Danish Pastry (in THE NATIONAL BAKER, 1920)

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   "Danish Pastry" is in THE NATIONAL BAKER (Philadelphia, PA) several times
in 1920.
   From THE NATIONAL BAKER, July 1920, pg. 5 full-page advertisement:

   _Danish Pastry_
The Last Word in Fancy Cakes for the Coming Winter Season
_Learn It Now--and Learn It Right_
   THE name of L. C. Klitteng (Not in NY Times Personal Name Index, not in
Reader's Guide for these years, and not on OCLC WorldCat--ed.) is known all
over the United States in combination with his work as instructor in making
Danish Pastry.  It will therefore, we suppose, be of great interest to see
and read some of the indorsements which Mr. Klitteng has received from
prominent men of the trade, testifying to the success of his methods and how
his Danish Pastry has brought large profits.
   _What They Say_
Below will be found extracts of letters from those who have tried Danish
Pastry as a commercial product.  These are but a few of the many testimonials
on file in our office:
(Too long to copy.  John Seybold of Miami writes: "I engaged Mr. L. C.
Klitteng, consulting baker of the Isle of Laesoe, Denmark..."--ed.)
     DANISH CULINARY STUDIO
     146 FIFTH AVE., NEW YORK

   From the NATIONAL BAKER, July 1920, pg. 12, col. 1:

   _School for Danish Pastry._
   L. C. KLITTENG, the authority on Danish Pastry, which he originated in the
United States, and which has become so deservedly popular wherever
introduced, announces that he has established his Danish Culinary Studio at
No. 146 Fifth Avenue, New York City, and that students will be thoroughly
instructed in this art of producing high grade pastry, either by practical
demonstration or through a correspondence course.
   Mr. Klitteng has introduced Danish Pastry in many countries and in
numerous cities in this country, and has many convincing testimonials as to
the large sales and profits made by those who have made known this delicious
pastry to their local trade.
   As it is not possible for Mr. Klitteng to personally visit each baker who
is interested in producing Danish Pastry, he decided to establish a school
where he could give practical instruction in a course covering fourteen days.
(...)
   See the announcement on another page and write for booklet and full
particulars.

   From the NATIONAL BAKER, August 1920, pg. 56, col. 1:

(Two column photo of: DANISH PASTRY, MADE AFTER RECIPE BY L. C. KLITTENG,
ISLE OF LESO, DENMARK.  Caption:  Bakery Salesroom of John Seybold, Miami,
Florida, With Display of Danish Pastry, as Arranged by L. C. Klitteng.--ed.)
   _Danish Culinary Studio_
   THE Danish Culinary Studio has received inquiries from all over the United
States, Main (sic) to California, inclusive, from both men and women, master
bakers and employees--even as far away as the British West Indies the
inquiries come.  An entirely new class of people being attracted by the
superior qualities of Danish Pastry are the heads of the Department of
Economics and lecturers on scientific food preparation of the great
universities and other institutions maintaining similar departments.
   (Part of this free ad will be cut.  Col. 2--ed.)
   Attention is called to "KLITTENG'S SUCCESS BOOK," now in preparation, in
which is revealed for the first time some of the secrets of the phenomenal
rise of L. C. Klitteng to the position of the world's highest paid baker.
Every man, whether a baker or not, will find inspiration in reading this
exposition of the laws of success as applied by the man who is one of the
most unique and interesting characters in "the world of dough," and who has
met and conquered many difficulties--and hopes to meet and conquer many more.

(The book is not on OCLC.  Where is it?  If he established a school in New
York City and invented "Danish Pastry," why is Klitteng's name not in the NEW
YORK TIMES?--ed.)