[T'S a sort of habit with friends of the

Sunday afternoon and stay for supper.

Of course, they are lovely people, Mr.
and Mrs. Carter-jolly, hospitable, always
glad to see you, congenial with young and
old. Mr. Carter is a man who can talk
interestingly and entertainingly on any
and every subject. And Julia Carter is
the most whole-souled and big-sisterly
woman I know, and it's a joy to get off
alone with her and tell her your troubles
and get her always practical advice.

But there is another attraction about
the Carters that I'll confess is possibly
the strongest of all.

Julia Carter is the most versatile, resource-
ful and successful hostess in our town. You
can drop in on her any day in the week and
any time of day, and if it is anywhere near
mealtime, she's sure to make you stay. And
then, presto! There's a treat for you such
as you'd ordinarily have to go to an ex-
pensive restaurant to get.

We used to wonder what delicious dainty
was coming next, for she'd rarely have the
same thing twice. And we didn't know for
a long time how she was able to vary her
menus so delightfully.

But one Sunday evening when all the dishes
were washed and the crowd of us, women
only, were on the front porch waiting for the
men to come back from their walk, some-
body popped the questions that had long
been in our minds.

"How do you do it, Julia? Where do you
get all these treats you have been giving us?
How do you always manage to have some-
thing good on hand, no matter what the day
or time of day?"

"Well, I'll tell you, girls," she replied. "I'm
a disciple of Frank E. Davis of Gloucester,
Mass. Very likely you've seen his picture
in some of the magazines. He's a wonderful
seafood man right down there where the fish-
ing smacks come in fresh from their trips to
the fishing banks and deep sea fishing
grounds.

"I've met Mr. Davis myself-have been
through his plant in Gloucester-and I tell
you, he's a character. That man is as much
an idealist as a business man. He and his
father and all his ancestors for 300 years
have been born and lived all their lives in
Gloucester, where nearly every man has
something to do with the sea. Somehow
about 30 years ago he got the idea in his head
that someone ought to give inland folks, too,
a taste of the true, fresh-from-the-sea flavor
in seafoods. And he made up his mind that
he was going to be the man.

"So he's built up a really unique business.
He puts up the most delicious sea treats in
such a way that there is something about them
that no other similar foods seem to have-
a freshness, a sweetness and a true deep-sea
tang that I've never been able to find any-
where except right down in Gloucester itself.

"Of course some like one thing best and
some another, but I must say I like every sin-
gle thing Mr. Davis puts up. But if you want
to just taste before you buy, it happens he has
a special little assortment that he offers at a
special price that includes, I believe, fourteen
different tid-bits. I remember I tried that as-
sortment first, after I came back from my

trip, and since then I've just kept my pantry
stocked with three or four cans of each thing.

"That's what you girls have been having
here for some time past. Mr. Davis sends
along a mighty interesting and attractive
little cook-book, too, with over a hundred
recipes in it, so that you don't need to have
the same thing twice in a good long time."

Well, I tell you, folks, it was a revelation
and has been a godsend to me.

I sent right on for the assortment Julia
spoke of-it's called the "Special Get-Ac-
quainted Offer." And I had the same expe-
rience as Julia-I liked every single morsel.
So I've followed her plan right through. 1
keep several cans of each kind on hand all
the time.

And now I never have to worry in a pinch,
or any other time. If company drops in unex-
pectedly, I'm ready for them in no time with
a delicious lobster, shrimp, crab meat, unny or
salmon salad-you see there are half a dozen
or more different salads alone I can make if I
choose. Or I can take the same foods and fix
them à la Newburg or stewed or fricasseed or
creamed or several other appetizing ways.

If I want a nice soup, I can have a real
New England clam chowder. And I can
have codfish souffle or sardine rarebit or
kippered herring or fish flake timbales.

And if we are to go on a picnic or take a
motor trip, goodness, I can make a dozen
kinds of tasty sandwiches and do it in a jiffy,
without going out of the house.

Best of all, every one of these dishes is as
different from the "store" kind as day from
night. That man Davis is unique. I believe
he actually knows how to put up the clear,
clean, exhilarating sea ozone itself with his
seafoods. There is something fresh, pure
and sweet about them that just proves to you
he's taken them practically right from the
water, prepared them on the very shore and
preserved for you what you can't usually get
in any other way than going right down to
Gloucester and eating at a skipper's table.
And you ought to see John dig into them-
it does my heart good.

Excuse me for raving, but I can't help it.
Mr. Davis wrote and asked me as a customer
to say just a few words about his lovely
foods and here I've gone and written a book,

nearly. I musn't forget, though, to tell one
other important thing about that "Special
Get-Acquainted Offer." Mr. Davis sends it
out, charges paid, east of Kansas, at his risk.
Think of that! When the postman delivers
it to you, you pay him only $3.65 for the
entire assortment. And then you try two of
the foods-any two you like. If you are the
slightest bit disappointed, you can send the
rest back and Mr. Davis will refund your $3.65.

Here's the assortment you receive: I can
shrimps, I can tunny fish, I can fresh lobster,
I can royal Chinook salmon, 1 can clam chow-
der, I can lobster sandwich filling, I can fish
flakes, 1 can Norway sardines, I can California
sardines, I can kippered herring, 1 lb. salt cod-
fish, I can fresh codfish, I can "Down East"
clams, I jar boneless herring, combination
can opener and New Seafood Cook Book.

All you need to do to get the assortment
is to fill out the coupon that will be printed
with this article. You don't need to send a
penny. And remember, you don't take a bit
of risk. Mr. Davis will send back every cent
if you are at all dissatisfied.

P. S.-Mr. Davis has authorized me to say
to readers of this magazine who fill out the
coupon right away that as a special induce-
ment to them he'll include, besides the four-
teen items that ordinarily make up the assort-
ment, a can of his famous Finnan Haddie.
That's just one extra treat, folks. Frank E.
Davis Fish Co.,59 Central Wharf, Gloucester,
Mass.

FRANK E. DAVIS FISH CO.

59 Central Wharf, Gloucester, Mass.

I would like to try, at your risk, your Special Get-Ac-
quainted Assortment. Please send me, all charges prepaid
(east of Kansas) the package of sea products listed above.
And please be sure to send the extra FREE can of Finnan
Haddie. I agree to pay the postman $3.65 in full payment
on delivery. It is understood, however, that if after trying
any two packages I am not completely satisfied, I can feel
perfectly free to return the other packages and my $3 65 will
be immediately refunded.