New Britain Herald Newspaper, January 14, 1924, Page 10

NEW BRITAIN DAILY HERALD, MONDAY, JANUARY 14, 1924. New Britain Sia: e.,::, its “Eat Wlth Toast” Campalgn £ . oy Value Of Bakery Products: In i h State Doubles In Ten Years i <o v Tatol irately Census Burean s Beport o0 AL e il A Lol PERIIESIE L ind ' Q powder Shows $17,112,000 for | ... . i e ‘" ‘ D ; ' $7,310,000 in 1909, bicocdl el ; FJi\ ALL'-STATE ELEVEN & Pddie Hart of Meriden, After Looking Football Teams Bddie Hart of Meriden, a promin- nt athletic followe player of e terms an ' team from professional team he places doubled r n boys and on the necticut » second team lie puts five from the bread and lIx icts I i 1 N locul 1 numbe . 1 Soup for & > First Team 1919, T : Ofsice It ; Callahan (Dridgeport) and Teeper earners connec 1 i , £ (Williams) er Warner (New in 1909 whi 1919 thers o A€M FL NS BLLO s thoroughly uin) and Wooley (West Sides) tackle; 2,020,000 wage earners whic s ¢ from their . Put in a N in) and I wulh 'y increase of over 100,000 persons. J € pan a cook until the oysters corresponding increase in wages ¢ : ‘\HH‘H\ and their edg begin to Nritain) cente n Shake the pan frequently to! quarterback also noted during this decade The | Shil e v ) 5 g N ) X estimated payroll for the industry in|Prevent . Season with sait,| Rainikow ( vy B alfbacks; 1909 was $1,222,000 while in 1919 it PCPPer add 2 tablespoens of but- Forst (Brids v ack, { was $2,651,000, ¢ k! 1w shak until the oy- s 1 1 s . Pour over ‘or Hy (D Britain) and Grun Along with the value of the y well scasc ucts, the cost of materials sh re ““"[* ':‘ butt 2 i ! IHIH'I ,n.lk: Il“‘t‘l‘“\v enormous increa during the ten 84U with crisp sp v, (Williams an idgeport) and un 4 A s y ders 'y::'é’r',‘ u‘au.rqi,“ 13 '4'.3:'-“1‘.”\..«] ot Wding rom rumbs, | (New Firitain) tackies: il Toasted electrically to a beautiful vrisp golden brown, bread makes a most delicious e state in 1909 cost L463,000 while pudd E © ams) and Orse Sub e the aterae uaed i 1913 cos 31 e 4 one-bull cups chommed ape| P (rdscpor soner: o and appetizing, as well as nutritious and sustaining food, for every meal. for the greatly increased amount rt 17" -v. '1<YII|U vlll\‘\" ~" § and materfals used in 1919 when com cu ‘ raisins e well K i ucks; M ing these figures. The great sca e Turn into hu d mola Tickey (New 1) fulthack. ; of wheat during the and dir e and -half hours. — HE NlVER i Sl e Train Hm \uto and Two | \ aftef is also in a large measure sponsible for the huge cc f 4 Tomatoes on Toast, \ l\ "L‘d at HOI “e" re ni materials fw d by € Here is rather a nice recipe in > which to use tomatocs. One qu fornell, N. Y. dan. it Toasts both sides at once—the most convenient toaster ever designed, equipped with six il Bl XU e e feet of cord and switch conveniently located. Averages better than a slice a minute. Tested Recipes | i« ALt cup. flour thicken. | 1ot Wi an eper f R e s i [ IWoe 1 & ket allow th ] e .“m;\lz;";qv-‘;; Regular Price $8.50 Wlar toF -1 b . . = H"“ o2 Ay "S; & ot . . O e o Spanish Macaront onton. ¢ AT oy walisvile B sWiLiehen ] During Toast Campaign Only $5.95 v lhoigh s ol cup jait an . ¢ heser g and in the blinding grated checse, 2 onions, 1% cup but- | thi ] 1 2 g wing | storyg failed to estimate the speed of l.r‘.l I) quart toma : 2 red peppers. aced ral & Aottt - . Make a sauce by frying onions chopped fine in one-half a cup of but- - “EA I I I WI I H | A I ” ter, Add n jart of tomatocs @ red peppers until re to half. Butter tng dish, put in a ',._\r. of the Universal | The Conn. nght & Power Co. One cup sour milk, 2% cups breac flour, 1p shortening, 1 egg, 1 t¢ Sous ot g T . il 92 WEST MAIN ST. TEL. 230 spoon ba powder, % cup su, L sapoon cinnamon, Mix and sift the dry ingredients he molasses with the milk d y beaten egg Add the liquid Iry ingredients, then add the ho R 4 H arge # v pan 35 sweet milk the soda and use 5l teaspoon ing powder, Cocoa Bread - One cake compresscd yeast, 2 cups S — Ik, sca d ane od, 1 tablespoon = p A S . :v.gm_ 1 cup cocon 1-4 cup butter t ani Eat it !fl! Toas} onc haif t alt, one ¢ tablespoon salt Dissolve yeast and one tablespoor sugar in lukewarm milk add 3 cups of flour and beat unti smooth Cover and set aside to rise in a warm place until Jight—about one- % balf hour. Add sugar and butter Toasts Both Sides At Once creamed, eggs, flour, or ecnough to make a soft dough, and =a Kie % n B > ’ o % ’ ' lghtly; place in n greased bow REDEEM YOUR BREAD COUPONS AT Cover and let rise in a war . until double in bulk hours. Mould into loave pace 1 well greased bread pans ing 1 baif full. Cover and t g gairn untll light—about one hour to 45 minutes, The ove hot first and then moderate 8 pound strained and peppe pour this m serole, cover v the fol TEAZRTADGe s All the products from our bakery contain ks Boue oF £ tnts Sratiy o, 4 y ; oo gl g g e iy the best ingredients obtainable. Mix @ « ient s, Pies, Crullers, Cream Puffs, Eclairs, : a s o a s e r W outter, then 244 the miik s ‘ookies, ete., for your table. y. Pat th h out on a flo No hetter hread can be had in the city than .. . ottt ours and of couree it makes good toast, She Myund Fhonthari sl Ao WE ENDORSE THE side 15 e ¥ Halibut Baked On it cut half an b Suetsi| NEW BRITAIN and the fMour and milk good gravy juiee. Form i in a greased po A deiics « on stices of butter- « Baked Omelet. Bacon and (heesr . & s o Put four shices of 3 hread i 112 MAIN S7. 191 MAIN ST. a flat buttered baking hest one Jou can serve it in. Deal yoiks and L Ry T R T