The Times

"MY HAT'S OFF TO TAMPAX!"

"I'd known about Tampax, heard about Tampax, thought about Tampax—but I never really quite believed it would be as wonderful as they say. Then I tried it. It is wonderful! Every last word they say about it is true! You can just about forget about differences in days of the month. Goodness knows, I do!" Who wants to be reminded of time-of-the-month by an ever-present, bulky thing? Tampax® internal sanitary protection is out of sight, out of mind—so comfortable in place that you can't even feel it. Who wants disposal problems? Tampax merely flushes away. Who wants odor, chafing, irritation? Tampax does away with all three. And how do you know you can't use Tampax if you never give it a try? The satin-smooth applicator makes insertion easy, comfortable. Tampax is available in your choice of 3 absorbency sizes: Regular, Super, Junior—wherever such products are sold. Package of 10 costs only 45¢. Tampax Incorporated, Palmer, Mass. ☆Suit by Mr. Mort NO BELTS NO PINS NO PADS NO ODOR Regular TAMPAX Invented by a doctor now used by millions of women

ladies' fare

continued from page 30 CREAMED SWEETBREADS TO PREPARE AND COOK: 35 MIN. 1 lb. sweetbreads 1 qt. water 1 tablespoon lemon juice 1 teaspoon salt 1 cup cooked chicken pieces 1 10-oz. pkg. frozen green beans, cooked according to pkg. directions 1⁄4 cup butter 1⁄2 lb. mushrooms, cleaned and sliced lengthwise (from cap through stem) 1⁄3 cup butter 1 tablespoon chopped onion 1⁄2 cup flour 3⁄4 teaspoon salt 1⁄2 teaspoon savory 1⁄2 teaspoon celery salt Few grains white pepper 1 cup chicken broth, cooled (use 1 chicken bouillon cube and 1 cup hot water) 2 cups milk 1 cup cream 1. In a large saucepan combine water, lemon juice, and the 1 teaspoon salt. Add sweetbreads, cover, and simmer 20 min. Drain, cool, and remove membrane; cut sweetbreads into pieces and set aside in refrigerator. 2. Heat 1⁄4 cup butter over low heat; add mushrooms and cook over medium heat until delicately browned, occasionally moving and turning with a spoon. Set aside. 3. Heat 1⁄3 cup butter in a saucepan over low heat; add onion and cook over medium heat until onion is soft. Blend in a mixture of the flour, salt, savory, celery salt, and pepper. Heat until mixture bubbles. Remove from heat; add chicken broth, milk, and cream gradually, stirring constantly. Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. 4. Gently mix in the sweetbreads, chicken, green beans, and mushrooms. Reduce heat and stir occasionally until thoroughly heated. 5. If desired, garnish with thin green-pepper strips and diced pimiento. Turn into chafing dish and keep hot over the pan of simmering water. 6 to 8 servings SALADE LA PETITE TO PREPARE: 20 MIN. TO CHILL: 2-3 HRS. 1 81⁄2-oz. can crushed pineapple (do not drain) 1⁄2 cup sugar 1⁄4 cup lemon juice 1⁄2 cup cold water 4 teaspoons unflavored gelatin 1 cup hot water 1 cup grated mild Cheddar cheese 1 cup whipping cream, whipped 1. Lightly oil a 5-cup mold with salad or cooking oil (not olive oil); drain. 2. Combine in a saucepan the pineapple, sugar, and lemon juice; bring to boiling and simmer 5 min. Cool and chill. 3. Sprinkle gelatin evenly over the cold water; let stand 5 min. to soften. Add hot water and stir until gelatin is dissolved. Chill until gelatin is slightly thicker than the consistency of thick unbeaten egg white. If chilled in the refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 4. Blend the pineapple and gelatin mixtures together. Fold in the cheese and whipped cream. Turn into the mold. Chill until firm, about 2 to 3 hrs. Unmold onto a chilled serving plate and garnish with crisp salad greens. 6 to 8 servings • Either of these fruit soups of Hungarian origin provides an unusual and refreshing first course for a ladies' luncheon. LEMON SOUP TO PREPARE AND COOK: 35 MIN. 1 qt. water 1⁄2 cup sugar 1⁄4 teaspoon salt 1 piece stick cinnamon 4 egg yolks, slightly beaten 2 teaspoons grated lemon peel 1⁄3 cup lemon juice 2 egg whites 2 tablespoons sugar 1. Combine water, 1⁄2 cup sugar, salt, and cinnamon in a large saucepan. Bring to boiling, stirring until sugar is dissolved; cook, covered, over low heat 15 min. Remove from heat; discard cinnamon. 2. Gradually add 1⁄3 cup of the hot liquid to egg yolks, stirring constantly; blend into liquid in saucepan. Stirring constantly, cook over low heat 3 to 5 min.; do not boil. Remove from heat immediately. Gradually add lemon juice, stirring constantly. Cover and set aside; keep warm. 3. Beat egg whites until frothy; gradually add the 2 tablespoons sugar, beating well after each addition. Continue beating until rounded peaks are formed; beat in lemon peel with final few strokes. Top servings of soup with meringue. 4 to 6 servings CHERRY SOUP TO PREPARE: 30 MIN. 1 qt. water 2 cans (2 to 21⁄2 lbs.) frozen sweetened tart red cherries, slightly thawed 1⁄2 teaspoon salt 1⁄2 cup cold water 1⁄4 cup flour 3 egg yolks, slightly beaten 1 cup thick sour cream 1. Bring the quart of water to boiling in a large saucepan. Add cherries and salt. Bring to boiling; simmer, covered, 10 min. 2. Pour the cold water into a 1-pt. screw-top jar; add flour. Cover jar tightly; shake until blended. Stirring constantly, slowly pour flour mixture into hot cherry mixture; bring to boiling, and cook 2 to 3 min. 3. Remove from heat. Gradually add 1⁄3 cup hot soup to the egg yolks, stirring vigorously; blend into soup. Stirring constantly, cook over low heat 3 to 5 min.; do not boil. Remove from heat. Gradually add 1 cup hot soup to the sour cream, stirring vigorously. Then blend into remaining soup. Serve hot or cold. 8 to 10 servings CHERRY SOUP WITH SWEET CREAM Follow recipe for Cherry Soup. Add a piece of stick cinnamon with cherries to boiling water; remove and discard cinnamon before adding the flour-water mixture. Substitute sweet cream for sour cream; add directly to soup, stirring constantly. Cool slightly and stir in 1⁄4 teaspoon almond extract.

SUBURBIA TODAY

FOR COMPANY, THIS COOKBOOK ANSWERS, "WHAT SHALL I SERVE?"

Complete Menus and Recipes To Help You Plan Entertaining for Six or Eight Luncheons, dinners, buffets, teas, cocktail parties, snacks . . . whatever the occasion you're called upon to serve larger groups, you'll turn confidently to this helpful cookbook. YOURS FOR ONLY 50¢ EACH Postpaid TO: SUBURBIA TODAY BOOKS 153 N. Michigan Ave., Chicago 1, III. Enclosed find $____ for which please send me postpaid ____ copies of "Entertaining for Six or Eight" @ 50¢ each. (Satisfaction guaranteed or money refunded.) Name............................................................................... Address............................................................................ City & State.................................................................... Print or Write Legibly

34 Suburbia Today, February 1961