The art of soup making is an 
important part of cookery and is 
more easily mastered than at first 
appears;- The well made soup is 
the proper introduction to the 
meal. A hearty dinner is best be¬ 
gun with a thin soup. Contrary 
to popular opinion, the hot liquid 
acts as a stimulant to appetite 
rather than as an article of definite 
food value You can add to the 
attractiveness, the flavor and the 
food value of thin soups by adding 
noodles made from Gold Medal 
Flour. 
The Housewife’s First Assistant 
Flour goes into more different kinds of foods 
than anything else. It can make or mar any 
housewife’s reputation. 
We are apt to think of flour only in relation to 
bread because in bread the most flour is used. 
Good flour is just as important in soups and in 
gravies as it is in bread and pastries. 
t 
To be sure the flour you use is always uni¬ 
form and of the highest quality produced by 
the milling art, insist upon getting nothing but 
Gold Medal Flour. 
Washburn Crosby Company doesn’t stop with 
the making of the flour. Its Educational Service 
Department will be glad to answer any ques¬ 
tions on cooking and is prepared to 
send you special recipes for soups if 
you write for them. 
Washburn Crosby Company 
General Offices, Minneapolis, Minnesota 
Write the Educational Service Depart¬ 
ment, Washburn Crosby Company, Min¬ 
neapolis, Minn., for recipes of the soups 
and noodles shown here, and also addi¬ 
tional soup recipes. 
Cream soups are very nutritious and 
are therefore served where the meal fol¬ 
lowing is not so hearty. The careful 
housewife and hostess realizes that in 
making cream soup much of the flavor 
depends on the thorough cooking of the 
flour with the melted shortening, and 
also after the liquid is added. This brings 
out the wheaty, nutty flavor of the flour. 
She depends on the superior flavor of 
Gold Medal Flour to bring her success, 
with soups as she does with baked 
products. 
WASHBURN’S 
WASHBURNS 
Toast Strips—Cut stale bread into \]/i inch slices, 
remove crust and cut into strips 1^4 inches wide. 
Place in slow oven to dry, turning strips several 
times. Increase heat for browning or place under 
flame, turning until all four sides are well browned. 
WHY NOT NOW? 
