Evening Star Newspaper, February 23, 1923, Page 33

FEA T'_U‘ RE S‘-' HOW TO GET FULL BENEFIT FROM MENUS AND RECIPES System of Handy Reference Proves Val- uable to Housewife—Many Ways of Using Card Index. EOPLE who frequent large 1i- braries are famillar with the card catalogue of books, which aro findexed either by their titles or the authors’ names, but not every one is aware that there are smany valuable ways In which similar catalogues may be used in the home &s handy references. One use for a card catalogue in the home is for keeping the family list of addresses. A card.should be made out for each name and may have, in addition to the street and number, the telephone number. If an address is changed, it is only neces- sary to make out a new card. This catalogue of addresses may <0 be utilized as a calling list. The card contuining the address of u per- son to whom a call is due may be taken from its place in the list of ad- dresses and filed behind an Index card with the title “Calis Due.” When the call has been paid, the curd should be returned to its prope Annoyance due to forgotten en- gagements may be avoided by the us of a card system d for the pur- pose. This should have index cards Jettered with the names of the months, and under each month should be cards numbered to correspond with the number of days in that month. On these,the engagements Should bé recorded. A small card catalogue of the names and telephone numbers of per- €ons who are most frequently called Lup is conven.ent if placed on the tele- Phone desk. An alphabetical card list of the Buests invited to a wedding will save much time and possible confusion, &nd a similar list of the gifts recelved by the bride, with the names of the donors, 1s interesting and useful, es- peclally in the matter of having the &ifts insured. Inventories of the contents of a Rouse are useful in case of fire or burglary, and, of course, such a lis should be kept in a safe. ch ar- ticle should be recorded on a sep- arate card, with its price, or if a glft, its approximate value, and filed under the index card the name of the room in is kept. As new articles are added, ad- ditional cards should be made. and if an article s destroyed or disposed of in any way that card should be taken from the list. If a fire occurs such a catalogue would simplify the collection of insurance, especlally if the fire were confined to one room. How to Use the Kitchen Index. The card index system can become very useful in the kitchen. For the housewife there is a catalogue of recipes and menus. the index cards of which_should be lettered, soups. fish, medts, poultry, game, cheese dishes, egg dishes, salads, meat and fish sauces, relishes, entrees, vegetables, breakfast dishes, breads, pies, puddings, ice creams and Ices, cakes, beverage: confectionery, garnishes, preserves, pickles, fireless cooker recipes and many other classifications. Each recipe or menu should be writ- ten on a separate card, and if It is clipped from a newspaper or maga- zine the clipping should be pasted on the card. This card catalogue is much more convenient than a cook book or scrap book for most house- wives, as the recipe which is to be used may be taken from the box and Jaid on the table before the cook, doing away with the trouble of keeping thesbook open at the proper age and also avoiding the risk of aving the entire book soiled if an accldent oceur New recipes, and menus may_be added without ‘confusion and are less likely to be mislaid or lost than when placed loose between the leaves of a scrapbook. Changing Recipes and Menun. Recipes should usually be strictly followed. although thers are house- wives who change them to suit their own convenience. However, that Is their lookout if the result is not good It is different with menus. A menu may bo changed to suit the particular tastes of the family for which it is to be_used. 3 Menus are mostly suggestive. For instance, roast »rk may be on the dinner menu, but your family doesn’t eat pork, especially at certain tim ‘Well, then, you can substitute other meat or whatever you wish Perhaps you prefer a fruit salad ir place of the vegetable salad called for, or the dessert doesn't quite suit You. You may want to substitute one of your desserts that you have had in Your possession for some time. Every housewife has a list of stand-by reci- which pes and menus that she has had per- haps for a long time, and with which she is very familiar, and she ls con- atantly adding to these as she be- comes familiar with others. In this {vay #he is securing a valuable work- ng Does the changing of a menu de- stroy its usefulness? Certalnly not. It has served the purpose of being the means of forming an entirely new menu suited to that particular house- wife and her family. Of course, when changing a menu, a housewife must be careful to make a balanced one. 10ften she will like to follow it ex- actly. . After a housewife has tried certain Fecipes and menus, she may want to add some additional information or make some changes, which she can add to the card. For instance, she may find that a certan deliclous hot bread needs ten minutes' more bak- ing in her oven than the recipe calls for, 50 she makes a note of it, or she has discovered that the addition of a little chopped green pepper makes a certain salad more to the liking of her family, all of which is recorded. If a card becomes sgiled or worn, or he nceds a larger ohe for her notes. the recipe can be easlly copled on a now and larger card before it is again filed away. The cards can be filed away in a drawer or box, either al- phabetically or under subjects. The recipes printed in The Star are used to a great extent in the menus printed. For this reason it Is very necessary to clip out each day both menus and recipes and place them in your card index for future use. Newspaper and magazine clippings of articles relating to cookery and general household affairs are handler when filed in envelopes lettered with the kind of information which each article contains, with the envelopes arranged either alphabetically or ac- cording to subjects. If you arrange them according to subjects, they will be perfecly indexed, and all the clip- pings relating to the same subject will be grouped together. How to Plan Meals. Simpileity with varlety should be the daily schedule for family meals. This means supplying enough reasona- ble choice at each meal to meet the nceds of different uges and tast: seeking the best qualities of foods, and always aiming for the perfec. tlon of each individual dish and so that it will be served with the least possible injury from delay. The most artistic and the most wholesome ways of preparing foods are usually the simplest ways. It makes a great dfference in the expense if we walt until the last pos- sible minute before we decide what we will prepare for a meal. Perhaps we then have to send the children to the corner store for some needed ma- terials for which we pay more than at a less convenient store, or we buy something quickly at a higher price than the food we would have choseén had there been time to cook it but without any corresponding gain in food value or appetizing taste. We should train ourselves to plan ahead and give time enuogh to allow all the goodness of our materials to be used to the best advantage. It is this forethought that makes it pos- sible to use left-overs to advantage. Do not simply “warm up” left-overs. Use a good recipe for preparing each kind of left-over or combination of left-overs. The properly balanced menus is built around a dish containing the proteld element in greatest propor- tion. This may be meat, fish or eggs. Cheese and nuts m: be used in cooked form. The starchy element is supplied in bread, potatoes, rice, hom- iny, macaroni, noodles, cornmeal or other well known starchy foods. Green vegetables and fruits are re- quired to supply the nitrogenous ele- ment. At least once a day_such green vegetables as string beans, cabbage, caulifiower, carrots, peas, onions, tomatoes, turnips, asparagus. artichokes, beets or lettuce should appear, throughout the vear. Fruit should 'also be served at least once a day, and twice a day 18 not too often. Breakfast should usually consist of frult, a c a meat relish, or eggs or and butier, muflins or pan old bever- age. Luncheon should cor substantial dish such a a light soup, a hash or scalloped dish, bread and butter, and a, sweet relish some kind. Dinner sheuld consist f a clear soup, meat or fish of some ind, one starchy vegetable such as »otato, rice or marcaroni, and a green vegetable such as asparagus, green peas, corn, string beans or tomatoes, a salad or a dish of greens such as spinach, kale, beet tops or char. bread and buster or rolls, and a des- sert of some kind. | i FEED THE BRUTE Favorite Recipes by Famous Men. ZIEGFELD, JR, Little Chicken Tarts. Here is a dish that I am very fond of and it is really very easy to pre- pare. The tart molds may be pur- chased aiready made, which simpli- fles things somewhat if you do not want to bother with the dough, but One’s son would look with approval upon this little suit if it were se- leoted for him. The large view shows it made of velvet for dress-up occa- sions and the small view shows how it may be made for school or play. To make the little sult of corduroy at $1.25 per yard it would cost but $2.50. The pattern No. 1627 cuts in sizes two, four and six vears. Size 1 re- quires two yards thirty-six-inch ma- terlal. Price of pattern, 15 cents, in post- age stamps only. Orders should be mddressed to The Washington Star Pattern Bureau, 22 Kast 15th street, New York city. Please write name and address clearly. Beef Liver With Vegetables. Cut one pound of beef liver in slices, rinse with boiling water, dry, then roll in flour. Brown quickly in hot dripping or bacon fat, then put in a casserole or bakigg dish. Cover with three iree b milk and in case you cannot get them, here is the whole process, and I can vouch for the results: Two cups of chopped chicken (cooked) or one large can chicken a la king, one-half cup evap- \orated milk, two eggs, one onion, two cups sifted flour, one-half cup short- ening, one-half cup water, one tea- spoonful salt, pepper, ice water, R S ielpmnd Mix salt and flour—ecut in the chilled shortening with two knives until the mixture is as fine as meal. With a broadbladed knife stir in ice water slowly unti! dough eclings around knife in a ball, leaving sides of bowl perfectly clean. Toss dough on floured bread board. Flour the rolling pin and roll it out very thin. Keep the pin well floured. Rub the outside of patty pans or jelly molds with a little shortening and lay dough over these smoothly, bringing it well over the edge. Bake upside down’ for about ten minutes in a hot oven. If chicken a 1a king Is used for a fllling it will not require any spécial prepa- ration, but if $ou really want to cook and use the cold chi and us cken, proceed as 4 Cut the chicken 0 not mince. Mince onion a until slightly brown in a J1tt1g putrer Stir in "tablespoonful of flour. add water. When smooth add chicken and season to taste. When {bubbling take from the fire and stir in the slightely beaten eggs. then dll the pastry shens, o cook e remainder of the pastry dough should have been ket In the lca mex. Get it out. ~Roll it thin as before. Cut in round pleces to cover the tops of the tarts. Wet the edges of the tarts with cold water; press on the covers, bringing the edges well down as they shrink a bit in baking. Siit the tops before putting on. Press the edges with tines of fork. Garnish with pardley. (Copyright, 1923.) Delicious Poached Eggs, ~ Beat up an egg with a gill of milk Cut the crust from as many slices ¢ in the egg and milk, then fry a golden onions, carrots and three pota- toes cut in small pieces. Add three tablespoonfuls of tomato catsup, one cupful of finely cut celery, salt and pepper to season, and enough boiling ‘water to just cover. Cover the dish bake in a moderate oven for about minutes. . Thicken the gravy with : little flour, §§ necessary, before serve brown in hot fat. ' Poach the ‘eggs, drain well, then put ope cn each slice of the toast. Put a spoonful of cream sa on each egg and sprinkle with chopped parsley. Cream sauce is or- dinary melted butter sauce to which & tablespoonful of cream or unsweet- ened condensed milk has been added. THE EVENING STAR, WASHINGTON., What Would You Do in a Case Like This? would be proud of, but a bird dog! his choice of gifts for Your Home and You BY HULEN KENDALL. Space-Filling. “What shall I put in a space be- tween two lons, high windows?” in- quires a reader. “I've tried little pic- tures, hung one below the other, but they looked so out of all proportion. in small pieces, but | on New Year da: i Then I hung up a very narrow French This is the first time Elsic has h: a wrist watch or a spinet desk, but what she gets is a great, floppy-eared puppy. i that when the thing gets grown up it won't be a nice Chow or bull or police dog, something that a girl Elsie’s mother has suggested that Jim is not altogether disinterested in is little flancee. (Copyright, 1923.) PERSONAL HEALTH SERVICE BY WILLIAM Noted Physician and Author. If Your Head Is Noisy, Sing. Back forninst the flood I told here Low persons with deafness due to trouble In the eustachian tube may hear better by making faces as a reg- ular remedial exercise, I now have some good newy for persons who are growing deaf and have ear or head noises, although their friends may not call it good news. It is this: A little practice in singing every day often greatly improves the hearing and does away with the head noises. Dr. Paul V. Winslow, attending ear, nose and throat surgeon at Brooklyn State Hospital, and vice president of the Natlonal Round Table for Speech Im- provement, reports a serles of cases, both children and young and old adults, in which singing, humming and reading exerclses, carefully car- ried out for the purpose of building up the voice, have proved remarkably beneficlal to the impaired hearing. Deaf persons are notorious for thelr unmusical voices, They seem to ac- quire the habit of speaking in a mono- tone or in a queer dead tone without that inflection or modulation which makes a well traineg voice pleasing. Some very deaf persons, perhaps so deaf they scarcely hear their own voices, are so hard to listen to that they jar one’s nerves. No need of that. They could have pleasant voices; mirror, which fitted the space better, but it made so many vertical, parallel lines that the whole end of the room | looked striped.” This problem is one that is met with in most rooms having very high cellings, tall windows and narrow side walls. It is one of the conditions of most old city houses. The thing to do, of course, is to follow the structural lines of the room, which | means adhere to the verticle effect of the windows, but try to break that upright monotony by less pronounced lines extending horizontally. The arrangement shown In the sketch is a happy way of fllling in a space of this sort. The tall black iron candlestick, which rests on the floor, follows the structural form of the windows, but by extending below them, and having its decorative base and top broaden out slightly, it breaks the tall, narrow effect. This is the sort of space that used to be filled, back in the elghtles, with marble pedestals bearing Rogers groups! Thanks be, the pedestal is almost extinct in our d: candelabra as this, or by the delicate bridge lamps which have height with- out being ponderous. Another feature of the old high drawing room was the tall mirror between two windows. This was gen- erally massive and top heavy. The tendency of our present decorative mode is to have low cellings, broad, low windows, and furnishings which strike a pleasant middle ground be- tween the ponderous old walnut and the delicate French gold. —— Traveler—The Chinese make it an In- variable rule to settle all their debts Stay-at-home—Yes, but the Chinese don’t have a Christmas the week before. Instead. | jtall, siender lines are given by such the business of improving the voice at the same time tends to improve the hearing. One of Dr. Winslow's cases. that of a physician who had been deaf for thirty years, with marked tinnitus (head noises) and purulent discharge from one ear, had required a mastoid operation, The patient complained of frequent colds in the head (had he known there was no such condition the poor doctor might not have be- come deaf), mucus droppings in the back of_the throat and huskiness of volce. He had had the malleus and incus (hammer and anvil) removed from his left ear when he was a medical student, yet, strange to say, had been deaf in that ear ever since, nor did the removal of the hammer and anvil prevent the noise in the ear. The man couldn’t hear his own voice, hence could not gauge its vol- ume or pitch. Whether his wife, if any, left him, the protocol does not mention: The doctor could hear conversation not at all with his left ear and only six inches with his right ear. After a course of voice culture he could hear his own voice and gauge its volume and pitch well; he could hear conversation three feet with his right ear and six inches with the left. He had no more head nolses; in fact, he chippered up and felt and looked like a new man. (Now, suppose his wife had lost patlence and taken the air: what a terrible mistake that would have been! I mention this as a warn- ing to wives whose husbands grow a little deaf.) What the singing, humming and reading exercises are Dr. Winslow does not detail. Ile mentions that it excellent practice to hum the con- sonant M in such a way that the lips can be felt vibrating and to sing the vowel E for two-minute periods three times a day high up in the nasal chambers with a decided nasal twang. Perhaps this explains why George M. Cohan never lost his hearing. 1'd suggest the coal cellar or the back pasture as a good place in which to practice until your voice is tuned. QUESTIONS AND ANSWERES. Morbld Matter. I want to get a doctor book, one that contains pictures of all the in- ternal organs showing how they work —Exchange. bread as are required, dip the bread Any milk left over after soaking the bread should be added <o the sbuoe Delicious New England Fish Cakes in five minutes and all the symptoms of diseases tell- HOW would you like a breakfast of real fish cakes—but with none of the fuss and bother of soaking, picking, boiling, paring, mixing, etc.? Take home one of these blue and-yellow cans of Gorton’s—the original ready-to-fry.fish cakes-~made from famous Gorton’s Cod Fish—No Bones. ad a birthday since she and Jim were engaged. Elsie has been hoping for } D. U, FRIDAY, FEBRUARY 23, ¥923.- And the worst of it BRADY, M. D.. ing how to treat them at home— P Answer.—What we need is a health book for folks who are made sick by | reading “doctor books,” or for folks/ who may otherwise take “doctor| books” too seriously. Modesty for-| bids naming the health book here. Most Healthful Temperature. Please let me know what {s the most healthful temperature in a home of three grown-ups and one child?— F. M A Answer.—Sixty-five degrees Fah- renheit. Cancer of Lip. 1 have cancer on my lip, have taken radium and X-ray treatment. Do you think it will cause trouble later?— J. K. i Answer.—Cancer is likely to do so. X-ray treatment has cured some cases of cancer of the lip, but if I were in your place I should have the cancer and any lymph nodes under the jaw which may be involved sur- glcally removed and then a series of -ray treatments to prevent recur- rence. No human Intelligence can determine positively whether any can- cer cell or cells remain after surgical excision of the visibly cancerous tis- sue, for of course the cells are mi croscopic in size and therefo-e Invi ible. Nor is there any known agent! of whatever character which will de- stroy. dissolve or in any way attack cancer tissue or cells without injuring normal tissue or cells, in spite of the assurances of quacks to the contrary, save only X-ray or radium. Up to the present time it has not been found possible to administer sufficient X-ray or radium tréatment to destroy extensive cancer tissue, although these agents may become more use- ful in future.* Just now they are aids to surgery, not substitutes for sur- gery. (Copyright, 1928.) Menu for a Day. BREAKFAST, Milk Toast With Grated Par- mesan Cheese Corned Beef Hash Cinnamon Coffee Cake Orange Marmalade Coffee. LUNCHEON. Ham With Pineapple Hominy Croguettes Crackers and Cheese Tea. DINNER. Corn Chowder Broiled Steak Baked Potatoes Horseradish Cream Dressing Fried Parsnips Bolled Beets Molasses Pla Nuts Coffee. ; l fiifitotp of Bour Name. BY PHILIP FRANCIS NOWLAN, GROSVENEUR VARIATION—Grosvener. RACIAL ORIGIN—Norman-French. SBOURCE—A sobriquet. This is one of those family names tracing directly to a Norman-French origin, which are so common in Eng- lish, yet by no means in the majority. It belongs to the classification of | nicknames or sobriquets, and is a good example of the manner in which such names came into being first as a pop- ular tribute to the bearer, and later. under the growing influence of the necessity for having more than one name by which to distinguiish a man, | became finally a hereditary name. The name comes from two Norman French words, “gros” and and it means “stout hunter. No greater compliment could have been pald a man in those days when hunting was a major sport, an enter- prise of some danger and consider- ably more serious than that of modern times except where blg game is be- ing sought. As a family name it is not so wide- spread as some others, but neverthe- less of sufficlent importance to de- serve mention. There is no doubt that the sobriquet was applied to a great many more persons in the mid- dle ages than have bequeathed it to thelr posterity as a famlily name, VERSIFLAGE My Thanks, Scarcely half an hour ago the postie handed me a letter. The writer of it I don't know; 1'd really like to know him better. Sald he (it 15 a “he” please note): “Miss Stitch, I like your daily bit. The verse that yesterday Yyou wrote most certainty did make a hit” I sat right up, as proud as!| proud, I smirked—I very nearly purred—I read that letter very loud in hopes the little snowflakes heard! Kind friend! So generous with your ink, you've given me such ald today, wili last at least a year, I think, o help and cheer me on my way. And this refiection I have made since hicaring from your cheerful pen: It costs a dime for lemonade and more than that to buy a hen. In fact, whate'er the nourishment our hungry bodies do demand, we've got to spend at least a cent; we must have money in our hand. But kindly words that | ccd the heart are bought for naught Mar! WILHELMINA STITCH. “Just Hats” By Vyvyan Two Ways of Using the Cocarde. Five shades of grosgrain ribbon of varying widths form this cocarde. 1t is broad, and like the toy fan one pushes out of a hollow stick. Smaller cocardes, on the same order, placed at elther side of tha brim,” furnish another favored way of using this fashionable trimming. The Housewife’s Idea Wash Eggs When Ready for Use. porous. If the egg is washed before| you are ready to use it, it is very likely to absorb the odor of strong| foods. Therefore, wash eggs just be- fore you are ready to use them. THE HOUSEWIFE, THE CHEF OF THE HOTEL ASTOR NEW YORK — Says December 22, 1922 Mesers. Lea & Perrins, 241 Weet St., New York. : first class in in France, the value of ‘This Sauce is used in During my twenty-seven years of otels and restaurants & Fonvind Sonce for Buvouing purvonss purposes. every first class catering place, because there is no superior to it in the market, and there will never be. As to taste, it is the best; as to cost, it is the cheapest, because of lurudndn-mn and flavour. ts use in food made many of today’s best known eating Youes 'ou cannot makea rawithout Lea & Perrins’ Sauce. I clally for cold dishes, For broiled meat or famous for their certain specialti Weish rarebit orapalatable chicken ok- ives them a highly , mixed with a on their bills of fare. ts flavour in certain sauces, espe- ed flavour. ittle butter, its appetizing culinary flavour impraves the and Itis known byevery gourmet connoisseur and 1 am cer- tain that nobody will or can ‘mmdlanymm Chef de Cuisin Hotel Arioe "New Fork City - . THE WORLD'S GREATEST CHEFS RECOMMEND LEA & PERRINS SAUCE THE ORIGINAL WORCESTERSHIRE | Washing an egg makes the enent| WOMAN’S PAGE.” BEDTIME STORIES How Farmer Brown’s Boy Got the Best of Sammy Jay. *Tin queer how oft fn time of need Some people show the greatest greed. Farmer Brown's Boy. Farmer Brown's Boy wanted to keep a supply of peanuts on his, win- dow shelf for Yank Yank the Nut- hatch and any others.who might want them. But the rate at which Sammy Jay carried them oft and hid | them made it impossible to keep a supply there for any length of time. jSeveral times he saw Yank Yank come down to that shelf and vainly look for a peanut. That set Farmer Brown's Boy to thinking. He must find some way of keeping a supply there In spite of Sammy Jay. Finally he hit on a plan. He made a little wire rack in which to put the YANK YANK DID JUST AS SAMMY JAY HAD DONE. peanut meats after they wers taken from the shell. The holes in this wire were too small for whole pea- nut meat to come through, but were plenty big enough for even as big a bill as that of Sammy Jay to pass through easily. But as I said before, they were not big enough to take a whole peanut meat through. He fastened-this little rack up on his feeding shelf, filled it full of pe: nut meats and then watched. Sammy Jay was the first one there. That Was to be expected. Sammy looked the shelf over for peanuts and looked very much disappointed when he found none. Then he spled the pea- nuts in the little rack. He eyed that rack suspiciously for a moment or two. Then he walked over to it and tried to pull out a peanut. He couldn't get 1t out He lost his temper and hammered at it After two or three blows the peanut broke and Sammy was able to pick out the pleces. They were not big enough to be worth taking away to hide, so he ate them. The same thing happened with the next peanut. No matter how he worked and tried Sammy could not get them out whole. He kept at it until he had eaten all he wanted. Then he flew away to think the mat- ter over. No sooner_had Sammy Jay gone than Yank Yank the Nuthatch took his place. Yank Yank did just as Sammy Jay had done. He hammered at those peanuts until he had broken them into pieces which he could get out. When he had eaten all he could eat he flew awa. Farmer Brow His 's Boy smiled. By Thornton I 'W. Burgess. | peanuts were no longer being wasted. By keeping that little rack filled with péanut meats -there would alwayg be a supply for his feathered friends, and none would have to go hungry through the greed of another. More- over, they had.to work for what they got,'aud this was good for them. Tt is always well to have to work for things. So it was that Sammy Jay and Yank Yank the Nuthatch formed the habit of visiting that shelf every day, gurn and turn about. Happy Jack and Chattérer the Red Squirrel used: to sit down below and look up envipus- ly. There Was no way by which they could reach that sheif. Occasionally Farmer Brown's Boy would toss a few hickory nuts and peanuts on the ground for them. Thus he mangged to keep his feathered friends and his little friends in fur in comfort whir- ing the bad weather without giving either a chance to cheat the others. You see if Happy Jack and Chat- terer could have reached that Shelf they would have been quite as pig- gish as Sammy Jay had been, and would have -driven away all the feathered folk. It is queer how ‘the more some people have the ifjore they want. Those who have the least usually are the most unselfish. (Copyright, 1923, by T. W. Burgess))” e White Cornmeal Pancakes. Add one-half a cupful of white cornmeal to one and one-half cupfuls of bolling water and boll for.five minutes. Turn into a bowl, and add one and one-fourth cupfuls of milk Mix and sift together two cupful of white flour, one and one-half table- spoonfuls of baking powder and one and one-half teaspoonfuls of salf; and add to the batter. Now add one cgg well beaten and one tablespoonful of melted butter. Cook on a grehWed Lot griddle. This amount will serve Six persons. Eat with butter and sugar or maple sirup, PAM'S PARIS POSTALS | PARIS, February 9.—Dear Ursula This walking stick, when the outer case is lifted off, blossoms into. umbrella. How the “White Knight in “Alice in Wonderland” would have loved f{t! PAMELA. (Copyright, 1923.) The Léfgest Sale in America because TE.A Pleases the most exdctlng tastes, Quality — Economy — Purity — Flavor Always Assured. A cream cheese is a soft, white cheese wrapped in foil 4 it’s always fresh Cream cheese is more deli- catethanbutter. Tobegood itmustbefresh.MacLaren’s y Cream Cheeseismadenear three great distributing points; always less than a day’s ride from your table, and delivered to the dealer daily. That’s why Mac- Laren’s Cream Cheese is always fresh. Be sure you get