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A ATLANTA THE SUNDAY AMERICAN’S PURE FOOD PAGE JUNE 1, 1913. t \ Prepared for Th< Suwlui can hy K. 1*. Thttmlon, *t( the Athletic otid Paul Lake Cluhx. MONDAY. BREAKFAST: Baked Apples Grape Nuts ami Cream. Browned Canned Beef Hash. Hot Grin. Biscuits. Coffee DINNER: Cream of New Corn. Sour Pickle. Roast Rib of Beef. Rrowned Potatoes Mashed Sweet Potatoes. Kale Greens. Old-fashioned Corn Bread. Stuffed Cucumber Mayonnaise. Pro ah Strawberry. Whipped Cream Buttermilk! S UPPER: Creamed Turkey Ha ah Lye Hominy and Eggs (baked). Toast. California Apricots and Cream. Ice Tea. RECIPES. STUFFED CUCUMBER MAYON NAISE.—Six large cucumberfi, three young onions, one green pepper. Slice the cucumbers Into halves, the long way, and hollow out. Take the fillings, onions and pepper and t ut <not too fine) find put Into bowl; season with salt, pepper and Yinegar. Put the cucumbers In •alt water and let stand until ready to serve. Take out of water, dry and fill with the salad and spread mayonnaise on top. Serve on let tuce leaf. FRESH STRAWBERRY TARTS AND WHIPPED CREAM.—Roll pie dough very thin and put on edge of muffin rings and bake brown. (Have one quart berries picked, sugared and put Into tarts, and cover with whipped cream. Garnish top with whole strawberry. CREAMED TURKEY HASH.—One tablespoon butter and one table spoon flour put over very slow fire and stir, not letting flour brown. Add one cup sweet cream and little salt and white pepper. Let simmer until thick as gravy and stir in one egg yolk and 1*6 ounces good sher ry. Have the white meat of one boiled hen cut into dices (or small squares) and add to sauce. Serve on toast and sprinkle chop parsley over. LYE HOMINY AND EGGS RAKED. Beat two egg* and stir in one can lye hominy, salt and pepper. Put into baking dish and bake for ten minutes. Serve In baking dish. TUESDAY. BREAKFAST: Orange Juices Rhredded Wheat and Cream Calf Brains and Eggs Breakfast Bacon Mashed Potatoes-Browned Batter Cakes Syrup Coffee or Tea DINNER: Southern Pepper Soup Radishes Veal Cutlets and Tomato Sauce Roiled New Potatoes. Fried Now Corn Corn Muffins 4 Stuffed Green Pepper Pineapple Water Ice Vanilla Wafers (’offee SUPPER: Smothered Steak and onions Fried Grits Hot Waffles |£ig Preserves Tea RECIPES. SOUTHERN PEPPER SAUCE one large soup bone, twelve bell pep pers, two pods red pepper, one can pimentos (sweet peppers), four onions, celery tops, half cup rice, one 3-lb. can tomatoes. Put bone over fire with two gallons water, salt and pepper and boll for one hour. Add vegetables chopped fine and let boll for fwo hours. Thicken before you serve. STUFFED GREEN PEPPERS — Make a salad of one can shrimp chopped fine; little celery, green pepper, bread crums and tomatoes. Beason and work Into a paste; fill peppers and spread mayonnaise on top. Serve on lettuce leaf. WEDNESDAY. BREAKFAST: Stewed Evaporated Peaches Oatmeal and Cream Boiled Lamb Chops Wheat Muffins Maple Syrup Coffee DINNER: Chicken Soup with Rice Green Tomato Piekle Baked Chicken—stuffed—Giblet Sauce Sugared Yams—Buttered Okra Corn Pone Potato Salad Blackberry Dumplings—Butter Sauce Milk SUPPER: Sliced Sweet Bread (fried in butter) Gratin and Brien Potatoes Wheat Cakes Preserves Iced Tea RECIPES: CHICKEN SOI TP WITH RICE—Two quarts chicken stock, two quarts sweet milk, six boiled eggs, one stalk celery, two cups boiled rice. Put stock and milk over slow fire. Cut eggs and celery fine and add to soup. Add rice just before tak ing off fire. Season to taste. This soup can be made in 20 minutes when you have the chicken stock ready. Some chopped chicken adds to the tame very much. POTATO SALAD (Southern Style) One bowl mashed potatoes, one-half cup chopped pickles and onions, three boiled eggs, two tal*l» spoons prepared mustard, salt and popper. Mix well and mold in cups onu lettuce leaf. THURSDAY. BREAKFAST Grape FYuit with Sherry ijorn Meal Porridg* Smothered Squab on Toast French Fried Potatoes Rice Waffles Coffee or Tea DINNER: Southern Gumbo Young Onions Chicken Stew with Rice English Peas. Creamed Potatoes Georgia Egg Bread Tomatoes with Nut Mayonnaise Ambrosia and Cake i ’offee SUPPER: Calf Liver—Brown Gravy Cheese Omelette Hot Biscuit Black berry Jam Tea RECIPES. CHICKEN STEW WITH RICE.-- One large hen cut into 12 or 14 pieces; one-half cur good butter; one cifp rice Put chicken over fire with one gallon water, salt and pep- r boiling 30 minutes, add ice and let boll until done, butter before taking off ve In covered dish, and hop parish y ni • p TOMATO WITH NUT MAYON NAISE Slice 3 or 4 nice large to matoes and place on lettuce. Chop eme-fourth pound pecan meat and mix in one e up mayonnaise*. Put over tomatoes before serving. FRIDAY. BREAKFAST Stewed Green Apples Post Toasties and Cream Fried Lake* Trout Country Fried Potatoes Corn Muffins < ’offee DINNER: Clam Stew Geldert Boiled Red Snapper—Egg Sauce Potatoes Rolled Butter Beans Hoecake Combread Salmon Salad Fresh Strawberry Pie Coffee SUPPER: Deviled Crab Meat on Toast Cold Slaw Toasted Triscult (’offee or Te a RECIPES. • LAM STEW GELDERT—Two dozen clams, two onions, erne green pepper, two quarts milk, one-half stalk cel ery; salt and pepper and butter. Steam clams and save Juice. Put over fire with milk and seasoning, e ’hop peppers, onions and celery fine and let boll Mow for 20 minutes. Serve like soup DEVILED CRAB MEAT ON TOAST Meat of six crabs, one cup crack er crumbs, two boiled eggs, one- half green pepper chopped fine, one- half chopped onion, Worcester, salt, pepper, butter, one-half cup milk. Put milk, crab meat and seasoning into pan and i lace over slow fire. When to boiling point, add the pep per, onions and chopped eggs and cracker crumbs. Stir well and put on toast and place in oven to brown. SATURDAY. BREAKFAST: Strawberries and Cream Hot Grits Country lYled Bacon and Eggs Black Fried Potatoes Syrup ( ’offee. DINNER: Macaroni Soup Radishes Boiled Corn Beef and Cabbage New Potatoes—String Beans Corn Bread Head Lettuce, Cheese Dressing Rice ami Raisin Pudding -Cream Sauce (.’offee SUPPER Hamburger Steak—Brown Gravy Chip Potatoes Toasted Graham Bread Iced Tea R EC IPES BLACK FRIED POTATOES. Take boiled potatoes, cut Into small blocks and place In fry pan with half lard and half butter. Fry to a light brown. H A MBURGER STEA K BROWN GRAVY.—Have beef run through meat chopper. Chopped onions, spring garlic, salt and pepper. Mix well and fry In cakes like sausage. Make gravy from grease left in pan. Serve on toast and gravy around. SUNDAY. BREAKFAST. Fresh Peaches Puffed Rice and (’ream Broiled Sirloin Steak Fried Eggs—Lyonnaise Potatoes Southern Waffles Georgia Cane Syrup Coffee or Tea DINNER. Tomato Bouillon In Cups Cucumbers—Melon Mangoes—Olives Roast Young Chicken, Celery Dressing Guara Jelly Mashed Potatoes—Candied Potatoes New Corn Pudding Macaroni and Cheese Apple Salad Surprise Apricot Par fa it Chocolate Cake Cheese Tid-Bits After-Dinner Coffee SUPPER. Cold Fried Chicken Tomato Mayonnaise Cold Biscuit Ice Tea RECIPES. NEW CORN PUDDING Twelve ears corn cut off cob. Place in boil er with butter, salt and pepper and one-half cup milk, l^et boil for ten minutes; break three eggs and beat well; put with corn: mix and pour In baking pan and bake brown. APPLE SALAD SURPRISE—Six large apples, one stulk celery, one- quarter pound pecan meat, one cup mayonnaise. Cut tops of apples off and hollow out. Cut apples into dice, and also celery; chop nuts fine and season with salt and pepper. Add the mayonnaise. Fill apples and put core hack and serve on let- tuce leaf. PICKLES AND PRESERVES. Six of my recipes that 1 recommend to The Sunday American readers that are very easy to prepare and are not expensive. SLICED GREEN TOMATO PICK LB (Sweet or Sour).—One full peck of very green tomatoes, three stalks celery, twelve green bell peppers, twelve medium size onions, one tablespoon mustard, one gallon vinegar. one tablespoon of whole cloves, one teaspoon of black pepper, three pods of dry red pep per. one-half cup sugar (when making sweet pickle). Slice the to matoes. not too thin, and place In College Tells How To Keep Eggs Fresh Water Glass Solution Keeps Them Preserved Easily for Year’s Time. ITHACA. X. Y.. May 31.—The poul try department of the New York Htrce College of Agriculture at Cornell I’ni- rslty gives the following directions for preserving eggs In water-glass: The commercial water-glase solu tion may hr* obtained from any drug store at n cost of about 30 cents a quart. Mix one and a half quarts of this solution with eighteen quarts of pure water. Water which has been boiled Is preferable. Stir these unrll they are thoroughly mixed. Two eight-gallon Jars are sufficient for 30 dozen eggs, using the amount af solution as above prescribed. Aft. r tht* water-glass Is thoroughly mixed divide It Into the vessels to he used. Be sure that the vessels are absolute ly clean. Place the eggs In the water- glass, see that the top eggs are cov ered by at leasl two Inches of tlv liquid, and cover the fare to prevent vaporatlon. Place them in a con. place where they will be undisturbed during the year. Preserve only absolutely fresh eggs. Stale eggs will not keep In any pre servative Have your preservatl >c ready to put the fresh egga In as you get them. If you ore In doubt as to their freshness, candle them, or see If they sing when placed In a dish of water If an sinks, It is reason ably fresh. Do not preserve dirty eggs nor eggs which have been washed. Girls Plan to Test High Cost of Living Just What Cincinnati Woman Can Live on Will Be Determined By Probers. RECIPES That Are Easy for CAPABLE COOK CINCINNATI, May 31.—The cost of living problem, as regards Cincin nati girls, is to be taken out of the sphere of speculation and put to ac tual test, with real live lassies as ob jects of the experiment and an ex pert dietist and home-maker as com piler of the records. Four girl pupils of the home eco nomics course of the Cincinnati Kin dergarten Training School—Miss Rose Taylor, Miss Mabel Buttle, Miss Mary Bushnell and Miss May Lang- d Q n—*and Mrs. Anna Gilchrist Strong, head of the department, are to live for a week at a model fiat, during which time statistics will be secured on the cost of keeping a family of five. At the same time another group, In. eluding Miss Florence Kreimer, Miss Ruth Daniels, Miss Bessie McBriar and Miss Sarah Lovell, will take up their temporary home in charge of Miss Christine Waters at the Schmid- lapp model flat In Norwood. Com parisons will be made as to the cost of living In the two places. Each girl will keep exact account of the food she eats, its cost, its value in nutrition, likewise of all other expen ditures. All the work of the twp ’families” will be done by the girls and their supervisors, Including washing and Ironing At the end of the first week another set of four girls will be taken in at the two fiats, md later another. At the end of the period of experiment Mrs. Strong will compile all records Into a set of exact statistics on the actual cost of living for Cincinnati girls. CHOCOLATE SPONGE CAKE. IJFAT over hot water a cupful of 1 1 sugar, two tablespoonfulv of grated chocolate and a little vanilla extract; remove from the fire and beat until very light, adding one cupful of flour sifted with a tea spoonful of baking powder and beating steadily for 15 minutes. Then fold in quickly the stiffly beaten whites of four eggs. Bake immediately in a slow oven until it leaves the sides of the pan (a ring cake mold should be used), inverting the pan when cooked un til it cools. Ice with a soft bolted frosting. MUSTARD BUTTER. V/f IX two tablespoonfuls of butter, a dust of red pepper, a tea spoonful of ground mustard, the same of French mustard, and half a teaspoonful of white tarragon vin egar. PEACH DUMPLING. Cl FT one pint of flour with one teaspoonful of baking powder, one-half teaspoonful of sugar. Work into this two tablespoonfuls of lard. Mix with three-fourths cup of very cold water. Have all the ingred ients very cold, mix quickly and handle as little as possible. Roll out* thin. Take the half of a pre served peach for the core of each dumpling. Cut the dough into pieces large enough to wrap the halves of peaches, roll up and bake In a quick oven. Serve with a hard sauce flavored with syrup from the peaches or else with the good old fashioned one of our grandmothers which always seems most appro priate to old fashioned dumplings and puddings. Add one cup of su gar to two cups of water, boil and thicken with two tablespoonfuls of flour rubbed to a cream with a lit tle cold water. APRICOT JOYEUSE. M oisten two tablespoonfuls >f gelatine with one-half cupful of cold milk, add one and one-half cupfuls of hot milk, brought to the scalding point in a double l*»iler. Soak twelve halves of apricots over night in enough water to cover them well. Boll five minutes in the same water with one-half cup ful of sugar. Use more, if the fruit Is very acid. Carefully peel the apricots, mash, add two tablespoon- fuls lemon juice and mix with the milk and gelatine. Put all into t mold to harden. To serve, turn out of mold and pour around it on a platter one-half pint of cream whipped stiff, to which has been ad ded two tablespoonfuls of powder ed sugar. Sprinkle over all two ta blespoonfuls of finely chopped pis tachio nuts. The beauty of the col oring will be surpassed by the de licious flavor. PINEAPPLE SUPREME. (' RATE one small pineapple or ^ J use the canned pineapple (hop ped fine with a silver knife. Add sugar to make sweet enough. Soak two teaspoonfuls of gelatine In a very little water, add one cupful of hot milk. Cool and add the pine apple. then stir Into one pint of whipped cream. Pack in a mold and set away in ice and salt. Open occasionally at’first to stir the freez ing mixture from the sides of the mold. When serving, heap some of the pineapple mixture on small plates and mark it with a fork in imitation of the whole pineapple. Sprinkle the whole with macaroon crumbs and stick into the top a few' long thin leaves cut from cit ron. to complete the likeness. In stead of the individual pineapple, one large pineapple may be served on a platter. SPICED RICE PUDDING. S EASON one pint of apple sauce with one-fourth cupful of sugar, one-eighth teaspoonful of cloves and one teaspoonful of cinnamon. Add one pint of cold cooked rice and one-half cupful of washed and seeded raisins. Put all in a well buttered baking dish, dot with bits of butter and bake. Serve hot or very cold with cream. American Cooking Abroad ft shallow' pan and cover with salt and let stand overnight. (This Is to toughen the tomatoes so they won’t cook to pieces). Also boil your vin egar, spices and mustard and let cool overnight. Take the toma toes and squeeze the water and salt out of them, hut do not mash, and put Into vinegar and place on a slow fire. Have the onions, pep per and celery sliced and put In vinegar at the same time you do the tomatoes. (Add sugar when making sweet pickles). Let boil for twenty minutes and have Jars ready so you can place pickle In them while hot. FIG BUTTER—Used for omelettes, pancakes, sandwiches, etc. One peck fresh figs. Granulated sugar, one pound to each pound of figs; four pieces w hole ginger, one sliced lemon, ten whole cloves. Take the skin off the figs and cover with sugar and let stand overnight. Put on fire with the cloves, lemon and ginger and let boll slow for one hour. Take out figs and let sugar boll to syrup, then place figs back and cook fdY* twenty minutes. Put in Jars while hot and seal. FRESH PEACH PARFAIT—(Some thing nice to use as a dessert for your afternoon tea.) Take twelve ripe soft peaches and cover with sugar. Whip one-half pint cream, one quart vanilla ice cream. Use long parfait glass or stem ice cream glasses. Put one spoon ice cream and one spoon peaches and alter nate until glass is full, and put w hipped cream on tops and garnish with »”ed cherries. APRICOT PARFAIT-One 3-pound can California apricots, one-half gallon vanilla ice cream: serve in tall parfait glass. One spoon apri cots. one spoon ice cream, and so on. until glass is full. Then put whipped cream on top. Garnish with red cherry 'on top. London has a ehop which is very much of a friend in need to many women. It is called the Home Deli cacies Association, and our patriotic hearts must swell with pride when we learn that its* specialty Is American cooking. ^ ‘‘And,’ declares an English woman who wrote to one of the magazines over there, "every one knows that American cooking is about the best in the world.” Possibly that small word, "about.” covered much. We are not used to such kind words and, indeed, have not always been dead certain our selves that "American cooking was the best in the world.” However, the English woman’s account of what the Home Delicacies Association does for the London hostess makes an Ameri can wish that suen charity would be gin at home. “Everything is done to lighten the lot of the hostess.” she says. "Cooks arc sent out with the ingredients for any dish or dishes chosen. Only last week a Indy, whofe cook was ill, tel ephoned for help In the emergency. Immediately a cook was sent and for an entire week food was supplied by the association for the whole estab lishment. "The food is delicious and the serv ice is managed with luxury and re finement. A price list is sent on re quest. The list of soups includes chocolate, crab, turtle, clam chowder. and oyster stew. This is said to be the only place In London where the ingredients for all these American dishes can be purchased so that they can be cooked at home. The very names of the entrees are stimulating to the appetite. "The cookery is American, hut the quantities are English. In the States, it seems, very large portions are pro vided. For instance, the tablespoonfu! or so of ice that is served round to each person at an English dinner par ty is replaced by a quantity at least three times as great. In the same way the size of cakes and puddings has to be greatly reduced for the English market. "Each ingredient is absolutely pure, even the water being pasteurized and the flour made in the old fashion of milling, thus retaining its nourishing qualities. At a couple of hours’ no tice an excellent luncheon or dinner or supper can be dispatched to any address ir. London. Of course, coun try hostesses must allow for the dis tance. "Many of us know how delicious American sweets and sweet dishes are, and that there is a large choice of puddings, meringues, and cream ices. As for the cakes and bonbons, I may mention one very delicious sweet—dates stuffed with walnuts. Table linen and cutlery are supplied on hire, and table decorations daintily carried cut.” rj=]Q WANTED, IDEAS^M—j- An Opportunity To Make Money Inventor*, men of i<1t*as and inventive ability, should write to day for our list of inventions needed, and prizes offered by leading manufacturers. Patents secured or our fee returned. "Why Some Inventor* Kail." "How to Get Your Patent and Your Money,” and other valuable booklets sent free to any address. RANDOLPH & CO. Patent Attorneys bib “F” Street, N. W., WASHINGTON. D. G =—n 1-1 —— Special Advice for Men Vitality Restored by New Method yerioa ui yvuvi. whOMMM odrlf** 1« m< needed, oo through early in ft hood to t rip*. Vigor cn The lilt 1« book dMOflbed be low (which I gladly Mnd free, waled by nail, to any young nr elderly man anywhere' con tains In its 80 beautifully Il lustrated nage* everything a man need know with retard to tertaln atrtctly personal aul>- leeta, and as a guide through his entire life, from the dMJ- cste period of youth, when “ ‘ ‘ most man* _ VMM. healthy tvld age _ _ Hon of these hooka have been thua distributed by me all over the world. Therefore, please uae coupon below and get YOUB free copy hy turn mall aAHDKN “ DISTRIBUTER A Do you know, my friend, that there Is a wonderful new way to apply a certain, great, natural FORCE to your body, and by which you may. with out effort, trouble or Incon venience. treat your own self , In the privacy of your home J for debility and loat vitality, I Without using a single drug I dne* This BN CO., medicine? 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Therefore, I say t* you. no mstter what yeur site, whether you ere small or large, no matter what your pecupation, no matter whether you are a college graduate or working on the farm or In the factory, ne mattes whether you are young or elderly. It Is all a question of ypur vigor sad your vitality, and ft I can give you a good, r bund ant supply of this same great power or vITAI. FORCE, than It ia easy to believe that I can completely restore your rigorous haalfh. can overcome the evil eft acta of past Indiscretions to you will be exactly the same In your influence over people, etactly the same in your manly bearing as othar manly, strong-narved. warm-Hooded follows, of your acquaintance With an idea of attaining all thla for you. 1 recommend you to Investigate a simple little VITALIZING APPLIANCE of my invention, which I am now sending out In great numbers for use tav men everywhere who need new manly atrengl.li. Thla little VITAI.IZER ta very ilftit. weighing only several ounces, and can be worn without any one suspecting that you * e wearing It You buckle it on your body upon going 10 l*ed end take it off mornings- Thus while y>»a sleep It sends lu wonderful power, which I call VITALITY or VITAL FORCE, i Into your blood, nerves and organ* Users say 1t takes pain end weakness out of the back } from one application, and further my HO to 00 days’ ttlPi Is aufflfiant to restore a elate <jf health, strength and vigor I aui not offering this VITALIZES here for a*le. bill w **rt you to first pend for my book tbet you may learn all about the whole trowUlfUl euojeei. and why I get such quantities of teetlmonlald from users everywhere telling of reewlta after drugs pletely and utterly fall NOTE With spoclal attachments my VITALIZE!* Is used by women aa well e« tr.'-ti ♦•w rheumatism. kidne>. liver, etoiuach bladder disorders. nervexuneea and genera’ iU health. Please write for book to-day. or. if near ty. I shMild like you te call Hours—• u» t. Sundays excepted Use Coupon; Get Free Book which 1 send free, waled, by mail, as per rrrx&m hehw not only fully describee my VITALISE!*, telling at a epecial offer by which you may set one or special teems for u»o In your own oase. bu» contains a great fund of private advice for n-.on, some good, wholesome cautious, and a lot general Information that mlrht be ef relue to you tc the end of your days. Therefore, please write or call. B. G . SANDEN CO.. 1261 Broadway. New York, N. Y. ‘ear Sirs forward me your book, as advertised, free, sealed. gE*Eg*L'*LAAy Lur». NAME ADDRESS A MASONIC PENNANT For 15 Cents and the Pennant Coupon That Appears Below AUTHENTIC DESIGN AND COLORS Regulation Size—12x30 Inches On Sale by the Following Newsdealers IN ATLANTA JACKSON-WESSEL DRUG CO., Marietta and Broad Streets. MARSHALL PHARMACY, Peachtree and Ivv Streets. PALMER BRANCH, 389 Peachtree Street. CRUICKSHANK CIGAR CO., Peachtree and Pryor Streets. GEORGIAN TERRACE CIGAR CO., Georgian Terrace. HARBOUR’S SMOKE HOUSE, 41 North Pryor Street. WEINBERGER BROS. CIGAR STORE, Alabama and Pryor Streets. BROWN & ALLEN, Alabama and Whitehall Streets. .HAMES DRUG CO., 380 Whitehall Street. ARAGON HOTEL NEWS STAND. • GUNTER-WATKINS DRUG CO., Peachtree and Walton Streets. MEDLOCK PHARMACY, Lee and Gordon Streets. WEST END PHARMACY, Lee and Gordon Streets. JOHNSON SODA CO., 441 Whitehall Street. WHITEHALL ICE CREAM CO., 284 Whitehall Street. T. J. STEWART, Cooper and Whitehall Streets. GREATER ATLANTA SODA CO., 209 Peachtree Street. ADAMS & WISE DRUG STORE, Peachtree and Linden Streets. TAYLOR BROS. DRUG CO„ Peachtree and Tenth Streets. TAYLOR BROS. DRUG CO., West Peachtree and Howard Streets. CRYSTAL SODA CO., Luckie and Broad Streets. ELKIN DRUG CO., Peachtree and Marietta Streets. JACOBS’ PHARMACY, Alabama and Whitehall Streets. WALTON SODA CO., Walton Building. Out-of- Town Dealers * Out-of-Town Price, 18c and the Pennant Coupon. BENNETT BROS., 1409 Newcastle Street, Brunswick, Ga. JOE N. BURNETT, 413-A King Street, Charleston, S. C. REX VINING, Dalton, Ga. ORA LYONS, Griffin, Ga. THE GEORGIAN CAFE, East Clayton Street, Athens, Ga. M. & W. CIGAR CO., East Clayton Street, Athens, Ga. COLLEGE CAFE, Broad and College Streets, Athens, Ga. ORR DRUG CO., Easft Clayton Street, Athens, Ga. BOSTON CAFE, North College Avenue, Athens, Ga. SUNDAY AMERICAN BRANCH OFFICE, 165 East Clayton Street, Athens, Ga. ROME ROOK STORE CO, Rome, Ga. CHEROKEE NEWS STAND, Rome, Ga. H. K. EVERETT, Calhoun, Ga. J. I). BRADFORD, Sumter, S. C. EARL A. STEWART, 451 Cherry Street. Macon, Ga. If your newsdealer can not supply you, write to us. We send pennants anywhere for 1 8 cents and the Pennant Coupon. A limited supply of the following pennants is now in stock: Harvard Yale Princeton Georgia Tech Georgia University Auburn Cornell CLIP THE COUPON AND START YOUR PENNANT COLLECTION NOW THIS COUPON entitles the holder to a handsome Wool-Felt College Pennant at the Special Reduced Price of 15 Cents when presented to any Atlanta newsdealer or at the offices of 20 East Alabama Street ::: 35 Peachtree Street Three cents extra if sent by mail or redeemed by out-of-town news dealers or agents SPECIAL—On Sunday, June 8, handsome Elk Pennants will be offered. This will afford an unusual chance to obtain fraternal emblems at a previously unheard-of price. Watch for the Pennant Coupons in the Sunday American of these dates. ICAN 20 East Alabama St. ATLANTA 35 Peachtree St.