' _QC’l‘0BER_i1_- 193? _ THE cHARLoTTETow1~i GUARDIAN

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PAGE FIVE

N0 COUPONS OR TICKETS FOR

CHINA WARE DUR- ING THIS SALE

3"' NNIVER RY ALE

' ` ' ‘ A I

STORE OPEN EVERY

NIGHT DURING

THIS SALE

UNTIL 8 P.M.

FIVE DAYS ONLY---OCTOBER 31st, NOVEMBER lst, 2nd, 3rd and 4th---FIVE DAYS ONLY

MAKE SAUERKRAUT WHILE CABBAGE is PLENTIFUL Baurekraut contains many of the

valuable minerals and vitamins needed for the family thi# Winter ,nd can be provided cheaply and conveniently ll the housewife has a quantity ot cabbage ori hand.

The outside leaves of the cabbage

mould be removed, then cut cross- wlss several times and Shl`€di'1Gd very fine with the rest of the cab- bage.

Immediately pack into a barrel.

be or tub which is perfectly Helm.

or into an earthenware crock hold- -

ing 4 or 5 gallons. While 118031118. distribute salt as uniformli’ 55 P05' gibie, using 6 to 8 oiuiccs of dairy or coarse salt to every 113 pomds of cabbage.

Pack the cabbages down with 2 wooden utensil, like a potew mush- ¢r_ Repeat with cabbage, salt and packing until the coritliiner is full or the cabbage is all used.

Press the cabbage down as tlsiibiy ss possible and apply a cloth and ag glazed plate or a board over the toP1 for cover. on top oi this cover Place stones or other weigh.s iuslng sim' ite and avoid the use oi 1inleSi°11° or sandstone.) These weights willi keep the brine above the COV€r~

Allow fermentation to pi`0C0€d f0F

10 days or two weeks Lf the :ooni is warm. ln a cellar oi' other cool P1166 three to live weeks may ‘JE l'9<lU“¢d-

Skim of! the iilm which forms when fermentation starts slid re-, peat this daily it ilec.:ssav:y to keep this film from becoming scum.

When bubbles cease to rise the

fermentation is cnlllplete and it 18 ready to be used. if there is s. um it should be removed

Pour me.tec1 ,inlullltl over the

brine until it iorins is ii:-Gr ff-‘Hi ‘/4 i/c. ‘.5 inch thick io pm. rn. ...e funn ation of the scum \v;‘-ich vC2\1l”~“» U the weather is wo.i'1.l or the st;i‘\%¢ place is not well cooled. Yhiii IS 110% necessary unless the kraut is to be kept a long time.

It is wise to can kraut as S0011 M

bubbles cease to rise and iermert- ation is complete. To 1-an illl .H1161 ldjust rubbers and seal. Sterllize two hours in the hot wnier bath

si'/ioui1'r'i'1 wrru BEEF BALLS Besson one pound sr0\1¥id DWI. and :ry with one small chopped onion. Push to one side of pan and uid one package spaghetti °°°k°d with tomato paste. 1-lest thoroillflli and heap on hot plateter. Pllcml meat balls around the edst- 5"”

with mustard pickles.

_-I Y

THE Management

specially requests all

orders to be over $1.00 if possible during these sale days.

SUME FAVORITE RECIPES

Published Through the Courtesy of

CASH and CARRY STURES

BAGOUT OF RABBIT

One rabbit, 1 ounce flour, 1 2 lb

bacon, 1 shallot 1 pint water or stock, 1 carrot 1 2 ttu'nip. 1 onion, salt and pepper

Wash, clean and joint rabbit Cut

bacon into neat slices and try in a. stewpan, Remove and keep hot Slice vegetables. Put them together with jointed rabbit into the bacon fat Fry together till brown Add flour Stir till brown Add in pint water or stock. Season to taste .with salt and pepper. S'mmer 1 1-2 hours. Serve rabbit with sauce poured over, ther-i.bacon arranged round and vegetables heaped on top. If you like sweet com add a tin and 1-2 cup stewed or tinned tomatoes, together with two med. tum-sized potatoes, thinly sliced to rabbit, 15 minutes before it is ready t4, serve, but in that case omit the flour. Enough tor four or five per- sons. -

PICKLED CARROTS

Large carrots

1,4 lb. (1 cup) sugar

'A pint vinegar (1 cup)

8 cloves

1'irich stick cinnamon ` Scrub and scrape the carrots. Cut

into sixths. Boil in salted water until tender and drain. There should be two quarts.

Simmer together the vinega.r,_

sugar, water, cloves and cinnamoni

for ten minutes. Add the carrots and simmer 10 minutes longer. Seal.

If baby carrots are used, omit the

pre-boiling and add a scant tea- spoon to the sugar and vinegar solu- tion. _

HAM WITH BORDELAISE SAUCE 2 slices ham 1 tablespoon

V1 sup Bordelaise sugar

silace 1 CUP 5t0Cl<

1 small onion and water 2 tablespoons 1 tablespoon of

butter prepared mus-

2 tablespoons tard pepper

flour Saute hom in butter and remove

to casserole. Mince onion and cook in fat remaining in frying pan until yellow. Stir in flour, sugar and mus‘ard. and when well blend- ed add stock from can, and enough water to make one cup, Add Borde- laise sauce and stir un‘.i.l thick and smooth. Strain over liani and bake in hot oven (450 deg. F.) 15 minutes

IIAM LOAF

’/1 pound lean ham 2 tablespoons flour

2 cups milk

1/. pound grated ollecse

3 ess# Salt and pepper ' Cook the izum and chop it fine.

Mix the flour w.th the milk .ind cock for a len minutes; then add

ig tiy o .. en. .ind the stillly neat- ‘... -n yell buv at Cash and Currv s1o.,.. you help oul island people. " \1;,\~,1-1-1| i101|_<¢

BREAD UEUMIB LOAF

3 cups bread crumbs, toast/ed

1 cup cold meat, chopped

‘.5 teaspoon salt 2 apples, chopped

55 teaspoon celery salt

1 tablespoon sage

1/1. teaspoon pepper

2 eggs 3 tablespoons butter or good drip

P108

2 cups milk Mix all the ingredients together

and shape into a loaf. Bake 1% hours, moderate oven, basting often with hot water and dripping, Serve with gravy. `

BRAISED OXTAIL

CHICKEN LOAF IN GEMTIN ' NINE rlvnrvmuar. rvmxm 2 tablespoons granulated gelatin PIES e O e S 4 tablespoons cold water 3 cups flour S tablespoons 1 tea-Spoon salt 1 teaspoon salt cold water

atgclfuw boiling water or chicken' 1 iéilrédu and salt. out in md Flo c k I n g B

1 sup flneiy wopped mick” with knile Mixing with knife

2 tablespoon. chopped plmiento Sl0‘~i1Y add Water Vifhen Sim' 11011811 0 2 tablespoons chopped green forms, shape it into ball Break

peppers l on nine bits of dough and roll out

Soak the gelatin in cold water for and tit into deep muffin pans Add

five minutes Add the suit and boil- filling

ing water and stir until the gelatin FILLING

has dissolved Cool Add the rest of' 3 cups pumpkin is teaspoon

the ingredients and pour into a ISHSPOOHS ginger glass mold which has been rinsed °m”am°" 1 W”5P°°“ Salt out oi cold water t°a5p°°“ '~ cup dark

loves brown sugar

Set in a cold place to stiflen Un- it 1 mold on a platter' surrmmd with easiwori #1 cups susor Windsor High Qualitl’ PASTRY FIOUR

““°““‘g 3 eggs s0AP 7 lb tag . ...

thin slices of lemon and Parsley~ Mix ingrediemS3 acxiiéis pnglilliir mm Sold only by Cash and Carry

HAM C}¢0QUE'1\TE5 pasiry shells Bake 10 minutes in Stores Choice Cape Breton

2 cups mashed potatoes H10d€1'11te1y hot oven Reduce heat 10 Bars ‘ ° ° " SALMON 1 tablespoon butter or other fat and bake 20 minutes in m°d@f@1b*?lY - _ _ .___ _ 3 egg yolks slow oven. Allow pies to cool in COOKING APPLES Golden “fax Cayenne pans. The pics can be served plain Peck _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ BEANS _

1 Cilil cooked ham or topped with whipped cream. Tm ,fi A-\` E _ _ _Ej- gg ' Choice White ___ __ _ _ , _ _ g _

Crumbs sovasii sour _ f--S Mix potato butter or other fat POTATOES TOBACCO

1 -r~ivnvi -<

-iii'

‘.“.“"Z"I"a` Z' '_ _ '

_Pour over them a salad dressing

made as follows: Three eggs, ll

3 tablespoons heated dripping 1 large oxtail

2 tablespoons flour

2 large onions

2 cups stock or water

Z carrots sliced

1-3 teaspoon pepper

3 cloves

1 tablespoon lemon juice

mu in the 5°" ‘md brown in me in crinnbs, and fry in deep fat. milk, stir until well blended, then -‘-""'-~"_““***;ll'1'1'E

e add the remainder and heat slowly., FRESH EGGS

Mawr harms nest the squash until light s.nd= Fresh extras 351:?

1 hound llnely chopped round mix with the other ingredients’ Fresh Firsts 30c! steak i Heat very hot and serve at once. Fresh Seconds . . 250' 1 egg -1- All Graded, Supervised by

1 tablespoon potato hour o corn-

the browned meat. Simmer 2 hours, 51,51-¢h I HAM LOAF ESPAGNoLE i9fy °r'

1 small onion, chopped _ , 1 lb. uncooked ham (from shank Creamery BUTTER , ‘fwuvmilk °"“’ zibs. .....

heated dripping. When the meat is' browned, remove from the fat. Slice the onions and cook until golden -brown in the same fat. Add stock or water, stir until boiling, put in the salt, pepper, cloves and carrots andl

add lemon juice and serve with boil- ed rlee or macaroni.

EGG SALAD

Sa", 2 lbs. lean pork

Hard cook as many eggs ns you

need. Let cool and chop finely.

wks of 2 eggs _md Cayenne, bm; Mix together one oupfui of boned Put up in stamped bags es-; ,/2 |b_ _ __ _ until smooth. then set to cool. Chop' squash that has been mashed and! Peclalll' fm' Cash and CHTFY '

ut throu h tt oollande two tabl St0r¢S

ham, mix with the other yolk, set P 3 ‘W 8* on 1,116 stove for _,_ momem mon spoonfills of minced celery, one| Bag . .. .... . .... . ... .. g _vegetable SOUP

'€&

Nutmei It °“P mm* _ Choice Fresh Dairy ‘

Black pepper, gmger ‘fs green pepper, minced BUTTER _ Y Wat" 1’é Small °m°“’ minced Lb. . .. . . . . . . . . . . . . ... Choice Round Steak

Add egg, potato flour or com-l 2 E355. All ngw fresh Stock 2 lbS_

Clarkes Vegetable

SOUP

Pertin "-~.,,_____ " ` 1’-~' -

»i;_r=<n-- .1 _.,,,__,_.__ _-

turn out to cool, when tho,-rlugmy isiispooiifiil of salt and sugar, one] ;~»---~--f----»~ --~---»- ' 38 oz- Q'_‘_;~» - ~ - -~- -~ *__ _ __, cool, take 11 tablespoon potato mix-‘ mb1f`SD00Hfui of onion juice, one- COCOA

ture, make a hole Ln lt, put 9, Iarge fourth teaspoonful of pepper and a Put up in 1-11) Bags espeg. teaspoon of the chopped ham in-| pinch of mace. Prepare two twbie- ially for Cash and Cm-ry

side, close the hole and shape in at spoonfuls of butter and flour mixed' 5101435

separate me °xt5U mm J°imS» ball. Dip in hour, then in egg roll' t0g'Jth@l'~ Add 11 lime 01' a quart of Bill! .

T _;`i._ ` `

__ _ ___|

I only.

MEAT

THREE YEARS _ago we were the iirst to lower the

price of meat in Charlottetown. We have today a

clean sanitary department for meat all glassed in awny from the heated part of the 'store you will find our meats of highest quality. We are going to give you some real values in meats. These prices for this sale

starch, chopped onion, milk and seo,-|' 1 teaspoon minced parsley I __ __ . . . . . . . . ... _

@2311.. __ _ lilo 3,141:

tablwpoon wh‘e sugar, 1 teaspoon

Cook in a double boiler. Garnish t the salad with pickled beets chop_1 add 2 tablespoons water to the fat ”‘ 5 ‘wer (350 d°5~ FJ 1'#-' UOUIS-

ped fine. I

sonlngs to finely chopped round 1 Small can °°"““°°5 BEANS (White) V Sirloin and '1‘.B

Steak. Mix well- Dip the hands ini Gm’ ‘“°“*- Add “li ‘“W"~°“f~‘ io lbs. stent 2 lbs one 290

each of salt and mlwmrd’ 1_2 cup Water’ and form me mixture mm but tomatoes. Mix thoroughly. Pant; _T :_-_.fn vinegar and 1.2 teaspoon peppen balls the size or a large walnut. i<‘ryli“°° greased baking dish' P°“" We’ BEANS (yellow eye) Best Roasis, Sausages 1

a ilsht brown in butter or heel 1at.| me ”°"“"‘°°5 “nd “"1"” 1" “ m°d°f'l 10 lbs. . . . . . . . . . . . _ . ... c per lb. . c 2 lbs I

` _ _ _ . . . . . .. . . . . . .

Smoked Bacon (ma- thine sliced) lb. __ 191?

in the pan and pour over them. U”m°1d and Serve 011 heated platter CREAM of WHEAT Pitney Rib Roasts

- _ _ iolbs ...... perm. Boneless C°d 10|;

Y I ' 2 -*r ___

We sincerely thank the Public for enabling us to have the largest

and best equipped food store in Charlottetown. To show our appreciation ~--~-:_- we are putting on the most wonderful sale of everything you eat, ever put on by a_ny food store on P.E.I. Every article in our Store will be

specially priced for this Sale only.

sits srlinrs roniv A1 9 ii. M. ....... L_.._.» _ sit: trans sirtliniv 111s11111 1.11. r 10 M41

Never did any store give the people of P.E.I. such a chzince to stock up at practically wholesale prices. In many crises goods are below todny’s

cost.

We cannot begin

the snrcifll prices.

food values.

well rep :lil to visit our store. Every article will have ii card showing you

Extra clerks will be on hand lo serve you. 0'li of iozvn shoppers should stock im "--» the winter with ii~'~f=~ real

We stock hlfghost qualitv goods.

Ideal Table Roasts, as low as Herring `

P _box . . . . . ;Il‘f1Ld_°f.'_;;;;_' ' 1

1 -fi - Pork Chops

Seeded and Seedless per lb,

191:

ee *isf“i_______ 121

i;”.ff;f”r.,lotoo““: _ l"f.;f’___‘fi______.23c

9__,_____

FRUIT and vi:GE'1‘ABLEs B-icon inoisiiwll *QORWED BEEF _@ggg1l_l__v priced for this sale per lt. __ lull J A 101;

Pfilmolive i___V _WAr___iV , _v__,,:____;_______ _____; _L75 .1();\I’ Y ~

Allxlzn 1‘1.»'<‘i_iI'rS 1101111 Rose il.0UR

3c"keS"."""` ' ' ' ` zilllilnils. 1 PW' P"';§§SE§3°"" F""‘°s1 in-(1111-111 rm- this solo. _#___ ___ _L_

” P 'A ” ' ' i>icKi.Es

to advertise all our wonderful prices, You will be

532

:_-_-SL;-_-1.-_-.___ - -_~_-_ 7 "j _'_

1 \Icdli1lu ui' imc Vi

PPP bag »-~-~ 5 \i| pickl. ~' 1:1 bullies reduced

f: .‘fll1f' __ ff A 111.-this sole.

"W ““’f~ “‘*’~"' ““‘ *S3 ’°““‘ .. ` ' . _ _ . Bi"l‘Tlm SALT 19% U" In "'"' ` "L

mould in a pan of hot water and

b K m slow oven un,_,1m.m_Th,_, Ltd.; N. Rattenbury Lid. 2:11; be “served with or ivithout is FRUIT-I'ZlUi MUl`l'aY» Cl&!`k€ &

thin white sauce.

A ---- 3 ISLAND BEANS-J. D. Jenkins.

“AM “UAF I"LOUR-Western Canada Flour

1% lbs. hiim

if 1\>~ vol- Med We" °°2°”‘°" _ vi-TANG nn1NKs-sterling Me-

Do this by putting through the loud Lean.

chopper twice

1 tablespoon chopped onion

'cn es.: whites. season with .salt und We btlyhfrom and recommelid the local wholesale firms: A 1° __ ` (‘(1|.~|.~m.;

pepper, pour into a mould, set the _ GR0CERIES_R. E. Mutch & Co. ll ""'

McDonald.

1$l Llrffi (JE

S iludzi TEA

oNl0Ns, No. 2 | 1___1|»._1_111 1 iii 37a 10 it ______ 9 l””_”' 1 s ~

7_3' l’i'csscil S'l`_l’_»\ W (1-A`TSL~p 51-WONS, Nm 1 vs lfj`_"_; '_'_;;_'_;__f_' I per hottie . .. . 10 lbs. Purity 'FLOUR "‘

CURLD MEATS-Harris Abnttolr Co. Ltd.; Davis & Fr:1scr‘s. CONFECTIONARY - S i d n e y 'l‘ Green? J. C. Montgomery.

BREAD-Hornby’s Bakery, Stew-

98*lE)vSv.` . . _.Y ._.`: . .`.Y. . . __

‘-§'v§`1`§:How------______

Bilrrsiz SALT gc ‘ .l.G_m M” 111111111.. 111-1- 1b.'._.__. K,

art’s Bakery, Mclnnis’ Bakery, Crown Bakery.

Mrs. Kenny’s Home Made Bread.

We also buy beef, pork, and lamb, butter, eggs, poultry, vegetables,

Mills, F. J. Holman, Rep.

ztablespoons minced green pepper rom the farmers of P.E.I. every day of the year at highest market

1 eB8 1,5 cup cracker crumbs

'11 cup milk 55 teaspoon paprika.

` rices.

SHORTS Canada Cream BEAN

.1;:_ti;.‘r..2f;z1,:f°~ 1.19 |.. ..._ ._%”_‘:f’.‘.’?f_,___ 631| I-14

1 1-11 url

PHONE 1115 " “ WE DELIVER” 187 GT. GEORGE_ STREET _ _

i | 1 ___ i

and CARRY

HAY Alhcrlzi Rose ____`tHng._L__.._,_:____;,

2.59] Bltoous 31.:

Per 100 lbs. FLOUR ----f at

Good White l---‘_”-L --~'-~""' ““~ " '

OATS Cimadii Cream (hard wheat) f4f =1 '

... F2f%iff_,___ 2.11 lf'.::1.'S.l"fv_¢fff_v‘____ 2111

Colgate’s Toilet fm W” "“”"°* "`“

SOAP Purity FLOUR Eagle Brand

,ae111res_. ..... 15|: 24 lbs mm Zh

STORES

,Mil--_o_o-:lu

W. R. DENNIS, Prop.

$2.70

...¢¢»»»»»»n»4¢~As_`

_w 1 .IL r

._ ll "I

ir- s ii 1. fr. 10 IIB

oi 'ri el lu C.

iii ni or 01

:zz

41.

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