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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
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GRADE A
PASTEURIZED
HOMOGENIZED
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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
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