How Maple Pails Hang
by the Trees
By MARY /. BARBER
HAVK you ever visited a sugar
camp? On a moonlight night in
the spring there is no more won
derful sight than the grove with a shin
ing pail hanging from each tree, the
bright fires glowing and the men going
and coming with fresh supplies of this
sweet water from the maple trees.
In the farm house near by the lights
are beaming and appetizing odors come
from the kitchen. On the stove are ket
tles of maple svrup boiling for sugaring
off The waffle iron is heating and the
chicken is stewing in its gravy.
In the city we regale ourselves with
the memories of the crisp, frosty spring
nights and the fun of a sugaring-off
party at the camp. Our thoughts cause
us to write for a gallon or more of maple
syrup and several pounds of maple
sugar. Then we do our best with city
conditions to reproduce some of the de
licious maple recipes.
Have you ever made maple sugar
sandwiches? This is a Vermont spe
cialty. Spread the bread with butter,
then with soft or shaved maple sugar.
Sprinkle with butternut meats or with
crumbled bran. This makes a delicious
tea sandwich.
Shaved maple sugar may be used on
cereals instead of cane sugar. Try
some on your corn flakes some morning.
Griddle cakes may be spread wi^i
butter and maple sugar and arranged in
piles, then cut in pie-shaped pieces.
Waffles are often served with soft
maple sugar instead of maple syrup.
Waffles
1 % cups flour
1 teaspoon sugar
\ teaspoon soda
1 egt:. well beaten
*i cup sour milk
4 teaspoons fat, melted
Mix anti sift flour, susar ami soda. Add beaten
PPRR and milk and melted fat. Bake on hot
waffle iron.
Bran Waffle.
1 cup flour
1 cup krumbled bran
1 t. salt
3 t. baking powder
■I eggs
t cup nulk
! T. melted fat or vege
table oil
Sift together all dry ingredient*. Add bran.
Beat yolks of eggs until light, a^d milk. Com
bine with the dry ingredients. Add fat and beat
until light and smooth. Just before baking fold
in the stiffly beaten eggwhitea. Bake in hot
waffle iron and serve as soon as cooked. The
reeipe will make six waffles.
Macaroni, an Economical Food
A Supreme Delicacy
By //. r. DL'TTON.
Origin of Macaroni
THK name “macaroni" was a term
of endearment used as an ex
clamation and the recipe was a
discovery of a Sicilian cook. A cook in
the employ of a nobleman of Palermo
was bragging that the culinary artist of
Sicily excelled all others in the world.
He was challenged on the spot to pre
pare a new dish that would please an
epicurean friend of his master. He
created a tube of wheaten paste, touched
up with a rich sauce and grated preme
san. The epicure took a taste. “Cari!"
he cried, meaning “The Darling.” A
second taste brought forth “Macari," or,
in a very free translation, “Ah, but what
darlings!” And at the end of the dish
he shouted, “Macaroni!” or, “Ah, but
the dearest darlings!”
Macaroni, contrary to general belief
is not an Italian food neither did it
originate in Italy, but the name applied
to it in that country many hundred years
ago has been retained to the present day,
owing to its early appreciation by the
Italians and its lasting popularity in that
country.
It is generally conceded that macaroni
was first made in China, and there is an
old legend to the effect that one day
while a Chinese woman was kneading
bread underneath a tree, a sudden gust
of wind caused some leaves to fall into
the dough. In order to eliminate
the leaves she pressed the dough
through a sieve, but the process was
so slow that the dough dried as
it was forced through the small holes
and suggested the idea of cooking in the
shape of thin strands instead of a loaf.
Hollow macaroni was a later invention.
In this form when soaked in boiling
water it cooks evenly inside and out.
The Japanese claim that macaroni
was made in the land of the Cherry Blos
som at an even earlier date than in
China, and this may be true; however,
there is little question that the Germans
first introduced it to Europe and im
mediately it was adopted by the Italians.
In the 11th century it was in general use
in Italy and was extensively eaten in
France. In French history there is men
tion of a visit that King Louis XIII made
to Tours and of his ordering a dish of
macaroni from the innkeeper there,
who had a great reputation for the
preparation of this delicacy.
At the present time macaroni is eaten
in almost every part of the world and is
manufactured wherever there is a sup
ply of wheat. The best grade is made
of farina or semolina. This is for the
reason they contain more gluten and
lesw starch, being the heart of the kernel.
The gluten is the real food value and
body building ingredient. Flour macnront
is pasty and not porous. It does not re
tain its firmness after boiling, is sticky
and not as nourishing.
Smacks
H t mi QUi l /'i' itrr
.hist had a dandy re
past. And now to rest
supinely in the lounge, !
immediately adjacent
to and a part of the
neatest and most ex
quisitely a p p o i n ted
cafeteria I ever visited.
In the old days I used
to dine at Maurer’s,
known to all for its culi
nary expertness, whose
dishes rivaled the best
that, the chefs of Berlin
and Paris could pro
duce, and upon occa
sion when in New York
I invariably satisfied
my ^astronomical de
sires at August Luch
ow’s. renowned for its
wonderful meals and
service; but the Loyal
Coffee House, in an en
vironment that fairly
exudes home atmos
phere, is entitled to a
front seat in class A.
T speak reminescent
ly, advisedly and
frankly—there are, in
deed, good places to eat
in the city of Omaha
and the Loyal Coffee
House is one of the
best.
Mothers
- Good Old >
Dishes
Reproduced
Here Day After
Day in the
Good Old
Fashioned Way
^HOULD you want
^ a well - balanced
meal, one that re
minds you of home
and mother, for in
stance, roast baked
ham with cloves, pap
rika schnitzel, wiener
roast b r a t e n, or
other dandy dishes of
olden times, here you
can perk up your
jaded appetite in full
est measure. Just the
place to eat your
Palm Sunday and
Easter dinner.
117'HEN down town,
* * just come in for
an inspection of our
kitchen and cafeteria,
where cleanliness is
brought down to the
point of “superfine.”
Hotel Loyal
Coffee Shop
16th and Capitol
Health
Foods
PECAN ROLLS
(tOc per Pad)
BOHEMIAN RYE
(Body Builder)
FARNAM MADE
WHITE
(The Home-Made Kind)
ALL KINDS PASTRIES
A-S-K
fer Them at All Grocer*
and at
FOOD CENTER
West Farnam
Bakery
2ft04 Farnam St.
*
Baby
Photos
•
j This studio is recog
nized as a temple of
Baby Art Photography.
Really our photos are i
classy and artistic.
Phone for a sitting.
1 Skoglund
1520 Douglas, Omaha
Send Her an
g Easter
T Message
\\ iFrom
\ K Here
I A nos egay
b or bouquet
m a r t i stieally
I arranged
lie o n v e y s
Smore than
words.
Here you buy the
economical way—
the choicest cuts
and cheaper cuts, i
Table Supply Co.
in Connection With
Food Center
IStH and Dodge
