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. -*r> *4-./£ ,>-' & ■ - j - ‘ •J. .-- JjJ < ffij &<■ ?*.- ••$ , --ta jf L»Z<& -jf ><iv -MF Xr F R>a>. -4- M- . «MK * •:Log Gabin...a Family Breakfast Tradition* Generations of ’American youngsters have smacked their lips over Log Cabin Syrup’s real maple flavor—the result of artfully blending sugar with real maple sugar. Just try it and you will know why it’s America’s favorite maple-flavored syrup. Log Cabin Syrup comes in convenient 12, 24 and 36 oz. sizes, Tested and approved by General Foods Kitehens 20 HOW The Fruit tarts are a favorite in Europe. Now a British girl shows how you can do them in your kitchen! Sheila John of Britain came recently to This Week’s kitchen to show us her way of making a flan. A flan, let me explain, is nothing in the world but an open face fruit tart made in a flan ring. And what is a flan ring? It is a round, bottomless metal frame which is placed on a baking sheet and lined with pastry. In England and the Continent flans are available in every equipment store, and in various sizes. In the United States flans are stocked only in those special shops which handle gourmet cooking utensils. But the good news is you can make a flan without a flan ring! I met Sheila John in Minneapolis early fall just before her return to London. She was giving a flan demonstration. "Stop in New York,” I suggested. "Come to This Week’s kitchen and show us how it’s done." American women I knew would love this continental way of a fruit tart. On second thought we said, "No, we haven’t a flan ring, almost nobody has." "Never mind,” said Sheila. "You have aluminum foil.” v Arriving in Wonderland This Sheila is of Llanelly, South Wales. She came to the United States just a year ago, feeling, as she told me, like some Alice who had broken through the Looking Class. Coming here was her greatest excitement since receiving her B.S. degree in Household Science from London University. It happened this way— when America's General Mills acquired Lathaq Foods in Bromborough, Cheshire, a cake mix and cereal firm, Sheila read the news and noted that there was a place open for a trained English Home Economist to direct the test kitchen. Sheila went after that job and got it too, and more than she expected. She was brought to the United States for a year of training. Here Sheila worked in the company’s many departments. First came ex perimenting with the various products. Next a grounding in photography. She learned about prod uct quality. She spent several weeks in the home making kitchen where cookbooks are prepared. She worked with new products, creating ideas for adver tising and publicity. This training was aimed-as a background to be adapted to the English cook’s way of thinking. Vice versa, Sheila translated from her English food experience new ideas for use by American homemakers. In This Week’s kitchen our food THIS WEEK MoaoilK* / Jaraory IS, 1941