Evening Star Newspaper, February 18, 1927, Page 41

FEBRUARY FOOD PAGE. EAT AND BE HEALTHY Dinah Day’s Daily Talks on Diet The Right Food Is the Best Medicine THE EVENING STAR, WASHINGTON, D. (. FRIDAY, 18, 1927. FOOD PAGE. FOOD AND THRIFT IN THE HOME IMARKET CHANGES SLIGHT THIS WEEK Usefulness of Rice and Corn Meal for Combinations | SR v e L = Prices Generally Holding Same With (,)t]lf1filfi(>r{d§ {S_E?C(_ngzed' : Levels, with Fed Lower | ed fruit, or hot boiled rice served with Quotations, Macaron! Croquettes. maple sirup or sugar, or ordinary | SRR o Tomato Bauce. | sugar mixed with clnnamon, also| 5 Nu 5 Lk Sia alosemeTBEOReTE | Prices at Center Market this week Baked Custard. Rice and fruit compotes are usually | have changed on only a few products, Sweet_Crackers. made with molded rice. To mold the |but the alterations are definite and are Tea. rice, it should be coked about 10 : ; —— ce. decldedly in favor of the marketing minutes longer than for ordinary '@ e . 4 p 5 # | housewife. DINNER. l cooked rice. Pour it into molds, place . e Pan s 3 weights over the top, then chill it.| Strawberries, which last week in- Cream ot Pen Soup. ! Serve it with fresh sugared fruit or |dulged In spectacular acrobaties in bt o oo cooked fruits, or, If desired, dried |price and quantity, are almost plenti- Lyonnalse Potatoes. fruits, such as ralsins, may be’cooked | ful for tomorrow at prices that are| | Bolled Spinach, Buttered Teets. - -y with the rice and the molds served |little more than half of last week's RUTBITACEIUT Sosenert. I hear the girls carry nowadays. The quotations. Seventy-five cents is the Coftee. nearest 1 ever came fo it was a com- with soft custard. ; Een oL Made With 'i“"""‘"'- . AET s e e T R EGGS WITH CELER B, To make a diet which meets all the | Joresh gree S iy SRR : ANEE E R RakN PR e Rt aY ity of s e ?\i;(l)) ‘;?’cé‘fi;’;‘i: m‘;;’]"r‘;e‘g‘ifizs;figk’:‘fi;’t‘zzr‘“&‘i‘; Nutrition uggets =!\v:‘f‘ "l:: Ll nfd;:'r”;:“l‘m:‘»:Fm-m:- ‘trl\x:mc(:)rrfizlj‘;:}\;;:fl?s}omr;plx;l;;‘tzn;:g :;\_‘ %xuulwl::_l?niq z:“:,f& Xt:&!r?:;tk de;’;:“l; ' one-half teaspoon salt and dash When your main luncheon or sup-|rushed into the stomach without suffi- products, eggs, vegetables and fruits. | beans, while still above the average Depner,fltfiwn ;‘oc\;:’dn;:,’;‘:firt‘m ver dish s a combination such as | cient preparation and caused trouble. For instance, scrapple is made by e uager. aroppor 50" emis| | cups mik and cook and atir un | | B0 SO L LIS K erumbs, o, in| _Where the crust is too sogey or (oo cooking corn meal with pork trim-|on the guart, tomorrow's price being | | cejery. cook 10 minutes over | [short, any mixture of body-building | furmed out an indigestion weapon mings, and is a good example of a|$1.50. Tomatoes, too, eased down 5| | pojiing water and spread on | |food and starch, plan the rest of Your | which will fell its vietim. If the pie o oD Ui esttalamoBnd HoRS afinth buttered toast; lay poached egg | |meal accordingly. For example, von ! s will not need so much bread at a protein of the cereal s supplemented i z sparagus Costly. on each slice and serve at once. Parages Codly meal where the main dish is starchy. by a little of the more nearly com- plete protein of the meat. As an| Asparagus made a timid appearance Gnt the, othi Bandt i vou wioh. to economy measure, more corn meal |yesterday, when dealers were asking oMb Vo Stateh ahd: bodEn it should be used. Have corn meal mush | 60 cents a wee bunch of not more ing foods In br;’fl’l you will have good for breakfast. Add fig: dates, or|than eight stalks, and in amny cases reason for xnukin;f this varfation in | Answers to readers’ other fruit for varfet Serve fried |six. They are the first out-of-doors your diet. If different forms of bread | diet will be given by Winifred Stuart Gibbs. mush. Use corn meal in quick breads, | asparagus to reach the market since figure largely in your meal see that pecialist, writer and lecturer on yeast breads and desserts. The |they were retired last Fall, and dealers %017 Hava oliene. on TotEo e Auntor | e accompanied breads are light, palatable and capa- |adwit they “represent real money.” meat with perhaps a bit of fruit oL Eeniecal ntereat, will. b8 ble of frequent use in the diet. There were no Brusselg sprouts on | |Calssk raprenantedtoni thotraen: this”column: dthers Wil be Corn meal with cheese is good. For | the market yesterday, and indications | Nagt Aline: dotie: inaming ot wauel hé ‘Promplr, | am ‘giving you @ plan I said b this dish yellow corn meal is usually | were that none will arrive in time for | family savs that he does mnot like crice’ of, Qur Tead: | fore.” subject. o many, modificat used, and the cheese may be added | tomorrow’s shopping. String beans | | spinach try creaming by pla it preRnu St speikiaiof rvriflh::({n oo i;’"*l just before the mush is taken from |are scarce and are slightly higher I a. small earthen baking dish and alce ita |t Mokists: “Winkfred [ahiopld’ allow one-half pousd or o the fire. For a mush made with one |than last week, with most dealers werving it with a poached egg on fop. | Mlart Giubs, 408 Foiirth svenie, New Dt of ctedhn chadsaany . T O cupful of yellow corn meal the usual |asking 50 cents a pound for them. g (e 3 City o e el U allowance is one-half a cupful, or tw#| Old potatoes remain at 5 cents a| rather expensive scrambling i m‘{' m:"{e m,"" and ';“"h ounces, of grated cheese. There is, | pound, six pounds for a quarter, and Them andl secing <l e witheceinaa BUnENeE GEDRor M e o T however, no limit to the quantity of | new potatoes hold steady at 25 cents a asparagus tips or with chipped beef gon, & bunch of asparagus, ' A me. cheese which can be added, and the | box. French artichokes are 15 cents OF foinatase. 16 thiquiiel poRainle 10 ieion sA skl 0B B addition of the cheese tends to make |each, and Jerusalem artichokes are extend the flavor of meat through a medium-sized caulifiower. = On. days not only a more highly nitrogenous |still 25 cents a quart. Spinach costs | dish which features a combination. when you o not buy fresh vegetabies and nourishing dish but also one cents a pound, and mushrooms 50 We have long known how to make allow two or three pounds f; Aried which can be eaten without the addi- | cents a pound. the flavor of a small portion of meat lima. beans, or dried split peas, or two tion of butter or cream. Like the| (Celery holds at 15 and 25 cents a extend {tself in this way, and it is or three pounds of vellow turnip. or ordinary corn meal mush, it is often | bunch, and beets are 10 cents. Tur- worth while to study the same idea four pounds of spaghett!, together fried either in deep fat, after having | nips and parsnips are steady at three b e o oot veencell togs e been egged and crumbed, or in a|pounds for a quarter, while rhubarb Do you know that vour salad of lettuce or one Romaine. small amount of fat, or baked. is 20 cents a bunch. French endives old-tiro recipés. which call for ool e g Pick over some codfish and soak it are 50 cents a pound, and eggplant or other wines may be made quite s e nondy of pranedion to remove the salt if neccssary. Mix [and caulifiower are 5 to 50 cents palatable by substituting grape juice? Srrieoes o ofany Bncy or dnddon two cupfuls of cold white corn meal |apiece, according to size. There are, of course, wine and flavor - ing extracts on the market that are | generous table. I am assuming that |canned fruits—various "peaches and mush with one cupful of the shredded ? B | the like. codfish, add one egg and one table- Grapes Reported Good. quite law-abiding, but in case you can- | the la el Lo A Tt 1 16 S £ aw-a L b ase you can- | the latter is the case. The plan which | 1oi a 10+ kit h (atien drain on porous | grapes ars 60 cefite's pound, the sume Vegetables cooked in a cream sauce | enough to provide really generous va- | three and - one-half -pounds il bhe paper. These codfish balls are as good | price that was charged forthem last and served au gratin are particularly | riety. 1If, for any reason. you wish | nough 1 sheald Iy in mee poekas as thoso made with potato and are |week. Oranges remain at 60 to %0 appetizing for Winter luncheon. An |to curtail'your expenses, I suggest the | cponie, BIOUIE Y Th ohe DAcKass more easlly prepared. The mush must | cents a dozen, and eating apples hold { individual baking ~dish filled with | following ways in which to do it: Buy | Seient cercal and anotner Sne ot the 12e f?:h bx;};“a- possible. is makes |at 5, lfl_‘iuya 10 ctemsdflach. 'ffmser‘m(:: steaming hot and creamed | margarin instead of butter. Use | qrieq and prepared cereals. “,": will R ors R coR s :.re ;snl “:l 1(562»!;:; o:z;m ;?J!l? rtu celery, for example, is a very good |skimmed milk instead of whole milk 'noadq two packages of macaroni or L Er e e e DT B R e addition to the Winter dietary. When | for cooking and select what is known | gher Italian paste, 10 poynds of i ;200 one cuptul | pears are 50 cents, 10 cents lower than one remembers the grated cheese |as the average grade of dried fruits |gugar, with two pounds of oot sugar of molasses, one cupful of nely |last week. Pineapples remain steady which is mixed with the breadcrumbs {and vegetables rather than fancy. 1 St b chopped figs and one teaspoonful of at 35 and 40 cents, and bananas hold on top, it Is to realize that we have | I will begin, then, with the perish- | pris oo salt. When the mixture is cool add |their own at 40 cents a dozen. | an almost perfectly balanced dish. | ables. You need three quarts of Turkeys remain at 60 cents a pound, There is body-building material in the |milk a day with a cup of cream, a milk and cheese, energy In the bread [pound of butter and eggs according Jand vitamins ‘and body-regulating V] able which you set. ! material in the vegetabl 5 KITTY McKAY Your Baby and Mine BY NINA WILCOX PUTNAM. ELDRED. BY MYRTLE MEY! Very frequently it happens that breast-fed babies are overfed. This comes about naturally, because the baby’s food is always ready, always warm and when he cries’ and the mother doesn’t know what else to do she throws' system and regularity to the winds and comforts the baby with a feeding. ‘This does not happen so often with bottle-fed bables—that s, in quite this way. The mother may overfeed be- cause she offers more milk at a feed ing than the baby needs, or she may give a stronger formula, but it she | prepares five feedings a day in flve | bottles she isn't very likely to give the Ibaby an extra feeding, because sha hasn't it ready for htm. and it would cause her trouble to prepare one extri bottle. But there are of things which | the bottlefed baby suffers which the breast-fed one is spar Mothers do not feel that they have | to waste time “giving” the baby the | bottle. They prop the bottle up with something and leave the baby alone in his crib to struggle and strain, hold | his neck at uncomfortable angles and |get a blow on the mnose from the avy, slipping bottle. This is very The baby eats his meal in haste and discomfort Here is the way it should be done Prepare the bottle by standing It on a small piece of wood In a small sauce pan of cold water. W the water is hot shake the bottle and it will be found that it has been raised to about blood heat in that time. Test it by dropping a two on the inside of the arm | 1f it feels too hot, cool it by running cold water over the bottle Hold the baby on the lap. not flat | on his back, but slightly turned, as | would be if nursing. Give him Dottle, ! It is better to have the hole in the nipple of such size that the milk drips rather slowly when the bottle is i verted. | The baby should work for his di | ner and not have it run in his mouth in a choking stream. Stop him frequently and rest. If necessary, turn shoulder and pat him gently on the back. Don't bang him so hard that he spits up all the food he has taken, but this change of position will help him belch up the air he may have swallowed. Also he will go back to | his bottle with renewed vigor. Since the poor baby is deprived of the natural comforts of breast feed- ing when he is given a bottle, don't deprive him likewise of some of the other advantages. Give him as much attention while he is taking his bottle as vou would give him if he were | being nursed. You'll find he takes his feeding better and digests it better, be- cause it has been imbibed slowly and naturally. = . Cheese Fondu. One cup scalded milk, one cup soft bread crumbs, one-quarter pound mild cheese, one tablespoon butter, one-half teaspoon salt, three eggs. Separate the eggs and beat the yolks lightly. Combine the scalded milk, the breaderumbs, the cheese, butter, salt and egg volks. Fold the stiffiy beaten whites into the mixture and pour into a buttered pudding dish. Bake 20 minutes in a moderate oven. MENU FOR A DAY. BREAKFAST. Orange Julce. Hominy with Cream. Poached Eggs with Creamed Celery. Coffee. is 80 good as to be an enticement, the eater should have enough restraint not to indulge, if dinner has already been suffictent. The overweight should never, never eat ple. It is full of fat-making qual- itles. Starch in the flour, fat in the shortening and sugar in the fillifg: For the adult of normal weight or for the underweight whose digestion is good, & serving of properly made pie as an occasional dessert will not be wrong. Ple yields a great deal of energy because of its carbohydrate make-up. Young children, of course, should never, never eat pie. The custard or fruit filling can be served them in a sherbet cup if it is impossible to make a separate dessert for them on the day the grown-ups indulge in ple. The adolescent boys and girls are also better steered away from pie. blanc mange, puddings and e better desserts for them But if the fond mother must treat her budding darlings once in a while, a custard or prune ple having one |} crust would be best. The fruit filling or the custard made of eggs and milk would be nourishing. A delicious crisp crust can be made of whole wheat flour, and this, of course, would add more mineral salts and vitamins to the pie than would the use of white flour. Pie. The season of lawmaking is being merrily followed in each of our many States. Acts and regulations of all kinds are pouring out in long streams of words. One State legislator wishes to pro- hibit bill-poster plctures of handsome men smoking cigarettes. And 61 clti- zens of Kansas petitioned the Legis- lature to outlaw mince pie.. The peti- tion declares that “when children eat mince pie they are subject to night { mares, which cause loss of sleep and stunt their growth.” Very often indigestion follows pie eating because it was used as dessert at a heavy dinner. The victim had already eaten enough, but the good taste of the pie lured him on. He in- dulged beyond the capacity of his stomach. "Or the crust might have been soggy or poorly cooked. The | doughy, starchy mass'is gulped down. Lack of chewing prevented the saliva from mixing with the starch. And Meals of Simple Materials Toast. LUNCHEON. Rice is nutritious, easily digested, palatable, and a comparatively cheap source of fuel for the body. It is also suitable for children and invalids. The texture and mild flavor of rice make it excellent for serving or combining with other food materials of a more pronounced flavor, such as meat, eggs, cheese and some fruits and vegetables, It can be used as the basis for substantial dishes or for nourishing soups and appetizing salads and desserts. To Boil Rice. | ; one cupful of rice through | -e:'\r?:fl\ waters until all the loose atarch 18 removed, then drain it. itave four or five quarts of boiling water ready in a deep saucepan, add one teaspoonful of salt, slowly drop in the wrice, and allow it to boil rapidly for about 20 or 30 minutes, or until a grain when pressed between the thumb and finger is entirely soft. In order to prevent it from sticking 1o the pan, lift if necessary from time to time with a fork, but do not stir . as stirring 1s likely to break the grains. When sufficiently cooked, furn the rice into a colander or sleve, | and after the water has drained oft cover with a cloth and set over a | pan of hot water on the back of the stove or in the oven, or turn the rice to a shallow pan, cover with a lid. | d place it in a warm oven for & | ¢ time. Treated in this way the | ns swell and are kept separate. Some people prefer to cook rice in a double boiler with an even ynmllo; quantity of water. Three parts (‘r bolling water are used to one part o ‘ice, and a teaspoonful of salt is al- lowed to each cupful of rice. The rice is dropped into the hot salted water, the boller is covered, av;d :ha fl'fi‘:n ¢ about 30 minutes. ok Ay ba removed and the rice a little longer until it has dried somewhat, or it may be turned into a pan, covered with a lid, and drled in a hot oven for a few minutes. If rice is soaked in tepid water until the grains lose their lus- ter and become solid white, the time of cooking by any method can_ be reduced about one-half. Rice first washed and then soaked for one hour in tepid water will cook in about 15 minutes in an open kettle and ir about 20 minutes in a double boiler. The grains are very large and dis- 1inct it soaked and then cooked in a large quantity of water. Rice, like all other cereals, may be cooked very satisfactorily in a fireless cooker. Tt should be prepared in the same way as for cooking in a double hoiler, three parts of water being used to one part of rice. The rice should be dropped into the boiling water, bolled on the stove for 5 minutes, then put into the cooker for about one hour. Both the flavor and the food value of rice may be considerably | improved by cooking it in whole or | skim milk, or in half milk and half water, or by adding rich milk after it has been cooked. Rice will some- times absorb as much as four times its volume of milk. This makes an especially nourishing food for chil- dren and invalids. Beet or chicken ‘broth may also be absorbed by rice in the same way. Rice in Soups and Stews. Rice added to any kind of meat stock with a little parsley, bay leaf, or thyme, or a pinch of celery seed for seasoning, makes a palatable as well as a nourishing soup. Rice also ‘makes excellent thickening for soups made of highly flavored vegetables, such as tomatoes, asparagus, celery, or onions. To make cream of celery or aspara- gus with rice, cut one-half a pound of celerv or asparagus in half-inch pleces. Cook one-fourth cupful of rice and the celery or as s in one quart of cold wafer until both are tender. Press them through a colander and add two tablespoonfuls of butter, drippings, or other fat, one tablespoonful of chopped parsley. or one teaspoonful of onion juice, two teaspoonfuls of salt, one-fourth tea- spoonful of pepper, and one quart of milk. Reheat. This will make five or six average servings. Baked and stewed rice dishes may bo planned to make appetizing and nourishing dishes in which small quantities of the higher-priced foods may be made to go farther than if served alone. Some of these combina- tion dishes, such as baked rice, savory rice omelet, and oysters scalloped with rice, can be used as the main dish at_dinner or supper. Baked rice and giblets is a tasty dish. Chop one cupful of cocked gib- Jets fine, mix them with two cupfuls 1 never had one of these complexes Answegs to Food Questions MACARONI CROQUETTES. One cup cooked macaroni, four tablespoons butter, four tablespoons flour, three-quarter cup milk or stock, few drops onion juice, salt and pepper and one-half cup cheese. When flour, butter and cheese are well ‘blended, add milk, onion juice and seasoning. Cool, add inacaroni, shape, dip in crumbs egg, then crumbs again and fr in decp fat. estions regarding | each one eating two eggs a day, you | | will, of course, need a dozen eggs. the ‘other hand, scarcely any family |with an average income would buy |so many eggs during these late Win |ter months.” This being the case, I the ed is large let him We are a family of six. Would 1t be possible for you to give me a fittle ide. of what food to purchase, how much food to purchase and of what variety? I should like to know how much to get of the perishabie foods, ! which must be bought each day, and { how much to get for the week.—T. M. You have left out one very impor- tant bit of information. You ask me to tell you kow much of each food to purchase, but you do not give me any idea of whether you wish to economize and buy very plain food or whether you wish to set a more varied and RAISIN GELATIN. One cup boiling water, one cup sugar, pinch salt, one en- velope gelatin (measured-for-use kind), 4 tablespoons lemon juice, one-half cup raisins (chopped fine). One-half cup nut meats (chopped fine). Mix together dry, the sugar, salt and gelatin, add boiling water and stir until dis- solved. Add lemon juice and put in fce box or pan cold water. When just beginning to jell, beat with egg-beater until very thick (like stifly beaten white of egg) and with spoon fold in chopped raisins and nut meats. Blend thoroughly and let stand few minutes until raisins will not settle, and pour into glass dish or sherbet dishes. Serve with custard sauce. Custard Sauce—Scald one cup milk, saving out a little to dis- solve scant teaspoon cornstarch before scalding. Add one heap- ing tablespoon sugar, pinch salt and one beaten egg. Cook until it begins to thicken. When cool, add lemon or vanilla flavoring. This is splendid to serve with gelatin, | V &e Sterilize this Bathroom Paper 20 Times him over yo! favy This schedule may give you merely an approximate idea of how to buy. You will, as I have said several times in the course of this reply, need to | adapt this to your own requirements. (Covyrizht. 1 two eggs well beaten. Pour into a buttered pudding dish and bake in a moderate_oven for three hours or longer. When partly cooked add two cupfuls of milk or cream without stir- ring the pudding. and chickens hold the same levels they have held for many weeks—45 cents for the bakers, 50 cents for the fryers and 40 cents for the stewers. Keats are $1.25 each, and rabbits have disap- peared until next year. No change was noted in dairy prod- | ucts. Eggs, which were lowered a bit | each of the two preceding weeks, will ho'd the same price tomorrow they | reached last Saturday—50 and 55 cents | Mix the flour in a little of the milk. ! for the best day olds, and storage eggs | Have ready the egg with white andlin the upper 40’s. Butter remains| yolk beaten separately. Add the yolk « -teady at 65 cents for the best cream- | to the flour mixture; beat and then ery-and 60 cents for an under grade. | add the melted butter. Fold in the | Cheeses are unchanged. stiffly beaten egg white; add the rest The only price change noted in of the milk. Have ready a frying pan | meats is on legs of lamb, which are 5 in which butter has been melted. | cents higher this week. Most dealers When this is very hot pour in the are taking care of a 4-.cent increase butter 80 that the bottom of the small | on the wholesale price of whole lambs frying pan is covered. The cakes|by charging 40 and 45 cents for the should be thin and fried to a light|legs and allowing the other cuts from brown. Turn and fold over after fill- | the animal to stand. Beef is un- ing the center with jelly. changed. as is pork and veal. The —for your safety = (AT NO ADDED COST TO YOU) H > : TaSte.]b]]-s Actual laboratory tests prove Northern Tissue ‘ 5 bakaciloguen cisbe il dnoth- as sanitary as sealed hospital cotton ing clse but a baked potato. 'l;r;nci: Pancakes. One-half cup flour, one tablespoon melted butter, one-half cup milk, one egg, few grains salt. of cooked rice, two cupfuls of gravy, one teaspoonful of salt, and one. fourth teaspoonful of pepper. Pour the mixture into a greased baking | dish and bake it for 20 minutes. A little finely chopped celery or green pepper may be added if desired. This di.\h‘ will make ahout 10 ordinary servings. To prepare oysters scalloped with rice, place alternate layers of rice. oysters, and celery in a baking dish. | using three cupfuls of cooked rice, | one pint of fresh oysters, and one | cupful of chopped celery. Pour over a smooth white sauce made by melt- ing two tablespoonfuls of butter, drip- pings, or other fat and stirring in one cupful of milk, two tablespoonfuls of flour, one-half a teaspoonful of salt and a pinch of pepper. Bake for 20 minutes To make rice spoon bread, sift one- half a cupful of corn meal with one | =nd one-half teaspoontuls of salt, one | tablespoonful of sugar, and two tea apoonfuls of baking powder, then add | two cupfuls of sweet milk, the yolks | of two eggs well beaten. one cupful | of cooked rice, and one {ablespoontul | of melted butter or other fat. Fold in the well beaten whites of the CRRE | JPour the mixture into a hot, well ‘reased baking dish, and bake for 40 minutes. Serve hot. , Rice in Salads and Desserts, Cold botled rice, if very dry and flaky, is an excellent basis for many salads and may be the means of using ‘enf;vers of vegetables, fruits, meat or fish. Leftover peas, carrots, green beans or fresh tomatoes may be com- | bined with left-over rice and | quantities of fresh fruits may nsed in the same . Grapefruft makes a delicious salad served with rice and French dressing, and plain | v bolled rice or cold pr ed rice may be served with lettuce with a hot | or cold cheese dressing or with may onnaise, either of which adds greatly to the nutritive value of the dish as | well as gives it u distinctive flavor | The texture of rice is such that it readily takes up the flavor of any ressing. i The use of rice in combination with | sugar, milk, cream and eggs as des. | | serts is far more-generally known in the United Statek than ways of com- Vining it with meat or making it into | eat-substitute dishes. Yet even the | varlety in dessert dishes may be con. | iderably increas, All rice dighes | juade with considerable quantities of intlk have high food:value, and if not ‘00 eweet are particularly good for <hf1dren and invalids. Rica molded and served with a sauce fresh or cook Same way with beans. Beans that are really baked taste like nothing else but baked beans. Slow, careful baking in the dry heat of real ovens imparts a dis- tinctive baked flavor. It is this distinctive baked flavor that makes Heinz Oven- Baked Beans taste so good. They are baked tender, baked mealy, baked golden brown, baked good to cat. Heinz Beans are labeled “Oven-Baked” because they are baked in real ovens. HEINZ OVEN-BAKED BEANS with tomato sauce Other yarieties— HEINZ TOMATO KBTCHUP HEINZ CREAM OF TOMATG SOUP -« - * HEINZ COOKED SPAGHETTI HEINZ RICE FLAKES The taste is the test Doctors urge its use as a new safeguard to health HERE is a Bathroom Paper as white as snow—and just as soft. 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