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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Oct. 20, 1917)
THE ' BEEf OMAHA, SATURDAY, OCTOBER 20, 1917T 15 qHjcmiq Oconofiilcb Science, Defiqrtment Central Kiyk cfciool Hallowe'en Festivities. In planning Hallowe'en decorations the first thought is to rejy on the out-of-door things. The crepe paper nov elties are attractive, Jo be sure, but .nothing can rival the natural fall dec orations. What can equal the 'glory of autumn-leaves, which can be had alwost anywhere with little difficulty, or the bright fall berries, the corn stalks or even some of the dried weeds? And nothing can take the place of the real pumpkin Jack-o'-Lantern, though, we do find many pa per imitations. The only artificial touch needed is shade for the lights. VA yellow, orange or red crepe paper softens the glare and makes an at tractive covering, but for a weird ef fect a green or blue paper is better. The best setting for a Hallowe'en party is an old-fashioned bariwa con venience lacking in the majority of city hemes; the next best background is an attic or cellar. A real attic with rafters and sloping ceiling is jt very easy place to decorate; and a cellar -is rather weird in itself. The one Hal lowe'en party which stands out above all others in my mind was an affair at which the supper was served in the cellar. The guests felt their way down a steep and dimly-lighted stair way to a very ghostly room. The table was very low and the gnests iwere seated on pillows oh the floor. At each place was a candy gallows with a toothpick and crepe paper lwieh suspended from it. And, hor ror of horrors, there were innumera-' Me dangling spiders which swung over the table! In the light of the day after these ierrifying creatures- fadejl into bits of wired chenille clevf y tied together, bdt in the half ligl of that ghostly ro&m they seemed real enough. ' A War-Time Hallowe'en- Menu. It is very fortunate that all of our traditional Hallowe'en delicacies are in accord with the present ideas of food conservation. The menu below might have been planned just as well in 1914 as in 1917; the only new food is the corn wafers in place of ordinary crackers. These wafers are now on the market: Hallowe'en Salad. Corn Wafers. '- ' Olive. Puujpkln Tarts. s Coffee orCider. ' 1 Popcorn Balls. Hallowe en Salad Select medium sized red apples, allowing one for each guest. Cut off a slice from the top and carefully hollow out the in terior, leaving enough apple to form a firm wall. Chop the contents of the apples with half the quantity of celery and one-fourth the quantity of nuts. Mix with salad dressing. With a shaj-p penknife rembve the skin of one side of the apples in such a way as to form a Jack-o'-Lantern face. The kajtures, will stand out againfct the red background. Fill the shells with the salad mixture and replace the top. Serve on a lettuce leaf. Pumpkin Tarts.1 , ltf o. cooked andVi t. ginger. sti-nincd puijipkln. Vi t. salt. '2-3 i'. brown ajigar. J esgs. 1 t. cinnamon. . 2 c. m'.lk. Mix ingredients and bake in muf fin tins lined with pie crust. This amount of pumpkin will fill six to eight tarts, depending on the size of the muffin tins. Th oven should hi moderate. After thirty minutes test with a knife. If the blade comes out clean, the tart is baked. Popcorn; Balls. 1 it. popped corn. '.4 t. Bait 1 c. uroitu sugar. T. vinegar, 'i c corn arup 1-3 c. water. 2 T. fat. ' Cook alt ' ingredients except pop: corn til' a little dropped in cold water becomes brittle. Pour syrup over the popcorn and form into balls as quickly as possible. To make colored popcorrt halls use white suear and white syrup with the desired coloring matter add ed to the syrup, j and a half, saving the water in which it is cooked. Remove the skin from the ham, stick cloves into the sur face, drench with "brown sugar and bake until tender, basting occasional ly with grease from the ham water. Vs teaspoonful of suit. A dasn or paprika. i teaspoonful of grated horseradish. 1 teaspoonful of lemon Juice. 2 cupfuls of cooked meat, sliced. Rechauffe of Beef, Creole Style. 3 tablsspoona of but- 1 cupful of broth ter ter. 1 tablespoonful of onion. 1 tablespoonful of green pepper. 3 tablespoonfula of flour. ',j cup of tomato puree. Melt the butter; in it cook thf onion and the green pepper, chopped fine; add the flour, then the broth and the tomato puree, the seasoning an the meat. Serve in a rice bor der. Contribution Box. Separated ntilk may be used to re move the grease from all greasy table dishes and cooking utensils, thus sav ing much of the soap and washing powders bill. The milk must be warmed to the joint in which the hands can be borne agreeably, then, with a slnall cloth, rub off all grease, then wash through clear, clean hot water. In the same way grease spots may be removed from all washable fabrics without the aid of soap. Milk, from which all cream has been re moved, makes an excellent starch for all colored clothes. I have used separated milk in these ways for several years, and am so pleased with it that I want all to know of it who have it to use. ' MRS. W. C. RROWN. Penokee, Kan. t. teaspoon. T tablespoon. c cup. All measurements level. Baked Ham. Wash the ham. Boil it for an hour Grapes Green grapes can be used in mak ing a delicious marmalade, says to day's bulletin of the National Emer gency Food Garden commission, co operating with this paper in a country-wide food conservation campaign. Stent and wash two quarts of green grapes, drain- and put in preserving pan with one cup of water. Cook until soft, rub through sieve or force through .fruit press and add equal amount of sugar to pulp. Boil hard for twenty-five minutes, taking care that it does not burn, then pour into glasses. Cover with meltl paraffin. GRAPE BUTTER Put ripe or half-ripe grapes in preserving kettle with a little water and cook until soft enouglt-to rub through a colander to remove seed. To each pint of pulp add one-half pint of sugar more if grapes are half ripe and cook until thick, 11 stirring often. Pour into hot glasses or jars and cover with hot parafhn. vi GREEN GRAPE JAM Stem grapes and remove seeds .with sharp knife.' Allow one pound of sugar for one pound of, fruit. Put grapes in pre serving kettle with little water and cook twenty-minutes. Add sugar and cook until a drop jells when tested. Remove from fire and pour in glasses. WILD GRAPE MARMALADE Take wild green grapes, cut and re move seeds. Allow one pound of sugar for one pound of grapes. Put grapes in preserving kettle with a little water and cook twenty minuRs. Add sugar and cook until a drop on a cold saucer will hold its shape. Re move from fire at once and pour into ciJps or glasses. GRAPE AND PEAR MARMA LADE Use equal weights of ripe grapes and pears. Pick and wash the grapes and cook them in a little water until soft. Then, press them through a colander or fruit press. Add the pears, peeled, cored and sliced, and simmer until thickened. Use a wooden spoon or paddle for the stir ring and keep an asbestos mat under the preserving can to prevent burn ing. Sweeten to. taste and pack in jars. " Ask For and GET f Get the Round Package lined fot y3 Century. " Caution iTvAvo!d Substitute MORBJCK': ' THE CRlClllAC- RJALTED MILK Made from clean, rich milk with the ex tract of select malted grain, malted in out own Malt Houses under sanitary conditions. Infanta and children thrive on if. Agree with the weakest stomach of the invalid or the aged, Need 10 cooking nor addition of milk. Iourishea and sustains more than tea, coffee, etc.l Should be kept at homo or when traveling. A nu tritious food-drink may be prepared in a moment. A glassful hot before retiring induces refreshing sleep. Abo in lunch tablet form for business men. Substitute Cost YOU Same Price Take a Package Home FRESH DRESSED HENS, NOT FROZEN, LB. .20c CHOICE FOREOUARTERS LAMB, LB I4e 1917 MILK-FED SPRING CHICKENS, LB. . . 22c SteV Pot Roast, lb 13 'ac Steer Shoulder Steak, lb 4Vt Young Veal Boast, lb I2VjC VWS-MAITED Mil CWt,Wtt,U.. sssalUsaiiii.awiiW- Save Winter Cabbage in Your Own Cold Storage Plant and Save Money A large acreage has been planted to late cabbage and it should be stored for, winter use. No vegetable is easier to keep than cabbage and it should be kept to as great an extent as possi ble. The heads of cabbage may be kept in banks in the same manner as pota toes or beets. The heads may also be stored in cellars by placing them on shelves. It is not advisable to store cabbage in the basement or the stor age room in the cellar, as the odor is liable to p.netrate throughout the house. Cabbage may also be kept in special banks or pits. A common form of bank used for cabbage storage is made bv rtullin? thp nlsnts mnic and all, and placing, them in a long pile with the headsdown. The whole is covered with dirt in the same way as the other storage pits. A Straw Covering. Another very satisfactory method of storing cabbage is to pull the plants, roots and all, and set them side by side in shallow trenches until a bed six or eight feet wide and any length is formed. This is enclosed by a Vow of stakes, or by a plank or pole frame, baluked on the outside with dirt and supports laid across the top, and the whole covered with straw, fodder or'other material. Fruit for Preserving v Still on Omaha Market Xow is the time to preserve peaches and to make peach jelly and reach 1 butter. A considerable supply of the luscious fruit is on the Omaha mar ket, but the market men point out that housewives must act Quickly, as the time of Deaches is nearlv oast. One big store had fine peaches at ?l.oU a bushel, scarcely more than potatoes cost. These are just the thing for preserving as well as for eating and for making pies and peach "cob blers." There are also a few pears still on the market, some of the KietTer and some'of the Bartlett kind. Apples are plentiful, reports to 'the Pumpkins This is the time to can your pump kin for the Thanksgiving day pie, says today's bulletin of the National Em ergency Food Garden commission, which is campaigning for the conser vation of America's food resources. Peel the putripkin in whatever way is easiest, remove the striiTgy seed portion and cut intossmall pieces. Put these' with a very little water in a, large kettle or boiler and boil down, stirring occasionally to prevent burn ing until as thick as apple butter. Fill the hot jars at once, put on rub bers and partly seal the tops. Sterilize in boiling water two hours or in water, seal outfitespne and one naif hours, or in five to ten pounds' steam pressure one hour, or in ten to fifteen pounds' steam pressure for forty-five minutes. Finish sealing the tops and store in a cool place, dark if possible. DRIED PUMPKIN - Cut the pumpkin crosswise into thin, circular strips and take off the skin and the inside fibrous part around the seeds. String these strips and hang them in a warm room or in the sun, protected from insects, or put them on plates in the oven, leaving the door open. When dry but sjill leathery, pack in tin or pasteboard boxes and seal with gum to make the packages air-tight. SQUASH The, squash is as serv iceable in making "pumpkin" pies an is the pumpkin, and, in fact, it is usually richer than pumpkin. It should be canned and dried like pumpkin. PUMPKIN MARMALADE Cut eight pounds of yellow pumpkins into small pieces, and, after nine pounds of sugar have been mixed with them, Jeajfre to stand for twelve hours; then peel six oranges and as many lemons and boil the rind of both for two hours, changing the water two or three times. Cut off as much of the white part of the rind as possible to prevent the mixture from becoming too bitter; then chop the remainder of the rinds, add with the juice and boil from two to three hours. Seal and keep in a dark place. Croquettes From Beef Roast. Meat on hand. Vi teaspoonful of salt. cupful of rice I cupful of thick boiled dry. white sauce. teaspoonful of pep- Egg yolk. per. Crumb First mix the dry ingredients; then stir in the whjte sauce to make the mixture' of stiff consistency; brush with the egg volk. Roll in crumbs ana iry in aeep iai to a goiuen brown. Serve with tomato sauce. Don't Put It All on the Women Folks, Why Thanksgiving Turkey To Break Price Record Turkeys thrown back on dealers through silent boycott of the peo ple against famine prices last Thanskgiving have been held over in storage. The turkey and poultry holdings long ago passed'the danger point in volume, being September 1 a .total of 221.8 per cent, according to government reports, over the holdings in storage a year ago. The government has just or dered 3,000,000 pounds of these held turkeys and 1,000,000 pounds of frozen poultry a week for can tonment UfC. These btg government orders ea'se the ' market of the glut in poultry just as the banks were coming down on the hoarders for heavier margin. They condition theJ'markct" for a Thanksgiving raid with famine prices for those who still cling to the Thanksgiving feast idea. TJit cry of "failure" is already out to cover the seasonable supply of fresh turkeys, as it was out last vear. while the storage warehouses Pwere filled to overflowing Isaac Russell in New York Evening Mail. Grape Juice Grape JuiCe the drink that made Bryan famous can be easily made in the home, says today's bul letin from the National Emergency Food Garden commission, which is working with this paper in a nation wide food conservation campaign. The best method of making grape juice, the bulletin says, is to first wash the fruit thoroughly, using cold water. Then weigh the grapes and allow three-quarters of a quart of cold water to every five pounds of grapes. Boil until the pulp and; skins have separated ana oouea aown. Make a baif of double cheesecloth. laree enough to hold the quantity bf juice that would fill a small bread pan. lie the top tightly witn stout cord and suspend it from a. strong nail or hook, in such -apposition that the juice may drop into the pan.. As it requires several hours tor so much juice to drop irom the bag, it is best to start it drippitig early in the even ing. In that -way it can drip all night and be ready tar boiling the next day. . , ' . When all the juice has passed through the cheesecloth, add one pound of sugar to every five pounds of grapes and boil tor about two minutes: then take good-sized bot tles with tight-fitting corks and heat them gradually Sn hot water before filling them with juice. Cork them, seal with paraffin wax, wrap each bottle in paper and keep in a cool, dark place. Sale of Women' Coats Saturday For particulars tee our ad on page ? JULIUS ORKIN, 1508-10 DOUGLAS ST. S-SfflMAIIOlll iliiiliifl 1917 MILK-FED SPRING CHICKENS, LB. . . .2234c FRESH DRESSED HENS, LB . .21c Pifc Pork Loins, lb .24e Young Veal Roast, lb.. 12VjC Young Veal Chops, lb M'ac Young Veal Stew, lb IOVjC Steer Pot Roast, lb 13'jc JSteer Shoulder Steak, lb 14'c Steer Porterhouse Steak, lb 2I'ic Pig Pork Butts, lb 28c Steer Rolled Ribs, lb 17V2c Choice Mutton Roast, lb .....ISVse 4 lbs. Lamb Stew for 2Sc Extra Lean Regular Hams, lb....2flc Sugar Cured Hams, lb ..23e No. 1 Lean Bacon, lb ...39';c Sugar Cured Bacon, lb 334 SPECIALS From 8 to 9 p. m. Lamb Chops, 2 lbs., for ...j.,.., ;.' 15c From 8 to 10 p. m. Pork Chops, lb . .23c Choice Mutton Chops, lb lS'jc Watch for our formal opening in the New First National Bank Building Next Week. Closing Out Our-Grocery Stock at Wholesale Prices. PUBLIC MARKET V DOUGLAS 2793 1610 HARNEY-STREET. Yffung Veal Chops, lb Steer Porterhouse Steak, lb. Pig Pork Roast, lb Pig Pork Butts, lb Steer Rolled Rib, lb.T Choice Mutton Chops, lb, . .Xi..lSyc 2iy,c 24V,c , 23V.C 17V4c la'gc. Choice Mutton Roast, Ib'i lSVic Extra Lean Regular Hams, lb....2634c Sugar Cured Hams, Jb 23 c No. 1 Sugar-Cured Bacon. ...... .39sc Sugar-Cured Bacon .35'e 4-lb..Lamb Stew 25c SPECIALS From 8 to 9 p. m. Pork Chops, lb. .23c From 9 to 10 p. m. Country Sausage, per lb., at 10c Closed Out at Bargain Prices 5c Sack Salt..... -3 Toothpicks, per box ...3c Ripe Olives, per can.......; 10c, Best Country Butter, per lb 45c Best Navy Besns, 2 Ujs., for 35c SScNsan Tall Salmon 19c 15c Sardines, in tomato sauce. ..... .10o 26c cans Strawberries or Blafkberries, at JOc cans Plums IBe 25c Aspsragui 14c Cans of Milk 6c and 12c 16c cans Peers Oc ICc Corn Flakes 10c 40c Preserves 24c 40c - Apple Butter. . . . .' 24c 40c Monarch Coffee, per lb 29c Extra Fancy Peaches, bunhel 1.50 I I Total. Lighthouse Cleanser.per can e i EMPRESS 113 EOUTH 1CTH STREET. DOUGLAS 2307. Kamo Soups, per can 10c Chili Con Came .Wc 1 dozen Jar Rubbers .....7 Vic 15c Jars Pickles 10c Lye. 7 cans for ..25c Fancy Pears, per box .....$2.10 Fancy Peaches, per box 75c All fruits and vegetable within reasonable prides. " Fancy Tomatoes, basket.. ......... .10c' Fancy Pears, basket. . . , - 20c 2 Ibn. Fancy Grapes 15c SPECIAL-VMAIL ORDERS ONLY jOO lbs. Sugar $ 6.79 With 7 lbs. Coffee 2.89 3 lbs. Tea.. 1.89 .$11.57 MARKET Every Day Is Bargain Day At The Washington Market These prices are good for the following week: , MEATS Home Dressed Spring Chickens, lb.. '.25c Home Dressed Pigeons, each '.15c Choice Steer Boiling Beef, lb 12iC Extra Fancy Veal Roast, lb 20c Extra Fancy Veal Round Steak, lb. . ,30c Extra Fancy Veal Breast, with pocket for dressing, per lb ISc Choice Steer Shoulder Roast, lb. .15c, 17c Prime Rib Roast of Beef, rolled, no bones per lb., -at 22"5c Fresh Beef Tongue, per lb 25c Home Dressed Spring Ducks, lb. . .27'2c All Brands of Creamery Butter, lb.. 45c Good Oleomargarine, per lb. ...... .25c Extra "Fancy Santos Coffee, lb.... 22 Vie Regular 85c Coffee, per lb 28c Tea Sittings, per lb 15c Sunkist, Puritan, Bluebell Flour, per 48- lb. sack, at . 2.98 Heinz New Sauer Kraut, per lb 10c Georgia Sweet Potatoes, 4 lbs.! ... ,25c Extra Fancy Slicing Cucumbers, ea..l0c CROCER1ES Home Dressed Spring Geese, lb 25c Extra Fancy Sugar Cured Breakfast Bacon, per lh......V. 37',c Extra Fancy Veal Cutlets, lb 28e Pork Steak, per lb 27ae Genuine Spring Lamb Chops, loin or rib, per lb, at 25c Lamb Stew, per lb ....20c Lamb Legs, per lb 25c Pork Loin, by the whole, lb 25c Choice Sirloin'or Rourrt Steak, lb... 20c Home Made Link or BuIk Sausage, per lb., at 7'e Fresh Hamburger 8teak, per lb 1 7 We Large Potatoes, peck Iceberg Head Lettuce, 2 for. WashLnKton's Best, Washburn-Crosby or Gold Medal rlour, per -in. sacx aj.io Peanut Butter, made while you wait, per lb., at ;....25c Advance Pork and Beans, per can. . . ,15c Hand Picked Navx; Beans, lb 15c Red Chilli Kidney Beans, lb 12l,c Lima Beans, per lb 15c Quaker Osts, per pkg 10c Steel Cut Oatmeal, 4 lbs 25c FRUITS AND VEGETABLES x Concord Blue Grapes, large ' basket per basket , 35c . ..40e Tokay Grapes, per basket 40c ...25c 1 Fancy Jonathan Apples, per peck..; 45c WE SERVE HOT SOUP FROM 11 TO 2 O'CLOCK EVERY DAY PER BOWL, Be, ICE CREAM SODAS, 5c To introduce The Perfect Beverage "MIZZ" we are going to serve It free all day , at our SODA FOUNTAIN. ( , All country orders promptly attended to. The largest mail order house in middle west. WASruNGTON W IrlAEKB T 14p7 DOTJGIiAS ee MOST and MeAT A44Ktr i , TEL. TYL fcR 47Q r Air ODLt WC3T contrary notwithstanding. Tlenty of good, sound cooking apples may be bought foi 25 to 40 cents a peck. Jonathans of the finest kind sell as high as 55 cents a peck. Fancy apples from the Pacific northwest, the kind that come in boxes, sell from $2 up per box. California grapes are fine and 'cheap, selling, around 40 cents a bas ket. Potatoes came down a bit in price this week, being offered in many stores as low as,J5 cents a peck. matoes have nearly disappeared. .though some of the ripe ones may sfiu be secured, and also of the green ones that are used for pickling. - Onions, cabbage, cauliflower, celery, radishes, parsnips, carrots are all here in goodly quantities.. Pumpkin for making pie is at its best now. Squashes are also abundant. , Cranibcrries have made their ap pearance in advance of the winter holidays. 7'hey have also followed the general upward movemem and now sell at 15. cents a quart instead of the time-honored 10 cents. Aztec Religious Idols "Made from Grain Paste ' At the time of the Spanish con quest, an ivory grain, finer than mus tard seed, was made into paste for molding into religious idols and was an imp'ortant food in those times of scarcity of maize. This gtain, known to the Aztecs as "huauhtli," was i among the tributes paid by the ruehlos to Montezuma. The botanical identity. of the seed as Ion unknown, but the collections of Dr. Edward Palmer in the states of Sinakia and Jalisco included lish-egg-like seeds of an amaranthus. The plant was found both wild and under cultivation, a paste of the seed and sugar being sold under the name of "suale." Dr. W. E. Safford. of the Department of Agriculture, has recog nized in these specimens the sacred "huauhtli" oT Montezuma's time, and suggests that this amaranthus might be cultivated in favorable situations, says an exchange. Closely allied plants are cultivated in India, Tibet, South America and Africa as grain crops. 1 ' Care of Baby To give baby a change from the regulation milk diet as he grows and kicks and uses op his strength green pea soup is splendid. Green Pea Soup. One pint shelled peas, one and a half pints boiling water, one quart milk, one slice onion, two tablespoon fuls butter, one ' tablespoonful flour, a pinch of salt. Put the peas in a stev pan with the boiling water and a small slice of onion and cook until tender, which will be about thirty minutes. Pour off the water, saving for use later. Mash the peas fine, then add the wa ter in which they -were boiled and rub through a puree sieve. Keturn to. the saucepan, add flour and butter (beaten together) and the salt. Now gradually add the mik, which must be boiling hot; beat well and cook ten minutes, stirring frequently. Ordered to Leave Town For Annoying Former Wife Bernard Miller, arrested for dis turbing the peace, was given a sixty day suspended sentence in .police court. , " ; Winifred Schrieber, divorced wife of Miller, testified her former hus band had hounded and harassed her since their divorce several months ago and that he had tried to cause her discharge at the place where she was employed. "' The judge suspended Miller's sen tence and ordered him to lea'v'e the city by Monday noon. Former Czar and Family Secure Food With Cards Petrogfad, Oct. 19. The family of Nicholas Romanoff, former emperor of Russia, now procures its food sup plies by the use of cards. The au thorities in. the Tobolsk district are using food 'cards and the Romanoffs must obtain their food the same, as other citizens. ' , . mm rhWOTTfrfWrST llllllll HUH III! iiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiuiiiniiimiiii The Smile of Anticipation-- Special dessert is served is tWe most eloauent Us tribute we can ever hofte.to get. ' This Sunday ft the combination will be . . &nd of course it's For tale by most all good dealers. Willi or High Qiiaiity with low prices keeps our goods moving. You cannot buy any stale goods or good! . , 11 1 . . in rusty cans at any of the "BASKET STORES." PANCAKE FLOUR Small pkf., Our Tip..,...'..., Lartfo pkg.. Our Tip Aunt Jemima Buckwheat, pkf. I. ... 1 3c ....31a .....13c FLOUR ECONOMY Guaranteed. 48 lbs. . .$2.71 OUR TIP Nothing finer, 48 lbt...$2SS COLD MEDAL-M4 lbs. .$3.08 6-lb. sack, (or..... ..48c POTATOES Very best home frown quality, per peck of IS lbs,. , , ..,.3Se Watch (or our carload pricea soon.1' SALT " Fine Table Salt, 14-Ib. each ........ ,20c S-lb. sack, 8c 3-lb. sack, 8c J 3, for le Diamond Crystal Shaker Salt. .8e RICE : - '. , 4 Fancy Japan Whole Grains, Jb.. 8 ' Carolina Heed, long grains, uncoated . bar lb,:at. ...... ............. .10c ' syrup, .:t, Kara Corn, lVj-lb. can... Kara Corn, 10-lb. can.... Kara, white, Hi -lb. can., Kara, white, 10-lb. can... , ..' r' . ...i5c: I a o efttfC ...'......16c ;...7c WE HAVE'SALESMEN WHO CAN SUGGEST SOMETHING GOOD FOft YOUR DINNER. 16-or. cant Coadensed JKUlk. . 13c Small cans Condensed Mink 7c; 3 for IDc Eagle yiilk .... . . . . . . , ". ; . . . : . . .22c Sunbrlte Cleanser, can, 4t 3 for, , . .lpe Peanut Butter,, per lb . . . ,t .,. , ', ,'. 20c Sun Made Seeded Raising pkg . . . . . . .J3c Fresh Rolled Oate, 4 lbs. for. . . . . . ,2ic -Macaroni,' Spaghetti,, per pkf .v. .... ,8c Mason Jars, Pints, doien..... , 69c Quarts, per dozen .............. .73 Thick Jar Rubbers, doitn 7e Pancake Flour, small pkg. ........ ,I3c Large Package for. 1 ,31c Large pkg. Corn Flakes. .. . .... ,13c. 'Matches, tSc ; 3 for. ,13e Arge Corn Starch, pkg. ... . .'. .7c Powdered or Cube Sugar, lb, . n , . , . V13 Sal Soda (for laundry, etc) 10i lbe.,26o Best Bulk Cocoa, per lb', i . . ilSo Rex Lye, per can . Vi . . . . . . .-. .';,..',. Sewing Machine Oil, bottle.. ....... .Se Lunch Paper, per nil . . ............ ,4c Independent Coffee, a 35c grade 30c in 10-lb. pails .8240 ' We liar a carload of Fancy Washington Applet on the way. The price and quality will interest you. We expect to sell a train load of these apple this fa.ll. Through the) buying power of our forty stores buy ing moat everything in carload lots we are enabled to sell goods with thfvery beat quality for lets. - . ; ' V MEAT DEPARTMENT If It's Meats We Have It Crisco. . . .37c, 74c, $1.48, $2.23 Our Tip Oleomargarine. ...... .31c, 32c Cash Habit ........ w 29c . Magnolia, 2-lb. roll . .50e Choice Spring Lamb at t saving discount to you.' - Juicy Tenderloin, lb 2Se ALL KINDS OF BACON. HAMS AND SALT MEATS AT ALL MARKETS. . : Best'Crada Creamery Butker, lb., 48c, 47c ( Selected Country Eggs, doien, 37c, 40c -Pure Leaf Lard, lb. . . . . ; . . . y.Sle, 32c Compound Lard, lb. , , ,23c BASKET STORES COMPANY ; IP 3 The World's Best Offering AE make several grades of hams and bacon, but Puritan s our best offering. The best in the world,(we think. Puri tan Hams are the final choice of careful selection. They receive the' utmost care during the sixty days necessary to ; complete their preparation. Careful discriminating buyers everywhere demand Puritan, for -it is only with Puritan that they can be sure of the firmest finest'grained and tender meat. - . ' "The Taste TeHs" : , " ' V THE CUDAHY PACKING COMPANY If your dealer doesn't handle Puritan, phone F. W. CONRON, Branch Manager, F't Bn re moked daily; 1321 Jones St.; Omaha. . in our Omaha plant, insuring fresh, brightly Phone Douglas 2401. smoked meats at all times. . h 4 ' JrMfHUuOT ftsflSw 1' MiWisigwscgeWMWiW MmtimMniimnwmimmmnwttriTauntemmitmwfmr 1 ...v . . N . . -.