National Geographic : 1926 Apr
Courtesy of John Wonamakeh . ashion Zcrees GLASfWARE for the Qable Whether it be when you serve that long-looked-for fish dinner, celebrating his triumphant return from waters where the Bass were big, bold and baffling-or no matter what the occasion-fashion decrees glassware for the table. Truly, glassware has never been so much in vogue as today. Glassware now always dominates all other appointments on the table that reflect discriminating taste. If you might come to Newark and see how and where Heisey creations have been fashioned with such scrupulous care for several generations, you would surely realize why it is that glassware which represents this name has won unique distinction for quality in homes where only the best is desired. Certain it is that Heisey's Diamond H on Glassware is regarded as the symbol of quality, both by the public and the trade. You can always identify Heisey products by the i trade-mark. Look for this when your dealer shows you glassware. Ask to see the new Moon Gleam and Flamingo colors. A. H. HEISEY & COMPANY NEWARK. OHIO HEISE S G LAS SWARE foyour/able, Try this delicious recipe from a famous American hostelry. (Cour tesy Chef E. E. Alict, Palmer House, Chicago. Scale. Trim off fins of a three pound Black Bass. Wipe thor oughly. Cut in julienne two fresh mush rooms, a carrot, a few branches of celery. Place in a saute pan with two ounces of butter and cook slowly for about five minutes. Lay Bass on top, season with salt and pellpper, add two gills of hot tomato sauce, and the juice of one lemon. Cover this with buttered paper. Boil about fire minutes on top of range, then set in slow oven for twenty-five minutes. Remove from oven, take off paper and dress Bass on a hot dish. Give sauce one more boil, pour it over fshi and sprinkle a few chopped chives over top. Serve. -' v.-.