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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (March 9, 1918)
1 . 14 THE BEE: OMAHA, SATURDAY, MARCH 9, 1918. 3 Ella Fleishman, KM W-i J -it- m ASS'T EDITOR. -:-.i....p..gii,. ,iW ju.. a., -jk J,.,,,.lgwHMWWrnaa - - PVWWl J-l- I J IT ..n..l.r The Wheatless problem solved! PI rmsniiie C2Tado largely: from Oats 5 , i - . NUTMARGARINE It's Surely Great On Pancakes! YouH like it better than any spread you have ever had for cakes, muffins, toast and bread. It is pure, sweet, and su- firemely good and when one considers that it contains noth ng but cocoanut oil, peanut oil, milk and salt you easily and quickly understand why this new nut butter product is mak ing so many friends. Th. law raquirM thai It be labeled Oleomar. garble,' but IfU net Thar U as olao or animal fat need In naklnf Holiday. It coma to yoa white with capsules of vegetable coloring, th aama coloring used by all butter manufacturers, U. S. Food Administration License No. G-13775 NORTHERN COCOANUT BUTTER CO. MANUFACTURERS, MINNEAPOLIS Your Grocer, Dalleataisan Stora and All Daalara la Pur Food Producta Sail th Holloa? Brand. Daalara Supplied by th OMAHA COLD STORAGE CO. Wholaaala DUtrlbutora OH DC0110111.1C KJifJ hn Tuma H Gross household arts veptt cztttfaz mort fevooz. 3 ABC of Bread Making The last article in this column han dled the topic of bread making from the standpoint of the housewife who understands the principles of bread making and is interested in substitu tion of war flours. It has since been told me that more women than ever before in our generation are making their own bread, some of them for the first time. They have not merely the problem of substitution, but of mas tering the whole process. With their difficulties in mind, I have picked out the high lights of bread making. Let me say at the start that the dithcui ties of the process are much over rated in my opinion. 'Any intelligent woman can make edible bread the Bee Want Ads Are Business Boosters For Business AT Rosenblum's BETTER GROCERIES FOR LESS MONEY 808 North 16th St AH Phones Doug. 6282. If a aor low prices aad Ugh quality food that hare mada thla tha pop ular ator of Omaha. We are saving our entrawn many dollar each week. Let ui help you. Deliveries free. All phone Douglaa 6282. Freah Country Roll Butter, lb... 45c Choice Creamery Butter, lb 47o Argo Starch, S pkgi. for IS Orapa Nut, I pkga SBo Fet or Dundee Milk, large eans..ZAe Dutch Cleanser, 1 can lSe Omaha Family Soap, 4 bar tlie Gallon Palls Corn Syrup 69e 0o Omaha Blend Coffee, lb tie J-lb. Choice Butterln.,.. 65 Beat Whit Navy Beana, lb...,...15e S oana Beat Tomatoe .....too t can Best Corn ,.,.25c S eana June Paaa or Kraut 2Be Large cana Hominy. 10c too Calumet Baking Powder. ...tie I pkga. Corn Flakes ,...25o 4-lb. sacks Pancake Flour 80 targe Jars Apple Butter ...tOe fur country norgnum, gaiion..i.i 16o pkg. Oat or Pancake Flour.. lie Fine California Prunes, lb lOe Choice Mulr Peaches, t lbs SSe Large Jars Jam or Olives t5e S pkg. Macaroni..... toe Freah Bread, lb. loaf.. 8c Writ ns for price list No. (8 and save money. Mall orders fUled from thla list. Address Desk 7. Co-Operation Miss Gross will be very glad to receive suggestions for the home economics column or to answer, as far as .she is able, any questions that her readers may ask. first time she tries and excellent bread after a few attempts. The foundation of successful bread is an understanding of the yeast. It is a living plant, hence it objectsto cold and cannot live when overheated. It thrives in a lukewarm temperature. Hence all ingredients should be luke warm. As the plant grows the yeast ierment produces carbon dioxide gas, which spreads through the loaf in its efforts ip escape. If the yeast plant has been evenly distributed through the dough we find small even bubbles of gas. which mean an even, fine grained bread. If the yeast plant grows too long before it killed by baking these bubbles are large and the loaf is course-grained. The best way to control the yeast is to use a quick method. The so called "long" process, or overnight process, encounters many dangers. The dough may become chilled or unfavorable bacteria may enter the dough and spoil it The new short process means the use of more yeast, but it is safer, especially with a be ginner. The sponge is generally used with the long process only, though it may be the first step in the short process. To set a sponge make a batter of liquid, flour and yeast and allow it to rise till full of bubbles. Another safeguard of the yeast is the boiling or scalding, then cooling, of all liquid used. Unboiled liquid may contain unfavorable Dacteria. This boiling may seem unnecessary work to an experienced cook, but it s 111 hjiv THE BEST ilACAROlil "MYflSiiATaaarN, ma PW!WfB!WSF mm .. Swift & Company Publicity At a recent hearing of the Federal Trade Commission there was introduced correspondence taken from the pri vate files of Swift & Company, which showed that the Company had been considering for some time an educa tional advertising campaign. The need for this publicity has been apparent to us for several years. The gross misrepresentation to which we have recently been subjected has convinced us .that we should no longer delay in putting before the public the basic facts of our business, relying on the fair mindedness of the American people. The feeling against the American packer is based largely on the belief that, the income and well-being of the producer and consumer are adversely affected by the packers operations, resulting in unreasonably large profits. Swift & Company's net profit is reasonable, and represents an insignificant factor in the cost of living. For the fiscal year 1917 the total sales and net profit of Swift & Company were as follows: Sales ' - .. , - ; $875,000,000. ! j Profits $34,650,000. This is equivalent to a $3,465. profit on a business of $87,500 If Swift & Company had made no profit at all, the cattle raiser would have received only H of a cent per pound more for his cattle, or the con sumer would have saved only V of a cent per pound on dressed beet Swift & Company, U.S. A. . W . M If g '. -. .- a. '-r is worth while to be on the safe side. " Ingredients and Mixing. A general proportion for one loaf ot bread is one cup of liquid to three cups of flour. The 'flour in variable, however; for some flour will take up more liquid than other flour. One cake of compressed yeast is usually allowed to four loaves of bread, one teaspoon each of salt, sugar and fat to each loaf. The sugar and fat may dc entirely omitted or increased slightly in amount The yeast is soaked in lukewarm boiled water, the boiling liquid poured on salt, sugar ana tat and cooled to lukewarm. The yeast mixture is then added and flour to make a dough that is scft. yet will come clean from the sides of the bowl. Kneading and Raising. This dough is then kneaded in the bowl or on a lightly floured board Ten minutes' kneading will suffice to nnisn the mixing and produce an elastic dough. This dough is put into a greased bowl, the top ot the dough moistened or greased to prevent a crust, and the dough is allowed to rise till it doubles its bulk and feels spongy to the touch. To insure the rapid rising, the whole bowl may be kept in a pan of lukewarm water. Again, this device mav seem unnecei. sary, but 1 have found that extra pre cautions pay. When the dough has doubled its bulk, it is kneaded aeam. formed into loaves, and the loaves put into greased pans to rise till they double their bulk again. The top may be pricked or siasnea. Baking the Bread. A moderate steady heat continued one hour is very satisfactory for bafe ing bread. A perfect loaf rises evenly and does not split at the sides. If the oven is too cool the center of the loaf may be slightly underdone, the yeast plants will not all be killed, and the bread will sour. When bread is thor oughly baked it is a solden brown color, the loaf has shrunk from the sides, and sounds hollow when tapped. It should be cooled then carefully put away. At Social Settlement Bernice Hemua. 13-vear-old oianist of Topeka, Kan., will give a concert at the South Side Social Settlement Saturday evening at 7:30 o'clock. The mother of Bernice, Mrs. Ernest He mus, and her sister, Marjorie. who will accompany her, are the week-end guests of the head resident, Mrs. Ma rie Leff Caldwell. Miss Rose Dubnoff will elve violin solos and Misses Polly Robbins, Anne Young, Dorothy Lord and Margaret Clark, fancy dances. The Russian Progressive elub will give a program Sunday afternoon at 4 o'clock at the Social Settlement. The musical part of the program will be led by Mrs. Guy Kiddoo. Fifth Anniversary. Every Child's Magazine, edited by an Omaha girl, Miss Grace Sorenson, celebrates its fifth anniversary with the current Easter number. A mes sage to children from Dr. George Wharton James, writer, explorer and lecturer, is a special feature of this month's issue. Woman Major in Serb Army Here Next Week v t " t W $ Washington, D. C, has a woman telephone lineman. MRS. ST. CLAIR STOBART. Mrs. St. Clair Stobart the first wo man in the world to command a flying neia nospitai at tne iront, a major in the Serbian army, author, playwright and war relief worker, will speak at 8 p. m. Wednesday at the Fon tenelle. s This remarkable English woman comes with countless achievements right from the heart of the war. The British government sent her to Amer ica to tell the women here of the work of women abroad. In our heroic little ally, Serbia, Mrs. Stobart is affectionately known as "The Lady of the Black Horse." The picture shows her dressed in her major's uniform, which she wore on the 800-mile retreat when she led her hospital unit through Serbia, Montenegro and Albania in 1915. She will tell of her personal ex periences and give an explanation of the way in which women may most effectively accomplish their part of war work. The proceeds will go to the Serbian Red Cross. Women comprise more than 80 per cent of all the teachers employed in the common schools of the United States. BIG 5c and 10c GROCERY SALE PRICES GOOD ALL WEEK FOLLOW THE CROWDS ' MEAT SPECIALS Milk. Fed Chickens... 4Lba. Neck BDOII . a 4 Lbs. U Liver, 24ic 25c 25c 22!c 15c 181c for Round, Sirloin or fortar baua. Staak Sausage or Beef Boil, per lb Young Veal Roast or Chops, lb.. Choice Beef Roaat .or Steak, lb .Soars Rlh lit . . 1. Pickled Pig Tails- par ID 12 Vic Salt Pork, lb . . .25c S. C. Bacon Squaree, at 33 Vic S. C Res Brick Bacon, at S4Vie Lamb Chops, per lb. 17 Vic .4 2c 5c Bargains Cocoanut, par pkg Be Fancy Brown Beana, lb ... .5c 10c Class Mustard Be 10c Glass Olives ...8c lOe can Soup Be 2 large pkga. Tooth Picka. ..Be 10c can B. Powder. Be 10c pkg. Scouring Soap. ... .Be Large Can Cleanser... Be Large pkg. Toilet Paper. .Be Iten'a Crackers, pkg Be Rub No More, p'kg Be 10c can Potted Meat , .5c White Russian Soap Be 10c Bargains Large pkg. Oatmeal 10c Large pkg. Pancake Flour. .10c Fancy Pinto Beana, tb....lOc Navy Beans, lb. .......... 10c Can Corn for 10c Can Tomatoes for 10c Can Paaa for.. 10c No. 3 can Hominy....... 10c No. 3 can Pumpkin .10c 20c can Sweet Potatoes. . . .10c 15c bottle Catsup lOe Fancy Glass Jelly lOe No. 2 can Kraut 10c 3 lbs. Sour Kraut 10c Fancy Prunes, Peach sa or Raisins, lt 10 No. 3 large can Pears. Peaches, Plums or Apricots, jgg 30c bottles, A-l Im ported Sausage 15c Fancy Country Butter, lb . .40c Fresh Country Eggs, doi..3Sc Potatoes, per peck. ...... .25c Onions, par peck ....35c Kamo Soups, per can. ..... .9c 8 pkga. Matches 25c 8-lb. Pail Herring $1.00 18-ox. can Sawtay ....... .25c 37-ot. can Sawtay ...SQc ley. ; or Tapioca for 25c Pet or Carnation Milk, tall can ,2 12'c 4 lbs. Oatmeal 25c Macaroni or Spaghetti, per pkg, at 7Vie 35c Quart Jara Jams or Apple Butter for 25c Tall can Salmon. lSe 35c Quart Olivee 17 Vic Pound Loaf Bread 7 Vic Largest Cut Price Mail Order Grocery and Meat Market in tha State. Mail Orders FUled at Same Prices aa Above. Write for Price List. BOSTON MEAT AND GROCERY CO. 113 North 16th St Opposite Poatoffice. Two Phones Douglaa 1089. Cash and Joy Debt and Worry; 42-BASKET STORES 42 CASH AND CARRY SAVES MONEY IS PATRIOTIC Bob White Soap Just unloaded a car. Crowds our warehouse. To move a quantity quickly, we'll sell a limited amount at 10 for 45c GET IT NOW IVORY SOAP, the large size bars, each. lit Rome Beauty Apples Owner needed money, so we bought the car outright. Splendid fruit all wrapped but a few boxes No small apples. Such quality can hardly be bought wholesale at the price we are putting on these Per Box, $2.00 JONATHAN APPLES, per box S1.50 and 31.75 Masola Pint can 30t Quart can 57 Half gal.... 81. 10 Milk Small can, 6 Cough Drop 5c pkg 44 Lk. Herring, lb. 94 Mackerel, each 10 and 154 Regal Fat Herring Lb., 204 Smoked White Fish, Lb., 274 Queen Boneless Cod- ONIONS Red Globe, 4 lbs. 10c White, 3 lbs.... 10c BEEF EXTRACT 34 teaspoonful to a cup of boiling water makes a strengthen ing beef tea. 60c jars 354 fish, lb. box. . .244 A New Plan in Our Newest Store at 20th and Grace SU. Wait on yourself. Everything is all ready and price marked. Simply take what you want from shelves and tables as you pass along. Pay cashier as you leave. No waiting your turn. Hurry or take your time. Good Meats at Our Meat Shops HUNDREDS OF LOW PRICES EVERY DAY.-AT THE BASKET STORES Omaha, Florence, Benson, South Omaha, Council Bluffs, Lincoln and Ashland. United States Food Administration License No. G-28403. Desirable Meats For Savory Stews Beef, lamb, mutton and veal are each an excellent choice in making a savory stew; but the food adminis tration has requested that the killing of young animals be avoided, as they mean a very much larger amount of meat if left to grow to maturity. A dairy heifer, when grown, also rep resents milk and many pounds of it, each pound being of inestimable value in feeding the children ot our nation properly. So we should rely upon beef and mutton for our stews. There is very little real difference in actual flavor between lamb and mutton the difference is mainly one of weight and size. And a few months added to the life of the growing sheep results in greatly increasing the amount of available meat. Therefore choose mut ton whenever possible. There are, in general, three quali ties of beef. Those cuts designated as the third quality are best adapted to the making of stews. The cuts be longing to this class are tougher than those of the first and second classes. The flank and leg are good examples. The flank has no bone; the muscles are coarse. loose, and tough: but this piece of meat is very juicy and has a very fine flavor. The meat from the shoulder, rump and brisket is also excellent for stewing nurnoses. The muscles in the shoulder cut do not run m one p-eneral direction and there are many tendons in it; therefore it should be cooked slowly and for a long time. The leer and shin of beef are also full of tendons and must be cooked a long time, so that thev are well adapted to the making of stews. A stew nt tor a king mav be made with oxtail joints as the foundation. The neck of mutton is the portion to buy for a savory mutton stew. That portion near the head is in. almost constant motion in the living animal, therefore, it is tough, but rich in flavor and nutrition. The shoulder and breast of mutton may also be used in this method of cookery. Game and poultry make good stews and are an excellent wartime choice, as this variety of meat can not well h shipped. Use older birds for stews. Bread Without White Flour It is predicted that in less than a year from now practically no white flour will be milled in this country. A flour containing a larger percent of the grain will take its place, much to the advantage of the American people. Even at the present time we ' are becoming accustomed to much less white wheat flour than we have previously used in our bread making. The necessity of saving wheat for the use of our allies has brought about this change. At the same time, the manufacture and introduction of small hand grist mills is helping to make the use of whole-ground grains more pop ular. By this method a wheat flour can be produced which has practically the same composition as the wheat grain itself. Besides making necessary the use of wheat flours containing a large per centage of the wheat grain, the pres ent and prospective shortages in wheat products makes the extended use of other cereal grains a patriotic duty. There are many tempting and delicious varieties of dark bread, all more healthful and satisfying than the white breads. By using rye, cornmeal and oats we shall be able to effect a large saving. v Here are suggestions for the use of such substitutes for wheat flour: Raisin War Bread. Into a mixing bowl or bread mixer put one tablespoonful of shortening, one tablespoonful of white syrup and one and one-half teaspoonfuls of salt Over these ingredients pour one pint of potato water (the water in which peeled potatoes have been boiled). Cool till it is lukewarm and add one cake of yeast softened in one-fourth cupful of lukewarm water. Stir in three pints of entire wheat or graham flour and one' cupful of raisins. Let rise and when light knead down, put in pans and when it has risen again bake one hour in a moderate oven. Dried berries or other dried fruits may be used instead of raisins. Four-times-one Muffins. Mk together thoroughly one cupful whit bread flour, one cupful whole wheat flour, one cupful rye flour, one cupful wheat bran, one and one-half teaspoonfuls salt, four teaspoonfuls baking powder, and one-fourth cup ful brown sugar or syrup. Add one cupful of milk, one cupful of water, and two tablespoonfuls of shortening,, melted. Mix thoroughly and bake in well-greased muffin pans in a mod erate oven. One-fourth cupful of pea meal may be substituted for a similar quantity of the rye flour. It gives a rich, nutty flavor and adds to the pro tein content. This recipe makes 18 to ?0 muffins. Buttermilk Fig Bread. Put one cupful of molasses in a large bowl, add two teaspoonfuls soda, and stir until it foams; then add oneV quart of thick buttermilk, two tea spoonfuls of salt, two quarts of whole wheat flour and one cupful black figs cut in bits. Mix together well, put in pans, cover and set in a warm place for 45 minutes. Bake one hour in a slow oven. Do You Like Popcorn? Popcorn Cake. 1 quart popped corn 1 tablespoons molasses 1 oup sugar 1 tablespoon butter 44 cup corn simp substitute K cup water 1 teaspoon aalt Pick over the popped corn, discard ing all hard kernels, and finely chop the corn, or put through meat grin der, using a coarse knife. Put sugar, corn, sirup ar.d water in saucepan, stir until it boils and cook to 270 degrees fahrenheit, or until candy cracks when tried in cold water; add molasses and butter substitute and cook to 290 de grees fahrenheit, or until it is very hard when tried in cold water. Add corn, stir until well mixed, return to fire a momsnt to loosen it, then pour on buttered lab or tray and roll with rolling pin as thin as possible. Cut in squares or break in small pieces. Molasses may be omitted. Card Party and Dance. Lee Forby camp United States War Veterans and auxiliary will give a card party and dance this evening in Lyric building. Refreshments will be served. For the first time a woman has been chtosen president of the Iowa State as sociation of Washington. The woman thus honored is Mrs. Bradford Knapp, V wife of the chief of the states relations service of the United States Depart ment of Agriculture. 0 ' I.