Milk of Magnesia
is the laxative
doctors recommend
Cookbook
( Continued from page 8)
and,
Lou of people think the ungy
mint flavor in Phillips' Milk of
Magnesia is the best tiling that's
happened to laxatives in a long
time. It makes the world's best
laxative the best tasting, too.
Even more important, doctors
recommend milk of magnesia. We
asked thousands of doctors, "Do
you ever recommend milk of mag.
nesia?" The overwhelming ma
jority said, "Yesl"
Like regular Phillips', Mint
Flavored Phillips' is both a laxa
tive and an antacid. It relieves
both irregularity
and acid indiges
tion, so gently it's
ideal for all ages.
So get Mint-Flavored
Phillips'
Milk of Magnesia
andvprove to your
self, the world's
best laxative is
best tasting, tool
PHILLIPS
MILK OF
magnesia
BEeEBJ ;
Slave
To PERIODIC PAIN
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comfort because Midol tablets con
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An exclusive antispasmodic that
Stops Champing . . .
Medically-approved ingredients
that Riuivi Hbaoachi and Back
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A ipecial, mood -brightening med
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-WHAT WOMEN WANI TO KNOW"
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Of. M loi 360, New York II. N. Y. So
Free
Does BLADDER
IRRITATION
MAKE YOU NERVOUS?
AX tor 31. common Kidney or Bladder Ir
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RID OF
Sour Cream Dip
1 cup thick soar cream
2 teaspoons Italian salad dressing nix
1 teaspoon finely chopped onion
Blend ingredients thoroughly and re
frigerate several hours. 1 cup dip
Deviled Eggs
6 hard-cooked eggs
S tablespoons mayonnaise
1 teaspoon prepared horse-radish
teaspoon salt
Y4 teaspoon dry mustard
Few grains cayenne pepper
Cut eggs in halves lengthwise. Remove
yolks and force through a sieve or mash
with a fork. Blend in remaining in
gredients until smooth. Fill egg whites.
6 servings
Picnic Pot Beans
CONVINIIHCI I
) rooo RICIM
4 slices bacon
Vi cup finely chopped onion
Vi cup chopped green pepper
2 1-lb. cans pork and beans with
tomato sauce
1 tablespoon dark molasses
2 teaspoons Worcestershire sauce
3 tablespoons dark brown sugar
Vi teaspoon salt
Vt teaspoon black pepper
V4 teaspoon oregano
1. Fry bacon in a skillet; reserve 2 table
spoons fat. Crumble bacon and set aside.
2. Heat the reserved fat in skillet. Add
onion and green pepper and cook about
5 min., stirring occasionally.
3. Turn beans into a Vi-qt. bean pot or
casserole. Mix in onion, green pepper, ba
con, molasses, Worcestershire sauce, and
a mixture of remaining ingredients.
4. Heat, uncovered, in a 400 F oven
about 1 hr. About 6 servings
Shadow Mocha-Frosted Cake
CONVIKIINCI
fOOt MCIM
1 pkg. yellow cake mix
VJ cup butter
lVs teaepoona vanilla extract
2H cups confectioners' sugar
1 teaspoon instant coffee
H teaspoon salt
1 egg
3 sq. (3 ox.) unsweetened chocolate,
melted and cooled
Milk (about 2 tablespoons)
2 to 3 tablespoons thick chocolate aauce
1. Prepare and bake cake in layers ac
cording to directions; cool layers.
2. For frosting, cream butter and extract
together until butter is softened. Add a
mixture of the sugar, instant coffee, and
salt gradually, beating constantly.
S. Beat in the egg thoroughly, then the
frailly Wnkly. April 11, IK
cooled chocolate and enough milk to make
of spreading consistency.
4. Fill and frost cake. Drizzle chocolate
sauce around edge and down sides of
cake in a shadow design (see photo).
One t-Uxyer cake
Note: If desired, take chocolate sauce
along to drizzle on cake before serving.
Piquant Cucumber Slices
2 tablespoons sugar
1 teaspoon salt
teaspoon white pepper
V, teaspoon Accent
1 teaspoon celery seed
V, cup cider vinegar
1 tablespoon lemon juice
1 cucumber, rinsed (do not pare)
Vi cup coarsely chopped onion
2 tablespoons chopped parsley
1. Mix the first seven ingredients in a
bowl until thoroughly blended.
2. Score cucumber by drawing tines of a
fork lengthwise over entire surface. Cut
into slices about in. thick. Add to the
vinegar mixture with onion and parsley;
toss to coat evenly. Chill thoroughly,
turning several times. About i servings
Crunchy Peanut Cole Slaw
This refreshing salad may be substituted
for the kabobs and cucumber slices.
3 cups finely chopped green cabbage
1 cup finely chopped red cabbage
1 cup finely chopped celery
1 cup coarsely chopped cauliflower
1 cup thick sour cream
1 cup mayonnaiae
1 tablespoon sugar
1 teaspoon salt
1 tablespoon tarragon vinegar
Vi cup finely chopped cucumber
Vi cup finely chopped green onion
Vi cup finely chopped green pepper
1 tablespoon butter or margarine
Vi cup coarsely chopped salted peanuta
2 tablespoons shredded Parmesan cheese
1. Toss the first four ingredients together
and chill.
2. Mix the next' eight ingredients to
gether for the salad dressing and chill
them thoroughly.
3. Melt butter in a small skillet; add
peanuts and heat several minutes until
lightly browned. Remove from heat and
immediately stir in the Parmesan cheese.
Set aside.
4. Just before serving, toss chilled vege
tables with the dressing and top with the
peanut mixture. 8 servings
Note: For a truly fresh-tasting salad,
prepare the vegetables, salad dressing,
and cheese-coated peanuts at home. Put
the tossed vegetables into a plastic bag
and the dressing and peanuts in tightly
covered jars. Chill vegetables and dress
ing until time of departure. Then toss the
salad at the picnic.