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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 28, 1963)
BRINGING UP BABY HINTS COLLECTED BY MRS. DAN GERBER, MOTHER OF FIVE TTTTT77 T7 7TT O TTl OT1 II Family Weekly Cookbook MELANIE DE PROFT, Food Editor Dishes Children Lore Small-Fry Dtlif.hU! Dozens of simple, step-by-step recipes that youngsters love are in this cookbook. They feature eye appeal as well as delicious flavor-and include all the nutritious elements children need. YOURS FOR ONLY SOf BACH POST f AID Tei tAMIlY WIIKIT lOOKS. IM N. MltMfes - CMwa 1, Ml. IlKloMd f "Ditliet ChiWrtn love" for which plvote Mnd Me potfpoid . 50C each, (Sotitfocrion gvareitlMd ef LI Mm Or, mm Oven-Roasted Sauced Spareribs WCtWI IIIIIW 2 sides spareribs (S to SVi lbs.) cup firmly packed brown sugar 2 teaspoons dry mustard teaspoon black pepper 1 cup catsup Vi cup cider vinegar Vi cup water 3 tablespoona Worcestershire sauce 2 tablespoona grated onion I clove garlic, crushed in garlic press 1. Leave spareribs whole or cut into serving-sized pieces. Place in a large shallow pan. Roast at 350F for 30 min. 2. Combine brown sugar, dry mustard, and pepper in a saucepan and blend thoroughly. Stir in remaining ingredi ents and bring to boiling over medium heat, stirring occasionally. 3. Pour one-half of the sauce over ribs and continue roasting for 30 min. 4. Turn ribs and pour on remaining sauce. Roast 30 to 45 min. longer, or un til meat is tender. i to 5 servings awiey re- Enlivened with a fine-flavored sauce, oven-roasted spareribs make an excellent choice for a family dinner entree. Potatoes and Peas in Cream I cup cream V, cup butter or margarine 3 medium-sized potatoea, pared and cut in 'j-in. cubed 1 10-oz. pkg. froien peas, partially thawed 1 teaspoon salt Vi teaspoon aarory teaspoon thyme ', teaspoon ground nutmeg 2 tablespoons finely chopped parsley 1 teaspoon grated onion 1. Combine cream and butter in a heavy saucepan; place over low heat until but ter is melted. 2. Add cubed potatoes. Cover and sim mer until potatoes are almost tender, about 20 min.; do not boil. 3. Stir in peas and remaining ingredi ents; cover and continue simmering un til peas are tender, about 7 min. i to 5 servings Garden Green Salad Mold Crisp vegetables give desirable texture contrast to this mildly tart avocado mold, a delightful change-of-pace substitute for the tossed salad bowl. 1 3-oi. pkg. lime-flavored gelatin I cup hot water I cup cold water ' teaspoon salt 1 medium-sized ripe avocado, mashed 1 tablespoon lemon Juice 2 cups finely shredded cabbage "i cup thinly sliced rsdishea 'i cup thinly sliced green onions with tops 1. Lightly grease a 1-quart ring mold or individual ring molds with salad or cooking oil (not olive oil); set the mold aside to drain. 2. Pour hot water over gelatin in a bowl; stir until cpmpletely dissolved. Blend in the cold water and salt. Chill until mixture is slightly thicker than the consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 3. Stir lemon juice into mashed avocado and thoroughly blend with gelatin. Fold in the remaining ingredients. 4. Turn into mold and chill until firm, about 3 hrs. Unmold onto chilled serv ing plate and garnish with crisp greens. About H servings Rhubarb Pinwheel Cobbler This refreshing dessert has a generous amount of sweet-tart rosy rhubarb sauce. Top each serving with a dollop of thick sour cream or homemade Philadelphia Ice Cream. 1 ' cups sugar Vi cup unsweetened pineapple juice Vi cup seedless raspberry Jam 4 cupa yi-in. rhubarb pieces (do not peel, if tender) 2 cups biscuit mix 2 tablespoons sugar Vi cup milk 1 tablespoon cooking oil 2 tablespoons butter, softened Vt cup sugar Va teaspoon ground mace teaspoon ground cinnamon 1. Combine first 3 ingredients in a saucepan. Bring to boiling, stirring con stantly, and boil 1 min.; set aside. 2. Grease an 8x8x2-in. baking pan; spread 2 cups rhubarb evenly in bot tom of pan ; set aside. 3. Blend biscuit mix and the 2 table spoons sugar in a bowl; add a mixture of the milk and oil all at one time and then stir only until the dry ingredi ents are moistened. 4. Knead dough with finger tips about 15 strokes on lightly floured surface. Roll into a 9-in. square. Spread softened butter over surface and distribute re maining rhubarb over it. 5. Blend the V cup sugar with spices and sprinkle 3 tablespoons of the mix ture over rhubarb on dough; reserve remaining 1 tablespoon for topping. 6. Roll dough jelly-roll fashion and seal edge. Cut roll into 9 crosswise slices. 7. Place slices, cut side up, over rhu barb in pan. Pour the fruit sirup evenly over slices and sprinkle with reserved sugar-spice mixture. 8. Bake at 425T for 25 to 30 min. 9. Serve warm. servings Philadelphia Ice Cream - 2 cups cream, scalded 1, cup sugar y, teaspoon salt 1 teaspoon vanilla eitract 2 cupa chilled whipping cream, whipped (one cup at a time) 1. Stir the sugar and salt into the scald ed cream; set aside to cool. Blend in the vanilla extract. 2. Pour into refrigerator trays; freeze until mushy. 3. Remove from freezer and turn Into a chilled large bowl. Beat with a rotary beater just until smooth. Fold in the whipped cream. Return to trays and freeze until firm, about 2 hrs. About t qts. ice cream i Frmll Wekl. April It. IM1 v:A. :V-,: :.,:..-' mm - ! ' -..SAW' Full of GOOD things! Yes, life is full of good things when there's a baby in the house. Smiles are unlocked more often. Dreams take on new dimensions. Hearts are enriched, horizons expanded. Like a shaft of sunlight, a baby brings brightness, warmth and beauty to a home. What better reason for dedicating a week to all beautiful babies. Baby Week (April 27-May 4) is full of good things for your baby. This week and every week your grocer provides countless quality baby products. Why not check your favorite store and see how many wonderful baby week values are waiting for you? Three-time winners. Gerber Strained and Junior Foods are full of good things, too. Nourishment at its best) Variety galore! Convenience for you! Each food is individually processed to preserve the utmost in nutritive values. All are notable for digestibility, so baby can get full nutritional benefits from them. Over 100 delectable choices, with the Gerber flair for flavor-finesse. For your convenience, Gerber Baby Foods are packed in Wide-Top jars with Quick-Twist caps and Shop-Easy labels. Secrets of mealtime success. There's nothing quite so rewarding to mother as a baby who eats well and enjoys his food. Ways to sweeten eatin' time: Service with a smile makes every spoonful taste better. Rotating colors and kinds of food encourages babies to beckon for seconds. Babie8areourbu9ine83...ouronlybu8ine88! .l,...'V. e If baby occasionally frowns on a food, a substitute with similar food values is the answer. Nourishment par excellence ... that's the good word on Gerber Cereals. First, they're enriched with a special kind of iron, easily absorbed by babies. (Seven tablespoons will provide 100 of the recommended daily dietary allowance for iron.) Second, calcium and important B-vitamins are added for further nutritional benefits. Finally, they're rich in the calories babies need for energy. Five varieties to titillate an appetite. Refreshment unlimited. Now, Gerber offers 9 juice delights, including the new Mixed Fruit Juice, a delicately exotic blend of 5 fruit juices. All are rich in vitamin C, needed for sound gums and body tissues. ' m :i 1 1 nw n iiuuiiiniiiciii: HDI VaaT ' ( Variety! Convenience! MEEK s Gefbeik Baby FOOdS irtrr.i 1 2m MM " IseiWv 'mil Wrrkle. April it, lU
