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HE creation and perpetuation of GOOD WILL :
is the biggest thought of all. Beyond any dis-
pute, it is the most valuable, most tangible as-
set one can have,
It is largely GOOD WILL which makes a man or wo-
man buy jewelry from us in preference to buying of a
competitor. This preference is a sufficient protection
against the blight of hard times. It renders one inde-
pendent of wars and rumors of wars; of competition, de-
pression and panic. -
For years we have been furnishing our trade with high
grade jewelry that have enabled us to build “good will”
to weather the storms that tossed others on the rocks. A
satisfied clientele always has meant more to us than a
fattened purse. We'd rather make a friend than make
a dollar. Once yon patronize Klein & Son you'll realize
what service and Good Will mean.
3Klein & $on
Jewelers
“Uſtye &ift £ebop of Ølabama”
3.


You Get tſe Best by Buying
2*
HUDNUTS,
Hominy Grits or Cream Meal in Bulk
or Packages
HUDNUTS
Rolled Oats in Packages
HUDNUTS
Family Wheat Flour
2×
Manufactured by—
American Hominy Co.
Indianapolis, Indiana


Try KNOX ACIDULATED GELATINE with the Lemon Flavor
enclosed. - -
FRUIT SALAD–DELICIOUS.
Serve on lettuce leaf with mayonnaise.
Three large grape fruit, 1 can white cherries, 1 can sliced pine-
apple, 1 small bunch crisp celery (using heart only), 1 cup black
walnut meats, 3 tablespoons Knox's Sparkling Gelatine. (Pecans,
almonds or English walnuts finay be substituted, but black wal-
nuts are much better.)
Remove pulp from grape fruit and cut in pieces; pit cherries .
and cut in half; also cut pineapple in small pieces and cut celery
fine. Put all in a bowl, add the juice from grape fruit, cherries
and pineapple, put gelatine to soak in half cup of cold water arró
dissolve by placing cup in pan of hot water ; add this to fruit and
put in a cool place to congeal. This quantity serves 12 or 14 peo-
ple generously and is delicions. Original recipe.
Mrs. R. M. Hobbie.
GINGER ALE SALAD.
One-half box Knox's Sparkling Gelatine, º/, pint ginger ale, º/,
pint boiling water, 4 pint cold water, "4 cup crystalized ginger,
% teaspon salt, V4 cup sugar, $4 cup lemon juice, 9% cup chopped
apple, 9% cup pine apple, 9% cup celery, / cup nuts.
Soak gelatine in cold water, then dissolve in hot, add lemon
juice, salt and sugar, when cool add ginger ale, put on ice until
it begins to thicken, then beat well and pour over chopped in-
gredients. Mold in a vessel and cut in squares or use individual
molds, place on lettuce, garnish with a spring of parsley on top,
add a teaspoon of mayonnaise. Serves 8 persons.
CARNATION SALAD DRESSING.
Mix 2-3 cup of Carnation Milk with 1-3 cup water. Mix to-
gether 1 teaspoonful salt, 1 teaspoonful sugar, 1 level teaspoonful
mustard, and a dash of cayenne pepper. Melt 2 tablespoonfuls
butter, stir in 2 tablespoonfuls flour and the seasonings. Add half
cup vinegar and cook in double boiler until it thickens. Remove
from fire and cool. Cook in a double boiler the Carnation Milk
and water, add 2 egg yolks slightly beaten. Cool, and stir into the
thickened vinegar. (This salad dressing will keep for considerable
time if left in a cold place and closely covered.) -
W H H S T L E
(7)


hoe Company
a/
Manufacturers and Wholesale Distribtuors
RELIABLE FO4}TWEAR
104-106 Commerce Street
Montgomery, Alabama
Wholesale
Hardware
116-118 Commerce Street
7. N
N. 24
Montgomery, Alabama


H. M. Hobbie, Pres.
R. E. Seibels, Vice-Pres. R. R. Rossell, Cashier
C. B. Boykin, Asst. Cashier W. J. Osborne, Asst. Cashier .
The
Fourth National Bank
Capital $500,000.00
Montgomery, Alabama.
We solicit your business and assure satisfactory
service in all our departments.

DOWNING'S
FOR RUGS,
SHADES, DRAPERIES, TRUNks
Remember also to see DOWNING'S for
LINOLEUMS FOR YOUR KITCHEN FLOOR.

DOWNING’S


KNOX GELATINE makes dainty desserts for dainty people.
FRESH CORN GRIDDLE CAKES.
One cupful scraped boiled corn; 1% cupfuls flour, 2-3 cupful
milk, 2 eggs, 1 teaspoonful sugar, 1 teaspoonful salt, 1% teaspoon-
fuls baking powder.
Use cold corn that has been boiled on the cob. Corn left over
may be used. Cut through rows of corn with sharp knife, then
scrape down ears with knife so as to get corn without the husk.
Measure desired quantity.
Beat eggs light, stir in corn, then alternate milk and sifted
flour, to which Royal Baking Powder has been added, add salt
and Sugar.
Drop by spoonfuls on hot griddle, fry on both sides like grid-
dle cakes, using a little more grease.
Serve hot with butter and syrup or jelly.
Mrs. Chas. F. Moritz.
CANDIED SWEET POTATOES WITH RAISINS.
Slice 3 medium size potatoes and place slices in pan. 1 cup
sugar, 1 tablespoon butter, º/, cup Sultana raisins, water to come
to top of slices.
Boil on top of stove until slices are tender and clear, and sy-
rup thick. Slightly brown inside oven.
Annie J. Bullock.
CANNED STRING BEANS.
The beans should be fresh and tender and well assorted. String
and wash thoroughly. A small pod of red pepper at the bottom
of each jar will add to the flavor of the product and aid in its
preservation. s
Pack the beans in the containers which have been previously
sterilized. Fill with cold water to which has been added a level
teaspoon of salt and one of vinegar per quart. Put the rubber
in place and adjust the cap loosely.
Place jars in the canner and cover with cold water.
Sterilize for three hours in boiling water, counting from the
time the water began to boil. Add hot water to the bath when
necessary.
At the end of three hours hard boiling, remove from fire and
tighten caps. Invert the jars and return to the bath until it
cooks. Remove, wrap in paper to prevent bleaching, and store
in cool place. - Clauselle Hood.
W H I S T L E
(21)


Give the growing children KNOX GELATINE.
NEWPORT MUFFINS.
One cup sweet milk, 1 tablespoon melted butter, 1 tablespoon
sugar, pinch of salt, 2 teaspoons Royal Baking Powder, flour
enough to make batter like cup cake. Bake in hot oven.
Mrs. S. H. Westcott.
SURPRISE ROLLS.
Make a rich dough of 1 pint of flour, 1 teaspoon Royal Baking
Powder, salt, 2 tablespoons shortening and milk enough to mix.
Mince cooked ham or chicken, season highly and mix with a
little butter, so that it can be made into a roll about the size of
little finger. If preferred a can of Underwood's Deviled Ham can
be used. Roll out dough thin and cut with biscuit cutter. Wrap
the roll of meat in each piece of dough, be careful to keep shape
and bake in hot oven. Mrs. A. J. Brame.
BALTIMORE CORN BREAD.
Two cups waterground corn meal, 1 cup flour, 9% teaspoon salt,
1 teaspoon Royal Baking Powder, small pinch of soda ; sift to-
gether, then add one well beaten egg, Vá pint buttermilk. Render
4 slices of bacon, pour into batter while hot. Bake in a moder-
ate Oven. Mrs. James W. Ozier.
BEATEN BISCUIT.
To 1 pound flour add 3 ounces lard, 1 teaspoon salt, mix with
ice water very stiff. Beat or roll until the dough is perfectly
smooth. Bake in a moderate oven.
Mrs. E. T. Cook, Sr.
CARNATION BISCUITS.
One quart flour, 1 level teaspoonful salt, 2 heaping teaspoonfuls
baking powder, 1 large tablespoonful butter or lard, 6 tablespoon-
fuls Carnation Milk, 7 tablespoonfuls water, or enough to make
soft dough. .
Sift flour, baking powder, and salt, into a bowl. Rub in with
the hands the butter or lard until well mixed. Add Carnation
Milk and water. Roll out about half an inch thick, cut and bake
in a quick oven for 15 minutes. The secret of success in biscuit
making is to have the ingredients cold, the mixture put together
rapidly, and the oven the right temperature when biscuits are
entered.
W H I S T L E
(32)


KNOX GELATINE is GUARANTEED to please or money back.
PINE APPLE LAYER CAKE.
Eight eggs, leaving two whites for icing, 2% cups sugar, 3%
cups flour, 1 cup butter, 2 rounding teaspoons Royal Baking Pow-
der. Bake in layers, using orange coloring in half if desired.
Make cooked icing, drain pineapple, and spread with icing be-
tween layers, using the plain icing over the top.
Mrs. R. V. Turner.
JAM CAKE.
One and one-half cups of butter, 3 cups of sugar, 5 cups of flour,
6 eggs, 2 cups of jam, 2 tablespoons of cinnamon, 2 tablespoons
of spice, 2 tablespoons of cloves, 2 tablespoons of nutmeg, 1
Small tea cup of sweet milk, 1 teaspoon of soda. Bake in a
moderate oven.
Mr S. T. B. Stone.
ALABAMA CORN STARCH CAKE,
One-half pound corn starch, 9%pound flour, 34 pound butter, 1
pound Sugar, 10 eggs, 1 teaspoon cream of tartar.
Sift corn starch and flour together into a batter made by cream-
ing the butter with the sugar until very light and stirring the eggs
one at a time and a teaspoonful cream of tartar dissolved in a
little water. When mixed a half teaspoonful of soda is stirred
into the batter and almond extract is used for flavoring. This
mixture is baked in flat biscuit pans and when cool is cut into
squares and iced.
Mrs. Leonel Weil.
ONE EGG CAKE.
One egg, 7% cup sugar, 1 cup sweet milk, 2% cups flour sifted be-
fore measured, 1 heaping tables poon snowdrift, 9% teaspoon salt,
3 teaspoons Royal Baking Powder, 1 teaspoon vanilla.
Cream butter and sugar, add whole egg, beat quickly. Add
flour and milk in 2 portions. Beat smooth, ald rising, salt and
flavoring. Bake 2 layers.
W H I S T L E
(41)


KNOX GELATINE makes Desserts, Salads, Candies, Puddings,
Ices, Etc.
PECAN DATE CAKE.
One cup pecans, 1 cup flour, 1 cup stoned dates, 1 teaspoonful
Royal Baking Powder, 1 cup sugar, 4 whole eggs, 1 teaspoonful
vanilla. -
Chop nuts coarsely and put aside in a bowl. Measure dates
after being Stoned, cut with scissors, and mix well with nuts.
Beat eggs very light, add sugar, and beat again until batter is
thick and lemon-colored. Add sifted flour, nut and date mixture,
vanilla, and last baking powder stirring carefully. Pour into 2
deep layer pans and bake in a very moderate oven. Line pans
with wrapping paper, first greasing, as the cake comes out more
readily. Put layers together with jam, jelly or icing. Use either
chocolate or white icing. Cake can also be baked in flat biscuit
pan, iced, then cut in blocks. -
Mrs. Sidney G. Weil.
DATE CAKE.
One tumbler sugar, 1 tumbler chopped pecan nuts, 1 package
dates cut and floured, 2 heaping tablespoons flour, teaspoon Royal
Baking Powder, 2 beaten eggs, mix sugar and eggs, add flour,
baking powder, dates and nuts, lastly any flavor. Bake in shal-
low pans.
JAPANESE FRUIT CAKE.
Dough—The whites of 8 eggs, 1 cup of butter, 1 cup of sweet
milk, 2 cups of sugar, 3 cups of flour, 1 teaspoon of Royal Baking
Powder. Mix and bake in four layers.
Filling: Yellows of 8 eggs, 1% cups of sugar, 2 cups of cocoanut
(grated) 1 pound of raisins, 2 cups of nuts.
One cup of wine or % cup of water. Beat the eggs and sugar
together, then add wine or water and cocoanut and nuts and
raisins in order and cook slowly until thick and put between lay-
ers and on top. Next day ice the cake.
Icing—Two and one-half cups sugar, 1 cup of water, 2 eggs
(white.) •
Mrs. W. T. Foster, Georgiana, Ala.
W H I S T L E
(43)


See that the name K-N-O-X is on each package of gelatine you
buy. - ** * * -
RAISIN OR SPICE CAKE.
One cup butter, 2 cups sugar, 1 pound raisins, 2 cups stewed ap-
ples, 2 teaspoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg,
2 teaspoons soda in 34 warm water, 3% cups flour. Add nuts if
you wish. - -
Mrs. J. T. Mapes.
WHITE CAKE.
Whites of 6 eggs, 1 cup of butter, 3% cups flour, 1 cup sweet
milk, 1 level teaspoon Royal Baking Powder. - -
Cream butter and sugar well, sift flour and baking powder to-
gether, then add 1 cup of flour to the creamed butter and sugar,
% of the milk, then add more flour and balance of milk. Have
whites beaten to stiff froth and add to the batter. This makes
a beautiful cake, baked in deep pan with center tube or it can be
made in an oblong biscuit pan. When done and cold, cut into
divisions and put together with cocoanut icing, chocolate, or lem-
on cheese.
Mrs. James Pinckard Wood, Sr., Troy, Ala.
FEATHER CAKE.
Three cups of flour, 2 cups of sugar, 2 tablespoons of butter, 1
cup of milk, 2 teaspoons of Royal Baking Powder. -
Mrs. J. S. Bentley, Hurtsboro, Ala.
PRINCE OF WALES CAKE. - Y
Whites of 6 eggs, 1 cup of sugar, 9% cup butter, º/, cup milk, 2
cups flour, 1 teaspoon Royal Baking Powder, mix and bake in
layers. . . . . . . ;
Dark Part—Yolks of 6 eggs, 1 cup of sugar, V4 cup, butter, 2 cups
flour, V4 cup sweet milk or water, 1 teaspoon Royal Baking Pow-
der, 1 wine glass of wine or grape juice, 1 cup of molasses. Spice
with cinnamon, cloves and spice and nutmeg, 1 teaspoon each, put
together, with icing.
. . .
W H I S T L E
(52)


KNOX ACIDULATED GELATINE–no bother—no trouble—no
squeezing lemons. “,
CARAMEL FILLING.
Two and one-half cups granulated sugar, 1 cup butter, 1% cups
sweet milk. . . . -
Put all in sauce pan and cook until a soft ball forms when
dropped in ice water. Stir constantly from the bottom. If it
should curdle a pinch of soda will restore it. When done beat
vigorously for a few moments, flavor with vanilla and use with
and good layer cake recipe. Mrs. R. M. Hobbie.
SILVER CAKE.
Whites of 7 eggs, 2 cups sugar, 4 cups flour, 34 cup shortening, 2
spoons Royal Baking Powder, 1 teaspoon salt, % cup water.
Cream sugar and shortening, add water and flour beat, then the
whites beaten to a froth put together with any kind of filling
you like. - :
CHO.COLATE CAKE. - -
Take a half cup of butter, cream it thoroughly, then add one cup
of sugar, cream it together, add the yolks of three eggs, half
cup of sweet milk, mix all well, add the beaten whites of the
three eggs, teaspoon of vanilla and two cups of flour with one
teaspoon of Royal Baking Powder. Bake in three layers.
Chocolate Filling.—One square of bitter chocolate, scant cup
of sweet milk, one scant cup of sugar and the yolk of one egg,
boil all together until as thick as jelly, add teaspoon of vanilla
flavor. - .
Icing—Whip the white of 1 egg until stiff, add 15 teaspoons
XXXX confectioners sugar and a teaspoon of lemon juice, spread
on cake. e * Mrs. Mary C. Nation.
WHITE CAKE. * . .
Eleven eggs (whites only), 1 cup of butter, 3 cups of sugar,
1 cup of milk, 5 cups of flour, 2 teaspoons of Royal Baking Pow-
der. Mrs. J. S. Bentley, Hurtsboro, Ala.
w H I S T L E
(53)


KNOX GELATINE is economical—FOUR PINTS in each pack-
age.
SAUCES, PICKLES, PRESERVES.
SPICED FIGS.
Are made by much the same process as preserves. To eight
pounds of Sugar add one pint of vinegar and two quarts water,
using whole spices. Peel fruit, twelve or fourteen pounds, add
to syrup and cook 2 hours. Seal hot.
Mrs. Charles L. Gay.
SPICED (SLOE) PLUMS.
Two quarts plums, 1 cup vinegar, 2 cups sugar, cover plums
with cold water, bring to a boil; boil slowly 3% hour. Pour off
water (water may be used for jelly) add ingredients to the
plums, also ground spice to taste and cook till thick. Seal while
hot. .
Jean Fitzpatrick.
PHLUM SAUCE.
To each pound of plums add 34 pound sugar, cook until juice
begins to thicken, then add pulverized cinnamon to taste. This
is a delicious condiment for fresh meats and fowls. If plum jelly
is desired, strain sauce through colander and put into jelly molds.
The molds should be covered with white tissue paper (to pre-
vent mould) before putting on tops. - * -
Mrs. James Pinckard Wood, Sr., Troy, Ala.
FIG PRESERVES.
Peel 1 peck figs, leave stems; cover figs with water, put in 1 cup
lime, let stand 20 minutes. Put 1 cup sugar in large pan of water,
let figs come to a boil. Strain figs through a sieve, wash in clear
water. Add 34 lb. sugar to 1 lb., fruit, slice 3 lemons, let boil un-
til figs are tender, remove them and let syrup cook until thick.
Miss Bettie Allen.
W H I S T L E
(60)