_ RICH and generous .recipe— the one THURSDAY, FEBRUARY: ‘i’ “ll ,. e Shortening ' ix Bakers England cities were buying their bread from the . bakers who separately were trying to bake bre that you would use yOurself when. . asgoodasit could be made. Thenthesesix menisci: you want your bread to be espec1ally 1‘ ICh the same; ideals and ambitions became friends andtame and delicious. ‘ ' _ This-is the secret of the Master Loaf of the Six Bakers. There is plenty of whole milk, sugar, the best shortening, finest“~ blends of flour, salt, filtered water and FleiSchmann’s Yeast in it. And nothing else! _ Any good New England housekeeper— and they are the best in the world—Could tell , i you that these materials and careful baking would assure a rich, fine flavored loaf. You yourself will like to handle the firm, solid loaf that is so honest and never fluffed up. You’ll like to slice the bread, it cuts so evenly and easily without crumbling. Three days in .the '. bread box—' and still fresh When you feel the loaf you Will see how the deep, rich crust that sugar, shortening and milk give, holds the Master Loaf firm and keeps it from drying out andbecom- ing stale and tasteless. It keeps soft and fresh in sandwiches and three days after you’ve put it in the bread box, it will still be moist and ready to use. .' ' Over one hundred and fifty thousand New England homes serve White Rose, the Master Loaf, today. Just a few years ago peOple in six neighboring New togeflier to compare recipes and baking secrets, T0 gether they worked out the recipe for their Master Loaf. Who these six young bakers were: Behind these" men are years of experience. In Hol- yoke, Mr. Dietz opened his modest little bake shop forty years ago; and in Fitchburg only a few years later, young Charles Swanson persuaded a friend who had stepped off tkoisit him to Open a bakery with him, and they were putting all their young energy into the little shop. ' In Waterbury one of the Reymond brothers found the little book explaining the baking of bread Which inspired him to try to bake bread better than anyone had ever sold before. For miles around Hartford people were flockingm buy the famous bread and pies that Mrs. Chaney made, In New Haven it was Gustaf Emanuelson, and in Bridgeport James ‘Borck and Harold Stevens who were making the best housekeepers wonder if it paid any longer, to bake their bread. Early and late they all worked, some of them even selling their bread from door to door that housewives might know what they were ofifering. Today their bread is used three times a day throughout New England. teases I The Six Bakers put in their Master Loaf all their beliefs in honest dealing, their ideals, skill and experi ence. They are proud of the bread which they have called their Master Loaf. ’ ------ In 175 New England towns and cities the Master Loaf is served in the nicest homes _'Six expert. bakers in six neighboring New 311318113 cities came together to compare zeorbe‘s and exchange the secrets from their long years of experience. V These are the Six Bakers who came together to make their Master Loaf M M9 Holyoke, Springfield Emanuelson Bakery, New Haven Swan B-hay; Finchburg Reymond Brother-5’ Bakery, Wambmy Mu."'0:mey’a Balm-y, Hartford Borck ac Sm Bakery, Bridgeport “x... K ~.}
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