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Show THE OVVA GUARD OFFICER mum citizens Threatening Telegram Sent by Parents of Troopers Who Refused Oath. re! Mo!nf, June 29. Captain troop D of tho Gresorj". commanding , of which Iowa cavalr;-First to hastake refused the organization federal rath. received today from citizen of Weft Branch, la., his home, the following teiesrram: "You tried to taKe our boys to war; you need not 'return to this town." Adjutant General Logan. Brigadier Genera! Allen, Major Howell, command-lng- r and Colonel Morgan, the went chief mustering: officer, 1. s?. a A., cavalry, Into conference today to decide what to do with the First cavalry, of which refused to take the federal oath. two-thir- LI GMT m SAN1TAR SALESR 00 IS Hoerner's Market' PRESIDENT AUTHORIZED Senate toWashington. June 23. The and sent to the White approved JIoue the conference report on the Hay resolution authorizing the President to draft Into the federal service all national guardsmen taklns the prescribed oath. As finally agreed upon, the resolution Iji stripped of ioth the House provision for financial relief for dependent of Kuardmn and the- Senate amendment authorizing the relief of members of aruard having families without meant of support. of guardsmen to the Transferring federal service will make them available for any service like regulars, and "the period theythewill be taken over forwho of fail to Any emerjjencv. natake the new oath will retain their tional guard status and will be avail-aid- e for bonier defense service. loiter Mr. liay introduced as a sepv arate measure a bill to appropriate t for dependent famprovide ilies of guardsmen. It will be considered under suspension of the rules Monday. The bill also would authorize the discharge In the discretion of the of war of any enlisted man secretary with a dependent family except those who marry after July 1. Q uality Service Price Hoerner's Market 110 W. First South. I'iione Wasatch 4068. Twin Peaks Beans Peas Default Judgment Kntered AgalaM . VI. KoRdnkl at InMance of 1'reditom. The supreme court yesterdav. In an opinion written by Justice J. II. Frlck. affirms the Judgment of the lower eourt in the jointly tried cases of the IAtigton 1,1 me & Cement company, I'eety-anplaintiff, against Joseph S.and Juttna'tf. 1'eery, appellants, Walker, s'tone company. i corporation, renpon-- J dent, and also against Kllas Wesley" Smith. appellant and the Walkef Stone company, respondent, defendant. The Langton Lime & Cement company instituted two actions to foreclosure mechanics liens. The first was asainst O. M. Engdahl. contractor, and Peery as owner of the realty acd The second wis building, and others. and Smith as properKngdahl others. against The Walker ty owner, and was made defendant in store company brt;i actions as a lien claimant, and It asked that Its liens be established in oth instances. Kngdahl defaulted ,Jn both actions. The lower court entered default Fngdahl and Judgment against lien on both premises, a flrt and also declared the stone company's Hens as second liens and in oefaulv of liens payment of the companies the properties sold subject to the mortgage. The appeal was made by Peery and Smith. Tomatoes fr4 Simply Delicious, Demand the Best. Twin Peaks Canning COMPANY MURRAY, UTAH. ed ed GET THREE DAYS OFF to IIae Added Vaea-rntlfor tilorlonw Fourth. a three Pity employees ar to have commission Jays' vacation. The city as voted yesterday to permit msny of the employees as can be spared to be absent from the offices Monday. Tues-ilaTheyy will have Sunday, Monday and or rest. The commission as days Monday night postponed its regular until 8 o'clock Wednesday meeting and the regular Tuesday morn-7. evening will be held Friday. July ing11. meeting A. Pock, city auditor, announced emthat on account of the holiday cityusual paid July 1.1. Tie ployees will be The usual is about July city pay day and other all laborers requests that call July 1 at his office employeeswarrants. The audior force for their Is working' nights to complete the pay roll. ('Ity Kmptoyee on CONTRACTOR FOUND GUILTY OF FRAUD Winnipeg Man.. June 29. Thomas Kelly, millionaire contractor,ofaccused Maniof defrauding the province toba In the erection of parliament was founl guilty by buildings a jury In here, aaaize court today. Kelly's trial lasted ten days. The Jury was it three hburs. TO QUIZ CANDIDATES Advocators of lie fo rut Plan to Put omlorei on Iteeord. June 29. Plans for a Washington, country-wid- e campaign a m o rr labor and grange organizations to obtain exfrom candidates for federal pressions offices of every political party on economic and social problems were here today at a "conference on attended promipreparedness." ral nent cdvocates of social and byeconomic reforms. dls-ci"- ed JULY 4TH EXCURSIONS R. It. offers the usual The P. excursion rates between any two stations in Utah. Sale dates July 1, 2. 3, Adver4. yood until July 5 returning. tisement. & It-- G. Pillory to Be Set rp RAN Oread 10c Mother's Laxative Relieves Constipation and Rillious-nesNutritious and healthful. Made only by Tcinplcton Bakery For sale by Market, Sanitary ' Grocery, Iell Bakery, Model Hakery, Palace Market, Auerbachs. Central Market and Consolidated Market. Delivered to your home fresh dally. Call Temple ton IJakery. A. N'i;VMEl'i:il, Prop. Royal p Crystal jj three-quarte- rs d d Salt Up in Kansas City For Wife Beaters wife-bate- r. s. Tack-a- e j Kansas City. Kan.. June 25. Po- I lice Judjre Prady was granted per-- ! I mission by the city commissioners I I today to ereot a post in the busi-- J I ness district to which men convict-- 1 ed of beating their wives could be I I chained during the day for anyj I number of days the court fixed. I Tiie shame of being seen. libeled will prevent such I as a j crimes. I believe." the judge said. i eu -- . cr-def- pot-au-f- , LOWER COURT UPHELD IN CONTRACT DISPUTE Je-t-lar- expenditure in both material and time in the making, then truly It Is a luxury; but where its base is the fragments, trimmings and odds and ends left "over from other meals, with fresh boneB and vegetables to give flavor and color, then it Is distinctly an econfirst omy and forms an excellent course, be the eaters hungry children or tired-ou- t workers, either mentally or physlcally.- In Kuropean countries, and especially in the "poorer households, soup frequently forms practically the entire meal, as, for Instance, the of the French, the Alia podrida of the Spanish or the fish soup of Denmark. The capable housewife reserves all of her trimmings of meats and vegetables She may also add for the stock-po- t. to It from time to time a little leftover cereal, a toasted crust of bread or whatever else is better suited to the soup rather than to, fill enriching the Rarbaste pail; but while these savto the up, tr.ey ory fragments add are not form a foundation enoughor tomeat a or for It. Uones portion of each should be used for this purpose of cours beef, lamb or veal while, the bones of poultry are also good In when available; as any goodnessmust the bones lies on the Inside, they be well chopped before being placed One's butcher will in the stock-po- t. and attend to thisnotoperation, when usually In this connection do forget the bones and ordering theareroast, that for. and that they paid trimmings to you just as much as the belong inmeat itself does; therefore, givehome structions for these to be sent with the joint. llrlnis to nolliner Point. When the bones are chopped and as much meat rk Is used cut up small, that it may the more readily give off its cover with Juices, place in a stock-po- t, cold water and bring slowly to boiling meantime prepare auch point. Jn the as are to be used (and this vegetables means all that are available with the excentlon of turnip and parsnip, the former because It has a more tendency to make the soup turn sour rapidly than when it is omitted, and the latter because of Its excessive sugar conPut onions or leeks, celery, tents). and carrots practically all green vegetables may be advantageously added to the vegetables into the stock. Cut cook them with the small pieces and meat and bones, adding salt and pepwhen the cooking is partly done. per A bouquet of herbs consisting of a bay and other sweet leaf, a llttlabe parsley also. Cook until added herbs may the vegetables arv quite tender, the meat perfectly soft and the goodness drawn from the bones, remembering althat the cooking process itself ways mum be very slow and that the stock be kept closely covered. pot should Tho.e of us who are not privileged to cook by means of an open fire may, If the o'cn is hot, cook our soup stock in the oven and thus be assured that at least the stock does not cook too rapidly. Strain and Let Cool. When the cooking is completed, strain, asrubbing as much of the vegetable throuE'h the sieve, possible in an uncovered vessel and set aside until cold. A cake of fat will probfound to have formed on the ably be stock as it cools and every particle of this should be removed, for it must be distinctly remembered that greasy soup is anythingd but palatable. Some cook vegetables-anbones a second time to make what is called second but stock, not as rich as the first,makstill preferable to water for the ing of thick soups, sauces or gravies. We will concern ourselves chiefly, however, with the first process, foundation stock, which is now ready to be into soup by the additiontransposed of such further flavorings and seasonings as may be desired. For exTo three pints of stock add two ample: medium-size- d carrots, cooking grated it slowly in the stock and adding about of an hour before serving time two tablespoons of rice: or if an onion soup or shall we be more elegant and call It soubise is cook in the stock three or four desired, goud-slzcd onions fairly these through a sieve when, pressing then thickening" the soup with atender, little browned flour and coloring it If necesa few with of caramel; or sary our soup may bedrops thickened with one of the many Italian pastes in the form of stars, animals, etc., which are quite easily obtainable in any of the larger stores. If we are making a potato soup we should probably use the second stock as a foundation, because the sour be further enriched by the addition of milk, which same ingredient would also be used if we desired a white rather than a brown-onio- n soup. Valuable In Soup. Chee Our continental cooks appreciate far more than we do the value of cheese as an adjunct to soups, and in many'of the foreign restaurants even here, a plate of finely grated chese is always passed with the soup, whether this is of the thin variety cr a thick vegetable soup. a It gives flavor and certainly adds to thetempting nutritive value of the soup. Where the dinner may be rather in a thick soup such scanty as bean or proteids, pea soup should be served, but these are not suitable where a course is to follow. The heavy meat In which corned beef or even liquor ham was coked is often-useas a foundation for these soups, but care must be taken that such liquor Is not too salty. The peas, beans or lentils (dried) should be thoroughly soaked in cold water before them to the liquid, then all cooked.adding until the vegetogether tables are tender, passed through a sieve and bound by a tablespoon of flour smoothly mixed with a little cold water, then stirred into the boiling soup. This holds the sifted vegetables in suspension, and were the flour sink to the bottom omitted, they might A lltle dried powdered of the soup. Is mint usually served In bean or pea soup or paste with it. It nets as a corrective and flatulence, of the cream soups,prevents which may be made either with or without stock, there is an unending variety. Practically all green vegetables, such as peas, string beans, asparagus, cauliflower, can be used in thisspinach, way. the vegetables being cooked until tender either in water or stock and afterwards passed through a sieve, then a thickened sauce cf milk, flour and butter being added to the puree of vegetables. Garnishes of cooked batter or croutons of bread, fried or toasted, can be served with any of the above soups In place of crackers, the dry, stale pieces of bread always to lie found in the bread box being well adapted for this form of . $,-i.M- d AMERICAN DISK - rt - POPULAR The Making of Everyday Soupsi While in some homes soup is a part of the dinner menu almost three hundred and sixty-fiv- e days a year, yet In others it is only served in winter. Soma look upon soup as a luxury, others as an economy. Both may be right, both may be wrong it depends on the kind of soup that is being served; If it is a strong, clear soup, demanding a lavish ds Amended Resolution Adopted by Senate and Sent to White House. Department Devoted Exclusively to Preparing and Serving Daily Food in the Household TOfflTSAND CHEESE A - TO DRAFT GUARDSMEN SALT LAKE CITY, UTAH, FRIDAY, JUNE. 30, 1916 N, PIIPF POOH) A RIIH) IHlfiMIFTIIP PFTIOW' ds two-thir- I1EIJALD-REPUBL1CA- Inland Crystal Salt Co. , W. W. CLAYTON. MgT. 60 East 1st Sonth. Ws. 390. Pure Food Contest Brings Out Many Ways of-Cookin- g It. When the mail came to me this week, I felt as though every one in the world must have responded to our cheese contest. It was not difficult to believe the statistics which show that over .150.000.000 pounds of cheese is made if. America alone every year! For iuj years there was a common brlic (hat cheese was indigestible, but the work done In the United States experiment stations has disidea if the cheese be eatproved this raw en or either cooked. When cheese causes properly it Is indigestion almost sure to be not from the cheese alone, but the combination of other foods with which U is served. Illcli In Protetn and Fats. Cheese is very rich In protein and fats, and Is therefore one of the best of all meat substitutes. There are, however, probably comparatively few families in which all the members are so fond of it, would be satisfied to have it served regularly us a meat to take it in substitute, preferring smaller quantities and more as a relish. It is well, however, for variety sake, that we become more generally acquainted with Its real value and methods of serving it. You will find a great variety of recipes cn our pages today and I have gone over all so feel assured of that you carefully success with all ofmay them if directions be followed correctly. on weight for weight, Figuring has much more protein than cheese meat and twice the amount of fat. It should therefore either be served in small quantities with sweets or salwith an ads, or in larger quantities amount of carbohydrate appropriate food. Again instinct has helped us out to Bome extent, as we naturally serve it in quantities withor macaroni, rice, small pieces of toast or such foods, balls with it with the dessert, or cheesenot salad. What Instinct has taught us and many have not learned. Is that be not served in large quanit should with meat, tities at the same mealmeat as pork, and especially with such and the like. When pork sausage served in that combination, distress is to both almost aure to follow owing an excess of proteid and an excess of fat. - -- Caring for Mlik certified Imagine bowl that was rinsed out milk into a pouring with cold water and then wondering dinner why the milk soured before time. Certified milk does not mean milk.' magic To watch the production of certified milk is a valuable lesson in cleanliness to the average housewife. Few women, even the most particular, present the of the white, starched appearance ' milkers. The sterile pails are a revelationcov-in sterile cheesecloth dishwashing; ers each pall. Nothing touches the milk that has not been sterilized. The bottled product is brought to the consumer In boxes of cracked ice, and should not be allowed to stand on the back porch in the sun for a few hours. The milk should be poured into a or other vessel, freshly pitcher, topan remove any bacteria or mold scalded spores, and kept in a clean, cool place It is away from flies and dirt. Unless to be used at once, the new millc should not be mixed with old milk, as as well the mixed milk will not as the fresh milk alcne. keep It Is best to keep milk covered, as it absorbs flavors and odors feadily. At a temperature of 50 degrees Fahx. good milk should remain sweet for twelve hours at least after reachingr the consumer, and usually for twenty-fouhours, or longer. Where milk is brought from a distance, as in the large cities, it is often impossible to deliver that morning's milk in time for breakfast, and milk twenty-fou- r hours old must be delivered to consumers who insist on a get morning delivery. toThey wouldhours milk from twelve eighteen fresher if they would consent to receiving it in the afternoon. 15-ce- nt , Giving the Housewife More Than She Demands During these days of the high cost of living the shrewd housewife demands her money's worth in all the food she buys. To demand It Is one thing, but to actually receive.tt is another. You have a way of detecting short measure, but how do you know you are not receiving inferior quality? In purchasing foodstuffs how do you determine whether or not you are refull money's worth? Do ceiving your you buy a certain brand because your mother or grandmother always used it? Science has improved foodstuffs like else. If you use a certain everything brand because it has proven "satisfacto you" how can you be sure that tory are you getting the best, keeping ' abreast with the times, getting the latest improvements? In deciding upon different brands of foodstuffs there is only one way to the fullest value at prove which gives one way is results any price, and that which proves "Best by Test." that A few manufacturers of food products guarantee to refund your money if their brands do not prove best. Such firms and their products should be are the makpatronized. Among thesePowder. ers of Calumet Baking I Just introduced in the New York legislature. It holds n part: Facts Must lie Filed. A manufacturer or dealer in - food containing coloring matter or preservatives must file a statement with the commissioner of agriculture setting forth the name of each food or drink, his name and place of business, the trade name or designation under which the food or drink is sold, the trade name of the preservative or coloring matter, the qualitative and quantitative chemical composition of the preservative or coloring matter, the pro-or each such portion of matter in each preservative article of food coloring or drink and shall thereafter amend or change the statements within one week after any change cccurs in the facts. Dealers selling food containing colas deoring matter or preservatives fined in the proposed act must contin-a of sale uously maintain in the place placard containing, a reproducsign or the tion of the statement filed with lanto be in as many commissioner, guages, not exceeding three, as the commissioner requires. The commisresioner is authorized to further conand unbroken quire theof original food or drink, concerning tainers to which a statement must be filed, contain a part or all of such state. ment. Menacing to Itlglits. 'Aside from the expense to the food manufacturer,greatwho might be to his present labels, obliged are filed even thoughchange the formulas with the department, to make him tell the public his formulae and recipes, Is menacing to his proprietary rights. It is of doubtful constitutionality. What business man would take the "worm and his wife" into his trade secrets? What legislator, for that matter, would Issue a statement of the secrets of winning a selection? Then there the fool, not the wise man, is to always be considered. Imagine the cheap, foods constructed, dangerous illy turned- - loose upon the public when readers of the placards seek to imitate food products compounded with the scientific x:are. greatest Then there's the corner grocery, too, if this bill passes. It will resemble the outside of show, tents on the circus The bill requires that every grounds.must make the same explanadealer tions of all products "containingon coloror preservatives" placing matter disards in three languages to be Why have a towna played in his store. can visit as gay pageant when you place as Tompkins food emporium? Several Hundred Products. Did you ever stop to count how the many such products there are on are hundred, grocers' shelves? Several there not? Wouldn't it make you dizzy to enter a store and see the celling and sidewalks covered with placards you the insides of the bottles tellingcartons on the shelves? You and could not see the stock for the placards. One would hardly believe that such a provision as this could find a place In any bill, but it is there, thanks to our legislative humorists. A housewife could have a pleasant day marketing. After reading about the ingredients in these foods her mind would try to reconstruct them into the prepared She would try to imagine products. how the product tastes before she just decides whether or not she should buy it. Life is not long enough for some things, and this would be one of them. . Household Hints Freak bills which would make labels on foods vie with giant productions of the theatrical billposters' art continue to bob up In various state Certain legislators seem to legislatures. wantevery label to be a "best seller" story length. They do not seem to, take Into consideration the Impracticability of a complete statistical record of having a bottle of catsup or a package of cereals on one bottle or carton. The, attractive labels In color used by our great food manufacturers have involved much expense and mechanical skill. Whole buildings in plants are , l. We sell Fresh DELICIOUS HEALTHFUL endalFs Ice Cream Fish, Oysters, Try It Phone Hyland 729. SPECIAL ATTENTION 'GIVEN LODGES AND CHURCHES. Plant' at 1174 S. Fourth East. Poultry at Reasonable . Prices Faultless I S3 The Fulton m.arket 70 W. -- i ! a First South. Wasatch 2201, 2202. John HoIIey fi Co. Success Fruit Stand 01 Richards Street. L. W, GItEENIG, Proprietor. Dealers in All Kinds of Royal Market Fresh Fruits and Vegetables First South Street. 26 W. Phone Wasatch 451. First Get the Habit Trade at Service V Wasatch Fish, Poultry & Meat Co. 68 W. First So. Was. 907. ROYAL Meat Market 50 E. Second South. Phone: . -- DAHL BROS. . .Butler II In making apple or peach butter, a and potato ricer saves time,cores strength and. skins patience in removing: Boil 3 from the fru.it pulp. the fruit until soft before rlcing, then add spices and sugar and cook in the usual manner. If making jelly boll the fruit until soft, put through rlcer and drain in will be a much smaller Jelly bag.of There amount waste than usual. The ricer breaks up the fruit into very small particles, and since It will not be nec- Milk is the purest obtainable. essary to squeeze the bag, the Jelly will all be clear. At this time of the year when so many fresh fruits are in season the housewife should watch her table linen out all fruit stains carefully, before theyscalding Phone. Hyland 753 Peaches, pears and 494 E. 2nd Sooth.' dry. sweet apples cause the most formidable of the season's stains and it is a wise precaution to pass paper napOne negkins with such desserts. lected fruit stain will ruin a piece of once set, will last linen, for the as long as the spot, goods. Shredded cocoanut, when too dry for use, may be softened by the addition of a little boiling water. Here is a simple way to tie down corks. Take a stout string six Inches CROSS start to tie a knot but do long, not finish it . Putsimple the half pulled through loop over the tightly placed U cork, slipping the rest of the twine over the neck, press close to the bottle neck. Bring back the ends and tie on This will hold the cork for root lop. or beer any fermented drink. After tying, dip the necks and corks in parCooked affin. When using new glass baking dishes NONE BETTER. heat by rolling in hot water before using. Much tirrvfe will be saved in the baking. ASK YOUR GROCER. When it is not convenient to serve cream with sliced peaches or other fruit, bea delicious custard pudding sauce made by the following recipe: may ,of Blend together three tablespoonfuls sugar with one each of flour and butter. Add one pint of scalding water may be used) and milk (half with beat well an egg whip until slightly Salt Lake City. thickened. In a quart size bowl beat one egg with teaspoonful of salt and add the hot custard, stirwell blended. until When cool ring one of vanilla and rdi sliced persches. pour over teaspoonful Empty vinegar bottles of the gallon size are excellent for storing butterNo Tea Compares in milk. The buttermilk is easily poured, a and cork may be fitted to keep the Flavor and Quality with contents clean. When pouring boiling water Into the sink turn on the cold water, as the heat blackens the sink. A horseradish leaf or a bit of the root placed oik the top of pickles will prevent them from molding. Wasatch; 809. ' IT'S A PICNIC TO HAVE SUCH REALLY GOOD FOOD AS THAT BEARING, THE LABEL OF PIERCE'S. BUY u T0PIA Brands Hams, Bacon, Lard and Meats. Utah Packing & Provision Co. one-eigh- th OOIC5 H Young Beets Overshooting the Mark -- 1AH AM I,EAH, "I can't understand this code of ethics." "What code Is that?" "The cne which makes it all right to take a man's last dollar, but a breach of etiquet to take his last cigar et." Louisville Courier-Journa- Select beets that are about the size of walnuts, retaining- the tops. Wash thoroughly, cut off half of root 'and rmove withered leaves. Put in kettle with one-ha- lf cup of hot water and simmer until tender. Season with: cup vinegar. 1 teaspoon sugar. 1 teaspoon salt. teaspoon paprika. Butter size of walnut. Do not drain liquid from beets, as this contains the best flavor. Chop slightly before serving. 1- -3 v devoted to the keeping of tJiose re- JULY 4TH EXCURSIONS quired for two or more years' supply The D. & R. G. K. R. offers the usual ahead. To order them changed when the present law's require- excursion rates between any two stathey answer ments as they are would be to put tions in Utah. Sale dates July 1, 2, 'A, food manufacturers to enormous silly A, good until July returning-and uecdless expense. Yet hear the bill & . r wood TEA These foods are prepared in a sanitary factory by expert chefs, only the very choicest vegetables and seasonings being used. They are always good, are always pure and always ready. They include PIERCE'S PORK ancr The roost delicious and refresh-ins- : summer drink that vou ever tasted. Call for FREE sample and prove this statement for yourself. Ten and Coffee to It pays u Tea buy nml Coffee Store -- t BEANS Packed and Backed by Cook Tea Coffee Co. Wholesale and ltetail. We Sliiii Anywhere. Was. 3741. 14 W. First So. . umammaaaBmmmKammmmmmmmmmBmmammmmammmm . Utah Canning Co. Ogden Since 1888. |