Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 6, 1963)
Smaller Weddings Gain In Popularity The loveliest small weddings lor family and hist a U (r,j. are comine home this var ti'. wise mother of the bride who! Knows that even a do-it-yourself home wedding can have smooth professional elegance when food is cnosen lor ease of service and advance Drenaraiinn The wedding bell cake can be oaitea ana tiozen weeks or even a month ahead in rfnf.n.i . j decoate in time for the great nay. jis lemon-y tang will be as aromatic and spirited as it was on the baking day, and the creamy nut filling and almond paste coating as rich and fresh. Even the Rock Cornish Hens can! Ibe partially prepared during thei Kic-nctuuiK weens, ana aeirosiea for glazing and decorating on the day before. Serve one Rock Cor nish to each guest, elegant in its Smooth, elossv iarkpt nf nrramv flavorful chaud-froid sauce, gay with a pimiento and olive garnish. Distinctive accompaniment: tiny dinner rolls spread with liver or ham pate. Peaches for Peach Bowl Punch may steep in vodka for an hour or overnight, so be prepared with the makings for refills. Adding onds, but it should be done at me lasi minute, jusi Deiore me first toast is drunk. ROCK CORNISH CHAl'D-FROII) A Chaud-Froid is a classic jel lied sauce made up hot. then chilled for a cold coating on meat. fish, fowl, game or a mold ed mixture. Thus the translation from the French: hot-cold. Here is a quick Americanized verson of a chaud-froid sauce which will enhance your reputation as a gourmet cook. Increase recipe as needed, al lowing one Rock Cornish for each guest. S Rock Cornish game hens. defrosted Bay leaf, celery top, par sley sprig, carrot, onion 2 envelopes unflavored gel' a tine cup cold water 2 cans HO oz. each! con densed chicken consomme lean uo'j oz.i condensed cream of mushroom soup H cup mayonnaise Green pepper, pimiento. stuffed green olives, pitted ' black olives Cook Rock Cornish in boiling salted water to cover with bay leaf and vegetables. Cock 20-30 minutes, until tender. Cool, re move skins and chill thoroughly. Freeze, if desired, to defrost and continue preparation a day or two before serving. Arrange chilled hens on a cake rack over a bak ing pan, breasts up. Tie legs to gether with basting thread. To make the jellied cream sauce, soak gelatine in cold wa ter in a saucepan to soften. Stir over moderate heat about three minutes, until dissolved and clear. Remove from heat, stir in one can of condensed consomme, then soup and mayonnaise. Strain into another pan or small bowl. Set in refrigerator to thicken, stirring occasionally. Makes 3'2 cup s. uim remaining can of consomme. When sauce is thick enough to mound on a spoon, take a spoon and generously coat over each Hock Cornish. Do not turn. Re frigerate to set, about 15 min-, utes. Keep sauce at room tern- RING THE WEDDING BELLS This unique, bell-shaped wedding cake is a fitting des sert for an elegant buffet for the bride end bridegroom and invited guests. The buffet to prepare at home reflects loving preparation and deliciously good taste. Tiny Cornish hens ere glazed with a creamy "cheud froid" coat to serve as an exciting main course, accompanied with the delectable fizz of Peach Bowl Punch. Finally, serve the bell shaped wedding cake which guests have admired through the meal its delicate lem on flavor sets ott the punch to perfection. Hamburger In Three Grades From the Department of Agri culture, State of Oregon, comes information on hamburger, now that the summer season means barbecues and cookouts. Shoppers should know, says the! department, that since last Octo ber Oregon has actually had three grades or classes of what was for-l merly classed as ' hamburger.' First Class:, Hamburger, which shall consist of ground or chopped fresh beef with not more than 30 per cent analyzable fat, includ ing added fat, and the following optical ingredients, if so stated on the label: Ascorbic acid (Sodium ascorbate. Vitamin Ci monsodium glutamate: maximum of 2 5 per cent liquid corn syrup or 2 per cent dry corn syrup, and season ing. Second Class: Ground or .chopped beef, which shall consist only of ground or chopped fresh beef meal, with or without added fat up to 30 per cent analyzable and no additive permitted. Third Class: Ground round or ground chuck inr particular1 named beef parti consisting of ground or chopped meat from only the specific named part of the beef carcass w ith a maximum of 20 per cent analyzable fat and no additives permitted. AH of these three ciasses arc wholesome products, though natu rally the third class will cost the housewife more than either of the other two, for it contains less fat, has no additives and Is from only one cut of meat. Peach Of A Chick Brown cut-up frying chicken in melted butter in a large skillet. Cover and simmer until tender in "i cup chicken broth seasoned with ginger, salt and a dash of nutmeg. Add canned cling peach halves and cook 10 minutes long er. Remove chicken and peaches to serving dish. To make gravy, stir '2 cup cream into skillet and thicken mixture with flour blended with a little water. " I IJ1KK I t I r O I peiature so it remains thick, but does not set. Repeat coatings of sauce once or twice until smooth When last coating of sauce is set, decorate Rock Cornish with slices of green pepper, pimiento, stuffed green olives and pitted black ol ives. When design is in place, drip a small amount of chilled consomme on each piece to add a clear finish. Serve on a bed of Italian parsley or other greens. PF.ACH BOWL PUNCH 4 pounds fresh peaches, or 4-5 packages U0 oz. each) frozen peach slices, defrost ed 1 fifth vodka 7 filths champagne Slice peaches into punchbowl, pour vodka over, chill until scrv- ing time. Add champagne and serve, a few peach slices in each glass. Makes 50 servings allow for seconds. And don't forget to enjoy the peaches they absorb a gorgeous flavor! WEDDING BELL CAKK To make a large bell-shaped wedding cake, you wit need sev eral different sizes and shapes of baking pans. For the cake pic tured here, the following pans were used and cakes were stacked in this order after bak ing: 15" layer cake pan for base. six-quart round mixing bowl. three quart flat mold, then a small one-quart mold for top. Use any assortment of oven proof pans, molds, bowls, or cas seroles you have which will form the shape of a bell. LEMON-WHISKEY CAKE 7 packages Lemon Cake Mix mot chiffon) 3' a cups whiskey Make cake mix according to directions on package: substitute whiskey for 'i cup of the liquid in each package. The following quan tifies will be needed for each cake pan: 15" layer cake pin two packages, six quart mix ing bowl three packages, three quart flat mold 1' packages, one-quart mold 'j package. Bake according to directions until top is browned and springs back when lightly touched. Cool cakes slightly, remove from pans, let cool thoroughly. Stack into bell shape with Creamy Walnut Filling between each layer. Coat with Marzipan, frost with Royal Icing. Recipes below. Yield: about seven dozen servings; 12 to 16 per pack age of cake mix. CREAMY WALNUT FILLING 'i pound butter or margarine 5 cups sifted confectioner's sugar 6 tablespoons milk or light cream the same manner. Decorate with pressed asparagus fern and stephanotis. Note: To prevent fern from shedding on icing, press in a heavy book until dried. HERALD AND NEWS, Klamath Falls, Ore. Thursday, June 6, 1M3 PAGE S-B 2 cups I'j lb.) cropped wal nuts Cream butter and gradually beat in sifted confectioners' sugar and cream. Beat until light and creamy. Add chopped walnuts. Use as a filling between each layer of Lemon Whiskey Cake. MARZIPAN (Almond Paste) Use one No. 10 can (five lbs.) marzipan or almond paste, which you can obtain from a confec tioners' supply house, or through your local bakery. Complete shap ing the bell, coating all sides; with marzipan, pressing onto cake to make a U" thick shell. Paint unbeaten egg white onto marzi pan with a pastry brush and allow- to dry out for three hours before frosting with Royal Icing. Freeze at this stage, if desired. ROYAL ICING 8 egg whites 3 pounds sifted confection ers' sugar 1 tablespoon lemon juice Beat egg whites until slightly foamy, then add confectioners' sugar very gradually. Beat until a thick, smooth, flowing consisten cy and good white color, about 10 minutes with an electric mix- ler. Add lemon juice and beat sev eral minutes more. Pour Royal Icing onto top of bell cake, and let it run down sides to coat all around. As it pours, smooth slightly into place with a spatula. When bell is coated, cease guid ing icing with spatula. Allow to set overnight, then prepare the. same amount of Icing as above and apply this finishing coat in The Salvation Army Announces . . . THE OPINING Saturday, June 8th SALVATION ARMY FAMILY SERVICE STORE 1749 OREGON AVENUE USED FURNITURE USED APPLIANCES MISCELLANEOUS CLOTHING FOR ALL THE FAMILY Open Tuesdoy thru Saturday 10 Tilt 5 P.M. Ascolano RIPE OLIVES Ascolano variety olives ire fl mous for their size, tenderness end rich, nut-like flavor. They hive more olive meat in relation to pit than tny other canned ripe olive variety, Semember Oberti It's the BIG olive! Write for FREE colorful, illus trated olive recipe booklet. k J. . .vv1rr ENTER STANDBY SPORTSMAN'S CONTEST 128 WONDERFUL PRIZES FIRST PRIZE IV CRESTLINER FIBRE-GLASS RUNABOUT 25 HORSEPOWER SCOTT OUTBOARD MOTOR. SECOND PRIZE ''IN COMPLETE CAMPING OUTFIT, THIRD Mill PORTABLE SONY TV WITH CAYINS CASE AND BATTERY. 100 Srti Mini WIDE MOUTH GALLON TH(MOS JUS. MOT 0. COLD WITH SUSOT. 3S 4lh MIIll JOHNSON'S 7 FT. 'CENTURY" SPINNING ROD AND REEL. CONTEST RULES PtNltM OUT ?Mf HMTlNCIi I t ITANCir, PO. 11. Win AOOIflS. or CONTiit int tut utT it Ki'Aio ir jvir 4. ttu. Enter Standby Sportsman's Contest 128 WONDERFUL PRIZES Oregon's Own White Satin CIIAD Creamed or Whole Kernel 303 Tim CORN APPLE SAUC ORANGE JUICE 303 Tin 46-Oz. PINEAPPL APPLE JUICE PRUNE JUICE GRAPE JUICE SPINACH HOMINY TUNA TOMATOES Crushed, Chunk or Tidbits 211 Tin Quarts 24-Oz. 24-Ot. 303 Tins 303 Tins White or Yellow Chunk or Solid Pack Vl Tins Stewed 303 Tins 303 Tins PEAS TOMATOES GREEN BEANS COFFEE KIDNEY BEANS. CATSUP Solid Pack 303 Tins 303 Tins Red or Drip Pounds 303 Tins 14-or. US 651" 2:99( 5:100 351" 7iV 9ir 4i100 61 5S1 611 5H 59 8U 6H D a n 10-Lb. BAG 29 Standby 46-oz. Tins aDaadaaciDDacia en "Tomato Juice )5 oo D QaDDDDDDDDPDDDDDD O Standby I J tf a MANDARIN 11 -ox. 00 Big 2'2 Tins 00 oo 00 00 00 00 I ORANGES Cs aaaaaaaaaaaaaaa D Standby Solid Pack n ; TOMATOES Ca aaaaaaaanaaaaaci Sunshine) Oatmeal Sunshina Hydro Cornafion COOKIES COOKIES Fruit Drink 'laT ,-b- 39 g"""25 D mm Carnation C dattaae uneese Din Lipton Tea Bags 48 count 59 c Wishbone Dressings l2uuian " 3?99c Nalley's Banquet Dills n-0, 31.00 Frozen Dinners oMHom 49 c Tenderleaf Tea SanV4 89 c Flav-R-Pac Frozen Kaiser Aluminum Sotfolo Brussel Sprouts FOIL 500 ...39 8-oz. Margarine 39' Tillamook Snack Bar CHEESE 9-ox. 39 BTOM'SMEATMARKETn Always a Butcher to Serv You! fj m Featuring U.S.D.A. "Choice" Aged Beef U Meat Prices Good Through Saturday Q u Giant Fresh Frosted Boneless VEAL ROAST Reg. 98c uoannnnnnn Giant WHITE c. KINGJ ' 1 1 soap 0 0 Reg. 2 for 29c 10- WHITE KING IIIMI Giant Sixe 59 11 CARTER'S QUALITY PRODUCE 0 D The Finest Produce 0 II Money Can Buy Snoboy Pure Fresh " ORANGE "JUICE Djno-Moia lontroiifa Atmoipnere riCIIZ-IAIIC m mtSm, U Bog " PI aaaaaaancmi 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 Monday Noon Grocery Prices Good Through Sat. Meat and Produce Thru Saturday DELICIOUS J APPLES tt,.M, CS I ifiVs:-v...v .t . 'S v WW
