HT 00 DOETOOS 00
ran use
iraoos headaches?
3 out of 4 recommend the
ingredients in ANACIN for headache pain
f5i) ETTER THAIl
Vs --K I ASPIRIN OR EVEN 1
ysZ V SP""H WITH I
fyS 5 r
When you suffer pain from
headache, neuritis or neural
gia, why not take what most doc
tors recommend the ingredients
in Anacin for fast relief! Here is
why Anacin gives such superior
pain-relief. Mere aspirin or even
aspirin with buffering contains
only one pain reliever. They have
no special medication to relax
your nervous tension. Anacin
contains a number of medically
proven ingredients, including spe
cial medication that not only
relieves pain incredibly fast, but
also relaxes tension and releases
painful pressure on nerves. Anacin
Tablets are safer, too. They have
a smoother action and do not irri
tate or upset the stomach. Buy
Anacin today!
Why ANACIN
gives more complete
PAIN-RELIEF
Most headaches are caused by ten
sion that presses on nerves and
results in headache pain. Tension
headaches call for the special medi
cation in Anacin. Unlike aspirin or
buttered aspirin which contains
inly tnt pain reliever and has no
special medication to relax tension
Anacin contains medication that
(1) relaxes tension (2) releases
pressure on nerves (3) relieves
pain fast. That's why Anacin gives
better tital effect - more ctm
plete pain relief.
FAST PAIN RELIEF
H IADAOH NIURALOIA
FOR FASTV
J I FAST, FAST )
AMERICAN TRADITION
(Continued)
Parker House RoHs
WIIIIHH
to prepare: 30 kin. to bake: 15-20 ion.
(Allow time for rising)
1 cap mUk
3 akf,. actlva dry yeast
Vi tmp wans water (110 re IIS)
Vi tmp taajar
tablespoon shartaalaf
3 toaspcoas salt
ta 7 cap rifted flaar
3 aaf. wall aaataa
1. Scald milk by heating in top of double
boiler over simmering water just until a
thin film appears.
2. Meanwhile, soften yeast in warm water.
Let stand 5 to 10 min.
3. Pour the scalded milk over sugar, short
ening, and salt in a large bowl. When luke
warm, stir mixture and blend in 1 cup of
the flour, beating until smooth. Stir softened
yeast and add, mixing well. Add about one
half of the remaining flour to the yeast mix
ture and beat until very smooth. Beat in
the eggs. Then beat in enough remaining
flour to make a soft dough. Turn dough onto
a lightly floured surface; allow to rest 5 to .
10 min.
4. Knead dough until smooth and elastic, 5
to 8 min. Form into a large ball and place it
in a greased deep bowl. Turn dough to bring
greased surface to top. Cover with waxed
paper and clean towel; let rise in warm
place (about 80F) until dough is doubled,
. about 1 hr.
5. Punch down dough with fist; pull edges
in to center and turn completely over in
bowl. Cover and let rise again until almost
doubled, about 45 min. Again punch down
the dough and turn it onto a lightly floured
surface. Cover and allow to rest 5 to 10 min.
6. For shaping, use about one-half of the
dough at a time, rolling it Vt in. thick. Brush
with melted butter. Cut with a lightly
floured 2 -in. round cutter. Make a crease
with handle of wooden spoon not quite in
the center of round. Fold larger side over
smaller; press edges together at each end
of crease. Place rolls about 1 in. apart on
lightly greased baking sheets. Brush with
melted butter. Let rise again 15 to 25 min.,
or until dough is light.
7. Bake at 425F 15 to 20 min.
About 4Vi to 5 dot. rolls
Hermits
to prepare: 25 min.
1
1
aw
V4
Vi
1
V4
V,
to bake: 7 UN.
cap aark saaaies ralslat
cap sifted Saar
teespooe aeklna soda
teaipeoa sjreaaa1 claaaaiea
aataaaa sjraaaa aalaiea,
toaspoaa reaaa clava
V tup better
1 Yi cap irmly packed brawn tmmmr
3 eaa, wall aaataa
1 caa walaats, chapped
1. Bring water to boiling. Add raisins and
again bring water to boiling. Pour off wa
ter and drain raisins on absorbent paper.
Coarsely chop raisins and set aside.
2. Sift flour, baking soda, salt, and spices
together. Set aside.
family Weekly. November 13, J MO
3. Cream butter until softened. Add brown
sugar gradually, creaming until fluffy after
each addition. Add eggs in thirds, beating
thoroughly after each addition. Mixing un
til blended after each addition, add dry in
gredients in fourths to creamed mixture.
Mix in the raisins and walnuts.
4. Drop dough by teaspoonfuls about 2 in.
apart onto lightly greased cookie sheets.
5. Bake at 400F about 7 min., or until
lightly browned. About 8 doz. cookies
Corn-Qold Fritters
to prepare: 20 min. to deep fry: 2-3 min.
1V4 eps rifted hear
1 faatpaaa aaklafj aawder
taasaoaa salt
V teaspoon alack pepper
3 eggs, wall aaataa
Vt caa milk
1 teaspoon Worcestershire saece
1 teaspoon shortening, melted
1 12-oi. caa whole kernel corn, drained
Hydrooenoted vegetable shortening,
lard, or coohjng all far deep frying.
1. Sift flour, baking powder, salt, and pep
per together into a bowl. Set aside.
2. Blend eggs, milk, and Worcestershire
sauce together thoroughly. Blend in the
melted shortening.
3. Make a well in center of dry ingredients.
Add liquid mixture all at one time and beat
only until combined. Mix in the corn.
4. Heat fat to 365F. Drop batter by table
spoonfuls into the hot fat Deep fry only as
many fritters as will float uncrowded one
layer deep in fat Deep fry 2 to 3 min., or
until golden brown. Drain fritters over fat
for a few seconds before removing to ab
sorbent paper. Serve hot with maple sirup.
About 6 serving
Creamy Cabbage Slaw
to prepare: 20 min.
(Allow time for chilling cabbage)
4 cape shredded cabbage (abort 1 lb.)
Vs cap snayonnaiso
3 tablespoons thick seer cream
3 teaspoons elder vinegar or lemon hsice
1 teaspoon prepared mvstard
3 drops Teh nice
V teaspoon swgar
Vi teaspoon soft
Yt taasaaaa Mack pepper
V taaipaaa celery seed
1. Put cabbage into a bowl, cover, and chill.
2. Blend together the mayonnaise, sour
cream, vinegar, mustard, Tabasco, and a
mixture of the remaining ingredients. Chill.
3. Before serving, pour the dressing over
the cabbage; toss lightly until cabbage is
well coated. About 8 jerving
Tart Cabbage Slaw
Use 3 cups finely shredded cabbage. Toss
lightly with a mixture of 2 Mi tablespoons
cider vinegar, 1 teaspoon grated onion,
1 tablespoon sugar, 1 teaspoon salt, and
Vs teaspoon black pepper.