asSSK3&iiS
THE BEE: OMAHA. SATURDAY, JULY 29, 1916.
Good Things for the Table Offerings of the Market Household Hints
i
Market Has Plenty of
Good Things For Table
The hot ind dry weather is begin
ning to show its effects on the fruit
and vegetable markets of Omaha.
"The heat is just burning things
tip." said the vegetable man gloomily.
"Tomatoes are in bad shape and are
bringing, five times the price they
ought to.
"There's less than half a crop of
peaches, take it all over the country.
Apples are poor and less than half
crop. The farmers, most of them,
don't know how to take care of their
apples. They don't spray them, they
don't cultivate their orchards and
they let the apples load down their
trees too much. If they'd thin them
out they would get better results."
However, there are many good
things in the line of vegetables and
fruits that the housewife can get on
the local markets at small prices.
Sweet corn, for example, ts of fine
quality and selling around IS and 20
cents a dozen ears.
Wild plums are in and they re tine
and cost only about 25 cents a bas
ket. Red raspberries from Colorado and
W&fthinptnn are olentiful and cost
only a dime a b6x.
Cucumbers are fine and cheap.
Little pickels have put in their ap
pearance on the market, the kind
that are intended for pickling at
home.
Watermelons are at the height of
their gofldness, luscious, juicy, sweet
and so plentiful that they're cheap.
They all come from Texas. Home
grown watermelons rarely get to the
Omaha markets.
Cantaloupes are also good and plen
tiful and moderate in price.
Blueberries from Michigan and
cherries from Colorado may be se
cured. Most of the staple vegetables are
on hand excepting peas, which are
about gone. Denver cauliflower is a
vegetable dainty on the market at
present.
Outing Party Sandwiches
Sandwiches may be made hours be
fore thev are wanted and kept fresh
by wrapping them in paraffin paper
or in a cloth wrung ary form hot
water. The most important don t to
be observed in their making is this:
Don't have a dry sandwich, or one
with a stingy filling.
Here are some recipes for delicious
filling:
Windsor.
One-half cupful butter; two-thirds
capful chopped cooked chicken:
one-third cupful finely chopped, cold
boiled ham. Salt and paprif.a.
Cream the butter and add the chick
en mixed with the ham. Season to
taste with salt and paprika.
Floradora.
Six tablespoonfuls chopped chicken,
two tablespoonfuls chopped green
peppers, one-half tablespoonful chop
ped parsley, two tablespoonfuls may
onnaise, salt. ....
The peppers should be parboiled un
til soft. Mix ingredients thoroughly
and season with salt.
Egg.
Chop whites of hard-boiled eggs
very fine. Run yolks through a sieve,
mix with salad dressing or cream,
and add seasoning.
Fairmont
Three-fourths cupful finely chopped
breast meat of chicken, one cupful
rich milk, one onion, two tablespoon
fuls butter, one-fourth cupful finely
chopped celery, three tablespoonfuls
flour, two egg whites, salt and pepper,
one teaspoonful lemon juice.
Heat chicken, celery, and milk to
boiling point. Add the onion, Which
has been previously boiled and forced
through a puree strainer. Cream but
ter and flour together, add to mix
ture, and cook until thickened. Add
the egg whites, beaten to a stiff
froth; and season with salt, pepper,
and lemon juice. Turn into a mold
and let stand until old.
Cheese.
Moist cottage cheese, rich with
cream, makea a delicious filling; also
cream cheese worked soft, moistened
with cream, and spread plain or with
chopped olives, nuts, or celery.
Huntington.
This Is Graham bread's best filling.
Mash cream cheese well, add about
half the quantity of peanut butter,
blend thoroughly and season with salt
and paprika.
Spanish.
Thraa tablaapoonfula capara, en taa
apoonful mada muatard, two anehovlei, two
mall pickles, ona aprlf paralay, two tabli-
apoonrula ollva oil. two tablaapoonrula vlna
tar. two hard-ballad ana. aalt and paprika.
Put anchovies, pickles, parsley, ca
pers, mustard, oil, vinegar, and the
yolks of the hard-boiled eggs in a
mortar and pound to a paste. Season
to taste with salt and paprika and
add the chopped whites of the eggs.
Sardine.
Drain the oil from a can of sardines,
remove the skins, mash to a paste
add a teaspoonful of lemon juice, and
spread on thin slices of bread cut
oblong. Pile one on top of the other
and on the upper one place a little
ball of cream cheese.
Lobster.
Mix equal quantities of finely chop
ped lobster meat (or any similar suit
able fish) and yolks of hard-boiled
eggs which have been forced through
a sieve. Moisten with melted butter,
season with German mustard, salt and
beef extract diluted with a small
quantity of boiling water. Mothers'
Magazine.
Novel Ways of Serving
the Cucumber These Days
The Ever-Useful Herb
The best herbs for drying are basil,
marjoram, sage, savory, balm and
common lemon thyme.
They should be picked just before
they flower and on a fine, warm day,
. never when they are wet
Spread them on paper to dry in the
sun, or in a cool oven, or on the' rack
over the fire. The drying must be
done quickly or the herbs, lose their
color. ...... .
When they are thoroughly dried
pick the leaves from the stalk, and
if you think it necessary, dry again,
then tub them through a fine sieve.
The powder must be put into quite
dry bottles and corked tightly. Of
course, the powders must be kept
separate and their bottles carefully
labeled and stored in a dry place.-
When wanted for flavoring, tie up
as much powder as you need in a
piece of muslin.
If you want to preserve parsley
for decorating cold meat dishes and
; so on, pick some large sprays of
parsley and divide them into sprigs
of a suitable size for garnishing. Dip
them for a few momenta in salted
boiling water, then strain off all the
water, dry very thoroughly in a cool
oven, and store in a well-corked,
wide-necked bottle.
A "bouquet garni," such as Is used
Weather Fashions'
Winds Blow
Shot taffeta is favored for silk pet
ticoats. The . ribbon weaves are as much
liked as ever.
Camisoles with ribbon shoulders
are preferred.
Green ts said to be one of the com
ing colors.
Scarfs and stoles are of velvet as
well as of fur.
Chinese designs in color on net
for flavoring meat dishes, is gener
ally composed of a bay leaf, a sprig
each of thyme, basil and marjoram,
with some parsley, tied together.
Mint is very cheap when in the
height of its season, but at other
times it is difficult to procure. It
dries very well, but mint vinegar is a
nice thing to have in the storeroom.
This is easily made. Fill a large
mouthed bottle with some coarsely
chopped mint leaves, and cover with
good vinegar. Place in a warm store
room for three weeks, then strain off
the vinegar for future use.
Mint sauce is another useful store
sauce. Take a handful of mint and
dip it into a pan of boiling water in
which a teasnoonful of bicarbonate
of soda has been dissolved. The mint
must only just be dipped in and out.
This sets the green color. Dip it into
cold water and then chop very finely.
Put an inch layer in a big bottle,
then a teaspoonful of granulated
sugar; repeat this until the bottle
is three parts full. Fit! up with good
strong vinegar and cork very tightly.
Cover the top with brown sealing
wax to keep out the air. When re
quired for use shake the bottle and
pour out two tablespoonfuls, add an
equal quantity of water, and the mint
sauce is ready for use Philadelphia
Ledger.
Cucumber Dishes.
The cucumber appeals to the most
jaded of palates, but it has been
maligned as the cause of indigestion.
By following a few simple rules it
loses its gastric-disturbing qualities.
Cucumbers gathered early in the
morning are sweeter and less liable to
cause indigestion. Never eat a cucum
ber gathered during the heat of the
day.
Lay the cucumbers for the table on
ice, not in the refrigerator simply, till
ready to use; then remove a thick par
ing, for the bitter principle lies next to
the skin, so do not leave a particle
of green; slice thin and serve on a dish
with crushed ice, soaking in cold
water before they go to the table.
Many persons partake of them cooked
who cannot enjoy them raw.
Cucumber Sticks.
Pare some chilled cucumbers and
cut them their full length into stick)
about as thick as a pencil; serve them
on a dish of chopped ice; to be eaten
with salt as celery.
Cucumber Sauce.
Turn, into a colander a cupful of
peeled and chopped cucumbers and
drain, then put in a bowl that has been
rubbed on the inside wilh a clove or
garlic. To a pint of whipped cream
add a pinch of soda and beat in the
cucumber; add half a teaspoonful of
onion juice, salt, a pinch of red pepper
and teaspoonful of vinegar. Keep on
ice till needed.
Stewed Cucumber.
Peel a large cucumber, cut it up in
slices and soak in two teaspoonfuls of
vinegar, with salt, and an onion stuck
with two or three cloves. Stir these
every now and then, and in an hour's
time dry each piece of cucumber care
fully on a cloth, flour slightly and fry
in good drippings with a sliced onion
until quite brown. Then moisten with
a cuptul ot stock and let simmera
gently for thirty minutes; afterward
add pepper and salt, a little coloring
or thickening if necessary, and two
spoonfuls of tomato catsup. Put in
some slices of cold beef, shake thor
oughly for fifteen minutes and serve.
encumber Salad.
Peel two medium-sized cucumbers.
cut in thin slices one carrot, add one
slice of onion, a teaspoonful of salt
and a little cayenne. Cover with a
pint of boiling water, simmer till soft.
In the meantime, soften a tablespoon
ful of granulated gelatine in cold
water, dissolve with three tablespoon-
iuis oi ooiiing water, add a table
spoonful of lemon iuice to these
vegetables, stir in the gelatine, strain
an wnne not tnrough cheese-cloth.
Line a mold with slices of fresh cu
cumbers and fill in with the iellv: set
away on ice for several hours. When
ready to serve turn on to a salad bowl,
garnish with slices of fresh tomatoes
and serve with French dressing.
Cucumber Sandwiches.
Pare as many cucumbers as will be
required, split open, remove the seeds
and, with a very sharp knife, cut into
thin slices; soak for twentv minutes
in ice water, drain and drv on
towel; then dip each slice into a rich
mayonnaise dressing, sprinkle with
salt and arrange on thinly sliced
bread; cover with a lettuce leaf and a
second slice of bread, and serve at
once.
Cucumber Soup With Toast Sticks.
Simmer in a quart of water nine
sliced cucumbers and four small on
ions until very soft, then press
through a sieve; to this add a pint
and a half of scalded milk, a thicken
ing of two tablespoonfuls of butter
with three of flour, some salt and
pepper and simmer slowly. Serve hot
with buttered toast sticks.
Creamed Cucumbers on Toast.
Stew the cucumbers as described
above, drain off the water in which
they are cooked, then pour over them
a rich cream sauce thickened with
butter and flour and serve hot on
toast or in pastries. '
Cucumber Fritters.
Carefully peel and grateripecu-
foundations are a feature of the new
laces. . .
Clinging effects are stilt seen in
evening gowns.
Gored capes are among the latest
Parisian whims.
The marquise is a favorite shape
for the new hats.
Satin spots are seen on large black
velvet hats.
Machine pleatlngs continue to be
extensively worn.
White silk shoes are hand-em
broidered in silks. .
Fancy metal bands are coming in
for millinery purposes.
1916 Milk-fed Spring Chickens........ .'.25c
1916 Choice Hindquarters Umb, lb... ........ 15c
BUar Pol Rout, lb..,.
Yonut Vaal stout, lb..
Young Vaal Chops, lb.
Portarkooaa Stack, lb..
Pla Pork lout, lb....
Plf Pork Botta, lb....
Span) Bibs, lb. ....... .
.Utt
.llfta
."Vic
UVia
."Via
13Ha
Extra Lean aattitar Hams, lk....,ITe
Bute Corad Ham a, Ik IIVa
litre Laan Broakfut Bacon, lb.. lay. a
Sogar Cored Bacon. ...i iec
SPECIALS
Fn S to t p. av, Laaak Cbapa, lb. , .Sc
Fnm lklt,a, Park Cbepa, lb. ,12a
EMPRESS MARKET
IIS South 16th St
Phone Douglas 2307.
cumbers; press the juice from the
pulp, and to each teacupful of it add
one and one-half tablespoonfuls of
thick, rich cream, half a tablespoon
ful of butter, a fourth of a cupful of
sifted flour, teaspoonful of salt, dash
of cayenne pepper and one beaten
egg; drop by spoonfuls into hot fat,
and when a delicate brown turn,
drain on blotting paper and serve.
Cucumbers for Lunch.
Select a large, long cucumber, wash
but do not peel, cut into half length
wise, scoop out the contents, chill
and fill with a dressing made with
whipped cream; have this piled up
on top of it, and place in the center
of a shallow, round glass bowl. Ar
range around this first a border of
thinly sliced new onionc next to this
one of sliced tomatoes and on the
outside a border of sliced cucumbers.
This makes a pretty dish, and can Ije
served at the table with dressing in
the center boat. Philadelphia
Ledger.
Big Barn Burned Near Bee.
Seward. Neb.. Julv 27. (Special. 1
The large barn on the Howard Dick
inson farm, near Bee, this county.
burned to the ground Tuesday night,
together with all corncribs and out
side buildings. One Shetland pony
was burned to death. All of the other
stock was removed m time. The
mow was full of timothy hay.
Kitchen Conveniences
Where breadcrumbs are needed in
a recipe put crust and crumbs twice
through the mincer. It does just as
well, and is more economical than
' ordinary breadcrumbs.
I After polishing windows moisten
! a rl&an tab wilh a verv little elvcer-
ine and rub it over the glass. Win
dows done this way do not "steam"
and remain clean much longer.
Never put the sugar from lemon
peel into cakes. It is likely to make
them heavy. Save it for sweetening
milk pudding cfr custard, to either of
which it is a great improvement.
A knife designed particularly to
serve as a dish scraper is made of
ivory celluloid. It will not scratch
the finest aluminum or china. It has
an angle for every corner, a little
notch at one end for cleaning around
the tops of fruit jars and similar ar
ticles. Other things to be said in its
favor are that it does not make the
harsh noise caused in the scraping of
metal, and that it is small, light, easy
to handle, will not rust, and is very
useful for removing all matter irom
pots and pahs after cooking.
t r . i . i ,.: ...
U, KJllC UI U1C I1CWC91 KlllMCM IBUlllCLS
has a refrigerator base. The upper
part is fitted out in the usual way,
with compartments and receptacles
for holding spices, staple groceries,
flour, seasons and baking essentials
kneading board, rolling pin and
the like.
Another unique icebox is a refrig
erator which hangs on the wall. It
holds twenty-five pounds of ice and
is twenty-six inches . wide, twenty
two inches high and thirteen inches
The Good Old Summer Time
BRINGS US
Delicious, Sweet, Red
WATERMELONS
k lb.
He
LEMONS
Or lVe par lb. if (uaranteeo1 rlpa.
Wa racoromand that rou bur thara not
guaranteed and fat tht low prica, a
practically ovary ana la good.
COOLING
A worth whllo public aorvlca . .
to gat In carload, ao wa 3gQ 81ZC, O.OZ.. aSOC
can call at this price. '
EVERY DAY NEEDS
TEA
A moat economical drink Hun
dreds of cups from a pound.
Ice Tea, a satisfying blend, per
lb., at 23
Blue Ribbon, pan fired uncol
ored Japan. We hear others
sell the same tea under an
other name for 75c lb. Our
price, per -lb. pkg.,.12
Mayflower is a natural leaf un
colored Japan of cup quality,
equal to regular 60c or 70c
teas. Our price, per sanitary
tt-lb. pkg 20
Upton's Yellow Label, tt-lb.
tin for 31
Pink Label, H-lb. tin.. 25
Tetley's Tea lb 15
Vi lb., at., 29
1 pound, at 55
Macaroni or Spaghetti, 10c pkg.
Climax for 7?
S pkgs., for 19
SALT
Fine Table Salt, 3-lb. bag.. 3
5-lb. bag, at 5
14-lb. bag, at 13
Bulk, barrel, 280 lbs... $1.47
100-lb. bag, at 49
PINEAPPLES
Princess Brand, extra fancy
quality, 2 -lb. can.... 20'
No. 2-lb. can 15
3 for 43
No. 1 size 10
FRUIT JARS
Mason Jars, Lacquered Lids
Pints, per doz 40
Quarts, per dozen 44
One-half gallon ... 65
With zinc lids, 4c dozen more.
Mason Jar Lids, zinc, doz. .23
Lacquered, per dozen . . 15
Jar Rubber, heavy white, per
dozen, at 5
Asparagus Tips, very tender and
good flavor, square can, 23
COCOA
Our High Grade Tip, -lb. tin
for 18
COFFEE NECTAR OR INDE
PENDENT 35c grade, steel
cut, per lb 28
FLOUR
Cash Habit for uniform satis
factory bakings, 48-lb. bag,
at 81.55
24-lb. bag, for 80
Thrifty Habits, a great bargain,
4-lt. bag SI. BO
24-lb. bag 68
BASKET STORES IN ST. JOE.
Friends and Boosters of the Basket Stores will be interested to
know, that we have contracted for the controlling interest in The
United Cash Stores of St. Joseph, Mo. There are nine stores in that
chain. The present plan is for us to take charge and turn them into
Basket Stores early in August. .
THE BASKET STORES
No. 40 it doing business at 4001 Cuming. Come In.
deep, with quite a number of con
veniences.
Public Vacation School
Term Comes to a Close
One thousand boys and girls have
completed the six-week term of the
public vacation schools, which were
closed Friday. The pupils we're given
review work, that they may make
their grades in September. The heal
did not deter them from finishing the
term. F'ive schools were used for this
work.
These youngsters will now begin
their summer vacation of five weeks
before the opening of the next school
year.
3!
Economy With Satisfaction to
MILK
BUYERS
fTp It is a wonderful thing for a concern that has
m been in business ten or twenty years to have
II the complete confidence of the public. That,
dear people, is the proud position we are striving to
attain.
PTp Every day, week and year we see progress, be
Vlr cause we do something which makes it possible
Til to accomplish this high standard. We are' de
livering safe, pasteurized milk products. Recently we
have taken our ordinary buttermilk off the market be
cause it wasn't as good as we thought it should be, and
in its place we offer 'Locust Lane Buttermilk," because
we can vouch for its quality.
fTp Because of the increased cost in the country
xlf and of handling we cannot put into our 8c pas
II teurized cream more than the standard amount
of butterfat, nor can we give our customers the satis
faction with a cream that barely passes the test, but
we are especially proud of our Special or Jersey brand
and of our "XX Exceptional Cream," and recommend
them to our Customers. It costs more to produce these
richer and better brands and we have to charge more
for them, but they are worth the difference and are
really more economical to the customer.
Order Alamito Milk from your grocer, one of our
drivers or telephone.
ALAMITO
THE
IY1 ILK. - W nil L
DAIRY
DOUGLAS 409.
1916 Milk-fed Spring Chicken.. .. ..... . . . . . . . .26c
1916 Choice Hindquwrten Lamb, lb . , . . .... 16c
Staar r Boast, lb.....
Young Vaal Koajt. Ik...
Voanf Vaal Chops, lb..
Portarhaaaa Steak, Ik...
Fit Pork Stout. Ik
Pis Pork Botta. Ib.....
Spam Elba, lb..........
.ItVte
.UV4e
.MVic
.le
.IJVia
.lsv.a
..
Eatra Laan Itatular Rams, lb....,ITV,o
Silnr Carad Ham, Ik ImVtt
Bxtra Laaa Braaktaat Bacon, k..lc
Sotar Curwd Bacon;.,...... Ifa
' SPECIALS
Fraaa S to t p. Loaak Cbapa, Ib. ..Sc
Frwa t to 10 p. aa. Park Cbapa, lk..ll
PUBLIC MARKET
e
1610 Haraoy 8 (root.
Phot Dot. flu tin.
TWENTIETH CENTURY
FARMER
The Missouri Valley's
Greatest Farm Paper.
OMAHA
110,000 Copia Wukty
75,00 ISO aula tf OmA
(proofs)
EVERYBODY should eat plenty of good white bread.
It b wholesome, nutritious aad rarjr easy to digest.
It is easy to lake broad along with your other
cooking. Mad a in your own clean kitchen, from your
own selected materials, yon can be sura of its purity, I
wbokuomeness and fine flavor. y
Bread Is the cheapest food In the world because
It supplies the most nutriment for the least money.
Ten cents' worth of flour contains mora nourish
ment than ten cents' worth of any other food you can
buy.
The amount of heat and muscular power furniih
ed the body is measured in calories or fuel units. The
table below (prepared from U. S. Dept. of Agriculture
Bulletin No. 142) shows the amount of energy (in calor
ies) that tan cants will buy in flour and five other staple
foods!
Wbpat flour
Bice
Potatoes
Cheese
Salt Codflih
Beet; sirloin
All these foods are wholesome and deelreMe but,
as the figures show, wheat flour gives far mor .or the
money. Cut down the food bill by eating mo. e bread
and biscuits and less of the more expenshrei foods.
Calories
O U lb. M40tmnmanBnuannunamn
O U lb. 408oemannnamuB
O 8 lb. 2025taUBama
6 90 bu. 1970-amunmt
t)25a lb. 752am
0 T lb. 465a)
0 25' lb. 410a
No guess work
You can know
You will get good results
and have heathful, whole
some foods by usiiry
Powder
Ask your grocerr-he knows
1 1 1thI "
- Le-tA for iWt mitm oa -
Mat aiMkr't Wtade)W '
9
Crushed from full-bodied, lus
cious Concords bottled at the vine
yards, light where the best grapes grow
dolhrerad to yon under the purity-protection
of the Oval Label that's frmtmrm I
The health-pleasure drink for
all ages.
UnrerTneTrted, unsweetened, elirifiei
The dalidoue thlrst-qoanching smack of
rich, fruity goodnesa. Dilute It to your taste.
Buy tfmotr's in the Family Case)
of ail one-pint bottles.
ARMOUBCOMPANV
ROBT. BUDATZ, Mgr., IStb ana Jaaaa Sta,
"bona Dniflaa 10SS, Omaha. Nab.
W. L. WILKINSON, tk a Q, Tal, Sa. 1740.
WW
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