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Show elicfhtfhl economy nj I ' V Oh that sinking of the heart, when you look j in your ice-box and see the tiny dab left from - yesterday's pound of butter! H 1 V - As a matter of fact, you would probably not f be using butter fo cooking nowadays, if you could J j. i get the same delicious results without it. ; ' You can. Yes without a particle of butter I j Here is the way: Use wholesome, economical fl ' j.; Cottolene for -your fine cooking, in place of ex- I r pensive butter. H 1 1 j In purity Cottolene has set the highest possible : j standard for shortenings. j ... Try Cottolene in any familiar recipe. - Use '. one-third less than you would use of butter. m.. . 1 You will find that shortenings which seem if cheap, when scooped out by the pound, are often , J 'l.'"JtL more expensive than Cottolene in actual use. ' Why? I Because many careful housewives have found H that Cottolene owing to its superior richness H 'A .A: goes much farther than other shortenings which H : tney been using. H i .Try Cottolene next time. It is sold by. grocers H in tins of convenient sizes. I if ' "' Recipe for MOLASSES COOKIES " gH JwJjsipS 1 cup molasses 1 level tablespoon ginger 1 j lfa- i CUP Cottolene 4 level teaspoon soda gflPpTj Mffbm CUP sugar i cup cold water I . iHpg I IbS cvz teaspoon salt 3 to 4 cups flour I j tlSESI Heat molasses, pour over Cottolene. Add sugar, H I VtfuS&riU alt and ginger or a mixture of other spices if pre- H i ' raSBjQKBf vMr ferred. Dissolve soda in cold water and add to first H Irtl mixture. 1 Stir in flour, making a soft dough to drop H II jlTOjMH SSEimwffP from spoon, or a stiff dough to be rolled and cut H llRnFM ac 'n mdcrate oven. Silclene I j uMakes Good Cooking Better I I' i R Should Be Considered As An. " , I INVESTMENT j yfv 'V With every, indication that prices' for; jf 1 . J linens will continue to advance, we advise bur I j "ipHl patrons and friends to- take advantage of the I p 3 jr1' ' Present market prices. It is IMPOSSIBLE S even now to secure many qualities, and we 1 1T t 'fc consider ourselves extremely fortunate to be 1 j iflisj Wj!- able to offer linens in such complete array. I ; Illllj Sil We; advise, yes, URGE, our friends -to B S8wft UP ' take advantage -of this wonderful opportunity. 1 ;j SXJ a p Though there are several thousand dollars' I I11PV ' worth of fine linens here, the fact that it will I !PjS$j ' fjS$) practically be impossible to secure more be- 1 j ' . rj- cause of scarcity and danger in transit, you who I ! ' care for linens should provide now for a long I m MA&zJ? f)W time to come. ! oo THE WHOLE NEIGHBORHOOD KNOWS. Mrs. Anna Pelzer, 2526 Jefferson street. So. Omaha, Neb., writes: "I can recommend Foley's Honey and Tar as a sure cure for coughs and colds. It cured my daughter of a bad cold. My neighbor, Mrs. Benson, cured herself her-self and her whole family with Foley's Honey and Tar, and everyone in our neighborhood speaks highly of It" This reliable family remedy masters croup. It clears tho air passagos and easos the gasping, strangling fight for breath. A. R. MMNTYRE DRUG CO. (Advertisement) no oo Read the Classified Ads. Read tho Classified Ads. J jLg, The housewife can help conserve the Nation's p jS IpPS resources an&at the same time give f4!P jH her family better food 9 fW "HPHE proof of the pudding is in the eating"1 -and the proof if W ' of Mazola is in the cooking. , f X If Mazola is not only the perfect medium for deep frying, sautcing, shortening and 9 Ji l salad dressings but it also enables you to do your share-toward saving the Country's SB flgiyy animal fats and reduces the cost of your cooking. fl Food Administrator Hoover says that if one-third ounce- less animal Jat-is used per $9 rill' capita, per day, 375,000 tons, can be saved yearly. mm I vIaWaV And since-the housewife can give her family better, more easily digested fried foods 9 fjiM ( V at Itsi cost? with Mazola than with butter, lard or compounds, she is conferring a )'f J 1 private as well as a public benefit . ' ftPS 1 A 3$ you are not already numbered among the thousands of' Mazola users, get a aSI kH vLv fjV can of Mazola. and 'try this recire. Wba T WXtesT BREAKFAST-MUFFINS . rf R.'Ail 2xpyQcar 1 teaspoon salt 1 cup milk 1 'V XwLr '"bikwi 1 t3fa,CSpoa sug2r 1 tablespoon ' . :" JM tfm Sltt dr? "JS."21 ,?.?tfacr' t1" Bvxe they are thoroughly mixed. Beat )j'ywlr riw egg; add ,rt, x? troiVc mtftura u o the bowl containing tho dry in- kWA III liaK--, gradients. Add tho Masob and cut ail together very quickly. Do not beat. lSSafcjglfc Two intoDuffinpBaedwth Maxola, and bake ia a moderately ' jgB ?Liir' Kile P1MT "-K Mazola can be obtained from your grocer. Pint, quart, half- KrTH M l fcv pdin and gallon tins-for greatest economy bny the large : S jg $tZe3't hlra the Ma20 Book of Recipes ' jH UCTS MPANY j ' J 7 2 v" - uju-i-l ... 'BlHMta |