Chapter M: W. McFarland

Turkish Pilaff.

1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with salt, pepper and minced onion. When boiling add 1 cup well washed rice, stir lightly with a fork until the liquor is absorbed, then add ½ a cup of butter, set on back of stove, or in a double boiler and steam twenty minutes.

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WHY NOT HAVE AN ESTIMATE MADE FOR

Electric Lighting.

THE BURLINGTON ELECTRIC LIGHTING CO.,
Would be Pleased to Serve You.

Drop a line to them and their Representative
will cheerfully call and submit prices.

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Estate of FRANK KUPPER,
Hardware, Tinware, and Royal Furnaces

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R. M. RAAB & BRO.,
LEADING CLOTHIERS, TAILORS AND FURNISHERS,
217 and 219 Jefferson St.
BURLINGTON, IOWA.

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BURLINGTON TENT AND AWNING FACTORY,
M. F. WIEDEMAN, Proprietor,
TENTS FOR RENT. 313 North Main St.

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THEO. W. NIEMANN,

Choice Groceries, Table Luxuries, Fresh Vegetables and Fruits,

Telephone No. 134. Cor. Fourth and Washington Sts.

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Established 1852. TELEPHONE 116. Open Day and Night.
I. PRUGH & SONS,
FUNERAL DIRECTORS AND EMBALMERS,
316 North Fourth St. BURLINGTON, IOWA.

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XANO

The Ideal Cleaner and Polisher for Silver, Silverware, Glass and
Glassware,
Lamp Chimneys, Show Windows, Show Cases, Mirrors, Etc. For sale at all
Groceries and Drug Stores. Try a box and if not satisfactory return it.

JOHN A. O’NEAL, Manager. XANO MANUFACTURING CO.

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Housewives and cooks will do well to remember, that in order
to secure the best results it is essential to
use pure constituents.

BOECK’S “MONOGRAM BRAND” LEAF LARD
IS STRICTLY PURE
Put up in fancy 3, 5, 10, 20 and 50 lb. lithographed tins

FOR SALE BY LEADING GROCERS.

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SALADS.

Chicken Salad.

For one large chicken and same amount of celery after chicken is chopped, make the following dressing; 2 beaten eggs, 1 tablespoonful of mustard, 2 tablespoonsful of butter or oil, 1 teaspoonful of salt, juice of 1 lemon. Steam in double boiler till thick as cream and add one cup rich cream last. Pour over chicken and celery.

Mrs. E. J. Norwood.

Chinese Salad.

Cover a hot platter with a layer of egg noodles well drained after removing from the boiling salt water. Over this spread a layer of cold minced chicken heated in the chicken gravy and seasoned with one teaspoonful of finely chopped onion. Then cover it all with celery, cut in ½ inch pieces. Garnish with the celery tops and serve at once.