keeping your weight down

WelcOLh Wa y Weight Control

G/O you want to reduce! But being sensible, you also want to be healthy. You've had enough of these diet fads and fetishes. You've learned that strenuous reducing produces sallow complexions, lines of strain and fatigue, dizziness, list- lessness and headache . . . robbing you of your beauty and your health. And so you're going to take the Cure . . . the Grape Cure that has been the accepted weight control formula at famous European spas for generations; but instead of eating from four to nine pounds of a day, you're going to drink yours in bunches . . . you're going to drink Welch's Pas- teurized Grape , substituting it for high calory foods in your diet. And you're going to get thin, become slender; yet preserve your health, looks, energy.

If you are now eating normally, you are absorbing approximately 2400 to 2500 a day. By following the Welch Way to Weight Control you are going to cut down your calory intake to 1800 a day. You're going to reduce your weight . . . gradually . . . without strain on your system... without danger of wrinkles . . . your skin remaining clear . . . your vigor and health unimpaired.

You are going to follow the Welch Menus in this book and if you deviate from them you are going to substitute for them other low calory foods which you will find listed on the last page of this booklet . . . learning to count calories so that you will not exceed 1800 a day. You are going to avoid, as you would a plague, immoderate indulgence in such fattening foods as meats,fish, beans , nuts, salad oils, mayonnaise, cooked cere- als, peas, , potatoes, macaroni, rice, pies, breads, cakes, cookies, molasses, syrup, candy, coffee with cream, creamed soups and vegetables, ice cream, sauces, custards, cheeses, etc. After reading over this last paragraph you are going to say, "Oh, just another one of those starvation diets." But if you look over the ten menus listed in this book, you will note how adequate they are, how balanced; you will find they contain all necessary food elements. "But," you ask, "what place has Welch's Grape Juice in a diet? Welch's Grape Juice is sweet and sweets are - tening."

A logical question, but one that's easily explained. The sugar in Welch's is simple grape sugar. Grape sugar is predigested. It is not stored by the body as fat. In ad- dition, the blood uses such sugar imme- diately for energy.

Welch's Pasteurized Grape Juice contains more of the essentially energizing elements than any other popular fruit juice. Its potassium content has the faculty of removing unnecessary water from the body's tissue. It has iron for lovely complexions and magnesium for luxuriant hair. Its neutralizing salts counteract acidity and pre- vent acidosis by rendering the blood more alkaline. It is superior to as a hemo- globin or red corpuscle restorative. Hemo- globin carries oxygen for the blood. And oxygen is necessary for energy. It outranks orange juice in vitamin B content also. And vitamin B stimulates the appetite, promotes growth, favors correct gastro-intestinal tone, promotes successful lactation, and prevents beri- beri (nerve paralysis). But why Welch's and not cheaper ? Because, it is the Welch process that retains in the bottled juice the healthful properties of ripe Concord grapes so essen-

tial to the system. You want the grape juice that diet authorities prescribe; the grape juice that is pasteurized; the grape juice that is aged three months to permit the natural but crude tartaric acid crystals to settle out of the juice; the grape juice that contains no adulterants, no synthetic flavors, no artificial coloring, no preserv- atives, no water. That grape juice is Welch's. And you can buy it now at the lowest prices in thirty-five years. CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 Eggs, 2 coddled 140 , 1 slice 100 Butter, 1 level tablespoon or lean bacon, 3 or 4 small slices.... 100 Coffee, black

LUNCHEON Oyster cocktail, 6 oysters 50 Bouillon Vegetable salad, % cup 110 Bran muffins, 2 150 Butter, 1 level tablespoon 100 Apple baked in Welch's, ^ glass 200 Buttermilk, 1 cup 90

DINNER Grape Punch, J^ glass 100 Lamb roast in.)... 100 Potato, baked, 1 medium size.. 100 Butter, 1 level tablespoon 100 Carrots, 2 small 50 Lettuce salad, small head, Mineral Oil French Dressing. 15 Grape Ice 170 1775 BREAKFAST CALORIES Apple, 1 raw 100 Cereal Wheat, % cup 100 Toast, 1 slice 100 Butter, Yz level tablespoon.... 50 Top Milk, cup 100 Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100

LUNCHEON Welch's Orange Cocktail 100 Cheese Souffle, cup 100 Peas, % cup 70 Bread, wholewheat, 1 slice 100 Butter, 1 level tablespoon 100 Grape Sherbet 170 Coffee, black

DINNER Rib roast (5x2J^x3^ in.) 125 Tomatoes, stewed, 1 cup 60 Grape and Celery salad 140 Graham toast, 1 slice 100 Butter, 1 level tablespoon 100 Pineapple, fresh, cup un- sweetened 50 Tea, iced, 1 glass (half grape juice and half tea) 50 1815 BREAKFAST CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 , soft-boiled, 1 70 Toast, wholewheat, 1 slice 100 Butter, y2 level tablespoon.... 50 Bran Cereal, }/% cup 50 Milk, cup 100 Coffee, black LUNCHEON Bluefish (3x2^x1 in.) 100 Radishes, 4 medium sized 10 Celery, stalk 5 Onions, stewed, 4 small 100 Butter, 1 level tablespoon 100 Toast, wholewheat, 1 slice 100 Watercress salad with Mineral Oil French Dressing Grape Ice Cream 250 DINNER Lamb Chop, 1 medium size 100 String Beans, 1 cup 50 Tomatoes, canned, 1 cup 60 Toast, bran, 1 slice 100 Butter, 1 level tablespoon 100 Grapefruit and Orange salad... 75 Grape Whip with thin custard sauce 100 Buttermilk, % glass 70 1790 BREAKFAST CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 Cereal Bran, cup 50 Top Milk, % cup 100 Egg, soft-boiled, 1 70 Toast, wholewheat, 1 slice 100 LUNCHEON Tomato Soup, clear, 1 cup 100 Asparagus, fresh, 4 stalks 8 inches long 20 Cauliflower, small head 25 Cottage cheese and cucumber salad (cheese, 5 tablespoons, large cucumber Mineral Oil French Dressing) 125 Toast, wholewheat, 1 slice 100 Butter, 1 level tablespoon 100 Grapefruit Special 100 DINNER Orange and Banana Cocktail, J^ each fruit 100 Corned Beef in.). 100 Potato, boiled, 1 medium 100 Cabbage, cooked, % cup 50 Celery, 1 stalk 10 Bread, graham, 1 slice 100 Butter, 1 level tablespoon 100 Grape Ice Cream 250 1800 BREAKFAST CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 Bacon, lean, 4 slices 100 Egg, poached, on dry toast.... 170 Coffee, black

LUNCHEON Consomm6, 1 cup 25 Crackers, wholewheat, 4 100 Cottage Cheese and Spinach salad (cheese, 5 tablespoons, spinach % cup) 140 Graham toast, 1 slice 100 Butter, 1 level tablespoon 100 Grape 200

DINNER Vegetable Bouillon Steak, beef round, broiled (2x3x Kin.) 100 Lima Beans, fresh or canned, % cup 150 Carrots, 2 small 50 Bread, wholewheat, 1 slice 100 Grape Juice salad 140 Lady Fingers, 3 100 Coffee, black 1675 BREAKFAST CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 Pear, fresh, 1 50 Eggs, soft-boiled, 2 140 Bacon, lean, 4 slices on dry toast 200 LUNCHEON , cold sliced, 3 pieces (3^x2^xKin.) 100 Brussels Sprouts, 1 cup 50 Asparagus salad, fresh, 3 stalks, Mineral Oil French Dressing. 15 Toast, graham, 1 slice 100 Butter, 1 level tablespoon 100 Grape Sponge 150 DINNER Consomme, 1 cup 25 Beef pot roast in.). 100 Cauliflower, small head 25 Hubbard Squash, 1 cup 100 Bread, bran, 1 slice 100 Butter, 1 level tablespoon 100 Chicory and tomato salad, Min- eral Oil Mayonnaise, 1 small fresh tomato 25 Grape Ice Cream 250 Coffee, black 1730 BREAKFAST CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 Eggs, 2, scrambled with 1 level tablespoon butter 240 Toast, 1 slice 100 Coffee, black LUNCHEON Tomato Soup, clear, Y2 cup— 50 Vegetable salad, % cup, with 1 hard-boiled egg 180 Bran muffins, V/2 100 Butter, 1 level tablespoon 100 Grapefruit Special 100 Buttermilk, 1 glass 90 DINNER Grape Orange Cocktail 100 Lamb Chop, broiled (2x1 J^x^ in.) 100 Spinach, % cup 40 Potato, baked, 1 medium 100 Toast, 1 slice 100 Butter, 1 level tablespoon 100 Lettuce Hearts, head, Mineral Oil Mayonnaise 10 Grape Ice 170 Coifee, black.,..,

fourteen 1780 BREAKFAST CALORIES Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 Eggs, poached, 2 on bran toast. 240 Cereal Bran, cup 50 Top Milk, cup 100 LUNCHEON Grapefruit Special 100 Beets, sliced, cup 50 Asparagus, fresh, 6 stalks 30 Celery and Cottage Cheese salad (celery, stalk; cheese, 3 tablespoons) 60 Toast, graham, 1 slice 100 Butter, 1 level tablespoon 100 Buttermilk, 1 cup 90 DINNER Celery Hearts, }/% stalk 10 Steak, Swiss style (4xlx^ in.). 100 Brussels Sprouts, cup 25 Carrots, 2 small 50 Bread, bran, 1 slice 100 Butter, 1 level tablespoon 100 Lettuce and Orange salad (1 orange) 110 Grape Ice Cream 250 Coffee, black 1765 BREAKFAST CALORIES Welch's, 1 glass chilled, and Grapefruit, ^ 200 Eggs, soft-boiled, 2 140 Toast, bran, 1 slice 100 Butter, 1 level tablespoon 100

LUNCHEON Grape Eggnog 200 Cabbage, cooked, % cup 50 Onions, 2 small 50 Butter, 1 level tablespoon 100 Toast, bran, 1 slice 100 Grape Juice salad 140 Coffee, black

DINNER Chicken, cooked, 3 slices (3 in.) 100 Peas, canned, % cup 100 Lettuce salad 10 Tomato, fresh, 1, Mineral Oil Mayonnaise 25 Toast, bran, 1 slice 100 Butter, 1 level tablespoon 100 Grape Ice 170 Coffee, black 1785 BREAKFAST CALORIES Apple, 1 raw 100 Egg, soft-boiled, 1 70 Toast, bran, 1 slice 100 Butter, 1 level tablespoon 100 Welch's, 1 glass chilled (two- thirds grape juice and one- third water) 100 LUNCHEON Grape Orange Cocktail 100 Frankfurter, 1 small 100 Sauerkraut, 1 cup 50 Potato, boiled, 1 medium 100 Bread, wholewheat, 1 slice 100 Butter, 1 level tablespoon 100 Grape Whip with thin custard sauce 100 Coffee, black DINNER Grapefruit Special 100 Celery, y2 stalk 10 Lamb Chop, 1 100 String Beans, 1 cup 50 Carrots, 2 small 50 Bread, bran, 1 slice 100 Butter, 1 level tablespoon 100 Grape Sponge 150 Coffee, black 1780 RECIPES USED IN FOREGOING MENUS

Refreshing Drinks THE FAMOUS WELCH PUNCH 1 pint Welch's 1 cup sugar Juice of 2 2 pints water Juice of 1 orange (1 pint may be charged water) Add to Welch's the juice and orange juice, and dissolve the sugar in it. Then add the water. If sparkling water is used, add it just before serving. Serve very cold. WELCH'S ALE Especially appreciated by the men. Chill bottles of Welch's Grape Juice and Ginger Ale. Mix half and half, stir well and serve cold or with cracked ice.

WELCH'S RICKEY 1 pint Welch's 3 or 4 teaspoons sugar Juice of 3 limes 1 pint charged water Half fill tall glasses with Welch's. Add to each juice of one , sugar to taste, shaved ice, and fill with charged water. WELCH'S GINGEREE 1 pint Welch's 1 quart dry ginger ale Juice of 4 lemons Sugar to taste Dissolve the sugar in Welch's (most people like about two tablespoons for this amount) and add lemon. Chill thoroughly. Just before serving add ginger ale. WELCH'S GRAPE EGGNOG 3 cups Welch's 1 tablespoon sugar 6 eggs, well beaten Add sugar and Welch's to eggs and serve cold. Serves six. Frozen Dainties

WELCH'S GRAPE ICE CREAM 3 eggs (whole) 1H pints Welch's 1 scant cup sugar Grape Juice 1 YL pints cream Juice of half a lemon Dash of salt Beat eggs and sugar until thick, add cream, beat slightly. Stir in grape juice, lemon juice and salt. Freeze as usual. WELCH'S GRAPE ICE

\y2 cups Welch's 23^2 cups sugar Grape Juice 1 tablespoon gelatine 4 cups water Juice one lemon Dissolve gelatine in water. Put all ingredients into container, stirring in sugar until dissolved. Freeze 3 to 4 hours in electric refrigerator or by hand, using 2 parts ice to one part rock salt. Makes 2 quarts. WELCH'S GRAPE SHERBET 1 }/2 cups Welch's 2 cups sugar 2 cups water 1 tablespoon gelatine 2 cups whole milk Juice one lemon Dissolve gelatine in water. Stir in sugar until dis- solved. Add milk. Begin to freeze and when thor- oughly chilled stir in Welch's and lemon juice. Freeze 3 to 4 hours in electric refrigerator or by hand, using 2 parts ice to one part rock salt. Makes 2 quarts. How to Serve Welch's Most people prefer Welch's "lightened" with a little cold water. The simplest way is to fill the fruit tumblers half full of Welch's (with a little cracked ice if desired) and place a pitcher of ice water on the table so that each person may dilute the juice to suit his or her own taste. Some people prefer it with a dash of salt the same as other fruits. For Breakfast

WELCH'S GRAPEFRUIT SPECIAL ^ cup Welch's 3 grapefruit Cut grapefruit around the edges. Separate sections and cut loose and remove the center portion, leaving only the fruit in the shell. Pour Welch's in center and set in refrigerator to chill. Serves six. Puddings and Desserts WELCH'S TAPIOCA CREAM H cup minute tapioca 1 cup Welch's 1 Yt cups water % cup sugar Add sugar and water to the tapioca and cook in double boiler until water is absorbed, then add Welch's and cook until clear. Serve with cream when cold. Serves six. WELCH'S GRAPE SPONGE 1 cup Welch's YL cup sugar 1 cup water 1 , beaten Yi cup granulated stiff tapioca Yi cup light cream, 2 tablespoons orange whipped juice Juice of 1 lemon Boil water, sugar and Welch's in double boiler. Add tapioca and cook until tapioca is clear. Remove and add lemon and orange juice and egg white. Fold in the cream. Chill and serve. Serves six. WELCH'S PUDDING SAUCE }/i cup sugar 1 tablespoon corn- 1 cup Welch'8 starch—or 2 tablespoons butter 1 % tablespoons flour Mix sugar and cornstarch or flour, add Welch's gradually and cook in double boiler, stirring con- stantly; boil five minutes, remove from fire and add butter. This makes a delicious and wholesome sauce for cottage pudding. WELCH'S APPLE COMPOTE V2 dozen firm tart cup Welch's apples 6 teaspoons sugar Core and peel the apples. Lay them in a pudding dish close together, put a teaspoon of sugar in the opening left in each by removal of the core; put over them the grape juice; cover closely and bake slowly until apples are tender. Nuts may be added. Serve with whipped cream.

WELCH'S GRAPE WHIP 1Y* cups Welch's 34 cup boiling water 1 tablespoon gelatine 34 cup cold water Soak gelatine in cold water 5 minutes. Add boiling water and stir until gelatine is dissolved. Add Welch's. Put in refrigerator to set. When partially congealed beat with Dover beater until light and foamy. Return to refrigerator to set. Serve plain or with thin custard sauce, if desired. Serves six.

WELCH'S GRAPE PUDDING 2 cups Welch's cup sugar 3 medium slices bread 2 eggs Butter slices of bread, cut in one-inch squares, and place in baking dish. Place Welch's, sugar, and of eggs in bowl and mix, then add to bread in baking dish. Bake slowly 20 minutes. Beat whites of eggs very stiff, add 1 tablespoon sugar and beat again. When pudding is done arrange the egg white on top and browli in oven.

WELCH'S CORNSTARCH PUDDING WITH MARSHMALLOW GARNISH 2 cups Welch's 3^ cup sugar 1 tablespoon cornstarch 1 egg Cook all together in a double boiler until thick. Place in small serving dishes and garnish with small tri- angular pieces of marshmallow. WELCH'S GRAPE JUICE PIE 2 cups Welch's 1 tablespoon butter 1 cup sugar 1 whole egg and 2 2 tablespoons cornstarch yolks Heat Welch's in double boiler. Mix cornstarch, sugar and beaten eggs, add to hot grape juice. Put the mix- ture into baked pie shell, cover with meringue made from two egg whites; brown lightly in hot oven. WELCH'S GRAPE FROST 1 pint Welch's Juice of one lemon Yi cup sugar 1 tablespoon gelatine 2 egg whites Place lemon juice in small kettle and add gelatine. When dissolved add sugar and Welch's. Heat to the boiling point. Remove from fire and cool. Beat egg whites stiff and pour the Welch mixture over it. Turn into mold. The egg whites will rise to the top, giving a frosted appearance. A custard, to be served around the jelly, may be made of the egg yolks, 1 tablespoon cornstarch, and 2 cups milk.

Salads WELCH'S GRAPE JUICE LUNCHEON SALAD (6 servings) Soak together for about 5 minutes: 1 level tablespoonful Knox Sparkling Gelatine cup cold water Add to softened gelatine, mixing thoroughly: cup boiling water 1 cup cold Welch's Grape Juice K cup sugar 2 tablespoonfuls lemon juice }/i teaspoonful salt Allow mixture to cool and when starting to thicken add: Yi cup chopped celery 1 cup diced fresh apples Rinse molds in cold water and fill with salad. Put in a cold place or in a refrigerator to congeal. To serve, unmold salad on lettuce and garnish with mayon- naise and nut meats.

WELCH'S GRAPE JUICE SALAD 1H cups hot Welch's K cup orange juice 1 Yi tablespoons gelatine 1 tablespoon lemon K cup sugar juice Soak gelatine in orange and lemon juice until dis- solved. Add hot Welch's and sugar. Stir until dis- solved. Pour in mold to set. Serve on crisp lettuce. To vary recipe add fruit.

MINERAL OIL FRENCH DRESSING X cup mineral oil teaspoon salt teaspoons mild Dash Cayenne or paprika Clove of garlie Measure seasoning and oil in a bowl. Beat in the vinegar. Forflavor add garlic in dressing and remove before serving.

MINERAL OIL MAYONNAISE 1 cup mineral oil H teaspoon 1 egg Pinch of salt Pinch of pepper Beat egg yolk with salt, pepper and mustard. To this, add mineral oil, drop by drop. If dressing gets too thick, add a little white vinegar. If a tartness is desired, add lemon juice to taste. The dressing should be flavored just as any mayonnaise.

"Drink a Bunch of Grapes"

The Welch Grape Juice Co^Westfield.N.y. 100 CALORY PORTIONS OF COMMON FOODS APPROPRIATE APPROPRIATE FOODS MEASURE OF 100 FOODS MEASURE OF 100 CALORY PORTIONS CALORY PORTIONS Cheese 1 inch cube Cabbage. . . . Yz head or 3 Cream, thick. table- to 4 servings spoons Carrots.. . 2 medium or 2 Eggs (in shell)... V/z eggs to 3 servings Cauliflower.. A head or 3 Milk (whole) Y% cup to 4 servings Milk (condensed— 6 sweetened).... 2 table- Corn (canned)... table- spoons spoons Oysters. .About % cup or Lettuce. . V/2 solid 15 to 20 oysters Onions 4 medium Canned salmon. . . cup Peas (canned) 1 cup Potato, white or Meat (lean) 1 small sweet. 1 medium serving Spinach 2 cups or 3 Fish... 1 medium serving to 4 servings Apple (fresh). 1 very large Squash. . . 1 cup Bananas 1 large Tomatoes 1% cups Grapefruit Yi large Turnips. . 4 small Lemons 3 Cornmeal. . 3 tablespoons Oranges 1 large Cornflakes 1 cup Peaches (canned). 2 halves Hominy.. M cup Prunes (dried) 4 to 6 Macaroni. M cup Chocolate Vi square Oatmeal. . . 3 tablespoons Cocoa 3 tablespoons Oats (rolled) cup Honey...\XA tablespoons Rice . . 2 tablespoons Sugar 2 tablespoons Shredded wheat. 1 biscuit Asparagu(fresh) s.Abou t 50 stalks Tapioca. .23^ tablespoons Beans (string). 2 cups or 3 Bacon. . . , 1 full slice to 4 servings Butter 1 tablespoon Beans (dried) YA cup Lard , . 1 tablespoon Olive oil. . .. 1 tablespoon Beets 1 medium T

PRINTED IN U.S.A. MC-LO-33

Purity Controlled Through Tests Made in Eastern University Laboratory

• Welch's Pasteurized Grape Juice is certified to contain simple predigested grape sugars (not stored as fat); vitamins B and G; proteins; iron; sodium phos- phate and chloride; mag- nesium and calcium phos- phates. • Laboratory tests prove that Welch's Pasteurized Grape Juice contains more vitamin B than orange juice; that it is superior to orange juice as a hemoglobin or red corpuscle restorative.