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Show r- 4 " , ' r - -- . - .' . -- - ' -- " - .4' "ri,r - 5vv , " .' - " - T ; . i --. rj-?-v.-- M Vfc-V- : ... - - ' . ? . . . . ; . 'v ; V,; , T t - - f t3 wV- - , t , .,. . . ... '" v --i - " vx '4 j - - ? - - - -- ... j , l'. - - ' ' v - - . - .,' ' .... .... ' " f . . .. ,s .y 4 .: ; 4 0 if 3 - The sauce Hollandaise . . , the salt is Morton. Start with ham and a poached egg on a toasted English Muffin. Good healthy fare T)WTTisnTEg Sauce-lig- ht and smooth and kissed with lemon tartness, n Another secret in great egg cookery is Morton Salt. There "f are several fine brands of Hollandaise Sauce but there "1 is only one, Morton Salt. When it rains it pours. is J "iDdized or PTain , |