbecue, chili, pizza, cur
ry and white sauces.
A new plastic roll package is
said to keep ground beef fresh
under refrigeration for as long
as 10 days, live times longer than
is possible with current packaging.
-39
4-"
COUPON GOOD FORH
Occident
OFF
On new
Pancake & Waffle Mix
P f.ooCfP: Upon co"ipi'nc with hrmi f ot. Kutnt mnu'ifurr rW rMM- fof 15,
r'U ?t handling oiM i( Oti urfndf rnupon to rinul't'f'i !rn or m( to PvHf?ll
.i'.Kir- M.ri Miti. Minnfrol 15. Mrfn. VoM hn ri'irMfJ t ojti"l Bo'y, .or
husrl. D'o''b'Ti. !(!, of otntmiM ftnttJ. Good only in U.S.A. Cth vtiut 1iO. Culomr
must p l Hi, if any.
I
By RUTH KING
T V flJ
School Lunch Menus Offered
A new public service, the pub
lication of elementary school
lunch menus, is being introduced
with this week's issue of the food
pages. Publication is designed
to give mothers an opportunity to
know what is planned for school
lunches in advance of the day
they are served.
The menus for Friday, Jan. 23,
and next week follow:
Baked Beans
Pear and Cottage Cheese Salad
on Lettuce
Boston Brown Bread
Apple Cobbler
Monday, Jan. 28
Hog Dogs & Potatoes
String Beans & Stick of Cheese
Prunes or Raisins
Tuesday, Jan. 29
Creole Spaghetti or John Marzelti
Tossed Salad
Hard Rolls Applesauce
Wednesday, Jan. 30
Chili Beans
Finger Foods
(carrot, celery, bell peppers, etc.)
French Bread Peach Cobbler
Thursday, Jan. 31
Beef and Vegetable Stew
Cheese Sticks
Rolls Fruit
I-VlHuv loK I
Macaroni Tomatoes andVheese
Casserole
Tossed Salad Tuna Sandwich
Tapioca Pudding
m0
r,4 '
VEGETABLE
SHORTENING
3 Pound Tin
Swansdown
12 Kinds to Choose
Large
Cake Mix 2149
Brookficld Fresh Creamery
BUTTER
BREAD
C&H
Pure
Cane
Luxury Old Fashioned
Enriched Large White Loaf
22'2-or.
muSLim mm mm mm mm xnr mm mm mm mm m
GET YOUR SAVINGS IN CASH
"Gimmicks" trick "give-aways," fancy stamps all sound like big
deals but they cost YOU money! Shop the Buy Low way with low
shelf prices every day and TAKE YOUR SAVINGS HOME IN
CASH!
OIL s
00 Pure
Vegetable
ner Brand
24-oz.
Size
c
Dundee Oregon Packed
Cream Style or Whole Kernel
No. 303
Norpac Cut No. 300 Tall
Van Camp's No. 300 Tall
Asparagus 3 49c Pork&Beans 2 25c
HALVES PEARS
DUNDEE
Big No. 2Vi
HOSTESS 0 FROZEN FOODS
Extra Quality At This Low Price
A pAne A Pent A. rirrnfc MBMH 0. m.
Corn French Fries W I Q) (Cut
m Sninoch. Leaf or tfl.o, K5 ? 3 VWIV
Chopped pkgs.
Broccoli & Mix Veg.
Hcrshey's Chocolate
SYRUP
lb.
tin
19'
"AA" Large
EGGS
Fresh,
Local
Doz.
09c
TASTE-TEMPTING
Juicy Sweet Seedless
ORANGES
0 4JUa
Medium size, solid
LETTUCE
Klamath U.S. No. 2
POTATOES
Medium size. Yellow
Crisp
Heads
5:39
DRV ONIONS 4 1 1 9'lvT-
t BUTTERED OR f
REGULAR MAPLE I
; Pet-Powdered HCfr
SCOTTIES 150 Ct. LVJIII i
HANKIE PACK IVIILIV I
SOFT-FACIAL w l i- . I
Makes 12 qts. R I
I TISSUES ytijc
I l! IvI Gerbers Strained
I U KZ box BABY FOODS V
W, AO" 5 Jar, f
1 1 BANQUET FROZEN 11
C l QQ 1 Complete Heat 8. Serve 1 !
n 1 I MEXICAN DINNERS
S U I Regular 16-oz. C
I - I
2 49
Fancy Dole No. 303 size cans
Fancy
FRUIT COCKTAIL
(3)c
1 S
3 No. 2'i
Cans
HUDSON HOUSE FANCY
HOME STYLE FREESTONE
PEACHES Soc
Johnston - Large 9'
DICC F'u,t or Berry
riLJ you
I Medo-Bcl, Assorted Flavors MQf
r choice
J Mellorine g0i. 40L
BUY LOW Fresh Meats
tewing IrSens
Swift's Premium
3-lb. Average
Fresh Frosted
Del Monte Smoked Nebergall, Sweet Smoked lifXr
Pork Hocks lb 2 9C Sliced Bacon lb 49c
Smoked, Lean 4 A AC 4 Fresh, Whole Pacific At
Pork Chops 10g$1 Oysters '2- '"49c
PAPER TOWELS
SIERRA
225 Count
mm I kill If ADAMSDALE HOMOGENIZED
PRESH MILK c j '
MARGARINE
BLEACH
DUNDEE
Mb. Cubes
FINER GALLON
PLASTIC JUG
Good size, thin skinned
AVOCADOS
3r,is 50 c
98c
3M9C
49c
mm