T X E>75 vumgaerM) m W&Ldk %~> HPiffi'Sfi Class LX_L4l5" Book ^7 fr GopyrightN°_ COPyRIGHT DEPOSIT 0ur Nebbing l^ap Sis Copyright, 1914 by THE NATIONAL PUBLISHING CO. MEMPHIS, TENN. Edited and Compiled by H. L. BRUCE DEC -2 iM §)C!.A387795 COPY OF MARRIAGE LICENSE State of Tennessee, County of Shelby To Any One Legally Authorized to Solemnize Marriages : This is to Authorize You to solemnize the Rites of Matrimony between and of your County, agreeable to an Act of the General Assembly, in such cases made and provided; provided, that there is no lawful cause to obstruct the Marriage for which this License is desired; otherwise, these shall be null and void, and shall not be accounted any License or authority for you, or either of you, for the purpose aforesaid, more than if the same had never been prayed or granted. Given Under my Hand, at the Clerk's office, in said County, this day of 191 Clerk. By D. C. CERTIFICATE OF MARRIAGE State of Tennessee, 1 County of Shelby. J *■ do hereby certify that on the day of 191 J did duly solemnize the Rites of Matrimony between the parties herein named, as authorized in the foregoing License. Witness my hand this day of 191 ATTENDANTS ATTENDANTS NAME OF BRIDE NAME OF BRIDEGROOM Op m J3 B THE BRIDE THE GROOM PREFACE When two people of opposite sex enter into a part- nership for life, the style of the firm is ' ' Man and Wife, ' ' and the newly associated partners take upon themselves solemn obligations, not only to uphold the honor, dignity and credit of their matrimonial venture, but to hold sacred even the most ancient of its traditions, to share impartially its joys and sorrows; and whether the glorious sunshine of happiness and prosperity paints the pebbles along life's highway with a brush dipped in liquid gold, or the frowning clouds of misfortune and failure cast their gloomy shadows along the road, to give to each other freely of love, sympathy, comfort and understand- ing. In the forming of this partnership no man or woman is competent to advise; it is a problem that must be worked out by the parties interested, without interference from others, for every man or woman must live his or her own life ; therefore, every man must choose his own maid and "every lass her own laddie." Even in this way mismating occasionally occurs, just as the workings of nature are sometimes abortive; but we do not find fault with all nature because of one stunted tree in a forest of stately oaks, or a shrunken apple in a basket of rosy pippins. Hence, it is not meet that father, mother, brother, sister or guardian should "venture in where angels fear to tread," because, forsooth, an occasional combination, under the firm name of "Man and Wife," has discovered that the expected dividends of happiness and contentment are not forthcoming, and makes a pil- grimage to Reno, that Mecca where the galling ties of unhappy marriages are magically dissolved. That mar- riage on the whole is not only not a failure, but that its bonds soothe more than chafe, is evidenced by the fact that those who have experienced it for a time and lost the partners of their joys, rarely let the flowers bloom more than twice o 'er the grassy mound in the churchyard before they evince a willingness to try it over ; and this is as it should be, for is it not a tribute to the virtues of the dear departed? This book is published with the confident expectation that each copy will find its way into the hands of two people who are just entering upon a life partnership, "for better, for worse," and that in setting sail upon the matrimonial ocean they are landlubbers, not yet having their sea legs under them, and, therefore, in need of much advice from old sailors as to how best to pilot the good ship Wedlock safely on her voyage. Through the pages of this book you will find much valuable advice, compiled at the expense of considerable time, labor and money, from absolutely reliable sources, and intended to make smooth the pathway of the young wife and housekeeper if applied in a common sense way to the everyday prob- lems of home life. It is assumed that you will fill out the pages intended for that purpose with a record of your wedding and such circumstances attendant thereon as you may deem proper, and that this fact, coupled with the merits of the book itself, may be instrumental in its preservation for many years, and for this reason it has appealed to the individuals and firms whose advertise- ments appear herein as a thing of permanency. It is to these advertisers, who jointly bear the expense of pub- lication and distribution, that you are indebted for your copy of "Our Redding Day," and it is their good wishes which will follow you through life, since every one of the hundred or more has been made aware of your marriage and feels a personal interest in seeing you start on this new lap in life's journey properly equipped. Have you protected Her? Words without deeds are empty. You will protect and provide for HER, if you live; but suppose you die ? A Penn Mutual Monthly Life Income Policy will answer the question. It is a protection in the event of death; a provision for future needs, furnishing the monthly check to pay the monthly rent and bills. A few cents a day will buy a monthly income for life. It is the great IF in lIFe that life insurance offsets. We will be glad to furnish particulars without obliga- tion or importunity to purchase. Sibley & Erskine, General Agents Penn Mutual Life Insurance Go. Second Street and Madison Avenue Memphis, Tenn. Second Floor Germania Savings Bank Building Phone Main 5374 AFTER THE WEDDING. Ordinarily, all the details of a wedding down to the invitations or announcements, as the case may be, have been threshed out and arranged weeks beforehand by the bride-to-be and her girl friends; but occasionally a marriage occurs where no invitations have been sent out, and the announcements overlooked. In a case of this kind the form given below is entirely correct, filling in, of course, the desired names and date : Mr. and Mrs. Will icon Sp afford Announce the marriage of their daughter, Juanita to Mr. Harold Jennings Brown On Wednesday, June the Thirtieth Nineteen Hundred and Fourteen at Grace Chapel New York If it is desired to make known the future address of the bride, another card may be enclosed, which reads : At Home After July Fifteenth at Twenty-seven East Fortieth Street Wedding gifts should be acknowledged before the mar- riage, if possible, but if not, this should be attended to immediately thereafter, as delay makes one seem unap- preciative, and besides lessens to some extent the pleasure of the giver. After the social events incident to the wedding are over, the most important question that confronts hus- band and wife is where and how to live, whether they shall board, whether they shall live with his or her people, or keep house, and to this there are two answers, "if pos- sible, keep house; if not, board." No man has a right The JOHN GERBER COMPANY Offers congratulations to the recip- ient of this book Extends cordial invitation to visit our store, to view the varied display of merchandise gathered from the world's style centers Years of encountering and solving trade problems enable us to present you the best values for mini- mum expenditure. Our policy, "Satisfied Customers," should inspire your confidence and accord us the pleasure of your visit. Memphis Cumb. Phone 4236. Call Dept. Wanted. Mem. Phone 1159. 25-31 N. Main St. to saddle his wife on his relatives or his relatives on his wife, and no woman should jeopardize her own and her husband's happiness by a like experiment with her people. When the birds mate in the springtime they prudently set about the construction of a home, and no man is worthy of the love of a good woman unless he desires to follow the example of the birds and build for her, be it ever so humble, a ' ' Home, Sweet Home. ' ' The pleasure to be derived by young married people from the planning and building of a house, as well as the furnishing thereof, is not only inestimable, but is the surest road to contentment, and then, when the babies come, think what a pleasure it will be for them to be born under their own roof. Without doubt "Home" is the most expressive word in the English language ; it carries with it the comforting idea of a haven of rest, where one can do as one pleases ; where the chairs are made to be sat upon ; where the beds are made to be slept in ; where the books are intended to be read, the pipes to be smoked and the porch railing to put the feet upon ; where shirt sleeves and slippers are not considered bad form, where certain mysterious odors from the kitchen are faintly discernable as they are wafted in on gentle zephyrs, stirring up half forgotten memories of ye olden, golden days, when the old swimmin' hole was regarded as the most important body of water in the wide world, and where it is not deemed an unpar- donable sin to eat as long as one is hungry. In the selection of a home, the location and neighbor- hood are the first things to be considered, the former as a matter of choice and convenience, and the latter for obvious reasons. Where possible, an east front is always preferable, and while the interior arrangement of the house merits first consideration, it should not be for- gotten that nice, roomy porches not only play an impor- tant part in the comfort of a home, but they are of vast protection to the house. In regard to the yard or lawn, a luxuriant stand of blue grass takes first place as a carpet, although Bermuda is extensively used, but in any event if each sprig of grass had to be set out separately 6 Are You Going Into Your Own Home? Eventually you will have that home, why not now? Let us explain how easily that home can be secured. H. M. CALLIGOTT & CO. Tennessee Trust Building Main 4480 "We build, sell and rent attractive homes." and nurtured by hand in order to get a nice green yard, the result would be ample reward for the labor so expended. Trees and their grateful shade seem to have borne an important part from the very beginning in the making of a home, for did not the Divine Creator stage the open- ing act of the first domestic play the world has ever known, in the "Garden of Eden," and was not the tree that bore the fatal apple intended for shade, since it was expressly forbidden to eat of the fruit thereof? Carrying out this idea, it is to be noted that in the ages past and to this good day, a man's home is oftenest spoken of as his "own vine and fig tree," and the poet raised his voice in protest at sight of the vandal with his destroying axe, bidding him thus • "Woodman, spare that tree. Touch not a single bough. In youth it sheltered me And I'll protect it now." At any rate, trees add much to the beauty of the lawn and shade is indispensable. Among the many varieties of shade trees, the elm, while it grows more slowly than many others, is the most desirable, since the wood is tough, the limbs rarely breaking off, and the leaves come early, forming a dense shade, and remaining until late fall. Shade is as essential in the back yard as the front, but apple, peach, pear, cherry and damson trees may be used here, thus combining the pleasure of the shade with the benefit of the fruit. A woman writer in a recent magazine briefly sums up the absolute essentials of an ideal country home as follows: "Pure air, sunshine, breathing spaces, a water supply and sewerage system above reproach, pleasant things to look at — trees, flowers — a garden, where one could do one's own planting of vines, refined neighbors as homogeneous as possible, and all within easy access of the great city." This in a gen- eral way expresses the idea in the minds of most city people of a suburban home, and really it covers the case very well. There is one thing you can't get away from, and that is that summer doesn't last always, even in the country, and therefore the matter of heating is to be 102 GOODWYN INSTITUTE "On the ground floor" E. C. Denaux Incorporated Decorations Furniture Draperies Rugs Lighting Fixtures We furnish homes complete. Colored sketches, with esti- mates submitted. Churches, Clubs, Theaters decorated. Out of town correspond- ence solicited. Telephone Main 5167 considered. A house to be easily heated should be as compactly built as possible, and of the three methods, steam, hot air or hot water, the latter is the general favorite, although if it is necessary to economize, hot air plants can be installed at much less cost than either steam or hot water. An important item, if you have your own heating plant installed, is the placing of the radiators or registers where they will do the most good and at the same time be least in the way. Perfection in heating, plumbing and lighting are greatly to be desired in the home, or elsewhere, and while this subject is under dis- cussion it may be as well to touch upon the subject of silent or noiseless plumbing, a thing you have doubtless wished for but seldom seen. There are a hundred things which may contribute their quota to the hissing, hammer- ing, singing and gurgling which sets up when faucets are turned on or toilets flushed, and quite frequently the particular thing is very difficult to locate. Tf you are going to have plumbing installed, you should see that your contractor fences against all the probable causes of noise. The hiss and rumble of water in a supply pipe, which occurs when a faucet is opened, may be due to small pipe sizes, improper supports, high pressure, poor location of piping, undersized stop cocks or valves, and so on. For a house with one bathroom, kitchen and laundry fixtures, and one or two lavatories in bed rooms, the main supply pipe should not be less than three-quarters of an inch in size, and one inch is even preferable, if the pressure is less than thirty-five or forty pounds. If the pressure is lower than this the supply pipe should be one inch any- way — not especially to avoid noise, but to provide an adequate volume of water, and should be increased one- quarter inch for each additional bath room. The pipe to the kitchen range boiler should be three-quarter inch in a house having one bath room and one inch where there are two or three. The pipes to the bath room should not be less than three-quarter inch, and if the bath room contains a needle and shower bath, one inch is desirable. The bath tub should have three-quarter inch supply pipe, the lavatory half inch, the closet half inch, the 10 W e Specialize in Brides ' Trousseaux Our correctly ap- pointed Lingerie Section is replete at all times with a di- versity of pleasing originality in Wom- en's Undergarments which possess a dis- tinctive stylishness that gives them precedence over all others in the pref- erence of critical followers of Fash- ion. Here every wish, every need, every taste and oc- casion is provided for at prices ex- tremely low, quality considered. The Corset Section also provides a style for every type of figure, in models that afford perfect b o d i I y comfort, whether standing, walking or sitting. &.bDTPeivstein> &Bit>s. INCORPORATED MEMPHIS 11 kitchen sink three-quarter inch, the pantry sink half inch, and the laundry tubs three-quarter inch. These sizes should be maintained right up to the connection with the fixtures, even though the actual valves or faucets of the fixtures are smaller. High pressure develops a velocity in water flowing through a pipe, which not only causes it to hiss, but at times produces vibration in the pipe itself, the resulting noise being transmitted to the timbers, partitions and flooring of the building, until the whole responds like the sounding board of a piano. Proper supports placed about five feet apart, with a layer of hair felt placed between the pipe, with its supporting clamp and the wood work, will nearly always relieve this trouble. A non-conducting pipe covering for the prevention of freezing may be purchased in lengths of three feet, and this also has the advantage of preventing the escape of the sound of water running within the pipes. A good pressure of water is desirable, twenty-five to seventy-five pounds being enough, but higher pressure is apt to be troublesome and noisy when water is drawn. High pressure can be controlled to some extent by install- ing a pressure reducing valve, through which all water to the house must pass. With higji pressure, the sudden closing of a faucet produces what is known as "water hammer." that is, the momentum that the flowing water has attained when a faucet is open will expend itself in hammering within the pipe when the velocity is suddenly checked by the closing of the faucet. Air chambers are used as cushions to prevent or reduce water hammer, and to be effective should be from two to three inches in diameter and at least three or four feet long. Two principles are employed in the construction of water faucets — the fuller and the compression, and while the fuller pattern is convenient to operate and of more pleasing appearance, the compression faucets, which close slowly, prevent water hammer and give better service. Rumbling in the pipe connections between water backs in kitchen ranges and hot water boilers is often due to small pipe connections. Pipe connections should pitch 12 Your Happiness Depends largely on the start you get, so insure happiness by starting right now for the office of the Memphis Consolidated Gas & Electric Co., 12 and 16 South Second St., with your mind fully made up to make a Small Cash Payment on a Gas Range and have the balance charged to your account and billed at one or two dollars each month until it is paid for. Also ask for our domestic science instructoress to call and show you not only how to use gas, but how to use it economically. No charge for her services. COUPON Any newly married couple purchasing a Gas Range within 30 days from date marriage certificate is issued will be presented with a GAS IRON— FREE if book containing this coupon is brought to our office at time of purchase. Memphis Consolidated Gas & Electric Company 13 up from the water back to the side connection on boilers, instead of reaching it through a series of square turns, the latter method requiring at least twice as long to heat a tank of water. In regard to the furnishing of a home, if your means are ample, you can lay the whole burden upon the shoul- ders of a professional decorator and furnisher, and go away for a fortnight. When you return, presto ! the thing is done ; go where .you will about the house, there isn't a thing lacking. When you step upon the porch you will wipe your feet upon a door mat that harmonizes in color with the exterior of the house, and has your mono- gram neatly traced upon its surface. The porch furniture will have the appearance of having been as accurately placed as the pieces on a chess board, and when you enter the house you will discover that the scheme has been carried out with such painstaking attention to detail that the sense of utter correctness and absolute appro- priateness impresses you with the idea that you "may look, but mustn't touch." Really, the most satisfactory way for a young married couple to furnish a home is to start in by buying only such things as are absolutely necessary for the kitchen, the dining room and the bed room, and then accumulating, piece by piece, such articles as appeal to you. In this way you will eventually get just what you want and there will be a feeling of intimacy and personal interest in every chair or table you own. This feeling of acquaintanceship with one's belongings develops a pride of possession in the man as well as the woman, for it is doubtful if the chilly breast of an Arctic explorer would heave with more pride when planting the Stars and Stripes at the North Pole than that of a man who has just nailed a loose paling on the first fence he ever owned. "The two best days to quarrel are yesterday and tomorrow." IN THE DINING ROOM. The dining room and its decorations have much to do with the pleasure of dining. First of all, it should be a 14 S. M. WILLIAMSON & COMPANY INCORPORATED INVESTMENT BANKERS INSURANCE 121 Madison Avenue Jno. H. Philips, mgr. Memphis phone main 4570 Real Estate Dept. Memphis, Term., Wedding Day. Dear Mr. and Mrs. Newly wed: After you are back from your honeymoon trip the first thing you ought to think about is a HOME. Don't begin your married life by paying rent — start now to accumulate prop- erty. You will be happier and richer some day if you take and act upon this advice. We sell all kinds of homes — from modest three-room cottages to stately mansions. We lend money on property at reasonable rates. Our lists, automo- biles and salesmen are at your service. If we are not already known to you, inquiry will convince you that we are worthy of your confidence and patronage. Wishing you much happiness and prosperity, we are, Sincerely yours, S. M. WILLIAMSON & CO., Inc. ARE YOUR WEDDING PRESENTS IN- SURED AGAINST FIREP-AGAINST THEFT? OUR POLICIES ARE CLEAR, CONCISE PROMISES TO PAY. S. M. Williamson & Co., Inc, 121 Madison Ave.. Memphis, Teim. Fire, Burglary, Accident, Liability Automobile 15 cheerful room, whether much or little cost has been put into its arrangement. It should be bright and well ven- tilated — its whole aspect inviting. Incapable decorators are now making dungeons of some of our dining rooms by using somber colorings on our walls and ceilings, besides littering up the nooks and corners with bric-a-brac and what-not. In decorative art there are many manufactures very useful and very artistic, when properly used, but barbar- ous in effect when they fall into hands that unsuit them to their environs. The dining room should be treated with an eye to simplicity, the colorings cheerful, pleasing to the eye and comforting to the mind, for it is the sustain- ing element of the whole house — the place where the promised welcome and hospitality of the host are ful- filled. The service at table demands absolutely spotless linen. The good housewife will pride herself upon table cloths and napkins, as well as her skill and genius in things culinary. Linens run to fashion as do other things, but the laws governing them are flexible enough to accommo- date the taste and purse of people of modest means. The bare, wooden top of the table should first be covered with a blanket or pad intended for the purpose. The table cloth should not be starched, but is best when soft and smooth, so that it may drop from the table's edge in graceful folds. Napkins should match table cloth, and also be unstarched. The Cutlery. Knives and forks are best when plain and of medium size. If one can afford, it is very nice to have a set of knives and forks for each dish. It is almost necessary to have several carving sets, two large and one small, the large for roasts, the small fo,r steaks and fowl. Carving knives are best when slightly bowed in shape, and will be found more convenient than those with a perfectly straight edge. In addition to the ordinary cutlery, there are many special designs in either knives or forks for 16 W. F. OMBERG, Inc. INSURANCE Fire, Liability, Accident Health, Burglary, Bond Plate Glass, Elevator Automobile |]T POLICIES ARE CLEARLY DE- *ll FINED AND MEET THE RE- QUIREMENTS OF THE MOST EX- ACTING FORM OF INSURANCE. ANY CONTRACT ANSWERS SO LONG AS YOU SUFFER NO LOSS, BUT THE CONTRACT YOU ARE LOOKING FOR IS ONE UNDER WHICH YOU CAN COLLECT WHAT IS DUE YOU WHEN IT IS DUE. YOUR CONSIDERATION IS RE- SPECTFULLY REQUESTED. W. F. OMBERG, INC. 1520-21 EXCHANGE BUILDING BOTH PHONES 494 i: butter, cheese, oysters, asparagus, pie, fruit, etc., a list of which may be obtained from any hardware or jewelry store. Breakfast. Breakfast is a meal at which all the members of the family should make it a point to be present at the same hour, as it lessens the worry of the housekeeper and tends to keep the servants in a good humor. Breakfast should lend all the cheerfulness possible to the beginning of the day. A few flowers in flower vases should grace the table, and these decorations should be supplemented by the bright colors of fruits, berries and melons. Their influence is immeasureable upon the man of work, who, after breakfast, must plunge into the busy whirl of the day. If a man starts the day in a cheerful mood he is likely to continue so throughout the day. If he starts out ill-natured every little thing annoys and irritates him, and unfits him for the performance of his duties. The most attractive as well as appropriate china for use at breakfast is in strong colors of green, blue, pink or brown foliage, effects with gold, garlands of roses in natural colors, old flown blues and dainty harebell deco- rations. There are less expensive and more modest breakfast sets in very pretty geometrical designs of blues, pinks, greens, browns, etc. The complete Breakfast Set consists of: Fruit Set — Fruit basket, individual fruit plates, finger bowls. Berry Set — Berry bowl, individual berry saucers. Melon Set — Melon tray, individual melon plates. Porridge Set — Porridge dish, individual porridge bowls. Roll plates, individual breakfast plates, covered butter dish, breakfast cups and saucers, chop tray or round platter. Gravy or well dish, casserole or covered round dish, open vegetable dish, individual toast racks. Egg Set — Egg trays, egg cups, coffee maker or coffee 18 OW' Appointments for your dining-table Nothing is more pleasing to the eye or more indicative of good taste and refinement than a well appointed dining-table. While it is not absolutely necessary that your silver should be all of the same design, it is essential that it should harmonize — it should at least blend, if not match. In the many Bridal Gifts that you received it is possi- ble there were a few pieces omitted that are necessary to a well-appointed table. To add these would happily solve the gift problem for Birthdays, Christmas and Anniversaries. If we can be of service to you in advising or suggesting anything along these lines, it will be our pleasure to assist you. Visitors are always welcome, whether wishing to buy or only to be informed. W. C. GRAVES & BRO. Jewelers and Silversmiths 11 North Main Street Near Court Square 19 pot, sugar bowl, cream pitcher, water jug or carafe, mineral water glasses, Apollinaris glasses, table tumblers, crushed ice tubs, cocoa pot. Wheat Cake Set— Covered muffin dish, syrup jug, lemon tray, powdered sugar bowl, individual cake plates. People usually eat what they want, but the following is suggested as an every day breakfast menu, which will wear well : A fruit course, followed by a well cooked cereal, broiled blue fish with strips of bacon, Saratoga chips, a light egg dish, muffins or toast and coffee. Formal Luncheon. Luncheon is served after the manner of dinner, except that it is a very light repast of bouillon, entrees, salads, hors d'cevres, vegetables, sandwiches, fruit, ice cream and like dainty foods. Claret and Rhine wine, ale or beer may or may not be served at luncheon, as you desire. The complete china service at luncheon follows : Fern stands, bouillon cups, chop tray, casserole or covered round dish, open vegetable dish, sandwich tray, chocolate., coffee or tea pot, plates, cups and saucers, claret decan- ter and glasses, Rhine wine decanter and glasses, salad set, salad bowl and individual plates, celery tray, bread and butter plates. Fruit set, fruit basket or comport and individual fruit plates. Ice cream set, dish, plates and cake plates, olive tray, vinegar and oil cruets, salts and peppers, water carafe or pitcher, water tumblers, crushed ice tub, Apollinaris glasses, iced tea glasses, ale jug and tumblers, beer tankard and glasses or steins, chafing dish. How to Serve a Dinner, The custom which prevails in America of serving oysters before soup has met with much criticism from many famous diners. The stomach, in their opinion, should be first toned with warm food, that it may per- form its functions the more readily. The number of courses may be from five to fourteen, at the discretion of the host. They should be served quickly, though without the appearance of haste, beginning with soup and follow- ing in the order named with their various wines. 20 Unequa led Service and Uniform Courtesy CHARACTERIZE THIS STORE AS AN IDEAL PLACE TO SHOP Our stocks are at all times large and well as- sorted, and your wants are readily filled. Diamonds, Pearls and Fancy Stones, Gold Jew- elry, Cut Glass, Sterling Silverware, Sheffield Plate, Clocks, Bronze, Umbrellas and Novelties; in fact, a Jewelry Store with a complete stock in all its branches. We have a modern Jewelry Repair Factory and employ none but expert workmen, and offer the best possible repair work at moderate prices. Watch repairing a specialty. Crescent Jewelry Co. Diamond Merchants and Manufacturing' Jewelers. 25 N. Main St., Opp. Court Square. Memphis 21 Soup Madiera or Sherry Wine Oysters Sauterne Fish Rhine Wine Entree Bordeaux or Claret Roast Champagne, Claret and Sherbet or Punch Game Claret or Champagne Asparagus White Bordeaux Wlines Salad (Same wine may remain or not, at discretion of host) Ice Cream (no wine) Cheese (no wine) Dessert Port Cognac Liqueurs There are really no set rules for serving wines at dinner, because all palates are not pleased with all wines. It is permissable to serve the same wine throughout the dinner, but let it be the kind likely to please the most of one's guests. First in order is the oyster course. This requires oyster plates, in which the raw oysters or clams are served in their own half shells, embedded in cracked ice to keep them cold. Glasses for Bordeaux, Moselle or Rhine wine go with this course. The soup course being next, it will now be served. The china to be used is composed of a soup tureen and individ- ual soup plates, or, if bouillon is served instead of soup, individual bouillon cups, decanter and glasses for Madeira or sherry. Light soup should be served when the courses following are heavy. Thick soups may be served with a light dinner. The china, cutlery, etc., used in serving this course, as with the others, are removed from the table immediately after the guests have finished with them. The fish course gives the hostess a fine opportunity to display her taste in china. The requisite china for this service is a large fish dish, a sauce boat and individual plates, usually decorated with fish designs. Hot foods, like scalloped oysters and fish, may be cooked and served on the table in a ramequin — a fire- 22 THIS SPACE RESERVED FOR A. HAISCH Flower Store Cut Flowers Floral Designs 87 Madison Ave. Memphis, Tenn. 23 proof china dish, by far the best thing for the purpose. Rhine wines of choice vintage are served with this course. Authorities on the question agree that Rhine wines are essentially fish wines. The entrees may consist of sweetbreads, calves' brains, breaded chops, fricassee of chicken, etc., etc., and should be served on a round dish with harmonious plates, for each guest. With this course red Bordeaux wines are served. The roast, the principal course of the dinner, is now in turn. The meat is served on a large platter, and the vegetables (hot, of course) are brought on, each kind in its own dish. The china for the roast course should be the most elaborately decorated of the dinner service. A wise plan in selecting one's dinner china is to have the sets for the various courses graded in richness of design, from the more modest soup sets, increasing in brilliancy and reaching a climax in the roast set. Exquisite glassware is now in order for dry cham- pagnes and rich red wines, like sparkling Burgundies, Bordeaux, hocks or clarets. The game course does not always form part of the- service in large dinners, but when it does, the game dish and plates should be as rich in coloring as those used for the roast course. Beautiful decorative pictures of wild game adorn the sets shown in the china shops. Many of the pieces are produced by noted artists, and are quite expensive. Champagne, Claret, Burgundy or Bordeaux may be used with this course, the choice being governed by the kind of game served. Chicken, partridge, quail and turkey would be accompanied by champagne, while the red wines are served with wild duck, wild boar and roebuck. Cold asparagus follows next in order, with Bordeaux wine. Asparagus is served on a special platter with a drainer, a boat for dressing and individual compartment plates. A separate course is not made of asparagus when roast fowl is served. It is better with the fowl. Salads should always be served following the game, 24 Everything to Furnish the Modern Home ■^-w^ HETHER a modest cottage or a palatial residence — we are ill prepared to furnish everything, from the kitchen to the yfl / library. Our stocks are the most complete in Memphis and our prices are most reasonable. More than 35,000 square feet devoted to the display and sale of things for the home. Furniture, Rugs, Carpets, Draperies, Stoves, Sewing Machines, Vacuum Cleaners, Victrolas and General Housefurnishings Every department a leader in its line; each line wonderfully complete. When you go to buy things for the home, be sure and see what we have. We can save you money, and in addition give you the privilege of our Easy Payment Plan which enables you to buy what you need, and while having the use of same in your home, pay in easy weekly or monthly amounts, without interest or any extra charges whatever for the accommo- dation. KZ J n GREATER MEMPHIS' r>v £ 1-1 GREATER MEMPHIS >- V-X bREATEST STORE. MAIN AND GAYOSO STREETS, MEMPHIS, TENN. 25 but when no game is served they should follow the roast. Salads are more palatable when dressed at table, but the preparation of it should not begin until the guests are ready to be served. The oil and vinegar destroy the brit- tleness of the lettuce if left standing. A fine porcelain bowl made for the purpose is suggested, instead of a cut glass bowl for serving the salad. The china service for the course consists of a salad bowl, individual salad plates, Mayonnaise bowl, vinegar and oil cruets. The pudding course is served next, with a large pud- ding dish, a sauce boat and pudding plates. The serving of puddings at table was done in a primitive manner until some bright potter made a pudding dish within a pud- ding dish, or rather a fireproof lining, in which the pud- ding might be baked, then placed in a decorated dish or shell, which fits it nicely. Thus the stains, if any, on the baking dish, are hidden from view. After this course, the heavier china and glass are removed from the table. The floral decorations and lamp or candelabra may remain. For serving ice cream, which comes next, are ice cream trays, plates and cake plates, gold and strong contrasting colors show to advantage in the decoration of china used for this course. No wines are served with ice cream. Ice water and ice cream appear to be a popular combination with Americans. Next comes cheese, with its special cheese set, a dish and individual china plates. Silver bladed dessert knives form part of the service for this course. After the cheese is served comes the dessert course. The fruit is placed on the table in footed fruit comports, footed dishes and plates to match. Beautiful fruit sets are decorated in flower and fruit designs, with encrusted gold embellishments. There is ample opportunity for the hostess to show her taste in beautiful china in this course. Madeira or port is served in appropriate decan- ters and glasses. Cafe noir is now served from a coffee maker or coffee pot in small individual cups and saucers. A sugar bowl 26 The Best Drugs That Is What You Want XT is bad enough to be sick without having to take med- icines of doubtful strength and value. If you need a particular medicine, or if your doctor has or- dered something special for you, let us supply it and you will be sure of the highest quality and service. We give the most painstaking and thor- ough care to the filling of prescrip- tions. There is no need to worry about the drugs you take if we sup- ply them. Place your drug orders and prescriptions in our hands. We guarantee satisfaction. Fortune-Ward Drug Co. Memphis, Tennessee containing sugar and sugar tongs are also placed upon the table, but no cream. The best results are secured when coffee is made at table after the French fashion, in a coffee maker. A little cognac may be mixed with the coffee in one's cup, if taste dictates. A light indulgence in creme de menthe liqueurs or cor- dials may now end the dinner, so far as the ladies are concerned. The gentlemen are served with cigars and the dinner party is now ready to repair to the drawing room. Now the gentlemen may spend a short time in the smok- ing room. Serving Wines. Table tumblers are used for breakfast and luncheon, goblets for dinner. The latter are more beautifully decorated. For sauterne, it is proper to have a sauterne decanter and glasses. The decanters are engraved or in deep cuttings, and have handles. The glasses are of various graceful shapes, with green bowls and stems of crystal. Madeira decanters and glasses are to be had in rich cuttings, decorated in gold or in plain crystal. They have no handles, and are the size of those used for claret. Sherry glasses and decanters are made in a variety of decorative effects. The glasses should be taper- shaped, with a slight flare at the top. The decanter and glasses for Rhine wine may be of various colors, the finest glasses having very long stems. Some are richly gilded and others finely cut. Sherbet cups are of regular size, in Austrian gilt or crystal cuttings, and are very effective pieces. Champagne should be sparkling, and is best served from the bottle in saucer-shaped glasses, with long hollow stems. The wine thus retains its effervescence. Hock wines are served in decanters, same as those used for sauterne, claret and Burgundy. The glasses, how- ever, are taller than those used for other wines, and are decorated beautifully in gilt and enamel. Burgundy is served in a decanter with handles, the 28 Easy Payment Club Plan Enables You to Secure Any Make Sewing Machine n ORIENTAL OR DOMESTIC RUGS FIRELESS COOKERS HEATING STOVES OR RANGES REFRIGERATORS KITCHEN CABINETS DRESS FORMS VICTOR VICTROLAS At Absolutely the Lowest Cash Price No Interest to Pay for These Accommodations 29 same shape and size as that used for sauterne or claret, the glasses being in plain crystal and a trifle larger than sherry glasses. The port decanters are deeply and richly cut, though somewhat smaller than those used for claret, and have no handles. Colored glasses are not used for port. They should be of simple crystal, with perhaps a little gold decoration. Claret decanters have handles and are made in several designs, with brilliant lapidary stoppers. Glasses are of goblet and round, low shapes, in plain crystal. Claret is never served in colored glasses. In France, claret is diluted with water and served in goblets. They do this with table claret; never with the fine vintages, however. A small crystal cut glass, plain or decorated, is used for cognac. The cognac decanter is also small and has a handle. The best way to serve creme de menthe is to first fill the glass with shaved ice, then pour in the liqueur. Special bowl-shaped glasses are made for the purpose. The decanter is small, has no handle and may be of plain or colored glass, highly decorated. Cordials and liqueurs have their special decanters and glasses. The decanters are small, fancy-shaped and have no handles. Some are cut, others are in plain or colored glass, with highly ornate gold effects. Chartreuse, Bene- dictine, Anisette, Kummel, etc., are served in these decan- ters and glasses. The punch bowl is often the pride of the hostess. She may have one in either gilded or cut glass, richly orna- mented china, or it may be of silver. Being a very large and odd piece, it may be made a decorative feature of the table. Glasses for punch are in crystal and Austrian effects and highly decorated. Iced tea and coffee glasses are light and tall, with either straight or bell tops, and will hold about a pint. Beer is served from a large earthen tankard into beer steins, having covers and holding from a pint to a quart. Glass tumblers for beer and ale are light and straight, those for ale being smaller. 30 YOU WON YOUR HUSBAND Not Only With Your Beauty, But by the Taste You Displayed in Gowns and Millinery If you would always retain his love you must continue to appear beautiful to him. This may best be accom- plished by always wearing Gowns and Millinery From the Store of J. SPIVACK Distributor of The latest Foreign and Domestic Creations, fresh from the skilled touch of the most cele- brated designers known to woman s world. Phone — Main 1333. Memphis 546. 104 South Main St. MEMPHIS. 31 Ale jugs are shaped like tankards, but smaller than the beer tankards. Water jugs may be of either glass, china or earthen ware. If of glass, they may be beautifully cut or etched, with gold embellishments. Those of china are ornate in colors and figures. Earthenware jugs are made in fine relief, modeled with odd color effects. We are indebted to the French for the water carafe, which has a wide bowl and long bottle neck, for handling, and is much better than a pitcher for serving ice water. Mineral water glasses are light, straight and beauti- fully transparent. A large glass of the same kind is made for Apollinaris. Finger bowls are either gilded or enameled glass, or a combination of both. Some are plain blown, others in richly etched cut glass. They are placed on table with the fruit, and at the end of the repast. Table tumblers should be of goodly size, that they may hold sufficient cracked ice to keep the water cold. They are richly cut, fluted, etched and plain. Cracked ice, in quantity to supply the dinner needs, is placed in a glass or china ice tub, which may or may not have a stand. It is proper to state here that the foregoing matter pertaining to dining room and table service, as well as much advice relative to housekeeping and cooking, which will be found elsewhere in this book, has been gleaned from th,e writings of one of the most eminent authorities on these subjects on the American continent, and may be relied upon implicitly. Five 'Clock Tea. Coming as it does, between luncheon and dinner, this is naturally a dainty repast. To serve more than a mor- sel is to destroy one's appetite for the evening meal. A cup of tea at this hour is quite refreshing, yet the occa- sion is more of an excuse for small, informal social gath- erings. The table should be daintily laid with china of delicate design. The cups and saucers, small and thin, may or 32 MAXINE TURKISH BATH and BEAUTY SHOP CHE largest, most sanitary and elegantly equipped shop in Memphis, coupled with ex- pert and intelligent service, has made this shop the Mecca of high-class and refined patronage. Manu- facturers of Human Hair Goods. Every piece of hair goods sold with an unlimited guarantee. High class toilet goods and hair ornaments. Hot Springs attendants for bath. A Weil-Groomed Woman is Never a "Has-Been" Mrs. A. St. CLAIR RODGERS Proprietress 83 S. Main St., Second Floor. Tel. Main 680 Arnold Bros. & Stub be Interior Decorators THE SETTING SHOULD BE WORTHY OF THE JEWEL YOUR BRIDE IS A JEWEL. LET US MAKE YOUR HOME A WORTHY SETTING FOR HER. We Take Pleasure in Advising Our Friends and the Public That We Have Opened Our New Offices 122, 124, 126 SOUTH MAIN STREET With the Jennings-Wilson Furniture Co. Exhibiting the Newest and Most Modern Ideas in Wall Papers, Fabrics, Draperies, Furniture, Lighting Fixtures, Mural Paintings, Art Glass, Mosaic. Arnold Bros. & Stubbe Telephone 1776 ESTIMATES AND COLORED DRAWINGS UPON REQUEST may not be odd pieces. The kettle, of copper, brass or silver, should be highly polished. Crisp, dry biscuit, thin bread and butter sandwiches, spice cakes or English tea biscuit, are usually served on plates to each person. The bread sandwiches are often cut in odd shapes. Making the Tea. To make good tea, the water must be freshly boiled, as there is a flat taste to tea made from water boiled longer than half an hour, because all the life has left the water. The water for tea should be filtered and boiled. After it has come to a boil, pour in enough to scald the tea pot, then empty this water. Put in the tea leaves and then the boiling water. Cover the tea pot and allow it to stand five minutes before serving. If left steeping longer the tea becomes strong and bitter. Those to be served may have different tastes, some liking strong and others weak tea. In this event make it strong enough for those who like it so and weaken it to suit the taste of others by the addition of water, which should, of course, be boiling. Five o'clock teas usually require more of the beverage than is ordinarily used, and a different method of prep- aration is necessary. Then the tea is placed in a sheer muslin bag, which is put into the scalded pot. When it has been steeping five minutes the bag is removed, else the decoction will become bitter. A kettle of boiling water is kept over the flame of an oil or spirit lamp, and this water is used to weaken the tea for those who so prefer it. Good Coffee. Much of the blame for poor coffee at table is laid upon the kind of coffee used, when, as a matter of fact, the fault is wholly in the making. Good coffee cannot be made from poor beans, but poor coffee can be and is often made from the choicest varieties of coffee grown. To make good coffee, there must be a good pot or percolator, thoroughly clean, and good coffee, finely ground, which has not been roasted too long. Add to this an intimate acquaintance with the peculiarities of both 34 Make Life's Voyage Smooth Over the Sea of Matrimony! Guarantee a continuance of the honey- moon and the placid days of good fortune by protecting the home and family with Health, Accident, Disability and Theft to Residence Insurance The Saturday Evening Post says the duty of a newly married man to protect his home and bride with such insurance is clear and urgent. We represent the strongest and most liberal and at the same time the promptest and most conservative companies. Let us tell you how little it will cost to make sure that your bride will be cared for nicely in case of your illness, accident or disability. And how little it will cost to protect your home against theft. It will be a pleasure to answer all questions fully and in confidence. Write, see or phone us — to do so will not place you under any obligations. Vance, Powell & Co. Porter Building. Memphis, Tenn. Phone Main 34-6 35 pot and coffee, so that you may know how much of the latter to use and how long to take in the making, and your coffee will no longer be an experiment. Boiled coffee is made by pouring a sufficient quantity, finely ground, into the pot, then pour in the boiling water. This is allowed to boil sufficiently and then taken from the fire, while the beaten white of an egg and the crushed shell are placed in the pot. Again place on the fire and let boil about one minute, remove and allow to stand not more than five minutes, when it is ready to serve. The Kttchen Time Table. Time required for boiling various meats : Beef, per pound, 30 to 35 minutes ; corned beef, per pound, 30 min- utes ; mutton, per pound, 15 minutes ; ham, per pound, 20 to 25 minutes ; chicken, per pound, 15 minutes ; turkey, per pound, 15 minutes ; sweetbreads, per pound, 20 to 30 minutes; veal, two to five hours; smoked tongue, three to four hours; beef, a la mode, three to four hours; tripe, five to eight hours. Time Required for Boiling Eggs and Vegetables. Eggs, 2 to 3 minutes; hard boiled eggs, peas, toma- toes, Brussels sprouts, rice, green corn, spinach, 15 to 20 minutes; asparagus, cauliflower, squash, celery, maca- roni, potatoes, young cabbage, 20 to 30 minutes ; carrots, onions, turnips, young beets, parsnips, Lima beans, 20 to 45 minutes ; oyster plant, string beans, shell beans, 45 to 60 minutes; oatmeal, hominy and wheat, one to two hours. Time Required for Boiling Fish. Lobster, whole, 40 minutes; clams and oysters, 3 to 5 minutes; bass, 10 minutes; blue fish, 30 minutes; salmon, in slices, 15 minutes ; halibut, per pound, 15 minutes ; cod, per pound, 15 minutes ; haddock, per pound, 6 minutes ; small fish, per pound, 6 minutes. Time Required for Baking or Roasting Meat or Fish. Beef ribs, well done, per pound, 12 to 15 minutes ; beef ribs, rare, per pound, 10 minutes; beef, rolled, rib or ramp, per pound, 12 to 15 minutes; beef, long or short 36 it No Woman Is Ugly if She Is Well Dressed. "—Spanish You may always have that '"well dressed" feeling if you obtain from us your Ladies' Ready-to-Wear Coats, Suits, Skirts, Dresses, Waists, Corsets, Hosiery, Knit and Muslin Underwear, and even then your costume will be lacking in something unless your hat came from McNALLY'S MILLINERY DEPARTMENT. Hats made and trimmed to your order at a net saving of $1.00 to $5.00 each. We specialize on Children's Dresses. Mrs. S. E. McNally 96 South Main St. MEMPHIS Phone Main 3262 Accept Our Congratulations and make your home comfortable by buying from us the very best grades of coal obtainable Latura-Whitten Coal Co. 443-449 DECATUR STREET BOTH PHONES 2531 37 filet, per pound, 12 to 15 minutes ; beef sirloin, rare, per pound, 10 minutes ; beef sirloin, well done, per pound, 12 to 15 minutes; lamb, well done, per pound, 15 minutes; mutton, leg, rare, per pound, 10 minutes ; mutton, leg, well done, per pound, 15 minutes ; pork, well done, per pound, 30 minutes ; turkey, 8 pounds 2 hours, 10 pounds 3 hours ; duck, tame, per pound, 40 to 60 minutes; duck, wild, per pound, 30 to 40 minutes; partridge, 30 to 40 minutes; goose, 8 pounds, 2 hours ; venison, rare, per pound, 10 to 15 minutes; grouse, per pound, 30 minutes; pigeons, per pound, 30 minutes ; small birds, 15 to 20 mniutes ; fish, small, 20 to 30 minutes; fish, thick, 4 to 6 pounds, one hour; fish, long, thin, 6 to 8 pounds, one hour; braised meats, three to four hours ; liver, whole, two hours ; scal- loped dishes, 15 to 20 minutes. Time Required for Frying. Muffins, fritters and doughnuts, 3 to 5 minutes ; smelts, small fish, croquettes and fish balls, 2 minutes; slices of fish and breaded chops, 4 to 6 minutes; chicken, 10 minutes. Time Required for Broiling. Steak, 1-inch thick, 7 to 10 minutes; steak, 1 1-2 inch thick, 10 to 12 minutes ; mutton chops, 8 to 10 minutes ; spring chicken, 20 to 25 minutes ; small thin fish, 20 min- utes; thick fish, 30 minutes; shad, 25 minutes; trout, 15 to 25 minutes; blue fish, 15 to 25 minutes; squab, 15 to 25 minutes; grouse, 15 minutes ; quail, 8 to 10 minutes. Time Required for Baking Bread, Cakes, Puddings, Etc. Loaf bread, 40 to 60 minutes; graham gems, 30 min- utes ; rolls and biscuit, 10 to 20 minutes ; cookies, 10 to 15 minutes ; ginger bread, 20 to 30 minutes ; fruit cake, three hours; sponge cake, 45 to 60 minutes; plain cake, 30 to 40 minutes; rice and tapioca, 60 minutes; plum pudding, ten hours; Indian pudding, two to three hours; bread pudding, one hour; custards, 15 to 20 minutes; steamed puddings, one to three hours ; steamed brown bread, three hours; pie crust, about 30 minutes; baked beans, six to eight hours ; potatoes, 30 to 45 minutes. 38 Put Your House in Order A husband who cannot afford to put a policy of life insurance upon his life in the hands of his bride is too poor to buy a marriage license, or to pay a wedding fee. Careless Husbands Leave Poverty- Stricken Families OEATH comes rather suddenly to one's neighbors at times. There are plenty of exits — appendicitis, a bad heart, a quick pneumonia, or a blood clot. Each week some friend or acquaintance trickles out of life. Next week it may be you. In this age a man who has no life insurance, or who has inadequate life insurance, is a bad housekeeper. The poor man cannot afford to be without it, and the wealthy man dare not. Wives are often to blame that their husbands' houses are in disorder as far as life insurance is concerned. Considerations of delicacy often hold a wife back from bringing up the subject of life insurance to her husband. She does not like to think that he may die, and she does not like him to think that she is planning to derive a money benefit from his death. In sober fact death must finally come to all, and life insurance is not a benefit, but a compensation, always inadequate, no matter how large, assuming that a husband is worth anything at all. A wife should never stand in the way of that life insurance which is her only protection from privation and poverty. On the con- trary, she should demand it, and should insist that it be regarded not as an extravagance, nor as an investment, but as a neces- sity. It should come before luxuries; it should come before a savings bank account; in fact, it should arrive with the wedding presents. The question of the form of policy to buy can easily be decided. All Old Line Life Insurance Companies issue many good forms. Go to the office of any reputable company, take the representative of the company into your confidence, and explain to him your cirmustances and desires, when he will select for you the policy best suited to your needs. Memphis Life Un der writers A ssocia Hon 39 Comparative Table of Measures. One cup equals y 2 pint; 4 cups flour equal 1 pound or 1 quart; 4 cups liquid equal 1 quart; 2 cups solid but- ter equal 1 pound ; !/o cup butter equals Vi pound ; 2 cups granulated sugar equal 1 pound; 2 cups pulverized sugar equal V/s pounds; 3 cups meal equal 1 pound; 4 table- spoonfuls of liquid equal 1 wineglass, y 2 gill or Vi cup; 2 gills equal 1 cup or % pint; 2 cups equal 1 pint; 1 pint of milk or water equals 1 pound ; 1 pint chopped meat packed solidly equals 1 pound ; 1 round tablespoonful of butter equals 1 ounce; 1 heaping tablespoonful of butter equals 2 ounces or 14 cup; 9 large eggs or 10 medium eggs equal 1 pound; 2 round tablespoonfuls flour equal 1 ounce; 1 heaping tablespoonful of sugar equals 1 ounce; 2 round tablespoonfuls powdered sugar equal 1 ounce; 2 round tablespoonfuls coffee equal 1 ounce; 1 tablespoon- ful liquid equals V2 ounce. Proportion Table. Two rounding or 4 even teaspoonfuls baking powder to 1 quart flour ; 1 teaspoonful extract to 1 quart custard ; 1 teaspoonful soda to 1 pint sour milk; 1 teaspoonful soda to 1 cup molasses ; 1 even teaspoonful soda and 2 full teaspoonfuls cream tartar to 1 quart flour; y 2 cup of yeast or V4 of compressed yeast cake to 1 pint of liquid; 1 scant measure of liquid to 3 full of flour for bread; 1 measure of liquid to IV2 of flour for muffins; 1 scant measure of liquid to 1 full of flour for batter; 1 salt- spoonful of salt to 1 quart of milk for custard; 1 salt- spoonful of salt to 1 loaf of sponge cake ; 1 saltspoonful of white pepper to 1 quart of soup stock; 1 teaspoonful mixed herbs to 1 quart soup stock; 1 teaspoonful of salt to 1 quart soup stock or 2 quarts of flour; 1 teaspoonful extract to 1 loaf of plain cake ; 1 saltspoonful of spice to 1 loaf of plain cake; 1 tablespoonful each chopped vege- tables to 1 quart of soup stock; a pinch of salt or spice is about a saltspoonful. -10 First Last and A Iways You Will Buy Your Hats From The Paris Millinery THE QUALITY SHOP 193 S. Main St. Phone Main 3476 DIGESTIVE PROPERTIES OF EVERYDAY EATABLES. Roast meats are not so easily digested as boiled meats. New wheat bread is heavier than stale bread. Most ripe fruit is readily digested. Fish is more readily digested than the white meat of fowls. Liquid and semi-liquid dishes are more digestible than solids. Eggs very slightly cooked and milk are easily digested, as well as very nutritious. The flesh of shell fish and crustaceans is difficult of digestion. A ripe cheese, while indigestible itself, aids in the digestion of other food. HOW TO COOK THINGS. Breads, Biscuits, Rolls, Griddle Cakes. Etc. Southern Biscuit. Sift one quart of winter wheat flour, one teaspoonful of salt and one teaspoonful of soda together, then rub in a heaping tablespoonful of lard, add sufficient butter- milk to make a dought just stiff enough to be easily handled. Roll the dough half inch thick, cut out with a tin and bake quick in a hot oven. Tea Biscuit. Sift one quart of flour with one teaspoonful of salt and three rounding teaspoonfuls of baking powder; into this rub one large tablespoonful lard or butter until it is of the consistency of corn meal ; then add enough sweet milk to make a dough easily handled; roll and cut out; place in a greased pan and bake for fifteen minutes in a hot oven. Take out, brush lightly with yolk of egg and milk ; return to oven to glaze. Parker House Rolls. Take two pounds of flour, two heaping teaspoonfuls pure cream of tartar, one heaping teaspoonful of soda, 42 UNION & PLANTERS BANK & TRUST CO. MEMPHIS, TENNESSEE Capital and Surplus $1,650,000 :-: 3 Per Cent on Savings Accounts Large Assets and Conservative Management MONEY ADVICE Money hid in a sock is not safe. Money carried on the person is not safe. Money loaned without proper security is not safe. Money hid under the carpet is not safe. Money risked in speculation is not safe. Money is a sacred trust. It is your duty to protect your money. Nothing Surer Than a Savings Account in a Strong Bank "It is better to sleep on 3 per cent, than to lie awake on 6. OPFKERS S. p. Read, President. J. R. Pepper, Vice-President. Frank F. Hill. Vice-President. X. C. Perkins, Vice-President. Gilmer Winston, Cashier. R. S. Polk, Assistant Cashier. Kldridge Armistead, Asst. Cash. Sain Holloway, Atty. & Tr. Officer. Directors — T. C. Ashcroft, Harry Cohn, J. M. Dockery, W. C. Early, Noland Fontaine, G. T. Fitzhugh, J. M. Goodbar, W. E. Gage, W. B. Gates, Frank F. Hill, J. F. Hoist, Thos. H. Jackson, R. L. Jones, S. R. Leatherman, B. L. Mallory, J. M. McCormack, F. M. Norfleet, J. R. Pepper, N. C. Perkins, S. P. Read, Theodore Read, H. T. Winkelman. Main 5155 81 Madison We Specially Invite Small Accounts 43 one heaping teaspoonful salt, all sifted together three times; then add two heaping teaspoonfnls sugar. Rub into the above dry (like tea biscuit) five ounces butter or lard, which must be hard. Add one or two eggs and one and a half pints sweet milk and work into a light dough. Do not work more than necessary for the dough to hold together. Roll out at once half inch thick and cut out with a large round cutter. Wash the edges with melted butter and double over like turn-overs. Let them stand a few minutes. Wash with egg and bake in a hot oven. Yeast Bread and Rolls. Make sponge with one cup warm water, one cup milk and a scant quart of flour and one cake compressed yeast dissolved in one-half cup water. Cover and raise in a warm place. When light stir well, add two teaspoons salt and sugar, if desired. Beat in flour until stiff enough to knead; then knead until smooth. Raise again, form into two loaves. Raise and bake about three-quarters of an hour. For rolls make sponge with scalded milk, slightly cooled and add shortening; raise kneaded dough twice before shaping. Brush rolls with melted butter, raise very light and bake in hot oven. Shape bread sticks with hands and bake crisp. Salt Rising Bread. One pint of new milk, corn meal to thicken ; one gallon flour, one tablespoonful sugar, one teaspoonful salt, pinch soda. Set the milk on the fire and stir in corn meal to make as thick as mush. Set in a warm place all night. In the morning it will be light. Put the flour in a bowl, pour in the mush and mix with warm milk and water, equal parts ; add the sugar, salt and soda. Make a stiff batter, cover and keep warm. In an hour it will be light. Work in flour to make a stiff dough ; let it rise, mold in loaves, put in greased pans, let it rise and bake. This makes the sweetest and most wholesome bread a family can use. Graham Bread. Dissolve one cake compressed yeast in one-fourth cup water. Make a batter with a scant quart of warm water, 44 If You Would Always Be a Bride Keep Your Temper and V O x THE FIRST IS YOUR AFFAIR I our ueauty--- the latter is ours Haii- Goods Toilet Articles Imported Ornaments San ford's Face Powder Sanford's Face Cream Sanford's Hair Tonic Manicuring, Massaging, Shampooing Hair Dressing. Manufacturers of Hair Goods. Send Us Your Combings. Mail Orders Filled Promptly. Novelty Beauty Parlor Misses Sanford, Props. 19 N. Main St., Opp. Court Square Memphis, Tennessee Cumberland Phone LADIES AND CHILDREN EXCLUSIVELY 45 a pint of white flour and a quart of graham (each being sifted before measuring). Add half a cup of brown sugar and the yeast and beat hard until smooth. Cover well and let raise until double its bulk. Beat again, add two scant teaspoons salt and pour batter in well greased pans. Cover again, raise to not quite twice its size and bake in a moderate oven almost an hour. This may also be baked as muffins if desired. Whole Wheat Bread. Soften one cake of compressed yeast in one-fourth cup of water. Sift a scant quart of whole wheat flour into a bowl, with two teaspoons of salt and one-fourth cup of sugar and make into a batter with a pint of warm milk and the yeast. Beat well and work in sifted flour until the bread can be handled lightly on the board. Place in greased bowl, cover well and raise in a warm place. Shape in two small loaves when light and bake in a mod- erate oven about forty-five minutes, brushing with soft butter just before placing them in the oven. For nut loaves, a cup and a half of pecans and English walnuts may be added with the flour. Sally Lunn. Sift together one pint of flour, two tablespoonfuls of sugar and a little salt. Warm a scant cup of milk and melt in this three tablespoonfuls of butter. Stir into the flour, adding also a half cake of compressed yeast dis- solved in a little lukewarm water. Beat well, add one egg yolk and white beaten separately. Pour all into buttered cake pan and let raise until double its bulk, about two hours. Sprinkle lightly with granulated sugar and bake in a moderately hot oven. Serve warm, cut into squares. If set over night for breakfast, only one-fourth as much yeast is required. Boston Brown Bread. Sift together one cup each of rye meal, corn meal and whole wheat flour (or one and one-half cups each of graham and corn meal may be used), with one and one- half teaspoons soda and a teaspoon of salt. Add three- 46 After Your Honeymoon Visit the Bee Hive Store Quality Highest - Prices Lowest - Styles Newest Let us supply your needs in Ladies' and Gentlemen's Ready To Wear Everything in DRY GOODS, MILLINERY, LADIES' COATS AND SUITS, CLOTHING, GENTS' FURNISHINGS, HATS, SHOES, TRUNKS, BAGS, UM- BRELLAS, NOTIONS, ETC. STRICTLY ONE PRICE H. SILVERFIELD Old Phone Main 3675 166 S. Main St. MEMPHIS, TENN. 47 fourths of a cup of molasses, a pint of sour milk and steam from one to three hours, according to size of molds used. Egg Bread. Two eggs well beaten, two cups sour milk, one smooth teaspoonful soda, one small handful of corn meal, lard size of a small egg, melted and added to batter, a little salt. Bake in a hot oven. Buttermilk Muffins. Take one quart of buttermilk, two eggs, one teaspoonful of soda dissolved in warm water, one teaspoonful of salt, flour to make a good batter. Beat the eggs well and stir them into the milk, beating hard all the while; add the flour and salt and at last the soda. Corn meal may be substituted for the flour. Corn Meal, Batter Cakes. Take one pint corn meal, three-fourths pint sour milk, one teaspoon nearly full of soda, stir in milk till it foams ; two eggs beaten separately, salt to taste. A tablespoonful of flour added to the meal is an improvement. Have the griddle hot and well greased. Waffles. Take one quart flour, three eggs beaten separately, a piece of lard the size of an egg, half teaspoonful of soda, a little salt, mix with enough sour cream to make a thin batter. Beat thoroughly before putting in the irons. Buckwheat Cakes. Mix three tablespoonfuls of molasses with one quart buttermilk and two beaten eggs. Then add, stirring in slowly, enough buckwheat flour to make a smooth batter and one handful of corn meal well mixed with one large teaspoonful of soda. Salt to taste. Cook at once. Griddle Cakes. Sift a teaspoonful of soda, half teaspoonful of salt and two cupfuls of flour together; stir into the mixture two scant cupfuls of sour milk and two well beaten eggs; make a smooth batter and bake on a well greased hot griddle. Serve at once. 48 N.HILL MARTIN &C0. INSURANCE FIRE AUTOMOBILE ACCIDENT BURGLARY HEALTH LIABILITY ELEVATOR PLATE GLASS TORNADO BONDS PHONE MAIN 3505 545-50 BANK OF COMMERCE BUILDING Memphis, Tennessee 49 Flannel Cakes. Sift together one and one-half pints of flour, one table- spoonful of brown sugar, two teaspoonfuls baking powder and one teaspoonful of salt. Add two beaten eggs and one and one-half pints milk and beat into a smooth, thin bat- ter. Bake on a hot griddle to a rich brown color and serve with maple syrup. These should never be larger than a tea saucer. The Cooking of Meats, Steaks, Roasts, Fish, Fowls, Etc. If your husband is a normal, red-blooded, hearty, healthy man, you will find that after rubbing up against the jagged edges of a close-fisted, miserly old business world all day, the best prescription for smoothing the wrinkles from his brow, bringing back the sparkle to his eye and attuning the strings of his heart to give forth sweet melodies, is as follows : One rich, rare, juicy beefsteak, one and one-half inches thick ; 1 bowl of brown mushroom gravy ; 1 dish of French fried potatoes ; 1 asparagus omelette ; 1 plate of hot Southern biscuit ; 1 pot of fragrant coffee. If he doesn't mention the theater after this, his case is hopeless. Beefsteak, Broiled. Take a T-bone steak, one and one-half inches thick, with a large tenderloin in it. Trim away the fat on the inner edge of the steak until it is not more than one inch wide. Have a steel fry pan just hot enough not to show red, and into this put half dozen very thin strips of break- fast bacon, which will cook in one minute, when it is re- moved and the steak put in. As soon as the steak is crisped upon one side it should be turned and crisped on the other, the process of turning being frequently re- peated until the steak is as well done as desired For a rare steak, the two sides should be crisped as quickly as possible, then cover for half a minute to heat the steak through. The strips of bacon should be placed on the 50 Our Line of Automobiles shown below consists of four of the very best pleas- ure cars on the market, and price considered, can not be duplicated. Let us show you our line before you buy and we feel sure of convincing- you and selling you a car. Hudson Saxon Hupmobile Detroit Electric Memphis Motor Lar Lo. Distributors Salesrooms — 157-159 Monroe Avenue. Telephone Main 4117. 51 platter with the steak and the whole garnished with parsley, with a few thin slices of lemon around the edges of the platter. Another Broiled Steak. Select- thick, fat steak, trim edges and remove bone, if large. Skewer into shape and sear the surface of the meat quickly. Finish broiling more slowly, allowing eight to ten minutes for steak one inch thick. Place on warm platter, pour over part of fat, season, garnish and serve. A mushroom sauce may be served with the steak, or the sauce Bearnaise. Brown Mushroom Sauce. Melt two tablespoons butter in frying pan and add one tablespoonful minced onion and cook slowly ten min- utes. Add one pint of mushrooms, peeled and cut in small pieces, and cook ten minutes. Then add two table- spoons flour and brown lightly. Pour in one and one-half cups stock or water (or liquor from can, if canned mush- rooms are used), and when smooth, season well with salt and pepper. Bearnaise Sauce. Put one tablespoon of butter in a small saucepan with the yolks of two eggs and two tablespoons of vinegar or lemon juice. Set this into boiling water and stir until it thickens; add another tablespoon of butter; continue the stirring and add a third spoon. Season with salt and cayenne, add a teaspoon of minced parsley and tarragon if obtainable. Tarragon vinegar may be used if desired, also onion juice added. Baked Beef. Select a good rib, put in pan, dust with pepper, cover the bottom of the pan with boiling water, run the meat in a very hot oven and cook quickly until the outside is thoroughly seared; by this time the bottom of the pan will be covered with fat of the meat. Begin basting and reduce the heat of the oven and cook fifteen minutes to each pound of beef. This recipe will answer for all meats that are baked. Your Weddin; Day Should Be the Start of Your Saving Day We Extend You a Cordial invitationto join our Savings Department 3% Paid on Savings Accounts 4% Paid on Time Certificates Peoples Savings I Kink ESTABLISHED 1899 No. 71 Madison Avenue Phone Main 3418 Roast of Beef. Select choice rib roast and remove small end of bone, to use as short ribs or for stock, leaving a standing roast. Score the edges of meat with a sharp knife and place on rack in open pan. Sear the meat well under gas flame. Reduce heat when meat is crisp. Season well and finish cooking in upper oven, basting meat often with fat in the pan. Should there not be enough fat for this purpose, boiling water may be added. Turn flame out ten minutes before roast is done and make a gravy of four table- spoons each of meat fat and flour and a pint of stock (or boiling water). Season well, add kitchen bouquet to color and flavor, and strain before serving. Meat cooked in this fashion is more like the roasts prepared over an open fire, and no such flavor or juici- ness may be obtained by baking in a coal or wood oven. Stuffed Leg of Lamb. Prepare a dressing by moistening two cups of bread crumbs (from inside of loaf) with one-half cup of melted butter. Season with salt, pepper and thyme or sweet Marjaram, with a little onion if desired. Add a very little water and place the meat in, skewering the ends into shape. Have oven very hot and place meat in pan, add- ing neither water nor seasoning until the meat is seared over. Then reduce the heat, dredge meat lightly with flour and the seasonings and pour one cup of boiling- water in the pan. Baste the meat with this every ten or fifteen minutes (unless a covered roasting pan is used) and roast about an hour and a half, if weighing five pounds. Serve with a brown sauce made of four table- spoons of flour and the drippings in the pan, with a pint of stock made by cooking the bones in water very slowly until it is well flavored. Browned Veal, Tomato Sauce. Remove the bone and skin from two pounds of veal and cut into pieces for serving. Roll these pieces into seasoned flour and fry brown in the fat which has been tried out from several pieces of fat pork. Remove meat from pan and add four tablespoonfuls of flour to remain- 54 'Tis the Pleasure of HOUSEKEEPING Makes Married Life Complete AND IT IS CHEAPER TO KEEP HOUSE THAN TO BOARD It doesn't cost much to furnish the house if econ- omy is used in purchasing the furniture. Eighteen years' experience in the Furni- ture Business has revealed to us the secret of Low Prices and taught us the art of completeness in furnishing a home up-to-the-minute. Try— F ORTAS' AMOUS URNITURE IGURING ACILITIES when estimating the cost of furnishing your home. Fortas Furniture Co. 81 N. SECOND ST. SJ™™T iw MEMPHIS ing fat and brown slightly, then add gradually the strained liquor from a can of tomatoes, a slice of onion and carrot, two or three bay leaves and a bit of mace. Return meat to sauce, cover and simmer until meat is tender, the time depending upon cut of meat, and strain the gravy over meat, adding pepper and salt, if neces- sary. This may be cooked in the oven if more convenient and stock or water substituted for the tomato. Veal Loaf With Mushrooms. Run two pounds of veal through the chopper twice with half a pound of fresh pork. Soften one cup of stale bread in milk and add to the meat with half a cup of chopped mushrooms, the juice of one lemon and a little grated rind, half a saltspoonful of nutmeg and salt and pepper. Add two beaten eggs and when thoroughly mixed shape into a long roll and place in shallow pan. Dredge with flour, pour around the loaf the liquor from the can of mushrooms and baste with this during the cooking. Bake about half an hour, then thicken the sauce with two tablespoons each of butter and flour rubbed together, season well, add the balance of mushrooms (chopped) and pour around the roll in serving platter. Canned tomatoes may be substituted for the mushrooms. Broiled Sweetbreads. Clean and boil two pairs of sweetbreads and chill thor- oughly. Cut them in halves lengthwise and dip in melted butter seasoned with salt, pepper and lemon juice. Broil quickly on each side and place on crisp slices of toast, adding bits of butter and a little rich stock before serving. Baked Pork and Beans. Soak. one quart of pea beans in cold water over night. In the morning put them into fresh cold water and sim- mer until soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft turn them into a colan- der and pour cold water through them. Place with the onion in a bean pot. Pour boiling water over one-quar- ter of a pound of salt pork, part fat and part lean, scrape 56 Both Phones 2207 Mcdowell $ monteverde UNDERTAKERS 1 5 South Third Street MEMPHIS, TENNESSEE 57 the rind till white. Cut the rind into half-inch strips, bury the pork in the beans, leaving only the rind exposed. Mix one teaspoonful of salt and one teaspoonful of mus- tard with one-quarter of a cup of molasses. Fill the cup with hot water and when well mixed pour it over the beans, adding enough water to cover them. Keep them covered with water until the last hour, then lift the pork to the surface and let it crisp. Bake eight hours in a moderate oven. Much of the excellence of baked beans depends upon the bean pot. It should be earthen, with a narrow mouth and bulging sides. This shape is seldom found outside New England and is said to have been modeled after the Assyrian pots. Broiled Chicken Prepare young chickens for broiling and spread lightly with soft butter mixed with salt, pepper and a little lemon juice. Cook slowly under the gas flame for twenty min- utes, basting and turning once, then increase the heat and brown well. Place on hot platter, spread with soft butter, paprika and parsley and serve. If chicken be large, it is well to do the first part of the cooking in the upper oven. Roast Turkey with Chestnut Stuffing. Dress, clean, stuff and truss a ten-pound turkey. Place on dripping pan, rub over with salt and spread breast, legs and wings with one-third of a cup of butter worked until creamy and mixed with one-quarter cup of flour. Place in a hot oven and as soon as turkey begins to brown, baste with one-half cup butter melted in one-half cup boiling water, and continue the basting every fifteen min- utes, using the fat in the pan. Bake three hours, turning frequently that the bird may brown evenly. Chestnut Stuffing. Throw fifty large chestnuts into boiling water for a few minutes, then take them up and rub off the thin dark skin. Cook in boiling salted water until soft. Drain and force through a potato ricer. Add one-quarter cup of butter, one teaspoonful of salt, one-eighth of a tea- 58 Hmotppe Printing Company extents its; congratulations anb toisfjes pou fjappiness anb prosperity in pour neto relationship. T/?e establishment of a home brings with it many new- responsibilities. To the Young Wife, not the least of these is the many social obligations that she must meet. CORRECT STATIONERY is an index of one's social standing. Trust us with your orders in this line and feel assured that they will be cor- rect in every particular. Calling cards, invitations, dance programs, birth announcements, etc., furnished on short notice. Prompt service is a hobby with us. To the Young Husband, perhaps just starting in business, we would suggest as a stepping stone to success, an inti- mate acquaintance with our quality, service and prices in all lines of Commercial Printing. A call at our plant will be profitable to both of us. jpempfn* Htnotppe Printing Co. Printer* anb Cngraber* 56=60 «l9ortlj ^Jjtrb ^Ixttt .iHSempijis. Cennrssec 59 spoonful of pepper and a quarter of a cup of cream. Melt the butter and add one cup of cracker crumbs and mix all together. Stuff in the turkey with this. Roast Goose. Stuff the goose with a potato dressing made in the fol- lowing manner: Six potatoes boiled, pared and mashed fine and light, one tablespoonful of salt, one teaspoonful of pepper, one spoonful of sage, two tablespoonfuls of onion juice, two of butter. Truss and dredge well with salt, pepper and flour. Roast (if the bird weighs eight pounds) one hour and a quarter. Goose is so fat that no butter is required. Serve with apple sauce. Many peo- ple boil the goose half' an hour before roasting to take away the strong flavor. Fried Chicken. Cut the chicken into six or eight pieces. Season well with salt and pepper. Dip in beaten egg and then in fine bread crumbs, in which there is one teaspoonful of chopped parsley for every cupful of crumbs. Dip again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the center of a cold dish with tartare sauce. Ar- range the chicken on this and garnish with a border of pickled beets, or it can be served with cream sauce. Mutton Chops. Sprinkle the chops with salt, pepper and flour. Put them in a double broiler and broil over or before the fire for eight minutes. Serve on a hot dish with butter, salt and pepper or tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in buttered paper and broiled ten minutes over a hot fire. Boiled Ham The best ham for boiling is of the country cured variety which has been well seasoned with smoke from hickory wood and should weigh from twelve to fourteen pounds. Hams cured in this way are better when one to two years old. Soak overnight in cold water, put on to boil in fresh cold water in kettle or pot large enough to admit of 60 When You Make Up Your Mind to Begin House Keeping Remember- -- We sell everything in Hardware from the cheapest that's good to the best that's made. The Miller Range- -- Is acknowledged by 2,000 Memphians as the BEST. The McCray Refrigerator- -- Is used in all Government Hospitals, Forts, Battleships, etc. What better tes- timonial do you wish than the U. S. Gov- ernment ? Community Silver- -- In all of its beautiful designs, guaran- teed to wear for 50 years, can be found here. We are prepared to furnish your Kitchen, regard- less of how simple or pretentious your taste may be. Barnes & Thompson Hdw. Co. 151-153 SO. MAIN ST. 61 its being covered up. When the water comes to a boil, add half a pint of old port wine and cook very gently till skin will peel off. After peeling, stick spice cloves all about over the fat of the ham, sprinkle heavily with brown sugar, cracker crumbs and black pepper and brown in oven. Bacon Feaze. Beat four eggs into a batter with one-half teacupful cream and a teaspoonful flour, fry thin slices of bacon and dip them in the batter. Lay the bacon in a frying pan with heated cooking oil or fat, pour the batter over it, and when both sides are well browned lay on a heated dish and serve hot. An appetizing breakfast dish. Roast Quail With Bread Sauce. Peel and slice an onion and put it over the fire in a pint of milk. Pluck and singe half a dozen quail. Draw them without breaking the intestines, cut off the heads and feet and wipe them with a wet towel. Rub them all over with butter, season them with pepper and salt and roast them before a very hot fire for fifteen minutes, basting them three or four times with butter. Have some slices of toast laid under them to catch the drippings. While the birds are roasting, make a bread sauce as follows: Roll a pint bowlful of dry bread and sift the crumbs ; use the finest ones for the sauce and the largest ones for fry- ing later. Remove the onion from the milk in which it has been boiling, stir into the milk the finest portions of the crumbs, season it with a saltspoon of white pepper and a dash of nutmeg finely grated. Stir in a tablespoon- ful of butter and stir the sauce until it is smooth, then place the saucepan containing it in a pan of boiling water to keep it hot. Put two tablespoonsful of butter over the fire in a frying pan and when it is hot put into it the coarse half of the crumbs, dust them with cayenne pep- per and stir them until they are light brown, then at once put them on a hot dish, putting the bread sauce into a gravy boat when ready to send to the table. Arrange to have the fried bread crumbs, sauce and quail done at the same time, serve the birds on the toast which has been 62 THIS SPACE RESERVED FOR Economy Shoe Store ALEX GOLDSTEIN, Manager 128 NORTH MAIN STREET MEMPHIS, TENN. 63 laid under them. In serving the quail at table, lay each bird on a hot plate, pour over it a large spoonful of the bread sauce and on that place a spoonful of the fried bread crumbs. Fried Oysters. Oysters for frying should be large and plump. Spread them on a towel to drain, and after seasoning with salt and pepper, roll in fine dry bread crumbs or cornmea!. Dip them in beaten egg and again roll in plenty of crumbs. Have the frying fat about four inches deep in the frying kettle and very hot. Cover the bottom of the frying basket with one layer of breaded oysters, plunge into the fat and cook one and a half minutes. Drain and serve immediately. For a dozen and a half oysters, there will be required two eggs, one pint of bread crumbs, quarter teaspoon of pepper and one level tablespoon of salt. Use half the salt and pepper to season the oysters and the rest for the crumbs. If the flavor be liked, two table- spoonfuls of tomato catsup may be mixed with the egg. Scalloped Oysters. Crush and roll several handfuls of Boston or other friable crackers. Put a layer in the bottom of a but- tered pudding dish. Wet this with a mixture of the oyster liquor and milk slightly warmed. Next have a layer of oysters. Sprinkle with salt and pepper and lay small bits of butter upon them. Then another layer of moistened crumbs, and so on until the dish is full. Let the top layer be of crumbs thicker than the rest and beat an egg into the milk you pour over them. Stick bits of butter thickly over it, cover the dish, set in the oven, bake half an hour. If the dish be large, remove the cover and brown by setting it upon the upper grating of the oven. Oyster Croquettes. Scald and chop fine the hard part of the oysters (leaving the other part of the oysters and liquor for soup) ; add an equal weight of mashed potatoes. To one pound of this add three level teaspoonfuls of butter, a teaspoonful of salt, one-half teaspoonful of pepper and 64 Have You Enough p You expect to live, say, twenty years, and earn an average of, say, $2,500.00 per year, or $50,000.00. PUT IT ANOTHER WAY- Your life is worth $50,000.00 to your family in twenty years. SUPPOSE YOU DIE AFTER FIVE YEARS! $12,500.00 27.500 00 Life Insurance Will Cover the Contingency. The Cost is Nominal. LOOK AT THE RATES! You cannot afford to be without adequate protection. Age. Rate per Thousand. 21 . $10.81 Age. Rate per 41 42 43 44 45 46 47 48 49 50 51 52 53. . rhousand $14.31 14.73 15.20 15.74 16.35 17.05 17.85 18.76 19.80 20.94 22.23 23.66 25.26 22 10.89 23 10.96 24 11.05 25 11.14 26 11.24 27 11.34 28. . . . 11.45 29 11.58 30 11.70 31 11.84 32 12.00 33 12.17 34 12.36 35 12.56 36 12.78 37 13.03 38 13.31 39 13.61 40 13.94 54 55 56 57 58 59 60 27.03 28.99 31.18 33.59 36.26 39.20 . . . 42.45 These rates are reduced by annual dividends. We can insure you against accident, illness and death. It is the IF in LIFE that life insurance offsets. We ask the patronage of the public because we are giving service in each individual life insurance transaction. the best Sibley & Erskine, General A gents Penn Mutual Life Insurance Go. Second Street and M adison Avenue Memphis, Tenn. Second Floor Germania Savings Bank Building Phone Main 5374 65 one-quarter cup of cream. Make in small cakes, dip in egg, then in bread crumbs and fry in hot fat like dough- nuts. Deviled Crabs. One dozen nice, heavy crabs, one-half pint cream, two tablespoons flour, one-quarter grated nutmeg, four egg yolks boiled hard; one tablespoonful each of salt, butter and chopped parsley ; salt and cayenne to taste. Put the crabs in warm water, add the salt and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain, break off all claws, separate the shells, remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat. Put the cream on to boil, rub butter and flour together and add to the boiling cream, stir and cook two minutes. Take from the fire, add the crab meat, the egg yolks mashed fine, parsley, nutmeg, salt and cayenne. Clear the upper shells of the crabs, fill them with the mixture, brush over with beaten egg, cover with bread crumbs and put in a quick oven to brown. Creamed Codfish. Soak the fish three hours, then boil in fresh water until tender, then pick out all the bones. To cream it for breakfast, take one pint of milk and bring to the boiling point. Thicken with a tablespoonful of cornstarch, dis- solved in a little water. Add a spoonful of butter and stir in the fish — not less than a large cupful. Add two well-beaten eggs, let them cook a moment and serve hot. Oyster Stew. Take the oysters with their liquor, adding a little water if not sufficient liquor. One tablespoonful of butter, pep- per and salt to taste. Cover the stewpan, place on the fire and remove as soon as it boils. If milk is desired, the bottom of the soup plates should simply be covered with cold milk, then serve the stew. Broiled Lobster. First remove stomach and intestinal vein (the only uneatable parts of a lobster). Split the meat of the 66 SAFETY FIRST THE NATIONAL CITY BANK was the first bank in Memphis to offer Savings Depositors the ben- efit of United States Government pro- tection. Less than one-tenth of one per cent of the money deposited in National Banks has been lost in fifty years' operation. We Solicit Your Account, Based on Safety and Good Service The National City Bank Of Memphis 120 MADISON AVENUE 67 tail and claws. Season, cover with butter and dredge with flour all the meat and broil over a hot fire until light brown. Serve with Bechamel sauce (omitting cheese) ; or broil in the shell, dividing tail and claws into two parts, and broiling in half shell — on meat side eight miu- utes, on shell side ten. Barbecue of Mackerel. Scale and wash a fresh mackerel of medium size. Split it down the back, take out the backbone, lay the fish skin down in the pan just large enough to hold it. Sprinkle it with two saltspoonfuls of salt and quarter of a saltspoon- ful of pepper; lay on it two tablespoonfuls of butter and set in front of a clear fire when no ashes can fall on it. Let it brown, basting it every two minutes with the butter, which will melt and run into the pan. As soon as it is brown, set the pan over the fire for five minutes and then put the fish in a large, deep platter and keep it hot. Stir into the pan in which it browned a tablespoonful of flour and set over the fire to brown. As soon as it is brown, stir in a pint of boiling water, a saltspoon of salt and a quarter saltspoonful of pepper and let it boil two min- utes, stirring it constantly. Then pour this sauce over the fish and serve it hot. Planked Shad. The plank should be about fourteen inches long, twelve inches wide and made of hardwood — either oak, hickory or ash. Select a shad fresh from the water, scale it, split it down the back, clean, wash well in cold water and im- mediately dry. Dredge with salt and pepper. Place the plank in the very bottom of the gas stove under the gas lights to heat, or in a coal oven, near the top of the oven. When it is very hot, put on the shad, skin side down, brush with melted butter, put into the oven under the gas lights, cook quickly for fifteen minutes. Have ready about two quarts of mashed potatoes, add to them a half- pint of boiling milk, a teaspoon of salt and a saltspoonful of pepper; beat until very light, put the potatoes in a pastry bag. Remove the fish from the oven, decorate with the mashed potatoes, brush again with melted but- 68 The BENJAMIN R. SIMMS LUMBER CO. Manufacturers and Dealers Long and Short Leaf Yellow Pine and Hardwoods Our Specialty "The Very Best Quality and Service" 622 SCIMITAR BUILDING PHONE MAIN 5295 MEMPHIS, TENNESSEE PHONE MAIN 5295 622 SCIMITAR BUILDING BENJAMIN R. SIMMS & CO. CERTIFIED PUBLIC ACCOUNTANTS State, County and Commercial Auditing WE ARE CERTIFIED UNDER THE STATE LAWS OF TENNESSEE AND LOUISIANA MEMPHIS, TENNESSEE 69 ter and put back in the oven for five minutes longer. Rub together a tablespoonful of butter, a tablespoonful of lemon juice and a tablespoonful of chopped parsley. Spread this over the fish, garnish with lemon and parsley and send to the table. "White fish may be planked in precisely the same way. Fried Fish. Fry smelts, perch, trout, butter fish and other small pan fish whole. Cut large fish in inch-thick slices and two or three inches square. Flounders and bass, strip off the flesh each side the bone in long fillets, divide in halves and roll up toward the tip. Remove skin and bones as much as possible from sliced fish, wipe dry, roll in bread crumbs or fine meal, then in beaten egg and then in crumbs and fry in deep fat. Broiled Fish. The best method for mackerel, white fish, small blue fish and shad is broiling. Clean, wipe, split down the back, lay in greased wire broiler (kept only for fish) and cook flesh side first over hot coals till brown. Turn the broiler and cook skin side until crisp. Slide out on platter, sea- son with salt, pepper, butter and lemon juice. To broil under gas lay the broiler over a pan to catch the dripping fat and keep this pan only for fish. Brain Fritters. After washing and ridding the brains of fiber and skin, drop them into boiling water and cook gently for fifteen minutes, then throw into ice cold water. When they are stiff and white, wipe and mash them to a batter with a wooden spoon, seasoning with salt and pepper. Beat into this an egg, half a cup of milk and two or three table- spoonfuls of prepared flour. Drop in hot fat by the table- spoonful, fry quickly, shake in a heated colander to free them of fat and serve very hot. Creole Hash. Put through chopper six raw potatoes, two onions, three or four green peppers and two large tomatoes. Melt four tablespoonful s butter in frying pan, add the 70 The Music of the Masters Through the Kimball 88-Note Player Piano Close study of the best in music has often resulted in the growth of fine musical temperaments. Comparatively few may at end the great symphony concerts and hpar our best orchestr is. B ch, Beethoven, Mozart. Handel, Mendelssohn, Wagner, Liszt, Chopin, are mere names unless you know the beauties of a M^nd^lss hn Pprin°- Sonar. Wagner's glorious Tannhaeuser, the Chopin Etudes. The Kimball 88-Note Player-Piano brings this influence into the home with an edrcational value scarcely to be overestimated. Kimball Circulating Library Ask to Hear Any Music in which you chance to delight, plaved on the Kimball 88-Note Player-Piano at the warerooms of the W. W. Kimball Company. Their library of music rolls comprise^ every form of mu ic — 'he po»ulnr classic opp'-atic, church or danc^. You will be charmed with the artistic plaving of this Player-Piano. Inquire also about special Library Privileges. Factory Branch W. W. Kimball Co. JOHN B. VESEY, Mgr. Established 1857 160 MADISON AVE. 71 vegetables and cook until potatoes are nearly done. Keep covered and stir frequently and add a little stock or water as it becomes dry. Now add two cups chopped meat — cold roast beef preferred— and season well with salt and Worcestershire sauce. Serve very hot with points of toast. Deutsche Beefsteaks. (Hamburger.) Chop one pound of lean beefsteak, two ounces of suet and one medium-sized onion with a meat chopper. Sea- son with salt, black pepper and cayenne, form into four flattened meat balls and fry about one minute on each side until both sides are brown. When the steaks are taken out, add a little water to the sauce and thicken with flour. Half a teaspoonful of beef extract will strengthen it. Pour the whole over the beefsteaks, which have been laid on a hot platter. Chile Con Cakne. Cut up fine one pound of beef and one medium- sized onion; fry for a little while in hot lard, then add salt, one green sweet pepper and two tablespoonfuls of chile powder. Add ripe tomatoes and a little water and boil slowly until done. A few bay leaves may also be added and flour to thicken gravy. It is customary to serve frijoles (Bayo beans) in equal parts with chile con carne, and they are prepared as follows : Soak the beans over night in cold water, to which a little baking soda has been added. Drain, boil in fresh water with a little lard or piece of bacon, seasoning with salt. Chile Sauce May be made of any ordinary brown gravy by adding to each pint of gravy one teaspoonful of chile powder and a little onion juice. Tamales. Chop fine one pound beef; add a little chopped tallow or a tablespoonful of lard and a little salt. Fry in pan until tender, chop again very fine, return to pan; add a little warm water and one teaspoonful of chile powder. Stir and fry for ten minutes. Sauce left from above can be used to prepare dough with. To prepare the dough. It is Easily Worked Out in Beautiful Glen View Park We furnish the lot and nearly all of the money with which to build. This man you have mar- ried owes you a home. Have him talk it over with us today and we will show him how easy it is to own the roof that shelters you. Geo. W. Person & Co. 66 West Court Main 4580 73 add to one quart of cornmeal two tablespoonfuls of salt, two tablespoonfuls lard and boiling water to make a thick dough. To prepare the corn husk, cut off with the scis- sors about one inch of the stalk end and boil ten minutes ; dry and rub over with a cloth dipped in hot lard. Put a layer of dough on the husk about four inches long, one and one-half inches wide, one-quarter inch thick. Along the center spread two teaspoonfuls of the prepared meat, roll the whole like a cigarette and fold the small end of the husk. Place them with the folded end down in a po- tato strainer, place the strainer in a pot over .water, cover the whole with cloth and steam for two hours. The above should make about fifty tamales. Creamed Macaroni. Make a white sauce with two tablespoons each of but- ter and flour and one cup of milk. Season with half a teaspoon each of mustard and salt, also a little paprika, and add a cup of grated cheese. When sauce is thor- oughly heated add the cooked macaroni and the yolk of one egg mixed with a little cream. If preferred, the whole may be placed in a baker and browned in a hot oven. Macaroni or Spaghetti. Break into half-inch bits, cook in boiling salted water until tender, drain, reheat in stock, or strained tomato, or milk. Season with salt, pepper and butter or cream, and when serving cover with grated cheese, or after boiling moisten with tomato sauce, add cheese in layers, cover with buttered crumbs and bake twenty minutes. Welsh Rarebit. Heat and stir minced or grated cheese in pan over boil- ing water or in chafing dish. Add for each half pound of cheese one-fourth level teaspoon dry mustard, a dash of salt and pepper, and as it melts add about one-fourth cup cream, ale or beer to dilute and one teaspoon of any preferred table sauce. When blended, serve at once on toast, wafers, plain bread, hot rice or baked potatoes. If milk is used, it may be necessary to add an egg to blend 74 After the Honeymoon Comes the "Money-moon" No one thinks it necessary to know the proprietor of the store where he buys his hat or shoes, but a man should know his Banker. The North Memphis Savings Bank Cordially invites you to come in and get acquainted. Capital Stock (paid in) $ 50,000.00 Surplus (earned) 100,000.00 DEPOSITS 2,303,277.04 Total $2,453,277.04 Depository for the State of Tennessee. There is no question about the advantage of having a good bank back of you. We court the opportunity to prove to you that this bank is a good bank — good in its sound- ness, personnel and service. Our officers will be glad to meet you or correspond with you with reference to your banking relations. North Memphis Savings Bank Main and Adams St. J. T. WALSH, President. M. G. BAILEY, Cashier. 75 the milk with the cheese. A few drops of tabasco will add to the appetizing flavor. Chicken Saute, Mexican. Cut a chicken in six pieces — two wings, two legs and two pieces of breast. Fry them in butter with one me- dium-sized chopped onion. Season with salt, pepper and tabasco sauce and let cook twenty minutes. Add three peeled tomatoes cut into quarters, one dozen minced mushrooms, two minced sweet peppers, a gill of white wine. Let simmer for fifteen minutes longer. Dress chicken with above, garnishing in a border of rice. SAUCES FOR FISH AND MEATS. Beukre Noir. Two tablespoons butter, one of vinegar, one of chopped parsley, one teaspoon of lemon juice, one-half teaspoon of salt, one-half teaspoon of tabasco sauce. Put the but- ter in a frying pan and when very hot add the other ingre- dients. Let it come to a boil and remove from fire. This sauce is for fried and broiled fish and should be poured over the fish before sending to the table. Plain White Sauce. In a granite saucepan melt and mix one rounded table- spoon each of butter or flour and one-fourth to one-half teaspoon salt. Add gradually one cup of hot water or milk, or stock from oysters, white fish or meats. Stir till smooth. This sauce may be used as it is for toast. For meat and fish, add lemon juice, cayenne, capers, bits of oysters or cooked celery and a few drops of onion juice. For vegetables, add pepper or minced sweet pepper or parsley, and for cauliflower add grated cheese or lemon juice. For picked-up codfish or chipped beef, use the sauce plain, adding one egg just before serving. 76 FOR REAL ESTATE Of all kinds, to buy or rent. FOR LOANS On Real Estate of all kinds SEE TURLEY & NAILL 26 North Second Street Either Phone — 586. Mr. Newlywed:- If a FIRE burns our new home, what will you do? Mrs. Newlywed:- Why, collect INSURANCE FROM Thompson & Tobin 26 North Second St. Opposite Court Square Every kind of Insurance. Telephone 3607 Main 77 Tomato Sauce. For Chops, Fish, Macaroni, Etc. Cook one rounded tablespoon minced onion in one tablespoon butter till only slightly colored. Add, if liked, the same amount of minced sweet pepper, celery or parsley, carrot or turnip, stir in one rounded tablespoon of flour and one-fourth level teaspoon salt ; add gradually from one to one and one-half cups of strained hot tomato or any left-over stewed tomato if unsweetened. Strain before serving if desired smooth. Brown Sauce. This is called brown gravy when made in the roasting pan from the fat or dripping of meat with simple sea- soning of salt and pepper, and brown sauce, when made in a frying pan with butter and brown stock and seasoned highly. For special dishes, when the baking pan has not furnished the starting point of glaze and brown fat, melt in an iron pan one rounded tablespoon of butter or any fat of meat you are preparing. Let it brown; add one rounded tablespoon of flour or cornstarch dissolved in a little water. Stir till very brown. Add gradually one cup of hot stock. Add more hot water if too thick or boil down if too thin. Season with salt, pepper and lemon juice and add mushrooms, catsup, horseradish, currant jelly or any other condiment which will blend with the meat. Horseradish Sauce, Creamed. Usually served with hot boiled corned beef or cold roast beef. Add the yolk of one egg to six tablespoons of grated horseradish. If the horseradish has been in vine- gar, press it dry. Add a saltspoon of salt and fold in six tablespoons of thick cream whipped to a stiff froth. Serve at once. Maitre d'Hote Sauce. Add to one teacup of fresh made drawn butter the juice of one small lemon, chopped parsley, minced onions and thyme, cayenne pepper and salt. Beat while simmering. Serve with meat or fish. 78 Let Us Make Home Life Pleasant for You With our Up-To-Date Helps De Soto Hdwe. Co FRONT AND MONROE MEMPHIS 79 HoLLANDAISE SaUCE. For each pint use one scant tablespoon of butter and one tablespoon of flour. Mix in a saucepan over the fire and gradually add one and a half cups of boiling water. Stir into this the yolks of three eggs, one tablespoon of lemon juice or vinegar, three tablespoonfuls of salad oil and mustard if liked. Serve with fish. Tartar Sauce. One egg yolk, one level teaspoon of mustard, dry; one teaspoon salt, cayenne pepper, one gill salad oil, three tablespoonfuls lemon juice or vinegar, one tablespoon each of chopped parsley, capers and gherkins, one tea- spoonful chopped onion. Put the yolk of a raw egg in a bowl with the mustard, salt and as much cayenne pepper as can be taken upon the point of a penknife blade. Stir these ingredients with a wooden salad spoon or spatula until they are smooth, then add a few drops of the lemon juice and oil at a time, stirring quickly till it is all in. When the sauce is thick and smooth add the chopped parsley, capers, onions and gherkins. Keep cool until wanted for use. Mint Sauce. Three tablespoons of vinegar, two tablespoons of mint, one tablespoon of sugar, one tablespoon of salt. Mix ten minutes before using. Serve with spring lamb. Sauce Piquante. Take one tablespoonful of chopped parsley and rub it to a paste, then add, gradually, rubbing all the while, the yolks of three hard-boiled eggs; add a quarter of a tea- spoonful of dry mustard and a teaspoonful of Worcester- shire sauce. Mix until smooth and add a tablespoonful of vinegar, two tablespoonfuls of butter and a teaspoonful of grated onion; then add, gradually, a half pint of boil- ing stock, season with salt and pepper and serve at once. Anchovy Sauce. Four tablespoons butter, three tablespoons flour, one pint white stock or water, one-quarter salt spoonful each white and cayenne pepper, one tablespoon lemon juice, 80 We Court C omparison WHEN you are ready to build, if you will only take sufficient interest to visit our plant and allow us to show you our lumber and facilities for the execu- tion of all kinds of mill work, and then compare us with others, you will most surely use York Quality and York Service We carry the most complete line of Framing Lumber, Flooring, Ceiling Siding, Shingles, Lath, Sash, Doors, Etc., to be found in the city and our prices are right. Let us quote you York Lumber & Manufacturing Co. 823 SOUTH BELLEVUE BLVD. MEMPHIS, TENN. PHONE CUMB. HEMLOCK 1326 NEW PHONE 1326 81 anchovy paste. Put the butter into a stewpan and place on the fire. When the butter is melted add the flour. Stir until smooth and frothy, cool a little and then add, grad- ually, one pint of white stock or water. Stir until this boils, then add the white and cayenne pepper, the anchovy butter, lemon juice and salt enough to season the sauce. As the anchovy butter is very salt, care must be taken not to get too much additional salt. This sauce is adapted to all manner of fish dishes. English Chutney Sauce. Requires no cooking, but should be kept in a crock for ten days before putting away in a convenient place that it may be stirred every day. Then it may be put away for the winter. Most of the ingredients may be put through a meat chopper, so it is an easy sauce to prepare and very satisfactory to serve with meats. All ingredi- ents should be well mixed before placing in the crock. One pound of apples, three-quarters of a pound of raisins, one dozen ripe tomatoes, two red peppers, six small onions, one-quarter cup chopped mint leaves, one ounce white mustard seed, one and one-half quarts of vinegar, boiled and cooled, four ounces salt, one pound granulated sugar. Cranberry Sauce. Pick over and wash two quarts of cranberries in plenty of cold water, put them into a porcelain lined saucepan, with a cup of hot water and one pound of sugar and stew them gently until they are tender enough to rub through a sieve; then use them as a sauce for roast pig or turkey or cool the sauce in a jelly mold. If the sauce is cooled in molds wet with cold water it will make a jelly firm' enough to turn out in the shape of the molds. SOUPS. Consomme. Four pounds of beef, one ounce suet, one small onion, three quarts cold water, four cloves, one small carrot, a piece of celery, one egg, white. Cut into dice the lean 82 G O L E M A N'S "Sweet Karamel Chewing Gum 99 THE BEST FOR ALL OCCASIONS 83 beef from the round, put about one ounce of suet and the onion, sliced, into the soup kettle and cook until a good brown, then add the meat, cook without covering thirty minutes, add the cold water, cover the kettle and simmer gently for three hours; at the end of this time add the cloves, carrots, the celery and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a ket- tle, beat the white of egg with a half cupful of cold water, add it to the boiling consomme, boil one minute and strain through a cheese cloth. Season and it is ready to serve. If not dark enough, add a teaspoonful of caramel. Cream of Tomato Soup. One quart milk, one pint canned tomatoes, three tea- spoons butter, one bay leaf, sprig of parsley, blade of mace, one teaspoon of sugar, one-quarter teaspoon soda, two tablespoons flour. Put the tomatoes on to stew with the bay leaf, parsley and mace ; let them stew fifteen minutes. Put the milk on to boil in a farina boiler. Kub butter and flour together, add to the milk when boiling and stir constantly until it thickens. Now press the tomatoes through a sieve and if ready to use the soup, add the sugar and soda to the tomatoes and then the boiling milk. Stir and serve at once. It must not go on the fire after mixing the milk with the tomatoes, or it will separate. Vegetable Soup. One beef shank, one quart peeled tomatoes, one quart butter beans, one quart grated corn, one quart chopped cabbage, one quart sliced potatoes, two large turnips, one carrot, one onion, one tablespoonful flour, one tea- cupful milk, one tablespoonful sugar. Put on early in the morning the beef shank ; keep boil- ing until two hours before dinner; skim and strain, add the other ingredients, rubbing the flour in the milk. Season with salt and pepper. Boil one hour and serve. 84 FOR PAINT AS IT a Ought to Be yy TRI- STATE PAINT COMPANY 92 NORTH MAIN ST. PHONES 1375 85 Bisque of Oysters. Wash and chop one quart of oysters and heat the liquor. Strain this over the oysters and add a cup of water and a cup of stock (chicken or veal). Season with a slice of onion, bay leaf, mace, sprig of parsley and a few stalks of celery and cook all slowly for half an hour. Soften one cup of bread crumbs in one cup of hot milk, add to oyster mixture and rub all through puree sieve. Thicken a pint of cream with two tablespoonfuls each of butter and corn starch, blend the two mixtures, season well with salt and white pepper and serve. EGGS. Spanish Omelette. Beat four eggs together until well mixed and add four tablespoons of warm water, a little salt and pepper. Pour into a hot, well buttered omelette pan and run a spatula under it occasionally while cooking until all is a creamy consistency. Fold over and brown quickly. Turn out on a hot platter and surround with sauce. Sauce — Melt two tablespoonfuls of butter and add a tablespoon of minced onion and one or two chopped green peppers. Cook slowly five minutes, add pulp from one can tomatoes and cook fifteen minutes. Season highly and serve very hot. Omelette With Cheese. Four eggs, one-half cup milk, one teaspoon flour, a little parsley, pepper and salt, one-half teacupful grated cheese, one tablespoon butter. Beat the eggs very light and thin; add the other ingredients. Beat all well to- gether and pour into a pan in which a large tablespoon of butter or cooking oil has been heated. Let it cook to light brown, then fold over and dish for table. Shake the pan while the omelette is cooking. Must be eaten the instant it is removed from pan. 86 PIDGEON-THOMAS IRON COMPANY FOR YOUR NEW HOUSE WILL FURNISH YOU THEIR Royal Rubber Roofing OR THE Neponsett 7 -Ply Rubber Shingles Painted red or green or any other color you may wish, at right prices. When you build consult us about the best building material before speci- fying — we can help you Pidgeon-Thomas Iron Co. 94 N. SECOND ST. MEMPHIS 87 Omelette With Oysters. Blanch one dozen small Blue Point oysters by bringing them just to the boiling point in their own liquor, sea- soned lightly with cayenne, a pinch of salt and a grate of nutmeg ; mix an omelette, place over the fire and when it begins to cook at the edges place the oysters, without any liquor, in the center, fold over and serve at once. Asparagus Omelette. To four well beaten eggs add a tablespoonful of cream, a heaping teaspoonful of butter, season with salt and pepper. Drop in greased pan and when it begins to cook lay a thick row of heated asparagus tips through the center, fold over and serve hot garnished with parsley. Creamed Eggs. Eight or ten eggs, one pint milk, butter the size of an egg, one small spoonful corn starch, a little salt. Boil the eggs hard. Throw into cold water and carefully take off shells. Put into a deep dish and cover with a drawn butter sauce made of the milk, butter, salt and corn starch. Stuffed and Breaded Eggs. Cut six hard boiled eggs into lengthwise and remove the yolks. Mash them fine with one teaspoon soft but- ter and season well, using a little minced ham if con- venient. Fill the whites and press together evenly, skewer with toothpicks, bread them, fry in hot fat and serve plain or with cream sauce. Luncheon Eggs. For six persons, prepare a cream sauce with two table- spoons each of butter and flour and three-quarters of a cup of milk and add to this a third of a cup of grated cheese, seasoning with salt and paprika. Pour half of the sauce in a well buttered shallow baking dish and break over this five or six eggs, covering with balance of sauce. Sprinkle the top with cheese and bake quickly till eggs are set. Garnish with quarters of tomatoes and serve hot. Biggest and Best Machine Shop IN MEMPHIS S.Jo Ellis Machine Works S. Second St. and Butler Ave. Large Modern Equipment, Nearest to All Depots and Express Offices Prompt Service and Right Prices Engineering, Fully Equipped for Heavy Machine Work, Steam Hammer Blacksmithing, Etc. S. J. Ellis, Prop. Old Phone Main 144 New Phone - - 1421 MEMPHIS, TENN. 89 Egg Relish. One cup bread crumbs, one cup cream, five eggs. When the cream has been absorbed by the bread crumbs and the eggs well beaten, with pepper, salt and a teaspoonful of chopped parsley, fry in well greased pan as an ome- lette. Eggs a la Bechamel. Six eggs, one tablespoonful flour, one gill cream, one tablespoonful butter, one gill white or veal stock, one egg yolk, salt and pepper to taste. Boil the eggs fifteen min- utes ; while they are boiling prepare the sauce, as follows : Melt the butter in a frying pan, being careful not to burn it; add to it the flour. Mix until smooth; add the stock and cream and stir continually until it boils ; add salt and pepper and stand it over the tea kettle to keep it warm while you shell the eggs. Cut the whites into thin shreds. Chop yolks into tiny squares, then pile them in the cen- ter of a shallow heated dish and arrange the whites around them. Give the sauce a stir and pour it around the eggs. Serve very hot. Rumbled Eggs. Beat three eggs with two ounces of fresh butter, add a teaspoonful of cream or new milk. Put all in a sauce pan over the fire, stir until it rises up, when it should be immediately dished and served on buttered toast. Swiss Style. Cover the bottom of a baking dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks ; season to taste. Pour over the eggs a little cream, sprinkle with two ounces grated cheese and place in moderate oven fifteen minutes. Pickled Eggs. Have the eggs hard boiled and after removing the shells put them in pickled blood beet juice until the whites become colored, cut lengthwise and serve as a relish. 90 W e I c o me WE earnestly invite Mr. and Mrs. New- lvwed to visit onr Display Parlors. We are "sole distributers of the world's best make Pianos and Player Pianos, such as the CHICKERING, BUSH & GERTS, KRANICH & BACH, STROHBER, HOFFMAN AND FORBES These Pianos are of the highest type, dis- tinct in construction and perfection in tone. We can please and satisfy you, no matter what your tastes and preference may be. Our prices and convenient terms will save you money. Come in and talk it over with us. A catalogue will be sent to you for the asking. E. E. Forbes Piano Co. Bush Temple South' s Largest Piano Dealers 156 South Main St. C. M. Bishop, Manager 91 Cheese Custards. Six tablespoons grated cheese, two of butter, four eggs, one cup of milk with a teaspoon of corn starch stirred into it, salt and pepper to taste. Beat the eggs very light and pour upon them the heated milk (with a pinch of soda), having thickened with corn starch. While warm add butter, pepper, salt and cheese. Beat well and pour into greased custard cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, with bread and butter, after soup or before dessert. Shirred Eggs. The eggs may be beaten thoroughly and seasoned with a little butter, pepper and salt, or they may be broken and dropped whole into a hot, buttered baking dish or individual baking dishes, if preferred. Columbus Eggs. Peel the shells from a dozen hard boiled eggs and cut each egg in two around the center, cutting off also a lit- tle piece from one end, so that they can stand on end, as did the famous egg which Columbus handled; pul- verize the yolks and mix with finely minced chicken, smoked tongue or lean ham, moistening with a little fresh butter or vinegar and seasoning to taste with salt, pep- per and mustard. Fill with this the empty white, taking care not to break them ; press the two halves together and stand on a platter, so that they will have the appearance of eggs that have not been dissected. The filling which remains over after filling the whites may be made into dressing by the addition of vinegar and poured over the eggs. To Tell a Good Egg. In shaking an egg, if it makes a sound, it is not good. If placed in water, good eggs will lie flat on the bottom and bad ones will stand upright. The candling process consists in looking through the egg at a light or holding it between you and the sun. If it shows up clear and spotless, so that the yolk may be perceived, it is a good egg; otherwise, it is not. 92 W. H. FOSTER E. B. WHITE Colonial Trust Co. Real Estate Home Builders High Class Cottages and Bungalows a Specialty 405-6 CENTRAL BANK BLDG. TELEPHONE MAIN 2322 We Make the Home HAPPY and PLEASANT With Sanitary Plumbing and Cheerful Chandeliers McGowan Plumbing Company Hot Water and Steam Heating Gas and Electric Chandeliers 223-5 MADISON AVE. PHONE MAIN 645 93 Omelette That Won't Fall. To prevent an omelette falling, cook an even table- spoonful of corn starch with a tablespoonful of butter and use in the making-. POTATOES. New Potatoes in Cream. For one and one-half quarts cooked potatoes, make sauce as follows: Melt four tablespoons of butter in a saucepan, add six tablespoons of flour and pour in grad- ually one pint milk, stirring constantly. When thickened and smooth season with a teaspoon of salt and paprika or cayenne. Mix gently with the hot potatoes, sprinkle with finely minced parsley and serve. Potatoes Hollandaise. Cut potatoes in slices or cubes and cook until tender in stock, if possible. Boiling water may be used instead of stock. Drain well and mix with sauce prepared by creaming a third of a cup of butter with a tablespoon each of lemon juice and minced parsley and season with salt and pepper. Potatoes atj Gtratin. For one and one-half quarts cooked and chopped pota- toes make sauce as follows: Melt four tablespoons of butter in a saucepan, add six tablespoons of flour and pour in gradually one pint of milk, stirring constantly. When thickened and smooth season with salt and paprika. Add two-thirds cup of cheese grated, and mix gently with potatoes. Place in baking dish, cover with one-third cup cheese and bake quickly until browned. Lyonnaise Potatoes. Chop fine three cups of cold potatoes and put in fry- ing pan with four tablespoons butter and two of minced 94 99 After the "Happy Day WHEN THE "HONEYMOON" OF LIFE BEGINS the comfort and style of Zellner's Fault- less Footwear will make your walk through life more attractive, for at Zellner's you get New The { Smart and > Styles ( Authentic ) For many years this store has been first to introduce a correct new style — the last to cease to keep a loved and wanted style Just as in the days of rollicking youth and the golden days of wooing and preparation for "The Day" you found the best at Zellner's, so in the after years you will find the best /^ HOMK i THE HOME OF 6QYDEN SHOE FOR OVER 40 YEARS. SHOES FOR MEN, WuMEN " AND CHILDREN HOSIERY FOR THE FAMILY 95 onion. Cook slowly twenty minutes without browning. Add one tablespoon each of cut parsley and vinegar, season with salt and pepper and serve. Potatoes O'Brien. To one quart of chopped cooked potatoes add a table- spoon each of finely minced onion and parsley, two table- spoons of sweet red peppers and a seasoning of salt and pepper. Melt two tablespoons of butter in a frying pan, mix with the potatoes and cook for fifteen minutes, stir- ring occasionally. Then let them brown lightly and turn out on hot platter, garnish with parsley and serve. Potatoes Finnegan. This homely dish is a combination of potatoes, carrots and cream sauce, made in a proportion of a quart of potato cubes, freshly boiled, a cupful of finely cut carrots and a pint of milk thickened with four level tablespoons each of butter and flour. Season with salt, white pepper and a little onion juice. Mix all thoroughly and serve very hot. Chopped parsley sprinkled over the top im- proves the appearance. Potato Croquettes. Mix well one pint hot mashed potatoes with one table- spoon butter, one-half teaspoon salt, a little onion juice and pepper, and one teaspoon minced parsley. Then add one beaten egg yolk, cool slightly, shape, bread them and fry in hot fat. French Fried Potatoes. Potatoes that are to be fried raw should be pared and kept in cold water for several hours before being cooked. For six people, pare half a dozen potatoes of medium size, cut them in two lengthwise and then separate each part into three parts, cutting the length of the potato. Let them stand in ice water an hour or more. Drain and wipe them dry. Put the potatoes in a frying basket into deep, hot fat, fry to a medium light brown, lift the basket from the fat and set on a plate; dredge with salt, shake and serve immediately. 96 Mi.emi SUCCESSOR TO JHOE] CO- sft PHISrhOHE _REPAIBJ 148 Ei&Enauir^ street MEiPfllS TEF1H. Orignial Shape and New Life Put Into Your Old Shoes Quickly Work Galled For and Delivered in All Parts of the City Free Parcel Post Delivery Phone Us Best Rubber Heels - Best Soles, Men's - - Children's and Ladies' - - - 35c - 50c to 75c - 25c to 40c 97 Saratoga Potatoes. Peel and slice thin into cold water, drain well and dry- in a towel. Fry a few at a time in very hot fat. Salt as you take them out and lay them on coarse brown paper for a short time. Potatoes Hashed and Brown. Pare and cut into quarter inch squares. Leave in cold water for an hour, then boil tender in hot water slightly salted. Drain, put into a greased pudding dish, pour over them a cup of warm milk seasoned with pepper and salt and a spoonful of butter rubbed into one of flour. Bake covered half an hour, then brown. Stuffed Potatoes. Select six rather large potatoes, wash well and dry them. Bake in moderate oven until soft. Cut through lengthwise, remove inside^ mash fine and mix with salt, pepper, butter, milk and part of the well beaten whites of two eggs. Return mixture to the cases, cover lightly with the white of egg and brown nicely. Peas in Potato Cases. Prepare three cups of mashed potatoes, well seasoned and mixed with soft butter and a little milk or cream. Shape into litt'e cases by use of pastry bag and tube, and brush lightly with the yolk of an egg mixed with two table- spoons of cream. Brown in a moderate oven and fi'l the center with peas which have been cooked, drained and seasoned. SALADS AND SALAD DRESSINGS. Besides the ordinary use of salads in the rounding out of dinner and luncheon menus, they are invaluable in the serving of light refreshments at afternoon receptions, small parties or informal gatherings. The list of savory and sweet sandwiches given below will be found quite helpful in cases of this kind. 98 Now is the Time to Provide a Home for Your Family BEGIN LIFE RIGHT D O N O T DEL A Y We can furnish you a house like either one on this page or a smaller one on easy payments. We can sell you a lot in the Montgomery Park Place Subdivision, the prettiest in the South for Colored people, on terms of $4.00 and up per month. Save your money by investing in one of these beautiful lots, one block from the Southern Railroad's "Million Dollar" terminals. On best car line in city. Lots selling rapidly. Values bound to increase. Big demand for houses by purchasers and renters. $10.00 VALUE This Coupon will be accepted as a $10.00 Payment for lot, or house and lot in MONT- GOMERY PARK PLACE SUBDIVI- SION, when pre- sented by the owner of this book. R. G. BOSTWICK, Manager To see the subdivision, take Normal School car, get off at "Bridge Stop," go two blocks South, then see R. G. BOSTWICK, Manager 149 A ^ N D & ON Care of WILLIAM WHITE & CO. 99 Graham bread, chopped nuts and whipped cream. Brown bread, chopped olives and Neufchatel cheese. Whole wheat bread, roast beef and horseradish mus- tard. White bread, cut thick, spread with butter and cheese and browned. Toast freshly made, lettuce, chicken, Mayonnaise, with slice of bacon. Fried bread, anchovies and hard cooked eggs. Rye bread, schmiercase and chives. Minced ham, hard cooked eggs and salad dressing. Sardines, split and boned, lemon juice and paprika. Caviar, onion juice and lemon juice. Brown bread, grated cheese, butter and sliced nuts. Salad, with lettuce and white bread. Chopped peanuts, salt and thick cream, whole wheat bread. Finely chopped French fruit, wine or lemon juice and whipped cream slightly sweetened, spread on layers of cake or lady fingers. Marmalade and chopped nuts on sponge drops. Plain sweet wafers may be used with a mixture of but- ter and sugar creamed and flavored with Kremette, forcing this through bag and tube. French Dressing. Put a saltspoon of salt in a bowl, add a saltspoon of pepper, a teaspoon of onion juice, a clove of garlic mashed fine, rub this with the back of a spoon until reduced to a pulp; add gradually four tablespoons of olive oil, one tablespoon of lemon juice, mix and serve. Mayonnaise Dressing. In a small saucepan standing in water, put one-half level teaspoon salt, one-fourth level teaspoon paprika (and if for lobster salad, add one level teaspoon mustard, if for fruit salads one level teaspoon powdered sugar) ; add the yolk of one egg and beat till egg thickens. Add slowly from one-half to one cup olive oil, stirring each portion well into the egg before adding another. When quite stiff, stir in one tablespoon lemon juice, using two 100 for one cup oil. If desired, go on adding another cup of oil, for it is easier to make one pint or one quart at a time than it is to make one cup four times. Increase the seasoning if more oil is used. When done it should be like smooth, glassy butter, stiff enough to keep its shape. Pack it away in a glass jar and keep it cool. When ready to use, dilute a portion with more lemon juice, or with beaten white of egg, or with an equal amount of whipped cream. Cooked Cream Dressing. Heat one-half cup of vinegar in double boiler. Mix two level teaspoons mustard and salt, three level table- spoons sugar and one-fourth level teaspoon pepper or one-half that of cayenne ; add four eggs, beat until light ; add one cup thick cream, the hot vinegar and turn back into boiler and cook until thick and smooth, stirring well. This will keep for weeks, and as it is good with nearly all salads, it is well to make the full amount. Cooked Salad Dressing. Mix together one teaspoon of mustard, a little salt and pepper, and add the yolks of three eggs. Mix gently with a tablespoon of melted butter and one-fourth cup of vine- gar. Cook over hot water until thickened, then cool and mix with half a cup of cream beaten stiff. Pimento Relish. For six canned pimentoes which have been drained from the oil, prepare a cup and a half of Neufchatel or cottage cheese. Mash the cheese until smooth, blend with it a tablespoonful of soft butter, a little salt and pepper, and a tablespoon of minced chives, if obtainable. (A few drops of onion juice may be substituted.) Fill the pep- pers with the cheese and serve on lettuce leaves with crisp wafers. Cold Slaw. Mix one rounded tablespoon sugar, one-half level tea- spoon each salt and mustard, one-fourth level teaspoon pepper and one teaspoon flour. Melt one heaping table- spoon butter in saucepan, stir in the dry mixture and add toi gradually one-half cup hot vinegar. When thick and smooth, add quickly one beaten egg, cook a moment longer and pour it hot over one pint shaved red cabbage. Other cold vegetables may be treated in this way. Lettuce, Cream Dressing. Pile the largest leaves, chop into shreds with sharp knife. Toss about in the bowl and sprinkle with salt, powdered sugar, cream and lemon juice, and serve at once. Potato Salad. Boil small, waxy potatoes in their skins until almost tender. When cold peel, slice very thin. To one pint add one small onion sliced into slivers, one-half teaspoon salt, one-fourth teaspoon pepper, three tablespoons olive oil and two tablespoons vinegar (Tarragon preferred) ; add minced celery and parsley; let it stand and ripen and serve very cold. Garnish with hard boiled eggs and a border of lettuce with rings of green or red pepper. Be- fore serving add more oil if it seems dry. If preferred, omit the eggs and dress with Mayonnaise. Chicken Salad. Boil six eggs hard, separate yolks and whites, mash yolks to a smooth paste with back of a spoon and add ha ] f a tumbler of olive oil, or rather more of butter melted, half a tumbler of vinegar with two heaping spoons of suarar stirred in it, one teaspoon each pepper and salt, two tablespoons mustard wet to a paste with vinegar. Stir all these together until smooth. There should be three parts of well cooked, fine ] y chopped chicken to one of celery thinly sliced; just before serving add the sauce, tossing all together well. Chop the whites of eggs fine or cut in rings and garnish top of salad. Serve with sprigs of parsley, lettuce leaves or celery tops. Salad of Fruits. One can pineapple chunks, one pound Malaga grapes, one cup nut meats, four dozen marshmallows. Cut pine- apple in pieces to suit taste, seed and halve grapes, cut marshmallows in strips and serve with this dressing: One tablespoon sugar, one tablespoon flour, one tea- 102 spoon mustard, one level teaspoon salt. Mix in bowl. Drop in one egg and beat thoroughly, adding four table- spoons vinegar and one cup sweet milk. Cook in double boiler and when it begins to thicken add tablespoon of butter. When cold add juice of one lemon and whipped cream if available. (It is good without whipped cream.) Roquefort Salad. For two heads of crisp, curly lettuce allow half a cup- ful of Roquefort cheese crumbled into tiny bits. Make a French dressing with half a teaspoon each of salt and paprika, three tablespoons of Tarragon vinegar and half a cup of olive oil. Blend carefully with the cheese and mix with lettuce until each leaf is coated. Arrange sym- metrically in a salad bowl and serve with crisp wafers and coffee, hot, strong and clear. Waldorf Fruit Salad. This is a quick salad, which may be made of equal parts ripe apples, cut in cubes, and chopped celery. Add to this a goodly sprinkling of pecans or walnuts and dress with Mayonnaise reduced with whipped cream. Cold Asparagus Salad. Trim and tie in bunches two dozen stalks of nice asparagus, cover with boiling salted water and cook care- fully three-quarters of an hour. Lift and drain on a napkin. Stand aside until very cold. At serving time arrange the asparagus on a long platter, heads all one way. Mash a clove of garlic in a bowl, add a teaspoon of onion juice, a dash of paprika, a half teaspoon of salt, rub for a moment and add six tablespoons of olive oil. Stir until the salt is dissolved, add two tablespoons lemon juice, beat until white and creamy. Pour at once over the asparagus and serve. Stuffed Tomato Salad. Scald and peel large ripe tomatoes, cut in halves, and scoop out the centers, making cups to be filled with the scooped out portion, mixed with dice of cucumbers, celery or sweet pepper, nuts or cheese, and dressed with Mayonnaise. Serve very cold on lettuce leaf in individual plates 103 Salmon Salad. One pound of red salmon, one-half pint of celery and one-half pint of Mayonnaise dressing. Free the salmon from skin, bones and oil, pick the fish apart and add the celery, finely cut, and the Mayonnaise dressing, tossing lightly. Season to taste. Arrange in salad dish, pour a little dressing over the top and garnish with curled lettuce and drops of red jelly, or serve on fresh crisp lettuce leaves. Egg Salad. Take as many eggs as needed, boil them until perfectly hard, almost half an hour. Take out the yolks carefully, chop the whites very fine. Arrange lettuce leaves or cress on a dish, making nests of the whites of eggs, and put one yolk in each nest ; sprinkle French dressing over the whole. CAKES AND PASTRY. Layer Cake. The following is a splendid formula for layer cake, to be used with any kind of filling : Beat one cupful of butter to a cream and gradually beat into it two cupful s sugar. When this is light, beat in one cupful of milk, a little at a time, and one teaspoon vanilla extract. Beat the whites of eight eggs to a stiff froth. Mix one teaspoonful soda and two of cream of tartar with four scant cupfuls sifted flour. Stir the flour and whites of eggs alternately into the mixture. Have three tin pans well buttered and spread the batter in them, bake in moderate oven. Lady Baltimore Cake Filling. Dissolve three cupfuls of granulated sugar in one of boiling water; cook until it threads, then pour it grad- ually over the whites of three eggs beaten to a standing froth, stirring constantly. Add one cup of chopped rais- ins, one of pecans and five figs, cut into very thin strips. For this filling the cake may be flavored with rose water. 104 Chocolate Filling. Pour into a granite saucepan three cups of sugar and one of water, and boil gently until bubbles begin to come from the bottom — say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while cooking. Pour the hot syrup in a thin stream into the whites of three eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until icing is thick. Flavor with one teaspoon vanilla extract. To this add four ounces melted chocolate. To melt the chocolate, shave fine and put in a cup, which is then placed in a pan of boiling water. Cocoanut Filling. For cocoanut filling, use the plain white icing as for chocolate, substituting fresh grated cocoanut or the ■shredded kind for the chocolate. Caramel Filling. Put into a deep vessel, two cups of sugar dissolved in one of sweet milk. Let come to a good boil and pour into it one cup sugar which has been cooked to a brown syrup in a skillet. Stir together and add butter the size of a walnut. Take off the fire and beat into it a pinch of soda, which gives a creamy effect. When cool add one teaspoon vanilla. Angel Food. Beat whites of eleven eggs with half teaspoon of salt until frothy. Then add one teaspoon cream of tartar and beat until rather stiff, but not dry. Fold into this one and one-half cups of sugar sifted five times, then one cup pastry flour sifted five times. Flavor with one teaspoon of vanilla and turn into ungreased tube pan. Light gas oven full about five minutes before baking and turn out back burner and have front burner half on for first twenty minutes, also have pan of hot water in bottom of the oven. Cake should be lightly browned in that time and tem- perature of oven may be slightly increased. Bake until cake settles even over the top and rebounds from touch 105 of finger, about thirty-five or forty minutes. Invert pan and cool cake thoroughly before removing. Sponge Cake, Beat yolks of six eggs until thick, add one and one- fourth cups of sugar, also two tablespoons of water and the juice and grated rind of a lemon. Mix in lightly one cup of flour and the well beaten whites of eggs and bake in moderate oven, using long narrow sponge cake pans, if available. Fruit Cake. Twelve eggs, three cups sugar, one pound butter, two pounds currants, two pounds raisins, one-half pound blanched almonds, one-half pound candied peel, four ounces butternuts, four ounces pecans, six large figs, one glass brandy, one glass wine, one-half cup black molas- ses, three cups of flour with two teaspoonfuls baking powder. Beat the eggs all together until light. Cream the butter, add the sugar, beat again, add the eggs, then the flour and liquors, molasses included, and give the whole a vigorous beating. Add the nuts. Stem and seed the raisins, wash and dry the currants, cut the candied peel into shreds, mix the fruit and flour it well, then add it to the cake. Line a big cake pan with greased paper, pour in the mixture and bake in a very moderate oven four or five hours. This will make a very large cake. Golden Rules. These are to be remembered in cake making : Beat the butter and sugar together until very light before put- ting in the other materials, then add the yolks of the eggs, the liquid, either water or milk, then the flour, with which you have sifted the baking powder, and lastly the white of eggs. Sweet milk will make a cake rich and close; water in the same cake will make it light and delicate. In nearly a'l recipes beat the whites and yolks separately. Always sift the flour before measuring, theu add the baking powder and sift it once or twice. Pastry flour makes a much lighter cake than bread 106 flour; where real pastry flour cannot be obtained, the soft winter flour will answer the same purpose. Pastry. In making pastry have the butter or lard very cold, chop it in the flour quickly, mix with ice water, roll out and use. Everything must be exceedingly cold. If the weather is warm and you are obliged to roll the crust on a wooden board, put it aside on the ice after the first rolling. In fact, if you are making custard pies, after the dishes are lined stand them aside until very cold before filling. Pastry for One Pie. Mix one scant half level teaspoon salt with one heaped cup pastry flour. Chop in two tablespoonfuls chilled lard. Mix with cold water to a stiff dough, toss out on floured board, pat it flat and put one rounded table- spoon of butter over the surface in little dabs, dredge with flour, fold edges over, pat out thin, spread on an- other tablespoon of butter, dredge, fold over and pat out thin. If soft lay the paste on ice until chilled. Then roll into rectangular shape, roll over like a jelly roll, divide in middle, allowing slightly more for the upper crust, stand the piece on end, pat it flat, then roll into circular shape till a bit larger than the plate. Push the edges even with the plate and if you have a true eye, you will have no paste to trim off. Fill with the pie material, roll the other part of paste in same way, making it one- half inch larger than the plate to allow for the filling and the puffing in the baking. Put it on loosely, throwing the fullness back in the center, with the edges just even, and press them slightly together, first wetting the lower edge if it is for a juicy pie. Press the two crusts back slightly from the edge of the plate and mark or not, as you please, with a fork or crimper. Marking keeps the crust from puffing and it also helps to retain the juice. Binding the crust to the plate with an inch strip of wet cloth is the surest way to keep in the juice. Make several incisions in the top before you lay it on, that there may be an outlet for the steam. 107 Grandmother's Lemon Custard. One pound powdered sugar, six egg yolks, four egg whites, four ounces of butter, juice and rind three lemons. Beat the yolks and sugar to a cream, then add the whites, unbeaten, one at a time, and beat the whole until very light. Beat the butter to a cream and add the other mix- ture gradually to it; now stand the bowl in a basin of boiling water over the fire and stir continually until the mixture thickens; take from the fire and stand away to cool. Line two deep pie dishes with good plain paste and bake in a quick oven for fifteen minutes. When done take out and fill with the lemon mixture. Add gradually six tablespoons of powdered sugar to the whites of six eggs, beating all the while; after you have added all the sugar, beat until very stiff and glossy. Put this meringue over the top of the pie and stand it in the oven until a golden brown. Apple Pie. To make a perfect apple pie, a fine flavored, tart apple is needed, ripe but not too soft. Pare, quarter and cut in thin slices. Line the pie plate with a fine puff paste neatly trimmed around the edges. On this heap the apple, allowing an abundant filling; put on the top crust, moistening the edges before pressing the upper and lower crusts together. Bake in a brisk oven about half an hour. Take from the oven and quickly loosen the upper from the lower crust around the edges and lay the upper crust on another plate, scatter into the pie two or three tablespoons of sugar, a lump of butter and a little grated nutmeg. Replace the upper crust quickly and place in the oven for five minutes. Cherry, Blackberry and Peach Pies. Make both upper and lower crust and fill with the fruit, well sweetened. New England Pumpkin Pie. Stew the pumpkin until soft and then press through a sieve. To a quart of pumpkin allow two quarts of milk and six eggs. Beat the eggs well and stir into the milk, 108 adding the sifted pumpkin gradually. Add a little melted butter, sweetening to taste, a pinch of salt, a very little cinnamon and a generous flavoring of ginger. Pour into shells of pie paste and bake in a quick oven. Mince Pie. One pound each of raisins, currants and sugar; stone and chop the raisins; one pound of suet chopped very fine, two-thirds of an ounce each of candied lemon and orange peel, two large apples, grated, one-third of an ounce of cinnamon, two-thirds of a nutmeg, the juice of one lemon added to the grated rind, and one-third of a gill of brandy. DESSERTS. Chocolate Pudding. Soften three cups of stale bread in an equal quantity of milk. Melt two squares of chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thor- oughly with the bread and place in well buttered custard cups. Steam about half hour (according to size), and serve in cups or turn out on warm plate. Strawberry Shortcake. Sift two cups flour, one-half teaspoon salt, two table- spoons of sugar and three teaspoons baking powder, and cut in one-fourth cup of butter. Add a scant cup of milk and spread dough in pie tin, brush over with milk and bake in a rather hot oven. Split apart when done, butter well and fill with sweetened strawberries. Whipped cream is a delightful addition. Velvet Blanc Mange. Two cupfuls sweet cream, one-half ounce gelatine, soaked in a very little cold water until soft, one-half cupful sugar, powdered, one teaspoon extract bitter al- monds, one glass white wine. Heat the cream to boiling, stir in the gelatine and sugar, and as soon as they are dissolved take from the 109 fire, beat ten minutes, or, what is better, churn in a syllabub churn until very light, flavor and add by degrees the wine, mixing it well; pour into molds wet with cold water. Syllabub. One-half pound sugar, one quart lukewarm cream, one glass wine. Dissolve the sugar in the wine and then pour on the cream slowly, so as to froth. Charlotte Eusse. For two molds, each holding one quart, use three quarts whipped cream, one-half package gelatine, four egg yolks, one-half pint milk, one gill water, one small cup sugar, one teaspoon vanilla, stale sponge cake or lady fingers. Soak the gelatine in the water for two hours. Beat the sugar and the yolks of the eggs together and stir the milk into this mixture. Put on the fire in the double boiler and cook for five minutes, stirring all the while. Add the soaked gelatine and stir until this is dissolved. Take from the fire and cool, stirring frequently. Line the sides of the molds with the cake. Add the vanilla and place the basin in a pan of ice water. Stir the cus- tard until it begins to thicken, then add the whipped cream, about one-third at a time. Stir until the mixture is so thick it can hardly be poured. Fill the molds and set away to harden. If possible, let the molds stand for an hour or longer. For some tastes the Charlotte is improved by the addition of four tablespoons of wine. Maraschino Bavarian Cream. One and one-half pints cream, one-half cup cold water, one-half package gelatine, one-half pint milk, one cup sugar, four egg yolks, two tablespoons Maraschino. Soak the gelatine in the cold water for two hours. At the end of that time whip the cream to a froth. Put the milk on the stove in a double boiler. Beat the yolks of the eggs and add both them and the sugar to the soaked gelatine. Stir this mixture into the hot milk and cook for three minutes, stirring all the time, then remove from the fire and strain into a basin holding three quarts. Add the Maraschino, and placing the basin in a pan of no We Invite Newlyweds To select from our well selected stock of high grade grocer- ies—the best of every- thing at extremely reasonable prices Our Specialties Rose Leaf Creamery Butter Gold Dust Flour High Grade Coffees Roasted Daily J. T. Walsh & Bro. Grocers 326-328 N. Main Street 111 ice water, stir the mixture until it becomes cold and begins to thicken, then stir in the whipped cream and pour into the molds that have been dipped in cold water. Set away to harden. The cream should be hard in half an hour, but it is well to let it stand for several hours. At serving time dip the molds in warm water and turn cream out on flat dishes. ICES AND SHERBETS. For "freezing," use plenty of ice finely broken and plenty of salt; put a layer of ice three inches deep and of salt one inch deep, and repeat until the tub is nearly full, packing down well. For a gallon can use three pints of rock salt and ten quarts of chopped ice. If packed solid no more ice is needed. Do not drain off the water while freezing. If more salt is used the contents of the can will freeze sooner, but if it be cream, it will not be so rich and smooth. Vanilla. Ice Cream. This foundation is suitable for any kind of ice cream : One large cup milk, one cup sugar, a half cup of flour, scant; two eggs, a quart of cream, flavoring, and when the cream is added another cup of sugar. Let milk come to a boil. Beat one cup of sugar, flour and eggs together, and stir into boiling milk. Cook twenty minutes, stirring often, cool and when cool add remainder of sugar, cream and seasoning and freeze. Peach or Strawberry Ice Cream. Crushed berries or peeled and stoned peaches with suf- ficient sugar to sweeten well, are stirred into the cream when half frozen. If preferred, one may strain the fruit and add only the juice (before freezing). Chocolate Ice Cream. Scrape two and one-half ounces of chocolate into a small saucepan, with four tablespoons sugar and two tablespoons hot water. Stir over hot fire until glossy 112 You Can't Live on Love But You Can Make Life Sweeter by Eating pApaoiff 0&0S< Made in our own Sanitary Kitchen from the pur- est and finest materials. MOST COMPLETE CONFECTIONERY IN THE SOUTH All our Candies, Ice Creams, Sherbets, etc., made in our own plant, under our personal supervision. Morning, Afternoon, Evening Visit Dinstuhl's for Candies or Ices. 64 N. MAIN ST. MEMPHIS, TENN. Phone Main 2924. 113 and smooth. This may be added to a foundation as given above for vanilla ice cream, while the latter is cooking. The sugar used in the preparation of the chocolate should be taken from the second cupful used in making the ice cream. Tutti Frutti. One quart rich cream, two ounces sweet almonds, chopped very fine, one-half pound sugar, one teacup chopped raisins, one teacup chopped citron, one-half pound orange preserves. After you have half frozen the cream, almonds and sugar, add the other ingredients, mix well with the cream and freeze. Fruit Sherbet. Make a lemonade of three quarts of water, juice of six- lemons, rind of one and about a pint of sugar. Add one oan of grated pineapp^, one of choice peaches, and freeze. Cafe Frappe. To a quart of strong, sweetened coffee add cream enough to give the desired color and freeze to the con- sistency of snow. Serve in tall, slender glasses with a spoonful of whipped cream over the top. A few bran- died cherries improve the appearance and combine nicely in flavor. Orange Punch. Make a syrup of one pint each water and sugar and rind of two lemons. Strain, add lemon juice and three cnps orange juice. When cool freeze until almost stiff, then add three ripe bananas cut small, two tablespoons each of candied cherries and pineapple and finish freez- ing. THE PRINCE OF THE CRADLE. "The coming of the song birds means spring to out-of-doors. The com- ing of the stork means springtime in the home." The advent of baby is far and away the most important occasion in any home, and is the beginning of a new era. All plans are shaped thereafter around the little one and its future. Mother and father think baby, talk 114 baby, read baby and dream baby, and whatever pertains thereto is of supremest interest. It is not the purpose of this article to take np in detail the care of baby from birth until he or she shall have arrived at years of dis. cretion, but to give to the young mother a collection of advice and helps which has been scrap-booked from a wide variety of sources, including besides excerpts from modern magazines and newspaper articles by well-known writers, such sage authorities as the family doctor and the old "black mammy." The Expected Child. The most eminent authorities of the day believe strong- ly in prenatal influence, and advise the use of every pre- caution to have the physical and mental condition of the mother favorable and to spare the child the deleterious effects resulting from three causes, the mother's over- work, exposure to unpleasant sights, and worry. A prospective mother should husband her strength in justice to herself and to her unborn child, for her house- hold duties are of small importance compared with the responsibility of bringing into the world a normal human being. The constant worry of the mother before the birth of her child may cloud and weaken the intellect of the child for life. The sight of physical deformity dur- ing the period of formation has been known to affect the child even to the extent of reproduction. First Preparations. For the coining baby's wardrobe, the following is a good list: Four medium weight wool shirts or light weight silk and wool for summer. Four to six flannel skirts, made on cotton waists, for summer, or flannel waists for winter. Six night dresses, wool flannel for winter, outing flan- nel for summer. Six or eight nainsook or dimity dresses. 26 inches long. Two wrappers, four flannel sacques, four pairs bootees, four pairs of wool stockings for winter, silk and wool for summer; two shawls or Afghans. 115 Six dozen diapers of cotton bird's-eye, two dozen of which should be 18 inches wide by 36 inches long and four dozen 22 inches wide by 44 inches long. This is an ample supply. Two nainsook or longcloth petticoats may be added, if desired. One yard of white flannel, to be torn into bands of the size to fit body; it is better not to hem these bands. They should be worn only about six weeks, then the ribbed knit silk and wool bands with shoulder straps may be substituted. To give the little one reasonably good tailoring, it is as well to wait its arrival before making coat and bonnet. A toilet basket with its contents will be needed. It should have in it: One pin cushion full of safety pins, large and small; threaded needles for sewing the bands, one powder shaker with pure talcum in it ; one soft brush and a fine comb, one cake of pure white Castile soap, one bath thermometer, a small box of absorbent cotton, a small box of sterile gauze, some soft, clean old linen; one tube of white petrolatum, one pair of small, blunt- pointed scissors, one box of wooden toothpicks, four fine baby towels, half a dozen cheese cloth wash cloths, a bottle containing six ounces of boracic acid solution, for washing out the mouth and eyes. This solution should be made by dissolving one level half teaspoonful of boracic acid powder in six ounces boiling water, cooling this and corking the bottle. It should be made fresh at least once a week. There should also be a bath apron for the nurse or mother, and a square of a white eiderdown blanket for wrapping up the baby while waiting for his first bath. A bassinet, or crib, with its furnishings, a bath tub, one wash basin, two pitchers, one covered pail for soiled diapers, one pair of scoop and platform scales for weigh- ing baby, one hot water bag, one room thermometer and one small chamber are also among the necessary articles that should be ready when baby arrives. The training of a child should begin from birth, and as the mother must bear the brunt of the burden, if he is ill, nervous or spoiled, the father should aid her in having 116 her way about all this. First decide upon the right line of training, then keep steadily to it, and you will be rewarded by a healthy, well trained baby that will be the delight of your home. Baby's bath should be given every morning, one hour after second feeding. First, a sponge bath on the lap, then a quick dip in the tub. Be careful that the room temperature is 70 degrees Fahrenheit, that all doors and windows are closed, so there will be no draught on the baby, and that all the articles needed for bathing and dressing the baby are within reach. A soft rubber bath tub is preferable, but in the event a tin one is used, a blanket should be placed in it, if the baby is very young. The tub should be placed upon a box or low table, so that it may be out of the draughts that circulate near the floor. The water in the tub or basin should be of a tempera- ture of from 98 to 100 degrees Fahrenheit, when tested by the bath thermometer, or if one cannot have a bath thermometer, the water may be tested by placing the tip of the elbow in it, as the skin here is sensitive, and if the water feels lukewarm, it is of the correct tempera- ture. The person who is to bathe the baby should put on the bath apron, pin the large soft towel to her belt with safety pins, so that it hangs down over the bath apron, and take the baby on her lap. All the garments should be taken off and the baby covered with the towel and bath apron, so that only the head is out. One of the soft cheese cloth wash cloths should then be wet in the basin of warm water and the babv's face gently washed (no soap should be used on the face). After this is done a little soap should be put on the cloth and the baby's head washed, being very care- ful not to get any of the soapsuds in baby's eyes. The soap should then be rinsed off the head and the face and head dried with a corner of the large towel. Next wash the body, arms and legs, using a little soap on the second wash cloth (not the one that was used for the face and head), and being careful to wash in between the little fingers and toes and between all the folds of soft flesh. 117 Turn the baby over gently and wash the back, taking the lower part of the body last and bathing as much as pos- sible with the hand under the bath apron, so the baby will not be exposed to cold. After he is well soaped in all parts, then put him in the tub, being careful to test the water in the tub before you put him in it. While in the tub the baby's head should rest on the left arm, the fingers of the left hand extending down the baby's back, so as to support it and prevent strain on the little back, and neck. With the other hand all the soap should be quickly rinsed off the body with the wash cloth, and as soon as this is done the baby should be lifted out of the tub and wrapped up in the bathing towel and bath apron. The drying process should consist of simply patting gently with the towel, rolling him from side to side, and then with the corner of the towel gently drying between all the soft folds of the flesh in order that no chafing may occur. As soon as this is done the wet towel should be slipped out from under baby and he should lie on the bath apron during the rest of his toilet. Before the clothing is put on, a very little pure talcum powder should be dusted under the arms and in the creases of the neck and folds of flesh near the thighs and buttocks. Do not cover the entire body with it. Dressing the baby comes next, and during this opera- tion he should be held lying on the lap. Never try to dress a young baby while holding him in a sitting posi- tion ; his neck and back may be badly injured if you do. First, the flannel band, which is neatly rolled, should be smoothly unrolled around the baby's abdomen, being careful that there are no wrinkles to hurt the tender flesh. Then the band should be basted on the left side, one finger being placed between the band and the skin, so that it will not be possible to prick the baby. This will be difficult at first, but it will come easy after a little practice. The band should be snug, but not tight enough to bind. Safety pins often become unfastened, therefore, they should never be used to fasten the band. When the baby is two months old, the ribbed knit band may be used, and should be put on over the feet, slipped up into place and the arms put through the straps. 118 The diaper should be folded double and pinned snugly, but not too tight, with one large safety pin, and where the legs go through, with a small safety pin on each side. When the knit band is used, the diaper may be pinned to the little tab at bottom of band, which will prevent slipping. These three safety pins in the diaper are the only ones that should be used in the baby's clothing. The wool shirt, which should button down the front, should come next, and then the long wool stockings and bootees, which should be warmed before they are put on, and the Httle feet warmed by hand. The stockings may be pinned to the diaper with the two small pins that fasten diaper at sides. The long flannel skirt should follow, and should fasten in the back with tiny buttons, so that no pins need be used. After this, the white dress. These should invariably be slipped on over the feet, and may both be put on before turning the baby over on his stomach to button him up the back, which will avoid turn- ing so often. His eves should now be very gently washed out with the boric acid solution (one teaspoon of boric acid in a pint of warm water), using a separate piece of cotton or linen for each eye, soueezing a few drops of the solution into the eye and drying it with another piece of cotton or limn. Next, the mouth may be washed out by twist- ing a little piece of cotton or linen firm ] y on your finger, dipping this in the boric acid solution and very gently wiping out the entire inside of baby's mouth. The nose may be cleaned with a small piece of absorbent cotton firmly twisted on the end of a wooden toothpick, then dipped in the boric acid solution and passed just a little way into each nostril. Do not try to reach up higher than is necessary to remove the secretions, which can readily be seen. The ears may be cleaned in the same manner, care being taken not to reach in too far. A small piece of cotton or linen should be used to carefully dry the nose and ears. The baby's nails should now be cleaned with a wooden toothpick, and when necessary to trim them, blunt scis- 119 sors should be used. This completes baby's toilet, and he should be taken to his crib in another room and cov- ered with a light blanket, while the room in which the bath was given should be aired and the toilet articles put neatly away. A soft brash should always be used to brush the baby's hair, and if it be a boy, the hair should be trained from the side in the very beginning. The room in which baby spends most of his waking time should be as full of sun and fresh air as possible, the temperature during the day ranging around 68 de- grees Fahrenheit, and that of his sleeping room from 45 to 55 degrees. When the weather is fine, a baby may take his outdoor airing in the summer, when a week old; in the spring or autumn, at the age of three or four weeks, and in the winter, when he is two or three months old. He should always be taken out in a carriage, instead of one's arms, and in cold weather care should be taken to see that he is well wrapped up with mittens on his hands and warm blankets on his feet. The wind should not be allowed to blow in his face, and neither should the sun be per- mitted to shine directly in his eyes, whether sleeping or waking. When night falls, the baby should be asleep in his crib, and not out on the streets. When the baby may not go out of doors on account of the severity of the weather, he may take his airing by being wrapped up exactly as if he were going out, placed in his carriage and left for half an hour at a time (longer when he becomes accustomed to it), in a room with the doors closed, but the windows down from the top. When babies do not get enough fresh air, it is indicated by a pale, tired look, poor appetite, ill temper and broken slumbers. When old enough to walk, special care should be taken that babies do not play in wet puddles, sit down on cold steps or damp grass, get wet in snow, or get too tired. A mother should always nurse her own baby, if she is free from tuberculosis and is not so nervous as to make 120 A Beautiful Complexion Is Secured and Maintained by the Use of Ozo Cream A Toilet Luxury A Household Necessity _,_ is a benzoinated Cold Cream that v(J overcomes skin disorders and sal- lowness, as well as undue redness, sunburn, tan and freckles. Om Crpam r eeps ^ ands ' fa u e an ^ \JAU Kji Vlim h ps soft, smooth and free from chapping. Soothes and restores rough, irritated skin to its normal condition. Sold at A 11 Drug Stores, or Post-Paid by us on Receipt of Price — Jars, 25c 50c, and 75c Manufactured Only by Frederick Pharmacal Go. Memphis 121 her milk unfit for use. The quality of the milk may best be determined by having it ana'yzed by a physician. To tell about the quantity, one should weigh the baby just before he nurses and again right after he has nursed steadily for twenty minutes, and the number of ounces he gains will tell the amount he obtains from his mother. Regularity in feeding is one of the most important things in baby's life. During the first day the baby should be put to the breast every six hours, as very little milk is secreted during this time; the second day this practice should be continued, but on the third day, when the milk usual 'y enters the breast, regular two-hour intervals of nursing should be observed between 6 a.m. and 10 p.m., with an early morning lunch at 2 a.m., making ten meals in twenty- four hours. This should b.e continued until the baby is two months old, when he should be fed every two and a half hours, making nine meals in twenty-four hours. When three- months old he should have seven meals in twenty-four hours, being fed every three hours ; when five months old the night meal should be stopped and only six meals given. When ten months old, the baby should be fed every four hours for five meals in twenty-four hours, keeping this up until he is a year old, when he should be weaned from the breast. He should be awakened at meal time until he learns' to awake of his own accord, and should be kept awake until he has finished nursing. The average baby should be nursed twenty minutes, although ten to fifteen minutes may do, when the milk flows freely. The baby is affected to some extent by the diet of the mother, and she should avoid sour fruits, cabbage, toma- toes and anything she has found she cannot readily digest; a'so excessive tea or coffee drinking. She should take a glass of milk, a cup of cocoa or a bowl of gruel between meals, unless her supply of milk is very abund- ant. The mother should exercise great self-control over her temper, and should not worry and fret over trifles. She should take a walk in the fresh air every day, and be sure to have a movement from her bowels daily. If 122 Renkerts TWO DRUG STORES 115 and 222 N. MAIN ST. We call for and deliver prescriptions any hour Day or Night. they settle and the sweet paste within becomes more compact and wi ] l admit of more leaves. Do not fill your jar to the brim finally, but let it be only half full. You wi ] \ find that the leaves settle so rapidly that, even though you keep putting them in, you will still have a jar that is only ha!f full. When they seem to have stopped settling, then is the time to stop adding. A jar th n t is too full cannot be stirred, and it is in the stir- ring that the sweetness comes forth in winter. Add now to your jar a teaspoonful of ground cloves and a teaspoon- ful of ground cinnamon. Shake the jar and leave the cover off over night. Next day turn the leaves out upon a china, dish, and when the last leaf can be shaken from the inside of the jar, pour into it one drop of glycerine and three drops of attar of roses. This precious attar seems to enter at once into the /composition of the very porcelain with which it is lined. While it is giving forth this sweetness from the attar, shovel the rose leaves back in again, all pulpy and drying as they are, and on top of the mass pour a tablespoonful of alcohol and six drops 156 each of oil of lavender and rosemary. Add one ounce of Tonka bean in powder and two ounces of iris. Now cover your jar well and set it away. In three days open again and stir the contents. Repeat every three days for a month, and you will, at the end of that time, have a rose jar that is complete, one that will send out its fragrance through the room all winter and which, when open, will fill the whole house with a soft, sweet scent, at once in- vigorating and delightful. How to pack away your winter clothes is a subject of more importance than is generally conceded. In the olden time the thrifty housewife usually aired the family woolens on a clothes line and beat them brutally with a hickory stick, and then she placed in a Saratoga trunk, one upon the other, regardless of their future appearance or her own. She patted them down flatter than flound- ers, and sprinkled new black pepper between the layers, and this was all there was to it. But times have changed. We now try to preserve the shape of the garment, as well as the fabric, and the entire moth-dispelling process must be, as far as possible, wrinkle proof. The burden of packing can be considerably lightened if done systematic- ally and at one time. Col ] ect your garments, one and all, and take them out into the yard. Hang them on the clothes line, or spread them on old sheets upon the ground. If you are only a boarder or a flat dweller, take the clothes to the roof, the balcony or at least the open window, but do your best to bring them into the glorious sunlight. Fresh air and sunlight are nature's own germ destroyers, and too much cannot be said in favor of a prolonged airing under the brightest of late spring suns. The climate varies too much to set upon any absolute time for the packing away of woolens, but they should not be allowed to lie about until the hot sum mer air has warmed the moths to activity. No matter what the article, begin by removing the dust, but do it with due regard to the material in hand. For instance, hats may be brushed with a soft wad of velvet, a hat brush or clothes brush, according to their texture. Beaver hats are shaken gently between the hands ; brush 157 ing would merely serve to carry the particles farther into the nap. The velvet covered shape requires a soft hat brush, while some felts need a clothes brush. Boys' and girls ' school suits and dresses need more strenuous meas- ures. Here we resort to the stick and the whisk broom when the material will stand them. They are brushed on the right and on the wrong side, and the wads of dust are removed from beneath every seam. Coat suits and skirts are usually strong enough to stand a reasonable brush- ing and beating. Loosely woven cloth dresses are neither beaten nor shaken, nor should velvet be beaten — it re- quires a velvet brush, while corduroys and velveteens re- quire a whisk. Automobile wraps, storm coats, shawls, steamer rugs, top coats and children's outer garments are in a heavy class to themselves, and require extra exertion for the beating out of a season's dust. G-loves, mittens, scarfs, caps, sweaters, gaiters, leggings and knitted slippers are sunned and brushed, and each one that can be is turned inside out and the crevices cleaned. Now in this dirt banishing process you will have revealed to yourself every grease and dirt spot. Remove these with a reliable grease remover, also scour every cloth coat collar. Automobile and driving clothes particularly need this care, and not infrequently must be sent to a cleaner before being packed away. Nothing showing a vestige of grease should go into summer quarters, for the spot is the moth's first point of attack. "When a good grease re- mover will not take out a spot on cloth, you may depend upon it that it is not grease, and that it needs merely suds from pure white soap. Rub this thoroughly into the spot, leave it a few minutes and then mop it clean with a wet rag, remembering always that the only cloth with which to rub a fabric is a piece of the same material. Spots on black velveteen will often yield to this soap-and- water treatment, but this does not mean that you can wash a velveteen dress, nor does it imply that delicate shades of velveteen will stand soap and water. It is wise to try the process on a scrap of each material. The only method for the cleansing of velveteen or velvet is the steaming of the spot from the wrong side. Cleaning is such an 158 important part of this packing process that double stress is laid upon it. The chances are better for a clean woolen garment hung away in a closet without any attempt at packing away than the hiding away of a grease-spotted one between whole layers of moth destroyers. The whole thing is not worth doing if it is not done well. Linen and cotton garments should have all starch removed and be put away rough dried, that is, unironed. Now sort the different articles and pack each lot separately, beginning again with the hats. All soft felts from which the trim- mings have been removed are wrapped, each in its own tissue paper, after being sprinkled with moth destroyer, and then they are fitted over each other. All the crevices are stuffed with crumpled tissue paper, so that the shapes may be preserved as much as possible. Flaked camphor with naphtha is the accepted destroyer, and has never been known to discolor the most delicate fabric. Pepper as an exterminator has been abandoned, because moths seem to actually like its warmth. It is generally desir- able to remove hat trimmings, but the occasional hat that cannot readily be restored by the amateur is kept intact. It is sprinkled with the flakes, covered with tissue paper and then suspended, upside down, from the lid of its own exclusive band box, to prevent its becoming crushed or matted. Plumes, feathers and tips are also suspended in their own boxes. They are wrapped separately in tissue paper and then in oil paper, to keep out the dampness, and the flakes are distributed in the box. Suspend the package to the lid with a coarse thread. In the case of a wide brim, the edges are slipped beneath strips of tape or elastic, permanently fastened to the inside of the box lid. All quills, wings, breasts and fur strips are removed from hats and are wrapped and packed in a box together. Wings, if not thoroughly cured, are liable to be eaten by worms, and the dry salt that some persons use is a mis- take. Salt draws moisture. Continue the curing process by wrapping the bony part of the wing in absorbent cot- ton sprinkled with arsenic. When there is available closet room, much pressing and renovating may be saved by the hanging of dresses, skirts, coats, wraps and even- 159 ing gowns. They are buttoned and hooked into shapeli- ness and hangers covered with crushed tissue paper, sprinkled with flakes, which is used also to fill the sleeves and puff out the bows and trimmings. Dress covers for these may be made of old sheets. If you are suspicious about any one article that has shown a tendency to attract moths, envelop it in a muslin bag, which may be opened from time to time for the purpose of airing or for exam- ination. Moths have been known to literally devour a large garment in several months. When closet room is scarce, skirts are laid in a trunk, each in its own paper. If possible, use the tray for some perishable frock and remember that the tailor's box, within a trunk, or out side of it, will keep a single suit or gown better than packing in a general pile. A trunk may be reserved for all the small articles of apparel. They are laid in layers, with flakes between them. An old chest or a discarded attic bureau will hold such things as bath robes, night dresses, flannel and mohair petticoats, woolen under- wear and merino stockings. Furs should be thoroughly aired on a sunny day and on the following morning care- fully combed all over with a nickel comb, shaking from time to time, in order that the dust and dirt may fall out. Next place the fur on a pillow covered with a white slip and beat thoroughly but gently with a rattan furniture beater. Patience is needed for this beating; half an hour is not too long for the smallest piece of fur, and one hour for the larger pieces. Now have ready a fine, soft clothes brush and a basin of pure cold water ; dip the brush in the water and stroke the fur as it runs evenly and smoothly, until the surface is all wet. Hang it up until it is per- fectly dry, and then beat it again to make the fur fluffy once more. White or light-colored furs need an extra cleaning, which may be given by placing ordinary corn meal on a flat pan in the oven until heated, then rub it into the skin, shaking it out when soiled, and renewing it, until finally the meal when shaken out is quite clean. Do not put the furs in boxes or trunks, but suspend each piece, whether it be stole, muff or coat, in a separate moth-proof bag of its own. These bags, made of strong tar 160 or naphtha-scented parchment, are purchasable in man) r sizes, but the same result may be accomplished at less expense. Get wide, tough hardware paper and cut it into ample sizes. Make flat bags, with the seams on the outside. Sew an ordinary raw seam on the machine and then turn the cut edges back against the stitching, to make a sort of rough fell, and stitch a second time. After the fur piece is slipped in through the top opening, close it, folding a double hem and sewing it by hand with coarse linen thread. Necessarily, the inside of the bag, including the garment, is liberally sprinkled with moth destroyer. If it be a coat, the pockets and cuffs are filled with it, and owners of expensive fur rip a seam in the lining of coats, muffs or stoles and drop in a quantity of moth balls. Cheese cloth bags filled with flakes are sewed to the garment for added protection. The metal hanger or tape loop is slipped through an opening at the top of bag and then the last remaining openings are sealed with paper and library paste. Sheets of postage stamps carried in the pocket often stick together. When this happens do not soak them apart, but lay them on a smooth surface and pass a hot flat iron over them. They can then be readily separated without destroying the gum. In packing bottles of medicine for traveling, if a strip of adhesive plaster is p!aced over the cork and stuck to the sides of the bottle neck, it will hold the cork in securely without its being pressed in so tight as to require a cork- screw to remove it. A rapid method of computing interest is as follows : 4 per cent., multiply the principal by the number of days, cut off the right-hand figure and divide by 9. 5 per cent., multiply by number of davs and divide by 72. 6 per cent., multiply by number of days, cut off right- hand figure and divide by 6. 8 per cent., multiply by number of days and divide by 45. 161 9 per cent., multiply by number of days, cut off right- hand figure and divide by 4. 10 per cent., multiply by number of days and divide by 36. In making contracts, signing and taking notes and transacting other business which requires a slight knowl- edge of law, the information given below is worth remem- bering : Ignorance of the law excuses none. It is a fraud to conceal a fraud. The law compels no one to do impossibilities. An agreement without consideration is void. Signatures made with a lead pencil are good in law. A receipt for money paid is not legally conclusive. The acts of one partner bind all the others. Contracts made on Sunday cannot be enforced. A contract made with a minor is invalid. Contracts for advertising in Sunday newspapers are invalid. Each individual in a partnership is responsible for the whole amount of the debts of the firm. Principals are responsible for the acts of their agents. Agents are responsible to their principals for errors. A note given by a minor is void. It is not legally necessary to say on a note "for value received." A contract made with a lunatic is void. A note drawn on Sunday is void. A note obtained by fraud, or from a person in a state of intoxication, cannot be collected. If a note be lost or stolen, it does not release the maker ; he must pay. The endorser of a note is exempt from liability if not served with notice of its dishonor within twenty-four hours of its non-payment. Demand notes are payable on presentation, without grace, and bear legal interest, after a demand has been made, if not so written. An endorser on a demand note is holden only for a limited time, variable in different States. 162 A negotiable note must be made payable either to bearer or be properly endorsed by the person to whose order it is made. If the endorser wishes to avoid respon- sibility, he can endorse, " without recourse." A joint note is one signed by two or more persons, who each become liable for the whole amount. Three days' grace are allowed on all time notes; after the time for payment expires, if not then paid, the en- dorser, if any, should be legally notified, to be holden. Notes falling due on Sunday, or on a legal holiday, must be paid the day previous. Altering the note in any manner by the holder makes it void. An endorser has a right of action against all whose names were previously on a note endorsed by him. Deposits of money in a bank placed to the credit of depositors are always subject to their check for full amount due. The figures given below will be found of great conveni- ence in estimating measures : A pint of water weighs nearly one pound, and is equal to about twenty-seven cubic inches, or a square box 3 inches long, 3 inches wide and 3 inches deep. A quart of water weighs nearly two pounds, and is equal to a square box about 4 inches long, 4 inches wide and SVo inches deep. A gaHon of water weighs from 8 to 10 pounds, accord- ing to the size of the gallon, and is equal to a box 6 inches long, 6 inches wide and 6, 7 or l 1 ^ inches deep. A peck is equal to a box 8 inches long, 8 inches wide and 8 inches deep. A bushel almost fills a box 12 inches wide, 12 inches high and 24 inches long, or 2 cubic feet. A cubic foot of water weighs about 62Y 2 pounds, and contains from seven to eight gallons, according to the kind of gaHon used. A barrel of water almost fills a box 2 feet wide, 2 feet long and IV2 feet deep, or 6 cubic feet. 163 Petroleum barrels contain 40 gallons, or nearly five cubic feet. If you are about to let a building contract, the facts given below may interest you: One thousand shingles, laid 4 inches to the weather, will cover 100 square feet of surface, and five pounds of shingle nails will fasten them on. One-fifth more siding and flooring is needed than the number of square feet of surface to be covered, because of the lap in the siding and matching. One thousand laths will cover seventy square yards of surface, and eleven pounds of lath nails will nail them on. Eight bushels of good lime, 16 bushels of sand and one bushel of hair will make enough mortar to plaster 100 square yards. A cord of stone, three bushels of lime, and a cubic yard of sand will lay 100 cubic feet of wall. Five courses of brick will lay one foot in height on a chimney; six bricks in a course will make a flue 4 inches wide and 12 inches long, and eight bricks in a course will make a flue 8 inches wide and 16 inches long. Cement one bushel and sand two bushels will cover 3!/2 square yards one inch thick; 4^ square yards % inch thick, and 6V2 square yards y 2 inch thick. The Seven Wonders of the Ancient World are usually given as follows: The Pyramids of Egypt, Pharos of Alexandria, Walls and Hanging Gardens of Babylon, Temple of Diana at Ephesus, the Statue of Olympian Jupiter, Mausoleum of Artemisia, Colossus of Rhodes. The wonders of America are legion, but some one with a mania along that line has named seven as given below : Yosemite Valley, California. From eight to ten miles long and about a mile in width. The slopes are very steep and range about 3,500 feet high; has a perpendicular precipice 3,000 feet high, and waterfalls from 700 to 1,000 feet. Niagara Falls, about three-quarters of a mile wide, and has a fall of 175 feet. 164 Natural Bridge, over Cedar Creek, in Virginia. Mammoth Cave, Kentucky. The New York and Brooklyn Bridge. Lake Superior, the largest lake in the world. Washington Monument, in Washington, D. C, 555 feet in height. City Park, in Philadelphia, Pa., the largest park in the world. If yomwill carefully study the accompanying short les- son in Palmistry, it will not be necessary to ''cross the palm" of the dark-eyed denizen of the striped tent on the Pike with silver, as you will not only be able to read your own palm, but those of your friends. Palmistry relies upon the markings of the left hand; if in doubt, consult the right hand for corroborative indications. The thumb and fingers are each divided by the joints into three pha- langes. The fingers are named (beginning from the fore- finger) Jupiter, Saturn, Apollo and Mercury. The fleshy pads at the base of each finger are termed " Mounts," and are named after the fingers below which they occur. The "Ball" (or third phalange) of the thumb is called the Mount of Venus. The center of the palm is the Plain of Mars. Below the Mount of Mercury is the Mount of Mars; extending from the last mount up to the wrist, is the Mount of Luna, or the Moon. The Line of Life should, if perfect, completely encircle the Mount of Venus. A long, regular line, deep but narrow, soft in color, de- notes long, healthy life and good character. The Line of Mars, or Martial, should be of a clear red color. It is a sister, or inner line, of the Line of Life. In soldiers it indicates success in fight, in civilians violence of the passions. The Line of the Heart extends from the Mount of Jupiter- to the Mount of Mercury. If deep, of a good color, and narrow, it indicates a strong, good heart, firm affection and even temper. The Line of the Head runs from the base of the Mount of Jupiter to the Mount of Mars. If even, narrow and ir>5 long it indicates strong will and judgment and acute men- tal perception. The Line of Fortune or Fate runs in a straight, un- broken line from the " Bracelet" to the base of the second finger. Broken lines denote troubles. Both hands should be read when studying the Line of Fate. The Line of Apollo or Brilliancy, a very lucky line to possess, rises from the plain of Mars, or from the Life Line, toward the third finger. If straight and clear, it indicates fame in the arts or wealth. The Line of Health starts diagonally from the wrist to meet the Line of the Head, close to the Mount of Mars, or at the top of Mount Luna. This line is unfortunately often wanting. Via Lasciva ("The Milky Way"), rarely noticeaVe, runs from the wrist across the Mount of Luna; it indi- cates a cunning and faithless spirit. It is liable to be mistaken for the Line of Health. The Girdle of Venus, fortunately uncommon, is as a who'e indicative of a bad character. Bracelets of Life — These encircle the wrist, and denote length of life, fortune and happiness, especially if they rise toward the hand. Every woman has some chance to marry — it may be one to fifty, or it may be ten to one that she will. Kepre- senting her entire chance at 100 at certain points of her progress invtime, it is found to be in the following ratio : Fifteen and twenty 14 1 /o per cent. Twenty and twenty-five 52 per cent. Twenty-five and thirty 18 per cent. Thirty and thirty-five 15y 2 per cent. Thirty-five and forty S 1 /^ per cent, Forty and forty-five 2' 1 /£ per cent. Forty- five and fifty 2-3 of 1 per cent. Fifty and fifty-six 1-4 of 1 per cent. After 60, it is 1-10 of 1 per cent., or one chance in a thousand — a pretty slender figure, but figures are often slender at that age. 166 Wedding anniversaries are from the first to seventy- fifth, as here given: First Cotton Fifteenth Crystal Second Paper Twentieth China Third Leather Twenty-fifth Silver Fifth Wooden Thirtieth Pearl Seventh Woolen Fortieth Ruby Tenth Tin Fiftieth Golden Twelfth. . . .Silk and Linen Seventy-fifth . . . .Diamond Birth Stones and Flowers. January — Garnet — Wild Rose. By those who in this month are born No gems save Garnets shall be worn; They will insure you constancy, True friendship and fidelity. February — Amethyst — Pink. The February born will find Sincerity and peace of mind, Freedom from passion and from care If they the Amethyst will wear. March — Bloodstone — Violet. Who on this world of ours their eyes In March first open, shall be wise; In days of peril firm and brave, And wear a Bloodstone to their grave. April — Diamond — Easter Lily. Those who in April date their years Diamonds should wear, lest bitter tears For vain repentance flow. This stone Emblem of innocence is known. May — Emerald — Lily of the Valley. Who first beholds the light of day In Spring's sweet flowery month of May, And wears an Emerald all her life, Shall be a loved and happy wife. 167 June — Agate— Rose. Who comes with Summer to this earth And owes to June her day of birth, With ring of Agate on her hand Can health, wealth and peace command. July — Ruby — Daisy. The glowing Ruby should adorn Those who in warm July are born; Thus will they be exempt and free From love's doubts and anxiety. August — Sardonyx — Pond Lily. Wear a Sardonyx, or for thee No conjugal felicity. The August born without this stone 'Tis said must live unloved, alone. Septemb er — Sapphire — Poppy. A maiden born when Autumn's leaves Are rustling in September's breeze, A Sapphire on her brow should bind, 'Twill cure diseases of the mind. October — Opal — Cosmos. October's child is born for woe, And life's vicissitudes must know; But lay an Opal on her breast And hope will lull the woes to rest. November — Topa& — Chrysanthemum. Who first comes to this world below, With dull November's fog and snow, Should prize the Topaz's amber hue, Emblem of friends and lovers true. December — Turquoise — Holly. If cold December gave you birth, The month of snow and ice and mirth, Place on your hand a Turquoise blue, Success will bless you if you do. 168 You may not be superstitious, but in choosing your wedding day you might just as well get on the safe side and choose one on which no unpleasant saying reflects. Most of the months seem propitious : Marry when the year is new, Always loving, kind and true. When February birds do mate You may wed, nor dread your fate. If you wed when March winds blow, Joy and sorrow both you'll know. Marry in April when you can, Joy for maiden and for man. Marry in the month of May, You will surely rue the day. Marry when June roses blow, Over land and sea you'll go. They who in July are wed, Must always labor for their bread. Whoever wed in August be, Many a change are sure to see. Marry in September's shine, Your living will be rich and fine. If in October you do marry, Love will come, but riches tarry. If you wed in bleak November, Only joy will come, remember. When December snows fall fast, Marry, and true love will last. And the week days : Monday for health, Tuesday for wealth, Wednesday the best day of all ; Thursday for losses, Friday for crosses, Saturday no luck at all. Beware a Lenten wedding : Marry in Lent, You'll live to repent. 169 It is a good omen for a bride to weep on her wedding day, for it signifies that all her tears have been shed and that joy awaits her in the new life. ''With all my worldy goods I thee endow" is betokened by the bestowal of the ring, as it was used in ancient times, before money was invented, as the symbol of pov- erty. Its place is on the third finger, because of the old belief of an intimate connection between that finger and the heart. Then later the thumb and first two fingers came to stand for the Trinity, and the third was dedi- cated to the husband, toward whom was the wife's duty, next to God. The thresholds of church and home must be crossed with the right foot first, if good fortune is to attend the union. The groom must take care to catch sight of the bride first, or she will be the "head of the family. ' ' The throwing of a shoe after one starting on a venture has long been held to bring good luck. The bride who neglects to wear — "Something old, something new, Something borrowed, something blue, ' ' is careless of the sentiment attached to it : That she will be faithful to old ties as well as new — blue being the badge of loyalty. These be the things that great writers have said of women : Who is't can read a woman? — Shakespeare. But yet believe me, good as well as ill, Woman's at last a contradiction still. — Moore. Every woman is in the wrong until she cries, and then she is in the right instantly. — Punch. That man who hath a tongue I say is no man. If with his tongue he cannot Win a woman. — Shakespeare. Where is the man who has the power and skill To stem the torrent of a woman's will? For if she will, she will, you may depend on't, And if she won't, she won't, so there's an end on't. — From a Pillar in Canterbiiri). 170 The fortitude that becomes a woman may be cowardice in a man, and the modesty that becomes a man would be pertness in a woman. — Tacitas. No woman is ugly if she is well dressed. — Spanish. Seek to be good, but aim not to be great ; A woman's noblest virtue is retreat. — Lyttleton. Earth's twin-born rulers, fame and woman's love. — Bulwer. If you want to know a woman's true character, linger after the guests are gone and listen to what she has to say about them. A woman without religion, A flower without perfume. — German. Talk to woman as much as you can ; 'tis the best school. — Beaconsfield. A man frequently admits that he was wrong; a woman, never — she was only mistaken. A beautiful and chaste woman is the perfect workman- ship of God, the true glory of the angels, the rare miracle of the earth and the sole wonder of the world. — Hermes. If ladies be but young and fair, They have the gift to know it. — Shakespeare. The world is the book of women. — French. Earth's noblest thing, a woman perfected. — Lowell. A woman has never spoiled anything by silence. 'Tis beauty that oft doth make women proud, 'Tis virtue that doth make them most admired, 'Tis modesty that makes that seem divine. — Shakespeare. Of all the paths that lead to woman's heart, pity is the straightest. — Beaumont. Women are ever in extremes. They are cither better or worse than men. — Bruyere. A baby is a mother's anchor. — Bucher. When once a young heart of a maiden is stolen, The maiden herself will steal after it soon. — Moore. The world well tried — the sweetest thing in life, Is the unclouded welcome of a wife. — N. P. Willis. 171 The Language of Flowers. "There's rosemary, that's for remembrance: pray you, love, remember: and there is pansies; that's for thoughts. There's fennel for you, and Columbines: there 's rue for you ; and here 's some for me ; we may call it, herb of grace o' Sundays: you may wear your rue with a difference: and here's a daisy: I would give you some violets ; but they withered all when my father died." — Hamlet, Act IV., Scene V . Astor — Variety. Camelia — Loveliness. Candytuft — Indifference. Carnation, white — Disdain. Clover, four-leaf — Be mine. Clover, white — Think of me. Clover, red — Industry. Columbine — Folly. Daisy, colored — Beauty Deadly Nightshade — False- hood. Fern — Fascination. Forget-Me-Not. Geranium, scarlet — Consola- tion. Geranium, rose — Prefer- ence. Goldenrod — Caution. Heliotrope — Devotion. Hyacinth, white — Loneliness Hyacinth, purple — Sorrow. Ivy — Friendship. Lily, day — Coquetry. Lily, white — Sweetness. Lily, yellow — Gayety. Lily, water — Purity. Lily of the Valley — Uncon- scious sweetness. Marguerite — Innocence. Mignonette — Exquisiteness. Monkshead — Danger. Myrtle — Love. Oak — Hospitality. Orange Blossoms — Chastity. Pansy — Thought. Passion Flower — Faith. Primrose — Inconstancy. Rose — Love. Rose, damask — Beauty ever new. Rose, yellow — Jealousy. Rose, white — Worth. Hose, moss — Confession of love. Smilax — Constancy. Straw — Argument. Straw, broken — Broken . agreement. Sweet Pea — Depart. Tuberose — Dangerous pleasure. Thistle — Sternness. Verbena — Pray for me. White Jasmine — Amiabilitv. 172 INDEX TO ADVERTISEMENTS NAME AND ADDRESS. TELEPHONE. PAGE. ARNOLD BROS. & STUBBE, 122-126 S. Main St Main 1776 :;:; B ^SSi F,? IP& S N HDW - ( °" S Main 250 [ 151-153 S. Mam St j Main 251 [ 61 BEE HIVE STORE, 166 S. Main St Main 3675 47 BOSTWICK, R. G., 149 Madison Ave Main 1000 99 CALLICOTT, H. M., & CO., Tennessee Trust Bldg Main 4480 7 CRESCENT JEWELRY CO., 25 N. Main St Main L876-W 2 1 COLEMAN MFG. CO., 406-410 Falls Bldg Main 2172 83 COLONIAL TRUST CO., 405-6 Central Bank Bldji Main 2322 93 DENAUX, E. C, 102 Goodwyn Institute Main 5167 9 DESOTO HARDWARE CO., < Main 109 o j Front St. and Monroe Ave ) Main 1837 \ ' DINSTUHL'S, 64 N. Main St Main 292 \ 113 ECONOMY SHOE STORE, 12S N. Main St 63 ELLIS, S. J., MACHINE WORKS, , M . , S. Second St. and Butler Ave £? iaoi s( ' ) Mem. 1421 \ FORBES PIANO CO., 156 S. Main St Main 324 91 FORTAS FURNITURE CO., , n . ,, , 00 „ > oi tvt o i a 4. \ Cumb. M. 4227 j v I N . Second St -{ ,, 1 . n . \ -jo I Mem. loOa j FORTUNE- WARD DRUG CO., , - , M 1n , al n tvj j- a \ Cumb. M. 1048 .,,- 11 Madison Ave j Mem _ ^ } -. FORTUNE-WARD DRUG (< >, . _ .,,.,, J41 S. Main St . £"" ™ " 27 ) Mem. 72 \ FREDERICK PHARMACAL CO 121 GERBER, JOHN, CO., . n , lOQR , otoiw m • oi \ Cumb. 4236 j 2o-31 N. Main St \ ,„ „,„ J •> ) Mem. llo9 \ GERSTAL, D., 1 50 S. Main St Main 3019-J 17:. GOLDSMITH'S, . n . ,, . - OKn , vr • , ',„ . ( Cumb. Main 5350 j . Main St. and Gayoso Ave j Mem 53g j 2o GRAVES, W. C, & BRO.. 11 N. Main St Main 375 L9 HAISCH, A., 87 Madison Ave Main 726 23 KIMBALL, W. W., CO., 160 Madison Ave Main 2509 71 173 INDEX TO ADVERTISEMENTS-Gontinued NAME AND ADDRESS. TELEPHONE. PAGE. LAMAR LAUNDRY, Hemlock 2086 . 208? 1603 Lamar Ave ] Mem 18g9 J. ...147 LATURA-WHITTEN COAL CO., 443-449 Decatur St Both Phones 2531 37 LOWENSTEIN, B., & BROS., N. Main St. and Court Ave Main 4200 II MARTIN, N. HILL, & CO., 545-50 Bank of Commerce Bldg Main 3505 49 MAXTNE TURKISH BATH & BEAUTY SHOP, 83 S. Main St Main 6S0 33 McDowell & monteverde, , n , „ ____, , i e o on.- a 04. Cumb. M. 220 ( 15 S. Third St ) M(>m 22Q7 f. ... McGOWAN PLUMBING CO., 223-5 Madison Ave Main 045 93 McNALLY, MRS. S. E., 96 S. Main St Main 3262 37 MEM. CONSOLIDATED GAS & ELEC. CO., , ,, , , r . 10 _ , io -ic o c i C4- i Cumb. M. ol25 / ,., 12-16 S. Second St ,. „„ > 1 .; / Mem. 66 \ MELVILLE, MRS. M. C, 148 E. Calhoun St Mem. 919 9T MEM. LIFE UNDERWRITERS' ASSK 39 MEMPHIS LINOTYPE PRINTING CO., 56-60 N. Third St Both Phones 195 59 MEMPHIS MOTOR CAR CO., 157-159 Monroe Ave Main 4117 51 NATIONAL CITY BANK, THE, 120 Madison Ave Main 1750 67 NORTH MEMPHIS SAVINGS BANK, Main St. and Adams Ave Main 854 75 NOVELTY BEAUTY PARLOR, 19 N. Main St Main 1981 45 OMBERG, W. F., Inc., 1520-21 Exchange Bldg Both 494 17 PARTS MILLINERY, THE, 193 S. Main St Main 3476 41 PEOPLES SAVINGS BANK & TRUST CO., 71 Madison Ave Main 3418 53 PERSON, GEO. W., & CO., 66 W. Court Ave Main 4580 7:; PIDGEON-THOMAS IRON CO., 92 N. Second St Main 1500 87 RENKERT, A., 115 N. Main St Both Phones 208 123 RENKERT, A., Main St. and Exchange Ave Both Phones 676 123 ROESHER CHEMICAL CO., 472 N. Main St Main 3490 145 (CONTINUED ON PAGE 176) 174 I Make This Your Store In extending to you our congratulations— we bid you welcome! To call and inspect the artistic treat that awaits you in Stylish Apparel— for both Men and Women! Our prices are reasonable— in fact the LOWEST IN THE CITY, quality of course considered Ladies' and ___ Gentlemen's Popular Priced" Clothing We never knowingly allow anyone to undersell us — we never misrepresent or exaggerate an article or value in order to make a sale — WE AIM TO SERVE YOU BEST — Out-of-town customers are invited to make our store their headquarters while in Memphis. The 999 Store 150 SOUTH MAIN D. GERSTAL, Proprietor. 175 INDEX TO ADVERTISEMENTS-Continued NAME AND ADDRESS. TELEPHONE. PAGE. RODGERS, MRS. A. ST. CLAIR, 85 S. Main St Main 680 33 SM! LEY & ERSKINE, Second St. and Madison Ave Main 5374 3 STBLEY & ERSKINE, Second St. and Madison Ave Main 5374 65 SILVERFIELD, H., 166 S. Main St Main 3675 47 SIMMS, BENJAMIN R., & CO., 622 Scimitar Bldg Main 5295 69 SPIVACK, J Cumb. Main 1333 ) 104 S. Mam St \ ,, . .„ 31 / Mem. 546 \ THOMPSON & TOBIN, 26 N. Second St Main 3607 77 TRI-STATE PAINT CO., 92 N. Main St Both Phones 1375 85 TURLEY & NAILL, 26 N. Second St Both Phones 586 77 UNION & PLANTERS BANK. 81 Madison Ave Main 5155 43 VANCE, POWELL & CO., Porter Bldg Main 346 :;:, WALSH, J. T., & BRO., 326-328 N. Main St Main 191 Ill WILLIAMSON, S. M., & CO., 121 Madison Ave Main 4570 15 YORK LUMBER & MFC. CO . . _ „ iOOC . 823 S. Bellevue ^im. ^m. 1326 ( Mem. 1326 \ ZELLNER SHOE CO., 47 S. Main St Main 45 * 95 MEMPHIS LINOTYPE PRINTING CO. 176 LIBRARY OF CONGRESS 014 181 924 #