Evening Star Newspaper, February 8, 1929, Page 37

Instructions Which Will Enable You to Obtain Best Results With Various Kinds of Food on Regular Menus. ‘The next time you make dougkmuts, flatten out a smail piece of the dough | the size of a small | very thin, about and xa then of the dc cover generously with | another thiw piece | 7 top. Pinch the edges | together and fry as usual. This makes | & nice change from plain doughnuts. When making one-crust pies, you can | use sweetened whipped cream for the meringue in place of beaten egg whites. You will be pleased with the results. ‘When whipping cream, add seven drops of lemon juice to each pint of cream, but no more, and it will soon become thick. stead of using a regular| utensil for whipping cream, use gn aluminum milk shaker. It is effective and takes less time. Mock whipped cream can often be used in place of whipped cream. To make, take one Jarge sour apple, peel it, then grate it. Add one cupful of white sugar and the white of an egg. Beat all to- gether until light and flufly like whipped cream. Mix the sugar with the apple or the apple will turn dark. To cream the shortening and sugar together easily for a cake, especially in cool weather, it is best to warm the easured sugar in a slow oven and cream with the shortening as s It will all cool by the time the milk is added. If you want to set a jelly or a blanc man in a hurry, take a handful of salt and a handful of baking soda and dissolve them in a bowl of cold water. If you then stand the molds in this solution, their contents will set very quickly. ‘When making buttered toast, if your supply of butter is low or you have none at all, a good substitute is the cream from a bottle of milk. Put the cream | on the bread, then place the bread in the oven to brown. Cooking Meat and Fowl. A joint of meat will be tasteless if it has not been put in a hot enough oven to begin with. Roast meat needs a very hot oven for a few minutes to close the pores of the meat so that all the juice and flavor are kept inside instead of dripping away. _Steaks and chops cooked in a hot, dry, pan are excellent because the' outside of the meat is seared and none of the goodness escapes. 5 A stew will be hard and tasteless if the meat is put on in boiling water. The meat should be put on in cold mater. so thafi the juices can run into the gravy, and cooked very slowly in a covered saucepan, so that none of the goodness can escape. ‘The longer it is cooked ‘and the slower, the better it will be. When frying chicken, break an egg over the chicken, and after stirring the chicken in it until all parts are cov- ered with egg, dip in flour, then fry as usual in hot fat. This adds a fine flavor and sweetness and causes the chicken to brown nicely and evenly. To do away with the wild taste so many people dislike in ducks, squirrels and rabbits, take enough cold water to cover and to each half-gallon of water add one cupful of strong vinegar, one tablespoonful of salt and one teaspoon- ful of black pepper and soak over night. Bay leaves may be added if liked. In the morning wash off and cook your favorite way. If you are in a hurry and cannot take the time to follow the above plan, & tablespoonful of vinegar added to_every quart of water in which wild meat or fowl is to be cooked will greatly rove the flaver of the meat and @lso make it cook more quickly. Gravies and Relishes. Wet the flour with warm water in- stead of cold water when mixing thick- ening for gravies and pastes, and mix the salt with the flour before milk or water is added and there will be no lumps. When gravy does not brown, add a tablespoonful of strong coffee. The addition of a tablespoonful of cream to brown gravy makes it a delicious brown. Butter substitutes do not brown like butter, but a pinch of sugar added to it will give a good brown color to the gravy. Just a bit of celery. salt and a tiny ‘pinch of sugar, in addition to the usual salt and pepper, will transform an ordinary gravy into a savory dish. There i3 a great choice of seasonings in ' addition to salt and pepper, in- cluding onion, ‘yolk of egg, thyme, v, nutmeg, cheese, tarragon, cher- vil, chives and mint. Small leftovers of piccalilll and other thick pickles, finely chopped and mixed with their Jiquor, will be a very tasty addition to all kinds of made dishes, besides greatly improving the gravies of hashes and stews. The vinegar remaining at the bottom of a jar of clear pickles, when the spices are strained from it, will also prove very useful for flavoring pur- wi To make French mustard, pour & pint of boiling vinegar over two. ounces of salt, one ounce of grated horse- radish, a teaspoonful of sugar_and 2 quarter of a_clove of garlic. Let the vinegar stand for 24 hours, strain it, then use it as a mixing medium for mustard flour when required. When making tomato catsup, if the tomatoes are cooked down to the proper thickness before rubbing through a sieve, the catsup will require much less cooking after the vinegar and spices are added, will be much brighter in color and will also taste better. When olives opened for some special occasion are not all useg, the remainder may be kept quite a while if olive oil is poured into the bottle. The oil, he- ing light, rises to the top of the liquid in which the olives are stored and thus keeps out the air. Pimentos spoil very soon after being taken from the bottle. If you put what you don’t use in a Jelly glass and run melted paraffin over them, the same as you would Jelly, they will keep well. Best Way With Vegetables. ‘When cooking food in the lower com- partment of a double boiler, gas ori electricity may be saved, as, for in- stance, by cooking in this lower com- partment sweet potatoes for candying or white potatoes in their skins to be later prepared for a salad. Beets and other vegetables may be’ cooked in the ! same way. i Instead of using milk or cream for | mashed potatoes, add an egg and beat thoroughly. This will give a delicious | new flavor. 'Then, if any potatoes are left, form them into small cakes, roll in flour, place in the refrigerator until the next day, then fry a golden brown. In this way all leftover potatoes may be used and yet be served attractively. To add a flavor of onion without using the onion in the food for eating, as in vegetable soup, for instance, cut up two or three onions and tie them in a coarse piece of cheescloth and drop them with the other vegetables into the soup pot. To flavor & meat loaf, slice some onions and tomatoes, place them around the edge of the baking pan and baste the loaf with the juice. To flavor meat dressing, prepare them as de- gcribed for soup and cook with the MNquid to be mixed with the dressing. When making chicken stew, use macaroni instead of the usual dump- Tings if you are pressed for time. It is fully as good and is a time and labor saver. You can use noodles and maca- roni together instead of all macaroni to be cooked with tomatoes. The com- bination is good and saves a few min- utes in cooking. Salad Hints. To make prepared gelatin mixture grow firm rapidly when in a hurry, add | only half the amount of boiling water called for. The jelly will then ‘When ice and ice water. be firm in a very short time. When all is dissolved add ! the other half in the form of crushed | party use the thick paper molds, that can be bought for a few cents, and when ready to serve the molds may be torn away from the salad without de- stroying the shape. Prepared lemon gelatin, colored to suit the taste and cut into squares or cubes or fancy shapes, may be used to garnish a fruit or vegetable salad or a meat platter. To prepare jellied mayonnaise, soften one teaspoonful of gelatin in two table- spoonfuls of cold water. Dissolve over hot water and beat the mixture into one cupful of mayonnaise. This dressing should be used before it hardens to spread over chilled fruit or over chilled meat or fish, y Baked Fruit. Cook your next dried fruit i the oven. Wash the fruit, pour boiling water over it and let stand until the oven is ready. Add sugar, cover tightly and cook in the oven while cooking a roast or baking other foods. Prunes and apricots are especially delicious cooked this way. When making mar- malade or any fruit butter that requires constant stirring, turn the gas very low in the bake oven and set the fruit utensil inside. The fruit will cook for a long time without burning. Apple skins, cores and seeds are the best part of an apple from which to make jelly if cooked and strained. When it is necessary for peeled fruits to stand a while before being used, place in water, with a little lemon juice or vinegar added to keep them from discoloring. Oranges—Boil six whole oranges slowly for two hours, then cool and cut them in halves. Cook one cupful of sugar and one cupful of orange water until a heavy sirup is formed. Pour this over the oranges and bake for an hour in a covered pan. Apples—Pare six or eight apples and slice them into a buttered baking dish. Sprinkle with half a cupful of sugar and a little cinnamon. Cream half a cupful of sugar with half a cupful of -flour and three tablespoonfuls of butter and spread over the apples. Bake until brown and until the apples are tender. Mixed Diet. That there is a connnection between the kind of food we eat and the condi- tion of our teeth is a well known fact. Those foods that are richest in calcium or lime are necessary in the diet of growing children if enough of this ele- ment is to be provided to build strong teeth and bones. Milk, most of the green leafy vegetables, fruit juices, nuts and some of the other vegetables are the foods that should be used liberally. In order, however, for the body to make use of the lime provided, phosphorus must also be present, as these two min- erals depend on one another for the proper functioning of each in the body. Oatmeal, whole grain cereals, nuts, cheese and lean meat are the best sources of phosphorus. This simply em- phasizes again the need for a mixed and varied every day diet. Recently a man in a restaurant pick- ed up an apple and described its spe- cles and the vicinity of its growth. It was probably more appetizing to him by virtue of the fact that he was familiar with ap- ples. A knowledge of vegetables and | fruits and the lo- /| cality and condi- /| tions in which they /]| are raised may 7| prove of interest to housewives, al- though few urban dwellers devote any aou&hl to the mat- 3 ‘The season and locality strike at nearby growers are idle ihe city must depend upon out-of-town shipments. ‘What is termed out-of-season produce may be in-season in different parts of the country. The California’ and Flo- rida growers find in Winter a season of prosperity. Prices are necessarily higher for the so-called out-of-season fruits and veg- etables. This, of course, is due to the cost of shipment as well as other con- ditions. Strawberries are more expensive this time of the year in the North, and will continue to be so until local raisers be- come busy. However, the price of this delectable fruit has been steadily di- minishing, bringing 40 to 50 cents a box with the tendency downward. Honeydew melons, which are shipped from long distances, are still high and cost $1.25 to $2 aplece. This fruit is a luxury in most households. Hothouse products necessitating special attention are also high at this time of the year. There appears to be no scarcity of fruits and vegetables in the market at present. Among the fruits are: Florida oranges, 40 to 75 cents a dozen; apples, 5 to 8 cents apiece; kumquats, 20 cents a quart; grapefruit, 10 to 15 cents each; strawbe: 0 to 50 cents a box; table ert i i i white sugar with one cupful of brown | Generally speaking, the average per- son does not need to know anything about specialized diets. There is, how- ever, one exception to this, the seden- tary lives most of us lead and the eating habits we have adopted have made it necessary for us to have some knowledge of the preparation of a laxa- tive diet. Whenever mention is made of any special kind of diet most people | immediately envisage complicated cook- ing processes, highly specialized foods, expensive equipment, etc. In some | cases these are necessary, but the prep- | aration of an ordinary laxative diet calls for nothing more than a knowl- | edge of the principles of good cooking jand a selection of those everyday | foods that supply the needed elements. | First of all in planning such a dlet, | fruits must be given primary considera- tion. Fresh, dried, canned, cooked or | raw, they are an invaluable part of the diet. Fresh fruits should be carefully washed, and if used for children should | be peeled. Adults usually find that the skins of apples, pears, grapes, etc., help | in adding the necessary cellulose to the | food supply. | The dried fruits are especially valu- | able and may be used in a great num- ber of ways. Prunes should be soaked overnight and cooked slowly just long enough to make them jfender. They are best if cooked without sugar. Figs may be stewed in the same way. Dates Appetites are hardest to please in February and March and that fact has been kept in mind when planning this week's meals. An effort has been made { to- have them not only nutritious and | economical, but made up of those things that will give some stimulus to the appetite and prove pleasing to the eye. One way of doing this is by vary- ing the diet as much as possible. An- other is by taking care to see that agreeable contrasts in color, flavor and | texture of foods are provided; another by including a large amount of citrus fruits, green vegetables and crisp salads. ‘The green in the mint jelly used for dinner on Sunday, together with the golden brown of sweet potatoes, the cheerful yellow of corn pudding and the red and white of salad should make a color scheme that will appeal to the most jaded appetites. Sliced oranges will sometimes appeal to an appetite that has grown tired of the sight of orange juice, and weary of digging orange sections out with a spoon. It takes but a few minutes to peel an orange with a sharp knife and another very brief minute to cut it crosswise in thin slices. When peeling oranges for this purpose be sure to cut off all of the white rind as it makes the fruit so much easier to eat and so much better to look at. Salads have been provided at least once a day and sometimes twice. Water cress, romaine, lettuce, celery, escarole and chicory are all in the market and available to give variety in the salad line. Salad greens should always be thoroughly cold and well crisped. A very attractive salad for this time of Fruits and Vegetables Plentiful in Markets Afiovlllj CreaM year is made from a combination of small lettuce leaves, water cress and es- pears, 8 to 10 cents“each; cranbetries, 25 cents a quart; California Malaga grapes, 25 and 30 cents a pound, and Emperors, 10 to 15 cents a*pound. ‘There has been practically no change during the past week in the vegetable line. California peas, 20 cents a pound; celery, 10 and 15 cents & bunch; cauli- flower, 20 to 30 cents a head; small Florida cucumbers, 10. to 15 ' cents apiece; Boston hothouse cycumbers, 30 to 40 cents each; hothouse-grown aspargus, 75 cents to $f a bunch; spinach, 10 cents a pound; white squash, 15 cents a pound; turnips; 5 cents a pound; parsnips, 10 cents a pound; lettuce, 10 and 15 cents a head; sweet potatoes, 7 cents a pound; Wwhite pota- toes, 3 cents a pound; California beets, 10 and 12!; cents a bunch; slaw cab- bage, 5 cents a pound; new' green cab- bage, 8 cents a pound, and onions, 8 cents & pound. It is true that the prices quoted may vary. Some stores and shops offer special sales, but generally they may be accepted as prevailing prices. Dairy products have remained sta- tionary. Eggs are bringing 60 to 70 cents a dozen and butter 60 cents a pound. Poultry abounds. Roasting chickens, 45 to 50 cents a peund; fry- ing size, £0 cents'a pound, and stew- ing, 40 cents a pound. Among meat Fric’ex areLthe fol- lowing: eg of lamb, 40 cents a pcundg; loin ‘llmb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents; shoulder chops, 36 cents; veal cutlets, 65 cents; breast of veal, 32 cents; veal chops, 45 cents; shoulder roast of veal, 35 cents; roast loin of pork, 32 cents; pork chops, 40 cents; fresh hams, 30 cenfs; round steak, 50 to 53 cents; sirloin, 58 cents; porterhouse steak, 60 cents, and chuck roast, 35 cents, HOTHOUSE: GROWN FRODUCTS ARE OFTEN)| MORE EXPENUIVE . Value In Specialized Diet are good steamed in a double boiler and made into a marmalade, or used with oranges or grapefruit or apples in a salad. Next in order of importance come the cereals. These include oatmeal, wheat, bran added to other cereals or served by itself, and cracked wheat. The rules for cooking cereais call for the use of actively boiling water, the amount depending on the kind of cereal selected. The time of cooking also varies with the type of cereal. Dates, figs or raisins added to cereal increase its food value, laxative quali- ties and attractiveness. The third important group of foods is the vegetables, especially those con- taining a large proportion of cellulose. These are, first of all, celery, radishes, shredded cabbage, cucumbers and let- tuce in the salad group. They are all served raw and should be thoroughly washed and crisped before using. Serve with a plain French dressing using lemon juice and a good salad oil. In the cooked vegetable group there are carrots, turnips, beets, all of the greens, parsnips, eggplant, onions, caulifiower, Brussels sprouts and squash. All of these should be very simply cooked— either boiled, steamed or baked—and served merely with butter, pepper and salt. The simpler the food the easier of digestion, and the more complete the digestion the better is one able to combat sluggishness of the bowels. Planning a Week’s Food carole. The lettuce is placed on a plate first, then a few leaves of escarole, and a few sprigs of dark green water cress are added. This should be served with a well seasoned, well blended French dressing. The baked pork chops that are used for dinner on Tuesday are cut about 2 inches thick from a loin of young pork. Each chop is then split through part way and stuffed with a layer of regular poultry dressing. The ‘chops are then placed in a baking pan, a slice of ap- ple put on top of each, the pan cov- ered and the chops baked for an hour in a moderate oven. They should be basted two or three times during cook- ing. Cooked in this way the meat will be meltingly tender, and the dressing will give an entirely different flavor to an_otherwise quite ordinary dish. Spanish dressing is made like French dressing with the addition of a small amount of tomato catsup, a good dash of cayenne, a little horseradish and ta- ble sauce. A few chopped chives or the t%%! dnt sprouted onions may also be added. 5 Orange Juice When one has a cold there is often excessive acld in the system. One of the best ways of counteracting this is by the use of plenty of fruit juices— this time of year especially those of the citrus fruits. Doctors and dietitians have found them a valuable aid be- cause their effectiveness is increased by the fact that most people like them and find them easy to drink. Plain orange Juice, or a mixture of orange and lemon or orange and grapefruit juice is a sim- ple remedy that can be ob v little effort. Mgy Corn Pudding. Beat two eggs, add one teaspoon of salt, one teaspoon of sugar, two cups of canned or freshly cooked corn cut from the cob, three tablespoons of fine dry bread crumbs, two tablespoons of melted butter and one and one-hal cups of milk. Mix, pour into a but- tered baking dish and bake in a mod- erate oven for 30 minutes or until firm. Serve warm. MENU FOR A DAY. BREAKFAST. Stewed Prunes. Hominy with Cream, Minced Beef on Toast. CofTee. Y LUNCHEON. Vegetable Hash. Diced Beets. Hot Corn Cakes. Spiced Apple Sauce, Gold Cake. Tea. DINNER. Consomme. Lamb Chops Baked Potatoes. Creamed Broccoli. Banana and Nut Salad. Chocolate Tapioca. Whipped Cream. Coffee. MINCED BEEF ON TOAST. Make medium thick cream sauce. When boiling put into sauce 1 cup finely minced roast beef, 1 teaspoon poultry season- ing, pepper and butter. Pour over hot buttered toast. GOLD CAKE. One cup sugar, 2 rounding ta- blespoons butter, 2 egg yolks, 2-3 cup sweet milk, 1' cups flour, 2 teaspoons baking powder, 12 tea- spoon salt; flavor with vanilla, Cream sugar and shortening thor- oughly, then cream into same the egg yolks and add flavoring. Have sifted flour, baking powder and salt ready, and add alter- nately with milk. Beat just a little and bake in moderate oven. VEGETABLE CONSOMME. Melt % cup butter, add 1 tur- nip, 1 carrot and ‘1 potato cut into dice and 1 sliced onion, and stir and cook until light brown. Remove from five, add 3 cup celery tops, 1 cup tomatoes, sprig parsley, 2 teaspoons salt, % tea- spoon pepper and 2 quarts cold water; cover and let simmer 1 hour. Add 1 teaspoon kitchen bouquet, strain, reheat and serve. Parsnips in. Stock. Wash six parsnips of medium size and boil gently until tender. Peel and split them. Heat one tablespoonful of bacon fat and lay on the parsnips flat side down. Sprinkle with one table- spoonful of sugar and half teaspoonful of salt and brown both sides. Then pour one cupful of meat stock over the parsnips, cover and allow to simmer until the stock is absorbed. Vitamines Straight from Nature! Authorities agree that among the foods that are richest in vitamines are the fruits of the citrus family. Among the richest of these ih vitamine ele- ments (owing largely to its abundant juice) is ATWOOD GRAPEFRUIT Added to this is an exqui- site flavor that makes it an ideal table juxury. LOOK FOR THE NAME Wholesale Distributor : N. CHARLES HEITMULLE 3 TR Sreet N ©O Enjoy Your Food H EALTHFUL, delicious food takes ‘“‘tiredness’ out of the tired business man. The proper amount of Jack Frost Sugar for sweetening and for developing flavors helps to make f licious. s healthful and de- Sugars in the Home are essential. with care. Buy your sugars Insist upon sani-. tary packaged sugar. There’s a Jack Frost Sugar for Every purpose. Demand the sugar in the Blue Box. GRANULATED — POWDERED CONFECTIONERS — TABLET Sold by All Stores That Feature Quality Products Refined by The National Sugar Refining Co. of N. J. JACK FROST CANE. SUGAR NATURE'S ESSENTIAL SWEET g ‘-FOOD -PAGE. Simple Dinner Menus - for New Housekeeper BY JESSIE A. KNOX. Even when possessed of some knowl- edge of cooking, the new housekeeper is often confused as to the amounts of food to buy and to cook for two people. The average recipe does not help her much, as it is generally writ- ten for five or six servings, and, while marketing hints tell her how to select the right grade of foods, they too seldom give much help on the quan- tity side. Today a dinner menu is| given which will show how to buy and | cook the right amounts. | The menu is simple: Pan-broiled steak, éscalloped potatoes, buttered peas, head lettuce salad with French dressing, and prune whip. ‘The market list includes one to one and one-half pounds of porterhouse, | sirloin or top round steak. If the larger | quantity is bought there will be enough left over to make a meat pie for the next night. A medium-sized head of iceberg - leftuce will provide enough salad for several nights and is a much better buy than a very small one. Wash it and keep in the ice box. If you have an electric refrigerator remember that leftuce keeps better in a bowl with a small amount of water in the bottom, as the air in this type | of ice box is so dry that greens will | wilt without water. A small can of | peas will make two good servings, and | & quarter pound of prunes will be need- | ed for the d rt. It is much better, however, to c twice that amount and have enough for a breakfast or for a salad ‘another day. Make the prune whip early in the day if possible. Remove the pits from eight cooked prunes and cut the prunes in small pieces. Whip one egg white until stiff, fold in two table- { spoonfuls of sugar and the prunes. Pour into a small, buttered baking dish and place it in a pan of hot water. Steam or bake for 15 minutes, then set aside to cool. Make a sauce from the egg yolk, one-half cup of milk, one tablespoon sugar and one-half teaspoon cornstarch. Mix the sugar and corn- starch, add beaten egg yolk and milk. Stir over a slow fire uatil boiling. Cool, flavor with one-half teaspoon vanilla and pour over the whip just before serving. For the escalloped potatoes use four potatoes cut in thin slices, one small onion, salt and pepper to season, three- | quarters cup of milk and one tablespoon These will take about 40 minutes to cook, so start them first. ‘To have the peas a good flavor, empty them from the can into a small sauce- pan, add a little salt and pepper and a teaspoon of butter. Cook rapidly for about eight minutes, or until most of the liquid has evaporated. A good French salad dressing is made by mixing three tablespoons salad oil, one and one-half tablespoons vinegar, one-balf teaspoon salt, a dash of pep- per and one-fourth teaspoon table sauce. Beat with a fork until well blended and pour over very cold let- tuce just before serving. (Copyright, 1929.) Soy Bean Muffins. Combine the ingredients in the order cupful of milk, baking powder. tes. gravy. HE flavor of Pappy's Orange B glorifies the meal. Order a jar You can buy Pappy’s N. W. Burchell, Grocer John H. Magruder, Inc. flour. Follow recipe given last week. White Star Brand given: Two eggs, well beaten; one cup- | ful of cold boiled bean pulp, half a one-third cupful of meited fat, one teaspoonful of salt, two cupfuls of flour and two teaspoonfuls of Bake the muffins in greased muffin pans for about 25 min- u These muffins make a good bor- der for a pot roast served with brown DELICIOUS /- BREAKFAST for breakfast. With hot biscuits, crisp toast, Piggly Wiggly Stores 37 Noodle Ring. ‘ Cook one package of fine noodles in plenty: of bolling salted water for 10 minutes. Drain, rinse with hot water and return to the saucepan. Sprinkle with two. tablespoons of flour, add two cups of milk, one-eighth teaspoon of pepper and enough salt to season. Beat two eggs and stir them into the mix- ture. Stir constantly until the mixture just begins to thicken. Pour into a well greased ring mold and bake in a slow oven for 40 minutes or until firm. When done remove from the oven, let stand for a few minutes, then turn out carefully on to a large hot platter. Fill the center with reheated lamb or a mixture of any creamed vegetable or | meat. H - e e | Golden Fudge. Cook together four level tablespoons fuls of golden molasses (not the dark, | strongly flavored kind), two cupfuls of sugar and two-thirds cupful of milk to the soft-ball stage. Cool quickly by |setting the pan in cold water, and when lukewarm beat hard, add one tea- spoonful of vanilla and four tablespoon=- fuls of butter and half a cupful of chopped almonds or pecans. Yellow butter color can be added to the fudge if necessary to make it attractive. Pour into a buttered tin and mark in squares. |1f you like this fudge softer, cook in a little lower temperature. - ) Marmalade adds just the right touch r fluffy muffins it today. Cdill for it by name, Y'S Orange Marmalade at S. A. Gatti & Bros. Sanitary Grocery Co. Q WHITE STAR TUNA has been preferred above all other brands, because of its tender, firm-fleshed goodness. White Star Tuna Chowder Chop medium sized onion, bacon, salt pork, fry all a light brown in two ounces of butter. Have ready three cups of cooked diced potatoes, season with salt and pepper. Mix all with one can of una. Heat one quart of rich milk, add crackers and butter. Serve hot. HITE STAR TUN Muffets!...we want Muffets! Into Muffets—throu gh There’s a crispness, a crunchiness to them, a crumbling in the mouth, a new taste that resembles fresh pecans, yet a taste that’s all their own. Muffets, the first really new break- fast dish in a generation! Whole wheat, cooked and baked, rolled to a filmy-thin rib- bon, wound round and round to size and shape ‘that just fits your cereal dish, toasted, both sides. Calories, bran, minerals, a new and essential vitamin. Easy digestibility. Mighty good eating. What wonder they say Muffets, we want Muffets! You will, too, once you’ve tried them. The Quaker Oats Co., Chicago. You will find it convenient to crumble the Muffet bcbn. adding cream and suger ul tra-violet rays —anew vitamin! No tlanu in taste, no tlmng'c in appearance, bur there’s something new in uffets. The Steenbock Process o[ Irradiation with ultra- violet rays has added es- sential Vitamin D! Vitamin D, vitamin of direct sunshine, builds bane,s, Dreserves teeth. Yp:; don’t get enough Vitamin D from its ordinary source —good outdoor Sumricy sunshine. ) body’s supply with Muffets. Add to your