roso
A WORD ABOUT BREAD
Nothing else that enters into the art of bread.
making is of such vital importance as the leaven
used. Our grandmothers either made their own
Yeast or bought liquid Yeast by the penny's worth.
But times have changed. Few housekeepers,
indeed, who have properly considered the matter
as a factor in the wholesomeness of their
bread, cling to the old-fashioned “Liquid“ Yeast.
Nor do they use as a substitute the corn-meal-
dry-yeast preparations.
The convenience of FLEISCHMANN'S
YEAST recommends it first, last and all the
time. It is delivered fresh daily to nearly
every grocer in the country. It is neatly wrapped
in pure tin tissue, which insures absolute cle-
anliness. It is uniform in strength and it is
absolutely reliable. But the chief reason for
its superiority over any other kind of Yeast is
its acknowledged virtue as a leavening agent.
With FLEISCHMANN'S YEAST, good
flour and a reliable recipe, any housekeeper can
make good bread. For beginners we especially
recommend our "QUICK METHOD.”
Ask your grocer, or send to us, for our latest
"Recipe Booklet.”
gag
90
1,039
2.15
THE FLEISCHMANN CO.
(Only Successors to FLEISCHMANN & Co.)
699-701 Washington St., New York, N. Y.
Original Manufacturers, Introducers and
Distributers in the United States and Canada of
FLEISCHMANN'S YEAST.
Co
Form No 910 8.
Eastern Division
6687
ebog
s'al
08h1
431
1072
28
ço
