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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (March 30, 1918)
' J , ... Vi ? " . i RRI r- am a ' .a C A r X Till BI5I Dr: Jhen Writlnf to Our Advertiser, ilention Seeing it in The Bee b I 11 M-U (IA1I1 JjOJIHlHIlUlU w pr Special for Sunday, March 31st, "SUNSHINE" si AT NEARLY The Fairmont 4 J s 5. t ..-.w ,. - 4t, fir. ' r.-" Z 1 """ ITffHff'-"","- ..--rniTTir-ri rgamrsr-T j.- i i irflfatp "mr i'wwtifj--,:g"T'wrv n:-. sv.Twrrr i, - -j, n -j , -T , . . ., .,.,,. ! ' W '"0 flfrllhf Hams ; M L r 111 i It Q H awBacorr 1 ftj . . , . .. . .: - - EJiieJ fa IrmaHQross HOUSEHOLD ARTS VBPT CENTRAL HIGH SCHOOL Harriet Ruth's Cooking Lesson EGG A LA GOLDENROD. Dear Lillian: I just remembered that I did .not give you ths recipe you wanted the last time you were over lor lunch. I meant to telephone it to you before you went to your grandmother s for spring vacation, because it is just a dandy recipe to use at this time of year, and especially on a farm, where you can get all the fresh eggs you want. Mother let me make anything I ICE CREAM ALL DEALERS Creamery Co. 1- if 1 BAKED HAM Boll Puritan Ham 4 houri; femora ekln. Mil cupful f the juic with s bi cupful of cider vinegar; pour ore r nam and aet In pan to bake. Cook ( hour in moderate oven; baste often. Iniert clove in fat where akin has keen removed. Mix Hcupful each of L brown migar and broad teaapoonrul or pepper; apr ham. flake 1 hour longer. If your dealer doesn't handle Puritan, phone ei-rti lit mSKlliu uu'M I -fTOV Puritan Ham and Bacon are It 1 , rSrr " I vfiirTv 1 amoked daily in our Omaha plant, f 1 fx' jf I 1 Cooperation Miss dross will be very glad to receive suggestions for the home economics column or to answer, as far as .he is able, any questions that her readers may ask. wanted to when you were 'over, and I decided on Egg a la Goldenrod, be cause it is so pretty. Don't you think it is? Mother thinks making a dish pretty is the easiest way to get people to like it and I think so too. Don't vou' Here is the recipe just as it is on mother's recipe card: , Egg a la Goldenrod. S eggs, hard cooked 1 teaspoonful fat 1 teaspoonful flour 1 cup milk teaspoonful salt , teaspoonful pepper 4 slices toaat etao etaotnmc hrd cmfwy mmm cmfwyp mwfyb cmfw mfw mmb Parsley. cmfwy Melt the fat. stir in flour, then add milk and stir to boiling. Add season ing. Separate yolks and whites of hard cooked eggs. Chop the whites and add to sauce. Pour over the toast which has been neatly arranged on platter. Force the egg yolks through a strainer over the sauce. Garnish with parsley. Paprika may be sprin kled over the egg yolks. If you want to make things get done together start the eggs cooking first. Mother says people used to think it made eggs hard to digest if they were ieally boiled, so people would put them in hot water anLjust keep them hot for a long time at least half an hour. But now we can boil them ;t we want to; but we should; boil eggs at least 20 minutes EASTER-A Day of Rejoicing Apart from', its deeply religious import, EASTE1V marks!escape from the clutches of The Frost King. So named after Eastre the Goddess of Spring, all' "nature conspires to make it truly "a day of rejoicing' 'and with her ' fresh new raiment gives abundant evidence of world rejuvenation. And Easter is a festal day. What more fitting time to repair the waste or an enervating Winter and to get away from the sameness in foods? PURITAN Hams and Bacon contain more nutria ment per pound than fish, fowl, or any other meats except clear pork fat PURITAN Hams and Bacon are selected young, tender, finely grained meats, given an exclusive cur ing and smoking process, producing uniform excellence of flavor. Countless are the ways of serving, but you might try these: BACOljT SANDWICH Cut dice of Puritan Baron thin and core the outer edge. Brown quickly in a hot pan. Then place between the flnirers the wide atrip of bread. Dip the bread Into a beaten ext. then into fine crumbs, Uieu fry it ajoldtn brown intotfot. Crumb and H Insist upon PURITAN Hams and nutritive and delectable foods. "The Taste Tells" THE CUDAHY PACKING F. W. Conron, Branch Mgr. 1321 Jona St., Omaha. Telephone Doug. 2401. to have them really done. So youd better start your eggs 20 minutes be fore you do the sauce, because it is hard to handle eggs if they are just out of the boiling water. Sauce and Toast. When the eggs are done and cool ing get the materials ready for ihe sauce and cut the bread for the toast. If you cook on a range at your grand mother's. Lillian, you might make the toast next and let it stand at the back to keep warm. In our city kitchen it is hard sometimes to keep the toast warm. I have seen mother make the toast and the sauce at the same time but I'd be scared to try two things at once! And be sure to have your parsley washed and broken into sprigs before you start the sauce. And the platter should be1 where it will get vyarm. By the time you have every thing out, the eggs ought to be cool enough to handle; the whites and yolks should be separated and the whites chopped. Have the strainer ready near the stove. About five min utes before lunch start the sauce. Have you ever made cream sauce before? The first time I ever tried it mother said: "Don't let the fat and flour brown, and stir," stir, stir ! So be sure you just let the fat get hot, but not brown and that you just mix in the flour, but don't let it brown. Then as you add the milk, stir con stantly and steadily. Mother says to cook cream till it bubbles all oven but don't let it boil. Milk is supposed to do better for you if it doessn't boil. I hope your grandmother likes your cooking. Maybe she will show you something nice and easy to cook that you can try when you get home. I want to try lots of things while I have vacation this week. With lots of love. HARRIET RUTH. The Mount Holyoke college girls are eating war bread six days out of the seven, and have voted to use no butter, the saving thus effected to go for the benefit of the Red Cross. EMINCE OF HAM Cut as ninny slices as posaihle from the cooked butt of Puritan Ham. and lay them aside for cold cuts. Minro fine sufficient end bit of bam to measure M cups. Place in a anucepan and add 4 tablespoons of water, 1 tablespoon of lemon j uice, 1 tablespoon ofcaUup. Heat until hot. Then lilt to slice of toast. Pour over the Kminco a thick sauce. Garnish and serve. Bacon the ' COMPANY Women With Legal Experience Needed for Government Work Positions jhat offer opportnni ;es for advancement in work and J,ry and "an exceptionally fine opportunity for acquiring experience and knowl edge, of court procedure and pn-tice in both federal and state courts" are covered by a civil service examina on that is open to women as well an to men. A rather wide and complete kr.cwl edge of law is required the announce ment of the civil service commission stating that the examination in law will consist of practical questions upon nearly the entire field of juris prudence, excepting technical rules of practice and statutory laws not com mon to all the states. A knowledge of stenography -and typewriting is also necessary, The vacancies to be filled by this examination, which is to be held April 23-24, are in the Bureau of Naturaliza tion, Department of Labor, for duty in Washington or in the field, the en trance salaries ranging from $1,000 to $1,400. To be eligible, applicants must have reached their 27th birthday on the date of the examination; but, the commission states, no person who is under 27 years of,age will be certi fied to the position of naturalization examiner and no person who is under 24 years of age, will be certified for appointment to a position in the field service. Luminous Paint, Not Electricity A Boston hotel with a large elec trial sign, when compelled to cut off its illumination under the recent fuel administration order prohibiting such uses of current, had the sign painted with luminous paint, which is said to be a fairly satisfactory war-time sub stitute. oo 4 2 , Scotch War Nurse to Speak Here Monday It II J Miss Kathleen Burke of the Scot tish Women's hospitals and Dr. Rob ert M. McElroy of Princeton uni versity will be the speakers at a patri otic rally Monday evening in the Chamber of Commerce. The vmeeting is under the auspices of Omaha branch of the National Security league- of which Dr. McElroy is edu cational director. Miss Burke made four separate tours of the western fighting fronts and wears the decorations of Serbia, France and Russia. Her French dec oration contains the title: "The knight of tenderness and pity from across the world." She has raised thousands of dollars for the American Red Cross. 1 Miss Burke has just returned from Europe, where she visited the three fronts, and was admitted to the Brit ish first line trenches, the first woman to whom this honor has feen ac corded. Just before leaving England she received her fourth decoration, that of commander of the British em pire. v . If Bobby doesn't like his cereal Vith milk, serve it to him with a little syrup, jelly or fruit and never whis per the fact to him that it was cooked in milk instead of in water. Skim milk may often be used for cooking cereals and many of them will absorb many times their own volume when cooked in this way. If by tears or pleading or argument it is possible to swerve a man from his duty, to interfere With his abso lute right to do his duty, it may be that in this way his life will be saved but such a life is not worth saving. His Best Treat Does he look as if he likes every boy and girl who shares a It is Just the finest and" most healthful spread that anyone, young or pd, can want. , It is delicious, sweet, wholesome a purely vegetable nut butter cocoanut oil, peanut oil, milk and salt not a particle of any other ingredient, preservative or animal fat ' Equally fine for the table and cooking and cost fully a third less than creamery butter. Holiday comes to you a snow white, with a capsule of vegetable coloring the same as used by all butter manufacturers. We are required by law to label this product oleomargarine because there exists as yet no law that distinguishes between oleomargarine made of animal fata and thla newly discovered nutnarsarine made of vegetable oils. NORTHERN COCOANUT BUITER CO., Manufacturers, Minneapolis. Yonr Grocer. Delicatessen Store and All Dealers In Tare Food Products sell the Holiday Brand, y ' DEALERS SUPPLIED BX OMAHA COLD STORAGE CO., ' WHOLESALE DISTRIBUTORS. Colleges to Train , t : In Food Saving Because there is a definite shortage of educated women familiar with the food situation, capable of serving on state food administrations the United States ood administration has plan ned three college courses which will be given to women students through out the country between now and graduation time. Courses are as fol lows : 1. Food and the war Sixteen lec tures. Open to all students. A general survey of the world's food problem in its geographic, economic, and nutri tional aspects. This course includes a studv of the effect of the war upon the food of Europe and America, and the necessity of food control. It will give a basis for intelligent co-operation with the work of the food ad ministration in its different branches. Students taking this course should be qualified to -assist in the direction of public opinion. 2. Fundamentals of food and nutri tion in relation to the war. Forty- . eight Lctures or recitation periods. Open to students taking course 1. Primarily for juniors and seniors. Pre vious courses in chemistry, physiology and economics useful but not required. A development of the subject matter of course 1 with greater emphasis oh its nutritional aspects and their rela tion to national and .individual food conservation. Students completing this t course successfully should be suffici ently informed to speak or writt on the aims of the food administration, and to assist otherwise in the food conservation campaign. 3. Laboratory course in use and conservation of foods. Sixty-four laboratory hours. Open only to stu dents taking courses 1 and 2. The practical application of the principles -presented in course 2, designed to give the information and to develop the skill which will prepare the stu dent to act as assistant to official demonstrators. By the addition of some equipment to chemical, physical or physiological laboratories this course may be given in institutions having no department of home eco nomics. It is estimated that 200,000 women students are eligible for these courses and that a large proportion of them will respond to the need for trained ( workers and take tuition which, upon graduation, will fit them for assign ment to state and county food admin istration work in their own localities all over the nation. Further details concerning these courses can be ob tained from the division of home con servation, United States food admin istration, Washington. D. C. Soy Bean Griddle Cakes. m c. oy bean rceal. c. sugar. l'a c. flour. 2 c. milk. 3 t. baking powder. 1 egg. 1 t. aalt. 2.T melted fat. Mix and sift dryingrediens it.'o a. bowl; add milk and egg beaten to gether. Beat well and add m:ited fat. Cook on a hot griddle. Corn Flour Griddle Cakes. Vi e. corn flou.' 1 e. sour milk. ? V, t. soda. 1 egg. ' t. salt. Sift the dry ingredients together add the milk and the beaten egg Mix well and cook on a hot gricYle The batter must be very thin. it? He surely does and it's so with feast of bread and tnrmancea is duzziuib iu iv. ""i" -