Evening Star Newspaper, August 23, 1929, Page 24

"Tempting and Wholesome Surprises for Breakfast | There Are Many Fine Dishes to Be Offered in the Line of Summer Waffles, Pancakes and Fritters for the Family. A thin batter, with or without the ) addition of sugar, butter, eggs or any | of the non-essentials that should be | , used according to individual taste, can be made into pancakes, waffles or fritters. Cold rice, left-over cereal or mashed potato may be added to a pan- ' cake batter and when so added makes tempting and wholesome breakfast sur- prises. L Chopped apples, peaches, figs, raisins or fresh berries stirred into a sweetened muffin batter which is a little thicker than pancake batter, and made as plain or as rich as you please and spiced with clove or nutmeg, if you like those fla- vors, make excellent steamed puddings or baked will give you an astonishing variety of quick cakes. To make bacon muflins, add some diced and fried bacon to the batter, also use the fried-out fat. Bacon griddle cakes are equally good, or nuts may be added and the mixture baked as a loaf. When you add add berries to the batter, such as black- berries or blueberries, wash, dry and go\lzr them b.fore adding them to the | atter. Crisp or Soft Waffles. When making waflles a gocd recipe | is the first requirement. The next im- | portant meatter is to follow closely the directions that come with your waffle iron. Before using a new waffle iron, it should be washed and dried, then be well greased, so that the waffles will not. stick. Heat before greasing, and grease | with unsalted fat. Lard or a salad oil | or a vegetable fat may be used. It is then ready for the first waffle and will not need to be greased again until the ‘waffle irons are washed again. Some people like waffles very crisp, some near-crisp, and others like them | soft. The secret of making them crisp | is in thorough baking. If the iron is | ' not hot enough when the batter is put in, the waffles will be speckled with ' brown and the surface will burn before the waffles bake through enough to crisp | them. A watfle will be erisp if 1t is put | i into the iron when just hot enough to sizzle, or which will sizzle slightly when | touched on the outside surface with the | finger moistened in a drop of cold water. Dainty Waffles—Beat two egg yolks until light, then add one and one-half | cupfuls of milk. Sift two cupfuls of | pastry flour, add four teaspoonfuls of baking powder and one-fourth tea- spoonful of salt, then sift this mixture | into the milk mixture. Add six table- spoonfuls of melted shortening, then fold in two egg whites beaten stiff. If | butter is used for the shortening, the | one-fourth teaspoonful of salt is enough, but if an unsalted fat is used, half .a teaspoonful of salt will be needed. These | waffles are delicious served with gravy | or with honey, sirup or any sweet | sauce. For a substantial dessert they are very good topped with ice cream, over which is poured any cold or hot sauce. The use of vanilla ice cream and a caramel sauce on waffles, if | served with hot coffee, is a fine combi- nation for dinner or for refreshments at an evening party. | Rice Waffles.—Sift together a quart of | flour, half a teaspoonful of salt, one teaspoonful of sugar and two teaspoon- 1uls of baking powder. Add next a cup- ful of hot boiled rice, or if it has been boiled the day before and is cold warm it in a cupful of hot milk. Also add a pint of eold sweet milk, a heaping tablespoonful of butter melted and the well beaten whites and yolks of two eggs. Bake carefully, as these waffics are especially delicate. Waflle Accompaniments. Waffles and griddle cakes are being used for dessert for luncheon or dinner. TThey are good emergency foods. The ingredients used in them are almost always on hand. If served with Jelly, sirup, honey or sweet pudding sauce, or stewed and sweetened fruit, nuts and fruit. may be added to the batter of either waffics or griddle cakes. Maple sirup, butter, & fruit salad and coffee will complete the menu for a waflle supper. Smoked ham browned in a frying an, or & brown milk gravy made from gnm drippings, is a tasty accompani- ment for waffles. Light Pancakes. When frying pancakes for a large number of people, it is almost impossi- ble to keep up with the demand unless | vou start ahead of it, and then the | cakes are apt to become heavy unless 1 treated as follows: Boil some cream and add s little salt and butter, or, if cream 1s too expensive, slightly thicken some , milk with flour and butter rubbed to- gether. Pour some of this over each cake | as fast as baked, keep in the oven and the cakes will be light and hot. When | using sour milk remember that the es- cape of gas, which lightens the cakes, ! takes place at once after adding the . baking soda to the batter, so ‘work. quickly and do the beating before add- | ing it. Put all the ingredients to- gether the night before, with the ex- | ception of the baking soda or baking wder, and the cakes will be much | lighter. Several slices of bread finely | crumbed and added to flour pancakes ! will also make them much lighter and | better than when made in the usual way. Ready-made pancake flour is ' much im&)me by beating an very light and substituting for the re- ! quired amount of water. nful of sugar also improves it. ‘When vege- tables are added to pancakes the pan- cakes should be served with a meat course. A French pancake is an ordinary pan- cake made very thin, spread with jelly. tolled, then sprinkled with ‘powdercd sugar. It is then enough to serve for dessert. Waffles ususlly need the | addition of eggs, one egg being equal to & quarter of a cupful of liquid. Eggs -n% butter are complementary to one another in a batter, for the egg tough- ens and the butter shortens; the egg ‘makes the batter light, the butter makes it heavy. For this reason. whenevcr of granulated sugar, half a pint of wa- ter and one teaspoonful of vanilla. Pui on the fire and bring to a boil and allow to boil for two or three minutes. * When cool it is ready to serve. It is better and cheaper than imitation maple sirup. Fritters. Fritter batters call for only a mere [ trace of butter to give them smoothness. An excess of butter in the batter will cause a fritter to fly to pieces if cooked in deep fat. Apple Pritters.—Make a batter of half a pint of sweet milk, a pint of flour sifted with a heaping teaspoonful of baking powder, a tablespoonful of sugar, a pinch of salt and two eggs, well beaten yolks and whites separately this batter put thin slices of tart ap- ples. Take up in spoonfuls with a slic of apple in each spoonful of batter an shortening. Serve with sirup, Any fruit may be prepared in similar man- ner, banana or pineapple being espe- cially good. Fresh or canned peaches or | pears are also good used in this way. ‘Tomato Fritters.—Beat well one cupful of flour with half a teaspoonful of salt, a level teaspoonful of baking powder, a tablespoonful of melted butter, two ezz yolks and half & cupful of milk. Add the beaten whites of the eggs and three tablespoonfuls of tomato pulp, fry in deep fat, and roll in sugar. can make more substantial fritters by leaving out sugar and adding salt, pep- per and some diced vegetables, such as cucumbers, fresh corn, callifiower or asparagus. Into | fry until brown in boiling lard or other | It your meal is otherwise light, you | THE ‘EVENING Home in Good Taste BY SARA HILAND, | Any article of furniture which is | practical in a small apartmeit because it is compact does not take long to be- come popular. In the illustration is a table which many will be delighted to see, for it solves the problem of furnishing the living-dining room. Nothing so spollsa | room between meals as a table of the | regulation dining room type, and yet when luncheon or the informal dinner is about to be spread, it is necessary to | have a large sized table. i Therefore, it is very easy to see how | a table like the one shown will be a joy | to those who are in a quandary as to | choice. The gate-leg and other types of drop-leaf table have heretofore filled this need and probably always will to a | large extent: but those in search of the “different” will lixe this table. When closed the lcaves are entirely out of sight, and when opened the table is as large as the ordinary dining type, and is, therefore, ready for dauble duty | of library and luncheon or dining table. | (Copyricht. 1920.) | BY SALLY M.ONROE. Little girls used to be told that if they wanted to have curly hair they must eat the crusts of their bread, and many a lass with hair as straight as an Indian’s faithfully devoured all her crusts throughout childhood in the fond hope that she would some day be re- warded with ringlet: This false promise would perhaps have small weight with the little girl of today, because she would know that when 'she grew a little bigger she could “get a permanent”—and the inconven- fence of such an operation would nothing compared with the annoyance of having to eat bread crusts. But nowadays mothers are far less likely to offer false promises to their children, because they realize that chil- | dren of today usnally have ways of | quite”so heavy as they should be, the | learning the truth of questions that in- terest them, and in matters of diet the schoolgirl of today often knows more than her mother. Schools have really done wonderful work in presenting the important truths of dietetics to children in terms that they can understand and that are entirely within the range of truth..To persuade the girl of today to eat crusts, the up-to-date teacher or parent tells her truthfully that a diet entirely of soft foods is bad for the have needless tooothache. she should take the trouble to chew coarse, rough foods. With old-fashioned mothers the idea not so much one of benefiting the child as one of thrift. Besides, old-time housewives—and to some extent house- wives of today—prize the loaf of bread that has a light, rather soft crust. they drank cofiea muddy, sallow skins, - I suppose they actually believed that the brown tinge of.the coffee was in some way absorbed by the skin, and that the creamy white color of milk actually imparted a creamy white aspect to the skin. Now we know that there is no direct relationship between coffee and sallow- fons depend on good health and good health depends on proper diet—among several things. If you drink more cof- fee than you should, your digestion and nervous system may be deranged in a way that will result in pallor. possibly even sallowness, but the same pailor and sallowness might bs produced by any other error or excess in the diet. 1t is customary in this country amon; more enlightened people to withhol coffee, as well as tea, from children until they have reached their teens. We look with amazement at English chil- dren of 7 or 8 drinking weak tea in the afternoon, and feel real pity for Ger- man and French children who are al- diluted with hot milk. On the other hand, Europeans would look with amazement and concern at American children who are allowed to drink sweet, sirupy beverages in the way that is quite usual with us. Among this week’s interesting querics are these: “A store in our neighborhood sells bottled milk that is often left standing in a warm place off the ice. Crackers, unwrapped bread and other food are left uneovered and the place is full of flies, Isn't there some law to prevent this sort of thing?” I would suggest reporting this mat- ter to your local board of health. The food regulatibns differ in different States and means of enforcing these laws giffer in different loealities. In the meantime you might do a bit of good in your community by mgtfiztlng to the storekeeper that his methods are un- satisfactory. If he is made to feel that he will lose business unless he mends ldfl.s ways, he may make an effort to 0 8. “Is there danger of cancer of the stomach from drinking very hot bev- e is used, unless the object is w0 g\fshm somewhat and lighten a good deal, butter must be added. The maxi- mum of richness and lightness is gained by the use of equal parts of each, but in | & pinch as little as one level tablespoon- 1 b of butter may be allowed to each e P na Puncnku,—sm!ft floue ‘::;l one- ‘half cupfuls of flour, ive poon- 1 fuls of pb.kmg powder and half a tea- spoonful of salt and sift again. Beat ' one egg yolk and add it to one cupful of sweet milk. Combine the milk and ' the flour mixture, adding two table- , spoonfuls of sugar, one tablespoonful of melted butter and one cupful of banana i pulp forced throygh a wire strainer or sieve, _Fold in the egg white beaten ) stiff. ‘Bake these cakes on & hot grid- , dle and serve them with butter and sirup, honey seasoned with cinnamon, | using three-fourths teaspoonful of cin- namon to one cupful of honey, or wita Jemon butter. Lemon butter is made by creaming_ordin: ith lemon Juice. The delightful flavor to ' pancakes. Apple Pancakes.—To any pan- cake batter add one tart apple, peeled, cored and cl . ‘Serve for dessert P, Sty e dinne; 4 l‘:nernu n , —Take four ounces of flour, half & pint of milk, half & tegspoonful of salt, two ounces of grated eheese, Lwo. and a few. of red pepper. Mix seasonings with the flour and cheese, and mix the who! WILKINS OFFEE combination into a batier with the milk | brown .and. .cnd eggs. Fry-to o lght O otais "Birup.—Mix together “one | Crfists and Curling Hair; Coffee and Sallow SKin| teeth and \}Dt it she wants to have | nice-lopking teth and doesn't want to | of getting children to eat crusts was | Young girls used to be told that if | they would have | ness. In a general way, good complex- | lowed to drink coffee, even when well | The lining of the stomach is irri-| tated by excessively hot foods, and con- ceivably cancer might arise from pro- longed irritation of this sort. It is a bad idea to get into, the habit of taking any foods very hot. as when this is done there is a- tendency to swallow them | | quickly before they have been properly | mixed with saliva. | @At what age is overweight thought to be detrimental to health?” Vital statistics show that overweight. i even in small amounts, is detrimental | to health after 35, increasingly so as the years pass. The reason for this is that | any weight over the average for the age | and height is considered overweight, | but as older persons are on an average | heavier than they should be. while | younger persons on the average @re not | average weights are not really the best | weights. 1f overweight and underweight | were actually figured from the normal | or best weight for the age, then this | apparent discrepancy would not occur. 1 (Copvright. 1929.) | Picnic Salad. Dice one small onion, six sweet plc | kles and three hard-cooked eggs. sa ing some of the egg for garnishing. Add these to some beans with a lltfle} salt, pepper, mustard and vinegar to | taste “and you will have a deliclous | | salad. My Neighbor Says: ‘When white kid shoes begin to { look shabby rub them with a | piece of fine sandpaper, then with a little ammonia. When dry ap- ply liquid shoe polish. If the skins are removed when plums are canned the flavor of the preserve will be improved. | Beets and carrots will keen | fresh through the Winter if stored in a box of sand. The time required for brofling a steak an inch and a half thick; 15 minutes if well done; 10, if medium, and 8, rare, STAR, WASHINGTON ”‘D C., FRIDAY, AUGUST 23 MENU FOR A DAY. BREAKFAST. Blackberries with Sugar. Hominy with Cream., - Baked Eggs. Bacon. Twin Mountain Muffins. | Coftee. S LUNCHEON, Baked Stuffed Peppers. Delmonico Potatoes. Pickles. es. Rye Bread. Peach Tart, Iced Tea. DINNER, Cream of Spingch Soup. Broiled Veal Steak, . Mashed Potatoes. Baked Stuffed Tomatoes. Lettuce. Prench Dressing. Baked Indian Pudding. Vanilla®Ice Cream. Coffee. ' MUFFINS. One-fourth cup of sugar, one- fourth cup of tter and one egg well beaten, three-fourths cup of sweet milk, two cups of flour with two teaspoons of bak- ing powder. Cream the butter and sugar, add egg, add milk al- ternatively with the flour and baking powder. Bake in 'hot greased gem pans or muffin rings about 25 minutes. PEACH TART. One cup flour, two tablespoons shortening, one-fourth teaspoon salt, soft peaches, one-half cup sugar. Sift the flour and salt into bowl, add the shortening and rub in very lightly with the tips of the fingers, add just enough cold water to hold to- gether; roll out on floured board and line pie plate. Sprinkle the dough with a tablespoon of flour, then cover with the peaches, which have been pared, and the stones removed, placing them stone side up. Sprinkle with the sugar and dot with a little butter. Put in moderate oven and bake 30 minutes or until the peaches are done, INDIAN PUDDING. Put three cups of skimmed milk and one cup of hot water on o boil. Add when bolling seven tablespoons of yellow cornmeal wet n a little cold skimmed milk and stir till thick. Let it cool and add two-thirds cup of mo- lasses, one-third _teaspoon _of cinnamon and a little salt. Stir well, put in buttered pudding pan and set it in oven. When hot, add two cups cold skimmed milk. Do not stir. Bake three hours. MOTHERS Lenigth of Petticoat. One Mother Says: To adjust the length of Jane's dress slips I have found the following method works finely. I suspend a coat hanger from one of the light fixtures which projects out from the wall. I put a slip the correct length on the hanger first and over this the unfinished dress or slip and the hem can be measured correctly very quickly and easily. Lit- tle girls are so uneasy that it is very trying for both mother and daughter to have a “trying on. I even meas- ured little sister's first short dresses in this manner. (Copyright, 1920.) StartfiRoasts In Really Hot Oven When you roast chicken, leg of lamb, roast beef and other pieces of meat remember always to start the oven sufficiently in advance so that it will be quite hot when the meat is put in. In this way the albumen on the out- side of the meat coagulates and keeps the julces of the meat from escaping. ‘The roast should be allowed to cook this way for 5 to 10 minutes—then the heat. should be diminished for the rest of the time. The larger the roast the slower and longer the cooking should be. Custard Cake. Cake part—Mix one cupful of sugar | with haif a cupful of butter, iwo and one-half cupfuls of flour, half a cupful of milk, three eggs, one teaspoonful of baking soda, and one teaspoonful of vanilla. Bake in layers. Custard part—Mix three-fourths cup- ful of grated chocolate with three- fourths cupful of brown sugar, half a cupful_of milk, and the yolk of an egg_ Mix all together and cook in a double boiler, then let cool. Filling—Mix one_cupful of powdered sugar with two tablespoonfuls of but- ter creamed, two tablespoonfuls of hot coffee, two tablespoonfuls of chocolate, and one teaspoonful of vanilla. |Straight Talks to Women Alout Money BY MARY ELIZABETH ALLEN. In Case of an Accident. This Summer a few woman drivers have boasted to us that they have es- chewed insurance for the first time this | year, and they are cutting down on au- tomobile costs. ‘We always ask them, what would you | do “in case of an accident"? None has proffered a satisfactory answer as yet and it would be interest- ing to know if there is one. The cost of the average insurance | policy is less than lawyer's fees in an | accident case. It is o matter of fact that the aver- age woman car owner or driver is not in a position to “carry her own risk.” In a few States there is agitation afoot to make insurance a compulsory measure for every motorist. Too many t pay for the damages they have caused. Of course, legislation of that sort will | please pedestrians and annoy many mo- | torists. One State has adopted & new idea. If a motorist shows she is finan- clally responsible, she is not required to carry insurance. Otherwise a mini- mum policy is obligatory. If one drives carefully isn't an acci- dent a somewhat remote possibility? a7 Y et NO wonderivscalled the Wake-up Food! This crisp, good-to-eat breakfast cereal, Post Toasties, turns so quickly into fresh, abundant energy to start the new day. There’s rich energy stored up in those toasted flavory flakes, energy so easy to digest that your body quickly gets this rich supply of new vigor. And energy is just half the reason why people eat §t! The flavor is so delicious. —The sun-mellowed sweetness of choice - white corn delicately flaked and toasted. crackling-crisp. Try it with milk and berries tomorrow morning! Don’t forget—there’s just one way to get the Wake-up Food. Ask your grocer for Pon'l‘on({u—in'fip red and - Not at all, first of all one can only drive | her own car; secondly, she cannot con- trol the actions of others, and, thirdly, there are moments when driving that one is not alert. No car is absolutely safe. Locked brakes, brakes that will not hold, greasy pavement that facilitates skidding, in- efficient steering apparatus, an inop- portune “blowout” are only some of the factors that may contribute to an acci- dent, and they are beyond one'’s control for the most part. We should be insured against risks according to our means. Usually dam- age suits are based on one's capacity to Insurance not only buys us freedom from lability in the event of accident, it also purchases ease of mind. Of course, none of us expects to have { an accident, all of us will strive zeal- | motrists have demonstrated an inability | ously to avold one, and yet they occur in increasing numbers every day. If you are still doubtful pay a visit to court some day and you will find a majority of the damage suits heard have to do with automobile accidents. A few dollars may be saved for & while by carrying your own risk. but if you continue to drive a car, and drive It in congested streets or on traffic- Iaden roads, your. “economy” may prove to be a boomerang. Post Foasties Fruit Preserving Aided By Reasonable Prices || | It is curious, though true, that the weather most productive of the best produce affects appetite in a fashion not conducive to enthusiasm on the part of dealers. With the coming of Fall days, however, and vacationists.return- ed for the busy season, the outlook b is_ much brighter. Prices are fair and stable. ‘There is an abundance of fruits and vege- tables on the mar- ket. Grapefruft is twice as high, be- cause the supply is not as great as usual. Here we en- counter the well known law of sup- ply and demand, which governs prices in all Peas are being received from Call- fornia and New York State. | Florida is sending large shipments of oranges, While nearby growers _are | providing _vegetables for the local | market. ' Those wishing to preserve | fruit will find an excellent display in all the stores at reasonable prices. | Plenty of berries may be obtained of fine " quality, including raspberries, | blackberries and huckleberries. On the | breakfast table, for canning or making ples they are exceedingly tempting. The following are the generally pre- valling prices: California peas, 20 cen‘s a quart; New York State peas, 15 cents a quart; cucumbers, 5 cents aplece; | celery, 10 cents a bunch; spinach, 15 cents; squash, 10 cents; turnips, 8 cents a pound; lettuce, 10 cents a head; sweet potatoes, 3 pounds for 25 cents: white potatoes, 4 cents a pound; slaw cabbage, 10 cents a head: green cab- commodities. Apricots, | too, are exceptionally high for the same | reason. ! bage, 10 cen§s a head; onions, 8 cents a home-grown tomatoes, 19 cents | & pound; string beans, 10 cents a pound. There {s a decided preference for vegetables at this season. Less meat is consumed according to thoss in a po- sition to know. Fruits, too, are popular | in Summer. The following are representative of prices: Peachel, four-quart pan, 50 to 60 cents; plums (high), $1.25 a four- quart pan; apples, 5 cents apiecc: apri- cots, $1.25 a four-quart pan; honcydews. 30 to 60 cents; large grapefruit, 25 Willie Willis || | | BY CORERT QUILLEN, { | | | “I could of got by without havin’ tooth pulled, after showin' mamma the one I found in the alley, but she had | to seen the hole.” (Copyrizht, 19201 cents; Florida oranges, 30 to 75 cents a dozen; pears, 5 and 7 cents each; bananes, 25 and 30 cents a dozen; rasp- | berries, 50 to 60 cents a quat; bllcE-‘ berries, 25 and 30 cents a quart; huckle: berries, 30 cents a quart, | ‘These prices of fruits and vegetables may be found to vary in different stores, | In. some cases, bargaius may be ob- tained, but the guotations tend to be the maximum and not the minimum | Meat prices continue to remain sta- ble, although they zre higher than usual, Leg of lamb, 45 cents a pound; foin lamb chops, 60 cents; stewing lamb, 20 to 35 cents; shoulder lamb, 35 cents; shoulder chops, 45 ceuls; veal cutlets, 65 cents: breast of veal, 25 cents; veal chops, 50 cents; shoulder roast of veal, 35 cents; roast loin of pork, 35 cents; pork chops, 40 cents; fresh ham, 30 cents; round steak, 50 and 55 cents; | sirloin, 55 cents; porternouse steak, 60 | and 65 cents: chuck roast, 35 cents; | calves’ liver, 80 cents. Local pouliry men are supplying the market with fresh eggs, which are sell- ing for 50 cents a dozen. Best butter may be obtained for 50 cents a pound. Americzn choese, 40 cents a pouad; | imported, 70 cents to $1 a pound. | Among fish food. crabflakes are be- coming popular. This delicious reat. | eaten cold. offers a | delightfulchange in Lthe Summer menu. | The price varies greatly from 25 to S0 cents a can. An’| interesting ~ and | profitable time m: be spent at the fish ‘ markets, where| suggestiors can be mada to the shop- | per who seeks va-] rietv. Fish is an excellent substitute | for those who re- frain from eating heavy meats dur- ing " the warm months, | Although the housewife may be reluctant to go from store to store, she will be amply com- pensated, for only in this way can she find those unusual and even dainty | things with which to tempt the palates of her family. By the way, one of the | most refreshing and delicious drinks is | kraut juice, which can be obtaincd | either in bottles or cans. This, toc, is ' gaining popularity and is being sold in most, first-class stores. A Sermon for Today BY REV. JOHN R. GUNN. About Home Relations. ‘Text: “Were lovely and pleasant in | their lives.”—II Samuel 1.23. It was a father and son of whom these words were spoken. 'And the words described the relationship that ought to exist between all the membe! of a household. If there is any place earth where people ought to be “lovel and pleasant in their Lives,” 3t is in the home. But there are many homes in which you find the opposite of this ideal rela- tionship, where the members of the . household are cross and spiteful toward one another and live in a state of per- petual strife and turmoil. ‘There are families that have never learned live together pleasantly and agreeably. In many homes the prevailing spirit is selfishness. Every one, young and old, 1s out to get, what is coming to him. The result is daily warfare. There 1§ never a truce for any display of thoughtfulness. kindness and love. What 2n unfortunate state for a home. A home should be a haven of peace, & place of rest from the dis- turbances, distractions and vexations that are encountered in the outside world. Here, of all places, love should abound in helpfulness and cheerfulness. | When one enters his home he ought (o be able to fecl that here. at least, Le will meet with respect, confidence and encouragement. Look to your own home. Never mind about, the other members of the fam- ily. What about yourself? What ars you doing to make your family rela- tions lovely and pleasant? The proper way to view these matters is from a personal standpoint. I things ar~ wrong in your household, perhaps veu might set an example that would soon convert your home into a garden of roses. Because his ancestors had no wheel- barrows in which to carry their loads, the modern Egyptian farmer still lugs dirt and fertilizer for his crops in baskets, refusing to adopt up-to-date tools and methods. For Salads POMPEIAN PURE VIRGIN IMPORTED OLIVE OIL At All Good Stores. Wheatsworth CRACKERS M Graham Style ‘Whole Wheat BACIK Non-heating; fun eating! The \od Vi’ the heat N ~ - one way you can ask relief from and get it! Restaurants serve them. P Individual Service Packages at All Restaurants Family Size Packages at All Grocers THE CARPEL CO., Dist 2155 Queen’s Chapel Rd. ‘ND America’s millions also «know what’s best!” They know that Blue Ribbon Malt Extract has for years set the standard of quality —that it can bg depended upon ilwayl! 6 - - Write for Lena’s Free - Recipe Book Jor_ delicious foods and candies. Address: Premier Malt Sales Co., 720 Michigan Ave., Chicago, Ill. N.E., Washington, D. C eRibbon tExtract BIGGEST