Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 16, 1961)
OVER FIFTY? THElf YOU ARE ENTITLED TO A FREE Ev3 30 DAT SUPPLY Or Itf VITAMINS MINERALS This absolutely FREE trial oiler is made so you can prove : ' to yourself the wonderful dif ference Over-Fifty Capsulets may make in your pep and vital ity ff you suffer from nutritional ' deficiencies, '.. Tens of thousands are now taking these safe, new-formula . Capsulets for a quick energy boost and increased zest for living. - Nad to leyl H OWfatiMl . With your FREE supply you will also get information on now you may continue to obtain these high potency Capsulets automatically every month should you so desire. You can buy them direct at savings up to 50, compared with other high potency formulas priced up to $6. . F6V your FREE supply, with " no obligation to buy anything, send 10c to partly cover postage and handling. Offer strictly limited to those who have not accepted it before and only one . per family. Write: Dept. 1550, Geriatric Pharmaceuticals, Inc., 179 North Michigan Avenue, Chicago 1, Illinois: . At Fram Malaa to Hawaii. Alaska to FrarlM.,.an w mtf wi fa a : mm kf Mall, He wanm, Bar raw aatoKOO. ftaeay VM i. 24 maul a It parmaat. Fraa . I Baa llratl ra sent ImiMdialal-. X Wm haw . I... 5 Han la salt year lactate, "Mall teneea today far teat larvitt. , 2 620 SytlMt BWg., Danvtr 2, Colo. . - I Boot. 41 -X. I Nam. J High Cost ol Facial Beauty! Yea women who nav 16 to ISO tor funny Jars of orcama were atunned to read the "Outraceous Coat of Facial Beauty" in , Reader's Digest. Now you can stop mak ing such costly mistakes paying needless high prices. A guide to health and beauty. ' at costs within the reach of all. la yours FREE) Write for Catalog and Beauty Guide today. VITAMIN-QUOTA, Dept. A-30S, 880 Broadway, New York 8, N. Y., ; or Dept. A-305, 1126 8. Crenshaw Blvd., Los Angeles 19, Calif. IY1UCOOITY . often oaua of THROAT PHLEGM 'Excessive mucous discharge that causes throaTb phlegm, bad breath, sticky mucus drip, now speedily removed with Glyco Thymoline, a soothing alkaline solution especially formulated for this condition. Freshens breath and taste. aitMiA.TKwaiAgalteam tbmtmmt Family Menus (Continued; Pes Soup a la Francalae - . Lettuce, leeJc, and chervil are among the ingredients cooked with green peas to give this delectable soup a French flair. TO PREPARE AND COOK: 30 MM. . 2 teaspoons chervil -1 teaspoon sugar 1 teaspoon salt 14 teaspoon black pepper 1 lOVy-ox. can condensed beef bouillon 94 eup water 2 cups cream 1 small head lettuce. shredded (about6enps) 2 cups shelled fresh green peas (or one 10-oz. pkg. frozen) 1 eup water Yi cup chopped leek (green - part only) 2 tablespoons baiter 1. Put first nine ingredients into a large saucepan; stir and bring to boiling. Cover and cook until peas are tender.' 2. Press through a coarse sieve or food mill. Return sieved mixture to saucepan. Stir in bouillon and cup water. 3. Just before serving, stir cream into mixture and heat thoroughly. 6 servings : - Perky Cauliflower Slaw . Grated radishes are tossed with chopped crisp cauliIower and other ingredients to make this unique relish-like salad. '. TO chill: 1 HR. teaspoons lemon juice teaspoon prepared horse-radish teaspoon salt I'M teaspoon black pepper , 1 tablespoon mayonnaise ' 2 1 Yi to prepare: 30 min. - 1 small head cauliflower,. washed, separated into " flowerets, and chopped (about-3 cups) 2 tablespoons finely chopped onion 2 tablespoons grated . . - radishes t 1. Toss together in' a large bowl the chopped cauliflower, onion, and grated radishes. 2. Blend together the lemon juice, horse-radish, salt, pepper, and mayonnaise. Toss with the vegetables until well blended. Chill, covered, in refrigerator about one hour before serving. 3. Serve in lettuce cups; sprinkle each serving with snipped parsley. . . 4 to 6 servings In All the World, Only French Chefs Have Won International Acclaiml Now You Can Repeat Their Masterpieces in Your Own Kitchen with This "Kiss the Cook" Cookbook -It contains 141 recipes from ths world's most distinguished cuisine, adapted to U. S. tastes and methods by Family Weekly's own Melanie De "reft. You'll eherUh ' , - THE FRENCH , COOKBOOK YOURS FOR ON1Y 50 ACH postpaid TOt FAMILY WIIKIY BOOKS 1S3 N. Michigan Ave., Chicago 1, III. Enclosed find $. copies of "The French Cookbook' guaranteed or'monoy refunded.) for which please send me postpaid 50f each. (Satisfaction Name ..... Address . . . City & State to bake: about 20 min. eup shortening cup sugar egg eup milk eup drained crushed pineapple Orange-Bran Muffins to prepare: 15 min. ' - Yl cup whole bran !4 Yx eup orange juke V4 1 cups sifted flour 1 2 teaspoons baking Y powder H Yt teaspoon baking soda . V4 teaspoon salt 1. Lightly grease 12 muffin-pan wells, 2 x iy In. , 2. Combine bran and orange juice; set aside. 3. Sift flour, baking powder, baking soda, and salt together into a bowl; set aside. 4. Cream shortening until softened. Add sugar gradually, beating well after each addition. Add egg and beat until light and fluffy. 5. Mixing only until blended after each addition, beat in the dry ingredients alternately with the milk and the bran orange juice mixture. Blend in crushed pineapple. 6. Spoon bitter equally into muffin-pan wells. 7. Bake at-400"F about 20 min., or until golden brown. - 1 doz. muffi.ru " Rosy Rhubarb Swirls This pretty dessert is a fitting follow-up to serve when your main course includes a vegetable salad. - 25-30 min. to prepare: 25 min. 3 cups finely diced fresh rhubarb (if tender, do not peel) 1 Yi cups sugar 1 Y cups water 4 eup red cinnamon candies to bake: - 2 or 3 drops red food coloring 2 '4 cups sifted flour 4 teaspoons baking . powder Yt teaspoon salt cup milk Vs up cream 1. Put sugar, 'water, and cinnamon candies into a saucepan. Stirring occasionally, cook over medium heat until candies are melted and mixture forms a thin sirup, about 10 min. Stir in the food coloring. 2. Meanwhile; sift together into a bowl the flour, baking pow der, and salt. ' ' " ' ' -. . 3. Add a mixture of milk and cream and stir with a fork only until dry ingredients are moistened. Turn onto a floured surface and knead lightly about 10 times with finger tips. 4. Roll dough into a 13xllxy4-in. rectangle. Spoon rhubarb evenly over dough. Beginning with longer side, roll dough and seal edges. Cut, crosswise, into iy4-in. slices.. 5. Pour sirup into a shallow baking dish and arrange rolls, cut' side up, in sirup. Sprinkle with additional sugar Vt to cup) and top each roll with a small piece of butter. 6. Bake at 400F 25 to 30 min. 7. Serve warm with thick cream. .12 servings Walnut Witchery Pie If your preference is a fruit salad with the main course, we suggest this crunchy pie as the dessert. . . Cf .1U OJUlb. JVUIt. Yi cup double-strength coffee, cooled 4 "cup whipping cream . - . ... i. i ' "' 1 teaspoon vanilla extract 1 cup coarsely chopped walnuts , . .. rrlnt ar Write tealbly to prepare: 30 min. Pastry for 1 -crust 8-in. pie (your favorite recipe or a prepared mix) ; Yi cup butter ' - 1 cup sugar Yi cup firmly packed brown ' sugar , 3 eggs , ;. - . V 1. Prepare pastry shell (do not bake); set aside. 2. Cream butter until softened. Add sugar and brown sugar . E'Muuuuiy, creaming unui iigni ana nurry alter each addition. Add eggs, one at a time, beating well after each addition. 3. Gradually add a mixture of the cooled coffee, cream, and salt, beating well. Turn mixture into top of a double boiler and cook over simmering water 5 min., stirring constantly. Remove from heat and stir in the extract and nuts. Pour into unbaked pastry shell. 4. Bake at 350F about 50 min., or until filling is' set. If desired, about 5 min. before 'pie i3 done, sprinkle additional chopped walnuts over filling and return pie to oven to finish baking. Serve warm. One 8-in. pie Family Weekly, April 18, ISCI
