tVediHwtay, July fl, 1021.
sa
B U S IN E S S A N D P R O F E S S IO N A L
,____
Due c e n t _ t |e w o rd e ach tim e.
____________PH YSICIANS.___________
ATTORNEYS.
A ‘ WOODS— Practice BRIGGS & BRIGGS— A U orneya-at-
n , « eye;
e" ’, A ^ . a n l
L a w - P lo n «e r B lock, A sh la n d .
th ro a t. O ffice h o u rs, 10 to 12 a n d ________________________J _____________
2 to 5. S w ed e n b u rg B ldg., A sh- L . A. RO BERTS— A tto rn e y -a t-L a w .
/ la n d , O re.
7 3 -tf
R oom s 5 a n d 6, C itiz e n s’ B an k
DR. J. J. EMMENS— P h y sic ia n a n d
S u rg e o n .
P ra c tic e
lim ite d
to
eye, e a r, n ose a n d th ro a t. G lasses
su p p lie d .
O cu list a n d a u r is t fo r
S. P . R. K. O ffices, M. F . a n d H.
B ldg., M edford, O re. P h o n e 567.
i ■
DENTAL X-RAYS
D R . F. H. JOHNSON.
B eaver B lock.
1-egg beaten, l teaspoon onion juice,
Ml
! 1 teasp o o n lem ojs ju ice,
teasp o o n
sa lt, p e p p e r t o . ta s te , 1 tab lesp o o n
, IF
m
elted- b u tte r. Mix a ll in g re d ie n ts ,
Conducted by, t
, s h a p e in to b a lk , ro ll in b rea d c ru m b s
, a n d th e n in s lig h tly b e a te n egg, to
Dodctfrc JSrzdzrep ¿¿vector
w h c h a tab le sp o o n of w a te r h a s been
¿ ¿ te rry f l o o r Co.
j a d d e d ; th en in c ru m b s a g a in , an 1
im m m n n m
fry in deep fat u n til a golden brow n.
S erve as a g a tn is h fo r m ea t o r fish. ’
C a lifo rn ia R ice w ith F ru it
to yo lk s a n d a d d g ra d u a lly to d ry
S w eeten a n d m ash to a pulp a n y '
E very h o u se w ife w h o is m ti re ste d In g re d ie n ts ; m ix w ell, a n d fold in j
n th e dev elo p n n n t an d w e lfa re of
, .
fre sh o r can n ed fru it. Mold cooked
, i th e s tiffly b e a te n w hites a n d th e ...
. . .
th be e P a c ific
.fic c o ast w ill h av e p u rc p q a se d
' riCe ,n c u s ta rd cups. T urn, o u t a n d
C a lifo rn ia r 'c e d u rin g th e p ast jiveeR’s sh o rte n in g . Cook a t once on a well pOa r th e fru 't.-n u x tn re over each one.
Science Department
Mrs./ielle De Gr&l'
BLESSED BE SIMPLICITY
'h e rea lly big th in g s of h f e a re
Simple, ju s t as th e b ig g est m en and
« o m e n a re sim ple?« and m ost t.n at-
fested .
i
1
B
h e a te d w a ffle iron.
.
Any of th e b e rrie s, cooked p ru n e s or
DR S. SA W YER & CRANDALL
Sw*et C alifornia Rice. Cakes
c an n ed a p ric o ts o r peaches a re sn it-
People in th is sectio n w ho Ii\»> > m ply,
be mOre COra-
O S T E O P A T H IC PH Y SIC IA N S
d
’ op p in g th e in e s s e n tia ls . u su aliy
Tw
o
clips
eotJked
C
a
lifo
rn
ia
rice,
a
b
le
fo
r
th
is
dish.
k in d s o f r e p a ir w ork a n d s to r a g e .' m o n *y used an d b e tte r a p p re c ia te d
P ion eer B uilding.
b
a te a b a n k coiiiieclio.i, a n d veiy
1
egg,
cup
s
u
g
a
r.
B
eat
egg,
a
d
d
C
a
lifo
rn
ia
R
ice
a
n
d
M
eat
Loaf
W o rk g u a ra n te e d . P h o n e 63. P .J o n th e P acific co ast, p a rtic u la rly th e
P h o n e 260-R . Res, 2 7 4 -J o r 36 7 -J
o ften it is th e F irs t N atio n al.
C a lifo rn ia rice. T h e a v e ra g e h o u s e - >sUgar a n d rlc e - S h ap e in to f la t cakes
A. M ain a n d B. D ean, P ro p s.
Tw o cups cold cooked m eat, c u t
CHIROPRACTORS.
A g ro w in g b a n k a c c o u n t is sim p le, but
w ife does , n o t" know o r rea liz e to an<f ro ll L ei flo u r a n d fry on a hot in dice, 1 cup s to c k o r grav y , 3 tab le -
H O T E L A U STIN G A R A G E— R e p a ir
it m ea n s big th in g s fo r you
w
h
a
t
e
x
te
n
t
rice
is
grow
n
in
C
ali-
flrid
d
le
S
erve
w
ith
m
ap
le
s
y
ru
p
o
r
spoons
s
h
o
rte
n
in
g
,
3
tab
le
sp
o
o
n
s
of
D R . GEO. J . KINZ — C h iro p ra c to r.
w ork.
S to ra g e .
W eld in g .
C ar,
S u ite 8. E x a m in a tio n F re e . No.
( flo u r, 2 cups cooked C a lifo rn ia rice.
w a sh in g an d p o lish in g .
All w ork | fo rn ia . In a ll o th e r se ctio n s of th e
25, th e P laza. O ffice P h o n e 1 0 3 . ¡g u a ra n te e d . C. A. J 3 u rn s a n d Soil.
P
lain
C
alifornia
Rloe
P
u
d
d
in
g
’
% teasp o p n s a lt, 1 te a sp o o n onion
w orld w h e re rice is ra ise d it fo rm s I
R esid en ce P h o n e 401.
257-6* •J-the p rin c ip a l d ie t of a ll classes, ric h ,
Tw o cu p s fre sh m ilk , 2 ta b le s p o o n 1 ju ice, p e p p e r to ta s te . M elt sh o rte n -!
I & ^ A S h l A N D . O G Ê C O N ,^ - :« ^ " «
¡ a , C
a r t e r . . „
P u res
¡ a n d p o o r a ljk e , an d th e r ic e - e a tin g ' C a lifo rn ia rice. % teasp o o n s a lt, % I ing, a d d flo u r, m ix u n til sm ooth,
—
„ ......._
-
TAXI.
• •
1 V A U PC L V ICE PRC
n a tio n s co m p rise - i t le a s t jn e h a lf! cu p s u g a r, 1 tea sp o o n of v an illa. Adds sto c k , cook u n til th ick . Add
Ol M« COY. CASH.fcg
^ M ^ z v o í i 'í í i i í í Ú í ^ M P»"
T A X I— A c k lin ’s — R ose B ros. P h o n e
¡■Wash ric e th o ro u g h ly and d r a 'i t r e m a i n i n g in g re d ie u ts , -except rice,
th
e
p
o
p
u
la
tio
n
of
th
e
w
orld.
213.
1 136-tl
-
»
One reaso n rice is n o t m o re pop ¡p la c e in a b u tte re d p u d d in g dish a n d B u tte r a b re a d p a ti. liq e w ith rice,
Î V E R -R EADY T A X I— P h o n e 1 Day I
B ake <n a slow oven p re ssin g firm ly.
Add m eat, co v er
la r in th e .av e ra g e h o usehold is be p o u r in m ilk.
o r n ig h t, o ffice D epot D ru g S to re j
fo
r
a
b
o
u
t
o
n
e
a
n
d
a
h
a
lf
houTs,
s
tir-:
w
ith
rice.
B
ake
u
n
til firm a n d s e r v e 1
c a u se th e h o u s e w 'Ie does n ot u n d e r-
2 4 4 -lm o .
sta n d how to cook th is c e re a l so th a t! r,n g o c c asio n ally ; add re m a in in g in- w 'th a to m a to sauce.
lt is a p p e tiz in g an d p a la ta b le .
L'u-1 £ r e d ie n ts a n d b a k e from a h a lf to
T R A N SF E R AN D E X PR E SS.
R isotto
CHOCOLATE
fo rtu n a te ly it is u su a lly served in a i 0118 h o u r lo n g er.- Do n o t s ti r a-fter
One cup C a lifo rn ia ric e .
ta b le
V
A
N
IL
L
A
T. L. P O W E L L — G E N E R A L TR A N S
fo
rm
le
ss,
stic
k
y
m
ass,
n
e
ith
e
r
apnea!-
a
d
d
ln
g
in
g
re
d
ie
n
ts
,
b
u
t
allow
to
be
sp
o
o
n
s
b
u
tte
r
o
r
olive
oil,
I
sm all
S
T
R
A
W
B
E
R
R
Y
F E R — Good team a n d m o to r
com
e
a
golden
b
ro
w
n
on
top.
onion
sliced
th
in
,
1
cup
sto
ck
,
1
cup
tru c k s . Good se rv ic e a t a re a s o n
M A PL E N U T
in g to th e eye n o r a p p e tite .
B ut,
a b le p rice.
P h o n e 83.
C
aliforn
ia
R
ice
F
rnit
Pudding
s tr a in e d to m a to , 2 tab le sp o o n s c h o p
p ro p e rly p re p a re d , rice ta k e s on a
A
dd
a
cup
of
chopped
figs
o
r
a
ped rip e olives, 1-3 c u p g ra te d cheese,
d
iffe
re
n
t
a
p
p
e
a
ra
n
c
e
;
it
w
ill
be
dry,
FO R P R O M P T a n d c a re fu l service
cup
of
seed
ed
r
a
is
in
s
to
th
e
p
lain
2 tab le sp o o n s s h re d d e d g reen pep-
w ith A u to -T ru c k s o r H o rse D rays,
each g ra in d ist rict, no a p p e a ra n c e of
call W h ittle T ra n s fe r Co., P h o n e
ric
e
p
u
d
d
in
g
w
hen
a
d
d
in
g
th
e
sal*t(
per. H eat s h o rte n in g an d fry onion
s tic k in e s s w h a tso ev e r, a n d w ill be
117. O ffice 89 O ak s tre e t. N ear
s
u
g
a
r,
etc.
Bake
as
d
ire
c
te
d
for!
slow
ly u n til a g o ld e n b row n T add
p lea sin g to th e eye a s well as to
H o tel A ustin.
p
lain
p
u
d
d
in
g
.
-
th
e
uncooked rice, w h ’c h h as been
e a t.
FOR SALE— REAL ESTATE.
! well w ash ed a n d d ra in e d . F ry rice
I m p o rta n t M eth o d o f C o o k in g Rive j C alifornia Cnstard R ice Pudding
O n e -th ird cup C a lifo rn ia rice. 1 u n til yellow , s tir r in g c o n sta n tly , th en
F O R S A L E — 20 -acre ch ic k e n ra n c h
T his is re a lly a v ery easy m eth o d
WE HAVE THEM
cup cold m ilk , 1 cup cold w a te r, v, add s to c k , s tra in e d to m a to an d g reen
ch eap , a lso p la n te d in f ru it a n d a l-i
lo r c o o k in g rice a n d . p re p a re d in th is
te a sp o o n s a lt, 1 tab le sp o o n b u tte r , p epper. S im m e r u n til rice is te n d e r.
filfa . N e a r tow n Jo h n F r o h b o e s ,1
m a n n e r, ull th e n u trim e n t is re ta in e d
R o u te 1, Box 75.
,2 5 7 -tf.
2 eggs, Vz cup scald ed m ilk , 1 tsa- S eason w ith s a lt a n d add olives ju st
S ta rtin g C a lifo rn ia rice to cook in
Lay in your supply in the snuuiner lime — lie
sgfoon v a n illa o r g ra te d rin d a n d ! b e fo re serv in g . C ooked cold rice m av
S A C R IF IC E SA L E — 35 a c re s
on
b o ilin g w a te r m ak e s it stick y . S alt!
h a s a ten d e n c y to Im p a ir th e tla v o ri i 0 " e “ ' J ™ 0 ”;
W
a # h b e
»«ed.
K <■> th e to m a to and
B o u lev ard , 11 a c re s in ?”u it, re s t
member Hilt begins to supply her own people in
■ n e e , m ilk a n d w a te r in a - -------------
mvi_
—
>
—
,
. f .
in b a rle y a n d a lfa lfa , 6 room m o d
sau ce p a n «.♦«.«b-
stock. T h is m ak e s a . ---------
very nice
s tu
— so it is b e tte r to ad d it a f te r th e
Se| »1 ember.
e rn
bu n g alo w . P ric e >7000.00
a n d cook u n til s o ft; ad d b u tte r an d fing fo r g reen p e p p e rs o r to m a to e s.
rice is a lm o st cooked.
Riee cooked
M rs. D r. J o h n W eim er, R. F. D. 1 ✓
! se t a o sid
cool.
eggs, non
ad d 11
th 1 e ! i
. ,, .
.u e r to
LU lu
u l. n B e eat
a t eKgS,
Box 7 6
2 5 0 -lm o *
m tlu ^ in a n n e r w 11 be d ry . e ach g r a m „a a m « i i. .»
,. .. .
,
, J
. a d d itio n a l h a lf-cu p scald ed mNk, su-
d istin c t, a n d no ten d e n c y to s t i c k -
...
.
.
FOR SALE.
SHOO FLY
.’
5
Rar a n d fla v o rin g : c o m b in e w ith rice
ORDER NOW
n o ss.
It (1681 ro d . th e ric6 m v a hp
a n d p o u r in to a b u tte re d b a k in g dish
S p ray y o u r a n im a ls w ith Shoo
F O R SA L E — P a ir new w h ite slip
™
n i l k : how ever, it is re a lly ) a n d bafce slo w ,y nntU firm
P o u r , ' F l y a n d keep th e flies aw ay
.
m m
o iu w ij
t illv il
i l l 111.
I IV III
Ci
p ers. n e v e r been w orn, size 5 ^ E .
m o re s a tis fa c to ry to tir s t cook t h
e i .
j v
.
P h o n « 484-J.
¡ l i t t l e m e lte d b u tte r over th e top and
258tf.
rice in cold w a te r, th e n add m ilk
ICELESS COOLERS
s p rin k le th ic k ly w ith pow dered su-
F O R SA L E — C h air, s ta n d , bed ste a d ,
fo r p u d d H g s , etc. Old fash io n e d ricei
.
,
,
I se Iceless C ooler a n d m ak e it pay
,
,,
g a r and r e tu r n to oven to glaze * o r |f o r its e lf in a y e a r in ice bills.
sp rin g s, an d m a ttre s s . P h o n e 251
p u d d in g c a lls fo r n-’cooked rice uiei i v.
, .
•
...
1
c h o c o la te ric e p u d d ng, m elt tw o
L. o r call a t 243 Mt. Ave. 257-3*
h ite Sew ing M achines, al-
m ilk, cooked in th e oven. T h is is
, ,
,!
A e" W -----
,
.
sq u a re s of u n sw e e te n e d ch o co late a n d ; w ays on hand
Used m ach in es for
WOOD FO R SA LE — B efore b u y in g
v ery d elicio u s p u d d in g . W hen e o ik - . j j ,
...
....
.
ad d to th e m ix tu re , o m ittin g th e r e n t
y o u r w in te r's wood call up 426-Y
“ In the Heart of Town’’
ing rice in m ilk be s u re th e m ilk Is fla v o rin g
fo r p rices. C an c o n tra c t fo r fir.
fre
sh
.
C
u
rd
led
rice
p
a
d
d
in
g
’si
p in e, oak o r m a n z a n ita . O rd e r
Cali fornii« Rice C roquettes
cau sed from us'.ng m ilk n o t t'resh
e a rly an d avoid th e ru sh an d high
prices.
2 43-1-m o.*
en o u g h , o r b e c au se s a lt o r fru ir h a s
----------------------------------------------------- _ 1
b een ad d ed too soon, o r b e c au se »he
FO R SA LE— W ood. See H. S. L ynch
oven is too hot
b e fo re b u y in g y o u r w in te r ’s sup-i
A d e lic a te p u d d in g in w hich rice
ply. P h o n e 12-F -22.
2 4 1 -lm o .*
h a s cooked to a c re a ir re q u ire s a
BU ILD IN G M A T E R IA L — M edford
slow even, m ilk only a day eld . no
C em ent B rick and Block W o rk s,
s
a lt, fla v o rin g o r fru it a d d e d u n til
sp ecialize in a ll k in d s of b u ild in g
p ro d u c ts.
C o rn e r F ir a n d 10th
th e p u d d in g is alm e < , cooked.
stre e t.
2 25tf
R oiled C a P firu ’a R ice
W
ash
t/c e th o ro u g h ly in sev eral
FO R RENT.
w a te rs u i -'H w a te r is r ! e , r . p u t i }1
FO R R E N T — F o u r room c o tta g e,
s a u c e r a n . u s j .g 1 p a ri rice t-> ; ■%
p a rtly fu rn ish e d . H o t w a te r an d
p a rts o ! 1 w a te r, cov.-r closely a n d '
b a th . 855 B S tre e t.
253-tf.
b rin g to th e bo ilin g po ut
L et boil
W ANTED.
» ra p id ly a b ju l ; 1 m in u tes, rii-n add j
j 12 tea«o, » . f «i t f ., »;(■ h cup. )i i
W A N T E D — To h ire No. 1 J e rse y cow
j u n cooked »’co. r.-duc9 h e a t, cover!
fo r a b o u t 3 m oths. C. W itte n b a c h .
R. R. 1, Box 35. City.
258-2*
closely and let steam D e n t
m in-!
i
ntes.
o
-
up 1 j ‘ce is t-; dcr a n d d»v !
B O A R D ER S W A N TED — By w eek or
Do n o t s* 'r n o r ad d m o re w . t c and
s in g le m eals se rv e d a t m eal h o u rs.
H o te l Bell, 4 th St.
2 5 1 -lm o *
keep closely covered.
R ice M uffins
FO R TRADE.
One cup flo u r, >/2 tea sp o o n s a lt,
W IL L T R A D E — Speedy H en d erso n
1-3 cup s u g a r, 4 tea sp o o n s b a k in g
m o to rcy cle fo r F o rd ch assis. Body '
pow
der, 1 egg b e a te n . 1 cup m ilk, l
no o b ject. Som e cash in clu d e d for !
cup cooked C a lifo rn ia rice. 1 ta b le
a la te one in tip top o rd e r. C a ll’
a t S tu d io A shland.
spoon b e a te n sh o rte n in g .
Sift first
fo u r ingrediem ts; ad d m ilk to th e
b e a te n egg. th e n cooked r ’ce, dry
B. L A M K I N
ingred.tents a n d -m elted sh o rte n in g .
B r \ t u n til sm o o th an d b a k e in well
g rea se d h e a te d m u ffin p a n s in a
hot oven a b o u t 20 m in u te s.
BA RG AINS IN
R ice G rid d le C ak es
Real Estate
One cup flo u r. Vi tea sp o o i s a lt.
1 tab le sp o o n s u g a r. 4 tea sp o o n s b a k
ing p o w d er. 1 egg b e a te n , 1% c u p '
THE LJ. S.
C ity und Hunvfi F rop eritea
m ilk, 1 cup cooked C a lifo rn ia rice.;
H ou ses fo K ent.
CHAIN TREAD
S ift firs t fo u r in g re d ie n ts ; h eat egg, *
OST everybody knows the
One of the few tires of
They pay a n e t price—not “some
add m ilk , th e n cooked r 'r e , a n d add
which it may be eaid that
easy-going
sort
of
man
who
thing
off
list”
that
may
not
mean
g ra d u a lly d ry iq g re tjie n ts . b e a tin g j
th ey d eliv er econom y
CITIZENS’ BANK BUHiDlNG
never takes a tire seriously until he
to a sm o o th b a tte r. B ake a t once on!
anything in the first place.
year in and year out and
tire after tire.
gets a blow-out.
a hot g rid d le .
The U. S. Chain Treed
They get fresh, live tires, being
R ice W a ffle s
How
long
he
will
resist
universal
gives sufficient traction
m ade and shipped while this mes
One cup flo u r, % te a sp o o n s a lt, 3
on all ordinary road sur
tire education is a question.
te a sp o o n s b a k in g p ow der. 2 eggs
sage is being written.
faces. It is probably the
handsomest, and by all
b e a te n s e p a ra te ly , 1% cu p s m ilk , 1
But this is sure—
odds the most popular,
No
matter
where
they
live
there's
cup
cooked
C
a
lifo
rn
ia
rice,
2
ta
b
le
All Wool Suits at $25.00
of the whole U. S. Fabric
spoons m elted s h o rte n in g . S ift f i r s t !
a nearby U. S. Dealer with his
More
people
are
finding
out
every
Tire line.
and up with extra trousers
th r e e in g re d ie n ts .
B eat w h ite s of!
nearby
U.
S.
Factory
Branch.
day that between leaving things
eggs u n til s tiff, th e youlk3 u n til!
to luck and getting real eco n o m y
FR EE
c re a m y ; add m ilk a n d cooked rice!
U. S. Tires keep m oving.
r i t e c am p aig n .
GARAGES
L IT H IA G A R A G E -R e o p e n e d fo r a l J
de*erVe* ‘°
ä
HrsiNaiiotialllank
We sell
Brick Ice Cream
Factory Blox
Ashland Creamery
W e Have Just
R eceived
A N ew
Brown Kid
Oxford
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Carson-Fowler Lbr. Co.
Chestnut Brown Color
Pell’s Corner
An Utz & Dunn
Made on a
Combination Last
says that
tires are. ,
the people want
HEY T H E R E !
at
Tailors for men and women
M
ALL STAR
there is a big'difference.
Minstrel
THE
CITIZENS
BANK
AND
Don’t Expose Your
Property to Loss
If you w ere c a rry in g >5,000 or
m o re of cash in y o u r c a r y o u ’d
w a n t to h a v e it in su re d .
B ut a r e you n o t d riv in g y o u r
c a r, w ith a b o u t a ll of y o u r p ro p
e rty exposed?
If you in ju r e a m an , an d he
o b ta in s a d a m a g e v e rd ic t a g a in s t
you, y o u ’ve g o t to pay it.
If you h a v e n ’t th e cash , y o u r
p ro p e rty can be sold to g e t it.
Glee Club
OFASHLAND
Chuatauqua
Auditorium
A H IG H STA ND ARD
ASHLAND
JULY 7
Of b a n k in g
all
tim e s
THE
OF
service
C IT IZ E N S
ASHLA ND ,
A uspices
B. P. O. E. No. 944
of Ashland '
Billings Agency
ADMISSION
R eal E sta te and R eal Insurance
E s ta b . 1883
Phone 311
41 E ast Main
Adults $1, Children 50c
by
BANK
a s s u rin g
a h a n k in g c o n n e ctio n th a t
A ccounts
ed. /
No opportunity to get old and
dried out. No shifting here and there
trying to find a market.
United States Tires
are Good Tires
Every U. S. Tire a good tire,
Probably seven out of ten users
U. S. Tires came to them only
after they’d had enough of ‘ dis
counts”, “bargain offers”, “clearance
sales of surplus stocks” and other
similar appeals.
Because the U. S. policy is a good
policy that serves the car-owner all
the time.
They have found e c o n o m y —and
they stick to
Doing the very best for him that
human good faith can do.
wherever you find it anywhere in
the country.
s a tis fa c to ry .
c o rd ia lly
U n ite d S ta te s T ire s
United States A
Rubber Company
in v it
y .
N. BIX & SON
Ashland, Ore.
DEfSsiTÌ
PLU S W A R TA X
MB
U. S. USCO TREAD
U. S. CHAIN TREAD
U. S. NOBBY TREAD
U. S. ROYAL CORD
U.S.RED&GREYTUBES
is a t
m a in ta in e d
is e m in e n tly
D on’t risk y o u r h o u se, y o u r
b a n k a c co u n t, y o u r bu sin ess. Let
a firs t c la ss a u to m o b ile policy
s ta n d
b etw een
your
w orldly
- goods a n d th e re s u lt of th a t
p o ssib le ac cid e n t. DO IT NOW. A
few d o lla rs to d a y m ay save you
a few th o u s a n d to n ig h t.
Many a car-owner has come to
U. S. Tires because he couldn’t afford
to keep on p a yin g that difference.