The evening world. Newspaper, April 2, 1919, Page 15

r other causes, 4 SB NAMES LISTED ON LATE CASUALTY ROL OF U.S, ARI Twenty-Three Killed in Action, Twenty Died of Disease and Four of Wounds. Everybody from grandfather to the baby enjoys tooth with SOZODONT, every cranny, @alation in the gums, polishes the enamel without scratching, and is wholesome and refreshing. The after-feel Is fine, cleaning SS; mM y/, } Y and Connectic {are from naw, |" ut fol | KILLED IN ACTION. Pr ec. | TOMOSHTTT, Lulgl, A KI ROSsv, Peter BEWS, Joseph, Ne WOWLBY, FRY, Jol WINN, Joba M., 329 Cli. ARNOLD, Jseob tHaniy Conte P HC, ne a Oe rooklys, Private. FIORI, Jowph, Troy, N.Y DIED FROM ACCIDENT AND OTHER CAUSES. Corporal. Haven, Coun Corporal. Musician. n. No. Kast 122d st DIED OF DISEASE. A, Newark, N, i. i DIED FROM WOUNDS. New Yor York, New Jersey low: Hochester, Nv ¥ : ; WOUNDED (DEGREE UNDETER- A Pleasant Duty, Tt flushes | simulates the elr- | NOY. (8; Brooktyn. Dae z OIERON, Ht MINED), Private. BAYPR, Philip A, Nowark, Nut |RETURNED TO DUTY, PREVI- OUSLY REPORTED KILLED IN ACTION. Cook. SMITH, Albert, Newark, N. J. | DIED, PREVIOUSLY REPORTED! MISSING IN ACTION. | Privates. | BRUCK, Jamon HL, Pai CADY, Melville, Ofvent SROLSICK. Hiya SOL MICK, 13 ‘Kart Droadwar, New WOUNDED (DEGREE UNDETER- MINED), PREVIOUSLY REPORT- ED MISSING IN ACTION. | | Sergeant. | SULLIVAN, Walter J, 164f Past 12th Bt Brook } Corporal. J YVACK, John Arthur Norn Bergen NF THE EVENING WORLD, WEDNESDAY, APRIL 2, 1919. Private, HENNE, Thomas V.. Bay Shore, Th 7 ERRONEOUSLY REPORTED DIED FROM WOUNDS. Private, Py Eat 11h 8, New THE TABLE SAUCE that stands first and far above all competition is hea orang _——y It makes second cuts more like first and adds to the enjoyment of every meal. SAUCE THE ONLY ORIGINAL WORCESTERSHIRE hasbeenthe leading table Ever sink your teeth in one of those Touraine Chocolate Almond Bars Boy Howdy! ! But the hardest job I ever (it took over two years to turn the trick) The very recollection of that combination of crispy French “On the Fly?” —never mind OST city people take break- fast on the fly. Fast eating is apt to cause indigestion. H-O Steam-cooked Oatmeal is the answer to the hurried-break- fast problem. H-O Oatmeal is cooked by steam for hours at the mill. During this process, changes occur which render it easily digestible, with only 20 minutes cooking in your kitchen, Eat slowly. But if you will eat fast, eat the casily digested breakfast. Give your stomach all the chance you can. NOTE:—H.O is for spring and summer eating as much as for winter. Its long cooking at the mill makes it easily digestible, regardless of the season. chocolate and fresh toasted almonds is enough to make your mouth water. A friend of mine says, “The trouble with the ordinary chocolate almond bar is that it keeps you waiting too long between almonds.” Touraine is different. It is chock-full of almonds. The chocolate is made the French way. It is put up in a Yellow Package. When you stop at the newsstand or the candy counter you see all those other makes of almond bars—all alike—all in “chocolate-colored” packages. Do you know what grade of chocolate and how many almonds you are going to get if you buy one of those packages? Ive been in the chocolate business all life. My friends kept telling me, “Duane, make almond bars, they’re sel- ling by the million.” All I said was “Wait.” M dual Now the finest way to make a thing different is to make a thing better. idea was this: if ever I make an bar I’ll make it different. I won’t make just another almond bar to sell. lll make it to eat and then I know it will sell. So I went over to France to find out for myself the real French way of making that rich, crispy chocolate—the kind that doesn’t make you thirsty—I found out all right. —_- sn ns MADE THE REAL /7e71C/) WAY was to perfect my automatic chocolate mixer, thermo, moulder and cooler, all-in- one. That automatic machine is almost worth its weight in gold to you and to me, With it, it costs me less money to put 50% more of the best grade of almonds in my Touraine Bars than it does the fellow who S-L-O-W-L-Y counts out every almond. Touraine Almond Bars are the only ones made the real French way; they’re the only ones chock-full of almonds; and they don’t cost you one cent more. The process belongs to me. Today, I’m making 1,000,000 Touraine Bars every day, doesn’t that speak for itself ? They are in Yellow Packages, not “chocolate-colored” ones. Eat a Touraine sometime and you will be glad to remember HARRY B. DUANE, President, The Touraine Company. (To be Continued) P.S.—The next installment will tell how ! sent around the world to find an almond: how I made almond bars to eat; ate them myself; tried them om my friends, till I found just the right combination French chocolate, chock-full of almonds. ITS IN THE YELLOW PACKAGE oo is CHOCK-FULL OF ALMONDS: Renan or bewansen AERA rE:) Ns poms ncn