Evening Star Newspaper, July 23, 1926, Page 22

Simple Methods of Drying Them for Next Winter’s Use Give Satisfactory Results and Offer Pleasant Tasks. Threé methods of drying fruits and bles have been found to give ctory results. These are sun drying by artificial heat, and with air blasts, as before an fan. s for drying by any these methods for use over stoves or e made at hon » use with artifici hased complete if desired. Homerade trays be made of end boards, three-fourths 'k and two inches and bottom boards of lathi one-fourth of an inch. It de fourth-inch gz zed wire mesh may be tacked to the side and end boards rm the bottoms of the trays. Frames for use before fans ma de of wood of a_convenient ‘rames for use with artificial should be made of non-inflammable material to as great an extent as pos sible. As many as six_trays may be placed one above the other when arti ficial heat is used. When drying Dhefore a fan, the number of trays that may be placed one above the other will depend, to a large extent, upon the diameter of the fan. When d ing in the sun, trays described may be used, or the products to be may spread on sheets of muslin held in by electric one of frames as dried paper weights Preparation for Drying. Both vegetables and fruits will dry better if sliced. They should be cut in slices one-eighth to one-fourth of an inch thick. If they are thicker, they may not dry thoroughly. While drying, the vegetable or fruit should be turned or stirred from time to time. Dried products should be packed tem- for about four days and pour- ed each day from one box to another to bring about thorough mixing, and 5o that the whole mass will have a uniform degree of moisture. If during this_‘conditioning” any pieces of the products are found to be too moist, they should be returned to the trays and dried further. When in condition, the products may be packed perma- gently in tight paper bags, proof paper boxes or cartons, or glass or tin container Spinach and parsley is in prime condition for g first be prepared by and remo: roots Spr dry thorou place vinach that should the o They will dry much more promptly if sliced or chopped. Beets: Select young, quickly grown, tender beets, which should be washed, a0 about an eighth of nd then dried. Turnips should be prepared in the same W leaves from Thesd should be well but varieties having a large core should be discarded. peel and slice cresswise into about an eighth of an inch Parsnips should be prepared as carrots. : Remove the outside papery covering, Cut off the tops and roots. Slice info one-eighth-inch pieces and dry. Cabbage: Select well developed heads of cabbag® and remove all loose outside leaves. Split the cabbage, re- move the hard, woody core and slice the remainder of the head with a kraut cutter Or other hand-slicing machine. Beet tops: Tops of young beets in suitable condition for greens should be selected and washed carefully. Both' the leaf and. blade should be cut into sections about one-fourth inch long and spread on screens and dried. Swiss chard and celery should be prepared in the same way as beet tops. ts: grown, woody Directions for Drying. to the ways just de- 5 fruits and vege- so be dried in the surface begins to wrin- artificial “heat In addition scribed for dr: tables, fruits r sun until the kle, then finished b, indoor Peaches, plums, apricots, cherries, apples, pears, quinces and other fruit should be fresh, ripe and in perfect condition before being dried. Fruit should be entirely free from moisture when pressed between the fingers upon removal from the drier. Line trays with cheesecloth or wrap- ping paper before spreading fruit on them. Berries: over, removing all leaves and stems. Wash if necessary and remove the surface moisture, handling with care to prevent bruis- Spread in thin layers and dry The total drying time is about five hours, with gradually increasing temperature. In the case of raspber- ries, sort out the imperfect berries, spread select berries on trays and dry. Do not dry so long that they become hard enough to rattle. The drying should be stopped as soon as the ber- ries fail to stain the hand when sed. Pack and “condition,” as de- Pick ashing and remov- moisture, spread un- pitted in thin layers. Drying time, from two to four hours, gradually in- creasing the heat. The pits may be removed, although this causes loss of Juice. Plums and apricots: Select frults which are ripe. Remove the pits by cutting the fruit open with a sharp Xknife. Arrange the halves on trays. Start drying at a low temperature and raise gradually. ~These fruits are usually dried with the skins o Apples, pears and quinces: Pare, core and slice, dropping the slices into ecold water containing eight teaspoon. fuls of salt to the gallon if a light. colored product is desired. Leaving them a minute or two in the salt water will prevent discoloration. If pre- ferred, core the whole fruit after peel Serve this new relish that makes thewhole meal taste better/ PIN MONEY PICALILLI | flavor and color. |30 minutes. | pressed juice. ing and slice in rings, dipping these for a minute or two into cold .salted water, us described above. Remove the surface moisture, Drying time, from four to six hours, or until leath- {ery and pliable. Start at a low tem- perature and raise gradually. Pears and quinces may be steamed for ten minutes after slicing and before drying. Peach ing wai : Dip the peaches into boil- er long enough to loosen the skins. Then dip in cold water and peel. Cut in halves or quarters, pit and dry like apples. Drying of fruits and vegetables should not be regarded as taking the | place of the preseivation of vegeta- bles and fruits in cans and jars. Dry- ing should be done in addition to the | canning. Practically all vegetables | and fruits may be dried. In every | home the necessary outfit in its sim- plest form is already at hand. Ef- fective drying may be done on plates or dishes placed in the oven with the oven door partly open. It may be done on the back of the Kitchen stove with these same utensils while the oven is being used Yor baking. 1f dried on muslin in the sun, it must be protected from dust. Fruit Juices for Jelly. Fruit juices for use later in jelly making can be sterilized and boiled without sugar and made into jellles at your convenience. This will en- able you to do with fewer jelly glasses | and to distribute your purchases of sugar for jelly making throughout the vear. Also, with bottled juice at hand, you can make a greater variety of Jellies, as juices which will not jell can be put up when the fruit is ripe and combined later with fruits that will jell, or fruits ripening at differ- ent seasons can be combined. For instance, the juice of strawberries, cherries or pineapple can be kept with- out sugar, and later, when apples are plentiful. can be made into combina- tion jelly. From the unsugared, sterilized juices of currants, apples, crabapples and grapes which were kept from 9 to 18 months there were made jellies of excellent texture, To put up unsugared fruit juices for jelly making, proceed exactly as if jelly were to be made at the time. Cook the fruits until they are soft and strain out the juice through a flannel bag. Heat and pour while hot into_bottles previously scalded. Fill the bottles full, leaving ‘no air space between the juice and cork or seal. Place the filled, sealed bottles on their sides in water near the boiling point and keep them in the bath for about Make sure that the corked or sealed end is under the hot | water- As soon as the bottles are cool, cover the cork with a paraffin Thorough sterilization and se g are absolutely essential to suc- cess _ To make jelly from the sterilized Jjuice, test its jelling quality, add the proper amount of sugar and proceed as in making jelly from freshly ex- An old-fashioned rule for testing Jelly to see if it has cooked sufficiently is to try it with a spoon. If it runs off the spoon in one straight stream it has not cooked long enough, but if it runs off in two drops side by side it may safely be taken from the fire as cooked, To Use Later in Desserts. Huckleberry syrup: Wash the ber- ries, put in a préserving kettle, add a few spoonfuls of water to start the steam and cook for a few minutes until the juice flows -freely. Drain through a jelly bag, bring to a botl, add three-fourths measure of sygar and boil for five minutes. This syrup is very good with a few tablespoon- fuls of lemon juice added to a pint and poured over chipped ice, and it is excellent to use in cooking desserts, Cherry relish: Wash 2 pounds of ripe, tart cherries. Put into apre- serving kettle, crushing slightly, and add a few spoontuls of bolling water. Cook until the stones appear, and the_n strain all juice possible through a jelly bag. Return to the ktove and add 2 quarts of mixed berries in sea- son, such as raspberries, strawberries or ‘currants, and mix all together, Cook for five minutes, strain again and add_three-fourths measure of sugar. Bring to a boil; skim, then can in hot, sterilized jars. Delicious for desserts 2 s Peach Parfait. Reserve one-fourth of a cupful of rich cream to decorate the completed dish. To the other threefourths add three-fourths of a cupful of legs rich cream, then beat the whole until firm enough to hold its shape. Press enough ripe peaches through a sieve to fill one cupful-and a half. Stir into this a level teaspoonful of gelatin softened in cold water and melted over a kettle. Add the juice of a lemon and stir it into the peach pulp with two-thirds of a cupful of sugar. Set in fce water until the mixture thick- ens a little, then, little by little, cut and fold the cream iuto it. Turn the mixture into a quart bowl lined with paper. Spread a paper over the top, press down the cover and let stand buried in equal measures if ice and salt for about three hours. Turn out onto a dish and ad dthe whipped cream and serve. Filling All Needs. From the Louisville Courler-Journal. “I see another lady candidate has thrown down the gauntlet. A good many women are going into politics.” “I was just thinking about that. Maybe we had better manufacture a neat gauntlet. cve not too heavy for ladies to throw.” | Sl 'BVENING STAR, WASHINGTON, D. C. FRIDAY, JULY 23, 1926. THE HOME MENU FOR A DAY. BREAKFAST. Melons Dry Cereal with Cream Creamed Chipped Beel Odtmeal Gems Pancakes Maple Sirup Coffee LUNCHEON. Corn Chov.der Toasted Crackers Rice Pudding isugar Cookies Iced Tea DINNER. Cream of Spinach Soup Hamburg Steak shed Potatoes Green Beans Tomatoes and Cucumber Salad Floating Island Coffee Rice M RICE PANCAKES. Parboil one cup well washed rice 5 minutes, drain, cover with one quart scalding milk, add half cup cream and two tablespoons flour mixed and sifted with one teaspoon baking powder; mix well, fold in stiffly beaten whites and bake on both sides until delicately browned. CORN CHOWDER. One slice fat salt pork, one small onion, one and one-half cups hot milk, two tablespoon- fuls butter, salt and pepper. After potatoes have been boil- ing five minutes add corn and cook until potatoes are tender, then add hot milk, butter, salt and pepper. FLOATING ISLAND. Put one pint milk on to scald. Beat yolks two eggy, three tablespoonfuls sugar, one of cornstarch, wet with little cold water together, add to milk, stir well and keep it from lumping. When it thickens well turn into glass dish and add one tea- spoonful vanilla. Put some water In spider or deep pan and let come to boil, then beat whites of eggs until stiff; then put spoonful ‘at a time into boiling water until you have what cgn, be cooked at one time. A few sdeonds will cook them. Do not turn them. Remove with_skimmer and lay carefully on float. Pleces of bright-col- ored jelly placed on whites of gz make an improvement in looks of float. FRESH FRUITS DROP AT CENTER MARKET Alligator Pears at 20 Cents Are Feature—Peaches More Plentiful. Eggs of best quality now are 40 cents a dozen, at Center Market. Butter is 60 and 55 cents a pound for the best grade of creamery brands. A feature of the Center Market offer- ings is Alligator pears at 20 and 26 cents each, - . Tomatoes, home grown, are quoted at 10 cents retall. Raisins are 20 cents, with white raisins at 80 cents a pound; prunes, 15 to 50 cents; peaches, 40 cents; apri- cots, 45 cents; pears, 50 cents; cherries, 30 and 50 cents; figs, 35 and 50 cents; and dates, 15 and 30 cents, Stuffed olives are 45 cents a pint, and green olives are 35 and 40 cents. _In the fresh fruit lines the following Drices are general: Blackberries, 20 cents a quart bo: gooseberries, 30 cents a quart box; pears 25 cents for a box of §; plums, 20 cents for a box of 12; peaches, plentiful, 50 cents for ! a box of 20; huckleberries, 25 cents a quart; and black raspberries, 35 cents a quart. Honeydew melons are 40 and 50 cents, and honeyballs are 15 cents each. Watermelons are from 60 cents to 75 cents each, depending on size and ripene: Pineapples are 15 cents, and white grapes are 25 cents a pound. Cantaloupes are 20 cents each. Lima beans are 60 a quart. New potatoes are offered at 3 cents per pound. Green apples and other cooking varicties are b cents.a pound. Corn is 5 cents an ear. Other of- ferings are: String beans, 10 cents a pound; beets, 5 cents a bunch; car- rots, 5 cents a bunch; bananas, 30 cents a dozen; lettuce, 10 cents a head; limes, 30 cents a dozen; oranges, 50 and 60 cents a dozen. Dressed chickens are priced at 50 cents a pound for fryers and bakers, with stewing chickens at 40 cents. Fish prices for the most popular kinds s cents a pound 3 ? a pound; halibut mackerel, 20 butter, and_rock, 25 and 1. 25; spots, 20; flounder, 20; soft shell crabs, $1.50 to $2.50 per dozen: crab meat, 80 cents a pound; clams, 60 cents a quart of 20: haddock, 25 cents a pound; swordfish, 40, EAT AND BE HEALTHY Dinah Day's Deily Talka:oh Dist The Right Feod Is Food Combinations. Can T eat protein and starch? Can I eat starch and acid? Can T eat meat and milk? An adult in good health can eat what he likes in moderation. Com- mon sense must govern in eating, a in everything else. There is no use to become a food faddist and burden your existence by debating whether every mouthful of food is a correct combination with every other mouth- ful. As for the protein and starch com- bination, nature provides protein and starch in whole grains and they are an extremely nourishing and digestibie food. Meat and a baked potato make a fine combination. So do milk and rice. Macaroni and cheese furnish protein and starch. Strawberries and cake are an ex- ample of starch and acid. They forni a combination which thousands enjoy with no ill-effects. Spinach contains malic acld, which is also present in | apples. Yet apples or spinach can | be eaten at the same meal with boiled potatoes, which are starch, and no dis- turbance will follow. Rhubarb pud- ding contains acid and starch, and this is an allowable combination. Lemonade and cookies are another example of acid and starch. The lemons contain citric acid and the cookies starch. The wholesome food acids, citrie, malic and tartaric, are found in fruits and vegetables. The use of starch (in the form of bread preferably made from whole grains), with fruits and vegetables, can form an appetizing and nourishing lunch. Meat and milk are animal proteins. Meat is acid forming. Milk is slight- ly alkaline in reaction. But milk is a very rich food and when taken in combination with meat at a meal is likely to provide more protein than the body can take care of. Instead of raising up a bugaboo of “food combinations,” a sensible va- riety of food is likely to furnish ele- ments from the various food groups. Food combinations, however, are of course a question of digestion as well as of nutrition. Can I protein and starch? Can I eat ‘starch and acid? This resolves itself into an individual problem. As already ex- plained, protein and starch, starch and acid furnish agreeable and digesti- ble combinations. If any particular Indisposition or disease prevents any particular person from eating any particular food, that, of course, gov- erns what can and cannot be eaten. Natural, wholesome foods in good pro- portions furnish health. Overindulgence in one food or in all foods naturally brings trouble. A moderate simplicity in meal planning is good. The problem of nutrition can be taken care of by furnishing in one day's ration food from the various groups. Or foods from the various groups can be eaten at each meal. Convenience, appetite, kind of work BARKER’S afa8 et K, 1408 . Ave. ‘WINNING nation- wide good-will by F Nstagavart’ B 7 il S| i ) etb Al pleasing the tastes (C___ M| - of coffee-drinking ; | millions—rhar is ‘” H the sixty-year rec- ord of Chase & Sanborn Brand Coffee. Chase&Sanborns . SEAL BRAND COFFEE Seal Brand Tea is of the same high quality Lt the Best Medicine must all be considered in arranging the day’s menu. Plan to get whole- some, daintily prepared foods, and be sure the body is not starving for any nece: ry element. Appetizing meals and cherful mood make a good food combination, insur- ing healthy digsetion. 5 bananas starchy? Answer- In avripe banana the Starch changes to sugar. Only “vel- low ripe,” mellow bananas should be eaten. H. B.—I am underweight and am wondering if I could eat bacon and mayonnaise? Answer—Both bacon and a mayonnaise made from olive oil are very valuable in a building-up diet. Used as an accompaniment to meat or eggs, the bacon adds flavor and nourishment because of its fat content. Olive oil is laxative as well as nourishing. Be sure to use cream and butter in your diet as well as nlentv of milk to dri HOME NOTES BY JENNY WREN, The lure of the Orient is with us always, and the charm of her orna- ment intrigues. us unfailingly—for how otherwise would the Japanese and Chinese art stores endure through the passing variations of fashion? When one chooses one of her exotlc and beautiful little art objects, old China herself enters the American living room to preside with her mysterious serenity. A New York importer is showing just now thesg little soapstone figures of the gods and goddesses of the mys- tic East. They were hand carved by Chinese craftsmen and show infinite patience and skill. These figures are meant to be mounted on glass flower holders and are charming aids to floral arrange- ments in any type of bowl. Smiling blandly among the bright blossoms and green leaves, the little Oriental personages seem quite in their native element. ‘The grave of Robert Louis Steven. son has been so mutilated by tourists who climb to the summit of the Samoa mountain that the authorities have been forced to encircle it with a high fence. My Neighbor Says: Sour milk can be used just the same as sweet, in cake, ete., if one-third of a teaspoonful of soda is added to each cupful of sour milk, After that use bak- ing powder just as though sweet milk had been used. Some cooks think it makes better bis- cuit than sweet milk. If you have a recipe calling for a cup- ful of milk and two teaspoon- fuls of baking powder, use sour milk and sift the third of a teaspoonful of soda into the flour, with the baking powder, then proceed as usual. Butter- milk can be used in the same way. To clean kitchen walls dip a damp cloth in baking soda, wipe walls and wipe them with an- other damp cloth. Works like magic. In making a meringue for a lemon pie, when it s all ready to put on, stir in two tablespoori- fuls of boiling water and the meringue will not run. To each egg white use two heaping tablespoonfuls of granulated sugar, one of boiling water and one-half a teaspoonful of vanilla. Vinegar will remove the dis- agreebale odor of paraffin from earthen and tinware. Dip a rag into the vinegar and scour the vessel with it. Mustard stains on table linen may be eradicated if the article is boiled in water in which has been dissolved one teaspoonful of washing soda to each quart of water. The boiling should last as long as any trace of the spots remains and should be fol- lowed by a thorough rinsing. Taste? Who doesn’t like the taste of lus- cious, full-ripe tomatoes picked at their best—the namural flavor —undiluted, unchanged? ference between ordinary ketchup and ketchup made the Heinz way —fine, fresh tomatoes just off the ~ vines, seasoned to perfection by skilful chefs, and then boiled down so that you get only the fall essence of the tomato. Ask Your Grocer for New Prices HEINZ TOMATO KETCHUP LAY HEINZ CREAM OF TOMATO SOUP + HEINZ PURE VINEGA! HEINZ COOKED SPAGHETTI The taste + HEINZ OVEN-BAKED BEANS is the test FOOD PAGE. Planning the Week’s Food. Practically all the midsummer fruits are a great service in helping to main- tain the atkalinity of the diet. Among these raspberries, plums, peaches and melon may be cited. This thought has been kept in mind in planning the week's food, since during the hot weather it is especially important to see that there is no excess of acid- forming foods in the diet. Such an excess would mean extra work for the organs of elimination. Liver, kidney and bowels—these busy organs, in combination with the rest of the body, are apt to “feel the heat.” Alkaline fruits appear at every breakfast, at five out of the seven lunches and at several of the dinners. ‘There are two vegetable plate din- ners, and because of this fact and the already noted care to include a gen- erous portion of alkaline fruits, it has been deemed quite safe to include a roast of beef, veal cutlets and the al- ways popular chicken. Those who have followed this series will realize that a roast beef appears but rarely. This is simple, because of the fact that it is a somewhat expen- sive cut for a small family. The in- evitable left-overs must be used, anu the bones lend’ themselves to soup. For the sake of variety, however, it is a good plan to serve this standard meat dish occasionally, even in warm weather. Thin slices of cold meat are some- times the most appetizing form in which to serve the main dish at either luncheon or supper. In this connection attention might once more be called to the fact that we are considering the question of va- riety in general rather than limiting it to one particular meal. In other words, just as we vary the meal plan from week to week, we also vary our way of using standard foods. At the Tuesday luncheon croquettes of canned salmon are served. A time was when such a procedure would have been thought merely a make- shift. This 1s all changed. Not only has salmon itself been found to be rich in fodine, one of the much-needed minerals, but the canned product has been shown to be just as valuable the fresh flaked for this purposc. . passing, it might be said that .ese statements apply to all canned prod- ucts put up by reputable firms. The standards-are so rigid and processing is so carefully done that the canned product offers in many cases even a higher percentage of food value than does the fresh food. DO YOU CARRY YOUR LUNCHEON? Do you carry your luncheon? Prob- ably not unless circumstances make it necessary, It is so easy to get palatable and well-cooked meals at one of the well organized and inex- pensive restaurants that most work- ers avai) themselves of this opportun- ity. For those who must carry their noon meal, however, certain informa- tion will be suggestive. In the first place, remember that it has been proved that the proper meal at noon will go a long way toward insuring your efficlency. It may do more. It may help to increase the sum that you find in your pay envelope. Remember that you must keep in mind the necessity for balancing your lunch-box meal just as your mother or wife is careful to balance your break- MOTHERS AND THEIR CHILDREN. “Safety First” Kit. One mother says: The idea of having a safety-first kit appeals to the mother who must drop everything hurriedly when a cut finger, & splintered toe or a bruised arm appears. We have a cigar box containing gauze, adhesive tape, small scissors, a good healing salve, a burn ., tweezers, a roll of old, soft, sterilized rags wrapped in oiled paper, and a good disinfectant. It is no trou- ble at all to start “first aiding” with this box at hand, and smiles will soon be in evidence through the tears. (Copyright, 1926.) with fast or dinner. The container which carries your foon meal should be large enough 80 ak to permit the food to be carried properly. It must also be one that can be easily cleaned. The lunch-box meal s not like the dainty bite to be served with afternoon tea, where the guests are looking forward shortly to an ample dinner. The lunch-box meal must be hearty, made up of hearty sandwiches with bread generously spread with fresh butter and nourishing fillings. Fruit should go into that box every single day. At this time of year it will probably be two or three peaches or a very light banana or a handful of plums or even a small cupful of fresh berries. Whatever happens, however, fruit must be there. A container which will keep your beverage either hot or cold is almost a necessity if you are to depend on your lunch to keep vour diet prop- erly balanced and your health prop- erly cared for. Such a bottle will be for hot coffee and will do equally well for iced tea. If the lunch box seems too heavy, remember that the energy vou expend in carrying it will come back to you many fold. Crisp vegetables are as important as food. Sandwich filling made of sliced cucumbers is one way of intro- ducing these. Another is to have a small cup filled with spinach or salad minced and mixed with dressing. A new silk-spinning plant at Han- adahcho, Japan, will employ 1,000 hands. Nutrition Nuggets. Not every one realizes that cauli- flower is a member of the same fam- ily as the cabbage. True, it is not quite so rich in a number of elements necessary to keep the body in health, but it does contain a considerable quantity. Furthermore, it iz alkaline, and for this reason a valuable addi- tion to the diet. Junket should be used frequently as a hot-weather dessert. The appli- cation of rennet converts the curd of the milk into a soft mass that is par- ticularly easy to @agest. Ancther ad- vantage in this dessert /s that it may serve as a carriec for a number of different fruits. Crashed piueapple juice is merely one suggestion along this line. Jonket might well be thought of as the principal ingredient in homemade sundaes. Don’t be afrald of using water- cress.~ Merely as a hit of garnish for cold meat it does very well, but as the principal ingredient in a crispy green salad it does much better. Serve it for breakfast, as our English friends do, and, in short, serve it as often as you can. Hot breads or cakes for Summer time are best made of rice or one of the lighter forms of cereal. Save buckwheat or even the popular corn- meal until cold weather. The latter contains considerable rich oil besides the heat and energy giving starch, and Is thus more “heating” than rice, wheat and other delicate cereals. It is a good plan to vary the chil- dren’s milk with frequent glasses of lemonade or fruit cup. Orange is de- liclous, but these two standard fruit drinks by no means exhaust the possi bilitles. Raspberry shrub is very good with a dash of orange juice for flavor, and in fact any one may ex- ercise his own taste to his heart's content with different combinations. The best part of it is that the pleas- ant flavors will be only one of the good results. Such fruit beverages are simply brimming with good things for the system, such as body- regulating mineral salts and vitamins. Now that we are getting well into the summer we must depend mostly on the canned product when we de- sire to serve asparagus. If the home canned product or one from a high- grade canner is used the delicious salad may appear at one dinner, a cream of asparagus soup the follow- ing luncheon, and a few asparagus tips may be still available to combine with other vegetables in the various dishes. It should be remembered that while asparagus is one of the many alkaline vegetables, it is not suitable for certain forms of kidney trouble. SR SRR The Marquis of Reading, who made his first voyage to India as cabin boy on an old slipper ship, and in after years returned to that country as viceroy, declares that he learned more during his two years before the mast than he probably would have done in the world’s greatest college. "SALADA" T102 Is the ideal summer drink. Kellogg’s! EAT light, crisp Kellogg’s Corn Flakes. See how fine and cool you feel! Golden- toasted hearts of corn. Full of delicious flavor! Serve them for lunch. With cold milk or cream. 'Add fruit if you like. Kellogg’s are the original corn flakes. Never tough-thick or leathery. More than 10,000,000 people daily demand them. Sold by all grocers. Served at-all hotels and restaurants. O Kelloge’s h/ iresk ALWAYS iIn