B r o o k in g s - H ar b o r P IL O T **** M ay 16, 1957 **** B ro o k in g s , O re g o n
SPEC
[ • J
e IIIIIIIIIIIIIIIBIIIIIII
DIMMICK BROS.
llllllll''’’
BROOKINGS M K T.
Campbell's TOMATO
B O N N E V IL L E
Soup
22 O Z . JA R
Pickles
VANO
LIQUID
1 /2 G A L .
W H IT E K IN G C L E A N S E R
Starch
WELCH'S .
Grape Juice
ZÏ
M U M SCUDDER.
-TT«- .1 < i mi
Peanut Butter
GRADE"AA"LARGE
<r/o
18-OZ. JAR
EGGS 39
F R U IT S
QUALITY MEATS
PICNIC
órne
PORK
U50A
Roast 3 9
2 BA SK ETS
■ C O M E EA R LY FO R T H E S E !
g ° o <
i
Rib Steaks
79‘ lb.
&R I5K ET CUTS
Boiling
Beet 29» »,
EWI) CUTS
Pork Chops»
_ _
39'
V
Strawberries *
LAT
Red-Ripe Tomatoes
FRESH
2
Golden
O5 Corn
PE R DOZEN.
LB.