7
4
1
Clubdom
Omaha Walking Club.
The Mittn Emm Kmeut, Rtu
Jury nek, Ethel Clint and Mr. John
Run leavt Saturday (or ht Omaha
wanting ciud outing in the Kocky
mountain.
Nell and Jame Baldwin arc chap
eroning tne week-end outing at the,
Walking club ahack.
Mr. A. Hoeg will be hottri at
the thick thii alternoon and eve
ning The walk next Saturday afternoon
through Fontenelle Forert wilt be
lead by R. Tmimlrr. The ttart ilt
ne mane at J p, m. trom tne end et
tne Alhright rar line.
War Mothera Kentlngton.
The American War Mothera ken
aington will meet V'elneday, 1:J0
p. ni.. wnn air. iicnrge Alquikt,
.'020 Meredith avenue Mtuln...
A. Burr. William Rerry, George
nmwning ana ma nakcr will ait.
The reunlar nii.iins .f
chapter. American War Mbthert,
t in ne nein i huridav, 8 p. m.. in
, Memorial hall, court houe.
Sermo Club.
The Sermo cluh will meet (or 1
o'clock luncheon Tn.-tday with Mr.
F. J. Martin. 2514 lowler avenue.
Mm." Victoria Kctiner will have
charge of the program. Mrj. I. J.
Heis will reviw "My Antonia, by
Willa Cathcr.
Francea Willard Picnic.
France Willard W. C. T. U. will
have a picnic and banket luncheon
in Elmwood park, Wdenrrday, 10.M
a. m.
Mr. W. F. Poff will have charge
of ths program.
Woodmen Circle.
The Omaha Woodmen Circle fed
eration will hold its regular meeting
Monday evening, 8 o'clock, at the
home of Mr. Dora Alexander Tal
ley, 611 South Thirty-sixth street.
George Crook W. R. C.
George Crook Woman' Relief
corps will meet in Memorial hall,
courthouse. Friday at 2:30 p. m.
Every Housewife Must Be
Resourceful in Summer
By JANE EDDINGTON.
More than in winter, summer ef
forts in cooking and buying and car
ing., for food, and presenting it
should be devoted to the keeping up
of appetites. Endurance fades away-j
when we do not eat enough antH
there is much to endure in summer,
even if we eat with such care as to
avoid all summer illnesses.
What have you got in the house
or the icebox is a great question in
summer time, and an equally great
question is what use can you make
of it. The supplies may be small,
and the ingenuity great, or again we
may revel in rather ample supplies
and easy practices. Whether the
center dish of our best meal is fried
cnicken or stewed KTOney beans, or
stuffed cabbage, there are1 ways of
t preparing and serving these that will
stimulate the appetite 100 per cent
more than some other ways. And
with it all, we may strive for the
smallest expenditure of time and ef
fort, because it is hot.
Avoiding Anxious Moments.
There 'are many days of discour
aging marketing in summer on ac
count of the heat, and that house
wife is most fortunate who can do
her marketing in the early morning.
But that woman is also fortunate
who out of held staples can present
attractive meals, but perhaps slight-,-ly
unconventional ones. She will not
worry about having angel cake to
go with her fruit ice creams per
haps the best and most attractive
accompaniment for them or have to
be anxious about having1 all the fix
ings with which to serve a fried
chicken to perfection. , ,
. She will know that if she has not
a frill of paper for the drumstick,
she can remove the bone r chop
the part off from which the skinj
has shrunken away. She will not
worry about the conventional sprig
of washed and dried parsley to place
just so at the breast end of the
chicken. Powdered parsley may be
used effectively it is far superior to
paprika but raw parsley is a valu
able staple.
Carrot Is a First Aid.
Powdered parslty is good with
stewed beans as well a with meats
and various potato dishes, and even
on toast garnishment, and "for sea
soning soups and stews. The wom
an, 'in fact, who knows how to use
parsley in a large number of ways
can be counted as resourceful and
i aiyau tAcusc. rv uuiicn oi pars
ley washed, shaken almost dry, and
put in a cloth bag, will keep fresh
for days in the icebox and the bag
of washed carrots beside it will keep
longer.
The carrot, too, is a first aid to the
resourceful. , We need it for the stew
and pot roast. Carrot soup has an
interesting history. Grouijd carrot
iay be used to piece out a scanty
n& .m.ll A 1 I. f r
supply of salad materials-
All well regulated households have i
. . i t i -1
omons on hand, and the boiling onion ,
is always at your service when th j
supply of other vegetables is short, j
It is almost as indispensable as pota- ,
toes, and the combinations that we
may make of these two vegetables ,
alone are almost medicinally restful .
foods, and no icebox is required for
them. N uj-j'
.-Meitner is ice reo nrea ior inc uncu
celerv leaves, which are superior M
celery seed in almost everything-in
which that seasoning is used. . There
is no seasoning that makes for great
er finish than that of celery, once its
finer and more obscure service are
learned. Celery seasoning as well as
celery cooking is artful.
Th Bread Service.
The appetizing presentation of
bread i something to practice on in
teasing, summer appetites. Long
fingers of buttered bread or finger
sandwiches, or fingers of toast may
carry just that charm that makes
eating a success instead of a mere
- necessity. A crust cut off. the bread
cut with great evenness, or thinness.
or blocked all these items change
bread from hunks to handsomeness.
Suppose we have not much in the
house, some set of circumstances hav
ing kept us from market, yet there is
a bottle of sour cream, soine fresb
.
Mrs. Mallory
. V . A
Mrs. Richard Henderson Mallory
is devoting much of her time these
days to little daughter, Cynthia" Ann,
who is nearly four months old. Be-
milk, good butter, a cucumber, some
bagged salad and seasoning vegeta
bles in the icebox, and fruit. The less
perishable fruits, like oranges nad
lemons, may always be in store, and
bananas rarely come amiss. There
may be some cheese remnants and a
small piece of salt pork. Dried kid
ney beans may give us something to
take the place of meat, and should
we have some sour milk on hand,
we may make cottage Aieese to
serve also as a meat equivalent,
which is the same thing -as saying it
is protein food.
Cream Cheese.
Add from half a teaspoon to a tea
spoon of salt to a cup of sour cream,
whisk it a little or a good deal with
the egg beater, pour it into a strainer
lined w
with double cheesecloth, fold
over the cloth to keep out the dust,
and let it drip ahd grow firm. You
can hurry it up by twisting the cloth,
but this is likely-to be wasteful. Use
on crackers, or manipulate and sea
son in all the ways you would any
cream cheese- It is fine with some
fresh currant jelly. When the sour
cream is whipped so much that the
cheese is exceedingly spongy, it may
be called Chantilly cream cheese.
Cream Cheese Sandwich Filling.
.Use the Chantilly cream cheese,
mixing with it some fi.nely chopped
sweet and red pepper and any other
seasoning to taste, like onion juice.
Spread on little rounds of bread to
make openr.ndwiches, which may be
garnished with tiny threads cr dots
of the sweet pepper. These are quite
as appetizing as the cheese fillings
made with such pickled s'tufi as "In
dia relish," and fare more whole
some. Or you may use commercial
cream cheese, . softened a little with
fresh cream a,nd mixed with the pep
per, or with a mixture of tomato,
pepper and bnion, which is more pi
quant yet, perhaps. ' The juice and
seeds should be squeezed out of the
tomato. A little stiff mayonnaise
may be added to the mixture. All
sorts of elegance may , be . effected
with it. Cream cheese of the right
consistency learn what by practice
may be piped.
Sour Cream and Brown Bread.
A loaf of brown bread is easy to
make and bake, and this mih'. be
done just to utilize some sour cream
in an easy way. Sweeten thick sour
cream smd add a Mtle nutme?, beat
ing it up a lit.!:, nd serve it on
slices of brown oread. You ' will
Lsurclv like it so and oerhans vou
-it r 1 -.1 " . " I
will find - other comoinations, al
though this is one of the tastiest.
Vou do not have to wait for the
cream to drip in this case, as when
making cream cheese a whole day
1 otten.
Cooking Kidney Beans.
The dry kidney bean is a fereat
resource when its easy manipulations
are learned. Any one with an artis
tic sense must love their wet beauty
in the preparation, and if rightly
ZJZ rr'.i'rZ' "i"" f
luukcu nicy aic iianusviiic as n,
lh h the cooked bean has n0t tjle
Mme chrysanthemumlike beauty as
the d bean pick over a cup of
beans wash and add to them 4 or 5
cups o cod water I the owest
point ta which can turn a bur.
;ler is not onf for the quietest of
cooking, use -the five cups, but for
fire'ess cooking less than four will
do according to the age and dry-
ness of the beans. Put the beans in
the cold water over the lowest of
flames and without a cover. If it
takes an hour or over for the water
to reach the boiling point, th effect
is the same as long soaking in cold
water. The laVig soaking of this
process -softens the protein of the
bean, which heat can stiffen so that
it will never come soft.
After the water has come to the
boiling point the beans will need from
two to three more hours of gentle
cooking. If the water should be al
most cookeA away when the beans
are done, add plain cream to make
them delicious. A piteee of silt pork
from one-eighth to one-quarter of a
hund in size may be cooked with
the bean to add the fat element and
make them more completely meat
lke, or add plain butter to finish.
Prepare the pork- and put it in when
the water reaches boiling point
and Cynthia
1 &
fore her marriage Mr. Mallory was
Miss Esther Smith. She and Mr.
Mallory were honor guests at a
party given last evening by Dudley
Wolfe at the Athletic club.
Accompaniment for Stewed Beans,
Plain leaves of romaine lettuce,
vounsr onions, nlain cucumber nceled
and cut in blocks, all give a fillip to
the appetite when served with beans,
and are incomparably better for the
health than pickles. Plain tomato,
too, peeled and cut in eighths, makes
a delicious appetizer with a dish of
beans, or, if you want to get some
thing like a chili sauce, chop the
tomato, onion and some green pepper,
pour a little rrench dressing over it,
drain this off and save for salad, and
use the mixture with the beans.
Or these three vegetables may be
cooked together, with no seasoning
except salt, strained and cooked down
a bit, and vyou have a ketchup-like
sauce for beans you may cook them
in it briefly which will not help to
kill the appetite if often indulged m,
as vinegary ketchups will. It is not
alone the things that hurt like an
instantaneous blow, but the food ac
cessories that hurt like the dropping
of water which wears away the! hard
est stone hurt also and rarely as
slowly as that water hurts the stone.
The bean and ketchup combination
is not a thing to eat if you would
maintain your health over long peri
ods of time'.
A Vegetable Mince. v
The Italians work endless changes
on a bit of minced meat and vege
tables for seasoning thin slices of
meat (inconceivably thin), stuffing
pastes, and in the making of sauces
for the mararonis or pastes. The fol
lowing is one a different scale from
the Italian minces it is a sort of
hash made with raw instead of
cooked materials but it- is service
able for suffing cabbage, eggplant,
combining with rice for stuffings, etc.
Cut two slices of bacon into tine
bits and fry gently. Havel ready to
out into the pan with the fried bacon
the following vegetables cut fine: One
medium sized onion, one stalk of cel
ery, one-half of a green pepper, one
half ciip of ground carrot. Cook all
in covered frying pan until tender
over a low fire. Add to it a chopped
cooked beet and use for stuffing vege
tables. Multiply the quantity and use
as a hash with a rice border.
Fried and Powdered Parsley.
In frying bacon, sausages, etc.
anything in which the fat is not
burned, the meat will be the better if
not allowed to stand in the fat, and if
the pan is canted up slightly, some
parsley for garnishing them or for
other use may be cooked. Those who
have not tried frying parsley and got
something dark green and crisp
enouch to break into a powder do not
know what a satisfactory garnish and
palatable one tKey can get at small
expense. The parsley must be wash
ed crisp and dry before it is put into
the fat in the side of the pan or into
deep fat. It is cooked -in abdut a
minute.
Jewel Fads
The newest cigaret and vanity
boxes are in gold aud very flat. They
'open with a hinged lid at the top,
the whole lid being covered .with an
exquisite figure landscape in enamel.
Pendants of fijiely carved ivory
and coral are fashionable. When
the ivory is carved in a floral pat
tern it is sometimes stained with
bright color.
Beads of jade, ivory, lapis, amber
and other semi-precious colored
stones are worn as necklaces and
girdles to give a color relief to all
black govns.
Diamond arrows are still much
worn as hat ornaments. The new
est substitute is a hat brooch rep
resenting a large bird in full flight,
the design carried out in tiny dia
monds set in platinum. These bird
brooches often form the sole trim
ming of the black velvet touques
new so much worn in Paris.
Black lockets- and pendant
watches suspended from rattai!
cords are among the latest Pari
novelties.
For the laundry there is a folding
clothes basket. It is made of straw
or rush or something of the aort,
bound around the edges with wii
cotton tape, and with cotton tape
braided into handles- It folds up flat
when it is not in use. However,
opened out it holds as many clothes
as a regulation wicker clothes basket
would hold.
THE SUNDAY BEE:
Y. W. C. A.
Sunday Central building open
from 10 a. 111. to 8 p, 111.
Veiper ervice at Ctmp Hrcwier,
5 o'clock. Mist (trace Sheerer will
be the tpeaker. The public i in vit
rei. Union Pacific girl are spending
the week-end at Camp Brewster. Thf
Euy Circle club of the Y. W. C. A.
and the "Gleaner," of Diet Memor
ial church, are among the groups
pending the week-end at the camp.
Monday Board and committee
member of the Y. V C. A. will
meet for luncheon at Camp Brewkter
at 1 2 JO. An important adjourned
meeting of the board of director
will be held immediately following
the luncheon.
All club girl meet at the central
Y. W. V. A. at S:J0 p. m.. for truck
ride to Camp Brewster, where din
ner will be erved, followed by ten
nU, (wimming, volley ball aud base
ball. Cup to he awarded to the
individual and club winning most
point in activities during the sea
on. will be on exhibition Monday.
KtTel Thompson. Ruth Erickson
and Evelyn Mandschuh leave on the
Monday moniing train for Lake Ok
oboji to attend the industrial confer
ence. Other Omaha delegate left
last Thursday and Friday The girl
reserves of the Y. W. C. A.
The girl reserves of the Y. VV. C. A
will hold their annual encampment
at Camp Brewster the week of Jnlv
10. The Shenandoah girl reserve,
chaperoned by Mis Dorothy Jack
ion, will hold their encampment at
Camp Brewster at the same time a
will also the girl of the Hi-Y tabi
net of Shenandoah, chaperoned by
Miss Laura Hargler.
Several girls who plan to attend
Central and Technical High schools
in the fall, and who desire to find
home in which they can work for
room and board after school hours
have registered with the Y.-W. C.
A. employment secretary.
Christ Child Society.
The Lightning Athletic club of the
Christ Child center, at a special elec
tion last Thursday evening, elected
Sam Morgan, president, to take the
place of Concetto Cinco, who left
for an extended visit in Italy.
The younger girls are enjoying
folk dances this summer. A num
ber of them have made crepe paper
costumes for the dances.
The Eureka club made plans for
a picnic to be held in the near fu
ture at ' their meeting on Wednes
day 'evening.
A large number of children enjoy
ed the fireworks display which was
held on the grounds Tuesday eve
ning. The playground- at the center has
been greatly improved by the level
ing of the ground on the Williams
street tide.
Conant
All Light Summer Hats
Must Be Sold
Included are beautiful Satins, Taffetas, Silk Crepes and
large picture Leghorns in white, .white and black, orchid, pink,
navy and colors so much in vogue right now.
f
Hats Formerly Marked to Sell to $1500
Monday
Any Summer Hat Marked to Sell to $650
Think what this means.
Tomorrow beautiful Satins,
Leghorns, White Felts, Taf
fetas and Crepe in white
and light sport shades, a
well a black and white.
SPORTS HATS, -GARDEN
HATS
OMAHA. JL'LY 0. 1922.
Youngster Has
Had Many
Travels
Gerald Leonard Marsh, jr., is a
traveled young person for his age.
He is a son of the late Capt. Gerald
L. Marsh and is in Omaha with his
mother and his younger brother,
Thomas Barrett Marsh, at the home
of his grandparents, Mr. and Mrs.
Charles M. Weir. "Jerry Jr.J was
born in Tientsin, China, two and a
half years ago and he has lived in
the Philippines, in Japan and in
China since then. Last March he
came to the states with his mother
and brother by way of Manila and
Honolulu and they have been in Los
Angeles since.' He speaks a com
bination of English, Chinese mid
pidgin English. The family will re
main in Omaha until fall when they
will leave for Los Angejes to make
their home there.
White glazed china fruit, dishes
not alabaster, but a lustro'us white
china are one of the things that are
taking the eye of the popular host
ess just now. , They are often in
old patter.ns, and are made some
times with fruit plates to match;
sometimes with a group of small
bonbon dishes, candlesticks or four
compotes to hold cither fruit or
sweetmeats.
Hotel Building
Monday
Iv I
SPECIAL-WHILE THEY LAST
300 Light Hats at
$00
Saving on
Laundry '
By LORETTA C. LYNCH.
No one item of expense till cem
to out of proportion a the laundry '
item. Many, many folkj are doing
light housekeeping and are not ready
to eitablikh the permanent home for
ome time to come. To thee. and
to girl who are living in a (ingle
room, I tuggett a (mail investment
in tome laundry equipment.
You will need a large baiin or
dishpan, preferably of , enameled
ware. Tin nut easily.
There i 011 the market a mall
washboard that fit on the hand
like a glove. It may he carried by
the traveler. Oh, there is the doll'
or child' size washboard.
Soap jelly or soap olution iv a
good proposition for the tiny
laundry. To prepare oap jelly,
shake up half a cake of ome pure,
white, floating neutral oap, or use
the equivalent amount of some
flake oap. Add to it one quart of
boiling water and boil until the
soap i thoroughly dissolved. Cool
and pour into a wide-mouthed
crock or jar. When thoroughly
cold this will be jelly like in con
sistency. A tablespoon of soap jelly to a
basin of hot or cold water will give
instantaueous ud.
Only a small ironing board will
be needed. Buy a pastry board,
such as housewives use to roll out
pie crust, etc. Buy half a yard of
silence cloth material, men as Is
used on dining room tables. ' Roll
it carefully about the board and
pin it securely on the underide
with strong safety pins. It may be
tacked.
For the outside cover select a
double thickness of unbleached
muslin. Tin this on the under tide
with safety pins. It should be re
moved frequently and laundered.
This small ironing board when
not in use may be stored between
the mattress and the box spring at
the foot of the bed.
Some things require starching.
A email quantity of thin starch,
suitable for a shirt waist or child's
dress, is made as follows: Crush
enough starch to make a teaspoon
ful. Stir it until smooth in a
tablespoon of cold water. Add one
fourth teaspoon each of butter or
other fat and borax. Add one-half
pint .(measuring cup) of boiling
water. Boil three minutes, cover
and cool.
A small size electric iron, such
as is, carried bv travellers, is ideal.
Next to that is the gas iron or thej
old-time tlatiron.
You will save much money by
laundering at home.
3
DRESS HATS,
TAILORED HATS
Things You'll Love
To Make
Scarf hat-trimming nukes a pic
turenque frame for a youthful face.
It is particularly charming on a
small hat. Use black lace about
twelve inches wide. Drape it softly
around the crown of your hat. Perch
a jaunty little roseite of the lace at
one siite of the brim, a little toward
the back. Let one end ahout eigh
teen inche long hang down over The
shoulder. Make the other end long
nough to bring forward under the
chin and loosely ovor to the other
shoulder. From under the brim of
that side of the hat, have another
end hang down just to the shoulder.
Gather in the short edges of each of
these two ends. Sew a lace rosette,
or ostrich pompon to the long end,
cdCOFFEE
7
'
The Quick and Easy Way
To Make Blackberry Jam
Makes Two-thirds More Jam from Same Amount
of Fruit, and Never Fails
Uses Ripe Fruit, Takes Only One Minute's Boiling, '
and Saves All the Flavor and Color
Everyone who likes fresh black
berry pie will love good blackberry
jam. Particularly when all the flavor
of fesh ripe blackberries is pre
served in the jam. Such blackberry
jam is now possible in every home.
A new and never-failing method
has now been discovered with which
anyone can make the best quality
quickly and very economically.
With the Certo Process full -ripe
blackberries are used not unripe
blackberries so necessary by the old
method. The Certo Process retains
all the rich flavor of this ripe fruit
because it requires only one min
ute's boiling not the 30 or mora
minutes required by the old method.
This long boiling-down destroys
juice and flavor, and particularly
kills the real blackberry tastfc. With
Certo, therefoY-e, the result is a for
superior fruity . flavor and two
thirds more jam from the same
amount of fruit, because no juice
is boiled away. It also "banishes ail
guesswork or worry as perfect re
sults are certain.
The new Certo process for mak
ing blackberry jam is very simple:
Crush well in single layers about 2
quarts ripe berries, using wooden
masher, crushing each berry and
discarding all green parts. Add
juice of 1 lemon. Measure 4 level
cups (2 lbs.) crushed berries, in
cluding lemon juice, into large ket
tle. Add 7 leveled cups (34 lbs.)
sugar and mix well. Stir hard and
constantly and bring to a vigorous
boil ever the hottest fire. Boil hard
"""'''"-
aud one purl of a map-fastener to
rarh end, Alter putting on the ht
adjukt the tt'arf lut trimming and
clasp it at the ide.
From all fathiotulde quarter
romei that bead are a nuiih iu evi
dence a ever, in spite of the predic
tion that they would oon pat out.
From France come the interesting
information that while frock fqui
titely trimmed with bead are out cf
the running, frock that are embroid
ered and beaded together are in high
favor.
AUtKBTMKMEVt.
FRECKLES
Don't II Lie Tlx-m With a Veil; R.
mote Thrill Willi ( Mh I ne
IhtublO KUVIlKlti,
Thl preparation for th treatment
of fterklei In imunlly n auccessfut In
removing freckle and ttlvlnf a clear,
beautiful complexion that It la eol4
under guarantee to refund th money
If It fall.
Don't hltfa your freckle under
veil; get an ounce of Othlne and ra
move them. Even the flrt few ap
plication fhould huw a wonderful
Improvement, pome of the lighter
rrerkie vanminntc entirety.
Be cure to auk the drum-lit for the
double rtrength Othlne; It I tht that
Is sold on the money-back guarantee.
yJiote than merely coolinf
Iced COFFEE U ub
ftantially refreshing..
Delightfully coofinf
hut with a sustaining1
quality that revives tagJ
ging energies and lightens)
the dragging fatiguOf.
hot days'
for one full minute with continaa!
stirring. Remove from fire and add
bottle (scant half cup) Certo,
stirring it in well. From the tima
jam is taken off fire allow to stand
5 miutes only, by tha dock, before
pouring. In the meantime skim, and
stir occasionally to cool (lightly.
Then pour quickly. Makes 10 half
pound glasses of jam. To make
Certo blackberry jelly, aee Certo
Book of Recipes.
Certo is a pure fruit product
contains no gelatine or preservative.
It positively "saves time, fruit, flavor
of ripe fruit, and guesswork. It
makes all kinds of jams and jellies
with fresh or canned fruit some
you have never made before. It is
highly endorsed by all cooking ex
perts who have used it. Every
woman who tries it recommends it
to her friends and says she'll never
be Without it. AnH Certn iim
and jellies keep as well as any other
macie. uet a Dottle of Certo and .
recipe book from your grocer or
drueeist at once. For extra f
copies of Certo Book of Recipes,
write rectm Hales Co., Inc., 131
East Ave., Rochester, N. Y.
Start the new
the sure, quick,
economical way of
making jams and
jellies. You'll nev
er return to the
old "hit or miss"
method.
X