THE BEE: OMAHA, SATURDAY, FEBRUARY 17, 1917.
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I When women get together
1 these days, they talk about
l the cost of living
:"The woman who buys HARD ROLL BREAD never
ii tires of recommending it to her friends.
: SHE CAN TELL YOU JUST
WHY IT IS" WORTH 10c.
1 1 You see it is a great bg loaf wifh a flavor and texture
il and food value that surpasses anything you've ever
! tastedin bread. '
;1 ' ' 5 H't good until it' gone.
! Go to your grocer and ask for Hard Roll Bread, 10c.
j Baked Electrically; . A
"It's Bigger and Better" ' . ' . . -
Petersen & Pegau Baking Co.
, N Formerly if. P. Steam Baking Co.
t-!llllllllllllllllll!lllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllr
Tuber-MinqrsWaxWealthtf
When Spuds Are Luxuries
The principal excitement in the
cost of living campaign continues to
be the potato.
Today the pnce humble spud touch
ed the utterly unprecedented price of
$3 a bushel wholesale.
The market is full of other kinds of
vegetables, however and if you can
just forget about the potatoes for a
while you will get along very well.
For example, how would you like
some rhubarb pie? Haven't had any
for a long time, eh? It has made its
appearance on the Omaha market.
True, the stalks are a bit puny, but
they have the regular color and the
price is by no. means prohibitive, a
goodly bunch being sold for the small
price of 10 cents, one dime. This
rhubarb is raised right here around
Omaha, but in hot houses away from
the wintry blasts.
Cauliflower is plentiful and good
So are turnips, carrots, rutabagas,
spinach and ther vegetables.
Tomatoes are on the market, also
home grown and hot house grown.
The usual supply at this time of the
year from Florida has been cut off
by heavy frosts down in that sum
mery clime.
Apples continuc-in unabated abund
ance. Big, fine, perfect ones they are
from the western orchards and their
prices continue 16 was ever. They're
a lot cheaper than potaoes.'
Even oranges are cheaper than" po
tatoes now. Fine navels range from
15 cents to 50 cents a dozen.
Bananas are good eating, too, now
and comparatively inexpensive, ad
hering to prices around 15 and 20
cents a dozen. A dozen bananas
weigh about four pounds. So four
dozen weigh about as much as a peck
of potatoes. Which makes bananas
cheaper thair potatoes, too. ",.
Strawberries, however, are not
cheaper than potatoes. They bring
about 50 cents a box from those that
buy them. -j -
Trade at the Washington Market
OUR MOTTO
"Honest Weight, Highest Quality and Low Prices"
MEATS
Fml Oi Tails, each 10c
Fresh Sweet Bread, lb ...2Sc
Fresh Pork Tenderloin, lb 35c
Fresh Oz Tongues, lb 20c
PYr.li Pork Hearts, 4b 12Vt
Heavy Pork Loin., whole, lb 17V.C
Heavy Pork Loin., eat, lb 1V.
Young Mutton. Chops, loin or rib, lb ISc
Young Mutton 8Uw, par lb 10c
lb..
Young Veal Breast or SUw,
Youiur Veal Boast, lb
Reef Brlaket Boiling Beef, lb
Choice Steer Beet Roaat, lb
Choice Steer Rib Roaat, lb
Choice Steer Short Cat Steak, lb.
Choice Steer Shoulder Steak, lb.
,12',c
, . . ISc
, .'4C
.15c
,17V,c
, . .20c
, ..ISc
GROCERIES
Brat Granulated Sugar, U lba for 1 00
All Branda Creamery Batter, lb 40c
Extra Fancy Country Butter, lb. . . .38c
All Branda of Milk, tall una; 10c
All Branda of Milk, amall cant Sc
Ivory Soap, S bars for 19c
Diamond C or Beat-'Em-All Soap,
9 barm for 2Sc
Large jara of Fancy Olives, jar 24c
Large jara of Fancy Preaervea, jar... 24c
Sauer Kraut, S cana for 25c
Hearta of Celery, talk... 5c
Freeh Leaf Lettuce, S for S 10c
Freeh Tomatoes, lb 25c
Cranberriea, per quart 5c
Thin Skinned Lemona, dosen 20c
Thin Skinned Oraogea, dozen 15c
DELIVERY SCHEDULE
An order aontb to Martha and weat to 4eth SU leave every day at 9:SO A. M.
All order! north to Amea Ave. and weat to 46th St. leave every day at 2 P. M.
Ordera moat be in a half hour before delivery leaves.
THE WASHINGTON MARKET
Th moat tanitanr aod up-to-date grocery and meat market in the middle weat
Phone Tyler 470 connect altdepertmmU. ' 1407 DoujIm St- Omaha, Neb.
No guesswork I
You can know C r
w You will get good; results
' - , and hare a heathful, whole
some fyods by usiiry
KG Baking Powder
Ask your grocer he knows
t
PIG PORK LOINS, PER LB .16c
FRESH DRESSED CHICKENS, PER LB. . . . . . 1534c
Steer Pot Roaat. lb. .1 llVrC
Young Veal Roaat. lb ll',c
Youpg Veal Chops, lb ,.14V,c
Steer Shoulder Steak, lb 14V,c
Porterhouae Steak, lb...... lSVic
Pig Pork Roaat, lb I.16,c
Pig Pork ButU. lb 17V.c
Steer Rib Roaat, lb 14V,c
Mutton Chopa, lb Uy,c
Extra Lean Regular Hams, Ib....l7c
Sugar Cured Hama, lb .... 14 V.c
Sugar Cured Bacon, lb , .I7,c
S - SPECIALS
From 8 ta op. am. Lamb Chopa, lb ... 7c
From to 10 p. nu Pork Chopa, lb, 15c
Deliveries Made to All Parte of the City.
Mail Ordera Filled at These Pricee.
PUBLIC MARKET
Phono Douglas 2795
1GU HARNEY STREET
)jne Economics $epartrner)t
Gdued lyl X Gross rs$SS3 SSSTf
Deep Fat Frying
The American nation is often ac
cused, perhaps justly, o using fried
foods more frequently than is strictly
healthful. The average housewife
does not distinguish at all between
"sauted" foods and "fried" foods.
There, are two distinct differences
however. One, the technical meaning
of the words, is of lesser importance;
the other, which concerns digestibil
ity, is of more worth. Strictly speak
ing, a "sauted" food is one which is
cooked in a small amount of fafin a
skillet; a "fried" food is one cooked in
deep fat. The "sauted" food, contrary
to general opinion, is the less diges
tible. Thofeason for the greater, di
gestibility of the fried food is that
with proper frying, the food is immedi
ately sealed on the outside by the
great heat, so that no grease can pene
trate to the inside. With the best of
intentions and fare, a "sauted" food
is -grease-soaked, a condition which
materially hinders digestion.
. In choosing a fat fot deep fat fry
ing, we consider the flavor, the cost
and the healthfulncss. The first two
points are easily seKled; the healthful
ncss depends upon the melting point
of the fat and upon the temperature at
which it smokes. A low melting point
means greater digestibility, hence a
very hard fat like beef suet is- less
easily digested. The smoking point is
of great importance because when fat
smokes a chemical change occurs
which produces a substance having an
irritating effect upon the digestive
tract. Lard and the commercial fats
have very high smoking temperatures
The most practical tests for degree
of heat are the bread cube tests. If
a small cube of bread browns in sixty
seconds (a slow count of sixty), the
fat is ready for all uncooked foods
such as fritters and doughnuts; if a
cube of bread browns in forty seconds,
the fat is ready for cooked foods such
as croquettes, which merely require
heating and browning. The one ex
ception to the sixty-second test is po
tato chips or French fried potatoes,
which require the forty-second test or
even a shorter count, due to the cold
water on them which lowers the tem
perature immediately. A deep kettle
is always preferable to a shallow one
hrrause there is less chemical change
in the fat. A frying basket of coarse
wire is a convenience wnicn may De
purchased at any hardware store. The
food should be drained on crusher!
brown paper after it is cooked. Fat
may be used many times if it is ptop
erly. cared for, that is clarified and
strained after each using. To clarify,
fry a few slices of raw potatoes in the
fat at the end: then strain through
doable cheese cloth. .
- Far . croquettes, : fish, oysters, meat,
etc., a fat-proof coatine of flour, or
better, of egg and bread or cracker
crumhs is used. Any housewife can
accumulate bread crum,bs by saving
every scrap of bread till dry, then
Saved
MBaataaaaaaaWM LIVE BETTER "FOR LESS Maaaaaaaaaaataaaaatl
THEY REALIZED A SAVrNG, DID YOU GET YOUR SHARE?
THE BASKET STORES
Saved
Saved their customers over a quarter of a million dollars last year; sales last year were
$1,870,171.34 a gam of $519,300.76.
CARLOADS
WASHINGTON
n
ovn. grown
valley Spltienberga,
APPLES I
the
Nartk
uti Ar-
Fmeat kni
Weaatchee
am Spiea, Wmeaapa, 3 layman.
kansaa Blacaa. rrica
)l AO, fl.M, $3.10, S2J0 and 2JS Box
ORANGES
CARLOAD expected In Saturday. Fa
moua Highland Navels. SEE PRICES
AT STORES. V
Olives, fine, huge, bulk, gal., IMS;
qt 33c i pt. t 17c
OHvee, ripe Sylmar, qt. can 29c
While Potatoea are ae high, oat more
Rice. It le the cheapeat food com
modity m Ike United Statae today "
haa Ave ttraea the food value of po
tatoea. 4 V, Iba. beat 10c quality Jap
R(ce SSc
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Best of Exclusive Brands .
We have taken out of Bonded and Free
Warehouses,' 200 Barrels of Bourbon and Rye .
Whiskey, 8 to 18 years old. This must be' sold
before. May 1. This is the best manufactured
brand on the market, and we are selling it at
cost A great quantity of this merchandise has
been' Bottled in Bond and at Free Warehouse.
, We suggest "that anyone wishing to secure
any of this merchandise do so at once, as the,,
supply will not last very long. , - -
HENSHAW HOTEL
omXha
D
National Corn Flakee, So 3 pbga...lc
Krinhle Corn Flake, 15c pltg 10c
Poet Toaatlea, 16c phg 13c
Shredded Wheel, 15c pkg lie
Quaker Puffed Wheat or Corn, pkg. 14c
K rumble, Kellogg'a, 10c pkg 1c
Tip Farina, like Cream of Wheal. , . .13c
Kelloffg'e Bran, 25c pkf 30c
Oat Meal, bulk, Iba ZSc
Large 25c pkg. Baaket Store Oata. . . .2tc
Undo Sam'e BreeJtfaat Food ...23c
, VINEGAR, PICKLES, ETC.
Vmegar,' quality uaually aold for 35c gaL,
' our price, cider vinegar, gal . 21c
Vmegar, bottle 8c
Muetard, Caab Habit, glaaa, 8c ; J lor 22c
Dill Picklea, doz . .14c
Sour Pickloe. dozH 8c ' Sweet, dox. 12c
(Split ) s
Ckow-Chow. hot. Set bulk, pint, ISc'
Economy Flour, an unexcelled Health
Flour, a wonderful value! try a 24
lb. each. Uae half, If not aattafac
torf return balance and get your
money back: 45-lb. aack, 32-20;
24-lb. aack. $1.12
Tba, nothing better milled, 4S-lb.
aack $2.40
W. C. Gold Medal Flour, 48 Iba, $2.45
Tip Pancake Flour, large pkg . . 25c
Goock'a Cake Flour, 25c pkg 17c
Tomatoea, No. 2Vi can, fine quality. . 1 2c
Tomatoea, No. 2 can, fine quality 11c
Corn, a good grade, No. 2 can 11c
Corn, Co. Gentleman, No. 2 can .... 13c
Peaa, Pick of the Pack, No. 2 can.. He
Peanut Butter, bulk, 3 Iba 25c
Peanut Butter, Caah Habit, glaaa, 0c;
3 for 25c
Eieel, Cudaby'a White Floating Soap, like
Ivory, 6c bar c
Granulated Sugar, 10-lk. atandard pkg.,
for 70c
Thrifty Habit Coffee, Sweet Santoa Blend,
lb 20c
Independent Coffee, reg. 35c grade, lb. 28c
Jello, pkg. 9c; 3 pkga 25c
Baaket Store Jelly Powder, Sc; 3 pkga. 22c
Beet Corn Starch Sc
Oawego Corn Starch, 10c pkg Sc
Tip Mince Meat, Sc pkg.; 3 pkga 22c
Good Market Baaket 7c
Carpet Tack, pkg 4c
10 lb, dark Karo Corn Syrup 52c
3 Iba. white Karo Syrup 32c
Pikea Peak Macaroni, Spaghetti or
Noodlea, 8c; a pkga 22c
Yeaet Foam, pkg 3c
Tall Can Iowa Brand Milk 10c
Cataup, Hawkeye, 18-oz. bottle 21c
Catcup, Armour'e, 25c bottle 10c
Mapelene, Crescent, 35c aize 28c
Can make Maple Flavor Syrup cheap.
Tip Baaing Powder, a' wonderful bargain ;
uaed In prize winning cake at three
Nebraska atate tab; 25c can. ...ISc
Rumford'a Baking Powder, SSc can. . .21e
K-- C. or Calumet Baking Powder
SSc can 20c
CLEANING MATERIAL, ETC.
Diamond C Soap, bare for ,,.25e
Pyramid Washing Powder, ZSc pkg.. 17c
GoM Duet Walking Powder, 5c pkg. 21c
Sal Soda, II V, lbs 25c
Lighthouse Cleenaer, 5c can ...4c
Bob Ami, powder or bar, 10c s but. . . . ftc
Caatikt Soap, 711, large oval bar c
Royal or Jet Shoe Polieh, bottle 8c
Bull Frog Shoe Polish, a padle 4c
Coal Oil, c gal.; 6 gala 42c
MEAT DEPARTMENT
Remember, we carry only the boat qual
ity Meets.
Breakfast Bacon, lb 23c
Bacon, stripe. In..1 19c
Rib Boll, lb..., 12c, 15c
Rib Roaat, lb , 20c, 22c
Shoulder Steak, lb. 18c, 20c
Beat Creamery Butter, lb. ...... ,t. .40c
No. 1 Creamery Butter, lb ...3ST
Beat Country Butter, lb ..40c
No. 1 Country Butter, lb 38c
Buttorine, Armour's, Tip, tinted, highest
grade, lb 25c
Tip, white, highest grade, lb 24c
Cash Habit, high grade, lb 20c
Magnolia, 2-lb. roll 33c
These An Not Sale Prices, but Everyday Selling Prices. We have more yea, over 300, lower than other Nebraska grocers.
$5.00 Ordera I)lWerea Free within reasonable distance; entailer ordera, Sc
See Phone Book for Location of Store Nearest You 40 Store, Omaha and Lin coin.
SMOKED IN OMAHA
oaonoDODoaonoaoDononoaoDoaonononoDS f -
For Best Service, Best Results Us?The Bee Want
Ads-Phone Tyler 1 000 If You Cannot Bring Your Ad
'totheOifye. ' ;
ST.AR Ham and Bacon fS'
Keep their hold on public favor by reason of their proved If If ""ti
oodjieaa. When yon order by name, either SforWamOn the5teA II I-
. inet Cawen'rif ) or .Starr fieacewt, or any trf tbe Armour Oval Label jr .. II I
Prodncta, yen are makinf no coardy experrimentg yon know tha I I
high food Tain and tboabaoluta quality of what 70a will receiva. f I I
Azk ytmr daejer for Armour Owal Label Prodacta. ' aw J
ARMOUKCOMPANY tat r aSjlgfeJi I
1 si t oi,N.b. y 1 1 J
V " W. L. WUkinaoD, J. ,1 II
CoOperation.
Readers ire cordially invited to
ask Miss Gross any questions
about household economy upon
which she may possibly give help
ful advice; they are also invited to
give suggestions from their expe
rience that may be helpful to
others meeting the same problems.
grinding the bits in the food chopper.
For the egg covering, beat an egg
slightly, add V teaspoon salt, and 2
tablespoons of cold water
Fried Oysters.
Clean, and dry between towels, se
lected oysters. Season with salt and
pepper, dip in flour, egg and cracker
or bread crumbs, and fry in deep fat
sixty-second test. Oysters may
be dipped in fritter batter and fried.
French Fried Potatoes.
Wash and pare small potatoes cut
in eighths lengthwise, and soak thirty
minutes in cold water. Take from
water, dry between towels and fry in
deep fat. (Thirty or forty-second
count). Drain on paper and sprinkle
with salt.
' Salted Almonds.
Blanch almonds by keeping them in
boiling water until the skin slips off
readily. Dry thoroughly on a towel
and let stand until dry. Place the nuts
in a strainer and fry in deep fat, forty
second test. Drain and salt. If the
butter flavor is desired, the butter
must be rendered.
CROQUETTES.
1 c. thick white 2 c. cooked rice,
sauce, coolpd. meat, ftsb, etc.
(3 T. each flour andSeasoning.
butter. 1 c. milk).- Kgg.
Crutnbe.
Mix white sauce, cooked food andl1
seasonings. Form with the hands or
with a spoon and knife into balls,
cylinders or cones; roll in crumbs,
then in egg, then in crumbs. Dust off
all excess crumbs. Use the forty-second
bread cube test, and fry not more
than six croquettes at once in an
ordinary - sized kettle. Drain on
crushed paper. A croquette is done as
soon as it is a golden Drown, for
meat croquettes tomato juice or soup
stock may De used insieaa 01 mnit tor
the thick sauce.
POTATO CROQLKTTEH.
2 c. hot rlced po- Few gratna cayenne.
tatoes. Pew drope onion
t T. butter. Juice.
H .t. salt. 1 egg yolk.
t. pepper. 1 t. finely chopped
is t. celery salt. parelny.
Mix ingredients in order given and
beat thoroughly. Shape, dip in the
crumbs, egg, and crumbs again, and
fry as directed above.
Tested Recipes.
(All measures level unless otherwise spec-l-
nea. c, cupiui, i., ... ....,
spoonful.)
STUFFED PEPPEBS.
6 medium-sized green 2 T. butter, melted.
peppers. Vi c grated cheeac
3 c. boiled rice. . Salt.
Cut off tem end and remove seeds
from peppers; boil eight to ten min
utes in boiling salted water; drain.
Mix rice, melted butter, cheese, and
season to taste with salt; fill peppers
with the mixture. Place them on end
in a shallow baking dish and bake
twentytfive minutes, basting occa
sionally with hot water or meat
stock.
tiBAHAM CRACKER CAKE.
coanut.
1 c. white floor.
1 c. sugar.
Vg c butter or
c. manufactured
shortening.
2 eggs.
1 c. milk.
c ahredded co-
2 t. baking powder.
Pinch of salt.
1 c. rolled Graham
crackers.
1 t. vanilla. -
gTTFFED PEPPERS.
Cream butter and sugar, add well-
beaten eggs, milk, cocoanut, flour
mixed and sifted with baking powder
ASK t0 and GET
HORLICK'S
TEE ORIGINAL
MALTED MILK
Cheap Substitute, coot OU Vtit.
and salt, rolled Graham crackers and
vanilla. Bake in two layers. Put
together with the following filling:
FILLING.
1 e. mlllf. 1 roll, beaten.
1 T. butter. 1. T. Mtrar.
1 T. flour. t. vanilla.
Heat milk in double boiler. M
butter, flour, egg and sugar, and pour
gradually into the hot milk. Cook
unti thickened, stirring constantly.
Add vanilla and cooL
XBOHTING.
l.T. milk.
t. vanilla.
Cream butter and sugar, add va
nilla and milk until thin enough to
spread.
CARAMEL COCOA NIT TIE.
whole egff.
1 e. powd. sugar.
2 butter.
1. T. butter.
Bakediple crust.
1 c. grated cocoanut.
1 a brown sugar.
ltt c. milk.
1 T. flour.
2 egg yolks or 1
Heat milk and sugar in double
boiler, add flour and slightly beaten
egg and cook until thickened, stir
ring constantly. Take from fire, add
butter, and beat until nearly cold.
Pour in baked pie crust, sprinkle co
coanut over the top and set in the
oven to brown slightly.
For Stewing Beef
hmrory Beef One pound beef, one onton,
one and one-half tablespoon fu Is flour, three
tablespoon fuls salad oil, one tomato, sea
soning' one-half pint water or stock.
Heat the oil and put In the meat and'
sliced, onion, frying until brown. Add the
flour by degrees, stirring briskly, and let
It brown, loo. Then add the water or
stock and bring the whole to a simmering
point. Cut up the tomato. Put the meat
and other Ingredients. Including the sea-
sonlng and tomato. Into a casserole and
cook In a moderate oven for three hours.
Never let It boll; just simmer gently.
Beef Carry One pound beef, one tea
spoonful flour, one onion, one small apple,
rise, one ounce dripping, one heaping tea
spoonfMl curry powder, one teaspoonful
lemon Juice, three-quarters pint water.
Cut the meat into small nieces and irr
lightly in the dripping; take them out, and
fry tha onion, flour and curry powder in the
same dripping. Peel and slice the apple and
add to the mixture. Pour over the water
(stock is better, if you have it), salt to
taste, add the meat, cover the pan closely
and simmer for an hour. Add the lemon
Juice to the gravy Just before serving. Ar
range the well-cooked and dried rice in a
kind of embankment round tbe dish and put
the carry in the center. ;
Beefsteak Podding One pound beef, one
half pound beef suet, one dessertspoonful
flour, saltspoonful salt and a little pepper.
Mix the flour and seasoning. Cut the beef
into small pieces and dip into the prepared
flour. Line a well-greased basin with sunt
paste and put in the meat, sprinkling the
seasoned flour over each layer. Ha If -fill
the basin with - boiling water, cover with i
paste and press the edges closely together.
Tie over a scalded and floured pudding cloth
and boil for three hours.
Layer Pie One pound of beef, one cup
ful of breadcrumbs, otest egg, one ounce of
suet, nutmeg and seasoning to taste.
Cut the meat into very small pieces and
add a very little salt and pepper. Grease
a small dish and put a layer of meat at
the bottom. Make a forcemeat with the
crumbs, suet, egg and seasoning, and cover
the meat with a layer of this. Now put
another layer of beef, and cover It with the
rest of the forcemeat. Sprinkle a little suet,
or some tiny pieces of butter, over the top
and bake to a nice brown.
Beef Olives One and one-half pounds of
beef, one egg, one ounce of shredded suet,
herbs and seasoning to taste, one cupful of
breadcrumbs, saltspoonful of grated lemon
rind.
The meat must be cot Into rather thin
oblong slices. Make a forcement with the
crumbs, suet and seasonings binding it
with the white and half be yolk of the egg.
Spread each piece of meat with some of this
stuffing, then roll It up neatly and tie into
shape with twine. Bgg-and-bread-crumb
each "olive" and bake them In a quick oven.
Breton Beef One pound of beef, four or
five potatoes, two onions, seasoning to taste.
Butter a casserole very well and put a
layer of thinly sliced onion at the bottom.
Next put a layer of raw potato.- also thinly
sliced. Arrange on it your beef cut into tinr
steaks. Cover with layers of potato and
onion, pour over a good cupful of stock or
water, put on the caaaerole Ud and cook the
beef for an hour and a half.
ndlan Stew One pound of beef, one ounce
of dripping, four tablespoon fuls of vinegar,
one large onion, carrot and turnip, four
tablespoonfuls of watyr, seasoning to taste.
Cut the meat and the vegetables into email
pieces. Fry the vegetables in the dripping-'
for seven or eight minutes, then add the
meat, seasoning, vinegar and water. You
may put in herbs if you like. Simmer for
two hours or longer and serve with a border
of rtce.
8 tewed Beef One pound of beef, two
rashers of bacon, one laKge onion, seasoning.
Cut the bacon into strips and insert these
Into the beef, cutting slits or holes for Hiat
purpose In the meat. Line a greased basin
with sliced onion and put In tho beef.
Sprinkle it all over. Put this basin in a
pan with sufficient boiling water to come
half way up the basin and steam for two
hours. Philadelphia Lodger.
MJDUZ
i
SUNDAY DESSERT
Vr r' 1
14
LA
u
Just to remind you of the famous little
hatchet story, and also to be quite in
. step with the season, we call the Sunday
Special for tomorrow WASHINGTON
CHERRY. It's Vanilla Ice Cream the
'favorite flavor in Washington's day
and fresh red Maraschino cherries. Fit
ting, isn't it?
51
lefts' ana iresn rea Marascnino cnemes. r il- a g
13 There is always a Hardin Dealer close by.
CHOICE FOREQUARTERS LAMB, LB ...... 11 fee
pig Ipork Loins, per lb. ... i678c
FRESH DRESSED CHICKENS, PER LB 1534c
Steer Shoulder Steak, lb...
Porterhouse Steak, lb
Steer. Pot Roaat, lb
Pic Pork Boast, lb
Pie Pork Butts, lb
Youra- Veal Boast, lb
Yowv Veal Chops, lb
Mutton Chops, lb. .
Eatra Lean Regular Haraa,
14V,c
lTttc
liyie
...... I.Vsc
1T,e
llVie
UV.c
uy,c
lb 17',c
Sugar Cured Hama
Sugar Cured Bacon,
.."sc
SPECIALS
Froaa A to p. m. Park Chops, lb ISc
Fran ta 10 p. am, Country Sausage,
par lb., at tk
DeJtveriea Made ta All Parte of tha City.
Mail Ordera Filled at These Prices.
EMPRESS MARKCT 'Vo.'.?Ar
OLD CROW WHISKEY
GUCKEIIIIEIMER RYE
Full Quirts
I Yrs. Old
$1
' Svnkiat California Wina, pr quart SOe (
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