preserving all the nutriment in the spinach and avoiding the use of
boiling water.
Having washed and drained the spinach very thoroughly, cut it up in
coarse pieces and put it in a saucepan in which you have heated three
and a half ounces of butter to every pound of spinach. Add salt, grated
nutmeg and cook sharply.
SPINACH “AU NATURAL”
Having cooked the spinach in salt water as before, wash and drain the
leaves carefully, then remove all water and give them a few strokes
with the knife without chopping them up. Put them into a frying pan in
which you have heated some butter; salt to taste and serve very hot.
This method of preparing spinach is very much appreciated in Italy,
where they add filets of anchovies to it.
DUCHESSE POTATOES
Mashed potatoes,
1 egg.
Take freshly boiled and mashed potatoes or some that are left over,
add to them the beaten yolk of egg, place in a greased tin and form in
balls, hearts or flat cakes, brush with the beaten white, and brown in
oven.
POTATOES WITH CHEESE
Hash eight cold boiled potatoes, mix them with one-half cupful of
cream, half an ounce of good butter, a pinch of salt and pepper and a
very small dash of grated nutmeg. Place them in a dish, sprinkle over
them two tablespoonfuls of grated American cheese, two tablespoonfuls
of grated bread crumbs, a large teaspoonful of melted butter, and brown
in the oven for ten minutes.
BAKED PEPPERS
Cold rice and stewed tomatoes can be made into a delicate filling for
peppers by seasoning highly with spices and a little onion. These can
either be baked directly or can first be fried in hot butter or olive
oil, then put in a baking dish covered with a cupful of white stock
and baked for half an hour or more. All baked peppers are better when
cooked in stock.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
LYONNAISE POTATOES (No. 1)
Cook one onion thickly sliced in three tablespoonfuls butter until
delicately browned. Remove onion and keep in a warm place. Add three
cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper,
and stir until well mixed with butter. Press to one side of spider and
let brown richly underneath, then sprinkle onions over potatoes; let
heat thoroughly; turn on a hot serving platter, top side down; sprinkle
with finely chopped parsley. Cooking the onion separately lessens the
danger of burning.
LYONNAISE POTATOES (No. 2)
1 pint boiled potatoes, cold,
½ teaspoonful salt,
Speck of pepper,
1 teaspoonful chopped onion,
2 tablespoonfuls beef dripping or butter,
2 tablespoonfuls chopped parsley.
Cut the potatoes into slices, season with the salt and pepper. Fry the
onions in the dripping till light brown, put in the potato and cook
till it has taken up the fat. Add the chopped parsley and serve.
ARTICHOKE SAUTE
Cut six fine, green artichokes into quarters and remove the chokes.
Trim the leaves neatly and parboil them five minutes in salted water,
drain. Lay them in a casserole, season with salt, pepper and one-fourth
cupful butter; one-fourth cupful mushrooms, chopped fine, may be added.
Cover and cook in a moderate oven twenty-five minutes. Serve with any
desired sauce. Hollandaise is best.
BAKED BEANS
1 quart navy beans,
½ pound fat salt pork, or
1½ pounds brisket of beef,
½ tablespoonful mustard,
1 tablespoonful salt,
2 tablespoonfuls molasses,
3 tablespoonfuls sugar,
1 cup boiling water.
Wash, pick beans over, cover with cold water and let soak over night.
In the morning cover with fresh water, heat slowly and let cook just
below the boiling point until the skins burst, which is best determined
by taking a few on the tip of the spoon and blowing over them; if done,
the skins will burst. When done, drain beans and put in pot with the
brisket of beef. If pork is used scald it, cut through the rind in
half-inch strips, bury in beans, leaving rind exposed. Mix mustard,
salt, sugar, molasses and water, and pour over beans and add enough
more water to cover them. Cover pot and bake slowly six or eight hours.
Uncover pot the last hour so that pork will brown and crisp.
BRUSSELS SPROUTS
For Six Persons. Time of Preparation, Two Hours
3 pounds Brussels sprouts,
3 ounces butter,
1 tablespoonful Gold Medal Flour,
1 pint stock,
A pinch of nutmeg,
A pinch of carbonate of soda,
A pinch of pepper,
Salt,
1 teaspoonful chopped parsley,
½ teaspoonful chopped onion.
Throw the sprouts, after removing the outer leaves, into three quarts
boiling water, with salt and a pinch of carbonate of soda. After
bringing up to the boil again, take the sprouts out and drain on a
sieve and then on a dry cloth, so that no water remains in them.
Brown an ounce of the butter with the flour and sugar, add the stock,
chopped onion and parsley, pepper, nutmeg and the remaining butter.
Boil up well, then put in the sprouts and allow all to simmer gently
for half an hour.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581
* * * * *
CARROTS A LA CYRANO
To make the dish, the tenderest young, sweet carrots are chosen. These
are scraped and boiled tender. Then they are cut lengthwise in halves,
dipped in thickest honey and placed in a baking dish, with the bottom
thinly covered with olive oil. They are then thickly sprinkled with
grated cheese and salt and placed in a hot oven and browned over for
perhaps fifteen minutes.
BAKED CAULIFLOWER
1½ pounds cauliflower,
2 ounces butter,
1 gill cream,
½ tablespoonful meat extract,
2 tablespoonfuls flour,
A pinch of ground mace.
Boil the cauliflower. Heat one and a half ounces butter and two
tablespoonfuls Gold Medal Flour to a golden brown, add the cream and
half a pint of the water in which the cauliflower has been boiled,
with half a teaspoonful meat extract dissolved in it. Boil this sauce
till thick, then flavor with ground mace. Strain and pour over the
cauliflower, which has been placed in a deep dish. Melt the remaining
half ounce butter, pour it over, sprinkle with grated Parmesan cheese
and bake in a hot oven, standing the dish in a pan of boiling water.
ESCALLOPED CORN
6 ears of cooked corn, or
1 can of corn,
½ cup corn liquid,
3 tablespoons cream,
1 teaspoonful sugar,
1 teaspoonful salt,
⅛ teaspoonful pepper,
2 tablespoonfuls Gold Medal Flour,
1 cup bread crumbs,
1 tablespoonful butter.
Cut fresh boiled corn, too old to serve on cobs, from the cob; or use
the pulp of one can of corn.
Mix corn with the salt, pepper, flour and sugar and add the liquids.
Melt the butter, mix with the bread crumbs and cover bottom of a
pudding dish with half of the crumbs, add the corn mixture and cover
with the rest of the crumbs. Bake in a moderate oven about twenty
minutes, and serve hot in pudding dish.
MACARONI WITH TOMATOES AND MUSHROOMS
½ pound macaroni,
2 quarts boiling water,
2 teaspoonfuls salt,
1 tablespoonful butter,
1 small onion, cut fine,
1 teaspoonful Gold Medal Flour,
Cup of hot beef or chicken stock,
1 pint stewed tomatoes,
1 tablespoonful finely chopped mushrooms,
1 teaspoonful salt,
Cayenne pepper,
1 teaspoonful parsley, chopped,
3 tablespoonfuls grated Parmesan cheese.
Add salt and then the macaroni to the boiling water. Let boil 20
minutes, stirring to avoid sticking to the bottom of the kettle. Drain
in colander; pour 1 cupful of cold water through it; then return to
cleared kettle.
DUTCH ONION PIE
Slice six onions, fry in butter to delicate brown, add one-half cupful
of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour,
one well beaten egg; salt to taste. Have ready a baked pie crust in
usual pie pan and pour in onion mixture. Return to oven and bake to
good brown. White of egg may be added to top. This is a most excellent
Holland Dutch dish.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER If purchased by the Wife will keep
Husband Home RENO BREWING CO.
* * * * *
SPAGHETTI ITALIENNE
¾ pound spaghetti,
3 quarts boiling water,
1 tablespoonful salt,
2 tablespoonfuls butter,
⅛ teaspoonful salt,
⅛ teaspoonful white pepper,
A little nutmeg,
1 cup tomato sauce,
2 ounces grated Parmesan or Swiss cheese or 1 ounce of each.
Slide spaghetti without breaking it, in the boiling water gradually and
boil 25 minutes. Drain, place butter in sauce pan, salt, pepper and
nutmeg, let cook a few minutes, add the hot tomato sauce, gently mix
with a fork, then add cheese and mix well again with a fork for one
minute or longer. Dress on a hot dish and serve.
SPINACH COOKED IN BUTTER
Cook the spinach leaves in a pan with salted water. Wash them freely
with water to remove the sand which they may contain completely. Drain
them, press out the moisture and chop them up very fine. Heat some
butter in a saucepan, add the chopped spinach, stir them up with a long
wooden spoon, adding a little butter. This will work out the moisture.
Season them to taste with salt and a little scraped nutmeg. Finish by
adding an ounce and a half of fine butter.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
MACARONI ESCALLOPED
Break half a pound of macaroni into short lengths and cook until tender
in plenty of salted water. Make a sauce of two level teaspoonfuls each
of Gold Medal Flour and butter mixed together and one cupful of cream
cooked together five minutes. Add half a level teaspoonful of salt
and a saltspoonful of pepper. Stir in one egg and take from the range
at once. Put the macaroni into a buttered baking dish in alternate
layers with the sauce and pour over all one-quarter cupful of milk and
one-quarter pound grated cheese melted together. Pour this mixture all
over the top, so that it will be well distributed through the dish.
Cover with fine bread crumbs and brown in a quick oven.
CHILI CON CARNE
One and one-half pounds Mexican Chili beans, 6 good sized onions, 6
cloves garlic, 1 can tomatoes, ½ teaspoonful paprika, a bay leaf, 1½
pounds hamburger, 3 tablespoonfuls of Gebhardt’s Eagle Chili Powder,
salt to taste. Soak the beans overnight, then cook until done, add can
of tomatoes and paprika, bay leaf, salt, slice the onions and garlic,
fry until done.
Put the hamburger into a perfectly dry frying-pan, no grease, cook
until it is separated and dry, make a paste of the chili powder, add
all to the beans and cook a little longer.—Mrs. E. F. Kiessling.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
Pickles and Spiced Fruits
FRENCH PICKLES
Slice green tomatoes with onions, add salt, let stand over night, drain
thoroughly and let boil one-half hour with vinegar; sugar to taste;
white mustard seed, allspice, cloves, cinnamon, ginger and little
mustard.—Mrs. Cora Dixon.
GREEN PEPPER MANGOES
Secure nice large peppers; cut a slit in them and take out the seed.
Slice a head of cabbage very fine, salt it as for slaw, and mix very
thick with black mustard seed; fill the peppers with this dressing and
sew up the slit. Lay them in a jar and pour over enough cold vinegar to
cover them.
GREEN TOMATO PICKLE
Slice one peck of green tomatoes; add one cup of salt, and let them
stand over night; drain the water from them and add one gallon of
vinegar, one large spoon of allspice, one teaspoonful of cloves, one
tablespoonful of cinnamon, a half teaspoonful of ground mustard, four
cups of sugar, one cup of grated horseradish, and simmer together ten
minutes; add more sugar.
SWEET TOMATO PICKLES
Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of
cloves, a half ounce of allspice and a half ounce of cinnamon. Peel the
fruit and boil one and a half hours; when partly cold add a half pint
of vinegar. Put away in jars.
PICCALILLI
Mix tomatoes, chopped and drained, with chopped onions, red and green
peppers and horseradish; add spices, sugar and a little curry powder;
cover with vinegar and boil one hour.
WATERMELON PICKLES
Boil the melon until you can stick a fork through it readily. To seven
pounds of fruit take three pounds of sugar, one quart of vinegar and
one ounce each of cinnamon, cloves and allspice. Scald the vinegar,
put sugar and spices in, and pour over the melon. Do this for three
mornings.
BRINE FOR CUCUMBERS
Wash them in clear water, lay them in a jar, and sprinkle them well
with salt; as you lay in fresh cucumbers, add more salt. They will make
their own brine.
CHOW CHOW
Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts
of string beans, cut in halves, four quarts of green tomatoes, sliced
and chopped coarsely, two large heads of white cabbage. Prepare these
articles and put them in a stone jar in layers with a slight sprinkling
of salt between them. Let them stand twelve hours, then drain off the
brine. Now put the vegetables in a kettle over the fire, sprinkling
through them four red peppers, chopped coarsely, four tablespoonfuls of
mustard seed, two tablespoonfuls each of celery seed, whole allspice,
and whole cloves and a cupful of sugar. Pour on enough of the best
cider vinegar to cover; cover tightly and simmer well until thoroughly
cooked. Put in glass jars when hot.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
Sierra Beer for Health Phone 581
* * * * *
TOMATO CATSUP
Cut the tomatoes in two and boil for half an hour, then press through
a hair sieve and add spices in the proportion given below, after
which boil for about three hours over a slow fire. Remove from fire,
turn it out, and let stand till next day, when you must add half a
pint of vinegar for each peck of tomatoes. For every like amount of
the vegetable, add, while boiling, one-eighth of an ounce of red and
one-quarter of an ounce of black pepper. Half an ounce each of mace,
allspice and cloves, and two ounces of mustard. Salt to suit, put in a
little ginger, and essence of celery, if you so desire. Bottle, seal
and cork and put in a dark, cool place.
MIXED PICKLES
Slice in an earthen jar one peck of green tomatoes, six large onions,
and pour over them one cupful of salt. Let stand twenty-four hours and
drain. Add one quart of cider vinegar, three pounds of brown sugar,
one-eighth of a pound of white mustard seed, one teaspoonful of ground
cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one
teaspoonful of cayenne pepper and cook slowly for fifteen minutes.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
PICKLED CHERRIES
Stone five pounds of cherries. Take one quart of vinegar, two pounds of
sugar, one-half ounce each of cinnamon and mace. Grind the spices and
tie them in a muslin bag; boil the spices, sugar and vinegar together
and pour hot over the cherries.
ECONOMY VINEGAR
Save the sound cores and the parings of apples used in cooking. Put
into a jar, cover with cold water, stand in a warm place, add one-half
pint of molasses to every two gallons. Cover the jar with gauze; add
more parings and cores occasionally. This will make a good vinegar.
PICKLED BEETS
Take the beets when cold, slice them across. Make a liquid of half
vinegar and water, a little salt and pepper, a tablespoonful of sugar
and put the beets in this. This is only for present use, as if they
stand too long they turn white. You can make a bag of spices and boil
with them, also a few whole cloves.
* * * * *
+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+
* * * * *
Jams and Jellies
APPLE JELLY
Select sound, red, fine-flavored apples not too ripe; wash, wipe and
core; place in a granite kettle, cover with water and let cook slowly
until the apples look red. Pour into a muslin bag and drain; return
juice to a clean kettle and boil one-half hour; skim. Now measure and
to every pint of juice, allow a pound of sugar; boil quickly for ten
minutes. Red apples will give jelly the color of wine while that from
light fruit will be like amber.
SPICED FRUITS
These are also called sweet pickle fruits. For four pounds prepared
fruit allow one pint vinegar, two pounds brown sugar, one-half cup
whole spices—cloves, allspice, stick cinnamon, and cassia-bude. Tie
spices in thin muslin bag, boil ten minutes with vinegar and sugar.
Skim, add fruit, cook till tender. Boil down syrup, pour over fruit
in jars, and seal. If put in stone pots, boil syrup three successive
mornings and pour over fruit. Currants, peaches, grapes, pears and
berries may be prepared in this way, also ripe cucumbers, muskmelons,
and watermelon rind.
PLUM JELLY
Take plums not too ripe, put in a granite pan and set in a pan of water
over the fire. Let the water boil gently till all the juice has come
from the fruit, strain through a flannel bag and boil with an equal
weight of sugar twenty minutes.
CRAB-APPLE JELLY
Select juicy apples. Mealy ones are no good. Wash and quarter and put
into a preserving kettle over the fire with a teacupful of water. If
necessary add more water as it evaporates. When boiled to a pulp strain
the apples through a flannel bag, then proceed as for other jelly.
PRESERVED PEACHES
Select the yellow red-cheeked ones if possible (skin same as tomatoes,
by pouring on boiling water, then thrusting them in cold water and
separate in halves). Proceed as for preserving cherries, only using
three-quarters of a pound of sugar to every pound of fruit.
PRESERVED CHERRIES
Select the large cherries, remove the stems and stone them carefully.
To each pound of sugar allow one pound of cherries. Put fruit in
granite pan and pour over them the sugar. Stir up and let stand over
night to candy. In the morning put all into the preserving pan, place
on the stove and boil gently until the cherries look clear, skimming
off the scum as it rises. When the cherries have become quite clear,
remove the pan from the stove and seal. Keep in dry, dark closet.
PRESERVED TOMATOES
A pound of sugar to a pound of tomatoes. Take six pounds of each; the
peel and juice of four lemons and a quarter of a pound of ginger tied
up in a bag; put on the side of the range and boil slowly for three
hours.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
STRAWBERRY JAM
To six pounds of strawberries allow three pounds of sugar. Procure
some fine scarlet strawberries, strip off the stalks and put them into
a preserving pan over a moderate fire, boil them for half an hour,
keeping them constantly stirred. Break the sugar into small pieces and
mix them with the strawberries after they have been removed from the
fire. Then place it again over the fire and boil for another half hour
very quickly. Put it into pots, and when cold cover it over with brandy
papers and a piece of paper moistened with the white of an egg over the
tops.
LEMON MARMALADE
Peel as many lemons as you wish and take out every seed. Boil the peel
until very soft, add juice and pulp with a pound of sugar to a pound of
lemons. Boil until thick and bottle.
GRAPE MARMALADE
Take sound grapes, heat and remove the seeds, then measure, and allow
measure for measure of fruit and sugar. Place all together in a
preserving kettle and boil slowly twenty-five minutes; add the juice of
one lemon to every quart of fruit. Set away in jelly glasses.
TO PRESERVE PLUMS
To every pound of fruit allow three-quarters of a pound of sugar.
Divide the plums, take out the stones, and put the fruit on a dish with
pounded sugar strewed over; the next day put them into a preserving pan
and let them simmer gently by the side of the fire for about thirty
minutes, then boil them quickly; removing the scum as it rises, and
keep them constantly stirred, or the jam will stick to the bottom of
the pan. Crack the stones and add the kernels to the preserve when it
boils.
QUINCE PRESERVES
Pare and core the fruit and boil till very tender. Make a syrup of a
pound of sugar for each pound of the fruit and after removing the scum
boil the quinces in this syrup for one-half hour.
PRESERVED LEMON PEEL
Make a thick syrup of white sugar, chop the lemon peel fine and boil it
in the syrup ten minutes; put in glass tumblers and paste paper over. A
teaspoonful of this makes a loaf of cake, or a dish of sauce nice.
BLACKBERRY JAM
Crush a quart of fully ripe blackberries with a pound of the best loaf
sugar pounded very fine; put it into a preserving pan, and set it over
a gentle fire until thick, add a glass of brandy, and stir it again
over the fire for about a quarter of an hour; then put it into pots and
when cold tie them over.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
As you start married life you may want select apartments If so, come
and see us; we will make you feel at home
Saturno Hotel
MRS. W. FUNK, Proprietor
Furnished Housekeeping Apartments
Rooms Single or En Suite. Steam Heat, Hot and Cold Water
Cor. West and Second Streets RENO, NEVADA
* * * * *
Phone Main 1162-J
Sierra Vulcanizing
Works
H. A. DE LUCA
Tube Repairing, Surface Patches
Reinforcements
Sections, Retreading, Recapping
Etc.
All Kinds of Rubber Goods Repaired and Vulcanized
Tubes Vulcanized, 25c
232 Sierra Street RENO, NEVADA
* * * * *
Phone 1097 Opp. City Hall
KWONG-CHUNG CO.
Manufacturers of
LADIES’ SILK WEAR, FANCY GOODS, ETC.
TOILET ARTICLES OF ALL KINDS
Give us a trial. We carry a full line and can
sell as cheap as San Francisco merchants
BUY AT HOME
102 No. Center Street RENO, NEVADA
* * * * *
CANDY
Sweets to the Sweet
CREAM TAFFY CANDY
Two cups sugar, one cup of water, one teaspoonful of cream tartar, one
tablespoonful of vinegar, butter size of a walnut, flavor with vanilla;
boil until threads; cool and pull.—Mrs. Mary Bowland, Dayton, Nev.
PEANUT CANDY
Two cups granulated sugar, put in an iron or granite vessel and stir
until it boils; be careful not to let it burn. When the sugar is melted
and begins to boil, stir in one cup of hulled peanuts; stir in and
remove from fire; cool in buttered tins.
OLD-FASHIONED MOLASSES CANDY
Stir and boil one quart New Orleans Molasses and one-fourth quart of
water until it crisps in cold water; add butter size of an egg; pull
and flavor with vanilla.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
FUDGE
One cup milk, two cups sugar, one cup molasses, two squares chocolate,
butter size of an egg, vanilla; cook until crisp; beat until it sugars;
pour on buttered pan; cut into squares.
PINOCHE CANDY
Three cups brown sugar, one cup cream or one-half cup milk, and a large
piece of butter, one cup chopped walnuts. Cook sugar and cream until
done; add nuts. Take off stove and let cool five minutes. Then beat
till right consistency.—Abbie Blanche Wightman.
MARSHMALLOWS
Four cups sugar dissolved in twelve tablespoonfuls of water and boil
four minutes; one package of Knox’s gelatine dissolved in twenty
tablespoonfuls of water; beat together for twenty-five minutes. Cut in
squares and roll in powdered sugar and a little cornstarch.—Ethel Allen.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
PEERLESS CARS HUDSON
and TRUCKS SUPER SIX
More Miles Per Dollar
FIRE STONE TIRES
Red Side Wall, Black Tread
L. L. GILCREASE CO.
MOTOR CARS
A. L. PETERSON, Sales Manager
35 West Plaza Street
RENO, NEVADA
[Illustration]
=MAXWELL $685, F. O. B. Reno=
=MAXWELL ROADSTER $670 F. O. B. Reno=
Compare a MAXWELL with any other car costing less than $900. There
isn’t one that can afford you the great, big real value that is in the
MAXWELL. Just for example, consider the equipment.
The MAXWELL has electric lights and starter, demountable rims,
rain-vision windshield, speedometer, mohair top, irreversible steering
gear, linoleum covered running-boards and many other refinements such
as are found on cars costing $1,100 and more.
And these MAXWELL features are included at the price of $685. Did you
ever hear of any other car at anywhere near this price that affords
such big values? You may take our word for it, there is none.