Coral Gables Historical Archive
The Times
Thursday, February 9, 1961, page 62 (of 80)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
How Are [TEXT LOST] They'll take almos [TEXT LOST]
PHOTOGRAPH BY JOSEF MUENCH A picture of uninhibited bloom — the African Violet, "White Lady," fed and watered to its own simple taste. THE AFRICAN VIOLET is the most popular of household plants. It can also boast of having the most nonsense talk about it. "I never have any luck with them," people say. Or, "You can't let a drop of water touch their leaves," or, "They must never be in direct sunlight," and so on. Actually, the African Violet is about the easiest flower to get along with, requires no green thumb, and needs little more care than a weed. Given half a chance, it is both willing and profuse. Strictly speaking, the "African Violet" is not a violet. It belongs, instead, to the Gesneria family and is properly called "Saintpaulia." Furthermore, the plant you get from a friend or florist or start yourself from a single leaf has entirely forsaken its ancestral habits. In such delightful-sounding spots as Tanga or the primeval forest of Numbara in East Africa, its forb [TEXT LOST] s still grow in shady fissures of limestone rocks
Just look at all those luscious chunks in NEW KRAFT BLUE CHEESE DRESSING!
*So much blue cheese . . . such big beautiful chunks . . . you'll find this dressing in the dairy case! You haven't lived till you've tried it on salads and sandwiches! There are more blue cheese chunks than you'll ever be able to count in this luscious new dressing. They crumble on your tongue. They melt in your mouth. These chunks come from hand-picked blue cheeses with flavor unafraid to be grea [TEXT LOST] The dressing is creamy smooth and rich-so thick you may want to thin it with milk or Kraft Italian Dressing. You try a little-then you want more. Nobody but a cheese maker could have made it this good! KRAFT Blue Cheese Dressing VEGETABLE OIL, BLUE CHEESE, VINEGAR, EGG YOLK, SUGAR, SALT, ALGIN DERIVATIVE, SPICES, SEASONING, FLAVORINGS