Evening star., 1949-03-31
ADVERTISEMENT.
&z@xxf
GENTER
MARKET CITY
WyM Af &HHY

WALTER SACKS, who owns
stand 322, agrees with his fell
low merchants in Center Market
City who say that the U. S. is
now making some of the finest
cheese in the world.
Walter has some very fine i'm
ported Swiss cheese, and he in
vites you to compare it with an
equally fine domestic cheese.
We're not an expert on cheese
(although it's one of our fav-
orite foods, but we could hardly
tell the difference.
Walter cures most of his own
cheeses, and Washington gour-
NETS trek to his stand for these
products. He has been in the
business for forty years, and he
knows his CHEESE from
C-to-E.
His stand is famous for a su-
perb New York State sharp
cheese. This excellent cheese is
good when eaten with bread and
crackers. or when teamed with
marcaroni, spaghetti and pota-
toes.
Walter imports Swiss. Gruyere,
Roquefort and Danish Blue
cheeses. He also has domestic
Swiss, Blue, Garganzola and loaf
cheeSeS.
4 X 4
HAVE YOU EVER tried Sap
Sago cheese? There's a REAL
GOURMET CHEESE FOR YOU!
Sap Sage has nothing in its
external appearance, or its per-
fume, to recommend it. But
those who have used it mixed
with butter, and served on the
thin slices of rye bread; in
soups, or in macaroni and cheese,
say that it's fare exquisite. It's
a Swiss green cheese. made from
SKINNED milks and herbs, and
comes carefully wrapped from
Glarus, Switzerland.
Walters stand also offers sweet
butter, fresh eggs and imported
Portuguese and Norwegian sar-
dimes. He also has a delectable
tartar sauce on his shelves -
ideal for dressing up Lenten
fish dishes.
Which reminds us: If you're
tired of seafood, why not try
some new and unusual cheese
dishes for Lent? There are
hundreds of delightful dishes
you can make with cheese-a
food rich in proteins. Omelets,
souffles, casseroles using eggs and
cheese-all are dishes testing
the skill of a good chef.
~ 50
POTATO CHIPS-Maybe a po-
tato chip is potato chip to
you. But those who have eaten
the potato chips that come from
Helen Bechtel's stand in Center
Market City know that there is
a great deal of difference between
her chips and ordinary ones.
Helens potato chips are so
well-known to Market customers,
that taking care of them keeps
two girls busy on Friday or
Saturday.
These exceptional potato chips
are made in Hanover, Pa, and
they're large, non-greasy, and
uniform in color. If you don't
think that these points make
difference, try cleaning up after
a party. Those greasy marks?
Those crumbs? Those left-overs?
They come from greasy, burnt,
small potato chips. It takes real
care to produce potato chips of
this quality-ever bit as much
care as producing beautiful
cake or pie.
And speaking Of cakes and
pies. Helen has those too.
They're made by a Washington
baker. in the homemade tradi-
ton. And let us tell you about
Schneider's Malt Bread. Ever
tried it? You can hardly tell
it from a homemade loaf. It's
not sliced, and you can cut as
generous a slice as you like. It
makes delicious toast and sand
wiches, and some of Helen's
customers buy it just for the
pleasure Of eating it with butter.
Next time you're down Market
way, you'll want to sample Wal
ter Sacks cheeses. and Helen
Bechtels potato chips and malt
bread. You'll find both stands
at