Omaha daily bee. (Omaha [Neb.]) 187?-1922, July 26, 1916, Page 6, Image 6
THE BEE: OMAHA, WEDNESDAY, JULY 26, 1916. Health Hints -:- Fashions -:- Woman's Work -:- Household Topics Tftiwjs WortA Knowing Add a little boiling water to an omelet if you wish to keep it from being tough. - A range will keep black longer if you wash it with soap and water be fore applying the blacking. Keep, your apices in little glass jars, and a glance will tell you the contents, even if not labeled. Sprinkle all your coal with water before using in stove or furnace; it wilt make a hotter fire and burn longer. To keep lemons have some nice, dry, clean sawdust in a box and bury them in ft, and they will keep for weeks, i ' .. '. A spoonful of whipped cream is a tasty addition to any cream soup. Add it to the top of the cup just be fore serving. ' Baked pigs' feet with brown bread and cold slaw are a favorite dish in one American family. Four fret are washed, scraped and soaked over night in cold water. Then they are split in two length-wise, put into a baking tin, skin side down, sprinkled with pepper snd salt, given a thin layer of finely-minced onion and barely covered with boiling water. Then the pan is covered and the feet are baked an hour or an hour and a half, with frequent bastings. They are served on a platter covered with tomato sauce. Meatless Dishes for Summer THE PLAZA NEW YORK World's Farm Hotel OppoaiM Casual Park at 59th Street Chss M All Theatres 'and -Star SUMMER . GARDEN and Outdoor Tama Cool and Refreshing PUca to 'If Dine I;-,-'" v. ' WtttfrnHmnMrn TJmj RED STOUT. Maaagial Director ' a ROOMS WITH BATH IMO UP I St Martha's School kMntiM. ihihu. roe amis mm s is. ABllated with St. Hrf School, really Ba llad 10 twaatf-nre, A Mkool of ereenlied ftuej an i ef oatdonr playground. (VnUAfl. SirteiiBina, tea IB I riul, Aataul RIM lite aeeemd la IMr natural laeoetiMuu fttvwtMM n r-reaeo, eerwaa. Draw tot, SIMM (Sally Imiai). Daaelra, M. Nl U nae wnl aWM. fm OW SeptaBna 14. Far 'Milili ttmtt eeel pier" eaureei t i ms pimi ewAi During the hot summer months it would be better for all of us if we ate less meat, but the problem of providing a satisfying meal without meat is a burden to most cooks. A dinner without meat seems like a wheel without a hub or a circle with out a center. Yet such a dinner need not be entirely vegetarian, for fish and eggs will take the place of meat, and nuts and cheese supply the same nutritive elements as meat, and are as beneficial to health. Sample menus with well-balanced food values, and a few suggestions as to ways of compounding the novel dishes, are given below: Efts and Cheeaa Canapea Craam of Almond Boup Flah Chjtleta Cncumbera Lima Baana Lattuca Balad Toaatad Wafera Plmanto Cheeaa Ansal Cafca lea Craam The canape is made of slices of toast cut in circles, squares or tri angles, and spread with chopped hard-boiled egg. The egg is well salted and then spread with grated American cheese. The canapes are then set in a hot oven for a tew minutes to melt the cheese. ' The soup is made of almonds chopped and pounded, and boiled in milk. Cook about fifteen minutes; thicken with a little butter and flour rubbed together; season to taste. For the fish cutlets use flaked or canned fish halibut, haddock or sal mon. Add half the quantity of thick white sauce; season with pepper, salt, lemon juice and onion juice; add a small amount of chopped parsley and cook in a double boiler until heated through. Cool; shape into cutlets, roll in crumbs, egg, and crumbs again; fry a golden brown in deep, hot fat. Serve with tartare sauce. Another good dinner is the fol lowing: Vfuahroom Canapaa Craam of Aeparagua Boup Codftah Balla Rummer Bquaah with Oraall Peas r String Baan Helad Chocolate Parfalt The mushrooms are big ones, and each is served on a smalt round of bread which has been previously toasted and well buttered. The stem of the mushroom is chopped fine with a bit of onion, a few bread crumbs, pepper, salt, and butter. The cup is stuffed with this, the slice of toast laid over it, and the whole baked for ten minutes. Invert, and serve hot with melted butter poured over them. Still another nourishing menu is this: ' flardlna Canapaa Pea Boup Sf and Muahroom Ttmbalea Scalloped Tomatoea Celery - - Aeparagua Balad Tapioca Craam The timbales are made of three chopped hard-boiled eggs and half a pound of saute mushrooms, cut up. The eggs ire mixed with a little white sauce and the buttered timbale molds are lined with this. Then the mush rooms are mixed with the beaten whites of eggs and well moistened with the cream sauce, and the centers of the timbales are filled with thir mixture. The molds are set in a pan of boiling water and cooked in the oven ten minutes. Try adding to your canned toma toes, for scalloping, a tablespoonful of grated cheese and a very little scraped onion, It is a great improve ment. Here is a satisfying menu: (.ram of Ok-rv Houp Halibut a la Nalaon lolled Artlrhokra Bralloped Potaloea Endive Salad with Ruaalan Dreeelng Frune and Nut Souffle with Whipped Cream To make the halibut a la Nelson, boil together for ten minutes four quarts of water with one-half cupful of vinegar, a sliced onion, parsley, celery, cloves, and salt. Into this pul three pounds of halibut and let it sim mer for iiftcen minutes. When it is rool take out the bones; separate the fish into III kes and mix it with hali a pound of boiled rice, three table spoonfuls of grated cheese, two tabte spconfuls cf butter, the yolks of four eggs, a cupful of rich cream, a tea spoonful of salt, and a little red pep per. When the mixture is smooth fold in a cupful of cream, whipped stiff. Pour into buttered Individual molds, having a slice of hard-boiled egg in the bottom of each. Set molds in a pan of boiling water to about half the depth of the molds and cook in the oven until set and firm. When ready to serve, unmold and garnish with parsley. The Russian salad dressing is a French dressing with mayonnaise and chili sauce added in equal parts until it is of a rich creamy consist ency. A fifth good meatless menu is this: Tomato Puree with Croutoi.j Flah and Spinach Baked Saratoga Potatoea Battered Beeta Ollvea Ess and Oraen Pepper Salad Cheeaa Wafera Stuffed Pineapple 1 Add to the cooked, chopped, and strained spinach a teaspoonful each of flour and butter and two teaspoon- fuls of grated cheese. Put a layer ol this in a buttered baking dish and on it lay fillets of white fish, covered with cream sauce. Repeat spinach, tish, and sauce until the dish is lull sauce being the top layer, with bread crumbs and bits of butter scattered over it. Bake half an hour. The pineapple should be a large one with the scooped-out center filled with its own fruit, grapefruit. bananas, orange and cherries, the whole sugared and served ice-cold. Mothers Magazine. Do You Know That-- Intelligent motherhood con serves the nation's best crop? Heavy eating, like heavy drink ing, shortens life? The registration of sickness is even more important than the reg istration of deaths? The United States Public Health Service co-operates with state and local authorities to im prove rural sanitation? Many a severe cold ends in tu berculosis? Sedentary habits shorten life? Neglected adenoids and defec tive teeth in childhood menace adult health? A low infant mortality rate in dicates high community intelligence? The Little Czar s By Nell Brinkley Copyright, 1910 International Kewi Servlc. 31 In 07 opinion noth ing Is so great a aouroe of annoyanoe to tele phone users, nothing re sults In so great a loss of temper and tine; as . the lnoonrenlenoe of , toeing oalled, to the tel ' ephone and then having an of floe coy or the of fice telephone girl tell you to.'hold. the-.wire1 ' until the oalllng party is ready to talk. If there's waiting ; to be done it's the CALLING .party's obligation to do Jt. ' vHU This extract Is typical of many letters we receive asking us to pub lish suggestions regarding the prop er Use of the telephone. Telephone Courtesy r Helps Gain Good Will Would yon call on a busy man at his office, tend in your card, and then, when he had indicated that he could see you, keep him waiting while you finished reading an article in a , magasine In his outer office? ' , , ' When you finally came in, his welcome might not be as cordial as you would like and you would be at fault ' jit.- Mt .i It is' just as important when you telephone, that you be ready to talk when your party answers. It shows consideration for the other person's time. It l' ; makes a more cordial weloome, and it gives you the advantage : ' of having gained good will by your correct telephone usage. A prompt and courteous greeting at the telephone helps - to smooth the way for a successful conversation. Oil " ; ,ak. ' (f 1W . I t i ; H ERE is the only king who rules "by divine right." That small, fat ruler who comes into the world royal, each the finest that ever was, with one small fist clutched 'round his crown and the other curled 'round his sceptre before he can lift an eyelid or such an idle lower lip, the only czar who comes into the world to wear the purple and silver lilies by "divine right!" NELL BRINKLEY. Liberty of the Human Scalp By WOODS HUTCHINSON, M. D. Ever since the days of the Pilgrim I Fathers and the Pequot war we have j been keenly interested in the welfare l of our scalps and the best method of raising hair on them, lhe Indian method of hair raising was a trifle abrupt and radical, not to say heroic, but the experience of its handful of victims, who were left for dead and survived the process, would seem to ; indicate that the final result in balu ' ness was not as complete as that ' which comes spontaneously by the i slow tooth of time. I We smile at Mr. A. Ward's story ; of the nearly baldheadcd man in the western mining camp, when the Apaches were out and the tittle set i tlcment in hourly dread of a. mur I derous swoop, who every night before ; he went to bed threw a skate strap : over his few remaining hairs and buckled it tightly under his chin. ; Death he could face, but not disfig urement. And he has many sympa thizers abroad in the land among the CREDIT VS. CHARGE ACCOUNTS A credit account with the HOUSE OF L0FT1S ts worth juet. eight timee aa much aa a charge account with the moat liberal and largeat department atore, A department itore charge account ia due on the 10th, or at the moat the ISth of the month following the purchaae. A LOFT1S CREDIT ACCOUNT ia diatribut od over eight montha in amalt amounta weekly or monthly, aa auita your con venience Your credit la good with ua. rrs D iiainl Ring, 14k solid told Loftia "Per fection" Caf) mountins rw SI a Week. . 441 Scarf PI., fancy' oval deaign, aolid rold, 1 fine dia mond, 4 CO CA realnearln . 9arW tl a Month. Opaa Dally till 1 . rov, SeturJaye till tiM Call or write tor illuatrated Catalog No. SSI. Phono Doaglaa 1444 and our wiu TBI RRT.om CREDIT lEWOIM mm . - eiMB a. iwtm m immm I EES BltOiaCttiatl ftatr brav Mratfl lOFTIS about-to-be bald, especially in the gentler and only ornamental sex. "I'd rather be dead than hairless," has echoed scores of times in every dermatologist's consulting room. And the man who would invent some sure fertilizer for raising a full crop of hair on a bald pate would make a huger fortune in less time than he who would discover a cure for consump tion. In spite, however, of the extraordi nary value which we place upon our hair there is no part of the body for whose real welfare and health as such we do less for than the scalp. Usually the only time when we begin to take a real and personal interest in our scalp is when it begins to come through our hair. Almost the entire attention which we give to the native covering of our heads begins in and ends in our hair, its curl, its brilliancy and its arrangement. If the scalp will simply keep itself out of sight and refrain from shed ding scales and dandruff over our shoulders, whic'.i don't match the color of our clothes, we are content to take its condition for granted and leave it alone. Yet this is about as rational as combing and parting a field of wheat and neglecting the roots from which it sprinus and the soil in I which it grows. A scrupulously clean, well-ventilated and above all well-exercised scalp is the real secret of an adequate and enduring crop of hair. The measures for. securing these health rights for the scalp are neither expensive nor elaborate nor difficult. They are, on the contrary, within the reach of all, and one of the reasons which makes us so comparatively in different to them is their very sim plicity and the ease with which they can be applied. It seems absurd to expect to accomplish anything to ward such a high and difficult task as the prevention or even diminution of baldness by such simple everyday means. For the scrupulous cleanliness of the scalp nothing is better than a ju dicious combination, applied at regu lar intervals, of those two unrivaled and most effective antiseptics and disinfectants ever yet discovered saponis alba and aqua pura, in' other words, hot water, which has been sterilized by boiling, and pure white soap made out of sound fats. Keep the scalp perfectly clean and, like the rest of your skin, it will easily shed or take care of itself nine tenths of the "bugs" which alight upon it. No germicide will produce half the massacre oi germs in the scalp that pure soap and water will. The right intervals of application are in the short hair of children and men once a week, and in the long hair of women twice a month. The only pre cautions observed are to "lather" thoroughly, using the tips of the fingers vigorously upon the scalp, rinse very thoroughly and rub or brush completely dry afterward as speedily as possible. Water applied to the head does no harm at all and much good, both to the hair and scalp, but if small amounts of it are left on the head so as to keep the scalp and deeper parts of the hair moist tor hours it is apt to set up a rancid fermentation in the natural oil of the hair, giving rise to the familiar sour or heavy smell of seldom-washed and neglected heads and irritating the delicate surface of the scalp by the (butyric) acid produced. tow mum amobk sam Chicken with Cheese Sauce Bf tOff STANCE CLARKh. When you wish to serve chicken in a novel way, try boiled chicken with cheese cream sauce. Take a chicken trussed for boiling; rub it over with lemon juice; place a piece of slitted fat bacon on the breast, tie it on; wrap the chicken in a well-buttered cloth ; put it into a stewpan with sufficient boiling water to cover, with three or four sliced onions, a bunch of herbs, about twelve black and white peppercorns, and enough salt to season it; bring to the boil and simmer for forty to sixty minutes, according to the size of the fowl. Then take up, remove the string and paper and dish up on a bed of steamed rice. Garnish with parsley and button mushrooms; serve the chicken for dinner while hot with cheese cream sauce. . Cheese Cream Sauce.'- Take four ounces of good Swiss cheese, cut up into very fine slices, put it into a stewpan with half a cup of cream and one-half a cup of becha mel sauce and a dust of paprika pep per; stir these ingredients over the fire until they melt, then use. Tommorrow Moulded Rice pud ding with cherries.