South Bend News-Times, Volume 39, Number 252, South Bend, St. Joseph County, 9 September 1922 — Page 10

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sT:pTi:3iin;n 1022

THE SOUTH BEND NEWS-TIMES 4 ircr car rax tscs wrn jss n Ur 2H Ka-b To Eat. e WKere To Get, Tt B How To Cook,

I ' '

II' ' "' " m l I i i Iii .11 11 1 n

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Somßihmg Nra in Peaches Wins Market Basket Prize

Mr fr. W. I'nohlrr.an. S 1 2 E. Coliv . v. n th f j tft wfk for li :- r- ri;r. -jbrr.!. t "i In Th"

v-k't rontnt.

" h

r.'-j r'-r!p tI!.s the rr.rhir.ff r.ow that ah! j-Th'-. furnishing a

appears to b a

f r, f v. T t

tv n m n . who w re

r!l pr!.- rf J2 rich for thp!r :. n' as f'.l'..t.-; Mrs. John :. I'.v ::u, isrfiTi'T!, Ini.; D !f ::. :: S IM.ly Ft.; Mm. C. K. rr.T l:rrnrn. Ind ; Mr?. Klh'-rt h. !:',:' !:. D.-iyton !.. and Mrs.

i r 4 N. Huy et. " rip fo'.lov.'f:

with pf,ach

cup Miir, 1 n:p (h'-aninr) flour, 1 t n f.-iklni; po-vlT, 1-2 T-prKin vinill i, s;,r. id ilr.p on fans 1 )..k !ow!y. Holl a cone shap iiU hot. Tln'ri have 1 pt. of whipr:c creiri vn;p-l :iff an J little pr an i !;.-. of poarh., this is ' for any oc-;!on. Then fill con"9. IVar! Ornolct. f'a'ce) velvet sponr cake 2 cups

1 :-rm i n.

T!.- t;r-r :?':.-

larir half of a peach, this makrs a nie d.Prt. Mm. H. V.. Pophlm.in. R12 i:. Colfax av. The other prize winning rf'cipy are: Oranrc Cri'arii Cako.

rups pastry

son tamely with alt. p'TPT and a f-'.v ralr of cayenn. addlr.R also a mere s:;';.!r:on of mace. Flake the jx.'.r Into small p2f'C, ad1 It to the white s-aace, simmer for a mo-

n.ent or two. then remove from the ,

hre and add very carefully the wellv"aten yolk of one ect? and a teaspo.nf il of lemon Juice. Spread the mixture out on a platter to cool, then f'rm irro small neat cutlets or Toq nette and roll in fine sifted hrad crumhs. Iet the cutlets stand

few moment then dip them Into

l' el tea-r well beaten eesr and attain roll thm

spoons hakir.jf powdfr. 1-2 cup but- in the bread rrumW. place In frying tfr. 1 1-4 cup ftranulatd supar. j l;ett and Immert In d-ep boiling fAt yolks of 2 etrtrs. well .eaten. Juic e , Ta rtn re sauce if you wish something of 1 orarsre in cup, fill cup with wa- j -iieci.illy nie', but If this seems too tr making 1 full cup rnoi-ture, rind j deüciou ith it. The Tartare r.i whole orange, white of 2 es-Rs. J s ,ure i made simply by adding Directions Sift flour once, then , hopped ttreon peppers, parsely and measure, ad ! hakinir rwder, ift j capers to a stiff mayonnaise until It three times, cream, butter and susrar. i :s f)f a distinctly ereen tint. A crat-

ndd grated rind, then yolks, beaten), now add flour and water alternately, bea,:.it? lontt and hard, lastly add the well beaten whites r.f Omnze Cn'nm I illlnsc. Whit of 1 larpe rpt:. Juice of 1 Innre orange, cups confect'on'T'55 siiL'ir. I 'ut f and o ran. er June in

d'--p howl, add .uzar gradually, j

incr of onion is sometimes u.sed for favoring the auce. Delia Woeful. 433 S. Eddy st. faplf Mouso. Holl 1 lartre cup maple yrup until it rores. pour plowly over the beaten yolks of 4 ckc. Put In double boiler

scald but not boil. Remove from

i'c and let ret cold ?!r frto 1 nint

bat nir nnc and hard until cream , . , , - . , . . , i"f whipped cream. Turn into freezer, and of consistency to spread, f-preak i , ,, . . . , . . , J ' ' in, well in Ice rind alr let Bt.nnrl

cake when cool. I brat the ecr

white-; until orange luice.

4 or S hours. Mr. C. K. Koontz. Bremen, Ind. Plain Omelet. Pour cccs. 4 tablespoons hot water. 1-2 trapoon salt, few prains pepper, 1 tablesjioon butter. 1 1-2 cups thin white sauce. Separate yolks from whiter. To yolks, add salt, pepper and hot water and beat until lemon colored: beat whites until stiff, cut and fold into fi rt mixture, heat pan and butter buttom and sides, turn in mixture, cook Flowiy, turning occasionally so that It may brown evenly. When well puffed and delicately hroT.nrd underneath, place on center rrate In oven and finish cooking

top. The oniekt Is cooked If It Is firm j

to the touch when pressed by flnffer. Fold and turn on hot platter and pour arour.d ore and one-half cup3 thin white sauc. Thin White Sauce. 2 tablespoons butter. 1 1-2 tablespoons flour. 1 cup scalded milk, 1-4 teaspoon salt, few grains pepper. Put butter In aueepan, stir until melted and bubbdir.c. .add flour mixed with -seasoning: and stir until thoroughly blended, then pour on gradually while .tirrinrr constantly the milk, brim? to the boiling point and let boil two minutes. Mrs. Filbert Smith. 1212 E. Dayton st.

liaknl Onions Suprrni Six medium plzed Spanish onions. 1 cupful onion liquid, i 1-2 tablespoons butter, 11-2 tablespoons pastry flour, 1-2 teaspoon salt, 1-8 teaspoon pepper, 1-4 cupful rich milk. 1 eeg yolk.

Peel the onions and cut crosswise i fi

In three thick slice?, put into a cassrrol eor bean pot. cover with boilir.t jlt wdtr find ro.lr until

render, drain, reserving one cupful (L

of the liquid, thicken this with the butter. f!our f.alt and pepper, rubbed :

together, add milk. Pour this inp 1

the egg yolk beaten and combine with the onions. Heat, but do nut j boil. i Mrs. Fred Shermm. j 1034 N. Huey st. '

ate

He whose first emotion, on th- ! view of an excellent production, H; to undervalue It. will never have on- j

of hi own to Phow.

None are so seldom found alone and are so soon tired of their own company as those coxcombs who are on the best terms with themselves.

A fit of anger Is as fatal to dignit; as a do?e of arcenl? to life.

Lyinff Is a hateful and accursed vice. We have no other tie upon on? another but our word.

stiff before

addinir

Mr. John Haker. P.ox 341 Bremen. Ir.d

i.ght br-wn J-ugar, c, e?gs beaten 1 parate. 2 cup of flour mea?ure aft- j Wexhlln- Urt-akfast. lifting. 2 tablespoon- boiling wa- I.oter Cutlets are best when

r. 2 teap.rM l iking powder, j home-made. A large can of lobster jl

nil la to tate. He.-tt sugar and eggior two cupfuls of meat picked from Iks together until creamy, add hot J a freshly boiled lobster will be iter lat. I'.ake jn long pan and j enough for eight outlet of ampb" hen done cut in Square. Thenjsiz' for such a repast. One cutlet, of r.l befor serving have about I pt. course will be served to each gue.t.

1-2 pint whipped cream ready (all pend-s on l:o-.v many pr-r.ons you ve to serve then put your cak a plate, rove.- with whipped I in and pu in the center a nice

Make a thick white auce by cook

ing together two tablespoons of but-jM

ter and two of flour. When bubo.ing add one cupful of rich milk and cook to a smooth rich sauce, sea-

HOW MUCH YOU CAN SAVE BY DEALING AT

W00PM

CASH MARKETS

Dixie Square Bacon pound 15c Pot Roast of Beef, pound 7c Best Creamery Butter, pound 38c

Tender Short and Flank Steaks 20c Round and" Swiss Steak .20c Boiling Beef 6c Rump Roast, rolled . . .20c Rib Roast, rolled 20c

Pork Loin Roast 18c Boston Style ButU . . . .18c Fresh Spare Ribs . . . .Slzc Fresh Pork Hearts 7c Pork Shoulder Steak . . .20c

Home Dressed Chickens 28c Home Dressed Spring Chickens 32c Veal Stew or Pocket . . .10c Smoked Picnics 20c Shoulder Roast of Veal 18c Smoked Cottage Butts .15c Veal Chops 25c Smoked Skinned Hams 26c THESE PRICES ARE GOOD AT ALL OUR STORES 113 N. Main St Mishawaka 1097 118 S. Michigan St Main 1462 1226 W. Washington Ave Main 928 826 S. Chapin St Lincoln 5420

FLEMING

405 S. Michigan St.

4 Doors South of Grand Trunk R. R.

When you come down town to shop don't forget to stop at Fleming Bros.' Meat Market. We guarantee it means actual cash in your pocket to take advantage of this sale.

Pork Loin Roast, per pound . . . Lean Pork Roast, per pound . . .

17c 19c

Pure Lard, 3 pounds . . . Creamery Butter, per pound . . .

39c 36c

Beef Pot Roast. per pound . . . Rib Boiling Beef, per pound . . .

8c 6c

Roberts and Oake Sugar Cured Hams, half or whole, per pound Roberts and Oake Sugar Cured Picnic Hams, per pound Roberts and Oake Sugar Cured Bacon, half or whole slab, pound Aronld Bros. Sugar Cured Bacon, 2 and 3 pound average, pound Bacon Squares and Strips, per pound Smoked Cottage Butts, per pound Fresh Dressed Chickens, per pound

25c 14c 25c 23c 16c 20c 28 c

Fresh Dressed Spring Chickens, per pound Rolled Rib Roast, per pound Swiss Steak, per pound Round Steak, per pound . . . Sirloin Steak, per pound Full Milk Brick Cheese, per pound

32c 20c 20c 20c 18c 22c

WANTED MEAT CUTTERS FOR FRIDAY AND SATURDAY PLENTY COUNTRY DRESSED VEAL AND PORK TENDERLOINS

it v. i J

Cut out this ad and check your wants Always bring a shopping list

515-517 South ftlichigan We Serve 14,000 People The Popular Place to Trade Fresh Meat Department Opened Thirty-Five Thousand Pounds More Pure Cane Sugar

7 N'utro ü."r Tall Ii ho ::.c Sun .Maid s.edle Kai-ins ..!- :t H'e Siilrr Tomato soup -."o 2 l.V Succotash -"c

2 2",o White Tuna l'Ni . 2 20c T.i 11 Salmon '2 "." I'iiri(' Salmon . . . . ." Sc s.inlhic- - lb. Salt Herrin:;. prri.il

. 'j:v . l.V

i:.

3!2 s. Choice Peaberry Coffee (lb. 30c) $1.00

2öc Can Coonn 1 1c liill II. Knnklrs Ccoa ....!." Trm Hliif Coff" its good 2Tc öOe Instant IVhiimi 11c 1 2 lb. Clniv (Irrt mi .Japan Tea 2."c

2 raiiM ctra Stamlar! soot

Corn 2 -.i u- Iii- IN'a . . . . '2 c.in Kilni 11 -a n H Ian:' an Iloininy :'.Oo Jar )!is ......

2I- . 2- ' 2."r . - ' . 2 1c

o liiif apt I i.i n ."I Oliv il or I '.linn li . . 2 r liii i n Iv

12 "m I 1 1 1 . 1 1- si.ii ... . 2"" 3 (lim.ilino I Jc -ic 2"f CANNING PEACHES anill.i or 1. iik-m 1 ixtr.ni ( 2.V I'm" In. ! -i ( an ItllliIris 2.Ml an I,it-i (for X! iiii-i . . . .Iir.lli. 111 ('.tlti'M 1"C Laif! salt ( lor i Ut Muz) . . 2-

y ha

Gold Medal or Pillsbury Flour $1.05

t M 1 I

v i v.:

2 lfw. 3Iiod Cookies 2!c 1 lb. (iraham (.Yackn-s ....1."' 2 Ilw. n-c-b Crrukers 2äo 2 lbs. Viz liars 20c Mirtl Candy, lb 10c

'Z:c IVottlo Kmil Smp l.V .McKt'iiif I'aiKtki (;U-) . . .2V lbs. Holltil Oats 2.V :.(( I.ibl)v Cat-np !'. lbs. Surrt Potators 2.V

Soap Chips, 2 lbs. 25c 9 lbs $1.00

DrrsMtl IIrn lb. . . Spring t liiekrns, Jl. Pork Ixln 1 toast, lb. I'ork (liops. Hi Pork St.vik, II Veal Itoast, lb

.2ic .32o .lie .2Ir .20c .20c

Ilivf lloa-t. IU 10c and 12'jC Ml Sirloin V Hoiuul Steaks 2te Vral Steak, ll 2e fal Cliops .. 2V IMire I-inl. 11 1 le l'ancy Iiaeon. lb ::oc LOTS OF MASON CANS

Pastry Flour 75c G lbs. Sweet Potatoes 25c i'.e I rooms .V.r !. scrub IWulu s S .".' ItolN Toilet P.ijmt . . . 2,t :; i.v l.oon sImm'I 1 i u ..20c 6 boxes Matches. . . .25c 2 l?. Powdered l- vn-;,r .-JJr ."0c pkir. swan-down . . . r..e ial. 1'iire swan-lown ; (ial. Pnr Cider 'in irar . . . l."c 2 lbs. Pearl Tapoiea 2. 2 Hs. ay lt.an 21c Jiis and Jars n Sto k.

J1.1".''"..'-';' . iy."!.'??;j.'WL"!i.' rl''" i "'.-'-!: '.V." " ------ --- - - - . . : -

ä : Ik r --i -' A W M,. J

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mi. m.i Li nil il kJ 14

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319 South rViichigan Street Leaders in Low Prices and High Qualities of Meat

Tender Beef Pot Roast, per pound

Shoulder Veal Roast, per pound

Veal Pocket,

per pound Ö J

Iii Vi',.. nT:" I 'isi; '4: in ;; -hi 1 .

1246 WASHINGTON AV. 530 LASALLE AV.

815 SOUTH MICHIGAN ST. 1326 SOUTH MICHIGAN ST.

Special Sale Saturday Sept 9 1922

COFFEE Chicago Blend pound

T?l Gold Medal or Pillsbuiy's, r 10Uri8 barrel

89 c

Q Pure Cane, ullgariQ pounds P. G., White Naptha or O&P American Family, 10 bars

70c 47c

BUTTER Finest Creamery pound

J5 f

Cream Cheese, best in town, flfk

per pound, only in

Very Finest Brick Cheese,

per pound viLuiJ

Rolled Rib Roast,

per

pouna tavy

Smoked Picnics, per pound . .

per pound

Creamery Butter, per pound . . .

87g

Veal Chops, per pound

C-c

Hamburger, fresh, 3 pounds for . .

23c

Rib Boiling Beef, per pound . . . .

Fancy Bacon Squares, per pound

r res

h Per

k Sausacre,

pound

Sirloin and Short Steak, per pound ,

20c

n f 1

Vcs, It's Hot But

Ä1TSFICIAL SCE Brings Comfort, Pleasure and Good Health "It's Pure, That's Sure"

1ST J2J1 Äiiu

Phone Main 4300

RICE, Blue Rose, per pound i NAVY BEANS, per pound CORN MEAL, White, Yellow, per pound SHREDDED WHEAT, per package CREAM OF WHEAT, per package MINUTE TAPIOCA, per package CORN FLAKES, Kellogg's, per package POST TÖASTIES, per package ' QUAKER OATS,

per package .

CHEESE, Mild, American, fe per pound uVV JELL-O, Assorted Flavors, per package iJ il VINEGAR White, quart .14c Cider, quart 19c MAZOLA OIL One pint 26c One quart 4Sc OLIVES, Plain, 47 5 ounces BflvJ

83o

.. 0 10c 12c

CAMPBELL'S PORK AND 4 A A BEANS, per can B 13 U MILK, Carnation, Pet or l - n National, per can Q2j SALT Fine,4 pounds 10c Table, 10 pounds 20c

PEAS, Green Lake, per can BAKER'S Chocolate or Cocoa, Y2 pound RUMFORD'S Baking Powder, 12 ounces BAKING SODA

pound

OLIVES, Stuffed, 6l4 ounces

SARDINES, King Oscar, per can SALMON, Sailor Queen, per can KITCHEN CLEANSER, 4 for STARCH, Argo Glos, , per package IVORY SOAP FLAKES, per package , GOLD DUST, per package IVORY SOAP Large . Small FINEST JAR RINGS, per package

Jill t-ili uri Mil t-.ri r -5 t -re.- H H 11 l-i 71 Vv .

V ic iSJJ H

Vtat

.3 w

-r :

Fresh Ground Beef, for Loaf," per pound 10c Boiling 3eef, per pound 6c Lean Cut Beef Shoulder, per pound. 9c Spare Ribs, per pound 10c Breast of Veal, per pound 10c Tender Short Steaks, per pound 20c Leg of Yearling Lamb, per pound 25c

Fresh Drcvrd Chickens, per pound. 28c Lean Picnic Hams, per poun d 15c Dixie Square Bacon, per pound 15c Fine Narrow Baron, per pound - 20c

Cooked Corned Beef, per pound 25c

Soft Summer Sausage, r pound . . . : Sweet Pickle Vinegar, per gallon. . . .

20c

Do Your Friends a Favor

Tell Them How You Got Your Policy

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