Evening Star Newspaper, October 16, 1924, Page 37

THE EVENING STAR, WASHINGTON, D. C., ‘THURSDAY; OCTOBER: 16, 1924. ' _ =3 - - EMORE and more a new flavory loaf—Rice’s—is being served with the famous delicacies from Wash- ington’s markets and stores > Seema> S - N A " WA 1] N In the homé of tfe Terrapin and Canvasback - Washington, famous for its food, serves a new, rich loaf e -, o T -~ -, N Saturdays thousands of keen house- wives crowd the famous markets and stores of Washington. Thousands of dealers offer them the delicacies from the Potomac flats, from Chesapeake Bay and the great truck farms of Maryland. Terrapin and duck, oysters, clams, hard and soft shell crabs, the gamey flavored rabbit and every young green vegetable are commonplaces on Washington tables. Winning the patronage of these critical buyers In more of these envied homes every day, experienced housewives are serving Rice’s Bread. Ae_ql.stomed to fine foods, they appre- Cogyrigh', 1904, by the City Baking Conpasy ciate the flavor and smooth grain of this rich, tested loaf. They know they can depend on it every day. Every ingredient and every process in the mixing and baking are tested and checked daily at the City Baking Institute. Serve this bread on your table. Get it from your grocer today. Tested and guaranteed by the City Baking Institute 1. Everyingredient is tested for purity and richness. 2. The processes of blending, mixing and baking are checked for uniformity so that there can never be any variation in the finished loaf. 3. The finished loaf is tested for richness, moisture, fineness of grain, slicing quality and keeping quality. : o . Gold Medal Flour : D_omino Sugar ONLY THE RICHEST INGREDIENTS Libby’s Milk Filtered Water Diamond Crystal Salt Swift’s Shortening Fleischmann’s Yeast