Milk of Magnesia
is the laxative
doctors recommend
Cookbook
(Continued from page 8)
Sour Cream Dip
1 cup thick sour cream
2 teaspoons Italian salad dressing mix
1 teaspoon finely chopped onion
Blend ingredients thoroughly and re
frigerate several hours. 1 cup dip
and
Slave
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 i-layer cake
Note: If desired, take chocolate sauce
along to drizzle on cake before serving.
WHS
Lou of people think the Ungy
mint flavor in Phillips' Milk of
Magnesia is the best tiling 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 thousands of doctors, "Do
you ever recommend milk of mag
nesia?" The overwhelming ma
jority said, "Yes!"
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
an!) prove to your
self, the world's
best laxative is
best lasting, tool
PHILLIPS'
MILK OF :
MAGNESIA ":
EES)
till! II
To PERIODIC PAIN
Every month Sue was tLm ft func
ihnsl mrmitrmsi distws. Now she just
cakes Midol and goes her way in
comfort because Midol tablets con
tain: An exclusive anti-spasmodic that
Stops Cramping . . .
Medically-approved ingredients
that Rbubvi Headache and Back
achi . . . Calm Jumpy Nerves . . .
A special, mood-brightening med
ication that Chases "Blues.
"WHAT WOMEN WANT TO KNOW"
nut Front, fVMllng 33-poo booh, ex
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Deviled Eggs
6 hard-cooked eggs
3 tablespoons mayonnaise
1 teaspoon prepared horse-radish
Vi teaspoon salt
Vt 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.
6 servings
Picnic Pot Beans
CONVINKNCI
OOD IICIM
4 slices bacon
Vi enp finely chopped onion
't cup 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 BUgar
Vt teaspoon salt
Vt teaspoon black pepper
!4 teaspoon oregano
1. Fry bacon in a skillet; reserve 2 table
spoons fat. Crumble 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 1-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 400F oven
about 1 hr. About 6 servings
Shadow Mocha-Frosted Cake
CONVIHIIMCt
FOOD IICIM
1 pkg. yellow cake mix
Vt cup butter
l'i teaspoons vanilla extract
2 cups confectioners' sugar
1 teaspoon instant coffee
H 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
10
rmily WMkly. April 21, IX J
Piquant Cucumber Slices
2 tablespoons sugar
1 teaspoon salt
V4 teaspoon white pepper
Vt teaspoon Accent
1 teaspoon celery seed
Vt cup cider vinegar
1 tablespoon lemon juice
1 cucumber, rinsed (do not pare)
Vt 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 Ys in. thick. Add to the
vinegar mixture with onion and parsley;
toss to coat evenly. Chill thoroughly,
turning several times. About 4 servings
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 sour cream
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon salt
1 tablespoon tarragon vinegar
Vt cup finely chopped cucumber
Vt 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.