Evening Star Newspaper, November 12, 1926, Page 48

FOOD PAGE, . THE EVENING STAR, WASHINGTON, D. FOOD AND THRIFT IN THE HOME Rules for Meat Shopping How to IEconomize on Tasty and Nourishing Food to the Family Meat is a protein or muscle build- ing food. the varfous cuts containing from 17 to 21 per cent of this foodstuff. In addition to protein, all meat con- tains fat and some mineral matter. Fat meats have high energy value, Some meat is valuable in all normal dlets, but too large an amount is not wise, as it overworks certain organs of the body and also because it in- creases the total food cost T8e flavor of meat depends largely Wpon the extractives present. Usually the tougher cuts of meat contain ex- tractives in larger amounts than do |y the more tender cuts. For this rea- | g0n, cheaper cuts are good when they are properly cooked. upon the cooking. Following are given the cuts of beef | and their uses. These cuts apply in | ganeral respects to other meats as | well as heef: | Neck—Very tough meat and so on Chuck—Tough roasts, Ribs—Tender: for roasts Shoulder—Tough: for hoiling, stew- ing and pot roasts Shank—Very tough: for soup. Brisket—Tough; for stewing boiling. Plate. grinding. Loin ropsts. Flank—Tough; roasts. Rump—Tough; for roasts and pot roasts. 7 Round—Tender: roasts. It all depends | for stews, mince for steaks, and | and Tough; for stewing and| Very tender; for steaks and | for stews and pot for steak or pot To Cook Tender Meat. No moisture is needed in cooking these cuts, as there is very little con- nective tissue present. Sear them at a high temperature to seal the tubes of fibers open on the surface and pre vent the loss of valuable juices. Turn | the fire low and finish cooking at a comparatively low temperature, as a high temperature toughens protein, Cook only long enough to set the tis sue. To Cook Tough Cuts. tough meat at teniperature to cook the surface and prevent the Toss of juices. Add water and cook slowly until the connective tissuo has been softened. The cheaper cuts of meat are more economical than the very cholce cuts because they are not only cheaper per pound, but they also contain a lower per centage of bone and a higher per- centuge of lean meat. Yeal chops are as delicious chicken if fried as usual until brown then steamed for two hours. A pound of chopped round steak may be made into a small loa by adding an egg. scveral tablespoonfuls of bread crumbe, galt and pepper, and baked 45 usual, or a large one by putting into a small baking pan, adding one tablespoonful of butter and one cup- ful of water. Cover and hake for ahout an hour and & half. A slice of veal steak rolled and stuffed with bread crumbs and well seasoned makes a good meal when roasted. To use flank steak make two cup- fuls of dressing from bread crumbs well seasoned with chopped onion, sait, pepper and a little chopped suet ov other fat. Place this on the steak and bring the ends together. Tie or sew. Brown In the oven or in a skillet. Cook slowly in water until tender, in the oven or on top of the stove Braising {s a good way to serve rump steak. Take three pounds of the meat rom the lower part of the Tump. two thin slices of fat salt pork, 1, a teaspoonful of peppercorns, salt, pepper and 1; cupful each of diced carrots, onion, turnip and celery. Wipe the meat, sprinkle with salt and pepper, dredge in flour, and brown the entire surface in pork fat. When turning the meat avold piercing with & fork, as the inner juices will escape. Place in a deep granite pan or in an earthen baking dish and surround with the vegetables, peppercorns and three cupfuls of hoiling water. Cover Sear a very high | spice. cloves, and tumeric powder. It { lamb left-overs. | carving | inderlying the making of all sauces | | ordinary grav; | This closely and bake for four hours in a very slow oven, basting every half bour and turning after the second hour. Throughout the cooking the liguid should be kept below the boil- ing point. Bones and Trimmings. When buying meat have all the hones that are removed from roasts and other cuts of meat sent home from the market. They are useful for making stock for soup. When bu Ing meat for soup stock get a ma row bone. The marrow can be made into norishing dishes. Suet goes with most cuts of beef. Wipe it carefully with a damp cloth, try out in a slow oven and keep in a covered jar. It is valuable for browning and seasoning purposes. Equal parts of chicken fat, suet and butter make an excel- lent shortening and can be used in- stead of all butter. Some bones, especlally the rib bones, if they have a little meat left on them, can be grilled or roasted into very palatable dishes. The sparerib of Southern cooks is made of the rib bones from a roast of pork, and makes a fav h when well | browned. The br: of beef | often served in high-class restaurants are made from the bones cut from rib roasts. Many of the dishes that are popular in_good hotels are made of portions of meat such as are fre- quently thrown away in private homes, but which with proper cook- ing and seasoning make attractive dishes and afford variety to the menu An old_recipe for ‘“broiled directs that the bones. either ribs or sirloin bones which bones beef on the meat is not left too thick in any part. | be sprinkled with salt and cayenne pepper and broiled over a clear fire until browned. Another use of bones is boiled mar- yow bone. The bones are cut in con- venient lengths, the ends covered with a little plece of dough over which a floured cloth ix tled and cooked in boiling water for two hours After removing the cloth and dough the bones are placed upright on toast and served. Prepared in this way the bones may also be buked in a deep dish for a change The marrotw 18 sometimes removed from the bones after cooking, then geasoned and served on toast. Trim- Inings from meat may be used in va- rious made dishes or they can be put to good use in the soup kettle. Bome very appetizing dishes may be made from left-over roasts, steak ham, pork. veal. lamb or mutton. Usu- ally reheated m need to be more the Bill and Still Serve meats, but it is not advisable to use too many flavors in one dish, or use the same seasoning always for the same dish. The best liked flavorings are onlons, carrots, turnips, tomatoes, fresh or canned; celery tips, parsley, either fresh or dried; sage, savory, thymen, bay leaf, garlic, lemon rind, capers, pickles, olives, cloves, pepper- corns, celery seed, meat extract, chili sauce, and the various hot®or sharp auces. Many dishes are made pala- able by the addition of curry powder, | which i« really a spice mixture made | 1p of black pepper, cavenne pepper, mustard, cinnamon. gioger, salt, all- is especially suited to use with veal or It should be used in | very small quantities as a flavoring, otherwise it will overpower the flavor | of the meat Meat loaf is a good way of using mall pieces of cooked meat, mak. an_excellent luncheon or supper sh. Meat pie may he made of cold | cooked meat cut in one-inch square pieces. Season, add a gravy, cover MENU FOR A DAY. BREAKFAST. Grapefruit. Dry Cereal with Cream. Vegetable Hash. Brolled Bacon. Popovers. Coffee. LUNCHEON. Baked Spaghetti with Cheese. Tog!led Bran Muffins. Spanish Cream. Fig Cake. Tea. DIN R. Vegetable Soup. Broiled Hamburg Steak with Onions. French Fried Potatoes. Apple Ple. Cheese. Coffee. POPOVERS. Two cups flour, one teaspoon- ful salt, one-half teaspoonful soda, one teaspoonful cream of tartar sifted together. Beat ately whites and yolks of | | To two cups sweet | milk add volk, then slowly sift in flour 0 as to make smooth batter.. Just before putting into pans, fold in lightly beaten egg whites ake in hot oven 30 Serve immediately. — | NISH CREAM. Kk half box gelatin in one quart milk one hoyr, then add yolks three eggs beaten light with a baking powder biscult dough and bake. Peppers or cabhage may be stuffed | with a little left-over meat. To warm up a leg of lamb or a rib roast of | heef. heap up the cavity left after with mashed potato, brush | {over with melted butter and brown in | i the oven Left-over ham and bacon | may be cut In very fine pieces and added to omelets. Any left-over meat may be put through a food chopper and then mixed with salad dressing to make good sandwiches. A good.sauce often necessary with left-over such as egg sauce, mushroom cheese sauce, caper sauce, or tartare sauce. Meat left-overs may be combined with vegetables, celery, or apples to make good salads. Gravies and Sauces. There are a few general prineiples or gravies, whether the liquid used | s water, milk. stock, tomato julice, | or a combination of these.” For | . two level tablespoon- | fuls of flour or one and one-half | tablespoonfuls of cornstarch is suffi- | clent to thicken a cupful of liquid. is true unless the flour is browned. In this case about one-half of a tablespoonful more should be al- lowed, because browned flour does not thicken as well as unbrowned. The fat used may he butter or the drip- pings from the meat, the allowance being two tablespoonfuls to a cupful of liquid. The easiest way to mix the ingredients is to heat the fat, add the flour, and cook until the mixture ceases to bubble, and then to add the liquid. This is a quick method, and by using it there is little danger of getting a lumpy gravy. The good flavor of browned flour is often over- looked. If flour is cooked in fat until it Is a dark brown color, a distinctive and very agreebale flavor will be ob- tained. This flavor combines very well with that of currant jelly, and a little jelly added to a brown gravy is a great improvement. The flavor of this should not be combined with that of onions or other highly flavored vegetables. HOME NOTES BY JENNY WREN. There is no reason at all why one should wait for Summer to have a window box. Indoor window gardens can be a source of delight all Winter long. Winter-flowering primroses are especially nice plants for Winter win- dow gardens. Petunias can be counted upon to bloom profusely and guchsias are old-time favorites. Begonias are waxy and dainty and, of course, geraniums offer a wonderful color variety. This unusual window box is merely a little frame of latticework to hold earthen flower pots. Each flower pot ands in a little metal dish so that the th and moisture cannot harm the finish of the windowsill. Two smaller ks at either side of the window hold each a single flower pot. and Banana lad On a chilled salad plate, arrange crisp leaves of lettuce. In the con- ter, place a banana from which the ends have been cut. Garnish with mayonnaise, and just before serv- ing, place two heaping teaspoons of ten-minute Cranberry Sauce on each side of the banana. Cranbe: highly seasoned than freshly cooked BARKERS 128 14th N.W. 08 3% Ave. oo TOOE 1008 % ,Gu.rl-too‘ Ten-Minute Cranberry Sauce 1 Ib. (4 cups) cranberries, 2 cups boiling water, 134 to 2 cups sugsr (34 to 11b.). Boil sugar and water together for S minutes; add the eranberries and boil without stir- ring (5 minutes is usually suffici- ent) until all the skins are broken. Remove from the fire when the With one cup sugar. Cook until it thickens, stirring often. Beat whites three eggs and add to other mixture' when you remove from stove. Flavor with one spopnful orange extract. Serve with whipped cream and sponge cake. TABLE SOUP. One cup each chopped raw potatoes, carrots, onions (toma- toes or parsnips), cabbage and celery. Pour over them four quarts water and cook slowly three hours. Mix to thin paste with water two tablespoontuls flour, one of salt, some pepper. Stir into soup and add two ta- blespoonfuls butter. Vi Jots From Geography Michael Angelo’s handiwork was not always Jeft in marble halls. This magnificent design over a monastery well in Florence, Italy, 8 2 monument to the grace of touch and creative skill of the greatest of the old master craftsmen. This artistic gem is the pride of the monastic brothers. What Do You Know About It? - Daily Science Six. 1. Is raw starch digestible? i ‘What is a test for the pres- ence of starch? 3. What is glycogen? 4. What are the chief practi- cal differences between cane sugar and grape sugar? 5. Is there anything un- healthful about butter substi- tutes? 6. What is the difference be- tween hard and soft water? Answers to these questions in tomorrow’s Star. Sugar. Most people cannot imagine what they would do without sugar and our grandmothers speak of horror at the price of sugar in the Civil War—60 cents a pound. But sugar is really very recent in the dlet of the white man. It was unknown, except as it occurs in honey and some sweetish fruits, in-Europe before the Middle Ages. when sugar was brought by the Arabs from Cambodia. Then a Ger- man chemist discovered sugar in the sugar beet, and sugar beets prevent the troplcs from putting the price of | cane sugar up to any high figure. Yet, though so common, few people know much about the sugar beet, and in spite of the fact that sugar beets are white, Amy Lowell, in a famous poem, compares some one's face to the redness of a sugar beet. Now what do you know about that? Answers to Yesterday’s Questions. 1. The land is not washed to ocean level by the rivers because of slow uplifting and buckling of the rocks and volcanic action. The ocean bed is such a deep hole in the earth that the load of land wash dumped into it does mnot | crab meat, 60 cents a pound, RABBITS PLENTIFUL AT CENTER MARKET| Nearbys Offered Today at 75 Cents. Seasonable Produce Stocked. Prices Vary. A wealth of fresh-killed rabbits from sections of Virginia and Mary- land, retailing at 75 cents each gen- . are available at Center Market giving an added touch of Win- ter to the market, which recently has undergone a marked change with the arrival of distinctly seasonable lines of produce. Rabbits began to come into the mar- ket last week. but because of their scarcity at that time sold at $1 each. A 25-cent_reduction in price was ef- fected with the arrival of more plenti- ful supplies, and present offerings are of much finer quality: Center Market is well stocked with all general lines of produce, and since | the Fall season struck its stride. sev- eral weeks past, prices have become steadier_along with quality and quan- tities offered. A Butter and ¥ggs Hold. Butter and eggs cling to levels of the past several weeks, and best &rade egga are reported scarcer than ever, and it is not Improbable that a new’ high peak price may vet be set for this Winter. Hennery eggs, the hest offerings, are quoted at 65 and 75 cents a dozen, with candled eggs at but little less. Top-grade creamery butter of one-pound prints is bringing 60 and 65 cents, with country butter at slightly lower prices at most stinds. American mild cheese is 40 cents a. pound, medium sharp and sharp domestic cheese is 45 cents a pound and imported brands generally are 70 and 80 cents. Milk is quoted at Center Market at 15 cents a quart, and buttermilk is also offered at 15 cents. Single cream is 18 cents a half pint and double or whipping cream s 38 cents a half pint. Meat prices remain steady generally throughout the market, though there has been some slight easing off in wholesale quotations on_beef, lamb and veal in the past few days. Whole- sale prices, however, meat dealers say, will have to drop 2 or 3 cents more before there could be any reduc- tion in retail prices. Fish Prices Steady. Iish prices remain steady, with sup- plies plentiful at the following price levels: Salmon, 40 cents a pound rock, 30 and 35 cents; matkerel, 25 cents; trout, 20 and 26 cents; bluefish, 30 cents: croakers. 18 cents; butter: fish, 25 cents; haltbut, 40 cents; cod, 5 cents; crab flakes, 90 cents a poun; nd oys: ters, 60 and 70 cents a quart. Lima beans are stilt available in the vegetable stalls at the market, retail- ing at 75 cents a quart, but they are nearing the end of their present sea- son. They are consistently of fine quality. E 4 Sweet potatoes of large size sell at four pounds for 25 cents, and white Ppotatoes are six pounds for 25 cents. Red cabbage of unusually fine qual- ity is offered at 5 cents a pound, the same price as white cabbage. Rutabaga turnips are in the market in large quantities and aré offered at 5 cents a pound and_ other varietey are three pounds for 25 cents. Endives are 50 cents a pound, and are choice delicacies that are availgble but for short perfods of the year. An- other rare offering now available in fairly good quantities is huge Chi- nese celery cabbage at 5 cents a pound. . Oranges are scarcer and have gone up some in price, now being offered at 75 cents for medium sizes and $1 for largo ones a dozen. Pumpkins of both large and small size are 5 cents a pound, and Hubbard squash, splendid for baking, is also b cents a pound. Summer squash is 10 cents a pound. Persimmons Scarce. Persimmons are scare, and cran- berries are 20 cents a pound, avail- able in plentiful quantities. Other offerings today are Sheldon pears of medium size, 40 cents for pans of 10 to 14 pears: Bartlett pears, 75 cents for a basket of 10 small ones and three for 25 cents for large ones; Seckel pears, 35 cents for one-quart pans; Concord, Delaware and Niagara grapes, 25 cents for pans.of about three pounds; Malaga grapes, 50 cents a pound; Tokays, 15 cents a pound. Eating apples, 4 cents each, and cooking apples, three.pounds for 25 cents; Brussels sprouts, 35 cents for boxes of one and & half pounds: okra, 25 cents a pound; tomatoes, 25 cents a pound; heart celery, 25 cents a bunch; large celery, 20 cents a bunch: lettuce, 15 and 20 cents a head: caulli- flower, 20 and 35 cents a_head: pep- pers, 5 cents each: cooking onions, three pounds for 25 cents; Spanish onions, 10 cents each; grape fruit, 10 and 15 cents each, and lemons, 30 cents a dozen. amount_to anything, so the never fills up. 3. Sinking coasts permit water to in- vade river mouths, thus forming better harbors than rising coasts where river mquths have intricate sandy deltas. 4. The Pacific Coast has disturb- ances of coast level. 5. Norway Is sinking. A ford is & drowned river mouth among mountain: (Copyright. 1926.) ocean Eatmor Cranberries Here’s a NEW and tempting salad—just the thing for luncheon, tea or supper. Perfectly balanced flavors—the tart, tangy cranberry taste blends so well with mellow banana and smooth mayon- naise. In salads—cranberries blend well with oranges, pineapples, pears these may be substituted for bananas in the Cranberries—the TONIC or peaches, and any of recipe. fruit—are rich in vital elements that add to health and aid digestion. Try Cranberry Salad today. See recipes at left. Ask for FREE Recipe Folder— Address Dept. N. AMERICAN CRANBERRY EXCHANGE 90 West Broadway, New York City AN NN - 0,- FRIDAY, - NOVEMBER 12, 1926. THE SPIDER WOMAN By HAZEL DEYO BATCHELOR. IT WASN'T THAT HE DIDN'T LOOK AT HER, BUT HE DIDN'T LQOK' AT HER PERSONALLY AS IF TO WARN HER THAT SHE WAS GOING TOO FAR. John Henderson and Helena Ford are engaged “and ‘Jokn ‘s tired -of her. At Tirst Ne ‘decides to tell Aer and then changes his mind and they are mar ried. “When they ‘return from their Aoneymgon Helena finds her. younger sister Natolie engaged to be married She alao’discovers that the love etween Fred Parsons s dificrent from the love John gives Aer. Mrs. Pri who, was on tAe boar with them going fo Havana. comes io town and Heiena invites her'for dinner. Harry Barfon. an 0ld Jriend,” is “algo present, and when John' takes' Mrs. Price home Helena con Aides in Harry. ° CHAPTER XI. A New Admirer. John suggested that they see MrS. Price off on the steamship, and Helena amiably consented. She was eager to do everything in her power to please him. Since her talk with Harry she had tried to persuade her- self that she was simply being fool- ishly imaginative, but she did think it rather strange when she discovered that John had sent Nina an extrava- gant hox of flowe) It was a gay send-off, and Helena enjoyed it. She was the only woman present besides Nina. and there were several attractiv men there. Rhe flirted recklessly with a Mr. Harcourt watching John feom under her lash as she tossed provocative remarks. But he took no notice. He was talk- ing to Nina. Not seriously, hyt he was paying her marked attention. And uch attention. His face was animated, eager. He was having a good time. Afterward they had lunch at a fascinating place near the wharves, and Helena continued her flirtation. But still John refused to motice. It wasn't that he didn’t look at her, but he didn't look at her personally as if to warn her that she was gding too far. When he did glance In her direc- tlon he beamed on her as if he were telling her to have a good time and be happy. After luncheon they all separated. John, of course, had to return to his office, as did most of the other men. Mr. Harcourt asked if he might see her home, and because he spoke quite audibly and in the presence of John and the others, Helena sald yes. Tmmediately he hailed a taxi, and with the rest of the men waving them off, Helena climbed into it. The minute they were alone, Harcourt turnedsto her eagerly. “I hope you dre going to let me see you.” Natalie and Mr. 1 “Why, of course,” she said gayly. “Any time. Just telephone first so we'll be at home.” We?" he queried. Instantly Helena had a revulsion of feeling. She had always detested any- thing clandestine, and although she had had a good time with this man while the steamer gayeties were going on, she certainly had no desire to carry it further. Perhaps she oughtn’t to have let him take her home. He probably thought it strange. She decided to take it lightly and she laughed merrily. “Of course ‘we.’ about that?" “I had hoped that you would let me see you alone some time. Couldn’t we have lunch together?”’ Again Helena laughed, although her spirits had mounted under his eagerness. At least this man liked and appreciated her if John didn't. But_she knew only too well what it would mean if she said she would see him alone. He would put her in the class of married women eager to have a flirtation with some man, and she hated that idea. Not even to make John jealous could she do that. “As a matter of fact,” she said, lightly, “Mr. Henderson and T have only been married three months, and I'm afraid he wouldn't approve. But do come and see us, won't yon?" The taxi drew up before their apart ment house and Mr. Harcourt helped Helena out and stood for a moment with his hat in his hand. “I'd be delighted to come and ses vou,” he said. lightly, “but I'm not going to lose hope of seeing you alone some time. I didn’t realize that you were a bride, but time helps in such maiters. I'm a fairly patient man. I've enjoyed meeting you more than T can say, Mrs. Henderson, and I'll call up some day very soon.’” Helena werit up in the elevator with a pleasant little feeling of excitement. He really was very. charming. And vet she hadn't quite liked his remark about time. The time would never come when she would lpve any one else but John, It just’ couldn’t be. Mr. Harcourt had spoken his words lightl¥, of course, but there had been an undercurrent of seriousness in them. He was mistaken in her. She had flirted a little on the boat, but it had signified nothing. She was too much: in love with her husband. (Copsright. 1926.) (Continued in tomorrow’s Star.) ‘What's strange Choice, hand-selected beans baked in ovens with dry heat —baked to a mealy tenderness— baked to an appetizing golden browtt—baked Jntil all of the nutriment and all of the flavor are at their best. When Heinz Baked Beans come out of the ovens, the Heinz kitchens are flooded with their fragrance—that same tempting fragrance that comes from them when you, serve them on your home table. To be sure of all this .goodness before hand, read the label—only beans that are really baked can be labeled baked. EINZ OVEN-BAKED BEANS with tomato sauce Orh o - HEINZ TOMATO KETCHUP HEINZ CREAM OF TOMATO SOUP + HEINZ COOKED SPAGHETTI HEINZ APPLE BUTTER The taste is the test FOOD PAGE. We are accustomed to thinking of food as something which helps to re pair the body, but too often forget that sleep is just as important a re- pair agent. Unless the results of fatigue during the past day have been met by sufficient rest there will he some trouble befove the food supply is taken care of. A long night's sleep with open windows is presumably to follow, but meantime, there is the eve- ning meal and the evening itself to think about. A bit of relaxation. 1t only for 15 minutes, before dinner will help enormously. ter still is to plan the day, {f possible, 80 as to take a warm bath before a 10 or 15 minute “stretching out.” It is amazing what this stmpie ution will often accomplish in the way of helping the digestion and, therefore, assimilation of an evening meal. Any discussion of rest and food brings up the subject of before-bed- time lunches. This Is so much a mat- ter for individual decision that it is impossible to be dogmatic about it Many persons are distinctly better for & light lunch before going to bed. It is obviously foolish to attempt to eat a hearty meal or even a moderate quantity of easily digested food just before going to bed. 1f we will but train ourselves to think of rest as something swhich | helps definitely in making our food of greater use to the body, it easier to get into the habit of ing seven or elght hours fi of the five or six which we mey have bean setting as the usual night'west. Actual poisons in_the are caused by fatigue. These be likened to the poisons that ariedin the body from undigested food. 1t 1s easy to see what, the tired body must put up with when it has not fatigue poisons but poisons froms digested food to cope with. Probably there never has time when it is so difficult as plan a reasonable rest Just takes real determinati o ahout analyzing our rest wod one of the best ways tn whia do it is first to know that we are ally robbing the body not only efyest but of food values. be It THE DAILY HOROSCOPE Saturday, November 13. Tomorrow is read by astsologers as one of the rarely threatening days, for malefic aspects appear te dom- inate. Mercury, Venu: the sun, Jupiter and Saturn are all adverse. Under this planetary government, it is wise to turn the back on business affairs and indulge in a vacation. But even vacations may be dangerous, for accidents appear to be indicated. Banks and bankers should be avoided while the stars- are posited as they are tomorrow, for disap- pointing conditions are likely to be met. Women should be especially eircumspect while this configuration prevails, for they may be easlly de- ceived in love or business. It is read as an unlucky wedding day, making for misunderstandings and lack of harmony, even divo Astrologers believe that when one knows the effects of prevailing as- pects, unfortuhate experiences may be avoided or counteracted. A day nsed not be unlucky, no matter wha$ the stars presage. Prosperity -will rule, but nature i< to destroy property again, and thers will be big movements of population: which cause economic problems. astrologers predict. Romance tomorrow may be espe cally perilous to men who woa, for the lightest word may he laden with future worry, if the stars are to he belteved Mexico continues subject to plan etary aspects that aye very disturbing to the government, which may have new difficulties. Despite apparent international mis understandings, the world is drifting toward ultimate harmeny, the seers declare Persons whose birth date it {s may meet with many unusual experiences in the coming year, which should be lived rather quietly. Children. born on that day may he inclined to be melancholy and moody, but they may be extremely talented They "should be trained to athletic sports. (Copyright. 1926.) when you serve Virginia Sweet Pancakes For then you put into your pancakes, not merely the one flour that a home- mixed recipe calls for, but an ideal blend of three flours — wheat, corn and rice— in just the proportions to make a digest- ible, tasteful, perfectly balanced food. Learn the difference between home- mixed pancakes, muffins and waffles and the perfectly balanced Virginia THE FISHBACK CO. Indianapolis, Ind. U.S. A. Copyright, 1926 The better kind of Syrup you've longed for—richer body and real old-time maple flavor due to the large proportion of genuine maplé sugar used in its making. Ask for Virginia Sweet Syzup. VIRGINIA- SWEET PANCAKE FLOUR BUCKWHEAT FLOUR and SYRUP