THE BEE:' OMAHA, SATURDAY, NOVEMBER 18, 1916.
Good Things for the Table Offerings of the Market Household Hints
12
Uiome Seovomics J&epavttnent
fUuJ iV Irma 7 Gross SDomestic Science JDeparimenis
Odited by lrma Jl. uross CeniralOiigh School
Cheese and Its Uses
Of the many kinds of cheese nude
in various parts of the world, the
American housewife is accustomed
chiefly to the kind known as Ameri
can, and, possibly, the different kinds
of "lunchebn" cheeses put up in jars.
The average grocer has little demand
for the high-priced foreign cheeses
such as Roquefort, Parmesan, Brie
and Camembert, or their American
made imitations. These - foreign
cheeses we their peculiar flavors to
special processes developed in the
particular locality in which they are
made.
As far as nutritive value goes, all
cheeses are very similar. Because
they contain large quantities of pro
tein, they make excellent substitutes
for meat Because they contain much
fat, they give the heat units to the
body and thus are made good fuel
foods. Because they contain much
of the valuable ash of the milk, they
aid in building the bony structure of
the body, and also aid in body regula
tion. Because there is little water in
cheese, the food value in proportion
to weight is very high. In comparing
a pound of round steak and pound
of cheese, we And slightly more pro
tein or body building food in the
cheese and about twice as many heat
units. At the present time, round
steak and American cheese are about
the same price per pound. 1
The only disadvantages in the use
of cheese is that it seems to be indi
gestible to people with weak digestive
systems. Fart of the difficulty of di
gestion may be overcome by using
the cheese in a finely divided form
such as grated or mixed with other
foods, so that the digestive juices can
penetrate more easily. A common
error in cheese cookery is the use of
too high a temperature, which causes
it to become stringy and hard, hence
indigestible. If cheese is baked in
the oven, a moderate temperature
should be used. If it is used with
macaroni, it is better to forego the
flavor of the browned cheese on top,
and use it only between the layers. If
cheese is added to a dish cooked on
top of the stove, it should only be
added in sufficient time to melt it. .
Making of Cottage Cheese. '
' If one has extra milk, or can ob
tain skimmed milk from the milkman,
or especially likes the flavor of home
made cheese, it is an easy and de
licious dish to prepare, ,
Use sour milk that has set, A quart
makes about a half pint of cheese or
slightly less.. Warm the milk slowly,
until the whey begins to separate
from the -curd. Do not let the milk
become hot. Place a piece of cheese
- rlsilh nwr a Imiajl nr... - in ).. .(..!
ana iwney, and litt the cloth care
miiy allowing the whey to run
.through. Allow to dram several'houra.
or soueese bae liehtlv. .
Serve as a luncheon or supper dish.
scasunca wun sail, pepper, nutter ana
cream, or shape into balls and serve
on a lettuce leaf as a salad or season
and use as a sandwich filling. Season
ings good with cottage cheese are
chopped green peppers, pimctoes,
chives, onion, oaralcv. oarslev. etc.
Grated cheese may be sprinkled be
tween layers ol creamed vegetables
such as potatoes, cabbage or cauli
flower, and the food baked In the
oven. Its use with rice and macaroni
has been mentioned before.
Use with Salads.
Buttered bread, cracken or triscuit
may be sprinkled with grated cheese
and paprika or cayenne and baked in
the oven until the cheese melts. These
may be served with salads. -
Dainty sandwiches of American
cheese may be toasted in the oven tp
a oeticate brown.
theese sticks may be made by
' Only Glance at the Golden
, ,. Brown Crispy Crust of
HARD ROLL BREAD
None genu
ine without
the label
And you recognize Its genuine worth and superiority. It 'a a firm,
fine grained white bread, made only from new wheat flour and the
best ingredients. There is a richness about the flavor which appeals
to everyone. Try a loaf today and you will never fret over home
baking again.
U. P. STEAM BAKING CO.
We have received a large shipment of A
No. 1 corn-fed steers, which we are going to
place on sale beginning Saturday, Nov. 18th,
at ouruual low prices. '
MEATS
Mem Dreeeed Bprlnc Cbiekaaa. lb., ISVtC
Home Dreeeed Hena, per lb lTVtC
Home Dreaaed Sprint Daeka or Geeae.
per lb., at........... ttv.a
Kstra Fancy Spring Turkcra, lb..17y,c
Choir. Steer Rib Roaat, lb ...ISc
Choice Steer Shoulder Roaat, lb.... lay,e
Choice Bteer Sirloin Steak, lb ITV,c
ftoue Steer Round Staak, lb ISc
C ioie Btwr Shoulder Steak, lb . . . . 11V.C
Ground Bona lor Chickens. S lbs for SSc
i We a.v. racarvad a tarto abbpeaei
a oeM aatnrdap at a vary law price.
it af
I i Haas, pat Ik...... .....lSVe
I Shoaldera. lb . , .13V,c
Y . Side Fork, lb.....' ....IT',.
' Snare Ribe. lb..... .. ...lOUe
k.o fit Feet, lbs, (or ...loo
ft-. Cared Rreekfaat Bacon, per lb.,.v
Lean Break rant Haeoa, per IB.,...,
Sua-ar Cured Recuiar Maaaa. par lb.....
Aula anneaflea fwwa aanv le ail parts at no city.
Write (or eur anoaer-aavtna price lieu. Mall ardera promptly attended he.
i7Aoni;,GTON market
The aaaet sanitary and up-to-dare
Paeaw Tyler 470 Camaecta All Dept..
Co-operation
Readers are cordially invited to
ask Miss Gross any questions
about household economy upon
which she may possibly give help
ful advice; they are also invited to
give suggestions from their expe
rience that may be helpful to
others meeting the same problems.
working a small Quantity of crated
American or Swiss cheese into pie
dough. Roll the dough to one-fourth
inch thickness, - cut into inch strips
and bake in a moderately hot oven.
iheese biscuit is two rounds ol bak
ing powder biscuit dough baked one
on the other with grated cheese be
tween. Luncheon Dishes of Cheese, i
.' CSMM Neurfle.
S tableepoonfula H teaaponnful Kit
butter ; Mew aratna ctfvennff
S tableapoenfule flour 14 cup- grated eheeae
ft cup acalded milk S ess
Melt butter, add flour and when
well mixed add gradually scalded
milk. Then add salt, cayenne and
cheese. Remove from fire, add yolks
of eggs beaten Cool mixture and
cut and fold in whites of eggs beaten
until stilt. lJour into a buttered bak
ing dish and bake twenty minutes
in a slow oven. Serve at once.
Cheeee Fonda. . -1
cup milk I tableeponnful butter
J cup eofl stale bread la tra.poontul salt
orumba , I. egsa
14 lb, cheeee, flut In
mail plecea ' '
Mix first five ingredients, add yolks
of ceks beaten. Cut and fold in
whites of eggs beaten until stiff. Pour
in a buttered baking dish and balte as
cheese souffle.
- ' Emjllak Monk?. ' '
I eup stale bread . cup an ft mild
crumb, cheeae, out In plecea
t cup milk 1 ess
t tableepoonful butter H teaapoonful aalt t
Pew graltia cayenne '
Soak bread crumbs fifteen minutes
in milk. Melt butter, add soaked
crumbs, egg slightly beaten, season
ing and cheese. Cook until cheese
has melted, pour over toast or toasted
crackers.
Open Fire and Range
Roasts
A well-known journalist of the nast.
who made a reputation as an epicure
of the first water, held that so-called
roast meat cooked in ovens is a de
lusion and a snare. Roast meat.
wrote he, "is roast meaj, and in order
tu rua you must nave an open nre,
In
I or
.
llJUipUJiJIIIlllllIll
JIIIIIMIHIIIH
iicious.
10c
at
i
your grocer
' XROCKR1ES
Be.t Granulated Snear, II Iba tor. .$1.00
All Brands Creamery Butter, lb Sac
Good Butterlne. per lb. ... . . . .... .ISc
Extra Fancy Potatoea, peck 45c
Eatra Fancy Brllflower Apple., peck. .SSc
Extra Fancy Sifted Peaa, cana (or. .ISc
No. S cana Tomatoea, S tor Sac
No. S eana Kraut. S eana for Zaa
Waahlncton'a Beet Flour, every each
warranted, per sack..... ...... .BS.40
auckllat piia, which wa are roinf ta place
Batim Fancy Veal Roaat, lb. . .-. . , .ISc
Katra Fancy Veal Stow or Breast, per
lb., at
11 Vie
Ktra Fancy Veal Chopa, lb
11S Forequartere Lamb, lb.
ISIS Hinduuartera Lamb, lb
...lac
.IZHc
lsy.c
IS'-ic
.22V,e
.,.,..
iracery
punt market la the week
1407 Dauslaa St, Omaha.
before which the joint is placed in
such a manner that the air circuXtes
freely around it." But at the time
this was written the modern cooking
range was in process of evolution,
and the "roasting oven," as now
made, with good provision for ventila
tion and the equable radiation of
heat, gives results which closely ap
proximate to roasting before the open
Are. At the same time it does not
permit of the frequent basting which
is essential to successful roasting,
and it must be admitted that this old
fashioned and admirable method of
cooking joints is falling more and
more into disuse. : v '
Though the following extract from
"The Table" refers principally to
roasting before the open fire, it con
tains useful hints that may be ap
plied with benfit to the oven method:
"To roast properly,. the front of the
lire must be bigger than the joint.
You cannot roast a large joint before
a little fire. Always hang meat with
the biggest part downward; allow
for the meat having a tendency to
break after cooking when you put
the hook into it. For instance, a leg
of mutton may be hung safely, when
raw, by the split or hole in the
bone; but this will give way very often
when partially cooked.
"When you put down the joint to
Pumpkin Pies Here and
K sy Cranberry Sauce Also
Pumpkin pies and cranberry sauce
for Thanksgiving will be easily within
the reach of the housewife's pocket
book this year. Cranberries are
plentiful and fine at tine old-time
price of ten cents a quart and the
big, yellow pumpkins are only fifteen
to twenty-five cents each.
. Don't plan for apple pie unless you
arc ready to pay a big tat price.
There "ain't no such thing" as cook-
ing apples in Nebraska. The ones
they have "were brought from Virginia
and they're poor specimens and sell
at fifty cents a pack. Fancy apples
from Washington and Oregon are
plentiful. Some of these bloated speci-
mens weigh eighteen ounces each audi
sell at $1 a dozen. I
Nice black walnuts have arrived on
the market and sell at five cents a
pound in the shell.
- Potatoes still hold at about fifty I
cents a peck. Sweet potatoes are
Ike great but of doors
at the evening reception
T 4 a . O '
Dakers Cocoa J
is equally acceptable,
invigorating and.de-
Walter Baker Q Co.
ESTABLISHED I7SO
DORCHESTER,
Our delivery aulas leave tbe market at
Pig Pork Loins, (fresh, not
1916 Milk-fed Spring Chickens. ............ . .18c
fliw rorwrno,,, Dimit, ID
Hteer Round Steak, per lb.,
Hteer Sirloin Steak, lb.....
Steer Shoulder Sleak, lb,..
fir Pork Roaat, lb
Pork Butt., lb....
Steer Pot Rbaat, lb
Youni Veal Roaat. lb ,,
Youm Veal Chop., lb.....
Lamb Leaa, lb..
lVi
.12',;.
13',
lVte
..,.iivc
iavo
. I4V.0
I.amb Chope,' lb.
Delivarree ta alt part, af the pity.
PUBLIC MARKET
DEBT AND WORRY
HONEY TALKS
AND SAYS IT BUYS you tha moat arory day ia good things to oat at
THE BASKET STORES
WHILE THEY LAST
Hubbard Squash, per lb 1 Me
per cwt, at. .......... .fl.IS
Cabbaga.Ver lb. SH
per cwt., at. ........... .$3.00
Nab Potatoaa. pack. . . . ,44c, 49c
per bushel, .. .$1.75 and $1.93
Red or fallow Oniou, peck. . . .48c
Applos, the best that grow. Choice
Washington Jonathans, per box,
at $1.70
Fancy Washington Jonathans, per
box, at .$1.8S
Extra Fancy Jonathans, box, $1.95
Fancy Washington Belle Flowers,
at ...$1.70
Size 113 and larger, 10c extra box.
Some of our stores also have a
few boxes of other varieties.
Ben Davis, peck ............. 33c
, per bushel ....$1.28
per barrel. $3.35
Winesaps, peck, 36ci bushel, $1.38
per barrel. .......... .$3.75
S4 Grape Fruit. 7c I for., lite
St Grape Fruit, So S for sac
Lanre Spaniah Oniona. lb. . A . . .Sc
Beckon Pork and Beana, ean 10c
Crepe- Toilet Paper, 4c 4 for, ... 10c
Economy Flour, 4Slb. aaok....8aJO
tWe recommend and guarantee it. I
It will pay you wall in those
marketing at
THE BASKET STORES
' $5.00 Order Deli-re red Free Smaller Order, tor 8c. v
aaanannaaaeanameemeaaaaaaaaiJVE BETTER FOR ISSaanaaaaaaaaaaaaaaaaaaaaaaaaai
the fire, put it close at starting, so
as to harden the outside, and baste
it with very hot fat; after some ten
minutes, draw back the joint a little.
The time, on the average, for oeef
an mutton is a quarter of an hour
for every pound of .meat, or a little
I longer. This , is for. a really good
J I r a 1. i
nre ana sona picevs 01 meat, t is
evident that a loin of mutton, -weighing,
say eight pounds, will take no
longer than one weighing four
pounds, if you have a good fire, as
it is simply twice as .long.
"The smaller the joint or bird the
more quickly should it be roasted.
The joint should be of a rich Spanish
mahosronv color outside. : Brown the
joint by putting it closer to the fire,
ana never nour it at an. io ao so
spoils the flavor of the meat and
ruins the gravy made from the sedi
ment of the dripping. ' The general
fault in roasting pork and veal is
that it is not roasted enough. Beef
and mutton should be allowed a quar
ter of an hour for every pound, and
a little time over, say ten minutes or
a quarter of an hour for small joints.
Lamb requires twenty minutes for
each pound. Pork and veal require
half an hour for each pound up to
nine or ten pounds. The manage
mentof large joints exceeding this
weight is a subject into which we
need not enter here. - -..-.
"A common fault in roasting game
and poultry is overcooking, especially
in the case of ducks and geese and
partridges, and indeed all game. The
meat' on the breast should cut juicy
and moist; the breast-bone when
bare after the meat has been cut
five cents a pound for the common
or garden variety, wljile the big, fancy
fellows from New Jersey's sandy
fields command ten cents a pound.
' Chestnuts have arrived, though not
in very great quantity. -They are
forty cents a pound. The big Italian
chestnuts may be had at only twenty
cents a pound.
Dates of various kinds are plentiful
this year, stuffed dates, candied dates
and just plain dates. Figs are also
very fine. Many of them come from
California where they now raise just
as fine figs as they do in Smyrna,
and they claim they are more sani-
tary and cleanlv.
' Tokay, grapes ' and grapes, from
spam are plentiful and good.
Grape fruit of very good quality
lis on hand from the Florida droves.
Celery is nice and crisp at five and
ten cents a stalk. Green peas and
string beans are also on the market
in goodly quantities.
Ltd. -1
MASS. B
hllllllllllMlllllilllliutrrmM
10:30 a. and 3:30 p. an. aremetlv.
frozen) . . , . . . ... . .12c
Mutton Roaat, lb i . ,.TVie
Spare Rlba, lb. . . . v ;.UVat
Extra LeamResuIar Ham., lb. . ... . 17,c
Sutar Cured Hama. lb .13',c
Extra Lean Breabfaat Baaon, lb. . . IBVie
Sugar Cured Baeoa, lb. .. .... . .....17a
Vf : ' SPECIALS
Praia S to S p. aa.- Laaab Chop, lb.
rrara a la a.
Couatry Sauaafe,
per lb, at..
Mall order, at above pricee.
Phone Douglas 273
lttO HARNEY STREET
CASH AND JOYaa
Red Alaaka 8alnion, tall, ZSa eane-.-COc
Salt, S-Ich 10c baa Sc
Cocoa. W. H. Baker'a, ti-lb. eaa.,,.20c
Cocoa. Tip, try it. V, .lb. ton .ISc
Chocolate, W. H. Baker'a. ii-lb. 20c
Chocolate, Tip, blah quality, H -lb... 20c
Elkhorn Milk. .Sc and 10c
Coffee. Economy Blend, SSa trade.
per IK, at 18c
Coffee, Independent, lie trade, per
lb., at 28c
Coffee. Tip. fmeet Mocha and Java
Blend, ateel cut, per lb., ,43c
Tea, Maybloaaom, fineat nneolored
Japan, tt-lb., SOc pkt... 20c
Moat dealer, tivure extra profits
an coffee and tea, Wa don't, and you
tet tha benefit.
Drinket, like Poatttm. SOe can. .. .20c
Armour's Catena, SSe bottle. . ..v. . .ISc
(Beat Quality, will atand tha teat.)
Armour'a Tomato Soup, So s far. . .23c
(Thia to fine treat.)
ARMOUR'S BUTTERINE
(A teed Saaatttute far kl(b-peka4
Butter.)
Tip, white, beat trade. Po....;,.tae
Tip, tinted, heat trade, lb....;, ,13c
Cub Habit, hiih trade, lb tec
Matnolia. l.lb. roll ...30a
MEAT DEPARTMENT ;.
Better Quality Meats ' -
Short Rib Boil, lb.,.,.. ....He. ISc
Pot Roaat, per lb. ..I3e. ISc
Shoulder Steak, per lb. .... , . . . .15c,l7c
Round Steak, yoont beef . t . .taa, 31c
Lard Compound, per lb. . I7e
days of "High Coat of Living" to try
off should not have the appearance
of having been burnt in the fire. If
the stuffing be placed in a goose or
a duck warm, a good-sized goose will !
not take more than one hour and a
quarter to one and a half hours to i
roast, and a duck about forty, min-1
utes.
"All the game and poultry require j
a fierce fire and constant basting and j
should be sent to table direct from !
roasting,' and not be finished long
before thev are wanted and then
'.'kept not.' Philadlphia Ledger.
Only 10 Cento
II
0-EAW
Dran Food
leiHbWIMItdlclne.
At Giooen 10 Cent ;
Trje marvelous new uclentlfic bran bread
food, 'O-EAT-IT," quickly put the stom
ach and bowels In perfect condition, restores
your vitality and renews our old-time
strength and viror by giving your system
the food U is craving. What is needed, is
proper food, not medicine; when this Is sup
plied.' constipation, and stomach troubles
quickly disappear, energy returns and life Is
worth living once more. ,'
' The new pure bran food, "O-EAT-IT,"
comes baked, ready to serve, in crisp toasted
slices that keep fresh and taity indefinitely
made from a combination of wheat, with a
large percentage of rich golden bran and the
coarse parts of other grains added. It takes
the place of all kinds of old style bread and
breakfast foods, morning, noon and night,
and supplies the stomach and bowels with a
coarse ample bulk that makes constipation
and indigent ion Impossible. Wonderful for
growing children. A well-known Rockford
physician writes us that he considers "O-EAT-IT"
a real food blessing for all man
kind. "O-EAT-IT" is for sale at most good
grocers; lOfl or sent prepaid on receipt of
price. Address the O-Eat-It Co., 18$ Btude
baker Bid., Chicago, III.
A Wrong Impression
About Alamito
.Pasteurized Milk
' Because many prize winning babies
have been reared on Alamito Perfect
Pasteurized milk, it has been ' given
some people the impression that this
is a high priced milk. Nothing could
be more erroneous.
This is the safest milk sold in
Omaha, the price is no more than
ttle average price of ordinary friijk.
The fact that we sell certified milk,
at 14 cents a bottle produced under
restrictions on the farm and which
some people prefer for baby feeding,
and an '"in-bottlc pasteurized," high
grade, extra rich, Guernsey milk, for
II tents, still further confuses some
people, giving them the impression
that our ordinary or regular priced
Perfect Pasteurized milk must be an
inferior grade. This is a serious mis
take. There is no more perfect or
safer milk tlian-our pasteurized. For
certain other purposes we racommend
the other two brands,
Wc trust this will be an explanation
that wilj encourage people to order
Perfect Pasteurized milk, who have
hitherto hesitated, either feeling that
it was a high priced, special milk, or
that it was an inferior brand on ac
count of the other brands which we
have.-' .- ' s , -
Alamito Sanitary Dairy Co.,
,' Th Dairy for Everybody
' Douglas 409. .
ASK FOR and GET
HORLICK'S
THE ORIGINAL
MALTED MILK
Cheep Substitutes cost YOU same price.
READ BEE WANT ADS
pP
"Simon Pure" cornea only in pails purity protected. It is the
deep frying because it stands extreme beat without smokinz or
the ideal shortening because it develops the utmost delicacy in the
SIIhtry hifhar in price tfau other lards, bat most economical In the
skhneaa makes three carta eooal font of ordinary lard. Test this. '
Not lU biw H mnJ
, - V
k- ROBT. BUDAT2. Mrr, I3tk and Jeaaa 31a,
15 lbs. Granulated
CANE SUGAR . .
Sold only with $1 purchase of
other goods.
MOYUNE TEA CO.,
406 N. 18th St, ' Phone Douf. S44C.
-
The Sunday
s This Next Sunday
GRAPE NUT
Its our Sunday Special specially ' made
for that day, when you want a, particu
( larly nice Dessert. '
OLD CROW WHISKEY
GUCKENIIEIMER RYE
1 Sunkut California Wines par quart. . . ....... . .50c
Fraa coupons for genuine cut glass, decanters and dinner sets.
All coupons out will be redeemed. . - ;-
Cackley Bros. uHll.. crAve '
, MAIL ORDERS
01
J is poor
Cheap bread
WITH flour very high and going higher,
many bakers unfortunately have come
rn tha AAn'nlitfliAH iL.iil..!u , .
; ...vv,.uon,ii uiai meir oniy salvation
is to make lower quality bread. So they are
leaving out the malt, milk and shortening, and
most of the sugar, , .
ComDare ROmA nf friia Krcarl nriet. '
KLEEN-MAID. You will note the
difference i h 8 1 a n 1 1 y in
looks, flavors and taste. "l-
Omitting the essential in-
gredients not only spoils the
": flavor, but lessens, the food
value. " There is more nutri
tion in a 10-cent loaf of
KLEEN-MAID than in a 10
,r cent loaf of any "cheap"
bread, no matter what its
weight.
BUY KLEEN-MAID 10c
. Made Clean V
Sold Clean
Delivered Clean-
,I v Made Clean I I . 1
Jay Burns
Baking Co.
, OMAHA
One of Armour's J5B8SP
yltov Ooel Sm windout of
daotare wtm eetf "SmmPm"
aueei otnar ar S .
Pheaa Da(. 1055. Oaaaba, Nek.
TiTtorTafarl'll'S ;
a Qiity-a. E- p'!pY" 2-Js
EvI A II II II r u 1M
AA for and Grt
THE HIGHEST QUALITY
SPAGHETTI
: J6flgrAef Boolfnt !
aiNNERMFG.CO.OMAHA.USA
tWeUT rlAUIOM fkCIOSY IN AMUKA
Treat-
eThe Croam
All lea Creaitts
run Qts.
8-Yn.0!d
98c
FILLED PROMPTLY
bread
LARD
most efficient medium for
burning. "Simon Pure" is
foods you prepare.
end, tor superior
"
W. U WILKINSON. Sitk and O. Tel. Sa. tT4b
I I . a a
it 4
mm
i