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K5 S a big differenoe in your
holiday. °Start foot-care with your dally
hath. Scrub your fert briskly,
than rub them thoroughly with a
towel — both to step up circula¬
tion and take away loose skin. foot
l Followup the bath with a
•pray on your feet and in your
•hoes. A protection apray like Eez against gives ath¬ you
built-in and it deodorizes,
lete's foot and guards
{absorbs iagainst rubbing. moisture
toenails straight t . , .
Clip Don’t your try to shape them.
aeross. ingrown toe¬
This helps Push prevent the euticle back too,
nails. with fingernails,
m you do all that
Remember at walking times will
eroparstanding and
nelp ease your feet. Sitting will
girt them a lift,,, prop them on
By JEAN HAHN
Q,iiy ft few famous beauties have
J i'A, tone on to become successful busi¬
f -l-V ness women. Candy Jones is one of
r.«i» them.
Once one of the world’s most famous
rover girls, Candy—now Mrs. Harry
Conover—is founder and head of the
Conover Career Girl School and the
Conover Television Agency. She is
also a standout in the kitchen.
“The secret to gourmet cooking,” she
confided, “lies in careful preparation
and flavoring. That’s why I always and
keep a bottle of Noilly Prat cupboard. Dry I
Sweet Vermouth in the
find them invaluable flavoring
agents," she said.
Candy’s point about using Noilly
_ Prat in cooking is well taken, In fact
u whole new chapter in wino cookery can be written around
this famous vermouth which provides one-step alchemy to
change ordinary foods into culinary triumphs, Noilly Prat,
by combining wines and savory herbs, gives an elusive, subtle
flavor to even the simplest dishes.
The following is Candy’s recipe for roast duck which she
recommends for a small intimate dinner. Duck is an extrava¬
gant bird; one medium-sized duck serves 2 generously, but
to be stretched for four. Nevertheless, this recipe is so
superb, it’s one to remember for that small but important party
Witful you want to impress someone special.
CANDIED DUCK SWEET NOILLY
In cavity of medium-sized duck, place one or two pieces o! pineapple,
f rom a small s can of sliced pineapple, and a small 325°, peeled onion. Roast
j duck at 450 for 15 minutes, lower heat to roast 30 minutes
i longer, Pour off all fat in pan. Add y 2 cup Noilly Prat Sweet Vermouth
j j and the remaining pineapple slices, drained. Roast until done, allow
j ing 25 minutes to pound, Remove duck and pineapple to platter, keep
J warm in oven. Pour off all liquid in pan. chill in freezing toit of re
frigerator so that tat will'rise to top and be easy to remove. •’>
\ While duck is Toasting, make a stock by simmering neck and giblets
; of duck in sailed water. Strain stock through fine sieve, measure out
, 1 cup of stock and combine this with liquid from pan after fat has
J been removed. Bring to boil, simmer about 10 minutes to reduce and
■hicken. This makes a superb sauce to serve over the carved duck.
BEST ENGINES! You’ve got more to go on than our say-so:
Every motor magazine has given Chevy’s
standard passenger car and Corvette V8’s
unstinted praise. SPORTS CARS ILLUS¬
One of 7 Big Bests Chevy gives TRATED says it this way: “. . . surely
you over any car in its field •the most wonderfully responsive engine
available today at any price.” And if you
want the thrift of a six, you still get the
best of it in a Chevy.
BEST ECONOMY No doubt about this:
a pair of Chevy sixes with Powerglide
came in first and second in their class in
this year’s Mobilgas Economy Run—get¬
ting the best mileage of any full-size car,
22.38 miles per gallon.
BEST BRAKES Not only bigger, but
built with bonded linings for up to 66%
longer life. Just to prove what’s what,
Chevy out-stopped both of the “other two"
in a NASCAR*-conducted test of repeated
stops from highway speeds.
*National Association for Stock Car Advancement and
Research
BEST RIDE A few minutes behind the
wheel will leave no doubt about this.
MOTOR TREND magazine sums it up
this way: “. . . the smoothest, most quiet,
softest riding car in its price class.”
REST TRADE-IN Check the figures in
any N.A.D.A * Guide Book. You’ll find that
Chevy used car prices last year averaged
up to $128 higher than comparable models
of the “other two.”
*National Automobile Dealers Association
BEST ROOM Official dimensions re¬
ported to* the Automobile Manufacturers
Association make it clear. Chevy’s front
seat hip room, for example, is up to 5.9
inches wider than comparable cars.
BEST STYLE It’s the only car of the
leading low-priced 3 that’s unmistakably
modern in every line. “In its price class,”
says POPULAR SCIENCE magazine, "a
new high in daring styling.”
NO WONDER MORE
PEOPLE ARE BUYING
CHEVROLETS IN ’59
Open, invitation to excitement, the Impala Convertible and America’s THAN ANY OTHER CAR!
only authentic sports car, the Corvette.
Try the hot one—visit your local authorized Chevrolet dealer!
Stamey Chevrolet Company
Phone 5 - 25 H Cleveland, Go*
*
cr.^fELAi^u (ga.) coerxek
..... ........................
a minutes chair lnfr® and you'll $ sefi. :
of treat - r
At the end the day,
tired feet to a refreshing dunk¬
ing. Soak them alternately in hot
and cold water for about three,
minutes, .......
Tips For A Backyard Luau
A Luau isay it: Loo-wow) is
the traditional feast of the
South Sea Islands. Ancient
islanders reclined on the floor
in a joyful, relaxing atmos¬
phere of exotic floral decora¬
tions, and ate their way
through sumptuous foods.
The beauty and dramatic ef¬
fect of a Luau can be repro¬
duced in your own backyard
with a little planning. Many
required foods are now avail¬
able in supermarkets. Flowers
and leaves on fences and
hedges set a south-seas "tone.”
Leis—Hawaiian flower neck¬
laces—can be made by remov¬
ing stems from asters or
daisies, threading the blos¬
soms with large needle and
straw thread. .,**»»»
The traditional drink served
throughout a Luau is Rum Punch.
Surround the base of a wooden
bowl with coconuts, bananas,
leaves, flowers.''Make 'coconuts punch cups
from sawed-in-half (al¬
low to dry till meat comes loose
from shell). A favorite recipe calls
for: 1 fifth Myers Rum, 2 oz.
Curacao, 1 cup orange juice, 1 cup
lemon juice, 1 cup lime juice, X cup
pineapple juice, and Vi bottle
white wine. Mix all ingredients to¬
gether thoroughly in and punch pour bowl. over
large piece of ice
Allow to chill for 1 hour. Garnish
with thin slices of fresh pineapple.
Serves 12.
If individual drinks are desired, serve exotic Frangi-Pangis in
frosted cocktail glasses. To make, blend 1 jigger Wolfschmidt
Vodka, 1 jigger pineapple juice, % jigger lime juice, and dash
of sugar. Mix with ice in shaker or blender._
NATIONAL
VIEWS , '
NEWS :
COVER GIRL Sheri Rice
poses prettily Fifteen-year-old at Las Vegas,
beauty Nev. p-ool. has appeared front
: on
> of 20 national magazines. *
1UP1
AH, SWEET REVENGE!
Ravenous rodent turns tables
op feline foe by administer¬
ing a mouse mp. Shades of
Tom and Jerry. telephoto)
(UPI
Ueveaieu:
The Secrets of How To Buy Meat
If you’re a housewife, you've seen the markings below count¬
less times on the meat you buy. But do you know just what
they mean? and
You should, because they’re your guide to quality, flavor
tenderness. These markings—and practically everything else
about meat—are fully explained in a handy new pocket-size
book, “The Modern Meat Cookbook,” by Jeannette Frank, just
by Dell Laurel Editions (50<*).
The fully illustrated
book covers buying, cooking,
storing and serving all kinds of
meats, fresh and frozen. It in¬
cludes chapters on menu plan¬
ning, barbecuing, using spices
and herbs, plus hundreds of re¬
cipes for delicious, inexpensive
meat meals.
To really get the most for her
money when buying meat, the
book points out, every house¬
wife should have a basic know¬
ledge of the grades of meat
available. Here, the government
marks on meat (right) are a con¬
venient and accurate guide.
The “USDA” on the markings
stands for U. S. Department of
Agriculture, whose experts have
Inspected and graded each piece
of meat before it is displayed
in your neighborhood store.
The words “Prime,” “Choice,”
“Good,” “Standard,” etc., show
the quality of the meat.
"Prime” Is the highest quality
meat sold, and consequently the
highest priced. It comes from
young, grain - fed animals.
“Choice,” the most popular
grade sold in markets, contains
less fat than “Prime,” but is usu¬
ally tender and juicy. “Good,”
much leaner than “Choice,” is
high in protein and nutritive
value, and is an excellent buy
at its usually low prices. “Stand¬
ard" (which applies only to
beef) comes from younger ani¬
mals not grain-fed, while “Com¬
mercial” grade comes from v f ry
‘lean' older animals. ' _'
In “The Modern Meat Cook¬
book”, Mis?. Frank explains that
&MKy/r/tA r/ps
It’s barbecue time againl Time
for Dad to don his chef's hat
and apron, and demonstrate his
culinary prowess with o char¬
coal grill. Have fun, but play it
, safe. Trim meat of excess fat;
else drippings will cause flare
ups—and keep guests up-wind
Planning evening affair? from grill so they won't be
an bothered by smoke and heat.
Provide atmosphere with a
little mood music. Have guests
br'ng their favorite '’old-time*'
recordings.. Offer prizes for
me most nostalgic music.
And for a truly succulent
dish, try Danish Spit
broiled spa reribs basted
with a Cherry Kijafa Bar
becue Sauce. You’ll find
the wine's unusual blend
of tart and sweet gives
the spareribs a delicious,
«ubfly different, flavor.
_
iB rib $ Qn /! r aV * 0n Jpit in ‘ er «"3 cooked
pitted prunes (tender, not . soft) between '
rected, basting 15 ribs. Spit broil as di
every minutes with mixture of % cup Kiiafa
rhourVe* a pound dfy ° nd 1 ,#a ‘P°» n *°lt. Allow % to
Kiiafa Wine also makes a wonderful summer cooler-chilled by
dig ond £nt ^ : J*'? lfq>,ma; 1 W,,h ° f yowr 05 ° chol ta " « drink of Oin-rum ith oda or vodka O'*
" * » ,
---
«aF USOAi
PRIME
(choice) hjso/w yuso/Tf (£ 00 5)
yiJSDAf (standard) (comrcl) Tusda7
J2E
Your Guides to Meat Value
only 22% of every meat animal'
is used for expensive cuts such,
as tenderloin, sirloin and porter¬
house. The remaining 78% is;
less tender, but just as nutriti¬
ous and frequently more flavor¬
ful. Most important, it H less
expensive.
The unique feature of “The
Modern Meat Cookbook” is its
emphasis on preparing tender,
delicious, budget-smart meals
using these inexpensive cuts.
The secret: use of meat tender¬
izes which breaks down the
tough muscular tissue in meat
before it is cooked.
Many of the recipes in “The
Modern Meat Cookbook” make
use of this modern-day kitchen
aid. All the recipes make liberal
use of the flair and imagination
that can turn “everyday” meat
meali into festive—and inex-.
pensive—treats.