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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (May 18, 1924)
New Tested Recipes and Menus Light Breakfasts ). j ^ Orange Juice French Toast Broiled Bacon Strawberry Jam Tea, Coffee, Cocoa or Milk Apple Sauce , Soft boiled or shirred egg Zwieback Tea. Coffee, Cocoa or Mill Baked Prunes Shredded Wheat with Cream or Butter and Sugar Tea, Coffee, Cocoa or Milk Wash prunes, cover with warm water in cas serole with tight lid. Bake in a slow oven until tender, one hour or longer. No sugar is required. Quaker Oats with Raisins Bran Muffins Marmalade Ten. Coffee, Cocoa or Milk Stewed Figs Hot Hominy with Butter and Salt Tea, Coffee, Cocoa or Milk ! -' Preserved Cherries Puffed Rice with Cream and Dates Tea. Coffee, Cocoa or Milk Stewed Apricots Hot bouillon served in cup with Poached Kgg—Cinnamon Toast lea. Coffee. Cocoa or .Milk Stewed Apricot* Hot bouillon sorted in tup with Poached Fgg—Cinnamon Toast Tea, Coftce, Cocoa or Milk Hot Weather Luncheon Whipped Cream Pancakes '•rained Honey Bacon Tea lit Salad Grapefruit Dressing Whip one nint of cream or condensed 'k until stiff. Beat four egg yolks with ■ tablespoons, of sugar and half a cup flour until smooth and foamv. Fold >'• the whinned i-r^am until well blond ■ 1 Fold in the stifflv beaten egg whites bake on a hot griddle. Several brands of mixed fruit salad, containing five or six different varieties of fruit in one can. make the service of this delectable dessert salad very simple. Canned or fresh grapefruit pulp may be added and any other fresh fruit in the market. A few strawberries, red rasp berries or small balls of watermelon or cantaloupe give a charming garnish. For the dressing, mix six tablespoons of grapefruit juice with eight tablespoons of olive oil, one level teaspoon of pow dered sugar, and a sprinkle of naprika. Stir with a small niece of ice in the bowl and remove this when the dressing t hickens. Pomerov Salad. Ripe Olive Sandwiches Peach Melba Scald, pod. and scoop out the center of ripe tomatoes. Fill the cavity with equal parts of small canned peas and diced celerv well salted. Poach one egg. rather hard, for each tomato. Pour over mayonnaise thinned with (ream. ( hop ripe oliv. s with an eoual amount of pecan meats. Mix with thick French dressing and spread on white bread. Garnish with water cress. Place a large, canned, peach half, hollow side up, in a sherbe* glass. Top with a mound of rich vanilla ice ( ream. Pour over this two t!thlosnoons of rasphertw an’ thinned with the canned peach iuier Storage of Foods (( • mimic! From Pajji* 41 damp < 'nth. The ii e chamber. rain pipe and trap must be kept tree from sedi ment and slime, and cutse mentlv should he washed occasional!’.' with hot water and washing1 soda and rinsed with cold wider. Ht torts to sterilize a refrigerator by scrubbing are futile under most household conditions for the heat cannot he .applied tor a long enough period t> effect di > ili/.ation. and gre.at r safety result • 11-0in tii- d.itly p.ariice ot germ in. a , It no ; ■ is iiv.iliable, g. ... 1 n suit.1 can h> obtained in some el -mates with an ieeless refrigerh tor. or otu of the earthenware dovici s in which air is cooled by tin’ rapid evaporation of water. Hoods may .also be kept cool as well .as hot in heat-tight contain ers, such as fireless lin kers ; i>d \aeui.w jacketed bottles. I hose devices, i course, u ill I ,.- make the food i d r tban it was wh a plan d in them. (du sonic farms ihe c !d water pumped from deep wells f.-r tin dv.-sfodi max first be used to o. d foods by 1, nihmf through a sub \ ], s i.0‘x .. iu> _ ^ or box i” * v 1 h • , m ine r . liropii. boons in : ■ «>ut • i *n i s r . > ■ also bo ' nveveil "it h- too! nr i *' * L :1 si ! 11'I i i i , • •• . , • — in’ ! ii ion at t to tel foods 1 . ! d . Sneeia 1 Wells or • a\n s t ■ • im> 1 st111 ana ot Io■ 'ds all ■ a: t inies const reefed. NI XT ISSUI C are of Different Kinds of Foods _I Coming Are the Salad Days ’T won't be dong and the hot summer days will be upon u«. Heal generating victuals, that is, meats and other heavy f< i.ds will be replaced with vegetable dishes, eggs and omelets. ^ meal of *alads is refreshing and, if properly proport:one i. gives satisfactory Sustenance during the summer days. Salads may be classified into two groups, i. c , the raw. such as lettuce, radishes, cucumbers, celery, etc., and the root ed, such as made from cooked vegetable*, egg*: cooked cold fish, poultry and meat. Raw materials should be mod meticulously washed and cleaned before us’ng; also the utensds owed should be clean and dry. Leaves should not be cut, but broken and dried by either putting them into a cloth tightly folded or putting them into a wire basket until free of moisture. Following are select salads: APPLE, CELERY AND NUT SALAD For Dressing 1 tahlespoonful lard teaspoonful white r-pper 1 teaspoonful mustard 2 eggs I teaspoonful sugar 4 tablespoonfuls lemon 'uire H teaspoonful salt 1 cupful whipped cream For Salad 1 quart chopped apple* 1 '*_• cupfuls blanched and 1 pint diced celery shredded almond* cupful rolled pecan nut meats For Salad Mix apples, celery and nut meats. For Dressing—Melt lard, add mustard, sugar, «alt. pepp->r. yolks of egg* veil beaten, and lemon juice. Cook in double boiler till i* thickens, then add whites of egg* stiffly beater ( hill and add whipped cream just before serving. Dres*'ig should be mixed with fruit. ASPARAGUS SALAD For Dressing 6 tablespoonfuls melted lard 1 tahlespoonful chopped ru 1 teaspoonful salt cumber pickle* '* teasnoonful paprika 1 tahlespoonful chopped Pinch black pepper green peppers 1 tahlespoonful tarragon 1 tea-poonful chopped parsley vinegar 1 teaspoonful chopped chive* 2 tablespoorfu’.s --ider vinegar 1 can t'-paragys or fre-h cooked asparagus Drain asparagus arid chill Mix salt with paprika add pen per. tarraeon vinegar, cider vinegar, lard, pickles, pepr-er*. parsley, and chives, mix well and pour over the a*paragu* CELERY AND ALVOND SALAD 1 eunfu! melted la*d 1 crisp lettuce 1 yolk of egg Few drops‘green < t. - 1 iaolespooni ul lemon it.-.- '2 teaspoonful *ugar 1 tablespoonful vinegar 1 teaspoonful *slt 1 head celery teaspoonful mustard cupful blanched almond* Red pepper to taste Melt and cool lnr-1. Prepare celery and cut into v<■> \ tVn strip* and plunge in ice water util wanted. Blanch and .*• -,-d almond*; wash and dry lettuce leave*. Put yolk of egg jut* bowl, add mustard and salt. Buy in Dundee j I AT A SAVING ! | Choicest 1 I // nrne : of I h aniou8 • Ferttdale > Foods Groceries, Meats, Fish. Fruits. Vegetables. Delicatessen I Phone W A 0102 & ! LOUIS SOMMER I | 49th and Dodge Street* | The Mainstav of Life ‘ ! j Ltviui means health. Since the Ue- f I ginning ot time it has been ami al- f : ways will be the staff of Life! I It 1 mihis sturdy hodios and stimnlates a I vitality. I I <nve the children bread; breati • '->4 more of «'• ^H l*»t it he ■ ! ! I ! i ! 1 i i 1 • • l ? • i U# Ak . . 1 I .jrm.- U l ..J I • . Out \M K ll'.\| liRl \D \ s • MMta' • MaUM • MMM 0-- 0-- _ __ • — • ***m»-m • • ******** *