Evening Star Newspaper, September 26, 1929, Page 46

/THE -EVENING STAR. WASHINGTON, D: BREAD: Energy-Yielding Food 0, THURSDAY, .SEPTEMBER 26, .1929. The M(;st Important Different Kinds of Toast, Each Deliciously Perfect Delectable Varieties for Every Meal How do you like your toas Piping hot from the toaster, or al- ‘ lowed to cool in a rack, English fashion? Thin and-crunchy? Crisp outside and moist inside? What- ever your taste in toast, you will find that Rice’s Bread makes your favorite kind to perfection. The wonderful “homemade” wheaty flavor of Rice’s gives you toast - that is just packed with flavor —even dry it is so good you ! g0 on eating piece after piece. Always you get a deep golden toasty surface to Rice’s—each | piece an appetizing twm to the | last—for Rice’s Bread is made with an abundance of fresh rich Bread Pudding Puts on Tropical Airs 3 slices Rice's Bread 13 cive milk , . juice of one lehon 2 tablespoons sugar 1esg 4 Cut Rice’s Bread into slices one- half inch thick and butter well. Then cut in inch squares. Place in a baking dish alternate layers of the buttered bread and thebananas peeled and sliced thin. Sprinkle with the lemon juice. Beat egg well and add sugar and milk. Pour over the bread and bananas. Bake in a 350° oven one hour, or until firm when tested with a silver knife. Serves four. You will notice the difference in the flavor of any bread dish when you use Rice’s, because of its sat- isfying, full-flavored, homemade taste. In “Rice’s Flowers”— Your Children Will Eat these Vegetables Children love vegetables pre- pared this way: Cut rounds of Rice’s Bread with a biscuit cutter: The edges may be scalloped or pointed. From the center cut a smaller round. Toast to the deli- cate brown that Rice’s Bread al- ways takes so evenly because of its fine, smooth texture. Placeona pretty plate, and fill the center hole with chopped carrot, spinach or beets seasoned with salt and | butter. You get extra nourishment into the child by using Rice’s Bread, which is made with fresh, rich milk, protein-high flour and deli- cate vegetable shortening. The good homemade taste comes from these excellent ingredients and from the long, slow baking of the famous Split Top Loaf. That makes Rice’s so easy for small tummies to digest. browns evenly into a wonderful | “sun-tan”’. extra nch quality of milk has a | slightly charred taste. Don’t you recall having eaten | such toast? In it the starches just char. It cannot be toasted slowly | and deeply for it burns too quickly. But Rice’s, having this rich con- tent, browns quickly for moist- inside toast, or slowly and deeply for the toasted-clear-through oven- browned kind. ~ * The fine delicate crumb of Rice’s Bread makes toast that has a com- pact even grain with no coarse holes to let melted butter drip un- expectedly through This lovely even texture is owing to watchful attention to every step in rising and baking and to the high quality of the carefully blended wheat t? | milk, the delicate sugar of which l flour. For Toast Melba — every day Bread without this | growing in popularity—Rice’s Bread is particularly adapted, be- cause it cuts so very thin, even when freshest. To attain perfection in this smart toast, place paper-thin slices of Rice’s Bread on a cooky-tin or flat pan. Have the oven very hot and immediately on putting in the bread, turn the flame very low. Watch carefully and turn fre- quently. When a ,pale yellow— don’t let it brown—take out and place on a cooling rack (the wire : rack from the oven will do) so it will stay crisp. Excellent with hors | d’ouvres, soup, salad, cheese—in fact all through the meal. French toast is quick, hearty, and delicious for breakfast or luncheon. HOW TO CUT BREAD Always use a knife with a straight edge. The old style ripple- edged bread knives tear the bread and make smooth slices impossible. And give your knife a few strokes on the sharpener. A sharp knife makes it easy to cut perfect slices quickly and deftly. Turn the loaf on its side and be- gin cutting at the corner where bottom and side of the loaf join, Watch carefully to see that the knife does not slant toward the back of the loaf, making a wedge- shaped slice that does not look so appetizing nor toast so well as a neat, even slice. If the loaf is not going to be used | up at once, you can prolong its freshness by cutting at the middle | of the loaf instead of at the end. ‘When you have taken off as many’ slices as you need, press the two cut edges together, and re-wrap in the waxed paper wrapper. You can always get fragrant, even slices from Rice’s Bread that never tear or crumble, because Rice’s is made with extra shorten- - ing, and because of the high gluten and protein content flour, which gives it body. These ingredients keep Rice’s Bread fresh longer than the ordinary loaf. The method of cooling each crispy golden loaf after baking is another factor in its freshness. It is cooled by moist, cold air, very slowly. | This allows the loaf to retain all its inner moisture without any suggestion of sogginess, and keeps the crusty outside that makes “just bread and butter” so deli- cious when it’s Rice's. Use one egg and five tablespoons milk for every two slices of bread. Beat eggs well and add milk with a little salt and sugar. Dip thick slices of stale bread into the mix- ture, letting them stand a moment. Saute in very hot fat on both sides until brown. Serve hot with syrup or honey. “On toast” dishes are much more exciting when the toast is cut into fancy shapes and two or three layers are used, shortcake style. For ease in cutting with a fork, dip the toast rapidly through boiling salted water or very hot milk. But don't let it stand in the liquid, even for a moment. Add Zest to Food While Preventing Waste Clever housewives have discov- ered a new way to dress up dishes and make them extra tasty—and save money while doing it. Just convert into savory crumbs all broken pieces and sandwich trim- mings, and you get the maximum value from every loaf of bread. Keep a pan in the oven and pop into it every stray piece of bread. Every two or three days run the dried out pieces through the food thopper‘ and put the crumbs into a glass jar covered with a piece of thin cloth, held on by an elastic band. If possible, keep on top of the gas-oven so that the crumbs will always be dry. Of course Rice’s Bread makes delicious crumbs even when fresh, for it is so thoroughly baked that light, flaky crumbs may be quickly made from an oven-fresh loaf. But if dried-out bread is used, you are getting an added economy from the already remarkable bread value in -a loaf of Riee’s. For delectable looking baked dishes, use buttered Rice’s crumbs. Their delicious golden-brown is so appetizing! The rich, nutty flavor of browned Rice’s crumbs adds immeasurably to the taste. Melt a_ little butter or dripping and pour’ over the crumbs. Toss lightly until they are thoroughly moist but not greasy. Spread over any dish that is to be browned. Stuffings, scalloped dishes, cro- quettes, binding for sauces, me: loaves, all take an extra delicio ness when they are made with nut- like browned Rice’s crumbs. Rice’s Butter-crumb sauce is de- licious poured over asparagus, broceoli, cauliflower, ete. Stir two tablespoons of melted butter into four tablespoons of fine crumbs of Rice’s Bread. | Broiled mushrooms, chops, ete., | thick butter-crumb sauce‘is placed | under them when broiling. The juices are absorbed and preserved | by the delicious sauce. are given an added goodness if a ! Fresh ‘Milk and Double Yeast| Make Rice’s Bread ExtraRich. . Nourishing Ingredients Also Give Tempting Flavor Have you wondered just why Rice’s Bread has that full-flavored ‘wheaty”’ taste and delectable aroma that sets it apart from srdinary breads? The answer is simple—it is really “homemade” with fresh rich milk, double strength yeast, an extra amount of elicate vegetable shortening, and ‘he finest grade of protein-high dour. The proportions of these good food elements are worked out to make a perfectly balanced nour- “ ishing loaf. And then it is mixed so carefully and baked so slowly in the famous Split-Top Loaf that the full values of these excellent “makings” are preserved at their best. That makes the texture so fine and firm, the crust so rich and good. That is why Rice’s Bread is es- pecially valuable for growing chil- dren. It furnishes not only the daily energy-elements that active children must have, but it is rich in body-building proteins and min- erals so vital to bone and muscle growth, The Correct Way to Serve Bread at Luncheon The first requisite is of course that bread be of the finest quality. For good bread “makes” even the simplest meal. It should have a fine white crumb that tastes of wheat and sunshine. One of our | customers of many years’ stand- | ing says, “When I want every- | thing perfect, I use Rice’s.” Whether you serve it on a Geor- gian silver tray engraved with an ancestral coat of arms, or on a pretty china.plate, you are sure that your bread is delicious if it is Rice’s. A dainty napkin may be placed on the tray or plate and the bread cut in pieces half an inch thick. Then cut the slices into ob- longs or across into triangles, and lay overlapping each other. Butter may be served in balls or | in the appetizing “curls” made with the inexpensive scoops bought at any house furnisher’s. With its snowy, even-textured crumb and crisp golden-brown | crusts, Rice’s Bread, with its rich | wheaty taste and “homemade” | aroma, is a delightful accompani- | ment to any luncheon, elaborate or | simple. | A Man Would Walk a Mile for This . . . Orange Marma- lade Pudding Beat three egg yolks thorougl\ly i and stir in two tablespoonfuls of | | Rice’s Bread crumbs with one tea- | spoonful of baking powder mixed ' together.' Add half a cup of orange | marmalade and fold in t:fl! beaten whites. Bake in n dish in a slow oven for 45 RICE’S BREAD | straight, especially in a hurry. So fully fresh. Just remember to tuck . 'The homemade taste of Rice’s gives a new savor to familiar bread dishes—the eroutons and puddings and “on-toast” dishes that are so quick to prepare and so delicious. You will be pleased with the way Rice’s stays fresher than or- dinary bread. The fine quality shortening and gluten-high flour hold just the right amount of moisture in each little cell and its moistness is preserved by the process by which oven-heat is taken away. Cooled very slowly by cold moist currents of air, the moisture of the inner loaf and the tained. Every loaf has that wonderful fresh-bread aroma when you pull back the wrapper. Rice’s Bread is delivered twice daily to the grocer —delicious oven-fresh loaves that make your family like and eat more bread than they ever did before. And these tempting loaves are the most inexpensive, easily ob- tained energy-food in your house- | hold budget! To Help Start the Day Right—Rice’s Slices at Breakfast No more grumbling or delays at breakfast because somebody sliced the bread crooked and it won't toast properly. You can do as thousands of housewives are doing —buy your bread in the ready-cut loaf, “Rice’s Slices.”” The loaf is cut by machinery into slices of exactly the same thickness. A cardboard tray holds the slices snugly together in loaf form. These waste-saving slices make trim, appetizing sandwiches be- cause they are so even and uni- form. Few people can cut bread always have these even, delicious slices on hand to make lunches a joy. And Rice’s Slices stay so beauti- the waxed wrapper around the cardboard tray. A Dramatic Dish CREOLE LOAF. Slice the top ' from a Rice’s Split Top Loaf and remove most of the crumb, leaving | only the rich golden crust. Inside place layers of stewed chicken re- moved from the bones, Rice’s cru.mbs and chopped mushrooms. Moisten with thickened chicken broth. Sprinkle with buttered Rice’s crumbs and replace the top crust. Bake in a slow oven until ! the mushrooms are tender. Fried | or creamed oyM crdbs or oysters are good, too. “It Is the Freshest Bread | on the Store Counter—" ‘“Since bread is one of the main items of the diet, I have carefully in- vestigated the merits of the different brands in an crustiness of the outside are re- | effort to get the best. I have chosen Rice’s Bread because of its superiority in a number of Tespects. “Tt is the most wholesome, con- taining a superior grade of flour. It is the freshest bread on the store counter, due to an efficient delivery system, Tt is easily digested, being light and porous. It is easily sliced and will keep fresh for a long time, in slices as well as in the loaf. It also makes superior toast”. MRs. KATIE B. PATTERSON, 1368 F Street. BABY’S DAILY TOOTH DOZEN As soon as baby can be safely trusted alone with it, give him a small piece of toast from Rice’s Bread. Food specialists advise toast at the beginning of each meal for small children. It teaches them to chew slowly and gives jaw exer- cise, so necessary in helping teeth develop properly and in prevent~ ing adenoids. It also starts his gas- tric juices flowing and thus makes his other food digest better. Be- cause Rice’s Bread is made with extra yeast and fresh rich milk, it has an unusual amount of the min- erals so necessary to make strong bones and teeth. “Toast Melba” is ideal for chil- dren. It is made from Rice’s Bread sliced thin, cut in small squares and placed in a very slow oven with the door partly open, until the squares are thoroughly dried and a light brown. The slow baking of Rice’s famous Split Top Loaf makes it digested easily, with no soggy lumps to dis- turb small tummies. Its delicious, wheaty, homemade taste makes children love it plain, with just butter, especially if you cut the slices into long “fingers” for them. A light sprinkling of white or brown sugar transforms it into & real party treat. Reluctant appetites of older children may be cajoled by adding a thin dusting of cinnamon to their toast. Transforming the Customary Sandwich Shape and Color Whet the Appetite With a little thought you can | make the simplest sandwiches look and taste marvellously tempting | and delicious. The main essential | is, of course, good bread. Rice'’s, with its good, wh v taste, makes delightful ones, with just golden butter and no filling. several days old makes wonderful sandwiches because the rich in- gredients and careful baking keep Rice’s fresh for a surprisingly long time. In ‘making sandwiches, always | cream the butter with a teaspoon | until it spreads easily—never melt it. Use a wide-bladed knife to spread with, and spread BEFORE CUTTING. And by all means have your knife very sharp for attrac- tive-looking sandwiches. With Rice’s Bread and a sharp knife you can make almost tissue-thin slices, even if you are using an oven-fresh loaf. The delicate vegetable short- ening used in Rice’s gives a tender- ness that makes it cut easily with- out tearing or crumbling. After taking off your first slice, spread your filling on the second slice without buttering it. Then | turn the two together at once so | they fit perfectly. The crusts may be trimmed off at once or several sandwiches can be piled up .and trimmed at the same time. (These crusts of Rice’s Bread are so rich and nutritious and delicious they should be dried out in the oven and | used as crumbs to enhance the | goodness of other foods.) Cut some of the sandwiches into | triangles and lay with ihe points overlapping. Cut others into long fingers and pile up log-cabin fash- Even a loaf | ion. Cut others into a variety of shapes with the inexpensive cooky cutters—crescents, stars, some with scalloped edges, some dough« nut style. For bridge parties, cut into clubs, hurtu, spades, and diamonds. Novel and interesting arrange- ments are: Mosaics—From the center of a sandwich made of Rice's Bread, stamp out a smaller sandwich with a fancy-shaped cutter. With this same cutter, stamp out a sandwich from brown bread and fit it into the white sandwich. Rainbows—Spread from four to six slices of Rice’s Bread with con- trasting colored fillings. Pile on each other and cut into thin strips. Pyramids—A thin round of bread spread with a filling; on it place another round just a little smaller, spread with filling; a third round, still smaller, on top of this. (Squares may be used instead of rounds.) Jelly-Rollse—Cut thin slices lengthwise of the bread, trimming off crusts. Spread and roll like & jelly-roll. Cut across into slices, Cones—Cv*, bread lengthwise of the loaf, and trim to a fan-shaped piece. Butter and spread with fill- ing. Roll tightly up into cones, and stick a garnish of parsley or water- cress into the cone. Lay with the seam side down. Finger-Rolls—Cut a thin slice of Rice’s Bread, trim the crusts, butter and spread with filling. Roll tightly on itself. Lay with the seam side down.