Evening Star Newspaper, November 25, 1927, Page 42

FOOD PAGE Getting Results in Kitchen Jmportance of Correct Preparing Food She Some Variations in \Way « The are unchang the cooking These laws methods are related to each other and make & pxact science that is easy to und Having them once. again The d of hoiling eookinzg in a siderable of water at its hizhest possible perature, but so-called boiled are often spoiled. Their richness favor is cooked away in the w or lost in evaporation. and the food is insipid when it finally reaches the table There 7 mistake water only simmering This results in because having temperature W Cortain method Kking produce sult those method matter who where it iples ible, ne does o is done. and means quantity tem- foou nd who hot, or housewives s merely boiling water. badly cooked food the water at the right n the food is put in has everything to do with a success- ful experiment. It is not necessary 1o carry an indicator or thermometer in your apron pocket and constantly take tomperatures, but if you are to good res must know wate er boils 2 degrees. tempera- reached there occurs bubbling and bur: When 1t many that fo! vou do sur- water and the the vles ave tiny vise toward zentle motion, then is only simmering. Some foods require to be plunged fnto hoiling water to harden the albumen, cook the st or close the Pores, so that their juices may be retained, but it happens just as often that eold water, or that Which is only simmering, must be used. This ihe case when flavors are fo be ex tracted and hard, dry walls are to he broken down. Corn is a good illustration. If it is dried, it is set 1o cook in cold water and allowed to heat very gradually, so that the outer skin may soften, but if it is ground into meal it is added to salted water that is hriskly boiling, then the starch cells swell and _burst at once ard cock into a mealy, dry mush. Stewing. Stewing is cooking slowly with a Nttle water at a low temperature. To he exact, water mmers at 180 de- grees. 1f you are cooking to extract the flavor and juices of the food, use cold water at the beginning and let it heat, with the food in it, slowly, and add sa and any oth soning, as this drays out the juices and makes the water denser and more difficult to bring to the boil. If you intend to dis- card the liquid and use the cooked sub. stance only, do not let the food enter the water until it has reached a brisk, bubbling boil. Before boiling potatoes, peel them carefully, as the starchy portion is near the skin. OIld potatoes should be goaked in cold water for an hour br fore boiling. Drop the potatoes, whether old or new, into a ¥ boiling water and hoil until pierce them easily with a fork. If the center seems a trifle hard, throw in half a cupful of cold water, bring azain to the boiling point, drain, dust them with a teaspoonful of =alt, and ghake the kettle over the fire until they are dry and white. Cover with a napkin and place the kettls at the back part of the stove. Serve in an uncovered dish. If either the kettle or the dish is covered. moisture will he absorhed by the potatoes, which will make them solid and waxy. To pre- pare mashed potatoes, put well boiled potatoes through a vegetable press. add a little hot milk and pepper and beat them over the fire until they are light and white. Heap them up in an uncovered dish and serve at once. To have them at their best, do not add grease of any kind, neither cream nor butter, as they destroy the dizestibility and color of the potatoes. 1t sauces taste raw, the flour in them has not been properly cooked. It is not enough to bring them to the boil, for then they thicken only. but are not cooked. They must boil 5 minutes. The degree ness in a sauce depends upon the use to which it is to be put.” If to be used for coating anything it must he k enough to coat the back of the spoon used for stirring. 1t required for pouring it should be thin enough to flow round the dish smoothly. The thickness is regulated by adding more or less liquid. 1f a #auce is too thin it can be thickened 8 little by fast boiling, which re- duces Variations of Baking. Baked foods too often have a hard, dry crust and an underdone interior or are shrunken and tasteless, Bak- ing has n variations, including roasting. braising, broiling and even toasting. These methods resemble each other, and all are desizned to gear the outer wall so that flavor and moisture may be retained. roiling is the oldest and simplest form of ‘cookery, and whenever it is practicable it proves to he the best. It consists of putting food next to in- tense heat and turning it frequently until cooked to prevent its burning. To roast, heat is applied to cur- rents of hot air that pass over and around the food. Food to he roasted in the true sense of the term should be cooked on a revolving spit before an open fire. As soon as the food 1= placed in a pan the process changes 0 baki he difference is that in the former way the temperature of the air surrounding the food is con- but in baking the ns the same until the food is similar to v related to boiling. and siewing. is especially good for meats that are not remarkably tender, and per- mits many flavors to b with that of the meat. The meat is placed in the k a little stock or hoilinz water. If very lean, some sacon may bhe "added, s herbs, salt and pepper. A little later v < are added The process of b is a slow one, which extract the meat juices, they mingle with the stock, v ‘he moisture evaporates, leaving a rich extract that flavors the vege tables and meat. The heavy must remain oy the kettle during al the cooking. heing lifted only to allow the vegetables to h ded. A fillat of veal hraised with potatoes ar a brace of rabbits stuffed forcemeat and served with a gravy and cres The Cheerful Cheru Time will carry me slong On its current vast 2and strong — Overboard I'll toss my woe And let it sink 2s on I go. rrems baking but It rick b mastered a you will never forget them | er. | f bubbles into steam. | combined with) and d final. cover with d celery on the side Methods and Practice i yuld Be Emphasized »f Bakin o | makes an ideal Winter dinner, as does biaked duck with buttere )| sni syster ple with evisp, » new ecabbage in slaw or fry fish properly takes siderable fat and this can be several times if the fat glass fruit jar and put " used is strained in the cool. This stale when should he on out of the fat has be: when liquid | sd with w v seconds, then the fat will prevents | used i | tisht to keep the rvefrigerator. If fry come discolored, pour | into a saucepan half fi Stir it fora f | until cold. when | form a sclid cake « P of the water | Pour off the water and scrape off al | sediment collected at the hottom of | the cake of f PPut the fat into a clean, dry receptacle | Rabbit over, ador it | and Duck. | Rabbits s tiful maikets a i best advant: tir clean and wash the rabbit. into two pieces, cutt backbone, Rub with salt ¥ in with flour Lay cross the Wit and p nd around it three cupfuls | white sauce or three cupfuls of | Bake for one and cne-half 2 frequently Serve hot with | the cream gravy The ver may he boiled until tender, chopped. and added | to the gravy before sevvir Rabbit En Casser slices of bacon fat until | then remove it from the fat, Use | this bacon to brown one large rabbit cut in pieces, which have been dipped in flour. Arrange in a serole or baking dish the piec of abbit, the strips of bacon, two small | onions sliced, and two medium-si- .d potatoes sliced. Add one teaspoonful of salt, a_little pepper, and dredge lightly with flour. Pour over all two | cupfuls of hot water. Cover and cook | slowly for two hours. To Noast Wild Duck— overnight or for sever water. When ready to cook. for 10 minutes to remove th: taste. Dry, rub with butter, sprinkle with =alt and pepper, and stuff with dressing made as follows: One cupful of toasted bread crumbs, a little minced onion or celery, one t ful of melted butter, one egg and pepper and a little sage or other sea soning. Place a slice of bacon on top of the duck and an apple or potato in | the pan to further absorb the wild taste. Pour a little water around the duck and bake slowly until tender. now in id e used e | ¢ skin, | plit_it along the and a tle ing pan and six slices of we in a roas ur over of thin am hours, ht brown, | | | | oak the d hours in ¢l Cottage Cheese Salads. Cottage cheese lends itself especially well to the making of salac 1r enough is used, the salad may serve as the main dish of a meal. French @ or boiled dressings go wel with cheese salad. he formed into b: es, it may be molded in tiny assed through a pastry tube in fancy forms. Foods that combine well with cottage cheese in salads are crisp, fresh vegetables, cooled or canned vegetables: fresh dried, canned or preserved fruits nuts. olives, rice or potatoes. If served with rice or potatoes, a highly flavored and bright garnish, like pimentos or green peppers. should be used, and celery. cucumbers, green peppers, crisp lettuce, or cabl should be used to add to the value. Nutrition Nuggets. Remember tifit when vou read, in vour favorite recipe, directions about creaming the butter or other shorten- ing, you are fulfilling one of the rules of good okery. There is another interesting point to remember, how- ever. Shortening or fat is much more easily digested when it is soft- ened so that it may be well distrib uted throughout a mixture. When you plan to serve plain salads, such as hearts of lettuce or romaine, vou are sometimes bothered as to how to make it possible for every one to have some of the heart This problem is solved if you shred the lettuce or other salad planned True, it takes away the very attrac tive form of but when we stop to think of food value of lettuce it scems worth while occa- sionally crifiee this feature of the sal. one likes the tough outer leaves of lettuce so well as the crisp, firm middle, and to shred your salad, therefore, may make all the difference hetween every one in the family receiving his full share of vita mins or of being robbed of these val uable elements, Next time you find it necessary to provide a great variety of potato dishes for some member of yvour fam- ily you have quite an interesting task before you. So far from being lim ited to the well known boiled, mashed, baked and fried, the skillful cook knows how to do any number of things with this valuable food. F such a person as that spoken of, name- 1y, the one who uses a large percentage of potatoes in his diet, try potato loaf. This is simply a matter of about one quart of warm cooked potatoes, tablespoon of mince: =alt, pepper and onion juice to taste. The materials pressed into a g pan Such a loaf is a v appetizing ac companiment for cold meats and one that will make make it pe ble to in troduce considerable potato into the diet of one who desires it. Another v is to use scraped raw potatoes in making pancakes for breakfast his should be in the proportion of one and one-quarter cups of potato to four | tablespoons of flour, one teaspoon of king powder, an e one-half tea poon of sait. The mixture is well| beaten as for a icake hat and then dropped by spoonfuls into a pan containing a little hot fat and cooked golden brown on both sides. There is no question but 1 individ food bae gest [ Labinty fmust not at many als are deprived of a valuable use of th inability to di- ofr , when this in s Ve . such a person all: on the her | hand, there who can enjoy |the benent )r cgs simply by taking | {care 0w they are prepared i | Why eggs e more digest :v‘ ‘Iunl\ml in one way than in anoth we do not N!)ln]u'l ly know, but the t remains. For example, soft-hoiled ezgs are prob ably the most difficult for one who {must be careful about the number of eggs eaten. Poached are perhaps the best, although such an individual may | frequently dish of scrambled {ezgs with impunity. Cornmeal Fig Pudding. | Cook ane cupful of cornmeal with four cupfuls of milk, add one cupful molasse one cupful of finely chopped tigs and one teaspoonful of | <ait.” When the mixture is cool, add {two egzs well beaten. Pour into a {buttered pudding dish andbake in a moderate oven for three hours longer. When partly cooked, add two cupfuls of milk without stirring the | pudding. Instead of using six cupfu of milk in all. you may use four cup. fuls of milk and two cupfuls of cream ot 1.2 tria 75 according t 0000 paid emploves in Aus 42 bel to trade wnions, recent reports. | tions a | | ! BREAKE i Sliced Oranges, Wheat Ce al With Cr Creamed Codfish on Crullers. Coffee. NANCY PAGE Naney Lends Her Name to a Neighborhood Club MENU FOR A DAY. BY FLORENCE LA GANKE LUNCHEON Spanish Ome! Baked Potatoes. Whaole Wheat Bread Melba Tarts. Tea, herself down before t A whaole after was op. | for the oven sowing briskly. The her amazement she Naney sat fire with relief noon to herself. Joan The dinner was ready She took un her bell ranz. To DINNER Cream of Celery Boiled Slice of Ha Delmonico Potatoes Sealloped Tomatoes e. FFrench Dressing. Mock Cherry Pis, Mfee. CREAMED CODFISH ON TOAST Heat two cups milk. Mix one. halt cup flour smooth with but- ter, pepper and salt minutes: add ane-half salt codfish which has heen | | least two hours vil 1 serve with toast. | SPANISH OMELET. Beat five eass together, mix with these one-half cup grated bread erumbs and little minced ham. Have also one or two small onions sliead thin and ied in butter a lizht brown Season with hlack or red pep- | | per as preferred and little sa Fry with lard. Sonp! Let pound | | soak o up once found a whole group of women on the | porch. They came in. exclaimed over | the fire and the beauty of the room Then they hemmed and hawed and waited. Nancy wondered what was up. She was soon enlightened. It was Elspeth Barber who told her “We have heen talking whout vour bright vour 1 sy your friendliness and neighbor. We wondered whether von I mind if we asked vou to join elub we are forminz. Now wait vou ks MOCK CHERRY PIE. Bake a crust pie, take one eup eran one-hialf cup raising add one table- cup of water, wi rries then spoon flonr, one one teaspoon vanilla, Roil five minutes, When cool fill ernst, pour over top beaten whites two with one tablespoon sugar. Delicious. rown. Everyday Law Cases Worthiess Check Debt 1 [ | 1s Giving of | in Payment of Past | Criminal Offense? BY THE COUNSELLOR. Mr. Snyder owned the Modern De- partment Store $130 for merchandise cie YAt 10| that he had bought and had charged | Weo | There | on an open account. “When the bill | “You'll say | was overdue, Snyder | ve may."| gave a check on his bank to the store E vment. sed that what had appeared to {ha a hopeless debt had been paid, the e deposited the check, only to have it returned, marked ~“insufficient | funds.” When Snyder failed to make it N5 to that |the cheek good, the store officials he bronght in | him arrested and charged him with his is all vou | violating the following provision in Was Peter proud of his Naney | the bad check act, reading substan that night? Just ask him | tially as follows VA igiiatts, OIa 1D HE “Any person who with intent to de- wish vou had a3 many fraud makes or delivers a check on a B eandaiches o ank, knowing at the time that the losing & stamped. felt-addressed en maker has not sufficient funds for its i 2 (payme is guilty of a criminal of- - fense.” Delicious Dessert. In the State in which the case was ¢ over the fire enough blanched | tried, Snyder was found not guilty of and pounded almonds to make one- | Violaling the statute by passing the fourth pound of paste until a delicate | Worthless check, the court stating: brown, after adding one cupful of| A check given in payment of an suzar. very careful mot to burn, | Open account does not pay the ac- Lot @ool. then pound to a powder, | count until the check is paid, and as Then add fo (wo quarts of cream. If | nothing of value is obtained in such this does mot make It Sweet enough, | @ case, or could be obtained, there can | AtHa Iittie o sk Add one tea. | be no ‘such faudulent intent that the spoonful of almond extract and fr statute requires. Tn Kansas and Ohio. D Cvou would any plain eream. Place | however, a worthless check given in in the bottom of wide s some of Payment af an existing indehted the almond cream. On top of this | iS nevertheless a criminal offens place two halves of choice canne (Copsrizht. 1027 ) peaches prepared as follows: Fill the | -—— two cavities in the halved peaches | with preserved cherries. Put the two halves together. sprinkle over with fresh shredded coconut an then way of Indianapolis, is _expected by cover with the almend cream, or the |those who have prepared a tentative cream may be just filled in the glasses | schedule to co-operate with the rail and a peach halve put on top. N They Have It as Nancy started to all. We want to moment—* peak—"that isn't all it the Nancy P our inspiration. was a chorus of s 4 won't you? Say me on he a good spo hey talked a_long time. Nancy finally agreed. The cluh was to meet twice a month in the afternoon. Each meeting was to have roll call when the members would contrihute new ideas. Refreshments were to he simple. considerably - . 2 Saving of at least one business day to patrons of a projected air mail serv- ice between Chicazo and Cincinnati. by Ask your grocer for Heinz Oven- Baked Beans and enjoy their won- derful baked-in-the-oven flavor. They have all the delicious flavor which only real baked beans can have, plus the tempting taste of an appetizing sauce made in Heinz own special way from vine-ripened, garden-fresh tomatoes. Every can of Heinz Beans is la- beled **Oven-Baked”, and **Oven- Baked” means cxactly what it says The taste is the test. HEINZ oven-baked Beans | were of the n | D. €. FRIDAY, NOVEMBER 25 FOOD PAGE. Steady Holiday Trade Has Been Marked by Reasonable Prices A tired lot of food merchants rested vesterday after hectic turkey week Buying was lated, of course, by the 306th anni- versary of the . | mate tion's day of grate- | plenty fulness. The pur- | OV€ Jehasing public|y proved that pros- perity was not the | but vapid theory of | idealists but was | ard. (€ in actuality a con [ tation crete truth, Jichang According to dealers in eatables, this has been one of the heaviest s<eason’s they have | experienced Crates of fruit | veg.tables and| meats were moved | as fast as they could be delivered Something of more | t was the number | hopped this week. More | cent of the customers | le variety. Another notahle and sionally unusual circumstance was the eadi ness or rather the lack of an upward | move in prices. There w no tax on Thanksgiving purchases, for in most ases the supply kept pace with the demand. Even though selling was rapid, there was enough left late Wed- nesday afternoon to stock up the larder of thousands of homes. Florida and California continue to supply the local market with our own out-of-season produce. ew potatoes are arfiving from Florida in quan and o are lima beans. Cali i furnishing tomatoo pe nd other table foods prices have not fluctuated since week's veport. The present quo California honevdews is 75 Hot-hous hives are bri pot. Eating apples m: cents a picce and c apples 4 pounds for 25 cents who use apples no doubt note the dif- ference hetween this and last seasor prices. € pefruit is selling two for } cents: liver, 15 cor cents cents Milk-f Long ery-fe |8 wel cents Wh any <hi- the n of This ron brin, fresh cents some to suppl to the | than passing inter of me than stores. wio pe o forn | drippi The nicht to $1.00 25 conts had for aoked Arippi into draine this used cents; pineapp cents. The grapes now on sale are from California and include the Malaga and seedles vari ties, which can be purchased for 20 With t cents a pound. Only New York State | Moot Jartletts and cooking pe s may bel had and are bringing 25 cents for 3 pounds, in wl | corned increase in price 60-75 cents and butter, cents. American cheese, 45 pound; imported 0 cents to $1 a pound. The only new vegetable on the market is the new potato, selling for 15 cents a pound. Florida_limas, the only kind available, ave §1 a quart | shelled. There are comparatively few . peas on the market and those ohtain- | “O%er able are California grown, bringing 40 cents a_pound. It is doubtful if this | price will be lower. Californ toma- toes, 20 cents a pound; California fresh asparagus, 75 cents to $1.25 a bunch: | tring beans, cents a pound; new | Put t cabl 10" cents a pound: out-of- doors Florida cucumbers, 10 cents picce: local carrots. 5 cents a bunch litornia_carrots, 10 cents a_bunch: local eszplant, 10" cents: Florida plant, 20 cents; okr 5 cents a quart beet cents bunch: Summer | squash, 10 cents a pound. Meat pric have not varied. \Veal roast, 30 and 40 cents; lamb shouldsr, 30 cents: best | &0 grade porterhouse and 60 cents: | Serve sirloin, 50 nts; round, 40 cents prime ribs, 40 and 45 conts, de-| pending on cut: ehuck, 30 conts; three- | cornered, 30 cents; pork ehops. cents: corned beef, to 35 LU Raisins 0.6 <oup conts a |t or ou slowly remov fill th sirup ove, t c One cents; held r (L ana T Ly To Users of Percolators Seal Brand is offered especially prepared for use in percolators. It brings out the finer, fuller flavor of the coffee. Ask for Seal Brand Percolator Coffee. AND REMEMBER— ALL HEINZ 57 VARIETIES ARE REASONABLE IN PRICE e ——————————— il beel liver, The turkey v to ried the different shops in were rather stand frying stewing 50 cent the in; he. y. One me cup chopped spoon hopped mixture simmer for about two hou the beans are ve . | PepPper and s of plain wate ¢ and butter remain stable, 0| hoge who do not care for so strons g been noted. |2 flavor may prefer the more del haking apples on top of the apples and rice. poonful tablespoonfuls of su and bake the pud One good thing of life within the reach of all- good coffee ! 20 cents; veal cutlets, 70 breast of 1 home dressed, 70 cents. did not see any There were some left 1 advance in | go around The prices a trifle in and the main “hicken quo < have not ed. Chick- baking size, is a pound size. 45 pound size, 40 pound: broilers, pound Island cel A ducks, 6 to eks old, 45 a pound. ile there are housewives Killed poultry, number of th hicken froze | a insist upon is surprisi who demand hat the meat tenderer ' course, is a matter of opin nd taste. Turkeys are still 60 to 65 cents a pound for killed, and frozen turkeys 45 a pound, and there are still mighty appetizing looking hirds had from the Thanksgiv who it ring chicken is Bean Soup. It cups navy hear olory, three i one-half tablespoons chopped carrot, one two tablespoons aspoon pepper. be soaked qover Have r th ¥ ables which have been 1 for about 10 minutes in the ng. Stir these and the vinegar the beans, which have been »d from the water. Combine with the water to b making the soup and let s or until Add more nd one-h s and cup vinegar, ng, one-half t heans should n cold wat one one in ¢ tende t if nece he flour which has been rubbed h in a little cold water. Many persons like to use the water instead hand hich a_ham bone 1 beef has been on or | cooked the other te which’ results from using plain water. Rice-Apple Pudding. Pare and core six medium-sized tart pples. place them in with water, a and ucepan them add one | cupful of sugar and one-half a lemon -ange the skin. Cook until they are nearly tender, e them from the sirup, and e centers with chopped raisins, wo cupfuls of boiled rice in dish and place the stuffed rice. Boil until it is reduced one-half, apples the sirup over the Sprinkle one-fourth cinnamon and two r over the top ng for 20 minutes. or cold with sauce and pour of either hot or cream. hundred and forty bands took I part in the national hand festival ecently in London ppINY / Ul})d everything nice — A recipe reminiscent of ro- mantic Christmas-tides in Old England, when Yule Logs and ruddy faces were in fashion, and hearty out- door appetites clamored for rich, spicy taste-ticklers. Forget your dieting, treat yourself to this tempt- ing tin of R. & R. Plum Pudding. Ullade mb, 18 cents; calves’ | a| SeakBrand Tea is of the same high quality Planning a Week's Food Thanksgiving has come and gone and the houseke is now ready to settle down to er Winter plans. There will he a general tendency to ake the breakfasts slightly nearty in char than in the pa months For ample, one Mon¢ | breakfast ¢ for hom br and liver and bacon h bread is good way of varving plain cereal. which sometimes is popular. In this way or a com { hination of cereal and hot bread whied | These who have followed these me: 1 frequentl] the hreakfast is a ok spoon the not | plans will notice nse | raisin bread for makin toast. TE 2 on that such a_combination |tent way of introducing {into the det his 1 | another advantage. The |ing from the use or r | ly tivorsome yod change for plain bread and toast Vegetable meal ) nued h not many in_proportion during the warmer months, This is isted, however, by serving a zener ous variety of vegetables at all meals | There nas been definite attempt to make the most anned v 1s well as of canned fruits perhaps no more wholesor 1€ily prepared dish tha {casserole of nicely flavared canned veget Similarly will ecanned fruits whole an also has bread malk rse who tire of t bles make 1 delicious, me more | ¥ spoon | and comparatively inexpensive frozen dessert. Rich creams and sherbets are sometimes bevond the family food budget, whereas the amount speni for 1 good grade of canned fruit will by satisfactory returns when fruit is frozen either in th made into a frappe as that c the week's plan % of veg mind my readers that ve the highest percentage line ash than exe. This fact makes par- ticularly desirable a members of the fam Such he lishes now son ant freau the very them a ble for 1y st veal fric I must. therefore e nher \bout givir ked ham. at least hizh ed ch tunche The « Wed ser zo0d Fortunately, one r on the ere which That ertain prop I am quite mple. if a beef make: hipped beef ved a good for a n of this type of h i mit oothsome dish of chiy t plenty of fruit for d it will have accomplished its p But remember that is not so d stible meat the s there is reason w 1 or roast CONSTIPATION MURDERS SLEEP Kellogg’s ALL-BRAN brings prompt, safe relief—guaranteed! Nervousness, sick headaches, insomnia are often the direct r sult of constipation. Indeed, th terrible curse wrecks strength and health—and causes more than forty serious diseases. Yet it can be re- lieved—easily, promptly, perma- nently. It can_be prevente Kellogg’s ALL-BRAN 1is guaran- teed to give relief. Doctors recommend ALL-BRAN because it is 100% bran or “bulk.” 1t relieves constipation in nature's own way. Does a work no part- bran product can equal. Simply eat two tablespoonfuls daily—in 1 National | Association’s | § Emblem of Purity | £ the | 4 id | two tablespoonfuls of butter or other t just before removing it from the | chronie cases, with every meal You'll enjoy it! ALL-BRAN is delicious with milk or cream—and add fruits or honey. Comes ready to eat. Mix it, too, with other cereals. Use it in cooking. Made by Kellogg in Battle Creek. Sold and served everywhere. Recipes on package. FUSSELLS Only our products here are entitled to use it Another Surprise | that has captivated ? Our Week-End Special delicate deliciousness. this week is a tempting novelty that more than meets the highest expectations with its Fig and Nut Salad— and Sherry Pineapple Ready tonight, Saturday and Sunday-—at all dealers in pure food products. Handily packed to carry—in pu- rity-proteeting pint packages. Young Johnnie McGroucher, a notorious sleepyhead, decides that Pillsbury’s pancake morning is no time for dilly-dallying. Here's one nourishing breakfast the younger generation will eat without Pillsbury’s pancakes. They're far better than the old-fashioned kind—light, tender, delicious, easy to digest. And they’re amazingly easy to make— simply add milk or water to Pillsbury’s Pancake Flour, and in a few minutes you'll have the finest pancakes you've ever tasted! Pillsbu SIESSRANON T3 an argument — Pillshurys 2 PANCAKEYS FLOUR P ry’s. Pancake Flour made of the same pure, high-quality ingredients you use in your own kitchen #