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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 16, 1963)
: pi a f Vfii Xl' ' j LISTEN TO THIS! Lighthearted pouf of strawberry rhubarb fluff is a delightful dessert for special meals. ; Two favorite fruits of springtime make a pretty picture in a pale pink blend made with whipped evaporated milk. WHITEHOUSE CHINA TIP FOR GOURMETS By adding a teaspoon of dry tarragon leaves to one conven- 'ent can of tomato sauce, sim- HIGH FASHION DESSERT COLORS Many years ago a learned phy sician uttered some profound words about the strawberry "Doubtless God could have made a bettor berry but doubtless God never did. If you're a doubter, you won't he. not after making and tasting this delicious strawberry-rhubarb iluff. It s a luscious pink con coction with a flavor as fresh as the first springtime strawberry. The rhubarb "mostly" slips in a little subtle background flavor for extra tang. A dessert that's as gay as a pink party gown is strawberry rhubarb fluff. It has a texture as smooth as the finest chiffon high lighted with the frivolous flavors of springtime. The very freshness of flavor with a light and airy texture makes it an especially de lightful finale for special dinners. Outstanding in this recipe is its ease of preparation. Cooking is confined to a brief simmering of the rhubarb with just an occa sional stir. The strawberries come in frozen form ready for in stant use when the package is opened. The hot rhubarb sauce does all the defrosting. When the fruit mixture has cooled it is changed to a magi cal pink Hull by lolding in whipped evaporated milk. It's an easy matter to spoon it into des sert dishes and the amount in each is up to you. The dessert is so very refreshing you may want to add a little extra just for good measure. STRAWBERRY RHUBARB FLUFF 1 pound fresh pink rhubarb 'a cup water 4 cup sugar 2 envelopes unflavored gela tin 1-3 cup water 1 pkg. Ufl 02.1 frozen sliced strawberries 2-3 cup evaporated milk, chilled icy cold 1 tablespoon lemon juice Wash rhubaib. Cut off and dis card root ends and leaves. Cut pink slalks cross wise into inch slices. Mix sugar and the 'a cup water in a medium size saucepan. Add rhubarb and bring to a rolling boil over medium heat. Reduce to simmer and cook, stirring occasionally, until rhubarb is sauce-like, about City Grade School Menus Monday,' May : Pork and Noodles Carrot-Raisin Salad Buttered Homemade Fruit j pint milk Rolls Tuesday, May 21 Barbecued Beef on Homemade Buns Cheese Sticks Buttered Corn Dish of peaches or other fruit ' j pint milk Wednesday, May 22 Creamed Turkey o, Mashed Potatoes Vegetable Salad Stuffed Celery Homemade Buttered Rolls Jcllo 2 pint milk Thursday, May 23 Chili Beans Raw Vegetable Finger Foods Homemade Buttered Rolls Fruit cup with Bananas i pint milk Friday, May 24 Grilled Cheese Sandwiches Macaroni Salad Buttered Green Beans Dish of fruit 'i pint milk minutes. While rhubarb is cook ing, sprinkle gelatin over the 1-3 cup water and let stand S min utes to soften. Add softened gel atin to hot cooked rhubarb and stir until gelatin is dissolved. Add frozen berries ' and stir until thawed and separated. Cool, then chill until mixture begins to set. When almost set, whip icy cold evaporated milk in small bowl of electric mixer until it is stiff and will hold a peak. Beat in lemon juice. Fold rhubarb mixture into the whipped evaporated milk lightly but thoroughly. Spoon into individual dessert dishes. Chill until set. about 1 hour. If desired, garnish each serving with a fresh strawberry. Makes 6 to 8 serv- mering briefly and gently, then chilling in the refrigerator, you've created an excellent sauce toj serve with cold cuts. Roosevelt Dinner Plate To replace the Lenox dinner service ordered by President Woodraw Wilson in 1918. Presi dent F. D. Roosevelt ordered a 1.T22 piece in IMS. The design of this service, the dinner plate of which is shown above with cream soup and stand, is a de parture from the rather severe lines of the Wilson service, which had an etched gold rim and shoul der line w ith the President's seal on an ivory border. The beautiful china has been on display at Oarcelnn's in Klam ath Kalis. appears to indicate to some extent the difference in the per sonalffies of the two presidents, Wilson (lie scholar and Roosevelt the colorful extrovert. The dark band on the Roosevelt plate is a deep cobalt blue deco rated with 48 gold stars. The roses and plumes in the circling gold design were taken from the Roosevelt family coat of arms. The President's seal on each plate is in subdued colors and stands out against the creamy background of the ware. I DATE DESSERT Sweet and simple describes this date dessert. Beat 3 egg whites with 4 teaspoon cream of tartar until foamy. Gradually add 1 cup sugar and continue beating until very stiff. Fold In 1 teaspoon ma ple flavoring, 12 crumbled soda crackers and 'j cup chopped fresh California dates. Place in greased D-inch pie pan and bake in mod erate oven about 25 minutes. Cool and fill with vanilla or maple-nut ice cream. Cook lamb at low temperatures to retaid shrinking and retain flavor and juiciness. W1 By RUTH KING HERALD AND NEWS, Klamath Fails, Ore. Thursday, May 16, 1963 PAGE 1 B Canned Clings Fruit Compote Chilled "Golden Fruit Com pote" fits equally well into three different categories an eye-opener at breakfast, a luncheon appe tizer or a dinner dessert served with wafers. Sunny canned cling peach slices and diced orange are top ped with prunes and drizzled with a rieliglillul dressing oi cannco cling svrup, honey, lemon rind nd lemon juice. Golden Fruit Compote 1 can it lb. I cling peach slices 1 tablespoon honey 1 teaspoon grated lemon rind 2 tablespoons lemon juice j I large orange 1 can H lb. i cooked prunes or 12 stewed prunes Drain peaches, saving H cup; syrup. Blend syrup, honey, lem on rind and juice. Pare and dice orange; combine with peach j slices. Spoon into 6 compotes or dessert dishes. Top each serving with 2 prunes. Pour syrup mix-i lure over fruits and chill well. Makes 6 servings. Mm r VW;m f ' 22-.': V 1 So Right for Spring.. FUGHTLINE Full fashioned collared pullover, 100 Cotton seersucker knit, $4.98 Matched to waistndmg jamatca of 100 Palm Cotton, $4 98 b. HI-FLYER Seersucker knit cardigan of 100 Cotton. $5.98 Over waistndmg roll culf knee pant, of 100 Palm Cotton, $598 rp S2S Moin Phone TU 4-3466 The Personal Service Store... CARTER'S nDDQDQtanDDDDaDDQDaDDDD Paper Planes Save, day 80 Pack Reg. 1.09 Os aSBBBBBBBBBSBBBDBDBBI oJELL t 5C n I TOM'S MEAT MARKET Always a Butcher to Serve You! Featuring U.S.D.A. "Choice" Aged Beef Meat Prices Good Through Saturday Swift's Boneless FULLY COOKED JAM tow Gold Medal TO iDUDDDDDDD m jr On' 1L U f Yo7,T 7 (O C Reg. 99c Y MILE "77! 7E Oven Ready USDA Good, Choice Roast ly Prime Rib Aged for Your Eating Enjoyment Swift's Premium FRANKS c lb Pkg. Fresh Ground Chuck c lb B3 BS S3 BS S3 a a B3 39 59 Crater Lake Cheddar or Jack , M A( CHEESE 49 j Free Samples Friday and Saturday Wafers 29 gTS" Mih " 4i' 00 Armours Vienna Sausage -0i. 3 R Calgon D crg White King D 65c 00 S&W 14 Oz. 19 Bubble Bath-STE Chicken Fricassee75 U Tuna Standby Solid Vi 41 Skippy - 1 -lb, h m m mm If., It l.t m. t Bt Dog Food 6f45c;!!iwarshmallows ;ZS3 J( 4i.oo 5Pork&Beans2iJJc Rich's Whip Topping 0 39c! Canister MJB Coffee 3-Lbi. 69 a Betty Cracker AAi LMlV Devil's end White f Cake Mix NuSoft 320z. Fabric Softener 69 Planters O'l B Cocktail Peanutso7,0 I . u C Q Cucumber q Pickles 24 oz 00 39' Blue Bonnet Margarine Mb. U 00 D Oberti's Pitted Select OQC Ripe Olives No. 1 Toll Mm i a m n u I " jtrw- '''H'M. 7 k 1 Controlled Atmosphere Sno Maid Delicious APPLES 3 49e SNOBOY CARROTS lb. plio bag FINE FOODS 1420 Esplanade Ph. TU 2-2511 9 a.m. 6:00 p.m., Closed Sundays! Plenty of Free Parking Right to Limit Reserved! Prices Effective Thursday Noon Grocery Prices Goad Through Wed. Meat and Produce Thru Saturday
