miss HUGHES (Late of Mrs Edwards, Compton House, Rhyl), HIGH-CLASS Millinery I' ESTABLISHMENT, HIGH STREET, PRESTATYN. A choice selection of Spring and Summer Goods.
H. FREEMAN, Practical Watchmaker Jeweller, & Optician HIGH STREET, PRESTATYN. Watches, Clocks, Solid Silver and Electro-plated Goods. Watches, Clocks. Jewellery, and Optical Goods of every description promptly Repaired on the premises
One of our Numerous Specialities: THE "J.B." For PATENT Health Side-Spring IIM Comfort Corset ™ Elegance Specially Manufactured for ISOHiiamd and ftichardtf, PRESTATYN. Telephone No. 2. | .FREELAND STORES: The Pioneer of Low Prices. j OUR SPECIAL LINE FOR THIS MONTH. V i1 Sparkling Lump Sugar, 2^d. per lb. Crystal Sugar, 2d. per lb. ) I1 Old-fasioned Brown Sugar, ltd. per lb. ) i1 The Favourite Blend Tea, 1/8 per lb. 2 ) V Pic-nic Hams, 5d, per lb. 5 t6 84b. whole Hams for about 2/ V. (' Ba on, The Celebrated Brands," 6d. to 9d. per lb. V f The Quality cannot be Surpassed, although the above prices are below par. n 5 IT ANNOYS ME to be continually asked Ss so-and-so v J 1. good?" "Can I recommend that?" Of course I can. I can always recommend the Best,-I don't stock the other sort; when I do, as sure as ( < my name's Jones, it will be the beginning of the end. But while I can afford to offer the highest grade goods, You Won't Find the Shutters Up at V FREELAND STORES, High Street, PRESTATYN. < The Hillside Studio, Prestatyn, for 7 PHOTOGRAPHS Cabinet Portraits from 12/6 per dozen. Satisfaction Guaranteed. HILLSIDE STUDIO, PRESTATYN. Littler s, j&< Jt-jt'e Prestatyn. Telephone No. 4. D. M. DUNCAN, GENERAL IRONMONGER, Glasgow House, PRESTATYN.
Stewed Rhubarb and Custard. This dish comes as a boon just, at the present time when fresh fruit is so scarce. To cook the rhubarb, cut it into 1 inch lengths and put in a basin. Make a syrup of t pint water and 6 ozs. sugar, boil for of au hour and then strain it through a piece of muslin on to the rhubarb. Put a plate over the basin and cook in a slow oven for about an hour, taking care that it does not boil or it will break and look very ragged. When sufficiently cooked, which can be told by trying it with a fork, remove it from the oven and let it stand still covered until quite cold, then pour gently into a glass dish.
Custard. Make hot 1 pint milk and pour over the yolks of 2 eggs aud 3 ozs. fine sugar well beaten together. Put the mixture into a .9 double pan, or failing that a jug which can be placed in a pan of water. Stir it constantly until it begins to thicken, then remove from the fire and allow it to cool. Great care must be taken that it does not boil or it will curdle.
Savoury Roly-Poly. Make a liglii-Saet? crast, ;t:,ell it but and spread on a layer of minced beef, veal, or chicken, which has previously been seasoned add a few bits of butter, roll up and tie in a floured cloth and boil or steam for 2 or 3 hours, the longer the better. Pour a good rich gravy around it when put on the dish. This will be found a nice way of using up cold meats.
Rabbit Stewed in Milk. Cue a young rabbit into joints and soak in warm water for an hour, then take out and dry well. Put it into a stewpan with t pint milk and a small onion, pepper and salt to taste and a little mace; stew gently for an hour and then take the rabbit out and put on a dish, garnishing with a few strips of nicely cooked bacon. Boil up the liqour left in the stewpan, add a little thickening of flour and water and pour over the rabbit. This dish is very light and digestible.
Potato Rolls. Boil some peeled potatoes in salted water until sufficiently cooked, then drain and dry them over the fire. Mash them well or rub through a sieve, melt 1 oz. of butter, and add to it 1 oz. grated cheese and seasoning. Mix these well with the potatoes and bind together with the yolks of 2 e,-g- well beaten. Flour the hands and pastry board and turn the mixture upon it, form them into rolls like sausages, brush over with egg and dip in pale brown bread-crumbs. They can then either be fried in boiling fat or cooked in a hot oven for about t an hour.
| People Say I That the Best Shop for Groceries & Provisions is J. M. HUGHES Wrexham House, Prestatyn. Noted for Good Quality is Bacon, Hams, and Butter. Special Value in Teas at 1/8, 1/10, and 2/2 per lb. Try a lib. Sample and Taste for yourself. BRANCH: SHOP GANOL, NEWMARKET. s ft Artificial Teeth. HAUL OlsT'S, LTD., TEL. 7y4. Dovedale, 1 King's Avenue, Wellington Road, Rhyl (By English Presbyterian Church). VISITORS' AND COUNTRY PATIENTS' REPAIRS DONE IN A FEW HOURS. Artificial Teeth Fitted on GoM, Platinum, or Vulcanite. Teeth Extracted Painlessly with the latest Anaesthetics, Nitrous Oxide, and Oxygen Gas, Ethyl, Chloride, etc. 8 Branches DEINBIGH, RUTHIN, and HOLYWEIJIJ. The Prestatyn Coal Company, (FRANK JETarEur-) COLLIERY AGENTS AND BUILDERS' MERCHANTS. Office: RAILWAY STATION. Sole Agents for the Westminster Brymbo Crank, Main and Steam Coal. Also Dennis' Ruabon Red Bricks, Pipes, &c, TELEPHONE No. 9. THOMAS JONES, Builder & Contractor, High Street, Prestatyn. ESTIMATES GIVEN For every description of Work in the Building Trade. HIGGINS, The Raven, TOWN HALL BUILDINGS. Luncheon & Tea Rooms. High-class Confectionery. NOTICE OF REMOVAL fHOM IVY HOUSE TO OLIVE VILLA, Meliden Road. E. D. JONES, BUILDER & CONTRACTOR, and Bardic Chair Maker, PRESTATVPf. T Unequalled for ir Accuracy, rvnetration, and Velocity. 7/6 per 100 for Cash. | TCynoefi V *€artridged. I "Primax" 8/9, Kynoid 10/ Opex 12/- per 100. g i Carriage Paid on 1000 lots. £ i English-made Guns & Rifles. I 1905 Pattern. Or fop & Catalogues to f/ T. H. JONES & CO.. I SHEFFIELD HOUSE, PRESTATYN. | f t t .0.. r I t t +.++++++++. I The Best Home-Fed. Beef, Welsh Mutton and Lamia, etc., MAY BE HAD FROM O j R. EWART OWEN (Late JOHN OWEN & SONS), Bradford Buildings, Prestatyn, Opposite C.M. Chapel. Joints kept in Refrigerator. Ice always in Stock. ,.jl 1 t 1 I 1 I 1 JJ ¡ J J I