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Show r I Did your Child wake up Cross or Feverish? Look, Mother! If Tongne is Coated cleanse the liver and bowels with "California Syrup of Figs." "QUALlTY FIRST" GLEANERS and DYERS of Wearing Apparel and Household Furnishings. S BRING WORK IN PARCEL POST I Whenever possible. It saves time, j out-of-town cus- S misunderstandings and needless de- t " Send us work majl Urates. Our central location, 1W-116 ex We uarantee satisfac- . East Broadway, makes it handy to . return rharees drop in with your work when down tlon aua pay return CJlalSes- town shopping. iviirivTJC UATC EXPERT DYEING MEN b HA lb We guarantee FAST colors, eliminate Cleaned, blocked and retrimmed, by unnecessary shrinkage and "finish" Expert ffj Ml dyed garments beautifully. : Hatters p I WW I WORK GUARANTEED CLOTHES INSURED. PHONE WASATCH 974 Mother! Your child "isn 't naturally cross and peevish, bee if the tongue is coated; this is a sure sign that its little stomach, liver and bowels need attention at once. When listless, pale, feverish, "stuffy" "stuf-fy" with cold, throat sore; when the child has tainted breath and doesn 't cat, sleep or act naturally, or has stomach ache or diarrhea, remember a gentle liver and bowel cleansing should always be the first treatment given. Nothing equals "California Syrup of Figs" for children's ills; give a tea- (Arlvertis spoonful, and in a few hours all the waste-matter, sour bile and fermenting food clogged in the bowels pass out of the system, and you have a healthy and playful child "again. All children love this harmless, delicious "fruit laxative," lax-ative," ami it never fails to effect a good "iuside cleansing." Directions for babies, children of all ages and grown-ups are plainly on the bottle. Keep it handy in your home. A little lit-tle given today saves a sick child tomorrow, to-morrow, but get the genuine. Look for name, "California." Accept Ac-cept no Fig Syrup but " California. " ement.t) For a Weak Stomach. As a genera rule all you need to do Ifl to adot a diet suited to your age and occupation and to keep your bowels regular. regu-lar. When ou feel that you have eaten too much and when constipated, take one of Chamberlain's Tablets. For sale bv all dealers. (Advertisement.) iiifA ThLUy fcgprS ''Her complexion is ,fcr beautiful velvety soft. T ncss ner s"n w l Bj its radiant pearly N white appearance is obtained thru the use of Couraud's Oriental Cream Sena 16c for Triat Size XHOPS&SONewl 1 0 1 I I .. - v 1 I Many Ways Always I 1 ' Cranberries can be used for a greater variety of purposes than any other fruit, except apples. Cranberry sauce gives just the right relish for poultry, game, and : beef and is good to serve with other meats. It is a delicious relish whether f the meat be fresh or corned, roasted, boiled or broiled. Always keep Cranberry Sauce on hand. As a filler for pies and . tarts cranberries are delicious, attractive and economical. A variety of pies can be made by different methods of preparing the i berries. As a sauce, a jelly, or a butter cranberries make a delicious spread for bread, toast or cake. Cranberries are so moderate in price, require so little labor i to prepare and to cook, and can be used in so many ways that this distinctive I American fruit supplies the means to provide attractive, delicious dishes from in expensive ingredients. The following sugar-saving recipes show how. Use j them frequently. jj Cranberry Sauce Cranberry Pie 9 H No. 1 One quart cranberries, 1 pint water, Vz level teaspoon Have ready a partly baked pastry shell; pour In filling when "r salt, 1 cup sugar. cold, made by any of the four cranberry sauce recipes; 5 '' Bring the water and salt together to a boiling point. Pick over put strips of pastry over top and finiBh baking in a mod- and wash the cranberries, put them into thepint of boiling erateoven. e water and cook rapidly for 5 minutes, or until the skins of .. the berries have broken. Cool slightly, add the sugar, bring Old rashioned Cranberry Pio tobollingpolnt.andcookslowly foraddltionalfiveminutes Line a pie plate with short pastry. Sprinkle over this a llttl. I No. 2-One quart cranberr.es, 1 pint bo.ling water, H of a cup of SUEar ,hen fi wlth Praw ycranbPcrrie8. Pou, syrup, of a cup of sugar. molasses, in proportion of K cup molasses to each cup YISJSMhi cranberries, and sift over top 2 level tablespoon, flour B Add the berries, and cook without stirring until all the We, of , cover cranbcrr w,;h y skins break-or about 5 minutes over a hot fire crust and preBS ed c,oae) tofetheh Cut three sli , No. 3-Two cups cr.nbernes, 1 cup water, a pinch of salt, of ,op and bal0 ,n modcrato overl about 30 minutes. a cup of sugar. Boil cranberries with water and salt until soft. When nearly . - Hi cool stir in sugar. Enough to serve six persons. -.ranDeiTy Jelly C,-.- J rV,K...Tr (Jaim. Cook until soft the desired quantity of cranberries with 1H plnta Strained lranDeny Oauce Cf waI,.r for each Z quarts of berries. Strain the Juice One quart cranberries, 1 pint water, M level teaspoon salt, through a jelly bag. , g H cup sugar. Measure the juice and heat It to the boiling point. Add one cup Bring the water and salt together to boiling point, add the cran- of sugar for every two cupB of juice; stir until the sugar is berries and cook rapidly for 5 minutes. Cool and strain, dissolved; boll briskly for five minutes; skim, and pour In- I pressing as much as possible of the cranberry pulp through to glass tumblers or porcelain or crockery molds, the strainer. Add the sugar, bring to boiling point and cook slowly for additional five minutes. Cranberry Butter "F.tmn," pf R-.-f. Three pints cranberries, Vt cup water, 2 cups sugar (or 1 cup of Connor ITOt r OS5I sugar and 1 cup of syrup). Cranberries cooked with pot roast and the cheaper cuts of Cook the cranberries and water until the skins of the fruit aro boiled meats, make the meat exceedingly tender and delicjoua. broken; then press through a sieve, and cook this pulp un- To prepare a 3 lb. pot roast: brown the meat In 3 tablespoons til it becomes quite thick; add the sugar (and syrup if you of hot fat; when the Burfaco is brown remove the meat from the use it), and cook for M hour over a very gentle fire, stir- pan and add 3 cups of water; stir until boiling; add 2 cups of ring constantly. When slightly cool turn into jars, and cranberries; replace the meat in the pan with 'the gravy and cover closely. cranberries, and proceed to cook in the ordinary way, adding This makes a delicious and healthful spread on hot biscuits. flour, to thicken, also salt and pepper, to taste, when cooking Is bread, buttered toast, or cake. about half finished. Cook cranberries in porcelain lined, enameled or aluminum vessels only. Always specify E atmor Cranberries a selection of the choicest cultivated varieties packed exclusively for AMERICAN CRANBERRY EXCHANGE a growers' organization Chicago New york I I g s::aigKw?- v&jmtommHmmmmmm mmmmmmmmmmmum: . raiararafflaiiiw I used to lie awake all night My soul I swore away. A San-O-Tuf I bought, all right-Clear right-Clear through I sleep till day. No Tufts Outside. Absolute Ventilation. Keal Never-spread Construction, by Our New Patent Protected Design. FreshAlrg Tabs That Give Uniform aJJg- ( GZSEmf JsS Thickness KljT S' jf'w Tbe Heart of the 3? Reinforced Never-spread Strip I gpraFTstudy this cut THE SAN-O-TUF MATTRESS Did you ever sleep on a deep bed of clover, breathing tbe sweet, cool air of night? It must be like that, sleeping on a San-O-Tuf, restfully, all night long, never waking, never turning, till the first light of morn. The San-O-Tuf is a perfect mattress, made for long years of comfort ; made the best a mattress can be made, and possessing wonderful features new to the average person. No tufts outside they are. inside: will never spread; is self-ventilat-pp-fri-nn-h eyelets; reshapes itself by day. A bed of luxury. I Utah Bedding & Manufacturing Co. SALT LAKE CITY. |