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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (April 13, 1924)
Gleanings of Import For Left-Over* of Meat and Sauaage. Hun bits of moat through tho grinder. Add to thick cream sauce and serve for breakfast with baked potatoes, or pour over slices of toast. When there is but little of left-over sausage, ham. bacon or other meat, mince it and add to scrambled eggs or ome lets. It will improve the As to Shrimp. The first attempt to can shrimp was made by G. W. Dunbar, of New Orleans, in 1867. His efforts did not meet with success until 1875, at which time he de vised the bag lining for the cans. In 1880 a factory was started at Biloxi. Mississippi, and from that time to the present the majority of all the shrimp canned has been put up in these two cities. It is only within the last ten years that the canning of shrimp has assumed considerable importance, but it is still limited to about a dozen places in Louisiana and Mississippi. A cannery was started in Texas, but failed to se cure a regular supply, and the oyster canneries in Florida cculd not secure enough to make it profitable to prepare to receive them. The early supply of shrimp was ob tained from Barataria Bayou, or Lake, which gave the distinctive name. Bara taria shrimp. Another Way to Open a Can. To most women the opening of a can is about as distasteful, as fooling with electricity; they’re constantly afraid of "being hurt. If a can is opened properly, practically all danger is eliminated and a smooth edge is obtained from which the contents may be removed in their entirety if desired. This is especially desirable in opening cans of pineapple, salmon, asparagus, or wherever the en tire contents are wanted intaat. To open a can properly, first remove the label and lay the can on its side with the seam up. Insert the can opener di rectly next to the seam and just near enough to the top to allow free opera tion of the opener. After the opener is inserted, stand the can on end and, holding it firmly, work the opener away from the seam until you have cut entire ly around the can. It is then possible to turn back the entire top and remove the contents. The smooth edge left by opening the can in the above manner makes the emptied can desirable for sundry uses about the house or garage, or the cans may be saved until spring and used for starting tomato plants, and such things._ flavor. Or combine the left-over bits of meat ami use them in bean or pea soup. It becomes hearty enough for the main sup per dish. Rice or macaroni cooked with tomato gains rich ness and flavor by having even a tablespoonful of minced meat added to it. Rice may be cooked with cheese and tomato just as macaroni is prepared with them. Vitamins and Jazz. A food authority said recently: “Last summer some friends invited me to go with them to a famed jazz orchestra concert. The night before we went to a movie and it so happened that the same jazz orchestra played there. We all enjoyed it immensely, but the next day when we went and it turned out to be the same program, it fell flat for everyone of us. That is the way of jazz. If this had been a Beethoven symphony, the repetition would have been thoroughly enjoyed. “The staples, such as bread, meat, and potatoes, are the symphonies in our foods. We have them every day and many of us more than once a day. The jazz, however, in our food, things that carry the vitamins, such as pineapples, peaches, cherries, and tomatoes, we would not want repeated quite so often.” What Do You Know About Canned Fish? Canned fish is an aid to good living. With a few cans of sardines, lobsters, oysters or other sea foods in her cup board, the housewife has at her com mand the wherewithal for a delicious entree, a wholesome and substantial luncheon dish, or the material for a daintv little supper which may be pre pared at the verv smallest outlay of time or labor. Canned fish, packed during seasons when fish are the finest and most plentiful, are more economical and often more satisfactory than fresh fish. Senator Copeland Praiaes Salmon. Dr. Royal S. Copeland, United States senator from New York, in a syndicated newspaper article, pays the following tribute to canned salmon: “For everybody except persons in clined to overweight, salmon is a desir able food. It is richer in protein than almost every form of meat. This means that as a builder of tissue it is almost unsurpassed. Everyone of us who works and every growing child must have building material to replace waste and to supply the necessary body require ments. For these purposes protein is needed. A quarter of the weight of the salmon you consume is solid building material, protein.” Care of Food In .the Home (Continued From Page 10) or other material itself, or in the crevices of the box or container used in storage. Such infested food materials should be destroyed promptly and the container* thoroughly washed and scalded before a new supply is stored. To anyone knowing the scientific facts in each case the presence of a chance meal worm in the cereal is a cause for far less concern than are flies lighting on food. The worm has spent its life in the cereal, feasting on it alone, while the fly is covered with filth picked up in its pro miscuous visits. Parasites of Food Animals Meat sometimes harbors animal para sites, such as the tapeworm and trichina. The microscopic larvae of these parasites are embedded in the lean meat, awaiting opportunity to complete their develop ment in the human body or some other favorable environment. Rigid inspection by federal or other official inspectors at packing plants has done much to exclude infested carcasses from the market, bu' the danger is still to be beckoned with, especially in uninspected home-dressed meat. In any case, thorough cooking of the meat is the real safeguard. Even the popular rare roast beef should be cooked until the color has changed from pur plish to a bright red. The vitality of these parasites is not destroyed by pres ervation, such as salt and smoke, and there is great risk in eating uncooked sausages and similar meat preparation, even though they have been smoked. ONE of Mother's big problems torfav is to keep the little ones in pretty, new frocks. All children like something differ ent, something the other little girls haven't seen. Wouldn’t you like to be able to change the color of the old dresses at will—or add a little touch here and there, making the garments look like new? Now comes [ NEW IMPROVED^# M I ^ Fast-Dyes or Tints llmJI M Never before has there been oflkred to yon a guar anteed method of fast-dyeing woolen, cotton, linen, silk or mixed fabrics or of tinting them In the moat delicate pastel ■ hades. It coats only 13 cent* ■ cake and yon will be pleased and surprised with tbs certainty of reeults. You (Imply can't go wrong If you follow plain directions. Twenty-four ehsdeo to choose from—brilliant fast colors to pastel tints. White RIT re mo vea the old colors— thus giving a new opportunity to fast-dye or tint In any shade yon may cboost. IS team la the price of New ltr,piovcd RIT. Your local Drag, Department or Notion Store will supply yon. Prove its value todey. Watch them go for these Graham Crackers! Fresh and fine, golden-brown in color. Flavor that pleases their eager young appetites. Wholesome nourishment that keeps their growing bodies fit. ITEN’S Graham Crackers —of course! Give them all they want—with milk, butter or jam. For that everlasting appetite of healthy childhood at noontime, after school and between meals—you’ll find ITEN’S Graham Crackers just the thing. And they're good for children. Always ask your grocer for ITEN'S Graham Crackeri' by name. Get the genuine in the half can and be satisfied all ways.