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BETTER FRUIT 



A Piano Ho use of High Ideals 



In the last quarter of a century Sherman, Clay & Co. have 

 occupied a position on the Pacific Coast second to none, building 

 carefully from day to day a reputation for selling only goods of 

 merit, of true musical worth and asking only fair and consistent 

 prices. 



Our customers and friends are legion. We are most careful 

 what we recommend and when we do recommend, it is with the 

 desire to serve the customer and serve him well. We study his 

 needs with the desire to place in his home the instrument that 

 best suits his purpose without it being an undue strain upon his 

 pocket book. 



We have only one price— the price tag on every instrument 

 is in plain figures — there is positively no deviation from that price. 



We offer no "special" inducements, no insurance, no"club" 

 prices, no free music or scarf (bench or stool of course are con- 

 sidered part of the piano). We do not have "sales" on one pre- 

 text or another. Our prices are fair. We aim to be consistent — 

 to sell good reliable instruments at a reasonable price. 



We pay the freight anywhere in our territory. We gladly 

 arrange convenient payment terms on any instrument. 



If you are in the market for a Piano or a Player Piano, it 

 is to your interest to call upon us or write us for information — 

 to see what we have to offer. 



We invite you to call at any of our stores— or write us 

 asking for illustrated catalogues and prices 



We are dealers in Steinway and other Pianos, 

 Pianola Pianos, Aeolian Player Pianos, etc. 



Sherman,llW& Co. 



Kearny ancKSutter Streets, San Francisco 



Sixth and Morrison Streets, Portland 



Third Avenue, at Pine Street, Seattle 



928-30 Broadway, Tacoma 



808-10 Sprague Avenue, Spokane 



Stores also at Oakland. Sacramento. Stockton, Fresno, San Jose. Santa Rosa, Vallejo 



Ridley,Houlding&Co. 



COVENT GARDEN, LONDON 



Specialists 



in 



Apples 



CABLE ADDRESS: BOTANIZING, LONDON 



April 



leaf. Rub rabbit with salt and pepper 

 and lay it upon this dressing, putting 

 fat of oleo here and there over the rab- 

 bit. Sift a little flour over the top and 

 pour a cup of stock or hot water into 

 the pan. Cover tight and roast, basting 

 frequently. When ready to serve, put 

 on a hot platter and garnish with slices 

 of lemon and cranberry jelly or cur- 

 rant jelly. 



Spiced Rabbit. — Wash rabbit in soda 

 water. Disjoint hind legs; cut off the 

 saddle; remove the forequarters, mak- 

 ing in all nine pieces. Lay in salt water 

 about an hour. Place rabbit in dish 

 with vinegar poured over it and let it 

 remain over night. Remove from pickle, 

 salt each piece lightly and arrange in 

 baking pan. Cut up an onion in it, add- 

 ing one bay leaf, a dozen pepper corns, 

 part of a celery root, a cup of stock and 

 a little vinegar from the pickle. Cover 

 with another pan, put in a quick oven 

 and bake an hour. Remove upper pan, 

 and brown, basting frequently. When 

 brown, remove and arrange pieces on 

 a hot dish. To the pan add a tablespoon 

 of flour browned in fat drippings and 

 a cup of stock. If not spiced enough, 

 add pepper and a very little mace. If 

 desired, add a can of mushrooms that 

 have been drained and washed. Pour 

 the gravy over the rabbit, dust with 

 chopped parsley, and send to the table. 



Boiled Rice 



One-half the battle in teaching people 

 to eat rice lies in giving instructions 

 for its proper preparation. In the 

 Southern States and Chinese restau- 

 rants it comes to the table with each 

 snow-white grain distinct and separate 

 from the rest. Rice can be successfully 

 cooked either by boiling in a large 

 quantity of water and draining, or by 

 boiling with just enough to swell the 

 grains perfectly. Let "Rlack Man" de- 

 scribe the first process: 



Boiled Rice No. 1.— "Black Man's" 

 recipe to prepare rice is, "Wash him 

 well, much wash in cold water, the rice 

 flour make him stick. Water boil al- 

 ready very fast. Throw him in, rice 

 can't burn, water shake him too much. 

 Boil quarter of an hour or little more; 

 rub one rice in thumb and finger, if all 

 rub away him quite done. Put rice in 

 colander, hot water run away; pour cup 

 of cold water on him, put back rice in 

 sauce pan; keep him covered near the 

 fire, then rice all ready. Eat him up!" 



Boiled Rice No. 2. — Always wash the 

 rice until all cloudiness has disappeared 

 from the water. Sprinkle gradually a 

 cup of rice in a pint of vigorously boil- 

 ing water, salt to taste, boil for fifteen 

 minutes, then place on the back of the 

 stove where it will finish swelling with- 

 out burning. If a gas stove is used, turn 

 the gas low and put an asbestos mat 

 under the kettle. Cook in a covered 

 vessel. 



Steamed Rice. — To one pint of washed 

 rice add one pint of water and one-half 

 teaspoon of salt. Place in a covered 

 steamer and cook with live steam for 

 one hour. Stir and take up with a fork 

 to prevent gummy and lumpy appear- 

 ance. Never stir rice with a spoon. 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



