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About The independent. (Lincoln, Neb.) 1902-1907 | View Entire Issue (Dec. 13, 1906)
DECEMBER 13, 1906 The Nebraska Independent 13 i t. 3 s tore Draw In f : ' ' ' ' if a ' ' ' jlS If ' worth regularly $25.00, $22.50 and $20.00, PRICE ; For Choice Only The assortment embraced in this great lot is endless. Skirt coats in black and fancy effects, fine double breasted box styles, beautiful Chesterfield and clever Varsity styles are in abundance. Not a garment worth less than $2o, while the ma jority belong in the $22.5o and $25 grades. No such opportun ity has ever before been presented to the men of Lincoln and vi cinity for real money saving where there is no possible sacrifice of quality or style. Hart, Schaffner & Marx Overcoats at $25, $22.50 'and, $20 are worth more than they cost. Monday you buy these garments for $15. J B E l S a rlfil IB ! Good Clothes Merchants. Lincoln, Neb. This time it is the purchase and sale of One Thousand, Three Hundred Hart, Schaf fner & flarx Fine Overcoats, which are ( l"7l unaccustomed to, so good springs and a good mattress should be selected. In the guest room we should advise using something other than the plain white bedspread. There are many pretty materials in silkoline, datted swiss, or white bob-net lace can be used over colors; These areb righter and more attractive looking than the plain white materials. But more ap propriate than the beauty of the bed is comfort. There should be a place in the closet for clothing arid also some room In the drawers for toilet articles and little necessities. The mirror should be placed in as light a place as possible It would be decid edly rude not to provide towels and matches for this room. The guest naturally spends some little time 1 in the room,- so materials for writing, such as stamps, stationery, etc., should be .in readiness. Make this room as bright and cheerful looking as any other part of the house so that it will not have a stiff appearance. Allow freedom, so that the guest will, in the truest sense, feel welcome. Uses of Stale Bread "With proper management there is little need of much waste of bread, but at times some will become hard. Slices left from the table may be neatly placed on a plate and used for toast, or they may be cut into little cubes and set in the oven to brown and then put away in a. closed can. These are delicious with cream soups, or pleasing additions to a chicken gravy in place of dumplings or bis cuit. The small pieces left at the plates may be gathered up in a pan and thoroughly .dried, then rolled np very fine and used for breading chops, covering croquettes, puddings, etc. Often times these small pieces can be . made into very nice bread pud dings. '"This is especially so on the farm where eggs and milk are plenti ful. Again the pieces may be used for dressing served with fowl or with a pork roast. For pork, appla may be put in thed ressing. which serves to give the meat a delicate flavor. Large pieces of staleb read may be moisten ed in a, little milk or water to which has been added a beaten egg. Ir. is then fried in a spider containing fat and served warm with brown syrup. If the rolled crumbs or croutons be come damp, they should be put into a pan and set in the oven for a short time and thoroughly dried after which the crumbs may be put back Into the jar. "