The Saturday evening post (1920) (14804053243)

Identifier: saturdayeveningp1933unse (find matches)
Title: The Saturday evening post
Year: 1839 (1830s)
Authors:
Subjects:
Publisher: Philadelphia : G. Graham
Contributing Library: University of Illinois Urbana-Champaign
Digitizing Sponsor: University of Illinois Urbana-Champaign



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n sleep in em! my frienddeclared. But she was wrong there. You couldnt.Neither could you walk in em or go to amatinee in em or dance in em; but youdid. And all the while you felt like a rawoyster on the loose. You sank into yourseat with a gurgle which sounded as if youwere going down for the third time, andyou arose sticking to yourself, if you knowwhat I mean. You sloshed about on yourdaily shopping, and squelched throughdances. You were a sort of human sievewhen you were not a vast sticking plaster.That was me all over. Or at least all overexcept my hands and face. But the thingI lost most of was temper ; in other wordsI lost more poise than avoirdupois. Eventually I lost that rubber outfitthough, including the manufacturer andhis wife—the one who had pretended to bemy friend. I sent all but the last men-tioned to the Serbian Relief Committee,and it certainly was a relief to me, all right,(Concluded on Page 111) THE SATURDAY EVENING POST 109 Mince Meat with thetang of Apple Cider
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By a rich and rare old recipe isLibbys Mince Meat made. First come the apples — lus-cious fruit picked when juicy ripe. Then flaky white suet andchoice cuts of meat chopped fine. Then currants from Greece;and raisins sweetened full inCalifornias sunshine. Cinnamon, nutmeg and cloves,fragrant spices of the Orient. And brown sugar to candy theother fruits — citron, orange andlemon. Enough, you say. No, notenough for this rare old recipe ofLibbys. Libby, McNeill & Libby, Libby, Mc. Neill tsf Libby of Cam Theres that finishing touch —pure apple cider well boiled down! To the far corners of the worldweve gone for these ingredients.And Libbys chefs have mixedthem with the skill for whichtheyre famed. Libbys Mince Meat — readyfor your Thanksgiving pies!Youll want to add not a singlething, so rich and moist it is withits own sweet juices. Get it from your grocer now—in glass jars, in tins or in bulkfrom the sanitary container.Youll find it inexpensive; youllfind it wonderfully g