davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

Fresh Milk and Double Yeast
Wake Rice's Bread Extra Rich ,
Nourshing Ingredients Also Ciue Tempting FIauor

The homemade taste of Rice's
gives a new SAVIOR to familiar bread
dishes-the croutons and buildings
and "on-toast" dishes that are so
quick to prepare and so delicious.
You will be pleased with the
way Rice's stays fresher than or
binary bread. The fine quality
shortening and gluten-high -four
hold just the right amount of
moisture in each little cell and
its moistness is preserved by the
process by which oven-heat is
taken away. Cooled very slowly by
cold moist currents of air, the
moisture of the inner loaf and the
crustiness of the outside are re-
tanned.
Every loaf has that wonderful
fresh-bread aroma when you pull
back the wrapper. Rice's Bread is
delivered ttoice daily to the grocer
delicious oven-fresh loaves that
make your family like and eat
more bread than they ever did
before.
And these tempting loaves are
the most inexpensive, easily OBJ
tanned energy-food in your house.
hold budget!
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

With little thought you can
make the simplest sandwiches look
and taste marvellously tempting
and delicious. The main essential
is, of course, good bread. Rice's,
with it's good, wheaty taste, makes
delightful ones, with just golden
butter and no filling. Even a loaf
several days old makes wonderful
sandwiches because the rich in
gradients and careful baking keep
Rice's fresh for a surprisingly
long time.
In making sandwiches. always
cream the butter with a teaspoon
until it spreads easily-never melt
it. Use a wide-bladed knife to
spread with, and spread BEFORE
CUTTING. And by all means have
your knife very sharp for attrac-
overlooking sandwiches. With
Rice's Bread and a sharp knife you
can make almost tissue-thin slices,
even if you are using an oven-fresh
loaf. The delicate vegetable short
ening used in Rice's gives tender
ness that makes it cut easily with
out tearing or crumbling.
After taking off your first slice,
spread your filling on the second
slice without buttering it. Then
turn the two together at once so
they fit perfectly. The crusts may
be trimmed off at once or several
sandwiches can be piled up and
trimmed at the same time. (These
crusts of Rice's Bread are so rich
and nutritious and delicious they
should be dried out in the oven and
used as crumbs to enhance the
goodness of other foods.)
Cut some of the sandwiches into
triangles and lay with The points
overlapping. Cut others into long
fingers and pile up log-cabin fash
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
Add Test to Food While
Preventing Waste

Clever housewives have discov-
cred new way to dress up dishes
and make them extra tasty-and
save money while doing it. just
convert into savory crumbs all
broken pieces and sandwich trim
mings, and you get the maximum
value from every loaf of bread.
Keep a pan in the oven and pop
into it every stray piece of bread.
Every two or three days run the
dried out pieces through the food
chopper, and put the crumbs into
a glass jar covered with piece of
thin cloth, held on by an elastic
band. If possible, keep on top OF
the gas-oven so that the crumbs
will always be dry.
Of course Rice's Bread makes
delicious crumbs even when fresh,
for it is so thoroughly baked that
light, flaky crumbs may be quickly
made from an oven-fresh loaf. But
if dried-out bread is used, you are
getting an added economy from the
already remarkable bread value in
a loaf of Rice's.
For delectable looking baked
dishes, use buttered Rice's crumbs.
Their delicious golden-brown is so
appetizing! The rich, nutty flavor
of Drowned Rice's crumbs adds
immeasurably to the taste. Melt a
little butter or dripping and pour
over the crumbs. Toss lightly until
they are thoroughly moist but not
greasy. Spread over any dish that
is to be Drowned.
Stufings, scalloped dishes, cro-
quotes, binding for sauces, meat
loaves. all take an extra delicious
ness when they are made with nut
like Drowned Rice's crumbs.
Rice's Butter-craneb sauce is de-
licious poured over asparagus,
broccoli, caulifiower, etc. Stir two
tablespoons of melted butter into
four tablespoons of fine crumbs of
Rice's Bread.
Broiled mushrooms, chops, ETC.,
are given an added goodness if a
thick butter-crumb sauce@is placed
under them when broiling. The
juices are absorbed and preserved
by the delicious sauce.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
BABY'S DAILY
TOOTH DOZEN

As soon as baby can be safely
trusted alone with it, give him a
small piece of toast from Rice's
Bread. Food specialists advise
toast at the beginning of each meal
for small children. 1t teaches them
to chew slowly and gives jaw exer-
else, so necessary in helping teeth
develop properly and in prevent
ing adenoids. 1t also starts his gas
trio juices flowing and thus makes
his other food digest better. Be-
cause Rice's Bread is made with
extra yeast and fresh rich milk, it
has an unusual amount of the min
erals so necessary to make strong
bones and teeth.
"Toast Melba" is ideal for chill
dren. 1t is made from Rice's Bread
sliced thin, cut in small squares
and placed in a very slow oven
with the door partly open, until
the squares are thoroughly dried
and light brown.
The slow baking of Rice's famous
Split Top Loaf makes it digested
easily, with no soggy Jumps to dis
turb small tummies. It's delicious,
wheaty, homemade taste makes
children love it plain, with just
butter, especially if you cut the
slices into long Fingers" for them.
A light sprinkling of white or
brown sugar transforms it into o
real party treat.
Reluctant appetites of older
children may be cajoled by adding
thin busting of cinnamon to their
toast.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

Have you wondered just why
Qice's Bread has that full-fiavored
'wheaty" taste and delectable
aroma that sets it apart from
ordinary breads? The answer is
simple-it is really homemade"
With fresh rich milk, double
strength yeast, an extra amount of
delicate vegetable shortening, and
The finest grade of protein-high
dour.
The proportions of these good
food elements are worked out to
make a perfectly balanced nour-
ishing loaf. And then it is mixed
so carefully and baked so slowly in
the famous Split-Top Loaf that
the full values of these excellent
"makings" are preserved at their
best. That makes the texture so
fine and firm, the crust so rich and
good.
That is why Rice's Bread is es-
pecially valuable for growing chill
dren. It furnishes not only the
daily energy-elements that active
children must have, but it is rich in
bodybuilding proteins and min
erals so vital to bone and muscle
growth.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
To Help Start the Day
Right-Rice's Slices
at Breakfast

No more grumbfing or delays at
breakfast because somebody sliced
the bread crooked and it won't
toast properly. You can do as
thousands of housewives are doing
buy your bread in the ready-cut
loaf, "Rice's Slices" The loaf is
cut by machinery into slices of
exactly the same thickness. A
cardboard tray holds the slices
snugly together in loaf form.
These waste-saving slices make
trim, appetizing sandwiches be-
cause they are so even and uni
form. Few people can cut bread
straight, especially in hurry. So
always have these even, delicious
slices on hand to make lunches a
JOY.
And Rice's Slices stay so beauti-
fully fresh. Just remember to tuck
the waxed wrapper around the
cardboard tray.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

-four.
For Toast MeIbn - every day
growing in popularity-Rice's
Bread is particularly adapted, be-
cause it cuts so very thin, even
when freshest.
To attain perfection in this
smart toast, place paper-thin slices
of Rice's Bread on a cooky-tin or
fat pan. Have the oven very hot
and Immediately on putting in the
bread, turn the fame very low.
Watch carefully and turn fire.
quently. When a pale yellow
don't let it brown out and
place on a cooling rack 1.-THE wire
rack from the oven will do) so it
will stay crisp. Excellent with hors
d'ouvres, soup, salad, cheese-in
fact all through the meal.
French toast is quick. hearty,
and delicious for breakfast or
luncheon. .--..
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

ion. Cut others into a variety Of
shapes with the inexpensive cooky
cutters-crescents, stars, some
with scalloped edges. some dough.
nut style. For bridge parties, cut
into clubs, hearts, spades, and
diamonds.
Novel and interesting arrange
ments are:
Mosnics-From the center of a
sandwich made of Rice's Bread,
stamp out smaller sandwich with
a fancy-shaped cutter. With this
same cutter, stamp out a sandwich
from brown bread and fit it into
the white sandwich.
Rainbors-Spread from four to
six slices of Rice's Bread with con-
trasting colored filings. Pile on
each other and cut into thin strips.
Pyramids-A thin round Of
bread spread with a filling; on it
place another round just a little
smaller, spread with filling; a
third round, still smaller, on top of
this. squares may be used instead
of rounds.)
JeIIy-Rolls-Cut thin slices
lengthwise of the bread, trimming
off crusts. Spread and roll like .
jelly-roll. Cut across into slices.
COnes-Cutt bread lengthwise Of
the loaf, and trim to a fan-shaped
piece. Butter and spread with fill.
ing. Roll tightly up into cones, and
stick garnish of parsley or water
cress into the cone. Lay with the
seam side down.
Finger.RoIls-Cut thin slice of
Rice's Bread, trim the crusts,
butter and spread with filling.
Roll tightly on itself. Lay with the
seam side down. 80.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

milk, the delicate sugar of which
browns evenly into a wonderful
"sun-tan". Bread without this
extra rich quality OF. milk has a
slightly charred taste.
Don't you recall having eaten
such toast? In it the starches just
char. 1t cannot be toasted slowly
and deeply for it burns too quickly.
But Rice's, having this rich con-
tent, browns quickly for moist
inside toast, or slowly and deeply
for the toasted-clear-through oven
Drowned kind.
The fine delicate crumb of Rice's
Bread makes toast that has COM
pact even grain with no coarse
holes to let melted butter drip I'M
expectedly through. This lovely
even texture is owing to watchful
attention to every step in rising
and baking and to the high quality
of the carefully blended wheat
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
HOW TO CUT BREAD

slices as you need, press the two
cut edges together, and re-wrap in
the waxed paper wrapper.
You can always get fragrant,
even slices from Rice's Bread that
never tear or crumble, because
Rice's is made with extra shorten
ing, and because of the high gluten
and protein content -four, which
gives it body. These ingredients
keep Rice's Bread fresh longer
than the. ordinary loaf. The
method of cooling each crispy
golden loaf after baking is another
factor in its freshness. 1t is cooled
by moist, cold air, very slowly.
This allows the loaf to retain all
its inner moisture without any
suggestion of sogginess, and keeps
the crusty outside that makes
"just bread and butter" so deli
cious when it's Rice's.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

Always use a knife with a
straight edge. The old style ripple
edged bread knives tear the bread
and make smooth slices impossible.
And give your knife few strokes
on the sharpener. A sharp knife
makes it easy to cut perfect slices
quickly and deftly.
Turn the loaf on its side and be-
gin cutting at the corner where
bottom and side of the loaf join.
Watch carefully to see that the
knife does not slant toward the
back of the loaf, making a wedge
shaped slice that does not look so
appetizing nor toast so we'll as a
neat, even slice.
If the loaf is not going to be used
up at once, you can prolong its
freshness by cutting at the middle
of the loaf instead of at the end.
When you have taken off as many
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
Different Kinds Of Toast, Each
DeHciously Perfect
Delectable Varieties for Every Meal

Use one egg and Ave tablespoons
milk for every two slices Of bread.
Beat eggs we'll and add milk with
a little salt and sugar. Dip thick
slices of stale bread into the mix
ture, letting them stand moment.
Saute in very hot fat on both sides
until brown. Serve hot with syrup
or honey.
"On toast" dishes are much
more exciting when the toast is cut
into fancy shapes and two or three
layers are used, shortcake style.
For ease in cutting with fork, dip
the toast rapidly through boiling
sailed water or very hot milk. But
don't let it stand in the liquid, even
for a moment.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

have chosen Rice's Bread because
of its superiority in a number of
respects.
at is the most wholesome, con-
tanning a superior grade of -four.
1t is the freshest bread on the store
counter, due to an efficient delivery
system. It is easily digested, being
light and porous. 1t is easily sliced
and will keep fresh for long time,
in slices as we'll as in the loaf. 1t
also makes superior toast.
MRS. KATIE B. PATTERSON,
1868 F Street.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
A Dramatic Dish

CREOLE LOAF. Slice the top
from a Rice's Split Top Loaf and
remove most of the crumb, leaving
only the rich golden crust. Inside
place layers of stewed chicken re-
moved from the bones, Rice's
crumbs and chopped mushrooms.
Moisten with thickened chicken
broth. Sprinkle with buttered
Rice's crumbs and replace the top
crust. Bake in slow oven until
the mushrooms are tender. Fried
or creaned oyster crabs or oysters
are good, too.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
In ssRice's Flowers
Your Children Will
Eat these Vegetables

Children love vegetables pre-
pared this way: Cut rounds of
Rice's Bread with biscuit cutter!
The edges may be scalloped or
pointed. From the center cut a
smaller round. Toast to the deli
cate brown that Rice's Bread al
ways takes so evenly because Of
its fine, smooth texture. Place on a
pretty plate, and fill the center hole
with chopped carrot, spinach or
beets seasoned with salt and
butter.
You get extra nourishment into
the child by using Rice's Bread,
which is made with fresh, rich
milk, protein-high flour and deli
cate vegetable shortening. The
good homemade taste comes from
these excellent ingredients and
from the long, slow baking of the
famous Split Top Loaf. That
makes Rice's so easy for small
tummies to digest.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

How do you like your toast?
Piping hot from the toaster, or al
lowed to cool in a rack, English
fashion? Thin and 'crunchy! Crisp
outside and moist inside? What
ever your taste in toast, you wall
find that Rice's Bread makes your
favorite kind to perfection.
The wonderful homemade"
wheaty flavor of Rice's gives you
toast that is just packed with
favor-even dry it is SO good you
60 on eating piece after piece.
Always you get a deep golden
toasty surface to Rice's-each
piece an. appetizing twin to the
last-for Rice's Bread is. made
with an abundance of fresh rich
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
A Man Would Walk ;
Mile for This ..
Orange Marina.
lade Pudding

Beat three egg yolks thoroughly
and stir in two tablespoonfuls of
Rice's Bread crumbs with one tea
spoonful of baking powder mixed
together. Add half a cup Of orange
marmalade and fold in the stifly
beaten whites. Bake in a buttered
dish in a slow oven for 45 minutes.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26
cit Is the Freshest Bread
on the Store Counter"

60 S j n c e
bread is one
of the main
items of the
diet, / have
carefully in
vestig a t e d
the merits of
the different
brands in an
effort to get
tho haef 7
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

Cut Rice's Bread into slices one
half inch thick and butter we'll.
Then cut in inch squares. Place in
q baking dish alternate layers OF
the buttered bread and the bananas
peeled and sliced thin. Sprinkle
with the lemon juice. Beat egg
well and add sugar and milk. Pour
over the bread and bananas. Bake
in a 500 oven one hour, or until
firm when tested with a silver
knife. Serves four.
You will notice the difference in
the flavor of any bread dish when
you use Rice's, because of its sat
isfying, full favored, homemade
taste.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-26

Bread Pudding Puts on
Tropical Airs
slices Rice's Bread
IL cups milk
q tablespoon butter
juice of one Lemon
tablespoons sugar
egg
The Republican. [volume] (Oakland, Md.) 1877-current, 1929-02-21
Superintendent Bakers Visit.

AS robin is said to be a sure har-
binger that spring is just around the
corner, so there are certain signs that
point to the fact that the coming
season at Mountain Lake Park is 60
ing to be better than we have had
for several years past. For one thing
Superintendent Baker was here the
other day with another party of Unit
ed Presbyterians looking over the
ground.
We are not in his confidence, conse-
quently we do not know just what
the visit portends. But this we do
know: the visit was not made at this
time of the year just to view the seen
cry or to enjoy the bracing air of mid
winter. Then again, we understand
4 optimistic and foresighted gentle
2an has invested his good money in a
garage property with the intention of
starting operations in the very carly
spring. This will certainly be a great
convenience to car owners and we pre-
dict for the new owner a good bust
ness.
The Republican. [volume] (Oakland, Md.) 1877-current, 1929-02-21

Mr.. and Mrs. C. S. Zeller, of Cum
berland, spent Monday in Grantsville
with friends.
Mrs. Ella Keller and son William
Keller spent several days with friends
in Baltimore last week.
An operetta, "The Joke on the Toy
maker" given by the elementary pu-
pills one evening last week was a sue
cess. A neat sum was realized. The
play was presented at the Oakland
high school Tuesday.
Miss Lucretia Boucher, of Cumber-
land, spent the weekend at her home
in Grantsville.
County Superintendent F. E. Rath-
bun, of Oakland, was business caller
in Grantsville on Monday.
Mr.. and Mrs c. E. Gnagey, Wash
ington, Pa, were guests of Mr.. and
Mrs. J. U. Stanton on Sunday.
Miss Emily Friel, of Kitzmiller, and
Miss Vivian Powers, of Grantsville,
visited friends at College Park over
the weekend.
Miss Dorothy Warwick, of Cum
berland was recent guest of DR.. and
Mrs. T. o. Broadwater.
Fred. Livengood, who is employed
in Pittsburgh, Pa, spent the week
end here with his wife and son.
The Republican. [volume] (Oakland, Md.) 1877-current, 1929-02-21
Hudson to Spend S1,000,000 on
Newspapers In Two Months

The Hudson Motor Car company,
manufacturers of Hudson and Essex
automobiles, will spend one million
dollars in newspaper advertising dur
ing the months of March and April,
the general sales manager of the
compay announced yesterday.
Hudson, it is said, is experiencing
the greatest year in its history and
this extensive campaign is designed to
bring about even greater success.
The feature of the campaign will be
national Essex Challenge Week"
which begins March 4. During the
week Essex cars will undertake ev-
cry kind of test to prove their right
70 the militant challenger" slogan
The Republican. [volume] (Oakland, Md.) 1877-current, 1929-02-21

are visiting her parents, Mr.. and Mrs
Levi Rush, near Jennings.
Susan Raley and sister Ruth were
calling on their aunt, Mrs. C. C.
Stevens, Sunday afternoon.
Misses Mildred Bittinger and Ruth
Bowser spent the weekend at the
home of Samuel Teets.
Simon j. Miller made business
trip through here last Saturday.
C. C. Beachy was at Bittinger on
Monday.
Ernest Brenneman made business
trip to McHenry Monday.
Beulah Alexander, who has spent
the last two months in Ohio, returned
to her home here Saturday
Mr.. Mahlon Bender and daughter
Olive were calling at the home of
Jonas Knox.
The Republican. [volume] (Oakland, Md.) 1877-current, 1929-02-21

Inquiries are still coming in with
regard to the renting or buying of
property and asking about the hotels
and boarding houses. Not many, Of
course, but enough to make things
look little encouraging.
There are other matters pending, of
which we are not permitted to men
ton.
And, by gosh, a petting party with
the thermometer hugging zero. Yes,
even zero was in on the party.
Floyd White, who was injured sew
eral weeks ago by slipping on the ice
is able to be out.
Mrs. Mcclellan Clayton, who has
been quite i'll for the past several
days is better.
Superintendent Baker was at the
Park for a few hours Monday.
Rev. Middaugh, having been called
to Deer Park to preach next Sunday
morning, no church services will be
held, but he will preach at the usual
hour Sunday evening.
A good deal of petty thieving IS
going on around the Park, several
houses having been entered. The au
thorities have the matter we'll in hand.
At the citizens meeting held in
Loeb Lynn Monday evening, more
than fifty per cent of the citizens
were present. The following ticket
was nominated to the following off
ces, to be voted for at the coming
election, to be held March 4: Mayor,
C. w. Shipley; councilmen, A. L..
Biggs and E. C. Hutchinson; clerk,
Mrs. C. E. Hardesty; tax collector and
treasurer, E. E. Kesner.
Captain B. L. Hardesty was visit
ing friends at Hutton several days
last week.
Mrs. John Brenneman and daughter
are home from Cumberland, where
the latter has been very i'll, the re-
suit of a severe operation.
We are glad to note that the Misses
Hamill, who were seriously injured
more than a week ago when they were
struck by a hit-and-run automobile
driver, are recovering from their in
juries, although slowly. They are still
suffering to some extent as a result of
their numerous and painful bruises.
Mr.. Bruce Falkenstine is at his
home in the Park again, having re-
Gently arrived. His work keeps him
away much of the time.
A message came to the Park today
announcing the death of Mrs. Wiley
Falkenstine, who died at the home of
her son, Rev. c C. Falkenstine, Gin
cinnati, Ohio, with whom she was
spending the winter, having gone to
that city in recent months from the
Park. Mrs. Falkenstine will likely be
buried at Terra Alta, w. Va, by the
side of her husband, whose death oc-
Cured some years ago.
Nelson A. Nethkin has purchased
the Stottlemeyer garage and filling
station and the ground surrounding it
He expects to build cottage on the
property in a short time.
The Republican. [volume] (Oakland, Md.) 1877-current, 1929-02-21
PUBLIC SALE
OF
0LDSMOBlLE AUTOMOBILE

Under and by virtue of Chapter AIT
of the laws of Maryland, passed on
June l, 1924, we will offer at public
auction to the highest bidder, at the
hour of eleven o'clock A. NJ, on
TUESDAY, FEBRUARY 26, 1929,
in front of Kerins' Brothers Garage,
No. IA Green street, in the town of
Oakland, Garrett County, Maryland,
one Oldsmobile Automobile, 8 cylin-
der, Model ATT, year -; Engine
No. 1858; type, touring, 5-passenger;
serial number 345.
Said automobile will be sold for
storage charges.
TERMS OF SALE-Cash.
GEORGE T. KERINS,
JAS. A. KERINS, Partners,
Trading as Kerins Bros. Garage.
Advertisement 52-2t.