Evening Star Newspaper, August 13, 1926, Page 24

FOO D PAGE. Ruleé for Sewing Room Short Cuts and Time Saver worker Tested by Practical Experience. Instead and of placing buttons, hooks | aps, needles, pins and other small sewing room accessories | all in.the same sewing machine draw will save vourself much an e if you place each kind in a | small glass or porcelain jar. | The glass jars would be best because you could then plainly see which kind each contained. For instance, in one jar keep black buttons: in another | White ones: in = hooks - « in another and so on. This | would save a gic e | ix usually spent earching for an E that is wanted. One woman | has solved the problem of keeping needles and pins handy by gluing a large cork in one end of the machine drawer, in which she sticks needles and pins an emergency If vour sewing will keep you at work for several days, vou will find | it a goud time saver to fill enough spools with thread at the end of each day to last vou through the next day’s sewing. You will also be rid of the annoyance of having to stop and fill a spool, perhaps in the midst of some partic worlk 1f vou do not know how to use the various numbers of needles and thread 1o the 1 advantage in hand sew- ing, the following informaiion .ul prove helpful; Use a No. 9 needle for 70 or cotton when hemming tucking. a No. 8 needle with 50 or 60 eotton for plain stitching. overhand ing and overcasting: a No. 7 needle with 40 or 50 thread for buttonholes, and a No. 7 or § needle with 36 and 40 thread for gathering Before cutting ruffles and bindings from organdy or other transparent material, place the goods to be cut over another piece of goods having u distinct stripe or chec The upper cloth can then be cut ight with little_trouble. Bias strips can also be cut by the same plan. placing the bias of the material to be cut length- wise over the striped foundation. The secret of making an invisible hem is to make the needle-thrust parallel to the weave of the material instead of in the us nt, and to leave the stitches very loose thread from the material if possible, examining the warp and woof to see which is the smoothest for this pur- pose. i Instead of rolling and whipping lace | onte n m . sew it adong the | edges with o long machine stitch. | Trim with scissors very close 1o the stitching. then whip the over the stitching on the edge the | work will be firmer and neat e can be neatly applied 10 shes: and similar articl First crease the width, unfold and_stitch along the crease, holding the bottom edge of the lace away from the edge of the hem. Turn up the hem and finish in the desived way 1 ng and Patching. Save all pieces left when makin; garment. Unravel them and use the threads for darning. When moistened and pressed well the mended pl can scarcely Le detected. To patch stockings, use the unworn parts of discarded stockin First pull the plece to be used as a patch well over vour darning ball and tie it firm around the handle. avolding wrinkles if possible. Next pull the stocking which is to be mended over the darner, adjusting the hole over a good | place on the patching piece. Trim from the hole all the rough edges | and sew to the patch with clo stitches. Do not turn the edge under, s the seam would be too thick. Tur the stocking and trim the patch clo to the edge that vou have whipped Put the stocking on the darner again and with the wrong side out whip this side in place ie result will be a | nice, smooth pateh, easy to the foot If yvour silk hose wear out guickly at the heel and toe. rub these places with o | of parvafin when the | hose are new and it will protect them ! so that they will wear longer. Keep | a small piece of paraffin in vour | dresser drawer and before vou put on | wter each washing rub the 1 om the « where th eyes in icle is t lace ind L ow- ma de the by hem the cases chine. sired lace your paraf wears au Quick Embroi An exceller embroider in cardl cove put coat of lard stamp an board on a up. Lay on the right side down fer design on these sign with a sharp pencil like ready stamped goods and the ing will wash out readi If you have in vour possession o towel or other article on which is| worked . pretty initial and you wish | to it on pillow slips | and but do not know | where re the pattern, you initial in the follow With a damp eloth mois- | whe vou wish the | d place the inital al-| the dampened spaces. | ind while the on the place h pencil dots exuct pattern of piece ard n it with bl mothe Wien vou a articie ta and when dry then a thin > ready to this card. the blue side ped Then lay trans- and trace the de- The effect is blue- | Ike places wpression s neath, outlin The result w of the orig It v broider init trace the i cut them the towels the initials i you take t il be spaces he with Frenc work | It is of embrofd for the fam w an stam note paper them onto | ound ! When | the some and eing | Serve this new | embroidered | Just Istitch | threading on each. napkins with embroidered different two extra “Our Guest one, but in designs informally of thes to mey daintiness of the table service. on for several days provide a fresh napkin a When finishing a colored embroider- of thin | {vardboard about four inches wide and across, ed piece. take a long strip slit the this about slits one apart. For thread around the card slit to fasten f the thread match the colors sity of taking a one_inch and one-half at each slit, without the design with ordinary iron over 1o fix or set the célor a_satisfactory w sive but lovel, table hunners, that do ot being laundered embroidery. other boiling or any require colors When guests are entertained the use napkins makes it unnecessary eac! at the sarae time preserving the t inches h color used, wrap the going in the If you place the number vou can the neces- mple to the store. Dainty hand-painted effects on silks | or cottons may be secured by drawing rhool cray ons in colors and then running a_hot for the Home Needle- Then make the words each. and wit Tt to make inexpen- handkerchiefs, scarfs, articles when This is called crayon Hemstitching and Buttonholing. When hemstitching baby dresses or anything thin do not pull the threads. baste down your hem and hem- threads pulled and see how dainty the work just as if the will be. Do not discard dren’s dresses with hems when they are too short. vou! the hem about 1lin€ of ¥ thicknes fa one inch efully and sew lengthened whip onto the inch of when cutting the hem materi Toose. has been still have tice that the ¢ ened, as it w stitched hem. To work buttoriholes terial dip the end of a white of egg and mark exact length of buttonhole desired, correct place on the material dry, then proceed in the usus with the work buttonholes n ess I v be worked o a al in sheer match in the the in the Let 1y al n were chil itched hems Turn the dress wrong side out, mark a line in below stitching, cut through one the n ing, allowing for the width of two ms more than you wish the dress Turn the facing up and left Press the hem carefully and no one will no length hem ma wa. In this way beautiful on! one ply of goods, even if the goods ial. out patch or : very sheer mat When cutting work, if a piec to the material, it will you will be mc piece the exact size and When crocheting around the of a garment first sew two o times around the neck not then stretch out of a good plan for baby clothes. When runners sta hose mend them by along the line not low colored thread the further spr Is not nearly as notic mended by hand able You can make a pair of house slip mending When the le. start the the sole bring it over the break on top of the holding the edges twice long by Adhesive tape. away at the s an inch on pers last them with felt w 8 tape abont slipper two_inches together. You can also point th and use two or three i nd then c hey will wear like new A small piece of soap kept work basket will save tin a needle with y itk or darning cottor with broidery the end of the thre with the finger tip and it MOTHERS AND THEIR CHILDRE Fruit Juice Drinks. One Mother Say When | am canning fit some of the juice that woi 1v be poured over it for the children to drink with cold water, lent hot-weather t beverage. fectly y Copyright. 1926 ) Prefers Them Unseen. From the Boston Globe A radio authority says the is not when it to see the f: radio Good-night! th far of = he in when | em- Rub d over the soap will go in the eyve of the needle without fraying. n, n 1 pplique of a blotter is used for a pattern, putting the rough side next | slip and e sure of having the shape desired. nec| t in silk or lisle folding carefully of the run and stitchin on the sewing machine to slightly be. the damaged portion, using self This effectually stops | ading of the run, and as when and 11 on each craton. | the | keep d ordinari the fruit and save | Diluted | station this makes an excel- The chil- | dren like it and 1 know that it is per- will be possib] announcers, . THE EV PRESERVING SEASON FINDS GOOD MARKET Fruits and Vegetables for Canning st Reasonable Prices for Thrifty Housewives. This is the season of the year when *he housewife, mindful of home needs . Winter, is giving thought to can- | ning, preserving and pickling. While it is a trifle early for certain fruits and vegetables that are largely used for canning, there are some varieties plentiful and cheap enough g It is urged by dealers that peaches for canning are about as plentiful now as they will be, and prices, they say. are right. Large freestone peaches from @eorgia and South Car- olina were offered this morning at $1.75 a crate of six large pans. Ten-pound boxes of New York damsons were offered at 75 cents a bhox: nearby fruit, sold by measure, heing a trifle cheaper. Crabapples, in demand for felly, are three pounds for a quarter, bushel baskets being offered at proportionately cheaper prices. Plums are fairly plentiful. Large cucumbers have been fairly plentiful the past two weeks or more, according to dealers, and prices- have been cheap enough for persons who want them for pickling. Small cu- cumbers, the kind that usually are more plentiful later iff the season, are {in greater demand for pickling. In the Fall onions, peppers, green tomatoes and cauliflower usually are plentiful and cheap. Cling peaches for sweet pickling also are in market in late Fall In spite of the continued hot weath- er, it is stated, nearby growers still have fairly large supplies of all kinds I-| of vegetables, string beans being the only vegetable that is anything like scarce. They were quoted at two pounds for a quarter. Lima beans always in demand, will be offered to- morrow at 50 cents a quart, or less, New York growers are supplying the local market with telephone peas, a commodity that is scarce in this se tion, and dealers are offering them 15 cen a pound. Green corn is to he had at prices ranging from 20 to 35 cents. Beets, radishes and carrots, among the bunch vegetables, are fairly plen- tiful. Carrof many of them from dis nt points re from 5 to 10 cents; heet: re quoted at from § to 10 cents, and radishes are 5 cents a bunch. omatoes, all es and qualities, are ranging from 3 to 7 pounds for quarter, and cymlings, one of the vegetabl may be taken for any price. weet potatoes, not vet plentiful are selling at 1 and 115 cents pound. Peppers are cents a dozen: lettuce, 10and 1 head, nd spring onions are six bunches for a quarter. Watermelons, at from cents; cantaloupes, at from 5 to cen and large honeydews, at 40 ind 50 cents, are among the f uits in greatest demand. Blackberries and huckleberries are 20 and 25 cents a hox. Oranges, getting scarce, are selling 50 cents for small fruit and 75 and cents for the choicest ones. Cali- fornia pears are 40 cents a dozen, and plums 35 cents. Turkey salad, a dish that appeals to many consumers for unday sup- per in hot weather, is as easily ob- tainable as during the Winter months. A price of 40 or 45 cents prevails Spring chickens are quoted at from 10 to 50 cents; fresh-killed ducks sell- ing at 45 cents. It is a trifle early for voung keats. N “"Fish dealers have a splendid array of stock for the week end trade. o | [Large frogs from the South are b ing offered at 50 cents and deale: Il attention to the fact that the en- v the leg, as was ars ago, is edi- h h is = to k | tire frog and not on! | generally supposed ) Dle. Soft crabs, large and small, are quoted at from $1.50 to $2.50 a dozen, “ind live lobsters from Boston are sell- ing at 75 cents. Prices of other fish, furnished by a Center Market dealer, are as follows: Boston mackerel. 30 | cents: Norfolk spots, 30 cents: blue- fish, ; trout, 20 cents; halibut, A0 cents kers, 20 cents; salmon, 40 cents cents: rockfish, 30 | cents: green shrimp, 50 cents; cooked shrimp. 80 cents. Meat prices will be found substa {tially the same as prices a week | Butter pri 40 cents for fered at 35 cents a pound. = | quoted ed stock, hennery eggs selling a |5 cents advance arp cheese is 50 | mild, 35 cents, and imported | Swiss brings 70 cents. Honey is of- Rides Forty Miles Daily. Albert A. Conant, who travels daily 20 miles from his home to his office in Boston., started on his ninety- fourth vear today, as little concerned as if he had been half a century sunger, according to a story in the ew York Times. Conant believes he i one of the oldest members of the Masonic fraternity in the United States. He has been a member of St. John's Lodge in Roston since 1867. He is { Topfield's oldest vesident and for | years has taken an active Interest in { town affairs. Literal. eryaoGy's Magazine. on White had been pacing the platform for 20 | Rather hot under the collar, he went back to the ticket window. “I thought you said the noon loca was on time today, { stationmaster’s youthful assistant | “Wal, she were.” replied the latter | “Went through here right on the dot, { 'bout three minutes afore you come in | an' ast me.” | | e | | | From De: It pays to read the want columns of The Star. Hundreds of situations are obtained through them e cents | minutes. | he roared at the | ENING STAR, WASHINGTON, D. MENU FOR A DAY. BREAKFAST. Cantaloupe Bran with Cream Baked Eggs with Peppers Corn Meal Muffins Coffee LUNCHEON. Macaroni with Tomato and Cheese Broiled Bacon Rye ' Bread Cup Cakes, Chocolate Sauce a Tomato Bisque Lamb Chops Green Peas Baked Potatoes Tomato and Lettuce Salad Chocolate Bread Pudding Coffee CORN MEAL MUFFINS. Three-fourths cupful corn meal, one and one-quarter cup. fuls ' white flour, one-quarter cupful sugar (little more if you like it sweet), one-half teaspoon- ful salt, one cupful milk, one esg. one tablespoonful melted butter, 4 tablespoons baking powder. Mix and sift dry in- gredients, add milk, beaten egg and butter: bake in muffin tins in hot oven 20 minutes. CUP CAKES. Two eggs, 1 cup sugar, 1% cup milk, butter size walnut, 1 teaspoonful vanilla and 2 cups tlour. Serve with following sauc cup grated chololate: 1 cup sugar, 1 teaspoon vanilla, 1 cup hot water. Cook till thick as heavy cream. Pour over cake when served. TOMATO BISQUE One can tomatoes, 1 onion cut fine: bring onion and tomato to bofl slowly. then strain and add 1 pint milk. Thicken with 1 tablespoon flour and little melted butter. Stir until_boil- ing, season to taste. Serve piping hot, with crackers, —_— Peach Ice Cream. Peel and stone a quart of nice soft peaches. Put them in a bhowl with one cupful of sugar and chop very fine. Put one quart of milk in a double hoiler, and while it is heating beat the yolks of six eggs with two | cupfuls of sugar and add gradually to the milk. Now add the beaten whites and cook until a soft custard. Remove from the fire and when cool add the chopped peaches and beat in gradually one quart of whipped cream Freeze and set aside until ready to Orange Sherbeé. Dissolve one and one-half of sugar in two cupfuls of boiling water, add the grated rind of two orange one and one-half cupfuls of orange juice and three-fourths cup- ful of lemon juice. Turn into a freezer and freeze into a mush. Beat one pint of thick crcam until stiff. Beat the whites of two eggs until stiff and add these to the cream. ‘Turn into the mixture in the freezer and continue the freezing. Sunflower Salad. For each person served arrange slice of pineapple on a lettuce leaf. With a sharp knife cut pieces of cheese to represent the petals of a sunflower. Place on the pineapple to form a flower. Grate more cheese or put small, broken pieces through a sieve, then mix with mayonnaise. Form small balls, putting these in the center of the pineapple. Sprinkle the center with paprika or cinnamon Serve with more salad dressing it desired. This is appropriate for a summer luncheon, The ou cupfuls | C., FOOD AND HEALTH BY WINIFRED STUART GIBBS. Food Specialist. black cat can bring bad luck by crossing your path You may walk under a ladder or pick up the | broken pleces of a mirror qualms. Yet, mind, is there another kind of “black cat'—some handed-down food super- stition. ‘Then let’s bring it to light and know the reason why certain food lore has | been_disproved : | First among these traditions is the | question, *Is it harmful to drink | water with the meals?" and the |answer is “No.” ot only iz it not | harmful but it is beneficial. as water | stimulates the flow of digestive juices and aids digestion. The only harm to be done is in washing down the food before it is properly masticated. So, when you want it. Cold water should {be sipped, as suddenly to chill the | stomach is harmful. Perhaps you knew all about these facts concerning water but you won- der if there is any scientific | why cherry pie or acid fruits and | milk should not be taken at the same | meal. This idea was based on the theory that the acid in the fruit { would curd the milk and render it in- digestible., But now we know that the milk will curd any way when it reaches the stomach, due to the a tion of digestive juices. So we may safely have our fruits and milk, and even fish and milk. or cucumbers and milk at the same meal. Then there is the tradition that fish is a brain food. Fish was at one time | thought to be of special value to brain worke use of the high percent age of phosphorus it contains, the brain also showing by chemical analy- sis a high percentage of phosphoru Fish is an excellent source of protein, but as for furnishing added “gray matter” the theory has beea aisproved. ‘Another “black cat” that frequently comes out to air itself is the theory ! that it's the cream-and-coffee combina- tion that is harmful, not the coffee. | The objectionable feature in coffee is the caffein, which acts a mild stimulant. Taken in moderation by a | person in good health it is quite harmless. The more nervous, high- strung person Is advised to indulge in coffeewith moderation. And there are the misunderstand- | ings about poisoning from canned foods. We may feel well protected if we select a ake these precautions: | without | Jurking in the back of your, You may be one of these reasonable people who laugh at‘the idea that a | even | i the FRIDAY, AUGUST 13. 1926. EAT AND BE HEALTHY Dinah Day’s Daily Talks on Diet The Right Food Is the Best Medicine Importance of Salad. On a motor trip recently I observed American dinner a la carte in various towns. ! near to my neighbor's business. half-shell, land very much in love. drink all the water that you want and | The first day there were two couples me. I vulgarly pald attention Mr. Man had’ clams on the hash-browned po tatoes, coffee and a cigarette. His wife had steak, hash-browned po tatoes, spinach, raisin cake and coffee The essential vegetable and fruit were sadly lacking from the dinner “hoice of both these people. The second couple were very young They each had steak, potatoes, lettuce salad, sliced peaches and cream, iced tea. And very decided sweet companion- ship, which is extremely good aid to gestion. They lacked a very essen- al “green vegetable’ of some kipd of couple No. 1 steak, and neither one finished the salad. At another, hotel, with service a la carte, so every one had his own | choice, the same prevalence of slight reason ! ing the salad was noticeable at the majority of the tables. The end of the journey was com- pleted in the home of some people who, too, slighted salad at both lunch and dinner. The benefits of salad are many. FOOD PAGE. [celery are extremely valuable because of their fiber. Asparagus. peas string beans and, of course, lettuce | und tomatoes, can appear azain and again. Even when fruit is used in a salad, it should not iook like a young soda dispenser’s combination. Sec tions of oranges or grapefruit on let tuce, with French dressing, are a valuable salad. | When the vegetables left from din ner*stand in the icebox. waiting for the housewife to serve them for lunch, let her wave the magic wand | of some salad combination instead of dousing them with cream sauce and serving them on toast Readers desiring personal _answers their questions should send a self-addresse stamped envelope to Dinah Day. ¢ ¢ The Sta: Get a can for 0 First of all, it is made, or should be, of vegetables. Of course, there are fruit salads. which often turn out to he fruit confections. The use of fruit is good. But a real salad should nave a vegetable foundation. The 1 | vegetables may have been cooked and | chilled. But the best salad posed of something raw. By not subjecting to cooking all of the precious mineral salts and vita mins are retained. The teeth are coaxed into use. has a laxative, cleansing effect, and the mineral salts of the salad help to balance the acid-making qualities is com | of the meat. | salad serves as a lubricant. A Summer dinner without salad is wrong. Even the mental effect of a cool-looking salad is beneficial. The olive or vegetable oil in the Stout peo n substitute the non-fattening And by ple ¢ mineral oil with good results. using lemon juice instead of vinegar | vitamins are introduced in the | other diet. The possibilities of vegetable-salad The vegetable fiber | i combinations are innumerable. Grated | caw carrots, beets, cucumber: | onions _can_be use reliable brand and | Cans of food | | which have a convex top should not | | chicken, mutton or beef, 1 cupful of as this indicates fermenta the be used. |tion and putrefaction, Thoroughly | to “swell.” stroy any possible organisms. If all | the contents of the can are not used {at one time remove to a glass or | china bowl and keep in a cool place. | You could add many more to this list, | | bo and knowing food facts. (Copvrizht the reasons why i 1926.) Apple Strudel. | water, butter, two whole egg: eggs and a pinch of salt and stir well. Roll out the dough as thin as possi ble. Sift some flour over the board. Now place your hands under dough and stretch it very gently to get it even and as thin as possible. Pour over this the melted buttel then some thinly sliced apples, cinna- mon and seeded raisins. Add a little citron if you w half baked, pour one cupful of cream over it and finish bakin; ] of the salad Just as the dressing is the soul of the salad, so the vincgar is the soul of the dressing. Vinegar, at is best, should be more than simply a sour taste— it should be flavor, so that it will not only impart a goodness of its own, but also bring out the fine flavor of every food it touches. Heinz Vinegars are fldVOT because they are made from the finest ingredients and then aged naturally for over a year in wood. Long aging gives them a2 mellow- ness, aroma and body which quickly prepared vinegar cannot have. You cannot hurry gocd vinegar along. . Roll and bake. | Butter the pan well and also put bits | of butter on top of the strudel. When | canned foods before serving, to de-land a | chopped parsle: :with macaroni, i i { chopped But how to correct these misunder- i paper and steam for 40 minutes. Turn | standings of our own and our neigh-|out of the mold and serve with white By being interested in foods isauce. of | | | Meat and Macaroni Mold. Chop 2 cupfuls of cold cooked veal, gases [ stock nicely flavored, 1 egs, 4 table- { forming inside the can and causing it | spoonfuls of cook all | vermicelli, cold salt crumbs or 1, a teaspoonful of little pepper. Mix all to- gether and add 1 tablespoouful of chopped onion and 1 tablespoonful of Line a greased mold previously hoiled un- Fill the mold with cover with a gr bread til tender. meat, 1 Rice Coconut Pudding. Take la cupful of grated cocoanut, 11z cup- | 4 , [fuls of sugar, 4 eggs, 1 Sift two cupfpls of flour into a bowl, jof cornstarch and 3 cupfuls of sweet | make a hole in the center of the flour, | mil. | pour in one-half a cupful of warm | he whites of 2 with the sugar. eight tablespoonfuls of melted . tha rice and coconut. tablespoonful Beat the yolks of 4 eggs and Add Mix the corn- two volks of | sarch with a little of the milk, and i stir to a paste and add to the mixture. e | Beat the remaining exs whites. o Add the milk and bake in a slow oven. Add 2 tablespoonfuls of sugar and 1z a teaspoonful of baking powder. Spread on the pudding after it is done. Bake in the oven until a light brown. the | cupfuls of left-over rice, 1z | | RE is one secret of the tender crispness you want: The pickling is started on the very day the cucum- bers are gathered, before any of their freshness is lost. : Tl;at is why Libby main- 1 tains many country pickling stations. And that is one reason Libby’s pickles al- ways have that special, tempting crispness which has made them famous. » i | | | | ! the | not too ripe Corn and Chicken Salad. Boil f salted water ur slightly fr ears of corn and o Take the br dice, in corn cob, ast of chicken, ¢ the corn, season fi ut it wi taste and set 1 in mix one-half an Peel 1a ripe tomatc cut one from the top, remove the centers and ! with the corn and chopped en shredde tuce ¢ French or mayon six slice naise Ary Baked Peaches. t peaches of uniform size and Peel, cut in halves and Place in a dish ar other llow pa h caity with spoonful « small lump of irops of lemon juice, and prinkling of grted nut ) minutes in a moderate oven. Serve alf peach round piece of buttered toast luncheon Lunch take out shallow gl the stones, ¥ Ba A fav esser dinner Many country pickling stations — just to keep them crisp Post Toasties stay crisp in milk or cream Double-Crzkp and Double-Good because they're Double-Thick We want you to test Post Toasties, Double- Thick corn flakes. We want vou to try them in milk or cream and know Sheir Double-Crispaess, their Double-Goodaness. kage and shower some of the package. Open the red and yellow, wax-wrapped golden, crisp akes into 2 bowl. Then add milk or cream. With the first spoonful you will experience 2 new cereal “delighe. As ycaux;‘tec!h crunch those oven- crisp flakes you will marvel wonderful flavor. s And you will find that even the last few flakes at the bottom of the bowl are still deliciously crisp. Be sure you get genuine Post Toasties Double-Thick corn flakes. Ask for them by name and look for the red and yellow, wax-wrapped package that wears the Post Health Products Seal. relish that makes thewhole meal taste better/ PIN MONEY PICALILLI Post Toasties, made from the hearts of sclected white corn, have the natural corn flavor. They come to your table, oven-fresh from Bat- tle Creek, their crispness and flavor protected by three wrappings. Make the Milk or Cream Test 4nd know the luxury of Double-Thick corn flakes. Note how that won- derful flavor lasts. Sec how these delicious, Double-Thick corn flakes hold their ovea crispness—even in milk or cream! A SAFE deduction —that Chase & Sanborn’s Seal BrandCoffee with its distinc- tive quality and flavor will win you, as it has six decades of coffee drinkers. Chase&Sanborns SEAL BRAND COFFEE Seal Brand Tea is of the same high quality HEINZ inegars In Bottles PURE MALT VINEGAR PURE CIDER VINEGAR TARRAGON VINEGAR DISTILLED WHITE VINEGAR, BEST FOR PICKLING How 1o make the test: Postum Cereal Company, Inc.. Dept. TM-49, Battle reek. Michigan. Makers of Post Health Product To make the Milk or Cream Test, get some Post Grape - Nuts, Post Toasties (Double - Thick C s Toasties at your grocer's or send for free test Flakes), Post's Bran Flakes, Post's Bran Chocolate, Postum Cereal and Instant Postum. i : - Post Toasties Double-Thick Corn Flakes sk your grocer for mew prices || | stay crisp in milk Q or cream i l OP.C.Cn, 008 At all High class Grocers