The Daily Alaska empire Newspaper, May 20, 1943, Page 5

THURSDAY, MAY 20 PHONE A CLASSIFIED FOR RENT FOR SALE LOST—FOUND MISCELLANEOUS Copy must be in the office by od O'clock in the afternoon to in- aure insertion on same day. We accept ads over telephone from persons listed in telephone Birectory. Oount five average words to the ine. Daily rate per line for consecu- fve Insertions: One day .. Additional days .. Minimum charge FOR SALE T 500 MISCELLANEOUS 1942 6-tube portable AC-DC, $40. GUARANTEED Realistic Perma- | New batteries. 810 Basin Road,| nent, $550. Paper Curls, $1 up.| top floor. Lola Beauty Shop. Phone 201 EMALD ‘Oavenpbrt wht. Vely reh:| oo Decker-viey. sonable. Phone 682 TURN your old gold into value, 1l Chinese Nichols rug, casl{ o il at RS SR Phorfe 574. adv. NOTICE TO CREDITORS For sale CHEAP—53 acres clear NOTICE IS HEREBY GIVEN, land, house, barn for 20 head that the undersigned was, on the cattle, milkhouse, chicken house 19th day of May, 1943, duly ap- for 50 chickens, big garden. Good pointed administrator of the estate for dairy or nice place for alof AXEL EDWIN ANTONSEN, de- children's home. See John Acker- ceased, and that Letters testamen- . Phone 358. 3-ROOM furnished house one acre patented ground, 2%¢ miles out, Glacier Highway. Call red 759 or | see Davis at North Transfer Office. | Fifty-seven passengers sailed this Z— _|morning on a southbound steamer | 10 TUBE “Cadet” xadm. $25. No. 4, |for Seattle and way ports. . Buckingham Apts., ,Douglas. | For Seattle passengers were: oy Lois Poole, Frank L. Pyle, Clifford 3-ROOM bungalow, partly Iur-!n Stowe, Hérbert FV Milbourn, nished, 3 acres patented ground. |y Martinson, June T. C. Proulx, Good garden spot. See Wm. Reck. | jo5 5 Newman, Walter P. Scott Phone green 410. |Wm. ¥. MePhee, o ] #~ROOM furnished house. Phone | -conard A. Locketf, Donald A. black 615. ;Sle“(nl and Hugh Harris. A Reese R. Roberts, Chas. W. Fran- completely | ¢, Chas. "E. Francis, Robt. less than |Schwaesdall, Payne W. Holm. 431 So,| Nora D. Long, Pearl A. Heinke, |Doreen F. Heinke, Frank B. An- = 3 |derson, Marion W. Taylor, Emmet §-ROOM house, also income prop- B. Connor, Wm. O. Harper, Everet erty. If interested, P.O. Box 1615 Hutchinson. Walter E. Klosterman, | ,,,,, |R. C. Vogel and Milton G. Brown.| FOR SALE—30 brake hp. Covic! For Vancouver: Johanna =K.| diesel stationury engine. BB Em- | Barnesson, Lewis A. Barnesson, Hel- pire. en D. Hatch, Katherine E.- Herr- redsmest o e {ing and Samuel N. Allen. w AKTED | For Ketchikan: Mrs. Kenneth M ks {Nelson, Walter M. Bergt, Donald| WANTED to buy or rent—A gu,,_wF‘ Foster, Elder J. Linscherd, Gor- don L. Cooper, Homer B. Crewson. APARTMENT house, furnished, going for half of actual value. Franklin. limp. P.O. Box 2023, City Leon M. Ayson, Howard E. Sim- WANTED— wheel trailer for mona, Ralph H. Wise. Y hauling. Must be A-1 condition.| Richard W. Harrisof, Florence | Lawrence, Geo. G. Sivertsen, Louis R. Hill, Bob F. ke ! like | Hodges, J. Hazel Zimmerman, John P.O. Box 1083, City. Sivertsen, Martin A WANTED—Gentleman would room or small apartment, close|N: Cheney and Sigvart Christian- in. Call A. Finberg, Alaskan son. Hotel | For Prince Rupert: Lucius P. Taylor, John D. Morrow and Rog- WANTED AT ONCE—Ironers and shirt finishers. Alaska Laundry. ers R. McCormick. For Wrangell: Susan Ellswick and H. Olson. “?’ Johe 0;53 ;’zf{:?;‘:lguzg‘f: Passengers for Juneau from position. Phone 656, kagway include: June Benedict, Mrs. G. Benedict, Roy Haydon, Don ® WANTED—Two barbers, one hun- Fcgues, Silas Dennis, Mis. C. L. dred dollars week = guarantee, | COlleY, Roger Colley, Ernest Colley, Cupps Barber Shop, Anchorage, |C¢ty J. Cozian, Mrs. A. Cozian, Alaska. Mary Talbit, E. L. Clark, George R i ________:Collins, Inez Soldin, Iona Soldin . WANTED—Washer; also dry clean- |&nd Irene Soldin. erman at Snow White Laundry. Mrs. Mary Meger, Mrs. E. Meger, Good pay. Phone 299. Leonard H. King. John Reynold- PR — ______|son, C. Booz, Terry Pegues, Joé WANTED—Used furniture. 306 Wil- | Green, T. H. Dyér, Julius Novak, loughby. Phone 788. Earl D. McGinty, F. P. Knapp and A. VanMavern. HOSPITAL NOTES Louis Herley has been admitted FORRENT to St. Ann's Hospital for surgery. WAN'TEI) “TO 7B;UYALarge stove | for Victory Coffee Shop. Phone 796. I: R. apts.,, easy kept warm. Win- ter rates $15 a mo. Lights, water, dishes, Seaview Apts. John Blackwell and Jim Hodges, surgical patients at St. Ann’s Hos- —————— |pital, have been discharged. " LOST and FOUND o Chris Maikikis, medical patient, LOST—- K(‘\\ on ring at Gastineau Was dismissed from St. Ann’s Hos- Grocery, Phone 487, Reward. |Pital yesterday mann, Eagle River. tary therefor on said day were = T = |duly issued to the undersigned. »FOR SALE—One 6 h.p. heavyduty| aj persons having claims against marine engine; one Gels Marine i estate are hereby required 0 clutch. Call T. S. Parke present said claims with proper| élh—l-“!‘. TROLLING boat, 31A200, vouchers, and duly verified, within} 15t class shape. Main Float, Boat/SiX (& months from the date of Harbor. |this Notice, to the undersigned ad- = ministrator, at the office of the| 40-GAL. HOT water tank for sale.|Juneau Cold Storage Company in Phone 623 |Juneau, Alaska. N Dated at Juneau, Alaska, this) TRUMPET, suitable for beginners, g, day of May, 1943 { $20 fxpl. 218, Windsor Apts., H. E. SIMMONS, siier oo Administrator. Motorship CHICHAGOF, length |First publication: May 20th, 1943 65 1t., cargo capacity 44 tons, 125 Last publication: June 1oth, 1943.) h.p Bow steel plated. Price $4,000. Chichagof Mining Co. 1817 Smith. Tower, Seattle. FIFTY SEVEN RAINBO Inn at Sitka. GOO'J business. P.O. Box 151, Sitka. | BUY mill wood now, $6 per unit. lEAvET DA Sendi application with O.P.A. FOR SOUTH 'l'HE DAILY ALASKA EMPIRE—JUNEAU ALASKA ‘Use Fish for Etonomy —— ™ | Tartar Sauce To Serve With lemon juice or vinegar to eachjlets, appetizers, and serole | Fried Fish ‘l“l““ dof :"“(‘l‘"’ B L dishes. Hal b | No. 1. Blend 1 cup mayonnaise' v diluted milk: Add & table- “is! ‘akes 1 with 1 tablespoon each of minced (onse"a'lonr Here Is spoon salt to each quart diluted| T®o cups of flaked cooked fish|jiviec parsiey (;,,],‘,, it fns g milk. M combine with 3 cups of hot mashed | yo Bitna 1 cup h\ 2 mayonnaise How; Re('Pes Given Poached Fish: Pleces of fish cut|potatoes seasoned with salt, pepper,|\itn » tablespoons chopped dill in suitable sizes for serving may milk, butter. Shape into cakes and|yjoie i | (Continued from Page Three) side down on a flat board. Start- ing at the tail end, pull the skin of the knife against the skin, hold- ing it flat to the board. The skin is not generally removed except when pieces are to be breaded or |ground or made into chowder, Cuts of Fish Drawn fish have the heads and tails on but entrails removed. Pan- dressed fish have heads, fins, tails and entrails removed. Steaks are| lcrosswise sections cut ghrough back | {bone. A steak is sometimes cut from two cross sections held |gether by uncut skin Fillets are the meaty {fish cut lengthwise away side of from the fillets held the together by portion of halibut | Fish heads, back bones, are util- |ized for chowder and fish soup. Care of Fish | Fresh fish should be chilled as soon as caught and the cleaned h kept in coldest part of refrig- |erator until used. To keep fish fresh several days without refrigeration, clean and| |dress the fish into fillets not more than % inch thick. Cover the sur- {face with as much salt as will {cling to it, about 1 cup fine salt to 5 pounds of fish. Pack in a deep vessel for 4 to 6 hours. Remove 1(rom the brine and rinse off any cool place. Will keep for 2 or 3 days Frozen fish should be cooked as soon as thawed. Prethawing gives more uniform cooked product, and is not so apt to be overcooked as if it is cooked without prethawing Cooked fish to be kept should be cooled rapidly after cookihg and |stored in a cool place. Store cooled product in glass jar or double waxed paper (bread wrappers) to |avoid odor of fish in the icebox Buying Fishery Products kinds available locally varieties the market| canned, smoked, Use the and all the |affords — fresh, | frozen. scales that/ nk leyes, firm elastic skin, |cling to the skin, gills reddish pi ‘land a fresh odor. GENERAL DIRECTIONS FOR COOKING FISH Fish lends itself to a variety of |methods of cooking but in every case the product should be tender, j\ucy‘ and attractive in appearance. |of cooking for too long a time or at too high a temperature. Gen- eral objections to fish such as smoky fish odor in the house, sticky kettles, monotony of flavor, ‘can be overcome by the right | method of cooking whether it be| broiling, “boiling,” frying, baking, and by the use of variety in kind |of sauce or dressing used with the| fish. Seasonings Salt is most important and must be added in the cooking or before to be tasty. slightly, making fish easier handle as well as acting as a pre- servative if fish is not to be used immediately. A good practice is to| sprinkle fish with salt and allow| it to stand 10 minutes until salt lis absorbed before cooking. |" Lemon or acid makes fish white | |and firm—Not to be used on sal-| 'mon before cooking but may be {used as a garnish. Parsley, pimiento; greenpeppers, onion, dill pickle, cucumbers, toma- |toes, and celery are flavors that combine with fish, and are the |basis of most fish sauces. In general a fat fish needs an acid sauce, while a lean fish tastes best with butter or oil dressing, or i white 'sauce. There are no best ways of pre- paring the different kinds of fish All ‘may be prepared in a variety of ways. i Kettle Caoked Fish Fish should never be boiled but simmered like egg white until it {s heated through and loses its cransparency Cooked too long it becomes dry and hard to swallow. Keep the fish from falling apart by tying it in cooking parchment which is preferred as it saves the juice, keeps the odor in, helps to absorb the seasoning, and elimin- ates fishy utensils to wash. The following methods improve flavor and texture: In parchment: Cut into steaks or fillets, sprinkle each with drops of lemon juice, salt, pepper, dry or minced parsley, onion juice. Tie in the moistened parchment and cook in covered kettle with 2 or 3 inches of boiling water in it for 15 min- utes. Pour out on a platter, saving the juice in the parchment to serve with the fish. Rinse parchment to use again. In water: Add 1% salt to each quart of water. When boiling lower the fish on a wire basket into .t and simmer 15 to 20 minutes, until fish is opaque or drops from the bone. In water with acid: Add 1'% tablespoon salt, and 3 tablespoons tablespoons with one hand and press the edge| to- | back bone. Butterfly fillets are two| uncut | belly of the fish. Sticks are portion§ of uniferm | size cut from larger fillets. | Halibut cheeks contain choice |excess salt. Wipe dry and keep in a| Allow 1/3 to '; pound per serving. | Signs of freshness: bright bulging | ¥ |A dry tough product is the result| It hardens the tissue| to} METHODS OF COOKING FISH | tomato sauce or| temperature. | turn and| Thicken | be poached in a |milk, at simmering Cook 5 minutes, then |cook other side 5 minutes. i““‘ juice to serve as sauce. Steamed Fish: Salt both sides of | ithe fish ‘and let stand about 10 minutes. Place one layer deep on !lhc greased steamer. Steam for ZU} | minutes, | Fish Chowder: potatoes and one |to cover until tender {flaked boned fish, one {and season to taste. Garnish with ;'ul)e(l crisp bacon Oven-Cooked Fish ! The Spencer Hot-Oven Method. | Skin the fish and cut into uniform | servings of steaks or fillets range materials for breading in| |the following order: fish to the next the bowl of milk to which | lis added 1 tablespoon salt, a bowl of bread crumbs, a greased baking! sheet, the melted fat or oil. Dip the piece of fish in the milk with the left hand and toss it into the crumbs. Sprinkle crumbs over the {top with the right hand, and place lit in the baking pan. Keep the right hand dry for the crumbs. |When all pieces are breaded brush {with melted fat and bake in very hot oven (525°) for 10 minutes. This method keeps odor out of the |kitchen, uses less fat, eliminates| |standing over a hot frying pan and igives a juicy tender nicely browned product. Corn meal or cracker crumbs will not brown uniformly.! This is a good method for serving| large group. This method may for baking larger allowing about 8| Cook three diced| onion in water| Add cups | can of milk!| 2 Ar-| |left, la also be used |pleces of fish, |minutes per inch of thickness. Tt is also nice for croquettes Stuffed Fish | A 4-pound fish will serve 6| | people. Scale the fish, remove the fins and entrails, head and tail may be left on, or removed. Wipe inside and out with damp cloth. Sprinkle | inside and out with salt and leave it ten minutes for the salt to be | absorbed. | | Stuffing: Cook * cup diced cel- |ery and 3 tablespoons minced onion in fat for 5 minutes. Mix with 1 |quart of bread crumbs, seasoned with 1 teaspoon thyme or savory ‘xalt 1, teaspoon salt, ' teaspoon pper. | Stuff the fish and sew it with| string to retain the stuffing. Preheat the oven to 500 F. and ibake fish on a greased rack ten minutes. Then lower temperature {to 400 degrees and cook 20 to 30 minutes longer. Broiled Fish Use steaks or' boned fillets. Sea- son with salt, dip in oil and roll in rice crispies and place in shallow |pan skin side down. Place under |flame in preheated broiler 5 min- utes without ‘turning = for thin slices. Thicker slices' broil 15 to 20 iminutes at 375 F. I Pan Fried Fish Fish is cut into suitable pieces| }fm serving. Salt both sides and| allow to stand 10 minutes to ab- |sorb salt. Dip pieces in beaten egg, jor milk- or water and cover with| dry cereal—corn meal, flour, crack- er, bread crumbs or rice crispies, or wheat germ. A mixture of ! |cup sifted bread crumbs and ‘2 cup flour is good. To brown evenly the frying pan {must be a heavy cast-metal skil- |let with ' inch of hot but not |smoking fat. Place fish in the pan, cover tightly and cook at moderate |heat. Turn when brown and cook |the other side. Before serving small, whole fish, the back bone may be |removed by slitting in from the back side and lifting out the bone. For deep-fat frying, heat enough ifat to cover the fish to 350 de- grees (a piece of bread browns in 40 seconds). Cook 5 to 10 minutes to golden brown. Fishburgers Grind 2 pounds of boned fish, add 2 small' onfons ground, 1 tea- spoon salt. Mix well and shape into fry on both sides until crusty Creamed Fish Toast | Tomato Sauce on Cook 1 tablespoon chopped onion Melt cup butter or other faliy, 4 taplespoons butter 5 minutes jand blend in 1 cup flour. Add 2/aqq 1, cup flour, blend well. Add cups 1 stirring until thick. Sea-1a cypg strained tomato or tomato ’80“ to taste and blerid With 2 CUPS| pyree. Cook until thick and season flaked cooked fish. Garnish With|\ith salt and ' teaspoon paprika. minced parsley Cucumber Sauce Fish Loaf Two tablespoons each chopped Make a cream sauce of ' cup pimiento, green pepper and celery, flour, and 1 cup milk. Add 2 cups|, tablespoon grated horseraddish flaked cooked fish sprinkled with 1igng 1 teaspoon paprika blended tablespoon lemon julce. 'é CUP|with 1 cup mayonnaise. Chill and bread crumbs. ' cup finely chopped | add just before serving 1% cup teelety, 1 tablespoon parsley "““‘\lm»nl cucunibers % : salt to taste. Shipe into a loaf X Y and bake on an open pan: for 45| o "‘f\:';;'l"!'"l.“:"l';::“l Wit S o i | Simmer in 4 tablespoons butter Fish Souffle |5 cup minced onion, 1 cup minced Heat 1': cups milk, 1 cup bread|syeet pepper, i teaspoon pepper crumbs, and 1 cup fish flakes Ny jove garlic for ten minutes or douple boller. SHr in 3 or 4 welliynyj tender. Add 2 cups canned ‘benten ege yolks, i teaspoon papri- A(om.\u\\w and '; teaspoon paprika Ra, 3 drops-tabasco sauce. Fold in Serve hot stiffly beaten egg whites, to which| "¢ veq fish may be eaten raw has been added % teaspoon salt.yg’ cook it, heat it in a double Pour into a greased baking d““'bml«r or in a moderate oven only and bake in a very mbderate oven |y tnoroughly hot. Serve with 300 degrees for 1 hour or until the| {tomato sauce or white sauce. center is firm | Salt fish must be soaked several Creamed Fish in Hominy Grits Ring|gqys and water changed frequently Boll 1 cup hominy grits in 3|g5ma fish is rendered palatable by | cups water with 1 teaspoon salt|goaying overnight, and may then for 45 minutes. Pour into ring mold |y, greamed or made into fish cakes pickles chopped. Unmold the hom-|yhen o cup of milk. When it thick- Iny ring on an oven ware platter| ens it has cooked long enough. Add and heat in slow oven. When hot | salt and pepper to taste and 3 fill with creamed mixture and gar- |tablespoons lemon juice. Serve hot nish - with parsley Pickled Fish Fish Roe Four or five pounds of fish are Fish eggs are either yellowish or|simmered in salted water until translucent gray. Tho roe is washed |tender, 20 to 30 minutes. Drain and well and all pieces of black “skin”|chill until ready to use. Combine 1 removed. Small roe, like herring,|quart of the strained cooking water smelt or shad, need not be par- with 2 quarts of vinegar and fol- boiled. Larger roe cah be defached lowing spices: 1 ounce pepper- from the membrane by grinding in!corns, 1'2 teaspoons nutmeg, 6 a grinder fitted with % Inch holes. blades of mace. Boil 5 minutes. wash the ground roe and skim|Cool and pour over the fish. Add the membrane off the top. Or the!l tablespoon salad oil. Cover closely roe may be parboiled 8 minutes in|and store in a cool place. It wiil water to which has been added 1 keep several months. tablespoon vinegar or lemon juice| Spiced Vinegar Sauce to each quart of water. Drain and| Two quarts of vinegar (distilled remove the membrane | preferred), 1 quart water, 2 ounces Broiled roe—Dry the roe between|sugar, 'i ounce whole white pepper, paper towels and spread on al! ounce mustard seed, 4 ounce broiling pan. Salt and pepper and|whole cloves, ' ounce each cracked broils each side 5 minutes. ‘mndvmon seed, cracked ginger, and Sedlloped roe—Place parboiled roe|bay leaves. Tie spices loosely in a in greased baking dish. Season with cloth and simmer mixture 1 hour salt, pepper, parsley and lemon For canning’dilute it with watoy juice. Cover with layer of medium | half, and half. For pickled fish soak it an hour in in the proportion white sauce. Another and white sauce. Cover layer of roe|clean the fish, with bread | brine made up mix with chopped onion or celery. Flaked fish mixed with minced 28, Supt. of Documents, Wash- onion, chopped pickle on lettuce ington, D. C., five cents. leaf. Smoked fish with mayon: |and dill pickle and ripe olives Sauces To Use With Fish Special Scientific Report No. 15. Fish and Wild Life Service, Department of the Interior. | Parsley Butter—Cream 3 table-| Technical Report No. 1. Fisheries spoons butter, add 1 tablespoon Experimental Commission of lemon juice, ': teaspoon salt, ' Alaska, Fishery Products Lab- teaspoon pepper, and 1 tablespoon ! minced parsley. Spread over the | hot fish just before serving. oratory, Ketchikan Fish Cookery. Spencer. JERRY McKINLEY as 8 pald -up subscriber to THE l)All.{I ?LASKA EMPIRE is invited to present this'coupon this evening at. the box office of the- — CAPITOL THEATRE and receive TWO TICKETS lao see: “MISS ANNIE ROONEY” Federal Tax—~6¢ per Person WATCH THIS SPACE—Your Name May Appear! jcakes. Pan fry in fat or dip in oil and bread crumbs and oven bake 500 F. for 10 minutes. Norwegian, Fish Balls Run 3 pounds of flsh tfir gh the eat’ grinder Several ume. Add 2] teaspoons salt, ' teaspoon pepper, 2 teaspoons onion juice, 1 table- spoon flour or potato starch. Beat with an electric beater, adding gradually 3 to 4 cups of diluted milk. Beat and add milk until mixture is thé consisfency’ of thick custard. Other seasonings oOften added are 1 teaspoon mace and % teaspoon curry powder Otheér variations ‘are chopped green pepper or pimiento, espeéial- ly if it is to be canned or used as samd The balls may be fried or boiled. For boiling prepare a liquid by boiling the head, bones and skin IN THIS BANK in water. Strain this or use plain salted water. Drop the balls by the spoonful into the simmering liquid and cook witil heated thxough 5 to 10 minutes. Serve with parsley, bufttef, or tomato sauce or brown gravy left over from roasted meat. The- mixture may also be steamed in a can and sliced, or baked in a Joaf, in the oven or double boiler. Leftover or Canned Fish Dishes Flaked cooked fish may be used in salads, fish cakes, souffle, ome- ARE INSURED 53‘] Bank ORPORATH First Natio unmuu. $1T e and chill thoroughly. Brown a|gith mashed potatoes tablespoon chopped onion, 3 tabl Codfish in White Sauce spoons fat. Add 3 tablespoons flou Soak ' codfish over night and blend and add gradually 1': ‘“"\umm Put on to cook in cold water milk. Stir and cook slowly until|ahdq add one diced potato. Just thick. Add 2 cups flaked cooked ) iy pegins to boil, reduce the heat | fish, sprinkled with 1 tablespoon i iq simmer, stirring constantly lemon juice. Add 1 tablespoon it a4 wooden spoon. Add 2 table- minced parsley, and 6 W’““,,pm ns of oil a drop at a time, crumbs and brown 20 minutes in|of % cup salt to 1 gallon of water. moderate oven. Cover the drained fish with the Fish or seal liver—Parboil 5 or|pickle juice and simmer until it 1s| 10 minutes in simmering water.|thoroughly heated. Store in cool Chop and mix with scrambled |place closely covered. Pint jars are eggs. rpXOCL’ sed 90 minutes at ten puuuds' Sandwich Spread | pressure. | Saute or parboil liver, season and | Referenc Conservation Bulletins No. 27 and| to Super Values PIGGLY WIGGLY A full line of Fresh Frozen Vegetables and Fruits have just arrived. th PIGGLY WIGGLY 24 QUALITY with SERVICE Phone There Is No Substitute for Newspaper Advertising! e Soothing Organ Music and Delicious Fried Chicken EVERY NIGHT '| DOUGLAS INN John Marin, Prop. Phone 68 THRIFT CO-OP Member National Retallse- Owned Grucers #11 SEWARD STREET PHONE 7%7 FORD AGENCY (Authorized Dealers) GREASES—GAB—OIL Foot of Main Street FEMMER'S TRANSFER 114 OIL — FEED — HAULING Nite Phone 554 Juneau Motors Widest Selection of LIQUORS PHONE 92 or 9§ Sanitary Meat Co. FOR QUALITY MEATS AND POULTRY FREE Dm! Osll Phones 1§ and & Thomas Hardware Co. Chas. G. Warner Co. ] Marine Engines and Supplies MACHINE SHOP Ropes and Paints e e e el PAINTS — OILS Builders’ and Sheif HARDWARE Utah Nut and Lump COAL Alaska Dock & Storage Co. TELEPHONE 4 ¥ Leota’s | WOMEN’S APPAREL Baranot Hotel | NORTH TRANSFER ||| The Alaskan Hotel Light and Heavy Hauling Newly Renovated Rooms E. O.DAVIS E. W. DAVIS at Reasonable Rates PHONE 81 PHONE SINGLE O Alaska Music Supply Arthur M. Uggen, Manager Pianes—Musical Instruments and Supplier Pncne 208 122 W. Seonnd COWLING-DAVLIN COMPANY DODGE and PLYMOUTE DFALFRS HUTCHINGS ECONOMY MARKET Choloe Meats At All Times Located in George Bros. Btore PHONE §53—02—98 | WHEN IN NEED OF Ulesel Oil—Btove Ofl—Your Coaf Cholce—General Haul~ tng — Storage and Crating CALL US! Juneau Transfer Phone 48—Night Phone 481 Alaska Meat Market The largest aud most complete stock of Fresh and Prosen " CLOTHES ~ NUNN-BUSH SHOES STETSON HATS Quality Work Clothing & FRED HENNING Complete Outtitter for Men “Meating” Place ONLY THE BEST OF MEATS PHONE 203 Wall Paper G BERVICE” Bert's Cash Grocery L Ideal Paint Shop hone 549 Pred W. Wenat PHONE 184 or 105 Pree Delivery Juneau HARVEY R.LOWE Public Accountant GASTINEAU HOTEL 237 FRONT STREET Every comfort made for our guests Phone 676 Al Service Informalion PHONE 10 or 20 HOME GROCERY Phone 146 Home Liguor Store—Tel. 609 American Meat — Phone 38 G. E. ALMQUIST " CUSTOM TAILOR Across from Elks’ Club PHONE 576 Parsons Eleciric Co.' Westinghouse Dealer Electrical Service and Repairs