Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Oct. 14, 1916)
THE BEE: OMAHA, SATURDAY, OCTOBER 14. 1916. Good Things for the Table -Household Hints-Offerings of the Market 3 r i ! ! Palate-Pleasing Fruits Invade Omaha's Markets Now is the time when the house wives who- re skilled in domestic economy are buying Tokay grapes, those big, solid, sweet, pinkish, pur plish beauties that come in big bunch es from California. Never have the luscious fruits of the vine been more plentiful or better than right now. And they're cheap, oh, so cheap. Six pound baskets for 40 or 50 cents I If you had to pay SO cents a pound foi them you might appreciate them more, but get 'em now and eat what you can and can what you can't. These "honey dew melons" aren't as frail and delicate as their fairy like name might seem to indicate They've been hanging around in the Omaha markets now for some two months or so and they seem to be bigger and luscious-er than ever. Half a buck or so apiece. ("Buck." madam, is stag language for dollar). smooth and nice, has begun to ap- Appics are nice. XNeDrasKa Jona thans of sound and speckless beauty sell for the small sum of 35 to 45 cents a peck. Here are "Siberian crab apples," not from Siberia, but called by that name anyway. They're i large crab apple at six bits; that is, 75 cents the peck. If you want the northwest Pacific coast variety that comes in paper packed boxes you can get the "Spokane beauty," for in stance, at $2 a box. Greenings and sweet apples are also on hand. Alligator pears, splendid to put in salads, are around 35 cents each. Kei fer pears come at 50 cents or so a peck. Bartlett pears are also still with us. Big black plums and little Damson plums and big Elberta peaches and smaller peaches from Colorado are among the fruits. The war doesn't seem to have inter fered with the fig industry of the near east. The figs of various kinds are here and so are the dates. Eng lish walnuts, also, are here in abun dance from California. The new crop ot grapefruit, a hit green yet, but pear. Great big cucumbers, fine celery cabbage, "snowball" cauliflower, green peas and beans, Virginia sweet potatoes, green peppers, red toma toes, radishes and lettuce are among the vegetables on hand. Tested Recipes ' All Measurements Are Level Unless Otherwise Specified. Orange Jelly in Orange Peel. S teaspoonfuls gelatin S oranKee 1 .tablespoontuls cold 4 teaspoonfuls temon water Juice cup boillna water i cup surer. Cut a circular piece of peel one inch in diameter from the stem end of each orange. Introduce the handle of a silver spoon into the opening thus made, and remove pulp and juice. Strain juice from pulp and use one cupful of the juice in making the jelly. The forefinger of the right hand may be of assistance in loosen ing the pulp lying close to the skin, which should be discarded, as it is apt to make a cloudy jelly. Soak gelatin in cold water five minutes and dissolve in the boiling water. Add sugar and stir until dissolved; then add orange juice and lemon juice. Fill oranges with the mixture, place in a pan, and surround with ice to which a small quantity of water has been added. As soon as jelly is firm, cut in halves lengthwise; cut halves in thirds and arrange on a serving dish. . Chicken Omlet J cupful minced - 1 cm f uls hot white chicken, heated ' ' sauce 4 eggs 1 tableepoonful minced 2 tableepoonful butter parsley Salt. - Beat the eggs; season with salt and pour into a frying pan in which the butter has been melted. When the omelet is set and ready to be removed from the . pan, sprinkle over it the minced chicken; fold it over and transfer to a hot platter. Stir the parsley 'into' i'thewhite saute and pour around the omelet. ' - -. Crab-Apple Jelly, . , Wash and quarter the crab apples; measure; allow one pint of water for each quart of cut apples. Place apples and water in a preserving kettle; cover and let simmer slowly until fruit is tender. Fill a cheesecloth bag; hang the bag P nd let the u!ce drip into a bowl. Strain the juice through a piece of flannel; put it in a kettle and let it boil twenty min utes. Then measure and add one pound of sugar for every pint of juice. Mix well and let boil five min utes. Remove from fire and pour into jelly glasses. Serve with little . balls made of cream cheese or cot tage cheese, slightly moistened with cream. , , Hallowe'en Cookies. tt cupful butter or i eggs cupful manufac- 1 tableepoonful turea snurieHiue : 7" 4 cupfuls flour 9 tABannnnfllll halfln OOWder Cream butter and sugar; add mo lasses, eggs, milk, ginger, and baking powder mixed and sifted with one cupful of flour, and enough more flour to make a soft dough. Roll out and cut in rounds. When baked and cooled, cover with boiled frosting, and make faces with currants and raisins. Steamed Clams. The clams should be alive when purchased. Wash them in water, us ing a brush. Put them in a large kettle with a little hot watbr; cover tightly and steam until the shells partly open, taking care that they are not overdone. Open and loosen the clams from both shells, serve about eight on a plate with a lemon cup filled with melted butter in the center. Tomato Stuffed with Cauliflower. Peel and carefully cut a slice from the blossom ends of medium-sued, ripe tomatoes; scoop out the centers without - breaking the shell. Cut clusters of cooked cauliflower just the right size to fit in the cavity, letting them come a trifle above the red tomato rim. Serve with a rich mayonnaise. Tugged Souo. S or potatoes i cupful uncooked 1 cupful canned peal rice 1 turnip H teaspoonful salt 1 onion. teaspoenful pepper l union j bnf broth Slice the potatoes very thin and lay in an earthenware jar. Add peas, the thinly sliced turnip, the sliced onion, rice, salt and pepper. Pour the beef broth over all; cover; place jar in the oven and cook three hours. Griddle Cakes. 1 cupful flour 1 tablespoontuls 14 teaipoontul aalt evaporated milk , . infill baklna K cuDful water nowder I tableepoonfula sugav 1 es.g 1 lemon Fat "or frying Powdered sugar Sift flour, salt, and baking powder together; add egg and mix. Gradu ally stir in the evaporated milk diluted with the water and add sugar. Beat well and let stand for thirty minutes. Put a little fat into a small frying pan, and when hot pour in enough of the batter to cover the bottom. Fry quickly to a golden brown on both la cupful augar cupful molasses sides, upon a sugared paper; roll up and serve on a warm dish with powdered sugar and quarters of lemon. Egg Croquettes. t hard-boiled egga 1 taspoonful salt 1 tablespronful butter Dash of pepper t tableepoonfula flour 10 drops onion cupful milk Juice 1 tablespronful 1 egg choppen parsley Cracker crumbs Fat for frying Make a white sauce of the butter, flour, and milk: season with the salt pepper, and onion juice. Chop the hard-bo 'ed eggs and add to the sauce. Add parsley. Let it get cold shape into croquettes; roll in egg and cracker crumbs and try in hot tat. Praline Creams. 2 cupfuls sugar 1 cupful water 34 teaepoonful cream 1 cupful evaporated of tartar milk 2 cupfuls pecan meata 1 cupful maple syrup Mix sugar, cream ot tartar, evapo rated milk, water, and maple syrup. Heat to boiling point, stirring until sugar is dissolved. Boil to soft ball stage; remove from fire; add nuts and cool by placing the vessel in a pan of cold water. When cool beat until creamy, and drop trom a tea spoon on paraffin paper, or pour into a buttered pan and cut in squares. Chocolate Mousse. 1 tableepoonful gela- 2 squares unsweet tln - ened chocolate 14 cupful cold water 24 cupfuls heavy to cupful boiling cream ' water 1 cupful sugar 1 teaspoonful vanilla -Soak gelatin in cold water five min utes. Melt chocolate in the boiling water and add soaked gelatin; then add sugar and vanilla. Cool and add cream, beaten stiff. Fill a chilled mold with mixture, havine mixture overflow the mold: adiust cover: pack , in rock salt and finely crushed ice,, using equal parts, and let stand four hours. ,, ' ' ' ' Fish With Tomato Sane. t pounds haddock or 1 tableepoonful - , cod chopped onion i cupfuls thin tomato, t tableepoonfula aauce green pepper f chopped A section from the middle or near the tail of the fish i best. After washing it thoroughly put it in a flat pan. Add onion and green pepper to the tomato sauce, season to tasle, and pour half of it over the fish, keeping the remainder warm in a double boiler. Let the fish bake until it separates easily from the bone, bast ing occasionally with more tomato sauce. When done, serve with the remainder of the tomato sauce. Green Tomato Catsup. 1 gal. green tomatoes 1 dus onlone 1 small head cabliage (medium 1 oss. munla-d seed H dos green ls os. each mace, cln peppera nkmon, cloves and 1 oa celery seed lalUplce Salt and sugar 'l t. vinegar 1 Cook" the vegetables in slightly salt ed water until tender. Drain, pass through a colander or sieve; add spices, sugar, salt, and vinegar and cook to the consistency of catsup. Use sugar and salt to taste. Salmon Mold. 2 tablespoonfuls i tableepoonfula gelatin 'old water 2 egg yolks Few gralr.s rayenne 2 teaapoonfuls salt cupful milk 1 teaspoonful mustard 1 can salmon 2 tableepoonfuls IV tableepoonfula vinegar melted butter Soak gelatin in cold water five minutes. Mix egg yolks, slightly beaten, with salt, mustard, and cay enne; add butter, milk,, and vinegar. Cook in a double boiler, stirring con stantly, until the mixture thickens. Add the gelatin and salmon, separated into flakes, and turn into a large mold. Mother's Magazine. Baked Hominy en Casserole. 2 cupfuls hominy cupful milk 1 tableepoonful butter 2 eggs . . (Seasoning Cook the hominy in boiling salted water until tender and of the consis tency of mush. Add butter and milk and season to taste. Add the well beaten egg yolks and, when slightly cooled, fold in the beaten whites of the eggs. Pour into a casserole, and bake. ' Carrot Chowder. ''. One cupful of diced raw carrot, one cupful of diced raw potatoes, one cup ful of sliced raw onions, one table spponful of chopped parsley, one cup ful of milk, half a tablespoonful , of butter, half a tahlespoonful of flour; seasoning. Boil the carrots and onions in a quart of boiling water for fifteen minutes with the lid off the saucepan; add the potatoes, cover and boil for twenty minutes; stir in the milk and seasoning and boil for five minutes. Melt the butter in a cup and stir the flour into it smoothly. Add to the contents of saucepan, boil all together for another five minutes, sprinkle in the parsley and serve. " ' Vinegar Cabbage. ' J.'y ''. One cabbage, seasoning, one ounce cf butter, one cupful of best malt vine gar. Shred the cabbage finely and boil rapidly in salted water until it is quite tender. Stand on one side of the stove to keep hot and make a sauce bv blending the butter and the sea soning with a cupful of vinegar. Pour the sauce over the cabbage, cover the saucepan and let it stand on one side of the stove for five minutes, isjbt fore. It is then ready to serve. Damsons make a most delicious sweet pickle, I am told, if treated ac cording to this tested receipt, which was given me by a friend who is r. excellent cook: South Dakota Cookies. One and one-half cups brown sugar, two eggs, two and one-half cups flour, one teaspoon soda, dissolved in water; one teaspoon baking powder, one-half cup butter, part Crisco can be used (filling); one pound dates, half cup water, one cup brown sugar, cook till thick; let cool; rool cookies thin. Put teaspoon of filling between two, pressing edges together; bake in mod erate oven. Substitute (or Capers. Nasturtium seed are an excellent substitute for capers when added to sauce, so it it seems a pity that we do not make more use of them for there is hardly a garden or even a city yard where they do not show their glowing gold and brown faces. The keeping is very easily accomplished, for all you need do is to gather them when ripe andput them in a jar with white vinegar; no spices are needed nor need the vinegar tfe even bottled. In Europe there is a favorite pickle which is seldom, if ever, seen here, made of apples and onions, a combi nation that does not sound attractive, but I am assured by conoiseurs that it is the ideal accompaniment for cold meat, so here it is in case you would like to try it. The most desirable furnished rooms are advertised In The Bee. (let a nicy room for the winter. Excavaters Run Into a Deserted Wine Cellar' While workmen were excavating for the chemistry laboratory at the University of Omaha the other da they came to something which aroused a great deal of interest. They discovered a cave which was partial ly filled with wine containers. Among tire discoveries was an old-fashioned wine porcelain jug. There was no wine. A great deal of guessing was done in an attempt to give an origin to the cave. Probably, however, it was used as a cellar when the Redick land was a farm. Poison Drinker is New Human Marvel Richard Leroy of Kansas Cuy owes an explanation to doctors and undertakers. Thursday night in South Omaha he drank enough bichloride of mercury to kill an ordinary man. Then he walked several blocks to the polite station and told what he had done. Doctors examined him and said he would surely die. Hoping against all the evidences, physicians gave him first aid treatment and rushed him to the South Omaha hospital. In the morning he regained con sciousness and the prediction is now that he will live. The telephone line may be busy, (1) be cause tome one is using the telephone called, (2) because another person on the party line called is using their telephone, or (3) when some one else is trying to get the number at the same time you are. NEBRASKA TELEPHONE CO. Experienced Advertisers Always Use THE BEE HORLICK'S THK ORIGWAL MAI-TED MILK Cheap substitute cost XQIT aim price JxiYtiYo jl" jai-Ai Is Bread Is Cheapest Food Even a t Higher Prices Even with ' wheat at its present high price, bread is still the cheapest article of 'food in the world, because it supplies the most nutriment for the least money. A 10c loaf of HOLSUM or KLEEN MAID bread contains at much body energy as 16 cents worth of Rice. 22.2 cents worth of Breakfast Food. 23 cents worth of Potatoes. , 24 cents worth of Dry Beans. 36 cents worth of Milk. i 87 cents worth of Cheese. .49 cents worth of Pork Loin. 68 cents worth of Mutton. 71 cents worth of Beef Sirloin. $1.26 cents worth of Eggs. The figures above are based on Bulle tin No. 142 of the U. S. Dept. of Agricul ture. HOLSUM BREAD, 10c KLEEN-MAID BREAD, 10c Jay Burn Baking Co., Omaha m m i " ZkI ELKHOfcrA VALLEY CONDENSING CO. PAPILLION NEB. IS...uaXTtl .1 I I I J Jl 1. 11 i XC Where Is Made The above factories are the only ones in their class in Nebraska and Iowa. Owned and operated by the Are You With Us? Tell Your Grocer Waterloo Creamery Co. LEROY CORLISS, President OMAHA, NEB. 4,000 Cases Sold in Omaha in September rBa.' a B awe m jsae, e mmm m asia. a m " - a.niiiiijiiit ui jaasiin THE BEER YOU UK Will please you and your ' guests will appreciate it. Save coupons and get premiums Luxus Mercantile Company Distributors Phone Douglas 1889 erwart Style double Ueer-v Brewed and Bottled by Jetter Brewing Co., Ltd. OMAHA, NEB. raaDr VMM tmtW f Warn. ., Have youk PHOTOS RETOUCHEl 3 They will maKe better DliAlA-rmXvtiisii Til ll A i iiuiu'l,iii uvu riuipp ) lice Enjravir.j Dept. Pknna aTlla I (VIA ' ' . Rdd Want Ads for Profit Use Them for Best Results Bee Buildm3 ,l0lrnaLha-Nebir r