DECEMBER 13, 1906
The Nebraska Independent
13
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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
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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
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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. "
