16
14
THE BEE: OMAHA, SATURDAY, MARCH 2, 1918.
Adelaide Kennerly
IfElla Fleishman, g
Qj ASS'T EDITOR. Jf'Jgg
t
!
f
i
f.
) Men as Food Slackers
i A woman writing in the March
Woman' Home Companion asks
men to atop scolding her sex and look
to their own faults.
"I'd like to see 'a count taken of
the men who've given up eating but
ter and sweets to help win this war
and the women who have given up
these two things! It might check
some of these persistent scolders of
the American housewife and her pa
triotism. Only a few days ago a
friend of mine said to me: 'It would
all be so easy if it were not for Ar
thur. He does so love heavy, sweet
desserts, and he wants to have steak
or roast beef every night for dinner i
and bacon every morning for break
fast I can't make him see that it does
matter, even if we have the money to
buy these things. I try to tell him
that it's a matter of honor not to eat
them all the time, so that there'll be
enough to go around for everybody.
But he only acts peevish and wants to
increase my house allowance she
says."
Mrs. Selma Kempf, of Eagle, Colo.,
is an expert in mine prospecting.
Put it to the test with butter!
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r
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mXtSZHOLD ARTS DEP'T CCJfTlfAl HIGH SCHOOZ.
mis si
Harriet Ruth s Cooking
Lesson
Hamburger Cakei and Browned
Parsnips.
"Mother, I wish I might help get
dinner some day," said Harriet Ruth;
"I mean cook the meat or do some
thing important."
"Why not?" queried mother.
"Would yju like to try tonight?"
"What are we going to have?" was
Harriet Ruth's next question "I hope
it is something I specially like."
"Would hamburger cakes and
browned parsnips suit your ladyship?"
laughed mother. '
"O, goodly I Let me get the recipe
cards now.
"I don't believe I have recipe cards
for those dishes, because they are
rather easily prepared. Get paper and
pencil to take down a few simple di
rections. You can remember most ot
what you are to do."
Browned Parsnips.
"You have helped me often enough
with vegetables to know exactly what
to do first," mother went on.
"Yes, I know; I wash and scrape
the parsnips, but what next?"
"Cut them into slices about an inch
thick and cook in boiling salted water
till tender. All vegetables should be
Started in boiling water. The parsnip
will take a longer or a shorter time
to get soft, depending on the age of
the vegetable. Our slices will proba
bly take 15 minutes, but you must try
them wjtn a torlc to maKe sure tnat
they are tender. Have the cover on
the pot and use no more gas than
just enough to keep the water boil
ing. Lots of people waste gas by let
ting everything boil in a furious
fashion, which only breaks up the
THXCEST
MOM
Co-Operation
Miss Gross will be very glad to
receive suggestions for the home
economics column or to answer, as
far as ahe is able, any questions
that her readers may ask.
vegetable they 'are cooking. When
the parsnips are done, drain them,
keeping the water for the soup I in
tend to make tomorrow."
"But you haven't told me how to
brown them, mother."
"Not quite so fast, daughter. Are
you sure of all that I have told you?"
"Yes, I am just let me write down
the time of cooking."
"To brown the parsnips, put them
into the pan in which the hamburger
cakes are cooked and turn them till
they are a nice even brown. If there
is not enongh fat in the pan to keep
the parsnips from burning, add a little
meat drippings."
Hamburger Cakes.
"I know something about making
the meat cakes, mother. Don't you
work the meat into flat cakes and
then cook it real fast?"
"That is the way I like to cook
hamburger cakes. There are still peo
ple who add different things to the
meat and then cook it in a lot of fat,
but they don't know how nearly like
a good beefsteak hamburger, may be
prepared. Do not even add alt to the
meat until it is done, for salt tough
ens meat if it is added before the end
of the cooking.
"Have the skillet very hot and
grease it with a piece of suet held on
the end of a fork. Put in the meat
cakes, and turn very frequently. Let
them brown quickly to sear or harden
the outside. This searing keeps the
juices in. Five minutes is long enough
to cook the cakes as we all like them
rare, but if we wanted them well
done, you could .cook them with a
high flame for five minutes, then
lower the flame and cook three or
five minutes longer. Just before re
moving from the fire salt on one side,
put the cakes on a hot platter, salted
siae a own, ana salt me oiner siae.
Put the olatter where it will keep
hot, turn the parsnips into the skillet,
brown them, then put the browned
slices on the platter around the meat
just before serving."
"Shall 1 make the platter look
pretty with some parsley?"
"That's a good idea, only don't
put too much parsley on, just two
or three sprays, not very large ones
either."
"When shall I start the things,
Mother?"
"Let's see it will take about 10
minutes to prepare the parsnips and
at least IS minutes to cook them.
Then about 10 minutes more to pre
pare and cook the hamburger cakes,
and another 10 minutes to brown the
parsnips and get them on the platter.
That is 45 minues altogether, and
we want to serve at 6:30. You ought
to start at a quarter of six' at the
latest, and remember it is always a
good plan for a new cook to allow
extra five minutes for good measure.
You know how they always say a
new cook can't serve anything on
time. Let's surprise father and sit
down at 6:30 o'clock as usual."
And they did.
h Honey Fruit
' '
Strawberry Ice Cream, with Juicy Pineapple,
Fresh Cocoanut, Maraschino Cherries and Pure
California Honey.
Doesn't that make you wish it was time to serve
Sunday dinner right now?
If s next Sunday's Special, and scores of
( dealers will have it ready for you. ,
Fiction.
IHB GIRL FROM KELLER'S. By Harold
Biadlou. $1.40. Frederic? A. Stokes Corn,
pany.
A young man, after two years of
fruitless effort to win success on his
prairie farm in Saskatchewan, gives
way to reckless despair. Then a spirr
ited western girl comes into his life
and his love for her awakes the am
bition to turn defeat into victory.
There is plenty of human interest and
excitement in the story of his strug
gle against hardship and treachery,
heloed bv the brave determined girl,
who dares everything for the man she
loves.
SUNSHINE BEGGARS. By Sidney McCatL
Little. Brawn A Co. 11.60.
"Beggars," the indignant towns
people called the poverty-stricken
Italian tamuy, tne certeuous, wnen
they set up their household goods in
a tumble-down shack almost under
the very eaves of the aristocratic
Hopkins mansion. To Phil Mer
rill, however, a fornlorn step
child, hungering for sympathy
and companionship, they were a
wonderful family, possessing most
fascinating and charming qualities,
and to "Ma" Giddlngs they were
heaven-sent objects on which the
could lavish without restraint her
boundless generosity. Phil's partisan
ship often led to dire results, but Ma
Giddings' quaint and sunshiny phil
osophy never failed to restore
peace.
THE LUCKT 7. By John Talntor Foot. D.
Appleton A Co. 11.40.
Here are seven splendid stories by
the author of "Dumb-Bell of Brook
field." They are bits from real Amer
ican life, humorous, dramatic, vivid,
and written in a clear, swift, force
ful style. The stories cover a wide
range of subject and emotion. There
is the story of the great musician
and the little music teacher, with its
blended tenderness and humor; tale of
the pretty candy sales girl, "Goldie
May," and the college man with
whom she falls in love, and "Old Pas
tures," an account of a wornout race
horse's last days.
THE HOPE CHEST. By Mark Lee Luther.
Little, Brown & Co. $1.60.
Tom Ballantine, whose father was
a millionaire candy manufacturer,
maintaining a chain of candy stores
notable for the youth and beauty of
their clerks, went the rbunds of the
stores on an inspection trip. He de
cided Sheila Moore was the prize,
beauty and secretly married her after
a tempestuous courtship of two
weeks. When the marriage was dis
closed Tom's father immediately took
an active hand in affairs, with the
result that young Tom was packed
off to finish his course at Harvard
and Sheila was sent to a fashionable
finishing school as Miss Moore a
ward of the senior Ballantine. But
there are complications to follow, so
the reader is engrossed to the very
end.
Miscellaneous.
IN OUR FIRST TEAR OF WAR, By Wood
row WlleoB. Harper A Broe. fl.00.
This book contains messages and
addresses to the congress and the peo
ple March 5, 1917, to January 8, 1918,
by Woodrow Wilson, president of the
United States. It opens with the sec
ond inaugural address and contains
wuMBuam
You want your full money's worth
in the foods you buy. And that is what you get always and
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You are certainly interested
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in food values, the real measure of money's worth.
Here are facts about the food value
of Iten Quality Wheat-Savers, as shown by analyses just
completed by certified chemists:
Iten Corn Dodgers 1830 calories to the pound '
Iten Corn Crackers 1884
Iten Liberty Wafers. 1901 " " " "
Iten Oatmeal Biscuit..... 1928 " " " "
Iten Graham Biscuit.... 1969 " " " "
Iten Oatmeal Raisin ...... 1980 " " " "
Iten Scotch Bannocks 2833 " " " "
These products contain only
from 2 to 5 moist
ure. Most of the more ex
pensive foods contain from
50 to 90 moisture.
When you compare the food value
of Iten Quality Products with other ready-to-eat foods, you find that you get most val
ue for your money in Iten products. When you make the comparison with foods re
quiring preparation and cooking, yoa find the advantages even more strongly in favor of Iten goods.
No bran used in Iten Wheat-Savers
just corn flour, corn meal, oatmeal, graham flour and barley flour, with a minimum of
wheat flour, but a different blend in each. These combinations make nutritious and
delicious foods good eating from first to last bite require no preparation no fuel cost always
ready-to-serre.
When Iten Wheat-Savers are served
morning, noon or evening with jams, jellies or preserves with peanut or other but
ter with mild soft cheese with hot or cold milk with half-milk-and-half-cream
. or in any of thirty different ways you get ideal food combinations at reasonable cost. No sugar re
quired in serving any of these Iten wheat-Savers as they are sufficiently sweetened in baking.
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AKOTKEI
vuuruss
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T TTnftH Statf Food AdmhitetraHoa Uwm No B9I14.
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the president's messages and ad
dresses since the United States was
forced to take up arms against Ger- i
many. , .,. . . j
THE NEW SPIRIT OF THE NEW ARMY. I
By Joseph H. Odell. Fleming- H. Kevell
company. 7S cent.
This books tells the folks at home
what is happening to their boys, what
Uncle Sam is really doing with them
and for them. It gives people af home
some idea of the life that these boys
are living, what they have in these:
camps to take the place of their lodge
or their church, their amusements.
their old associations. ,
FIR8T CALL. By Arthur Our Empty. 6.
P. Putnam'a Bona. tl.SO.
In his wonderfully vivid way which
made "Over the Top" so famous Ser
geant Empey now goes on to tell the
new soldier what confronts him all
the way from training camp to trench.
He shows the mother, the father, what
their boy is doing each day, what they,
what every American, can do to help
him.
"EN L'AIR!" By Lieutenant Bert Ran. The
New Library (Inc.). f Sl.SS..
This book contains the most com
plete and absorbing view of the ways
and means with which this stupen
dous conflict is carried on, as well as
the most . thrilling descriptions of
trench and air fighting. ,
TEEPEE NEIGHBORS. By Grace CeolUfe.
Four Seas company. $1.68.
These are stones of the American
Indian of today friendly tales of life
on the reservation. Written by one
who has spent most of her life among
and for the Indians, who is married
to a full-blooded Araphoe and whose
children were born on the reservation,
these stories are a true picture of In
dian life.
TRAINING AND REWARDS OF THE
PHTSICIAN. By Richard C. Cafcot J.
P. Llpplacott Company. 11.25.
Without bowing to any particular
ideals of tradition, the author gives
a great deal of wisdom in a short
space to those considering entering
the medical nrofeixinn. H rrata th
subject in a fresh, vigorous fashion, so
mar it win appeal to not only the
students and doctors, but also the
public. This volume is of particular
merit in that series of which all the
volumes are worthy of being put into
the hands of young Americans.
Magazine Notes. .
"The Letters of James Whiteomb
Rilev." arrnired with enmment hv
Edmund H. Eitel; "Miss Amerikanka,"
a romance ot Kussia in war time, by
Olive Gilbreath; "The Young Men's
Christian Association in the War," by
Francis B. Sayre, and several strik
ing short stories are among the con
tents of the February issue of Har
per's Magazine.
"The Autobiography of a Traveled
Manuscript" opens' the February
number of "The Writer" and is fol
lowed by another installment of the
series, "Common Errors in Writing
Corrected." bv Edwarrl R. Mno-tiPc
The publication of "The Writer's Di
rectory ot Periodicals," giving the ad
dresses of the nubliratinnt that hv
manuscripts and telling what kind of
manuscripts they want, is continued
and in addition there are several pages
of fresh information about the present
special needs of editors in the way of
manuscripts and manuscript prize of-
iers.
Th fsatlirH nf ttl EVhriiarw num
ber of Physical Culture Magazine,
which appears in a larger and more
attractive size, is an article on "Roose
velt's Fighting Energy," by Richard
m. wmans, mcluaing a statement by
the colonel himself ta Tart f7nrr
on physical training at a national need.
oessie Mcuy Uavis contributes an
intimately personal story under the
title. "Mv Creed. MV T.lf an4 M
Work."
Brand WbittorV. ITnltorf Statae min
ister' to Belgium, is well qualified by ,
reason of hi official nnaitinn n tfl '
the story of German tyranny that be- '
Kiiis ui me rcuruary issue of every
body's Magazine. Another war au
thority, Second Lieutenant (now Ma- '
jpr) Lufbery, American "ace" in the
French flying corps, makes his first
bow in print with an account of a
bombing expedition and further ad
ventures of Tarn o Scnnts. rh Srntrh
aviator, whose quaint humor add3 zest
to tne moaest account ot his extra
ordinary daring, are reported by Ed
gar Wallace. William Almon Wolff
aescnoes tome ingenious co-operative
schemes that are helping to win the
war.
"River Navigation." & war maanr
that ia lilfplv tri nrAV nf nnnannt
value, by W. F. Decker; "New York
canals a transportation Kesource,
by M. M. Wilner; "Submarines and
Coal." bv Harrinernn Rmersnn in
which he tells how fuel famine in New
York wi. produced by Germany; "The
Failure of Germany s Second Peace
Offensive, by Frank H. Simonds, and
"Bollhevism." aa a wnrM nrnh1nv fv
Nicholas Goldenweiser, are some of
tne interesting articles contained in
the February issue of Review of Re
views Magazine.
Oleomargarine an
Alternative Food
Oleomargarine fs recommended to
all housewives by the United States
government for table use and for
cooking as one of the purest foods
that it is endorsing.
All home managers, whether mem'
bers of the housewives league or any?
otner tood conservation organization
have responded to the call of .thai
president and Mr. Hoover to conserve
food and eliminate waste. In this;
way, although they have had no sons!
to offer to their country, many have)
done their bit.
Women of unlimited wealth, withi
privilege to buy and serve expensive)
foods, have with a most commend
able spirit ceased using the foods our
government wishes to conserve. U
is evident that a spirit of patriotism
and a desire to share with others has
prompted this denial among many of
our citizens, and proves that we are
all one big American family with eat
end in view.