Spring Sale Demonstration Oil Stoves *46r>° Up NO SMELL, NO SMOKE. NO SOOT —Wickless and chimney leas, it burns pas made from kerosene. The marvelous Vapo burner converts kerosene into pas and gives 32 to 36 hours of hot blue flame for every gallon of kerosene; many other features make this range the finest oil stove on the market. Peerless Refrigerators These refrigerators are in sulated with mineral wood— the walls are lined with a spe cial white enamel process which insures a clean, healthy box. It has cleansable flue walls and other distinct fea tures which insur^ a beautiful and economical ice box. Hi(k Two Compartment Type Capacity 90 lb«. *4230 Wide Three Compartment Type Capacity 95 I be. *5427 ■ «-fABtT*fTEt> 1999 Milton T/ogers AND SONS JLV COMPANY Hardware •«* Household Utilities 1515 HARNEY ST,. The Most Popular Cake In America Over 50,000 People Voted on the Question of Which Is the Most Popular Cake in America Devil’s Food Cake Won the Verdict Recipe for Devil'* I' ood Cake ■I squares unsweetened cho colate or ^* cup cocoa 2 tablespoons sugar Vi cup sweet milk 4 tablespoons shortening 1 cup sugar < ggs I teaspoon vanilla extract 'a cup sour milk - cups flour '* teaspoon soda - teaspoons baking powder is teaspoon salt Cook slowly until smooth first three ingredients. Cream shortening; add 1 cup sugar a little at a time, and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture, vanilla and then add alternately the sour milk and flour which has been sifted with the baking pow (lor, soda ami salt, hold in lWe beaten whites ^f eggs. Bake in three greased layer pans in moderate oven (.'175* F.) about 25 minutes. Spread boiled or fudge icing detween layers and on top .Mil sides ot eake. Boiled Icing 1 I cups sugai •>« cup water .1 egg whites ‘i teaspoon vanilla extract 1 teaspoon baking powder Boil sugar and water with out stirring until syrup spins a thread t238* F.). Pour very slowly over stiffly beaten egg whites and whip until stiff and smooth; add flavoring and baking powder. Spread thickly on cake. Set in oven for n minute or two to aet icing ami give it a nice gloss. Some Delectables Tomato Cream Toaat 2 tablespoons butter 1 % cups canned tomatoes ((trained) \ C. ELIZABETH I.YMA \, M. It. BIO-CHEMISTRY, one of the more modern offsprings of medical science, is continually supplying us with startling facts concerning food and dairy products. ( Just recently I came to know one of those physicians who has made a special ty in food investigations and learned that he had spent practically all of the last 15 years in tracking botulism, which is a food poison, to its lair. Botulism first made its recognized ap pearance in this country about a decade ago and the publicity given those first cases nearly ruined the ripe olive indus try in California. Though it was not gen erally know n, there wore more evidences of this deadly poison found in canned spinach than in ripe olives. Also it was found that there were more fatalities re sulting from home-canned vegetables than from factory-prepared foods. There had been outbreaks of this poi son plague in Europe, but it had always been traced to meats—sausages and smoked meats. In this country, except in foreign colonies, the poison had always been traced to canned vegetables. The reason for this remarkable difference was finally found. In Europe they had eaten these meats without cooking them, whereas they had always made a prac tice of cooking or heating their canned vegetables. In the United States we had served the vegetables from the cans as a salad or cold as a relish and nearly al ways cooked our smoked meats. Heat, as the bio-chemist will tell you, kills the hotulinus germ. Many cases of botulism in this country have been fatal only to the housewife, who, on opening a can of spoiled food, tasted it to test it and then cooked it. The Brussels Sprout* Salad 1 No. 2 can Brussels sprouts, lettuce, Roque fort dressing. Add three tablespoons of grated Roquefort cheese to an ordinary h'rench dressing, with enough paprika to color it well. Drain the sprouts, arrange on ^ttuce leaves and serve. Stuffed Beat* 1 No. 2 can beets, ’i No. 2 can lima beans or peas, seasoning to taste, butter, parsley. Select large beets for this dish and hollow each one out deeply, t'ut the part removed into small pieces and heat with the peas or lima beans. Heat the beets also and drain them veil, season with butter, pepper and salt and fill wiih the other vegetables, also well seasoned. Stick a bit of parsley in each beet cup. cooking killed the poison and thus saved the rest of the family, but the housewife was stricken. So, you see, it pays to cook canned foods. I might state here that preserved foods—that is, foods pre served in sugar—have not been known to cause botulism. Canned spinach and other vegetables are very wholesome and contain all the vitamins and mineral salts present in the home-cooked variety. The spinach is first washed for sufficient length of time in cold running water to free it of all grit and dirt and sand. Then it is packed in the can. water added, the can sealed and then heated by steam to a degree prescribed by the government and th* canners’ laboratory. That is also the process with other vegetables. Inasmuch as a great deal of the nutri tious quality of these canned or home cooked vegetables is in the water in which they were cooked, it is poor health tactics on the part of a housewife to throw the water away. This same bio-chemist I mentioned ir an earlier paragraph told me of an ex periment along the lines of this "food water” that illustrates the point. He was conducting some experiments with a lit ter of puppies and had them at the hos pital in w hich he had his laboratory. To feed the puppies while his experiments were being conducted he took meat that had been boiled for soup. After a shor* time on that diet the puppies contracted rickets. To cure the rickets the puppies were put back on a diet of milk and veg etable pulp. They had simply not been getting mineral salts enough in their diet. The mineral salts of the meat had been left in the hospital soup. Moral: Don't throw your mineral salts down the kitchen sink. Fruit Cornstarch , 1 No. 2 can of any preferred fruit. 2 cups of milk. 4 tablespoons cornstarch, ** cup sugar, vanilla. Make a Slanc mange of the milk, cornstarch sugar and vanilla, pour into molds and chill. Turn out and serve with the fruit as sauce. Fruit Bread sad Butter Pudding Spread six half-inch slices of bread with but ter. Place the slices in a baking dish with the buttered side down and sprinkle generously with needless raisin*. Scald two cups of milk, beat •wo egg« add half a cup of sugar and pour the hot milk over the beaten egg mixture; flavor with one teaspoon of vanilla and pour over the bread; cover and bake in a moderate oven about 20 minutes. Uncover and brown. Serve with caramel sauce. TROCO Nut Margarine FREE! K With 25 C> Empty _ T FJ 3V* Quart* *roco Aluminum Cartons! Trimble Bros. Distributors »’ .* a * «i: _ „ ' " * 11*iia*1i