THE BEE: OMAHA, SATURDAY, MARCH 10, 1917.
.pJiipffThis
"I have used K C BAKING POWDER for a great many years
and have yet to experience a failure in baking with it.
"I believe in the "safety first" idea and am sure of best results
when I use KC
"Yes, I have used others, higher priced powders too, but have
always gone back to the old reliable."
s K6 Baking Powder ,
is always sure to give satisfactory results. For good, wholesome
foods use K C insist on getting it.
OC Ounces for OC
r m (Mora than pound and f m a II .
eaenaeel a half for a Quarter) mmtW
yHome Scohomics department
Qdlted by irma Jl. UroSS CeraO&gh School
fish II.
With the development of the mod
ern canning industries we are not de
pendent on fresh fish for table usage.
While the person brought up beside
the ocean or a large inland lake will
never find the equal of fish immedi
ately used after being caught, we can
find people in an inland community
; ucts. Such is the influence of what
i we experience. Of canned fish, sal
! tnon easily leads in popularity,
i though it now has a possible rival.
The "tuna" or "tunny" fish, a large
'ocean hsh, is rapidly finding a place
for itself on our tables. Tuna fish
i is about the same price as choice sal
Co-Operation.
Readers ire cordially Invited to
ask Hist Gross any question!
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.
1 Make Macaroni or ike Millions
ami lam Very Particular How I Make ;'
AsklbrandGei
Skinners
Macaroni Products
$emu jtful fUtipe Bk Fre-e t
Skinner ManufacturingCompany
Omaha Nehmmka. USA.
tmrejmmf Maoarotii Rtcfery in America
LIVE BETTER FOR LE55
NaTI6NAL
orange day
Famut Rodland Naval OranM. Evtrv
- rant Juicy and' atfvat Ms (uaraataad
net Iroatad.
128 .m, par daian..., ; 3Se
160 alia par doaan ..,.. ,29c
176 ., par dona.,.,. 20c
2S0 alaa, par do Ban 14c
Br tba crata $3.00 and $3.41
Lamont, doxan 19e
Tbrilty Habit Calfaa, Swaat Drink inf
fiantoa Bland, 1-lb. pkf 20c
Indapandant CoKm, 35e grade. . , , ,2ftc
Harmonjr Caff aa, 45c grada lb 37c
Kalloff'a Drink., mad tniUnUy, 50
cupa. rarularljr told for 3Sc 20c
Crackara. plain, ZYm lb, far., .,,,. 2Be
Graham Crackara, lb 13c
Fancy SaJtad or Plain Crackara, 25c pkg.
It's An 111 Wind That Blows Nobody GoodKI"
SATURDAY IS
ORANGE DAY
for
.21c
. Sc
, Sc
, .Sc
,78c
Cora Starch, Oawege), 10c akf .. . .
Cora Starcb, Argo ,,,,
Muatard. S 01. tumblor
Olivo Oil, Pompeian, at.. 42c qt.
SHINE 'EM YOURSELF,
Shoo Pollen, Bull Frof 4c
Royal or J.l Oil Shoo Polish Sc
CUt-Edgo Shoo Pollen. 2Sc bottlo, , , .18
Shlnola Homo Sola, 2Se aollor, ...... ISc
Stevo Poll.b, Eaamellne, 10c can Sc
Suva Fellah, Rising Sua, liquid, 10c can
lor So
Salt, lino tablo, Sc sack , , . .4c
Salt, lino tablo, 10c aack ....8c
Salt, lino toblo, 10c aack ITc
Araaour'o Sous, caa ... 10c
Yoaat Foom ,3c
Tacha, carpet, So akf. , , 4c
Marbot Baabot .....7c
' Small Cava Oysters, can Oc
Muatard, Caab Habit, Set lor 22c
Economy Flour, an excellent health Hour.
Mahaa the bit white loaf and the Una
cruncbr(bliculli, 4S-lb. aack S2.3S
Hare it whom the saving you make on oaa item la not added to the cost
of another. National Orange Day Another car of oranges arrived.
Tip Flour, nothing bettor milled, 4S-lb.
aacb S2.S0
Caab Habit Flour, 48-lb. aack S2.4S
Craham or Whole Wheat, lb. aack. ,34c
Rye Flour, S lb. aack , 34c
CEREALS, ETC.
Shredded Wheat, 16c pkg lie
National Corn Flakes, phi. Sc, 3 for, ,16c
I Rite, boal Jap, 10c trade, 4l;i lha. 2Sc
Crinkle Cord Flakea, ISc alaa 10c
Quaker Pulled Wheat or Corn, pkg.. .14c
Poat Toaatl.a, I Be pkg ',13c
Kellogg'a Krumhlea, pkg. Sc
Baaket Store Oatmeal, 25c pkg 21c
Kellogg'a Bran, pkg 13c and 20c
Bulk Oatmeal, S Iba 2l)c
Cream of Rice 13c
Hominy, Pearl, lb Sc
Tip Farina. Ilka cream of wheat, ISc pkg.
for 13c
Pop Corn, 10c pkg. Set 3 for 22e
Vinegar, Cider, grade uaually aold tor 3Se
a geiion. a sc trial will convince you.
.Sic
..So
.110
.13c
.lie
Our price per gallon
aottle vinegar
Corn, a good grade No. I can. . .
Corn Co. Gentleman, No. S can . .
Paaa, Pick of the Pack, No. 2 caa
Peanut Butter, bulk, 2 Ibe 2Sc
Peanut Bultar, Caak Habit, glaea.Sc
3 lor 25c
Tip Baking Powder, a wooderlul bargain
Uaed in price winning cokoa at three Ne-
hraaka atate lalra) 28c can ISc
Rumforde Babmg Powder, 25c can.. 21c
K. C. or Calumet Baking Powder. ,. .20c
Cool OIL gel. Sc, S gallon 42c
CLEANING MATERIAL
Diamond C Soap, bare for 2Sc
White Boroa, Naptha or Electric Spark
Soar, 7 bare lor 2Sc
c.xccl soap, lllte Ivory, Sc bar.
Coceanut Oil, Pumice or Tar, bar. .4c
Olive Cream, bar Sc, 3 lor 22c
Caetlle Soap 711, large oval bar... 4c
Llghthouoe Cleanaer, Sc can 4c
Sunbright Cl.cn. ar, 5c can 4c, 3 can.
lor 10c
Chloride of Lime,
Ammonia, .targe bottlo
Pyramid Waabing Powder, ISc pfag...
Gold Dual Waabing Powder 2Sc pkg. 21c
.lie
. .Sc
17c
Hippo or Smell Pyramid, Sc pkg..
aaj aooa, ma .
.4c
.25c
Over Throe Hundred Prlcoa Lower Than Any Other Nebra.ka Grocer.
IS ardors delivered free within a reaeondble dlatanc, amallor ardors aver $1 for Sc
Soap Chipa, per lb.
Toileteer, like Sanl Fluak .......ISc
Sanl Fluch 2lc
Ceder Oil Polieh. American Lady,
without the high-priced advertielng.
31 alia 60c; SOc alaa 30c 2Sc alio 16c
FORTY
STORES
THE BASKET STORES
OMAHA and
LINCOLN
LautTdry Starch, bulk, 6 Hit .-25e
Argo Gtosa Starch, 5c pkg 4c
Oswego Silver Gloti, pkg. 9c, J for. .25c
Broom, O. K. brand, a good ona....39c
Stora Broom, a baavy on, fina for gar
age r 60C
Dromldary Dates 12c
Dried Aprlcota, lb. 20c, 3 Iba SBc
Dried Prunes, large alia, lb .13c
Dried Peaches, fancy Mufr, lb 12c
Bulk Currents, going last, lb .22c
Comb Honey, rack ISc
Pikes Peak Macaroni, Spaghetti or
Noodles, 8c; 3 for 22c
Jello, pkg. 9c, 3 pkgs 26c
Basket Store Jelly Powder, par ykg., Ac
S for 22c.
Tip Mince Meat, pkg. 8c, 3 for 22c
Kara Syrup, 10 lbs. dark...,.,- 52c
Karo Syrup, 8 lbs. derk 29c
Karo Syrup, 2 ibs. dark 12c
MEAT DEPARTMENT
A full line of best ojuality meats.
Lamb forequartera, lb 13V(e
Lamb hindauarters, lb lSVtC
Wisconsin full cream cheese, lb 30c
Brick Cheese, lb 29c
Crleca 30c, 80c, 81.20, $1.80
Eggs, per doien 30c
. Amteur'a Buttarlna takea the place of
good butter. "
Tip tinted, highest grade, lb 28c
Tip, white, highest grade, lb 25c
Caah Habit, high grade 22c
Magnolia, 2-lb. roll 35c
mon, is white in color and has a de
licious, mild flavor of its own. It
may be used as salmon, being par
ticularly nice in salad or creamed.
Of canned fish other than the two
mentioned, sardines and codfish flakes
aTe familiar to us, not to mention the
various shellfish.
Salads.
Fish salads are prepared as other
salads, the material is flaked, rather
highly seasoned, and served with any
desired dressing. Some good combi
nations with salmon or tuna fish are
celery, cucumbers, boiled eggs,
pickles, pimentos and green peppers.
Nuts are sometimes used, but that
practice is not very wise, for nuts
add fuel value which is not needed
especially and do not add decided
flavor, which is needed.
MOLDED FISH HALAD.
1 lb. can ftah.
H T. aalt.
1 ft T. augar.
T. Sour.
1 t. muatard.
Few gralna cayenne.
2 cgr kolke.
1 Vt T. melted butter.
c. milk.
M c. vinegar.
44 T. gelatine.
2 T. cold water.
Remove fish from can, rinse with
hot water, and separate in flakes. Mix
dry ingredients, add egg yolks, milk
and vinegar. Cook over boiling water,
stirring constantly until mixture
thickens. Add gelatine soaked in
cold water. Strain and add to sal
mon. Fill individual molds, or a large
fancy mold, and chill. Serve on let
tuce with mayonnaise.
Salmon or tuha fish mav be
creamed and served oi toast, crackers
or in patty shells. One part medium
white sauce (proportions two table
spoons each butter and flour to one
cup of milk) is used to two parts
flaked fish. A specially nice cream
sauce is made by adding one slightly
beaten egg yolk to one cup cold milk
in making the sauce. The fish may
be n.ade into croquettes, or into pat
ties, wnicn are Drowned m tat on
top of the stove. ,
Scalloped Fish. .
Fill a greased bakinz dish with
flaked fish, season it, and pour over
it medium white sauce. Sprinkle bat
tered crumbs on ton and brown in the
oven. A little grated cheese adds good
flavor to scalloped tuna fish. Fish
may be scalloped between alternate
layers of cooked rice or macaroni.
SALMON LOAF.
1 large can aalmon. c. bread crumba,
5 or 4 egge. beaten 1 t. aalt.
lightly. 14 t. pepper.
4 T melted butter. '1 T. minced parsley.
Pick the fish fine, add butter. Beat
the crumbs with the eggs, and season.
ASK FOR and GET
Horlick's
The Original
Malted Milk
Substitutes Cost YOU Sam Prica.
Combine all ingredients; put into s
buttered dun and bake in a moderate
oven thirty minutes. Serve with white
sauce, to whicb ocas have been added.
Salmon loaf may be baked in muffin
tins, the molds turned onto a hot plat
ter and surrounded by the sauce.
Oarnish with parsley.
Sardines are usually served plain
with lemon slices or dressed as a
salad. They are very nice, however,
heated in butter and served on toast
for a luncheon dish. They may also
oe dipped in cover batter, tried and
served with a sauce.
Codfish is now put up in cans the
fish flaked and ready to use. The
canned flakes are' about as cheap as
the salt codfish and much easier to
handle. As a variation for creamed
codfish try 1
Codfish Shortcake.
Bake three rounds of pastry on the
back of cake tine. Put together with
creamed codfish; put creamed fish on
top and garnish with parsley and
slices of hard-boiled egg.
CODFISH SERVED WITH EGGS.
1 c. codflah, minced fine.
1 pt. thtn white aauce, aeaaoned.
3 boiled egga.
Pour lukewarm water over fish two
or three times; drain dry and cook in
cream sause; mince egg whites and
mix with the creamed codfish. Serve
it it on a platter with the yolk of
the eggs put through the potato ricer
and sprinkled on top.
CODFISH BALLS.
1 part flaked flan.
1 to 3 parte mashed potato.
Seaeonlng.
1 egg to 1 pt. of mixture, If desired.
Mix together, form into balls, and
fry in deep fat. The, baits may be
dredged with flour, rolled in eggs and
crumbs, or left without coating if egg
is added to the mixture.
Of cured fish, wr are most familiar
with salt mackerel, which makes a
good breakfast or luncheon dish.
Broiled Salt Mackerel.
Let soak in cold water twelve hours
skin side up. Drain andi wipe dry.
Brush over with oil' or butter. Broil
twenty minutes in a well greased
broiler, principally on the flesh side,
basting with butter once Or twice.
Remove to a serving dish, sprinkle
with chopped parsley and pour
melted butter over.
Finnan haddie, which is smoked.
dried haddock, is an inexDensive fish
which might well find a place on our
tables. " I
Baked ' Finnan Haddie.
Wipe fish with wet cloth, simmer
on top of stove in half milk and half
water for twenty-five minutes. Pour
off liquid, spread with butter. Then
bake twenty-five minutes, basting oc
casionally. Scalloped Finnan Haddie.
Flakes of cooked finnan haddie may
be scalloped as other fish. Sliced
boiled eggs are an addition to the
scalloped dish.
Midwinter Recipes
Spiced Beef Get five pounds or
more of the more inexpensive cut of
good juicy beef; the rump or the
cheapest cut of the round is best be
cause boneless. Trim away the strong
tasting tat, but leave the suet. Cut
slits several inches from the edge, and
pack these wjth a dressing made of
a cup of sale bread, crumbed, a half
cup of chopped suet, one small onion,
C
low cfomotrr,The American
Farmer's Largest Customer,
Helps Increase Production
AS the Nation's greatest purveyor of pure foods, ArmQur
is the American farmer's largest customer. And because of
occupying both of these positions,' it is to Armour's interest to do everything
possible to increase the national yield.
There la no philanthropy about thia. , From a
purely butineu standpoint, increased yield la sound
common-sens for Armour,
In Armour's relations with the contumer, in
creased supply means lower prices. But since
Armour's profit on business done has for years aver
aged approximately three cents on the dollar, it also
means increased profits, due to the larger volume.
Therefore, in working for increased production,
a triple-tided benefit is realized lower price for
consumers to pay, a greater revenue to the producer
and inereased profit for Armour.
To the farmer, the name of Armour stands for
that of which he is in most need a steady market.
For, through an almost endless chain of refrigerators
on wheels, an extensive system of Branch Houses and
a Consumer Market bated on value and maintained
by the grsat modern selling force, ADVERTISING,
Armour enable the individual farmer to sell to
the whole American people.
The Armour system of cattie handling has devel
oped new type of cattle in this country has abol
ished the old-time, scrawny range steer and has pro
duced the more profitable corn-fed animal. And the
same emciency-lzed transportation which has been
responsible io? this by taking the market to the
producer, has given the farmer a twelve-month-in-the-year
selling season.
Without methods such as Armour's it would be
impossible for the farmer to take a revenue from his
land in proportion to its increased value per acre.
Thus, in the solution of market problems alone,
without considering the free Bureau of Advisory Agri
cultural Service which Armour maintains to aid pro
dueers, this great food organization has materially
helped to grade-up by the incentive of ready sale.
The importance to the cons timer of this broad
Armour campaign for production betterment, must be
self-evident. For Armour is dealing with fundamen
tals and building for the future.
Such basic work cannot fail in ha effort to reduce
living prices. " s -
Thus, it becomes Important that every consumer
of meats and meat products, who believes in the work
Armour is doing, should lend his support. ,
To Insist that your own table be supplied with ,
Armour products is support of a very tangible kind.
v An
The Thrifty Housewife
who watches the odds and ends and makes the
pennies yield a big return, just dotes on HAED
KOLL BREAD.
It is more nutritious than meat and costs a
third as much. ,
She fixes it this way and that way, toast, santk
wiches, puddings, and sh& always has ' things"
that the family feels like eating.
One way to cut down the cost of living is to buy
v a 10c loaf of HARD ROLL BREAD every .morn
ing, or every other morning if the family is .
small, and put plenty of it on the table for every
meal.
Right now is the time to call up your grocer
and tell him to send you a loaf of HARD ROLL
BREAD 10c. , Baked electrically. .
13 Bigger and Better '
Petersen & Pegau Baking Co.
' FORMERLY v
U. P. Steam Baking Co.
chopped, a half teaspoon each of
cloves and allspice, pepper and aalt
to taste, a little bit of powdered mace
and a scant grating of nutmeg. Aller
stuffing, rub the meat over with a
mixture of a tablespoon of salt, and a
half a tablespoon each of pepper,
cloves and allspice, and wet all over
with good cidar vinegar. Let stand
over night, then in the morning pu'
in a pot with a small cup of water
cover and cook slowly for two and s
half hours, or thirty minutes for evcrv
pound of meat, turning it several
times whole cooking so that the gravy
will moisten every part When ready
to serve put on a hot platter and
slightly thicken the pot liquor for
gravy. iThis is delicious hot or cold,
and is a pleasant variation from the
usual pot roast.
Black Bean Soup Wash well and
pick over a quart of black beans, then
put to soak over night in plenty of
water. In the morning drain, put in
the soup pot with two quarts of cold
water, and bring slowly to the boil.
Cook two tablespoons of drippings in
the skillet, and fry in them a sliced
onion. When slightly brown stir into
the beans. Cook for four hours; if
necessary add more boiling water.
When soft enough rub the beans
through a colander and return to the
liquor, season with salt, pepper and a
little dry mustard moistened to a
paste with boiling water. Thicken
with one and a half tablespoons ot
flour. Put in the soup tureen two
hard boiled eges cut into slices anil
a well washed and thinly sliced lemon.
stir into the soud a half teasnoon hi
Worcester sauce.'and strain over egg.
aggiess rruit taKe Stir to a
cream a cud of.sucar and half a mt
of shortening; and sift together twu
cups ot Hour, a teaspoon of cinnamon
and nutmeg, and half a teaspoon of
cloves, mix this with the other ingre
dients, and add slowly half a pint of
buttermilk, and a teasDoon nf mrln
dissolved in a little hot water. Last
of all add a cup of mixed seeded rais
ins and English walnuts, pecans or
hickory nuts. Bake in a loaf in a
moderate oven.
Ginger Pudding Sift together
twice, two and one-fourth cups of flour.
inree ana one-nau level teaspoons of
baking powder, a pinch of salt and a
level tablespoon of ginger. Cream
two heaping tablespoons of'butter or
butter substitute with half a cup of
sugar, mix this with the flour, etc..
and make into a batter with a cup of
milk with which has been beaten
one egg. Turn into a well greased
pudding mold, leaving at least an
inch and a half SDace for swelling
cover closely and steam for two hours.
vvnen aoie take ort the cover and set
the can in the oven for ten minutes
to dry off the pudding. Turn out and
serve with vanilla sauce made by
creaming, half a cup of butter with
half a cup of sugar, two tablespoons
of cream, two tablespoons of milk and
a half teaspoon of vanilla. Beat un
til smooth and creamy. The sauce
should be very cold, the pudding hot.
Applesauce Cake To one cup of
unsweetened applesauce allow half a
cup of butter or substitute, with
which cream one and a half cups of
sugar. Stir into the applesauce a level
teaspoon of soda and add the sauce to
the sugar, etc., alternating spoons of
the sauce with one and three-fourths
cups of sifted flour with which has
been mixed half a teaspoon each of 1
nutmeg, cloves, cinnamon and salt.
Add last of all half a cup of seeded
raisins. Beat well, and bake in a loaf
for three-quarters of an hour.
- uougnnuts Lream half a cup of
melted shortening with a cup of sugar
and add to it two well beaten eggs,
one-fourth of a teaspoon of nutmeg
and a cup of milk. Sift together four
scant cups of flour, a pinch of salt, and
three level teaspoons' of baking pow
der, then combine the two mixtures,
mix well and roll our, cut with a ring
cutter and fry in boiling shortening
until well colored. Lay on sieve to
drain off grease, and dust when nearly
cold with powdered sugar;
Apple Dowdy Rub an earthenware
pudding dish well with any preferred
shortening, and line it with slices of
bread spread with butter or some
good nut substitute for butter, then
fill the dish with pared, cored and
sliced Spiles, sprinkle with brown
sugar and a little nutmeg, and turn
in a half cup each of hot water and
molasses, then cover with slices of
buttered bread, the buttered side
turned downward. Cover the dish for
the first hour baking, then uncover
and bake for another hour, or until
brown. Serve from the baking dish, -which
may be wrapped in a napkin,
with powdejred sugar and cream for
a sauce.
Stale-Bread Griddle Cakes
Crumb the stale bread into a large
"""i V""X on as mucn ot tiie crust
as possible. Pour over the crumbs
a pint of boiling hot milk and let
stand until the bread is well swelled,
then beat in the yolks of twa eggs,
a pinch of salt, a tablespoon of
melted shortening, two heaping table
spoons of flour and the K.ii, .!,;..
of the eggs. Beat well, then f
usual, being careful in turning them,
as they are very delicate. if egirs
are not convenient add half a cup of
crumbs and a pinch of salt to
cups of sour milk and let stand over
night, adding after the hrH h.
swelled, enough flour to make a bat
ter of the usual thickness
Economy Cake Mix together iivn
tablespoons of drippings or any pre
ferred shortening and two cups of
brown sugar, a cup of seeded raisins,
two teaspoons of ground nutmeg.
cinnamoli and cloves mixed, and a
pinch of salt. ' Put in the saucepan
and cook, after boiling begins, for
five minutes, then cool. When cold
sift with three cups of flour a heap-
ng teaspoon ot soda, and add to the
rest. Beat well and bake in two
loaves for one hour in a moderate
oven. Woman's World.
snnm armour feOMPANY
S3
PRODUCTS,
CHICAGO
THATFJUXT
art auMisniM coHNY.OHM.Nisk,
1-1016
1 1 -i 1 v
