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
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10-Lb.
BAG
29
Standby 46-oz. Tins
aDaadaaciDDacia
en
"Tomato Juice
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QaDDDDDDDDPDDDDDD
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11 -ox.
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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.
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9 a.m. 6:00 p.m., Closed Sundays!
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Grocery Prices Good Through Sat.
Meat and Produce Thru Saturday
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