Evening Republican, Volume 22, Number 91, Rensselaer, Jasper County, 18 April 1919 — Page 3 Advertisements Column 1 [ADVERTISEMENT]

HIM! SMRWhh / /w \ I l ' l Mill# ■Bw /*l ■ I ■ ■W™ Bf 4s•« 1■ ■ H ■Hi < 7\A y < / //// ggfKk TiM B 4 ■■'/ 1 ■h! «h I -<jLj 1 - IBFLJf II r/»f (£ 4Bga'l I Ilffll <*«»* \ rrTu’f^7f» ’ '-I lilßi mu \ii \ i •»■ |||wvyi|u ffliu i i "’itt iHUI MkHhhmll | i iniSllll ■griddle cakes 1 WM Light, tender, golden brown, O full of goodness —just the kind that rjifflM RmH satisfies—the sort you can’t get enough HMM of, when you use rnffiMr ■ CALUMET ■ B BAKING POWDER B gH| “BEST BY TEST’’ ;j|||| HN The greatest advancement ever made w|B| Ml in the manufacture of baking powder hM ffiMl —so perfectly made that you’re always HfflM WWI sure of the very best baking results. Its leaven- uHfll Mm ing strength never varies. The last spoonful as " MffiM IMW good as the first. No failures. It raises the quality of iMM SSifflwi your takings and reduces baking costs. It is sold at a moderate price and you use only half as much as of most other powders. ||MS A product of the world’s largest, finest, most sanitary baking powder factory. Used in the U. S. Army ImnjMn and Navy—by the most eminent Domestic Scientists — in more homes than any other brand. Its superiority has made UOMffl it America’s leading seller. SMylrOttM CALUMET GRIDDLE CAKES ttWffl -Level cups flour 1 -Level tablespoon sugar MIMMI WESIIOI 2 —Level teaspoons Calumet Baking 2 -Level tablespoons melted shortening jMrilwßWl Powder 2 -Eggs, yolks t/ 2 -Teaspoon salt milk or water EmSM - How to Make Them : Mix dry ingredients in flour. Beat egg N ISWuMj yolks and melted shortening tn the liquid, add only a part of the HQry MADEBY TH£ tRU M Swm liquid, mix until smooth. Then add gradually the balance of «|a —_ _ M IlwWui the liquid until batter is oj the proper consistency. According to I’■ I I IMM■" g gffi the strength of the flour more or less liquid is required. Bake g fB g gl IWg gl g Bi on hot griddle well greased. g v g Mg Paste in your Recipe Book for future reference —ffi Have You Noticed This? When you buy a pound of Calumet you get | Offlß a full pound -16 oz. Some high priced bak- D V ing powders are now being put on the market | in 12 oz - cans ins tead of a pound. Be sure Anlllr nflnr ■ you are getting a'pound when you want it . I||ll| P||i* x> ■ No short weights with Calumet baking [yK s^^