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Show MELANIE DE PROFT Food Editor FAMILY WEEKLY COOKBOOK Why Stew & Coffee Cake Continental Style Tampax tampons? yr '! i , i 'it "Tampax tampons don't get in the way. I can almost forget about my period because I have fnrcntten about pa&j and f belts. I can even wear tight-fittin- V -- 'V if Bring robust flavors of the to your table when serving either of these two treats vegetable stew from France or a plum coffee cake from Germany. Con-line- nt g clothes if I feel like it." Ratatouille with - Spanish Olives A eggplant, pared and cut in 3x'j-in- . strips in. slices zucchini, cut in teaspoons salt cup olive oil onions, thinly sliced green peppers, thinly shred cloves garlic, minced tomatoes, peeled and cut in 1 medium-size- d "If you were practically born in a swimming pool like me, you'd just sort of naturally think of Tampax tampons when the -- time comes. can I . A - r TJ Z strips swim any day of the month if I feel like it." , ,j Ratatouille, a vegetable stew Sv.rt typical of the "'' Provence countryside in France, cup sliced pi mien olives Vi cup chopped parsley teaspoon pepp?r Toss eggplant and zucchini with 1 1. teaspoon of the salt and let stand for 30 min. Drain and then dry on paper toweling. 2. Heat V cup of the oil in a large skillet and lightly brown eggplant strips and then zucchini slices. Remove with slotted spoon and set aside. 3. Heat remaining oil in the skillet; cook onion and green pepper until tender. Stir in garlic. Put tomato strips on top; cover and cook 5 min. Gently stir in eggplant, zucchini, olives, parsley, remaining salt and the pepper. 4. Simmer, covered, 20 min. Uncover and cook 5 min.; baste with juices from bottom of pan. Serve hot or cold. Garnished with additional 6 to 8 servings parsley. Nl "I like them he. V cause it's so easy to carry a spare. T f You can even tuck J a Tampax tampon y in your purse very If VI w unobtrusively. And, of course, everything flushes atftfy, applicator and all." 1 "I figure if Tampax tampons outsell all the other internally worn ' I i sanitarv orntection there has got to be a good reason. I've used them for years. Theu am mm. fortable, easy to use ... I just feel confident they're the best." TAMPX. UMM moot 0 rHOTICTION t IIHUII WOffN INTMNAU.V UMIIB, WWNt Pflaumenkuchen (Plum Coffee Cake) Vi Vi i4 11 1 Vi cup milk, scalded cup butter or margarine cup sugar teaspoon salt pkg. active dry yeast cup warm water (105F. 115T.) 3 cups regular 2 eggs se flour teaspoon grated lemon peel Melted butter or margarine 25 (about l'4 lba.) amall Italian plums, rinsed, halved, and pitted 1 Ftmily Werhly, September r r;A water and stir until dissolved. V2 cup of the flour to milk mixture and beat until smooth. Stir in the yeast. Add about half of the remaining flour and beat until very smooth. 4. Beat eggs with lemon peel until thick and piled softly; blend into mixture. Beat in enough of the remaining flour to make a soft dough. 5. Turn onto a lightly floured surface. Cover and let rest 5 to 10 min. Knead dough until smooth. Form into a ball and place in a greased bowl. Turn dough to bring greased surface to top. Cover and let rise in a warm place (about 80F.) until doubled, about 1 hr. 6. Punch down dough and turn onto a lightly floured surface. Divide dough in half. Press each half evenly into a lightly greased, bottom round layer cake pan. only, Brush dough with the melted butter or margarine. 7. Arrange plums, cut side up, on dough to 1 in. from edges of pans. Sprinkle with a mixture of 1 to 2 cups sugar, 2 tablespoons flour, and 2 teaspoons ground cinnamon. Dot 3. Add about n. 1. Pour scalded milk over the next three ingredients in a bowl; set mixture aside. 2. Sprinkle yeast over the warm t, 1SU is equally II 11 1 I l H" 11U III I I V. as a cold hors d'oeuvre. 4 with softened butter or margarine (about V2 cup). Cover and let rise in warm place until almost doubled, about 45 min. 8. Bake at 375"F. 15 min. Beat together 4 egg yolks, 2 tablespoons sugar, and V4 cup cream; then pour over the plums. Continue baking 15 to 20 min. or until custard is set. Serve slightly warm. round coffee cakes Two 9-i- n. 10 Volume Cookery Library Only $4,951 Family Weekly hai arranged this bargain for its reads, s: 10 volumes contain S.000 pagesl The New Hamburger Cookbook, The New Hotdog CookCook Book, book, The Adeline Garner's Great Recipes, Eat and Grow Younger, A World of Good Cooking, Cooking with Electric Appliances, Cooking with Cheese, Cooking with Chicken, and How to Make Wine in Your Own Kitchen. Send plus S5t shipping, to F. W. Books Cookery Library, Box 707, Grand Central Station, New York, N. Y. 10017. Can-open- er |