THE BEE: OMAHA, SATURDAY, AUGUST 19, 1916.
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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.
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THE HIGHEST QUALITY
SPAGHETTI
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SKINNER MF6.C0L OMAHA. ULSA'T"'
IMttST MACARONI fACTOIIY III IMUICA . ?.
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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
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PRODUCTS.
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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!
