PAGE 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
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rlf't