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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (April 14, 1917)
CUE BEE: OMAHA, 5ATUKDAT, ArKOi 14, I31T. PIG PORK LOINS, LB 18c FRESH DRESSED CHICKENS, LB..: 18c Str Pot Roust. Ib UViC Young VmI Roust. Ib 12"2e Youn Veal Chops. Ib IS1-" Stw Shoulder Steak, lb M,e Portrrhoiiae St.k, !b 19 Vi PiK Pork RoHSt, lb 19v.c Pig Tnrk Butt. Ib 2.sc Extra Loan Rctnilur Ilnum, Ib 2z'e Sugar Cured Hums, lb 19c . THE PUBLIC MARKET Douglas 2793. CHOICE FOREQUARTERS LAMB, LB 1478c FRESH DRESSED CHICKENS, LB 18c PIG PORK LOINS, LB 1878c Steer Shoulder Ptenk. lb 17c Porterhouse Steak, lb 19jC Steer Pot Roust, lb 1 . Younc Veal Roust, lb 12.C Youiib Venl Chops, lb lS'gC Pig Pork Rnast. lb 19c PiK Tork Hutts. lb 21e Extra Lean Regular Hams, Ib 22c THE EMPRESS MARKET Douglas 230. SPECIAL FOR SATURDAY AT MEATS Extra fancy Lamb"s Hindquarters, per lb., at Extra fancy Jamb's Foreauarters, pr lb., at .17c Choice Steer Beef Routt, lb. .17Vic20c Choice Steer Boiling Beef, Ib. 12VsC!5c Young Veal Roast, lb 20c Young Veal Chops, lb 28e Younir Pig Pork Lolna or Pig Hams, per lb., at 22V4c Choice Steer Sirloin Steak, lb....221ic Home Made Sausntfe, lb 15c Home Made Hamburger, lb 17 'je Strictly Sugar Cured Breakfast Bacon, per lb., at ....27VC Strictly Sugar Cured Regular Hums, half or whole, per lb 24e A full tin of fresh fish always on hand Extra large Roe Hhad, each. .85c-l.G0 GROCERIES Favor Wax or String Beans, 2 can, for 25c Good Size Fork and Beana, 2 cans, 25c Tea SIf tings, two 1-lb. pkgs .26c 4PF.CIALS IN OUR WASHINGTON SPECIAL Ice Cream Sodas and Sundaes ALWAYS WASHINTONWf rlARKEiT 1407 DOUGI-A-3 STj most u-ro-ATm AHt MMf MJKT IN LIVE BETTER AMERICA While we orotect America let ua orotect vour arocerloa at the Basket Stores, Mores, where for the express purpoie of saving YOU advantage ot , are you r SUGAR Yes. we still have SUGAR, and have mora coming. Sold over 2,000 bags 200,000 pounds this week. TIP FLOUR For making the moat delicious bread, cake and pastries. You will want TIP. There la no better flour milled. 6-lb. sack. 40c; 24-lb. sack, $-1.49; M-lb. sack, $2-94. (All flour 3c ssck less In S-sack lots) Economy, an sscellent health flour, 45 lbs ,,.,.$2.79 Cash Habit, a favorite brand, 48-Ib. ssTck 92.80 Gold Medal Flour, 45 lbs $2.99 Kellogg'a Drlnkett, 25c also 21c Coffee, Independent, it's our famous brand, sold over 3 carloads laat year. In 1-lb cans ... 19c In 2-lb. cans, pound, ....,. .28e ' Thrifty Habit, good Santos blend, lb. .20c May Blossom Tea, Vs-lb. pkg 23c Gun Powder Tea, English Breakfast Tea, r Japan uncolored Tea, per lb.... 44c Lipton'a Tea, Vs lb., l&cf Vi lb., 35c; 1 Ib , 66c Kara Syrup, dark, S lbs,, 30c 10 lbs. ,B8c Kara Syrup, light, 5 lbs., 36c; 10 lbs. .flBc Crescent Mapelens, 35c tii. ..., Sac Shredded Wheat, Iftc pkg ,...12c Rational Corn Flakes, 6c; 3 for 16c EAT MORE RICE Baal Jap, 10. gr.de, 4 lb. 2Se Tip Farina, lib. Cream of Wheat 14c i Poet Toa.Hee, largo 15c pkg 13c Krinbl. Cora Flakes, 15o pkg 12c Quaker Pulled Wheat or Corn, pkg ... 14c 1 Kellogg'a Krumblea, pkg ec : Bast Chawing Cum, Herehey'a, Wrlgley'a Spearmint, Cal. Fruit, 4c; 3 for... 10c I Va-sU. box Cracker., per box 58c I The Basket Stores Coll.f . View Univtwtjty Pli mvclock Ashuuul FORTY STORES Florence ""M BidMtltute. Cost YOU Sa Prtc ''The Power behind the DougK ask your grocer-ne Knows For Best Service, Best Results Use The Bee Extra Lean Breakfast Bacon, b..2&Vp Sugar Cured Bacon, Ib 25 'ic SPECIALS From S to 9 p. m. Country Sauaaf. par lb., at 10c From 9 to 10 p. m. Pork Chopa, Ib., ISc Deliveries made to all part of the city. Mail orders filled at these prices. 1610 Harney Street. Sugar Cured Hams, lb 9Vtc Extra Lean Breakfast Bacon, lb. ,28c Sugar Cured Baron, Ib 25 'ic SPECIALS From 8 to 9 p. m. Pork Chops, Ib. .15e From 9 to 10 p. m. 3-lb. pail Lard, 60c Deliveries made to all part of the city. Mail orders filled at these prices. 113 South 16th St. THE WASHINGTON MARKET Java Coffee, regularly 86c, special, per lb., at 3pe Dried Prunes, per lb 12ViC Yellow Freestone Dried Peaches, spe cial, per lb...; 10c Bleached Sultana Raisine, special, per lb., at Sauer Kraut, In bulk, per lb 5c Strictly Fresh Country Eggs, dor., 35c All Brands Creamery Butter, lb., 45c Frefh Country Butter, per lb 40c Special for Saturday only 3 pkgs. of Graham Cracker, regular 10c seller, 8 for . 23c FRUITS AND VEGETABLES Navel Sweet Orangea, doi 16c-25c Thin Skinned Lemon, doz 20c Large Grape Fruit, each 7'ic Extra Fancy Celery, bunch 5c Large Bunches Radiahes, S for 10c Large bunches Rhubarb, bunch 5c White Asparagus, 8 bunches 25c Green Anparagua, 2 bunches 25c Green Onions, 8 bunches loc Extra Fancy Head Letture, head.. 10c Extra Fancy Strawberries, box.... 15c ICE CREAM PARLOR c 5c TEL . TYLUi 470 TUB MttfOLt WIST" . FOR LESSI AMERICA our homes by economical buying. Buy everything is aoia ax naucea puu money, Hundreds of families are taking ORANGES ar better than ever.. It will Pay you to buy case they keep fine, rices from 23.30 to 23.63 126 siie, 38c. 150 site, 30c. 176 sise, 26c. 216 a lie, 20c Salt, Fins Table, 5c sack, 4c 10c sack, 6ci 20c sack 17c CLEANING MATERIAL 12-qt. GelvanUtd Pall 33c Mop Sticks, at 13c Mop Heads, at... 20c 4dar Oil Mop, American Lady .... 00c Cedar Oil Mop, American Girl 65c 0. K. Broom... 45c Store Broom . . ,76c, Exe.1 Soaj,, Ilka Ivory, Be bar. . . .4c Cocoanut Oil, Pumlc. ar Jmr Soap, bar 4c Ollv. Cream Soap, bar, ftel 3 for. .22c Ammonia, largo bottl., 9c Bon-Ami, powd. or bar, 9c; 3 for. .25c Chloride Lima, can lze Pyramid Waehlnf Powder, 2Sc alio.. 19c Gold Dust, Waehlnf Powder, 25c aiie, 21c Hippo Washing Powder, oc phg 4c Sal Soda, lOVi Iba 25c MEAT DEPARTMENT Our Sanitary Marketa are the home of cleanllneea and sanitation. All meeta are government inspected and quality highest obtainable. Cheeea wiaconain Cream or brick, par Ib 30c Butter Good country, lb 45c Butter Good tub, lb 42c Beet Country Butter, Ib 42c Crlsco 35c, 70c, $1.39, 32.05 Biitterln. Best colored, lb 27c Butterino Beat white, lb 26c Cash Habit, a high-grade, Ib 25c Magnolia, a 2-)b roll, per roll..,. 39c Fish Salt, White, lb., 7 4 lb.... 25c Omaha Council Bluffs South Omaha BontoM Flortnc Omaha f 1 Cauncll Bluffs t South Omaha L Bon OH H Jiome Economics department Making of Sandwiches A sandwich may range from the daintiest and most tempting of foods to a hopelessly unappetizing arrange ment. It all depends on the person responsible for the sandwich. Skill is very easily acquired, but more than skill is required patience, for try as you will, sandwich making is J "puttering" job. When you pay the exorbitant tea room price for a two-by-four square, you are paying not so much for the food as for the labor used to dress it up. And back of the labor you are paying for the ingenuity which plans all the com binations and garnishings. To be good, a sandwich must do more than tempt by its appearance. It must taste good. Its flavor is largely de pendent on the filling. Because the filling is relatively small in amount, it ihould be highly flavored. To make sandwiches, use bread a day old. If by some chance you must use, fresh bread, the only possibility for daintiness is to cut the finished sandwiches into very small shapes, for it is nearly impossible to cut fresh bread thin. Bread should not be cut more than one-fourth inch thick; less is better. To Butter the Bread Unless the butter is rather soft, cream it as for cake making. If one person is mak ing the sandwiches it is more satis factory to butter the loaf of bread, then cut off a slice of bread, and so on. If two people are working to gether it may be more economical of time for one to cut and the other to butter. The bread should be thinly spread with the butter. To Fill the Sandwiches Almost any sandwich is improved by using a lettuce leaf on one piece of bread. The lettuce improves the appearance and helps the sandwich to keep moist. The butter should be spread clear to the edges of the bread, for what is more unsatisfactory than a sand wich filled only in the middle? In fact, I once heard the advice of a successful tea room manager to the effect that if one was short rjf filling, scant the middle, for people never j would isusptct a lack there, while rncy wouia oe aisappoimea wnn plain edges. To Make the Sandwiches Fress the pieces of bread lightly together and cut into any desired shape. Easy shapes are the triangles made by cut ting the sandwich diagonally, or the long fingers, made by cutting into is era: an' ASS FOR and GET Horlick's The Original Malted Milk ff ete. Want Ads. Co-Operation. Headers 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. four pieces lengthwise. Fancier shapes are made with cutters. As to the crusts I doubt whether we would feel justified in such serious times as these in discarding as much good food material as would be wasted in cutting off the crust. Perhaps if they are cut off they may still be utilized, but "using up" food always means more expenditure of energy than just "using" it. To Keep Sandwiches If sand wiches are made ahead of time, and are to be carried, the best way of keeping them fresh is by wrapping each one, or each two, in oil paper. If they are to be used where made, they may be wrapped in a damp cloth and kept several hour". Sandwich Fillings. The only general rule for sandwich fillings, is to have the material finely shopped or ground,, moistened, and highly flavored. Sometimes, roast meat sandwiches are made with thin slices of the meat, but in general, the ground fillings are better, because they are easier to eat. Innumberable fillings are possible, as combinations of foods may be made at will. Salad dressing will improve any filling that is not sweet; and a mild sweetened dressing is good with sweet fillings. Suggestions For Fillings. Ground meat and green pepper, pimento or pickle, moistened with dressing. Chopped egg and minced bacon. Cream cheese with pimento, green pepper, chives, olives or nuts. Moisten to a paste with cream or salad dressing. Grated American cheese with but ter enough to form a paste; season with pepper and add salted nuts diced thin, not chopped. Salmon and pickle. Sardine and egg. ( Watercress and salad dressing be tween slices of brown bread. Serve immediately. Cucumber slices and salad dressing. Serve immediately. Marmalade or jelly. Far the invalid as well as those in perfect health Bakerk Cocoa an ideal food bev- age, pure, delicious awholesome.t Waller' Baker & Co. ESTABLISHED I7AO 00RCHE3TER, 12 Lbs. Sugar for (With each $2.00 Beechwood Creamery Butter, lb....4Bc Good Table Oleomargarine, lb 20c Strictly Fresh Country Eggs, doi. . . .33c E. C. Corn Flakei, pkg Be 2 10a pkgi. Crispy Salted Wafers. .ISc Fancy Potatoes, per peck 80c Tall can Genuine Alaska Salmon 18c MEAT Fresh Pork Saussge, lb 17Vie No, 1 Pot Roait, lb ITVic No. 1 Chuck Steak, lb 20c No. 1 Round Steak, lb 25c Rib Boiling Beef, per lb 10c Stein Grocery & Meat Market Free Deliver; Mall Order. Filled Promptly at Abov. Pries. 313 Soutk 24th St. Telephone Douglas 2514. For the Children Good Ice Cream is an ideal diet for the growing child, and as, a spring tonic is a wonderful success. Your druggist can supply you. The Fairmount Creamery Co. Bee Want Ad bring results. I Thin slices of preserved ginger, ; Chopped dates or raisins and nuts moistened with orange juice or sweet ened dressing. Chopped dates and peanut butter. CREAM FILLING. 14 c. butter i 1 c. powdered sugar ' 1 egg white I 1 t. vanilla extract Cream the butter, add sugar, then unbeaten egg white and vanilla. Good between crackers. WINDSOR SANDWICHES. k c. butter c. finely chopped ham M c. finely chopped chicken Salt and paprika Cream the butter, add other ingredi ents. Butter one slice of bread, spread a second slice with the mixture and press together. Ribbon Sandwiches. Use 2 slices of white bread and 1 of graham, building up into 3 layers with the graham in the center, Use cream cheese as one filling and mar malade as second filling. Cut into slender fingers. Club Sandwiches. Arrange on slices of bread thin slices of cooked bacon, cover with slices of breast of chicken and cover chicken with salad dressing. Place lettuce leaves on top, then cover with slices of bread. Hot toast may be used in place of bread, or omitting toe lettuce, the sandwiches may be toasted in the oven. Tested Rescipes. Potato Cnocolate Cake Cream to gether a cup of butter and one of un salted cold mashed potatoes, add two cups of sugar. Sift with two cups of flour two heaping teaspoons of baking powder, a teaspoon each of cinnamon, nutmeg and vanilla and three squares or bars of grated chocolate. Mix with the butter and potato, beat in four eggs, yolks and whites first beaten separately, a cup of chopped English walnuts or pecans and half a cup of sweet milk. Bake in one large or two small loaves, filling' the tins only half full of batter. This cake keeps moist and is very nice. If wished it may be baked in layers and out toeether with a white frosting flavored with oranges. Browned Potatoes Cut up pared potatoes into cubes; cook in salted water, drain, add a few spoons of cream, pepper and salt, then turn in to a buttered hot skillet and cook un- Ltd. MA5S. $1.00 order or over) Extra Fancy Large Grapefruit, each. -8c Sweet Navel Oranges, dozen 15c Large cans Table Apricots, Pears and Peaches 17'ic Sunbrite Cleanser. S for 10c Swift's Pride Washing Powder, 8 for 10c- We carry a full line of fresh fruit and green vegetables at all times. SPECIALS No. 1 Bacon Backs, by half or whole strip, per ib 25c Fresh Hamburger, 2 lbs., for 25c Home Dressed Chickens, lb 25c Pork Chops, per lb 23c Ic per word why pay more? Spuds Aviate as Much The potato sharks are attacking the potato-loving public again. The last week saw a startling rise in the price of spuds. In some stores where they were selling at the comparatively small price of 65 cents a peck they now cost 80 cents a peck. And some stores in the outlying residence dis trict were getting $1 a peck. At least that is what they were asking. . "Why, strawberries don't cost much more." said one customer who wasn't consuming at that price and said he wouldn't until the price came down. And it's the truth, too, for straw berries are on the market now as low as 15 cents for a pint box, two for a quarter. ' The price of potatoes came down a little a few weeks ago and has not changed materially until this week's sudden rise. There are plenty of fresh, new vegetables on the Omaha market. til a brown crust is formed. Fold like an omelet and serve. Prune Crumb Pudding Steam a pound of prunes until soft, remove the stones and cut in small pieces. In the pudding dish put a layer of bread crumbs then the prunes, then more bread crumbs, sprinking each layer or crumbs with brown sugar, cinna mon and dots of butter. Over the last layer of prunes put a sprinking of chopped English walnuts, cover with crumbs, dot generously with butter and turn in a cup of the water in which the prunes were steamed. Bake brown and serve with hard 'sauce or the prune juice thickened with sugar and cornstarch. Ham Mousse Put sufficient of the cold broiled ham through the food chopper, using a fine knife, to fill two cups. Stir into this a tablespoonful of granulated gelatine which has been softened in a little cold water, then dissolved in half a cup of boiling water. Season with pepper and mus tard, then add a half cupful of heavy cream whipped stiff. Turn into in dividual molds and set in the refrig erator to harden, erve with may onnaise made with olive oil or cream, with the hot boiled Savoy cabbage and boiled rice. Bean Scallop Soak a generous half pint of dried Lima beans over night. Drain off this water in the morning, cover with fresh water in which put a teaspoonful of salt and let simmer, covered for four hours; then add three onions cut in slices and cook another hour. Drain off most of the liquor, put in an earthenware baking dish, turn in a can of toma toes, cover the top with buttered crumbs and bake in a' moderate oven until the top is well browned. Pineappleade Peel one medium sized pineapple. Cover peelings with cold water and bring to a boil. Strain and add the finely chopped pineapple, which has been standing for one hour, covered with one cupful of sugar. When ready to serve add one pint of cracked ice. Braised Breast of Lamb This is a part of the lamb which costs little and is delicious in flavor. Cover the bot tom of a baking pan with thin slices of fat baron and put in a breast of lamb; lay a few slices of lemon on top and over them another layer of bacon. Sprinkle on a minced onion and turn in a cup of broth made by simmering some of the lamb bones for two hours. Cover the pan and bake slowly, basting from time to time, until the meat is tender; then ten minutes before it is done sprinkle with buttered bread crumbs and brown. Lay the meat on a hot plat ter, make a gravy of the contents of the pan, pouring off most of the grease and stirring a tablespoonful of flour in the rest, then adding hot water to thin to the proper consis tency. Woman's World. SAVE EGGS NOW FOR NEXT WINTER Coat With Egg-O-Iiatum Keep Per Jettly Use When Worth Double or Treble Remember what you paid for eggs last winter 40 cents to 60 cents a dozen? They'll be higher next win ter, because hens are fewer and the demand greater. Preserve spring eggs now. Means a saving of 20 to 40 cents a dozen next December and January, or a profit of 100 per cent to 200 per cent on your money. Egg-O-Latum can be applied at the rate of one dozen eggs per minute and at a cost of 1 cent per dozen. There Is no evaporation, no air-cell, no contracted odors, no deteriora tion; the yolk remains whole and in the center of the eggs; poaching, boiling, frying and beating as if un der a week. It is guaranteed to keep fresh ecga nine months to a year so that tlicy cannot bo told from eggs laid within a week. Couldn't Tell From Fresh "I tried out a Jar of Esg-O-Latum last summer and it worked fine; used the eggs in winter and you couldn't tell them from fresh eggs. Ogden Feed Co.. Ogden, Utah." "Please send me twq jars of Egg-O-Ijatum. I have used Ave Jars and find preservative very satisfactory. Have also distrib uted some among various Cath olic Institutions, namely: St. Louis, Mo.; Waterloo, la.; Kirk wood, Mo. They all think very highly of the preparation. Rev. A. V. Nicolas." Don't pay exorbitant prices fop eggs next winter. Begin preserving now, before the moulting season and hot weather. Little trouble; no riak. Beat the food speculators. Sell your surplus at the fancy prices. Egg-O-Latum Is prepared in 60 cent Jars, enough for &0 dozen eggs. At dealers or mailed postpaid. Full information free. Geo. H. Lee Co., 60Z Lee Building, Omaha, Neb. Adv. Pi MAIAKUNI TWO UMl PACKAGES 25 lUCE nOHTO HIGHEST CRMS DURUM WHEAT COOKS III ttHlHUTB. COOK BOOK FREE SKIMMER MFG. CO. OMAHA. U.S.A. UrftaaTr- HoxoToeri farfoTU it, America. Until Cost as Strawberries Head lettuce, and also the leaf va riety, are fine, crisp and not very ex pensive. New radishes and onions are succulent and tasty. Cabbage and cauliflower are plen tiful but expensive, about l2'i to 15 cents a pound. Old crop beets, carrots, turnips and rutabagoes are selling around 5 cents a pound. Rhubarb Js here at 7'A to 10 cenls a pound. It is pleasant to see good, old cran berries. These honest berries haven't joined the food plot and they still rule easy at the old popular price of 10 cents a quart. You can have green peas at 20 cents a pound. Fresh asparagus, tomatoes and green peppers arc on the market. Oranges and apples are plentiful and about at the old prices. Eggs also scored an advance this week, going up about 5 cents a dozen. KNOTTY PROBLEMS MADE MY PLAIN Weighty Questions Answered to Relieve the Minds of Some Readers. YOU GUESS ON POTATOES x By A. R. GROH. Today the modern Solomon will direct the powerful rays of his wis dom upon problems that are puzzling' readers, and make them all plain as day. First, we have a question of busi ness ethics. Mr. M. A. Fillsbury of the United States Supply company writes: "Some firms have a rule that in answering the 'phone you should say 'Brown speaking' or 'Mr. Brown speaking.' Which is correct or pre ferable? Is it in good taste to apply the term 'mister' to yourself? Does it sound egotistical? ' This is an intricate and important problem, Mr. Pillsbury. One cannot be too careful about these things. Fortunately I am able to advise you with authority on this subject as I used to work in an office myself where I had frequent occasion to use the 'phone. Depends on the Call. In telephoning, you should first in quire, "Who is speaking?' If you find it is the office boy, your stenographer or a creditor, you should say in a dignified manner, "This is Mr. Brown speaking." If, on the other hand, you find it is the president of the firm, president of the United States, cabinet member, senator, foreign diplomat, minister plenipotentiary, officer of the army higher than the rank of brigadier gen eral or officer of the navy higher than captain, you should say, in a cordially respectful, but not servile mmner, "This is Brown speaking." To the "boys" with whom you play er crokinole or checkers, you should reply simply, "This is Bill speaking." Of course there may be those to whom a still more familiar form of designation may be appropri ate, such as "This is honeybunch speaking, my dove." You must use your good judgment in making proper decision in ,each case. It might be well to clip out these rules, paste them on a card and place them at your telephone so you can refer to them easily when telephoning. This, I think, answers the question fully. Refers to Hamlet. You refer also to The Bee's recent Powell puzzle picture in which the winning answers gave the de posed czar's soliloquy in verse. You think "a man in his position would notiut his thoughts in poetical form." Do you think Hamlet, Prince of Denmark, was in a position to put his famous soliloquy in poetical form? Aha, that was a wise answer, me thinks. Now for, your final query, "What do you think potatoes will be worth next October?" At a rough guess. I should say they will be worth about one-half or one third their market price. Dr. James A. Spalding writes all the way from 627 Congress street, Port land, Me., to say, "If you will take the trouble to look at the maps in Cat lin's 'North American Indians,' dated 1840, you will see the Omaha Indian tribes precisely located as for the year 18J3." Thank you, doctor, but I feel I can live on in reasonable contentment without knowing precisely where the Omaha Indian tribes were located in 1833. - . Rev. W. M. Worley Dies in Arizona; Was Pastor Here Rev. W. M. Worley, former pastor of the old Seward street Methodist church, in this city, died Thursday at TMioenix, Ariz., where he had been living with a son. He leaves one son in Omaha, G. H. Worley, 902 South Twenty-tilth street, who is a well known Mason. Mora Sunkiat Orangea are ripening for you very day in Cali fornia. Eat th.ae unl formlygood oranges freely for their flavor and health fulness. Order today. Simkist Uniformly Good Oranges CeJhrai. Frail Ciewaf.Fia.MSS A