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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Aug. 19, 1916)
THE BEE: OMAHA, SATURDAY, AUGUST 19, 1916. kjvvuj iwmys jui lwuiv jjjvrmys uj trie iviar kvl nuusmuoa mnis You Can Get What You Like Best at Market Now Grapes are now on the Omaha market for the first time this season. Not California grapes, but Concord grapes, the kind that make your teeth black and rejoice your palate, the kind that make lucious pies and fine jelly and the kind that slip down your throat so deliciously right from the bunch. Apples, in spite of the lamentations of the market men that the crop was no good a-tall, are here in fair quan tities and of good quality. Crab ap ples are also plentiful but cost around SO cents for a market basketful. The new sweet potatoes are here, fine looking specimens that are bring ing 10 cents a pound from those who aren't satisfied with the old crop. Watermelons and cantaloupes are still with us in great quantity, splendid quality and at reasonable prices. Honey dew melons are also on hand and are almost as good as their name sounds. Blueberries are still very plentiful. Peaches and pears are abundant and fine in flavor and looks. Cucumbers are plentiful and so are those little ones that are intended for pickling and eating in the winter time. Preserving tomatoes are on the .market. They are those little yellow xeiiows, you Know, rtnu ineir uig red sisters of the more common variety are in the heydey of their ex istence, a bit late but big, red, lucious and cheap, or rather inexpensive, to use the more elegant word. Little onions are also procurable, the kind that are intended to go into the pickling jars and barrels for next winter's appetite coaxing. If you want to put up plum jelly or butter, now is the time to get your wild plums. Varied Receipes Beautify the Kitchen Did you ever hear of a "chromatic kitchen?" In New York there is a certain keen witted woman architect and interior decorator who designs these kitchens, and she is earning a snug professional income by so do ing. The "chromatic kitchen, it may be explained, is simply a well ar ranged kitchen decorated according to some striking and novel color scheme. The young woman who originated this scheme was not al ways so prosperous. In fact, there was a period in her early profes sional life when she was on the verge of giving up the whole business of architecture and decoration and taking up something less high sound ing in name, but with a surer income attached. A Harmonious Scheme. One day when passing through the basement of a large department store a display of blue and white enameled ware caught her eye. She was struck with an idea. With the blue and white enameled ware as a basis, why not work out a blue and white kitch en, using blue and white tile back of the kitchen range, blue and white linoleum on the floor, and at the windows white scrim curtains with design in blue stencil, and so throughout the kitchen? An architect acquaintance who was planning a country house for a wealthy client permitted her to apply her idea to the kitchen. The owner was delighted when it was completed, going so far as to declare that the kitchen was the best room in her new country house. The young woman realizing that she had made a discovery, deter mined to follow it up. First of all she made a thorough study of good kitchen design, so that she was a master of the efficient kitchen. Then she looked into the question of kitch en wares and was delighted to find that nowadays enameled ware comes in a wide range of colors. There are soft mottled grays, two or three shades of blue, a Nile green and an olive green, a brown and an ame thyst, an old ivory, a Concord purple and a royal purple, and still others. Sometimes there is a combination of two colors, as in the case of blue and white ware, which is white within and blue without. A Clever Combination. Using these light cleaning wares as a basis and matching them in tile floor coverings and hangings she has specialized in the "chromatic kitch en" for the country house, and she has done it exceedingly well. Some times she uses a combination of colors, as, for instance, pruple tinted with old ivory tile and hangings. The New York housewife loves novelty, especially if it costs but little more than some everyday humdrum ef fect. This is true of the "chromatic kitchen," for none of the materials used by this clever woman are more costly than the commonplace arti cles. For instance, all this attractive enameled ware cost little more than the plainer lines usually sold in the stores, and this is likewise true of tile and linoleum. The secret was in the happy thought of applying a har monious color scheme to kitchen furnishings. The Home Table Nothing is better on a hot day than cold food. It takes precedence over all other kind of edibles on the sum mer menu. A frozen dessert makes a delicious and refreshing finish to any meal, and while summer days last should be .erved frequently. Several suggestions for frozen desserts are given below, along with one or two other summer recipes. Apricot Sherbet. One can of apricots run through sieve, four eggs, three cups of sugar, one quart of fresh milk, one table spoon of gelatine. Scald -milk and add sugar and gelatine dissolved in cold water. Beat whites and yolks of eggs separately, then put together and pour the scalding milk over it, beating thoroughly. Let cool and add apricots. Then add sufficient water to make a gallon and freeze. Frozen Souffle. Beat the yolks of four fresh eggs very smooth, then blend four table spoonfuls of granulated sugar, beat ing slowly, but steadily, until the two ingredients are thoroughly incorpo rated. Dry whip one pint of cream. Moisten a dozen lady fingers and cut them small and mix with the egg and sugar. Fold in the cream and turn at once into a wetted mold. Cover and pack in ice and salt two hours. Serve heaped high in glass saucers. Vida's Surprise. One quart of fruit, strawberries, raspberries, peaches or bananas and oranges together, chopped and rubbed through a colander. One cup of cold water, two cups of sugar, whites of three eggs (unbeaten); mix well and freeze. Almond Ice. Two pints of milk, eight ounces of cream, two ounces of orange flower water, eight ounces of sweet almonds and four of bitter almonds. Pound all in a marble mortar, adding from time to time a few drops of water. Then add orange flower and half the milk, with the cream. Pass this, tightly squeezed, through a cloth. Boil rest of milk, pour in almond milk, give it one boiling, take off and let cool and freeze in usual manner. , Aspic Jelly. One and one-half pints water, two tablespoonfuls malt vinegar, two tablespoonfuls tarragon vinegar, four lemons (peel and juice), one-half pint sherry, small pieces carrot, turnip and onion, few drops essence of cel ery or some celery salt, -one-half tea spoonful peppercorns, small bunch of fierbs, whites and shells of four eggs, one and one-half ounces isin glass. Wash the eggs, crush the shells, whip the whites half stiff, peel the lemons thinly, squeeze out the juice; put all the ingredients in a stewpan and whisk over the fire till nearly boiling. Let it boil till it reaches the top of the pan, remove the pan from the fire, stand it aside for ten minutes with the lid on, strain the jelly through a clean kitchen cloth or jelly bag into a warm basin; if not quite clear, strain it through again. Pear Salad. Wipe, pare and cut pears into eighths, lengthwise, then remoM the seeds, leaving a neat hollow. Ar range on crisp lettuce leaves, garnish with ribbons of preserved red pep pers and serve with French dressing. Spice Cake. Half cupful molasses, quarter cup ful sugar, one and one-half teaspoon fuls butter, one and one-half teaspoon fuls lard, one tablespoonful milk, one and three-quarters cupfuls flour, one and one-half teaspoonfuls soda, half tablespoonful salt! half teaspoonful clove, half teaspoonful cinnoman, halt teaspoonful nutmeg, quarter tea spoonful ginger. Heat molasses until boiling point is reached. Add sugar, butter, lard and milk. Mix and sift all dry ingredients and add to the first mixture. Pour into a buttered cake pan and bake from thirty to forty-five minutes in a moderate oven. Potatoes Boiled In Skim Green Pepper Salad Iced Tea Green Pepper Salad. Wash peppers carefully, then re move top and all white pulp and seers from the inside. Cut in strips length wise. Take an equal amount of celery and cut in strips of same size. Ar- j range on lettuce leaves and serve with ' mayonnaise. I Raspberry Cream. One envelope minute gelatine, one cupful raspberry juice, one cupful sugar, one cupful cream. Mix sugar and gelatine and dissolve in the hot raspberry uice. Set aside to cool until it begins to thicken. Whip the cream to a stiff froth, then beat into thickened gelatine mixture until very stiff. Turn into a wet mold and set in refrigerator until firm. Cherry Tapioca. Four level tablespoonfuls minute tapioca, one pint hot water, one pint ripe cooking cherries, one cupful su gar, one-half teaspoonful lemon juice. Cook tne minute tapioca in hot wa ter for ten minutes. Stone the cher ries and add them with susrar to the tapioca. Cook until fruit is tender. Let cool and pour into a glass dish. Beat the cream, add two tablespoonfuls of sugar and the lemon juice. Decorate the top of tapioca with this whipped cream, (jarnisn with large ripe cher ries. Tapioca Cream. . One quart hot milk, four level table spoonfuls granulated tapioca, one eighth teaspoonful salt, two eggs, one half cup sugar, one teaspoonful van ilia. Cook hot milk, minute tapioca and salt together in double boiler for tit teen minutes, stirring frequently. Sep arate yolks from whites, keeping whites in refrigerator until ready for use. Beat yolks and sugar together. Add to the tapioca after it has cooked for fifteen minutes. Let all cook until it begins to thicken like a custard. Remove from fire, pour into a dish and whip in the beaten whites of eggs until thoroughly blended. Add vanilla. Pineapple Tapioca. One-half cupful minute tapioca, one cupful sugar, four cupfuls water, one cupful pineapple, one-eighth teaspoon ful salt, currant jelly. Boil the minute tapioca, (alt, one half the sugar and water together un til clear. Remove from fire and add the pineapple grated or chopped with other half sugar. When sufficiently cold decorate the top of pudding with currant jelly, serve with sweetened whipped cream. Or if preferred the tapioca may be merely poured over the fruit. Canned pineapple may be used instead of fresh pineapple if pre ferred. Milk Sherbet. One quart milk, half cupful lemon juice, two cupfuls sugar. Dissolve sugar in the lemon juice, add milk. Strain and freeze. Fruit Sherbet. One quart milk, two cupfuls sugar, half cupful pineapple juice, half cup ful orange juice, quarter cupful lemon juice. Dissolve sugar In milk, add fruit juices and strain. Freeze. Dutch Casserole. Take one and a half pounds of lean round and cut in small pieces about two inches square. Grate one carrot. Cut up one onion fine. One-half cup ful fine fresh white bread crumbs. One dessertspoonful tapioca. One small can greeii peas. One-half can toma toes. One bay leaf broken into bits. A little thyme. Some, salt. A little pepper. One cup of water. Put the vegetables, bread crumbs and the seasonings in a bowl and mix well. Put the meat in the casserole and pour the vegetables over it. Add the water, cover closely and cook in a very slow oven for five hours. This is a delicious dish if cooked as di rected. If cooked too fast the meat will be tough. Cheese Toast. Pear Salad Tea 8pto Cake Four pieces tosat, two tablespoon fuls butter, two tablespoonfuls flour, quarter teaspoonful salt, speck paprika, one cupful milk, one-third cupful grated cheese. Melt butter and remove from fire. Stir in flour and seasonings until smooth, then the milk. Replace on fire and boil for three minutes. Add grated cheese and stir until it is melted. Tour over toast, sprinkle top with paprika and garnish with a sprig of parsley. Serve hot. Jardine Wants Ordinance Which Cannot Be Beaten "You fix this up so that you can't beat it in court yourself," was the in struction given by City Commissioner Jardine to City Attorney Rine in con nection with legal advertisement of improvement matters. Mr. Jardine was in doubt as to the interpretation of the existing or dinances on the subject and he wanted this doubt cleared up by the legal department. Mr. Rine doffed his coat, pulled up his sleeves and went at the task of preparing an ordinance he could not beat in court if he tried. VOHtYIf BECCHE AN; WE SW(X Vanilla Custard By CONSTANCE CLARES. The dessert for summer must be specially suited to the season. Dur ing hot weather delicate sweets and frozen desserts of various kinds are sure to meet with favor. This de licious dessert is simply made by first preparing a vanilla custard, then pouring it into little custard cups. Decorate the top with whipped cream and a teaspoonful of grape jelly. Put two cups of milk into a sauce pan with four tablespoonfuls of suear and one teaspoonful of vanilla es sence; let the milk steep until it is well flavored. Bring; it to the point of boiling, then strain into a bowl; whisk five eggs well, and, when the milk has cooled a little, stir in the eggs and strain this mixture into a bowl. Place the bowl in a saucepan of boiling water over the fire; keep stirring the custard (one way) until it thickens, but on no account allow it to reach the boiling point, as it will instantly curdle and be full of lumps. Take it off the fire and pour it into glasses. (Tuesday Iced Bouillon). Care for The Refrigerator An insanitary refrigerator is dan gerous because it means disease and, perhaps, worse. See that yours is clean and sweet. Keep the door closed, otherwise the temperature rises and the ice melts rapidly. If the box is kept clean it is not necessary to scald it out, but it is a wise precaution to do this occasion ally. Remember that ice is more apt to be dirty, so it is wise to watch the receptacle for the ice, that there be no leaves or anything collected there to decay or to clog the pipe. This pipe or the pan beneath should never be allowed to get slimy, as slime is a danger signal. Once a week wash the walls, sides, shelves and every corner with cold water, borax and any sweet, pure soap; rinse with clear water and wipe dry. The shelves may be taken out and scalded, but must be chilled and wiped dry before they arc returned. If anything is spilled, wipe it up at once, and be sure each day that there are no refuse bits of food or berries lying about. It is bst to keep everything cov ered; it is imperative that milk and butter should always be covered, and, if possible, kept in a separate com partment. Do not keep food too long, to spoil and sour, and thus scent up the icebox. Philadelphia Ledger. Culinary Hints Oatmeal Bread. Put one cup of oatmeal into one pint of boiling milk with one small '-' tablespoonful of butter. Let this stand one hour, then add one-half cup of sugar, one-half of a yeast cake dis solved in one-half cup of lukewarm water and one cup of flour. Let this -.r stand over night. In the morning make it into two loaves. Put it into pans to rise (about two or three hours). Then bake in a moderate oven for three-quarters of an hour. This is an especially wholesome bread and ,,; a nice change from the wheat vari- . : eties. Canteloupe with Raspberry Centers. Cover the raspberries with pow-"'" dered sugar and set away on ice qntfl"'' just before serving time. Fill each1"' half canteloupe with the glistening,' ' sugared berries, and serve. Peaches "' cut in cubes and sweetened slightly ' 1 in the same way may be used instead " of the berries. sv.n milt il AikfotandGrt THE HIGHEST QUALITY SPAGHETTI J Are Rtdpt Booi Fnt ' SKINNER MF6.C0L OMAHA. ULSA'T"' IMttST MACARONI fACTOIIY III IMUICA . ?. Sri) -is A 'Mi on! 1916 Milk-fed Spring Chickens, per lb 2iy2c W juat rKihd 10.000 pound of Hv spring chicken., which wt will drni to your " ordar On 5.nrs4. Pif Pork Roast, por lb ....12Vtc Choice Foroqnmrter Lambs, por lb. .104e Hisdquartara Lamba, par lb IBV4C Pig Pork Butts, pr lb 13 "4c 8tr Pot Roast, par lb 10 Vac Young Vaal Roast, par lb Uyac Young Veal Chops, par lb 14yic Porterhouse Steaks, per lb il7Vic Spare Ribs, per lb 4 .OV4C Extra Lean Regular Hams, per lb. .1Bc Sugar Cured Hams, per lb 11 c Extra Lean Breakfast Bacon, lb.,.17c Sugar Cured Bacon, per lb ISVae Mall Ordera at Above Prices. Deliveries to all parts of the city. 113 South 18th St. EMPRESS MARKET Opposite Woolwortli's 8c and 10c Store. 1hen Douglas 2307. 1916 Milk-fed Spring Chickens, per lb 2iy2c We just received car load of live spring chickens, which wa will dresa to your order On sale Saturday. Sugar Cured Hams, per lb Uc Lamb Legs, per lb lBc Pig Pork Roast, per lb 12Vac Steer Pot Roast, per lb 10c Pig Pork Butts, per lb 133c Young Veal Roast, per lb H'ac Young Veal Chops, per lb .,14VaC Porterhouse Steak, per lb 17VsS Spare Ribs, per lb 8Jc Extra Lean Regular Hams 163ec Extra Lean Breakfast Bacon. lb.,.17ic Sugar Cured Bacon, per lb 153c SPECIALS SATURDAY From 8 to 9 p. m. Lamb Chops, lb. . .Be From 0 to 10 p. m. Pork Chops, lb. .13c Mail Ordera Filled Promptly. New and Rapid Delivery System. PUBLIC MARKET 1610 Harney St. Phone Douglas 2793. 16 POUNDS SUGAR, $1 But Can. Granulated. S lb., bait Coffee 11.00 Coffee Special, lb so0 Tea. for icing, per lb BOc ts 0c Sugar old with 11.00 order of other goods. MOYUNE TEA CO., 406 N. 16th St., Phone Doug. 2444. 4 DISCOUNT off our regular every-day low prices on groceries and meats. This discount is given every day except Saturday on everything but sugar. Just order and pay for 1 1.00 or more worth of goods before 11 a, m., or between 1 and 4 p. m. and carry it away with you and you get the 4c back on every dollar you spend. Remember, our regular prices easily average 15 per cent below most grocers' on the same quality. A few sample prices are: - Big- Smoked Sardines, fine for lunch, 5s, 8 for 134 Canning Season soon at its height. Fruit Jars at low prices Mason. Lacquered cap, pts., doz., 404 qts., doz., 444 V-gal., doz., 654 with zinc caps, 44 dozen higher. Heavy white jar rubbers, doz., 54 Jelly Glasses, Vs pt., doz. . . .214 Mi pt., dozen 204 Picnic Plates, roll 8 for 224 Large cans Baked Beans, 16c size for lit? 3 for 31, Sticky Fly Paper, 4 double sheets for 5 Cream Cheese, per lb 204 Queen of the Tub Soap, a splen did white laundry soap, 8 bars for 23 Hippo Washing Powder, pkg., 44 S for 104 Excel Soap (floating), bar... 44 Pickling Spices, 10c pkg 54 Ice Cream Powder, pkg 94 8 for 254 Chickfood, all kinds of feed is higher, but we still sell at same ?rice, 100-lb. bags poultry ood for $1.69 6-lb. bags for 124 Oatmeal (bulk) lb 46 3 lbs., for 104 Tk lbs., for 254 Fresh White Malaga Grapes, while they last, per lb ... 74 Per basket 404 Fine Ripe Bananas, while they last, per lb 3H4 LEMONS Our .last ear just unloaded and priced near wholesale. Most all of our stores have these sizes, per dozen 184, 204, 294, 334 Nothing finer for pies. WATERMELONS Quality never better and cheap est price of the season. We still recommend that you buy them not guaranteed, same as we do, and get the low price Not guarantied 1M4 Guaranteed rip. . . .1 1-B4 Our meat markets carry the best meats we can buy and we invite you to try them. Ask for our new price lists, just out. It contains at least 300 prices lower than other Omaha grocers. $5.00 orders delivered free. Smaller orders delivered for 8c. Watch ALL PRICES and you'll find our delivery the cheapest in town. Phone Tyler 440 for store) nearest you. THE BASKET STORES NINE In St. Joseph TWENTY in Omaha SEVENTEEN in Lincoln. "I have used K C BAKING POWDER for a great many years and have yet to experience a failure in baking with it. f'l believe in the "safety Hrst' idea and am sure of best results when I use K C. ' "Yes, I have used others, higher priced powders too, but have always gone back to the old reliable." K6 Baking Powder is always sure to give satisfactory results. For good, wholesome foods use K C insist on getting it. 25 Ounces for (More than a pound said a half for a Quartan-) 25c Trade at the Washington Market If You Consider Quality, Service, Weight and Measure. CALL TYLER 470 AND LEAVE YOUR ORDER. MEATS Extra lean pork chops, per lb... '. ..17M4 Extra lean pork steak, per lb 15 Extra fancy veal roast, per lb 154 Veal Roast, per lb 10 Veal stew or breast, 3 lbs., for 254 Choice steer boiling beef, per lb 744 Extra fancy home dressed spring chickens, lb., 224 Swift's back bacon, per lb 15944 Pure lard, per lb is J Fresh channel cat fish, per lb 184 Extra fancy halibut, per lb 17 M 4 CROCERIES Pure cane granulated sugar, 14 lbs., for. . , .81.00 Diamond C soap, 10 bars, for 254 All brands of creamery butter, per lb. ..... . .304 Regular 25c jar of pure fruit preserves, special for Saturday, per jar 154 Grape Nuts, per package 104 Extra sweet cantaloupes, 8 for... 254 Yeast Foam, 3 pkgs., for 104 WATCH THE PAPER FOR THE ANNOUNCE MENT OF OUR GRAND OPENING. WASHINGTON MARKET 1407 douglas st. The Most Sanitary and Up-to-Date Market in the West. , ASH I frmoursl 100 Pure liwol niH in nori noH 'i I 4-1331 V Is ,V I'm.1 PRODUCTS. Lak fr Ike Jeelar wha abowatkuaWaiaeif wlm4ow Armour's Grape Juice carries the famous Oval Label Armour's guarantee of absolute purity. This is nature's own beverage, undiluted, 1 unfermented and unsweetened save for the natural sugar of the grape. Per fect clarification by the exclusive Armour process. Grape Juice is the great summer drink for all No other beverage has so large a variety of uses. Armour's, because of its purity, Is the ideal drink for children, invalids and old people as well as lor the strong and vigorous. Order Armour's in the Family Case of six one-pint bottles. ABMOURCOMPANV S6t Kobe. Hudat., Mgr., 18th and Jon.i St.., rhone D. 1(155, Omaha, Neb. I W. L. n llklnaon. tStb and q. Tel. So. 1740. WrmouM ?P-N0TCH"B1!