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have ceased to be a problem 1"
The secret is a new healing sub
stance ( Bio-Dyne) -discovery of
a world-famous research institute.
This substance is now available
in suppository or ointment form
under the name Preparation H.
Ask for it at all drug counters.
MISDulUD
DeWiti'i Pills, with positive analgesic
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DeWiu's Pills may be jusl what you
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REMEMBER
The Mentally 111
Need Your Help . . .
Not Criticism!
It's easy to be impatient and critical
with someone who is mentally or emo
tionally ill. But this may do much
harm. The person is sick
and can't help his trou
blesome behavior. Giving
him your sympathetic
understanding may often
be the best "medicine".
Learn how you can help.
Send for this free booklet
today!
Writ lo: Better Mental Heolth
Box 2500, New York 1, N. Y.
Published as a public service in coop
ration with The Advertising Council.
55
You take
the risk
but of buying
WHEN
IT'S BRANDED
Don't Neglect Slipping
FALSE TEETH
Do falir teeth drop, slip or wobble
when you tnlk, eatT Ihuk" or snve'v?
Don't be lutnovrd and emburrnaM-d
bv such hnnrtlmim. FASTKKTH. tm
alkullnr i non-acid powder to apr-ln
kit on your phitrs. keeps falne teeth
more firmly net. (Uvea confident feel
Iiik of security and added comfort.
No Huminy . yiKirv. PQKly taste or feel
ing. Get PA8TKETH today at dniK
counteni everywhere.
ttflAlLILdDWEEN
J for mom and dad,
pirns
A the teen-age set, and the small fry
k. 1
Piquant in flavor, this mold is especially pleasing as a meat accompaniment.
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Apple-Chutney Mold
3Vi cup apple juice
2 tablespoons (2 env.) unflavored
gelatin
2Vi cups diced unpared Golden Deli
cious apples
1 cup finely cut mango chutney
Golden Delicious apples for garnish
Lemon juice
Mint sprigs
1. Sprinkle gelatin over 1 cup of the
apple juice in a saucepan; stir over
low heat until dissolved. Stir into
remaining apple juice.
2. Chill gelatin until slightly thicker
than the consistency of thick, unbeat
en egg white. If chilled in refrigera
tor, stir occasionally; if chilled over
ice and water, stir frequently.
3. Meanwhile, lightly oil a 2-qt. mold
with salad or cooking oil (not olive
oil); set aside to drain.
4. Stir a mixture of diced apples and
chutney into the thickened gelatin.
Turn into mold and chill until firm.
5. Shortly before serving the mold,
thinly slice the apples and brush
slices with lemon juice.
family Wkly, October 27, 1M3
6. Unmold the salad on a chilled serv
ing plate. Garnish with apple slices
and mint sprigs (see photo).
8 to 10 servings
Glazed Canadian-Style Bacon
Mom and dad's Halloween get-together
will be a sure hit if the menu revolves
around easily prepared Glazed Canadian-Style
Bacon and includes 'Tater
Flats, Herbed Carrots with Green
Grapes, Apple Chutney Mold, ice
cream, and crisp cookies.
Remove casing from a 1 Vfe-lb. piece
of Canadian-style bacon. Place, fat
side up, on a rack in a shallow roast
ing pan. Insert about 8 whole cloves.
Spread with a mixture of V4 cup firm
ly packed brown sugar, 1 teaspoon
flour, and 1 teaspoons cider vine
gar. Roast, uncovered, at 325 F about
1 hr., or until internal temperature
reaches 160F. Overlap slices of
meat down center of a hot platter and
arrange 'Tater Flats on both sides.
Garnish with a ball of parsley sprigs.
'Tater Flats
2 cups instant mashed potatoes (pre
pare according to package di
rections) Yt cup garlic-flavored rye croutons
(Vj-in. cubes of rye toast fried in
garlic butter)
1 tablespoon butter or margarine
1 tablespoon snipped parsley
2 teaspoons minced onion
Vi teaspoon seasoned salt
2 tablespoons flour
1 egg, well beaten
t tablespoon cream
1. Melt the butter or margarine; mix
in parsley, onion, and seasoned salt.
Beat with the mashed potatoes. Sprin
kle flour over potatoes, continuing to
beat until blended. Mix in the beaten
egg and finally the rye croutons.
2. Drop heaping tablespoonfuls of the
mixture onto a buttered baking sheet,
allowing a little space between each
spoonful. Brush lightly with cream.
3. Set in a 325F oven for 12 min.
Finally, place under broiler about 2
in. from heat source until browned.
Serve hot. About 6 servings
Herbed Carrots
with Green' Grapes
lVt lbs. carrots
'i teaspoon salt
1 teaspoon basil
Vi cup butter or margarine
1 small clove garlic, crushed in a
garlic press
V: teaspoon thyme
Vi teaspoon celery salt
1 cup seedless grapes
1 tablespoon lemon juice
' teaspoon salt
Few grains black pepper
1. Wash and pare the carrots; cut
into Sx-in. strips. Put into a sauce
pan; add . the M teaspoon salt, basil,
and enough boiling water to almost
cover. Cook, covered, 12 to 15 min.,
or until carrots are crisp-tender (do
not overcook),
2. Meanwhile, melt butter or marga
rine; add garlic, thyme, and celery
salt. Set aside.
3. When carrots are cooked, remove
from heat immediately. Add grapes
and let stand, covered, 1 to 2 min.;
drain off the liquid.
4. Stir lemon juice into garlic butter
and pour over hot carrots. Season
with salt and pepper; toss mixture
gently and serve immediately.
6 to 8 servings
(Continued on page 12)