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Newspaper Page Text
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THE ROCK ISLAND ARGUS, FRIDAY, SEPTEMBER 20, 1912.
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You Would Always Use
The demonstrations given by Miss Edith Clift at the Argus Cooking School have impressed many
hundreds of women with the importance of using a flour of Uniform High Quality
r You probably have noticed that we do not give much space "claims" about the wheat
which we use in making GOLDRIM. To every woman who has used GOLDRIM flour, the kind
of wheat used doesn't worry her, for she KNOWS that there Is no flour made which has the
UNIFORM QUALITY; the gluten elements which make a flour nourishing; and the producing
qualities (GOLDFMM gives you more loaves from a sack than any other flour made) as this tri
city flour. - - ?
The very fact that these three most essential features exist In GOLDRIM Flour proves be
yond any doubt, that we can RIGHTFULLY CLAIM and PROVE that we buy and use only the
highest grade, highest priced wheat for milling our GOLDRIM Flour.
If you purchase a sack of GOLDRIM Flour and it doesn't satisfy you In every particular,
the dealer is instructed to return your purchase price without any question or quibbling.
Order your sack tomorrow, unless you win one at the Cooking School.
"TheTri-Cities' Model Mill"
r .NOTE THC RIM -i -
Remember the Baking Con
All articles are to be delivered at the Y. M. C. A. By
entering the contest you will have a chance to win a
valuable prize, and at the same time the sale of the
articles that you submit will materially assist the As
Every woman has her specialty. It is only the few
who excel in every branch of cookery and she should
send in her very best for this contest. Choice cakes,
delicate pastry and luscious doughnuts will win some
fine prizes the honor of winning which is almost as
satisfactory as the durable articles themselves.
Some of the prizes are quite valuable and all are
worth while. No one will know you tried unless you
succeed in drawing one of the prizes, so don't let
your modesty stand in the way. None but winning
names are made public Do not fear failure because
you happen to be unfamiliar with Cottolene. You
may follow your regular recipe, but use one-third
less of Cottolene than of other shortening and don't
forget a bit of salt or the result will be flat and in
sipid. In many previous exhibits, first prizes have
been awarded to women who stated later that it was
their first experiment with Cottolene. If they could
do it, you can.
These Are the Conditions You Must Observe
to Enter Saturday's Contest
1. All pies must have a top and bottom crust, the
filling can be anything you like to use but they must
have top crust.
2. Loaf cakes must not contain yolk of egg, whites
only to be used. Loaf cake should be three inches in
depth. They may be iced with any kind of icing.
S. Layer cake should be made with whole egg
(yolk and white) any filling or icing may be used.
4. To win the Ooldrim flour given away you must
use Ooldrim when making pie, cake, doughnuts or
5. Everything entered must contain Cottolene
used as a shortening. Doughnuts must be fried in it.
Unr . - roM&'t .
Calumet Baking Powder has been proven by taste to be more
economical in both use and cost, and it guarantees successful baking.
Read the Calumet Guarantee
We guarantee Calumet Baking Powder to be pure and whole
some and to give perfect results. If, in your opinion, Calumet fails to
give satisfaction, return the can to the grocer and get your money
back." Every grocer who handles Calumet stands back of this guarantee, In using Calumet
Baking Powder simply follow your customary method of preparation, but a little less Calumet
than when using ordinary baking powder. Then watch the results, light, fluffy and evenly
raised, the baking comes from the oven more tempting, tastier and more wholesome. Calumet
is the best because it never fails because it is moderate in cost and highest in quality. Your
grocer knows ask him all about it.
Every housewife interested in reducing the High Cost of Living and in the use of pure
baking powder is advised to write to the Calumet Baking Powder Co., 201 E. Ohio Street,
Chicago, for a beautifully illustrated cook book. This book contains 272 pages of valuable
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