Herald and news. (Klamath Falls, Or.) 1942-current, August 22, 1963, Image 17

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Herald and news., August 22, 1963, Page 17, Image 17

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Newspaper Page TextPAGE t-B Thursday. August 2!, 1963 HERA J) AND NEWS, Klamath Falls, Oregon SAVING FIRST FOR HOME PAYS By PEGGIE EETZLER County Extension Agent The family that can save enough to make a substantial down payment on their new home gains in two ways they reduce the overall cost of the home, and a portion of their paycheck is committed for a shorter time. About $2.4 billion on mortgage debt was outstanding in Oregon last year with the average length of home mortgages running about 20 years. The typical length of home mortgages is considerably longer today. In 1940, 20 years was the maximum length. Today, three out of four new mortgages arej Market Basket Food Marketing Specialist (Oregon Stale University FRUITS Heap the fruit bowl with peach, es. nectarines, grapes, plums, pears, lemons, bananas, and have a supply of blueberries and mel ons. Any one or a combination will make good summer 6nacKs, salads, desserts, breakfast fruit. It's the best time of year for making meals appealing with fresh fruits. Oregon watermelons have ar rived. Striped melons are much in evidence. Everybody Knows cantaloupes are good and reason able, as are honeydews. Lemon juice picks up the flavor of honey dews, cranshaws, cassabas. Sliced peaches or nectarines, sprinkled with lemon juice and sweetened to taste, will keep their bright fresh color even if pre pared well ahead of mealtime. Spoon onto cereal, shortcake, over ice cream, or simply in a dish, then add on inventive top ping. Add blueberries for color and taste appeal. The Oregon, Washington, and California Bartlett pear crop Is expected to be considerably be low average. About a fourth of the crop is marketed fresh; the rest are canned for year around use. Peach crop for fresh mar kets in the West is about a tenth , below aveage. Fresh plums and prunes are at their peak of sup ply in August. Western Oregon prunes were practically wiped out by poor pollinating weather. Uma tilla County may supply 7,000 tons of prunes. California grape crop is large. August varieties .include Thomp son Seedless, Rihier, Cardinal Hed Malaga. The Thompson Seed less crop may bo the largest on record . . . the majority of Seed less goes into raisins. VEGETABLES Snap beans for eating, canning. or freezing. Cooked beans are good hot or cold. August is fresli corn month, . too. Remember sweet corn is del icate. If allowed to become warm for even a very short lime, . it loses much of its sugar; thus flavor is affected. Researchers report that at ordinary summer , temperatures, about half of the sugar content of mature corn is lost within 24 hours. At 60 de grees, the loss is cut to around 17 per cent in the same time. It's a good idea to buy today only the amount of com which will be used by tomorrow. Make fresh sweet corn the last pur chase at the store; then hurry it home to the refrigerator. There's a big choice of other locally grown fresh vegetables- cabbage, cauliflower, celery, broc co!i, beets, collards, mustard greens, lettuce of several vari eties, radishes, green onions. Using fresh beets is simple, Simply wash, cook in water to - cover, then peel. Use cooked beots ; buttered, pickled, or Harvard style. PROTEIN FOODS Picnic weatlier! And any picnic can have chicken or turkey on the menu . , . cither is plentiful and low cost. Cook poultry on the rotisscrie, or barbecue it. Slow, even cooking helps retain juici ness and favor. Cook it to the well done stage. We may see some downward price trend in smoked meals as I.iilior Day approaches. Regard less, some markets continue to special ham, picnic, and bacon. ; Attractive shopper prices have , been noted on lamb cuts; this may continue as supply is more than taking care of demand. Qual '. ity of beef coming to market is . excellent; prices remain about tiie same. Many seafoods offer low cost eating. Since many of Oregon's . markets are convenient to sea food source of supply, shoppers are offered really high quality fish and shellfish. Abundant canned tuna is popular and eco ' nomlcal for summertime salads ' and sandwiches. for 30 years and some even for 35 years. (Tlie Housing Act 1961 permits the Federal Housing Administration to insure 33-yea mortgages on new homes.) Just how much a family is able to save on short-term mortgages is offered in this example: A fam ily pays $17,823 interest on $13,000 loan for 33 years at 5' per cent interest, compared $9,264 on the same size loan at the same rate for 20 years. By taking advantage of the short-term loan, a family could save more than $8,500, Families are reminded that the purchase of a home represents the biggest single investment they' ever make. They need to consid er the advantages of using long term mortgages in relation to the additional costs to the family. Equity in the home builds up much more slowly with a long- term loan, says Mrs. Johnston. Families (hat agree to a long term mortgage will want to be sure that the contract permits early repayment if the family finds that this is possible, so they can take advantage of the savings of a short-term loan. Long-term mortgages do enable lower income families to become home owners. With specified amounts for monthly housing pay ments they permit a family to buy a more expensive house Long-term mortgages may also make it easier to sell the house, because prospective buyers may be attracted if they can assume long-term mortgage and make only a small cash settlement. With a rather general increase in prices of houses since the ear ly l!)40's, most home owners have experienced a rise in the value of their homes rather than a de fease by depreciation. But dur ing the past year, real estate prices are reported to have stabil ized in many areas. If Uicy continue to level off or decline, some owners with long- term mortgages may find they cannot sell their homes for enough to pay their remaining debt. In 11)41, there was outstanding mortgage debt In the U.S. of less than one-half billion dollars. In the last eight years, it has risen r-Pfti from $145 billion to $250.5 billion. ALMOND DISH Crsip blanched slivered al monds in "Elegant Tuna - Rice Casserole" and sprinkled on top of this tlavorsnme main dish pro vide an undeniable gourmet touch. Besides making many entrees, desserts, salads and sandwich fill ings that much more enjoyable, energy - boosting almonds arc right at home as hors d'oeuvres and in lunch boxes. I For the casserole, drain and. flake one can (12'.4 oz.) tuna. In a saucepan, heat one can (1014 oz.) i condensed cream of mushroom! soup and 14 cup milk. Stir in tuna, two cups cooked rice, V cup diced pimicnto, cup finely chopped parsley, salt to taste and !i cup blanched slivered almonds. Turn into one-quart casserole and sprinkle with an additional cup blanched slivered almonds. Bake in 350-degreo (moderate) oven 25 to 30 minutes. This makes five or six servings. Peaches ";B" 51.00 COOL BEAT Apricot fiappe is no trouble to make. Stir 1 cup of instant non fat dry milk into l'j cups (12-! ounce can) of apricot nectar. Blend In 1 pint of lemon sherbert. softened, and 2 tablespoons of light coi n syrup, turn into refrig erator tray. Freeze until firm. Heat or blend in electric blender until smooth. Serve in 6 glasses. to please any cat... all tuna liver'n meat chicken fish meaty mix kidney 'n meat YOU'LL LIKE THE Greater Varieties KLAMATH FALLS Gem Olives 0 411.00 Vienna Sausage 511.00 Apricots 41.00 Fruit Cocktail 551.00 Asparagus 451.00 Green Beans v 851.00 Dog Food 1351.00 Corn " 851.00 Peas ss. 851.00 f I Del Mont. f F if gf Spinach 6? 1.00 Pineapple rr 411.00 Tomatoes 711.00 Tomato Sauce 1111.00 Spinach "S ; 711.00 Tomato Juice 411.00 DEL MONTE 303 Can 5:$1 ARGO TOMATO SAUCE 8 Ounce 10 for 69c HILLS BROS. COFFEE LB. CAN $48 MAISON ROYAL BLACK PEPPER 4-oi. 29c FISHER'S BISKIT MIX 40 OUNCE 29c PAMPA CORNED BEEF 12 OUNCE 39c NALLEY'S POTATO CHIPS Reg. 69c Box 59 AT YOUR FOOD STOlftE u GETTER We give you more for your money plus LARGE AA CACKLIN' FRESH DOZ. SPRECKELS 10-POUND BAG i)i)c j New Energy Giant Package Mm vu m me SALAD DRESSING 32-OZ. wi Tossao SOFLIN 400 COUNT if MPfi n (mm MllLlkly)lMljl CRATER LAKE V2 GAL. TOILET SILK 4 Roll Pk. I if s 12 BAR CELLO PACK OREGON FOOD LARGE 2212-OZ. 3 FOR green stampsJ TOMATOES LARGE SLICERS, 5x5 SIZE, RED RIPE VINE RIPENED, JUICY, TASTY, FRESH, FANCY 20's. IAMTALOUIPE FANCY NO. l's, LARGE 36 SIZE, VINE RIPENED. 7 FOR $ HIGHLY FLAVORED, SWEET, JUICY READY TO EAT. ANGES ft n I SUNKIST FANCY 201's, VALENCIAS MOST POPULAR JUICE ORANGE SWEET & JUICY, FRESH FLAVOR, 88 SIZE FOR THE FRUIT BOWL. FANCY, NEW CROP BANANA SQUASH TENDER YELLOW MEAT FOR A REAL TASTE TREAT T" TENDER, LARGE THIRST QUENCHERS ... FOR THE FRUIT BOWL REBIER GRAPES SWEET, JUICY FLAVOR, REFRESHING SEEDLESS - 2Sc Lb. 25' FANCY, SMOOTHIE LABEL . . . PASCAL VARIETY CELERY HEARTS CRISP & CRUNCHY, FULL FLAVORED EACH M MIA 15) in NU MAR Colored Cubei 2 LBS. PICTSWEET MCP LEMONADE 6 Ounce , - 6 Ounce COTTAGE ROSEDALE MEAT FRUIT PIES PIES 8 Ounce 8-Inch m 385c Bcck-To-School Supplies At Oregon Food SPIRAL THEME BOOK Reg. 39c 25 ORANGE JUICE MCP 12-Ounce 49 HI WEST PEAS, CORN, GREEN BEANS 10 Ounce 1 ICELANDIC FISH STICKS 8 Ounce 3:89' SPIRAL THEME BOOK BEST BET 100 Count Reg. 79c ... 49" BEST BET CM, FM or TYPING FILLER PAPER 100 Count 29c 250 Count 59c CANVAS BINDERS 1 Vt" Ring QO Reg. 1.19 07C VINYL BINDERS U Rlg.89e9 59 C STEN0 BOOK 29c 100 Count Reg. 39c PENCIL TABLETS BONANZA 29c 160 Count Reg. 49c ZOO Rrq. J5c 19c PEE CHEE PORTFOLIO Reg. 10c 215C ROCKET TAPE No. 800 19 USDA GOOD Klamath Falls FEED LOT BEEF from T-P PACKING CO. U.S.D.A. Good Grade for PEAK QUALITY. Without a Surplus of For and Waste! SALE ROUND STEAK FULL CUT (g)lb. SIRLOIN STEAK ALL EXCESS fOl flTV FAT & BONE JC IVJ REMOVED Thuriday, August St. 1963 PACE 7 B ItKRAI.D AND NEWS, Klamalh Fallr, Orrgoa B STEAK All Excess Fat & Bone Removed SWISS STEAK 9 FULL CUT T-B0NE & PORTERHOUSE TIP STEAK BONELESS, READY FOR THE OVEN SPECIAL ORDER MINIATURE PASTRIES OF ALL KINDS APPLE PIES l. i ji rrs. mm, tmm: i 355T 7 (Thu :vr::?l?M aai inline ctcai oo li 07lb WUPC JIKHIX ?Ulb 11 El li II I Tin HA ACT II I i in a iwn li h a .aaaaaaaaW laaaaaW i BONELESS 'A II POUND I pound y gmi&aMAiiliflMraTllMiiiai mi nieHIIBnilillill inn FRESHDAHYI p-7 ;.!(. - V ; ;;i TWfTi.i ELEGANT Easy to make "Minted Chocolate Peart," puts the spotlight on one of fall's most delicious fruits, Bartlett Pears. They are good "as is" and combine with other flavors for unusual desserts. FRESH FRUITS FALL'S GIFT If von want to cat Bartlctts within a day or two, pick out the more yellow-skinned pears, li you wish to hold the fruit a few days, buy the greener ones; Uicy arc fully mature ami will necome ripe and full-flavored at room temperature. MINTED .CHOCOLATE PEARS 4 fresh California Bartlett Baked Eggs Deviled Ham GR. ROUND STEAK HEEL OF ROUND BONELESS STEW RUMP ROAST D Brunch is a real mcal-in-one fnr a lale. loisurelv Sunday break .fast. It's a time for relaxation :md indulcence in takinc life easy IT.mc nF rnlirsn. But did VOU ever bake them on toasted crumbs .with deviled ham? Here s how: Sharp cheese and spicy deviled ham are sprinkled over toasted, hniinred hrcad crumbs with esfls hroken into hollows antl tnen baked for a few minutes. Brunch ol Baked Eggs (4 servings) Four slices bread, crumbled (nWnsmions butter, melted. 1-3 cun shredded sharp cheddar cheese, one 4'i-ounce can deviled ham, 'i cup cream, Vi teaspooon Ihvmc. 'i teaspoon salt, dash of manner. 4 enes. Cover hottom of shallow nie pan ii. th nrtimh cri hread. Unzz e Ulll- ter over crumbs. Toast in 350 de- nrnps V. oven until colden. Snrinkle with cheese, then with deviled ham. Pour mixture of pears 1 cup water Vi cup sugar teaspoon vaniila li teaspoon mint extract M cup semi-sweet chocolate bits '.i cup light com syrup 2 tablespoons butter Pare and core Dears from blos- nm AnH Innvinir nn ctsm fnm. bine water and sugar in a sauce pan; heat to boiling and stir in tcasDoon vanilla and Vi tea spoon mint extract. Reduce heat, add pears and simmer until fork- tender about 10 minutes. Trans fer pears to shallow dish. Boil sugar mixture until thick; spoon over pears to glaze. 1001. Men chocolate over hot water; stir in corn syrup, butter and remain ing vanilla and mint extracts. Cool, Serve over pears in indi vidual serving dishes. Makes four servings. cream, thyme, salt and pepper mer tnl- . . nlement one another delightfully. iike four,r . ,. ,h. ., PEACH CUPS FOR SALAD Fruii and vegetables get to gether In about the easiest Pos sible way for "Peach-Celery Sal ad." Drained canned cling peach halves are filled with a mixture of diced celery, grated onion. salt and mayonnaise. It's as sim ple as that and as refreshing a summer salad as vou would want. The crunchy celery and the vel vety-smooth canned clings com- WEDDING CAKES 8 INCH Reg. 65c 59c OATMEAL BREAD LB L0AF 29c PRUNE CAKE T' ANGEL FOOD L"9 "in 79c " ": With howl of spoon, m little hollows for the engs. Break an egg into each hollow. Tteturn (o oven and cover with piece of I foil and bake about 15 to 18 min utes, or until eggs are cooked as desired. Crunchy Cereal Flake Coffee Cake (16 pieces) One-quarter cup butter or mar- garinc, 'a cup brown sugar, packed; I'i cups corn flakes, regular or preswcelencd, crushed to ,k cup; 1 teaspoon cinnamon, cups packaged biscuit mix, 1 egg. slightly beaten; "i cup milk. Mix togetlier melted butler or margarine, brown sugar, corn flakes, and cinnamon. Combine biscuit mix, egg and milk; stir vigorously 30 seconds. Spread half of batter in greased tniinrp nan RxR2 inches. Snrinkle half of cereal mixture over ton. Cover with remaining batter. Top! with remaining cereal. Bake in a moderate oven (375 agrees F.) until done and brown, bout 20 minutes. Serve warm 517 If You're Nor Shopping Here You're Spending Too Much! We Reserve The Right To Limit 4480 South 6th 1315 Oregon Ave. Avalon end Shasta Way 3 i 8 a Drain one can (1 lbs.. 13 oz.) cling peach halves. Arrange one peach half, cup-side up, on salad greens on each of six individual plates. Coarsely dice celery to mane Hi ennsr combine with one tea spoon grated onion, teaspoon salt and enough mayonnaise 10 moisten. Spoon celery mixture into peach cups. This makes six serv ings. Cantaloupe For Salad Fruit rheesn and vegetables tare tossed with a tangy dressing for "Sunburst Salad," a main- Idish salad particularly appetiz ing in warm weather. The fruit is golden California cantaloupe, the vitamin-high, calorie-low melon that Is ripened on the vine to insure top-quality fla vor. Ways to enjoy luscious v.an- frni. ..antalouDe are virtually lunlimitcd, but probably the most popular serving is simply a half- ishell sprinKlca wim lemon ju".o and salt. To prepare "Sunburst Salad, cut one California cantaloupe Into halves and remove seeds and rind; dice melon. Drain one can 1(1 lbs., 1 oz.) green peas. Toss together cantaloupe, peas, one quart torn salad greens, one I cup diced process American cheese, Vt cup Italian dressing, one tablespoon sweet pickle rel-' lish and ',4 teaspoon each salt and crushed tarragon leaves. This makes four to six servings. LAKrV'fW Pricei Effective Through Sundoy Night While Quontitici Lost Store Houn: Sundays & Holidayi 10:00 A.M. to 7:00 P.M. Weekdays 9:00 A.M. to 9:00 P.M. Ascolano RIPE OLIVES Ascolano variety olives are fa mous lor their sire, tenderness and rich, nut-like flavor. They I have more olive meat in relation , to pit than any other canned ! ripe olive variety; i Remember Oberti It's the ' BIG olivel j Write for FREE colorful, lllus ; trated olive recipe booklet. CORNBREAD SQUARES For a meatless meal, serve cheese toasted cornbread squares. Cut and split cornbread. Toast cut side lightly in broiler. Spread with 1 cup shredded cheddar ,.i.iuk mlved with Mi cud of well- drained sweet pickle relish and V cup of mayonnaise, urou until me cheese melts and browns lightly. Makes enough for 10 slices. WALLS CLEANED BY MACHINE nMfrird rr ptrfvet rtatlli. Savti patnl and rfdaooratlng. Fret K llmattt. BARRY'S Hsma Wall rlaanlnf Srrvtca 111 H.II.Mrd HI. I'd. TU 4 w rlf't