Herald and news. (Klamath Falls, Or.) 1942-current, May 02, 1963, Image 18

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Herald and news., May 02, 1963, Page 18, Image 18

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Newspaper Page TextPAGH S C HERALD AND NEWS, Klamath Falls, Oregon Thursday, May t, 1963 !-JSD is It l..- t i (110 fi uii Lflw AS !. 7 AD INFINITUM Jby Janet Henry "Eating makes us hungry". Explains my eager bunch, Diving into cookies Directly after lunch. And mothers know that cookies Are just the picker-upper To give them strength to start the chant, "When's supper?" NEW POTATOES ARE ON MARKET The fresh new crop of potatoes has the taste of spring. Remem ber, also, they are a good and Inexpensive source of vitamin C, an important (act now that the price of citrus fruit (rich in vita min C) Is high because of the recent freeze in Florida and Cali fornia. NEW POTATOES, RISSOLE (8 serving) 1 pounds small new potatoes 1 inch boiling water in saucepan I 1 teaspoon salt Vt cup butter or margarine 2 tablespoons flour 1 cup milk ' ' teaspoon salt ( teaspoon ground black pep per Wash potatoes, scrape or pare, or If desired, cook in the jack ets. Place in saucepan with 1 inch boiling water and the 1 tea spoon salt. Cover and bring to boiling point. Boil until partially tender, 10 to IS minutes. Drain The Story Of Honey When you carry a supply of Idalto honey from an elevation of approximately 3,500 feet to an ele vation of a little over 29,000 feet, the difference would seem to be a matter of about 25,500 feet, or lmhtlv less than five miles, But when the honey is carried from the clover fields of Wendell, Idaho, to the towering Himalayan peaks of Mt. Everest; Lhotse and Nuptse, there is an added diner- ence of something over 10,000 miles. The final five miles, of course, remain the most difficult and this is one of the reasons the honey is being taken with them by a team of eighteen men max lug the first all-Amcrican assault on Everest and its neighboring mountains. Nutritious, energizing and easy to carry, the honey may veil be expected to withstand changes In climate and altitude even better than the Intrepid men who are taking it with them. Supplies in two forms by R. D. Bradshaw & Sons, of Wendell, Idaho, the honey demonstrated its worth in advance in a rigorous 10' day preliminary scries of tests on the slopes of Washington s 14,406. foot Mt. Rainier. Part of the honey is in the relatively new spun form, which enables it to be spread easily on any other edible substance. The rest of it is of the! customary more viscous variety. Because both kinds are pure hon ey, with nothing added or deleted, the important element of flavor remains unchanged. D. B. "Buzz" Bradshaw, his brother Kenneth and his son, O. J. "Doug" Bradshaw, who are re-' puled to be the largest producers and packers of honey in the na tion, are not accompanying their products on the expedition. While they remain in the continental tnited States, however, they will be Intensely interested in the progress of a remarkable physical and scientific effort being made in distant Nepal by Norman G Dyhrenlurth and his 17 American Ripe Olives For Salads There's appetuing color galore in "Merry-As-May Salad," plus mis 01 eating satisinction. Quartered ripe olives, cut green beans, chopped pimiento and on ion arc tossed with Italian dress ing and, served on crisp salad greens lor this easy-to-do refresher. When serving whole ripe olives on springtime relish trays, roll the fruit lightly in a little salad or olive oil to make It glisten. MKRRY-AS-MAY SALAD I cup pitted ripe olives 1 can (1 lb 1 cut green bean 2 tablespoons clapped onion 1 tablespoon chopped pimien to i tablespoons Kalian drs-sir.; Crisp salad greens Quarter olives lengthwise. Drain beans. Toss together all Ingredi ents except salad greens. Line a salad bowl with greens and spoon olive mixture into center, Makes four or five servings. Gala Salad Colorful, delicious canned fruit cocktail Is tossed with grated car rot and perky mayonnaise 1 dressing for eye-calching "liolden Fruit Salad." Drain one can (t lb. 1 oz. fruit cocktail well. Blend S cup mayonnaise with ' teaspoon salt 4 teaspoon grated lemon rind and two teaspoons lemon juice. Gently toss together fruit cock tail, one cup coarsely grated car rot and mayonnaise mixture. Serve on crisp salad greens. This makes five servings. associates in this historic venture. The attempted scaling of Mt Everest, which at 29.141 feet is the highest mountain in the world and has been mastered only twice before, will be paralleled by a unique simultaneous attempt to climb both 27,890-ioot Lhotse (world's fourth highest peak) and 25,850-foot Nuptse. The latter two peaks have been conquered only once in the past. Neither the en tire ambitious project nor any part of it has ever been undertaken before by a group originating en tirely in the United States. The Bradshaw honey is travel ing in the company of an expedi tion which has impressive backing! from American military, civil and scientific sources. Far from being just a dare-devil mountaineering effort, the bold venture embraces six major fields of scientific re search and is endorsed and sup ported by financial grants frnml the Office of Naval Research, the U.S. Air Force Office of Scientific Research, the National Science Foundation, the National Geo graphic Society, the University of California and other donors of funds. Among the studies to be made are those in such fields as human behavior under stress, so ciology, physiology, glaciology and solar radiation. Included in the personnel of the expedilion nro three medical doctors and five Ph.D.s. All the men on the team have had extensive mountain climbing experience not only in this country but in Europe, Alas ka, South America or the Him alaya. Between them, they have more than 60 major mountain and sci entific expeditions to their credit. The average of (lie team is 34, with actual ages running from 24 to 54. Following shipment from Seat tle in November of the expedi tion's equipment and stores, Dyli-I ronfurth and other members ofl an advance party left on Jan. 12. and the main party on Feb. 3. Gathering point, on Feb. 20, was almost exactly halfway around the world. Katmandu. capiUil of Ne pal, is an estimated lQ.jOA miles from San Francisco by way ot Europe, or 10.307 miles by wav of Asia. Hopefully, the group will Iw back in Katmandu, its diffi- ull missions accomplished, on June 20. And if its members are a) all addicted to being litter-bugs, another expedition, jears later, "ill find honey cartons proud ly established on the world's high est peaks. if necessary, and place potatoes in a shallow pan and dot with 2 tablespoons butter or marga rine. Bake, uncovered, 15 min utes or until tender in a hot oven (425 degrees) turning once. In the meantime, melt the remain ing 2 tablespoons butter or mar garine in a saucepan. Blend ir flour. Gradually stir in 1 cup milk. Cook over medium heat until medium thickness, stirring con stantly. Add remaining salt am. black pepper. Pour over pota toes. Garnish with fresh parsley. BROWNED NEW POTATOES (6 servings, 2 small potatoes each) l'i pounds small new potatoes 1 inch boiling water in sauce pan 1 teaspoon salt 3 tablespoons butter or mar. garine, melted Thorouglily wash new potatoes. Do not peel. Cook until almost tender in a covered saucepan con taining 1-inch boiling water and 1 teaspoon salt. Drain potatoes and place in a shallow baking dish or pan. Brush with melted but ter or margarine. Bake in a pre heated hot oven (400 degrees) un til potatoes are brown and the skins are crisp, about 25 minutes. Zippy Dip Stars Avocado-Clams NeU time you're entclaining friends, "Avocado Clam Dip" w ill help make it a successful occa sion. Mashed California avocado, lus cious and velvely-amwilh. is blended with cream cheese, minred clams, onion and other sprightly seasonings or this zip py dip. AVOCADO CLAM DIP 2 California avocados 2 tablespoons lemon juice I can (7't oz.) minced clams I package (3 01.) citam chec.sc I teaspoon salt !k teaspoon Tabasco 1 teaspoon sliced green onionl Cut avocados lenclhwise into1 halves: remove seeds and skin. Force fruit through sieve or whir in blender with lemon juice. Drain clams, saving two tablespoons juice. Fiend cheese with clam Market Basket Frrad Marketing Specialist Oregon Stale University Do you want to get the most for your money? Plan meals around these abundant foods beef, pork, broiler-fryers, dairy products, carrots, and canned freestone poaches. Canned ripe ol Ives are also on the plentiful food list. May brings a peak time for a number of iresh fruits and vege tables . . . note: asparagus, car rots, dry and green onions, peas, radishes, romaine, avocados, lem ons, pineapples, rhubarb, and strav. berries. Watch for specials on f rot en vegetables such as lima beans, snap beans, corn, peas, peas and carrots, and French fried pota toes. April 1 supplies of these were larger than average. Total Irozen fruits on April 1 were above the 5-ycar average but below last year. Strawberries have already been on the special list. Apples, apricots, blueberries, cherries, and peaches were frozen fruits also in larger than aver age amounts. Frozen orange juice should be an economy buy. There was more ol it In storage April I than average, and also more than lasl year. Note these encouraging supply reports; Iresh straw berries are more plentilul and should offer some good buys . ., . rhubarb is quite reasonable . . . lols of pine apples onions, radishes, and celery and celery hearts are very nice . , . good buys on lettuce arc prom ised . . . new cabbage exception ally nice. Valencia oranges are arriving. Tomato prices going up after some seasonal low prices. De licious apples are from controlled Spotlight On Food OREGON STATE UNIVERSITY And U.S. DEPARTMENT OF AGRICULTURE RHUBARB AND ASPARAGUS HARBINGERS OF SPRING It's spring . . . judging by the increasing amount of asparagus and field grown rhubarb coming to market. Warm days make as paragus pop out of the ground like magic ... it can grow eight to 10 inches in a day! The season is short for this delicacy, so use it often. 1 ASPARAGUS AVAILABILITY February through June are the months we find ft'eali aapaiaguS in Oregon markets. April and May arc the biggest months for this delicious fresh vegetable. Most of the Oregon fresh aspara gus comes to market during the months of May and June. There are two main areas where as paragus is grown in Oregon PolK County, and the Milton-Freewa-tor area. A few acres are plant ed in Clackamas County. Cold weather has delayed the local asparagus a few warm days are necessary before any amount of local grass will appear on the markets. An increasing amount of Ore gon asparagus has been frozen and canned. From isoi-W), an av erage of 60 per cent of the crop was orocessed. Last year 74 per cent of the local asparagus weni to processors. SELECTION Shop for asparagus that has firm, fresh, crisp, bright-green stalks . . . sians of food value and flavor. Tips should be tight ly closed and compact, brigni oreen or purplish green in color. Stalks should be medium to thick. thin stalks are more likely to be stringy and less tender, STORAGE AND COOKING TIPS Asnaraous is very perishable and is best wncn usca rigoi away. Keep refrigerated until rea dy to use. Moist asparagus nas a short life, so wash just before using, or pat dry before putting in refrigerator. Break asparagus stalks where thev snao easily just below the tender part. Wash well. If there is anv sand underneam me scales, the scales must be removed. Oc- rasionallv a driving rainstorm forces sand under scales and makes this tedious task neces sary. To cook whole spears, tie them into a bundle and stand upright in a narrow sauccpnn or top of a double boiler. Use enough boiling s.-ilivt waler to cover part ot the stems; the tips steam tender as stalks boil. When cookinc asparagus pieces, put the lower part of the stalks in a saucepan containing a smau amount of boiling salted water. Lav the tips on top and let sleam as stalks boil. Or cook Hie stalks approximately eight to 10 minutes: then add the lips and cook lor five minutes more, or until tender. Cooking first two or three minutes without a lid helps maintain green color. AsDaraeus is a versatile vegc table delicious served cither hot or cold. One of our favorite ways browned butler and filberts. To prepare this topping, slowly brown ' cup chopped or sncea uioeris in H cup butter. Add juice of half lemon, and spoon over asparagus just bclore serving. Have you cooked asparagus Chi- Easy-To-Use Instant Onion For Soups T-.L,n vnnr nun SIH1 IS nO .,o, iwm, ''" trouble at all when instant mincea onion is on the spice shelf. Simply measure from tlie container the amount of onion needed, and tor cct about the onerous chores of peeling, slicing and chopping on ion. "Creamy Carrot-Onion Soup" is just one way to enjoy tnc pleas ure of cooking with instant atmosphere storage. Rnmes ndirninon onion. Savor this onion winesap arc noin regular storage. Forecast for beef and pork sup plies allows sufficient, so expect In continue to see storage spe cials. Watch for a host ol roasts and chops. Including flavorful -moked and cured hams, picnics. and bacon: meaty swcnhs or short ribs, sausages, ground beef, and variety meals. The reputation of liver, one of the most hcallhful foods, has been well established. Many homcmnk ers serve tins iron and B vita min-rich meat once a week with its field-fresh flavor in ham burgers, sandwich spreads and salads, too. CREAMY CARROT-ONION SOUP l'i cups thinly sliced carrots 2 tablespoons butter or mar garine 'i teaspoon salt ' 2 tablespoon instant minced onion " cup water l'i cups milk Finely chopped parsley In a saucepan, combine carrots, butter. Kill, onion and water. Cov- nese style by stir-frying? Cut the vegetable on the diagonal and cook quickly in hot salad oil for two-three minutes, stirring con stantly. Allow about one table spoon of oil per pound of aspara gus. This gives a tender-crisp vegetable. Don't overlook a change of menu by serving delicate fluffy asparagus souffle, made with cooked asparagus. FREEZING Asparagus freezes well if the asparagus is fresh! After cutting, asparagus quickly deteriorates in both flavor and texture . . . frozen asparagus may be stringy if it was harvested several days be fore freezing. If you plan to buy asparagus for freezing from a retailer or producer, it's wen to check with him in advance so you can get a good, fresh sup ply. Freezing is easy prepare as for table use. blanch two to four minutes, cool, package, and freeze for good. eating next fall and winter. RHUBARB The tart piquant taste of rhu barb lends zest to spring meals and tired appetites. It comes on the market at a time when fewer fresh fruits arc available there for is doubly welcome. Rhnharh is actually a Vegeta ble, althouizi-. we always use it as a fruit. It contains some vita min C and calcium. The very earlv sarin:? rhubarb (now orac tic-ally off the market 1 is "hot house," or "forced rhubarb, and i a nrettv brieht Dink, verv ten Her. and less acid than the field grown rhubarb. Because of the care required to control the tem perature and light for growth, it is also higher in price than field grown rhubarb which is now in the markets. The peak month for field grown rhubarb is May. ' Attractive color is one of the signs of quality in rhubarb. Stalks should feel crisp avoid wilted stalks. It's no trick to cook rhubarb. Use very little water just enough to cover bottom of pan. When rhubarb is tender, sweeten to taste. Baked rhubarb generally holds its shape better than the sauce cooked on top of the range. Simply combine rhubarb, sugar, and a dash of salt. Cover the baking dish and bake in 400 de grees F. oven about 10 minutes, or until tender. Within the next two weeks, if producers get a break in the weather, rhubarb supplies should bo plentiful. Prices should be low enough to make canning or irecz ing practical. Fresh frozen rhubarb pie or cobbler tastes mighty good in the wintertime, and rhubarb is won derfully easy to freeze. Simply wash and cut pieces to fit the containers do not peel. It is not necessary to add sugar. Cover label, and pop into the freezer. Color is well retained during froz en storage. V' . (it-. s 'it il W; CZ - I WINS SCHOLARSHIP Oregon's Betty Crocker Home maker of Tomorrow, Delorei Overman of Ontario, visited with U.S. Congressman Al Ullman at a reception in the historic Caucus Room of the Old Senate Building in Washington. State winners in the annual homemaking scholarship program toured the nation's capitpl and other historic spots including the United Nations. Each state winner receiver a $1,500 scholarship from General Mills, sponsor of the program and the expense-paid trip. Over 410,000 senior girls in 12,964 high school took part in the 1963 search for the American Homemaker of To- Freezer Costs By FRANCES HALL Families who want to buy e freezer this spring but can't de cide between a freezer plan or freezer as an independent pur chase should compare real costs 0.' both before buying. A food freezer plan is usually a package purchase a contract to buy a freezer and certain quantity of frozen food to go into the freezer with several choices for purchasing the food. But as for any package purchase, its wise to break the total cost into the individual charges for com parison. Shoppers need to know: What arc the finance charges for the freezer? For the food: What about the cost of the food would you be able to save more by taking advantage of weekly and seasonal specials at local markets than by buying food according to the. freezer plan? Food storcsi and locker plants often give quan tity discounts on frozen foods, too. Because the freezer is the most expensive item in the freezer plan, be sure to learn its actual cost. This way you can compare the cost of the freezer with one you might buy at an appliance store or discount house. - If purchased over time, there may be carrying charge. Since thjs is a part of the overall cost, shoppers should know how- much this cost wyi be. Some frozen food plans include a financing charge for the food as well as the freezer. If interest ed in the freezer plan, find out if! includes a finance charge for the food. Shoppers remember to read carefully any contracts. There may be a handling and processing charge for cutting and wrapping food prior to freezing or for de livery to your home. Find out what would happen if you should move some distance from the supplier or the supplier moves. Biggest advantage of any freez er is convenience. The total an nual cost of owning and operating a freezer usually amounts to 10 to 20 cents a pound over and above the cost of food. The important thing on any. freezer purchase is to learn the total costs before you sign any contracts or make any binding decisions. 3B70 $.. vNeed Money For Spring? npriiif iimp 1 111 -up um around inc nam. I, ft ui Inmn you thr rmnirr In Iskr rare of u h Hem frnca, nrw hmh and olhrr In I ma thai inak your home leak bf Itrr. II lakfs Juat nilnulta ! romi'ltla your loan al suburban! Borrow n. of psymtnti Amount $100.00 12 mo $10.05 S300.00 18 mo $21.81 $500.00 24 mo $28.86 SUBURBAN FINANCE Phrit TU 4-775 Town and Country Shopping Confer BOB SCHOLL Mf Certified ' ' 1 Wotchmakor Early Bird Graduation Special one-of-a-kind watches at a real savings. LADIES' GRUEN ... This i o rgeulor $100.00, 17-iew.l w.lch with c , 14kr solid gold cos. Shock proof ond unbr.ok.bl. j(Q95 P. mainspring. A wonderful gilt for th. 47 " gradual, at this on-of-a-kmd prie. I I MAN'S WALTHAM... mt t i u..k tm in vllow aold and ooo in stain- I.. Theso carrv a lifetimo JflWK P'u guarantee, rxcyuiui -r your choico WALTHAM WATCHES... 29" On. tor th. ladiei, regularly $49.95 and on. far th. men, regularly 59.95. Gi an. to your graduate. Your choice, only plus tan See these and many other specials for the graduate. WIN YOUR GRADUATION WATCH! Any Klamath Basin Graduate (accompanied by a par ent) it eligible. Just come in and sign your name for our giant 8-day clock. We will wind the clock fully on May 25th. Whan the clock runt down in approximately 8 days, the minute hand will point to the lucky boy winner ond the hour hand will point to the lucky girl winner. Each winner will receive o brand new 17-jewel C rot on worth 49.95. If you hove already purchased your graduation watch from ui, we will give you o 49.95 credit good on anything in the store. Hurry! Sign your name early! . WE TIME THE AIR FORCE juice until smooth and creamy, itresh fillets continue to offer eco Slir in avocado, clams, salt. Ta 'nomical e.ilmg . . , raror c'.amj hasco and onion. Serve with nota- ar coming in . . . crab meat Ito or corn chips, celery or carrot j is still very scare . . . there sticks. are limited amounts ot ocean sal- Canadian Ityle bacon is a fav- , . ,.... t- orite (or thoVe ho are less cau-i (J Rnd nmuamji hqujd ln uous of amount of money spent! thrinlt,h j,fVe or uhlr ,M b,rn. on meat. This tender, lean cut is 0 M nd ca omn oacon in tanacia. II lr jn nk ,,,,,, , thor. cured L smoked boneless ship (, hK s mt0 of pork torn h.ch ,S easy to ,,,, ; j(h , conk-pan Iry. broil, or twke. , . r s ' ' Lrfut-.M uii M-aiuou; cnr cooa buys on halibut, plenty of oysters. DOWNTOWN OFFICE SPACE Inquire Al GUN STORE 714 Main FR SHETLAND PONY EVERY TUESDAY! V 1 i a I u , No Obligation and Nothing To Buy k Free Tickets At Both Jay Howk Stations A: Winning Numbers Posted Next Tuesday if Ponies On Display at Both Stations ; Look for the little red barn at each ttafion. i Pick up your Free Tickets at both stations. ! Be lure and fill up with ROCKET GAS for ' ' the best in performance! ROCKET OASOUNI Jay Hawk Town and Country and 2135 So. 6th St. CLEAN UP SALE! Town & Country Store Only! BOYS' SPORT SHIRTS Long and short sleeve cottons and blends cjs well os cotton knits. A real savings on these. Two big groups tor sizes 6 to 18. Regularly to 52. 98 and regulorly to S3 98 now . . . 1 99 and 49 Men's Sport Shirts One big rock just loaded with short sleeve sport shirts for men. These are the styles you will be wearing all Summer long. Reg. 2.98 A 99 Reg. 49 Reg. 99 RCg. 49 1 3 98 1 s 98 j " 3 iiM'Atiaast We still have a few suits, sport coots, slocks, hots and shoes on sale . . . all at r i d i c u I o u s I y low prices. Just add what you like to your revolving charge account. If you don't have a charge ac count, let us open one for you! SHOP fi tl w TILL 9 Si Issf ILA L tAJkJlC swa . mr -v 1 1 1 n n AYyi rr Makes two cups dip. imcn.