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For genetati the name Baker’s has meant high quality in chocolate. And applied to cocoa, the Baker name carries gn equally reliable guarantee 9t superiority that spells cocoa at its superb best-always. That rich t‘ oiate-beown color and full-bodied, tantalizing aroma invites you to try cocoa as it should taste — richly, deeply satisfying, with the smooth, true flavor that comes from pure cocoa. Use Baker's in ail recipes calling for cocoa — and for a new experience in drinking pleas: urc, follow the simple directions on the Baker's Cocoa package Up to 90 servings in the economi -i l-lb. package.

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'|i*s Baker's Toriie A - jgcoiafe

Try an orange frosting on a cake made with Ba er’: Cocoa-or grated orange rind sprinkled over a smooth, creamy cocoa pudding. Until you taste it, you can't imagine how deiightfuli the orange flavor blends with the deep, ric chocolate oi Baker's Cocoa.

BAKERS

COCO

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. The United States bureau ot in- ternal revenue collects $100 tax on slot machines. More than 75.000 arc registered.

FINALLY COMPLETED

Thirty-six years passed between the start and finish o! the Wash- ington Monument, but actual con- struction required only l4 years.

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Tall Grows ~ i.» W V.

i The Royal Family Tree

By JACK WAIFIL NBA Special C respondent

\

Historians. genealogists, hobby- ists, and other intrigued by royal family trees are all snarled up by the marriage this morning of Princess Elizabeth of England to the former Prince Philip at Greece.

Se interwoven are the ancestral lines qt the happy couple that Encyclopedia Brittanica and the Almanac de Goths both have an- nounced apecial supplements to clear up the situation. ~ But even it they make us under. stand, the royal pair still must struggle with problems in eti- quette and protocol that would have Emily Post muttering through a mouthful of English muffin and stirring her tea with a fork.

At royal breakfasts Elizabeth will pour tea for her husband - who is her third cousin. Each refers to Queen Victoria. as great-great- grandmother. The ceeemony will make Philip son-lrnlaw as well as

land. Elizabetns children will also be her third cousin, once removed and fourth cousins to their own brothers and sisters.

Munch some aspirin and con- sider the Duchess of Kent, She used to be Princess Marina. daught- er ot Prince Nicholas of Greece, who was Philip's uncle. Bo she and Philip are tlrst; cousins. But by marrying the Duke of Kent she became Princess Elizabeth's aunt Children of Philip and Elizabeth will have to determine whether to regard the duchess as Great-Aunt Marina or as a first cousin once removed.

These are only a few of the complications the wedding will cause in a world where protocol is almost all-important. ‘

second sousln to the King of Eng- '

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FIMT GENERATION

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will join for the fourth time the directly descended from Victoria

Mountbatten). grandmother and

Of course the newlyweds. faced

smile brightly. order the orches-

wlth a. royal banquet, always can tra to play. and announce: “We

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The marriage ot Princess Elizabeth and Lt. Philip Mountbatten

lly trees. This chart shows some 0i the nrinclvfll descendants of their two common ancestors, Vic toria, and Christian IX, Elizabeth

father, grandfather and great- grandmother )0 Christian IX. Philip goes back to Victoria through his mother (sister of Lcrd greahgrandmother.

will now be seated during a game of musical chairs."

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traces her lineage through her

Soup “of the Evening Beautiful Soup

5011p: ranze all the way from clear broths to the hearty kind. which are whole meals, There lg always a soup to suit the type or meal.

For a meat and potato meal a thin soup such as Consomme or Boum. on as a first course sharpens the appetite. If the rest of the meal is cold or on the light side. then a cream soup or substantial veg- etable chowder balances it well. The home economists of the Consumer section, Dominion Ue- partment of Agrictuture. say that soup made with stock is always welcome and canned Consomme may be used as the base of many soups thus saving considerable time. Cream soups offer a wide choice of flavours and this is one way to get every member olt the family to eat the full daily quota of milk.

BEEF STOCK

I lbs. meat trimmings with bones 3 small carrots

8 small onions

3 stalks celery

I quarts watetbcold

is teaspoon whole pepper-c n- if bay leaf _

1 spray of-thyme OR. 1-8 teas- poon dried thyme

l sprig parsley

Salt and pepper to taste.

Put beef. carrots. onions. celery and water in. kettle and bring slowly to s boil. Tie spices and herbs in cheesecloth bag add with parsley to soup mixture and elm- mer. covered, for I hours. Strain: Yield: l cups. ‘ ~

NAVY DEAN CHOWDER

1 cup white navy beans a 8 cups water

1 teaspoon salt

2 tablespoons salt pork or bacon (cut in small pieces)

2 tablespoons » onion (optional) 1% cups diced raw potatoes

2 tablespoons mild-flavoured fat 2 tablespoons flour

S cups milk a

Salt and pepper te taste

Parsley . Pick over. wash and soak 'bean overnight in cold water to cover. Drain. Simmer in salted water un- til tender. about 2 hours. Pry salt pork or bacon, add onion and brown. Ootnbine with beans. Add potato. Simmer 15 minutes. In the‘ meantime. melt fat in pan, blend in flour gradually and add rniik, stirring constantly. until thickened cook i0 minutes, Add to beans. Season and serve. sprinkled with chopped parsley. Six servings.

GOLDEN l0!!!"

I

l tablespoon lat

2 tablespoons farlna (wheatletsl

.14 teaspoon salt ..

2 cups mater er stock

2 cups gra ed raw carrol

I eupe mi

Dash oi pepper ‘

Dash of nutmel I

a teaspoon! parsley, chopped

fine.

lleit tat in pan. stir in farinUlM

cook i minute. Gradually add

salted water or stock and eeek

slowly until thickened. stirrine treguantly. Oeek until carrots are ' tender. Rub snlature thmugh a sieve and add te hot milk. Season with pepper. nutmeg and chopped parsley and serve piping hot. [our servings '

PERPETUAL HONOR.

__.__

B} act oi Congress. a flag must be flown at all times at the grave of Francis Scott Key. a composer qt ths "Star Spangled Banner" at

Frederick. Md.

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IT'S PERISIIABLE

The wise homemaker remembers that fresh meat is a perishable

Ilot For - Cool Days

The Old Iashionctl stock pot that simmered slowly on the back of the kitchen range had its mer- its. When the day turned suddenly chilly there was always soup ready to provide the hot dish for lunch. When days turn cool, gelling something hot for lunch presents a poser even to the most cx- pcrienced and ingenious house- wife. l-ler solution to the puzzle is usually a casserole. This type of meal in one dish may be prepared early and is ready to pop into the oven just in time to be thoroughly heated for lunch,

The home economists 0t the con- BUIMX‘ Section. Dominion Depart- ment of Agriculture suagest several casserole dishes for early fail meals.

Savoury Beans

1 lb. dried white navy hearts‘ (2 cups). ‘

5 teaspoons salt.

1 cup onions. sliced.

2 tablespoons fat.

1 tablespoon flour.

l tteaspoon dry mustard.

l tablespoon molasses.

Dash of pepper.

2 1/2 cups canned tomatoes.

1/2 cup grated cheere.

Pick over. wash and soak dried beans overnight in cold water tol cover. Drain. Cover with boiling water and simmer with 3 tcasmons ‘ of the salt. covered. until icmlcr‘ about 2 hours. Drain. Saute the‘

blend in the flour. Add mustnrrl.

mainlng 2 teaspoons salt and lhc cheese and cook 5' minutes longer. Six servings.

The above recipe as given is for top stove cooking. but the beans may be cooked. placed in a casse- role, the other ingredients added and it is ready for rc-heatiitg 1/2 hour before mealtime.

Tosnato Weiner Scallop

1'13 cup minced onion

2% cups tomato juice

l teaspoon sugar

i"; teaspoons salt

‘A teaspoon pepper

1/. teaspoon prepared mustard 1 cup roiled oats

2 cups finely diced potatoes

food. Buy only wthat is necessary for a short period and store it in the coldest part of the refrigera- tor.

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1 tablespoon fat

Combine onion. tomato juice. " I

Continued on page 24

onions in the fat until tendon;

molasses. pepper and iomatoey and simmer uncovered for 5i minutes. Add the beans. the r0-~_

Every Canadian housewife knows that ".-i_v/Iticr' sure knows its lontatoes". 'I‘hat's why Ayhrrcr Tomato Soup is fast becoming Canada's favorite.

For every spoonful is brimming over with real tomato goodness-the goodness 0t" red-ripe immi- toes prepared for soup while still aglow from illl‘ Summer sun! Yes, it's Aylnter Tomato Soup for that real tomato flavor . . . and better value, tuu. Change to Aylmer, enjoy tomato soup at its best.

Everyone says-

Aylmer sure knows its iomaloes

Aylmer

TOMATO SOUP

5"’ Family 90.0"“ Aim“ Owl/in.

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