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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 25, 1963)
HERALD AND NEWS, Klamath Falls. Ore. Monday, March ti, 19 PACE 15 MA1 saluds uii odd Uio extra touch to your family s carried lunch. lo insure crispness and freshness, pack salads in tieilly covered uax-cardboard cartons, plastic containers or wide mouth vacuum hollies. Lattice and other salad greens fill lose their crispness unless paclied separately in waxed paper, nioislure-mporpronf paper or aluminum foil. GARDEN FRESH VEGETABLES Buy vegetables tlial re blemish-free and firm : and keep lliem fresh. Slore less perishable ' t vegetables in a cool place without beforehand washing. Wash other vegetables before storing, - drain thoroughly and place into refrigerator in . . vegetable compartment or plastic bags, or wrap tightly in wael paper, moisturc-vaporproof material or aluminum foil. . - Leave edible peel on the vegetable or use '. vegetable purer or sharp knife to keep parings ; . -CABBAGE Discard bruised and wilted out! side leaves, nits, cut into quarter anil remove; core. Chppd Chop into pieces of iff sired fine ness with food chopper, grinder or French knife Use medium or coarse blade of grinder. Shftddad Cut quarters into fine slireds with vegetable shredder or French knife. CARROTS Scrub with a vegetable brush; scrape or pare. Chopped Dicd Cut lengthwise into quarters or halves; hold on Rat surface and slice with French knife. Shrddd k GraUd Use vegetable tthreibler or medium-blade grater. CAULIFLOWER Discard outside leaves and woody base. Trim any blemishes from flowerets. Let stand top down in cold salted water about 30 min. to remove any dust or small insects which settle in the cauliflower. Kinse, drain and dry. Ftowaratt Break apart clusters of the head. CELERY Clean . Chppad Split w ide talks lengthwise one or more times. Line up several stalks on a flat surface; cut desired length, slicing through all stalks at once. CUCUMBER Rinse and dry, cut off and discard seedless ends; pare if desired. Dlcad l ay on flat surface; cut into cubes with French knife. Fluted Slices Draw lines of a fork lengthwise over entire surface of cucumber. Cut into thin slices. LETTUCE (htad) Discard bruised and wilted leaves; rinse; drain. Cwpi Remove core with sharp, pointrYl knife; let cold water run into core cavity to loosen leaves; drain; gently pull leaves from head; cut off heavy, coarse ends; pal dry. ONIONS (dry) Clean. Chopped at Minced Slice into halves crosswise. Score sur face of onion by cutting into small sou ares; slice thin piece off scored surface. Or hold thin onion slices on cutting surface and chop into small pieces, extra-fine for minced onion. 6rUd See Grated Carrots; use finest blade of grater. Jwica Scrape rut surface of onion with sharp knife. PARSLEY Discard coarse stems and bruised leaves; wash genii) but thoroughly in cold water; drain and shake off excess water. Tat dry with soft, clean towel or absorbent paper. Store in tightly-covered jar or plastic bag in refrigerator. Chppad m Mincad Hold parsley in hand and pull stems down to form a close-packed bunch; snip leaves into fine bils with scissors. Or, chop leaves with French knife on flat surface. Chopped parsley may also be dried for use in slufltiigs, soups and sauces. Sprits Trim long stems and thin. Judge size of vegetable pieces by the intended use large pieces for salads, r minced or finely chopped vegetables for fillings and seasonings. Neitr soak wgetdbles when washing them. If necessary, crisp them by placing them for a short time in ice water. Before using, remote every tit of moisture left from washing or crisping drain well and then pat gently with a soft, clean towel or absorbent paper. separate the parsley into sprays of desired sire. PEPPERS (gracn) Clean . Chppd Cut pepper lengthwise into narrow strips and then cut crosswise, into small pieces. Slivara . cut pepper lengthwise into thin short strips. Rings- -Cut thin slice from stem end of whole pepper. Carefully remove all white fiter and seeds; slier crosswise keeping rings intact. RADISHES Scrub firm red or white radishes with a brush; genily scrape or trim away any discolored spot; trim roots and stems leaving a short piece of sir m and a tiny, fresh leaf or two. Rata With a sharp knife, mark petals on firm red radishes. Pare each petal thinly from tip almost to stem. Chill in ice water until petals spread apart. Drain before serving. SCALLIONS (green anion.) Cut off roots and trim green top to 2 lo 3 in., discarding any wilted or bruised parts. Peel and rinse. Chappad Split large bulbs. Hold several scallions on a flat surface and chop with a French knife; include the green as well as the bulb if desired. SPINACH Trim off arfy tough stems and bruised or wilted leaves. Wash leaves thoroughly by lifting up and down several times in a large amount of cold water. Lift spinach out of water each lime before pouring off water; repeat in clean water until all sand and gritty material is removed. Drain. Chappad Cut on flat surface with French knife into small pieces. Or, hold leaves tightly together and snip with scissors. TOMATOES Rinse and pat dry. With tip of a sharp knife, cut out stem end ana any blemishes. To peel, rinse tomatoes and put into boiling water about H min., or until skin loosens. Peel, remove stem ends and chill. SHcad ar Cut Inta Wadat Place firm tomato on flat surface; cut crosswise slices about It in. thick, or cut lengthwise into six or eight wedges. TURNIPS Remove stem and roots; scrub and pare. Dlcad Stack several thin slices on flat surface; cut into small cubes with a French knife. Sticks Cut thick slices into strips. WATER CRESS See Parsley. Water cress also may be stored before it is washed. Stand a lied bunch in a jar or bowl holding enough cold water to reach about halfway up stems. Cover and store in refrigerator. When using, snip off amount needed, rinse, drain and shake off excess water. Or, store cleaned water cress in a plastic bag in refrigerator. BTRaaar'-jlx , ...riJj 1 : I X " mSm'I' 1 af 1 u ' 1 i t,mmnnH.y "many v i."i NEW PERSPECTIVE A new eye-level "picture window'" oven is a principal feature of the General Electric Ameri cana electric range, shown here by Fred Floetke, HAP CO manager. The range also has a full siie standard master oven. . RATES BEST BROILER A quality sleak deserves quality cocking swift searing at high heat to bring it to charcoal -brown demoness on the outside and juicy pink or red tenderness on the in side. . , The broiler of a modern elec tric range does just that con sistently. Features to look for in the broilers of 19(13 electric ranges are instant high heat, throw-away foil linings, spatter-proof broiler pans, adjustable broiler racks, and variable broiler heals. Alaska produced more reindeer .meat than pork and beef com- l.: i : umeu hi i;nj. a GORHAM STERLING . A, w. $h 1 j vm ST0Clt WLJ off i COOK CLEAN Cleanability is a hallmark of the new electric ranges. They're designed to slay cleaner and to be easier lo clean. EFFICIENT Maximum utilization of available time is exemplified here by Fran Jones as she waits for laundry and drying at the J. W. Kerns Norge automatic laundry and cleaning village at 734 So. 6th St. , ,4li , Top'O The Crop Produce! Specially Selected for Mar ker Bosket So food ond fresh that it's told with Moncy-Bock Guorontee! So. 6th Sor Open Till Midnight Market Basket 9tk & Fine So. 6th t Shoito 1) i y u STRASBOURG SPRING FESTIVAL rV y. I 1 4-Pc. Ploce Setting ")L Reg. $35.25, now 32-Pc. Service lor 8 01150 Reg. $282.00, now All Popular Serving Piecet Reg. $5 to yi to 2Q You wouldn't want to miss the 25 savings during our Special "Strasbourg Spring Festival" so come in soon and see, (eel and enjoy the luxurious beauty of this world famous Gorham Sterling design. Plan to com In befor Wednesday, April 3rd, definitelyl Gomam's Strasbourg Sterling . , . precious , , . practical ...enduring. Traditional elegance and beauty at Its best Budget Terms available. All prices Include Federal Tax, OFFER ENDS APRIL 3, 1963 9 522 Main Ph. TU 4-4361
