OUR ME’ft
Mrs.Lawrence Ubert is the author
of th" following
BOWENS is our U. S. Marshall, h° ' 11
arrest you, it is sad.
But he has to do his duty, when
you are awfully bad.
CAMPBELL'S work is chopping wood,
seems at that he’s \ ery £0od.
He chops down all the spruce and
birch
And every Sunday you'll see him in
chur ch.
REITEN is aur butcher, a fine man,
you'll agro«.
First he stabs the steers and ho0s,
then h° sells the meat. 4ro me.
R7BARCHEII is a hunter, who never
hunts out of season,
For he lives n°xt door to the Mar
shall, which 3s a very cod
reason.
UBERT is our cobbl°r, an expert in
his line.
H° nails or, snl®3 arid haels and
s°ws pacs in the winiertime.
VASAPOJA has just lots of hay.
'hich he v.’ill s-^li to ^h° Corpora
t i on ’ sorn' day' .
He has for sale potatoes and wood,
He is the handiest ran in the whole
neighborhood.
BECHTEL*s work is driving 'cat',
They say he's awfully good at that.
He is the best man in the mob,
.Vo'll have a bumper crop with
Bechtel on the g_ob.
ERICKSON is good at mil.:inw cows
And with his wife h^ never rows.
Each Saturday night they go to a
dance.
It seems th°ir life is one long
romance.
HHiFLiAKERS ' Cl TJS' f.HETINGS
’.7ed.Feb.23 - River Lend Club 10:Of;
AM, Mrs.Viola Lwntz'
Friday,Feb.25 - Civic Onrter Club
Rub butter on your rumps and they
will no* go'black and lue T.
PLENTY CF ONIONS
The test of a good cock,, 30me one
has said, ii^s in hcr seasonings,
And this mighA- almost be taken %
mdan whether or not sli° is skillful
in hnr us® of onions--knowing how
to add them sparingly for some dish''
and lavishly for others. A glance
through any cook book reveals a
’suspioiion* of crd>n in many a soup
stew, hash and hers-d'oevres--in
every course of the dinner for
there is even an old-fashioned onion
pie .
Then there are scores of good ways
of cooking onions as a vegetable, •
Baked, boiled, creamed, stuffed,
fried and in combination with many
other foods from peanuts to apples
and from lamb to liver. It's no
wonder American^ are credited with
eatin0 about 1° pounds cf onions
per person a year,
High on the list of good dishes made
with onions, an epicure would place
onion soup—sent to the tabl-' with a
slice of toast generously sprinkled
with 0rated cheese in each bowlful.
Vo make it, first crok sliced onions
plenty of them, in fat until they
turn yellow. Then add meat broth,
season and then simmer slowly until
the onions are tender and the soup
is the right consistency to serve,
C 0
i h E
0 N Y B A K
R Y
&
U N C H
"AT YOUR SERVICE"
Palmer
Alaska
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