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.
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