Evening Star Newspaper, November 10, 1929, Page 125

VDAY STAR, WASHIN D. C.—GRAVURE SECTION—NOVEMBER 10, 1929. The “Pagha’ ~—a beautiful new Opera Pump of black or brown suede; Cuban heel; $10 The “Bella” —developed in black or brown lizard; low Carina Ari, famed Swedish dancer, shares none of the super- stition about black cats. In fact, this one is an inseparable pet. © Wide World Photos. These Modern Togs for OUT-OF-DOORS Keep youngsters warm and snug Zip-Ons — the suits that children can put on themselves . . . the genuine fastener that never sticks or rusts . . . AMOLUS for their high excellence of materials and tailoring—Zip-On Togs can be relied upon to withstand months of strenuous wear. Their great success has naturally brought about many imitations, both as to name and appearance. To be certain you are getting genuine Zip-Ons—look for the label shown below in the garment you buy. Zip-On is the registered trade-mark name of these original outdoor togs. First made four years ago in our mills at Lowell, Mass. Zip-On Suits are made of soft, wear-resisting cloths—smartly cut, finely tailored, and guaran- teed to satisfy. They clean beautifully or may be washed. Made in a full range of lovely colors. Sizes 2 to 10 years. Blouses and leggings may be purchased separately. The smart little leggings banish all but- toning troubles and make play of dressing. Sold in leading stores through- out the country. Manufacturer— Howlett & Hockmeyer Co., Inc., New York Citv. This label in every genuine Zip-On gar- mient—insist on seeing it. for Zip-Ons are guaranteed to satisfy Let the wind blow and the snow flurry—youngsters wiil keep warm and snugin Zip-Ons LIP-0Y LEGGINGS * "BLOUSES +« ‘SETS The game that packs ’em in! An air view of the big Pitt Stadium at Pittsburgh as 70,000 foot ball fans saw Notre Dame defeat Carnegie Tech, 7 to 0, in a great battle, © Wide World Photos. New Fall shades in silk hosiery, $1.95; 3 pairs for $5.50. Rich's F Street? at Tenth Fragrance and “Home-Baked” Taste mean more Nourishing Bread o At tea, that soul-refreshing hour after a busy day, the food served must be of the daintiest. Always very correct is bread and butter served in classic Eng- lish fashion. Butter the loaf thinly and with a very sharp knife cut off paper-thin slices. Lay the whole slices in overlap- ping rows on a large plate, with crusts left on. Rice’s Bread slices tissue-thin without tearing or crumbling even when oven-fresh. And its rich, wheaty taste, brought out by the careful baking, makes just bread and butter slices so tasty The Whole Family will Love Peach Alternate layers of slice canned peaches and soft Rice’s crumbs in a baking dish. Moisten with peach juice, sprinkle the top with crumbs mixed with sugar and dot with shortening and cin- namon. Bake 30 minutes. Crumbs may be used from Rice’'s Bread even when it is oven-fresh. Owing to the high quality of the wheat and yeast, and the careful baking, the freshest loaf of Rice’s Bread will make fluffy, flaky crumbs. that_no jam or filling is neces- sary. However it is quite correct to serve jam or jelly at tea, if you wish. Paper-thin sandwichesinappe- tizing shapes are also favorites. They are most economically made when cut the long way of the loaf. There should be just a sugges- tion of delicate flavor in the sand- wiches—gossamer shreds of cu- cumber, a touch of anchovy paste, a colorful film of jelly, or a few drops of onion juice for an KEEPING HUSBANDS HAPPY We have the name, address, age, and other vital statistics of a husband who stated he would never stray outside of gong-reach of the dining-room so long as his wife promised to give him once a week — Liver with Rice’s Crumb Dressing Try it for your own husband! Let the sliced liver stand in boiling water a few moments. Make a dressing of many finely- chopped onions browned slowly in fat, with as many cupfuls of Rice’s Bread crumbs as onions. Moisten and scason with salt, pepper and sage. Pile thickly on each slice of liver and top with slices of bacon. Bake 15 minutes. Smart Things to Serve With Tea indefinably piquant flavor. But meat in any form is quite inap- propriate at tea. Once you have used Rice's Bread, with its soft, elastic crumb and “home-baked” flavor, you will say as one of our customers wrote u “When I use Rice’s Bread, I always know my sand- wiches will be a success.” hold. Asleep or Awake . . .. Your Body Uses Energy Did you know that half the food we eat goes into energy we | areusingevery moment—breath- ing, thinking, talking—just liv- Delicious food to supply energy | for the work that goes on in your body, idle or active, can be had inexpensively if you select judi- ciously the bread for your house- Rice’s famous Split Top Loaf is rich in both the fuel and building materials your body constantly | needs. It is made with pure fresh milk, double-strength yeast, deli- | cate vegetable shortening, and | protein-high flour. Careful rising and baking draw out all the sub- tle essences which give delicious flavor and aroma to Rice’s Bread | and make you want to eat more. It is so light and spongy that almost every particle eaten of the crisp, brown nutritious loaf is | used by the body —there is prac- | tically no waste. Scientific tests by the very highest authorities in this coun- try have been made of the cost and value of fifty energy foods. And fine white bread, such as | Rice’s, stands at the top of the | list! It has the most energy value, it is the most inexpensive, and it ismosteasilyobtained. What a joy to the thrifty and busy housewife to know that when she gives her family Rice’s Bread they are be- How to Judge When Bread Is Good A large loaf, such as Rice’s, is most economical, for it has a larger proportion of crumb to crust. The loaf should be symmetrical and of a good even color. The shape of Rice’s famous Split Top Loaf allows more even rising and baking, with plenty of delicious crust. The deep rich brown color characteristic of a good loaf is owing to the abundance of fresh pure milk used. The crumb should be white, fine and even. The lightness and fine grain essential to good bread are produced in Rice’s by using double-strength yeast and gluten- high flour. The rising is so care- fully watched that in Rice’s there are never huge holes or hard streaks. And careful blending of flouranddelicatevegetable | shortening produces crumb that is elastic but not tough, and hold- ing just the right amount of moisture without sogginess. | That’s why you can slice Rice’s so very thin. Rice’s meets the most exacting tests! Your grocer receives it oven-fresh twice every day. ing well energy-fed at the lowest cost! Appetizingly white of crumb | and brown of crust, this delicious ing takes lots of energy. Food is | | what supplies this energy. energy food is delivered- oven- fresh to your grocer twice each day. Rice’s Slices Save Waste If you use Rice’s Slices—the new ready-cut bread —waste is avoided. Every slice is even and perfect. And every slice is an exact twin of its neighbor—-con- venient for sandwiches. And Rice’s Slices are wonder- ful for toast. No burned toast because one side of the slice is | thinner than the other! To keep them fresh, just tuck | the waxed wrapper under the cardboard tray. It Makes the Best Toast I Ever Tasted” “Trials of other breads have con- vinced me that Rice’s is more whole- some, more appetizing than any other. It has a delightful flavor, re- tains its freshness and makes the best toast I have ever tasted. “I am not alone in my prefer- ence, for my husband, my three children and my grandchild de- mand Rice’s Bread! “Old friends are the best, | especially when they have been tried and not found wanting. Rice’s Bread is an old, tried and true friend of my family.” MRs. EUNICE M. VOGLE, 809 Belgian Ave. “The Queen was in the Parlor Eating Bread and Honey . . ." | Children, too, Benefit by Fragrant Slices of Nourishing Bread Doubtless the queen had wafer- like sandwiches with her tea. Since they were for a queen, the cook had probably used Rice'’s | Bread and amber honey to make Rolled Sandwiches Slice the long way of the loaf. Before cutting, spread thinly with golden butter and a film of honey or scarlet jelly and trim off the crusts. Cut the slices paper-thin—you can easily slice | Rice’s Bread very thin even when | it is oven-warm. Roll each one up like a jelly roll. Cut across into | rounds. Children love these | pretty sandwiches so nourishing when made of Rice’s Bread. RICE’S BREAD CopyTight 1929 by the Cits Baking Co.