Evening Star Newspaper, November 26, 1930, Page 18

~SOCIETY. eudent and Mrs. Hoover Dinner Hosts .__ngn'mm A0t nsing has A will spend th nd-mmu;hw ' Last Evening=Guests Arriving for Hohday at W}nte House. EDUCED PRICES on Fur Repairing and Remodeling To Keep Our Furriers Fully Employed THE EVENING BTAR, WASHINGTON, D. C, WEDNESDAY, NO A, & few days in Mayfiower. Thursday, Nov. 27th Friday, Nov. 28th Saturday, Nov. 29th _4:30 to 6 P. M. vis Treland of New York ‘Washing. MBER "~ 26, 1930. . '-n'uunmnm- Mr. and Mrs. Charles Rathbun Stark, g.olm-lwnbpuuvmhnmh their son, Mr. Charles R. Sfark, 3d, whoh.lenlor -r.omymm College. hohhnl“.lnhl Calendar for THANGSGIVING DINNER THE DODGE HOTEL 12 to 8 PM. Two Dollars No Tipping Oyster Cocktail—Claridge Seuce Consomme Plymouth—Cheese Straws Nearts of cel«ym Mlu Roses Roast Turk: -New England Dr u-—oml« Gravy Cran Sauce or Cramberry Sherbet Hot Mulled Cider ‘THRES: luhld Pouton sccuopcd Sweet Potatoes Spinach a Pearl onbu. lalud )lubbam Squuéh Julienne Rutabagas 0l Corn Meal mm—aun« Roils Endive—Kumquat Salad Crorc Pumpkin Pie »m. muppu Cream or Cheese Harvest Plum Agleu Hard Sauce 'Mince deat Parfait Black ratut Frango ngue Salted Nuts Cluster Raibing Mints Demi Tasse " Music—1 to 3; 6 to 8 Ample Parking Space for Your Car NORTH CAPITOL AND E STREETS For Reservations Phone National 5460 SOCIETY. =% A Complete 8-Course | 'TURKEY DINNER Thanksgiving Day—Served 12 Noon to 9 P. M. MENU Camape Romanef Colery en Branche Cream of Fresh Mushrooms ROAST VIRGINIA TURKEY, CHESTNUT DRESSING. INTA TUS T DRESS CRANBERRY SAUCE Pearl Onloss, Cresm Ssuce Grilled or Candled Sweet Potatoss—Bolled Potatoss. ‘vt Salad Thankegiving Plam Pudding prze s i T Cream Prosen Egw Nog Bring your chlldren. too—our portions are large enough to divide with them, AT NO EXTRA COST TO YOU! Music by the Hotel Hamilton Orches- tra. Dancing, 6 to 9. HOTEL HAMILTON I4th and K Streets N. W. lapl!'t workman- ship “and m’w sat- isfaction assured. NEW FURS Reduced One-Third HARRY BACHRACH Manufacturer of High-Grede Furs 1303 G St Phone Dist. 3927 7 11th S N W Secretary of James J. Davis are having no Next to Palats Reyal vm:thm due to the quarantin little daughter Jean. ' 1120 Vermont Ave. Thanksgiving Dinner $ 1 50 Grapetrult Coektall peter CosRtats Representative u;d k Mzm wnm of Greensburg, their whw Mr. Adam M. ’Y tM Anne Moore “Washington <--and all the *fixings*| YOULL enjoy Thanksgiving Dinner with wus this year at the Continental. A real home-cooked dinner with roast young turkey and all the “fixings,” served in | perfect taste, in an atmosphere of quiet charm, The sort of a dinner that makes you think, “1 really -houldn t have taken that last mouth- ful but I just haed to, it was 30 good.” MENU Guospe etite aux fl:tfllfl—lm ot Frums Al .‘"flwmm" i w ann—q‘t%h\u‘l Special Musical Pro- grom 1 to 8 and 6 10 8 \ SLICED or UNSLICED There is no bread like BonodJ And a gain of 3,708,343 loaves proves It! OND BREAD' can now be bought in either a sliced loaf or in an un- sliced loaf, and sliced Bond Bread is now the choice of many who had been using other brands of sliced bread. They tell us there are two big reasons why they like Bond Bread better: First — Bond Bread is so firm. Each slice is more substantial. s Second —The flavor of sliced Bond Bread is better than the flavor of any other FRESH TWICE DAILY bread except Bond Bread in the uncut loaf. It is the same flavor that has made Bond Bread outsell all other loaves in the world. That it is more popular than ever is proved by the fact that, so far this year, consumers have bought 3,708,343 MORE loaves than last year. You may buy sliced bread for conven- ience, but you no longer need put up with inferior flavor now that you can get sliced Bond Bread, as well as Bond Bread in the uncut loaf. AT YOUR GROCER'S GENERAL BAKING COMPANY aa o - e A O B e B D > Bl s, >