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