Evening Star Newspaper, July 18, 1930, Page 24

FOOD PAGE. FOOD AND THRIFT IN THE HOME Eggs and Meat in Summer Nutritious Articles of Food May Be Madé to Fur Attractive F Special Dishe nish EW foods are so nutritious, weight for weight, as are eggs. They are corrective and are more nearly inter- changeable wijh milk than any other fcod.” These facts make them especially desirable for children's and invalids diet, and at the same time they are excellent for persons of all ages. They are comparatively easy to digest, being mest quickly digested when raw or soft cooked, but quite as completely digested When hard cooked 1f thorcughly masticated Eggs are always obtainatle, and com- bine well with other foods in cooking. Their relative freedom from waste, the ease with which they may be prepared. and their use as a meat substitute make them very desirable, even if their | Price would not so indicate Eggs that are perfectly fresh have the finest flavor. After they have been kept for a time the flavor deteriorates, even if there is no indication of spoiling The flavor of even perfectly fresh eggs is not alw satisfactory, since it is inflvenced somewhat by the food eaten by the laying hens. Highly flavored food, such as wild onion tops and cab- bage, may also have a bad effect on the flaver of the eggs produced. FEggs will absorb odors, and therefore should be kept away from strong smelling sub- atances. There are eight averaged sized eggs to a pound. They are used to add food values, to give flavor, to improve tex- ture. to serve as a leavening agent. to thicken, to give color, erust in frying and garnish. Cooking and Serving. | The methcds of serving eggs are very numerous. They may be boiled, fried, shirred, poached or combined with other There is always one best way of cooking. For instance, to boil eggs lower them into & pan containing| enough boiling water to cover them,| place the pan where the water will re- main just under the boiling point, and let stand the desired length of time, ccoking for 3 to 5 minutes for soft| boiled, 8 to 10 minutes for medium and 15 to 30 minutes for hard boiled. To poach, break the eggs carefully into a pan containing enough boiling| water or milk to cover. Place the pan where it will remain hot, and let stand until the eggs are as firm as desired.| Serve on buttered toast. Season with| salt and Jenper ‘When frying bottom of the until done as wanted, drain off the fat, take from the stove, for a minute, and then they will come| out of the pan perfectly whole. | When beating eggs, beat the whites first, then add just a heaping teaspoon-| ful of the beaten whites to the yolks, and you can beat the yolks to a fine froth in just & few seconds. | Shirred Eggs.—Cut off the corners from some thick slices of dry bread about three inches square and take out| the centers, using the centers later for . Before taking from the| oven, drop a whole egg in each toast| center and cook for a few minutes. | eggs, If they stick to the | in Nest.—Cook some spaghetti green beans, tomato sauce. in n!toq water until tender, keeping as| long pieces as possible. When read: serve, coil the spaghetti on a platter to| form rings or nests, drop a poached egg | chips, frult salad, crabapple jelly. in the center of a nest, and if desired| pour over all a tomato sauce. Egg Sauce.—Melt two tablespoonfuls of drippings wit) of flour and a little salt and pepper.| Pour on gradually one and one-half cupfuls of milk or hot water. Stir occa- sionally and boil for a few minutes, then | add one egg yolk, slightly beaten, and| season with one teaspocnful of lemon Juice or vinegar, To Use Leftover Eggs. % Fried Always wash eggs before breaking the| g1azeq carrots, fried pineapple rings. shells, then the shells may be used for| clearing coffee or soup. 1f any un-| cooked egg whites or yolks are left| over, put them in a cup, cover with &|gtufed with pineapple, currant jelly. damp clcth and slip a rubber band| around the cup. Leftover poached eggs or soft-cooked eggs may be returned to hot water and cooked until hard, and may then be chopped and used with cold meat or fish dishes | Another method when soft-boiled eggs are left over is to reboil them until hard, put the yolks and whites sep: rately through a ricer or sieve, and| use as a garnish for vegetables: or on 8 thin slice of tcmato place a little chopped onion and green pepper, the yolks and whites to form a star, and| lace all on a thin, crisp slice of toast. | se this as a relish for the first course | for luncheon or dinner. Melt half a tablespoonful of butter, | add the yolks of three eggs and one| whole egg. some pepper and salt. one heaping tablespoonful of bacon cut in small pieces, half a cupful of milk, and | cook alightly. Prepare some pieces o(i toast, dip lightly in hot milk or water, | and put the scrambled eggs on the| toast. Egg yolks may be hard boiled | even after they are separated from the| ‘whites by simply dropping them in hot water and keeping near the boiling| point until cooked. Then they may be“ used as a garnish for fish salad or pressed through a sieve on top of cream | soup. Beat leftover whites of eggs until stiff | with a little sugar and salt and drop| by spoonfuls into hot water or milk.| Cook slightly, take up with & skimmer, drain, and place on pleces of stale cake | covered with jelly or fruits. Dot the top of the eggs with small pieces of | Jelly. | Floating Island.—Use egg whites, beat them up until stiff, then gradually beat in a very little powdered sugar and | Lightest and Flu —yet most Nourishing Appetites di frying pan, cook them the cups, cut in thin slices, then in the | then quickly| desired.shapes. flower, baked apple. | toes, new fried potatoes, grapefruit salad, mush room sauce. ‘oast the bread brown and onion salad, mint y to|Swiss chard, tomato sauce. h three tablespoonfuls| buttered beets, horsera tomatoes, horseradish sauce. Beef and Anchovy Salad.—Hot rells, ing fried green corn, spiced peaches, spinach, prepared mustard. etable salad, cucumber cups. apple salad, watermelon pickles, greens, brown sauce. eatures for MNenu. s for Family. | drop large spoonfuls into hot milk in a |frying pan. Pour the milk over the egg so that it will cook slightly, then take up in a skimmer and drain. Serve on soft custard with a bit of jelly on top of each spoonful. Extra Special Dishes. Boil some eggs hard, cover with sau- sage meat. fry in deep fat, and serve as a cold supper dish in a bed of lettuce. Another vay—Boil the eggs for eight minutes, peei them, cut in halves, and take out the yolks. Make a paste of the yolks and add a little butter, salt and cayenne. Fill the eggs and stand them up in the dish. Make a sauce with 'some thick, brown gravy, piquante | sauce and a little French mustard, pour | over the eggs, and serve very hot. sprinkled with parsley Beat up four eggs seasoned with salt and cayenne. Melt two ounces of but- ter and add to it four ounces of ccoked rice, season well, and stir over the fire, adding the eggs, three chopped and boned sardines and three chopped an- chovies, Serve on fried bread. Split some breakfast rolls, the soft inside and spread well with butter. Mix with chopped hard-boiled cggs mixed with anchovy essence and seasonings, fill the rolls with the mix- ture, and bake. - Break some eggs carefully onto a dish , covering with white sauce and grated cheese, then bake. Musnroom sauce can be used as & filling for an omelet, or heaped on toast it makes a good dish. When the sauce is to be served alone, the mush- rooms should not be chopped too fine. | Peel them and fry in butter for a few minutes, then chop coarsely. Thicken | with flour and add slowly some white | stock. Continue stirring until | thickens, remave from the fire, and add | a little lemon juice, pepper and salt, and {wo beaten egg yolks. Ege Custard for Decorating.—Sepa-| rate the yolks from the whites of two eggs. Beat the yolks slightly, add two tablespoonfuls of milk and a little salt.| Strain into a buttered cup, Kut into a saucepan, surround with boiling water to half the depth of the cup, cover, put! at the back of the stove and steam until the custard is firm. Beat the egg| whites slightly, add a littie salt, and cook like the yolks. Cool, turn from Summer Meat Menus. LAMB. Roast Lamb.—Brown potatoes, cauli- | Bened Legg of Lamb.—Parsley pota- peas, mint ice. | Lamb Chops With Dressing —French- | Lemb With French Toast—Orange Jelly. VEAL. Baked Veal—French-fried potatoes, Stuffed Veal Chops—Fried potatoes, | Veal and Ham Shortcake —Potato BEEF, Pot Roast of Beef.—Boiled noodles, lish sauce. Jellied Beef —Potato chips, stuffed HAM. Baked Ham.—Au gratin potatoes, Ham. — Scalloped potatoes, Ham Mouses.—Creamed potaotes, veg- Creamed Ham.— Noodles, tomatoes Ham in Casserole.—Mashed potatoes, MISCELLANEOUS. Calf's ‘Tongue.—Bolled rice, beet| Pork Chops de Luxe—Scalloped po-| tatoes, baked tomatoes, fried apples. Pork Patties.—Rice, jellied tomato salad, cucumber pickles. | Luncheon Bacon.—Spaghetti au gra- | b tin. fruit salad, jelly. Planked Hamburger—Baked stuffed potatoes, asparagus, broiled bananas. Hamburger Rolls.—Potato chips, let- tuce salad, tomato sauce. Molded Lamb Tongues.—Potato salad, tomatoes filled with celery, orange ice. Sweetbread Cutlet.—Creamed pota- toes, asparagus, Hollandaise sauce, My Neighbor Says: ‘The next time your sink gets choked up try removing the cause by pouring down the waste pipe a bucket of holling water to which a handful of salt has been added. To clean playing cards, sprinkle them with talcum powder and then rub each card well with a dry, soft cloth. A cold in the head can often be relieved by adding a few drops of eucalyptus to a jug of hot water and inhaling the fumes. Do not use hot water on var- nished floorboards. Use a cloth wrung out in luke warm water. Each section should be rubbed with a dry cloth as it is washed. st emand light foods in sum- remove | MENU FOR A DAY. BREAKFAST. Orange and Banana. Molded Cereal with Cream. Plain Omelet. Hot Corn Bread. Coffee. Home in Good Taste BY SARA HILAND. 1t is very easy for the sunroom furni- ture to “go modern” because it has, to begin with, rather angular lines and only requires a bit of changing here and there to bring it right to the front among the designs of art moderne. In the.illustration is shown an easy chair (and it is easy, too, because the LUNCHEON. Fresh Fruit Salad. Hot Rolls Spanish Cream. Macaroons. Ice Tea. DINNER. Pot_Roast Boiled Potatoes. Diced Carrots and Turnips. Tomato Jelly Salad. Blueberry Pudding, Lemon Sauce. Coffee. ! PLAIN OMELET. Six eggs, ' tablespoonful salt, 3 |Ablcs¥m?mluls milk, 1 table- spoonful butter. Beat eggs very ' light, add salt and milk. Have pan very hot, put_in butter and pour in mixture. Tilt pan to al- low omelet to run to lower side, and scrape from upper haif per- fectly clean, pushing all to lower half. When set, turn over back on clean half of pan, brown and serve. | | | | | ? SPANISH CREAM. Soak !> box gelatin in 1 quart milk 1 hour, then add yolks of 3 eggs beaten light with 1 cup sugar. Cook until it thickens, stirring often. Beat whites 3 eggs and add to other mixture when you remove from stove. Flavor with 1 spoonful orange extract. Serve with whipped cream and sponge cake. TOMATO JELLY SALAD. To contents of 1 can tomatoes add a pinch of allspice and ground nutmeg, half a chopped onion, a bay leaf, 1 teaspoanful brown sugar, !4 teaspoonful salt and little cayenne pepper; sim- mer slowly, pouring in little cold water if it becomes too thick, and straip through puree sieve, stir ring into each pint of liquid scant tablespoonful gelatin, which has been dissolved in 1 cup hot water: turn into small ring molds. When cold and firm, place in mests of crisp lettuce leaves, fill center with mayon- naise and garnish with tiny stuffed olives. | cushions are filled with down) which | would be an ideal piece for the up-to- | date sunroom. ‘The chalr is of reed in three different colors. This gives it the modern effect as well as the general outline of the chair. Three colors may be used for the reed. these, of course, being de- termined by the general scheme of the room, ‘The drapery material has a great deal to do with this and it would be attractive to have a room with ground drapery material which pattern in cherry red, gold and a touch of black. With material such as this the chair may be in black, green and yellow reed, the cushions being covered in plain red, piped In black. The brighter the colors and *ne more they contrast, the more striking the chair is sure to be. (Copyrisht. 1930.) Batch of Homemade Bread May Be Occasional Treat | BY SALLY MONROE. IChA;ire that the yeast cake is to blame, 5 | Let rise and bake in a hot oven, | ERE are such good breads, ready made, that few women nowadays bother about making bread at home. But, if you know how, an occasional batch of homemade bread is a delight- ful change and treat to the family. | Poor homemade bread is so much worse than mediocre store bread that it is never worth trying. If you have learned to make bread the trick of producing a variety of rolis, | rusks and buns is a very simple one.| Yet many housewives sesm to think that i requires great skill to make | them. When your bread dough has risen for the first time, when it is ready to separate into loaves, is the time to take what you wish for rolls. The simplest ones are made by cutting the dough into small pieces, forming into round balls and placing in a pan, brushing with butter, and cooking in a quick oven for 25 minutes. A sort of Parkerhouse roll may be made by cutting the plain dough into small pieces, flattening each piece, | spreading lightly with butter and fold- | into a purse. Place these purses | in a pan and cook in a hot oven, Bread Sticks, Bread sticks may be made by cut- ting pleces of dough from the first| rising, rolling them out with the fingers to the size of a pencil and then | cutting in lengths and laying in a pan to rise. Put in a hot oven and, when nearly done, brush with an egg white, To make Kringles, you should weigh off a half-pound of ‘the risen dough. Work into the dough two full table- spoonfuls of sugar and two eggs, with two teblespoonfuls of butter. Add a little more flour to make it knead well. Roll to pencil sticks and then form on baking pan into rings or link shapes. Currant and raisin buns may be made by adding currants or raisins or its of minced eitron to the bun dough | If_you wish, you may brush with egg | white when nearly done, and then sprinkle with sugar, or you may sprinkle with & mixture of sugar and cinnamon, Yeast Wrongly Blamed. but the chance is very slight. If you have had the yeast caxe too long, if you have bought it from a dealer who is not particular about the freshness of the yeast cakes he sells, if you have kept the yeast cake in a very hot place—then possibly the yeast is to blame. But usually when bread doesn't rise properly something else is wrong. Salt tends to retard the action of yeast; sugar favors it. If you have put more salt in the bread mixture than your recipe calls for, that may be the cause of poor rising. If you have put the yeast cake in your bread-mixing pan when the milk or water was more than lukewarm, the mm;ae heat would naturally injure the yeast, On the other hand, if you have used perfectly cold water or milk in mixing your bread, that is reason enough for lack of rising. If you have made too SUM a batter your yeast will have dif- fleulty in working. For Best Results. ‘To secure the best results in bread making, it is well to have a thermome- ter and to put your bread to rise in a place where you ean keep the tem- perature pretty even. From 59 to 68 degrees Fahrenheit is the best. How- ever, this is not always practicable. Some cooks place the mixing pan over a pan containing hot water—100 de- grees preferably—and this helps to keep bread at a favorable temperature in cold weather. Remember that the flour you use has something to do with the proper. light- ness of bread. Never try to make bread with pastry or cake flour. Use a good quality of bread flour. If you use whole Wheat, oatmeal or other cereals in mak- ing the bread, use exactly the amount called for in a tried recipe. If you use too little wheat flour, there will not be em\u}h gluten and rising will not be satisfactory. LRt 0N Raisin Muffins. | Two cuptuls flour, four teaspoonfuls | baking powder, four tablespoonfuls auvr. one-quarter teaspoonful salt, one- half cupful raisins, one egg, one cupful milk and three tablespoonfuls melted ‘When the housewife has trouble with the bread doug! d finds it hasn't risen after six seven hours in the bread-mixing pan, she usually blames the yeast cake. There is the remote | + How pleasant it is to have a fe . Foods Mayonnaise, placed on th ness and flavor of the Best Food butter. Mix mgredients and beat three | minutes. Half fill greased mufin pans ;nd bake 15 mmu"stm moderate oven. erve w friends come in for a meal and hear them exclaim about the beauty of the’Crystal Jar of Best e table with your best silverware and linen! ® And when they taste the wonderful creamy smooth- s Mayonnaise inside the jar. .. THE STAR’S DAILY PATTERN SERVICE. Peter Pan Rompers. For Kiddies. BY ANNETTE. The French kiddies have now dis- | carded suits for rompers for playtime. | ‘The chic model sketched rather re-| sembies & suit, but is much more “comty” for play hours. | It closes at the front with button trim. A turnover collar finishes the| round neck line. attractively waist line. Style No. 586 is designed in sizes 1, 2 and 3 years. It is very easily made, and very in- expensive, t00. Another interesting fea- ture is that it is so easily laundered. 1t is made of printed pique in yellow .|and white, with ‘white pique collar and brown pique piping. Pale blue finen, with collar, pockets and piping in French blue, Nile green cotton broadcloth with tiny yellow dots and yellow trim and pink ‘and white Wingham with check with white pique| are only a few of many lovely combi- nations suitable. For a pattern of this style send 15 cents in stamps or coin directly to The Washington Star’s New York Fashion Bureau, Fifth avenue and Twenty-ninth street, New York. I feel certain you will be pleased with this popular model. And I wish to take this opportunity to call to your atten- tion that there is a splendid selection of children’s frocks in our new Spring fashion magazine. It would be a good idea to send 10 cents additional when you order this pattern. Then I'll mail you a copy of the book, Date Strips. One-half cup fat, one cup sugar, two eggs, two-thirds cup milk, one-eigh'h teaspoonful salt, one teaspoontful vanilla, two cups flour, two teaspoonfuls baking powder. Cream fat and sugar. Add rest of in- dients and beat four minutes. Pour to two-layer cake pans lined with waxed paper. Batter should be spread quite thin, about one-fourth inch. Bake 15 mintues in moderate oven; cool. Spread one layer with the date filling, top with other layer and cover with frosting. Cut into strips one-half inch wide and three inches long. Date filling: One-half cup sugar, two tablespoonfuls flour, one-fourth tea- spoonful salt, one cup chopped dates, one-half cup orange juice, one table- spoonful butter, one-half cup nuts. Mix sugar, flour and salt. Add dates and julce and cook very slowly until mix- ture thickens a little; stir constantly. Add the rest of the ingredients. Mix well and cool. Frosting: Three tablespoonfuls butter, one tablespoonful cream, one-hall tea- spoonful vanilla, one-eighth teaspoonful salt, one cuP sifted confectioner's sugar. Mix ingredients and beat two miniues. Let stand for several minutes and then frost top of cake. Olive and Nut Filling. One-half cupful choj imiento stuffed olives, one-half pmfulp broken nut meats and four tablespoonfuls may- onnaise. Mix ingredients and spread on buttered alices of thinly cut white bread. Add bits of shredded lettuce and cover with other white bread slices. Press firmly. With sharp knife cut off crusts. Arrange in basket or on tray Patch pockets are| placed at either aide below." Milady Beautiful BY LOIS LEEDS. For the Slender. Those who love to eat rich pastries and candies, but know that they must say “No,” or the insidious pounds will mount up, are often envious of the slender person who seems to eat every- thing she chooses, but, as she puts it herself, “just can't get fat.” It may cheer the overweight woman to know that her underweight sister is just as much concerned with her problem, for there is nothing attractive in being too bony. Furthermore, thinness is just as conducive to ill health as overweight, and in a young person it is far more dangerous to be underweight than it is to be a few pounds over the average. In older persons underweight is pretty apt to cause the skin to become wrinkled and faded prematurely. One of the causes of underweight is nervousness. One may eat at much as those of normal weight but the energy is burned up through tenseness and nervous habits. Quite often more rest and more exercise in the open air will help one to overcome this tenseness and thus help one make better use of the food consumed. Weight can be gained through proper diet and exercise. Exercise will do much toward helping one to develop such a keen appetite that it is easy to increase the number of calories taken. In planning a diet which will help to ‘Duh on weight one should first of all earn how to count these calories. The number of calories needed in a normal diet are 20 calories for each pound of norma) weight if one is engaged in work demanding physical exertion. Those engaged in a sedentary occupation will need only fifteen calories per day per pound. In other words, the average| person weighing 125 pounds will need 2,500 calories per day if active or 1,875 calories if engaged in a sedentary occu- pation. Those who are underweight must try to train their appetites until they can take from 500 to 1,000 more calories per day. It must be remembered, too, that it 15 not the quantity alone which counts, but the kind of foods chosen and the thoroughness with which they are assimilated. It is never wise to “stuff” at mealtime in the hope of gain- ing weight. Eat slowly and choose the | kind of foods which will tend to put on more flesh. Drink a quart of good, rich milk every day. Eat at least two kinds | of green ‘vegetables and plenty of raw | fruit daily. For dessert, take custards, | puddings and ice cream. Baked beans, | rice, macaroni, potatoes and meat with | thick gravy are all very good for one who wishes to gain weight and is not |suffering from hyperacidity. Omit tea | and coffee and drink milk in their stead. | _Those who are underweight should | also make it a point to have a lunch during the afternoon. For this lunch a tablespoonful of malted milk in a glass- ful of milk and some plain cookies or crackers are not only nourishing, but they also help greatly in adding the neded extra calories to the diet. My leaflet on how to gain weight gives some very good suggestions re- garding both diet and exercise for those who need a few extra pounds. Any one who wishes it may have a copy by send- ing a request, inclosing a stam, addressed envelope to costs. (Copyright, 1930.) DAILY DIET RECIPE MIXED SALAD. Chopped celery, 2 eup. Chopped radishes, 1> cup. 2d onion, 1 tablespoon. Salt, 1, teaspoon. Mayonnaise, 4 tablespoons. Lettuce leaves, 8. SERVES 4 PORTIONS. Wash celery, Chop coarsely. Wash radishes. Only peel stem and root ends, leaving on most of the peeling. Chop coarsely. Combine the first five ingredients. At time of serving mound on let- tuce leaves on individual salad plates, cover malling DIET NOTE. Receipe contains lime, sulphur, vitamins A, B and C. Good in laxative diet. Good for normai weight adult or one who wishes to maintain weight. If a diabetic mayonnaise were used could be ped, self- | FOOD PAGE. Historic Wisecrackers of' the Table * Bignon Served Wit With His Meals and Charged High Prices for Both. of Paris restaurants was card and his charges, suited to the im- | of the dinner, were apt to be high. was celebrated. It was declared that a man who dined at it over a period ol‘ years became a cosmopolite who would | be recognized and feted in every capi- tal of Europe. Such a diner, from his point of vantage, in time witnessed the passing in review before him of every | famous man on the continent. Not only was Bignon's food famous. His wit was well known and he served | it generously with his meals. Needless | to say, he was paid for it, too. | On being handed his bill one day, the | rich Prince Narischkin exclaimed: “Pifteen francs for a peach? They must be very scarce.” “It isn't the peaches that dre scarce, mon prince,” retorted Bignon, “it is the Narischkins.’ The prince protested paying 2!; francs for a red herring. “It seems to me that price is exces- sive,” he said “But,” replied the restaurateur, “these prices are in your interest. It is the barrier I have established between my clients and the vulgar.” One remarks Bignon's use of the word “client.” He regarded himself as on a level with a barrister. To a patron who complhined of a sauce the maitre said: “Did you dine here last evening?" No,” was the reply. “Ah!"” exclaimed Bignon, as if a light had burst upon him. “That is the trouble then. You spoiled your taste in another restaurant.” A third guest complained about the charges on his bill for a breakfast. “You wish to make me pay 21 francs today,” he said, “and only a few days | ago I had the identical breakfast for | 18 francs.” “I will investigate the mistake,” of- fered Bignon. He went to his desk, looked into his papers and soon re- turned. “It is very true, monsieur,” he said, “that a mistake was made in your favor last Monday, but I make no glaim for restitution!” Bignon had no desire to cater to any but the most exclusive persons. On the other hand, only these cared to dine MOTHERS AND THEIR CHILDREN. | Protecting the Screen Door. With three lively youngsters racing in and out, our back screen door had such hard use that the lower half of the screen soon bulged and then broke loose and pulled away from the frame. When I had to have the wire renewed, to prevent this from happening again, I used a plece of small meshed chicken wire just inside the regular screen wire. This was inexpensive and took most of the strain from the wire screening. Free pamphlet on cultural training of your children, their school and educa- tion. Send stamped self-addressed en- velope to Mothers’ Bureau, care of this newspaper. Ask for pamphlet No. 3. (Copyright, 1930.) eaten by diabetics. If non-fat- tening mayonnaise were used could be eaten by ene who wish- ed to reduce. and serve. T Yhe first sip. ow itat LIPTON'S TEA—iced—will al- ways be the most pepular summer beverage because its marvelous taste cannot be portance of his diners and the success be among yourselves, to | rassing or compromising surroundings. Th is restaurant | 1f e corner table in his re be invaded and you would all eave.” BY J. P. GLASS. “IT ISN'T THE PEACHES THAT ARE SCARCE. MON PRINCE,” RETORTED BIGNON; “IT IE THE MARISCHKINS." In other days one of the most famous With him. They forgave his prices be- Bignon's. | cause tney saw the point of his obser- Bignon displayed no prices on his menu | vation to Prince Narischkin “Why do such as you come here? Tec avoid embar- changed my prices the house would (Copyrizht, 1930.) NOW two ways * take your choice! . HERE'S flavor, health—and variety! Kellogg’s delicious, crisp, cruachy ALL-BRAN now comes in two forms. Take your choice! ‘The original krumbled or the new ALL-BRAN Biscuit, equally effecti in the relief of constipation. Kel- logg’s ALL-BRAN gives roughage. It is positively guaranteed to relieve both temporary and recurring con- ipation, ALL-BRAN also contains | iron, which builds rich, red blood. Two tablespoons or at least one Biscuit daily—in stubborn cases, with every meal. Avoid dangers in using | many cathartics! Don’t suffer the headaches, listless- aess and illoess that are caused by constipation. Keep your system reg- ulr and your body healthy by ban- ishing it with this delicious cereal. Eat it with milk or cream, fruits or honey added. Use the improved krumbled ALL-BRAN to add flavor aad health to ‘cooked foods. Your grocer has ALL-BRAN (krumbled or Biscuit) in the red-and-green pack-, age. Made by Kellogg in Battle Creek. | | ‘ | TEMPTING SALADS # % SAVORY SANDWICHES Y % & in appetizing variety...Then there are most delicious a la King, baked and high ball . combinations. . . dozens ol ways of serving White Star Tuna which make it always MACARONI mer—yet bodies still require health. With Peas and Bacon building, energy - making nourish- ment. What more happy solution to equalled. Of course, this is to be expected from LIPTON ~—for who else knows better how ta blend you may be sure they will praise your “party” again and again! Just notice how little it costs, taoe o o b Ll - Gl intriguing Add cheese. Cook peas. Cut bacon in squares Mix macaroni ce. Make nest roni, put peas in center. Garnish with con. As A Cuanos Faom Poraroes LARGEST SELLING BRAND IN_AMERICA the problem than Mueller's Macaroni? Light and fluffy, yet healthful and sus- taining, this tasty food can be pre- pared in a variety of appetizing ways: It cooks thoroughly in nine minutes. Avoid the common error of overcook- ing—although one or two minutes more may be allowed if especial ten- derness is desired. Your grocer has Mueller’s or can get it for you: €66 Ncoous ELBOW MACARONI Best Foods Mayonnaise e 50 MILLION W LAsT tal jar A ‘ now packed in famous Ceylon and India expositions for finest quality. Largest sale in the world, meaning satisfying the greatest number of people. Proof, indeed, of first rank! Buy LIPTON'S Famous YELLOW LABEL ORANGE PEKOE and PEKOE. In11b., 4 16, 3{ Ib., ond 10 cent cartons. THOMAS J. LIPTON, Inc., Hoboken, N. J. Guarantesd by @ilimaefyiZin Tea Planter, Ceylon TEA MERCHANT BY APPOINTMENT TO ARGEST SALE IN _THE WORLD In the convenient can, easy to use...Always fresh, tender and sweet...Packed by the slargest canner of tuna in the world. .For over 17 years the preferred brand # ¢