THE BEE: OMAHA, SATURDAY, NOVEMBER 4, 1916.
Qdodhfrigs for the Table Offerings of the Markets-Household Hints
Cocoanuts Make Debut
V On the Omaha Markets
There are some interesting rare
fruits and other delicacies 'on the
Omaha markets just now.JThe whole
world seems to contribute to the gas
tronomic delectation of ourselves, and
good things come from the far coun
tries, even in spite of the war.
Here are grapes from sunny Spain,
Malaga grapes as they are called, the
kind, you know, that come packed in
cork-dust in barrels and thus make
their long journey over sea and land
without deterioration.
The Tokay grapes that are in such
abundance in Omaha now have gone
up in price, being from 12 to 15 cents
a pound, though they made their
dvhut here at 10 cents.
Kigs of all kinds, many of them big,
splendid ones from California, are
or. hand. And a comparatively rare
article in this line is fresh, ripe figs in
Nuts Are Nourishing
The sharp winds o! autumn are
bringing in their train not only spark
ling cheeks and increased appetites,
but a harvest of rich food value. How
ever,, it frequently happens that we
do not appreciate sufficiently the
things that are close at hand and in
expensive, and this seems to be true
of our native nuts hickories, chest
nuts, butternuts, black walnuts, fil
berts which . may all be found in
woods and along the road.
Until recently always regarded as
a delicacy or a confection, nuts are
at last taking their place as true food,
giving us the highest food value, com
parable to meat, fat and starch, in
the smallest condensed shape. It is
no longer a joke that a handful of
peanuts furnishes as much nutriment
a pound of meat, or that a dozen
almonds are sufficient for half .the
food supply of a meal. Most nuts
consist of protein and oil. . The ex
ceptions are that group to which the
'chestnut belongs, and which consist
almost entirely of starch. The poorer
people of ' foreign - countries have
shown us its possibilities as a stuf
fing, boiled as a vegetable or pre
served as those delicious "marrons."
Nuts for Children.
Although nuts may have been con
sidered indigestible, these unpleasant
results have been due generally not
to the nut itself, but to the manner
in which it . was eaten. Of course,
they will prove a' tax if eaten on top
of an otherwise heavy meal, or when
combined with rich sugar or if they
are not thoroughly masticated. But
children sliould have nuts, and plenty
of them, and they should be taught
to chew them .thoroughly, and in
case of some nuts, especially almonds,
the tough outer coating should be
rcrtiovej) by blanching in boiling
it is also an easy matter to grind,
nuts through the meat chopper, either
in coarse particles or in the form of
v. "butter, which can then be spread
on bread. The nut bowl should be
kept heaped on the side table, as an
otherwise hasty, inadequate meal can
be made substantial by the addition of
walnuts, almonds or filberts. - The
protein of nuts is exactly what grow
ing children should have, and it is
not an extravaganceMo keep a supply
on; hand, even if native ones are un
available. '.
The old-fashioned method of crack
ing nuts with the edge of a flatiron or
a hammer resulted not only in loos
ened kernels, but in bruised fingers,
to it has always been considered that
nut-cracking is an unpleasant, untidy
proceeding, better to be done at some
other place than the family table.
This criticism, ... however, does not
stand before the up-to-date cracking
devices, which make it possible to do
the work both efficiently and pleas
antly at the table. One of these is
a large scissors-like gripper, which
,Iias eudtigh leverage to crack the nut
to .that -the meat comes out whole.
Another novelty is a bowl of polished
wood with a permanent shelter, oper
ating by the pressure of a screwing
handle, which bears down on the
nut, thus bursting it and allowing the
nut, meats to fall out whole. The
same device comes with a clamp,
which can be fastened to the edge
of the table. For kitchen use the lat
ter is most practical and far superior
1CA.HI AND JOY CREDIT AND WORRYI
YOUR GROCERY BILL
Do you enjoy looking it in the face this first of the
month ? It fs bigger than you expected? Wouldn't you
he happier if you had paid cash?, Pay cash this month
.and' know the joy and saving it will bring. These few
samples of hundreds of every-day low prices should
. wake it easy for you to get started at
THE BASKET STORES
4r
WHILE THEY LAST
Potatoes, Nebraska Ohio, pk., 43c and 46c bu., $1.70 and $1.82
v (All potatoes 2c bu. lens in two-sack lots or more.)
t'ahbage, another car. in iOO-lb. lota or more, per hundred. . . .$3.00
Jled or Yellow Onions, best grade, peck, 48c sack lots, cwt., $3.22
Colorado Jonathan, Apples, box, $1.40 Rome Beauty, box, $1.58
Washington, wrapped apples, Jonathans, King, etc., box, $1.70. $1.80
Winesap, mixed apples, per bu. basket, including basket 90c
f (Apples much lower than potatoes, but advancing. Buy now.)
Suprar. best beet, 18ft lbi. . . .$1.00
Salt, fie, 8-lb. bag. 3c
10c, 6-lb. bag , 5c
Oatmeal, 7 lbs 26c
K. C. Baking Powder, 26c can 20c
Calumet Baking Powder, 26e can. ,19c
Tip Baking Powder, 26c can 12c
Coffee, Economy Blend, 26c grade per
. lb., at .18c
Coffee, Independent, Sfte grade, lb., Uc
Armour's Catsup, 26c bottle ISc
New Comb Honey, rack lBc
Beckon Pork and Beim, e 10c
Tea, MaybloBiom, finest nncolored
Japan, Mi -lb. pkg. 20c
Armoure Tomato Soup, Sc; S for 22c
Kraut, 16-ot. can, 7t( 8 fur 19c
Corn, Oaks Brand, lise 2, can 9c
VISIT OUR MEAT MARKETS OUR PRICES LOWEST ON BEST QUALITY
THE BASKET STORES "
$5.00 Orders Delivered Free
HaVfffBHHHITMANK
rmm
their native state. They are shaped
like a pear and look like a pear, but
they don't feel like a pear, being
softer.
Artichokes, Japanese persimmons
and mushrooms are among the plenti
ful delicacies awaiting your pleasure
at the groceryman'i counter.
Chestnuts have arrived, too. Not
the little American chestnut) are
these, but the big fellows from sunny
Italy. If you've been abroad in the
winter and have patronized the roast
ers of chestnuts who are on most of
the corners in the cities you know
how sweet and good these chestnuts
are.
Strawberries are with us, too. These
come from California and are of ex
cellent flavor and big. They are
brought here in specially constructed
ice boxes to stand the long journey.
Pumpkins and squash are plentiful.
to the old simple lever "cracker."
If the housewife who thinks that
nuts are a luxury or a sweetmeat will
once try making nut dishes, she will
he surprised at their number and var
iety. When meat palls or when its
price is soaring too high, try a nut
roast. A nut hash is much more at
tractive than meat hash. Peanuts can
be combined in numberless ways an
a most delicious cream puree made,
using peanut butter. Use chestnuts
for fowl stuffing" or a vegetable .ac
companiment to beefsteak and you
will be surprised at the delicious,
novel ' piquancy of this inexpensive
dish.
Shell Them at Home.
It is far wiser to use nuts as food
than to combine them in cake and
sweet dishes. Of nut salads there
is a great variety, as apple, celery
?irti peanut, banana and peanut, chest
nuts and orange, cabbage and walnut.
It is much wiser to crack nuts at
home than it is to buy the shelled nuts
put up, as it frequently happens tha;
these nuts are shelled under most un
sanitary conditions, in immigrant
homes, etc. Never make the mistake
of buvttig "mixed" nuts, as it is almost
unfailingly true that the "mix" con
tains a "larger proportion of thi
cheaper nuts than of the better ones.
Philadelphia Ledger.
Sweet potatoes and regular potatoes
haven't loosened up any in price.
Some extra fine lettuce and head
lettuce is on the market. Also very
fine cauliflower and cucumbers.
String beans, too.
And cocoanuts are new arrivals in
Omaha. '
Happens Every Night
. She '(upstairs) Clarence t
. He Yes, love. . -"
She Have you locked the icebox?
"He Uh-huh.
She Have you locked the dining
room window?
He Sure.
She Have you hidden the silver
under the bathtub? -He
Yep.
She Did. you put the cat out?
He Uh-huh.
''She Did you bring the hose in?
He Sure thing.
She Have you fixed some ice
water? '
He Oh-h-h, yes.
She Have you brought the rug in
from the porch? . ,
. He Yes. .
She Have you fastened all the
parlor windows?
; He Sure. ' : "?
.She Have you been down in the
basement to smell for gas? ,
..He Yes. . -r ' 1 " ''''1
She Have '- you brought in the
hammock?
He Yep.
She Have you locked the front
door? - . 1 .
He Uh-huh.
She Did you hang up the key
back of the hall clock?
He Yes. . ; .
She Have you wound the clock?
He Yes yes yes. ,
She Well, you needn't to get mad
about if. It's a wonder you wouldn't
try to get to bed at some decent hour.
What have you been doing down
there all this time, anyhow? Detroit
Journal. v
Pikes Peak Macaroni, Spaghetti or
Noodles, 10c plttf 7e
Shredded Wheat, 16a pkv 11c
Kerosene, per gallon 7c
Headlight Matches, per box .3c
Gas Mantles. 15c grade, 9c 8 for. .26c
No. 1 Creamer? Butter, lb. ... . .36c
Armaur's Buttertao
Princeton, best grade, lb 22c
Extra Princeton, tinted, lb 23c
Empire, high grade, lb., ISc
Magnolia, 2-lb. roll 30a
(Cheaper than lard try It.)
Knit Wrist Mitts, psit .,.
Kex Lye, 10c can . , .7c
- ' Smaller Orders far Sc.
VoUBFWaWHHW
Making Fresh Sausages
Nearly every nation is said to have
a national sausage. American food
producers sent experts abroad to tind
out just how these various sausages
are made, and now we produce the
foreign varieties ourselves. It is the
tasty, nutritious, little fresh pork saus
age that may be called the American
national sausage, however.
There was no need to send abroad
for this formula. The method of mak
ing has been handed down from the
days of our hardy forefathers. There
is one important improvement, how
ever, due to the progress of the times.
All the meat used in the delicious sau
sages made by the reliable commer
cial producer doing interstate business
has passed the United States govern
ment meat inspection. The only
change in the sausage formula is the
elimination off the flour or cereal
used in the early days. The highest
grade farm style sausages we buy
today are all pure pork and seasoning.
Every one who hopes to again en
joy a breakfast of savory, delicately
browned sausages and cakes is as in
terested as the writer in the story of
how sausages are made. Many points
noted in a trip through the wonderful
nlnnt will hp nf arlnal nifnrmiittrm aa
well as of interest to the general !
oublic i
The lean meat used for high grade
sausages is from the select, lean, Cali-1
torma hams, I he lat is from the
choice pork shoulders.
Before these cuts are made the
porker has passed four varieties of
government inspection. The rooms in
which the cutting, chopping and all
processes of sausage making is car
ried on are under the direct super
vision of inspectors employed by
Uncle Sam for the protection of the
consumer. ,
The commercial -cuts of choice pork
that are to be converted into sausages
are cut in a room under refrigeration
all of the time. This chill keeps the
meat solid and thus retains all the
sweetness and juices. The chopping
is also done under refrigeration. The
great knives chopping the pork fine
and at. the same time mixing in the
seasoning.
The casings, which have been care
fully washed, are filled with, the ex
pertly blended and spiced pork. The
sausages are then taken to the chill
room, where they are left under the
play of an electric fan. This dries
out all surplus moisture and prevents
any tendency of the product to sweat.
The national producer has so oil.an
ized his forces that by miking sau
sages in various plants he is able to
supply the dealers throughout the
country with fresh sausages the dav
after making.
The salesmen are instructed to urge
the grocer not to take more than he is
cure of selling. The producer does
his best to assure the consumer fresh
product in perfect condition. Knowing
this, the consumer has but to demand
this perfect product, the supply of
which is' but part of the producer's
service. '
To make a sausage roast requires
one or more pounds of bulk sausage.
Wrap each pound separately in thin
(white muslin, fastening the " muslin
carefully so that the pounds will re
tain their shape. Barely cover with
water and allow to coek thoroughly,
but not overdone. When cooked potir
off the broth left to be used later in
making old fashioned southern gravy,
Remove muslin and put in a hoi
oven to brown slightly on top. Serve
on platter with large spoonfuls of
cranberry sauce.
To make the old fashioned southern
?:ravy have about a teaspoonful of
at frying hot, add to this two tea
spoons of flour. Stir this until the
flour gets to a light brown. To this
add the broth frQin the sausage, which
will make a rich brown gravy. You
may add to this a little butter or rich,
sweet milk. Qf course, only enough oi
the liquid is added to make proper
thickness for gravy.
HORLICK'S
. THB ORIGINAL
JAALTED MILK
Trade at the Washington Market, the Most Sanitary
and Up-to-Date Market in the West
MEATS
Home Dressed Spring Chickens, lb., 18e
Home Diseased Hens, lb.. I6V4C
Home Dressed Ducks, lb 19c
Extra Lean Pork Loins, lb I33c
Choice Steer Bib Roast, lb MVac
Chutce Steer Beef Roast, lb I2ViC
Fancy Veal Huawt, lb ISc
Choice Steer Sirloin Steak, lb 17V,c
Choice Steer Round Steak, lb. ISc
Choice Steer Shoulder Steak, lb. . , .12VC
WASHINGTON'S BEST FLOUR Every Sack Warranted par 48-lb. sack $2.26
SPECIALS IN OUR DELICATESSEN DEPARTMENT
Roasted Prime Rib Roast, per lb. ...40c I Kosher Salami, per lb.,,, 45c
Roasted Young Veal Roast, per lb. ..65c
Roasted Lamb Legs, per lb 45c
Roasted Pork Loin, per lb 46c
Roasted Spring Chickens, each 65c
Rush ted Spring Ducks, aacb 85c
Kosner smoked uriskctt, per lb.... 40c
Make your hens lay by feeding them. Ground
Write lor our money-saving price list. Mall orders promptly attended to.
AUTO DELIVERIES TWICE DAILY TO ALL TARTS OF THE CITY.
THE WASHINGTON MARKET
Th. most sanitary and upt..dat. m.rk.t In the w.et.
Phane Tyler 470 Connects All Depts. . 1407 Deufla, St., Omaha.
Lay in Your Flour Supply Now
48-lb. tack Waahburn-Crosbjr Cold Medal Flour, Saturday, only $2.49
48-lb. tack Pennant Flour, made from (elected No. 1' wheat, Saturday,
only $2.23
Fancy Creamery Butter, in 1-lb. carton,, Saturday, par lb. ...... .38c
Large, fancy Jonathan Apples, per bushel-box $1.69
But Golden Santos Coffee, Saturday only, par lb. 17!, e
13 lbs. Pure Cane Granulated Sugar for. i $1.00
l all can, ret milk, par dozen cant.'
6 lbs. Chule. Jan.n Klee Mr
eans Are-o Milk. 25c
6-lb. sack Pancake Flour. 26c
20e een Red Salmon, per can lac
Meat Specials for
Pit fork Lolm, any amount, per lb 1394c
Choice Veal Steak and Veal Cutlets, per lb 22 Me
Beat Middle Cuts Pork Chopa or Pork Steak, per lb 17 H
Choice Cuts Porterhouse and Sirloin Steak, per lb..... 16M
Prime Rib Boast, rolled, no bones or waste, per lb 17 M
Choice Short Legs Lamb, lb l4Vie
uioice Ijemo mops, ttiu or boln, per
lb., at 12,c
Pig Pork Rhuuldor Butts, lb lo'.c
No. 1 Sugar Cured Bacon Backs, per lb., by the strip 18,c
c.ds, THE PEOPLE'S MARKET Itftilo
. MAIL ORDERS FILLED AT ABOVE PRICES
To eneble us to give rou prompt Service we
hove added another auto to our delivery eyatem. i
Italian
There is
cooking is
than Italy.
no country where the
more intensely national
One cannot think of
Italy without immediately calling to
mind "risotto," "polenta,," the univer
sal macaroni, little stuffed green pep
pers, and the candied fruits strung on
straws and eaten in delightful picnic
fashion. Some Italian dishes have
been brought to this country, but
have lost, as a rule, in the transport
ing. This is a pity, for Italian cook
ery is nourishing and pleasing to the
taste. It is also economical Italy
has long been a heavily taxed coun
try, where the majority of the peo
ple have to live on very little. It has
been necessary for them to learn
nourishing food combinations at
small cost, and in a large measure
they have been successful. The ex
tensive use that the Italian cooks
make of cheese in the dietary is one
of the secrets of the success with
which they have met the problem of
the high cost of meat,
a &r - ; r i-:
At the present ratio of production
and consumption, it is doubtful if we
ever again ee cheap meat in this
country. Americans will always dc
maud meat and probably will always
eat it at least once a day, but it is
time that the American housewife be
gins to look about for a less ex
pensive protein, Cheese is just pure
protein and fat, both of which are
necessary in the dietary, but, contain
ing no starch, It should be eaten with
starchy food, such as bread, or maca
roni, which brings us to the main
stay of the Italian , diet, macaroni
with cheese aauce.
This is the simplest way of prepar
ing the national dish:
Cheese For Flavor.
To make a cheese saute, put in a
saucepan two tablespoonfuls of flour
and the same of butter, cooking slow
ly until the flour has lost all raw
flavor. Then turn down the fire and
add slowly one and a half cups of
milk. When this is smooth, add a
quarter of a cup of grated cheese.
The hard Parmesan is practically al
ways used in Italy, but grated Ameri
can cheese can be substituted in the
sauce and in most Italian recipes.
A Famou Sauce. ,
The sauce, to be attempted next, if
we are to learn Italian cooking from
its foundation, is tomato sauce. Mince
the heart of an onion, a few sprigs
of parsley, a celery stalk and few
sweet basil leaves (Italian mint) with
a half cup of olive oil j salt and pep
per. Slice into this when warm
eight or nine peeled tomatoes. Boil
very gently, stirring occasionally un
til sauce is consistency of cream;
then strain. Olive oil is inexpensive
in Italy and Very much liked. A
REDUCE THE MEAT BILL
THE BEST HOTELS In OMAHA buy their FANCY MEATS (rem w
almost Tewluelvelr RIBS end LOINS from the FINEST ORADE OF BEEF; YOU
CAN BUY SltAIUI ana KUSSIS irons wis
Vim Pnrk Labia, trash. Bat frosen. .137al
Choice Forequartera Lamb, lb OVjc
Milk-fed Spring Chickens, Ik. . . . . . 18 ,c
Young Veal Boast, lb. ....... 11V
Young Veal Chops, lb..., 14V,c
Steer Chuck Roast, lb Svse
Steer Round Steak, lb..... lTtyc
Porterhouse Steak, lb ITVie
Sirloin Steak, lb lVi
Steer Shoulder Steak, lb UVic
Choice Hindouartere Lamb. Ib....l3e
Pig Pork Roast, lb 13Vic
EMPRESS MARKET "Klir
' Oppoi.tt Wotlw6rt..'t Be and lOe Star. "
REDUCE THE MEAT BILL
THE BEST HOTELS la OMAHA buy their FANCY MEATS fram us. They use
almost sacluslvely RIBS end LOINS from the FINEST GRADE OF BEEF. YOU
CAN BUY STEAKS and ROASTS from thle
AMm-IA Cnrlna CMeltana 180
25.000 lbs. Pig Park Labia, fresh not
frosen, per lb ... ,
Steer Chuck Roast, lb....
Steer Round Steak, lb...(
Porterhouse Steak, lb.,,.
Steer Sirloin Steob, lb...,
Steer Shoulder Steak, lb. .
Young Veal Roast, lb. , . . ,
Young Veal Chops, lb
Lsmb Legs, lb
13'.c
::::
:'::!$,.
...12',e
...Il'ic
...14",a
13C
MVia
Lamb Chopa, lb
PUBLIC MARKET
Mail Orders Filled Promptly.
GROCERIES
Best Granulated Sugar, 1H lbs for. 1 00
All brands Creamery Butter, lb S7e
Fancy Country Butter, lb 3flc
Oood Oleomargarine, lb.... 16c
Large Leaf Lettuce, always, 2 for 6c
Fancy Celery, 2 for 6c
Extra Fancy Jonathan Apples, boa, $1.98
Extra Large Potatoes, peck 46c
Peanut Butter, made while you wait, per
, lb., at . ISc
Hchrnsli Herring, each , Sc
Roll Mop Herring, f for zsc
Speck Herring, tor 18c
Imperial Russian Sardines, per lb..,. 20c
Anchovies, per lb 20c
Martnirto Herring, each 7Vse
Bone. S lbs. for
e
c. , , . .$1.08
Pork end Beans. 8 cans .2Se
Jumbo String Beans. ean..a. 7VtC
lOo can Tomato Soup 7 Vic
2-lb. pkg. Mangold Butterlne 4a
Saturday Only
wioice tuts rot Hoaet, lb laVae
Pig Pork Shoulder Roest, lb l3'e
Chair. Mutton Unset. Ih 1Al.
Favorites
tablespoon and a half of butter can
replace the oil in the recipe, although
the Italian cook would probably sub
stitute a good pure leaf lard. A can
of tomatoes puree may be substituted
for the fresh vegetable.
The next sauce in line of import
ance has for its foundation a good
slice of raw ham, using both the fat
and lean. Chop up and put in sauce
pan and covet it with sufficient but
ter or lard, then add a small chopped
onion, a sliced carrot and celery stalk, '
some parsley and a tew mushrooms,
one clove, .salt and pepper, Cook the
vegetables thoroughly in the fat, but
do not allow them to burn and add
several sliced and peeled tomatoes.
When these begin to "sputter" add
water, or bouillion, and allow the
sauce to boil gently ten or fifteen min
utes and then strain.
Sauces Add Variety.
The plain cheese sauce is to be used
on macaroni or any of the pastes, as a
sauce for hard boiled eggs, or rice,
toasted bread, or foods of a, similar
nature. The other two sauces arc
' ., i,f, -...
lice, or on any meat lett-overs,
To cook macaroni you need two
quarts of water to three-fourths of a
pound of the paste. Success in maca
roni cooking means only a little care.
Choose a saucepan, shallow, rather
than deep, and let the water boil un
til it makes big bubbles. Then add
salt and break the macaroni into the
boiling water. Cover the saucepan and
let boil for fifteen minutes; then drain
the macaroni and let cold water run
through it to make it tender. Then
reheat in the sauce chosen (or it, add
grated cheese and serve. Or put in
baking dish, cover with crumbs and
cheese and brown in oven.
A Novel Dish.
A novelty on an American table Is
spaghetti or macaroni with tuna fish.
I have always seen the fresh fish used
:n Italy, but the excellent canned tuna
fish found here serves admirably and
th much less trouble. Drain a smal'
can of tuna fish, turn into saucepan
and fry with a little olive oil. Then
add three tomatoes, peeled and the
feeds removed, a bit of green pepper
finely chopped, and a teaspoon of
chopped parsley. Let this cook thor
oughly. In the meantime, you have
cooked half a pound of spaghetti, or
macaroni, according to the directions
given above, add this to the tuna, mix
thoroughly and serve.
These are very simple Italian dishes,
but they are all very delicious if care
fully prepared.
Hie Last Words.
A detective was praising- tha truthfulness-
of women.
"If war bulletins were ss truthful as
women," ha said, "we'd have a better Idea
of how thle world strussle la really, going.
"t remember a case the other day It's
interesting In Its revelation of woman's
riaw ...- w -
Mutton Chops, lb
Uutton RoaHt. lb
. .14V,
.7V,.
4 lbs. Lamb Stew, for. .
Extra Lean Regular Hams, lb..
Small Hams, lb ... - . . . v
Extra Lean Breakfast Bacon, lb
Sugar Cured Bacon, lb , . .
Fresh Oysters, per quart
... .35c
.'.isy,e
..ta'sc ,
,..
. .HV.c
t,..4DC
SfEtlAU
From SiSO to SiSO p. m Park Chops, lSe
From Si30 to 10 p.. aa. Country Sau
sage, per lb. ,.............,.. . .Sc
FANCY BEEF at prases auoted.
Mutton Roast, lb TViC
4 lbs. Mutton Stew for. . , .2fic
Ptg Pork Roast, lb 13V,c
Pig Pork Butts, lb 18V,c
Extra Lean Regular Hams, lb. , . . . .lS'io
Sugar Cured Hams, lb..,,. 13VS0
Extra Lean Bacon, lb..,.,; ..19.
Sugar Cured Bacon, lb.. ...18c
SPECIALS
Fram 8 ta 9 p. m. .Lamb Chepa, lb . . . Se
From 8 to 10 p. nu Pork Chopa, lb., 13e
Phono Douglas 2793
1610 HARNEY STREET
New Rapid Delivery Syatem,
Ask for and Get
5i
mm
THE HIGHECT QUALITY
SPAGHETTI
U ftp Recft Boot frrt
SKINNER MFG. CO.. OMAHA. USA
IAI6CST MACMONI FACTORY IN AMERICA
I .11
I JtT aV
1 17
Imv DonnnrTC A
111 . '- ' ell
truthfulness the case
ha.l il iiiu'srcil
of a husband
who
Quretlonlng the wire, I ssld to her:
'And now. mutism. lell me this Is
very Important toll wo what your hue-
Earth-
At ft Eat So
lO Cents
"O-EAT-i 1' " is a new combination
fully baked, rcady-to-eat, pure, de
licious, nourishing bran bread food.
Its crisp tasty toasted slices keep
indefinitely made from rich golden
wheat-bran and other cereals. "O-EAT-1T"
takes the place of all old
style bread and breakfast foods,
morning, noon and night; good for
No guess wo
The Issl i -Doctor on
yi-aTll Ml 111 M B M U K I rc'tf")
You can know
You will get good results
and Have heathful, whole-
some .'foods by usin
KG Baking Powder
Ask your grocer he knows
OLEOMARGARINE
is more than a mere matter
matter ot genuine satisfaction good to the
taste and easy on the pocketbook. While
it reduces market bills, it preserves
the high standard of your table.
There is a constantly increasing
numberofSilverChurniisers among
well-to-do tamuies. 14
Use Silver Chum on
your tabla or in your
cooking with
confidence as to
and richness.
Made underGoremment Inspection. I
ARMOUR
1UIIIT. III DATi.
His. Phone hong.
IV. I,. Wilkinson,
JuW Chmtn teare rAoAfa
feeu Meat, Amoer'e fMNNfee
very las': words were when he
led
'His last worns," me irutntui creature
answered with a blush, 'were. ' For heaven ,
I sake, shut up." ' "Philadelphia Ledger, . i
0-EAT-IT"
Shalt ft Grout.
At Grocers
brain. 'blood, nerves and growing chil
dren, and insures freedom from con
stipation and indigestion without the
aid of medicine or any added expense
of living.' Physicians heartily recom-
or sent prepaid on receipt of price.
Address O-Eat-It Co., 186 Studebaker
Bldg., Chicago, III. -
rk
of economy it's a
perfect
its purity
COMPANY ,
igr., 19th Jones
Iltflft. Omnha, Nob.
llllh ft Q., So. lie.
emet YmUtm
1 band's
Which i?lpy a
Kind NuT p
in vuj 11 1 mum
Wi-- III
" V Ml K 1
I MR
m,.m.m in.