The Seattle Star Newspaper, November 30, 1923, Page 24

SUATTLE STAR E MODEL KITCHEN »*° PANTRY FOR SEATTLE HOUSEWIVES = in NY SEATTLE LIGHTING COMPANY “Happy Home Fisher'a Rolled Oa Frye's Delic Rogers’ Baking Powde Cold Roast Mutt Washington Happy F Nati I} il Th 1H UU A Uy . i} { RELIABLE } Mee A WALLY i} od Grapefruit w cam Olympia Oyster Cocktall Celery Olives Roast Turkey, Giblet Gravy Bolled Onions Butternut Br Washington Pumpkin Pie 1 Hollywood Ice Mashed Potatoes 4 s Walnut Cake Societe Mints Gold Shield Coffee (Black) WHY BLEND FLOUR? By Isabelle Clark Swezy, a Recognized Authority on the Art of Cookery LL experts in the art of cookery and of household management agree upon one point, namely, that in the end the best is alway the cheapest. It is economy to pay a few cents more per for Material for a gown, if we are sure that such material will give bet ter satisfaction. If, then, by paying a few cents more per sack we] © can obtain a better and more satisfactory flour, it is economy to do For this reason I recomnrend FISE BLEND FLOUR, a perfect | ¢ ‘all-purpose flour, as good for cakes and pastry as for bread FISHER’S BLEND FLOUR is a better flour than an all-Ea: hard wheat flour. An Eastern hard wheat flour scientifically manuf: tured is a good bread fiour, but it will not make a loaf of bread with |! & rood a flavor, with as good texture, nor with as good color as can be made with FISHER’S BLEND FLOUR. A high grade, all-purpose flour—in other words, BLEND FLOUR—is what the r-consuming public is demanding. There is only one mill in the Northw h ig thoroughly equipped to turn out such a flour, and that is t of the Fisher Flouring Mills Company. FISHER'S BLEND FLOUR 4s a better flour than an alles flour; {t produces more and larger loaves of better bread w rust, a better flavor, a better color, and of better textur soft wheat flour. It is superior for all kinds of pastry and If you have never been through the plant of the FISHER FLOUR ING MILLS COMPANY it will probably be quite im possible to impress | You fully with its remarkableness. An enormous establishment it {x five complete mills in one bullding, for the separate grinding of the Eastern hard wheat and the Western soft wheat which go into the Making of the famous FISHER'S BLEND FLOUR. The laboratory with its zinc covered tables and snowy white enameled walls and pol ished floor, would turn a ness of the entire mill is Every day in this labor: Millings that the high q The WHEAT for FISH FLOUR in the famous and pure Cedar ¢ reen with envy, and the cleanii. und d HOLLYWOOD COTTAGE SCHOOLBOY PEANUT BUTTER ALAD FROSTING A rich, del | adds mu Dressing mi cream \s good, gar: y candied or preserved frui AN ELECTRIC CHRISTMAS etric rang material or | BONT WITH LE ar ranging Williams HORSE RADISH Guaranteed Pure { HOHXWOOD ae | be ng | man of your cc OLYMPIA OYSTERS pint ¢ CABBAGE WITH BACON SSIN( ED GOODS ries have the n be thehtly ed. fi HOME WASHINGTON MACA t hOVER MEAT at Washington maca meat and gravy HOLLYWOOD CHEESE AND TOMATO SALAD t Hollywood ge Chee ; nt meAMep—~—U COTIRSE QUEST \ ; '] formin, ervi baking good , DAIRY PRODUCTS ARE NATIONAL FOOD ....., {Interesting Statement by J. A. Hall, Manager of Mutual lard im deep skillet which | gre, ‘ wn ba- | Te ind health and well-nourished condition, the great benefit of i). /using this 98 per cent food. “Statistics from over the with | and KEEP SOCIETE HARD CANDY | g , |only 41 gallons, Ainty the products she provides.” Tis Dk DOR, Vale i) ee Daal CS woe) Ga 7 FRESH - CRISP > 7 and DELICIOUS WNASWINe TON, b WACKRONL Creamery, Makers of “Maid o’ Clover” Butter The sturdiest people in the world live where dairy products are the national food, atcording to recent state- ments of health authorities who have been investigating this subjegt. The Danish people, for instance, eat a at amount of butter, and prove with their splendid world prove to us,” says Mr. J. A. Hall, manager of the | Mutual Creamery, makers of Maid o’ Clover butter, “that |Americans should eat more dairy products’ to keep up * “*/ with the procession. The Swedish people consume 69 gal- jlons of milk per year per person; the Danes consume 68 allons, the Sw 67 gallons. The Americans consume id the Japanese only one gallon. A large percentage of this milk is used in the form of butter. The cow is the original ‘Little Friend of all the world,’ says Dr. Woods Hutchinson, and we should use more of * 8 | CHILDREN L , OHI Give them all tt }are healthful and BREAKFAST NOOK SARATOGA salads and fish.” Tao ¥ Re w. dito comi been toms vide out the depal Tok It cons Tirst 00,0 000 $149, that the