Grand Forks herald. [volume], June 20, 1919, Image 11

About Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955

Image provided by: State Historical Society of North Dakota

                
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NING EDITION -^®ii^l.
IMPORTANCE OP MEAT
IN HITMAN DlfTTART?
M#at' holds a vitally important
place lh a well-balanced dietary. It
provides the pitro'gehous matter,, or
p,rote Id, necessary in muscle and tls-
RUNNING'S
Phone
N. W.
306-L
as
Da'nty, Feather-weight
COFFEE CAKE
Beautiful, flaky, light Coffee
Cake. Just the thing for afternoon
lunches. We have them ready for
you. Telephone an order now—to
your grocer or to us.
RUNNING'S BAKERY
Corner Seventh Ave. and Cherry St\
Grand Fork's.
Housewives--
Remove Wrapping Paper
From Meat
immediately after it is received,
and place meat in a cool place.
Wrapping paper prevents the cool
air from coming in. contact with
the meat. This little item will keep
j?our meat" friesh and 'sweet'for. a
much longer period of time.
SUGGESTIONS FOR SUNDAY:
Chickens, Turkeys, Pork Tender
loin. Young Pig Pork, .Veal, Crown
Roast of Lamb, Sparerlbs, Pork
cWps, Rosette Chops. Mutton,
Beef Tenderloin. Prime Rib Roasts,
'All sorts of cold cooked meats.
OPEN SATURDAY EVENINGS
—QUALITY mT^VI
T.-S. 26: N. W. 740 also 741,
Opposite Orphctun Theater
E. WALKER and W. S. MeKEE,
Props.
#'^'lt.'/ri: .• fe#i 11 A-V^, ^5*
QUALITY! That's in
easy word to say. "Every
body's doing it." But it
costs, us thousands of dollars
each year' to put ourselves in
position to
get
•ay,
tour.ideas of what
quality' ought to. 'be into, the big
loaf of WW.
The finest. materiaj* money can buy—
model bclury nunltisnl in •potleu
clean
line— clfnaeU*»ryin«peti»l waxed
wrapper*—all of tliii qualify co«t u« lot
of money, -but only toatt you tKe tfort ta'
when vou buy bread—Ml ,waat
UBMB baa a wonderful flar^r,,.
Quy th9 Big IBo Lotff'fttr ?»&
quality and economy
sue building .and in:'restoring vsaMe.
The fat of meat la -also avery val
uable nutrient a'lid the mineral mat
ter .though 'Small in' qujantlty, is- of
much importance. Both the protein
an'd fatv yield energy for muscular
•flower and for. building up the body.
.Why 'Meat is High.
Three] .factors have, combined to
make meat .sell to the consumer at
the. highest, prices oti record. These
factors are-j—abnormal demand,. High
cost of feed and expensive service de
manded by the consumer.
The demand' for'American meat is
abnormal because practfcally the
whole civilized world. is looking to
America: for its supply. Diiring recent
years lour livestock herds have failed
.to kelep pace-even-witlt. our increase in
populftipn, and if there were no war
ouc supply of meat would hardly meet
thei normal demand..
In the. ordinary/course- of event?,
when demand becomes excessively
heavy, it automatically brings about
an increase in supply in so far as sup
ply can be controlled by man. ^he
present extensive demand for meat,
however, has not caused any great in
crease in supply.
Cost of Raw Materials.
Grain and fodder of all kinds, by
reason of heavy demand, have ad
vanced to unheard-of prices and pre
vented the quick' increase in the num.
ber of meat animals which, otherwise,
BLACK'S
kits tf&Spol
Like
Shot
then bursts into a million
tingles of delight
Such is the delicious sensar
tion when
BLACK'S
POPULAR
ROME MADE
ICE CREAM
gets a bead on your "taste
target."
ALWAYS
dependable, always
PURE
that's another reason why
Black's Ice Cream is so pop
ular.
If your dealer dnesh't sell .It
Phone us
BLACK'S
PURITY SWEET SHOP-.
Northwestern Bank Bldg.
DeMfrs Ave.
v'l
DOMESTIC
SCIENCE
BAKERY
't^yy
.-'i
Ji
•j-
svi-p, '.-r
a:)
-.'V, v\-^ '-/-.^.: y%
might have been expected to take
place.
.' The -foregoing factors in determin
atl^i tff ineat prices are mainly out
growths of the v^r. There is another
cause for-high prices, however, which
ca'nnoi charged to the wohld con
flict. The varied service that the con
8vimer demands of the retailer' has
'materially increased the co$t of doing
business and: forced prices' to higher
levels.
How to. Select Meat.
Beef should be bright red in color,
streaked with fat arid flrni and elastic
to the touch.
Yeal is pink in. color but less Arm.
Mutton flesh, is fit-m aqd dull red
in. color the fat hard and white or
slightly yellow.
Pork is dark pink in color and the
-V:
W O N A O O A O
-44HtaetUi,
£oh, you. tSu. 'cLuajtiiy,
-i&woiti ogtftlloyfi ad itcowUA
4u4u/tta -&ot -&unn*ouiiov€*»A*
But when you purchase
SUNRISE BREAD
you purchase an
UNCOMMONLY GOOD BREAD
Made by Expert Bakers
A Bread that Satisfies
Ameson Mercantile Co.
We make ileiWerteK to all parta of Grand Forks and E. Grand Forks
Good Bananas 25c Doz.
Washington Strawberries, 23c pier pint box, 2 boxes
•HZIXifpi -^5c. or. $5.25 per case of 24J boxes.
Jow (s the Time to Buy Berries
Arneson Mercantile Co.
W
The Stare that to Alaraye Buy
and the 8
tore That Appreciatea
Your TMde.
CAST GRAND MffiSS, MINN.
^IAYt
eeas*te-==a-a=S=£!fiite«—s=-SE=^i«»«^rtiBW!*afc*tan-=HM===B5£Hes=rtrfBiM*ise
',: '.rt'--.^
Herald Wants Bring Results.
oW
Every grocer everywhere siells Kellogg's every day.
THERE ARE BREADS
OF VARIOUS
QUALITIES
UPON THE MARKET
l^mE 80^1019-
,:•&:.•&:&?£*£:<fi5::'
fat is less Arm than that of beef or
muttonv '•1 '.,
The modern system of refrigeration
has made worl'd-wide^dlirti'lbutlon of
fresh meat, possible.. The lartehre
frigerator'cars, iced en .route In such
a manner that.'tHe' contehta are .kept
always fn a "current of cold 'air make
it possible to' carry the products of
the packing House, to remote part*'of
the country and deliver them in
sound condition. ..
^The production and distribution of
meat and meat products on' a large
scale' bring the services of the great
est chefs and food experts to the
housewife's kitchen. .Her dealer-.may
have these delicious, wholesome foo4s
delivered in perfect condition.
BothPhomt
GROCETERIA
"BETTER THAN A SAVINGS BANK"
IS SOtTH FOtRTH ST.
Free-demonstrations of
at our'stoti-on Sat^r^y
•'fi
^ry- Mrs.' Stackley's Mazdia.
'Oniiar' 'Cbttee^ h($fh!
qv»llt]rr/|ier:'.ttt..
tor TAX
th^t niipnlc .lunch .......
^terpr»W bi*a^i8ardinei TAA
a\ Jiv tomatrWMce,cean., A'fffr
Lemons, extra-::'
larce, per dOMn.V1 v..
Cantaloupes,
each''
-f»* **.
1
40c
MonarclT Baked Beansi p*
medium «iae, per can. ^M.9^
S
S
*ry our ....
Brakd. none
..-/••• -.i
-,v
i-
'.i •'•':&&
-y. :zvx *•,*»*,iff"^a&sr•-_
^U:-'«
A VARIETY OF SHORTtSNIN(«3
(By Mrs. Alice Dynes.Feuling Depart
ment of Food Economics, Armour
and Company.)
Shortenings are used to make
doughs- tender, or .orisp. The more
fat and less water In a shortening
material, the better the 'shortening.
Crooks of the old school are apt to
prefer pure leaf lard for shortening.
It' is all fat-—no .water and "theft-fore
gives uniformity satisfactory results.
Besides-pure .leaf lard gives a. certain
delicate ^flavor of its own which is
pleasing .to the taste.
We have a highly refined vegetable
fat, vegetole, which practical use. has I
proved' is equal to pure leaf lard as
a. shortening and'which is entirely!
without odor or .flavor. It adds noth
ing to the natural flavor of other
foods in the mixtbre but rather tends
to intensify these flavors.
Lard^ vegetable oils, oleomargarine,
butter, drippings and peanut butter
are all used as shortenings. This
gives the housewife a wide range of
choice both at to value of the short
enings and -cost.
The vegetable fats are less expen
sive than the animal fats, because
the cost to produce them is less.
If we prefer the butter taste and
have plenty of money we may use
butter' as shortening. If we 'have less
money we may" still have the butter
taste and an efficient shortening by
using a standard grade of Oleomar
garine.
The woman who does not use ani
mal fats may {choose betw^fen the
vegetable shortening, vegetable oils
and nutmargarlne.
Nationally adverlsed brands are
sure to run uniform, so are the
safest "buy."
Pure Leaf Lard and veg'etole are
interchangeable as to shortening
value. Vegetable Oil the highest
grades of which are on the market as
salad oil, is also free from moisture.
label, 1-Ib can wC
%-lb can 40c
UPTON'S TEA, 77_
red label, per Tb I I
H-Ib can S»c
SODA CRACKERS, r_
2 pkgs.
10-lb wooden boxes. .$1.79
COOKIES, an assort- SI QQ
ment, 9 tbs to box...vliww
CRACKER JACK, ISA
per pkg
r-.-
E_
In changing, a recipe so as \o use an
oil instead of lard or vegetole we
must remember that a tablespoon of'
lard melted gives approximately one
and a half tablespoons of oil. There
fore a recipe calling for two table
spoons of pure lard would require
three tablespoons of oil in substitu
tion.
Rib Roast
Rolled
Picnic
Hams
WHY
STRAWBERRIES, per box.
per case of 24 boxes
EXTRA FANCY DAIRY JC.
BTFTTER, per lb
•KJC
strictly: fresh qc
EGGS, per dozen www
POTATOES, extra OC
large size, bu., 60 lbs...OwC
ONIONS, green, C.
2 bunches ww
RADISHES, white E.
or red, 2 bunches wl»
FRANKFURTERS. MINCED
LUNCHEON, BOLOGNA, just
the thing for Af)p
picnics, per lb
YEAST FOAM, A.
3 pkgs IUC
COFFEE, we still have a few
palls left which we AC
are selling S lbs for. $£ivw
UPTON'S TEA, yellow 7Q_
10 bars
loo bars
luC
wC
with our own truck.
The Cream of
Ice Creams99
•6- ^jwi v- -:.s gp^ &j$S
ft.#
Star Meat Market
Pep Tb
GROCERIES AT FAIR PRICES
Strawberries, Onions, Lettuce, Tomatoes, Radishes, and Cucumbers.
PAY MORE?
PICNIC HAMS Per lb. 30c
22c
29c
28c
JIFFY-JELL,
3 pkgs
JELLY POWDER, all
flavors, 3 pkgs
TEA SITTINGS,
5 tbs
$1.28
SOAP
FELS XAFTHA,
10 bars
KIRK'S FLAKE WHITE
SOAP. 10 bars
GALVANIC,
10 bars
100 bars $5.49
CRYSTAL WHITE,
10 bars
100 bars .'. .95.81
ELECTRIC SPARK. ra
10 bars 33C
100 bars $5.81
SWIFTS WHITE, CO
10 bars wwC
100 bars *R.81
SANTA CLATTS.
59c
...4 ps
$5.93
LFVOT SOAP.
120 boxes in eae*.
SYRUP
BLtTE KARO,
10-lb. can
B-lb. can ...
78c
..40c
Originators and Maintainers of Low F*rices.
NOTICE—We now have two deliveries a day both morning and afternoon
We keep open until 10 P. M. Saturday Evenings.
ITS PURE ABSOLUTELY, Becamt It PiMtevrued
MAKE VELVET, "the Ci^ of
Manufactttfed By
raMad'
s7'
'-Jar'-
Medium Fize can Mc
BREAKFAST F000
PUFFED WHEAT, Jl.
3 pkgs 41C
POST TOASTIES,
3 pkgs .4IC
RUMBLES,
3 pkgs «H
TOASTED CORN 14
FLAKES. S pkgs «H
PUFFED KICE, ill
3 pkgs •M
SHREDDED WHEAT, 44
3 pkgs «HC
ROLLED OATS, 2
large pkgs. wDC
KELLOGG'S CORN II.
FLAKES. 3 pkgs 11
Smooth, Delicious
ICE CREAM
For
Desert^
&
A* a' deeert. it to. unexcelled-—
With cake or without cake—
With fruit or without fruit—•
Its deUcioua. ».s vr..t--.
^4
i|p
Butter,'oleomargarine and nut-maj^»,
garine are practically interchangeable
for shortening purposes. Air /butter.??
contains a trifle more moisture thatv,„
either oleomargarine or nut-ola'it
necessary to use a-trifle more -ot but-^
ter than of the two alternatives. a*
Herald Wants Bring Results.'
The place where they all go f'*'A
Phone 101 J. C. IN FELT, Prop. Phone 101
CHOICE
BEEF
ROAST
sritik*
ft"S.
Veal
Shoulder
Roast
20
$5.29
RED KARO,
10-lb. can .'09C
fi-lb. can 46c
MOLASSES, Velva, f« ap
10-lb. can .#liUu
B-lb. can ... .53c
SORGHUM, ga
5-lb.. can U4C
LOG CABIN SYRUP, AQ
large size can .. ... vI iCv
.VF
Ti I raja
5=
%3TV,
5SS
v.'t" $
-Jit
Is Smt, NMfHlm|
Mi PMMto
S(*M