New Britain Herald Newspaper, April 14, 1927, Page 12

12 NEW BRITAIN DAILY HERALD, THURSDAY, APRIL 14, 1927. LE JONES AGENCY SAFETY ALWAYS, THEIR AIM ANY FREE MFALS IN NEW QUARTERS Realty Firm Takes New Home on Main Stieat LU BUREITT SCHOOL SAFETY SQUAD MILTON D, SAY ‘*BAYER ASPIRIN™ and INSIST! by millions and prescribed by physicians for Headache Neuritis Lumbago Pain Neuralgia Toothache Rheumatism ‘ DOES NOT AFFECT THE HEART ! DAVID ( UNDERSTAND WHY ?:(Ey Here The {remendous demand for New Chryslers makes it casy to accept none but good “trade-ins.” GUR NEW BRANCH SALESROOM 3 Ar 3‘1 Street "OR USED AR SALES ONLY price you'll like. New addi- Reconditioned and approved by Our Service Department A {sd or Sales Co. } Arch Street Used Cars Only-— 98 Arch Street G0 WITH DUTIES - Vice President and Wile Seldom Dine Home BARBEI] WIRE 0 KEEP OUT THE MEN * - Women's Cflllefle Adopts Novel Town Spends \Il] 000 To Obtain Physician , Alr., Api 1. (P s of r Oil Pare s and Sooth CISon ats Above All A New Emerson Hat For Easter $4.50 to $6.00 Globe Clothing House COR. MAIN and WEST MAIN STREETS NEW BRITAIN The Modern Method Of Roasting Meat To Perfection To the modern woman, there probably is no other food as use- ful in the kitchen as Mazola. Nearly every day she finds new uses for it in all cooking, frying, baking and for fine salad dress- ings. This recipe from Ida Bailey Allen’s New Book (see coupon below) demonstrates a new use for Mazola that is being wel- comed everywhere. Once you try Mazola for cooking you will never go back to the old fashioned way of using animal fats. To Roast Meat Wibe the meat with a damp cloth, place in a dripping pan or double roaster, dust with salt, pepper and flour, allowing from one to two tablespoons of flour to sift on the bottom of the pan, and put in a hot oven, 375 to 400 degrees F. to brown. This takes from fifteen to twenty minutes. Pour a little hot water into the pan containing two or three tablespoons Mazola and one-half tablespoon of Karo, Blue Label. Baste the meat with this every fifteen minutes, until done. Make a gravy from the drippings in the pan, adding a cup of boiling water to each half cup of drippings. If necessary, thicken the gravy with a lhetle Argo or Kingsford's Cornstarch blended with cold water.