Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (Aug. 17, 1924)
Beets — Appetiz ing and Juicy Many inexperienced housewives serve tasteless, colorless beets, simply be cause they do not know' how to prepare them. They either cut the leaves off too close to the root or test them too often with a fork while boiling. One method is as bad as the other and so is the result. To get the best results, just cut off the leaves about Half Plot 50c ■” ■— ■ t ^ Pt 75o Qt. $1.25 •- „ Mosquitoes Roaches Ants far •*•••♦ U mirth kwtitutr. Haw to Keep Your ; *y,s i i k DahEyCnam [ the famous Eyr * 1 . , | ivauuciu given In tht New T < > York Salon of Kathleen Mary , , < 1 Quinlan quicklycorracttcrow’* II feet, frown - furrow*, dark II < i hollow*, puffy circl** and < > '■ wrinkled eyelid* Then the rye* 11 11 appear larger and brighter and I I t > one look* >e<m younger. $1 Of), i i ♦ t :: 4 OwMtien Vtth Oah h^tiSttQwm «A* X all tb« otbtr Kathleen Man QiatoUn , , X TeeUt Preparat ion* mu v b* ohtalaad , , X at ©»ir Tolle> Oen<|* CVpartmarr ( t Thompson Belden All the Favored Models in LLOYD Baby Carriages When yon buy n ‘‘Lloyd" ; nu have a ear riagc that is different in construction, de • ign aiul finish—one that is comfortable for baby- pleasing to the eye and is not a burden to push like a heavy nnihersome carriage. The new "Lloyds" art rich in color treat ments—gray, frosted gold, silver, new browns, blues, ivory tints, etc., and. are moderately priced—an attractive “lJojrd , XT*"y. $22.50 Convenient, Eaay-to-Pay Term* Union Outfitting Co. three inches from the root —no other trimming is necessary. Scrub the beets gently, put them in an enameled ware saucepan, cover with cold water and add salt. Use enameled ware to be sure that they will keep their bright red color, because this ware does not affect the acids in vegetables. Let them boil for 50 minutes before test ing them. When they are good and tender, pour off the water and peel them. Cut in quarter of an inch slices and tuck a few lumps of butter between the lay ers. Barbecued Ham. Cut canned lunch ham into thin slice#. Fry in about a tablespoon of butter, until it begin# to crisp. Trans fer to a hot dish and add to the grease in the pan 2 tablespoons of vinegar, a half teaspoon of sugar, and a half teaspoon of French mustard. Stir to the boil ing point, pour over the fried ham and serve. Fruit Cocktail. 1 cup canned cherries " tablespoons candied gin ger, chopped *2 cup powdered sugar 14 nip orange juice •'a cup grape fruit juice 1 cup canned pears cut in cubes. Place fruit in cocktail glasses, and pour over it the juice. Sprinkle each serving with a half table spoonful of chopped gin ger Shrimp Patties. Open and drain a large can of shrimp, and break them into quite small pieces. M»4c< a rich cream sauce, and add to it the shrimp and seasoning to taste, also a tablespoonful of capers, if desired. Heat pastry shells, which may be purchased at any good bakery. Add shrimp mix ture and serve immediately. * A Whole Vegeta ble Dinner on a Single Platter Vegetable salads are a very appetizing and health ful dish and should be served a few times a week during the summer months while fresh vegetables are available. Most housewives know that these salads can be served most attractively and make a tremendous ap peal to the members of the family who come home tired out after work on a hot day. The objection raised k that a naiad of this kind should be made up of three or four vegetables and that the cooking of these vege tables requires a few flames burning on the stove for at least an hour, making the kitchen unbearable. Here is a suggestion for a salad of four vegetables which can all be boiled to gether, leaving the kitchen cool and comfortable and saving considerable fuel. Scrape and cut up some young carrots prepare some string beans in about two-inch lengths and shfP some fresh lima beans and peas. Place all in an enameled ware saucepan, cover with cold water and add salt When finished, pour into an enameled ware colander to drain and cool. If enameled ware is used there will be no dan ger of the vegetables be coming discolored. Cover a platter with let tuce leaves and place the heart in the center. When the vegetables are cold, distribute them on top of the lettuce. If you have any cold left-over potatoes, they can be diced and added to the salad. Garnish with a few sliced hard boiled eggs, celery, radishes and olives. This will make an elaborate-looking but simply prepared meal. PLAY By DR. C. ELIZABETH LYMAS PLAY is a God given instinct, and man should not stifle thwart or misdirect it. A large portion of a child’s leisure time should be occupied in playing games which are con ducive to the development of the mind and body of the child. Too much stress is laid on the mental side of the child and physical or health side is neglected. Father or mother may play gently with a young baby for a few moments and not harm a normal baby, but nervous, delicate babies need a great deal of rest and quiet, therefore the baby should be placed upon the bed in a warm room with little or no clothing and allowed to kick and •rjoirm to its heart’s content. From twc until six is the '‘run about” age and children are no? < interested in group game* but will play together oi. the san with their toys, and mi their elders in there play be taught to manage th by the leadership of th Three to four • cjrs the fresh air is n*^^® a child from one to tn old; the time may oe 1 as the child grows olde parent must he inte the way the child's ti cupied when it •? playi out-of-doors, anc the na movements of th? child encouraged, such a* leaping, skipping and full of freedom of mi plenty of rest, a d littl« ftraint. Th* Froebe; and kindergarten method* need and are ver app children c* tb< ' * -aboi What Shall I Feed My Cl Dodging the One-Sided Diet DO you doubt that there u danger for a child in the de cidedly one-sided diet? Then make, with me, a little sur vey of the types of children that result from the various food over doses. Take the child who gets too much starchy food or too much sugar. It is true that he is usually quite fat. but his flesh is flabby, his sk in white, his abdomen promi nent. his bones sometimes badl\ curved. Perhaps, too. he per spires frequently, and catches cold easily. Often he is listless and has headaches and vomiting or diarrheal attacks, fevers and rest less nights. • The child who has been fed on too much fat has a skin of muddy tinge, a coated tongue dark cir cies under the eye-. 1 is foul, and bc»t move extremely light r<r - tow digested fat. Or. suppose that a been fed on too rrueh pi is likely to be thir an< his tongue is C' .ant jert to headach-- » You car ofter. i rovi< balanced diet by uce of and still health' subs some of the fo - sted diets." Butter s m times be sub-' ed milk. Lentil c an a soups are me.-.' - bstiti cheaper fruit,- .. oft< good for the cb »s thi pensive ones sr» But cheap milk! Don't sacrif e ualit member that ' s ty ir , • . • 11 4 Baked Fish With Parsley Sa risr. makes a nice light supper very much appreciated in warm weather, and bluefish, weakfish and fresh mackerel offer a variety at this season. It is especially nice baked and agreeable change in the usual routine of roast, broil, fry and boil. Another advantage i* that it requires such a short time to cook, and although many housewives realize this they are averse to baking fish because they have experienced some trouble in removing it from the baking pan to a platter. This difficulty can be overcome by using an enameled ware baking pan. No transferring will be necessary then—the fish can be garnished with lemon and watercress and served intact in the •hina-like pan in which it is baked. Remove the scales by scraping with a dull si tobi ti split vhe fish wn Clean, wipe am *y am salt inside and o Dll flour, season w a littll oayenne p*ptr l1lace with the inside s ard I buttered enanif wa pan and put piece about iht size ti egg the fish P • in a without water sooi gins to brow t i rah of hot water u the baste repeat* every utos afterwards *ke u; and serve with s sauc« chopped parsl* > oni with salt, vines’*' and a New potato*" died jackets on an* resh with drawn but’ ' woul finishing touch*- or a ]