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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (June 2, 1917)
V THE KEE: OMAHA, SATURDAY. JUNE 2, 1917. FRESH DRESSED CHICKENS, PER LB 178e PIG PORK LOINS, PER LB .1878c Steer Porterhouse Steak, lb... SI'sc Vouiu Vetl Root, lb ,...13',c Ynunf Veal Chops, lb IS'c Steer Pot Roost, lb..., 16 '.c Steer Shoulder Steak, lb 17V,c rir Pork Roant lb , lV,c It Pork Butu, lb 22',c Mutton Roast, lb 18',e Mutton Chops, lb IS',c elhrerioa made to all parti of tbo city. EMPRESS IIS Nortel leth Street. PIG PORK LOINS, PER LB 7. .18c FRESH DRESSED CHICKENS, PER LB 17c Steer Pot Roaat. lb l',c Steer Shoulder Steak, lb 17V,c Youni Veal Roast, lb , lJV.c Younr Veal Chops, lb 1S',C Porterhouse steak, lb... ZZ'.'ac Tit Pork Roast, lb l'e Pllt Pork Butts, lb ...,22',c Mutton Roast, lb le'ie Mutton Chops, lb U'ic Deliveries made to all parts of tbo city. PUBLIC 1610 Harney Street. True Economy It Merely Good Judgment In Buying You Can Exercise Your Good Judgment in Trading at THE WASHINGTON MARKET GROCERIES 11 Ibt. Granulated Sugar 9. .00 All Brandi of Creamery Butter 43c Maearont or Spaghetti, pkg , . . , . 10c Extra Larg-e Ralatna, lb IOj Walter Baker'a Breakfait Cocoa, In bulk, per lb., at .....2fte Dried Peachf a, peeled, Iba., for. , , . . 25c Gold aline Brand Flour, aack $3.05 Fancy Golden Stntoe Coffee, lb 20c Tea Slf tings, per pkf 14c i MEATS Choice Steer Sirloin Steak, lb. 25c Choice Steer Rib Roast, lb 22V-C Heme Pressed Spring Fries, each 80c, 60c Young Roasting Chickens, per lb..lSc Fresh Pork Tenderloin, lb 40c Fresh Beef Sweet Breads, lb... 35c Morrell'i Breakfast Bacon, half or whole. FRUITS AND Kxtra Fancy Missouri Strawberries, per quart, at 15c Urge Head Lettuce, 2 heads for.... 15c Home Grown Radishes, hunches for Sc Extra Large Thin Skinned Lemons, doi., at , .....20c Kxtra Large New Potatoes, peck. .$1.10 New Solid Cabbage, lb..., Be VISIT OUR ICE CREAM PARLOR AND LUNCH ROOM lea Cream Sundae and Sodas, always Sc. WE DELIVER ALL AH erdera seuthweat ml Dodge leave at 10 All erders northwest WASHING 1407 DOTJGI A3 UK MOST tf--eMTaT MHO MMT AtaMlMtr IN Bee Want Ads Are sxKZ IT YOU'LL GET A We want your business. Our aim b to have satisfied customers. . BREAKFAST Pancake Flour, pkf ....',.,.,,.,,,, .10c Shredded Wheat, pjtgw. v, ....... 12e le-oa. cans Milk He 4 Iks. 1 004, eleea Bulk Oatmeal. . . .. .ISc The Farina (Ilka Cream el Wheat).. ISe ,' Chew gum after each meal ; all brands we carry, 4c FLOUR FLOUR FLOUR, ' Our price la rliht. Satisfaction guar anteed or manor keck. 4S-!e. Economy Brand 14-lh. Economy Brand .....SJ.4S .....S1.7S S3.T4 Si.se llfht BOc .......Sc 4S-lk. Tip Brand..... 14-lk. Tip Brood -lh. Tip Brand (fln io for eueoKeeporal Ooed Macaroni, pkf IS Ibe. Slifar (our Sugar is kept clean! , .....88 hers D. C. Soap , 2Se tt-piat Jelly Classes, plain or mould, per doa ...Sic raraflno Wax, large cake Sc Jar Rukbera (the food kind), dos....7e Zhit Uda lor Mason Jara, doa. .... . ,3I Maaon Jara, Jlnc Udsi Pints, doa, Slcl ajuarta, dot, Sc Vi-gaJ., doa SSo FRESH FRUITS AND VEGETABLES. New Spuda. nk. (IS Iba.) $1.10 New Spuda, lb , fc Freak Radlsaoa, 4 bunches ....Sc Cabbego, per lb !.ao Freak Onions, S bunchea 10c Green Beana, lb , ,0c Freak, Carrots Been nod Turnips (the Urge bunches) , fc White Onlene, lb, Tet 4 Iba 2Sc CANO APPLES, food ana sound, per Ban Oala Apple, (make dandy plea), pk. (12 Iba.) :..... 4Jte ..ni.lw-SJ.ou-Sl.2S Undo Sam novor has a "Special Sale" on stomps no ithor do wo hare low no aavaacea prices will permit Omaha and Lincoln 40 Stores ff" : HTaylol ft ' npHE juice-wtaintefi Stockinet tffiSlSlJ I dfjT ' Covering In which this ham it tMMmsmiif'A !sW ' I 132 avV ganoketl brings to your table, in all B&jmVtSSt I fcps SB fine flavor of Star Ham. . WfffaB& ij i W& 'iir'tiliP' g fttB-k-lUm. Mpnetak.. XW$iiiW&W A " " " C t Mrfi G VyLi " M'eM. Sweats, Mar., nth Sa4 loses Sts., SSiiOi. 6SSrSSS&T r I .5KSS2c lV-a,V f Osaka, Nat.. Seat. ISH. W. t. WUkla. CSfc in V T , aF Iff -gy Spare Rib, Ih MV,c Extra Lean Rcirular Hama, lb 2SV,c Sugar Cured Hama, lb ,,...20c No. 1 Lean Bacon, lb .36sC Sugar Cured Baron, lb 32 'sc SPECIALS From I to I P. M. Country Sausaae, 2 lb., at 2Se From 9 to 10 P. M. Pork Chops, lb.. 18c Mall ordarl filled at those prlcee. MARKET Oouflas 2307. Spare Rlba, lh Uc Kxtra Lean Reirular Hama, lb.,,...2S',c Sugar Cured Hams, lb ,,..20e No. 1 Lean Raeon. lb MVsC -Sugar Cured Baron, lb .32'sc SPECIALS Fran I te P. M. Pork Chops, lb., lie From to 10 P. M. 2-lb. to. lard, 35c Mall orders filled ot these prices. MARKET Douglas 2703. Regular 85o Coffee, special, lb 2c Extra Fancy Teal, regularly 00c per lb., special, at 4c' Petroleum Soap, regular fie seller, bare for , . 25c White Borax N apt he Soaf, S bars. . . .25c Diamond C Soap, ft bars for .25c Navy Beana, per lb lT'je Red Kidney or Chili Bcana 2 lbs for. .25c per lb., at 40c 1917 Spring Lamb Hindquarters, per lb., at 293C Forequartern 2334c Extra Fancy Young Veal Roast, per )h at 20c and 25c Fresh Spare Ribs, lb 15c Choice Steer Boiling Beef, lb 16c VEGETABLES Fresh Spinach, per peek ......10e Yellow Dried Onions, lb Sc Extra Fancy Tomatoes, basket 25c Green Beana, Wax Beana or Fresh Tun, x qui,, ror 25c Extra Sweet Oranges, down. 20c, 25c, 35c !' nun, rani ....... . .OC, ('I Co IOC Summer Squash, 2 for , 6c All Klnda of Sandwiches, 5c and 10c OVER THE CITY A. M. every day. ' ' ' " of Dodge leave at S P. M. every day. SSL?-?? I ilAKtUDT I&L.TYLZiR 470 aub jwmay asw Ttm WMI.I 0VC3T- . Business Booster- cal.ell. er-zr m I Squire I I I i Th. A Few Suggestions for DINNER Ice Tea, 27c Lb. SPECIALTIES FOR PICNIC. A Sanitary Pocbafa contalninf 23 Paper Pletea, Set 3 (or 22c OLIVES, 4-oa. bottle, plain, Sci 24-oa. bottle, plain..,.. 24c Small bottle Stuffed Olives. ........ ,c 24-oa. bottle Stufled Olives. ..30c RIPE OLIVE3, pint can, 20c qt 31c BOTTLE PICKLES, sweet or sour, Sc; 3 for . ,2Se BOTTLE PICKLES, sweet or sour, 9c; . 5 for 2c (JNEEDA BISCUIT, pkf Sc Nablaco In tlna .12c-30c Fresh Roaated Peanuts, lb. .10c Peanut Butler (best grade), lb 20c i Good supply Soft Drinks (on Ice). COFFEE, TEA, POSTUM, CHOCOLATE AND cocoa: INDEPENDENT A 3Se grade Coffee ' that pleaaea and holds more cue- tomera than nny one item wo oell. ' Steel cut, gaa roaated. Our price. . ,30c THRIFTY HABITS Sweet drinking, Santos Bland, lb 22c BULK TEAS SSc auallty; our price. .46c LIPTON'S TEA. lb, 72ce.lb, 3Bc; y. ib ;.,,.vr..........2i INSTANT POSTUM, 50c can, 4Sci 30c can 27c Boiling Poatum 23e Kellogg'a Drinkat lie Chocolate, our No. I Premium, Vs-lb. cake ISe W. H. Baker Chocolate, Va-lb. cake.. lie Baker'a Vt-lb. Sweet Chocolate 4c COCOA, bulk, lb... 20c lip Brand Cocoa, yi-lb. can 20c W. H. Baker Cocoa. V.-lb. can 23c w. n. Bauer Locos, y,-lb. with small margin of profit. Giro us The Basket Stores Ulome Economics Department Meat Substitutes The instinctive need for the body- ; building foods has established the ; custom of meat-eating among most i of the nations of the world. There is, I at present, a reaction among certain i people against eating large quantities ot meat, or even against eating any meat whatsoever. The vegetarian, or non-meat eater, bases his claims on I various arguments. He says the per- son who omits meats is in better gen 1 eral health, shows better moral char 1 acteristics and is superior intellectual 1 ly. The meat eaters, on the other i hand, assert that the consuming of ! flesh food produces a superior peo ple with greater qualities of physical ' endurance. Probably a middle course I is a safe one to pursue. The consump I tion of meat in well-to-do households ' could safely be cut one-third to i one-half with bcneBt to the health of 1 all concerned." The above arguments take into con sideration the health side of the ques tion only. At the present time, espe cially, the cost of meats, which are al ways expensive, makes their careful use necessary. But whether we limit the use of flesh foods or not, the work of body building must go on. There fore, at least once a day, and usually twice, some body-building food should See That the Label On the Cap I V ALAMITO Perfect Pasteurized MILK Many bottles bearing the name Alamito are used by dairies selling raw milk. It is done, of course, against our wishes. But you have a protection in the label on the cap- Alamito Perfect Pasteurized Milk. Look for it. It insures you rich, SAFE Milk. Y Friesland Cortifiad Cream. Recently announced changes make us the only dairy selling Certified Milk and Cream at Omaha. To those preferring a certified raw milk, we will be glad to furnish our famous Friesland Farm brand. 1 Telephone Us Douglas 409 Or Ask Your Grocer. ALAMITO DAIRY CO. ASK FOR and GET 1 Horlick's The Original Malted Milk Substitutes Cost YOU Sam Price, DEAL HERE laroer our volume, the lower wo Med. Advance Pork and Beans ISc Salmon, 1-lb. tall cane lTc-lSc-2Se Hiffh can Snlder's Tomato Soup 13e Van Camp'a Prepared Spaghetti 12c Lemons, doa . , ISc-leo pkg., 3 for 10c STRAWBERRIES Can them now, quart boxea, each, 18c par case S3.S7 SALT. S-lb. bag, 4ci S-lb, bag........ Te 14-lb bag lftc Shaker Salt. Sc; Bbl. Salt tl.SS 100-Ib bag a ...etc Block, for stock 42c leo Cream Salt, ewL, S7c; 8 Ibl. for. ... .So Onion Salt, In f laaa alienor 13c Celery Salt, la flaas shaker So PEPPER. -.". Good, atronf Black Pepper, lb.....,,,34e Glass ohaker full of Pepper . . Sc White or Coyenno Pepper, Ib , . .44c MEAT DEPARTMENT. Nothing but the beet in all Fresh Meats. A trlel will convince you. Beat Creamery Tub Butter. Ib. 44e Beet Creamery Carton Butter, lb....4S Good Country Tablo Butter, tub or carton, lb , 41o Butterino Aboolutely puroi Beet Colored SSc Beet White 27c Ceeh Hebit 2Sc Magnolia. 2-lb. rolls ..41c Bouillon Cubes. 2c I 12 for ...23c Fresh Buttermilk, gal 10c Tanhauaer Beverage bottle, Sc; S for 2Sc A variety ol Freak Flsk at all markets. GET THE CASH HABIT. "Specials." Wo soil everything: as your confidence. Phone TYLER 440 for Locations Co-Operation. Readers are cordially invited to ask Miss Cross any questions about household economy upon which she may possibly give help ful advice; they are also Invited to give suggestions from their expe rience that may be helpful to others meeting the same problem be provided. Beside meats, fish, eggs, millc, cheese, dried peas and beans, are the main protein or body-building foods. The cereals all give some pro tein, but not in such large quantifies, and some nuts, notably peanuts, are rich in protein. In this question of substitution, it should always be re membered that eggs and milk are es pecially good for growth and that the vegetable proteins cannot quite take their place in the diet of children. The recipes given below, concern chiefly the less used meat substitutes. Cheese has been discussed before in this column, and eggs will form the subject of a later article. ' MACARONI CHEENE TIMBALE. I c. finely chopped T. butter cooked macaroni 4 T. (lour 1-3 o. grated rheese. Salt and pepper 1 t, onion Juice Sxtra cooked macaroni 1 c. milk Line a greased mold with the extra cooked macaroni. Make a sauce by melting butter, adding flour, then milk and stirring to boilinfr. Add remain ing ingredients and pour into the mold with the micaroni. Bake twenty min utes in a n.oderate oven. Turn onto a hot platter. BEAN LOAF. 1 e. mashed beana 1 c. atr&lned tomatoes IH e. bread erumbo 1 gg 1 c. milk ' It. salt H L pepper ' Mix all ingredients; turn into a greased baking dish, and cover with buttered bread crumbs. Bake in a moderate oven thirty minutes. The loaf is improved if the egg whiteipnd yolk are beaten separately. FolB in the beaten I white last. TJEAN POLENTA. 4 e. cooked beana 44 t. mustard luj T. molasses k t. pepper 1 t. vinegar ft t. salt Drain the HquU from cold cooked beans, mash them fine, and mix with the other ingredients. From the mix ture into cakes and brown on both Issides in hot greased pan. - SPLIT PEAS WITH CABHOT8. t e. cooked split peas' H c. milk S c. boiled carrota 1 t. aalt t. pepper Mash the peas fine and add carrots, cut in small pieces. Add other in gredients, reheat and serve. A little butter or other fat will improve the flavor. SPLIT BEA LOAF. 4 c. cooked split peaal egg 3 c. bread crumbe 1 t. minced onion 1 T. minced parsley Salt and pepper Mix all mgredieffts together. Form into a loaf, place in a gnased pan, and brown in a moderate oven. Time, twenty minutes. RIl'K AND NUT LOAF. 1 o. rice, cooked XT. mlncod parsley 1 e. pranut butter 3 t. nutmeg 1 e. white sauce 1 o. bread crumbs 3 t. salt I eggs Mix all except one egg and one quarter cup bread crumbs. Place in greased pan, spread with eggs and crumbs. Bake thirty-five minutes Serve with tomato sauce. The following recipes were distri- S93SE MlAKUnl HADE ROM THE HIGHEST MADE DURUM WHEAT (OOKSirniHlKUTES. - COOK BOOK FREE SHHHERHfCCO OMAHA. U.S.A. Urjrojr Moxo.roni fmroru in America, It's making THE NEW AND DELICIOUS DRINK SNAPPY ZESTFUL REFRESHING NOURISHING THE BEST ON THE MARKET Caa bo sold without a U. S. goTornment license or with out conflicting with the prohibition laws of any state. WE GUARANTEE IT ' SOLD ON DRAUGHT OR IN BOTTLES Wherever Wholesome and Refreshing Drinks Are Served. STORZ BEVERAGE & ICE CO., Omaha, Nebraska. HOTEL butcd at the Food Conservation Con gress last week: PEANl'T LOAF. 1 e. finely chopped I T. flour pcanuta c. milk I c. boiled rice Seasoning 1 T. butterino Place rice and peanuts in layers and make a White siuce out of the milk, flour and butterinef pour over the rice and peanuts and hake in a moderate oven for about fifteen minutes. PEANl'T SOCF. I o. finely ground Cayenne peanula 1 T. butter or fat 1 c. water ' t T. flour l c. milk (skimmed) I t aalt Cook peanuts and water together thirty minutes. Kub through a puree strainer, combine as for soup. One third cup of whipped cream may be added. Serve hot. BAKED MACARONI WITH PEANl'T 111TTKK. 1 c. mar&ronl 1 t. aalt 2 e. milk c. buttored bread 3's T. peanut butter crumbs. Prepare and cook macaroni in boil ing water twenty minutes. Put in a buttered baking dish, fjtat milk in double boiler and add gradually to peanut butter. Add salt. Pour over macaroni, cover and bake in a slow oven forty minutes. Remove cover, sprinkle with crumbs and bake until crumbs are brown. HPAUIIETTI AND BROAD BEAN MOtTLD. S os. spaghetti. shelling). Ill i. water. pt. wblte sauce, t. aalt. (Umllk, H stock.) 1 Ib. broad beans ' t. chopper! parsley. (weighed after Pepper and salt. Cook the spaghetti in the water, coiling it under the boiling water. Skin and cook the beans in salted water. Strain, and mix half of them with six tablespoons of the sauce and the parsley. Butter a mould and put in a layer of spaghetti, then a layer of beans, repeat until the mould is full, leaving spaghetti on top. Cover with buttered paper and steam for forty minutes. Add half cupful of bean water to the rest of the beans; sea son with cayenne and boil up. Turn out the mould onto a hot platter, pour a part of the sauce around the mould and serve rest in a gravy bowl. Serve at once. PEA BOAST. K c. bread crumbs. T. Kngllsh walnut c. canned pea pulps, meata chopped fine 1 T. sugar. .'i t. pepper. c. butter. K c. milk. 1 egg. Drain canned peas, rinse thorough' ly, cover with cold water and bring to boiling point and let "simmer three minutes. Drain and force through a puree strainer. Mix fine and dry bread crumbs, pea pulps, sugar, nut meat, egg slightly beaten, seasoning and milk, iurn into a small bread pan lined with paraffin paper and allow to stand hlteen minutes. Lover and bake in a slow oven forty minutes. Remove to hot serving dish and garnish with carrot timbales. NIT CROQUETTES. 1 c. atala white o. peanuts. bread crumbs. aalt and pepper. 1-3 c. milk. Yolks of two eggs (beaten) or one whole egg. Soak the bread crumbs in the milk, mix with the nuts, season and add the beaten egg yolks. Shape, crumb, egg and crumb. Fry in deep tat. The Contribution Box. A Mighty Fine Relish (for immedi ate use) Take nice, clean, fresh onion tops and cut them into quarter-inch lengths. Pour over them some hot vinegar into which has been placed some nice minced breakfast bacon. And serve at once. Oh myl Almost, if not quite, equals other greens I Don't know how it measures up in calories, but it tasted mighty fine for a side dish at dinner. A Problem in Canning Solomon noted in his Proverbs that "the destruction of the poor is their poverty," and the aphorism holds as true today as it ever'did. It is ex emplified in as homely a matter as the canning of fruit and vegetables, and in the preservation ot other foods. For example, a housewife in Cleve. land attempted to give advice as to cajining food to the woman who was washing for her. She was telling how Deans and other things, soon to be cheap, might be canned for the winter months when vegetables were high. a great hit MARTINIQUE- v Broadway, 32d St, New York One Block from Pennsylvania Station Equally Convenient for' -Amusements, Shopping or Business 157 pleaaatyt rooms, with private bath $2.50 PER DAY 257 xcallral rooms with private batli. facing ttroot, oalhora xpoaurov $3.00 PER DAY Also Attrdctiro Rooms from fl.50. The Restaurant Pricoo Are Most Moderate). Watermelon Back Again To Visit H ere-Jot Awhile Well, here's our old friend, water melon, back with us again. He ar rived in Omaha this week and he's a healthy looking specimen, especially for so early in the season. These early watermelons come from Florida and they have a fine, healthy ripe green color. The sheel, you un derstand, is green. The inside is red and juicy and sweet. The price? Well, of course, the price is a bit high just now. But even at that ir isn't so very high. Three and a half to 4 cents a pound is the price. They sell them by the pound now. The melons are of good size, averaging about twenty pounds each. We have some homegrown toma toes also this week. They are little fellows and were grown locally in hot houses and they command about 25 cents a pound. Tomatoes from the southern gardens are around 10 to IS cents a pound and ar; of good flavor. Radishes are almost ab give-away The washwoman heard her patiently and then made this pertinent remark: "And where shall I keep these canned things, after they are put up? If I keep them in the kitchen where there is a lire, they will spoil, it l keep them in my bedroom, they will freeze. In the old days, every cellar was a vegetable cellar. Today, if there is a basement, it is usually heated by the furnace to a point where vegetables will not keep. Vegetable cellars are only for the well-to-do, and many of these live in flats or apartments where the preservation of vegetables is im possible. . . Hence, -to many families the giving or auvice regarding ine preservation of foods or the laying in of stocks of vegetables when they are cheap, is quite superfluous. They cannot do it. They must live from hand to mouth. And that is one of the rea sons for the higher cost of living to day compared with the cost to our grandparents. Possibly fortunate families with commodious vegetable cellars may be willing to share their space with less fortunate neighbors or employes. But who is to organize a work like thatr Proper private storage of food sup plies during the winter months rhere is one of the phases of the food, pres ervation camnaign that should be taken up while there is yet time. Minneapolis Journal. Special Recipes. For the benefit of those who could not attend the Food Conservation Congress at the Auditorium last week, the recipes suggested and distributed there will be printed from time to time. The following are from that source: breads, Extracts from a bulletin on "Va riety in Bread." This bulletin may be obtained from the University of Nebraska after June 15. The following recipes will make from four to five loaves each: WHITE BREAD, I'SlNG PART CORK 1'LOl B. No. 1. No. J. S c. water .-- T r. white flour 3 o. white flour 1 T. aalt - 2 T. sugar 2 T. lard (melted) 1 cake yeast 2 c. corn flour I c. eklmmcd milk 5 - - (scalded) Make a sponge of No. 1. When real light add in ingredients in No. 2. Com flour should be sifted with 4 c. of the white flour. Let rise until double in bulk. Shape into loaves. Let rise again until double in bulk snd bake. POTATO BREAD. 3 Iba. boiled aldll c, water peeled potatoes 1 T. aalt 9 c. bread flour T. salt 1 cake yeast , S T. sugar Clean and boil 3 pounds (or about 10 to 12 medium sized potatoes), al lowing them to get very soft. Peel and mash the potatoes while hot, leaving no lumps. 'Take Vi lbs.f or 2'A solidly packed cups of mashed potato while lukewarm and add dis solved yeast and salt; add 1 c. flour, mix thoroughly. Do not add any more water at this stage unless absolutely necessary. Let this mixture rise un til it has become very light. Sponge will be much softer when risen. Now add remainder of ingredients, knead thoroughly until a smooth and elas- -tic dough has been formed. The cough must be very stitt since the potato contains a large' amount of water. Let rise until more than double in volume. Shape into loaves, let rise again and bake in moderate oven. ICE BREAD. fco. 1, No. 2. le. water S e. eklmmed milk 3 T. augar (acaldedl 1 bake yeast 2 c. uncooked rice 2 e. white flour (3 t. ealt, 1 c. water) IT. aalt . 2 T. lard to. white flour . Make sponge of No. 1. Steam nee in a steamer not a double boiler, using 1 c water Steaming is pref erable since rice will be too dry if cooked any other way. Mash rice somewhat. When sponge is light add to ingredients in No. 2. Milk and rice should be lukewarm when yeast is added. Makr a real stiff dough. Allow it to rise until it has doubled its bulk': form into loaves, allow to rise until double in bulk again and Lake in moderately hot oven. - ROLLED OATS BREAD. Plo. 1 1 cake yeast y NO. 2. 1 c. lukewarm waters e. flour 4 o. boiling water 2 T. aalt I c. rolled oats 1-3 c. brown sugar Pour 4 c. boiling water over rolled tats, cover and let stand unfit lukewarm.- Dissolve yeast and sugar in Sunday Dessert Vyj tfCZ Fresh Strawberry3; J)F ICE CREAM fifli 9fr S Inviting, refreshing, timely, and, best of all, it's E rices, about a uicklc for a dozen unches. Lettuce is about two bunches for a nicM'1. You get nearly as much rhubarb as you can carry tor half a dime. The wet weather has made this wholesome stalk grow to great size and crispness. Three big bunches for 5 cuts is a popular price now. i You get a whole peck of spinach for 10 or IS cents. String beans are down to 10 cents a quart. Beets, carrots and turnips are on hand, both the new ones and the old, at little prices. . Strawberries, of course, are in the height of their season. Quart boxes of dandy ones cost only about 20 cents and sometimes less. New onions and cabbage and cauli flower are of very good quality and plentiful. It's still a good time to eat oranges and the golden fruit holds down to its usual low price. Apples of the west ern varieties are also still among the fruits that are abundant. JOOD PRICES PINCH POOROjDENMART Eggs Six Cents Apiece and Ap- -pies Eighteen Dollars Per Bushel; Small Chicken Costs $1.50. "In Copenhagen we paid $18 a bushel for apples, 6 cents apiece for eggs, 50 cents a pound for butter and 50 to 60 cents a pound for ham. All these things; except apples, are raised right in Denmark, and considering this the prices are, of course, rather high," said J. Z. Nebbergall, who has just come back to the United States from Denmark, where he served as Young Men's Christian association secretary in war work. . He is in Oma ha for a few days to help in the local campaign for raising funds for Young Men's Christian association war work. "The high, prices are due to the fact that Denmark has sold so much of its food to Germany, though the allies are putting so much" pressure on Denmark now that food exports to Germanv have become low and may be cut off altogether. "Fish, was plentiful in Copenhagen until England cut off Denmark's sup ply of gasoline for fear it would get . . r- i ,i. . ri 1 UJ UdlUdlL, auu MUW LUC JVclllCS IISV no powex'o run their fishing boats. Poor Feel the Pinch. . V "In many places, especially in the cities, the poor are feeling the pinch of the high prices of food. On the ether hand, many immense fortunes have been made in food since the war began. 'The food millionaires are . called, 'goulash barons,' so-called be cause of a sort of meat mixture they manufacture to sell to Germany at a high price. "One day we bought a small chicken and had to pay $1.50 for it. "Denmark is between two great dangers. It is seeking only to keep out of the war, and suffers from both sides. " England puts on commercial pressure because the Danes ship food to Germany. As soon as the Danes quit shipping food the Germans cut off their, coal supply. To save power, the street cars'Stop oniy every othlcr block, aiM there is only half the usual number of cars; The elevators are not allowed to run. There is no heat in public buildings and churches and people sit in church in their over coats. ' "In Sweden the food situation is much worse. In some parts of the country the people are actually slowly starving. Mr. Nebbergall was secretary in the Young Men's Christian association war work office in Copenhagen, a sort of clearing office for the activi ties of the Young Men's Christian as- snriatimi in rnntinr-ntal F.urnne. "The association has been a God send to the mei. in the prison-camps," he slid. "All countries recognize the Young Men's Christian association and co-ooerate with it in its work among'the prisoners. Many prisoners would have gone crazy nau it not oeen ror tne ouoortunities ior menial and physical activities afforded by the Young Mens Christian association. Vi c. luke warm water, add this toi rolled oats when luke warm. Add 2 c Pour, or enoueh to make an ordinary sponge. Beat weft Let rise until light. Add rest of ingredients to make a soft dough. Knead well. Let rise until double in bulk, mould into loaves. ' When double in bulk, bake iu moderately hot oven. Oatmeal (steel cut oats), may be substituted for relied oats. r WHOLE WHEAT BREAD.. No. 1. No. !. 2 c. water 3 e. skimmed milk 1 14 T. augar IT. salt 2 c. flour (white) 3 T. lard V 1 cake yeast . 7 c. (more or lessk 1 c. whole., wheat whole wheat flour flour ;- . Make sponge of No. 1- When light add to No. 2. ' Let rise until double in bulk. Mould into pans. Whcit double in bulk bake in a moderately hot oven. , . , "Pretty teeth are only pos sible when you have good den- tists and if their prices are reas onable like my dentist's, 'The McKenney Dentists,' you can afford to go often," declared the Bride of Mystery to a -friend. - : V" "" 600 Room, t'