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Show Id ' I if" I cJiaue a complexion that will stand the closest scrutiny If J ps. q Is yur complexion such that you f J don,t havc to worry about it? Will tSFSa-sas; il stand th tt of bright lights, and yEw,' rVT closescrut'ny without embarrassing SSfcfe, fWmK yU? Ifs lhereSularuseof Rcai- Igy h W$ Sap wiU tcnd to kecP h at nlFr t J k Way- If not begin 31 once 10 use -? (tfS? Rcsino,0intm2nt with Resinol Soap QsT g l!$k sccwhata derful alleviator Yr& iis$r of sk,n n's this treatment is. Rcsi- LfCP&MM' n' 0intment is Perfectly harmless WSTWrnS containing only mild, cleansing and BPvN healing balsams, which could not WSKr iSKy W, inJurc the tenderest skin. KPt Ji RESINOL SHAVING .STICK , I Resinol Hl li cheaper per pound. . J unce ion iry mazola lou Will Never io I vBfo M WM wM Back to Lard or Butter forXookmg Is. ,L ym I ' r or OSive Oil for Dressings 1 Merest to every wide-awake housewife are r it V these important facts about the general use, im- ' . 'V the quality and the unusual economy of Mazola. ffl -.i "Sv a great deal jiiore econornicaf than lard or com- r". ;li ' ilraP - pounds. Mazola is 100 pure vegetable fat. It ' J- IffiH ' '.'f' I H pr contains no moisture. Butter and Lard contaia ' , - - S IH n-voisture. The same lot of Mazola can be used over p j ' B !V 1 311(1 OVer aain even after frying fish and onions. B, ,, j K ic5B, Merely straining makes it perfectly fresh for use as a t ' H5 shortening. It carries no odors or flavors from the ' H foods cooked in it and does not smoke up your kitchen. Important to HoUSeWWeS - tfpQSftB a A One of the most severe comparative teats ever used " lglteftjyagdgi on acooking fat gives unqualified FIRST HONORS HH Wm&kHbaL 'yhe purity and richness of Mazola Understand the remarkable economy end high ' ' ' I Mm best demonstrates itself in the fact quality of Mazola by these figures. " ' . to 3 ?ess MazoIa is required than that of butter FRENCH FRIED POTATOES ' cL " or lard. This means that your cakes and pie crust will '"TTJ I T7T 7" ; - ft.. 1 i t- v t-. i j mT. , . , 2 lbs. of Mazola fried 26 lbs. Potatoea : - CZT -s not be light, rich and easily digested but will cost 2 lbs. of Lard " 8 " troxTe3 -. - H you less to prepare. Being an oil, the tiresome "cream- 2 lbs. of Compound " 11 " " 1 jH . 23 ing".in process" is eliminated. Mazola i3 always ready - Note: Mazola goes over three times aa " . -JizAE' ' I I H 5K77,-, 1 1 iTTnTP for instant Use. ar as lard; is twico as economical V " A j as compound. f jH iv ians, who certainly 2 lbs. of Compound 20 " " V- f$ know olive oil, use Mazola. Not only because it costs Note: Compare the figures yourself. jS'. . ' H rftBaESis about half thit of the best olive oil, but because of its EvT wiih ryin$ fish Mazola dooa ., .r WM -l ' T mFW$& richness, quality and purity. not 3moke up your - ' Hi .1 For French Dressing, Mazola blends readily and DOUGHNUTS T mayonnaise made with Mazola will keep for weeks 2 lbs. of Mazola fried 216 Doughnmv mk&mser-' without separating. 2 lbs. of Lard " 144 " , ijgm 2 lbs. of Compound " 168 " 4 . L MR CORN PRODUCTS REFINING COMPANY, 17 Battery Place, New York o: All doughnuts were the same size. , 1 Sh Selling Representative Mazola - made doughnuts are V 1 tV more easily digested. , iH FABIAN BROKERAGE CO. . S: f ese remarkable figures are ex- plained in column to the left. Read it. , ttH Salt Lake City, Utah ' I L 9H tm IB ASK FOR and GET H Horlick's I Tho Original .J3 Malted Milk ! I For Infants and Invalid. |