Good Things for the Table Offerings of the Market Household Hints
Fine Luscious Home Grown
Strawberries on the Market
Ah, at last they're here. Real straw
berries, we mean. Not those near
strawberries, torn away, alas, at too
green an age from their homes in
the fields of Florida, Alabama, Arkan
sas and Missouri.
These are real strawberries raised
right here in Nebraska and they are
right "there" with the flavor. Um-ral
Big and tender they are, too. They're
- so plentiful that' the price is low. The
strawberry plants haven't produced
such fine crop in many a year. Now
it the time to eat 'em. Eat while the
-ting is good.
,. Other fruits are crowding into the
market The vanguard of the peach
crop is here in some of the stores.
The fruit is not at the height of its
goodness, but it's peaches, anyway.
Apricots are getting rather plenti
ful and bigger than the early ones of
week? qr two ago-
Plums are on hand, too. And our
eld friends, the canteloupes, are on
band in goodly numbers. They come
in from 'way down south, where the
fields, of cotton grow.
You can make gooseberry pies
with- gooseberries from California
that are just as nice as those you'll
get from Nebraska bushes a couple
of months 1 ence. The gooseberry,
being used in it, green, state, is just
at good when it comes from Califor
nia as when it i; plucked here at
home.
There are som fine mulberries and
raspberries on hand, too. Big black
and white ox-heart cherries are here
in plenty.
Vegetables? Vhy, you can get al
most everything. Nearly everything
is growing right here at home and
comes in . from the truck gardens
fresh every day.
Tomatoes can't be secured from
the home soil yet In fact, just now
they are rather scarce. The Texas
crop is about ready to pour in upon
us, and within a tew days tomatoes
will be plcntifu and remain so the
rest of the summer.
Luncheon for the Bride-To-Be
So many little luncheons are being
given for the favored girl who is soon
to be a bride that some of the readers
may welcome the following tempting
menu, especially prepared for such an.
occasion. This menn would be equally
serviceable for the hostess not having
the honor of entertaining a bridal
party:
'' MENU.
Cnanf of Asparagus Roup.
Olives. Radlahee. Bread Sticks.
Broiled Breasts ef Chicken.
Creamed Freeh Mushrooms.
' Buttered New Potatoes.
Hawaiian Salad. Rolls.
Prosen atrawbarrles.'
: Chocolate With Whipped Cream.
The supplies necessary to provide
this menu for a luncheon party of
twelve would be as follows:
S ohlokena averaeine I4 pounds .each.
I pounds fresh mushrooms.
1 He bottle of olives,
peck of new potatoes.
S heads lettuce.
I pats loo cream eheese.
1 can Hawaiian plnaapple.
I boxes of strawberries.
U dosen efts-
S bunches asparagus.
1 quart of bsavr cream.
Cakes, suts. bonbons.
Since only the chicken breasts are
used in the menu the remaining parts
of the chicken may be saved for fu
ture use. The meat can be made into
tasty casserole dish, while the bones
and trimmings may be used in mak
ing a broth or soup.
The salad is made as follows: Place
on heart leaves of lettuce a piece of
Hawaiian pineapple, . and .. over it
cream cheese, well seasoned, and
" forced through a potato masher. Over
all, pour dressing made of one-half
a cup of olive- oil, the -juice of half
.a lemon, one and one-half teaspoon
fuls of salt, one-quarter te'aspoonful
of pepper, one-half - teastroonfuP of
; paprika, and one-half cup of cream,
t beaten until stiffs i . u. or
The froren strawberries, make a
most delectable dessert. To prepare
them, wash, mash, and sweeten to
taste. Placeitva freezer with the un
beaten whites of six eggs and freeze.
Serve in glasses? garnish with" 'whip
ped cream, and whole strawberries.
.' The details of laying the table
should be as follows: The service
plate at the center of each cover
should contain a napkin of generous
size folded square with an edge paral
lel with the table edge. At the left
of the plate would be first the meat
fork, then the salad fork. Individ-
ual dishes for salt and pepper should
be placed above the two forks. An
individual dish for salted nuts may be
placed above the plate.
";: At the right of the plate would be
' placed first the knife and outside of
this the. bonllon spoon. Above the
' knife and spoon may be two glasses,
one for water and one for apollinaris
or charged water. Attractive decora
tion would be a bowl of pink and
wiiite sweet- peas - with asparagus
vines trailing over the sides.
Ask For -
Metzger's
Bran Bread
It Aids Digestion and Relieves
.".p. Constipation '
10o-vAt Your GROCER 10c
.The asparagus soup would be ser
ved in cups, and placed after guests
are sated. The chicken breast broil
ed may be served on a platter, around
a mound of creamed mushrooms. If
served this way, the service plate and
boullon cup would be replaced by a
hot plate. One waitress could pass
the chicken, and another follow with
the potatoes.
The salad, served on individual
plates, may replace the meat plate.
After the salad plate is removed, the
table is cleared of all save bonbons,
salted nuts and water glasses. It is
crumbed and made ready for the des
sert, which is served in glasses which
rest on doily-covered plates, a spoon
resting on the plate. Cakes, candies,
and nuts are passed. Chocolate is
then served, and at the end finger
bowls, filled with tepid water sprinkl
ed with rose petals. Laura Leonard
in Brooklyn Eagle. '
SOMETHING TO EAT TODAY
Chicken Eh Casserole.
Purchase a chicken about 1-year-old;
dress as for baking, place In
casserole. Place around this one
good sized cup of finely chopped car
rots, a small chopped turnip, about
three small onions cut up small, two
bay leaves, and two or three pieces
of celery. Pour in about three cups
of hot stock. Place cover and put
in hot oven for an hour and a half.
Baste frequently and after in the oven
for half hour season with salt and
pepper. When. done, sufficient liquor
will remain to make rich brown
grayy. ,
Flaked Pineapples; I
In' tropical countries pineapple is
generally served in the half shell, an
easy way of handling the fruit Cut
off the top, split the pine in half
lengthwise and cut out the hard cen
ter core. Then with a silver fork
shred out the fiber, leaving the trou
blesome little eyes in the half skin,
the fiber can then- be sweetened,
mixed with grated cocoanut, or flav
ored with grape juice to taste and re
turned to the half shells for serving.
Delicacies In Cherry Season
Baked Cherry Dumpling.
Sift together one pint of flour, one
half teaspoonful salt and one tea
spoonful baking powder. Rub in one
tabletpoonful shortening. Add sweet
milk enough tovmake a soft dough.
Roll out one-half inch thick, cut into
four-inch squares. Fill each square
with as many cherries as it will con
tain and sprinkle generously with
sugar. Fold the edges of the dump
lings over and place them in a floured
pan. Bake one-half hour and serve
with hard sauce, or with cream and
sugar.
Cherry Bread Pudding.
Butter slices of bread and place
them in a pudding dish :n layers with
stewed cherries between. Bake for a
half hour and before taking from
the oven put over the top beaten
whites of two eggs. Brown slightly
and serve. Let stand one-half hour
and serve with plain custard sauce.
- Delicious Cherry Pie.
Wash and seed a quart f cherries
Line a deep pie-plate with rich pastry.
Pour into the bottom of the pie one
well-beaten egg. Over this sprinkle
one-half cupful of granulated sugar
and two tablespoonsful of flour which
have been sifted together. Spread the
cherries in evenly and pour over the
top another half cupful of sugar. Cov
er with a top crust and bake in a
moderate oven. The combination of
flour and egg in this recipe prevents,
in a great measure, the juice running
out as it usually does when pies are
made in th i ordinary way. The flavor
of the pie will also be greatly im
proved. Cherry Vinegar.
There are few drinks more refresh
ing than that made from half an inch
of cherry vinegar in the bottom of a
tumbler into which ice water is
poured and stirred until the glass is
full. To prepare this vinegar cover
any sour red cherries with good cider
vinegar in a wooden or earthen vessel.
Bruise and stir at intervals for four
days. To every pint of strained juice
add one pound of sugar. Boil fifteen
minutes; skim. Keep in well-corked
bottles.
' Cherry Roly-Poly.
Sift together two cupfuls of flour,
three tcaspoonfuls baking powder and
one-half teaspoonful talt, rub in three
tablespoonfuls butter or other pre
ferred shortening. Mix to a stiff
paste with one cupful milk. Roll out
to the thickness of one-fourth inch.
Have one pint of cherries stoned and
well drained. Sprinkle over the sur
face of the crust and dredge lightly
with flour. Roll up like a jelly roll
and place in a scalded and floured
cloth. Steam for one and one-half
hours. Then remove the pudding to
a hot dish, and serve with the follow
ing sauce: Blend one tablespoonful of
butter with one tablespoonful of corn
starch, then add three-fourths cupful
cherry juice, one-fourth cupful of boil
ing water, two tablespoonfuls sugar
and a tiny dash of nutmeg. Stir and
boil for five minutes.
Cherry Salad.
Wine cherries, remove stem and
stones and fill cavities with filbert nut
meats. Arrange in nesta of lettuce
leaves and garnish each nest with
tLree selected cherries,- from which
neither stems nor stones have been
removed. Serve with cream mayon
naise. Frosted Cherries.
Cook one cupful of granulated
sugar, one tablespoonful corn syrup,
and one-half cupful cold water to
gether until the mixture will form a
soft ball in water. Pour into a bowl
which has been moistened slightly
with cold water. When partly cold,
1916 Milk Fed Spring Chickens, each 35c
Forequarter Lambs '. llc
Pig Pork Loins fresh, not frozen .13c
Steer Pot Boast....
Young Veal Roast..
Young Veal Chops...
........HV,o
ny.
No. I Porterhouse Steaks 23 He
Span Ribs
Salt Pork 10Vo
Extra Lean Regular Haas 7e
Sugar Cured Bams layie
Extra Lean Breakfast Eaeoa .19e
Sugar Cured Baeon 17Vie
Deliveries Everywhere Mail Orders Filled Promptly.
EMPRESS MARKET
113 South 16th St. Phone Douglas 2307.
Pig Pork Butts
Pig Pork Rosst.... ..iao
Mutton Chops l4Vi
1916 Milk Fed Spring Chickens, each. . . . .... . . . .35c
Pig Pork Loins fresh, not frozen. .: ....... . ,13c
Steer Pot Rosst ...HVjO
Young Veal Roast UV,o
Young Vesl Chops .M'ic
Pig Pork Butts, ,...13c
Pig Pork Roast 12Ao
Lamb Logs 17e
Mutton Chops 14Vio
No, 1 Porterhouse Steaks. ........ .23Vie
Spare Ribs . '.
Salt Pork tOJie
Extra Lean Regular Hems. I7e
Sugar Cured Hams. ....... .......lSVac
Extra Lean Breakfast Baeon. .....lS'te
Sugar Cured Baeon, 17Vic
SPECIALS.
From S to S p. m., Lasab Chops. tb-.Se
From S to 10 p. m.. Pork Chops, lb. .Itc
. ' . Prompt Deliveries Mall Orders at Abb Prices."
PUBLIC MARKET 1
1610 Harvey Street. Phone Douglas 2793.
Too Han the Comfortable Filling That You Boy Right Whin Too Trade at tee
BASKET STORES
Omaha
Council Bluffs
Lincoln
Mason Jars with lacquered
caps, dozen pts., 40c; qts.,
44c; 12 gal., 65c
With zinc lids, doz. pts.,
44c; qtB.48c; y2 gal, 69c.
Flour, ?4-lb. sack, Thrifty
Habits, 65c.
Cider Vinegar, gallon, 19c
Pyramid Powder, 25c pkg.
15c; 5c pkg., 4c; 3 for 10c
Lemons, big and juicy, per,
dozen, 19c.
Macaroni or Spaghetti',:
10c pkg., 3 for 19c; ea., 7c
Olive Oil Pompeian, qt,
79c; pint, 42c; y2 pt, 22c.
Toilet Paper
Silk Tissue, 10c roll.
1,000 sheets, 5c. .
Reo Crepe, 2 rolls, 5c
Venetian White Crepe
8-oz. roll, 5c; 3 for 13c. '
Tip, fancy crepe, 7-oz. roll
for 6c.
Northern Light silk tissue,
1,500 sheets, roll, each, 7c;
8 for 19c ;V.
Salt Fine table, '3-pound
bag, 3c; 5-lb. bag, 5c; 14-
IK hoir 1 PiilC max Ik
n VMS,, SWM iJUlAf LSCS AM.,
cj ZSlMb. DDL, 1.47.
Omaha
Council Bluffs
Lincoln
Cedar Oil Polish $1 size,
60c; 50c size,30c; 25c size,
15c.
Rex Lye, can, 7c; 3 for 19c
Pineapple, Princess brand
is extra fancy quality
probably nothing better
packed, No. 2y2-lb. can,"
sliced, 19c; No. 2 size can,
15c; 3 for 43c
Cheese Wisconsin Yel
low Cream, lb., 20c
Bottle Milk, 7c. '
Corn Syrup, 10-lb. can, 37c
5-lb., 19c; 2-lb. can, 9c
About July 1st we will move general offices to 9th and Dodge Sts., where we
have rented la warehouse on track, with an option for more flooi space.
Phone Tyler 440 for the phone number or address of the store nearest you.
stir and work until (he syrup changes
into a white, creamy mass. Cover the
bowl with a damp cloth and let set
for an hour or more. When wanted
(or use, set the bowl in a pan of hot
water until it becomes softened. Stir
occasionally while melting. Color pink
with vegetable coloring and flavor
with rose.
Din into the fondant lane, sweet
cherries, which have been carefully
washed ana dried on the sterna Dip
the cherries and lay on waxed paper
until the candy hardens.
Cherry and Peanut Salad.
Select and seed large sweet cherries
and insert in each seed cavity a
Diancnea peanut, nace on lettuce
leaves and cover with boiled mayon
naise, Sprinkle the top liberally with
ground peanuts.
Cherry Sponge.
Place in a buttered nuddinff mold
layers of sponge cake and sweet cher
ries, using the cherries sparingly.
Make a custard, using one quart of
milk, one-half cupful sugar and four
beaten eggs. Pour this over the cake
and cherries. Place the pudding dish
in a pan of hot water and steam three-
quarters of an hour, serve with lemon
sauce.
Cherry Cup.
Seed one quart of sweet cherries.
Put one pineapple through the food
chopper. Combine the fruits with
one-half cupful sugar and chill.
When ready to serve, pour over the
fruit one-fourth cupful lemon juice
and one-half cupful orange juice
mixed with one-bait cuptul sugar.
Serve in small glasses. Walnut meats
and marshmallows may be added; or
cream, sweetened and whipped until
stilt, may be heaped on top.
Cherry Puffs.
Sift together one pint of flour, two
tcaspoonfuls baking powder, and one
half teaspoonful of salt. Into three-
tourths cuptul sweet cream beat two
eggs. Combine the mixture, adding
enough cream to make a stiff batter.
Into well greased cups put a spoonful
of the batter, then a spoonful of un
cooked, seeded cherries. Put another
spoonful of batter in the cup. Set the
cups in a pan of hot water and bake in
' ASK FOR AND OET
THI HIOJHUT QUALITY
MACARONI
ss moi new soon ran
KINNKR MFC CO OMAHA, UJJk,
uaatsr macamhi raeroiry in America
10 Pounds for... $1.00
Btt par can franulata-i war. W
earrya full Una of eoff eaa, tau, baking pou
ter, corn starch, cold water starch, clots
starch, hlueina. ammo. a. ahoeolataa. aoaoa.
Gibaon soap polish. WyandotU bo raj, fruit
coloring, maple flavor, matohes, toilet soap.
soap powacr, siov poiisn. net. tout pow
tier, caler - salt.' eocoanut. Bait. axtMeta.
macronels, spaghetti, furniture polish, soda.
All old at regular price. Sugar wlj with
ii.uu oraer, outer goods.
Douglas 2446.
MOYUNE TEA CO.
40 North 1SU St.
oven until cooked. Serve with any
liquid sauce.
Preserved Cherries.
Stone the cherries and carefully
ve all the juice. Put into a granite
Preserving kettle, allowing three
ourths pound o.' sugar to each pound
ot trait, and let stand over night in
the morning place over the fire and
boil gently, skimming occasionally un
til the fruit looks clear. Put into
small jars and seaL Keep in a dry
dark closet
Cherry Shortcake.
Sift together one auart of flour, one
teaspoonful of salt, and two heaping
tcaspoonfuls of baking powder. Rub
two tablespoonfuls of butter into the
mixture, add one pint of milk arfti
stir into a smooth dough just soft
enough to handle. Divide in half and
roll out to the size of a breakfast
Slate; lay on a greased baking tin and
ake in a hot oven twenty minutes.
Separate the cakea without cutting
and spread sweetened cherries be
tween. Garnish the top layer with the
fruit, dust with powdered sugar, and
serve with cream. Mother s Maga
zine.
Summer Salads
The moat generally satisfactory
dressing for a green salad is what is
called a French dressing, made of salt,
white pepper, oil and vinegar, the pro-
portions of oil and vinegar being three
parts oil to one of vinegar. This can
be viried ly using tarragon vinegar,
or mixing a little dry mustard in the
dressing, or the crushed yellow of a
hard boiled egg. This dressing should
be made at the table, just before serv
ing the salad, which should be in a
sufficiently large bowl to allow of
tossing and turning.
Salads in which vegetables, cold
meat, fish, etc, are introduced should
he dressed some time before serving
and left to what is c.-.lled "marinate
in the dressing until it is partly ab
sorbed. Heavier dressings, like mayonnaise
or sauce tartare, are generally used
with salads of this sort at the moment
of serving, although the flavor of the
salad will be improved if it has been
previously "marinated" in the French
dressing.
Mayonnaise.
Have all the ingredients very cold;
chill the soup dish in which you make
the dressing and work in a cool place.
Put a raw egg yolk in dish, add one
third teaspoon of salt, white or dash
of cayenne pepper, work well to
gether and then add, drop by drop,
olive oil, stirring rapidly and steadily
until the mixture is thick. During this
firocess a few diops of vinegar or
emon juice should be stirred into the
mixture.
If you wish to soften the oil flavor,
add a little whipped cream to this at
the end of the operation. This is espe
cially recommended if yor wish to use
the dressing for a rich salad.
Egg and Potato Salad.
Cut cold boiled potatoes into half
inch alices and these slices into cubes,
enough to make two cupfuls. Slice
three hard boiled eggs and add to this.
Cut up center of onion, with a little
chopped cucumber pickle and parsley,
sprinkle over this. Use French, dresar
ing and serve on crisp lettuce leaves.
Original
Malted mUk'W""frfi.'
NearUelBf J
iMneioaa
Digestible
Th powder dissolves in water.
Rich Milk, Malted grain extract In powder.
For Intents, Invalids and growing children,
Pun nutrltJoa.npbuildiiig tha whole body,
Invigorates nursing mothers, and the aeed.
Needs ne eooIuagKoep it on hand.
The Original Food-Drink for all ages.
More nourishing than tea, coffee, stc
In tha home, or at HoUIs and Cafes.
Substitute! cost YOU Berne Price,
"Cnmnt With Growing Omena"
SiPThrceol the Finest
Products on the Market Today
OMAHAJtTD
'.mm. QBkS iBSS rn
We have increased
our business 50 per
. cent in the last three
months. Why?
WE THANK OUR PATRONS QuaUrylQu!
n-im.IHS1? TflR mff
for their patron,
ago, which proves
t h y appreciate
our efforts to
manufacture the
boat Spaghetti, Elbow Macaroni and Macaroni sold
in Omaha. . . . .,
Omaha Macaroni Co.
Loeal Sales Agents. Phono Doug. 3711.
Increase
Floor Space.
Wa are compallad
to Ineraaa our
floor spaca so wa
may be able to
fill tha Increae
Ing orders.
Better Muscle:
Better Work -the
power to do things conies
from food that supplies the
greatest amount of nutri
ment with the least tax
upon the digestive organs.
Shredded Wheat Biscuit
contains all the muscle
making material in the
whole wheat grain made
digestible by steam cooking,
shredding and baking. Con
tains more real nutriment
than meat or eggs and costs
much less. Being ready
cooked and ready-to-serve,
it is the ideal Summer food.
Delicious for breakfast or '
any meal with milk or
cream, or with fresh fruits.
Made at Niagara Falls,N.Y.
The Thrifty
Housewife
Patronize us because aha
knows wa are prepared to fill '
her every want in tha Grocery
Line.
She knows aha is PRACTIC
INO REAL ECONOMY by
trading with us, because we
always give her the HIGHEST
QUALITY GROCERIES at
ROCK BOTTOM PRICES.
, Let ui help yon practice
economy also tend us a trial
order today.
Dont put It off until tomor
rowact today "phone or call
la person and be convinced. -
ItOSEllDLUM'S
Batter GrooerlM for Lass
Mosey.
SOS N. tStk St
AH Pkoaae, Douglas 6282. ,
Call Tyler 1000
If Ton Want to Talk to Th Be ,.
or to Anyone Connected
With Th) Be
Watch the Swapper's Column
You will get some mighty
fine chances to trade if you
read this column regularly
If you don 't find something
offered that you want, put
in a little ad of your own
It only costs 25c to cover set-up
cost of your ad and 3c per answer
and the ad runs for one week
Phone in your ad NOW!
Call Tyler 1000
A
"... ),;