Kraft Velveeta, 1948 (1)

Kraft Velveeta, 1948
Identifier: ladieshomejourna65janwyet (find matches)
Title: The Ladies' home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women's periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : (s.n.)
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive



Text Appearing Before Image:
T,\I)IRS 11OMK JOI.K.wr. March, I > 18
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KRAFT CLASSIC YOULL USE DOZENS OF WAYS—quick-made Velveeta sauce Its smooth as satin . . . golden as a buttercup . . . richtasting! And to make cheese sauce the speedy Velveetaway you simply do this: Put ) •> lb. of Krafts famouscheese food in the top of a double boiler. When it hasmelted, (which Velveeta always does beautifully) gradually stir in )■( cup of milk. Your glorious sauce isready — to add cheddar cheese flavor and fine foodvalue to many a dish. Actually Velveeta helps supplyhigh quality, complete protein plus other importantmilk nutrients. Better buy Velveeta by the 2-pound loaf so youllhave plenty to spread and slice for snacks and sand-wiches as well as for cooking. Try the double boilertrick soon; serve the Velveeta sauce on eggs, fish,macaroni, etc.—and in this grand vegetable main dish: Copr. 1948 by Kraft Foods Company /we awzuw /avczde cnee4e<j ate Tttade cz wt&froi/ed < Its tantalizingly sharp! AndOld English is a Kraftpasteurized process che