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.
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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