New Britain Herald Newspaper, November 8, 1923, Page 11

THURSDAY, NOVEMBER 8, 1923, T has been several years now since the six bakers first sat down together and—almost as housewives do—compared their breads and recipes and methods. All of them had been running their own bakeries for vears and serving their communities with mighty good bread. . But it's just the way you might feel about baking a cake: you discuss recipes and methods with other house- wives, for you feel by doing so you can get ideas that will make your next cake more delicious. It was this same sort of feeling that brought these six bakers together. Their ideal was a perfect bread: a bread that would meet the demands of the most exacting and particular housewife, JAnd this ideal is realized in their Master Loaf, White Rose. Today in this bread you get all the cream of their .combim-d skill and experience, Naturally enough, the Six Bakers are proud of such a loaf; but their real pride is in the actual proof they get of its goodnu ss—that the Master Loaf is served daily in more than 150,000 homes of the most particular New England housewives. It's this pride that, since their first mecting several years ago, has drawn these six expericnced bakers to- gether regularly every month. They get together just as they did then; examine loaves, test-them for erust, 3 . ”e 4% § H 2ae 2 - for flavor and texture, and for keeping qualities, t's just this enthusiasm and personal care and atten tion that makes it an ideal bread. The Master Loaf is firm and wholesome, not fluffed up. It is evenly baked —and moist so that it keeps fresh. Its crisp crust and soft white inside taste like home-made. You will find this Master Loaf of the Six Bakers, White Rose, at your grocer’s in the pleasant checked wrapper that looks like a fresh, clean tea towel. And once every week to see that the Master Loaf is uniform in all the bakeries, loaves from cach bakery are sent in to headquarters for examination by one of the Six Bakers. Zl: ingredients in the Master Loaf are the ones you would use yourself when you wanted your bread to be especially rich and delicious: the finest blend of Gold Medal and Pillsbury Flours, Domino Sugar, Diamond Crystal Salt, Swift’s best shortening, plenty of Dairylea Milk, filtered water, and Fleischmann'’s Yeast. That's every single ingredient that goes into the Master Loaf—just the ones you yvourself would choose as the best. The very best and purest ingredients blended and baked to produce an ideal loaf. THE MASTER-LOAF of the Six Bakers WHITE ROSE (<] ll;u!-wa: Dating C-., 1923