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.
