Evening Star Newspaper, September 3, 1926, Page 23

FOOD PAGE FOOD AND THRIFT IN THE HOME | Some Popular Desserts Fruit Pastes, Butters, Conserves and Marmalades Made With Late For use as dessert or as a garnish on creams, custards, cakes and other dishes, the various fruit pastes are desirable. They consist of boiled- down pulp with sugar. They may be made of individual fruits or several varietles mixed. To color them, for decorative effect, add harmless vege- table colors in red, green or yellow. The colors are stirred into the paste while it is still boiling, after removal from the stove. If added flavoring is desired, it can also be stirred in at this time. Then pour the paste in a half-nch layer on a flat dish or slab of marble or glass, first rubbing the surface with a cloth dipped in salad oil to prevent sticking. Expose to the air for a couple of days and then cut into such shape as may be de- sired, using a knife or small forms such as are used for cutting dough. nuts or cookies. Place the cut paste on paper. sprinkle with granulated sugar, and allow it to, stand for two days. Then dip in crystallized sugar and pack in a_wooden box with a lining of parchment paper. 5 sheets of this paper between iay Cut the apples in quarters and remove the stems, flowers and cores. Place immediately in cold water, to which a little salt has been added, and allow to remain until ready to cook. Boil in a covered receptacle and over a slow fire until tender, then rub through a coarse sieve. Put into a kettle, adding one-half a pound of powdered sugar for each pound of rulp. Cook until firm. stirring stead- ly. Apricot Paste.—To each pound of fruit pulp which has been rubbed | through a strainer add one pound of sugar. Cook over a slow fire until very thick. A test for thickness Is to pass a spoon through the pulp and see that the track of the spoon does not close up immediately. Quince Pagte—Wipe the fruit, cut nto quarters, remove the core and flower, and cook In water until very tender. Rub the pulp through a sieve and add three-fourths pound of powdered sugar for each pound of pulp. Cook until very thick. Nut kernels, scalded and chopped, may be Cook the tomato boiling water until indicated in test for This will require about three hours. With each quart use 1 #liced onion, 4 tablespoonfuls of chopped sweet red peppers or |l tea- spoonful of paprika, 12 teaspoonful of salt, 1 teaspoonful of sugar and 1 tablespoonful of mixed spices. The spices, tied in a_ bag, should be cooked with the pulp. Pack in small jars while hot and allow the tially sealed to stand in hot w: 156 minut Guava Paste.—Wash remove the blossom end, Add just enough water to start cook- fng and cook until very soft. Rub throngh ieve. This is more easi- Iy done by using a quart flour sifter with a crank, but the sifter is hard to clean. Measure, add one-half as much sugar as you have fruit, and | cook to evaporate as much water as possible without burning. In the be- ginning cook rapidly. When nearing the finishing point, cook slowly in a double boiler, watch carefully and When the mix other and follows the apoon in s ng. remove from the fire and pour into a mold or spread about an inch thick on a marble slab or paraffin Cut in squares when cold. { 5 . put in. the sun until the outside is dr {nto the house at night. Drying may be done in an oven at a low tempera- ture, but preferably in the sun. Wrap in oiled paper and put in a box lined with paraflin paper. The cooking may be done on the grate in the oven. The paste should be stirred fre- quently to prevent browning. T of the paste may be put together melted marshmallows. Another vari- ation may he made by adding hroken | nut meats to the paste before pour- ing it onto the slab. Fruit Butters. | Wash, pareand core enough apples to make one pound of apple pulp. Cover the parings of one quince with water and cook for half an hour. Drain, then add this julce to the apples and quince. Cook until soft. Put througsh a sieve. Add three-quarters pound of sugar and the julce and rind of one lemon or orange and cook until thick and_clear. Peach Butter—Dip in hot water then in cold water enough peaches to make one pound of cooked peach pulp, after removing the skins and stones. Add a_little water before cooking to a pulp. Weigh, then add two-thirds of a pound of sugar Cook until thick and clear. Spices may be added if liked. Plum Butter.— Wash enough plums to make one pound of cooked plum pulp. Add sufficient water only to prevent burning and cook until soft. Put through a coarse sieve or® colander to remove the stones. Measure, add two-thirds pound sugar and cook until thick Quince Butter.—Wash and peel enough quinces to make one pound of cooked quince pulp, then drop in cold water. Cover the skins with water. Cook for 20 minutes, then drain. Grate the quinces into this liquid. Weigh, add about one pound of sugar and cook for 20 minutes. Guava Butter.—Wash and cook enough guavas in a ve little | water until tender to make a quart of guava pulp. Put through a Sieve, re, then add three cupfuls of and cook until thick. pe Butt Take one pound of grape pulp after the juice has been extracted and add it to the juice and grated rind of one lemon. Then add about two-thirds pound of sugar and cook until thick and clear, which will be 1n aboul 20 minutes Pear Butter. ~Use v slice and add sufficient water to! inake @ thin sauc ace over the ! flame and simmer for two hours. | Stir frequently to prevent burning. Add nalt a pound of brown or white wraches to two quarts of the stewcd ! fruit. Continue the couking until it | veaches the desired consistency. st before vem the stove, stic | tm ginger orsother spices 10 taste. vinilia gives pleasing flavor. Lemon juice a may be added. It to be used later, pack in sterilized jars and seal. ato Past -pulp in a pan o quite thick, apricot paste. the guavas, and slice, Apple Butter of Marmalades and Conserves. Most fruits from which jelly mauy be made are suitable for the makin; of marmalades, which should have Jelly-like consistency. This is one of the points that distinguishes it from butters and jams. Marm: de should be cooked until it gives the jelly test After removing the finished product | from the fire all scum should be removed. Marmalades made from the extracted fruit juice prepared as for jelly making and a portion of the peel or fruit added to it afrer cooking. ~hould be allowed to cool hefore pour- ing into the glasses in order to pre- vent the peel or fruit from rising. The point at which the marmaady lot pineapple. Summer Fruits. should be poured may be determined in the following manner: Pour a small quantity into a glass. If the peel begins to, rise after a few minutes, return it to the kettle and allow it to cool further. Citrus peel or fruits when used in making marma lades should be previously boiled in water until very tender. If dropped into any but a very light sirup be- fore being boiled until tender, the peel will become tough and will not become transparent. Cover marma- lade with paraffin if you wish to keep it for some time. Orange Marmalade—Wash three pounds of oranges and three lemons, remove the peel and seeds, cutting one-half of the peel into very thin strips and add it to the pulp and the balance of the peel, which has first had the vellow portion grated off and has been passed through a food chopper with the pulp. Cover with one and one-half pints of water and let stand over night. Boil for 10 min- utes the next morning, allow to stand for 12 hours, add 3 pounds of sugar, and again stand overnight. Cook rapldly the next morning until the Jelly test can be obtained. This is in- dicated by the flaking and sheeting from the spoon. Cool, pour into sterilized glasses, and seal With paraffin. Combination Marmalade. — Wash and run threugh a food chopper one orange, one lemon and one grapefruit, after removing the seeds from all and the skin and tough parts from'the grapefruit, and the tough white part from the orange. Add three times the bulk of water, boil for 15 minutes and let stand overnight. Next morn- ing boll for 10 minutessand let stand again. When cold, measure pint for pint of sugar and cook over a rapid fire until a felly stage is reached. A variation may be made in this by add- ing when the sugar is added one cup- ful of grated pineapple previously boiled for five minutes. Grape Conserve.—Slip the pulp from the skins of three pounds of grapes. Heat the pulp until the seeds can be removed easily by rubbing through a colander. Grind the skins in a food chopper after adding the peel from one orange. To each cupful of skins add one-half a cupful of water and boll gently until the skins and orange peels are tender. To the tender skins add the grape pulp, one pound of sugar and one-half a pound of raisins. Cook until it reaches a tem- perature that is quite hot, then add one cupful of finely chopped nut meats and cook a while longer. Pack in sterili: 3§ Pre pumpkin, remove the seeds, pare off the rind and cut into strips, then into thin shavings. Allow to each pound of pumpkin one pound of sugar and one- fourth pint of lemon juice. Spread the chips on a platter, and sprinkle the sugar on them, then add the lemon juice and let stand in a cool place over night. In the morning put into a por- celain kettle and cook slowly for one and one-fourth hours. or until clear and tender. Skim when done, pack in sterilized jars and seal. g With Cantaloupe. Arrange slices of pineapple on let- tuce leaves upon a large platter. Put two thin slices of cantaloupe on each slice of pineapple. In the center of the platter place thick oil m: garnish the whole wit! cherries and sections of D ‘ut a cantaloupe into small round pieces with a potato-ball cutter. Marinate in lemon juice and chill thoroughly. Garnish with maraschino cherri and serve in tall sherbet glasse: Instead of cherries, water- melon cut in little balls may be used. To make cantaloupe cocktail, cut a small melon in halves and fill the cav- ities with sections of peaches and bits Add_some maraschino cherries to give color, and serve on a small plate with the melon surrounded MENU FOR A DAY. BREAKFAST. Stewed Crabapples. Hominy With Cream. Creamed Halibut. Toast, Orange Marmalade. Coffee. LUNCHEON. Welsh Rarebit on Toast. Sliced Bananas With Lemon. Sponge, Drops. Tea. DINNER. Tomato Bisque. Broiled Hamburg Steak With Mushrooms. Hashed Brown Potatoes. Creamed Carrots. Pear Salad. Cheese. Balls. Chocolate Rice Pudding. Coffee. ORANGE MARMALADE. Shave one orange, one lemon, one grapefruit, very fine. Do not peel. Measure fruit and add three times as much water. Let stand in bowl overnight. Next morning bofl 10 minutes. Let stand another night. The sec- ond morning add cup for cup of sugar and cook until it jellies. WELSH RAREBIT. One tablespoon butter, one teaspoon cornstarch, one-half cup milk or thin cream, one- half pound mild soft cheese cut in small pieces, one-fourth tea- spoon salt, one.fourth teaspoon mustard, few grains cayenne. Melt butter, add cornstarch, stir until well mixed, then add milk gradually and cook two minutes. Add cheese and stir until cheese is melted. Season and serve on toast. TOMATO BISQUE. Cook one quart tomatoes one half hour, add one teaspoon soda, strain, heat ‘three pints milk, add one tablespoon butter, tomatoes, salt, pepper, one and one-half ' tablespoons ' each of flour and cornstarch. Cook till cream Serve with brown Lobster Salad. Remove the meat from a two-pound boiled lobster, cut it in pieces of uni- form size, then dress with oil, vinegar and cayenne, and let it remain in the dressing until well seasoned. Take one envelobe of gelatin and soak it in one- half a cupful of cold water for 10 min- utes. Place one quart of water in a pan with some outside pleces of celery that cannot be used on the table, add a carrot, an onion and a few sprigs of parsley, some salt and pepper and boil gently for 1 hour. There should be two cupnfuls of liguid. Add the soaked gelatin and a tablespoonful of lemon juice, Strain and cool. Drain the iobster from the dressing and add it to the clear jelly, then place in a mold first dipped in cold water. Remove from the mold to & mest of crisp let- tuce leaves. Garnish with lobster shells and large claws, and serve with mayonnaise dressing if desired. Sar- dines may be molded in the same way. Crisp Lettuce and Celery. It is not so much the temperature, as lettuce will wilt often even if placed right on ice. Tt is the exclu- sion of air from celery and lettuce that keeps them firm and crisp. The best treatment after cutting the tops from celery is to wrap it in_paper while moist, then place in a bucket or a large can with a_tight-fitting top. It will then remain crisp and firm for several days. If lettuce or celery is dry when purchased it should be sprinkled with a little water be- fore being put in the container. Peach Pudding. Put four cupfuls of peaches in a pudding dish. Place on the stove to heat. Make a batter of 1wo eggs, two cupfuls of sweet milk, two tablespoon- fuls of butter, two and one-half cup- fuls of flour, two teasponfuls of bak- ing powder and a pinch of salt. When the fruit is boiling hot, pour the batter over it and bake until thoroughly done. Serve with sugar and cream ADVANCE OF 5 CENTS FOR TOP-GRADE EGGS Shipments of Berries Appear as Center Market Trading Picks Up—Seckel Pears Here. Another boost in the steadily climb- Ing price of top-grade eggs, a revival of shipments of blackberries, huckle- berries and raspberries, and the ar- rival of two new delicacles featured the opening of Center Market today. With the return to Washington of Summer vacationists there has been a noticeable pick-up in business at the market, and commission men are lay- ing in larger stocks. Eggs of the best grade are selling today for from 50 to 60 cents, a 5-cent Increase over last week. Good fresh eggs of not select grade are bringing as high as 45 cents. The egg price rise is coincident with the increasing scarcity of good eggs, which always is noted at this season of the year. Blackberries of good quality now coming from Florida are selling for 20 cents a quart. Raspberries are 60 cents a quart, and huckleberries are quoted at 50 cents a quart. Goodly quantities of these berries are on the market, but are not available in as large amounts as earlier in the season. Peaches still are a special feature, selling at 25 cents for baskets of 10 and 60 cents for baskets of 25 and 30. Another feature is the arrival at the market of large quantities of seckel pears, which are offered at 25 cents a pan. They are from North Carolina. A second delicacy offered are Persian melons, nearly as large as pumpkins and said to be as sweet as honey-dew melons. They sell for 75 cents and $1 each. Canteloupes are bringing 20 and 25 cents each. Honeydew melons are slightly higher than last week, now selling for 60 and 75 cents each. Pears are 35 cents for a pan of 10. Alligator pears are 35 and 50 cents each, depending on the size. Grapes are offered at 25 cents a pound and plums are 35 cents for a box of 20. Bananas are 40 cents a dozen, oranges are 60 cents a dozen and lemons 35 cents a dozen. ‘Watermelons, large size, are quoted at 75 cents each. Tomatoes today are selling for 20 cents a pound, a boost from last week's level. | Caulifiower, which recently entered the market, issoffered at from 35 to 50 cents each, according to size and quality. Summer squash remains at 10 cents a pound, egg plant, 10 to 25 cents each, and cabbage is steady at 5 cents a pound. Celery is 20 cents a’ bunch, lettuce 15 and 20 cents a head and cucum- bers 5 cents each. Sweet corn sells for 50 cents a dozen. Beets are 10 cents a pound, as are carrots. Peppers are two for b cents, and Spanish onions are 5, 8 and 10 cents each. Cooking apples are three pounds for 25 cents; white potatoes, six | pounds for 25 cents and sweets are three pounds for 25 cents. Californla peas are offered at 25 cents a_ pound. The chicken market has picked up, but the prices remain about the same. Fowl, stewing, are 40 cents, fryers and bakers, 50 cents. Ample suppliés of fish are on hand and prices remain steady. Salmon and halibut bring 40 cents a pound, mackerel, 25; butter, 25; cod, 25; bass, 30; trout, 20 to 30, and crab meat, 70 to 90 cents a pound. Hard shell crabs are $1 a dozen. Butter of the top creamery brands remains at 50 and 55 cents a pound, with country brands at lower levels. Meat prices are steady though {there has been some fluctuation in | wholesale prices. Pork chops are 45 and 50 cents a pound, lamb chops, 60 cents, and veal chops, 60 cents. Round steak is 40 and 45 cents; porterhouse, 50 and 60, and sirloin, 45 and 50. Beef roasts range from 25 cents for chuck to 30 cents for three-corner cuts. Rump roast is 30 and 35 cents. Calf llver, scarce, is 70 cents a pound and beef liver, 20 cents. Legs of lamb are 40 and 45 cents BY WINIFRED STUART GIBBS. Food Speciallst. Any one suffering from arthritis is by this time accustomed to being 'told that he must look well to his diet. This is good advice. The fact remains that so far not sufficlent work has been done to prove completely just how much diet may accomplish in re- lieving or curing this condition. For some time dletitlans have planned a diet for arthritis with possi- ble putrefaction in the intestines espe- clally in mind. They have aiso real- ized tht arthritis seemed to be some- what of the same nature as gout, and they have also been occupied with keeping the quantity of blood sugar as nearly normal as possible. As a result of recent experiments, such as are being carried on at the University of Iowa, some new sugges- tions are being added to a diet planned for arthritls. These workers point out that to advise a diet low in starch and sugar is not always safe, as it may be misinterpreted by one who does not understand scientific terms. When such u diet is advised there should always be a controlled experi- ment; that is, a normal person should be given the same diet, so as to ob- serve the effect under normal condi- tions. Finally, there is a tendency to as- sume that diets low in starch and sugar have curative value in cases of arthritis. In the courses of experi- ments it was found that even when a diet high in carbohydrate was given there seemed to be no great increase of the symptoms. Just what help may the average person get from the results of these experiments? . ; 2 . Briefly, he is advised to experiment very carefully with his own case, so as not to lower the starch and sugar— that is, the high-energy food—in his diet any more than is necessary One who has had some study in this field on diet and nutrition knows that all food contributes energy to the body and that these carbohydrate foods are especially rich in this re- gard. So far so good. If the average person is to make proper use of his knowledge, he must be helped to un- derstand that certain modifications of well known dietary principles are necessary. For example, Instead of allowing hifself to cut down ruth- lessly on starch and sugar, the suf- ferer from arthritis should seek ad- vice from some authoritative source and ask to have the diet planned in such a way as to conserve his energy as much as possible. Finally, it is a good plan to avoid rigid cut down on any one food ele- ment under any circumstances. The modern trend is all toward reducing portions if fiecessary, but keeping the dlet itself as well rounded as possible. (Copyright. 1926.) N LA Baked Sweetbread. One pair sweetbreads, few grains pepper, two-thirds teaspoonful salt, tWo cups brown sauce, bacon strip: Soak and blanch the sweetbreads. Ar- range In a shallow baking dish and arrange bacon strips on top. Sprin- kle with pepper and salt and pour over the brown stock. Cover and bake in a moderate oven for 30 min- utes. Serve on toast with a border of spaghetti. Hard Sauce. Work one-third cupful of butter and one cupful of powdered sugar to- gether. Add two tablespoonfuls of bofling water and beat. Then add one- fourth cupful of cream and beat until foamy. Add a teasponnful of lemon ejtract. Eggs With Bacon and Celery. Jave ready some nicely creamed celery and arranged on buttered toast. On each slice place a poached egg and arrange around the. slice strips_of very crisp brofled bacon. a pound and shoulder is 30 and 35 cents a pound. Pork roast is 40 and 45 cents veal roast, 25 and 35 cents. A fine display of dried listed at the following leve 20 cents a pound for seedle: for muscatels and 35 cents ralsins; apples, 25; apricots, peaches, 40; prunes, 25; pears, dates, 30, and figs, 40 cents. Stuffed olives sell for 40 cents a pint and green olives are 35 cents a and fruits is Raisins, 25 cents ‘or white 45; 50; pint. How to make children like " Green \ Vegetables TG r— How? With Milani's French or Roquefort Dressing. The owing child needs lots of “green stuff,” that’s common E;owledge, but how to make them eat grcen vegetables, in many cases, is a problem. There is a delightful flavor appeal in Milani’s Dress- ings that seems to coax and excite the childish appetite so that a vegetable salad with Milani's is counted among the “goodies.” Your dealer has it. - MILANIS Stlad Dressings—French and Roquefort FRENC] SALAD DRESSING The MILANT €8, Inc. XRAPT CNEESL PR LSS Nicide by The Milant Company, Chisago - . Exchiive Salewhgonts—Kinfc Ghuets| Conigiiny EAT AND BE HEALTHY Dinah Day’s Daily Talks on Diet The Right Food Is the Best Medicine Eating for a Nice Skin. The effect of diet on the skin has only recently been investigated. Com- mon knowledge, however, has always recognized that disease affected the appearance of the skin. ‘‘He looks like a sick man—"his skin is so white,” or maybe it’s “his skin is so sallow.” A jaundiced person has vel- low skin. A tuberculous patient has transparent-looking skin. As knowledge has been gained of what takes place in the bodily organs, in sickness and in health, the effect on the skin of the internal changes has been noted. Age affects the texture of the skin. But on old or young skin health puts its mark. We know that clean skin is an asset. We also .know that external cleanliness alone will not fnsure unblemished skin. ~Muddy- looking skin, pimples, blotchy-looking skin are nearly always the result of wrong diet. I knew a lady whose only symp- tom of indigestion was w reddened and roughened skin. She went to a skin specialist. The first thing he did was to put her on a strict died. Then he gave her a lotion to soothe the skin and tone down the fieryness. In time her skin was fresh and smooth. To this day, however, if she indulges freely in the *“forbid den foods” her skin begins to red- den up. A box of chocolates has given many a girl a few pimples. The question then presents itself, whether it is better to please the palate and blotch the skin or save the skin and subdue the appetite. Chocolate creams are a very concentrated food An excess will surely cause indiges- tion. And most always the skin will be affected. Alcohol, coffee, tea and highly spiced foods are likely to inflame the skin. If young girls would save money that goes for ice cream sodas and sundaes and buy fruit with it they would be buying beauty treat- ments. Fruits and vegetables ave necessary internal cleansing agents. A balanced. varied diet is the one hest suited to practically every one. Correct dlet means health. Health gives many blessings and, not the least is smooth, clear, fresh-looking skin. A generous amount of drink- Parking With Peggy “The man who landed two birds with one stone has nothing on the bird who lands three fiancees with one diamond." the | FOOD PAGE ing water every day is necessary to flush the system. The daily bath, refreshing sleep in a well ventilated room and simple nourishing food eat- en in moderation are beauty aids to a fine complexion. R. T. C.—What other thins besides bran cereal, bran wafters, stewed prunes, agar, raw fruits and water are good for a person troubled with constipation? . Answer. You should also eat freel: of vegetables, both cooked and raw. You might try using mineral oil in your salad - dressing. Perhaps your constipation has been of long stand- ing and you are impatient that the corrective treatment is not effective at once. Such a diet should give resuits in about a month or weeks. On no account take cath: tics. An enema could be used until the dlet brings you round to normal. TUnless there is some mechanical re- striction proper diet will overcome constipation. I A. C—I am 64% height and am 14 years old. tell me what I should weigh. Answer—About 119 pounds. inches in Please (Readers_desiring personal to their ques- tions should “send self-addressed. ' stamped envelope to Dinah Day. of The Star Peanut Butter Loaf. One pint of canned tomatoes, one cup bread crumbs. one-fourth tea- spoonful pepper, two cups peanut butter. one and one-fourth tea- spoonful salt, two teaspoonfuls corn- starch. Rub the cornstarch smooth with a little of the tomato juice. Add the peanut butter which has been mixed with the bread crumbs, the salt and pepper and turn into a well greased mold. Cover tightly Serve ver: steam for two hours. cooked butte th fresh A delicate task for months to make them so delightfully crisp EY are only twodaysold —these tender cucumbers! And not a trace of their fresh crispness is lost. On the very day of picking they are rushed intobrineatourmany country pickling stations. Then long months of skillful handling— longseasoninginspicedliquors —are needed to bring them to your table with that tempting crispness, which you like best. L) PPIC KL E BULK PICKLES utrition Nuggets Although fobd for a young bdby who is just beginning to eat 1d food must keep within certfin rigid lides, it is possible even hera to get into a rut. For example, when the time comes for fruit juige and scraped fruit pulp there is quite a list to choose from. Orange juice is always a standby, but fresh grated apple pulp or apple juice, prune julce, tomato juice and pineapple juice are some of the fruits that may be added to the list. The quantity given and age at which these fruit juices are proper must be decided by the in- dividual who is taking care of each child. Among the numerous changes which developing research have made in diet habits none is more striking than that which concerns the giving of eggs. In the old dags the white of egg, probably because of its color, was thought to be more delicate than the yolk. Then cama the time when it was shown that the white, being pure albumen, was more strengthening. Finally comes our modern research to tell us that whila beaten white of egg is “more dell- cate” in appear: the process of digestion it is more diflicuit. In other wo digest white of egg. the individual must have fairly mature digestion powers. Nor is this all. We are now informed that the yolk is actually higher in food value because of the mineral salts It contains and the vitamins. The body-building material con tained in both fruits and nuts has been found to be in the main very completely digestive. This does net an that one can be caveless in serving them. Unless nut meats, for example, are pulverized before serv- ing or following this, masticated very thoroug! they may cause consid erable trouble. ~Similarly » tough ins of fruits must be washed to old any infection and in many cases stewed thoroughly to aveid irritation of the stomach’ lining. Experience is the extract of suf- fering. S BOTTLED PICKLES—CANNED PICKLES o Wi wrapp _ ‘, Judge corn flakes by the milk or cream test Post Toasties are Double-Crisp ana Double-Good because they're Double-Thick The red and yellow Post Toasties Hackzge is a sign of oven fresh eorn akes; Double-Thick corn that stay crisp in milk or cream. Toasted to golden crispness, Post r into the package with three wrappings to Toasties arc showered protect their freshness and natural corn flavor. “That’s why Post Toastics such prime conditionwhen they reachyourtable. That's why they are so popular everywhere. Make the Milk or Cream Test and sece how delicious Post Toasties really are. Note how their flavor and crispness last in milk or cream. How to make the test: Order some Post Toastics at the grocer’s or send for a free test package. Open the red and yellow flakes their carton and shower some of the, golden, crisp flakes into a bowl. Now add milk or cream and test’ . these Double-Thick corn flakes crit- - * ically for crispness and flavor. With the first spoonful you'll * 2y experience a new cereal delight. ™. You'll love that natural corn flavor. And you'll note how even the last, are in Michigan. Postum, G Corn Flakes). few bowl still hold their delicious crispness. Note: Be sure you get genuine Post Toasties in the red and yellow, wax-urapped package. Ask for them by name. Laok for the Post Health Products Seal. | P akes ~at the bottom of the CA 2 | | i Postum Cereal Co., Inc.,, Dept. TX-49, Battle Creek, Maket of Post Health Products: Tnstant Nuts, Post Toasties (Double-Thick s Bran Flakes, Postum Cereal «nd Post's Bran Chocolate. Post Toasties Double-Thick Corn Flakes stay crisp in milk fl or cream