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Show r l I OF INTEREST TO WOMEN I m N B Greater food value-increased palatability j In making chocolate cakes use J . BAKER'S CHOCOLATE twith barley and buckwheat flour. g The chocolate covers the color and taste of the dark flour so it is practically as $ good as when made with all white flour. 2 Bsa. u. a. .Ar. orr. J . $f This use of cocoa or chocolate in- g creases the food value of the pre- . pared dish. MS - $ I jg ' Booklet mf Chaict Recipes tent fre . " & WALTER BAKER 6: CO. Ltd. . i ft I . " tM. EsublbW 170 . DORCHESTER, MASS. IF r. a B I |