anaheim-gazette 1957-05-09
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CANCER'S SEVEN DANGER SIGNALS
1. Unusual bleeding or discharge
2. A tump or thickening in the breast or elsewhere
3. A sore that does not heal
4. Persistent change in bowel or bladder habits
5. Persistent hoarseness or cough
6. Persistent indigestion or difficulty in swallowing
7. Change in a wart or mole
Honor of these symptoms necessarily indicate that you have cancer but any one of them should send your doctor! Cancer is usually curable when detected and treated early.
REMEMBER THE DANGER SIGNALS!
FIGHT CANCER WITH A CHECKUP AND A CHECK
AMERICAN CANCER SOCIETY
HOW TO ROAST
Place the roast on a rack in a shallow pan. There is no need to add water, to cover, or to baste the meat during cooking. The fat a thermometer, insert it in the center of the meat.
Cook a beef rump roast in a 325°F oven 30 minutes per pound for medium done. If the meat is boned and rolled, roast 25 to 40 minutes per pound.
The temperatures on the meat thermometer would read 140°F, rare; 160°F, medium; 170°F, well done. Let the roast stand out of the oven 15 or 20 minutes before starting to carve it.
If there are a few slices remaining after dinner, plan to serve them with a savory sauce. Here is a tangy relish sauce for roast beef. The piquant flavor of the relish-mustard combination is tasty accent for the beef. The base of this recipe is a white sauce.
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AMERICAN
CANCER
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HOW TO BOAST
Place the roast on a rack in a shallow pan. There is no need to add water, to cover, or to baste the meat during cooking. The fat covering bastes the meat as it cooks, and since this beef rump is a tender, naturally juicy meat, it needs no water or lid. If you have
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starting to carve it.
here are a few slices reg after dinner, plan to
them with a savory sauce.
a tangy relish sauce for
beef. The pliant flavor of
fish - mustard combination
accent for the beef. The
this recipe is a white
Relish Sauce for Beef Slices
3 tablespoons butter or margarine
2 tablespoons flour
2 cups bouillon
¼ cup sweet pickle relish
1 teaspoon prepared mustard
6 to 8 slices of roast beef
Melt butter in a saucepan over low heat and blend in flour. Pour in bouillon and stir continuously until sauce thickens. Stir in relish and mustard; add meat slices. Continue cooking 10 to 20 minutes, stirring occasionally. Season with salt and pepper, if necessary, 4 to 6 servings.
A light brown onion gravy is another sauce to serve with the slices of beef. This recipe calls for either some of the leftover beef gravy or some bouillon or meat stock. It is quickly pre-pared.
Onion Gravy for Beef Slices
4 medium onions, coarsely chopped
3 tablespoons butter or marinara
2 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
2 cups bouillon or leftover gravy
6 to 8 slices roasted beef
Over low heat sauté onions
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Union Gravy for Beef Slices
medium onions, coarsely chopped
tablespoons butter or marinine
tablespoons flour
seaspoon salt
seaspoon pepper
ups boullion or leftover gravy
8 slices roasted beef
or low heat sauté onions in a saucepan in butter until soft and transparent. Blend in flour, salt and pepper. Pour in liquid and stir continuously until sauce thickens. Add meat and continue cooking 10 to 20 minutes, stirring occasionally. 4 to 6 servings.
In 1956, there were 390 persons killed in the U.S. crossing an intersection with signal. Twenty were killed on safety isles.
More than 22 per cent of 1956, U.S. highway deaths occurred on Saturdays.
During 1956, there were 2,200 more highway traffic fatalities than in the previous year.
The average man has three colds a year, and these cost industry approximately 90 million working days annually.
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