12
THE BEE: OMAHA, SATURDAY, -JULY 1. 1916.
.. xx . i -n ir 1 . TT 7 7TTTf'
Good Things for the Table Offerings oj me Market -Housetola mnw
Now is the Time for All
To Put Uv the Berries
Cool Eats and Drinks
N If you want to can cherries or put'
up strawberries or make currant jelly,
good housewife, do it now.
Do i ,ow, because these things are
all very plentiful and correspondingly
cheap in the local market places. And
if you don't take advantage of this
pleasing state of affairs a time will
come in the next week or so when
these things wilt be very scarce and
correspondingly expensive. A word to
the wise is sufficient.
Home-grown strawberries are
smaller now as the end of the crop
is appearing, but they have lost noth
ing in flavor. Bigger berries are here
from the northern Minnesota fields.
Thus the strawberry season has ad
vanced from Florida to the northern
border of the country.
Cantaloupes are at their best. The
"Mission Bell" brand is acknowledged
to be the best in the market, de
: licious in flavor and texture of the
meat A label on each one identifies
it as being of this brand.
Watermelons are in the market, but
are rather dear as yet.
Tomatoes, also, aren't very abund
ant. By the middle of july the home
crop will be here. Peaches and plums
and apricots are plentiful.
And berries are on the counters in
great abundance, berries of all kinds
"straw," and "goose," and "logan,"
and "black," and "rasp" and "mul"
berries.
A rarity on the market just at pres
ent is green almonds. The almond as
usually seen here comes in a shell
or as a kernel with the shell removed.
But these green almonds consist of
the green fruit, looking like green lit
tle peaches. They are intended for
pickling, in which form they are liked
by some gourmands.
Vegetables of all kinds are plentiful.
Green peas and string beans, crisp
from the gardens, cauliflower, cab
bage, turnips, radishes, lettuce, beets,
parsnips, rhubarb, the whole vegetable
family, they're all on hand in force.
Facts About Staple Foods
Cheese used to be regarded as a
dessert or an accompaniment to a
meal; it is only recently that we have
discovered that it is almost an entire
meal in itself. With this discovery,
the idea that cheese was difficult of
digestion disappeared.
Cheese is highly concentrated and
very nutritious food. It consists, in
most varieties, of lumps of protein
urrounded by envelopes of fat; con
taining no starch, it should be served
'with bread, macaroni, rice, etc. This
explains the wholesomeness and gen
erally satisfying qualities of the hum
ble bread and cheese sandwich, or the
more ambitious and appetizing maca
roni and cheese dishes. .
. From a dietetic point of view,
cheese should not be eaten with a
meal in which meat has played an im-
fiortant part. A lunch of a chop fol
owed by cheese for dessert repre
sents a meal too' high in protein, and
it is such combinations as this and the
after-effects that have given rise to
the impression that cheese is difficult
of digestion. Cheese broken . into
small pieces, or grated and sprinkled
over a dish, as is the universal custom
in Italy, is most easily assimilated.
American cheese, while nutritious,
has not been highly considered by
connoisseurs; in . fact, not until
recently has America been regarded
as a cheese producing nation. The
famous English cheese are Cheddar,
Cheshire and Stilton; these are all
strong, strongly flavored cheeses,
eaten when very well cured.
Parmesan, cheese, used the world
over in cooking, is a skimmed milk
cheese, containing little fat; it is three
years in ripening, will keen for years,
and so hard that it is only used after
being grated.
; Gruyere is another thick, firm
cheese, originally made in Switzerland
from goat's milk,
France produces a wide variety of
cheeses, many of them creamy, des
sert cheeses such as Brie, Camembert
and Neufchatel. The famous Roque
fort cheese has world-wide distribu
tion. The whole district from which
it comes consists of rich, fertile land,
where thousands of sneep are raised
and the cheese is made from the milk
of the ewes. Every owners of a small
flock, or a few ewes, makes his own
cheese. It is made in thin layers, with
black bread crumbs sprinkled be
tween, and placed in cellars, or caves,
where some special bacteria develops
which gives the Roquefort its pecu
liar flavor.
' The cheeses of Holland are hard,
rich and yellow, somewhat like the
English cheeses. The best known is
the Edam, a round, hard cheese, the
outside of which is colored red and
wrapped in tin foil for the market.
i There has been a marked improve
ment recently in American cheeses,
nd many of the foreign brands have
been exactly copied. The French Ca
membert is now most successfully
made here.' The American varieties
of Cheddar, Swiss and Limburger
cheeses are excellent. The govern
ment investigations have been of
great aid to the manufacturer of
American cheeses and, now that the
war has interrupted the importation
of foreign products, the cheese indus
try has every opportunity to develop
nd establish a reputation that will
outlive the present interruptions in
international commerce.
Some Cheese Dishes.
Buttered Eggs: These can be
served in individual dishes or several
egga broken in one buttered egg dish,
and cooked either on too of the stove
or in the oven. When the eggs are
let, sprinkle them with grated Parme
aian cheese and serve immediately.
Baked Tomatoes: Select fresh
i tomatoes, scald and skin. Into a dish
which has been buttered, place the
tomatoes, which have been sliced.
Season well with salt and DeDDer and
sprinkle a layer of nippy cheese over
the tomatoes, followed by a layer of
bread crumbs and small pieces of but
ter. Bake about twenty minutes
Spaghetti and Cheese: Take one
box of spaghetti bich has been
broken in medium size pieces and
place in boiling water which has a
little salt added to it, and let boil un
til soft and tender. When done, drain
and place in baking dish. Cut up half
a pound of good American cheese
and place alternate layers of spa
ghetti and cheese in a well-greased
baking dish. Pour in about a pint
of milk and sprinkle in a little pa
prika. Place in oven and leave until
well browned, and cheese cooked
thoroughly.
Boston Brown Bread Sandwiches:
Pare and grate one fair-sized apple,
mix with half a cup of cottage cheese
and a fourth cup of rich cream. Dash
of paprika and salt to taste and
spread on thin slices of buttered
brown bread.
Fixing the Porch for Summer,
Very few houses are built nowa
days without at least one porch, and
porch furniture has become as much
of a necessity as bedroom or dining
room furniture. But you can never
hope to get a cozy, livable porch with
three or four stiff high-backed rock
ers painted and bright green and cov
ered with turkey red covers.
One doesn't need to spend very
much money. With a little care and
thought a comfortable and artistic
porch can be planned for an unbeliev
ably small sum.
Of course, wicker is lovely, but it
costs a lot. Little odds and ends may
be picked up about the house or at
I sales, and all given a coat of paint to
Dring mem logcmcr. vvnuc, gray or
woodsy green are all good colors
to choose. Gay chintz makes the
prettiest covers and cushions. One
needn't pay Arery much for it. Good
patterns can be found as low as IS
cents a yard. Very serviceable cush
ions to use on the steps can be made
of imitation leather. If you can't af
ford a hammock, a couch is a good
substitute. A small woven spring
with four legs and a cheap mattress
is as good as anything and not at all
expensive. Make a cover to har
monize with the chintz for it. A
kitchen table, painted like the rest of
the things, will be found to be most
convenient; a good, big one that will
hold the magazines, l)oks, sewing
basket, tea tray, etc.
Such a porch will be used by the
whole family all summer long, and
will mnra than'ranav nn, (nr th cnet
As the result of the adoption of the
"daylight saving" system 10,000 feet
of gas and sixty-six units ot electric
ity were saved at the City of London
Military hospital in the first week.
If there is anything for which one
craves in hot weather it is cooling
foods. The homemakers take pride
in having shelves well loaded with
fruit sauce, preserves and jellies for
winter, but few have seemed to think
of the possibilities of fruit syrups
as foundations for delicious and cool
ing ices, sherbets, creams- and re
freshing drinks when the weather is
so hot that little exertion is desired.
To Make Mousse.
For delicious mousse, boil half a
cup of syrup, prepared according to
any of the following directions, un
til it threads from the spoon, and
pour it over the well beaten white
of an egg. Beat the mixture until
cold, then add half a pint of double
cream that has been whipped to a
stiff froth. Pour into a mold and
bury in ice and salt one part salt
to three of ice for about four
hours.
For ice creams, flavor the ice-cold
cream or custard with the cold syrup
before adding sugar, so you will not
get the mixture too sweet. Freeze in
the usual manner. Sherbets require
little but water in addition to a suffi
cient amount of syrup to give a taste
a trifle stronger than desired when
the dessert is done; cold makes the
taste of such dishes a little less
strong than it was before freezing.
To give more body to sherbets and
creams add a teaspoon of granulated
gelatine that has been soaked in two
teaspoons of cold water and dissolved
in a tablespoon of hot water.
Refreshing hot weather drinks are
made merely by adding, to suit the
taste, sufficient fruit syrup to ice cold
water. The use of mineral water and
fresh fruit makes the concoction of
delicious punch a very slight matter,
Strawberry Syrup.
Strawberry syrup is made by press
ing ripe berries through a sieve or
fruit press, and to every pound or
pint of juice so extracted is added
one and one-half pounds of sugar.
Let this stand over night, stirring
occasionally throuKh the evening.
that the sugar will dissolve. In the
morning boil slowly for fifteen min
utes, add a little red vegetable color
ing, bottle and seal.
Pineapple Syrup.
Pineapple syrup may be made by
slicing half a dozen ripe pines, peel
ing each slice, then putting the fruit
through the food chopper, with the
exception of the heart, of course. Mix
three cups of sugar through the fruit
and leave to stand over night in an
enameled kettle, in a warm place. In
the morning drain off the juice, bring
to a boil, strain and seal. More sugar
may be added to the fruit and the
process repeated until there is no
more juice to be extracted.
When the bottles are cold melt
sealing wax and dip the tops into the
hot liquid. When this is hard the
bottles may be washed and put away.
Iced Bouillon.
To one quart of the beef bouillon
add one-half envelope or one level
tablespoon of granulated gelatine dis
solved in a small quantity of the cold
broth. Season to taste with salt, pep
per, paprika, celery salt, and a little
onion. Heat, but do not boil; strain.
Coveivand leave by the ice for five
or six hours. Serve ice-cold in cups
or bowls, with a thin slice of lemon
on top of each portion. The seasoning
may be varied by substituting strained
tomato juice for part of the bouillon
or by adding a little chopped parsley.
The iced bouillon will not be solid,
just slightly jellied. It should be
served as soon as it is taken from the
ice or it will melt.
Raspberry Syrup.
For red raspberry syrup, crush in an
enameled kettle about eight quarts of
fresh, ripe raspberries and let them
stand until they have just the least
tang of sourness to them. Now boil
six pounds of sugar with one quart of
water and continue boiling until on
lowering a skimmer into the syrup,
drawing it out and blowing through
the holes, bubbles fly off. Confection
ers call this the "fly degree." Now
add two quarts of juice strained from
the berries, bring to a boil again, re
move the scum and pour into bottles
through cheesecloth.
Such straining through cheescloth
when bottling is best accomplished
by tying to the lower part of a funnel
a piece of cloth that has been laid
over the top of it in such a manner
that it forms a bag in the opening
through which the juice will be
poured.
Fig Tapioca.
Soak two tablespoons of tapioca
over night. In the morning add one
pint of milk, one-half cup sugar, the
yolks of two eggs and flavoring to
suit. Boil until it thickens.
Soak about a quarter pound of figs
until they are soft, chop fine and cook
down in sugar and water. Beat this
into the tapioca until the two are well
mixed, then beat in whipped cream.
Serve with whipped cream and a half
pecan meat on top of each serving.
Woman's World.
Descrlbsd In a general way. the means
for medical assistance of sick and wounded
In a campaign, as laid down by regulation,
may be divided Into three lines. The first
line of assistants Is composed of the regi
mental aid and the bearer companies. The
second Une comprise the field hospitals
and the stationary hospitals on the lines
of communication and the third line the
general hospitals at the base of operations.
In 1846. there was a large party In the
United States opposed to any war with
Mexico and whenithe appropriations for In
creasing the army and raising volunteers
were being discussed In congress Henry
Clay, Daniel Webster, ex-PreBldent Adams,
Abraham Lincoln and numerous others.
either famous then or destined In after years
to become so. spoke against them.
Tested Recipes
(All measurements are full unless
otherwise specified.)
Orange Drops.
1 tablespoonful butter 1 teaspoonful soda
9 tablespoonfuls sugar Small pinch of salt
Julco of three oranges Flour to form a stiff
1 egg batter
Mix the egg, sugar and butter to
gether thoroughly. Dissolve the soda
in the orange juice, and add to the
mixture. Stir in the flour and salt
and bake in butter tin cups so they
will be the shape of a tiny toy drum.
When cold, cover all over with white
frosting, made with the beaten white
of one egg with powdered sugar
stirred into it until it is thick enough
to spread. Flavor with vanilla ex
tract. Take melted chocolate and
mark to represent a drum.
iced IJruit Juice.
Arrange four fresh mint leaves in
a frappe glass and fill the glass three
fourths full of finely crushed ice.
Make a concoction of grape juice,
raspberry juice, or juice from any
other kind of fruit, and to each cup
and a quarter of fruit juice add one
teaspoonful of lemon juice and one
cup of powdered sugar. This ice is
a most appetizing drink to serve as
the first course of a ladies' luncheon.
Marahmallow Salad.
1 ouart sliced plne-2 cupfuls nut meats
apple Mayonnaise
8 bananas L pound marshmallows
Few drops onion Juice
Spies Cake For Fourth of July.
2 cups brown sugar 14 teaspoonfuls cloves
i eggs teaspoonrul nutmeg
ts cup melted butter 2 cups flour
ft cup sour mtlk 2 teuspoonfuls
1 teaspoonful Buda cinnamon
Leave out tire whites of two of the
eggs and mix the remainder thor
oughly with the butter and sugar.
Dissolve the soda in the milk and add
to the mixture. Add the spices and
flour and stir all well together. Bake
in buttered gem tins and make an
icing of the whites of the two eggs
and powdered sugar. Stir in grated
cocoanut until thick enough to spread
on the spice cakes. Sprinkle with co
coanut. Serve with little silk flag in
each cake.
The following dishes are rich in
protein or tissue building material.
Boiled Whitefish.
Place prepared fish n cheese cloth,
fold cloth over and secure with tooth
picks. Immerse fish in boiling water
to which a tablespoon of vinegar or
lemon juice has been added. Boil until
tender, unfasten cheese cloth and slip
fish onto hot platter. Season and gar
nish with sliced lemon and hard boiled
eggs and small sprigs of parsley.
Serve a melted butter sauce to which
you have added finely chopped pars
ley. Be very careful when melting the
butter not to let it boil.
Planked Whitefish.
Boil fish as above and when tender
turn onto a hot plank. Put into pastry
bag freshly mashed potatoes and
press, making a circle of roses or scal
lops around the fish. Put into the oven
and allow potatoes to brown. Garnish
with lemon and sprigs of parsley and
send at once to the table.
Cheese Balls.
Ingredients: Half pound of grated
cheese, two cups of grated bread
crumbs. Mix the bread crumbs and
cheese together, add salt, pepper and
Worcestershire sauce to taste and
three eggs which have been well beat
en. Form into balls and dip in egg
and bread crumbs and fry.
The above protein dishes should be
balanced by a certain proportion of fat
mineral salts and carbohydrates to
make a proper body, bone and energy
producing meal.
Open Up a Health
Account. Open up a '
health account that will
yield greater enjoyment of
life and higher efficiency in
work. Cut out heavy Win
ter foods and eat Shredded
Wheat Biscuit with fresh
fruits and green vegetables.
Shredded Wheat is ready
cooked. Delicious for break
fast with milk or cream
for luncheon with berries
or other fruits.
Made at Niagara Falls, N. Y.
i
ill ifeSE 11
"Crowing1 With Growing Omaha"
Two of the Finest
Products on the Market Today
We have increased our business 50 per cent in
the last three months. Why? Quality! Quantity!
Completely Remodeled Building
In a few days we will have our new machines and electric elevator
installed.
The building and additional floor space has been redecorated and
we invite our patrons to visit us.
j iuu.ua. uiai,aivui vvi r5Si n ".7 a ri a
Culler. Broker... Company. IBbI DmAHMMAID fe
Local Sales Agenta. Phone D. 3909
Oh mamma. Macaroni tonight ?
I don't want anythinft else -you
and papa can eat ail trie rest.
r ir i . .
. even tpe aesserc.
All rtahtdear. it's StonES-made of
lestDunim wheat.k's good toryou."
- . A$k for and Get V
Skinners
THE HIGHEST QUALITY
j MACARONI
36 fkgt ftedpe Boot Fnt
SKINNER MFG. CO, 0MAHA.USA
IMStSr MKMOM (MTOsY III aMttltt
'M:
(Bertram e
"In a Out by It-W
Brewed and Bottled by
Jetter Brewing Co., Ltd.
OMAHA, MSB.
: Vamilr n. avpllad W fa. Jettsr.
Psoas Dettfaa 4SJ0.
1916 Milk-fed Spring Chickens, each 33c
Pig Pork Loini, fresh not frozen 13c
8 tsar Pot Boast 11 Vic
Pi! Pork Roast 12,c
Pis Pork Butts 13',c
Youiif Vssl Roast II Vic
Young Vssl Chops .. MV.o
Lamb Legs 16c
Mutton Chops lV,c
Spsrs Ribs '. c
Sslt Pork ; 10c
Extra Lean Hams .17c
Sugar Cured Hams 12c
Extra Lean Breakfast Baton 19c
Sugar Cured Bacon 17c
SPECIALS.
From I to I p. m.. Lamb Chops, lb.. Be
Prom I to lo p. m.. Pork Chops, lb. .12c
Prompt Deliveries Mail Orders at Abov. Prices.
PUBLIC MARKET
1610 Harney Strut. Phone Douglas 2793.
1916 Milk-fed Spring Chickens, each , 33c
Pig Pork Loins, fresh not frozen . 13c
Steer Pot Roast 11 'Ac
Pig Pork Roast 12',c
Pig Pork Butts lS'tc
Young Veal Roast 11 Vic
Young Veal Chops 14V.C
Lamb Legs 16c
Mutton Chops 14V,c
Spare Ribs 0c
Salt Pork lOVic
Extra Lean Hams 17e
Sugsr Cured Hams 12c
Extra Lean Breakfast Bacon 193.c
Sugar Cured Bacon ..17c
Deliveries Everywhere. Mail Orders Filled Promptly.
EMPRESS MARKET
113 South 16th St.
Phone Douglas 2307.
The Price Guide for Many Capable Housewives is the
BASKET STORES
mm 1 .
I5S1 I
Price List-A new one just out.
CANNED FRUITS.
Easter Brand is extra standard
quality, in fine syrup.
Mountain Brand is standard
quality, excellent table fruit, in
good syrup.
PEACHES.
Easter Yellow Free Stone. . . .17c
Mountain Free Stone, 3 for.. 43c
Each 15c
Easter Sliced Lemon Cling . . .18c
Mountain Sliced Lemon Cling. 16c
15c cans water pack Peaches. 12c
BARTLETT PEARS.
Easter 21c
Mountain, in syrup 18c
PINEAPPLE.
Princeton, extra fancy, sliced or
grated, big can, 3 for 58c
Each 20c
Island is good quality, in good
syrup, large can, sliced 18c
APRICOTS.
Easter, in syrup, large can. . .18c
Mountain, in syrup, large can. 16c
Iced Tea, fine quality, per lb . . 23c
WASHING POWDER AND SOAP
25c package Pyramid 15c
5c package, 3 for 10c
Each 4c
D. C. Soap, 10 bars 25c
. White Borax Naptha for cold or
hot water, contains the proper
Naphtha without the color
leaves the clothes snowy white,
4e per bar, 3 for 10c
7 bars for ,23c
DANISH PIONEER BUTTER.
Pound carton 29c
. Brookfield Butter, in cubes,
1 lb 30c
Cream Cheese, lb 20c
BUTTERINE.
Princeton, none finer produced,
lb. carton ,. 21c
Empire, medium grade, 1 lb.
carton 17c
Magnolia, 2-lb. roll, per lb 12c
OUR COLD MEATS ARE A
PLEASURE TO EAT.
Minced Ham, lb 16c and 18c
Veal Loaf, lb 15c and 20c
Liver Sausage, lb 12c
Berlin Ham, lb 18c
Cooked Corn Beef, lb 35e
Cooked Pork Tenderloin, lb.. 38c
Buy Your Groceries and Meats Early. We Close at 11 A.
THE BASKET STORES
KELLOGGS
Drinket made instantly in the cup,
same size as 30c Postum, our
price 20c
MacLaren's Peanut Butter 1
lb 11c
Fly Swatters, 3c, 2 for 5c
Cocoanut Oil Soap, bar 4c
Tip Cocoa, lb. can 18c
Economy or Red "A" High
Patent Flours, guaranteed, 48-
lb. bag.-. $1.25
24-lb. bag 63c
Whole Wheat or Graham iFlour,
6-lb. bag A. 20c
Visit our Vegetable Depart
ments, each store carries a full
line of fresh fruits and vegetables
at prices most reasonable.
Picnic Plates, 3 pkgs 22c
25 Plates to the package.
Each package 8c
Bottle Olives, 3 for 25c
Each 9c
Bulk Olives, quart 17c
' Nice assortment of Fireworks at
each store.
M. Tuesday, July 4th. 1
No. 3d at 1401
William Now Open
I
r
For a home surprise send
a case of
A CASE OF GOOD JUDGMENT
Henry Rohlff Company, Distributers
2567-69 Leavenworth Street
' Phoaw Douglas 876
Prompt deliveries to any
part of greater Omaha
Mail orders by freight
or express to any point
"I have used K C BAKING POWDER for a great many years
and have yet to experience a failure in baking with it.
?'I believe in the "safety first" idea and am sure of best results
when I use Ku
"Yes, I have used ethers, -higher priced powders too, but har
always gone back to the old reliable."
YM Baking PowDt
is always sure to give satisfactory results. For good, whoksens
foods use rL U insist on getting it.
O C Ounces for Ofi
W a am (More than pound susd i II .
HeflW a huM for quarter) tBSOW e