Judge — March 20, 1920 — page 35: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

ros Ca Te a4 eye Z Nothing Better for Deep Frying Mazola is more economical, richer than lard and compounds and all the natural flavor of the foods cooked in it is retained The same lot of Mazola is used over and over again. It always remains abso- lutely free of flavors and in frying does not smoke up the kitchen. Equal to Butter for Shortening For rich, delicate cakes, light fluffy biscuits, flaky pie crust easily digested, Mazola, is equal to butter in richness, costs considerably less and '4 to % less Mazola is required than indicated in recipe for butter. Mazola is always ready ina handy can for instant use. Tedious “creaming-in” is unnecessary. Equal to the Finest Olive Oil The reason so many Italian lovers of pure olive oil prefer Mazola is because of the delicate flavor and its rich golden color. Salad dressings of all kinds are ecSily, made with Mazola because it mixes readily with vinegar—and remains mixed. The cost of Mazola permits adding salads to the daily menu. F R E E Every housewife should possess a copy of the wonderful Corn Products Cook Book. Sixty-four pages, handsomely illusiratec —————— containing more than one hundred recipes originated by leading professional cooks. Sent free. WRITE TODAY. Corn Products Refining Com- pany, Dept. 14, P.O. Box 161, New York City,