Photoplay (Jul - Dec 1919)

/■ Never Again Will She Try To Bake Beans There is one dish which the oldest cooks and wisest do not now attempt to bake. Scientific cooks — men with college training — have revolutionized Baked Beans. Under their direction — at Van Camp's— the dish has been bettered tenfold. Now Van Camp's are served in hotels or homes where people seek the best. A Four Year Study These culinary experts at Van Camp's devoted four years to Baked Beans. The old-time dish was very hard to digest. It was crisped and broken and mushy. The tomato sauce was not zestful. One by one they solved these cooking problems. First, they studied beans. They found that the best beans grow on certain rare soils, and now we always get them. They found that those beans differed, so now each lot is analyzed before we start to cook. NewWay Baking They then instructed the Van Camp chefs in new ways of cooking and baking. Now the beans are always boiled in water freed from minerals. That insures tender skins. They are hidden in modern steam ovens baked for hoars at 245 degrees. Thus the beans are fitted to digest. Yet this live-steam baking leaves the beans uncrisped and unbroken — nut-like, mealy and whole. 856 Sauce Formulas Other e.xperts worked on the sautt-. They made it in 856 different ways to attain this ideal tang and zest. That sauce is baked with the pork and beans so that every granule shares it. Such beans cannot be baked in ordinary kitchens. The dish requires analyses, costly facilities, scientific methods^ We spent $100,000 in learning how to make it. The wise way is to always ser\'e Van Camp's. Then the dish is delicious and digestible. Compare it once with others and you'll see. Pork and Beans Baked With the Van Camp Sauce — 4Uo Without It Other Van Camp Products Include Soupt Evaporatrd Milk Spaghetti Peanut Butter Chili Con Came Prepared in the Van Camp Kitcheng at Indianapolia Caltup Chili Sauce, etc. ll"'l<'|-I.AV MMiV/.t."