The evening world. Newspaper, October 25, 1922, Page 13

' THE EVENING WORLD, WEDNESDAY, OCTOBER 25, 1922, * 9 cents tn one chain store, and sweet MRS. A. S. KIDDER, Mrs. Kidder was the daughter of Dr. potatoes, 8 pounds for 7 cents, Alfred Franklin Smith, pastor of BANKER’S WIFE, DEAD | Methodist Episcopal Church of St. Louls. She was married to Mr. Kid- HOUSEWIVES’ GUIDE Fish is cheaper this week and large - der about five years ago and was well Ot Market Prices receipts camo from nearby waters) Was Well Known Soctalty tm Somth- nou goctally in Memphis, Tenn, and with the cooler weather. Mine Span- ern Cittes. Jackson, Miss. Mr. and Mra, Kidder Lucy Hortense Smith Kidder, wife of] formerly lived at No. 128 Central Parte A. Stansfeld Kidder, member of the| West. New York batking firm of A. M. Kid-| Besides her husband and her parents der & Co,, died yesterday In her home,| Mrs, Kidder leaves two children, Lucy Windemere Terrace, Short Hills, N. J.,| milly, aged four, and Amos Stanefeld after a three weeks Illness. 84, aged two. ish mackerel from the South is sell- ing at 35 cents per pound, each fish weighing about one and a half pounds. Fresh Boston mackerel is also 35. cents per pound and the half pound- ers, called “tinker mackerel," are 20 cents per pound. Bluefish are down to 80 cente per pound; whitefish, weakfish, shrimps, are 30 cents per pound; codfish, butter fish, fillet and the first white bait of the season, 85 cents. Halibut is high at 48 cents; seabass stays a’ 40 cents and smelt and catfish are also 40 cents per pound. Scallops cost 60 cents per pound; lobsters, 65 cents; oysters, 24 and 80 cents per dozen; clams, 24, 30 and 36 cents per dozen, and crab- flake, 40 cents per pound, a decline of 25 cents per pound in a week, Red and yellow apples, Jack o'/the September estimate of an excess Lantern pumpkins, fresh cider, now] °f 155,000 barrels over 1921 approxi- Pop corn, vari-colored autumn leaves|™Ately correct. ‘The | chain stores charge 15 cents per pound and the and the orange berried bitter sweet| markets 20 cents. are displayed in the markets and shops in preparation for Hallowe'en, ined Mot bnttid are meeting a strong demand, and fancy stock has which comes next Tuesday. Three! aavanced slightly in the case of Long cars of pumpkins weighing from | jsiand cauliflower, which is $3.75 to $4 fifteen to twenty-five pounds each ar-| per crate, and Brussels sprouts, 15 to rived from up-State Tuesday and sold|20 cents per quart, Long Island po- Wholesale 10 to 60 cents each. Re-|tatoes are up to $3 pet barrel, due to tail they will bring from 25 cents up.| the continued car shortage and @ About eighty cars of apples were| Poorly supplied market. Toward the Bhipped in the first of the week and|end of the week it is thought the met a fair demand at $8 to $7 per|receipts will be heavior and the ad- barrel for McIntosh, Snow, Delicious] Vance in price cut. Shipments of Gravenstein. . Fancy apples re-| 6,000 baskets of green and wax beans Hl about three for 10 cents in most} from Maryland and the Carolinas Markets. Cider costs from 20 to 30] have thrown a quantity of beans upon cents per quart and pop corn comes|the retail trade, which is belng moved In. 15-cent packages. Autumn leaves] at 16 to 20 cents per pound. Late are 25 cents per large bunch and bit-| frosts have about finished the Jersey tersweet from 36 cents up. and other nearby stock, and in the future the market must depend upon Heavy supplies of grapes aro now|the South for bean supplies. Onions on the market, over 18,000,000 pounds} have gone up in the markets and having come from Culifornia last|chain stores, whites selling at 8 eek. These are largely wine-making| Pounds for 16 cents, and yellows, 8 leties and are selling well from 60| Pounds for 10 cents; wholesale the to 85 cents per twenty-pound basket.| price varied from $1.50 to $3 per 100- The retail price does not go below 25|pound bag. Fresh kale and cents per one quart basket unless the} retail 2 and 8 pounds fo housewife desires to purchase in| beets, 3 bunches for 20 cent quantities, Over 348 barrels and 1,380| flower, 25 ‘cents each and up; ess- baskets of New England cranberries] Plants, the same; okra, 20 cents per arrived Monday und sold from $8 to] pound; green peppers, 3 for 10 cents; $10.50 per barrel. The crop {s re-| Cucumbers, 10 cents each; lettuce, ppetite is naughe but imagination until you get ac- quainted with~ LIEDERKRANZ CHEESE "he cheese that makes the meal" The Monroe Cheese Ca. Monroe N.Y, ‘There has been no change tn the re- tall price of butter, although this is the season of Ught production. Re- ports of large consumption tend to in- crease confidence {n the continued de- mand‘for fancy as well as held stock. According to the Produce Price Cur- rent the difference in price between the fresh and held—about 8 cente—is attractive to the big chain stores which keep their retail price down to 49 cents and, so long as that plan is feasible, it will make for @ healthy market. Advices do mot indicate an appreciable increase in production throughout the country until more of the cows freshen and the stock is housed and better fed. Wholesale dairy tubs cost 45 to 46 cents per pound; storage butter, 44 to 44% cents and creamery extras, 46% cents. ported larger than last year's, as} which {s mainly poor, 10 to 15 cents harvesting of the 1922 crop has proved | per head. Potatoes are 5 pounds for | Hie foremost school of domestic science in America tells what are the five points by which you can know good bread Wat are the qualities that a perfect loaf of bread should have? Do you know them? When the foremost authority on domestic science in America was asked, this was the answer: The perfect loaf of bread should make these five appeals: . To sight A loaf of smooth surface—a loaf with rounded top—and that not- to-be-withstood golden brown color in the crust. That is the way good bread should look. Then cut it—see the creamy white crumb, the feathery texture. It has no large holes to mar, yet it is not dense and thick. It is just porous. To sound Now strike the loaf. The well-baked loaf will give a hollow sound. Soggy, dense bread unevenly baked can never give just this sound. To touch Hold the loaf in your hand. Iteshould be elastic, rebounding after your pressure. Break a section of it. How firm it is—not crumbly or . pasty. Neither dry nor moist. Just the right consistency. To smell This loaf will not suggest any acid smell. The richest ingredients— flour, pure milk, lard, yeast, salt—under the influence of perfect fer- mentation yield a mouth-watering flavor. To taste The flavor completes the fragrance! Just as the wholesome loaf is grateful to the smell so the flavor delights the palate. Nutty taste of the crust, fresh wheaty flavor of the crumb, something of the rich- ness of the milk—it satisfies the most exacting taste. A loaf that meets these demands For 57 years the Shults Bread Company have been mak- ing better and better bread every year! In their big experimental kitchen a staff of highly trained men has worked year in and year out to make a perfect bread, And now they have succeeded. Here at last is a bread which meets the highest requirements of texture, color and flavor—that stands the tests of sight, sound, touch, smell and taste! Order your loaf of Shults Cream Bread today. ¥ © soit rose bv Shale: Poe? Ce. a ) Help five-cent red tically pee scientists ca also. hungry, lazy, tired your tocs, Run the Ball bring home the bacon, collar the blue vase, carry the message to Garcia, etc. ITTLE Raisins, full of energy and iron, will put the pep into you that makes winning plays. ri in your business, too. One hundred and forty-five calories of pet | nutriment in every little ox that you see. Comes from fruit sugar in prac- 1 it—so it goes to work almost immediately. Rich in food-iron Try these little raisins when you're they pick you up and set you on Little Sun-Maids “Between-Meal’ Raisins 5c Everywhere You se vim like it form—levulose, the or faint. See how Had Your Iron Today? suit MAID Coat RAISINS i, DEIN Mn Perfect Pasteurization WENTY years ago when we introduced the present $ . F method Try a jar of Dr. Spieker's world perfect, teurization. Not that we believed anything in this of pasteurization, we called it Perfect Pas- Bulgarian but because we were moved by a tremendcus Yoghurt. enthusiasm for a great forward step in milk service. A step A jar a day that bas justified itself over and over again in the conserva- keeps the tion of child life in this community. blues away. Whether we have arrived at Perfect Pasteurization or : not may still safety and cleanliness. During t in improving now we accomplish results that are gencrally regarded as impossible on way, every day, a process of milk treatment that has been thought possible cnly in a laboratory under the eye of skilled scientists. To you this means a milk supply of the finest quality, rendéred absolutely safe, without change in the taste, texture, or nutritive qualities. We may teurization, but we have produced the nearest thing to it that the world knows, Sheffield Milk is sold by 1300 Sheffield wagons, 215 Sheffield stores and hundreds of Atlantic and Pacific stores in the Metropolitan district. Sheffield Farms Co. 524 West 57th Street, New York be a questicn, but we have attained absolute é hese twenty years we have worked steadily methods and devising new equipment until a commercial scale. We perform in a large or may not have accomplished Perfect Pas-