Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (July 6, 1924)
_^ , Published Once a Month Practical Cookery By The Omaha Bee U Free With The Bee I * AM manuscripts fhnu’t be written on one side ©f paper ©e> Its purpose is U> instruct »nd edily. The Omaha Be, reserves the right ■ „ I to suggest snd recommend new dishes accept or reject at will any and all I •• »" »*< *• housewife. Published narj. :,p . ,.eei ••-d. If tttt nttm , ' ! manuscript* is desired return p©-t- t aee ma«t icfompany the*. i H i ^opyriph ted If?*' | SAVE IT FOR WINTER Now is the tim<* for bean-lovers to get busy. Now that the string bean is growipg lustily in the garden, and appearing plentifully on the mar ket, the mind of the bean-lover is gravitating to ward canned string bean*. Buy your beans as young and tender as possible, and put them up while they are very fresh and crisp. String them, and cut them down to a two inch length. You can cut them “on the bias*, or diagonally, if you care to, to make an especially attractive product. Boil with a tiny piece of red pepper in salted water for twenty minutes, and pack into sterilised cans. Add to each can of beans some of the water in which they were cooked, and one table-spoonful of cider vinegar. If you prefer, here is another method by which you can save your beans for the winter months. Simply break them into pieces and pour over then* brine strong enough to float an egg. Then, as you want to use them, you can dip out the required amount and freshen them in several waters before you cook them. Canned string beans are a delicacy which geta due recognition in mid-winter. “I CAN T EAT OLIVE OIL" The “taste” or liking for olives er olive oil ahould come instinctively to the normally healthy person, and it i* characteristic of the healthiest race. If you are strong, well nourished, and active, olive oil will keep you so; if run down, with wasted tissues. disordered stomach, and intestinal indiges tion, take olive oil—a tablespoonful three times a day. Do not let morbid taste* bind you down any longer and lead you to aoy “I ean’t eat olive oB*. Remember it is no an animal fat but is really tha juics of a vegetable, which, in the olive, takes the form of oil. Make your salads and greens an excuse for consuming olive oB, for that way lie* health. Be careful to buy the best and purest oil possible, then the taste will be more easily acquired. A good way to test for fine flavor is to put a few drops in the palm of the hands and then rub briskly together, after which open the hands a little, and inhale. If good oil there should be a fragrance and bouquet as pleasing as the fragrance of flowers. If there is a dull, musty smell, it will be noticeable. SUCCOTASH Succotash, which is now so popular in canned form, is, as you know, a “stew" of green corn and green lima beans. This dish as well as its name— which they spelled Sukquttahhash—we borrowed from the Indians. One of the early I’uritan writers describes the dish as being "seethed like beans”. Sometimes the succotash found on the market has been made from soaked dried bean?, instead of the green beans, and it is said tc lack the delicate fla vor, but in no other way is inferior to the strictly green product. When dried beans are used, the fact should be stated on the label. In gathering the lima beans, naturally some of them will be further advanced than others, and while the pods may all be green, in blanching, some of the beans may turn white, and on breaking may appear mealy. This often gives the impression, when the can is opened, that soaked beans have been used. In fancy succotash these white beans are all picked out by hand. A can of succotash should not con sist of less than 20'« of beans, and in some of the very high grades, you will find more than 40 of beans. The net weight in a No. 2 can should not be less than 20 ounces. FOOD FOR NERVOUS PEOPLE Did you ever stop to think how much the tem perament of a person has to do with his food re quirements? Persons of sanguine tempeiament, being more active, use more energy than the phlegmatic. Wheiher our bodily movement? are deliberate or due to nervous activity, they constitute “work”, and must be sustained by an equiva lent of energy derived from our daily food, else the body substance* will he consumed to supply tin energy. EDITORIAL What’s Happening In the World Today ELUSIVE VITAMIN ISOLATED AT LAST At least one of the vitamines has ceased playing hide-and seek with the nutrition experts, and is now obtainable in chem ically pure state. Dr. Walter H. Eddy, Dr. R. R. Williams and Dr. Ralph W. Kerr, chemist at the Teachers’ College, Columbia Uni versity, have isolated a crystalline substance from brewers’ yeast that has all the properties of the vitamin D. This vitamin, containing carbon, hydrogen, nitrogen and probably oxygen, stimulates the growth of the yeast. It has been known since 1900 that yeast contained such a stimulant. However, the vitamin does not influence animal growths as do the vitamins A, B and C. The importance of its isolation lies largely ia the possibility that the method which successfully iso lated this vitamin msy be extended to study of other vitamins. NEW WAT TO PRESERVE EGGS Recently a method for “processing" or sterilising eggs has bee* perfected, and some market eggs are treated by it. This process consist* in dipping the eggs for a few seconds in a solu tion of mineral oil, heated to a temperature of 22»*> to 240a Fahrenheit. This is supposed to seal the pores in the shell and thus prevent to a large extent the evaporation of water from the egg. The process is not designed to replace cold storage, since even most of the processed eggs are placed in cold storage if they are to he held any length of time, but to prevent deteriora tion in the quality of cold-storage eggs. WHAT IS JAM “When is jam no* jam”, snd when does a preserve cease to deaervn its name are questions which were decided at a recent hearing of tho Bureau of Chemi»trv. held to consider the labeling >f the “apple base" or pectin products under the federal food and drugs aei. The bureau determined that it takes not less than forty-five pounds of fruit to each fifty five pounds of sugar te make a standard jam or preserve; and that products which do not contain that proportion of fruit and sugar, but are made up partly of pectin, pomace extract, apple juice or extract of dried apple skins, aa fruit substances, are not entitled to be called jams and pre serve*. Such products, the bureau ruled, are to be held as sub standard. COFFEE IMPORTS ON INCREASE Americans drank more imported coffee during 1923 than they over did in the history of the country. Breaking a former high record of 1921, we imported 1,425, 090,000 pounds las* year. The value of the imported coffee waa approximately $193,000,000.00. UP-TO-DATE OYSTER BATHES BEFORE MEAL TIME Did you know that the modern oystVr “washes up before coming to the table? A process by which oysters raised in polluted waters may he made sanitary has been announced by the Conservation Commis sion of New York, working in co-operation with the United States Bureau of Chemistry. The little animals bathe themselves in a series of sterile baths, which clean the outside parts and the body cavities without touch ing the edible portion and so subjecting it to the action of chem ical*. The water is treated with chlorine, and the fish allowed three drinking periods of six hours each. CALIFORNIA FRUIT CONSUMPTION ON INCREASE Did you eat more fruit from California during the past year than you did in 1922? The chances are that you did, for the California Fruit Exchange at Sacramento, in its annual report, shaw* that it handled 43 per cent more cars of fruit in 1923 than it did the year before. The report shows that, in all, 10,935 cars of fruit were sold, for $17,173,124.00, which was increase of $4,124,600.00 over the year previous. It shows further that the fruit went to 350 markets in tha United States and Canada, in 1923, and that the year ended, on December 31, with a credit balance in the “withholdings repayable account of over $1.600.00.00,, VOUR NEW REFRIGERATOR OR MAYHAP—THE OLD ONE Real hot weather, when hot da>s seem to eat in > a cake of ice with hungry jaws have just come upon us and many housewives are finding trouble with the old one and seeking in advertising notices for a suitable purchase. In selecting a new refrigerator be sure it is one that fits the size of your family. Too large an “icebox” is an extravagance, too small a one is a constant irritation and equally as wasteful of money in the equivalent of spoiled foods. Any refrigerator should have at least one-fourth of its inside air space accupied by the chamber that holds the ice. The ice chamber should actually be able to hold in a practical manner the amount of poundage of ice which it? makers contend. That is. a one hundred pound box is not of that much service to you unless your iceman can actually got a one hundred pound cake through the door. The insulation, whether of cork, mineral wool, wood and air chambers, porcelain lining or wood layers, is best when it has been broken into layers, and above all should be waterproof. The doors should fit closely and with tight fitting latches tha' y will admit of steady and hard usage for one is apt to slam a refrigerator door harder than is necessary Cold air, directly opposite from warm air, drops downward. Therefore the chamber directly below the ice chamber is the colde?'. Therefore it is an ideal place in which to keep milk, not only being cold but also to a certain amount separated from the other foods in the box. The air current, drop ping down from the ice will circulate up through the side chamber and down again over the ice. This is lost in the overhead icing refrigerator but gen erally this style has a special section which may be devoted to milk and other bottles. Milk, butter and fresh meats should always ’..e kept in the coldest and driest pait of the refrig erator if possible. Do not put paper over the ice. It reduces the air circulation and sends out the air in a more moist condition. Food kept right against the ice is not sufficiently cooler to make up for the amount of cold air let out of the box by the frequent opening of the ice chamber door. Packing a refrigerator so closely with dishes will hinder the air circulation and reduce its efficiency. If your refrigerator does not seem to be giving satisfaction watch it closely aa to the ice chamber being kept foil—clean it reg ulariy and allow more air space. REMEMBER THE RIPENING RASPBERRY A* raspberries ripen, even the moat neghgent housewife ceases to be indifferent about her can ning. Select full, juicy friut. And keep a sharp loo hoi : for bugs, when you can raspberries. Pick the ber ries over carefully, then put them into jar, alter nating a layer of fruit with a layer of euga”. ani using about three table-spoonfuls of sugar to or; pint of berries. Next put the jars, about two-thirds full, on a rack in a wash-boiler. Pour on cold water until the jars are two-thirds covered; then cover the boiler and put over a moderately hot fire. When the water boils, remove the jars, or.e by one, and. if the fruit has settled, fill as many jars as pos sible to the top with fruit from other jars. Seal the jars at once, and set them where they will cool. You will find that, as a concomitant of the hot biscuit, so comforting in cold weather, there’s nothing so “right’’ as the raspberry. POTATOES The “Irish potato" had a home in America before it was taken to Ireland. Nobody knows bow it came to us, but it does seem probable that some Virginian colonist carried it hack to Kngland. It ■M first cultivated in Ireland on Sir Walter Raleigh’s estate near Cork. Probably our potatoes of today would be assumed of their ancestors if they could see them, becanse our potato has been much improved by cultivation. 8 A good potato has no “humps'*, few eyes and a thin smooth skin. The part of the potato beneath the skin is most nutritious: the skin itself i if you chew it wrll> is good. Do I not :;.he from your grocer a pot*’ > whuh ha# * greenish spot on it. SSKj ’ These arc good to plant but not to BH ! I The ;s ic-y p'oc food.