New Britain Herald Newspaper, February 1, 1923, Page 5

NEW BRITAIN DAILY Hi:RALD, THURSDAY, FEBRUARY 1, 1923, Plenty of milk, sugar and shortening in the rich recipe the Six Bakers use RICH and generous recipe— the one that you would use yourself when you want your bread to be especially rich and delicious. _ This is the secret of the Master Loaf of the Six Bakers. There¢ is plenty of whole milk, sugar, the best shortening, finest blends of flour, salt, filtered water and Fleischmann’s Yeast in it. And nothing else! Any good New England housekeeper — and they are the best in the world—could tell you that these materials and careful baking would assure a rich, fine flavored loaf. You yourself will like to handle the firm, solid loaf that is so honest and never fluffed up. You'll like to slice the bread, it cuts so evenly and easily without crumbling. Three days in the bread box— and still fresh When you feel the loaf you will see how the deep, rich crust that sugar, shortening and milk give, holds the Master Loaf firm - and keeps it from drying out and becom- ing stale and tasteless. It keeps soft and fresh in sandwiches and three days after you've put it in the bread box, it will still be. moist and ready to use. Over one hundred and fifty thousand New England homes serve White Rose, the Master Loaf, today. Just a few years ago people in six neighboring New ! N In 175 New England towns and cities the - Master Loaf is served in the nicest homes \ “The Master Loaf England cities were buying their bread from the six bakers who separately were trying to bake bread just as good as it could be made. Then thesesix men whohad the same ideals andambitions became friends and came together to compare recipes and baking secrets, To- gether they worked out the recipe for their Master Loaf, Who these six young bakers were Behind these men are years of experience. In Hole yoke, Mr. Dietz opened his modest little bake shop forty years ago; and in Fitchburg only a few years later, young Charles Swanson persuaded a friend who had stopped off to visit him to open a bakery with him, and they were putting all their young energy into the little shop. In Waterbury one of the Reymond brothers found the little book explaining the baking of bread which inspired him to try to bake bread better than anyone had ever sold before. For miles around Hartford people were flocking to buy the famous bread and pies that Mrs. Chaney made. In New Haven it was Gustaf Emanuelson, and in Bridgeport James Borck and Harold Stevens who were making the best housekeepers wonder if it paid any longer to bake their bread. Early and late they all worked, some of them even selling their bread from door to door that housewives might know what they were offering. Today their bread is used three times a day throughout New England, * * L * * * The Six Bakers put in their Master Loaf all their beliefs in honest dealing, their ideals, skill and experi ence. They are proud of the bread which they have called their Master Loaf. Six expert bakers in six neighboring New England cities came together to of the Six Bakers WHITE ROSE compare recipes and exchange the secrets from their long years of experience. These are the Six Bakers who came together to make their Master Loaf Dietz Bakery, Holyoke, Springfield Swanson Bakery, Fitchburg Mrs. Chaney’s Bakery, Hartford Emanuelson Bakery, New Haven Reymond Brothers’ Bakery, Waterbury Borck & Stevens Bakery, Bridgeport