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PlIOIOIM.AY M VtiAZINE — AdVEUT1MN(. Si:( I ION
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19 Flavors
In a Single Soup
AV.\N CAMP SOUP requires as high as 19 savory ingredients. And some soups consume up to 23 hours in the making. Our culinan. experts have spent years in perfecting a single Van Camp Soup. Hundreds of blends were compared. You get more than a ready-made soup in Van Camp's. You set a superlative soup — the best soup of that kind ever served, in homes or hotels, in France or .America.
It Won the Prize in Paris
Most Van Camp Soups are based on famous Parisian recipes that won prizes in Paris. A noted chef from the Hotel Ritz in Paris brought them to our kitchens. Then our scientific cooks — men with college training — give them multiplied delights.
They studied ingredients and fixed standards for them. They compared countless blends and methods. Then, when they attained the utmost, every detail of the process was fixed in a formula. And the Van Camp chefs forever follow that formula exactly.
It Is Now the Hostess* Soup
Now hostesses who know them serve Van Camp's Si>upsat every formal dinner — better soups than Paris ever served.
Van Camp's Soups are the guest soups. But they are also the everyday soups. They cost no more than ordinary, everready soups.
You owe yourself a trial of these Van Camp blends.
fMte
Soups
18 Kinds
Other Van Camp Products Include
Pork *nd Brant Evaporated Milk
Chili Con Came Catsup
Prepared in the Van Camp Kiichena at fndianapotia
Spashetli Peanut Butler
Chili Sauce, etc.
Van Camp'i Pork and Beam
-A perfect ir culmar ct it, and S
: with a perfect &auce. •!-nt four years to per
Van Camp's bpaghetti
A world-famed Italian recipe perfected by our expens in this scientihc way. This ii the supreme S;.iKhetti.
Van Camp's Peanut Butler
Made with blended peanuis with every skin. ever>' bitter Rcrm removed. A new
styli iK-anut dainty.
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