Milk of Magnesia
is the laxative
doctors recommend
Cookbook
(Continued from pope S)
and...
Slave
Sour Cream Dip
1 cup thick sour cream
2 teaspoons Italian salad dress in t; mix
1 teaspoon finely chopped onion
Blend ingredients thoroughly and re
frigerate several hours. 1 cup dip
cooled chocolate and enough milk to make
of spreading consistency.
4. Fill and frost cake. Drizzle chocolate
sauce around edge and down sides of
cake in a shadow design (see photo).
One t-Unyer coke
Note: If desired, take chocolate sauce
along to drizzle on cake before serving.
n.nrn
To PERIODIC PAIN
Every month Sue vu sltn t .--tr-tsi
mtmOrml iisirtu. Now the just
rakes Mux and goes her way m
comfort because Midcx tablets con -
Lou of people think the tangy
mini flavor in Phillips' Milk of
Magnesia is the best thing that's
happened to laxatives in a long
time. It makes the world's best
laxative the best tasting, too.
Even more important, doctors
recommend milk of magnesia. We
asked thousand of doctors, "Do
you ever recommend milk of mag
nesia?" The overwhelming ma
jority said, "Vest"
Like regular Phillips', Mint
Flavored Phillips' is both a laxa
tive and an antacid. It relieves
both irregularity
and acid indiges
tion, so gently it's
ideal for all ages.
So get Mint-Flavored
Phillips'
Milk of Magnesia
asH prove to your
self, the world's
best laxative is
best tasting, tool
IIHUia
MMIMMU
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mm or
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Deviled Eggs
hard-cooked eggs
3 tablespoons mayonnaise
1 teaspoon prepared horse-radish
' teaspoon salt
Vi teaspoon dry mustard
Few grains cayenne pepper
Cut eggs in halves lengthwise. Remove
yolks and force through a sieve or mash
with a fork. Blend in remaining in
gredients until smooth. Fill egg whites.
$ servings
Picnic Pot Beans
CON VI Nil NCI
ft
roos siciri
4 slices bacon
Vi cap finely chopped onion
Vi cap chopped green pepper
2 1 -lb. cans pork and beans with
tomato sauce
1 tablespoon dark molasses
2 teaspoons Worcestershire sauce
3 tablespoons dark brown sugar
Vi teaspoon salt
Vi teaspoon black pepper
Vi teaspoon oregano
1. Fry bacon in a skillet; reserve 2 table
spoons fat. CruTible bacon and set aside.
2. Heat the reserved fat in skillet. Add
onion and green pepper and cook about
5 min., stirring occasionally.
3. Turn beans into a lVfc-qt. bean pot or
casserole. Mix in onion, green pepper, ba
con, molasses, Worcestershire sauce, and
a mixture of remaining ingredients.
4. Heat, uncovered, in a 400 F oven
about 1 hr. About 6 servings
Shadow Mocha-Frosted Cake
CONVIHMMCI
roos ticisi
t pkg. yellow cake mix
Vi enp batter
lVi teaspoons Tanilla extract
2H enps confectioners' sugar
1 teaspoon instant cosTee
Vi teaspoon salt
1 egg
3 sq. (3 ox.) unsweetened chocolate,
melted and cooled
Milk (about 2 tablespoons)
2 to 3 tablespoons thick chocolate sauce
1. Prepare and bake cake in layers ac
cording to directions; cool layers.
2. For frosting, cream butter and extract
together until butter is softened. Add a
mixture of the sugar, instant coffee, and
salt gradually, beating constantly.
3. Beat in the egg thoroughly, then the
result Weekly. April II. IS)
Piquant Cucumber Slices
2 tablespoons sugar
1 teaspoon salt
Vi teaspoon white pepper
Vi teaspoon Accent
1 teaspoon celery seed
Vi cup cider vinegar
1 tablespoon lemon juice
1 cucumber, rinsed (do not pare)
Vi cup coarsely chopped onion
2 tablespoons chopped parsley
1. Mix the first seven ingredients in a
bowl until thoroughly blended.
2. Score cucumber by drawing tines of a
fork lengthwise over entire surface. Cut
into slices about in. thick. Add to the
vinegar mixture with onion and parsley;
toss to coat evenly. Chill thoroughly,
turning several times. About i servingt
Crunchy Peanut Cole Slaw
This refreshing salad may be substituted
for the kabobs and cucumber slices.
3 cups finely chopped green cabbage
1 cup finely chopped red cabbage
1 cup finely chopped celery
1 cup coarsely chopped cauliflower
1 cup thick sow cream
1 cup mayonnaise
1 tablespoon sngar
1 teaspoon salt
1 tablespoon tarragon vinegar
Vi cup finely chopped cucumber
Vi cup finely chopped green onion
Vt cup finely chopped green pepper
1 tablespoon butter or margarine
Vi cup coarsely chopped salted peanuts
2 tablespoons shredded Parmesan cheese
1. Toss the first four ingredients together
and chill.
2. Mix the next eight ingredients to
gether for the salad dressing and chill
them thoroughly.
3. Melt butter in a small skillet; add
peanuts and heat several minutes until
lightly browned. Remove from heat and
immediately stir in the Parmesan cheese.
Set aside.
4. Just before serving, toss chilled vege
tables with the dressing and top with the
peanut mixture. 8 servings
Note: For a truly fresh-tasting salad,
prepare the vegetables, salad dressing,
and cheese-coated peanuts at home. Put
the tossed vegetables into a plastic bag
and the dressing and peanuts in tightly
covered jars. Chill vegetables and dress
ing until time of departure. Then toss the
salad at the picnic.