THE BEE: OMAHA, SATURDAY, MARCH 17. 1917.
12
p
i Make Macaroni ' forihcMiUions
and lam fervJhrticularIhrIMakeH
AskRrandGet
Skinners
Macaroni Products
SkimerManufacturingCmpani
Omaha Nebraska USA.
itro9ct Maoartmi ucforyi
DO IT NOW I
8m Csckley'e for quality winee and
liquors. The atata will loon go dry
and we arc disposing of our entire
atock. Coma In and get your ihara
of tha bargeina whila the assortments
are yet eomplet..
CACKLEY BROS., 1th aV Capitol Ave.
MAIL ORDERS FILLED.
3(ome Sconomics department
Possibilities of a Baking
Powder Biscuit Recipe,
Given a good recipe for baking
powder biscuit and a strong imagina
tion, a woman can use that recipe
every day for a month, without htv
the same dish appear twice. Someof
the products would be pretty close
relatives, still not identical. Though
we admit that hot biscuits are not
ideal foods from the standpoint of di
gestibility, if we do serve them we
may as well serve as light and deli
cate a biscuit as possible. The harm
of them lies not in the ingredients,
but in the soft, pasty mass which
they form in the mouth, and which is
difficult for the digestive juices to
penetrate. - They should be avoided
by small children and by all people
who have any digestive difficulties.
' Bisic Recipe.
t o. flour.
4 t baking powder.
(, t aall. 1 c. (ft milk.
Sift dry ingredients, work in short
ening with two knives, or a fork, or
the tips of the Angers. Add milk
gradually, till the dough is just thick
enough to be tossed onto a floured
board. Part of the secret of good
biscuit is the addition of just the right
quantity of milk. Too little means a
toueh biscuit: too much means a
dough that cannot be handled. In
adding the milk, the dough should he
worked as little as possible to avoid
4 T. shortening (or ,
KG
Baking Powder
Passed by the Board of Censors
lit The manufacturer with the
rigid tests of the laboratory and
' factory. ,. - .
2nd The wholesale grocer with
his high standing and desire to'
. handle only reliable goods.
3rd The retail grocer who desires
to handle only those brands he
, knows will please his customers.
' 4th The food officials with their
rigid laws for the -purity and
- 1 wholesomeness of food products.
5th And most important, you,
the housewife with your desire
' for purity, efficiency and per
feet satisfaction. ,
. , ..v.- .V-
ASK YOUR GROCER - HE SELLS IT
K Ounces for
A I) (More than a pound and
' Vatr , a half for a quarter)
Co-Operation.
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.
toughening. Pat or roll the dough
to one-half-inch thickness. Cut out
the biscuit with a floured cutter and
bake twelve to fifteen minutes in a
hot oven. The second secret of good
biscuit is the baking. A slow oven
is apt to dry the biscuit. If one is in a
hurry the dough may be baked in a
sheet marked into squares with the
blunt side of a knife. The biscuits will
break apart, when baked, at the mark
ings. Or drop biscuit may be made
from a slightly thinner dough. Drop
biscuits are made by dropping the
dough from a teaspoon onto a floured
pan.
Variations.
Fruit Biscuit Work one-fourth cup
raisins, chopped figs, dates, citron or
currants into the dough.
Pinwheel Biscuit Roll dough to
one-fourth-inch thickness, ' spread
with sugar, cinnamon, and cut raisins.
Roll dough up; slice in one-inch
slicrs. Bake slices flat side down.
Surprise Biscuit Roll - dough as
above and spread one-half of it with
fruit, sugar and spice. Fold plain half
over, pat down, and cut out as or
dinary biscuit.
Maryland Biscuit Roll jlough to
ordinary thickness, sprinkle with fruit,
sugar and spice. Cut out as ordinary
biscuit.
Cheese Biscuit Roll dough to qne
fourth inch thickness, sprinkle one
half with grated cheese. Proceed as
with Surprise Biscuit. Serve with a
green salad.
Meat Biscuit Mix one-half cup
finely chopped meat with the dough.
Hani or chipped beef are particularly
good.
Cocoa Biscuit Sift 4 T. cocoa
with the flour. Serve with orange
marmalade.
Egg Biscuit Beat one tax liehtlv.
add the milk to it. reducingjtjie quan-
tity of milk slightly. Make as ordi
nary biscuit.
Maple Rolls Roll dough to one
fourth inch thickness. Sprinkle with
maple sugar. Proceed as with Pin
wheel Biscuit. i
SHORTCAKE DOUGH,
For richer desserts or for meat pies
we change the ingredients of baking
Eowder biscuit until a Shortcake
lough results. Sift T. sugar with
the flour, increase the shortening to
6 T., and add egg as suggested under
Egg Biscuit, if desired.
Baking Divide dough into . two
parts. Pat or roll each half to one
half inch thickness. Spread one-half
with butter, place the other half on
top. Bake twenty minutes in a mod
erately hot oven.
At this season of the year, when the
great national delicacy of Strawberry
Shortcake is practically an impossi
bility, very tempting shortcakes may
be made of canned peaches, or any
canned fruit.
Orange Shortcake Peel and cut up
two oranges, sugar lightly and let
stand tn minutes. Split the sheets
of shortcake apart; put fruit between
and on top; and, if desired, top with
a meringue of two egg whites,
sprinkled with cocoanut and browned
in the oven. Banana may be used with
orange in the filling.
To make a meringue; Beat egg
whiles, add 1 T. powdered sugar for
each white, and brown in a slow
oven. (About eight minutes.)
Fruit Dumplings Roll dough to
one-fourth inch thickness; cut into
four-inch squares, put on each square
a spoonful of sliced apple sprinkled
with sugar and cinnamon and a bit
of butter; gather up the dough and
pinch together at the top. Bake twenty-five
minutes.
Fruit Cobbler Line an oblong tin
with sliced sweetened fruit, put over
it a sheet of Shortcake Dough.
Fruit Roll Roll dough to one
fourth inch thickness, spread with
cooked, drained and cut fruit. Roll
up and bake. Dried fruits make very
appetizing fruit rolls. Fruit Roll may
be served with a sauce made of the
fruit juice sweetened and thickened.
Meat Pie Fill a baking dish with
meat stew, or any cooked meat, sea
soned and covered with gravy. Cover
w th a sheet of hhortcaKc uougn
The Washington Market SellsQuality
Goods at the Lowest Prices
MEATS
Choice Steer Rib Boast, per lb.,..17VtC
Choice Steer Beef Roast, lb., 15c-17Vie
Choice Steer Boiling Beef, per lb..lOc
Choice Steer Sirloin Steak, per lb..l7Vie
Choice Steer Porterhouse Steak lb.. 20c
Fancy Veal Roas per lb. ....... .17 We
Fancy Veal Breast or Stew, per lbH lS'ie
Extra Fancy Hamburger, per lb..,. 19c
Bulk Sauaage, 2 Ibe. for 25c
Bontleia Brisket Corned Beef, lb.... 15c
Compound Lard, per lb , 15c
Bulk Bauer Kraut, per lb Be
Extra Fancy Potatoes .. per pk,....5c
GROCERIES
Beet Granulated Sugar. 18 lbi. for $1.00
All brands Creamery Butter, per lb.. 40c
Extra Fancy Country Butter, per lb., 35c
Strictly Fresh Country Eggs, dot. .27 Vie
Washington's Best Flour, nothing better
on the markets Pr -ck $2.46
Fancy Oregon Prunes, 2 lbs. for... 25c
Fancy Yellow Freestone Peaches. 2 cans
for -r . . .25c
Extra Fancy Oranges, per dos.....20c
Extra Fancy Lemons, per dot 20c
Extra Fancy California Celery, per
sulk 5c and 10c
Yellow Spanish Onions, per lb 9 Vie
Extra Fancy Solid Cabbage, lb 9Vic-
Washburn-Crosby'a Gold Medal Flour,
per aack $2.45'
WE ALWAYS HAVE A FULL LINE OF FRESH VEGETABLES ON HAND
THE WASHINGTON MARKET
i DELIVERY SCHEDULE
All orders south to Martha and west to 46tb St., leave every morning at 9:80 A. M.
All orders north to Ames and west to 46th, leave every day at 2:00 P, M. ,
All orders must be in half an hour before delivery leaves.
Writ for our monthly price list. Mall order promptly attended to.
Tho most sanitary and up-to-date grocery and meat market la tha middle) woat
Pheoc Tyler 470 connects ait department. 1407 Douglas St Omaha, Neb
Mow AlldDUM' lakes Your
fftoofl Supply Certain!
ARMOUR Service to consumers is many sided. Selection
of top quality at the source of supply skilled preparation evolved from
, . a half century's experience, scientific utilization of by-products to keep prices at
true-value levels these are all of highest importance to you in your daily living. Yet, far from
least in the service that Armour gives you is a steady and continuous supply of the world's best
And this la made possible through Armour's great
system of Refrigerator Cars as vital to your wel
fare as the refrigerator that keeps loads fresh in your
own home.
Think what this means. Suppose Armour were
today in the position of the coal-mine operators and
there were no suitable cars available, Your table
would be radically changed; the staples which a Kfe-'
time of usehasbroughtyou to regard as necessities
at life would be cut oK
In s twinkling, von would be back to th day
of your grandfather forced to live upon such foods
as your own community might be able to produce.
' it you lived in a great city, you would even face 1
famine, fcu obviously no cattle could be raited there,
And the prices you would have to payV
If you win only stop to consider it, you wul
realize how fortunate it is for you that the late '
Philip D. Armour, perfected the traveling re.
frigerator. -
. For, it means that so long as conditions warrant
Armour raintaining a supply of traveling refrigera
tors nothing short of complete tie-up jt the rail
roads themselves, can ever stop the delivery of your
foods to you. And it means, further, that no car,
shortage, can ever raite th price of meat that
prices are solely dependent on the Law of Natural
Supply and National Demand. .
The user of meats and meat products, or of fish,'
fruits, vegetables and other foods scientifically marketed
by Armour, cannot help but be reminded three times ' ,
each day, who it was made such variety in foods
possible everywhere and in every teuton.
v - ' '
- And with this .constant reminder, there must
logically grow up in the mind of every thoughtful
householder, a desire to make it pottible for
Armour to render still greater service.
More and more, as one grasps the true inward,
nett of the Armour policy, does it become appar
ent that this wonderful organization is virtually a
public institution and the national bulwark of
safety in quality, price, value and assured delivery
of foods,
Thus, you win understand mat when you de
mand Armour foods, you are not only buying the
best you can possibly obtain today, but you also
are lending your influence to the maintenance of
fair prices and values for th future. -
4rfrmourz
. . - . ' 1. a s. a a .
.PRODUCTS,
ARMOURCOMPANY
CHICAGO
that has been well pricked. Bake as
usual.
Lancaster Pie Bake dough as tor
shortcake except that an extra hol
low rins one inch wide is made and
baked separately. This ring is of the
same size as the shortcake pan. rut
the two baked rounds together with
Caramel Cream. Place the ring on
top, fill center with fruit and garnish
with whipped cream.
Caramel Cream.
'i c sugar, cara l- c. flour.
mellsed. 1 egg yolk.
1 e, milk. , H i. vanilla.
3, c. sugar.
Caramelize sugar, add to scalded
milk in a double boiler. When dis
solved, add sugar and flour mixed to
gether. Cook twenty minutes, stirring
till mixture thickens. Add neaten
yolk and vanilla. Cook twp minutes.
Economical Potted Meats.
There are many occasions when a
little jar of potted meat is very wel
come. It can be served for breakfast,
luncheon, high tea, and supper. It
provides one of the nicest and most
nourishing fillings for sandwiches.
The remains of a roast o boiled joint,
little scraps of stews and hashes, the
remnants of a meat pie or pudding,
canned tongue, cooked ham or bacon,
left-over fish these may all be con
verted into delicious potted meat
which will tempt the appetite of all
the members of the family.
There is one golden rule to be ob
served in making potted meat, and
that is that the meat must be re
duced to a perfectly smooth paste.
Either pass it several times through
a fine food chopper, or pound it in
a basin.
All gristle and fat (tin latter can
be used in moderation when cooked
hanvor bacon is potted) must be re
moved, and the seasonings and flavor
ings suited to the tastes of the con
sumers worked in very gradually and
thoroughly incorporated with the
meat. It is very unpleasant to find.
ttiat all the red pepper is, in one par
ticular spot, or that one is crunching
a lump of salt as large as a garden
pea and such occurrences are by no
means unknown when' homemade
potted meat graces the t..ble.
POTTED MEAT FROM COOKED MEAT.
(4 lb, cooked beet Grated nutmeR-
6 ellcea cooked bacon teaspoonfui maat
or extract
3 table.ponfula butterSmall amount ot meat
Halt aravy
Pepper
Weigh the meat after the gristle'
ana tat have been removed. Cut
the beef and bacon into dice; then
chop them well and pound them un
til tney have become a smooth
paste. If bacon is not handy, di
vide two tablespoonfuls of butter
into small pieces and nound these
into the imeat. Add the seasonings,
a little of each at a time, being
careful that they are well distributed.
it is dimcult to give the exact
quantities of seasonings, for tastes
differ, and the potted-meat maker
must use discretion in this matter.
A little gravy or meat jelly improves
tne pulp DUt it must be remembered
that moist meat turns sour verv
quickly. .
When the seasonings have been
worked into the paste, place it in a
small jam or preserve jar, cover with
a saucer, and stand m a saucepan
ASK FOR and OKI"
Ho r lick's
The Original
Malted Milk
Substitutes Cost YOU Sams Price,
Nine Dollars, Only, Price
of New Potatoes in Omaha.
New potatoes have just appeared
on the Omaha market. And . they
aren't those little bits of things that
appeared several weeks ago from
some tropical land and claimed to be
potatoes. Those were about as big
as marbles. These are regular, hon-
est-to-goodness potatoes. Some of
them are as big as your fist, if you
haven't a very big fish, and they aver
age as big as eggs. I hey arte hne,
solid fellows, too. The price is from
$7.50 to $9 a bushel. Let's take the
price per pound, which doesn't sound
so bad. They sell at 12'A cents to 15
cents a pound. They're the first real
potatoes of the 1917 crop to appear on
the market ' '
Other products of the garden are
hatf'full of boiling water. As soon
as the meat is hot through, lift out
the jar, stir until the contents are
cold, then press into shallow jars,
smoothing the top with a -wet knife.
If for immediate us the meat need
not be covered, but a layer of clari
fied butter or melted mutton fat will
preserve it for several' days.
POTTED HAM AND VEAL,
Potted ham and veal can be made
from the remains of a veal and ham
pie, a dish of cooked veal, or a joint
of roast meat. Very little fresh sea
soning will be required, but if roast
or fried veal is used, a little chopped
parsley, grated lemon rind with red
or black pepper gives the paste a
delicate flavor. Pound the meat or
pass it several times through a food
chopper, add the seasonings, moist
ened with gravy, and divide into little
pots or ajrs.
VEGETARIAN POTTED MEAT.
14 . cupful butter 1 ess
Hcupfut grated pound tomatoea
cheese Salt and pepper to
K pound brown taste
bread crumba 1 grated onion
Place the tomatoes in boiling water
for two minutes, then remove the
skins. - Slice the tomatoes into a
basin: add the butter and onions.
JJut a piece of buttered paper over
ine oasin ana cook in a moacratciy
hot oven ;for twenty minutes. Then
add the beaten egg and cheese; mix
well; return to the oven for a few
minutes until the food thickens, stir
ring it occasionally. Pour over the
bread crumbs; season rather highly;
mix and put into a glass mold. When
quite cold, run a little melted butter
over the top. Turn out, when ready
to serve, and garnish with parsley and
sliced tomatoes.
POTTED HAH.
1 pound cold cooked 14 pound ham fat
ham lard
butter f 4 tableapoonfulg
Cut ham into small pieces; put it
into a basin with the fat, or with the
butter if only the lean ham is used.
Pound thoroughly together; season to
taste; rub the mixture through a
wire sieve. Press the meat into small
jars and cover with clarified butter
or lard. - '
POTTED LENTILS.
U pound lentils . 1 small bunch herbs
4 tablespoonfuls x Lemon julra
butter , 8alt and pepper
Wash the lentils and let them soak
in cold water over night. Strain; put
the lentils into a saucepan with, fresh
cold water to cover and bringo the
boiling point. Add the herbs and sim
mer or cook in the oven until the
lentils are very soft, adding more
water if required. When done, drain
FRESH DRESSED CHICKENS, LB t 16c
CHOICE FOREQUARTERS LAMB, LB.
.12e
PIG PORK LOINS, LB . ; '. 17?8c
Steer Shoulder Steak, lb....
Steer Porterhouse Steak, lb.,
Steer Pot Roast, lb
Young Veal Roast, lb......
Young Veal Chops, lb....
Mutton Chops, lb
Pig Pork Roast, lb
Pig Pork Butts, lb
isy.c
l'tc
lSVic
HVlC
14,e
UVic
17V,c
isy.c
EMPRESS MARKET
Extra Lean Regular Hams, lb 11 c
Skinned Hams, lb 23 c
Extra Lean Breakfast Bacon, lb...2Sc
SPECIALS l
From S to 9 p. m. Country Sausage,
par lb., at ....Sc
From to 10 p. m. Pork Chops, lb, 17c
Deliveries made to all parte of the city.
Mall orders filled at theoe prices.
113 South 16th Street,
thon Doug. 2307.
5
PIG PORK LOINS, LB . : 177gc
FRESH DRESSED CHICKENS, LB. 16c
Steer Pet Roast, lb 13V,c
Young Veal Roast, lb ir.'.llV.c,
Young Veal Chops, lb , UVic
Steer Shoulder, Steaks, lb lSVic
Steer Porterhouae Steaks, lb...,..isy,c
Pig Pork Roast, lb...... 17Vse
Pig Pork Butts, lb 19V.C
Mutton Chops, lb ....Mc
PUBLIC MARKET
Mdtton Roast, lb Vic
Extra Lean Regular Hams,. lb 21c
Skinned Hants, lb 23V.C
Extra Lean Breakfast Bacon, lb. .ZSc
1 SPECIALS
From S to 0 p. m. Lamb Chops, lb., Sc
From 0 to 10 p. m. Pork Chops, lb., 17c
Deliverlee made to all parte of the dtr.
MaU orders filled at these price.
Prion Deualat 2791
IAS HARNEY STUCK T
coming in upon us in agreeable and
succulent variety. The lettuce is long
and green and crisp and you get quite
a bundle of it for a dime.
Cabbage and cauliflower of splendid
quality are on the markets, though
they command prices between 10 and
15 cents a pound.
, Beets, carrots, turnips and rutaba
gas of last year's growing are plenti
ful and good at 5 cents a pound.
Cucumbers Are Costly.
. New beets, turnips and carrots
fresh from . the southern gardens
bring 5 cents a bunch. Radishes are
a nickel a bunch and celery around
10 cents a stalk. Tomatoes command
about 20 cents a pound and cucumbers
about 20 cents each.
Oranges are as plentiful as ever
and they are of splendid quality,
juicy and sweet. They run from 15
to "50 cents a dozen, depending on
size. The orange has been brought
to a high standard of perfection in the
last few years. The old kind of
oranges which were woody and sour
and lacked juice have disappeared
from this market.
Grapefruit is also plentiful and so
are apples at the old prices.
Eggs continue at the low price of
last week.
off any remaining water and rub the
lentils through a sieve. Melt and if
necessary clarify the butter; add most
of it to the lentil puree, with salt,
pepper, and lemon juice to taste. Mix
well; pack into little pots and pour
the remaining butter on top.
POTTED SALMON.
1 teaspoonfui an- H pound cooked
chovy extract salmon
H teaapoonful vine- Red pepper
gar Jfowaerea mace
4 tableapoonfula ' Salt and pepper
butter
Free the salmon from all skin and
bone and then weigh it. Put it into a
basin with most of the butter melted,
and season to taste, rather highly.
Pound until smooth, and then rub
through a wire sieve. Pack into a
small pot or jar; run the rest of the
melted butter over the top (this will
preserve the mixture and prevent it
from becoming dry). This makes
delicious sandwiches; the addition of
a little thinly sliced cucumber is an
improvement. Other fish, such as
cod, halibut or mackerel, may be usd
in the same way.
POTTED CHEESE.
pound cheese Powdered mace
5 tableapoonfula Made mustard
butter Vinegar
Red pepper Worcestershire aauce
Any scraps of good cheese may be
used for potting; it is a good way of
using up remnants. Remove rind,
and either chop or grate the pieces,
which will make the pounding easier.
Pound the cheese with the butter. If
cheese is very dry, it may be neces
sary to use more than three table
snoonfuls of butter. Sometimes olive
oil is used instead of butter. Then
season to taste and pound until a
smooth paste is formed. Pack this
into small pots and cover with clari
fied butter.
POTTED OX TONGUE,
t pound cold cooked ground mace
ox tongue made mustard 4
4 tablespoonfuls 1 teaspoonfui
butter or rat Irom musnroom caiaup
tongue red pepper
Chop tongue fine and put in a basin
with the butter or the fat from the
tongue, if any is left; season to taste.
Rub the mixture, alter it has been
well pounded, through a fine sieve.
Press into small pots, cover with clar
ified butter or lard; keep in a cool
place. Mary M. Buchanan in Motli
er's Magazine.
You can fet Sunldst
Oranges wherever
uniformly good fruit
is sold. Tissue wrappers
tamped "Sunkiat'! iden
tify the (nuine. Order
now.
Sunkist
Uniformly Good
Oranges
CaltfwaksTWWmCKfew
LIVE BETTER FOR LE5S
Frtth Loaf Lettuce, bunch, 4ci 3 for 10c
Orcnirut OrangM. Famous. Rvdlanda
NaVfals. Everyone juicy, eweet and guar
anteed not frosted.
126 also, per dozen....,..., .32c
150 lie, per doten.,... 29c
176 alae, per down,. ,...2Sc
250 aite, per doxen ISc
Get a case for $3.00 to $3.45. Just
think, 126 large, perfect Orange for lest
than 29c each. Case. 126 six.. .$3.17
Apples Fancy Grimes Golden, box, $2.35
Ben Devi Apple, box..' $1.65
Lemon, per doxen .16c to lftc
Hera I a Tip If Tip Flour don't satisfy
you. ratur it and get your money hack.
It's guaranteed. There's no better flour
milled: 48-lb, aack...... $2.45
ECONOMY Is th good, health-giving
kind for thrifty buy en; 48-lb. sack, $2.35
CASH MABl 1 A favorite; per 4B-ID.
aack ....,..-...
Gold Medal Flour, 46-lb. ack..i.
Gold Medal Flour, 24 -lb. aack.
Graham or Whole Wheat. 6 lb.,
Enjoyment of Ufa Will Be Yours Mora Abundantly If Yaw Trad at
THE BASKET STORES
For the saving will tie .ours to bur other thing, with. Get the 4 per cent discount
no trading .tamp. real money, u carried away.
S2.40
sa.4
1JT J
.34C
67C
Im Flour. lb.- Sect 1Z EDS ,
Pancaae r mur i ip ...... . ,tuc mmu o
Mepolino. 3Sc bottle ZSc
Flavoring Entracte Strawberry, Orange,
Pineapple, Jtaepberry, bottle Sc
Thrifty H.olt Coffee, aweet drinking
Santos, 1 lb SOc
Indewendent Coffee, 35c grade, 2ci in
1-lb. cane, per lb. ......... ... .Sec
Of thle famoue brand the Baaket
Storea sold ever S carloads last year.
Uncolored J.p or Gunpowder Tea, regular
0c grade, Ik . 44c
May Bloaeoaa or Caah Habit Tea, Vi lb .23c
Ltptoa'o Tea, Vi lb., ISci V, lb SSc
Washington Instant Coffee, email. ., .2So
Veehlagtoa Instant Coffee, large.... S2o
Inatant Pactum, email 27c
Inatant Poetum, large. 4Sc
Kallogg'e DrmkeH ..20c
Bread. 1 S-ceat navee .Oc
Yeaat Foam, pkg Sc
Cerdem Soede, a pkge Sc
CLEANING MATERIAL
Bluing, lerge bottle Sc
Ammonia, large bottle.
Cloride of Lime. can.
. .Sc
.11c
ToUsteer, like Sani-Flush,
Sani-Flu.h. per can
.ISc
.21c
Eacel Seep, like Ivory, per bar. 4c
711 Castile Soap, bar 4c
Diamond C Soap, 9 bare 2Sc
Pearl. White. Electric Sperk or White
Borax Naphtha Soap, 7 bara 2Sc
Oueen of the Tub, 7 bare 25c
Toilet Soap, Glycerine, oval bar. ,y . .Be
Olive Cream for tender ekin, 8c; 3 for 22c
Pumice, Tar or Cocoanut Oil. bar 4c
Wall Paper Cleaner, Set 3 for 22c
Lye, R.a. 10c can Sc
Hippo Weaning Powdsr, Sc pkg 4c
Edina Washing Pwdr., pkg.. Set 3 for 10c
Cold Dust, large pkg 21c
Pyramid Washing Powder, lerge pkg. 17c
Lighthouse Cleanesr, can 4c
Sfaibright Cleanser, 4c t 3 for.... 10c
Cedar Oil Polish, Amerlcen Lady, no
expensive advertieing added- to the
price, $1.00 siae 60c
BOc she. Snc! SSc else ISc
Sapollo, 10c bar Be
Bon Ami. powder er bar Sc
Starch, bulk glaaa, 6 Iba ,25c
Starch. Argo Gloss, 8c pkg....1 4c
Celluloid or I.X.L. Starch, pkg. Set 3. .22c
Kero Syrup, 10-le, dark S2c
Kara Syrup, 8-lb, dark.. 2Sc
Kara Syruo, 1-lb.. dark 12c
Beat Jap Rice, 10c Duality, 4V, lbs.. 2Sc
Krtaikle Corn Flakee, ISc pkg i.loc
Ouaker Puffed Wheat or Corn, pkg ... 1 4c
K.lloig'e Krumblee, pkg K
Post To.. ties. Urge 18c pke 13c
Tip Ferlna, like Cream of Wheat ISc
KaJloag'a Bren 13c and 20c
Oat Meal, bulk, S lb., for... 2Sc
Lerge 2Sc pkg. Baaket Store Oate..-21c
Cream of Rice, pkg , 13c
Crackera, plain, 2', Iba 2Sc
25c pkg. Plain er Salted Crackere. . .21c
rinrrdJ.J Wheat. ISc peg lie I
I National Corn Flakea. 6c: 3 for. .ISc I
Graham Crackers, lb 13c
Pork and Beane, Bckon,10c 3 for 28c
Pork and Beane, Advance, can. .Sc,13c,21c
Sweet Com, Ever Ready or Oaka. . . .lie
Sweet Corn, Country Gentleman, Toledo,
can 13c
Bean a, Green er Wax, Boyer or Webeter,
can 13c
Peaa, Pick of tha Pack, No. 2 can. . . .11c
Peae. Nectar Telephone. 16c
Hominy, King stood or' Silent .Salesman.
Oct 3 for 2Bc
Pumpkin, Clarion, No. 3 can Oe
Pineapple, Princeae, No. 2Vs can.... 22c
Pears, Eaater, No. 3 can 23c
Peachee, Sliced, Easter, No. 3 can. . . .20c
Chocolate, Tip Premium, Vs lb lftc
Chocolate, W. H. Biker'a, Va lb....20c
Tip Baking Powdar waa uaed in price
winning cakea at three Nebraska
atate fairs. A wondsrful value for
the moneyi try it; 2Sc can ISc
We would like te cloae our a tor.. Sundays It others la the same busbieee would do llkewiae.
. Chercbea, Labor Uaiene aad Public, why not agitate for each an Ordinance?
Pure Comb Honey, 1 5c
Dr. Prlee'e Powder, BOe con 43c
Rumford Baking Powdar, 2Sc can. .. .21c
K. C. or Celumet Baking Powder, can . 20c
Cider Vinegar, gallon 21c
Cider Vinegar, bottle Sc
(Thle quality ueually Bold for 40c fal.)
Cataup, Armour'a, 25c also 21c
Cataup, Blue Label or Snyder'e 23c
Catsup. Hawkeye, lS.es. bottle 22c
HEAT DEPARTMENT
Bacon Stripe, lb......
Bacon Back., lb
Wide Slicing Bacon, good quality, lb
rw Salt Pork, lb
f All dried one eurea meata yoing nigner.i
Wieconain Fall Cream and Brick Cheeae,
lb. 30c
Beat Creamery Butter, lb. . . . ,. 42c
Good Creamery Butter, lb.... 40c
Good Country Butter, lb 36c-40c
Crl.co 30c, SOc, $1.20 and $1.80
Armour's Butterme, Tin, tinted, highest
' quality, lb 28c
Tip. white, blgheat quality, lb...... 25c
Caah Habit, high quality, Ik 22c
Magnolia, 1-lb. roll 30c
FISH A variety at all markets, at prices
that will pleaeo yon.
Men should have On. amy of
.22c
.23c
.25c
24c
40 Stores
Omaha and Lincoln
as Ml ard.ra dellvend free wlthm a reasonable dl.tance. Smeller
orders, 8c er be your own delivery man It paya. From 7 to 11 and
lhls.su eanpt Saturday er Sunday, we allow 4 dteceuat if car
ried away oa $1.00 or more.
40 Store
Omaha and Lincoln