Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 12, 1961)
What do DOCTORS do for I &rMhk wmmm HEADACHES? A SURVEY SHOWS a OUT OF 4 DOCTORS RECOMMEND THE INGREDIENTS IN ANACIN U7 25V . To olilain fast relief from pain of headache, neuritis or neuralgia why not take what 3 out of 4 doc tors recommend the ingredients in Anncin ! Anaein gives a hetter total effect in pain relief than aspirin or any buf fered aspirin. Here is icAy. Mere as pirin or even aspirin with buffering contains only one pain reliever and no special medication to relax nervous tension. Hut Anacin is a combination of medically proven in gredients, including special medica tion, which relieves pain incredibly fast, also relaxes nervous tension and releases painful pressure on nerves. Anacin Tablets arc safer, too. They have a smoother action and do not irritate or upset the stomach. liny Anacin today. ; cv-i! .4 17 i I 1 1 Better than aspirin or aspirin with buffering for TENSION HEADACHES Hi I is fe 1 1 for fast FAST, ASr ) MIADAOHI NIURALOIA NIURITIH Most headaches are caused by tension that prr.tsrs on nerves. Anacin contains special medica tion that relieves pain fast, relaxes tension and releases pressure. This special medication is nor obtainable in aspirin or any buf fered aspirin. Thai's why Anacin gives more complete pain relief. -fc Largest Selling PAIN RELIEVER (Continued) Mama's Company Cabbage to prepare: 20 min. to cook: 5 min. 5 cups finely ulircdrieri cabbage 1 cup finely shredded carrot lA cup chopped green onion, including some of the green lop ll teaspoon -suit teaspoon black pepper 1 beef bouillon cube V cup hot water 14 cup butter 1 teaspoon prepnred mustard cup chopped pecans lA teaspoon puprika 1. Combine in a large, heavy saucepan the cabbage, carrot, green onion, salt, and pep per. Dissolve the bouillon cube in the hot water and add to vegetables in saucepan. Toss with a fork to blend thoroughly. Cover tightly and cook over low heat for 5 min., moving and turning once during cooking. Drain if necessary; turn into a warm dish. 2. Melt butter in a small saucepan over low heat. Stir in the mustard and pecans; heat thoroughly, and pour over vegetables. Sprinkle with paprika. 6 seruings Irish Batter Bread to prepare: 20 min. to bake: about 1 hr. 3 cups sifted flour Vi cup sugur . 4 teaspoons buking powder 2 tcuspoons ground cinnamon 1 teaspoon salt 1 egg, well beaten 1 Y'x cups milk 3 tablespoons grated orange peel 2 tablespoons shortening, melted and cooled 1 cup (about 5 ox.) currants 1. Sift together into a bowl the first five in gredients; blend to distribute cinnamon. 2. Beat the egg, milk, and orange peel to gether until blended. Blend in the melted shortening. Make a well in the center of the dry ingredients and add the liquid mixture and currants all at one time. Beat until smooth. Turn batter into a greased (bottom only) 9y4x5'4x2-in. loaf pan and let stand at room temperature for 20 min. 3. Bake at 325F about 1 hr., or until a cake tester or wooden pick inserted in center of bread comes out clean. 4. Remove bread from pan and' cool com pletely on cooling rack. Wrap in moisture-vapor-proof paper and store overnight be fore serving. 1 loaf bread Scones Although not originally Irish, this tea caki is a favorite in the British Isles. to prepare: 15 min. ;ro bake: 15-20 min. 2 cups sifted flour 2 tablesHons sugar 1 tablespoon baking powder Y1 teaspoon suit Vl cup shortening, chilled V cup currants 1 egg, well beaten H cup cream 1. Sift the flour, sugar, baking powder, and salt together into a bowl. Cut in the short ening with a pastry blender or two knives until mixture resembles coarse corn meal.' Lightly stir in the currants. 2. Make a well in center of dry ingredients and add a mixture of the egg and cream all at one time. Stir with a fork about 15 strokes. 3. Turn dough on a lightly floured surface, shape it into a ball, and knead lightly about 15 times. Using one-half of dough at a time,, gently roll into a '4-in. thick circle; cut into 8 wedges. Place on greased baking sheets. 4. Bake at 425T 15 to 20 min., or until golden brown. 16 scones Apple Cream to prepare: 30 min. to bake: 40 min. 6 apples (about 2 lbs.), pared, cored, and sliced 14 cup' sugar 1 teuspoon ground cinnamon . 1 teuspoon ground nutmeg lA cup butter cup sugar 1 egg, beaten Yl cup flour Vi teaspoon buking powder V'2 teuspoon salt 1 cup whipping cream 1. Toss the apple slices with a mixture of the cup sugar, cinnamon, and nutmeg. Spread evenly in bottom of a buttered 9x9x2-in. baking dish. Set aside. 2. Cream butter and cup sugar together until fluffy. Add beaten egg and continue beating until mixture is light and fluffy. 3. Sift together flour, baking powder, and salt. Beat into creamed mixture until just blended. 4. Spread batter evenly over apples in bak ing dish. 5. Bake at 350F 30 min. Remove from oven and pour cream evenly over surface. Return to oven and bake 10 min., or until topping is golden brown. 6. Serve warm with additional cream, if desired. About 8 servings For fine food in a jiffy, and the affec tionate huzzahs of adoring family and guests, this "Kiss the Cook" Cookbook U Indispensable. Here ore 292 busy-day dishes edited by Family Weekly's own Melanie De Proft. For exciting, dependable time-saver recipes, you'll turn to QUICK DISHES FOR THE WOMAN IN A HURRY Unexpected company? A hectic afternoon? There will be so many times you'll appreciate this collection of exciting recipes for every thing from appetizers to desserts all designed for tasty meals you can whip up tn less than half on hour. YOURS FOR ONLY 50 EACH POSTPAID TOt FAMILY WIIKLY lOOKS 153 N. Michigan Ave., Chicago 1, III. Enclosed Rnd for which please tend me postpaid copies of "Quick Dishes for the Womon in a Hurry" 50 each. (Satisfaction guaranteed or money refunded.) Name Address Ciry & Stale Print or Write legibly
