Evening Star Newspaper, September 15, 1925, Page 41

THE EVENING STAR, WASHINGTON D. C, TUESDAY, SEPTEMBER 15, 1925. TODAY WASHINGTON'S visitors enjoy the same rich hospitality — and surpassing food N 1824 Lafayette was the nation’s guest in Washington. A great ball in his honor, a perfect supper, combined to make him wel- come. Under a glow of soft light young feet danced, slim bodies swayed rhyth- mically to music of romance. Charm and grace—old wine and famous dining— were Washington’s on that wonderful night. Skilled mammy cooks, watched over by anxious mistresses, prepared the savory, enticing dishes of the South. Selected ingredients make it a rich satisfying loaf Gold Medal Flour Libby’s Milk Domino Granulated Swift’s Shortening Sugar . Fleischmann’s Yeast . Diamond Crystal Salt Filtered Water TESTED— before itis offered for Wash- ington’s epicurean tables it ; 1. Every ingredient is tested for purity ’ WLl 2. Each processis checked for uniform- \ R ity so that there can never be any vari- \ ation in the finished loaf. \ 3. The finished loaf is tested for rich- \ ness, moisture, fineness of grain, slic- Qy ing and keeping quality. ke, 1925, by The City Baking Company As Lafayette was Feted 1% And every sumptuous food they, served won a special tribute from the great general—from the flaming rum puddings to their rich, southern breads, as tempting as the most delicate pastry. 7 7 7 WASHINGTON’S DISTINGUISHED VISITORS Still ex- claim over its marvelous food—the finest of America. And as of old, they find that every detail, even the bread is worthy of individual praise. One loaf on more and more of Washington’s tables today adds a special richness, an unusual ~~ Charming hospitality . . and food the finest in America . . were Wash- ington’s on that wonderful night satisfying flavor to every meal. Rice’s, fast becoming a favorite loaf of Washing- ton, is made from the same selected ingredients that are used in the finest Washington kitchens. Every day City Baking Institute tests this bread. The mixing, rising and baking processes are always under careful supervision. Finally— even the finished loaf is examined for flavor, grain and richness. Fresh loaves of Rice’s are rushed to your grocer twice a day. Whether you market early in the morning or late in the afternoon, you get delicious newly baked loaves. Order a loaf now! ", \ (R Today, as of old, even the bread they serve is unusual —richer, more satisfying=— Rice’s. Made of the richest, purest ingredients and tested daily by City Baking Institute