Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 5, 1961)
7Zk lxk. Married women are sharing this secret ... the new, easier, surer protection for those most intimate marriage problems What a blessing to be able to trust in the wonderful germi cidal protection Norforms can give you. Norforms have a highly perfected new formula that releases antiseptic and germicidal ingredients with long-lasting action. The exclu sive new base melts at body temperature, forming a power ful protective film that guards (but will not harm) the deli cate tissues. And Norforms' deodorant pro tection has been tested in u hos pital clinic and found to be more effective than anything it had ever used. Norforms eliminate (rather than cover up) embarrassing odors, yet have no "medicine" or "disinfec tant" odor themselves. And what convenience These small feminine suppositories are so easy and convenient to use. Just insert no apparatus, mixing or measuring. They're greaseless and they keep in any climate. Now available in new pack ages of 6, as well as 12 and 24. Also available in Canada. mat uoittoii Tatted by doctors . . . trusted by women . . . proved in hospital clinics Norforms If FREE informative Norforms booklet Just mail this coupon to Dept. FW-13-5 Norwich Pharmacal Co., Norwich, N. Y. Please send me the new Norforms booklet, in a plain envelope. Name r Street I s MAN IN THE KITCHEN (Continued from page 12) Herb-Garlic-Flavored Popovers to prepare: 20 min. to bake: 40 min. (allow 10 min. for popovers to remain in oven after heat is turned off) 1 cup sifted flour l& teaspoon salt 2 tablespoons butter, melted 1 large clove garlic, crushed in garlic press Vi teaspoon thyme 2 teaspoons finely snipped parsley 3 eggs, slightly beaten 1 cup milk 1. Grease with cooking oil seven 5-oz. heat resistant glass custard cups. Set aside. 2. Sift ihe flour and salt together into bowl. 3. Stir garlic, thyme, and parsley into melt ed butter. Beat milk and seasoned butter into beaten eggs. 4. Make a well in center of dry ingredients and pour in the egg-milk mixture. Beat vigorously with rotary beater until batter is smooth. 5. Half-fill the custard cups with the batter. 6. Bake at 475F 10 min. Reduce heat to 350.F and bake 30 min. Turn off heat; leave popovers in oven 10 min. longer. 7 popovers Father's Favorite Dumpling Dessert to prepare: 15 min. to cook: 20 min. 3 medium-sixed firm, ripe, fresh d'Anjou or Bose pears 1 1-lb. can whole cranberry sauce cup water 1 cup biscuit mix 1 tablespoon sugar Vj cup milk 1. Wash, cut into halves, and core pears (do not pare); set aside. 2. Blend cranberry sauce and water togeth er in a large, heavy skillet having a tight fitting cover. Place over medium heat. 3. Arrange pear halves, cut side up, in the cranberry mixture; cover skillet and cook about 5 min., or until pears are just tender. 4. Meanwhile, combine biscuit mix and su gar in a bowl; add milk and stir until just blended. Drop batter into pear cavities, using one heaping tablespoon batter for each pear half. Cover and continue cooking 15 min.; do not remove cover during cooking. 5. Spoon cranberry sauce over dumplings and serve pears warm with plenty of cream. 6 servings Italian Spaghetti Sauce SPOOK HllltHO Flavorwise, this sauce with its many ingre dients is unsurpassable and well worth the time spent in preparation. to prepare: 30 min. to cook: about 4 hrs. H cup olive oil 3 mediant -sized onions, finely chopped (about Vs cups) 4 cloves garlic finely chopped 1 lb. ground beef lb. ground veal lb. hot Italian sausage, cut in small pieces 1 green pepper, chopped (abont 3 cup) 2 6-oz. cans tomato paste 1 can (about 1 cups) condensed tomato soup 2 cups water 1 1-lb., 13oa. can (about 3Vz cups) Italian-style tomatoes m teaspoons Angostura bitters 1 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar Yl teaspoon celery salt H teaspoon crushed red pepper Dash chili powder Dash ground cinnamon Dash fennel seed Dash oregano 3 bay leaves 4 whole allspice, crushed lb. fresh mushrooms, sliced Vl cup chopped green or ripe olives 1 4-oz. can pimientos, drained and chopped 1. Heat the olive oil in a heavy skillet. Add the onion and garlic and cook until onion is tender, about 5 min. Add the beef, veal, and Italian sausage and brown well, stirring occasionally. 2. Meanwhile, combine in a large, heavy saucepan or sauce pot the remaining ingre dients except mushrooms, olives, and pi mientos. Stir in the browned meat and onion. 3. Bring mixture to boiling and simmer, uncovered, at least 4 hrs., stirring occasion ally with a wooden spoon. If necessary, add a little hot water as sauce thickens during cooking. 4. One-half hour before sauce is done, stir in mushrooms, olives, and pimientos. 5. Serve sauce over cooked spaghetti and top servings with grated Romano cheese. Sauce for 8 to 12 servings Green Beans with Dill-Sour Cream Sauce to prepare and cook: 20 min. 2 10kz. pkgs. frozen cnt green beans 2 tablespoons butter or margarine 2 tablespoons finely chopped onion 1 tablespoon flour ?4 teaspoon salt Few grains black pepper 1 teaspoon dill weed 1 eup thick sour cream 1. Cook beans in boiling, salted water fol lowing directions on package. Drain and keep hot. 2. Meanwhile, heat butter in a heavy sauce pan; add onion and cook until onion is light golden. Add flour, salt, pepper, and dill weed; cook, stirring constantly, until mix ture bubbles. 3. Remove from heat and blend in the sour cream. Set saucepan over low heat; stir constantly until heated through (do not boil). Combine the sauce with hot beans. Serve immediately. 6 to 8 servings O ly 7.on State Family V7ct kly, March 5, 1MI
