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About The Klamath news. (Klamath Falls, Or.) 1923-1942 | View Entire Issue (Nov. 3, 1926)
THE KLAMATH NEWS Pago Ton Wwlnosd.iv. '..v X lfti. How to dm wrj How to Prepare . . PURE FOODS J Meat We Eat and i What to Buy and Where' What Happens as. 1 ! e Make Progress- By Ut-MSIK It. MI'ltl'HV Hoiuhfrn KihhI Km1 WrrWIy Mnrko Ar you flllins your market las kot with the !t food for tho l.'a-i money? Before you ro lo market tako ac count of tnck and plan out what you need to huy and how much you should nend. It is hard to vdan meals for a family, a the ueeds are varied, but it la possible to wrve plain, wholr aome food so that the nutritive values dovetail into each other and make a balanced diet. The way to Judire as to whether the fond is all that it should be is by the health and appearance of the family. If the family is energetic, strong and Hmbitious, one may be pretty sure that it is well nourished. Piet Is the runs; important single factor, not only In the first years of a child's life but has much to do with health later on. What a child eats largely determines his development. , An nndernonrishe. child does not necessarily mean a sick child nor does It mean a well one. f It means rtarded progress: failure to de velop physically and mentally to full possibilities. And the main cause of this prevalent condition is not insufficient food but improper food. It should he rememlierid also that tarm foods digest more quick ly than cold, because they do uot hare AO be brought up to body tem perature before digestion can be gin. It is therefore Important, es pecially in the morning when th? store of energy Is low. to give the child warm food. Jlnrtin iMl Any Meal Bacon is always relished for Its savory flavor whether served alone or vrlth a variety of other dishes. Bacon is more than a breakfast dish. It Is equally good at all three meals. The addition of bacon make the other dishes look more attractive and taste better and im proves.' the whole meal. Hot Breads Make Cool Mornings Most Agreeable There Is nothing that starts off the mornings like a good hot breakfast, and one of the many ways to vary this pieal is by the use of different bread?. Vary the breakfast breads, say, two morn ings toast, two muffins, two bis cuits, and one waffle; nerer having, however, the same two breads in succession. Plain Muffins 2 cups flour. 4 teaspoons baking powder. 1 teaspoon Bait. 1 tablespoon sugar. 1 egg;. 1 cup milk. 1 tablespoon shortening. Sift flour, baking powder, rait and sugar together. Add well beaten egg and milk slowly. Add melted shortening. Mix well. Grease muffin pans and drop a spoonful of batter in each one. Bake Jn moderate oven. Variation Follow the recipe above, add-: lag a cup of chopped cranberries; which have been floured. Jtainn Mufrins Follow the plain recipe, adding ft cup of raisins, whkh have been ' floured. Whole AVIicjW .Muffins ; 2 cups whole wheat flour. j 4 teaspoons baking powder. 1 teaspoon salt. ' 2 tablespoons sugar. j 1 cup milk. ! 2 tablespoons Inrd. 1 Mix flour, hukiim powder, salt and sugar. Stir in milk. Mix in melted whortentng and hnt well., Bake in muffin pans in a moderate oven. Makes IS muffins. Chopped figs or dates may be added. Try Sally I.unti ' cup sugar. 3 tablespoon butter. 2 eggs. ' .1 teaspoons baking poud'-r. H teaspoon salt. ; 1 cup milk. I 2 cups flour. -Mix Migar, butter and t prh nnd ntir until light. Sirt flour, baking i powder and wilt together and add: milk. Mix well. Turn into h buttered Ms. nit pnn (or two small pie tins if preferred) and bake in a iul k oven. Serves six or seven : persons. v ix; t.r 1 1 i y i ; kTTs i f j . Kfiual part nf Mime, (Ury. Kreen prppint, young onions, plekled! beets, liHtd-boih-d e and rowj ftpples. Shred nil ingredient very I fine and mix with Kivirli dressing. Well to serve with friend chik'n. J Mi.-t people promptly forget about the food 1 hoy out after they i have swallowed tt. unless, nf course, irhey are ntliuktd by inditfi-M inn or 1 some Mtuilar ailment. ProhaWy ! you know that the food poos to your stomach, .tore the process of tliitesiimi i started, but did ou i over wmuler whi h tm-at foods ar .digested the most thoroughly and j quickly and how ;he various w;is of cooking affett djjrestimt? r roper digestion is esseui ial to t cood heaii It niul for (hat reason a knowledge of the fact aSnut diges tion is desirable. I When the food you eat eirer your s t o m a t h . a juice, k u o v n a -i jus;ric juice, is formed, w hit a ' helps make disvsiion oossible. Some foods brhi j: about the formation of ! more efficient ga-n ric juice than i others and are. therefore more 1 easily digested. Owing to the fact !that the gastric juice ornied when . meat enters the stomach (ionta:m ; more hydrochloric acid than is pre ; sent in the ease of some other i foods, we flrd that the stomach responds more quickly and more decisively to meat than to auv other class of foods. The presence of this arid is due to the fact that I meat contains substance known as .extractives" which also cause the production of extra large quantifies of gastric Juice. The more gastric juice is formed, the more ouickly nnd uiore completely the food is digested. . Not all kinds and cuts of meats, how e ve r. req u i : e t h e sa me t i in e lor the digesting process. The way ;n which meat is cooked also helps determine the length of time re quired for thorough digestion, al : though the difference seldom 'amounts to more than a half hour one way or the. other. Pork, for instance, al'houglt it is digested relatively wel. m ay in J the stomach somewhat longer than I other meats. The digev.iou of roast veal, roast beef and roa-u lamh is : completed In that order from the standpoint of time, and that roa.,i pork and roa.-t chitkn, wliii.li were tied for fourth place in the digestive race, take some thirty minutes longer. As for the method of rooking which makes most easily digested, experiments mado with chicken indicate that broiled in eat is di gested first. The tests were made" t with both fresh and cold storage ! fowl. Una st chicken proved to be the next easiest to digest, while stewed and fried chicken the long est time, j The question of wheather well i done, medium, or rare meats is the most quitkly digested, has been J worked out through experiments : on beef. The results show that i there is not very much difference, certainly not enough to rausQ any j preference outside of other consid jerations. Rare roast beef, however. won out by leaving the stomach I slightly sooner than medium-cook-jed roast beef, which, in turn, pro ' ceeded the well-done variety by j an equally short margin. The dif ference is hardly appreciable, f Comparisons cf the relative di j gestihility and assimilahiiity of i tough meats and pf juicy, tender meats also revealed ome in'erest- ) ing result. It has been determined that, if both are of equal nutri tive value, the' body will derive the same benefit from either sort of meat, even though the tougher meat may be a little harder to chew. Furthermore, the tougher meat is digested somewhat more quickly than tiie tender meat, prob ably hf-cane : require- more thor ough chewing and thus reaches the stomach in smaller piece.. Balanced Meals for Week's Menu are Appetizing SllV tliiNikfast Oranges Ki i d t oi huh til Miivh Sausage Buttered Toa-l I "of foe Utinier Crupefruit AptH'tier Urea ded I.Mnb Chops Canned Peas "andi-d Sweet Potatt.es Scalloped Tomatoes. Mine Koll MuMiAV Itrookrast Siitcd Bananas Kritd l.cft-ovcrs Hominy Hacou .Mr.ttins Coffee Dinner .MK.d Hoof Mnshod Potatoes Mans Asparagus with Choose Sauce Lettuce-Celery Salad TllVV HivtikfaHi Dr.tngos Cete.iM'ream Sera ml. led Kggs ltaisin Toast Coffee IHtiner Cream of Tonmto Soup i Sliced Tongue Creamed Cabbage : Pickled Iteets Apple Pie HhNKsl) AY Itnnkfn-t S;ewed Prunes , tlatmeal-Crca m Hot Iliscuit Oiin'b-t , Coifee j I i nner Vegetable Soup i Spare Kibes with Sauerkraut Mashed Poitoes Hurtered Carrots Combination Salad ; Till 1CSDAY Itreiikf.nst CrapefrttU Proiled MackTal Muffins t.rits Coffee Dinner Itoast Veal Stewed Ceb'ry Macaroni with Tomato Sauce Creamed Lima Means Pear atid Chocs Salad HUDAY Jlreakfst Baked Apples J Hot Cereal Cream Kggs Coffee Dinner J naked Fish j Cauliflower au (Iratin ! Fried Parsnips Creamed Potatoes' lemon Celatine i SATCKDAY i Itreakfast . j Cereal and Cream Bacon Hot Iliscuit I Coffee j Dinner j Cold Boiled Ham i Spinach Corn Pudding1 Tomato Jelly Salad I Prune Whip ' HOT POTATO SALAD Slice boiled potatoes while warm; add finely chopped onions and pars-j ley, white pepper and salt. Shred, strips of bacon very fine and fry in! oil. When turning crisp check with' vinegar. Mix and serve warm. j - . i If you know of any pama viola- j tlons, call phone B84. All informa-' Hon will hw strictly confidential ' Dainty Desserts Appealing to All Lovers of Sweets: For "special occasion" of course. frivolous desserts are the rL. but tor the ordinary. oery day. family i menu, puddings ate far more whole- j some. j KverUiody knows how nourishing puddings are. especially when they' are made with milk and eggs, but! some oblect ;o theiu as tacking flavor. This, of course, is Just a matter of iimiik a proper flavoring ( i Air.n l. anil la is probably t he fa wo ite flavor where the dessert ts tf t he cu-tard variety because Its dolitato. subtle flavor blends with1 the cug and milk flavor In a pc-t culiaily pbiisant Wiy. Sfmpb' puddltKo can atayn be made more attract io by serving them with a well flavored sauce. A ' new sauce, too, can always be used to dHutiise your favm iio "qui k i nnd easy" 1 pudding as n different j de-iort. j LirliiimlInu- liHldlng ! t taldespoon gelatine. us cup f cob! water. 1 1 cup sugar. 2 eggs. S cup hot water. i Vanilla, Soak gelatine in water for half an hour. Bent the whites of eggsj thoroughly and add sugar to them, j Kill up the cup containing" the gela- j tine with hot water and add It to the beaten whites . and sugar. Heat for -t m i ii u 1 1 and flavor with vanilla or half a teapoou of, almond. Then place the mixture in a mold nnd serve it cold. Thisj pudding should he eaten the day it is made, as It toughens if al-i lowed to stand too long. j f hm-olatc Knuffte j '2 tublepoons butter. ! ergs. ? tablespoons flour. ! 1 cup milk. j J tablespoons hot water. i J s.w:tres chocolate. Ja oup mi car. 1 teaspoon vanilla. i Molt butter and flour and add' gradually the milk which has been scalded. .Melt the clnirtlr.te in a double boiler; add sugar and hot water and stir mixture until it is smooth. Combine the two; add tho' well benten yolk of eggs; allow! the mixture to cool ond then fold In the whites of eggs beaten stiff.: Add vanilla. Turn the mixture into a buttered baking dish and bako In a moderate oven for 115 minutes. 1 .Neapolitan Whip 1 'i pound walnuts. S pound marshmallows. Cream, j Mixed chopped walnuts with chopped fresh marshmallows. Blend with the mixture enough whipped rram. flavored with vanilla to' hold It together. Serve In glasses! with a fruit sauce. j FluvnHiiK Suggestions i A few drops of celery extract' added to cream of potato notip or lo Stuffing, dressings or grav-f (es will greatly improve them. ! Soups, gravies and naiad dressings gain a pipeiuant flavor from a ! few drops of onion extract. j Orange extract combines delirious ly In cocoanut in fudge and frost- I fugs. A few drops of rose extract In' finger bow in make the water de lightfully fragrant. Mornings Suggest Sausage as Likely Dish for Breakfast We etui buy excellent uuugc from the market man. but If wo nre among those bometnakers who like to make our own meat eomhlim ttous, we will probably put some lean and fat pork, about 11 lo l it. through the food chopper nnd add ' a few seasonings. Tho meat will never be ovorseasoned If we : use 1 tablespoon of salt, 1 ton- i spoon of hi ft oil sage and 1 scant tenspoon of white pepper In each , pound of meat. ' j On tho next cool, crl p full morn' lug when tho ground is covered with honry froM. wo may havt" some of thU fie-di sausage for! breakfast. The throe old "stand ; hV for breakfast fruit, meat,, and bread, may bo c ombine into a tempting dish if ou try (his: llauaibin S:vuagr ft links or HotviugH of sntiMire. 2 lubloftpoous flour. il slices of toast. I 'a cup crushed pineapple. Pi y the sausage till brown, re-1 move from pan and brown flour, in rcmuiulug fat. Add pineapple to browned flour and bring to boll1 Ing temperature and pour over toast nu a serving dth. Place a hot sausage on top of each serv ing and garnish with parsley. Sminit lui (iiitirtHHimo ft links or scrvlncs nf sausage t medium potatoes mashed with 1 a cups milk thickened with salt and pepper. 1-1 pound grated cheese. '2 i up scalded milk. .1 tablespoons flour. .1 tablespoon butter. Itfill. mash and lwat potatoes un til fluffy. uddiuN cup hot scald ed milk. Line bottom of buttered baking dish with potatoes ami Mghily press sausage Into pota toes to form six Individual Nervines. Cover tho tup with white t. a uce nnd sprinkle with grated cheese and buttered cuims. Hake In oven to a delicate brown. Naunuo Biscuit Those biscuits will satisfy those hungry school boys nnd girls at noon time. Try them: lt ctip ground Mauxnge, 4 toiiHpoouH baking powder. 4 tablespoons shortening. 2 cups flour, cup milk 1 teaspoon nail. Mix and sift Ingredients nnd cut in shortening. Add milk, handling as little as possible and roll lo 1-3 Inch thickness. Cut with a good sited biscuit cutter i 2 ' inches in diameter t nnd crenso In middle with dull eUe of knife. Placo n heaped, teaspoouful of ground snunngo on each half bi cult and turn tho other half over it. pinching the two edgtM together wot). Hake 2u minute lu a hot oven. Tun mont not only makes a nd-a surprise In the coulur of tha biscuit, hut the whole Is well flavored by I ho rich dripping" of fresh snuug". 1lKi:i COHNLD DLKK H AH IN caiuia;H Braise one onion In butter. Cut two pounds of raw potatoes In j small dices and add to tho onion, 'cover tin saittepan. utid when (ha potatoe ar done mix III one pound of chopped, leun corned beef, Cook I ten minutes mora and sesuon with I thyme, white Pepper, and salt If needed. Parboil one head of cabbage, drain and cool. Break the loaves j apart ami lay on a town), Roll j into encti Icjf n portion of corned beef ha-h, net In a pan ond bake. Hp ' Whether It's Cakes Pies or Bread Ask Your Grocer for Crater Lake Flour Made by Martin Bros. Fresh a hish SoU- x-firthttmm Water FISH Clams Crabs Oysters Red Snapper Skinned Sole Halibut Salmon The Palace Market 524 Main. Phone 68 I1KTATO IHMPMN'fJS Grate two large, cold boiled po tatoes that are very mealy and which bare been boiled in their jacket. Add two tablespoons of f(dur. one tablespoon tt melted but ter, two yokes of eges, a jdncb of iiutmce. huh as needed and knoad a firm dotiKli. .Mold round balls at the same time filling the center with croutons frif-d in butter, put in .salted, boiling water and boil until they float, about ten minutes. Itemove the dumplings from the water, drain, roll in fro-h bread crumbs, and frv in bu'ter. You eat to live why not live well? We serve meals at all hours SHASTA CAFE 'Under New Management" 125 South Seventh. CRATER LAKE FLOUR A Homo Manufactured Product. SIXTH STREET BAKERY B.P.Lewis Grocery "The Coffee House." 223 So. Sixth St. Phone 355 We carry a complete line of Quality, Groceries. Try a pound of Lewis Special Coffee. Pay us a visit or phone your order in. We have our own delivery. Meat Market operated in co-opevation with Grocery. " t,r " , f Kraft I eeseJ KjiAAt your deakr'sJ. Use GILT EDGE BUTTER Your Grocer Carries It A Home-made Product "None Better" The City Creamery J'hone 9.J1 155 Spring 6 You save both TIMEnd ft 6,2"..VK' rtra.-i...it nen maiKet at Billow MONEYS B $1 . 'Js f: 3- J C ' m S. O. Piggly Wiggly Co. 4th and Main Opposite Hall Hotel 3