Evening Star Newspaper, February 12, 1926, Page 29

FOOD PAGE. THE EVENING STAR., WASHINGTON, D. ¢, FRIDAY. FEBRUARY 12, 1926. FOOD PAGE. . therefore, a rich source as one’s knowledge of foud values ) r materks Dot forget that oysters and other | €1 A D - } apReterring more to the n sea fuods are goOd soul of fodine. | sy Ehat il 1a ?\‘.-_ s Time was when oysters were dis-| groin ups, Meat that has b 5 missed Leing an expensive form | jected 1o processes of this type, while | n hot baked d ! of fond. While it is true they offer| Very savory, asy oung | portant alks xS in b ae e sl aunititics 1Prices Have Been Steady lian “expensive form ot proteln or | dIKextions (o uct upon. [ e 220 st fom o i i Nutrition Nuggcts. 1 rrow is more than 92 per cent rz; cise of one's artistic ability as w » Righest pros hody bullding material, we need uot| | § 5 afy ert com- | which gre 1 In Center Market Trade|upn: onhen o ow musishing o Gl s ! Of ‘all the legumes or dried vege i when ihe finary quantity is eaten| split or holl d 4 rombined i 5 o y 9 TR S e Al ve| help enormously in keeping up ihe | whipped cream and ornamented Tested Methods From a Housewife's Notebook | Washington housewives neglected | ot dataiiar miner:l content of a diet | bits of current or other jelly . | their oppor t avket | 1uote While it is @ ol n filling for this form o Are Suggested as a Means of Increased ' there has been prepare marrow bones ey doid | dess #eltin The de- el “~ 1aer L s to he t Home Lihiciency. (e orward ¢ ! 2ot fohe L - —— which he! aster Mitehell | Dejic has tier temperature 4 larger V15 to 20 ce swer from 25 to 50 cents , Jepending upon the size r- uis a bunch or three vents; Jersey sweet ing in the ter rin with.a pie alt® L and preserves ~~'§.¢fv“:§’,.'-?‘_}"3f‘“"" 0 i | Rea Creamie and Spanish | o cents cach | Fresh cream from the dairy. And it goes into Heinz Crezm of To- nds each il o | mato Soup. Mized and blended with firm, fresh, sun-flavored to- matoes to make a smooth, deli- cious soup ready to serve. Just heat and enjoy. ¢ Use it on Pork Chops } | LEA & PERRINS’| | q So far as we know Heinz is the oaly real cream of tomato soup you can buy at your grocery store. Uniformly good always—because made the Heinz way. Ask grocer for new prices o g | {|Cream of Tomato Value of Charcoal i s R T The taste is the test | R | 57 WHOLE mkes 3 i CHiatic e tire e m : ) Other sarieties— t ] d B e N b LETCHUP - HEINZ BAKED BEANS | e B e c ; B o B i HEINZ TOMATO F FLAKE potted piant ‘ S \ f ey Sk and HEINZ COOKED SPAGHETTI - HEINZ VINEGARS ] put seeded raisins in center of - There ix cuch The Blot Uses for Gl down violel the waste pi pumping ac Tater will br g causing the blockage right the basin. By method it is us calling upas plumber. 1 addition R en an tins. it is found that tt are without 2 3 then rut 1 TR the enanel i Typ weind diet marks ai - ditey anditions < outlined 1 BY WINITRED STUART GIBBS Vood Sveeinliat. s Ny riv - with hot wuter. walls and floo: rubhed, sponzed with +nd then polished with a so Marks on wa nished peper nt blankers and like felt. Wh! can he thorou zround rice 3 y tx both high and low should be hed wi . ean « ) i has been in the ith L el nin-low vitgiin e < always o 1 < Planning the Week’s Food e SR T ) -, ¥ o hle L th voare also condition requiring a cutting down of thi tienl tor those who . wment S - : Qonelaso. niiben teur: ovees Start the day right. . " = oo vororein et ahott-ha . | Griddle cakes and Libby’s Apple Butter i : | were simply made for e { Bl T prowin. 11 one another. ; i ; g STaowi Gttt Until you taste thisrare e e e s b e o it ot mille quily et delicacy of Libby’s lvesults. Not only i ) el st Lwo mreen 2 foim o potstoes o | kitchens, you'venoidea Jemest or the S ) butier, exes white ool whatamarvelousflavor I i approximately four t :v'»';l-r\.‘\'r’y::”;'h:“ -,v";:.‘i\v llju‘fl':‘im',h at tuods with | ounce weat for each aduli, and apple butter can have. —_— e { the vitamins are taken cure of 1 saller Libby’s cooks know the The Millions Who Use | & ems el WSy g s e e that appetizing savor, R . “““M " ; S o E! g' Try Libby’s Apple But- R i Ml 4 s l i ter tomorrow morning, ; € o with ham for | b} e The Perfect Shortening To \T,'vl"'ffi-p""m.f; ! In 2-pound cans— ! “The Test Tells” |,'u=n-1‘\~<- allowed for | ! less than 15¢ PuritanLardis*ThePerfect Shortening”andsuperiorfor evervcooking For dee; Puritan Lard assures delici foods. e urpose. This super-quality is due to the fact that Puritan is 100% pure golden E""“" Seqmeddc idous cooked foodk | ihic of boiled ham. T a should be | E rown seal which Puritan quickly forms around the food i e an per pound B [2. open ketrle rendered., free from molsture and has that necessary keeps in the natural favor, Yoo nevis hare oy round the food O foat ostians Siaved on | ‘ ainytexture whichinsures perfect mixingwithotherbakingingredients. use Puritan. ith fe N ¥ Y BT # TRUoE ov e Seasono B Because of this it requires less Puritan Lard to produce light, fluffy Puritan Lard is smokeless at cocking temperature. It does not absorb ) | 00 % LPFAF » "]x’ salt and peppe: pastry and crisp, tender pie crust. food flavors. therefore, may be used again and again. wutter. riers o n ‘ ihBy. M€ Nei [ ‘ » _ The Cudahy Packing Co.USA maters of Puritan Hams-Bacon-Lard Apple £ M rer Endorse It + ropres e - iween baked apples and apple sauce. | \The apples are washed, pared, and