HEALTH HINTS

Health depends in a large degree upon keeping the body well nourished and the system working regularly; if the system becomes clogged, the decaying matter gradually poisons the entire system and headaches, stomach troubles, rheumatism, and almost all other troubles result.

For the proper nourishment of the body pure and palate pleasing food should be prepared, the more pleasing to the eye and palate the more readily the food is digested; the anticipated pleasure of some pleasing looking food stars the flow of saliva and when this is further helped by a savory smell and a palate tickling taste the saliva and the gastric

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Be prepared for company by having a bottle of Slade’s Salad Cream in the house: — Salads are always acceptable.

juices make digestion easy; this is one of the purposes of Slade’s Spices and Slade’s Extracts, they impart that de- lightful odor and flavor that make common foods uncom- monly good.

Because of their absolute purity and superior excellence, Slade’s Spices and Extracts conduce to good health. The general idea that spices and extracts are harmful is due to the large proportion of adulterated and poor quality spices and extracts commonly sold; spices loaded with dirt and adulteration, or ground from old, decayed or worm-eaten whole spices are necessarily unwholesome, and even good whole spices improperly powdered may be irritating, but Slade’s Spices are the best selected spices, cleaned and powdered in the most approved manner, absolutely pure; that is why you should always insist upon SLADE’S.

A. R. Gray, M. D., in the American Journal of Health said: “Such a house as the D. & L. Slade Co., Boston, for illustration, offers the careful housekeeper a protec- tion which cannot be over-estimated, for goods bearing their label are the best and purest obtainable and can be used with a sense of utmost security, as regards their whole- someness and freedom from adulteration.”

Extracts have been adulterated to a greater extent than almost any other article in the food line; the coal-tar pro- ducts have given an opportunity to produce flavorings similar to the true extracts at prices so much less in cost that the temptation to sell the unwholesome products has been too great for many manufacturers and dealers; Slade’s Flavoring Extracts are true, pure and wholesome; they are made from the best selected fruits and are always true to name and reliable.

SLADE’S VANILLA is prepared from the best selected Mexican Vanilla Beans and for delicacy of flavor and true efficiency is unsurpassed. It is free from all artificial color and its clear amber-like appearance tells of its high quality, and that all useless vegetable matter has been removed.

SLADE’S LEMON is prepared from the highest test Oil of Lemon and fresh fruit; a trial of this will convince the most skeptical that the high reputation of SLADE’S Spices is fully maintained in SLADE’S Flavoring Ex- tracts.

SLADE’S ORANGE, ALMOND, ROSE, and ONION are all guaranteed to be absolutely pure and of the high- est efficiency as flavorings; they will be found to be far superior to ordinary flavoring extracts, and to be most economical because SLADE’S will produce a better flavor with a smaller quantity.

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For sandwiches, salads and cold meats use Slade’s Mus- tard — it pleases the palate.

BELL’S SPICED SEASONING RECIPES

Bell’s Seasoning has been sold for over 50 years and because of its superior excellence has supplanted other kinds and steadily increased in sale.

AllOiir Recipes have been prepared and tested by famous cooks. Every one is a gem. There is no guess-work. Re- sults will always be satisfactory if directions are followed.

All measurements are level unless otherwise stated.

Tomato Soup. Place 1 quart milk in double boiler, and bring to a boil. Place in saucepan the contents of a 3- pound can of tomatoes, and bring to a boil. Add to the tomatoes % teaspoon soda. This is important. Strain the tomatoes into the milk. Add 1 even teaspoon of Bell’s Sea- soning and 1 teaspoon of salt. Strain and serve promptly.

Jellied Meats or Fowl. 1 pint of cold meat or fowl, one teaspoon Bell’s Seasoning, % teaspoon salt, liquid enough to fill pint mould. Add to liquid when hot, 1 tablespoon gra- nulated gelatine. Cool and serve on a base of lettuce leaves over which thin sliced lemon is placed.

Bell’s Croquettes. 1 cup chopped cold roast lamb or boiled mutton. Cook one cup potatoes, pared and cut in %-inch cubes, in boiling salted water till soft. Brown 1 tablespoon finely chopped onion with 2 tablespoons butter, stirring con- stantly. Add 4 tablespoons flour. Cook 2 minutes. Then pour on, stirring constantly, % cup strained tomato. Season with % teaspoon Bell’s Seasoning, 1 teaspoon vinegar, % teaspoon finely chopped parsley. Add lamb and potatoes.

Salt to taste. Spread mixture on plate to cool. Shape, dip in crumbs, in egg, and crumbs again. Fry in deep fat, and drain on brown paper.

Veal Loaf. 1% pounds finely chopped lean veal, % pound finely chopped fat salt pork, % cup bread or cracker crumbs, V* tablespoon salt, 1 tablespoon lemon juice, 1 heaping tea- spoon Bell’s Seasoning. Pack in small bread pan, brush with slightly beaten white of egg, cover, and bake in slow oven 2 % hours. Baste three times with 1 tablespoon butter melted in 1 tablespoon hot water, and prick frequently. Remove loaf, and pour off any fat. Chill, cut in thin slices, garnish with slices of hard-boiled egg and parsley

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Slade’s Sage is the hand-picked sage leaves powdered per- fectly pure — no stalks, no stems, no dirt.

Escalloped Meat or Fish. Alternate layer of meat or fish sprinkled over with 1 teaspoon Bell’s Seasoning, with a layer of fine cracker crumbs, then a layer of potato. Repeat these layers until dish is full. Add gravy, broth, or warm water, and bake slowly. For fish use milk instead of warm water.

Hotel Sizes: the 1-pound can is sufficient to flavor the dressing of 800 pounds meat or poultry, or the 5-pound can, 4000 pounds.

Meat or Turkey Dressing. Toast 4 slices white bread and with 2 cups cracker crumbs place in a deep dish; add % cup melted butter. Cover with cups hot milk to make stuffing right consistency. Add tablespoon Bell’s Season- ing, an even teaspoon salt and 4 slices salt pork fried to a crisp and chopped fine. When well mixed, stir in 2 raw eggs. Equally good when baked in small pan and serve separately.

A Nice Turkey Dressing. Toast 7 or 8 slices of white bread. Place in a deep dish, adding butter the size of an egg. Cover with hot water or milk to melt butter and make bread right consistency. Add 1 even tablespoon of Bell’s Seasoning and 1 even teaspoon salt. When well mixed, stir in 1 or 2 raw eggs. For goose or duck add 1 raw onion chopped fine.

Equally good when baked in a small dish and served sepa- rately.

Miss Farmer’s Turkey Dressing. 1 cup stale bread crumbs, 1 cup cracker crumbs, 1 tablespoon Bell’s Seasoning, 1 tea- spoon salt, % tablespoon finely chopped onion, % cup melted butter, % cup finely chopped cold boiled ham. Mix well, and moisten with 1 % cups scalded milk. If stuffing is to be served cold, add 1 egg, slightly beaten.

One of Boston’s noted hotel-keepers has said: “I would as soon think of discharging my chef as to do without* Bell’s Spiced Seasoning.”

Delicious Dressed Beef. Take a 6 -pound cut shin beef, wash thoroughly, cut in small pieces, place in kettle, half covet* with cold water, and cook slowly for 5 hours. Re- tnov© fat, gristle, and bone. Chop fine, add 2 even tea- spoons of Bell’s Seasoning, heaping teaspoon salt, and enough of the liquor to moisten well. Place in deep dish With heavy weight on it and cool. An onion cooked with the meat will add to the flavor.

Delicious Lamb Croquettes* (Chicken or Beef Croquettes hiade in the same manhet* are excellent.) Prepare 6 cups of chopped lamb. Take even tablespoons butter, melt in saucepan, and add 1 heaping tablespoon flour and 1 cup

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Xo chemical preservatives in any of Slade’s goods; purity and cleanliness and scientific skill are depended upon as preservatives.

of milk, stirring continually until it boils. Add 1 even tea- spoon of Bell’s Seasoning and 1 even teaspoon salt. Qreak 1 egg over the meat. Pour over same the sauce majfe as above, and stir thoroughly. Make into croquettes of size desired, and put in a cool place to harden. Fry in ho^ lard. Serve with green peas.

Hamburg Steak. For 1 pound of meat add 3 teaspoons Bell’s Seasoning, half pint warm water. Place in bakiqg pan and cook in moderate oven 1 hour. Serve on a bgse of mashed potato, garnished with parsley.

Salmon Boaf. Mix 1 beaten egg with 1 pint of mashed potato, and line mould with same. Fill with 1 pound of salmon well mixed with 1 heaping teaspoon of Bel)’s Sea- soning. Cover with mashed potato. Then bake for 1 hour in moderate oven.

Spiced Beef. Chop 2 pounds fresh beef, enough to fill 4 cups. Soak 2 slices bread, either toasted or plain, in ltt cups of milk, and add to the raw beef. Cut fine 2 slices of fat salt pork, and add to beef, together with 3 even tea- spoons salt, and 3 even teaspoons Bell’s Seasoning, Place in a buttered pan. Cut a piece of butter the size of an egg in small pieces, and distribute over the top. Bake from 1 to 1% hours.

Escalloped Oysters. Toast to a crisp 2 slices of whfte bread. Break in pieces, and place in a deep dish. Add % cup of cracker crumbs % cup melted butter, 1% teaspoons salt,

1 even teaspoon of Bell’s Seasoning. Ms cup hot water and mix thoroughly. Place in bottom of shallow buttered bak- ing-dish a thin layer of bread crumbs, then a layer con- sisting of Ms pint of oysters, 2 tablespoons of oyster liquor, and 2 tablespoons of cream or milk. Cover with the dressing compounded as above. Add another half pint of oysters,

2 tablespoons of oyster liquor, 2 tablespoons of cream or milk, evenly distributed. Sprinkle with browned buttered cracker crumbs. Bake 30 minutes.

Meat Souffle. Melt 1 tablespoon butter. Add 1 tablespoon flour. Pour on, stirring constantly, 1 cup scalded milk. Add % cup soft stale bread crumbs. Cook 2 minutes. Add % cup chopped cooked chicken, turkey, or duck, % teaspoon Bell’s Seasoning, % teaspoon salt. Add well-beaten yolks 2 eggs. Cut and fold in the stiffly beaten whites. Bake in buttered pudding-dish in slow oven 35 minutes. Serve with or without white sauce.

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Slade’s Pepper has a better flavor than other kinds be- cause it is the best cleaned whole pepper powdered perfectly pure.

Delicious Sausage. To each pound of fresh, lean pork add 1 level tablespoon of Bell’s Poultry Seasoning and 1% even teaspoons salt, Sprinkle over the meat, cut fine, thoroughly mix to a stiff dough, then make into* cakes and fry.

1912, E. R. Grabow Co., Managers of Hotel Empire, Hotel Tuileries, Boston, Hotel Titchfleld and Myrtle Bank Hotel,. Jamaica, New Ocean House, Swampscott, Mass., write: “We take pleasure in endorsing BELL’S POULTRY DRESS- ING, which is the only one we use in all our hotels, and cheerfully recommend it.”

1878, Allen Ainsllie, Steward, Tremont House, Boston, wrote:. “Unquestionably the most superior SEASONING in use.”

THIRTY-FIVE YEARS LATER

1913, Allen Ainslie, President Hotel Lenox, Boston, writes: “Have used BELL’S SPICED SEASONING for thirty-five in the various hotels which I have conducted and in my opinion it is* the best Seasoning that has ever been put on the market.”

1905, Mrs. W. H. Watson, Yokohama, Japan, wrote: “I used your Dressing for years in America. My mother used it and she thought as I do that there was nothing quite so good. Curnow & Company are our best grocers. I do wish you. could induce them to buy it.

1906, J. Curnow & Co., Ltd., Yokohama, Japan, Wrote: “We secured a supply of your Seasoning from Seattle and now have it on sale.”

A. F. Tandy, Steward of the New Hampshire State Hos- pital at Concord, N. H., writes: “We have used yoqf Poultry and Sausage Seasonings for several years, and they have always given entire satisfaction.”

1912, William H. Moseley, Moseley’s New Ilaven House, New Raven, Conn, wrote: “I wish to add, my testimony to that given you by my father in 1878, and to say that we have continued to use your POULTRY SEASONING to the exclusion of all others, and find it has been kept up to the high standard of quality referred to by him.”

1911, F. H. Crane, Superintendent Parlor, Sleeping and Dining Cars, New York, New Haven & Hartford Railroad

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Physicians, Chemists, Cooks and Housekeepers all testify to the purity, wholesomeness and efficient qualities of Slade’s Baking Powder.

Co., wrote: “We have been using BELL’S POUI/TRY SEA- SONING in our dining cars for a long time with good re- sults/*

1912, J. Freed Harvey, Managing Director of Hotel Belle- vue knd Hotel Canterbury, Boston, and Piedmpnt Hotel, Atlanta, Ga., wrote: “We use BELL’S DRESSING in all our hotels and have not used any other for eighteen years. Our cooks prefer Bell’s to that of any other/’

1876, J. B. Wistar, Steward Grand Central Hotel, New York City, wrote: “I have been over-persuaded to try other makes. In every instance have been obliged to either return or throw them away and fall back on the old reliable BELL’S SPICED POULTRY SEASONING.”

1913, Herbert S. Joslin, Manager Hotel Cecil, Medicine Hat, Alberta, Canada, writes: “THE POULTRY AND SAUS- SAGE SEASONING reaches us O. K. arid* almost every day we enjoy it in some form. My s Chinese* chef?ds> qtiite de4 lighted at the many compliments on his Turkey Dressing and home-made Sausage cake. You will hear from us as soon as we need more.”

In 1870, Mrs. Underwood, the famous cook, served Gen- eral Butler with dressing flavored with the original, BELL’S SPICED SEASONING, and the general said, “A little more stuffing, please. This is fine, Mrs. Underwood.”

In 1870. BELL’S SPICED SEASONING was, made of the granulated leaves of pure, sweet herbs and spices. As it was in 1870, so it is to-day. It has given satisfaction each successive year to a critical public.

< Memorial Hall, Harvard College,

Cambridge, March 1, 1878.

YOUR DRESSING for meat, game, fish, and poultry merits all that you claim for it. The pleasure of having ' herbs and spices in one package instead of half a dozen* is real- ized when using your dressing. The satisfaction of having it at all times alike is apparent to any chef du cuisine,

’ F. E. Belch, Steward. ,

We recommend and sell

Bell’s Seasoning

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And cold meat, fish, and vegetables can be made into a pleasing salad by the use of Slade’s Salad Cream.