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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Jan. 12, 1918)
THE BEE: OMAHA. SATURDAY. JANUARY 12. 1918. 12 Ella Fleishman, ASS'T EOITOFL. no - m Iflbirte Economical I feP EJiUJ hy Irma H Gross I Tljr Iffc' HOUSZHOZP ARTS VEPT CJCJTTJfAL MGft SCffOOZ What Can You Do With Prunes? In these days of high prices for verything and several foods stricken il our list for patriotic reasons, the ;essert problem looms up large, resh fruits are limited to, a few arieies but we can rely upon the niits canned last summer and upon iried fruits. It is in the hope of nswering a few dessert questions that hese prune recipes are gathered to lether. They are not entirely con ervation dishes unless one subsu mes corn syrup for sugar through ut which is a possible thing to do. iut few of the recipes use large lirantities of sugar, none call for nuch fat and only ,one for . the i ccious wheat. .. Value of Prunes in the Diet The prune in itself is a very good od. For 20 cents, the price per round of very good prunes, one gets about 1,100 calories or heat units, and in addition, some very valuable min eral matter which aids in keeping the body in good condition. Prunes are particularly rich in iron, which makes them valuable for the blood. Norwegian Prune Pudding. lb. prunes, c. sngar, ; c. cold water, 1 1-3 c. belli..; water, 1 Inoh piece stick 1-3 c. cornstarch, cinnamon, 1 T. lemon Juice. Pick over and wash prunes, then soak one hour in cold water and boil until soft; remove stones, obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water and cornstarch diluted with enough cold water to pour easily. Cook IS minutes. Remove cinnamon, add lemon juice, mold, then chill before serving. . Baked Tapioca With' Prunes. 3 c- milk, 1 egg, ' o. cooked prune, t salt, drained and cut, H t cinnamon, c. minute tapioca, 4 o. sugar. Cook tapioca in milk . until clear (about 10 minutes); add egg yolk bear Ji with sugar, salt and cinnamon. Add fruit, turn into a baking dish and cover with a meringue made of the egg white and I T. sugar beaten until stiff. -Bake in a moderate oven until meringue' browns. Prune Puree. 3 T. cornstarch, 3 T. sugar or corn 2 c. Mine, syrup, 1 c, stewed prunes, 1 t. lemon Juice, 1 tgK. if desired, Mix cornstarch w!th lx c milk and add to rest of milk heated. Cook in double boiler. 20 minutes, then add sugar or corn syrup and egg and cook .two minutes. Rub prunes through a sieve, then add with lemon juice to the cornstarch mixture. Mold and chill before serving. Prune and Apple Compote. 14 lb. prunes. ,1 I, cornstarch 3 T. sugar ' J c. cold water 2 apples.-. Wash prunes and soak overnight in the cold water.' In the morning, add sugar and boil gently till prunes are tender. Remove prunes' from syrup Fort Crook Regimental Band Will Play at the ' White Elephant" Saie A "white elephant" sale will be given . January 30 at the Auditorium, for . the benefit of the" "National League for Woman's Service. Plans are well under woy and committees and. chairmen have been elected. Mrs. . Arthur Crittenden Smith is chairman, and Mrs. E. M. Syfert is vice chairman. Publicity committee, Mesdames Clement '. Chase, Lowrie Childs. Thomas. ..M. ..Young and Myron Learned. Committee. ,bn arrangements, Mrs. Burgess, "Miss Gertrude Young and Harriet" H. 'Smith. Managers, of, booths: Mrs; . Milton Barlow, women's c thing. 'Mrs, Phil Dodge, children's cloth ing. - ' : - Mrs. Clement Chase, men's cloth ing. t Mrs. Victor Rosewater, furniture and Household articles. Mrs. Edward Porter Peck, china ana bric-a-brac. Mrs. William Archibald Smith, millinery. Mrs. Luther Kount?e, toys. Mrs. E. S. Westbrook, sport goods. Mrs. W. G. Ure, books and music. Mrs. Charles T, Kountze, pictures. Mrs. L, J. Healey, commissary. Mrs. H. E. Newbranch, boots, shoes and slippers.- -- -- ;. Mrs. C. M. Wilhelm, jewelry. Mrs. George Joslyn, flowers. Colonel . Settle has offered the services of the regimental band at Fort Crook for Wednesday evening, January 30. Meatless, Wheatless and Butter less Days, Being Observed by D. A. R.s Meatless, wheatless and butter economy davs are all being observed by -members of Major Isaac Sadler chapter. Daughters of the American Revolution, according to the presi dent, Mrs. Earl E. Sta.ifield. The daughters' are- also demonstrating their natriotism by knitting, Red Cros work and v.ork for the National Leaguo for. Woman's Service. The chapter presented a guerdon to the Omaha ambulance company now stationed at Camp Taylor, Louis ville, Ky.-Whe.i the company's num ber, was changed from 35 to 335 the guerdon was returned to Omaha, the numbers ripped off and the new num-hc-i appliqued on it. The guerdon was sewf back to Camp Tayior today. This chapter was the first woman's organization to purchase Liberty bonds in Omaha, and plans to pur chase another in the next drive. In dividual purchases of bonds totalling $1,800. have also been made by the members. Co-Operation Miss Gross will be very glad to receive suggestions for the home economics column or to answer, as far as she is able, any questions that her readers may ask. to a serving dish. Pare, core and cut apples into smali sections and cook unt 1 tender in the prune syrup. Drain apples and place on top of prunes. Thicken the syrup with the corn starch mixed with a small amount of cold water. Pour thickened corn starch over fruit and set aside to cool and harden. Serve with cream. Prune Pudding With Nutmeg Sauce. H lb. prunes stewed2 egg yolks in 3 o. water 1 e. milk 1 c. stale bread cubes: T. sugar Few grains snlt 4 t. nutmeg Put bread into a pudding dish, cover with prunes that nave been drained, stoned and cut. Beat egg yolks, add milk, sugar and flavorng and pour over bread and prunes. Bake in a slow oven 40 minutes. Serve with Nutmeg Sauce. 1 c prune liquid 2 T. sugar (water added It nec-1 t butter ' 1 T. cornstarch H t nutmeg 1 Tl cornstarch I egg white Heat prune liquid to boiling, add cornstarch mixed with a little cold water, cook two minutes. Add other ingredients just as the sauce is re moved from the stove.The egg white should be beaten stiff. Question Box. Mrs. George W. Cappers, Kearney, Neb. The best information on war bread may be obtained by writing to j . i t t Midwinter Markets Are Filled With Delicacies Tlenty of good things in the line of fruits and vegetables are displayed on the Omaha markets '.hese mid winter days. From the gardens of the south come various fresh vegeta bles like those you pick from your own garden in the good old summer time. Fresh beets, radishes, turnips, carrots and lettuce are plentiful as in July. Some specially fancy head lettuce is ready for your table. Cel ery is cheap and crisp and fine nowa days. Old vegetables from last summer's crops are down, selling about 3 cents a pound for beets, carrots, tur nips and rutabagoes, about the same price as potatoes. The lowly bt't useful "spud" is selling at 55 cents a peck. Last year at this time it was close to $1 a peck. Sweet potatoes pamphlets on the subject; or by wait ing for Farmers' Bulletin No. 807 to the. United States Department of Afl riculture. Washington, D. C. Until you receive your material, it m'ght be wel to make bread from graham Hour, or to mix rye or corn flour with white flour, up to 25 per cent. Cornmeal and Wheat Bread. H4 c. liquid !(, t. salt V ' cake - compressedl T. sugar yeast 1 c. cornmeal 1 T. fat 2 o. flour Pour lJ-4 c. water over the corn meal, salt, sugar and fat. and heat the mixture gradually to the boiling point and cook 20 minutes in a double boiler or over a very, low heat. Cool to room temperature, add flour and yeast, mixed with the rest of the water. Mold thoroughly, let rise till it doubles its bulk, make into a loaf, are also plentiful. ' Cabbage, onions and cauliflower are fine. Cranberries ar: an eco nomical and wholesome food also, selling about 15 cents a pound. Dried fruits are especially whole some. Prunes, peaches, apricots, cooking figs, evaporated apples and raisins are on the market selling from 12 to 25 cents a pound. -The fruit market is still flourish ing with a variety of good things. Apples are especially plentiful and excellent in quality. Oranges of all sizes and of both the navel and the Florida-kinds are on the market in large quantities. Grape fruit is also abundant, . Pineannles are here. Holes in Macaroni Haven't you often asked, "How do they get the holes in. macaroni?" Yes. you undoubtedly have, and unless you have .visited a macaroni factory you are probably still in doubt. Interesting methods are employed in bringing th:s food into the form in which it is placed tefore the public. After the dough has been well mixed and kneaded in a powerful ma chine it is ready to form into 'maca roni, which is of a tube shape about one-fourth inch in diameter, or spag hetti, which is a solid stick shape of about one-eighth inch in diameter. This is done by forcing the dough under hydraulic pressure through a Many Thanks This world is such a pleasant place I'm thankful every day That God has let me come to it Some happy years to stay. So many blessings He has sent To make earth glad and fair. And, best of all, He gives to me Each day His loving care. He gives me home and friends and food. And Sunday school I love Oh, I can't tell you half the things He sends me from above. So I am glad that once a year We all can stop and say A whole day full of praise and thanks Upon Thanksgiving day. , Louise M. Oglevee. Every Day is Bargain Day at the Washington Market These prices are good for the following week. cylinder with a flat circular bronie die or mould at the bottom, says an exchange. The macaroni die is full of holes about one-fourth inch in diameter, and each hole has a small pin in the center of it, which is attached to one side the hole. The pin forms the hole in the maca roni and divides the dough on one side as it starts throuch the hole, but be- fore the doush reaches the end of the nuie me aiviaea sine conres togetner and remains so making a perfect tube. The spaghe tti die contains only plain holes about one-eighth inch in liameter arranged in groups. When macaroni and spaghetti come from the presses or cylinder they are cut into certain lengths, the length depending upon whether the curing or drying is to be , done on traps or by hanging over rods. ola-e in a nan. allow to rise till it extension department. University of nea'iy fills the pan and bake 45 to 50 Nebraska, Lincoln, Neb., for special : minutes. "OVER THE TOP" WITH LOWEST PRICES Boston Market Cuts the Prices On All Goods It Sells.. Prices Good All Week. Milk-Fed , Chickens, lb.. 2iy2c Hindquarters Young Mutton .16y2c Voung Veal Roasts or Chops ..'"." Steer Beef Steaks, lb. 198 Choice Rex ' Bacon Backs, ,b.34i2c Horn Made Sausage, par lb., at Uver, per lb Neck Bones, lb . , Frankfurters, lb.. Beef Boil, lb..'. . Beef Roast, lb.., Bacon, per lb . . 15c 10c . . . .7',e ...17',c ...13V,e ...16,$c S. C. Regular Ham. ..23V,c Salt Pork, lb... Minced Ham, lb. 25c 20c 4 lbs. and 12 ozs. can Saw- tajr. Better" QQ than lard Country Butter, Eggs, per dox. . . lb. . .45c . .39c 3 -lb. can Monarch Cof fee; regular price SI Lb. can Calumet -Baking Powdir. 19c -lb. wks Blue Bell Pan cake Flour, 0 1 s-ck. Qu-vker Oats or Pancake Flour . 18c Macaroni, Spaghetti or Corn Flakes. . . 71 2 Tall cans Mi k or Tomatres ICC No. 3 can Tomatoes, Pears or Peaches . . 14c CaMon can Syrup . . . 69c No. 3 can Sweet Potatoes, Pumpkin. 10c Fancy Prunes, 1fl Peaches, Raisins, lb. Ivb 4 lbs. Fancy Barley Rice or Brown 4Ca Beans, at B Quart Jars Butter or Mince Meat. Jams, A-p!e 25c Quart Jars Olives or Pick'es 17V2c Fcncy Can Corn or Kamo Soups . , 16c 25c can Ta'- cum Powder. . 10c pkgs. Matches or Toilet Paw 25c 4 Iba. Oatmeal. Ginger Snaps, lb. . ...2Bc .'.12,c Soda Crackers, lb 10c ?"c Monarch Catsup... 19c ISc Bott'e Olives; 7c 3 lbs. Tapioca .25c Swift's Cieanser, can.... 4c bars Soap. ;...25c Navy Beans, lb....... 15c Lima Beans, lb. ...... .10c Sawtay, per can.. 23c Crisca, per can 25c 5c pkgs. Tooth Picks., Nood'es, per pkf. . . . . . .3c Celery, per bunch. Be Lettuce, per bunch ., ... ,5c Onions, per peck 30c Fancy Large Potatoes, par peck, at 30c Cooking Apples, peck.. 35c 4 Mail order filled at same prices. Largest cut price mail order grocery and meat market In the state. Write for price liat. United States Food Administration License No. G-1310S. BOSTON MEAT AND GROCERY CO., 113 NORTH 16TH ST. Opposite Postoffice. TWO PHONES, DOUG, 1089. Saturday Specials at the few Public Market Meat Department 1917 MILK-FED SPRING CHICKENS. AT WHOLESALE PRICES PIG PORK LOINS, PER POUND 21 He teer Porterhouse Steak, lb. . . . . . .23'te Steer Round Steak, lb 22'a Steer Sirloin Steak, lb.. 2lV,c Steer Pot Roast, lb 17 Vic, 191 ,c Steer Boiling Beef, lb.' 13:-5c Steer Shoulder Steak, lb ..19'tc Steer Rib Roast, lb 17,c Pig Pork Koatt, In.,...- 23'c risr Pork Dutts, lb 25",e Young Veal Chops, lb 19"je Young Veal Chops, lb 18lJc icung veai siew, 10 .....ISViC No. 1 Mutton Leu, lb 23We Fancy Mutton Chops, lb 22Ve Fancy MutUyi Roi.t, lb !8V,c Mutton Stew, 8 lbs. for 25c Regular Hams, per lb 27V,c Sk'nned Hams (Sugar Cured), lb..2d,e Swift's Premium Hams, .b '. ...31e Armour's Star Hems, lb..., 2V'je Armour's Shield No. 1 Bacon, lb...41V, Sugar Cured Raeou, lb 37 Vie Choice Sirloin Steak, lb z2Vac Choice Porterhouse Steak, lb..... .22'ic Choice Round Steak, lb 20c Choice Pot Roast, lb 15c, 17Vjc Choice Rump Roast, lb 17Vsc Choice Rib Roast, lb 23c Rib Boiling Beef, lb.v 12Vtc Fresh Leaf Lard, lb 2tc Lean Pork Chops, lb ..23c Extra Fancy Veal Roast, lb.... 24c, 28c Lamb Stew, lb 17Ve Lamb Chops, per lb ,...25c Lamb Legs, per lb , 25e Pork Tendnloln, per )h S7Vie Try Our Home Made Link or Bulk Siu- sage, per lb 17Hc Ground Bones, for chickens, ( lbs....25e Noniis Pancake Flour, pkg 10c Good Oleomargarine, lb , ', . 25c All Brands Creamery Butter, lb 49c California Apricots, Plums, Peaches In Syrup, t cans for 25s Large Mason Jars Olives, each 21c Large Mason Jars Mincemeat, each.. 25c No. 2 cans Tomatoes, 2 cans for 25c Nomls Sifted Peas, can ,...IBc Kamo Peas, per can 15c I.'bby's Kraut, per can ...IOC Calumet Baking Powder. 1 -lb. can... tic Ga'lon cans Syrup, each 75c Bulk Oatmeal. 4 lbs. for 2$c. Com Flakes, 8 tkgs. for 25o Regular 86o Coffee, per lb 28c Tea Siftings. per lb ISC Kxtra Fancy Head Rice, per b....9',e Hand Picked Navy Beans, per lb.... 15c One ef the Largest Mall Order Houses m the Middle West. United States Food Administration Licsnss Number C-27S34. ksimOTotWv Market 1407 JDOUQIjAS M MOST O-0O-ATa D MMT M4tr N TL.TYLU 470 turn we sr Coffee Department Hotel Blend, a fine old crop, mellow coffee, lb., 35c 3 lbs. , Money-Savins Grocery Deoartment nme neu riour tiB-ib. sacks) .$1,00 sr"K in Mil Chickens, Fresh Dressed, lb. 20hc BUTTER, Fresh Country Roll, per lb 38 BUTTER, Creameryin 1-lb. pkgs., per lb. . 47 b STORAGE EGGS, per dozen.... 3D STRICTLY FRESH EGGS per dozen 49 SPECIAtf FOR SATURDAY TURKEYS, LB.. 37 We On Sale Daily, Consumers' Gept. 1H6-18 Douglas St LARGEST STOCK OF FRESH DRESSED POULTRY IN THE CITY." DUCKS GEESE &fSX "ifa Asm .n .aiyaeA . w United States Food Ad-nlnis'rat'on License No. C-0US1. ? fi ir.-trg -.ay-. vl 9 sy JkJtUaAiM e t r- - rar His Beat 'Em All Soap. 8 bars for 2!ta Diamond C Soap, 7 bars for ...25c Sunbrite Cleanser, 6 cans for 25c Morgan's Sapolio, 2 cake for 15c Skinner's Macaroni, Spaghetti or Noodles, 8 pkgs., for 25c Bulk Rolled Oti. i bi.. tor- 23c Hand Picked White Navy Beam, lb., 15e Jello, asortd flavors, 8 pkgs., for. .25e Campbell's Soups, all varieties, can... 12c 16e quality cans Corn, Peas or Tomatoes, per can, at i 12c rancy Mead Klce, 8 lbs 25c Log Cabin Syrup, per can 13c Quart Jars Best Apple Butter, jar.... 23c Ford Dates, new stock, per lb 25c Tall cans Pet, Carnation or Wilson's Milk 2 sns for , 2se Fancy Hon-y, per frame 20c Fancy Dried Apricots, lb.,,,-. 23c Fancy Dried Peaohes. lb iec Fancy 4 -Crown Raisins, lb lse Fancy Sultana Raisins, lb.. 15c Extra Special Large California Prunes, put up in 10-lb. boxes, per box.. 81.78 rancy Head Lettuce, each....7e and 6e Hot House Radishes, 8 bunches 10c Young Carrots and Onions, bunch.... 5e Pascal Celery ; ge Large Soup Bunches a Fresh Fruits and Vegetables rancy jonatnan Apples, box 11.09 Fancy White Idaho Potatoes (18 lbs. to the peck), per peck 35c Fancy Red Globe Onions, 8 lbs...,..10e Cabbage, 8 lbs., for 10c Butter, Eggs and Cheese Department rancy ciEin uuuemut nutter, J0...4SC Fresh Country Butter, In 2 -lb. rolls, per lb., at ...44,c Fresh Country Butter, in tubs, lb....48c Cooking Butter, lb 40c New York Cream Cheese, lb 32',c Best Brick Cheese, lb. 32c Cottage Cheese, lb. ............. .n'Je Mince Meat, per lb. . Cream of Nut Butterine. Ih. ,...20c ...30c Fresh Milk, Cream and Whipping Cream at ell times. Swift's Premium, Snowflske, LUy, Mart . gold and Oak prove Oleo. Bulk Olives and Pickles. Cracker Department Sunshine Vanilla Wafers, Oatmeal Crackers, Butter Thins and all other 15c pkgs., 2 for. 2Sc Sunshine Goodies and Maple Nut Bon Bons, special, per lb . '. '. V " 27c PHONE DCUG.2"93 M Floor Fir S'. 6r Building. ) CASH AND JOY DEBT AND WORRY Z 42--BASKET STOflES-42 . . Rich, Juicy Mince Pie! How its spicy aroma adds zest to the whole meal. And when you come to the pie itself how j'ou wish you could eat more. Such pies are made from Armour's Veribest Condensed Mince Meat It's economical, too, for you add as much water as you use of the Condensed Mine Meat A 3 Lb. Pail Makes HJ til Vz Lb. 6 Good, Thick Pies . OOC Pail . . . . We also have bulk wet mince meat at, lb., lie CRISCO 'I'MOc 80c-,b: $1.60 31c 3 lb. can. . OLEOMARGARINE Oar Tip brand is th belt qual ity mad by a manufacturer fa moui for quality goods. Per pound carton, white. .. .31c Per pound carton, natural color 32c Cash Habit, medium grade, lb., 29c Magnolia, per 2 lb. roll.... 52c Flank Steaks or fer found Beef Tenderloin From Choice Beeves, No Bone or Wast Hawkeye Cateup, a splendid purchase enables us to price this extra b!g 18 ot. bottle of finest quality catsup 25c Large Ivory Soap 11c P. & G. Naphtha Soap, 7c, 3 for 19c N. B. C. Graham Crackers, lb., 16e N. B. C. Oyster or Soda Crack era, per lb. 15c (r w vuncs 25c Premium Salted Crackers, lb. 17e Soups, Campbell's, 12c, Van Camp's or ' ; ' 1 1 Armour's . ... .. . ... JL iC White Potatoes, large, smooth, good cookers, IS lbs to the peck, 35c . .A few of our stores have some cheaper potatoes. Milkt Wilson or Iowa, 18 "eJ can 12He Chocolate or Cocoa, Ol ": M lb. W. H. Baker's.. IC Standard Corn, No. 2 can 12c Standard Peas, No. 2 can... 13c Old Carrots, per lb. ........ 2c' Brasil Nuts, lb., 17e Fancy Layer Figs, lb., .....27c Peanut Butter, 5 oi. glass... 9e Sylmar 'Rip Olives, delightful flavor, pt. can 20c ' O 1 quart, '...OIC Vanilla or Lemon Extract, Tip brand is the highest quality, 1 oa. bottle, ...14c Independent Coffee suits most everyone. ;1 lb., 35c can.. 29c Cash Habit Tea Is an extra fancy natural leaf Japan. H lb. pkg. easily worth 35c on the , I present ' OQ ' market, ........... .tOC Above are a few of the hundreds of every day low prices you will find at any of the following Basket Store locations. Visit or phone the one handiest for you and save, more every day. ' 819 North 16th St. 1S22 North 24th St. 11107 Vinton St. 2001 Farnam St. 2518 North 24th St. 4108 North 24th St.. G38 South lflth St. . 2221 MCltary Ave. 1702 South ICth St. 2409 Cumlnf St. 2901 North 30th St. 5S42 Main St, Benson. ORANGE SALE While they last, 21 ear Hosen. Juicy, FlaTory. Just the thing (or children or lunches. 31S7 Farnam St. 2010 Sherman Ave. t 5224 North 24th St. 2411-13 Leavenworth St. 28 Pearl St.. and 26 So. Mala St, Council Bluffs, lews. 4610 South 20th St, South Sloe. 1401 William St 4001 Cuming St. 1407 Main. St, Florence. 180 W. Broadwav. Co. Bluffs. 3021 Leavenworth St, Har. 4424. United States Food Administration License No. C-28403.E When Buying Advertised Goods Say You Read of Them in The Bee ' When Buylnj Advertised Goods Say You Read oi Them in Hie Ce sr s fMfM 0ur Standards rtl ' 'l5C yAjj Rigorous as the old 1 WrQ'TS Puritan standards is I 'GYNM 1 the inspection through J(xI0 K which every one of '77SSr our hams must go be- LJ vW rA tT t fre ft is passed for the , rffiwvl puritan tranA $ WsttjPs Tuat whJf only V uix t JmLl J sidered good enough to bear the Puritan label xvX ''Wi kr Puritaa ri: Mkff&k I THE CUDAHY PACKING ' '"S- clwTiSI' J COMPANY g F XmJ .F. W, CONRON, Manager, ' ' f 1321 Jne Street, Omaha, Neb. - .1 ,:"'iSr Telephone Douflaa 2401. t ' PURITAN HAMS and BACON are smoked l V. .j., 'Jm&Wt dii'r in our O-naha Plant, Insurinf fresh, e m V W'Tp- '-SHjIl Mghtly- smoked meats at all times. it ARMOURCOWPANY fJ' LTy 1MsMiJ Robt. Budatc, Mrr., 13th A Jones Ste, Omaha. Doug. lOSsNVy,, tLflf I i'SJ 1 N Try These Oval IelprodnctT: VUt , 4 I AraW.GrapsJrice SsassgehCaa. ' - WZofiiW'wJ Vl5iw SrSij.,r-ld frU6M LrrjJSBSS(S iwHir a nff, , iM&rW Clov.bloo-B.aar aOljjrnr VM?&EF ' Buy Without Waste! SAVING need not be self-denial. But under present conditions, the nation's need de mands elimination of waste. Thus, it is important to buy wisely, to buy foods so appetizing that they enforce the doctrine of the "clean plate" foods that give yoo fall value for toot money. That prevent waste. ' For instance, Star Ham in the flavor-conserving Stockinet Covering, like all other Armour Oval Label eneet products, is a genuine economy in times I ke these. Again, in Siar Bacon, Devonshire Fam Sauaage and many other meats you have yoar choice of tempting foods that are all nourishment and, hence, wasteless. These foods bear the Armour Oval Label, the mark of highest quality. Your dealer can secure Armour Oval Label Products for you meats, fish, fruits, vegetables, etc, all carefully selected, all scientifically prepared for nee with out waata. And yon can bay then at prices insuring the highest food vaJus yoar money will purchase. if I m ''"7-: Mnoiii g'VL XT"rssv i-i Pufitan Hams andBacon i ilsJssWaCseJli sXhaat E yj i i 1 1 f I