The San Francisco Examiner from San Francisco, California • 260

flreoding mixes have up FRIEDCHCKEW )l I fjOTHAIETHE- 1 to 16 saturated fat. Adoiph's new Gold Crust has only 1 unsaturated fat. If easy to use. Just sprinkle it onto whole le Stylecontinued Co or cut-up chicken. Then bake, broil or barbeque.

Your chicken comes out with thin, delicate golden crust without the 3 ond the saturated fat of breading 'UHP'cVl Wc3cnd or frying. Gold 'n Crust gives chicken a delicate flavor sure to please the whole family. '7r cheeks are like pink apricots. She seems not to mind her dingy, confining quarters. L- 1 gi Instant 1 1 Meat yJ I SEASONED spicti I NET WT.

3H OZ. Affohthb works rraWly ust off the curved driveway of a foliage-surrounded Hillsborough home is a side door that connects to Tirey L. Ford's study. The long room contains objects which provide numerous clues to the nature of their owner. Things like the model of a plane he once flew.

The yard-long model of the Pacific Mail ship he served on first as able seaman and later as mate. A photograph of the Mercury Class sloop he used to race at Pebble Beach. Plus golf trophies, books by the hundreds, cameras, tripods, strobe lights as well as an adjacent darkroom. Ford has the self-assured air of one who believes that everything he does is first-rate. Which may be the case.

You name it, Ford has done it. He has been western distributor for Beechcraft planes. He has managed a cattle ranch and a dairy farm. He has been vice president of the posh Del Monte Properties Company (S.F.B. Morse, the late "duke" of Del Monte, was his brother-in-law).

He has headed Insul-8. a Peninsula firm which manufactures industrial equipment. During the 1934 waterfront strike, he negotiated on behalf of ship owners. He has written fpr photographic magazines. Ford retired from Insul-8 in 1967 and now.

at 72, has never had more to do. A large man, he looks businesslike and talks it. in a crisp, accent-less, let's-get-on-with-it manner. Right now he is helping reorganize the Virginia City-Carson City railway as part of a historic restoration project in the former town. He's been forming a non-profit corporation, together with some other members of the Bur-lingame Country Club, to prevent a 'row-house development alongside the club fairway.

And now his photographic hobby of decades is giving birth to a project that promises to benefit cancer education. That project grew out of an experiment in 1958 when Tirey Ford first tried photographing the world of the very small. Ford gets genuinely excited when he explains the process. "Look at these pictures. They're of one flower," Ford says, holding out four enlarged photographs each of which is a further magnification of some portion of the previous.

"You're coming up to 220 times diameter now! There's a whole world I never dreamed was there until, the camera revealed it." Ford is raving about the symmetry which increases with each more detailed photo. While describing his work with micro-scale photography to a physician one day, they got the idea of using blown-up pictures to educate doctors in some aspects of early-stage cancer treatment. Eventually, it is hoped that carousels of slides will be sent to doctors all over the country, informing them visually of the latest techniques in cancer treatment. The slides will be prepared with the same technique developed by Ford. Fttxuory 20, 192 Sun FronciKO Sunday Eaanwwt ft Chraratk Nature's own process for making meat tender.

Centuries ogo people in the tropics discovered something in the papaya melon made meat tender. Over twenty years ago Adoiph's dis-covered how to extract this tenderizing ingredient and reduce it to a salt-like form convenient for home use. It's pure food product as natural os orange juice. Adoiph's Instant Meat Tenderizer makes any cut of meat more tender, juicy and delicious. Even the lean economical, tasty cuts of beef like round, chuck and flank become tender enough to broil or barbecue.

Try it it works. Naturally. Food without salt can get pretty dull. But now there's a way out for people who can't have salt. Adoiph's looks, sprinkles ond tastes like salt.

That's why so ConK have salt? many doctors recommend it. Avoiloble regular or seasoned at your grocer. VV OFm 0) Dcccmco you cat your eyes The bettor food looks, the better it tastes. Now your steaks, chops ond roasts can look and taste 'jske they do in the finest restaurants. Adoiph's Brown 'n Season odds steak-house flavor, color ond juiciness.

Chor browns the outside without overcooking the inside even with a thin steak. Especially good for electric ond microwave cooking. COLOR AD-3 COLOR SJDtCK 32.