IT

T'S a sort of habit with friends of the Carters to drop in on them sometime Sunday afternoon and stay for supper.

Of course, they are lovely people, Mr. and Mrs. Carter-jolly, hospitable, always glad to see you, congenial with young and old. Mr. Carter is a man who can talk interestingly and entertainingly on any and every subject. And Julia Carter is the most whole-souled and big-sisterly woman I know, and it's a joy to get off alone with her and tell her your troubles and get her always practical advice.

But there is another attraction about. the Carters that I'll confess is possibly the strongest of all.

Julia Carter is the most versatile, resourceful and successful hostess in our town. You can drop in on her any day in the week and any time of day, and if it is anywhere near mealtime, she's sure to make you stay. And then, presto! There's a treat for you such as you'd ordinarily have to go to an expensive restaurant to get.

We used to wonder what delicious dainty was coming next, for she'd rarely have the same thing twice. And we didn't know. for a long time how she was able to vary her menus so delightfully.

But one Sunday evening when all the dishes were washed and the crowd of us, women only, were on the front porch waiting for the men to come back from their walk, somebody popped the questions that had long been in our minds.

"How do you do it, Julia? Where do you get all these treats you have been giving us? How do you always manage to have something good on hand, no matter what the day or time of day ?"

"Well, I'll tell you, girls," she replied. "I'm a disciple of Frank E. Davis of Gloucester, Mass. Very likely you've seen his picture in some of the magazines. He's a wonderful seafood man right down there where the fishing smacks come in fresh from their trips to the fishing banks and deep sea fishing grounds.

"I've met Mr. Davis myself-have been through his plant in Gloucester-and I tell you, he's a character. That man is as much an idealist as a business man. He and his father and all his ancestors for 300 years have been born and lived all their lives in Gloucester, where nearly every man has something to do with the sea. Somehow about 30 years ago he got the idea in his head that someone ought to give inland folks, too, a taste of the true, fresh-from-the-sea flavor in seafoods. And he made up his mind that he was going to be the man.

"So he's built up a really unique business. He puts up the most delicious sea treats in such a way that there is something about them that no other similar foods seem to havea freshness, a sweetness and a true deep-sea tang that I've never been able to find anywhere except right down in Gloucester itself.

"Of course some like one thing best and some another, but I must say I like every sin gle thing Mr. Davis puts up. But if you want to just taste before you buy, it happens he has a special little assortment that he offers at a special price that includes, I believe, fourteen different tid-bits. I remember I tried that assortment first, after I came back from my

trip, and since then I've just kept my pantry stocked with three or four cans of each thing.

"That's what you girls have been having here for some time past, Mr. Davis sends along a mighty interesting and attractive little cook-book, too, with over a hundred recipes in it, so that you don't need to have the same thing twice in a good long time."

Well, I tell you, folks, it was a revelation and has been a godsend to me.

I sent right on for the assortment Julia spoke of-it's called the "Special Get-Acquainted Offer." And I had the same experience as Julia-I liked every single morsel. So I've followed her plan right through. 1 keep several cans of each kind on hand all the time.

And now I never have to worry in a pinch, or any other time. If company drops in unexpectedly, I'm ready for them in no time with a delicious lobster, shrimp, crab meat, tunny or salmon salad-you see there are half a dozen or more different salads alone I can make if I choose. Or I can take the same foods and fix them à la Newburg or stewed or fricasseed or creamed or several other appetizing ways.

If I want a nice soup, I can have a real New England clam chowder. And I can have codfish soufflé or sardine rarebit or kippered herring or fish flake timbales.

And if we are to go on a picnic or take a motor trip, goodness, I can make a dozen kinds of tasty sandwiches and do it in a jiffy, without going out of the house.

Best of all, every one of these dishes is as different from the "store" kind as day from night. That man Davis is unique. I believe he actually knows how to put up the clear, clean, exhilarating sea ozone itself with his seafoods. There is something fresh, pure and sweet about them that just proves to you he's taken them practically right from the water, prepared them on the very shore and preserved for you what you can't usually get in any other way than going right down to Gloucester and eating at a skipper's table. And you ought to see John dig into themit does my heart good.

Excuse me for raving, but I can't help it. Mr. Davis wrote and asked me as a customer to say just a few words about his lovely foods and here I've gone and written a book,

35908

nearly. I musn't forget, though, to tell one other important thing about that "Special Get-Acquainted Offer." Mr. Davis sends it out, charges paid, east of Kansas, at his risk. Think of that! When the postman delivers it to you, you pay him only $3.65 for the entire assortment. And then you try two of the foods-any two you like. If you are the slightest bit disappointed, you can send the rest back and Mr. Davis will refund your $3.65.

Here's the assortment you receive: 1 can shrimps, 1 can tunny fish, 1 can fresh lobster, I can royal Chinook salmon, 1 can clam chowder, I can lobster sandwich filling, 1 can fish flakes, 1 can Norway sardines, 1 can California sardines, 1 can kippered herring, 1 lb. salt codfish, I can fresh codfish, 1 can "Down East" clams, 1 jar boneless herring, combination can opener and New Seafood Cook Book.

All you need to do to get the assortment is to fill out the coupon that will be printed with this article. You don't need to send a penny. And remember, you don't take a bit of risk. Mr. Davis will send back every cent if you are at all dissatisfied.

P. S.-Mr. Davis has authorized me to say to readers of this magazine who fill out the coupon right away that as a special inducement to them he'll include, besides the fourteen items that ordinarily make up the assortment, a can of his famous Finnan Haddie. That's just one extra treat, folks. Frank E. Davis Fish Co.,59 Central Wharf, Gloucester, Mass.

FRANK E. DAVIS FISH CO.

59 Central Wharf, Gloucester, Mass.

I would like to try, at your risk, your Special Get-ACquainted Assortment. Please send me, all charges prepaid (east of Kansas) the package of sea products listed above. And please be sure to send the extra FREE can of Finnau Haddie. I agree to pay the postman $3.65 in full payment on delivery. It is understood, however, that if after trying any two packages I am not completely satisfied, I can feel perfectly free to return the other packages and my $3.65 will be immediately refunded.

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