Is Your Child Thin and Weak?

McCoy’s Sugar Coated Tablets Puts on Flesh and Builds Them Up

February 1 1929

Is Your Child Thin and Weak?

McCoy’s Sugar Coated Tablets Puts on Flesh and Builds Them Up

February 1 1929

Is Your Child Thin and Weak?

McCoy’s Sugar Coated Tablets Puts on Flesh and Builds Them Up

In just a few days—quicker than you ever dreamt of—these wonderful health building, flesh creating tablets called McCoy’s Cod Liver Extract Tablets will start to help any thin, underweight little one.

After sickness and when the children are exceedingly puny they are especially valuable.

All over North and South America and even in Great Britain and Australia tens of thousands of skinny run down men and women have put their faith in McCoy’s—and have not been disappointed.

Try these wonderful tablets for 30 days and if your frail, sickly child doesn’t greatly benefit you get your money back.

A very sickly child, aged 9, gained 12 pounds in 7 months.

Ask any druggist for McCoy’s Cod Liver Extract Tablets—as easy to take as candy and 60 tablets, 60 cents — Economy Size $1.00.

the milk; heat rest of milk in double boiler, add the caramel syrup and pour in the flour mixture, stirring constantly until thick; just before serving, pour over beaten egg yolk and add vanilla.

To make the caramel syrup, put brown or granulated sugar in a heavy fryingpan or saucepan and stir it until it melts and turns a rich dark brown but without burning; add half the quantity of boiling water and stir until smooth; make in quantity if desired and bottle for use.

Pineapple Pudding

1 tablespoonful 2 egg yolks butter

2 cupfuls bread1 cupful sugar crumbs

4 cupfuls milk grated rind j/¿ lemon

12 teaspoonful salt

Melt the butter and toss the crumbs in it, allowing them to brown somewhat. Combine with the milk, beaten egg yolks, sugar, lemon rind and salt and soak for twenty minutes. Stir the mixture and turn into a deep buttered baking-dish; bake in a moderate oven for forty-five minutes (it is well to stand the pudding dish in another pan containing a little boiling water). Have ready

13^2 cupfuls crushed 2 egg whites pineapple cupful sugar

Beat the egg whites and add the sugar,

a little at a time, continuing to beat until

the meringue is stiff and smooth. Spread

the pineapple first over the surface of the

pudding, then drop the meringue on in

spoonfuls and return to the oven, which

Continued on page 57

Continued from page 56

should be slow, for twelve to fifteen minutes, to brown the meringue y cupful rice delicately. (cooked)

1 2 teaspoonful vanilla

grated nutmeg

Roly-Poly Pudding

2 cupfuls flour M cupful sugar

4 teaspoonfuls lA cupful shortening

baking powder (butter, suet,


y teaspoonful salt ^ cupful milk y cupful jam

Mix and sift the flour, baking powder and salt; add the sugar and cut in the butter, chopping finely with a knife; or rub in butter or suet with chilled fingertips; add the milk and turn out the dough on a lightly floured board. Roll out into rectangle, spread with the jam to within an inch of the edge, moisten the sides with cold water and roll up the dough lightly; moisten the end with cold water to seal it and wrap in a greased puddingcloth. Steam or boil one and a half hours or bake in a quick oven for three quarters to one hour.

Butter a baking-dish and put in the well mixed ingredients, sprinkling the surface with the nutmeg. Bake in a slow oven until the custard is set; test by thrusting a silver knife into the centre of it it should come out clean.

Cream of Rice Pudding

y¿ cupful rice y cupful sugar

4 cupfuls milk grated rind y lemon

1 ó teaspoonful salt y2 cupful raisins

Wash the rice repeatedly in cold water until no trace of milkiness is apparent. Combine with the other ingredients and turn into buttered baking-dish. Bake in a slow oven until firm—about three hours, stirring the mixture occasionally until it begins to set.

Inexpensive Fruit Pudding

Dutch Apple Cake

USING all the ingredients for the RolyPoly except the jam, mix the dough in the same manner. Pat and roll it to fit into a cake pan. Have ready pared and cored apples, cut into sections like those of an orange; press these into the surface of the dough, covering it completely. Sprinkle with a mixture of sugar and cinnamon. Bake in a hot oven, usually about forty to forty-five minutes and serve hot with Spice Sauce.

Spice Sauce

2 tablespoonfuls 2 teaspoonfuls


2 tablespoonfuls flour

1 y cupfuls milk

4 tablespoonfuls sugar

cinnamon 1 teaspoonful nutmeg y2 teaspoonful allspice

Pinch each of ginger and mace

1 y teaspoonfuls vanilla

Melt butter, blend in flour, add the hot milk gradually, stirring constantly; continue to stir until mixture thickens; mix and sift spices together and add to the sugar, then stir into the sauce. When removing the sauce from fire, add vanilla.

A cupful flour

y teaspoonful salt

y teaspoonful soda 1 teaspoonful mixei pudding spice y cupful brown sugar

y cupful well cleaned currants

y cupful seeded raisins

2 tablespoonfuls shaved candied peel

y cupful grated raw apple cupful grated raw carrot y cupful grated raw potato

Mix all the dry ingredients well, sifting the salt, soda and spices with the flour; add the suet, the well cleaned currants, chopped raisins and the peel, cut very fine; mix well and add the grated apple, carrot and potato. Again mix thoroughly, turn into a well greased mould and steam three hours. Serve with a hot sauce flavored with almond or vanilla.

Almond or Vanilla Sauce

y2 cupful sugar

1 tablespoonful cornstarch 1 cupful boiling water

2 tablespoonfuls butter

Pinch of salt

Flavoring—1 teaspoonful vanilla or y teaspoonful almond extract

Custard-Rice Pudding

1 cupful milk 2 y2 tablespoonfuls


Mix the sugar and cornstarch; stir in the boiling water and cook, stirring until mixture thickens. Before serving, add the butter, salt and flavoring extract.