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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (Aug. 18, 1923)
ON THE OMAHA BEE FOOD PAGES 1 ODAY" Household Clippings. Soak the hardened paint brushes In hot vinegar If you wish them to be soft and pliable. A crochet hook Is a splendid article to turn narrow belts or ties to the right side when they have first been stitched on the wrong side. Catch the material with the hook and pull through. Ink Rpots. Ink spots on wall paper will fre quently yield to a weak solution of oxalic acid and water. Apply with a paint brush, pressing with blotting paper immediately after, as the acid la apt to affect the color of the pa per. Two or three applications and subsequent blottlngs may be neces sary. To Clean Blinds. Cream linen blinds will stay pre sentable for many years if each spot is removed upon discovery. Nothing is quite so good as finely powdered bathbrick. Apply gently with a clean, dry nail brush, rubbing until tho marks disappear. TUCHMANll 24th and Lake Sta. M M 24th and Cuming Sta. I M jf ■ W 24th and Leavenworth Sts. ■ ’W 1% V I. i Rj 25th and Harney Sts. B SHOP ON A TRANSFER 1 CANESUGARq^ 85 Elberta Peaches r:,,Cr‘" $1.10 B BUTTER pinic,~",rT 41c | WATERMELONS c* 2V4c | Sugar-Cured BACON Lb. 16V2C Fre»h Pork Roast Lb. 10c Sugar-Cured Picnic HAMS Lb. 12V2c Cmar Wonder Flour ^ -* $1.79 CERTO Per Bottl. 29c POST BRAN Per Package 10c i Pearl White Soap 10 bar* 39c Borax White Soap 10 bar* 25C I Chicken Dinners Popular in Summer By VIRGINIA CARTER LEE. Chicken dinners are so popular (and incidentally duck and other poul try), that the home caterer should 'know how to cook and serve one, as well as how to utilize the "left overs” as the foundation of another meal, thus lessening the cost of the origi nal dinner. Now the term, "chicken dinner,” covers a great variety of dishes as the main course, from the lordly capon browned to a turn and served with a luscious stuffing, to the equally delicious but homely chicken pie, or the southern chicken stew with dum plings. In between may be mentioned chicken fricassee with rice, fried chicken Maryland, broiled and panned chicken, boiled fowl with parsley but ter (an English dish), chicken en casserole and creole chicken, while cooked left over chicken or fowl can be utilized in curry, croquettes, char treuse, an a la king preparation; salad, souffle timbales, creamed and escal loped with rice, corn or macaroni, in sandwiches, rissoles and a mousse loaf. Unfortunately guinea fowls are not as well known as they should be. They are delicious eating, especially when young, and as a rule these birds cost less than chicken. They may be prepared in exactly the same way as fowl or chicken and will require about the same time allowance in cooking. Duck to those who are fond of It needs no recommendation. The birds are less meaty than chicken and fat more difficult to carve. Roast them with a stuffing or not, as you prefer, but if the dressing is omitted, place inside the birds half a small apple, half an onion and a bit of powdered sage for flavor. All poultry while roasting should be frequently and thoroughly basted, for this is the secret of a Juicy, tender chicken or duck and not the dry, tasteless specimens prepared by a careless cook. Also, if you are cooking a fowl for salad, sandwiches or to be used in some1 subsequent cooking, add to the water in which it is cooked a bay leaf, one onion stuck with two cloves, a chopped stalk of celery, two tablespoons of parsley and a small bouquet of sweet herbs. Never boil a fowl hard, but simmer gently and cool In the water in which it has cooked. Of course, a fireiess cooked is also excellent for cooking an old bird. When roasting poultry alw-ays put the chicken or duck in the pan breast side down and the back uppermost (which also applies to panned boil ers and ducklings). This allows the Juices to run down into the breast and saves it from drying out. Turn over when about half cooked and fin ish cooking. Baste at first with two tablespoons of ham or bacon fat dis solved in a cup and a half of boiling water, then with the liquor that forms in the pan, adding a teaspoon of kitchen bouquet for the last two bast ings. This gives that beautiful “var nished” look that Is so attractive. Perfection Sauce. One egg. One cup of whipped cream. Two tablespoons of orange or strawberry Juice or any preferred flavoring. Confectioner’s sugar. Beat the egg until very light, add confectioner’s sugar until about the consistency of thin frosting, then the whipped cream; flavor as wished. Delicious, A Help for Poor Eyes. When one's eyesight Is not of the best, threading the sewing machine needle Is a task. Try slipping a piece of white p^per or cloth behind the needle and see how much easier It la. BUEHLER BROS. OMAHA’S LEADING CASH MARKETS for Quality Meats, Quick Service and Lowest Prices 212 N. 16th St. PLEASE SHOP EARLY 2408 Cuming St. 4903 S. 24th St. Stores Open Till 9 P. M. 634 W. Broadway, Co. Bluffs I Fresh Killed Young Hens Choice Beef Pot Roast Small Lean Pork Loins : Choice Cut Round Steak Fresh Killed Broilers 34c CARNATION MILK, 10 tall cans.. PORK CUTS Fresh Spareribs. 8c Fresh Pork Butts.15c Fresh Leaf Lard.12c Pure Lard.12Vic Fresh Pig Hearts, 4 lbs. for.25c Fresh Pig Liver, 2 lbs. for.15c t BEEF CUTS Choice Boilin«r Beef. 5c Choice Beef Pot Roast .10c Choice Beef Chuck Roast ..13c Choice Sirloin Steak. 15c Fresh Cut Hamburger.12Vitf Choice Veal Stew.8c Choice Veal Roast. 16c Choice Veal Chops.22c Choice Veal Legs.22c SAUSAGE AND COOKED MEATS Choice Wienies .15c Choice Frankfurts.15c Choice Polish Sausage .15c Fresh Made Bologna.15c Fresh Made Liver Sausage ..15c Choice Minced Ham.22c Choice Pressed Ham ..22c Fancy Summer Sausage.22c PURITAN LARD, Oft 5-lb. pails.OUL NO. 1 CANE SUGAR, 10 lbs. for. ________ SMOKED MEATS Sugar Cured Picnic Hams.. . 12Vic Sugar Cured Skinned Hams.22c Sugar Cured Bacon.20c Sugar Cured Breakfast Bacon.22c Cudahy’s Puritan Bacon....31c Cudahy’s Puritan Hams.27c Sugar Cured Special Backs.18c Fancy Cream Cheese .32c Fancy Brick Cheese.32c Liberty Nut Oleo, per lb.19c 9 5 lbs. 95c Rex Nut Oleo, per lb....19c Evergood Oleo, 2 lbs.....48c ' 5 lbs. ......$1.15 Best Creamery Butter.43c SPECIALS IN CANNED GOODS Carnation Milk, 12 small cans.62c Puritan Malt .55c Early June Peas .15c Fancy Sweet Corn.10c Fancy Tomatoes .10c Pork and Beans.10c P. St G. White Laundry Soap, \ 10 bars for.43c Pearl White Laundry Soap, 10 bars.33c Big Jack Laundry Soap, 4 bars.25c LIGHTHOUSE NAPTHA WASH- or ING POWDER, 8 pkgs LOK, Patty Shells Hold No Terrors for the Well Equipped Cook •'Get the right tool and the trick Is done" Is particularly applicable to pastry making of the more delicate sort. Now, makirjg a patty shell so that it does not crumble nor break, yet is delicate, crisp and good may , be a treacherous task but It becomes an easily turned trick with the right iron. I'astry cups for serving meat or fish, creamed vegetables, shellfish, etc., can be made in a variety of un usual iiatterns with the timbale, rosette and patty irons tested In the institute laboratory. With such irons as many as two dozen shells can be made at a cost of 10 cents—a low priced method of adding smartness, attractive service annd food value to many dishes. The patty irons are both shallow and deep in cast Iron with long handles of nickled steel. The deep patty Irons Include a heart-shaped and a plain cup-shaped model, both with 11 uted walls. In the wafer irons, which are more shallow than those intended for patties, there are flower shaped patterns and others which consist of circles set within each other like a bull’s-eye. and club, spade and diamond designs for variety. The shape of the handles permits holding the Iron In the hot fat without mak ing the hands hot. They are light 8 B S Phone ATIantic 3857 | B We Deliver to All Parts of the City |j Chickens g-a, 17|c I I Broilers SB 33jc I Pork Shelters £-■91c I Hams W&t 211c | Boiling Beet S Sca Veal Rent 5- 15c "f Pot Beast H 121c | Baccn, Dold’s Hi ...171c g Bacon, Mo rrell’s " 271c I f - BakedBeans:33c | IPcar hco InheaTy,yrup- 2**ttf* I rCttUlbd No. 2V, tins.... gj FsiteyB[endTeafv'.:-i29c I Flour £?“ "$1.501 Our low price on flour ere eprcial inducement* to buy now. m ■ Best Brands ^g RBI Butter asrr... 45c | ■ Choice N. Y. Cheese ~ 28c 1 Oleo 22c | Announcement—Our Fruit and Vegetable De- jgj partment now under new management. Best ? of quality at the lowest possible prices at all H times. y Peaches “r. 22c f |S Extra Fancy F-lberta, per box.$1.10 {£ El ■MwmmaMamaaimamMMaMMMMiMMMMnnMMM hj I Pears... 27c I H ...v I Lemons 25c j ■ JP ■ California i Apples ... I K ^^k 9 — _ Cri.p Michigan P*® if | Leery 15c | | SUNKIST -BUY- 1 I FLOUR 5- ‘-- SUNKIS1 I weight and easily and quickly man tged In the cooking. The recipe on the box in which the timbale Irons are packed calls for one half cup of milk, two thirds cup flour, one tablespoon olive oil or melted but ter, egg anti one-quarter teaspoon salt. Beat the egg slightly, add milk and fat. Sift flour and salt and add gradu ally to the milk mixture. Beat well and strain through a sieve. Pour mixture into a cup. Iloat the Iron In hot fat (two minutes at 360 degrees F.) then lower the hot Iron Into the better. Put it back Into the hot fat and fry until a crisp brown. Shake the shell from the Iron onto a soft paper to drain. Try the Iron In the batter first; If the mixture slips off quickly the Iron is not hot enough. A Home-Made Percolator. If you Hke bags to filter your cof fee, make them of linen crash or Canton flannel. They should be washed and dried after each using. Milk ami Malt Crain Ext. m powcur, aura Tk, Feed-Drink for All Afsc ■I^AtoM Imitations—SuVstiMo? ■a—————— Bubbling With Joy!! The sparkle in a glass of Cleo is re produced in the eye of the drinker. Thirst is a boon when you can get— Champagne AT YOUR DEALERS Tupe Richardson Drug Co., Dist., AT 5786 Sold by the bottle or carton of one dozen bottles. CLEO PRODUCTS CO. JA 1306 Omaha JA 3398 A Drink for All Seasons . ■' J -* •— - ^ USE BEE WANT ADS—THEY BRING RESULTS ■ ■———hbs JUST ii‘|ij1jifi|i|iui]W|i];k AROUND J THE CORNER THE STORES S WITH TELEPHONE service I i | CANNING NOW I JARS Mason, per Doien: Pints.S Ilf Quarts.93C (iallons_SI, 18 lit HBKBS- Hear j, 3 for 25^ ( APS, doses.28<* PAKOWAX. 2 IDs. for.,,.25C “Our Friend” A real friend is one who is ever-ready to be of service. The telephone will run your errands in hot and 3ultry weather. It serves when it’s cloudy, rainy, cold, stormy, as well as when the sky is clear. j Handy Service Stores have telephones for your convenience. Telephone your order now. i COFFEE £*,ZV..39c VINEGAR «e vinegar, ',:,.43c CHOCOLATE S*K.21c CORN FLAKES Jr1*"* 25c Graham CRACKERS ££ 47c AD Creme Oil. “1 bar free OP DUMr with S;"3 for.£t)L milk <:r .lie MACARONI L 25c SUGAR .93c GINGER ALE &, s275 pop .si.oo PORK and BEANS 12Ac FRUITS AND VEGETABLES! ORANGES l£T.... 47c APPLES 65c PDADCC Thompson's Seed ! UnArtO less, 2 baskets . | BEANS PrAndw“ 17c Cucumbers JS“c“e 8c ! PEACHES IS, 25c i' PEARS X™. 30c SWEET POTATOES ?b, 25c HEAD Lettuce s:rg 15c TOMATOES Basket 15C POTATOES TpSr 29c PuriTan Malt 44Highest Quality99 Different—and Better! Ij Rich! Strong! Pure! Safe! 1 65c BREAD—_ "Faultless” Rex BREAD r. . A. & F. "Milkcrust” BREAD_ Schu’ze’s "Potato _Bread”_ SOAP s' 10■« 49c WOMAR ‘t£ ■S 97c BUTTER FAlRUOVrS VIKMHIIK IV>*8 “Better Butter” “IDEAL” rZi..47c rr".„ .47c . .' '■ .. MILK ROBERTS MILK IS— SWEETEST, PUREST RICHEST. FRESHEST WE SELL Skinners MACARONI-SPAGHETTI and Pure EGG NOOP! F.S “Best j in the West”