Radio Mirror: The Magazine of Radio Romances (Jan-June 1943)

Can't Keep Grandma In Her Chair She's as Lively as a Youngster— Now her Backache is better Many sufferers relieve nagging backache quickly, once they discover that the real cause of their trouble may be tired kidneys. The kidneys are Nature's chief way of taking the excess acids and waste out of the blood. They help most people pass about 3 pints a day. When disorder of kidney function permits poisonous matter to remain in your blood, it may cause nagging backache, rheumatic pains, leg pains, loss of pep and energy, getting up nights, swelling, puffiness under the eyes, headaches and dizziness. Frequent or Bcanty passages with smarting and burning sometimes shows there is. something wrong with your kidneys or bladder. Don't wait! Ask your druggist for Doan s PiUs, used successfully by millions for over 40 years. They give happy relief and will help the 15 miles pf kidney tubes flush out poisonous waste from your blood. Get Doan's Pills. 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One application imparts desired color. Simply retouch as new gray appears. Easy to prove by tinting a test lock of your hair. 60c and $1.65 (5 times as much) at drug or toilet counters on a money-backguarantee. Get BROWNATONE today. the drippings and remove garlic, then brown chicken in flavored fat. Place chicken in pot with tight fitting lid, add minced onion and boiling water and simmer, closely covered, for one hour. Add chopped green peppers and tomatoes and continue cooking until chicken is tender (total cooking time IV2 to 3 hours, depending on whether chicken is young or old). Add mushrooms and rosemary for the last 15 minutes of cooking, and additional water and seasonings if required. Now for chicken macaroni — the leftover dish. Chicken Macaroni 1 lb. macaroni 1 cup diced chicken (from neck, backs, etc.) Vz cup cheese Vz cup chicken gravy 1 cup milk Cook macaroni until tender in boiling salted water. Drain, add remaining ingredients and stir until cheese begins to melt. Add salt and pepper to taste. Turn into buttered casserole or individual baking dishes and bake in 375 degree oven until nicely browned. If you have more than half a cup of gravy, reduce the quantity of milk. Save the carcass of roast duck to make pea soup. Cover carcass with cold water (put in any left over stuffing and gravy) , add seasonings to taste (the type and quantity depend upon how highly the duck was seasoned befor roasting) and simmer until meat falls away from the bones. Remove bones, puree liquid through sieve, add one package of quick cooking dried peas (they are low in points, thus a help to your ration book as well as to your purse) and simmer until you have a rich, creamy soup. Using roast pork or pork chop bones, follow this same method to make lentil soup and simmer bones and trimmings from veal, lamb and beef roasts to make vegetable soup or to substitute in recipes calling for bouillon cubes. And while we are on the subject of soups, don't forget to save the liquid in which vegetables are cooked to season soups, gravies and sauces. I know you are keeping in mind the government's suggestion to use fresh fruits and vegetables whenever possible to relieve the demand on canned and frozen products, but have you thought of using the fresh varieties in combination with rationed ones to keep your ration points down? Dried prunes, for example, have a high point value and oranges are unrationed, so instead of cooking a pound of prunes why not use half that quantity in a prune and orange compote? Prune and Orange Compote Vz lb. prunes 4 oranges 1 lemon Simmer prunes for 15 minutes in just enough water to keep them from sticking. Slice oranges and lemon thin, remove seeds but do not peel, and cut slices into quarters. Add to prunes and continue cooking for 15 minutes more. Mexican corn and corn and tomatoes are good ways of extending your canned corn. Mexican Corn 1 medium can kernel corn 1 onion 2 green peppers 2 sweet red peppers 2 tbls. drippings or margarine Mince onion and dice peppers and sautee in drippings. Add corn and simmer together for 5 minutes. This recipe also provides a different and flavorsome basis for corn pudding. Corn with Tomatoes 1 medium can kernel corn 4 ripe tomatoes Vz tsp. salt 2 tsps. sugar Pinch pepper Vz tsp. basil (optional) Peel and chop tomatoes, add other ingredients to corn and simmer until tomatoes are done (about 10 minutes). If the dish is too liquid, thicken with 1 tbl. flour rubbed into 2 tsps. butter or margarine. Fresh peas are delicious cooked with lettuce and the same recipe may be used to make canned peas go farther. Peas and Lettuce 2 cups shelled peas 6 scallions or 1 onion 1 small head lettuce 1 cup boiling water Vz tsp. salt Pinch pepper Slice scallions thin (or mince onion) and cook with peas in boiling salted water for 5 minutes. Add lettuce, which has been shredded, and continue cooking until peas are tender. Add pepper and if desired thicken liquid with butter and flour. Hows and Whys of Kitchen Fat Conservation and Salvage Conserve fats (bacon drippings and drippings from roaster and broiler), strain them and use for later cooking. Conserve raw fats (beef, pork, chicken, etc.) by melting over low flame and using for later cooking. Conserve deep fats by straining after each using. Do all this because fats are needed as food both here and abroad and by conserving our home fats we will help relieve the demand on commercial varieties. . . . Salvage waste fats — those which can no longer be used for cooking, fats skimmed from gravies, soups and stews, fat from fish and in which fish has been fried — in fact all fats which ordinarily you throw away. Salvage waste fat by straining it into clean tin containers and when you have a pound, take it to your butcher who will send it on its way to help the war effort. . . . Salvage waste fat because of the glycerine which can be extracted from it — and pat yourself on the shoulder every time you turn in a pound of it, because it will go into making one of the following products, all of which are vital to our winning of the war: Synthetic resins, coatings for shells, tanks and battleship turrets; drug and medical supplies; textiles and adhesives, compass floats, mechanisms for field and naval gun recoils and depth charge releases and explosives.