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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 31, 1963)
Thursday, October 31, 1MJ ' PAGE-1C HERALD AND NEWS, Klamath Falls, Orrgon ':r--:jr- Y Til HIGH RANKING From the standpoint of numbers, Oregon ranks 21st in the production of beef cattle with an estimated 1,157,000 head. The sale of cattle and calves in Oregon accounts for an income of nearly 90 million dollars a year to ranchers which is the largest single agricultural commodity of the state. Klamath County raises many fine cattle. History of Beef The history of food is an in triguing study and makes tru ly interesting the preparation of meals. Since beef plays a major part in the income of the iKlamath Basin, the story of beef will be told in the food pages in a series of short ar ticles. This week is the first. He stood six feet at the shoul der, a shaggy, massive ani mal with wary eyes and a span of horns ten feet wide between the tips. We had cunning and strength; enough to fend off the lions of prehistoric Europe and .win the battle for forage over the rhinos and hairy m a m moths. In his fight f o r survival, this first member of tlie Bos family hid in the forests by day, venturing out only at night to graze in the open glades. Over four million years later, h i s descendants, roaming wild in the New World, followed the same instinctive feeding and hiding habits . . but to survive a different enemy. Man. First the dusky faced Spaniards of Coronado, who looked on cattle as walking commissaries. Then the Indians ... the Coman ches and Apaches . . . seeking not only food and hides, but often sport, slaughtering o I f. whole herds for pure deviltry. And, finally, the "Yankee" cat tlemen, who envisioned a future for these scrubby "brush crit ters," and so laid the founda tion stones for the greatest cat tile enterprise in the history of the world. From the Stone Age to t h e Space Age, eattle have played a significant role in the shaping of man's destiny. In the Old Stone Age. men depended large ly for food upon the giant au roch, a descendant of the Bos primigenius and progenitor of our modern day cattle. Men of the New Stone Age, more advanced in tlicir think ing, realized the beast could also be used to roll heavy stones. From this, they devised the harness, domesticated the ox, and, further, from the roll ing principle, discovered the wheel. When New Stone Agers migrated from western Asia into Europe, they brought their livestock with them, and each man counted his wealth by the number of cattle he owned. As the ages progressed, cat tle continued to remain at the top of the wealth symbol, and as such were worshipped by an cient peoples the world over. The walls of caves in Spain and France are covered with paint ings by Old Stone Age men showing the prominent place cattle held in religious cults. Paintings in the tombs of Egypt, where the cult of cattle reached its zenith, reveal gods in the form of cows and bulls, and prove that cattle were branded, usually with the name or sign of a god, as far back as 2,000 years B.C. Cattle gods figured heavily in Greek mythology and colored the beliefs of the Cretans, Ro mans and Indians. To this day in India, the cow is considered sacred and more money is spent for the comfort of cattle than is spent for the human population. The Old Testament, by repeated use of cattle in the symbolism, illustrates again and again the deep identification of the cow in Jewish history. Words associated with cattle that are now a familiar part of our own language, stem from many ancient languages. The Roman's term for money was "pecunia," derived from pecus, meaning cattle. From the Lat in and Greek words, bos and bovine, we get bovine, beeves and beef. From Teutonic comes the German Ochs, the Danish oxe, and the Saxon and English ox. In Sanskrit, the word for sol dier means "one who fights about cows," and curiously, most of the bloodshed in Texas and north on the Great Plains was over cattle. The name "cowboy," though originated here in this country, had noth ing to do. at first, with the Western figure of our past. Or iginally, it was the name given a band of American Tories who robbed patriots of their cattle during the Revolutionary War. r v;: v-r- t&TW$ W S. ? F' AS SI'S II I - J In ,..:.;.. w' .TWt.X SI sttti ejstfsJ- ts . " t lx - A- irj z si '"NleMIHI I MM Illlr II lllllllllfflMII Ill ' T'- 'f-V' I Perky Garnishes For Pumpkin Pie High on the popularity list of desserts is a velvety smooth pumpkin pie. And, you'll want to serve it often during the fall and winter months. With varied gar nishes It will seem like a new pie each time you servo it. Here's a recipe guaranteed to please the most particular person. Bake one today for dinner tonight. Criss-cross the top with cheese strips. Another time sprinkle the top with shredded coconut or coarsely chopped nuts: frost it with whipped cream and dot with chopped glazed fruits; band it with whipped cream; or put a crisp cinnamon and sugar sprin- kied.pastry pumpkin on each slice. DELICIOUS PUMPKIN PIE 5 eggs H cup sugar OCTOBER'S BOUNTY Dress up tasty pumpkin pie with an eye-appealing garnish. Choose a garnish that will accent the flavor as well as add a tempting note. Try top pings of cheese, coconut, whipped cream, cinnamon and sugar pastry pumpkins, or chopped glazed fruit sprinkled over a frosting of whipped cream. Pie will taste extra good if the golden pumpkin is plucked from your garden. Rice Delights TOMATO-RICE SOUP To rich beef or chicken stock, add diced celery and on ion, canned tomatoes and cooked rice. Heat until vegeta bles are barely tender, then ad just seaonings and serve topped with chopped parsley. TANGY MEAT LOAF Combine 1 pound ground beef, 1 slightly beaten egg, 1 tea spoon salt, 'j teaspoon dry mustard, a dash of pepper, ?i cup milk, 1 small minced onion and 1 cup cooked rice. Shape into a loaf, and turn into a greased loaf pan. Bake in a moderate oven, 350 degrees, for about 45 minutes. Makes 6 serv ings. CHEESE-RICE Bring 3 cups water to boil ing. Add 1 tablespoon butter, 1 teaspoon salt and l'i cups un cooked rice. Bring to boiling; reduce1 heat; cover pan tightly and cook until rice is tender. Blend in 2 cups Hi lb.) shred ded cheddar cheese, 2 table spoons finely-chopped onion and 1 teaspoon prepared mustard. Serve topped with creamed sea food, eggs or mixed vegetables. Makes 4-6 servings. Left-over egg yolks will keep up to three days if kept in cold water in the refrigerator. SHOP?! SAVE!! at th Solvation Army FAMILY SERVICE STORE Oregon Avenue Open Dally 10 Till A P.M. WILL SOON BE AVAILABLE IN KLAMATH FALLS , SMALL APPLIANCE REPAIRS VACUUM GLEANERS Most Makes $ Q 95 Plus O Paris Complete Overhaul Irons Mixers Electric Fry Pans Coffeemakers Fans Toasters Heaters WORK GUARANTIED REX APPLIANCE REPAIR CENTER 162 E. Main TU 4-3353 NEED ALL THREE . Wheat germ, rich in vitamins and minerals, is a source of good quauiy proiein, caroonyoraie ana fat. All the latter are inportant in human nutrition. Protein re builds body cells; carbohydrate . and fat are the energy foods. The wheat germ at is wheat 'J germ oil, which is polyunsaturated. NOVEMBER IS Frost On The Pumpkin And Maple Time This is the time of year when all the good things made of Mople come to our counters. We've delicious Mople syrup in sizes from Vi-pt. to a full qt. Maple sugar candies in packoges up to one pound wonderful to tuck in Christmas packages. See oil the Maple sugars and candies for '63. We think you want some of each. PELICAN CAFE AND WING 722 Main xrm is?; tw "VMM m sm ! ; w.. 4K VY7 i j rzr-" Rope Yourself A Big Loaf of .GOODNESS At Your Favorite Grocer's ! Hi EASY DOES IT Company bean skillet is a good hot weather dish, because it's top of stove cookery. Cook Vt cup of diced Canadian bacon in a skill et until lightly browned. Add 1 (1 pound) can of pork and beans with tomato sauce, y cup of drained canned pineapple chunks and 1 tablespoon of brown sugar Heat, stirring now and then. It serves 2 to 3. Of Course... It's Morning Fresh Ranch Style ' BALLOON To avoid cutting material when removing buttons slide a comb under the buttons and cut the thread with a razor blade. $ ffiimirncelheaH IBirce&iail So Good to Eat So Good for You V Look for Beck's RANCH STYLE bread now on your grocer's shelves. Your entire family will en joy this delicious tasting, Iresh, vitamin enriched bread at every meal and between meals, too! It's literally packed with vitamins and minerals to build heolthy bodies and keen, alert minds. Try some today! Southern Oregon's ONLYHOME-OWNED and OPERATED BAKERY 1 teaspoon ginger 1 teaspoon nutmeg 1 teaspoon cinnamon i teaspoon salt H cups canned pumpkin, squash FUDGE SAUCE To make leftover pound cake a treat dessert, top with chocolate bar fudge sauce. Melt 4 (2 ounce) bars of milk chocolate with al monds over boiling water. Stir in ' cup of heavy cream and pour over 4 pound cake slices. Sprinkle with flaked coconut. 1 cup evaporated milk Pastry Mix well beaten eggs, sugar j: spices, salt and pumpkin. Add' evaporated milk and stir until mixture is smooth. Pour into a .' 9-inch pastry lined pie pan. Bake in a hot oven (400 degrees) 35 to ; 45 minutes, or until mixture is" firm and crust is well browned." - Serve plain, or ' garnish with -cheese, coconut, nuts, whipped - cream, glazed fruits or pastry cut outs. One 9-inch pie. 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