Evening Star Newspaper, December 7, 1928, Page 65

- 0 FOOD PAGE. [ THE EVENING STAR. WASHINGTON, D. €, FRIDAY. DECEMBER Dessert and Various Types Are Considered, With Recipes for| the Best After-D Holiday .o Confection inner Sweets and Dainties. Raisins. prunes, peaches, dates and figs contain a high percentage of sugar in a simple form which is readily ab- sorbed into the blood stream, and these are good to use in desserts and confec- tions. They contain calcium, which is essential to bone and tooth growth: iron to make red blood corpuscles phosphorus for bone, muscles and nerve cells, and they are rich in mineral salts and fruit acids. Water is the only thing which has been removed from them in the drying process. The fruits, as we receive them, are highly concentrated foods. They make delicious after-dinner sweets. Wash the fruit, remove the sceds, and | steam until plump. Open with a knife and insert a filling made by putting a mixture of fruit and nuts through the food chopper and moistening with | lemon or orange juice. Some combina- tions for the stuffing are: Prunes, apri- cots and almonds; figs, nuts and citron: figs, prunes, nuts and spices, and can- died orange peel, pruncs and nuts. Dried fruit whips make delicious little desserts. Use either prunes, peaches or apricots for them. Press the cooked fruit through a sieve, sweeten to (ash‘.; and to each cunful of pulp drop in an unbeaten egg white. then with a rotary beater whip until stiff and serve very cold in sherbet cups. Top each | cup with a seedless raisin plumped in | boiling water, then chilled. or with | date pitted. cut in strips and arranged | in star shape. | Salted Raisins and Nuts. Remove the stems and bits of seed from one package of seeded raisins. Heat one cupful of salad oil uutil smcke just begins to appear at the surface.| Drop in the raisins a few at a time | and cook until they are plump. Re- move from the oil and drain on un- glazed paper. Transfer to a clean | tried off before sirup. dipping them into the Fudges. Raisin Cream Fudge—Put two cup- fuls of sugar and two-thirds of a cup- ful of light cream or top milk in a the sugar is dissolved. Continue cook- ing without stirring until a soft ball is formed when a little of the sirup is in cold water. Add one table- spoonful of butter. When cold, add one teaspoonful of vanilla and beat until creamy. Add half a cupful of seedless raisins and pour into a but- tered pan. Cut in squares when firm. ‘Banana Fudge.—Cook to a soft-ball stage two cupfuls of sugar, one-third cupful of water, one-third cupful of evaporated milk, two bananas through a sieve or potato ricer, and two level tablespoonfuls of white corn srup. Add two tablespoonfuls of but- ter before beating. Pour one-inch thick in pans. It is very rich, smooth, creamy and nice flavored. Entertainer's Specials. Cakes for Card Partics.—Sream one- third cupful of butter, gradually add one-half a cupful of sugar, two egg volks beaten until tablespoonful of milk and three-fourths | cupful of flour sifted with half a tea- spoonful of baking powder and one- fourth teaspoonful of mace. When the mixture is smooth, add the two egg whites beaten light. Butter card mold tins in hearts, diamonds, spades and clubs and drop a little of the mixture in the center of each. The oven heat will cause it to run and fill the shapes. Bake in a hot oven until straw colored The cakes may be decorated with con- | fectioner's icing or served plain. Fondant Fruit Cake—Cut some rich fruit cake into small square pieces. Melt some fondant over hot water and paper and sprinkle with salt. These are appropriate for afternoon tea as| well as for use as an after-dinner con- | fection. Salted nuts add distinction to many | dishes. . It is more satisfactory to pre- pare the nuts vourself than to buy| them ready to To brown them, | use olive oil, draining and salting them | with extreme care. Ice creams, frozen or hot puddings, cusiards, pies, cakes and candies are frequently improved by | the addition of nuts. Salted pecans | may be put in the filling and frosting | of fudge cakes, but for white cakes and | white icings the unsalted pecans or | some other nuts, such as English wal- nuts or hickory nuts, are superior. Be careful not to burn English walnuts when browning them. Whether kaking in fruit cakes or maple frosting spice cakes, sprinkled on meringues and whipped cream or marshmailow top- ping of pastrics, puddings and parfaits, or combined with cocoanut, dates, figs or other good things strive for delicac: If you want your dainties to have tinction, you can rely upon well brown- ed and salted nuts if used carefully. Make Your Own Candy. It is fun to spend an afternoon in the kitchen beating sugary sirups, melting chocolate and chopping nuts, and if you pack the confections in neat boxes and tie holly ribbons around them, they will make excellent gifts. Tin boxes keep them fresh longer. The soft cream candies are best when coated with chocglate ‘or melted fondant to keep them from drying out. The following candies are good and easy to make: Peanut Butter Chocolates.—Mix two cupfuls of sugar with two tablespoon- fuls of molasses or corn sirup, two ounces of chocolate and three-fourths cupful of milk, and beat, stirring until the sugar is dissolved and the choco- late is melted. Cook to the soft-ball stage. Add one-fourth cupful of peanut butter and cool until lukewarm. Beat until creamy ard drop by teaspoonfuls onto greased pans or waxed paper. Molasses Butterscotch.—Mix one cup- ful of brown sugar with one cupful of molasses and half a cupful of water, and cook, stirring until the sugar is dis- solved. Continue cooking. stirring as little as possible, until brittle when tried in cold water. Remove from the fire, add one-fourth cupful of butter or mar- garine, and one teaspoonful of vanilla. Pour into buttered pans in a thin layer. Mall'k into squares before the mixture €ools. Penuchi—Put three cupfuls of brown sugar and two cupfuls of milk into a saucepan and bring to the boiling point, stirring until the sugar is dissolved. Cook to the soft-ball stage, stirring constantly. Add two tablespoonfuls of butter or margarine and cool until luke- warm, then beat until creamy. Add one and one-half teaspoonfuls of vanilla and one and one-half cupfuls of nut | meats, and mix thoroughly. Pour into slightly greased pans, and when cold | cut in squares. The large amount of | milk gives a rich flavor because it cara- melizes slightly as it evaporates. Opera Creams.—Cook together two | cupfuls of whi‘e sugar, one cupful of | milk, one-eighth teaspoonful of salt, | three-fourths cupful of heavy cream, and one tahlespoonful of light corn sirup, stirring constantly until the soft- ball stage is reached. Cool until luke- warm, add one teaspoonful of vanilla, and beat until the candy becomes creamy and loses its shiny appearance. A long beating is needed. Add one cupful of chopped pecan nuts and pour into slightly greased ‘pans. Sirup Cocoanut Candy.—This is made of three cupfuls of white sugar, one cup- ful of milk, one cupful of white corn sirup, and when boiled low and tight a lump of butter to set it boiling tighter. Stir this candy to keep the milk from scorching. At the click stage pour half of it gently into a buttered pan to be pulled later into a delicious cream taffy. Into the other half, left in the pan, empty half a package of shredded cocoanut, hold this over a dish of cold | water and beat immediately into a cocoanut candy that cuts into firm squares of very delicious flavor. mm to-h shrdlu emfwyp vbgkaj Tafly Apples. Select rosy-red apples blemishes of all kinds. core of each apple a small stick or skewer, which you can buy from your butcher. Hold to the stick while dipping_ the apple and while eating it Make the sirup by boiling together one cupful of white sugar, one cupful of brown sugar, half a cupful of water and half a cupful of vinegar. Cook the mixture until a small amount dropped in cold water will crack when pushed together between the fingers. Dip the apples in this sirup. making sure that they are coated thoroughly. Stand them on waxed paper to dry, or, free from Stick into the, dip the cake one piece at a time. Work with small quantities of fondant and use care mot to let cake crumbs get into it. The tons may be decorated | with red candied cherries and green | angelica or with chopped pistachio nuts. Fig Flats—In every Christmas candy gift box at least one fig flat should be included. To prepare, the figs are steamed in the upper part of a double boiler for 15 minutes. The stems are clipped and the cut end is pressed down, making a flat, oval patty. Then a half walnut meat is placed in the center of cach fig flat. Fruit Cake With Christmas only a few weeks off, don't delay any longer if you want home-made fruit cake. Most cakes of this type require a period of “ageing” to develop the flavor and to give that rich blend that is so essential for a real fruit cake. Indeed, many people think that the longer fruit cakes are kept the better they are. You doubtless know of some who make them eight or nine months before Christmas, or who even keep them over from one year to the next. This can, however, only be done if the cakes are carefully wrapped and stored. The large amount of fruit they contain keeps them from drying out, and they never grow stale. There are two types of fruit cake— the black and the white. An old and well tested recipe is the one given to- day; it came from England and has been used for a great many years. Some modifications have been made. In the old recipe the best brandy obtain- able was used. Nowadays, cooking brandy or grape juice has to take its place. Also the original recipe made about 20 pounds of cake, which is more than the average family wants in these 1% a good idea to make one 3-pound cake, baking it in the average-sized bread tin, and then divide the rest into small pans, making cakes that can be given as Christmas gifts. The recipe, which makes a dark cake, calls for one pound of butter, one pound of light brown sugar, eight eggs, four cups of flour, two teaspqons each of mace and cinnamon, one teaspoon of baking soda, one-half teaspoon of salt, and one pound each of currants, chop- ped seeded raisins, seedless raisins and chopped or shredded citron, one-half pound of blanched chopped almonds, one-half pound of chopped candied orang= peel, one-half pound of candied cherries, and one cup of grape juice or cooking brandy. Pick over and prepare all the fruit first, mixing it thoroughly so that it will be evenly distributed throughout the cake. Cream the butter, working it with a wooden spoon until it is very soft; do not melt it. Add the sugar gradually, then add the egg yolks and beat the mixture until very light and smooth. Beat the egg whites until | frothy and stir them in. Add the grape juice, the fruit and nuts and then the flour sifted with spices, salt and soda. Mix thoroughly—you will need a good strong arm for this. Pour into deep pans that have been lined with butter- ed brown paper or parchment paper, and bake in a very slow oven for four hours. It is a good plan to keep a pan of water on the floor of the oven while the cakes are baking, as it keeps the heat moist and prevents the cakes drying out on top. The heat in the oven should not ex- ceed 275 degrees. If you have no oven regulator, keep one burner lit but turn- ed dowvn as low as possible, and be sure that the pan of water is in the oven. Test the cake with a straw to deter- mine whether it is done. If the straw comes out clean, the cake is cooked; if it is at all sticky further cooking is required. q Y saucepan and cook slowly, stirring until | put | light with half a| MENU FOR A DAY. BREAKFAST. Stewed Apricots. Bran and Cream. Bacon and Eggs. Hashed Brown Potatoes. Popovers. Coffee. LUNCHEON. Honessomb Tripe in Battcr. Lyonnaise Potatoes. | Baking Powder Biscuits. | Canned Loganberries, | Sponge Drops. Tea. DINNER. Crease of Pea Soup. Braised ‘feat Balls, Delmonico . ‘"> Baked Squash. Celery and Apple Salad, Mayonnaise Dressing. Chariotte Russe Pudding. Coffee. POPOVERS. Beat one egg till light with egg- beater, add one cup milk and one cup sifted pastry dour, pinch salt. Stir together quickly till lumps are out, put in hot buttered gem | pans and bake in hot oven n | well browned. HONEYCOMB TRIPE IN BATTER. Boil tripe 20 minutes, cut in pieces two inches square, dip in batter and fry in sait pork fat in frying pan. Batter: One egg, one- quarter cup water, one tablespoon vinegar, one teaspoon salt and flour to make almost a drop batter. CHARLOTTE RUSSE PUDDING. Make soit custard by using scant pint milk. When it bolls stir in one tablespoon cornstarch. Wet with little of the milk, stir smooth, cook few minutes, then add beaten yolk one cgg With scant one-haif cup sugar stirred in, just milk enough to soften a little and pinch salt. Cook abcut 3 minutes. When cold put slices stale cake in dish and pour over a little custard flavored with vanilla. Now have white of egg beaten to stiff froth, adding little sugar and an apple grated fine. Put little sugar on apple before adding to white of egg. and beat until white and foamy. Now spread some of apple mixture over custard, then add another layer cake and custard, having apple snow at top when finished. Let set 2 or 3 hours before using, and see if ycu don’t have a delicious pudding. You may put this in as fancy a dish as you like, because you don't have to put it in the oven to brown as you do when just the white of egg is used with sugar. Milk Treated by Radio Stays Sweet ‘The radio is extending its uses day by day, and among its latest developments we have the news that Prof. Karl Sei- del of the University of Vienna, in Aus- tria, claims to have discovered a method by which milk, treated by radio waves of short length, can be kept sweet for a period of three or four weeks. It is aid that health authorities in Germany are now testing the process. The theory is that all the germs which cause milk to spoil are killed by the action of the short wave length, though the milk itself does not change in flavor. Choosing Apples. According to Dr. U. P. Hedrick, hor- ticulturist ta the experiment station at Geneva, N. Y., the best type of eating apple during December is the Mackin- tosi. This is a juley, crisp, white- fleshed apple. The Greening is about the best for both cooking and eating during December and January. Apples are one of our most wholesome and inexpensive Winter fruits and should be used as often as possible. It is much better, however, to use the variety that is best suited for a given purpose, buying the hard, tart apples for cooking, and the eating varieties for eating, rather than asking for “just apples” when you go shopping. AUNT HET BY ROBERT QUILLEN. “I reckon it sounds boastful, but there ain’t nothin’ immodest in my life an’ conduct, except I slip my left shoe off to rest my corn at the movies.” (Copyright. 1923.) Nearly 100,000,000 pounds of rayon will be produced in the United States this year. a{z.)d everything nice - A recipe reminiscent of ro- man ristmas-tides in 0l1d England, when Yule Home in Good Taste BY SARA HILAND. A pillow should be chosen with as much consideration and planning as a hat, for it is one of those details which, if carelessly selected, will do much to | mar the appearance of the entire room. A dark-colored, tailored pillow which would be suitable for a first-floor room would not look well in a bedroom, and | the same idea i which_are too dainty for the room, library or sunroom. In the illustration is a_pillow which could be made for any bedroom. sev- eral materials being appropriate for it Taffeta, of course, suggests itself first, and this may be in a plain color or changeable. ‘The top and bottom of the pillow should be smooth, the sides being in a boxed effect, gathered, while the bow and flower may be of satin ribbon. A light rose taffeta pillow might have a rose and bow of deeper rose, blue and gold. On a lavender pillow the living | flower might be in an apricot shade and the bow in light green. Silk broad- cloth, satin and organdie may also be used for the fashioning of this pillow. (Copyright, 1928.) S All in a Guess. From the Fort Willlam Journal | of it. | turnips and water Planning a Week’s Food In planning meals you will always find that it is easier to plan for several at a time rather than for one. For instance, a roast on Sunday gen- erally takes care of at least two meals and often three. In small families. e pecially in families of two, a roast 1s usually avoided because it provides for too_ many meals. However, it is possible to buy a smal: roast. A one-rib roast of beef is very good. | The first cut weighs about three pounds. or a little less, with the bone left in it, makes a standing roast for Sunday which is reheated or sliced cold for Monday, meat pie for Wednesday. With lamb a rack or a shoulder is about the right zo to be used up before one gets tired If there is another small family T am told that I must stick to a diet containing large amounts of food iron and lime. Will you tell me what foods contain most of these minerals?>—H. W. For iron, eat spinach, egge ; yolks—string beans and lim: peas, whole wheat bread, oatmeal, al- monds, lean beef, dates, figs. raisins. | prunes, walnuts, brown rice, lettuce, all salad greens, carrots, potatocs, aspars.- gus, cabbage, beets, melons, bran. For lime: Milk, chee especially cottag: and cream cheese; all greens, bread, eg volks, spinach, cauliflower, buttermilk, Do appetizers really have any food value? 1 have a friend who always be- gins her meals with some form of an appetizer, but T feel that while they are nice, they just make more work.—L. E. P. The question of appetizers is a long and interesting one. Many of them have real food value, but this depends of course, on what the appetizers con- sist of. Soup is perhaps the mosi com- on form and in serving a simple rcal a coup is usually of a kind that adds real food value to the meal. When a more elaborate meal is served a clear soup or bouillon s used which a merely as a stimulant to the digestive and in itself has very little food An_appetizer served at the be ginning of a home dinner certainly makes a meal more interesting, and while it may mean a little more wol it is generally worth it. Howover, lik: most things, this can be overdone, a perhaps it is better to serve such appe- “What are the seven ages of women?” | tizers two or three times a week rather ‘Her real age and six guesses.” than every day. In more formal meals and ends up in_a delicious | nearby often you can divide a leg of lamb with them, each using half. currant jelly. other with a tart not like the sweetness of candied swect potatoes, try parboiling them, peeling them and roasting them in the pan around the meat, allowing about 25 minutes for cooking. Cold roast lamb is planned for Mon- day night, and the remnants of thr lamb are minced and served on toast for lunch on Tuesday. Because meat planned for Tuesday night. If you do not have to provide a regular luncheon menu, you may find that there will be cnough lamb to use for Tuesday’s din- ner to take the place of the baked pep- pers. | the appetizer is scrved’ in very s | quantity. as it is merely to stimula | the appstite and to pr ability. | and not with any primary idea of add- The types | ing food value to the meal Tood | of appetizers that have the mos ¢, for instance, cream soups, | vegetable soup, stuffed eggs. Fruit | very often served and is valued because of its mineral salts and vitamins | Generally speaking, then, appetizers have their place and are worth consid- cring for the occasional meal. Will you please give me a recipe for making raspberry jam?—J. S. . For raspberry jam, pick over and wash ripe fresh raspberries. either red or black. Mash and measure pulp. Add |an_cqual amount of granulated sugar | and let stand over night or for | hours. Then heat slowly to the boiling point. stirring frequently. and boil from |20 to 25 minutes. If the raspberries ar very ripe, two tablespoons of lemon | juice will 'add to the flavor and should | be added just before taking the jeil from the stove. When cooked, pour into and cover with paraffin Plan Uniforms for Caddies. In line with the claim of French fol- of the “pill” of being the world's best golfers, a club in France is con- sidering putting its caddies in uniforms Golf professionals may be asked also to don regulation suits. The lockers » clubhouses in the vicinity of Paris now are kept in perfect condition with bright golf coats on hangers. spotless shoes. in lasts and even trousers and tie-pressing machines In ihis menu roast lamb is used with | Cranberry jelly or any flavor might, of |sumers still have something left of the course, be used equally well. If you Jo | holiday dinner. Products are neither served at noon, a vegetable dinner is | ‘The proverbial lull has followed the Thanksgiving buying storm. The mar- ket this week indicates that the con- grapefruit, 15 to 25 cents each; fancy oranges, 75 cents a dozen. Large table pears are retailing at 10 to 15 cents each. Casaba and honeydew melons are the aristocrats in the fruit domain at pres- ent so far as prices are concerned, the former selling for 75 cents each and the latter, 50 to 75_cents aplece, ac- | cording to size. Kumquats are 35 cents a quart and California grapes 15 and 20 cents a pound. | Vegetable prices have remained firm, and with the possible exception of a few of them no noticable advance wa? found. California peas, 30 cents a ound; celery. 15 cents a bunch: cauli- flower, 40 cents a head; hothouse cu- | cumbers, 35 cents each: spinach, 15 |cents a’ pound; squash, 15 cents a | pcund; turnips, 10 cents a pound; par- | snips, 10 cents a pound: lettuce, 15 cnts a head: sweet potatoes, 10 cents a pound and 3 pounds for a quarter: beets, 10 cents a bunch; carrots. 10 cents a bunch; cabbage, 5 cents a planning of pound; onicns, 8 cents a_bunch. ol | Like other commodities, there has y dinners is a dificuit one, even | been no material change in meats though the members of the houschold |Leg of lamb, 40 cents a pound: loin are easily pleased. Extra dishes must | lamb chops, 60 cents; stewing lamb, 18 b: ared. For some reason individ- | cents: shouider lamb, 28 cents: shouider r to enjoy food more on rest |chops, 36 cents; veal cutlets, 65 cents: | days, when there is less need of it, than | breast of veal, 32 cents; veal chops, 45 cn days when they return from work |cents; shoulder roast of veal, 35 cents: et | roast loin of pork, 35 cents; pork chops, | "The abscnce of business activities |45 cents: round steak. 50 to 53 cents: | scems to give them time to devote oin, 58 cents: porterhouse steak, 60 what they shall eat. Then, too, there |cents; chuck roast, 35 cents; fresh and are the guests \Kh(:)dr()p in for dinner :smal:ci(]i h;ms. 30 cents. lor cold supper. Once again it may| While there are no new ve be said that those who are fortunate |display. those that are to n?'s“etli:'."r? cnough to have maids are saved the |fresh and appetizing. actual labor, but the planning of the | It may be added that Long Island scarce nor plentiful not fluctuated to e any notable degree [SOMETAING T and there does not |LEFT FROM THANKS- scem to be a|GViNG-, change in view. LY | Or course. the | | HASH. ] 118 | | dealers are antici- |pating another prosperous season |as_Christmas ap- proaches. Curious- ly cnough, many | who dine out on | Thanksgiving are | unwilling to do so on Christmas, which is regarde ly a family and the prices have menu is inevitable. duck may be obtained, ai . Turkeys to be seen on the market |enjoy this fowl will find :msulx%fi:n:hfi this week are about the same price as |not a plentiful. supply. g | last week, namely 50 to 60 cents a o ound. Chickane prices are the same— roasting, 45 to 50 | cents a pound: fry- g, 50 cents a d: stewing, 40 cents a pound. .There has been no variation in the | cost of dairy pro- ducts, eggs selling | for 65 cents a doz | cn and butter 60 to G5 cents a pound. Eggplants are be- | coming scarce and are bringing 25 cents for the small |size and 35 cents | for the large. | Among the fruits |are cranberries, at 25 cents a_pound: large delicious-looking alligator pears, small size 50 cents, large ones %5 cents: a— . Angel Food Cake. Sift together four or five times one to one and one-half cupfuls of sugar, one | cupful of sifted soft-wheat flour and ona-fourth teaspoonful of salt. Beat eight fairly large egg whites with one- | fourtin teaspoonful of salt until they are | frothy. Add one teaspoonful of cream of tartar to the eggs and beat them until they are light but not dry. Fold the dry ingredients very carefully into the beaten egg whites. When the mix- ture is partly blended. add one tea- spoonful of any desired flavoring. Be very careful when blending the dry in- gredients and the eggs to use only the folding motion. If the mixture f¢ stirred, the air will be released an¢ the cake will not be light. WE THINK MOPE ABUT] EATING ON REST Now Offered to all Washington for the first time ~these famous California peaches long a luxury of the few S HAT a welcome they’re receiving—these big, tender peach halves, warmed to delicate golden ripeness by the California sun! Now, for the first time, Libby’s De Luxe California Peaches are being offered at a price that places them within the reach of every family in Washington. Long a luxury of the few, served by distinguished hostesses and exclusive restaurants, it was only this spring that these De Luxe peaches could be offered on general sale. Out in the golden California valleys, new peach trees have come into bearing in the Libby orchards. As the fragrant, full ripe fruit was sorted by the skilled Libby workers it was found that far more than ever before could be graded as De Luxe. So at last all Washington can have them—Libby’s famous De Luxe California Peaches. Great, luscious halves, brimming with sweet syrup! No wonder the first shipment of these peaches has Big halves of tender gold! Already the first great shipment of Libby’s De Luxe California Peaches has created a sensation Warm and fragrant as they come from the trees the peaches are graded for size and perfection. Only flawless, full ripe fruit is packed as Libby's De Luxe California Peaches created a sensation. No wonder women the city over are treating their families to this new delight. better still. prop them up on their sticks to dry. Nut-Coated Marshmallows. Chop very fine one cupful each of | blanched almonds, pecan kernels and | English walnut kernels. Shake them through a sieve so that the pieces will | be the same size. Add one and one-| half teaspoonfuls of salt to the chop- ! ped nuts and stir well. Make a_sirup with two cupfuls of medium brow sugar and two-thirds cupful of water, | boiling until it threads from the spoon; Remove the saucepan from the fire and set in a larger utensil of hot water. At once drop one and one-half pounds or 120 fresh soft marshmallows one | by one into the hot sirup, using forks to handle them. Remove the marsh- | mallows promptly. Roll them at once | in the chopped nuts. Place on olled paper to dry. If the sirup gots so cool that it begins to harden, place it over the fire to reheat. Do not allow it to come to a boil. If there is a coaling of loose starch or powdered sugar on \ the marshmaliows, brush or shake it Logs and ruddy faces were in fashion, and hearty out- door appetites clamored for De Luxe MReaches Californ? Let your guests and your family experience this new luxury. Delicately firm, meltingly tender—gleaming gold and full of flavor— these tempting big peaches are delicious with any meal. Leading grocers can now supply you with Libby’s De Luxe California Peaches. Libby, M¢Neill & Libby, Chicago. - rich, spicy taste-ticklers. ¥Forget your dieting, treat yourself to this tempt- irgtin of R. & R. Plum Pudding. Ullade - » To get choice varieties of all fruits: Hawaiian Pineapple, Bartlett {’enrs, Apricots, Plums, Cherries, efc. as well as Peaches, be sure lo ask for Libby's. y iw.ordson 8 Robbins Ve 24 P I A A TS For years the supply of Libby's De Luxe California Peaches has been limited. Now for the first time, leading grocers are offering them at a price within the reach of all If unable to get Libby's Peaches from your grocer, write or telephone our Baltimore plant— 526 Light Strect, Phone Plaza 1441, .