DELI FRUITARD. A medley of fine glace 
watermelon rind, pineapple chunks, kum- 
quats, cherries, melon, pears, figs, apricots: 
in tasty mustard sauce. 12-0z. jar 80 cts. 
PINEAPPLE CHUTNEY. A new Chutney with 
pineapple blending of spices and other in- 
‘ gredients. Fine with cold meats and to dress 
up leftovers. 20 oz. jar $1.25 
DELI MUSTARD MAYONNAISE. A different 
, Mayonnaise that gives your salads, sand- 
wiches,, cocktail spreads, cold meats and fish 
an unusual touch. Jars (10 ozs.) 80 cts. 
DRESSING FOR SALAD GREENS. Tarragon 
vinegar, olive-oil, spices, fresh herbs. 
Flasks (6 ozs.) 75 cts. 
LEMONAISE — “MAYONNAISE AT ITS 
BEST’’. Made with lemon juice, fresh egg- 
yolks and vegetable oils. Smooth as whipped 
cream and doesn’t taste stretched with flour 
or cornstarch. Jars (1 Ib.) 75 cts. 
HERBED GRAVY MAKER. A blend to flavor 
-and thicken gravies. Pkg. (7 oz.) 40 cts. 
SALAD HERBS. Sprinkle in a bowl of mixed 
(1 oz. net) 50 cts. 



Ber? 
At 
Eos, 
ae greens for salad. 

UNUSUAL MUSTARDS 
sae ‘A Condiment now made here from a time- 
_. honored formula used in Dijon, France. Mus- 
_ tard seeds, spices, salt, herbs, wine, vinegar, 
flavoring. 5 
 SHARP—TARRAGON—TOMATO. 
Packed in 
5-oz. white crocks. 5 
5 cts. 
Rh ES 
12 HERB SEASONINGS 
With these, food may be made a fine art. 
‘ Salad, Omelet, Onion, Consomme, Soup, Poul- 
= try, Savory, Mint, Tomato, Creole, Fish, Garlic. 
Glass jars (% oz. net), 35 cts., $3.85 per doz. 
EVERYDAY SPICES 


“CINNAMON 2-oz. jar 45 cts. 
WHOLE CLOVES 2-oz. jar 35 cts. 
WHOLE NUTMEG 2-oz. jar 40 cts. 
POWDERED NUTMEG 2-oz. jar 45 cts. 
4 CURRY 2-oz. jar 35 cts. 
~ CRACKED BLACK PEPPER 2%4-0z. jar 45 cts. 
PAPRIKA 2-oz. jar 40 cts. 

Bh GINGER 2-oz. jar 40 cts. 
WHOLE ALLSPICE 2-oz. jar 40 cts. 
~ ORANGE PEEL 2-oz. jar 35 cts. 
Pa 
cts. 
VANILLA BEAN (1 Whole Bean) 50 
DELICACIES, SWEATMEATS 
AND NUTS 
~CHOCONUT PEANUT BUTTER. A treat for 
youngsters and grown-ups. 1 lb. jars. 40 cts. 
; SALTED PEANUTS. Packed in glass jars; will 
a keep a long time. 10-oz. jar 60 cts. 
SKIPPY CREAMY PEANUT BUTTER. Pure, 
soft, creamy spread with all the pure peanut 
oils left in.’ A real treat for young and old. 
ite 1-lb jar 50 cts. 
SKIPPY CHUNKY PEANUT BUTTER. Same 
- . ereamy consistency. 1-lb. jar 50 cts. 
EMPRESS EUGENIE’S FRENCH SHERRY 
PRALINE CANDY. The original French 
Sherry Praline which was the favorite candy 
in the court of Empress Eugenie. Entirely 
= different from the large party-like Pralines. 
-. One bite, and you will appreciate this famous 





Ge &, candy: 8 ozs. $1.50 
_ STUFFED DATES. Large, fresh dates, stuffed 
Bs can with rich fruits and nuts. 1 Ib. $1.50 
_ CALIFORNIA DATES IN BRANDY. These are 
_ California fresh Dates with pits removed and 
then saturated in Date Brandy. Excellent for 
desserts and as an addition to the meat 
- course. 1-lb. jars $1.50; 
rag : 
FANCY CALMYRA FIGS. Turkish style pulled 
figs. i lbyeroe cts: 
PRUNE BUTTER. spreads, the whole 
prune whipped. 1 lb. jar 60 cts. 
ALLEN’S TOFFEE CANDY FAMOUS IN ENG- 
LAND SINCE 1860. 28 oz. box $1.00 
For 
SWEET CRACKERS AND 
FRUIT CAKE 
OLD ENGLISH BRANDIED FRUIT CAKE. 
Charlotte Charles specialty. Mixture of deli- 
eate spices, choice imported and domestic 
fruits, aged in brandy. After baking, are 
soaked in brandy and aged. 1 lb. $1.85 
BUTTER COOKIES. Rich, melting flavor. 
2%-lb. boxes $1.25 
NAPOLEON RUM CAKE. The most famous of 
Charlotte Charles recipes. Flavor is one of 
the most distinctive and delicious. Ideal when 
served as a light dessert. 12-ozs. $2.00 
BEVERAGES 
ANGRES EGG-NOG. Made from fresh eggs, 
milk, sugar and brandy blended into the per- 
fect drink. 16-oz. bottle $2.25 
GARRETTSON’S SUNRAY. Concentrated dex- 
trose and vitamins in a powdered form, a 
really delicious chocolate drink. Two table- 
spoonfuls into a cup of milk. $1.65 
VAN HOUTEN’S COCOA. Highest quality and 
finest grind. ¥% lb. tins 22 cts. 
JELLIES 
Grape, Mint, Guava, Currant, Strawberry, Guava 
& Honey 12-0z. 30 cts. 
PRESERVES 
Elderberry, Grape; Plum, Pineapple lb. 25 cts. 
Blueberry, Raspberry, Black Seedless Raspberry, 
Strawberry, Lingon 1 lb. 40 cts. 
CONSERVES 
(Peach, Guava & Honey) 1 lb. 60 cts. 
Points Needed on Jellies, Preserves and Con- 
serves as per O. P. A. Regulations. 
MARMALADES. Unusual 
ORANGE. Perfect, with the breakfast flavor. 
1 Ib. 25 cts., 2 Ibs. 50 cts., 5% lbs. $1.60 
GRAPEFRUIT. Grapefruit with oranges and 
pure cane sugar. 
LIME. Limes, 
eoloring. 
ORANGE SHERRY. Oranges, lemons and sher- 
ry wine. 
RUBY LEMON. Lemons, oranges and pure cane 
sugar Above four, 1 |b. 50 cts. 
TANGERINE. 1-lb. 
lemons and a little harmless 
jar 45 cts. 
HONEY. NECTAR OF THE GODS 
ALFALFA. A light flavorable honey with an 
unusual flavor. Lb. 50 cts. 
CATSCLAW. Light, clean of delicate flavor. 
1% lb. 26 cts. 
CLOVER. Our most popular Honey. 
1% Ib. 25 cts., 1 lb. 40 cts., 2 lbs. 70 cts. 
EUCALYPTUS. Full bodied, with a saucy pun- 
. 1 
gency. lb. 40 cts. 
GALLBERRY. Clear, flavorful has an unusual 
Taste. 1 Ib. 45 cts. 
ORANGE BLOSSOM. Has the fragrance of the 
bloom. Pb. 50) tcts. 
PALMETTO. Really different, light colored, 
has a distinct flavor. 1 lb. 40 cts. 
SAGE. A light-colored Honey but of heavy 
consistency—fine for Tea. 
12 oz. 40 cts., 2 lbs. 90 cts. 5 Ibs. $1.85 
TULIP. Distinct pleasing aroma. 1 Jb. 35: cts. 
PADDLED HONEY BUTTER. A pale gold 
butter. It is a spread that’s soft yet does 
not run and dribble from the edge of hot 
toast or Melba. Pure Honey, but paddled into 
a creamy, smooth fine-grained spread. Fine 
on toast, with tea; hot biscuits, waffles, cer- 
eals. 1 lb. $1:00 

TO MAKE DINING AND ENTERTAINING A PLEASURE 
All food prices are F.O.B. our stores. Customers pay trahsportation. 
Prices are at or below ceiling. 
CHEMEX COFFEEMAKER 
One-piece made of flame- 
proof glass with a wood 
handle. Coffee is placed in 
filter-paper, and boiling wa- 
ter is poured on. | y 
Grounds are removed with 
the filter paper, leaving per- 
fect, full-flavored, filtered 
coffee. The coffeemaker is 
cleaned as easily as a cup. 
1 qt. size complete with 
100 Filter Papers $6.50. Ex- 
tra Filter Papers $1.50 per 
100. 
Pt. size $5.00, 
with Filter Papers. 
complete 
COFFEE & TEAS 
TUXEDO COFFEE. The judgment of diplomats, 
governors, social leaders, Presidents of the 
White House, 
Nothing finer. Ground for drip or percolator. 
Lb. 55 cts, 
STUMPP & WALTER No. 5 is made of rare 
Tea buds from India, a full-bodied, fragrant 
and rich Tea of glowing color. A Tea-drink- 
er’s delight. % Ib. 50 cts. 
MAHARAJAH TEA. Those who have been in 
India will appreciate it.—so rich and fragrant 
that less than half the usual amount is re- 
quired. ¥% lp. 50 cts. 
ASSAM. Indian Tea, heavier than No. 5. 
¥% 1b. 50 cts. 
BOSTON MINT TEA. In Tea-bags. A superior 
blend of Orange-Pekoe and a flavoring of 
Mint. Box (16 bags) 25 cts. 
THE TEA TASTER PACKAGE, 
$1.25 
Perhaps you have never found a completely 
satisfying Tea, a not uncommon experience 
among Tea epicures. Perhaps you would like 
to sample the great Teas of the world, to 
reaffirm your present choice. For you, we orer 
the Tea Taster Package with its 8 exquisite 
Teas, each the essence of perfection in its par-~ 
ticular blend and character. 
Each of the Teas is in a separate packet, 
and the Taster contains enough for over 100 
cups of Tea, more than sufficient to test and 
be sure of your choice. 
PURE FRUIT JUICES 
GRENADIN. Fine for all drinks. 
Qt. 90 cts., pt. 50 cts. 
LEMON ESSENCE. For making soft drinks 
and cocktails, also for flavoring cakes and 
puddings. 4-oz. bottle 50 cts. 
S. & W. Apple Juice. Not a cider but the whole 
juice of the fresh apple. 12 ozs. 17 cts. 
GRAPEFRUIT JUICE. From fresh-picked, sun- 
ripened fruit; unsweetened. 18 oz. 16 cts. 
MRS. BAUER’S RASPBERRY SYRUP. For 
soft drinks and cocktails; serve with pan- 
cakes, French toast and puddings. For child- 
ren and adults. Made from an old-time Euro- 
pean formula. 16-oz. bottles 55 cts. 
FAHRENHEITOR 
The Chemist’s way of cooling a bottle. As cold 
as you want when you want it. A powerful table 
refrigerator for applying ice/salt mixtures. Di- 
rections with every purchase $22.00 

It was an ice/salt mixture that enabled DAN- 
IEL GABRIEL FAHRENHEIT (1686-17386) to es~ 
tablish the lowest fixed point, 00°F, on his famous 
thermometric scale. 
Today, we have the mechanical refrigerator. 
Why then should this old method still have its 
place? Because the household refrigerator can- 
not cope with certain jobs. It takes hours, liter- 
ally hours, to cool a bottle or a bowl of fruit 
salad. You know this from sad experience. You 
were tantalized by lukewarm bottles when you 
and your guests were all set to enjoy a really 
cold glass of beer. The trouble is that the glass 
of the bottle is a poor conductor and that the 
cold air of the refrigerator is a slow cold con- 
veyor. Here is where the old Fahrenheit method 
can supplement the modern refrigerator, step- 
ping up its performance like a supercharger. 
There are those wonderful ice cubes, which 
store refrigeration capacity. Salt, like a magie 
key, releases within minutes their locked-up cold 
and, moreover, transforms their temperature to 
a lower level. The resulting brine is the most 
ebb cooling medium a chemist could wish 
or. 
=p 
