' _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.
8
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
CA
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._ `
` 
6
J
__ _ ___|
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
er
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_`
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