Edmonton Journal from Edmonton, Alberta, Canada on March 11, 1929 · 9
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Edmonton Journal from Edmonton, Alberta, Canada · 9

Edmonton, Alberta, Canada
Issue Date:
Monday, March 11, 1929
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JOURNAL PHONES 9271 JSOTTONTON JOURNAfv-'Tn Every florae 3TONTUY, MARCH 11, 1923, irn e w nn No Plan For St Day id The Housewife's Section ' This is No. I of a special cookery department that 'will run hereafter once a week in the Journal., General, fancy, and invalid cookery, dietetics, home entertainment, and allied interests will be dealt with informingly and authoritatively and, more important still, from a practical point of view that will -make the department of real value to everyday housekeepers. The author is a trained and experienced specialist on the subject. Look for this feature in the Journal every Monday. By MRS. DR. MARY MOORE. " A Party in Honor of thel7tli Irish Tradition Suggests Appropriate Entertainment and Color Scheme That Will Be Both Seasonable and Effective It Is not necessary to be a descendant of Erjn to celebrate the "17th of Ireland," and many hostesses save this date, so as to add a bit of novelty to their entertainment. I ran across the most Irresistible Invitation to a St. Patrick's day party, and I'm going to pass It on: - Miss Mary Smith begs the honor of your riverlnt prls-Ince at a rivllry In memory of St. Phadrig Saturday avenin', March the Siven-teenth, ' at 307 Elm Street. Ivry wan Is requisted to wear . a thrifle of grane -To extinguish himself from the lthers. Wouldn't you have to go to that party to satisfy your curiosity? The Evening's Game The entertainment possibilities for a large or small number are many, and a bushel of potatoes will make the foundation of one of these merrymakings on St. Patrick's evening They will furnish all the games and contests for the evening's program, the lion's share Of the refreshments, if need be, and cost but a tenth of what is often paid for entertainment. Each guest will possess himself ol a potato from a large tubful, which have merely been scrubbed clean. He will use this one potato for each game during the evening. ' A contest which will keep the . wm in a gale of laughter and start the party off on the right foot is where each girl matches a man in carrying a certain number of potatoes (one at a time) on a tablespoon from a chair at one end of the room and back In the same way. For a sit-down game, distribute pa Wedding Cakes Made to Order PHONE 1521 EDMONTON CITY BAKERY SLIGHT FOOD CHANGES ArFECT TBS BODY THEME NDOUSLY lit grand niece weighed lej at elgth months than at birth, due to "Infantile ecaema." Was plastered with ointments and un Bathed for seven months entire household exhausted from lack of sleep. - I added vegetable Juice to each bottle feeding, nothing more. After two days she slept fourteen hours without waking. Ointments then die--continued, baths resumetU No rash, no Itching in four years since.. Why? Vegetable juice alkalinised her blood, killing the acid-caused eczema. Alkaline Roman Meal has kept her blood alkaline since. Alkaline Roman Meal also saved my life when the great Osier told me 20 years ago I could not live four month. Now at 70 not two per cent, of men SO have muscles, strength or endurance equal to mine, built up out of alkaline Roman Meal. I'll sen jou a free booklet, "HOW TO KEEP WELL," and other literature, if you'll write for It to ROBT. O. JACK80N, MX., 813 Vine Ave., Toronto 0, Ont.; or write for free sample of Roman Meal. I... HIM UMINf MAO IN CANADA Canada's most famous desstrt r f for nis better health lie needs Lime, Phosphorus and Malt all exclusively contained In Oren-klst arrowroots! These) vital ingredients are essential to a child's bodily well-being one reason why, in two short years. Oven -List has become the most popular arrowroot. in i ' i y i T architects f j ood meals xmyOUgmnuuK 1 1 Wlth its jparkUng I m TfcTTTT-Oi 1 1 fruhnavouS and n. HIM UMINf CANADA'S FINEST BISCUITS also Bakers of McCORMICK'S JERSEY CREAM SODAS ' per and pencil and see who can In five minutes form the most words out of the word "potato." Parlor tenpins can be played with potatoes as balls; and If for this, long rather than round ones are chosen, the game will be more interesting, as it requires considerable skill to direct such a shaped "ball." The men will enjoy this game. A potato peeling bee will be found very popular. Each player receives a utcnen anue witn wmcn to peel, anu a prize is offered for the first potato completely peeled after the signal Is given. Another way is to allow a certain time for this task: and award a prize to all who succeed in removing the peeling in one piece. After they are peeled hidden talent is often revealed with a carving contest. Suggestions of animals, an Indian head, a car, or any subject the contestant chooses the winning figure to be chosen by Judges appointed before the contest begins. A certain amount of time must be allotted fot the game. They will use the kitchen knife as .their only tool After the awarding of prizes guests will find their partners for supper, in which potatoes play an important part. Suitable Color Effects It goes without saying that the color scheme should be green. Lamp shades of green crepe paper and green paper ribbons draped over doorways and arches and from corner to corner of rooms are always effective decorations For the table large and small green paper shamrocks serve as attractive doilies, along with paper table napkins to suit the occasion. Small green paper baskets containing gree and white candles make pleasing favours, and If the menu carries out the color scheme so much the better. For a large crowd, when food preparation must necessarily be simple, a baked potato, split open, seasoned with salt and pepper and a generous piece of butter, and served with bread and cheese sandwiches, is appropriate and delicious after an eve-rung of frolicsome games. Vanilla ice cream topped with ' whipped cream colored green, and served with Shortbread Shamrocks will complete the supper. Note: There are two types of green colorings. The preferable Is a coal j tar product, which has been made positively harmless and is government-approved. The other is extracted from vegetable growth, chiefly asparagus and green grasses. It is pale and fades readily on cooking. They may ne ODtaineu at any good drug store, and a very few drops of the former give a very good color. In all recipes here given, the measurements are level, standard measuring cups and spoons being used. Shortbread Shamrocks . To pound butter add few drops green Coloring, and cream butter thoroughly, then add gradually while beating constantly 6 ounces of powdered sugar; work in 1 pound of With its sparkling f urity, luscious ruit flavour and tempting appearance, appetizing desserts, salads and entrees are easily made. rriiw r m mm , a w Jrw lossing uw runmtie : ai w esuiunsier ocnoui . j ;,-r,ll,,r;,-v s 9 . mrm i '3. i Photograph shows the boy who out. The headmaster ana the dean copyrighted. - bread flour, using the hands. Roll to 'A inch thickness, and cut out with shamrock cutter. Bake In a moderate oven thirty-five minutes, and do not allow to brown. For a , smaller group Individual salads might be featured: Menu St. Patrick salad, brown bread, and butter sandwiches, Pistachio jelly, and Erin squares. St. Patrick Salad Halve hard boiled eggs lengthwise, and carefully remove yolks. Mix yolks with any preferred salad dressing and a few drops of green color ing. Return yolk mixture to white cases, piling lightly. Serve on a bed of lettuce, using two halves to an individual salad and two stalks of asparagus. Garnish with slices of stuffed olives. Pistachio Jelly Two tablespoons granulated gelatine, cup of cold water, 2tt cups of boiling water, 1 cup sugar, '4 cup lemon Juice, few drops green coloring. Soak gelatine five minutes in cold water, dissolve in boiling .water, strain and add to sugar, lemon Juice and coloring. Turn into moistened mould and chill. Garnish with whipped cream. Erin Squares Color any sponge or layer cake mixture green before baking. When baked and cool, cut In squares and cover sides and top with white butter frosting, then sprinkle with chopped creme de menthe cherries or angelica. . The refreshments at a St. Patrick's dance might Include the usual punch bowl beverage, fruit , punch, and lemon ice.- Fruit Punch' . One cup of water, 2 cups sugar, 1 cup tea infusion, 1 Quart of soda water or ginger ale, 3 cups of strawberry syrup, Juice Ave lemons, Juice five oranges, 1 can grated pineapple, 1 cup creme de menthe cherries. Make syrup by boiling sugar and water ten minutes; add tea, strawberry syrup, lemon Juice, orange Juice and pineapple; let stand thirty minutes, strain and add enough ice-water to make one and one-half gallons of liquid. Add cherries and soda water or ginger ale. Serve In punch bowl with a large piece of ice. This quantity will serve fifty. Lemon Ice f Four cups water, 2 cups sugar, i cup lemon juice. Make a syrup of boiling sugar and water five minutes. Add lemon juice; cool, strain and freeze, using one part salt to three parts chopped Ice or snow. This Ice may be colored by adding a few drops o green coloring before freezing. , ; Winter Fruit Relishes Revive ; Jaded Appetites By Hannah Wing In this season, mid way between summer and winter, the appetite lags for the tang of fruits. It is still a long time until the refreshing flavor of berries and cherries Is available, so we find new uses for the oranges, bananas, prunes and cranberries of winter, . New interest is added to these fruits in the following relishes, which have a varied usefulness. Banana-Orange Marmalade Compote for Meat Relish or Dessert Three ripe bananas, 1 - lemon, juice; 1 orange, Juice; 2 tablespoon-f uls sugar, 1 tablespoon butter, tt cup salted nuts. 4 tablespoonfuls orange marmalade. Peel bananas, but in two and slice lengthwise. Place In shallow baking dish and cover with a sauce of fruit juices, sugar and butter, boiled up quickly together. Spread with marmalade and cover with finely chopped salted nuts walnuts, almonds or peanuts. Bake twen-ty-.flve minutes in a moderate oven. Cool slightly before serving (Jellies or a not too sweet Jam may be substituted for the marmalade.' Serve as a garnish with roast duck, turkey, pork or game. For a dessert, serve on oblongs of hot buttered toast, the marmalade making a delicious sauce; or on crisp baking-powder biscuit as a shortcake. Prune Savory - Twelve prunes,'1 6 slices bacon,, 2 tablespoons chopped parsley, 2 tablespoons chopped onion. Cook prunes slowly until tender. Cool, split and remove stones. Fill with onion and parsley mixed together and wrap In half slices of bacon, and skewer firmly .with toothpicks. Bake in a hot oven, until bacon is crisp. Serve as a fruit garnish for meat, -with green salads, or on hot toast points for- a hot appetizer, or with vegetable juice cocktails. Orange Relish Slice rather thin two large oranges, using skin and pulp. Cut up three or four slices of canned pineapple, and put all together In small baking dish. Add a stick of cinnamon, 8 whole cloves, H cup pineapple Juice, 1-3 cup sugar, teaspoon nutmeg. Cover and bake in a moderate oven, for two and one-half hours. Serve cold with meat or as a relish with luncheon. 4: 5o t F . 1 .V.;, ' 4 t secured the pancake dvring the annual scramble when the chef tossed it of Westminster are seen in the plcture.-outham-London Times photo; Ways' of Cooking the Potato The appetlzinit dishes which may be prepared from the good old Irish'1 potato are varied and interesting. Besides having the virtue of always being in season, the potato is economical and appears so regularly on the menu that its preparation is worth some study and care. : The mashed potato when properly prepared should be fluffy and light, containing no small lumps. This may be accomplished by cooking potatoes In boiling salted water until tender. Drain off water and return the saucepan to stove; shake the pan (to prevent burning) until the potatoes look dry; mash with a fork or potato ricer: add hot milk (about one tablespoonful to a medium-sized potato) and butter. Beat briskly until creamy. : Serve at once. . Combined with cheese, milk or sausage meat, potatoes might well serve as a main course for luncheon or supper. Scalloped ' Potatoes Boll six medium-sized potatoes until not quite tender; slice in moderately thin slices; arrange in casserole adding salt, pepper and ' small pieces of butter between layers. Pour over 1 cupfuls milk; and bake until most of the milk Is j absorbed and the potatoes are nicely Drowned on top. (Note) Two teaspoonfuls grated cheese: may be ' sprinkled between layers for variety. A layer of bacon can be- cooked on top of the casserole (in which case butter may be omitted) and this- adds a delightful flavor as" the bacon fat melts, seasoning the whole. In the same way sausages cooked with the potatoes will give variety." . Spanish Potatoes To three cups hot riced potatoes, add three tablespoonfuls butter, H cupful cream and salt to taste. Beat vigorously five minutes and add two chopped plmientos (canned). Beat again until, well blended. Reheat and pile In hot serving dish. . . ChantUIy Potatoes , Pile In a baking dish three cupfuls mashed potatoes. Beat one-half cup heavy cream until stiff, add one-half cup grated cheese, and Mason with salt and pepper. Spread over potatoes, place in a hot oven and bake until cheese is melted and cream is delicately browned. Franconia Potatoes Prepare as for boiled potatoes and parboil ten minutes; drain, and place in pan in. which meat is roasting; bake until soft, basting with lat in pan when basting meat. Time required for baking about forty minutes. (Sweet potatoes may be prepared in the same way). Maltre d'llotel Potatoes Wash, pare, and shape potatoes In balls, using a French vegetable cutter, or cut potatoes In one-half Inch cubes. There should be two cups. Soak fifteen minutes In cold water and . cook in boiling salted water until tender. Drain, and add Maltre d'Hotel butter. Maltre d'Hotel Butter .'Cream three tablespoonfuls butter, add one teaspooniui oi lemon juice .very slowly, one-half teaspoonf ul Cream Soups It should be emphasized that the home nurse should give her patient only foods which are ordered by the doctor. Cater to individual likes and dislikes if at all possible. When the patient is on a fluid diet, meals are served at more frequent Intervals, They should be regular, however, and punctuality Is very essential. The patient should be made as comfortable as possible by use of a back rest and a bedside table or small stand. If very ill, us a cup with a feeding spout or a glass tube. Always remove tray Immediately meal Is finished. The following suggestions will supplement those already given for patient on a limited diet: . . Milk or Cream Sauce for Soaps Cream 2 tablespoonfuls butter with 4 tablespoonfuls flour making a smooth paste. - Htat 2 cupfuls milk in double boiler and stir in butter and flour paste Until mixture begins to thicken. Cover and cook over boiling water fifteen minutes. Strain. (Sauce may be used at once or put Into glass jar and kept cool until needed.) Cream of Asparagus Soup press cooked asparagus through a seive, using one-third cupful of this puree to two-third cjipful of cream sauce. Heat separately and combine when ready to serve. , Season with salt. . Tips of asparagus may be used as garnish. Jfote: Cream of spinach, celery, peas, carrots or potatoes may be made by the same method, using one-third cupful vegetable puree to two-thirds cupful cream sauce. Veal Broth Put half pound of knuckle of veal into a small pot; pour over it a quart of cold water; add salt, one carrot, one or two onions, a few lettuce leaves and a little beef extract. Cover and cook slowly for an hour and a half to two hours. Strain and put .:,; h't y.h; fit f it salt one-eiehth teasooonful peeper and one-half . tablespoonful finely chopped parsley. Potatoes Baked In Half-Shell Select six flat medium-sized pota toes, scrub well and bake in a mod erately hot oven about 45 minutes (The potato should feel tender upon pressure). Remove from oven, cut slice from side of each and scoop out inside. Masn. add i taDie spoonfuls butter, salt, pepper, and 3 tablespoonfuls hot milk; then add whites two eggs well beaten. Refill skins, and bake 5 to 8 minutes in a very hot oven, v (Potatoes may be sprinkled with grated cheese or par sley before putting in ovenj. Deerfoot Potatoes ' Wash and pare potatoes of uniform size. Using an apple corer, remove from each potato two portions. Fill the cavities thus made with sausages or sausage meat, and Insert rounds of potatoes to conceal sausages. . Put In a pan and bake in hot oven until potatoes are soft. French Fried Potatoes Wash and pare small potatoes, cut In eights lengthwise, and soak one hour in cold water to cover. Drain and parboil in boiling salted water to cover two minutes; again drain, plunge Into cold water, dry between towels, fry In deep fat until delicately browned, a few at a time, and drain on brown paper. Heat fat to a higher temperature, return all the potatoes to fat, using a frying basket, and fry unitl crisp ana Drown, Keeping me basket In motion. Again drain on brown paper and sprinkle with salt. Shredded Potatoes Wash, pare and cut potatoes in one-eighth inch slices. Cut slices In one-eighth inch strips. Soak one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt. Serve around fried or baked fish. Potato Croquettes ' Two cups hot riced potatoes, 2 tablespoons butter, teaspoon salt, M teaspoon pepper, tt teaspoon cel ery salt, few grains cayenne, few drops onion juice, youc ox one egg, l teaspoon finely chopped parsley. Mix ingredients in order given, and beat thoroughly. Shape, dip In crumbs, egg and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety ol forms. Tne most common way is w first form a smooth ball by rolling one rounding tablespoon of mixture be tween hands. Then roll on a ooara until of desired length, -and flatten ends. ' - Curried Potatoes Cut hot boiled potatoes in slices and cover them with a sauce made as fol lows: Slice six onions, and cook them In two ounces cf butter over a slow fire. Add two sliced apples and two sliced tomatoes and cook until well blended; then add one table spoonful curry powder, L teasooonful vinegar, 1-3 cupful flour, salt and sugar to taste. Moisten with 1 pint milk or milk and water. Boil until thick, stirring constantly and strain- through a sieve. for Invalids aside until wanted. Veal and Sago Soup Using the veal broth- given above as a basis, add two cupfuls scalded milk to two cupfuls of broth. Soak cupful sago . one-' half hour In enough cold water to cover, stir into hot stock and cook over boiling water 30 minutes. Beat yolks of two eggs slightly; pour hot- mixture on slowly; season with salt and pepper. - ' Malted M!'k Heat together one-half 'cupful milk and one-half cupful water. Mix one tablespoonful malted milk with a little cold water, then stir into the hot mixture; add V teaspoon ful sugar, a little salt, and serve with or without cream. Malted Milk Cocoa ! Using all milk, In place of part milk and part water, follow above recipe for malted milk. , Mix one tablespoonful cocoa with a little hot water (about three tablespoonfuls) In the top part-.of double boiler; cook two or three minutes; combine mixtures; beat thoroughly and serve with or wlthodt" cream. Refreshening the Lemon To obtain a great deal more Juice from the lemon than Is possible when cold, place It in the oven before using, heat thoroughly and roll with the hand until soft Besides increasing the quantity, the warmed lemon possesses a quality of flavor never found in a cold one. Reinforced Oilcloth If heavy brown paper is placed underneath the oilcloth on the kitchen table, it will not crack and break so easily, and will last much longer. If mince meat is placed in a covered dish and cooked In the oven of your range, It Is much less likely to burn than if left on the top of the stove. r l 0 m I" Alberta Women Have Given Much Thought to Problems Before Legislature This.Week Organized Women Have Long Discussed Problem Caring for' Mental Defectives With View to Preventing Growth of Affliction in Province . By Zoe Pauline Trotter For years when the province of Alberta was still in Its early youth, before the present government took office, the women of Alberta interested themselves In the ever growing problem of caring for the Insane and mentally deficient of the province and in studying the situation with a view to preventing if possible the growth of mental afflictions among the people of the province, Hon. Irene Parlby, minister without portfolio, told the members of the Alberta legislature early this week, during the bitter debate which was waged over Premier Brownlee's resolution of general approval of the recommendations of the Hlncks-Farrar report on the mental Institutions operated by the government. So, irrespective of politics, the women of Alberta must have read with Interest press reports of the report made by the commission composed of the two experts on the treatment of the mentally afflicted, and of the debate which took place in the legislative assembly. Setting aside all question of the government's culpability in connection with recent tragedies in the institution and for conditions criticized in the report: I setting aside also the claims from both 1 Conservative and Liberal leaders in ! the house that these incidents create ; a condition demanding removal of the minister of health and institution of further Inquiry either by a Judicial commission or by a committee of the legislature; one definite fact arises out of the whole discussion that Alberta's problem In caring for the Insane and mentally afflicted is one which is increasing to alarming proportions and one which, of the most modem and humane methods of treatment are to be employed, will entail enormous public expenditures. Whether or not such expenditures are more necessary than others demanded for the care of tubercular patients whose numbers also are on the increase, for extension of educational services, and many other things, ts a momentous question for the govern ment to decide and one upon wmcn doubtless the pressure of public opinion will have an Important bearing. Women's organizations throughout the province will find In the bright light or publicity recently shed upon these institutions much to occupy their attention for some time to come. As the vast majority of the school teachers of the province are women, a statement made by Hon. Perren Baker, minister of education, in connection with the estimates of the department of education, to the effect that there is a serious shortage of school teachers" In the province, is of more than common interest. The minister stated that there are at the present time 40 vacancies for teachers unfilled and that the province may be forced to advertise outside the boundaries of Alberta to secure teachers to fill these vacancies. Another matter of passing interest brought up m connection with the educational estimates, was the Question brougt up by J. T, Shaw, K. C Liberal leader, as to whether or not the, department of education had ever considered the employment of women school Inspectors. Mr. Shaw said he was not specifically advocating this, but simply inquiring as to 44TOS)fv5y'S':::; of whether the government had considered its expediency. Mr. Shaw made a special plea for higher salaries for school inspectors and technical teachers employed by the province. - Attention was focused upon another feminine profession, that of nursing, during the week, when C. L. Gibbs, Labor member for Edmonton, interested himself in the hours of labor and treatment accorded nurses in the Ponoka institution for the Insane. Mr. Gibbs said he had It on authentic statements that the nurses were required to work from am. to 7 pm.. with only one hour and a half free for meals in that 11 hour day: but they received only one day off in seven and were never sure when they would receive this day; that their holidays were three weeks for the whole year, while in British Institutions of a similar character they are allowed three weeks every six months; that when a nurse falls ill she is provided with bed and board but struck off the payroll at the end of the first week and is charged for medical attention and medicine. The minister of health, Hon. George Hoadley, said that this was not the policy of , the government, but that he could not be expected to know all the details of the administration of a hospital which was run by its superintendent. He promised to find out if the allegations were true. The final two weeks of the session promise to contain much of Interest and to be crowded with work for the members themselves. Of particular interest to Alberta women will be the discussion of power for development of power means extension of the labor saving and housekeeping devices now enjoyed by the city woman to the home of the small town and farm woman. The vision of a farm house with electric light, electric iron, electric washing machine, vacuum cleaner, electric refrigerator, electric toaster, percolator and heater, is a vision which it Utopia to the rural woman who sometimes loses sight of the Joys of country life in the heavy drudgery of house work unassisted by the modern devices which are common necessities to the city woman today. Just Right for m High in calories and warming carbo-nydrates-Wo fuss or bother-just warm in oven and serve with hot milk Made try The Canadian Shredded Wheat Company, Ltd 4 ,h!s rUh Or day Suggestions For Varied Sandwiches For School Lunch By Hannah , Wing Sandwiches still are and always will be the backbone of the school, 'unch. Supplemented by a hot soup or cocoa, if possible, or a bottle of milk, if not food is not available, they must supply some substantial food and for this there is nothing better than cheese, a vegetable and a sweet. The sandwiches must be well made, carefully buttered and neatly wrapped of course. But they must also be varied and contain an appeal of interest and newness. And this is what takes mother's ingenuity. We hasten to her assistance with these suggestions.- . ... . . " ' , Asparagus Sandwich Drain canned asparagus tips, place on lettuce leaves on a slice, of buttered whole wheat bread, season lightly with salt and pepper, spread on a little mayonnaise, cover with a second slice of buttered bread, and cut in half and wrap in waxed paper. Cheese and Pineapple Sandwich-Mix together one part creamed cheese to two parts Hawaiian pineapple that has been drained from, its syrup. Spread between rounds of Boston brown bread, sprinkle -with finely chopped nuts and moisten with mayonnaise. . j Piqnant Ham Sandwich Blend together one small can devilled ham; one teaspoon mustard pickles, one tablespoon chopped nuts and one tablespoon mayonnaise. ' Spread between slices of buttered bread. , Peanut Butter and Pimlen to Sandwich Mix toother two tablespoons peanut butter, two tablespoons chopped canned plmlento," two tablespoons chopped sweet pickle, a few grains of salt and two tablespoons mayonnaise. Spread between slices of buttered whole wheat bread. The pimlento makes a very delicious ingredient for a sandwich filling, and it is also excellent when combined with sardines and also with bacon, and, of course, with cheese. ' Sweet Peach Sandwich Is popular with all children and very simple to prepare. Mash drained canned peaches with a fork. Spread oh buttered bread, sprinkle with .finely chopped nuts and spread lightly with mayonnaise.. Gingerbread Sandwich. 5s ' a; combination of the fruit and dessert of a school lunch. To make it. split a square of gingerbread in half, spread with canned apricot pulp, torf with slightly sweetened whipped cream and cover with the top half of the gingerbread square. Wrap in paraffin paper. This Weather 3H a Breakfatf is i t i S SiscNtis x Mftkt n orrftiury fttfcln , Powdr Biscuit douih, uim ,' lh retipa that ta foond in , i almost any ecKihtry bonk. Moll . ut la one-thin inch thick- I ; naaat PiaiM wtthr ttrttrrifl a : I Orrti Marmaladv: roll as a k Jelly Itotli mi ftnt half tarh I s!it. Fwccslim in utUr4 Z niilftn tins, and baka In a hat ' veri MM) dajtrvaa r.V, sr warm. If dswred. a tab)- ' apoonful of suaar majr b ad 4. ,L H la Ota douah ,

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