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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (Aug. 17, 1924)
Published Once a Month By The Omaha Bee |f Purpose is to instruct and edify, 1 to suggest and recommend new dishes • « an aid to the housewife. Published 'I each month on the Sunday following the loth day. Correspondence invited . and will be promptly answered I throaph these pages. J Practical Cookery Is Free With The Bee ' All manuscripts submitted should II ”• on one side of paper only. II Ihe Omaha Be* reserves the ri*ht~to || accept or reject at will any and all || manuscripts received. If the return of || manuscripts fe desired, return pout* U age most accompany them. j f Copyrighted 1928) || What’s Hapening in the Food World Today “Riendoor Roast” to Be New American Dish. You may soon be asking your butcher for reindeer roast and reindeer steak, for it is expected that they may soon become quite as common on the American market as our other meats. The new meat will be shipped from the far north to packing houses on the Alaskan coast, where it will be butchered for transportation. Heretofore, the rein deer meat hag been shipped with skin on, but the new method will not only permit of more satisfactory frees ing, but will eliminate the odor of the skin being givaa to the meat. It is said that the Eskimo herds of reindeer are in creasing so rapidly that the meat must be moved with great swiftness if the owners of the herds are to profit from them. The reindeer is a rapid breeder, since the fawn of one spring will fawn the next spring. Oranges Good—Bat Net a Milk Sukstitute. “Theories that oranges and milk are of interchange able value in the diet must go by the board,” says Dr. M. E. Jaffa, consulting nutrition expert of the California State Board of Health. He declares that, while both are excellent and highly important foods, each has its own place in the diet, and neither can properly be substituted for the other. This is because of the great difference, biologically, between the two foods, he explains. Milk and orange*, rather, should be considered as supplemental foods, for the deficiencies of one are compensated by the other. New Barley* and Wheat* Come to America. “Naked” barleys, or barley which is readily separated from the glumes which wraps the grain, and so is easily threshed, is a recent food immigrant to this country. Dr. Harry V. Harlan, plant explorer of the Unit*d States Department of Agriculture, who has just re turned from a year's trip through India, Abyssinia and Egypt, brought the barley back with him together with an assortment of other small grains and legumes. On* •f these was emmer, a small grain used in Abyssinia for forage and bread, which also has the virtue of b* Itig exceedingly easily threshed. Doe* Copper Kettle Kill Milk Vitamiae*? The common copper kettle may cause the destruction •f milk’s scurvy-preventing vitamin, when used in its pasteurisation, according to an announcement of Dr. Alfred F. Hess and Mildred Weinstock of the College of Physicians and Surgeons of Columbia university, ^nade to the American Medical association. Although the quantities of the copper may be far too small to cause copper poisoning, they said, it may yet be sufficient to destroy this anti-scrobutic vitamin C. The discovery should have careful attention, the in vestigators maintain, since milk, one of the chief sources of the important vitamin, is frequently pasteur ised in copper utensils. Marketgrams - For soups, sauces, stews and braising, one want* sweet majoram, summer savory, thyme, parsley, sage and bay leaf always on hand. You can buy bunches of all these sweet herbs for a few cents each at the veg etable market. Keep them tied together in a large paper bag or box, where they will be dry and protected from the dust. “Rolled wheat” is milled in much the same way as rolled oats. "Cracked wheat” corresponds to the old fashioned oatmeal. “Pjjffed wheat” is made by put ting the wheat into "guns” or sealed cylinders, which revolve in a heat of 550 degrees Fahrenheit. Then the “gun” is suddenly unsealed, and each tiny grain ex plodes, puffing it to several times Its original size. Dried yeast in cakes or powder is compressed yeast dried at a low heat. Thus a good many of the live yeast plants are reduced to a dormant condition, and will, under suitable conditions, keep for many weeks, and often for several months. Chicory or endive appears in tHe market in heads like lettuce, and is used for all the purposes that lettuce is. It comes on the market a little later than lettuce. Some hot summer day when your thirst seems' to be almost unquenchable—try tomrftoes. For tomatoes have a peculiar, almost magical, property of relieving thirst. For this reason they are often given to pa tients who suffer with fever or delirium. When there is not enough milk and eggs to go around, adults can take meat, nuts, beans, peas and bread to get their protein. The kind of protein ia very important. Some adults do very well, hut the young become stunted. Milk is a food on which young animals thrive. "Zweibach” in German conveys the same idea of “twice-cooked” that the word "biscuit” does in French. The dough is molded into shapes and baked; it is then left to coo! for several hours, sliced and rebaked dry. Zweibach is put on the market by large manufacturers in several varieties. Home-made bread seldom gives satisfactory resuIts. Making It Easier for the Housewife September Issue of “Practical Cook ery” Will Tell of the Newest Things in Aids for the Housewife. Things that make the harden of the housewife lighter will be a special feature of the September issue of “PRACTICAL COOKERY.” Electricity—the modern wizard of efficiency in business has been the greatest aid in conquer ing the difficulties of shortening the hours in making and keeping the home. The things that hare been invented and developed to make the mornings shorter and the afternoons easier in every home will be discussed by authorities. The modern day help in cooking—both those that are simply a contrivance that makes the meal better, or new things that will revolutionise a whole kitchen cuisine will be explained by men and women who have devoted years to their de velopment and to the experimental work that made the completed article perfect. Other interesting pages are promised by con tributors for September. A famous cook of game promises some of the secrets that make the din ner of the results of a hunting trip, a meal long to be remembered. The chef of one of the world's great steamers ia sending recipes of foreign dishes, gathered by him ia porta of all the world. September “PRACTICAL COOKERY” is an is sue yon will be eager to read. French Dressing % teaspoonful salt 2 tablespoon fuls vine bi teaspoonful pepper gar %, teaspoonful mustard 6 tablespoon fuls salad 14 teaspoonfol sugar oil Mix the dry ingredients, add the vinegar and oil. and stir until well blended, or shake in a bottle. The vinegar and oil should form an emulsion, the mixture becoming creamy when sufficiently blended. This emulsion does not hold and should be mixed just be fore using. This may be more than (enough for one dressing, but it may be made in quantity, bottled and simply given a severe shaking when wanted again. Special French dressing bottles marked for the proper amounts of oil and vinegar are a great convenience. To this simple foundation may be added on differ ent occasions a Variety of condiments, each one giving a character of its own. For example, a half teaspoon full of paprika, two teaspoonfuls of chilli sauce, one teaspoonful of mushroom sauce, one tablcspoonful of bottled horseradish, or any of the flavored vinegars, such as tarragon, may he substituted for the plain vinegar. By using French dressing to different kinds of cheese, particularly appealing salads of simple leaf plants may be concocted to serve at luncheon or sup per with cold meats. Mayonnaise 1 teaspoonful dry mus- Yolk 1 egg tard % cupful oil V4 teaspoonful salt 2 tablespoonfuls vlne h'ew grains cayenne gnr 1 teaspoonful sugar Mix the dry ingredients and when blended add the unbeaten egg. Add a teaspoonful of the vinegar and beat with a Dover eggbeater. Then add a few drops of the oil and beat. When one-half of the oil is used or the dressing becomes very thick, alternate with a few drops of vinegar. Continue in this way until both the oil and vinegar are used. If the dressing is very thick a small amount of cream may be beaten in just before serving. If the mixture begins to curdle, do not, as of old, dash far s fresh egg yolk; that is, not unless you must have the dressing at once. Set the dressing aside and let it separate to its heart's content. When moat of the oil has come to the top, pour it off, and beat the egg with a Dover eggbeater till the mixture stiffens. Then add the oil again slowly and continue the ususl process. * Nutritive Value of Canned Goods In this day, much is being said about the nutritive value of various foods, and comparisons by writers and speakers are constantly being made. Authorities, however, are generally in agreement that canned foods have the same - nutritive value as the corresponding foods prepared in the home kitchen. In other words, they have the same proportion of protein, fat, carbo hydrates, and mineral salts. Regarding the much discussed and little understood vitamin properties, recent investigations indicate that on account of the exclusion of air in the canning of foods, the vitamins are better preserved than they are in similar foods cooked in the ordinary way in the home kitchen. These investigations have led to the dis covery that heat alone does not necessarily destroy the vitamins, but the destruction seems to be due primarily to heat in the presence of air. As canned foods are processed, or cooked, in hermetically sealed cans, in practically a vacuum, the destructive efi'c.t of the cooking is reduced to the minimum. Experiments with canned apples have brought out the interesting fact that if the same lot of apples is divided into twe portions, one portion being kept in cold storage and the other canned, the canned apples m tintain their vitamin content much better than those in cold storage. It has recently been shown that canned spinach is a very rich source of two of the important vitamins, ranking in that respect with canned tomatoes as one of the richest sources of vitamins available. “Simplified Cooking” The editor of “Practical Cookery” is in receipt of a copy of “Simplified Cooking,” published by Mrs. Anna J. Peterson of radio broadcasting fame and the American School of Home Economics. Mrs.'Peterson lectures from station KYW every day on cooking, meal planning, economical buying, laundering, entertaining and table service. Her new publication is printed in three sections, all combined in one book. The first is three meals a day and a complete plan and suggestions for a continuous menu are covered. The next section is the complete atory of baking and also on jellies and preserves, while the third part is made up of special articles on special diets. Her plan of telling how t« cook is to give the basic recipe for each style of food and to work out all combinations from that. Here are some of Mrs. Peterson’* favorite recipes: IRISH STEW. 2 lbs. beef (shoulder or 6 small white turnip, chuck) 12 small potatoes 4 tablespoons fat 2 stalks celery % cup flour 1 small piece bay leaf 2 quarts water 2 teaspoons salt 6 small carrots >4 teaspoon pepper 6 small onions Cut meat into 2-inch cubes und dredge with flour. Heat fat in frying pan and sear meat; then turn into a kettle and add bailing water and bay leaf. Cook at boiling point for 1 hour. Prepare vegetables and cut into quarters. Add to meat and continue cooking for 35 minutes. Add seasoning; remove meat and vege tables to a serving dish. Thicken gravy with remain der of flour and pour over meat and vegetables. . QUICK COFFEE CAKE 1 14 cups sifted flour fi tablespoons sugar 2 teaspoons baking 2 tablespoons shortan powder ing 14 teaspoon salt 1 egg 14 teaspoon mace or S cup milk or water nutmeg Sift dry ingredient*. Cut in shortening, add un beaten egg and milk or water and stir to a smooth dough. Turn into a shallow pan and cover with top mixture. TOP MIXTURE 2 tablespoons flour 4 tablespoons sugar 14 teaspoon mace or 1 teaspoon butter cinnamon With a fork mix all ingredients thoroughly; scatter over top of coffee cake and bake 26 minutes in a hot oven- (400 degrees). PUMPKIN PIE 2 cups Bteamed or 1 teaspoon cinnamon baked pumpkin 1 teaspoon ginger - % cup sugar 1 pint scalded milk 2 tablespoons flour 1 egg 14 teaspoon salt Fie crust Kul> the pumpkin through a sieve and add to it sugar, flour, salt, spices, milk and well-bcatca egg Line the pie pan with crust and pour in filling. Bak« in a moderate oven (350 degree*) 1 heor.