FRIED CLAMS are a relishable, hearty dish, that your whole family will enjoy. No other flavor is just like that of clams, whether fried or in a chowder.

FRESH MACKEREL, perfect for frying, SHRIMP to cream on toast, CRABMEAT for Newburg or deviled, SALMON ready to serve, SARDINES of all kinds, TUNNY for salad, SANDWICH FILLINGS and every good thing packed here or abroad you can get direct from us and keep right on your pantry shelf for regular or emergency use.

FRANK E. DAVIS. CO.
61 Central Wharf
Gloucester
Mass.

FRANK
E. DAVIS CO.
61 Central Wharf
Gloucester, Mass.
Please send me your latest Sea
Food Cook Book and Fish Price List
Name......................................................................................................
Street...........................................................................................................
City..............................................................................State............................

We ask you to try

PRINCE BRAND

MACARONI or SPAGHETTI

We know it will please you because of itssuperior qualities. Easy to cook, deliciousin taste, very high in food value.Insist on getting our quality.

PRINCE MACARONI MFG. CO.
BOSTON

OYSTERS CLAMS

DEHYDRATED
These delightful delicacies preserved with alltheir salt water flavor
ALWAYS READY EASILY PREPARED

In powder form so that but ten minutes in hot water ormilk makes them ready to serve. An oyster stew orbroth; clam stew, bouillon and chowder always in thekitchen ready for instant use. Packed in bottles thatmake a quart of stew and in larger bottles that make 8quarts.

OYSTERS, small bottles, 30 cents each
CLAMS, small bottles, 30 cents eachWe pay delivery costs
Enjoy a bottle of each of these delicacies
BISHOP-GIFFORD CO., Inc., Baldwin, L.I., N.Y.

BREAKFASTS, LUNCHEONS and DINNERS

By MARY D. CHAMBERS

Should be in every home. It treats in detail the three meals a day, in their several varieties, fromthe light family affair to the formal and company function. Appropriate menus are given for eachoccasion. The well-balanced diet is kept constantly in view. Table china, glass and silver, andtable linen, all are described and illustrated. In short, how to plan, how to serve and how to behaveat these meals, is the author's motive in writing the book. This motive has been clearly and admirablywell carried out. Table etiquette might well be the subtitle of the volume.

Cloth, 150 pages. Illustrated, $1.25 net.
We will send this book postpaid on receipt of price, $1.25
THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.

A Coal and Gas Range With Three Ovens That Really Saves

Coal, Wood, and Gas Range Although it is less than four feet long it can do every kind of cooking for any ordinary family by gas in warm weather, or by coal or wood when the kitchen needs heating. There are two separate baking ovens—one for coal and one for gas. Both ovens may be used at one time—or either one singly. In addition to the two baking ovens there is gas broiling oven.
See the cooking surface when you want to rush things—five burners for gas and four covers for coal.
The illustrations show the wonderful pearl grey porcelain enamel finish—so neat and attractive. No more soiled hands, no more dust and smut. By simply passing a damp cloth over the surface you are able to clean your range instantly. They certainly do Make Cooking Easy. 		The Range that "Makes Cooking Easy"