The Bismarck Tribune Newspaper, June 9, 1922, Page 7

‘tough white skin. Divide into sec-| FRIDAY, JUNE 9, 1922 Your Sunday Meal © Sister Mary Suggests The Simple Way To Pre- pare It | (Sister Mary’s Kitchen) The woman who is her own cook often finds it almost impossible to go to church Sunday morning. If the Toast is in the oven the gas may ‘come On and the roast burn up or the fire may go out and the meat dry up. A fireless cooker means much for ‘such a time. There is no danger of a changing fire to reduce or increase tho heat. If a fireless cooker is not used the meat chosen should be something that will cook in an hour. Vegetables offer little difficulty for they | may be prepared ready for cooking and put jn water till need- ed. The salad and dessert are easily handled. Serve quick cooking vege- tables in their simplest form. Care- fully drained and seasoned with salt and pepper and butter, carrots, tur- nips,’ cauliflower or brussels sprouts are quite as good as if served in an elaborate sauce. The salad may be a plain head lettuce with a cheese dressing or celery and radishes may take the Place of a separate salad. The des- sent may be fruit served" with whip- Ded cream or plain and cake or cook- les. A small roast that will cook in an hour is known ag’ the fillet of beef. This cut is expensive per pound, but has absolutely no waste. If one mem- ber of a family dislikes rare beef have the butcher cut the fillet in in- dividual portions. ' Then each piece may be broiled to suit each taste. When buying a fillet of beef ‘the butcher always carefully trims off any fat, veins or'tendonous mem- ‘brane that may cover the meat. The fillet is then cut in slices or larded for. roasting. Roast Fillet of Beef Put meat carefully larded on rack in roasting pan. Sprinkle with salt and pepper and dredge with’ flour. If,palt pork is used for larding very liffle salt ‘willbe necessary for sea- ‘soning. Put three or four thin slices of pork if the bottom of the pan. ‘Cook uncovered in a hot oven for half an hour. Baste every 10 min- utes with the fat in the pan and one tablespoon hot water. Serve at once garnished with parsley. Aj two-pound fillet of beef is enough for four persons. Broiled Fillet of Beef ‘Have the meat ‘carefully trimmed and cut in slices about one and one- half inches thick. Fasten a_ thin slice of bacon around the side of each | piece. Broil over a clear fire or un-/ der the gas broiler for 10 minutes, five on one side and five on the other. Season with salt and pepper and spread with butter. Serve on a hot platter garnished with parsley. Round steak may be ground very fine and made into little flat cakes secured with bacon and may be stirred into the ground meat ‘broiled in the same fashion. An egg to bind it. Pan broiling is quite sat- isfactory for these meat cakes. ‘Lamb chops are always... delicious. broiled but are expensive on account of the bone. They are pan broiled or plain broiled in exactly the same way that beefsteak is. Canned peas, buttered carrots, string beans, canned tomatoes or asparagus are suitable vegetables to | serve with lamb chops. (Copyright, 1922, NEA Service) o—-—_—_-——___—_-+ GRAPEFRUIT Some Tasty Ways To | Prepare It | + (Sister Mary’s Kitchen) There’s a tang to grapefruit that goes “right to the spot” in the spring of the year. The fruit acts as a tonic to jaded appetites. : ‘Try salt instead of sugar on your breakfast frujt, Add salt to the fruit cocktail. you Serve at luncheon or din- ner. Try..these rules for grapefruit andgee if the family doesn’t approve. Grapefruit Pie One grapefruit, ‘boiling water, 1) cup ‘sugar, 1-8 teaspoon salt, 2 table- spoons cornstarch, 1 egg, baked pie) shell, 2 tablespoons” granulated sugar, 1 tablespoon cold water. _ Squeeze juice from grapefruit and use énough boiling water to make two cups)of liquid. Put, boiling water ina sauce pan, add sugar, cornstarch diluted in cold water and. salt. Cook, stirring constantly until‘clear. Stir‘in grapefruit juice.” Add yolk of egg unbeaten and re-| move from the fire. Mix thoroughly and pour into the baked pie ‘shell. Beat white of egg till stiff and dry with cold water. Beat in sugar and pile on pié.. Bake eight minutes in a moderate oven. Serve cold. ° Grapefruit Salad 5 Two grapefruit, 1 green pepper, 3 drops onion juice, 1-8 teaspoon salt, 2 tablespoons oil, paprika. 2 Peel grapefruit, removing all the! tions and remove pulp from connect- \ing tissues. Remove seeds and white) fiber from pepper and mince. Ar-! range sections of grapefruit or hearts | ! of lettuce, sprinkle with minced pep-| per and pour over dressing of onion| Juice, salt and oil mixed. Sprinkle | with paprika and serve. Any juice | that escapes from the fruit while it is} being prepared should be saved andj| mixed with the oil. This salad should be thoroughly chilled before mixing. | Grapefruit Marmalade | Six small’ grapefruit, 2 lemons, 3, oranges, water, sugar. | Cut grapefruit in halves and scoop) out pulp with a spoon. Free the peels’ or shells from the fibers and pith and; cook in boiling water to cover. Change | the water three times during the first | hour of cooking.-Cook- until the peels | are tender. Drain. Scrape the white part off witha spoon, leaving only the | yellow rind. | Cut in shreds. Measure pulp and} use same amount of sugar and fruit. | Wash and wipe oranges and lemons the night before you want to make the marmalade. Slice very thin into a| large crock. | Add 10 cuns cold water and let) stand over night. Bring slowly to the boiling point and boil half an hour. Measure and add as much sugar as| there is fruit. Add to grapefruit palp |tooms of this Court in the court house, shredded rind and sugar and cook the whole about an hour and one-half. The marmalade should set quickly when tried on a cold saucer. Turn into jelly elatees and cover with paraffin when cold. pa terre rrr EY MEAT LOAVES Recipes to Serve Hot or Cold ee (Sister Mary's Kitchen) Meat loaves may be served hot or cold. If served hot they should be ac- companied by a sauce of somé sort, preferably tomato. If served cold, mus- tard sauce or horseradish sauce adds piquancy. d Both beef and veal are used for a meat loaf, but always in combina- tion with pork. Beef, veal. and pork are sometimes combined. ” Beef and Veal: Loaf Three-quarters pound lean pork, 1 pound lean veal, 11-2 pounds lean beef, 1 cup bread crumbs, 1 cup milk, 1 dessertspoon salt, 1-2 teaspoon pep- per, 2 eggs, 3 slices fat salt pork. Have meat ground very fine by the butcher. Season with salt and pepper and mix ‘well. It will’ be nec- essary to use the hands to mix the meat thoroughly. Add bread crumbs, milk and eggs slightly ‘beaten. Mix well and shape in joaf. Put in a long pan and lay’ the ‘slices of salt pork | over the top of loaf. ; Pour three-quarters cup boiling water in the pan and bake 20 min- utes in ahot oven. Reduce ‘the heat and cover with buttered paper. Bake one hour and 15 minutes longer. Serve hot with tomato or ‘brown sauce. Or let cool and serve cold. Veal Loaf Two pounds: lean veal, 1-4 pound pork, 2 eggs, 4 large’ soda crackers, 1-2 cup cream, 1 dessertspoon salt, 1-2 teaspoon, pepper, 4 tpin slices ba- con. Have veal and pork ground very fine. ‘Mix well.| Beat eggs and add to meat. Crumb crackers. Add al- ternately with cream to first mixture. Add seasonings and mix well. Form into a loaf and put in a deep pan. Cover with bacon and bake an ‘hour in a moderate oven. Baste every 15 minutes. Beef Loaf Two pounds round steak, 1-2 pound lean pork, 3 eggs,’ 3 tablespoons melted butter, 1-4 cup sweet milk, 6 soda crackers, 2 tablespoons minced onion, 1 tablespoon minced celery, 1 tablespoon lemon juice, I tablespoon salt, 1-2 teaspoon pepper. Have meat ground very fine and mix well. Beat eggs and add to meat. Add remaining ingredients, alternat- ing the finely rolled crackers with the milk. Shape in a loaf, put in a deep} pan and cover with buttered paper. Baste every 10 minutes with boiling water and melted butter. To make the liquid for basting add two tablespoons butter to one cup boiling water. Use about two tablespoons each time. (Copyright, 1922, NEA Service) eo | LEGAL NOTICES | NOTICE TO CREDITORS In the Matter “of the Estate of Mary Sinclair Bartholomew, Deceased. Notice is hereby given by the under- signed Eo Y, Sarles,~Administkator of: the state ‘of Mary Sinclair Bartholomew late of the city of Bismarck "in the County of Burleigh, and State of North Dakota, deceased, to the creditors of, and all’ persons having claims against, sald deceased, to exhibit them with the necessary vouchers, within six months after the first publication of this _no- tice, to said administrator at 211 Bis- marck Bank Building, in the | clty of Bismarck, in said Burleigh County. Dated May 18th, A. D. 1922, E. Y.'SARLES, Administrator, First publication on the 19th day of May, A. D. 5-19 26 6-2 9 NOTICE AND CITATION, HEARING OF FINAL_ ACCOUNT AND DISTRI. BUTION OF ESTATE STATE OF NORTH DAKOTA, County of Burleigh.—ss. | In County Court, Before Hon. I. C. Davies,’ Judge. In the Matter of the Estate of Richard. Montgomery, Deceased. Florence A. Montgomery, Petitioner vs. Richard Deane- Montgomery, Res- porident. The State of North Dakota to the above named Respondents: You, the said Richard Deane Mont- omery, are-hereby notified that the final account of the Florence A. Mont- gomery, administratrix of the estate of Richard Montgomery, late of the city of Wabasha, in the County of Wabasha, and State .of Minnesota, deceased, has been’ rendered in this Court. | therein showing that the estate of said deceased is-ready fer final settlement and distri- bution, and petitioning that his account be allowed, the residue of said estate be distributed to the persons thereunto en- titled, her administration closed and she be discharged; that Monday, the 10th day‘ of July, A. D. 1922, at ten o'clock in the forenoon of that day at the court in the City of Bismarck, County of Bur- leigh; .and State of North Dakota, has been duly appointed by this Court for the settlement thereof. at which time and place any person interested in said estate may ‘appear and file his exceptions, | in writing, to ‘said account, and petition and contest the same. And you, the above named respond- ents, and each of you, are hereby cited and ‘reqdired’ then and there to be and} appear before this Court, and show cause, if any you have, why said ac- count’ should not be allowed, the: residue of said estate distributed, the adminis- tration, of said estate closed and said Florence “A. Montgomery, be gischarged Dated the 2nd day of June, A. D. 1922. (SEAL) By the Court: I. C. DAVIES. Judge of the County Court. NEWTON, DULLAM & YOUNG, Attorney for Adm.‘ ¢ 6-2-9-16-23 | NOTICE OF MORTGAGE FORECLOS.- URE SALE Notice is hereby given that that cer-| tain mortgage executed and delivered by! Carl-¥.-Werner, a single man, mortga- gor, to Betty Sandberg. mortgagee, dat- ed the tenth day of July, A. D. 1911, and filed for record in the office of the Re- gister of Deeds of the County of Bur-| leigh, State of North Dakota, on the 11th} day of July, A. D. 1911, and recorded _in} ook. 22 of the Mortgages on Page will be foreclosed by a sale of the mises’ in such’ mortgage and hereinafter described, at the front door of the court house inthe city of Bismarck, County of Burleigh and State of North Dakota, at the hour of two o'clock in the afte! noon on the 12th day of July, A. D. 192: to ‘satisfy the amount due ' upon su mortgage on the day of sale. | The premises described in such mort- gage, and which’ will -be sold to satisfy the same are described as_ follows: The-South Half (Si) of Section Twen- ty-five (25), in Township One Hundred} Forty (140), North of Range Seventy-six | (76), West, containing 320 acres, more} or less, in the County of Burleigh- andj} State of North Dakota. There will be due on such mortgage at the date of sale, the sum of Four Thou- sand Seventy-eight Dollars and Five Cents ($4078.05), and in addition thereto Yegal attorneys’ fees and costs of fore- closure and sale. Dated this 2nd day of June, A. D. 1922.) BETTY SANDBERG, Mortgagee. ZUGER & TILLOTSON. Attorneys for Mortgagee, Webb Block, Bismarck. N. D. -Let stand for an hour in a very cold {and stir until dissolved. \cheese, pimentoes, salt and paprika. , |cold. “HELEN LOUISE-THATS Al PRETTY NAME - [DOINGS OF THE DUFFS _ You've LOST Every¥ IME- = Yj NOW LET ME PICK THIS ONE- IT'S THE LAST RACE - yi BUY A TICKET ON ee ALLRIGHT SHE'S NUMBER} NINE- HAVE IT Your WAY- NOMBER WHEREIS | 1DON'T SEE HER. SUPPOSE HAPPENED) ppoppen DEAD SHE ISNT {| TO NUMBER NINE? (oR THEY SHE EITHER Toot HER f/ | come on, ITs ALL OVER. HOUSES 1. 6 Room Bungalow Ave. B.... 2. 5 Room Bungalow West Rosse re Bungalow Hannifin S$ 1, 60 foot lot on West Rosser Stre 1. 80 acres hay land one mile fro WEBB BLOCK CITY LOTS 6 Room Modern Dwelling West Thayer RIVERVIEW LOTS FOR RENT HEDDEN REAL ESTATE AGENCY, ‘ARM LANDS 85200 84500 a4 jt Ot sv eveeceereteseeeeteeees m_ city. Sister Mary Suggests Some se CHEESE SALADS | That Will Touch the | Spot | od (Sister Mary’s Kitchen) Try this cheese salad the next time you have a fish dinner. It will go right to the spot. (While cottage cheese is delicious all through thé summer months, it may be considered a real treat in @arly spring and is really at its best. If you would maks your own cot- tage cheese follow this rule care- fully: ‘ Cottage Cheese Two quarts sour milk, 1-2 teaspoon salt, 1-4 teaspoon paprika, 2 table- spoons cream (either sweet or sour.) The milk must sour quickly. When the’ milk is thick and firm put the Pan into a larger pan of hot water. The water should be boiling when the milk is put in it, but it should not boil afterwards. Let stand about an hour or until the whey forms and separates from the curd. Pour tho whole into a” cheesecloth bag and hang up to drip as you would a jelly bag. Let drip about six hours. Do not squeeze or \press with the hands. | -When the whey is all removed (from the curd put the curd in a bowl and work smooth with a fork. Season with salt and paprika and beat in cream lightly just beforo ‘using. When the milk is not scalded hard the cheese is of softer texture ‘and more easily digested. The milk must sour quickly in tho first place or a rather bitter cheese will be the result. Spring Cottage Cheese Salad. cups cottage cheese, 1-2 cup sour cream, 12 button’ radishes, .J bunch little green onions, 1 tea- | spoon salt, 1-8 teaspoon. pepper, pap- | rika, lettuce. {Wash radishes thoroughly and let | stamd in cold water for an hour. | slice, Use the white part of the onions. Peel'and cut in clices. Add salt and pepper to cheese. ‘Whip cream and mix lightly with cheese. Add _ prepared) vegtables. place. ‘Serve on a bed of lettuce and sprinkle liberally with paprika. ‘Molded Cottage Cheese Salad. Three-quarters cup whipping cream. 1 tablespoon granulated gelatine, 1-4 cup cold water, 1-2 cup boiling water, 2 tablespoons catsup, 1 cup cottage cheese, 1-4 teaspqon paprika, 1-3 cup shredded pimentoes, 1-2 teaspoon salt, lettuce, salad dressing. Soften gelatine in cold water for 15 minutes. Stir in boiling water 1 Let cool. When beginning to set add catsup, Let stand on ice while whipping the cream. ¥ ; Fold cream into the gelatine mix- ture and pour the whole into one Jarge mold or four individual ones. Let stand on ice till firm and very It will take about three hours. peeve on lettuce with tart salad dress- ng. (Copyright, 1922, NEA Service) ‘CANDLE COLORS. The craze for candles is increasing, perhaps because candle light is a kind light. Be sure when you get yours, however, that you do not match your wall paper. The effect is more lovely when the candles contrast rather sharply with the remainder of the furnishings of the room. Black ean- dles are beautiful in gold or brass holders. BR, S. ENGE, D. C. Ph. CG Chiropracter 6-2-9-16-23-30—7-7 Consultation Free Guite 9 1l—Lucas Bleck—Phene 267 AGS Chicago, June 9—Whceat sagged today during the first part of the Board of ‘Trade sessions with atten- tion chiefly given to the crop reports showing a probable big yield. The opening which ranged from 1-2 to 1 1-8 cents lower was followed by a material further drop and then something of a rally. Assertions that )¢xpart demand had improved and that domestic millers were after supplics here aided to bring about pfigher, prices, Close un] settled 1 to 11-8 cents net higher. / CHICAGO LIVESTOCK Chicago, Junc 9.—Cattle receipts, 5,000, generally steady. Hog receipts’ 32,000, steady to 5 |} cents lower. Sheep receipts 11,000, slow, mostly 25 cents lower. MINNEAPOLIS FLOUR Minneapolis, June Flour changed. Shipments 30,644, $17.50 to $19.00. » un- Bran‘ ST. PAUL LIVESTOCK South St. Paul, June 9.—Cattle re- ceipts 1,400, fairly active, generally steady to strong. Common to good beef steers $7.25 to $9.00. Best load lots today 46 head averaging 1,200 pounds to packers at $8.65. Bulk of. beef steers $3.00 to $8.50. Butcher cows and heifers $4.50 to $7.50. Most- ly $5.50 and up. Calves receipts Steady to strong. Best lights 5 $10.00. Bulk over $9.50; seconds $5.00 to $6.00. ; Hog receipts 8,500, . averaging about 10 cents lower. Few choice 160 to 200-pound hogs $10.50 to $10.60. WoHo-Looxir FRECKLES’ PONPYDOOR, ALEK! Bulk $10.00 to $10.40. Good pigs $11.00. Sheep receipts: 200. Market steady. MINNEAPOLIS GRAIN, Minneapolis, June 9.—Wheat re. coipts, 208 cars, compared with 264 cars a year ago, Cash No, 1 northern, $1.435-8 to $11525-8; July, $1.35 5-8; September, $1.22 1-4; ‘No. 1 dark northern, $1.55 5-8 to $1 8, Corn No, 8. yellow, 53 to 54 cents. Oats No, 2 white, 321-4 to 33 14 cents, Oats No, 2 cents, Barley, 48 to 58 cents, Rye 'No. 2, 861-2 to 89 cents, Flax No. a, $2.411-4 to $2,438 1-4, white, 321-4 to 3314 BISMARCK: GRAIN. (Furnished by*Russell-Miller Co.) Bismarck, June 9, 192 No. 1 dark northern . + $1.38 No. 1 amber durum . 1.06 ‘No, 1 nixed durum. 98 ‘No, 1 Fed durum . No. & flax . No. 2 flax No, 2 Tye! ALL ONE TONE. Many of the new gowns are being developed entirely in one tone. of brown—a shade between tan and dark brown. Sometimes a touch of gold is added. Brown hats and brown slip- pers and stockings complete thoone- toned outfit. zi ° .<EMBROIDERING. When embroidering on material so sheer it does not go into embroidery rings well baste it on white waxed paper. This holds the fabric out quite nicely. | CLASSIFIED ADVERTISEMENTS | HELP WANTED—MALE PERSONAL, WANTED—Sccond cook at Lewis & Clark hotel, Mandan. ae 6-8-3t POSITION WANTED a WANTED—Compctent woman wants position as housekeeper or work by the day. Phone 179-W, or call 214 So. 7th St; 6-9-8) POSITION WANTED by competent stenographer ‘in Bismarck. Write Miss Mildred Sanders, Bismarck, _N. Dak. 6-1-5t es BOARD AND ROOM GOOD BOARD and CLEAN ROOMS, home cooking; mable rate: most desirable locati Dunraven, opposite postoffice. Give us a trial. We will please you. New manage- ment, 6-7-1wk HELP WANTED—FEMALE || WANTED—Strong girl or woman for |. Good wages, 6-7-tf general house work. Phone 176, FOR SALE OR RENT. HOUSES AND-FLATS FOR SALE=Nine room house, close in, near schools, cast front, fine shade tr and Jawn. Part cas and balance in monthly payments less than rent, Address Ti¥bune No. 396. 6-8-2 FOR SALE—Five-room modern bunga- 5 ly floored. Can. give jon at once. Owner moving Must sell and will sell 6-8-3t “EMIL LOKER, son of John Loker, deceased, kindly communicate with the undersigned. L. O. Thieme & Co., Reetor Building, Chicago, Ili- nois.” i 6-9-1t AUTOMOBILES—MOTORCYCLES WANTED—To buy a late model car, must be in good condition; prefer- able Ford closed car. Write 397, Tribune, 6-8-5 FOR SALE—Ford sedan, in good con- dition, 1921 model. Phone 790. 6-7- WANTED TO RENT WANTHU—Vour or six-room house or apartment, ‘Phone 1063, 6-7-8t ROOMS FOR RENT TOR RENT—Suite of two rooms, completely furnished, kitchen sink, hot and cold water, refrigerator, with ice furnished etc. on: ground floor. 411 5th St. Phone 273. 6-7-1w FOR RENT—Nicely furnished room within two blocks of business dis- trict; very reasonable rent; gentle- man only. 813 Avenue A. 6-9-3t FOR RENT—One large room with closet also sleeping room in mod- ern house. Phone 132W or call 622 8rd St. : 6-8-3¢ FOR RENT—One large nice unfur- nished front room; can be used for office or sleeping room, 119 1-2 5t! St. Call Rembrandt Studio, 3 Large sharks, weighing almost a FOR RENT—A very nicely furnished modern apartment, including piano, ton each, have been caught in Brit- aries ane ing jsh Columbia waters. tah Se and garden all Dee ae ANNOUNCEMENT FOR DENT—Nicely furnished ap: I hereby announce myself as a candidate for the office of |County Auditor of Burleigh County at the June 1922 Prim- aries. H. A. Thomas, Jr. Driscoll, N. D. ment, fully equipped for light house keeping, also garage. Phong 40 George W. Little, 801 4th St. 6-5-lin FOR RENT—Two large rooms with kitchenette and large closet, furnish- ed for light housekeeping, 404 5th SI 6-8-lw t RIEN'T—One furnished room, al- so a Stewart range, coal and gas combined, good as new at 409 5th §-5-lw FOR RENT—Modern apartments in the Rose Apartments. 215 3rd St. Phone 852. F, W. Murphy. FOR § Modern 8- THE OLD HOME TOWN HOLDER NEWT SHES AREARIN FOR RENT—Large. room with or without kitchenette, also - sleeping rooms. 402 5th St. Phone. 768M. FOR We '—One nice large furnished room, in modern house. Telephone 634-R, or call at 213 2nd street, nae 6-9-5t OR RENT—Two rooms for light house keeping in modern, house. Call after 5 P. M. 316 14th St. 6-9-3t PRIZE FREE NUMBERWITH & EVERY POUND OF TEA 157 PRIZE -HANGING LAMP 28° PRIZE—FIVE POUNDS OF SMOKING TOBACCO IW WE KNOW WHAT oa CAME OVER FROM We TOGE ASTRANGER WHO BOUGHT TWO POUNDS OF TEA AT ROBIN SONS STORE LATE YEST ‘WHEN IT WASWDISCOVER| TOWN FOR ~ T MORE. CHANCES HANGING LAM ERDAY WAS ROUGHLY HANDLED BY TOWN BOYS ED HE WAS FROM HOOTSTOWN. . FOR RED wo nicely “furnished modern rooms for light housekeep- ing. Phone 442. 6-9-1w FOR RENT—Very desirable room: For gentleman only. Phone 573 or call 704 7th St. ali EA J 6-9-2 FOR RENT—Three modern rooms fur- need for light housekeeping, 418 ts if i board; private home, 46 Main St. _Phone 849. 6-7-3t FOR RE ice modern fur: a room, clo n. Phone 538-M, or call _at 6-7-3 FOR REN T—Three unfurnished rooms for light housekeepin: 5 3rd St. WANTED—Gentleman roomer, mod: ern house. Inquire at 218 Second St. 6-7-3 Mrs. OR RENT—Furnished rooms. Ed White, 417 Sixth St. 6-8 3t FOR RENT—Furnished yooms. — In- quire 214 5th St. ‘ YOR RENT—Furnished rooms 5th St. ______ MISCELLANEOUS FOR SALE—Columbia_graphaphonge and records, reed rocker, practical- ly new, $60. 1 Thatcher, at 416 12th St. or 441-3. 6-8-4t GRHNERAL BLACKSMITHING AND HORSESHOEING at Tibesar Repair Shop. Ninth and Front Streets. Ap- ply FE. H. Ryder. 6-5-lw FOR SALE—One dresser, sewing ma- chine, all new writing desk, 208 Mandan avenue. ‘Phone 262-M. 6-9-3t —— The time difference between New York and London is five hours.