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Sugar Price Hike Reviewed
By FRANCES C. HALL
Some reasons for the recent
upsurge in sugar prices were out
lined this week by Oregon State
University marketing specialists,
accompanied by some suggestions
on ways to save till prices come
down.
According to the U.S. Depart
ment of Agriculture, there's ex
pected to be about as much su
gar this year as there has been
in recent years, U.S. sugar supply
is regulated by the govern
ment which set sugar quotas for
1963 at about the same number of
tons as the last two years' quo
tas. Raw sugar deliveries the first
four months of this year were 11
per cent larger than last year.
Why, then, a rise in prices?
Oregon Slate University exten
sion food marketing specialists
say that any number of factors
may influence the price of sugar.
The free world no longer has
large surpluses that it had in 1960
and preceding years. A poor sugar
Dec! crop during 1961-62 in West
ern Europe tightened sugar sup
plies on the world market.
Sugar from Cuba, formerly the
world's lamest Droducer. has orae-
Itically disappeared from world
trade. Some authorities say part
of the variation in sugar prices
is due to heavy speculation in the
sugar market.
Shoppers who purchase 5 and 10
pound bags at tlie grocery store
represent only a small portion of
the sugar market. Three-fourths of
the sugar goes into products made
up for consumers. Beverages take
more sugar than household uses,
and baked goods take almost as
much. Candy, ice cream, canned
foods, jams and jellies, plus ho
tels, restaurants and institutions
take the rest.
What can shoppers do to help
the situation? Be conservative.
Buy and use only sugar that's
needed for immediate uses. Hoard
ing, or buying up extra, only ag
gravates prices.
W ith home canning and freezing
season just around the corner,
homemakeis are reminded th.)t
it's unnecessary to completely
sweeten fruits for either canning
or freezing.
Latest canning and freezing rec
ommendations specify to freeze
fruits in syrup or dry sugar or
: without sugar, depending upon
how the fruit will be used. Fruits
that are packed in dry sugar or
without suear are best for most
cooking purposes. Blackberries,
blueberries, gooseberries, cur
rants, cranberries. . rhubarb.
I grapes, pineapple, plums and figs
may be frozen without sugar.
Syrups recommended for freez
ing fruits vary from 2 to 7 cups
of sugar to 4 cups of water. A
similar situation applies to can
ning. Jams and jellies needn't all
be made now. Can fruit or juice
without sugar, and make up pre
serves with sugar at a later time.
Thursday. June 1J. 196J PAGE J-C
HERALD AND NEWS, Klamath Falls. Oregon
Or
LET'S GO TO
MOLATORE'S!
You hear it mor every day. "Let'i go
to Mototoret." Thii it became everyone
knows the service is fast and the food
is wonderful. You can hove a quick
lunch or o laty dinner. You name it
we hove it ... at Molotorc's.
MOLATORE'S
RESTAURANT & LOUNGE
100 Main St.
1 iiWlmmmmmmLmJlm0tUmom
COOL AND PRETTY This dessert looks like a rasberry sundae and tastes as
good. It's a melt-in-your-mouth dessert that is loaded with nutrients, digestible for
children too. i
Wheat -Germ Adds To Lemon Pie.
Looking for a hot weather des
dert? If you are and most of us
will be when the mercury climbs
to unreasonable heights during the
summer months try your hand
et this wheat germ-lemon chiffon
pie with raspberry sauce.
The chilled chiffon and the rasp
berry topping have the cool ap
peal of a raspberry sundae, while
the wheat germ crust adds a
crunch-, nut-like texture and
it's loaded with B vitamins, pro
tein, iron and other nutrients.
The pie should be made in the
cool of the morning and chilled
in the refrigerator. It's relatively
cool in the making, too, since
the wheat genu crust is heated for
only about 7 minutes in a mod
crate oven.
FLUFFY LEMON PIE IN
WHEAT CER.M CRIST WITH
RASPBERRY SAL'CE
Crust
34 cup wheat germ
i cup fine zwieback brumbs
2 tablespoons sugar
1 teaspoon nutmeg
1-3 cup melted butter or margarine
i'i cups boiling water
syrup, defrosted
2 teaspoons cornstarch
Make crust. Combine wheat
germ, crumbs, sugar, nutmeg
and butter or margarine: mix
I well. Press on bottom and up
aiuus ui uiuivivu 0-1111. ii pmic
Heat in moderate (350 degree
F.) 5 to 7 minutes. Chill. Make
filling. Dissolve gelatin and sugar
in boiling water. Chill until par
tially set. Stir in lemon rind; beat
until fluffy. Fold in whipped cream
milk. Pour into crust. Chill
WIFE INSURANCE:
What is the
Dollar Value
of a Lady?
Insuring a woman's life makes sense in Ihis age)
when the foss of a wife and mother can bring
financial disaster to a family.
Read the thoughtful article on this problem in (fie
JUNE16TH Issue of
JFamily Weekly
with your copy of the ,
THIS SUNDAY'S
Corn Chowder
6 slices bacon
'i cup finely chopped onion
2 cups, 'i-inch diced potato
l'j cups water
2 teaspoons salt
teaspoon pepper
2 cups cream style corn
(No. 303 cam
2 tablespoons butler
2 tablespoons flour
3 cups milk
Dice bacon and fry until crisp.
Remove bacon from pan and pour
off all except two tablespoons of
bacon fat. Kry onion until trans
parent but not brown. Cook pota
toes in water with salt, onion
and bacon until potatoes are just
tender. Add pepper and corn.
Melt butter, add flour and blend.
Add milk stirring constantly and
cook until smooth and thickened.
Add to corn mixture and serve pip
ing hot in warm soup bowls. Sprin
kle chopped parsley, shredded
cheese or corn chips on top.
Makes 6 servings.
tablespoon grated lemon until firm. Make sauce. Drain
rind ! raspberries; save syrup. Blend
pint -11 cup whipping i syrup and cornstarch. Cook,
cream whipped, or 1 cup
chilled undiluted evaporat
ed milk, whipped
Filling
2 packages (3 ounce eachi
lemon flavored gelatin
1-3 cup sugar
Sauce
1 package 10 ounce i frozen
red raspberries in heavy
stirring constantly, until sauce has
thickened and is clear. Stir in
berries and chill. Serve sauce with
or atop pic wedges. U more sauce
is desired, recipe may be doubled.
Yield: One 9-inch pie; 6 servings.
Party
Date Fillings
Graduation and bridal parlies
call for numerous sandwich sug
gestions. For contrast in color
and texture, add chopped fresh
California dates to cream cheese,
process cheese, deviled ham and
variety of breads cut into attrac
tive shapes or even rolled. Every
thing may be made ahead,
wrapped and frozen to avoid fran
tic last-minute preparation.
PINEAPPLE SALAD TREAT
Arrange a slice of golden
canned Dineaonle on salad greens.
Spread with cream cheese and
then top with half of apricot or
other colorful fresh summer fruit.
A ll 1 1MB I
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made naturally...
to naturally it's better
Make Dad Glad . . . with a
port Shirt
from
FOR FATHER'S DAY!
i
Select hit gift from Gene's large
collection of Arrow, McGregor,
Lancer, DiVinci, Puritan, and
Enro shirts short or long
2.95 . 12.95
And Make Mom Glod with
S&H Green Stamps!
Gene's Men's and Boysweor, 6th & Moin
3 BIG REASONS FOR SHOPPING HERE...
jlP II
mmmm
I Fill Ynur Rn.bat
I Baraainil iV
Van Camps I5C
PORK & BEANS
SWANSDOWN - LARGE PKGS. J
-V CAKE MIX
t2u 2 PaCk0geS
Shrimp IGc J
I LUNntUN MCA I
100 SANALAC 10 Qr. Envelope
inrll PflWDFRFH Mil K
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EGGS Oc J
AA-MED. V "
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mm
DEODORIZERS
na houhhou) odors fasti
CMu.1
ONLY
Reg.
69c
(i BANQUET Ready-To-Eat
FRIED CHICKEN
26 Oz.
Brooded
& Cooked
HUNTS TOMATO
SAUCE
8 Oi. Can
PEACHES
Libby's
Freestone
No. 2Va Com
44
00
FRUIT COCKTAIL
Libby's
No. 2'j
Cans
31
00
PEARS
Libby's Bartlett
Fancy Halves
No. 2Vi
31
00
COTTAGE CHEESE ? 19c
GRILL BRIQUETS 1059'
TOMATO SOUP w& 10'
LUXURY OLD FASH
IONED ENRICHED
CELLO WRAPPED
SLICED-Large 22 '2 Oz.
2mc
MACARONI -SPAGHETTI
BEST A Lb. :
BET i BAGl'
SNOBOY
fresh mm
PRODUCE
Potatoes
Red Leaf
Lettuce H-J I
Carrots
U.S. No. 1
Klamath
Golden Ripo
Bananas
log I yi
Ml
Tender, Delicious
USDA "Good" Beef!
RIB
STEAKS
Fresh!
Ground Beef $
Del Monte Slob
Bacon
4.
Crater Lake Cheddar
Cheese
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MEDO-BEL
HALF GALLON
49"
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