Show d of r y KIEFER Plentiful In Springtime There Is la a no heavy abundance of ot apples eggs and potatoes in the U. U S. S this spring The custom of serving applesauce applesauce applesauce apple apple- sauce with roast pork is based on sound health reasoning because apples are an exceptionally wholesome wholesome wholesome whole whole- some digestible fruit when cooked I lightly as sauce Do you prefer brown or white I eggs P 7 Your grocer can tell you j I that Inside the shell there is no I I difference The color of shells varies I II with the breed of hens The yolk cf tf I eggs is the richest in iron of all common foods Eggs should be kept I in fn n a cool d dry place f free ree f from rom strong odo odors T There U are rec record rd t supplies of Irish the potatoes white potato I for this If time me of They're r Year i n for rood good or boiling baking or mash mash- Ing aye Have you noticed the international International inter national taste of the potato The Chinese potato Is the YAM the Spanish Pat potato i is the SWEET POTATO the POTATO the Indian Indian T potato potato s Is the tuber of n sunflower or of other various plants and the Canada Potato Is really the JERUSALEM artichoke Meal size Meal alra Turkey Turkeys are no longer a holiday Item exclusively Since meat retailers re re- wirt have havo tave been en cutting UP large birds Into meal sire parts turkeys have become a popular year round meat according to the National Association Association As As- of Retail Grocers Recipe Books I For a series ot of s six sit free re recipe pe s booklets write t to me at 0 North North Michigan Avenue Avenue Chi Chicago Chi CM I cago 1 Illinois About Pork j Did you know that a lb Ib ho hog and produces 29 tbs Ibs only of ot i 10 ham lbs t of No P pork wonder wonder chops chop these meat Items are such choice cuts They are a valuable source of protein vitamins and minerals too I Bacon Vacon was the title formerly I applied PP d to all aU meat from a pig I Broiling Is the best and most fla- fla method methO of cooking the Popular nutritious meat we now call caU bacon The broiler should be warm before the slices are put on oa and the fire should be brisk |