Medford mail tribune., August 28, 1960, Image 41

DI
MING
7ui( ii'gAt for a Happy Day . . . These Dainty Dresses, So Fresh and Crisp!
Many modern fabrics look better when
starched. . . best when starched
with instant lia?lTrf'
o
When little girls' dresses of modern fabrics
like these gel thai "too washed and worn"
look, you can perk up their wilted appearance
by starching with instant NIAGARA 1 They'll look
smart, crisp, stay fresh longer.
No messy boiling. Niagara's pre-cooked for
you. Just swish in cold water it's ready instantly
to give you best results.
Niagara penetrates deeper into cloth up to
one-third deeper than home-cooked starches as
., proved by laboratory tests. This means easier
ironing no sticking, no spots, no white streaks
even on the darkest fabrics!
Available In 12 oz. and Large Economy 24 ox. Sizea
Instant Laundry Starch
6 7 - '
' S iiarniAiie i aonreT OCI t miri OTl DPU
f nmcnivn o innotoi otbunu oinnwf
N:
Swish in cold water,
instantly it's ready!
1
V
ALFRESCO
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Rumaki
A repeat by special request.
to prepare: 20 min. (allow 30 min. for marinating)
Vi lb. chicken liven
lVs tablespoons honey
1 tablespoon toy savce
2 tablespoons cooking oil
1. Rinse chicken livers with cold water; drain on absorbent paper. Cut into
halves into a bowl. Pour a mixture of the honey, soy sauce, cooking oil, and
garlic over livers; cover. Let stand about 30 min., turning occasionally. Re
move livers from marinade and drain on absorbent paper.
2. Wrap a piece of bacon around a piece of chicken liver; secure on small
skewer. Insert a water chestnut on skewer; repeat with another chicken
liver and water chestnut.
3. Grill until bacon is cooked, carefully turning and brushing with marinade.
Remove appetizers to a warm platter and serve immediately.
About Vz doz. appetizers
Vi clove garlic, crushed
6 slices bacon, cat In thirsts
1 5-oz. can water chestnuts,
drained
Savory Barbecued Chicken
to prepare: 20 min.
Savory Barbecve Saaco
3 broiler chickens, each I 'a lbs. ready-to-cook weight, cut in halves
1. Clean, rinse, and pat chicken dry with absorbent paper.
2. Place chicken, cut side down, on greased grill about 6 in. from coals.
Grill, turning and brushing frequently with the sauce, until chicken is tender.
6 servings
For Savory Barbecu Sauce (about 2 cups) Heat 1 tablespoon butler
in a heavy saucepan. Add Vz cup chopped onion and cook until onion is
soft. Add 1 cup catsup, cup cider vinegar, cup water, cup light
molasses, 1 env. garlic salad-dressing mix, and 2 beef bouillon cubes.
Bring to boiling, stirring gently. Reduce heat and simmer 15 min., or until
sauce is slightly thickened.
Vegetable-Salad Platter
In separate saucepans, cook green beans, carrot halves, and 3-in. celery
pieces until crisp-tender. Drain and chill. Cook cauliflowerels until just
tender. Drain and chill. Meanwhile, prepare 1 env. onion salad-dressing mix
according to directions on package. When ready to serve, line a serving
platter with crisp lettuce and arrange chilled vegetables and tomato slices
on lettuce. Serve with the salad dressing.
Family Weekly, August 21, 1960