Evening Star Newspaper, August 1, 1930, Page 25

One Should Avoid Too Many Meals Made L'pj Entirely of Cold Food—Energy May Be Saved in Early NE c° the secrets of successful meal planning is variety, especially in warm weather, whether you plan meat- less menus or not. Wise sclection fur- nishes the necessary food elements good cooking develops the flavors and attractive service tempts the appetite, in Summer or any other time. Th> general methods to be used in securing variety are, first, varying the food ma- terials used; second dishes are served and, the combinations used One housekeeper who has weathered many a hot Summer in a very warm country says that she has learned that while you may serve iced dishes fre- quently, and even daily, with good re- sults, yet it is not best to serve too many meais made up entirely of cold food. The flavors which come from foods served warm. as well as the va- riety which different temperatures give are mssets to be gained by serving at least one hot dish at a meal In Summer the housewife also needs to be able to plan dishes that can be prepared in the cool of the morning and szerved some hours later either cold or warmed up. In this way there is saving of energy during the warm hours of the day. Tasty Dishes. Try these creamed vegetable cro- quettes. Take two cupfuls of three or four kinds of vegstables, such as po- tatmes. beets, carrots, corn, beans or onioms, or any combination you choose third, varying season with salt, pepper and a dash of | piquant sauce, mix with a thick cream sauce ‘and when cold mold into cro- quettes, Let stand for an hour or tw, then fry in deep fat make a carrot loaf, grate enough | raw carrots to make one and one-half cupfuls. Add to this half a cupful of bread crumbs, half a cupful of chopped nuts, a tablespoonful of sugar, a tea- spoonful of salt, & little pepper, two beaten eggs. a cupful of milk and a scant cupful of flour, Mix thoroughly then add a heaped tablespoonful of butter. Pour into a greased mold and boil over hot water for an hour. Serve with melted butter. Scalloped cabbage is good. Chop & #mall head of cabbage. Butter a_cas- serole and put in a layer of cabbage, season and dot with butter. On this put a layer of bread crumbs and some grated cheess. Season and dot With but- ter. Continue the lavers until the in- gredients are all used. Pour milk over. | Cover and bake for about an hour. The Jast 15 minutes leave uncoversd to brown Ple Recipes. To make nut and vegetable pie, cook & cupful of fresh or dried haricot beans until tender. Dice six medium-sized. boiled: potatoes. patatoes with several small, onions. Blaneh half a cupful almonds and mix with the same quan- tity of peanuts. Place & layer of beans and potatoes, seasoned, in a baking dish. and on top a layer of nuts and chopped hard-botled eggs. Pour on some white sauce. Repeat these lay- ers, having potatoes ‘nd white sauce on top. Bake for about half an hour. Green peppers stuffed with vege- tables and rheese and then baked make diced a tasiy dish. To prepare, cut off the | stem ends of eight peppers and remove the seeds. Cover the peppers with eold wrter, bring the water to the boiling point and ecok them for five minutes. Cock one cupful of choppad celery until tender. Mix three eupfuls of boiled rice with two cupfuis of canned to- matoes, the celery, two tablespoonfuls of butter or other fat, and one tea- 8| of salt, And fill the pepper cases. Stand them close together in & bakis grated cheese and pour a little water of tomsto juice in the dish to keep them meist. Bake until the cheese is brown and the pepper cases are thor- O pepprs t plentiful. two han pe are not ul, or threep:l}' be used to flavor the whole dith. In that case, dice the ppers, cook them until tender, eom- ine them with the materials described, except the cheese: pour the mixture into & boking dish. sprinkle grated cheese on top end bake until the cheese is brown. Mackerel Loaf—Bone one can of mackerel and add to the mackerel half a cupful of milk, one cupful of bread or eracker crumbs, three chopped green cnions or one Bermuds. onion, one tea- spoonful of salt and one-fourth tea- epoonful of pepper, and two eggs. Mix well with a fork. Pour into a greased baking dish and bake for 45 minutes in a moderate oven. Savory Tomato Dishes. Baked With Eggs—Place a layer of drained and seasoned tomato pulp in a baking dish. Cover with grated cheese and place In the oven until the cheese is melted. Remove and break the desired number of eggs on top of the cheese, being careful to keep all the yolks whole. S2ason, then replace in the oven until the eggs are done. While still hot, sprinkle with cheese and serve from the dish. Bcalloped With Cabbage—Cook the eabbage until tender, but done. Put into 2 baking dish layers of cabbage, bread crumbs and tomato Cover with grated cheese, season well and bake Baked With Corn—Mix one table- epoonful of sugar with three tablespoon- fuls of butter melted, and pour over one cupful of bread crumbs. Spread the crumbs over two cupfuls of eanned tomatoes and two ruP!uh of canned corn and one teaspoonful of ealt. Pour Egg Noodles Like Home Made Once you've tasted Mueller's Egg Noodles—once you've served them 0 your family —you'll find it a pleasute to quit making your own. For here are Egg Noodles so tasty Fried Egg Noodles - Hours of Day. all the ingredients into a buttered baking dish and bake until brown Serve hot. With Rice and Gravy.—Cook one cup- ful of rice and one teaspoonful of salt in three cupfuls of boiling water for ten minutes. Drain, add half a can MENU FOR A DAY. BREAKFAST: Plums, Poached Egi Bacon, Toast, Co&’ . LUNCHEON: Stuffed Tomato Salad, Raisin Bread Sandwiches, Cream Rice Pudding, Tea. DINNER: Tomato Bouillion with Whipped Cream, Broiled Lamb, Chops, Parsley, Potatoes Green Beans, Romaine Salad, Green Apple_Ple, Cheese, Coffge. POACHED EGGS. varying the way | Mix the beans and | ol‘ dish, sprinkle the tops with |. of tomatoes and a tablesponful of bacon drippings, and simmer until the liquid 15 entirely absorbed. Made With Cheese. Many mixtures of Noufchatel cream checse with vegetables or fr and seasonings may be used as spreads for sandwiches or served in salads in balls or various other attractive forms Cheese Souffie—Make a white sauce of two tablespoonfuls of butter, two table- sonfuls of flour, half & cupful of ded milk and half a teaspoonful of sait. Melt the butter, add ths flour and selt, then add the miik slowly and bring o a boil. Remove from the fire and add one-fourth cupful of grated Ameri- can cheese, or cut the cheese in small pieces, then add three egg volks. Fold in the stiffly beaten egg whites. Pour | the mixture into a buttered baking dish and bake for 20 minutes in a slow oven. Serve in the same dish Chees2 Loaf.—Mix one cupful of cooked | hominy grits or rice with one cupful of mashed or boiled and chopped potatoes, | {half a cupful of canned peas, one- | fourth cupful of canned tomatoes. one tablespoonful of minced onion. one- third cupful of grated cheese, two tea- spoonfuls of salt and a little paprika Shape the mixture into a loaf. Bake in | a slow oven for about 30 minutes. Serve with pimento sauce, brown sauce or horseradish sauce Bean and Cheese Rarebit.—Melt two tablespoonfuls of butter in a saucepan and add one cupful of baked bean pulp. Stir over the fire for 5 minutes. Re-| move from the fire, add about a cupful of cheese, half a cupful of milk, one- | fourth teaspoonful of salt, one tea- spoonful of horseradish or table sauce | spoonfuls sugar, one-half teaspoonful and a dash of paprika. Stir until the | sait, one cupful white flour, one cupful cheese is melted. Serve on crackers or | graham flour. | toasted whole-wheat or rye bread. | Crumble yeast cake and add Cheese Roulettes—Combine two cup- | Sugar, salt and milk. Beat two minutes | fuls of mashed potatoes with one-fourth | Four into greased bowl and let rise un- | cupful of milk, four tablespoonfuls of | til doubled in bulk. Knead on floured | grated chesse, half a teaspoonful of salt | board until dough is soft and elastic and |and a little paprika. Beat the mixture | then roll out until thin and spread with | until it is light. Drop by spoonfuls into | | greased muffin pans. Brush the tops |Of one-half inch slices. Place, flat side | With beaten egg and brown them in a | Up. in greased pan. When doubled in | moderate oven. Berve alone or as a bulk b Put shallow pan over fire, half with water, add 1 teaspoon salt and 2 tablespoons vinegar; let get scalding hot; drop eggs into water, let stand 5 minutes without boiling. Butter toast and with a skimmer taks up eggs and slide on toast: dot with bits of butter and salt and pepper. CREAM RICE PUDDING. Two even teaspoons of rice, 1 tablespoon of sugar and a pinch of salt. Stir into 1 good quart of milk. Bake in slow oven two hours. Add raisins or nutmeg i preferred. GREEN APPLE PIE Line a deep plate with crust rolled rather thing. Pare, core and slice thin rather tart apples. On bottom crust sprinkle little flour, handful of sugar and the apples laid in smoothly, fill- ing_mound shape and extending to the edge of plate. Over apples sprinkle 1 cup sugar, a dash of flour, about !, teaspoon cinna- mon 'scattered over evenly and a few bits of butter. Place on top crust. pinch down very firmly, wet top with milk and bake from 45 to 60 minutes in moderate oven. fi pie Graham Cinnamon Rolls. Two-thirds cupful lukewarm milk cne-half cake compressed yeast, two ta- blespoonful lard, melted; two table- lard, | | The Star, sugar mixture. Roll up tightly and cut | NANCY PAGE Family Reunions for Joy and Feasting. : BY FLORENCE LA GANKE. Today in i i The Lee family usually gathered Washington History some time in August for a family re- union. _Relatives came from far and | near. Each member of the Lee family | showed off her family and her food or her cooking ability. This year Nancy was looking forward BY DONALD A. CRAIG. | August 1, 1865.—"It would seem that | some clique, for some purpuse—probably | stock jobbing—has been making a con- certed effort to induce the belief that a collislon is impending, and, indeed, | almost impossible to be averted, between four troops and the French troops on | the Rio Grande,” says The Evening Slar | in an “extra” today. The story goes on to say more than Want a ' rect vod_cake? Write to Nancy Page: care of Ui n Rl i, (Copyrisht. 1930.) a for Stuffed Tomatoes La Salle. Eight medium sized tomatoes, one- half cupful diced cucumbers, thirty-two spears cooked asparagus, one-fourth teaspoonful salt, one-fourtn teaspconful paprika, two-thirds cupful stiff mayon- naise, three tablespoonfuis lemon juice. Wash. peel and scoop out part of in- sides of tomatoes. Stuff with cueum- | bers and asparagus. Sprinkle with salt, | paprika and lemon juice and top with | mayonnais> Fit in lettuce cups and arrange around loaf. My Neighbor Says: Talks to Women About Money « BY MARY ELIZABETH ALLEN Who finances the racketeers, you may | ask, and the answer is you, and you |and 1. We provide the funds dor the | “easy money industry” and we have | ourselves to blame for racketeers and | their crimes. Their plunder are our | contributions. | In a recent study of “rackets” a writer stated that “in . the United | States the very greed which makes | criminals out of the thousands make: suckars out of the hundred thousand: The woman who is “taken in” by the truck driver with a fox scarf that he “failed to deliver” or that was an “extra onme” is encouraging one little racket. It consists of hush<hush, sssh- sssh, and presto one has a $12 fox scarf that has only cost $25 or what- ever:you had on you. | The chap who accosts the shopper | with a whispered word about a diamond 35,000 men are being ordered for the French service on the Texas border. or in Mexico, and tells circumstantially of | the “explosive ill will” between the American and French officers along the | Rio Grande River. The collision, which | is entirely without official confirmation, | is reported to have taken place at. ot near, Clarksville, Tex., between United States and Franco-Mexican troops. The Star says these stories have been proved to be based on “no truth what- | ever,” or on the “most trivial founda- tion imaginable. 1t is the general opinion throughout the country that the people of the United States, North and South, will never agree that the French shall set up permanently the Maximilian, or any other monarchial dynasty. or govern- ment. in Mexico, or any other American country, without military resistance on | our part. But the present report of a clash between our troops and the troops is regarded as “prema- " to say the least. Star writer warns that the French—especially the present Emperor | Napoleon—would _have ~their pride aroused by any show of force on our part at this time, and a serious general war might res 3 It seems likely, according to informa- tion obtained from other sources, that n case of a war in which the United | States should undertake to uphold the Monroe Doctrine by forcing the French, or any other European armed forces out of Mexico, the late Confederate sol- diers, or many of them, would join with | the Northerners and fight by their side | in expelling the invaders from this con- | tinent | Let the United States go on for five ears in peaceful recuperation of re- | | sources, and we may be certain that we | shall see the French as cleanly and un- | | mistakably out of Mexico,” "concludes | re then, as if we had thrust | her out by incurring 300,000 millions of | war debt, and wasted the blood of half | a million men in the undertaking.” | In diplomatic circles here it is believed | that the French are heartily disgusted with the expense and trouble of their border for creamed fish. Meatless Salads. Light salars are cooling. refreshing |and stimulating to the appetite. By | acouiring the habit of eating one or two salads every day in Summer more va- | riety of fresh fruits and green vege- | | tables will be introduced into the menu. | { Good, salads may be s0 ;l'mplt in !gcn-] struction that they may be prepared in |five minutes. When preparing, first | JJACON s & meat product that | have all the ingredients cold and all usually plays an important role in el | o ouiamener amiase conkery, And | served daini nd arran - | o Iyvon the plates. If a little thought is | Where good butter is unavailable, pro- used combinations may be secured that | vides necessary fats to the diet in & | will not be found in cook books, but|wholesome form. | which will utilize leftovers in an at-| Usually a pound of choice package | tractive and palatable way. { bacon, ready sliced, goes farther than | Salad of Summer Vegetables—Dis-|a pound of uncut bacon, because it is solve one package of lemon gelatin in|difficult to cut it at home as thin as boiling water, add one teaspoonful of |it can be cut by machinery at the salt, one tabiespoonful of vinegar and |packing houses | a féw drops of green vegetable coloring. | If you must cut your own bacon be When slightly cooled and thickened add | sure that your knife is very sharp. The one and one-half cupfuls of chopped pacon should be taken from the re- cucumbers, one cupful of chopped green | frigerator very cold and cut at once. onions, half a cupful of grated carrots | If you try to cut it when it is not and half a cupful of chopped celery.|chilled you will find it much more Serve on lettuce and garnish with | difficult Thousand Island dressing and radish' Do not start frying bacon until you roses. To make the roses cut the skin can give it your undivided attention back from the round, red radishes to Bacon will not fry itself, but must be make petals. watched constantly to see that each and Cheese Salad.—Arrange | piece is done evenly. slices of raw or canned pineapple on let- | done to a turn they should be lifted tuce and into the cénter of each slice | from the frying pan and placed on the place & ball made of .cream cheese | platter or serving dish in & warm place mixed with chopped nuts or green pep- ' They should not be left to soak in the per oru)‘mnemo,'zewned v?‘th salt. | grease in the frying pan. Another way repare is to arrange | | the pineapple shioos on lettuce, cover Some Good Dishes. | them with cheese pressed through a | Here are some good bacon dishes o ricer and sprinkle on a little| Bacon and Potato Omelet—Cut three slices of bacon into small bits and fry pota salt and paprika. | Fooaie it until erisp. Add to the fat and bacon R two eupfuls of potatoes cut into smail For company meals or refreshments cubes, and season with salt and pepper. | for Summer parties there is nothing Beat two eggs slightly and pour them | daintier or more refreshing than the over the mixture in the pan. Cook | frozen salad. 1t answers the purpose |until the eggs are set and then fold like of both salad and dessert, accompanied | an_omelet | by crisp crackers or a suitable sand- | Bacon and Sweet Potatoes—The | wieh, These salads may be frozen in & | tatoes should first be cooked and | common ice cream freezer or in an | peeled and cut in two lengthwise. Now | electric refrigerator. | have ready as many slices of bacon as A £ | you have potato haives. Put the bacon | and potatoes together into a frying pan Fruit Pickles. | or small dripping pan, and place in the oven, leav e \ i Buy.a No. 10 ean of pears, drain off | o e v he s and the bacon | the juice, and to one cupful of juice | browned | sweetened for table use add one and | . Diced Bacon | one-half cupfuls of sugar, one-third | a turn, is a savory addition to many | cupful of vinegar and about 10 whole | dishes. Scrambled eggs may be made | cloves. Boil slowly untll thick and | by sdding these bits of diced, cooked sirupy, add the pears, simmer for 15 pacon to the egg mixture before turn- mgnuw» m;:: r:mm:wi‘rgm tlh’ stove. | ing it into the frying pan | They may be set asi cool for im- | Smothered Potatoes —& £ | mediate use or may be canned for o s g g | future use. Serve with meat. Canned sized potatoes, one medium-sized onion pork, bacon or other fat and salt an peaches, apricots, or pineappie may be | 5 i bitnd used in place of the pears pepper Slice the onion and fry it in the fat GRIME . . . DEADLY FOE OF FAIR SKIN! e of beaut of an oily that gets pores and which BY SALLIE MONROE. po- Diced bacon, fried to not quite | |} Three Rooms, Kitchen i and Bath, $40.00 | The Susquehanna ! 1430 W Street N.W. tance deep reams ca Marinella 1e ( mto the face av Tis eam nstantly pores, the g th petal 1s a rose es 1 the pores, not face Pg dr and appetizing that you'll agree they 1 Pkg. Mueller's Egg Noodles; 4 Tbsps. butter; 1| Egs; 2 Thsps. Milk. Par- boil the noodles $ mins. ia 4 qus. rapidly boiling water with 1 thsp. sale. Drain, Melt burter in frying pan, add the noodles, then pour over the ega. besten_wp with the milk. Pry to delicate browa. equal Muel and one As A Cuanes Faon Povatoss LARGEST SELLING allowed for extra tenderness. your grocer for Mueller’s. He has them or can get them for you. | the finest of home made. ller's Egg Noodles are healthful nourishing, too, containing se- lected fresh eggs and a special blend of choice flour. They cook in nine 1 minutes. Avoid overcooking, though 1 e., Ne York hese Beauty Shops: Mansions Beauts Shop 1000 Connecticut Avenue Beauty Shop $19 18tn shop Sold at t or two minutes more may be i Ask Corkery Street N.W. W Vanity Beaut 1348 Connecticut Avenue Eleanor Bnyder Beauiy Shop 1090 National Press Building Helen Powers Beauty Shop 25 19th Street N.W 8hop 808 H Street N.E. Marinello 8hop 1832 Columbia Road Florastelle Beauty Mrs. Malone Marinello Daylight Beauty Shop Colony Beauty Bhop . ! The Cosmetique Besuty Shon =~ - ¢ 1304 F St Marti-Nita Beauty Shop et BRAND IN AMEBRICA ake 15 minutes in moderate oven. | Mexican “white elephant ! 'Bacon Has Important Role ; When Cooks Serve Camps| As the pieces are | s | liquid about potatoes are slightly | | | using enough of the latter to fry the onion a golden brown; then add the potatoes, sliced rather thin, add enough boiling water to cover the whole: sea- | son with salt and pepper, adn let boil | until the potatoes are done. Serve hot. Queries. Among this week's interesting queries is this “Please tell me how to make a to- mato omelet?"—Mrs. G. K 5 Make an ordinary omelet ‘When' it is ready to turn, spread it with thick, stewed tomatoes, well seasoned with butter, pepper and salt. Turn, finish cooking, and slip on a hot platter. Or, if you wish, have stewed toma- toes slightly thickened and well sea- soned ready to pour over or around an omelet when it is put on the platter And this “May I have a recipe for chocolate icing that dries well in damp weather. | I make cup cakes often for picnics, but | in this weather I find that the icing s sticky."—Picnicker. T think the best kind of hot-weather icing is made with confectioner’s sugar and egg white. Or without the egg | white Beat the white of an egg. Melt some chocolate. Pour a little cold water on | some confectioner’s sugar to make a like cream. When the | melted chocolate is cool, mix it with | the sirup. Add sugar to the egg white 10 make it as sUfT as frosting, and then | pour on the chocolate. Add enough more sugar to make it stiff. If the ) choeolate makes the egg and sugar | stiffen unnaturally, experiment with firs, @ little more water, then a little more sugar, until you have a smooth icing. Or else melt chocolate., and add it with hot water to confectioner’s sugar to make the icing—without the egg Flavor with a few grains of salt and a little vanilla she know to the nice things which 2-year-old would be said about her | Peter. Her husband had long since been acknowledgex one of the biggest gains in the Lee family. In fact, some of the family said he was fine enough to have been born a Lee instead of a Page. Peter wondered what his family in England with traditions and ancestry, its pride in the folks who had borne the Page name would think of the Lee com- ment. But he was fond of them all, and they adored him. This year it fell to Nancy's lot to plan the reunion dinner menu. The meal | was served out of doors under the big, leafy trees. Appetites were enormous. Nancy planned baked ham, fried chicken, cabbage, siaw, potatoes au gratin, pickled beets, cucumber pickles, celery, olives, homemade raised biscuit, quince jelly, fresh currant jelly, four- in-one jam and cottage cheese. The “dessert always included old- fashioned chocolate laver cake, sponge cake, jelly roll, angel food, watermelon, | lemonade and coffee had homemade ice cream as well. favorite was the caramel cream. Nancy prepared the ham. She took a whole sliced ham, scrubbed it well, put in water to cover, brought it to boil and then allowed it to simmer for four hours. The ham cooled in this liquor overnight. It was then removed from the liquor, skinned, surplus fat cut off Sometimes they A ¢4 554 “A this famous uit Punch Here’s delightful refreshment for urnextcard party: Welch’s famous nil punch. The recipe is on eve: label—a wonderfully delicious blendh Another treat all the family will welcome —Welch's for thelr breakfast fruit julce. 8ix iiberal portions tothe pint .. more i diluted with one-third water, and many prefer it so. Less than Sc @ portiont Insist on Weleh's, pure, unadulterated grape uice, pasteurized For ways 1o serve Welch's — FREE~e write Welch's, Dept. N, Westfield, N. Y. welch's GRAPE JUICE L 3 .. U /) Moulded Tuna Salad Sepgrateintoflakesa 7 ouncecon of WhiteSter una.Mll§JM)ly with one eupfulof diced celery, onetablespoonful of chopped fien peppers, two tablespoon. uls of chepped olives andthree- fourths eub ofcbokedsaldd ing. Addtwa tegspoonfulsof Vinegar and season with salt and D’ppfl Sqaktwo tablespoonful of gelating tn one-fourth cup o cold water for five minutes, Dise solve by placing over hot water, thenstigintothe fish mixture. Turn Into small wet moulds, set aside to chill. Serve onl ettuce or waters cresgand garnish with celery tips, Sces of stoed olives and pleces of green pepper or pimiento. INTRIGUING SALAD = Many a tempting variation of the diet is easily possible with White Star Tuna ¥ % It's “good for you”, too! Rich in vitamins and mineral salts ¥ ¥ Try this dain}y salad today !’ | As a ready-to-eat on which he must raise money has a pocketful more. But the shopper may | not know thaf. She sees the chance Scrubbing brushes should be well rinsed after they are used, then turned on their sides to dry. When making sash curtains, make the hems the same at top and bottom. Then you can use them either rend up. A nice way to darn table linen or towels when they begin to wear threadbare is to stitch back and forth across the thin places on_the sewing machine. Beat soap flakes into a foam with the egg-beater. Fewer flakes will be required and better suds will result. e 5 e of a lifetime to buy & two karat dia- mond for $35 cash. She buys and adds her name to the sucker list. We sneer and hiss at the blue sky promoter, the phoney oil magnate, and the bucketeer, but we listen (some of us anyway,) to his tale of quick profits and sudden wealth. All too soon we find we possess worthless but beauti- ful certificates of stock in a Sahara il well or a minc without a single glitter. Or we have paper profits we can't col- lect. If we resolved, all of us, to pay no heed to easy money, quick profits, con- traband merchandise, and the like, racketeers would be forced to earn semi-honest livings. As it is we finance the easy-money industry by furnishing lity, the ears and the funds fully convinced that easy hard to get, that we get noth- ing for nothing, and often hot air for something, we will rid the sea of suckers, | (// /mr/ oR Yo myw/m WHICH ONE x Until Best Foods Mayonnaise came packed in its new Crystal ROUGHAGE IN | ™ en™oi DIET NEEDED IN_REDUCING Kellogg's ALL-BRAN Elimi- nates Danger hostesses” is growing fast. 5 “ X So the number of “Crystal I beauty of the table setting! Are you one of those who are re-| OF served direct from its ducing by diet? If so, there is one | important thing you should know— | diets that do mot include roughage cause constipation, often with serious consequences. Guard against it! | Kellogg's ALL-BRAN contains the | roughage needed to insure regular elimination. It is guaranteed to re- | lieve hoth temporary and recurring | constipation. Two tablespoons or | one Biscuif daily—in serious cases, | with each meal | Kellogg's ALL-BRAN is not fatten- | ing. But it does add valuable iron | to the blood, which helps prevent | anemia (another dieting danger) and { yring a glowing, healthy color to the | complexion. | You can enjoy Kellogg's ALL-! BRAN in two days—the improved | krumbled cereal or the new Biscuit. | cereal with milk | or honey. Sprinkle the krumbled form over cereals and salads, in soups and soak in fruit juices. It is appetizing in cooked food. Made by | Kellogg in Battle Creek. | ystal jar packed in f converent i non ALL-BRAN l s 1100 Maryland the New Biscuit Krumbled or Washington, D. C. Jar, all hostesses served mayon- X But now many a hostess finds the Crystal Jar so beautiful that she wants to put it right on the table! Jar The Crystal Jar adds so much to the x But whether placed in a bowl Crystal Jar, Best Foods Mayonnaise remains the same piquantly flavored, smooth, creamy dressing . . . theperfect mayonnaise. ‘;t'\l I ’HN'.\ Mayonnaise DISTRIBUTED BY GOOD DISTRIBUTORS, INC., Avenue S.W. District 4602. Demand These Quality Breads by Name ALL GROCERS MARKET STANDS AND OTHER DEALERS E STE T DIF YOou S E HE FE YOl TN THES DEEE CHARLES SCHNEIDER BAKING CO.