Show I 1 I 1 jf cha jF fea t ande and eaf at 7 r la with E taft foods which pre ready ta ft ben beat and fand cat uc RS ao beet beef 4 hk exio cb lakeit a I 1 king it ig ix ap pp atte attal a to bater bl bill ut did cliot line e lu allua dl lua ana aih ehrl hav rice 4 absi i put on an JI the markita ad bret now nov hable in place rt at all tr ta nia I 1 forgty i nd stores I 1 tf J 4 wraya Ay aab labia I 1 0 t Z the birst ti hoso if now L products 11 1 were lamb slav and neo stew staw ana theio tho io fol 01 ol by Currl U r fed beef with rice tuia coffe tabled i nef hash and ica kidnay day stew there thera ap 0 hickon curry ani and irish on thi markot kot but othla taema currle idima abono awatha an tto preparation ot 0 nw no ready disben la in can fed but ov oo 00 undo under r the clovi states tho tha va vegetables ize to b lea ar arg ably in tatar peeled andrut and asat by mach machine aalthe anil the for each oan can are weighed find measured separately to insure uniformity of contents peas nas barot carot ca rot i iW Atoa colchy ana rich asray y made tram roin mea meata stack and bones all form part of at these delf delio cloua loua stews s while taid stews arfi redy to serve without any ank up to I 1 fifty per cent of water can 19 ho added jt if desired in mot jt tho the contents of 0 the cans iro are removed before the addition of rome water I 1 li a probably an ln im Dro vemont t s |