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Show (Adverficsment) FAMILY WEEKLY COOKBOOK 0 Amnjaffc Cookery 4r 3 W I ' f - - MELANIE DE PROFT ITn Bman i mm Hi nwn ) n ifft imi m nn BringThe Bloom of Beauty ToYour Complexion Every day your complexion grow a little lovelier, cared for with a relavishly markable tropical moist oil which has the ability to help capture and maintain the precious bloom of true complexion beauty. The fine, fair promise of skin beauty is initially determined deep down under the surface, where the tiny oil and moisture reservoirs establish a delicate balance by releasing just the right amounts of perfect, natural nourishment to keep the complexion soft, supple and gloriously alive. Cosmetic researchers have constantly borne in mind this basic understanding of the human skin in their efforts to find ways and means to improve and cherish its most precious qualities. With the discovery of the tropical beauty fluid has come the realization that at last it is possible to assist nature in maintaining the flow of the skin's natural oil and moisture and help in every way to bring long-teryouth and beauty to the complexions of women living in all the differing climates of the globe. When the beautifying moist oil is lavished on your skin nightly before your sleep, and worn every day beneath your make-uyour complexion will benefit immediately from its isotonic action, which is calculated to take conserving fluids directly down to where they are most needed. Being remarkably compatible with the natural fluids of the skin, this moist oil readily merges with existing reserves tnd helps boost the dwindling cellular levels so that the com ng m p, plexion is encouraged to regain its equilibrium. The beauty fluid also helps to maintain the vital measures of moisture responsible for the h appearance of a lovely complexion. It encourages the natural hygroscopic attraction of moisture from the surrounding atmosphere and sponsors the moisture-retainin- g ability of the tissues so that youthful freshness and radiance become wonderfully constant on the skin. In America this unique moist oil is available from druggists as oil of Olay, a remarkable blend of precious elements that brings your skin its softest, smoothest bloom of beauty. Consultants Beauty Skin-CaRecommend To take advantage of the beautifying properties of this moist oil and to give your complexion smoothness, clearness and youthful loveliness, always smooth on a film of oil of Olay over the face and neck before B 'sides cherapplying make-uishing and beautifying, the Olay oil will insure that your make-u- p has a perfect matt beauty. Tantalising aromas and high flavors are fundamentals that glorify the local cooking throughout that charmed countryside of southern France. As you prepare these recipes aromatic with a blend of garlic, herbs, onion, olive oil, and tomatoes enjoy sniffing the wonderful fragrance that comes before the feast. Cassoulet 2 lbs. dried pea (navy) Yt lb. salt pork, diced 1 p. Areas where age-sig- ns first begin to show need extra rich care at night. Massage oil of Olay over your throat and neck and tap it lightly into the delicate tissues around yottr eyes to smooth end beautify the skin. To keep your lips soft and pretty, give them a generous quota of the beautifying moist oil when you do your face. This light film of oil of Olay will also act as a foundation for the smooth and testing application of your lipstick. Yt cop chopped onion tsaspoon black pepper 2 lbs. smoked boneless pork shoulder butt, sliced d lYt lbs. sausage, sliced Duckling giblets 1 duckling (4 to 5 lbs.), cut in pieces 1 jar (4 oz.) pi mien olives, drained and sliced garlic-Savore- Put beans in a large saucepot. Cover with water and soak overnight. 2. Drain beans; cover with Vfa qts. water. Add 1 to 2 teaspoons salt, and bring to boiling; boil 2 min. Remove from heat; let stand uncovered 30 min. 3. Meanwhile, put salt pork in a skillet and fry until browned. Add onion, carrots, and garlic; cook until tender, about 15 min., stirring occasionally. 4. Blend in tomato puree; heat thoroughly; add to beans with the pepper, pork butt, sausage, and diced giblets. Mix thoroughly; bring to boiling. Reduce heat, cover, and simmer about 2 hrs., stirring occasionally. 5. Meanwhile, rinse duckling with cold water; pat dry with absorbent paper. Put pieces, skin side down, on a rack in shallow roasting pan. Brush lightly with melted butter, and put in a 350 F. oven. Brush with drippings occasionally, and turn with tongs to brown evenJy. Cook until duckling is tender, about 2 hrs. 6. Remove the cassoulet from heat and of the beans into a ladle casserole. Cover with a layer of olives, pork, sausage, and duckling (using about lf of each). 1. rd 5-- qt. one-ha- 14 soulet a hearty white bean mixture with meat and goose or duckling is equally as delicious as the authentic regional disk. Eggplant with Meat Sauce ed one-thi- This adaptation of the classic French Cas- 7. Repeat layers, ending with beans, and topping with several slices of the sausage. Pour over any remaining liquid. 8. Heat thoroughly in a 350F. oven about 1 to 2 hrs. It servings If desired, the assembled cassoulet may be cooled and stored in the refrigerator for 2 or 3 days before final cooking and serving. bean, 2 Urge carrots, pared and sheed 6 tloves garlic, peeled and minced 1 can (10 oz.) tomato puree dew-fres- re Food Editor Family Weekly, October 26, 1969 tablespoons butter or margarine caps chopped onion io 8 oz. mushrooms, chopped lbs. ground Iamb teaspoons salt teaspoon pepper 3 large ripe tomatoes, peeled and cut in small pieces 2 tablespoons minced parsley Olive oil (about Vi cup) 1 eggplant, pared and cut into 6 or 8 Bikes (about V4 in. thick) Ya lb. Swiss cheese, shredded 2 2 6 lYi lYi butter or margarine in a large add the onion and mushrooms, skillet; and cook about 5 min. Mix in the ground lamb, salt, and pepper; cook about 15 min., stirring occasionally. 2. Blend in tomato and parsley. Simmer about 10 min. to "blend flavors. 3. Meanwhile, heat 3 tablespoonfuls of the oil in a skillet Fry eggplant slices (as many as will fit into skillet at one time) on both sides until lightly browned. Remove from skillet and drain on absorbent paper. Add oil to skillet as needed. 4. Put the slices into a large, shallow baking dish and cover completely with the. lamb mixture. 5. Top with the shredded Swiss cheese and set in 325F. oven for about 15 min. or until cheese is melted. 8 to 10 servings 1. Heat |