Chapter XXXVIII: Suitable Combinations for Serving (3)

I find the Covers all you claim; would not do without them. You may send me 25.

L. A. SCATTERGOOD,
Syracuse Model Home and School.

Please send me two dozen and a half Covers. My pupils are very much pleased with them, and a good many want them.

STELLA A. DOWNING, N. E. Cooking School.

Price, 65 Cents, Postpaid.

_MAGIC COVERS. WHAT ARE THEY?_

The greatest invention of the age! A great saving of time, strength,
and material. Neat, durable, and effectual. Every housekeeper should
have one. By their use the softest dough can be handled without the
slightest possibility of sticking to moulding board or rolling pin.
They are guaranteed to be absolutely as represented. One set will last
for years. They will save many times their cost in material alone.
They are highly recommended by leading cooks and teachers of cooking.
_Dough cannot stick to Magic Covers._

^{Address}, Magic Cover Co.,
CORRINA, ME.

The _Covers_ are better than I imagined. The very poetry of pastry work.

FRANC BAKER, Morenci, Mich.

I have used the Covers and would not do without them.

ELOISE P. FLORD,
Grace Hospital, Detroit, Mich.

The class has used my covers and the ladies all want them. One trial will sell a Magic Cover. I am sure I can sell five or six dozen.

STELLA A. DODGE,
School of Domestic Science, Erie, Penn.

For
Rolling Pin
and
Bread Board

MISS FARMER’S NEW BOOK

_Food & Cookery for the Sick and Convalescent_

BY FANNIE MERRITT FARMER

Principal of Miss Farmer’s Cooking School, and author of “The Boston
Cooking School Cook Book,” and “Chafing-Dish Possibilities.”

WITH SIXTY ILLUSTRATIONS IN HALF-TONE

A work of exceptional interest and importance is the new book, “Food and Cookery for the Sick and Convalescent,” by Fannie Merritt Farmer, the author of “The Boston Cooking School Cook Book,” etc. It is designed to meet the needs of the trained nurse, the mother, or of any one having care of the sick. The work is the result of years of study along the lines of food and feeding, and contains much scientific knowledge simply given.

The opening chapters are invaluable to those whose duty it is to care for the sick, and of equal importance to those who see in correct feeding the way of preventing much of the illness about us. The chapter on Infant Feeding is an authoritative guide to aid in the development of the baby, and child feeding is considered with like care.

The hundreds of recipes, many of which have their caloric value given, are for the most part individual, thus requiring but a minimum of time for their preparation. Suggestions as to diet in various diseases have not been overlooked. Sixty full-page half-tone illustrations add to the utility and beauty of the book.

12mo. Cloth. $1.50 net. Postpaid, $1.65.

LITTLE, BROWN, AND COMPANY, _Publishers_
34 Beacon Street, Boston, Mass.

Londonderry
_The All ’round Table Water_

Never an occasion of dining where Londonderry will not “fit in”—whether on the home table or at the cafe, club or feast.

Pure and healthful, it is the table water recommended by physicians for its Alkaline properties.

Londonderry is used in the best of homes in the making of punches, lemonade, orangeade and other delightful concoctions. Served with grape juice or other temperance drinks, it gives an added touch of enjoyment.

Sparkling (effervescent) in the 3 usual sizes; Still (plain) in half
gallon bottles.

_Londonderry Lithia Spring Water Co._
_Nashua, N. H._

MALT BREAKFAST FOOD

Gives the prudent, economical housekeeper more cereal value for her money than any package cereal. At 15 cents per package (20 cents west of the Rockies) there is the equivalent of over three packages of the ready to eat flaked foods, wheat or corn, and when properly prepared for the table, one package of Malt Breakfast Food will give more single portions than any granular cereal we know of.

Made from the choicest gluten wheat of the north west, Malt Breakfast Food contains all the wheat but the outer coating of bran, combined with a product of Barley Malt, adding a delicious flavor and rendering readily digestible the starch of the wheat.

For Flavor, Food Value and Economy insist upon having

Malt Breakfast Food

Used in and recommended by Miss Farmer’s School of Cookery

THE MALTED CEREALS CO.
BURLINGTON, VERMONT

White Mountain Freezer

THE TRIPLE MOTION ICE-CREAM FREEZER

Makes perfect ice-creams and sherbets in a very few minutes, as well as an unlimited variety of delicious frozen fruits, puddings, and chilled dainties at a very trifling cost. It will surprise you to learn the great extent of “_White Mountain_” usefulness. Send for our new recipe book, “_Frozen Dainties_,” which tells everything you need to know about the making of the most delicious desserts and gives about one hundred recipes.

THE WHITE MOUNTAIN FREEZER CO.
_NASHUA, N. H._

BELL’S SEASONING

Acknowledged by all to be 40 Years the original favorite. Imitated by many; equalled by none for delicately Flavoring Dressings for Poultry, Game, Meats, Fish, Oysters, etc.

=1876, J. B. Wistar, Grand Central Hotel, New York City, wrote=: “I
have been over-pursuaded to try other makes. In every instance have
been obliged to either return or throw it away and fall back on the
old reliable, =BELL’S SEASONING=.”

=1878, A. Ainslee, Tremont House, Boston, wrote=: “Unquestionably the
most superior article in use.”

THIRTY YEARS LATER

=Allen Ainslie=, President, Ainslie & Grabow Company, Managers of Hotel Lenox, Hotel Empire, Hotel Tuileries, Boston, Mass., Hotel Titchfield, Port Antonio, Jamaica, New Ocean House, Swampscott, Mass., =writes, January 1st, 1909, as follows=: “I take great pleasure in reminding you that I have constantly used =BELL’S SPICED SEASONING= in the various hotels which I have conducted since 1876, and I consider it the best article of its kind on the market to-day.”

MOSELEY’S NEW HAVEN HOUSE,
New Haven, Connecticut, September 11, 1878.

“I have used your Poultry Seasoning for the past year, and find it a better Seasoning for all kinds of game, poultry, etc., than any article I have ever used.”

=S. H. Moseley.=

THIRTY YEARS LATER

=Wm. H. Moseley, son of S. H. Moseley, writes=: “I wish to add my testimony to that given you by my father in 1878, and to say that we have continued to use your Poultry Seasoning to the exclusion of all others, and find it has been kept up to the high standard of quality referred to by him.”

=February 13, 1909, Harvey & Wood=, Managers of Hotel Bellevue and Hotel Canterbury, Boston, and Piedmont Hotel, Atlanta, Ga., =write=: “We are using your =BELL’S DRESSING= in all of our hotels. We have not used any other for fifteen years, as our cooks prefer it to any other.”

=One of Boston’s noted hotel keepers has said=, “I would as soon think of discharging my chef, as to do without =BELL’S SPICED SEASONING=.”

THE WILLIAM G. BELL COMPANY
SOLE MANUFACTURERS
50 COMMERCIAL STREET, BOSTON, MASS.

Purity in grape juice means plain grape juice; that is, juice as you find it in the grape.

Purity is lost by putting in preservatives or by adding coloring matter, or by diluting the juice or by lack of care in any step in manufacture.

Welch’s grape juice is pure. The juice from the grapes we use needs nothing to prevent spoiling, nothing to heighten its color and nothing to enhance its food value.

The grapes are inspected before they are washed, washed before they are stemmed and stemmed before they are pressed.

They are the choicest Concords grown in the famous Chautauqua vineyards. We have learned how to transfer the juice from the luscious clusters to the bottle unchanged in any way.

If your dealer doesn’t keep Welch’s, send $3.00 for trial dozen pints,
express prepaid east of Omaha. Booklet of forty delicious ways of
using Welch’s Grape Juice free. Sample 3–oz. bottle by mail, 10c.

THE WELCH GRAPE JUICE CO., WESTFIELD, N. Y.

What Users Think of Wheatena

“We are all very fond of it. When I cook any other cereal the children say ‘Cook =Wheatena=, Mamma, I like that best.’”

“It is quite satisfactory; we use it regularly, and like it better than any other. While others may please at first, they do not wear as well.”

“The children all enjoy =Wheatena= very much, and always call for ‘second helps.’ The cook had difficulty at first in making enough for the young people. Like Oliver Twist they always called for ‘more.’”

“I am much happier when I use it than at other times.”

“My boy does not care for any cooked cereal but =Wheatena=. I find he is better satisfied after a breakfast of it, and does not ask for something before lunch.”

“It will give you more good, strong food for the size package than any other cereal on the market. It’s good.”

“I began to use it thirteen years ago when I had my first attack of gastritis, and am using it now. My stomach will not retain anything else during these attacks.”

“I have five children who eat it every morning for breakfast and are always lost without it.”

Wheatena
Price Fifteen Cents at All Grocers

Coffee in air-tight packages, packed automatically, no handling.

All the rich, full flavor of the finest berries kept for you.

That’s Chase & Sanborn’s Coffee.

A hostess who serves Chase & Sanborn’s Tea receives nothing but compliments on its fragrance and delicacy. The sealed, air-tight, screw top canister preserves the original flavor of the most carefully selected teas sold to-day.

FOR SALE BY LEADING GROCERS EVERYWHERE

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TRANSCRIBER’S NOTES

1. P. 132, changed “⅓ flour” to “⅓ cup flour”. 2. P. 404, changed “½ grated nutmeg” to “½ teaspoon grated nutmeg”. 3. Silently corrected typographical errors and variations in spelling. 4. Archaic, non-standard, and uncertain spellings retained as printed. 5. Enclosed italics font in _underscores_. 6. Enclosed bold font in =equals=. 7. Superscripts are denoted by a caret before a single superscript character or a series of superscripted characters enclosed in curly braces, e.g. M^r. or M^{ister}. 8. Subscripts are denoted by an underscore before a series of subscripted characters enclosed in curly braces, e.g. H_{2}O.