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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Nov. 21, 1963)
J W . off j -r "V, OREGON PRODUCTS Oregon grown filberts and Oregon pumpkin combines to make a delicious moist cake with unusual favor. This cake with care, will stay fresh for a long time. Toasted Filberts And Pumpkin Cake Lovely to look at but even better to taste, tls Filbert Pumpkin Cake is delightfully different. A triple layer picture of perfection, it is delicately spiced and highlighted with loasty filbert morsels. The fall favorite, pumpkin, adds fasci nating flavor and keeps the cake especially moist if there happens to be any left! With the new crop of filberts just being harvested, you're as sured of getting the freshest nuts possible. This larger and cultivated cousin of the hazel nut has a distinctive flavor which is enhanced by gentle toasting before adding to your favorite recipe. Use this tasty nutmeat in any recipe calling for nuts for a glamorous flavor change. For nibbling, toast whole filberts with a bit of but ter and salt them while still hot from the oven. Irresistible! This week make fall come alive by serving Filbert Pump kin Cake. Add toasted chopped filberts to your favoiite butler icing and spread generously on each layer. Sprinkle sliced fil berts over the top for the fi nale and watch your master piece disappear! FILBKRT PUMPKIN SPICE CAKE 1 cup chopped filberts, toasted i cup shortening 1 cup sugar 1 cup brown sugar 2 eggs, beaten 1 cup cooked, mashed pumpkin 3 cups sifted flour 4 teaspoons baking powder ' teaspoon baking soda 1 teaspoon salt I teaspoon cinnamon 2 teaspoon nutmeg '4 teaspoon cloves '2 cup milk To toast filberts, spread on baking sheet and toast in 273 degree oven for 20 minutes or until golden. Cream shortening, gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alter nately with milk to creamed mixture. Fold in filberts. Bat ter will be heavy. Pour into 3 greased and floured 8-inch lay er cake pans. Bake in 350-de-gree oven for 30 minutes. Cool 5 minutes in pans: tlien re move to cooling racks to coo! completely. Add toasted chopped filberts to butter icing for frosting, and garnish with sliced filberts. Wine Wisdom Roast duck or goose calls for a glorious basting with wine. Use a burgandy laced with a bit of orange juice and finely slivered rind. Sprinkle the duck or goose with caraway seeds before serving with a mellow burgundy as the dinner bever age. Winter vegetables are 0 f t e n improved by tiie addition of wine. One of the best flavor combinations results when about one-fourth cup of Califor nia Sherry is added to a lo'i 01. can of whole onions. Two tablespoons of honey, two ta blespoons of butter and a sprinkling of nutmeg com plete tlie preparation. Bake tliem in a moderately hot oven 1375 degrees F. 1 for 20 to 25 minutes until they are hot and glazed. Want extra-good gravy? Stir chablis or saulerne into rich brown drippings left in the pan from roasting turkey. Heat and stir until loosened, tlien make gravy in your usual way. You'll say. gravy never lasted better! Wine jelly makes a pretty and potable hostess gift, especially suitable during the holiday sea son. Here's an easy way to make it: Put 2 cups w ine 1 sher ry, rose, port or sauternei in top of double boiler. Add 3 cups sugar: mix well. Plate over rapidly boiling water; heat 3 minutes or until all sugar is dissolved, stirring constantly. Remove from water and at once stir in '2 bottle fruit pec tin. Pour quickly into glasses. Paraffin at once. Makes about 5 (6-oz. 1 glasses. MKIU.K THESE Enjoy these sweet nihblers w ith glasses of Port or Sherry wine when guests drop in. Stuff fresh California dates with wedge of very sharp cheese. Roll in finely chopped nuts. They are also welcome addi tions to a dinner relish tray of crisp celery, spiced fruits and olives. TOWER FURNITURE'S PRE-THANKSGIVING SPECIAL! PLASTIC TOPPED BEAUTY FOR ELEGANT DINING! 79" DINING TABLE 30x38x60 Reg. 89.95 Sale Price . SIDE CHAIRS Reg. 27.95 A 95 Sale Price 4it BUFFET Reg. 189.95 1 Q95 Sale Price .. I 07 Your home becomes a show-place when the dining furniture is solid walnut Volkerie. Here is handsome design that will make you the envy of friends . . . here is practical style that will make every dinner an occasion. As modern as tomorrow liveable and enjoyable every day! Plastic tops provide carefree enjoyment you will appreciate. Choose from these pieces or any others in our large selection of tables, chairs, Chinas and buffets. Also just arrived! New French Provincial Fruitwood dining room sets with Plastic tops. See them new! No Money Down No Payment Till Next Year! 1 rfiiisiiiiiiiiu ir 1 a, 11 w T&SSJU 1 Up SSH Green Stamps Specialties, in y3 1 y W W W W tar m By RUTH KING HERALD AND NEWS, Klamath Falls. Oregon Thursday, November !l. 1961 Pie A Change MINCE . APPLE PIE 2 sticks pie crust mix 2 tablespoons boiling wa ll1 i cups (1 pound 4 ounce can) pie sliced apples 2 2-3 cups (28 ounce jar) mincemeat Vi cup light brown sugar, firmly packed 1 teaspoon cinnamon 1-J cup finely shredded me dium sharp cheddar cheese Prepare one stick pastry with the boiling water, according to package directions for one crust pie. Line 9 inch pie pan. Flute edge. Place pie sliced apples on bottom of unbaked pie shell. Spoon mincemeat ov er apples. In a small bowl, crumble remaining stick of pas try. Add sugar, cinnamon and shredded cheese. Combine with pastry blender until well blend ed. Sprinkle the crumb top ping over mincemeat Bake at 425 degrees 30 minutes. pfo ooooooooooo raTO'D i bop o a a a o smswi'nm't tat. rr,E-ic OPEN FRIDAY TILL 9:00 P.M. City Grade School Menus Monday, Nov. 25 Corn Pups (Extra Corn- bread and butter) Buttered Potatoes Cole Slaw Dish of Apricots Cookie (Homemade) '2 Pint Milk Tuesday, Nov. 26 Turkey Dinner with all the Trimmings. Wednesday, Nov. 27 Cook's Choice. Nov. 28-29 Happy Holidays This Year Send PHOTOGRAPH Christmas Cards UNDERWOOD'S CAMERA SHOP Ph. TU 4-7063 People Read SPOT ADS you are now. FREE DELIVERY ORDER YOUR GROCERIES FROM CARTER'S Fine Foods 1420 Esplanade PHONE TU 2-2511 2- WEEKEND SPECIAL LODGING & DINNER FOR TWO 095 j Children $2 Extra Cocktails Available ' REST and RELAX at: IfjPsTI A Member of riendship Inr.s Phone 773-6268 ti yftotd 1237 N. Riverside MEDFORD GOOD ANY FRI., SAT. OR SUN. WITH THIS AD 3 j.S 8 8 O.v.v-QJULiLliJLiLiLO oooooooooooooooooooo o.ojLILILiLajQ 1 Fresh, Festive Dairy Foods From Klamath Basin Farms WHIPPING fAOI A PAIIUlil WHIPPING CREAM C 1 1 Whips Faster and Fluffier because It's Fresher.... Luscious on pumpkin pie . . . delicious os a topping for other desserts . . . Klamath Basin Farms Whipping Cream is the freshest whipping cream you can buy! AND HAVE PLENTY OF THESE OTHER FINE, LOCAL DAIRY PRODUCTS ON HAND! 1 HOMOGENIZED VITAMIN 0 MILK GRADE A PASTEURIZED ONI OUt0", ""Btmo pwiuarwora BUI GRADE A PASTEURIZED HOMOGENIZED HALF AND HALF i kino or " 0,4 ouirr uow I M 9JH VM A ONI OUAT UQUB Stock up on milk for the holiday ahead. You'll find that delightful Klamath Basin Farms milk goes with any meal, makes any snack more tempting. Fresh, refreshing Klamath Basin Farms milk is truly Klamath's locally produced and processed milk! KLAMATH BASIN FARMS Spring and Esplanode Phone TU 4-3181 r t
