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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Dec. 2, 1916)
THE BEE: OMAHA. SATURDAY, DECEMBER 2, 1916.
Good Things for the Table Of erings of the Market Household Hints
Make the Dinner More Enjoyable
Serve the. Bread That Everybody Likes
Hard Roll Bread
The large number of people who use it is a
proof of its goodness.
Take home a loaf today. Try it and you will
always buy it.
U. P. STEAM BAKING CO.
Specials in Groceries and Meats for Saturday
Horn Di-oniod Spring Chickens, pr lb.,
Roma Dras4 Hens, lb 17c
Homt Droaaed Spring Ducks or Geeno,
tr b., at... 10c
Extra Fancy Spring Turkeys, lb., 27Vte
Extra Finer Young Pigeons, eh,,.lSc
Alive Young Guinea Chickens. lb...26e
Choice Steer Rib Roast, lb 15e
Choice Steer Shoulder Roast, lb..,12',c
Choice Steer Sirloin Steak, lh..,.17'i
Choice Steer Round Steak, lb ISe
Choice Steer Shoulder ateak, Jb...iay.c
We ha racehreel a largo ehbjsaeat ef out
Perk, which we are gosag ta place m
Pig Pork Lolna, any quantity, lb,.lSe
Pig Shoulder, per lb,. 13
Pig Spare Ribs, lb...., ...10Ae
Young Mutton Legs, lb 12 vU
Young Mutton Chops, lota or rib, per
Ibw. at , !2Vse
Young Mutton Stew, I lbs for 26c
Extra Fancy Veal Roast, lb ISe
WASHINGTON'S BEST FLOUR Nothing
r suited, par sack.. .,...,..
Auto deliveries twice daily to all parte of the citr-
THE WASHINGTON MARKET
-" Th. most MBlUry m4 tnvte-dt
Phaet. Tjrlw 470 Cmuct All D.pta.
A Jii6 TrlDODaIXiUj STREETS W7
Read Haydcn's Big Special December Grocery Open
ing SaleJSaturday. f
Sup Now and Save the Future Advanoe en Trust Prices. Hsy den's are with the
$ ..' " Psopls ana Nat the Trust ar Combinations.
IS lus. Bast Pur Granulated Sugar. 1
Ji-Tb. sacks Beat High Grade Diamond
H Flour, made from tba best eelectedj
n i iiwHSi wdhi , noining unar
for bread, plea or cakes, far 18-lb.
aaek , gOfl
f Ibe. Bast WhlU ar Yellow Com
meal for lac
lbs. Beat Rolled White Breakfast Oat-
meal tor , so
l-oa, cana Condensed Milk le
SS-ns. J are Pure Prult Preservea...tSe
ll-oa. Jara Pure Strained Honey.... Sue
t lbs. Choice Japan Rica toe
Skinner's Famous Macaroni. Verm tool. i
or Spaghetti, made in Omaha by and
for Omaha people. Per pkg ft l-8e
bars Beet-'Km-AlL Dtamond-O or
Swift's Pride I laundry Soap t5e
MaeLaren'a Peanut Butter, lb. ...lftVfao
B. C Com Flakes, pkg So
Advo Jell or Jell-O, pkg.,., .'tl-So
I aana Oil Sardines for, ,........ !0e
Bakara Shredded Coooanht, cai....10e
Fancy Queea Olives, quart... tft
Fancy Queea Olivea, quart.. I&e
S-ib. pkg. Self-Rising Pancake Flour
for , 10
4 oana Old Dutch Cleanser ,...xao
OaUon-eana Oolden Table Syrup.,,.. 45e
Mince Meat, pkg l-sa
The Greatest Meat Market
Tba Beat 1111 MUX-Fed Spring Chickens,
per lb l"Vt
First Quality pork Loins, per lb...l4e
First Quality Pork Shoulder, lb..lS4
Fla Quality Spare Ribs, lb ,'...1ftn
C Tba, Neck Bonea for IA
First Quality Stoar Round Steak. Ib.nVfce
First Quality Steer Pot Roast, per
lb. 4. ..; lOe-lSttc
First Quality Sirloin Steak, lb llfte
It Pays TRY HAYDEN'S FIRST-rlt Paj
A Small Ad Every Day, like a
persistent salesman. Gets the Order
N. mMUMU te sj-
I VP'. I &nStW3frZ c UmBIm ami TMmm
Best Granulated Sugar, U Ibe for $1.00
All Brands Creamery Butter, lb..,.42e
Good Butterine, Z-lb. roll. ........ .3Be
Extra Kancr Potatoes, peck.) 4Se
La Franca Sifted Peas, 2 ans ISe
Skinner's Macaroni or Spaghetti, three
pkgs, for .25c
SpecialReg, the Jar Preserves. ,19c
Regular 40c Mocha 4 Java Coffee, per
lb., at 28c
Fresh Oysters, per quart. 4Sc
a fancy Young Mutton, Lamb, Veal and
sate ftataraay at a vary law price.
Extra Fancy Veal Stew or breast, per
lb., at UVsc
Extra Fancy Veal Chops, lb 15c
111! Porequarter Lamb, lb 12Vc
lt1 Hlndquarter Lamb, lb iBe
Sugar Cured Breakfast Bacon, lb., le
Extra Lean Breakfast Bacon, lb., p24
Sugar Cured Regular Hams. lb..,.UVs
finer oa the markets avery sack war-
and Mat market ia tk. wait.
1407 D.ufla. St, Outi.
The Best Tea Siftlnge, par lb lt
Fancy Oeldnn Santos Coffee, per lb,. 20
The Best Creamery Butter, bulk. lb. .40a
The Best Strictly Fresh Eggs, dos. . .S&e
Fancy No. 1 Country Creamery -Butter.
per lb , Me
Fancy Dairy Table Butter! par lb... Sao
The Beet Full Cream, New Tork White,
Wlecenatn Cream or Toung America
Full Cream Chseae, par lb SOe
Neufchatel i Cheese, each.- ,4a
BOYCOTT THM BUTTER TRUST.
Fancy Table Butterine, equal to omm-
ery butter, per lb MH
Fresh Vegetables Shipped Direct From
the South for Hayden Bros.
Fresh Beets, Carrots, Turnips, Shallots
or Radiance, par bunco....... ... ie
Freeh Cabbage, per lb Sl-be
The Best Cooklng.Potatoea, peek 45e
I Hneds Frnsh Leaf Lettuce lOe
Old Beet. Carrots, Turnips or Parsnips,
Pr lb 2Vk
Red Onions, per lb 4o
Highland Naval Orangos, per detest
too, tie. and tee
Faary Florida Grapefruit, Saturday,
in the West for the People
lilt Genuine Spring Lamb not gotta-
Hindquarters, per lb ....UH
1914 Genuine Spring Lamb-not goats
Feraquarters, per lb... , IftHff
Regular No. 1 Hams, per lb.,,,,.lHe
Regular No. 1 Picnic Hams, per lb..14H
No, I Back Breakfast Bacon, ltt..le
No. 1 Salt Pork, per lb 14H
Fancy Solid Meat Oysters; no water
added. Per quart..... 40c
is mare than a mere matter of
matter of genuine satisfaction good to the
taste and easy on the pocketbook. While
it reduces market bws,it preserves
the high standard of your table.
There is a constantly increasing
number of Silver Churn usrs among
well-to-do families, 'd
Use Silver Churn
yow table or In your
cooking with perfect
confidence u to
fcUd. mxUc Ootw
Hit. rkom Italic.
W. L. WUltlucn,
Jlome Sconomics department
Edited by hmo n Gross ??g$t 3S3T'
Of all protein foods the one which ;
is most typically protein is meat. It,
contains a large proportion of body
building material, and that which is
contained is well utilized by the body.
Because the protein of meat is more
completely digested than the protein
of vegetables is one reason for the j
moderate use of meat in the diet.
Howeyer, we are warned by nutrition j
experts that the average American I
uses too much meat. This expensive I
use of meat is expensive in two ways:
It costs us a good deal of money, and j
it causes our Domes extra work, for
if we consume large quantities of pro
tein, that which is not used must be
eliminated by the body, and this un
necessary elimination causes unneces
sary work. Dr. Sherman of Columbia
university, as well as other authorities
on questions of diet, recommends that
the amount of meat used be reduced
Unlike other foods, meat requires
two general sets of principles of cok
ing., The reason why we cannot give
one general set of rules is that meats
are sharply divided into two classes,
the tough and tender cuts. Each
type of meat demands its own special
treatment. The cuts of meat coming
from parts of the animal which are
exercised are tough, those comnig
from little exercised parts are tender.
The effect of exercise on the muscle
cell is to thicken the cell wall and to
increase the amount of connective tis
sue which holds trje cells together.
With tender cuts the general rule of
cooking is quick, high heat.
In general the tender cuts come
'rom the loin, the ribs, and, in the
case of young animals, from the leg
and shoulder. The loin of beef fur
nishes the choice steaks, the first- cut
sirloin, the flat bone sirloin, the hip
bone sirloin, the porterhouse steaks,
and the club steaks usually called
"short cuts." All of these steaks ex
cept the porterhouse, which is more
expensive, are about the same price
at the butcher shop, but there it more
fat and bone in the hip bone and por
terhouse steaks. There is also more
tenderloin, which makes them more
choice. ( The first cuts of sirloin have
the least waste, but part of the;meat
is cut with the grain of the meat,
hence is not very tender. The loin
in other animals furnishes chops. The
ribs furnish roasts and chops, thr
shoulder of young animals furnishes
roasts, steak and chops, the leg,
roasts and steaks. .Flank steak, which
is fairly inexpensive, may be treated
as a tender cut if it ts "scored," or
cut across the grain. For flank steak
is really tender, but the muscle tubes
THE HIGHEST QUALITY
SKINNER MFG. CO- OMAHA, USA
lADGCST MACAftOW FACTO V IN AMNHCA
economy it's a
Diu.nl Iwpytioc I
Mar lltk Joiw.
KIM, (Imthl, Nek,
Mh 9,., Ho. 1740.
V 3St-J ill
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 suggestion.! from their expe
rience that may be helpful to
othcit. meeting the same problem.
are very long and aht to be stringy,
flamburgtr steak, which is ground
beef from any cut. may be treated as
a tender cut, because it has been re
duced to such small particles. In
fact, pan-broiled hamburger cakes are,
to my mind, the best substitute for
The usual methods of cooking the
choice cuts of meat include roasting,
broijing, pan-broiling and sauteing.
"Sauteing" is an exact term for our
usual word "frying." Strictly speak
ing, "frying" is cooking in a large
amount of fat, as frying doughnuts
or croquettes. In all of these methods
we try to keep the original flavor of
the meat, hence high seasonings
should be avoided. One real economy
of tender cuts of meat is that they re
quire no "fixings" usually, other than
salt, pepper, butter and possibly a
garnish of parsley. ( '
Wjpe the meat with a damp cloth,
sprinkle with sale and pepper, dredge
with flour if desired, and place in a
hot oven or five minutes to scar the
outside and retain the juices, then re
duce oven to moderate.
Fifteen minute, per pound rare.
Twenty minutes per pound medium.
'Twenty.flvv minute, per pound well done.
' Twenty minute, per pound.
Twenty-flv. minutes per pound.
Twenty-flv. minute, por pound.
Thirty minute, per pound.
If an ordinary roaster is used, it
wilt be necessary to bastt the roast
every fifteen minutes. 'The fat and
gravy in the pan may be used for bast
ing, though possibly it may be neces
sary to add a little boiling water. The
best roaster on the market is the
Savory roaster, which is self-bastipg
and requires no attention during
roasting. The cover of Uie Savory
is so constructed that the steam con
denses at the center and -falls back
upon the meat.
Wipe steak or chops with a damp
cloth, cut the membrane outside the
stands all tests of
laboratory and home.
It is pure, it is
delicious, it is
Walter Baker & CaLtd.
ESTABLISHED I7SO DORCHESTER, MASS.
Get the Round Package
Used foe ft Century.
Milk-fed Spring Chickens,
Choice Forequarteri Lamb, per lb.
Pig Pork Loin., per lb
Yount Veal Roast, lb 11 Vic
Pie Pork Butts, lb lBVic
Stear Pot Roast, lb lOVic
StMr Round Strait, lb 17 Vic
Porterhous. Steak, lb ..17V.C
Steer Sirloin Steak, lb..
Spar. Rib., per lb 10,c
Pig Pork Loins, per lb ... .'
Milk-fed Spring Chickens,
Pit Pork Butt., lb 15Vic
Steer Pot Rout, lb ...lOV.c
Sirloin -Steak, lb t',c
Porterhouse Steak, lb 17Vtc
Steer Round Steak, lb 17V..
Young Veal Roast, lb HVie
Mutton Chops, lb 13V.C
fat layer in several places or the meat
will curl up during cooking. Place on
a hot broiler, the bars of which have
been greased. Turn frequently and
broil ten minutes for medium well
done. (Steak or chops an -inch thick.)
Sprinkle with salt and pepper, and
pour melted butter over the meat.
Serve immediately on a heated plat
ter. Garnisl. with parsley and mush
rooms if desired.
Lamb chops, pork chops, hambur
ger cakes and steaks less than one
inch thick can be successfully pan
broiled. The process is easier than
broiling, and produces a much more
digestible result than "frying." Heat
an iron skillet, grease lightly with a
piece of fat cut from the meat, place
meat in the skillet and turn frequent
ly during cooking. Time for steaks
and lamb chops, ten minutes medium
well done. For pork chops, which
must be thoroughly'cooked, the flame
should be high for five minutes, then
low for twenty-five minutes. Chops
should have most of the fat trimmed
off before cooking.
When done, sprinkle with salt and
pepper, and pour melted butter over
beef or lamb.
For special occasions, maitre d'hotel
sauce is nice to serve on steak:
4 rup butter. H teaspoon pepper.
Vj truupoon salt.
4 tablespoon flnely chopped parsley.
teablespoon lemon Juice.
Put butter in a bowl, and with small
wooden spoon work unti creamy.
Add. salt, pepper and parsley, then
lemon juice very slowly.
Canned Goods as
As the housewife comes to know
more of the food values and a bal
anced dietary, she demands more
salad materials, for she has learned
that salads are powerful regulators of
the human system. In the summer
and early fall she fares very well, for
she has almost an unlimited supply
from which to choose. But in winter
the supply of green vegetables is
quite limited, especially in smaller
The national food producers have
met this demand by canning vegeta
bles whole. Ihe housewife may now
have sliced tomatoes, tuffed tomatoes
or tomatoes in any way she pleases,
just as in tomato season.
Other canned vegetables such as
string beans, beets and wax beans are
available to use in various combina
tions, and in combination with onion,
celery and potatoes which are m prime
condition in the market at this time.
The canned fruits and sweet green
and red peppers are also brought to
Ask For and GET f
Made from dean, rich milk with the ex
tract of select malted grain, malted in our
own Malt Houses under sanitary conditions.
hfmtt and children (Aim on it. Agrm with
(Aa wmakttt tomach of (A invalid or thw agtd.
NtU no coating nor addition of miUu
Nourishes and nutaina mora than tea, eoffaa, etc.
Should be kept at home or when traveling. Anu
ttittqne food-drink may be prepared in a moment.
A glanful hot before retiring induce, refreshing
Sleep. Abo in lunch tablet form for buaineat 1,
Substitutes Cost YOU Same Pries
Take a Package Ho mo
Mutton Chops, lb 13.
Extra Lean Regular Hams, lb 17c
SuRar Cured Baeon, lb 18.
Extra Lean Breakfast Baeon. lb. .20c
Fresh Oysters, per quart 40.
Fram 8 to S p. m. Lamb Chop, lb., 8c
From S t. 10 p. m. Pork Chop, Ik. 12c
113 South 16th Street
Phono Doug. 2307
per lb. . i 17c
Spar. Rib., lb lOV.c
Extra Lean Regular Hams, lb,.. . .17c
Sugar Cured Bacon, lb ...18c
Extra Lean Breakfast Bacon, lb. .203e
From 8 to 9 p. Country SatiMf
por lb., at . 5c
From I U 10 p. mwo-Pork Chops, lb.. 12c
Phone Douglas 279 S
iaO HARNEY STREET
Holiday Goodies Grace
The horn of plenty is filled with all
sorts of good vegetables and fruits
that are necessary for gracing the
holiday table this year. Most of them
are at moderate prices with the excep
tion of apples and potatoes. And all
of them are of good, sound quality.
Even cooking apples, so necessary
for the concoction of that holiday
delicacy, mince pies, have appeared
in the market from somewhere and
some of them are as low in price as
35 cents a peck. The apples from
Colorado and the Pacific northwest
cost from $1.75 to $3 a box.
Cranberries hold down to -their
usual price of 10 cents a quart this
year and they are veYy fine berries,
Imported Malaga grapes and fancy
California grapes are abundant and
fine, solid ones at about their usual
prices. English hot-house grapes, im
ported wrapped in cotton from dear
old England, are selling at $1.50 a
us through the national food produc
ers. Surely the demand for salad mate
rial in the winter is being supplied.
Te housewife who makes use of all
the salad possibilities in canned fruits
and vegetables plus the fresh fruits
and vegetables then on the market
will have nq lack of salads for her
family in the winter months. Try
Cheese Pear Salad Arrange a half
pear (canned) on a bed of cress, with
the core side up. Put a ball of
creamed cheese mixed with ground
red peppers on top of the half pear.
Cover with a creamy French dressing
Pickled Peach Salad Use spiced
peaches (whole) upon s bed of let
tuce or cress, place a teaspoonful of
thousand island dressing upon each
peach. This is delicious with meat or
served as a salad course after a fish
Helping the Home Maker.
Uncle Sam has at, last discovered
that the girls are as valuable as his
boys. For the last thirty years he
has been helping to.lrain boys through
the work of the agricultural school of
each state and the establishment of
experiment-stations which would as
sist the farmer in all his problems of
soil, blight, crops, etc. But it is only
within the last half dozen years that
he has taken as active steps to help
his girls become more efficient home
makers. One of the chief ways in which he
is doing it is by the encouragement
and founding of home canning clubs
throughout the states. Boys and even
adults are members of the canning
clubs, but still it is most important
to the girls, and the work is carried
on by the state's relation service, of
fice of extension work, in co-operation
with the agricultural college and coun
ty of each state.
Canning Means Thrift.
Annually manv thousands of hush.
els of various products go to waste
because transportation or market does
not permit them to reach city con
sumers. Now if a great part of this
surplus can be canned and used as a
winter supplt there will te a ertfat
saving. Each jar of canned food has
a market value, and by encouraging
club canning Uncle Sam sees how
thrift is encouraged. Either girls or
boys between the aires of 10 and 14
years (Class A) or the ages of 15 to
18 years (Class B) can belong to a
There are regular club membership
cards, which are given out by the
county leader. Each member has a
home garden of a definite 'size, for
which he or she must care, and which
furnishes the material; also each mem
ber must keep a record of all ex
penses, so that he can give the cost of
each uncompleted can ot tood. Oen
erally a group of club members do
their canning together with the as
sistance of an old member or with the
field agent who is traveling about each
"Canning" may in the past have
been looked upon as very difficult,
uncertain work, especially when the
intermittent method was followed
This meant that a food was treated
to so' many minutes of sterilization on
three successive days, meaning a great
deal of lifting and handling. Now the
government in its own laboratories
at Washington has been experiment
ing so that canning is standardized
A Buying Guide
The women of Omaha have in
The Bee the best possible buying
guide. Advertisements are money
savers. They are to the housewife
what the market page is to the
Th. full and complete advertising of
almost all of Omaha's stores appear, in
Tb. Bee, and only in The Bee
It will par to watch advertising in
THE OMAHA BEE
Omaha' t Greatest Market Place"
ggjg'g'f Chocolate Fruit
pound if you feel you have to lia.i
Potatoes at 50 cents a peck ami
sweet potatoes at three pounds !:
10 cents tell the "spud" story without
much change from previous weeks ot
the present season.
The southern fields are already
yielding some fine fresh vegetables
for the Omaha market. From Lou
isiana and Mississippi come some
very nice fresh beets, carrots, turnips
Lettuce, both the head and the leaf
varieties, are excellent, and celery,
cabbage and cauliflower are crisp and
fine. Pumpkins are of a quality fit
to please any baker or eater of the
festive holiday pumpkin pie.
Grapefruit has made its appear-
ance in abundance from the Florida
orchards. This breakfast appetizer it
crammed full of juice this year and
the price ranges from 5 cents each
to three for 25 cents.
Figs, dates and various kinds of
nuts areSplentiful tfnd at little prices.
and it is possible to finish the entire
canning process at one time. The
office of extension work, which guides
this task, has issued a series of bul
letins called the "Mother-Daughter
Home Canning Club Instructions," or
the "N-R Series," in which simple
directions are given so that it is pos
sible for even a little 10-year-old
girl to follow them.
. Vegetables and Fruits Classified.
Under the old plan the canning of
each special fruit or vegetable was s
separate problem, bui owing to the
work done at Washington and in the
laboratories of the state colleges rec
ipes have been standardized for
groups. That is, all fruits are divded
into four distinct classes:
First. Soft fruits (strawberriei,
blackberries, raspberries, sweet cher
ries, peaches and apricots, etc.).
Second. Sour berry fruits (cur
rants, gooseberries, cranberries and
Third. Hard fruits (apples, pears,
Fourth. Citrus fruits (oranges,
Vegetables are classified in five
First. Vegetable greens (spinach,
beet top, asparagus, chard, dandelion,
Second. Root and tuber vegetables
(carrots, parsnips, beets, sweet pota
Third. Special vegetables (to
matoes and corn).
Fourth. Other vegetables (lima
beans, string beans, peas, etc.).
Fifth. Pumpkin and squash.
The girls are learning the meaning
of the terms used. "What is the dif
ference between scalding, blanching
and cold dipping?" you could ask
any girl club member. She will tell
you that "scalding" is done to loos
en the skins and to start the flow
of coloring matter, but that blanch
ing is done to reduce the bulk and
to make it unnecessary to use the
tiresome three-day process; that the
cold dip is used after the blanching,
as it helps to keep the color and also
hardens the pulp under the skin so
that the skin may be more easily
removed (as in peaches). The com
bination blanching and cold-dip
process then greatly simplifies the
real work of canning and cuts down
Another benefit of all this work
ii the greater knowledge of foods
now looked on as weeds. For in
stance, the young sprouts of milk
weed taste like delectable asparagus,
while "dock" yields a green as de
licious as spinach. To discover new
food supplies will be one of the re
sults of the canning. Another is
that it teaches both the boy and girl
the handling of money, for each
member must take the financial
charge of his garden product, either
raw or canned. If any grown-up
helps, the member forfeits the right
to any prize. Philadelphia Ledger.
Storage Men Say
Is Going On Here
If government investigators are
looking into the cold storage situation
in Omaha with reference to the high
cost of living, managers of the Omaha
concerns have no knowledge of it,
according to statements of some of
P. C. Hyson, vice president and
general manager of the Omaha Cold
Storage company said, "We have
seen no such officials here. So far
as we know there is no investigation
of that kind, in Omaha. We'll work
with them tf they come. We have
nothing to conceal. I am inclined
to believe, however, that the inves
tigation applies largely to the eastern
centers rather than here. The people
of Nebraska arc getting the benefit
of this high price of produce, for Ne
braska is a farming community. The
people that are worried most about
the situation are those in the east.
R. C. Howf. general manager of
the Armour Packing company of
Omaha, said, "No government men
have been down here to find out any
thing about storage."
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