Monthly Archives: January 2021

OKMNX Trademark Information

Old Reliable Cartridge Co., Inc., Wisconsin · United States

Primary Class: industrial oils and greases; lubricants; dust absorbing, wetting and binding compositions; fuels (including motor spirit) and illuminants; candles, wicks.

DEAD/REGISTRATION/Cancelled/Invalidated
The trademark application was registered, but subsequently it was cancelled or invalidated and removed from the registry.

OKMNX — by Mel Blanc

OKMNX Mel Blanc

Listen at Archive.org
Capitol Records ‎– F1727
Format: Vinyl, 7″, 45 RPM
Released: July 1951

Tracklist
A Ten Little Bottles In The Sink Written-By – Bud Green, Jesse Greer
B Okmnx Written-By – Mel Blanc

Mel Blanc With Billy May And His Orchestra ‎– Ten Little Bottles In The Sink / OKMNX

The Brotherhood of Billy Goats

Brotherhood of Billy Goats

The Secret and Mysterious Order of the Brotherhood of Billy Goats.
20,000,000 Strong from Coast to Coast
Bernard Google, Exalted Angora

This card is as a pearl without price. Guard it as you would your life. It entitles you to crash the sanctum sanctorum of each and every Billy Goat Lodge throughout the civilized world. Flash it when in distress, solemnly whispering the mysyerious password — OKMNX — and twenty million loyal Billy Goats are bound by oath to give you a hand.

Read the Herald and Examiner Every Day for Chapter News.

Many Ways for Cooking Eggs

By Mrs. S.T. Rorer

Vincent Price’s Buckingham Eggs 

Eggs Buckingham

Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each person. Toast squares of bread, remove the crust. Broil the ham quickly; put each square of ham on a square of toast, put on top a poached egg, dust lightly with pepper and send to the table.

Eggs à la regence

6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper

Stand the ham over hot water until thoroughly heated. Rub the butter and flour together, add the stock, stir until boiling, add the mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.

Eggs Zanzibar

1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of pepper

Cut the egg plant into slices, season it with salt and pepper, dip in egg and bread crumbs and fry carefully in deep hot fat; put this on brown paper in the oven to dry. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant. Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table.