davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-07-23
Dld-Fashioned Southern Drinks
And q Modern Fruit Frnppe

WHEN the inclination is to "walk
w on the shady side" and to be
possessed Of great and unending
thirst--then the time Of cooling bev-
erages has arrived. A bit of thought,
a few moments of time, some ice,
long glasses and the inevitable mint
sprigs are the necessary start for
. successful summer drink.
Among the most favored in the
South is old-fashioned limeade, made
as follows:
Sonfhern Limeade
Make a sugar syrup of one cup
Of water and three-fourths of cup
Of sugar. To two tablespoonfuls
Of this syrup placed in tall glass
add the juice of one lime and gem
erous cubes of ice. Fill with seltzer
vater and serve with slices of the
lime.
Peppermint Lemonade
70 two quarts Of water add the
Juice of four lemons and sweeten
with sugar syrup to which has been
added five drops of oil of pepper
mint. Serve from glass pitcher
with Ice and mint sprigs.
Grape Limeadc
New-York tribune., 1922-07-23
Institute Fans Send IL,
Favorite Summer ''Eats' Ideas


ing ever the meat to settle into ah
the crevices. When Thoroughly
chilled 1t is better if prepared tne
day Lefors usedD this meat becomes
yefs' solid AMI Slices thinly 10 per
feetion. This meat is excellent 70
serve with summer vegetables ana
makes delicious sandwiches.
A New kinst OF Crisp
Waffle From Sweden
BY Cicra Thornc
THE waffle from Sweden differs
in style and purpose from ouE
own syrcp-and-honey winter ones.
They are crisp trities to be sprinkiee
with powdered smgar and serveo
with sumner porch drinks or desserts
Swedish waffles
Sweeten toIie-third cup sugar.
one-half pint of cream and whif
until fluffy. Mix in slowly one-aaii
cup sifted flour. When smoothts
blended beat in slowly one-hai1
.cup cold water or shaved ices then
one-fourth cup melted butter. Baks
on hot waffle irons--the finishes
product should be thin and crisp
If served as dessert serve nos
more than three Of the waferss
placed one on top of another on 9
plate, with powdered sugar between
and spoonful Of jam or fresh
cooked fruit and whipped cream
New-York tribune., 1922-07-23

pie gelatines cookies make q very
acceptable dessert after any meal.
The recipes given here are for
rolled molasses waters, plain rolled
cookies, which can be changed by
sprinkling nuts and sugar on top be-
fore they are baked, and plain drop
cooky batter, which can be made
into anything the family prefers in
the way of fruit or nut cookies.
Molasses Waters
2& cupfuls flour
teaspoonful soda
teaspoonful salt
2 teaspoonfuls ginger
a tablespoonfuls fat (any kind)
Tablespoonful hot water
l cupful molasses.
Mix and sift all the dry ingredi-
ents. Melt the fat by adding the
not water and then add the mo.as-
ses. Stir the liquid into the dry in
gradients. Mix thoroughly. Chill.
(1bis mixture will Lcep for a week
or more.) Roll out very thin and
bake in moderate oven about ten
minutes. II rolled very thin this
recipe yields about eighty cookies.
Plain Rolled Cookies
2A cupfuls -four
2 teaspoonfuls baking powder
Y teaspoonful vanilla extract
u teaspoonful nutmeg
IA cupful fat
! cupful white sugar
2 eggs
tablespoonful milk.
Cream the butter and sugar, add
New-York tribune., 1922-07-23

use the juice of four lines, pint
and half of grape juice, five drops
OF oil of peppermint, one quart of
carbonated water and plenty of ice.
Sweeten with sugar syrup. Add the
mint to the syrup and mix with the
grape juice and lines. Then add the
ice and water.
An Unusual Fruit Punch
To make very good fruit punch
use the juice from one can of sliced
pineapple, juice of two lemons, juice
OF one orange, one cup of some avail
able bitters, three pints Of carbon
ated water and sweeten with grena-
dine syrup. Mix the fruit juices
and syrup in large glass pitcher,
add water and ice, slices of lemon,
sprigs of mint, cherries and cubes of
pineapple. Serve very cold-when
the frost is on the pitcher!
Fruit Trappe
Place two tablespoonfuls of mixed
fruit juices (orange, lemon ana
pineapple) in tall glass; add to this
some sugar syrup and a spoonful of
plain water ice. Fill the glass with
carbonated water and garnish with
thin slices of lemon and orange.
II. w.
New-York tribune., 1922-07-23

wv YlId SO many 1nfprmal
M parties given during the
v summer months, either IN
the garden, On the shaded
porch or even in the cool serni-dark-
ened living room, delicious iced bev-
ersges should be the very basis of
the simple refreshments served.
Tempting little cakes or slice of
freshly baked homemade cake to &C
company them is really all that is
necessary to serve on such occa-
sions, although a dainty sandwich
or, In the advent Of porch supper,
salad or nodded mousse Chicken,
ham or tongue) may form the main
course when something little more
substantial Is desired.
In connection with the prepara-
ton Of cakes do not overlook the
possibilities Of crackers dressed
up" as a substitute. They will be
found delightful, and one suggestion
is given in the penoche crackers
among the tested recipes. Other
suggestions are: Cover saltines with
a mixture composed of two beaten
egg whites, blended with half cup
full Of powdered sugar, half cup
full Of chopped nut meats, two table
spoonfuls Of grated cocoanut and 6
busting Of ground cinnamon, then
brown in a quick oven. Or use
slightly sweetened crackers, butte,
New-York tribune., 1922-07-23
Secrets Of the Pastry Shop Window

the eggs, and then the milk and
f1avoriny extract. Mix and sift the
dry ingredients, add to the other
mixture, knead slightly and chill.
This miXtare rolls better if chilled
over night.
Vary tie plain cookies by brush
ing some of them over with egg
white and sprinkling with sugar and
chopped nuts before baking.
Drop Spice Cookie.
" cupful fat,
N,cupful brown sugar
AN Ncupful molasses
2Aeggs
/ tcupful sour mill;
8 cuofuls -four n
2 tea.spoonfuls .sol;
u teasroonful salt
l teaspuonful Glove:
l teaspo-mful ginger
l teaspoo.1ful allspice.
Cream the butter and sugarNand
add the molayses and beaten eggs.
Mix and sift The dry materials and
then add litth, of the dry ingredi-
ents to the first mixture. Add lit.
tie of the milk, azD1 continue adding
the dry materials aud the milk until
all are used up. Mix thoroughly
and then drop from teaspoon on
to buttered pan. Erop them far
enough apart to give, them liru:e
room to spread withouh running to-
gether. Bake in hoh oven about
ten minutes.
Plain Drop CookAas
" cupful fat
! cup white sugar
eggs.
2A cupfuls -four
2 teaspoonfuls baking powder
! teaspoonful vanilla extract
II cupful milk
Cream the fat and the sugar and
add the eggs and milk. Mix and
sift the dry ingredients, add vanilla
and bake like spice drop cookies.
New-York tribune., 1922-07-23
polling Beverages Rank First Among Summer Refreshmen
Recipes for Fruit Drinks Of the "Long, Cool Varie
Crisp Waters and Easyto-Dlake Cakes
To Serue With Them

shredded marshmallows and roll
quickly like jelly roll.
Loaf and Layer Cakes
Loaf cakes, while not so popular
as the small ones during warm
weather, are always liked. 1t is
better to have them of the plain
varieties, like angel, sponge or the
always delicious DEVILS Food. The
latter, eaten with the layers OF
double frosting, is about the best
cake I have ever tasted.
A very good silver cake is made
by creaming half a cupful Of oleo
with one and a third cupfuls Of
sugar and three-quarters of tea
spoonful Of almond extract. Then
add the stiffly whipped whites OF
four eggs, two-thirds Of cupful of
rich milk and two and a quarter
cupfuls of pastry flour, sifted three
times with three teaspoonfuls of
baking powder and one-eighth of
teaspoonful of salt. Bake in a
moderate oven. This is very good
with a chocolate, coffee or maple
frosting.
Fruit Frosting
Almost every housekeeper knows
how to make boiled frosting, and,
rightly made, I consider this the
very queen of frostings." 1t should
be just little soft under the thin
outside coating, fluffy in texture,
and with just slight sugary taste.
This icing may be varied in many
ways by adding chopped nuts, cam
died fruits, very small quantity
of fresh crushed fruits, shredded
dried fruits and candied peel.
Mocha FrostinR
For a delicious mocha frosting
cream one and a half tablespoon
.fuls of butter and blend in half a
tablespoonful of powdered cocoa
and about half cupful of powdered
sugar. When thick, add alternate
ly two and half tablespoonfuls of
strong, strained coffee, one table
spoonful of thick cream and about
one cuY'ful more of powdered sugar,
so that It will spread. Flavor with
one teasi i~oonful Of vanilla extract.
Boiled Caramel Frosting
Boil together without stirring
one cupful of dark brown sugar,
half cupful of granulated sugar
and a quarter of cupful of cold
water until it threads, or to 235 de-
grees. Pour slowly on the stiffly
whipped whites pof two eggs and
continue to beat llntil nearly cold.
Return to the UPPER part of the
New-York tribune., 1922-07-23

double boiler, cook until quite thick
and flavor with half teaspoonful
Of vanilla extract. Nuts may be
added if desired.
Maple frosting may be made in
the same way, substituting all ma
pie sugar for the brown and white
varieties.
Marshma,low Fudge Frosting
Boil together two cupfuls of
sugar, one tablespoonful Of butter,
two squares of grated, Unsweetened
chocolate, half cupful Of cream
and one eighth of a teaspoonful of
cream of tartar, to the soft-ball
stage, or 240 degrees. Cool slight.
ly, flavor with half teaspoonful of
vanilla extract and beat we'll. Fold
in half cupful of quartered marsh
mallows before using.
Dropped Peanut Cookies
Cream together three tablespoon
fuls of peanut butter, three table
spoonfuls of oleo, three-quarters of
cupful Of brown sugar and the
we'll beaten yolks Of two eggs. Sift
together one and half cupfuls O..
pastry flour, two teaspoonfuls of
baking powder and a quarter Of a
teaspoonful of salt. Combine the
two mixtures, adding also three
tablespoonfuls of rich milk, and stir
in one and a quarter cupfuls of
chopped, shelled peanuts. Drop by
the teaspoonful on to well-oiled
baking sheet and place fully three
inches apart. Place a whole nut in
the center of each and bake until
crisp and brown.
Penochc Crackers
Use the small square or oblong
saltines. Take one cupful of light
brown sugar, half cupful of cream
and one tablespoon of butter and
boil to the soft ball stage, or 240 de-
grees on the candy thermometer.
Remove from the fire, flavor with
half a teaspoonful of vanilla extract
and stir until it begins to get
creamy; then add quickly half
cupful Of broken nut meats and
spread the crackers with the mix
ture. Set aside until cold.
Devils Food
(ioish Double Frosfing)
Cream half a cupful of olco with
one and half cupfuls Of sugar and
New-York tribune., 1922-07-23
Apricotade
BY Mollie Gold

T OOK1ES have definite place
- in the young folks world;
grown-ups, too, are not above raid
ing the cooky jar when the oppor-
tunity presents itself. Making at
tractive cookies is not as much
trouble as most people seem to
think.
One good foundation recipe can
be used to- make any number of diff
ferent kinds of drop cooky. When
the mixture is in the bowl ready to
drop and the baking sheets are out
and waiting you are limited only by
your own imagination and the pref
erences of your family. Drop
dozen or more plain cookies on the
baking tin and decorate with a half
a shelled walnut, chopped black
walnuts or a few peanut meats.
Next take part Of the batter out,
into another bowl. To this mixture
add raisins or cocoanut and drop
dozen Of that kind.
To what is left in the first bowl
add melted chocolate or divide that
mixture in half and add spice to one
part of it and chocolate to the other.
That makes four or five kinds of
cookies from one batter without any
more time or trouble that it takes
to make one good layer cake all
iced and filled ready to eat.
Rolled Cookies
Rolled cookies, which are sup
posed to take so much time, can be
made very simply and easily if the
work is planned ahead. The dough
for the waters is improved bv
chilling, SO make the dough one day
and put it in the icebox until ready
to roll. Make only few dozen at
G time and bake them when some-
New-York tribune., 1922-07-23

two cupfuls each of sugar and water
and the grated rind of two lemons
(strain the syrup. Cool, add the
Juice of two lines and two oranges,
one quart of canned apple juice or
bottled cider, one pint of loganberry
juice and two quarts Of charged
water. Pour over block of ice in
the punch bowl.
Chinese Ginger Frappc
place in q large bowl one cupful
Of tea, one cupful Of chopped pre-
served ginger with the syrup, half
a ca,s of pitted cherries with the
juice, the juice of three lines and
one lemon. Sweeten with about one
small cupful of thick sugar syrup
and chill on the ice for several hours.
When ready to serve add two quarts
and pint of chilled ginger ale, one
pint Of iced vichy and a quart Of
red raspberrie,L Pour slowly over
a block Of ice placed in "a punch
bowl and serve in sherbet cups.
This Is also delicious poured over a
quart Of orange ice' or the ice may
be placed in the indiv idual glasses.
Serve Sweet Cookies and
Simple Cakes
When it comes to the question of
cakes for summer festivities, they
should possess, in my opinion, the
following qualities-namely, rich
ness, crispness and a beautiful. yet
delicate brown color. When, how
ever, very ornamental ones are> cle-
sired, 1t is best to bake sheet of
rich gold cake and when cold cui'
in fancy forms. Dip these in var
ious frostings (colored pink, green,
white, brown and Yellow and
decorate with candied fruits, nuts,
candied peel, etc. These, when
rightly made, can hardly be told
from the products obtained at the
confectioner's.
To prepare them, cream half
cupful of butter, add one cupful of
confectioner's sugar gradually, half
cupful of milk, one teaspoonful Of
vanilla flavor and one and half
cupfuls of pastry flour. Spread
the mixture very thin on the bot
tom of inverted pans (greased)
and bake until firm and pale colored.
Cut in squares, sprinkle with
New-York tribune., 1922-07-23

lightly, put teaspoonful of minced
English walnuts in the center Of
each and a fresh marshmallow,
stuck with large seeded raisin, on
the nuts. Set IN the oven until the
marshmallow is slightly melted and
Drowned.
Prohibition Cooling Drinks
In making iced beverages be sure
that they are not oversweetened, as
their mission is to quench thirst,
not to induce it: they are also best
sweetened with a thick sugar syrup
or honey, instead of sugar, in the
usual way, and the fruit juices,
syrup, tea, ETC., should be blended
several hours before service, so that
they may be chilled and ripened in
the icebox.
Both lime and lemon juice, even
when added in small quantities, help
to bring out the favors of the other
fruits, SO they should, if possible, al
ways be included when making fruit
punch, the different "ades" and cups.
A sparkle added to an iced drink
improves it greatly, and ginger ale
iced carbonated water and Apolli-
naris are recommended for this pur.
pose. Never add it until time of
service and pour from a height, SO
that it may foam up.
Grape or loganberry juice mixed
with either chilled Apollinaris or
ginger ale is excellent, and for 6
party beverage add a few slices Of
orange, bits of pineapple, ripe Der.
New-York tribune., 1922-07-23
Fancy Crisps

Cream half a cupful of butter
add one cupful Of sugar, the graf
ed rind of one orange, one table
spoonful of lemon juice, one beaten
whole egg and the yolk of another.
Then add enough sifted pastry
hour to form a dough that will
knead. Chill over night, roll very
thin and cut IN fancy shapes. Brush
over with beaten egg white mixed
with two tabiespoonfuls of cold
water, and decorate with fancy de-
signs done with strips of eandied
peel, nuts, candied fruits, etc. Bake
until crisp.
Chocolate Cocoanut WATERS
Cream one-third Of a cupful Of
oleo and ado half a cupful of sugar
one square Of unsweetened choco-
late, melted, one beaten egg and
half a teaspoonful of vanilla ex-
tract. Sift together one and
half cupfuls of pastry flour, one
teaspoonful Of baking powder and
a quarter of teaspoonful OF salt.
Combine the two mixtures, BLEND
ing in one and half tablespoonfuls
of cream. Chill on the ice, roll
thin and dust with grated cocoanut
Bake in a moderate oven.
New-York tribune., 1922-07-23

add the beaten yolks Of four eggs
and four. ounces of unsweetened
chocolate melted with five table
spoonfuls of boiling water. Sift to-
gether three times one and three
quarter cupfuls Of pastry -four, two
and half teaspoonfuls of baking
powder, ohe-eighth of teaspoonful
of salt and a quarter of teaspoon
full of ground cinnamon. Combine
the two mixtures and add gradually
while doing so half cupful of sweet
milk. Beat tho batter hard and
flavor with half a teaspoonful of
vanilla extract. Bake in creased
loaf pan for forty minutes in
moderate oven. Ice when cold with
any preferred two varieties cf frost
ing, such as white boiled icing and
chocolate, coffee and chocolate or
maple and coffee. Be sure that the
first layer of the frosting is slightly
nrm before adding the top one and
Have both varieties thick a,d
creamy, A marshmallow icing is
also good for the first one.
Honey Sponge Loaf Cake
Cream together very, very thor
oughly, the beaten yolks of three
eggs and three-quarters of a cup
full of strained honey. Sift three
times three-eights of a cupful of
potato flour, one-quarter of tea
spoonful of baking powder and half
a teaspoonful of salt Combine
the mixtures, adding the juice of
quarter of lemon, and fold in the
New-York tribune., 1922-07-23

st;ffly whipped egg whites. Dsks
in a deep ungreased tin for forty
minutes. Cover with a maple nut
frosting.
New-York tribune., 1922-07-23

ries or maraschino cherries to suit
the individual taste. Iced tea may
be dressed up" in the sane way,
and it is wonderful what novel and
delicious drinks may be evolved with
a little experimenting from Ordinary
supplies that can be found ON the
ordinary pantry shelves.
Frosted sarsaparilla and rooS
beer will be found as nutritious as
they are good to drink. To make
them, turn into a tall glass four
tablespoonfuls Of thick cream, then
pour in slowly, so that it will not
foam up and run over the glass,
either. Of the chilled bottled bever-
ages. Top with two spoonfuls of
sweetened whipped cream, favor
with lemon and serve Immediately.
Cracked ice may be added if de-
sired.
New-York tribune., 1922-07-23
Toilard Cup

Blend together two cupfuls of
thick maple syrup, three quarts and
quarter of strong, strained coffee
and one pint Of thick cream. Place
on the ice to chill and when ready
to serve add one quart Of iced
Apollinaris. Pour over a block of
ice in the punch bowl and serve in
tall glasses containing ball of
chocolate ice cream. Top with q
mound Of sweetened whipped
cream.
Mint Fruit Cup
Place in a large bowl one pint Of
hot tea and add half a cupful Of
crushed mint leaves. Let stand until
cold and strain. Add to the mint
favored tea the juice Of three
oranges and lemons, one large cup
full of shredded canned pineapple,
one cupful of thick sugar syrup and
pint of white grape juice. Let
stand on the ice to chill and ripen,
and when ready to serve add one
quart Of cracked ice and one quart
of chilled Apollinaris water. Mix
we'll, stir in two diced bananas and
a half pint of maraschino cherries
with the cordial. Serve in tall
glasses and garnish each with bou-
quet of fresh mint. This will serve
ten people.
Apricotade
Rub two quarts Of canned apri-
cots with their syrup through a puree
sieve and add a sugar syrup made
by boiling together for ten minutes
New-York tribune., 1922-07-23

Te make two quarts Of this drink
New-York tribune., 1922-07-23

WV yITH so many informal
M parties given during the
summer months, either IN
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
moyINu Am srouA0r

hauling prices have
ot $50 miioB ~ GulHa. we arc tho ucbt
equipped. be- ruro and rDt our uricea
Phone uaore ila Nichols Transfer &
STORAGE 60
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

CHuH1. COUNTRY hauIe. trtuHfor aud bag
Eure g. ufrvcr Worm ts
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

FIRST CLASS COOK and house girl, refer.
outc. 1ii6 X. Boston.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

LEr LLJl. dfrHmHtnE d1 spur sawIng,
Nur ".l p.HrHH YOU. nHlpu ll7ff
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

ENitLlLhtEb dttFamnkiug. Iffe Dren-
n9u. ti2 @ Elroud. ccdsf a2le.u
ULNFItTcHItn. drDaawauiUK. alterations,
tfiInfnW hy experienced HtrHHfunErr.
cedar t90n.I sit H Frisco
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
Instruction
DANcING AND DnANAtio
Live Stock

COURSE .n expression. aesthetic aud toe
dancing 717 s. Denver, Cedar SOS.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

II. = NINWIONNN. psIntOr aud d0cOrn !.
tor, guarantees Rll work Usage 1857
HOUSE MD sIqN pAtNTiNG
For those VINO discriminate
BATES SiGG SHOP, CEDAR aSs
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

FOR sALE-Cigar and news stand, best
location in Tulsa; this ts money
maker, Address 72b-N. care World.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

I Al.r VERY pHLTrY and aluf
very ucat. lut I'm n piano mover and
cant DO beat Il. L. Moycr. Usage
E0f2
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
Board and Rooms


NITEpINV MON. HII0TU9 UnIH- TTIVOI0
home close in. ossgc 6io6.J b26 N.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
Financial.
MoNnY ro LoAN cMArrrLs


MONEY TO LOAN CHArrELs 90
LOANS
SALARY LOANS 10 men ana women
regularly employed.
CHATTEL LOANS on household goods
pianos, diamonds and other chattels.
Prornp service, liberal terms
ARTHUR HEATHBRLY
Room 16 old Daniel BIDS. Obage b6bS.
SALARY LOANS AND cHATTEL LOANS
Oldest office In town.
WESTERN CREDIT COMPANY
Room No. q nynum nag
SALARY LOANS
To men and women
on pianos, household goods and diamonds
KENNEDY LOAN co.
Room & 2i2h s. Main. osaEe $500.
SALARY LOANS
To men ana women.
ChFttel Loans.
on pianos. household goods and diamonds
q Campbell.
Over wooiwofths Usage 3a76
SALARY LOANS
To men and women regularly employed
CHATTEt LOANS
On ptAnon household sooda and diamonds
TULSA LOAN co,
Room 2 Old Daniel Hlda.
Third ana Main OsaRs ~
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
Employment
mrLr MANrrn-rrMA.iI

GIRL wanted Tor scnorni homework Cal
UHuuN GNHI
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

WANTED-Srt OF books TO keep eve
ninEs by experienced kootkecper. Phone
OsHro 40is for appointment.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

FOR SALE small general machine shop
hSst location in city; doing good bust
nesst all equipment Eood as new, SlI
L, Second, Usage G55B,
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
SITUATIONS WANTED-FTMALh IS

BYNOCTOHER t--rosltlon by young lady
WITH several years experience In Hc-
counting nnd general office work. Cali
DanTo FG4T.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

COLORED WOMAN Settled. experienced
cook and houqekecper. wants position, !,
references. Phone psago F-G46T,
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

fhpethnngcr ana rhip,Trt work. Fuarans
leed Pricea reasonable. Ccd1r abSa-N,
U. ", HEbDlNG, paper ana paint CON
tractor, hns best wall paper for i0c
and M. OH1Fe sass. $40 ~. Sivth.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

WILL TRADE or sell secured O.
mortgage notes amounting TO -
take small house or vacant lots. ~
Brooks CO.. Realtors Osage 2btS. ~
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25
rAINrINO Ann Dro0RArs0 $
CAI7T n p KUlUy

: F. -pnprfbansi4s ana iaint
Ing. Residence ~ NJ itosednle cedar
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

'LtIH HLWIHs aud ouI1roua sewinE q
.IalD. CON DHtgo Oa9U.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-09-25

LNIlE| SUITS nud cUrfa r0lircd. -
ana 90. taiiffucti9n Eutrguirr1. Osage
1855.
SOWING. Chudrcn's ,f1thra. Cedar
atUT