Evening Star Newspaper, August 8, 1930, Page 19

WOMAN’S PAGE. Charm and Seclusion Are Required For Enjoy- ment of Home In Summer Season—Placing of Furniture Should Be Studied. "A CLEAN, cool, restful home is need- | cornstarch and one egg white. Bring ed in hot weather, with simple | the fruit, salt and sugar to a boil, then meals, including plenty of crisp salads | add the cornstarch mixed with a little and icy drinks, simple entertainment, and simple cool clothes to wear, all of which means less work in Summer housekeeping. An important purchase to make for hot weather is an electric fan. It is a real necessity Provide an_exclusive outdoor space, water. Steam over hot water for 20 minutes, then stir into it the lemon | juice. Pour while hot over the egg white, beaten stiff. Chill in a wet mold.” Turn out when ready to serve. Chocolate Ginger Ale.—Place _two tablespoonfuls of chccolate sirup in a it possible, shut off from the street |large glass. Add one tablespoonful of view. Here the housewife may read, ' thick cream and some crushed ice. sew, take a nap, prepare vegetables and | Continue filling the glass with ginger fruit for cooking, and perform other |ale, stir well, and serve. tasks. In miny ways an attractive high fence ur hedge and gate add to Party Sandwiches. | the charm and seclusion of a home, | Tuna Pish.—Drain the oil from & can and are especially desirable if the family | of white tuna fish. Mash the fish to & wishes (0 spend & good deal of time in | fine paste by adding some cream and the garden or yard. A tall hedge iS | jemcn juice. Cut thin rounds or squares a splendid protection from the gaze of of whole wheat bread and butter them | OSSRy lightly. Spread with a thin layer of Garden furniture is necessary to gar- | the tuna fish. Cut thin rings of green den enjoyment. While a garden of con- | pepper and press a ring on each sand- siderable extent naturally offers excep- wich. Place a slice of stuffed olive or a tional opportunity for interesting treat- | tiny mound of pearl onfons in the ment, a small garden can also be Very | center and serve without the upper attractively furnished. No garden is t00 | small, nor too simple or humble. to have at least a few seats. By supplying these evne the most ordinary back-yard plot | can be made not only enjoyable, but also more attractive in appearance. The placing of garden furniture, | whetner it be & home made bench or 8 purchased combination, is deserving | of thought and study. In some cases | a wall ar fence will afford the best | location, in others the spreading | branches of a tree may invite either & seat and table group, or a seat alone, and in still other cases there will be points along a garden path, beside a fountain or pool, near & clump of shrub- bery, or out upon a plot of grass. | Shaded by Umbrellas. | Garden umbrellas of gayly colored | canvas will supply shade to a small table and four chairs. While obtain-| able in a number of sizes, they differ little from each other in style, but come in a variety of colors and designs of stripes and figures. It is because of their brilliant and striking colors in contrast with green foliage that they make such desirable garden accessories, together with the fact that they pro- vide shade whenever and wherever it may be wanted. They are quickly set! up on the lawn or in a secluded nook, and can be quickly moved trom one place to another. These umbrellas may be bought separately or in sets, includ- | ing table and chairs to match. The table is usually circular in shape, hav-| ing legs for suppert and having a hole| the center of the table, through which the staff of the umbrella is| placed, with its sharpened end firmly | secured in the ground. The table and | chairs of these sets harmonize in color with the umbrella. | Another useful piece of garden furni-, ture is a large swing with a canopy of awning cloth to match your house, fitted with cushions covered with oilcloth. A table covered with oilcloth also would be useful, as also would folding chairs and a large garden bench in some types of gardens and yards. | Outdoor Meals. | Eat as many meals outdoors as possi- ble. ‘For serving small parties you | could use small trays and one large| tray. On the large tray place sugar,| butter, salt, pepper, dessert, salad and | water glasses, with a small Dpitcher. | Serve hot food on individual plates right from the utensils they were cocked in, which avoids the use of extra dishes. After the meal all the| food to be returned to the refrigerator | may be placed on. the large tray and the dishes to be washed may be placed on the small trays. By this method a simple dinner may be served informally | to a group of friends. Paper plates, | paper doilies, napkins, even paper table- | eloths, may be used to save laundering. | If you have a large space in front of | the house or an attractive backyard, with some flowers and shrubbery for a background, you can entertain your club or other friends. In this case a tea cart, in addition to trays, will be of great service if you intend to do with- out the trained services of a waitress. The use of the tea cart and trays will save the hostess many trips to the | kitchen. Food may be brought out on the tea cart and everything cleared away at the end of the meal in much quicker time by the use of the cart. Quickly Prepared Suppers. ‘The bulk of the food for supper can usually be prepared in the morniig, leaving very little to do when supper time arrives. The following menus will be a welcome change: 1. Cold fish loaf, with Hollandaise or tartare sauce: cucumber salad, bread and butter and cold rice or taploca | pudding. 2. Meat or chicken omelette, salad of | mixed fruits with sweet salad cream dressing, and hot rolls. | 3. Cold meat loaf, potato salad, bread | and butter and sliced peaches oranges. 4. Savoy creamed eggs on toast, po-| tato chips, tomato salad with French dressing, and apricot pudding. The apricot pudding is made as fol-! lows: Take three cupfuls of stewed or | canned apricots and their juice and chop the apricots. Add three table- spoonfuls of sugar, a_little salt, the| Juice of half a lemon, f a cupful of | 'HEALTH PROBLEM IS SOLVED FOR MANY They Eat Kellogg’s ALL-BRAN Daily IAAALLLETAEETARRLREENERRRNNNS Constipation is the most common menace to health today. It is ex- | tremely dangerous in itself and is the source of many other complicat- ing ailments. There is no permanent relief in pills and drugs. Many of them are dangerous. Kellogg’s ALL-BRAN is positively | guaranteed to relieve and to pre- vent both temporary and recurring constipation. If it does not, money will be refunded. Now, enjoy two styles for variety — either the im- roved krumbled cereal or the new | iscuit form. Kellogg’s ALL-BRAN is roughage. And roughage in food helps elimi- nate the possibility of constipation. Two tablespoonfuls or one Biscuit daily is the proper amount. In re- | curring cases, ALL-BRAN should be eaten with each meal. It is an es- | sential in any reducing diet. In addition, Kellogg’s ALL-BRAN con- | tains iron, the blood builder. It is the original ALL-BRAN. Recom- Mended by physicians. | Kellogg’s ALL-BRAN (krumbled | or Biscuit) has an appetizing flavor. | Eat it with milk or cream, in cereals | and fruit juices, im soups and in | cooked foods. M by Kellogg in Battle Creek. | or fiber rugs may be used on a porch, as slice of bread. Cherry Cheese.—Mash one package of cream cheese to a paste with one table- | spoonful of cream and one tablespoon- ful of finely chopped maraschino cher- ries. Spread thin on small rounds of | white bread. Cut the top round smaller than the bottom and cut out the center of the top with a doughnut cutter, 50 that the attractive color of the filling | will show. Food for Fifty Persons. Do you wish to entertain your club. Sunday school class or other gathering? If so, the following list will help you in selecting food for about 50 people. You can reduce or increase the amounts, according to the number you| wish to serve: | Tea, three-fourths pound. One pound of chocolate makes about 60 cupfuls, or 2 gallons. One and one-half pounds of coffee| makes three gallons. Six dozen rolls. with one and one- half pounds of butter for them. Three to six loaves of bread, accord- | ing to the menu. Twenty-four slices can be cut from one loaf of nndwich‘ bread. One pint of sandwich filling is | needed for each loaf and two pounds of butter for six loaves. Seven pounds of chicken salad will be needed, four pounds of chicken being | needed to make each quart of salad. ‘Two quarts of meat for croquettes. One large ham. Three and one-half gallons of ice cream. ‘Three gallons of fruit punch. Four gallons of lemonade. Five boxes of wafers. Five or six large cakes. To Enjoy the Porch. For all types of outdoor porches -! choice of furniture and decoration sug- gestive of coolness and comfort is nec- essary. For Summer porch furnishings one should choose cool colors, comfort- able, lightweight furniture and fabrics that are sunproof and some waterproof. It a surrounding garden is not possible to have on the outside of a porch, bring the garden inside, so to speak, by sup- plying potted plants, boxes of flowers and vines to trail up a trellis. Furniture made of wicker, willow, reed or rattan will stand outdoor wear. Wooden furniture, or iron and wood combined, is satisfactory fo routdoor use. An entire set of porch furniture all alike is not as attractive as a care- | fully selected group of odd pieces. Straw water will not hurt them. A sleeping porch at this season is very popular, even at certain times in the daytime. Sewing machine and toy box are sometimes out there if the porch is a rather large one. A wicker rocker and a stout rain-proof rug are useful, with the porch also screened off with rain-proof curtains made of rub- berized material like that used for screening a shower bath. The curtains may be made of a dark color, placed on rollers like window shades, or they may be made like draw curtains on rings and rods. A convenient article for a sleep- ing porch is a screen for protection from | drafts, lights or to secure privacy. It has the added advantage of being mov- able. It can be adjusted to suit chanj ing conditions. Jellied Veal. Put two pounds of canned tomatoes in & keftle with six cloves, one bay leaf, six sprigs of parsley and one chopped onion and cook for 20 minutes. Strain and add one teaspoonful of celery salt, a little pepper, one-fourth cupful of sharp vinegar and one-fourth package of gelatin which has been dissolved in a little cold water. Molsten with to- mato liquid, mixing well with meat. Pn]fiklnnmoldmdmonweumu col SREREERRENNEES Shoulders—V alues ¢ Legs of Lamb.....19¢Ib. Shoulders of Lamb.15¢ Ib. Breast of Lamb. .. .10cIb. Chuck Roast Beef. .15¢Ib. Round Steak . ....25cIh. Sirloin Steak .. ...25cIb. Porterhouse Steak. .25c¢ Ib. Veal Cutlet . ......33clb. Veal Chops—Loin ..25¢Ib. % ~ and Rib ..... Shoulder Veal Chops .........21ckh. Loin Pork Chops. ..27cIb. Lean Pork Chops . .21cb. Smoked Hams— Finest Grade ...26clb. Smoked Shoulders— Small .........18ch. SN AR A A A NN 3272 M Street N.W. 3104 M Street N.W. 3218 P Street N.W. 2611 14th Street N.W. 7th and C Streets S.E. 1201 47/, Street S.W. Branbled or the New Biscuit PO oSS SRS AR AR AR RS Kidwell's Markets, Inc. GRAND BARGAINS Legs of Lamb, Roast Beef, Roast Veal, Frying Chickens, Smoked Hams and Smoked Plenty of Cantaloupes, String Beans, Corn, Peaches, Apples, Cucumbers and All Fresh Vegetables at Low Prices Plenty of Watermelons—Price Will Surprise You NINE MARKETS 8215 Georgia Avenue, Silver Spring, Md. 2153 Pennsylvania Avenue N.W. THE EVENING MENU FOR A DAY. BREAKFAST. Blueberries. Moided Cereal with Cream. Vegetable Hash. Hot Corn Cakes. Coffee. LUNCHEON. Pish Croquettes, Egg_Sauce. Baking Powder Biscuits. Plum Sauce. Sponge Drops. Iced Tea. DINNER. Cream of Spinach Soup. Broiled Slice of Ham. Glazed Sweet Potatoes. Butter Beans. Romaine Salad, French Dressing. Blackberry Ple. Cheese. Coffee. VEGETABLE HASH. This hash is very cheap to make, but is very delicious. Take four good sized beets and carrots, one large turnip, five or six pota- toes and a small onion, peel them, then wash and slice them quite thin and place a kettle with enough water so that there will be about two inches of water above the vegetables. Add a plece of pork two inches square and a little cooking soda about as big as a pea. Boil three hours, but not directly over the fire. Put the kettle on the cover of the stove, for if it cooks too quickly it will burn on the bottom. When near- ly done add salt and pepper to taste. When done it will have a thick gravy. FISH CROQUETTES. One pint cold boiled fish, free from skin and bone, minced fine, with one pint hot mashed pota- toes; one tablespoon of butter, one-half cup hot milk, one egg well beaten, pepper and salt and little chopped parsley; mix thor- oughly and let cool;” when cold make into balls, dip into beaten egg, roll in bread crumbs and fry in hot fat, or just roll them in flour when' eggs are so high. Egg Sauce.—Add two hard- boiled eggs cut in thin slices to white sauce. SWEET POTATOES. Boil together 30 minutes one cup granulated sugar, one cup of water. Dip the point of a skewer into the sirup after it has been boiling the given time and then in water. If the thread formed breaks off brittle, the sirup is done. Have potato boiled and divided into eighths. Pour part of the sirup into a cup, which should be kept in boiling water. Take plece of potato on a stick or the skewer and dip into the sirup. Place them in a. dish that has been buttered lightly. Care should be taken not to stir the sirup, as that spolls it. Home in Good Taste BY SARA HILAND. It you are & book lover, never fail| to arrange plenty of bookcases in your | home. They will not only serve as a convenience when you are in search of a favorite volume, but also add to the at- tractiveness of your rooms. One always expects to see book shelves at each side of a fireplace, so it is, therefore, wise to plan them in such places as they might not be expected. In the illustration are shown some book shelves built in what was formerly a doorway. This was an extra entrance which could easily be done away with and the result is this charming break in a large wall space. It is ideal to have easy chair | placed so that the books may be easily | reached and & lJamp at the left takes care of the eye-comfort of the reader. ‘The shelves are finished to match the woodwork of the room (this includes the casing) and the back of the case is painted in a contrasting shade. This room has a great deal of green in the scheme 50 that coril was chosen for the interior of the bookcase. ! (Copyright, 7 You Can’t Pass By Smoked Shoulders— 8 to 10 Pounds. .17c Ib. Sliced Breakfast Bacon, Faney.....cou....30¢lb. Bean Pork ......12%5¢c1b. Fat Back ........14clb. Frying Chickens, Fresh Killed . . ..30cIb. Fresh Eggs— Fancy .......30cdoz. Finest Creamery Batter ........43ch. Pure Lard .....13V5clb. Compound Lard . .12Y5 Ib. New Potatoes, No. 1— Large and Fancy— 10 Ibs. 25¢ Ripe Tomatoes, Home Grown. ..........5cH Northeast Public Market, 12th and H Sts, N.E. STAR. WASHINGTON. e SUB ROSA BY MIML Girl Who Hurries. FRIDAY, AU MOTHERS AND THEIR CHILDREN. Cutters for Toys. My children will amuse themselves for a long time on a rainy day if they are given the fancy cooky cutters which have hitherto been held sacred to bak- | ing day. I provide them with plenty of stiff paper, crayons, pencils and a pair of scissors. By tracing around the cutters they will get good outlines It doesn't make any difference how | warm the weather is, Hester is always in a hurry. She doesn't know what it means to make haste slowly. She scur- ries hither and yon and wears out peo- | ple who try to keep up with her. She is a type. She is the girl who always hurries. | Hester was born with a gasp on her {lips. She has been gasping for breath ever since and never seems to catch up with herself. She runs around in circles. doing many more things than she should, and al- most always, in spite of her frenzied | efforts to save time, she is late. Hester has a habit of putting things |off until the last minute. Then sud- denly she realizes that time is short— and immediately she embar! wild career of belated activit It may be that she had a swimming date and didn't realize that Henry So- and-So was to call for her at a certain time. At 10 minutes before that time | it dawns upon her that she ought to | start to dress. She races to her room, | throws things around pell-mell, grows red in the face and gets all heated— and keeps Henry So-and-So waiting at | | least half an hour. | Hester is always sorry she is late. | When she finally makes her appear- | ance, she appears out of breath and | talks in jerky, inarticulate and inco- herent, sentences by way of apologizing | |and explaining for animals of all kinds. These may| In spite of always being in a hurry, | then be colored and cut out and formed | Hester has missed more trains and | into a wonderful animal parace. | busses than any other girl in her crowd. { Modeling clay, which may have lost | Frequently in starting out from her its interest for the youngsters, will take | home she recalls that she has forgotten | on new importance if they are allowed | something, and back to the house she to use cooky cutters to cut out animal | dashes. forms from the clay “dough” which| As a little girl she used to burst into they have rolled or patted out flat like | the school room just an instant before pastry. | the bell rang. As a grown-up she ar- |rives at a party in much the same fashion—creating great commotion now as_she did in her school days. | Hester is hardly ever in a state of re- | pose and she has suffered tremendously | because of her peculiar trait. She either stands still or moves at a terrific pace. | As she runs along the street she gives one the impression that she is bent on a mission involving a matter of life and death. She hurries—hurries—hurries—and al- though every one has tried to show her the futility of her actions, she appears to be incurable. She is the girl who hurries. | Are vou troubled and do you need advice? The “author “will reply personally fo ' any | reader sending stamped, self-addressed en- | velope. (Copyright, 1930.) BY ROBERT QUILLEN (Copyright. 1930.) Savory Eggs. Cream two tablespoonfuls of huttes | with four tablespoonfuls of soft bread | crumbs, -one teaspoonful 0 tipocd parsley, a seasoning of salt and paprika and one-fourth teaspoonful of celery salt. Work to a smooth paste and with it line individual baking dishes that have been brushed with melted butter. Break into each dish two eggs and cover | with melted butter and browned bread | crumbs. Place in the oven until l\vn‘ eggs are set. Serve garnished with | sprays of parsley. “I ain’t had no serious affliction the last ten years except once I had lum- bago and one Winter I had a female boarder.” (Copyright, 1930.) When Hot Weather B;irgs— “Rebel” Appetites When appetites rebel, here’s a way to get children to eat nourishing, energy-making food. Serve Mueller's Elbow Macaroni. Even when no other food appeals, boys and girls relish this tasty macaroni. Its small size and elbow shape make it easy to eat. And it cooks in nine min- utes. Avoid the common mistake of overcooking, though one or two minutes more may be allowed if extra tenderness is desired. Your grocer has Mueller's or can get it made from a selected blend of for you. Jorina—tbe beart of the wheat. oo o Tasen Seasto Pucs ssts Som LARGEST SELLING BRAND IN AMERICA ~COhen g tuble - IS LAID FOR GUESTS.. Add to the service already there, the new crystal jar of Best Foods Mayonnaise—its beauty makes you want to place it on your table. f Imside this charming Crystal Jar is the smooth, creamy, flavory Best Foods Mayonnaise —made with perfect care from the one recipe beloved by millions of American home-makers. Best Foods Mayonnai! N O e n cuystal JAR OW packed in K] /n;paht sizes (& L1 JARS YEAR i 4 by Good Distributors, Inc. 1100 Maryland Ayenue S.W, Washingion, D. C.—Tel. Dist. 4603 GUST 8, 1930. FEATURES. First Course Should Be in Har- mony With Others BY SALLY MONROE. APPETITE goes before hunger is sat- isfled. That briefly is the objec- tion I have to the meals served by some American housewives. In fact, all of us are apt occasionally to plan meals that give a feeling of repletion without real satisfaction. ~And there is a feeling of deep physical content and bodily repose that comes after having eaten a dinner of just the right sort, due to the fact that, as the edge of the appetite has been dulled, the food hunger of the diners has been com- pletely satisfied. With Heavy Soup. Serve split pea soup as the first course for dinner and the appetite of most of the diners will be fairly well satis- fied—while still they have not had a satisfactory meal. Follow it with a sub- stantial Toast, with hearty vegetables and no one feels particularly enthu- siastic. On the contrary, serve a clear soup, or a vegetable soup not too thick with vegetables, and seasoned Wwith care, and the digestive juices will be stimulated, the way prepared for a heartier course because the appetite has Dot been satisfied. For this reason care should be taken in choosing the first course, which should consist of a light soup more notable for its flavor than its actual nourishment, a fruit cocktail or some sort of a hors doeuvre, such as ca- viare. salt fish, tomato canape, shredded cabbage, etc. Such hors d'oeuvres should, 'of course, be served daintily and in small portions—just enough to tease the appetite without at all satis- fying it. Several Suggestions. For the dinners planned for the week vegetable soup is_offered for tie first course Monda; I would suggest mak- ing this without meat stock—using strained tomato juice instead, and adding celery, onion, a very little po- tato and the water in which the lima beans have been stewed. For Tuesday you might serve a fruit cocktail. For Wednesday we suggest tomato cocktail, and for Thursday an hors d'oeuvre consisting of sliced onion, | sliced tomato with a dab of mayonnais and skinless, boneless sardines canned in oil or tomato. Use just one sardine, two slices of onion and one slice of tomato. With this you may have rye fbread or crusty French bread and but- ter. Remember that crusty bread al Ways tends to stimulate the appetite | more than the soft-crusted sort, because it provokes a free flow of saliva, since it requires more vigorous chewing. A mixed fruit cocktail, suggested for Friday, may consist of almost any un- sweetened fruit. For Saturday dinner the bouillon may conveniently be the canned sorf, which should be served very hot or jellied in bouillon cups. | Tomato appetizers, for Sunday dinner, may be in this way: Cut rounds of B3 the meal, one would consequently eat less abundantly of the first courses. But if the later courses were less sub- stantial or not the sort of thing on= cared to eat in abundance, then one took one's filll of the first courses. In the cleverly planned dinner now- adays no such menu or previous knowl- | edge of the bill of fare should be need- led. It is the part of the one who plans | the meal to provide not only a delicious | meal, but one properly balanced. Over lavishness is as much a failing as mea- gerness. Soup and appetizers should be | served in moderate portions, and the | rule that second helpings of these | courses should not be asked for is a good one. Final Course. Some housewives follow the European custom of serving crackers and cheese and fresh fruit as a final course for din- ner. One may or may not partake of these additional foods. The advantage of this custom, I suppose, is that if one has not had enough to satisfy the appe- white or whole whea | of & tomato, Foast e end he size | ite in the other courses, then one may and spread with do so with the final optional course. Then place on s 2,‘.223‘?;':,’; ¢heese: | But as no special preparations need to "and a 'dab of mavonnaise wng seoriat® | be made in serving cheese, wafers and once. Sprinkle & little chopped parsley | fruit, one feels no compunctions to on the tomato slices if you have it. | cat them if already satisfled. The heartiest sorts of soups are ap- | | preciated for dinner when the second | course consists of lighter dishes. For | instance, if you are serving sliced cold | | meat with potato salad, or something | of that sort, then the heartier soup is | | satisfactory. | Lighter Dishes. ! After the heartier second course or the heartier soup and lighter second | zourse, the appetite for more substantial dishes has presumably . been satisfied. Still you may not have taken enough | nourishment to satisfy the body's need | for food, and you may not have had | sufficient bulk. For this reason, the | lighter sorts of salad are appropriate. | The nature of the dessert should depend | on the heartiness of the preceding | courses. { Written menus to place on the table at the beginning of the dinner—still | often used in England—Afirst came into use over four hundred years ago At the home of an English nobleman fa- | mous for his lavish and well-cooked | banquets. By knowing just what fare | the cook or steward had planned for | the occasion the nobleman and his | friends might see how heartily O.heyl cared to partake of the first courses. | If a much-liked dish of a substantial | ras coming toward the end of | You may see no advantage in the custom of serving the fruit course at the end of dinner, but if there are individ- uals in your family, active young folk who really need more food, I would suggest not having second helpings of dessert to offer. Instead, when the ap- petite is still not quite satisfied, offer fruit, or, if you like, a bit of crackers and cheese. Queries. Among this week's interesting queries is m{m* deviled eggs. Marion J. Boil the «ggs for twenty or twenty- five minutes, but at a very low rate. Cool them before removing the shells. Then cut them in halves lengthwise, re- move the yolk and mash with a fork. When quite fine, add seasonings. You will have to be governed somewhat by tasting the mixture. Different eggs need more or less of different season- ings. Use mustard, salt, cayenne pep- per. Then add thick cream or melted butter or mayonnaise to make the yolk mixture stick together. Pile it into’the egg whites, not pressing it down too close, but letting it stand up a bit. Sprinkle with paprika and very finely minced parsley. nt to know how to make good Can you tell me?"— A NEW COCKTAILI A zestful appetizer that will start your next dinner right ¥ ¢ and it's so easy to prepare. Keep White Star Tuna always handy ¢ ¢ dozens of new and delightful ways to serve. w Yo 3¢ TUNA COCKTAIL 1 can White Star Tuna 12 stalks green asparagus 2 tometoes 7 cup Thousand Island dressing Break Tuna slightly with a fork. Mix it with the dressing. Line sides of cocktail glasses with stalks of asparagus and sections of tomatoes. Place Tuna in cen- ter you know itat" the first sip. NEW The Gold Tin of Lipton's Tea Bags is now on sale at all grocers. TEA MERCHANT, of glasses. FAMOUS YELLOW LABEL Orange Pekoe & Pekoe LIPTON'S TEA—iced—will always be the most popular summer beverage because its marvelous taste cannot be equalled. Of course, this is to be expected from LIPTON—for who else knows better how to blend teas? First prize and gold medals at the famous Ceylon and India exposi itions for finest quality. Largest sale in the world, meaning satisfying the greatest number of people. Proof, indeed, of first rank! Buy LIPTON'S YELLOW LABEL In 1 Ib, %2 Ib, Y4 Ib. ond 10 cent cartons. THOMAS J. LIPTON, Inc., Hoboken, N. J. Guaranteed by ohemeeiaén Tea Planter, Ceylon BY APPOINTMENT-TO, LARGEST SALE IN THE WORLD