Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (May 19, 1917)
THE BEE: OMAHA, SATURDAY, MAY 19, 1917.
FRESH DRESSED CHICKENS, POUND 18',c
PIG PORK LOINS, POUND 18c
Steer Shoulder Stock, lb.
SUM Porterhouee Steak,
Steer Pot Bout, lb....,
Young Vol Rout, lb...,
Young Veal Chop,, lb.,,,
Pic Pork Rout, lb
Pit Pork Bum, lb
Mutton Chope, lb.,.
Mutton Rout, lb
Spsrs Rlbi, lb , ...14',c
Extra Loan Baron, lb .34V,e
Suger Cured Bacon, lb 20Ve
Extra Lean Regular Hams, lb 24V,c
Sugar Cured Hama, lb 20.c
From te t n. ra. Pork Chops, lb. . .19c
From g to 10 n. m, Country Sauaaio,
per Ik, at ...I2,c
Deliveries Bade U all parts nf the city. Mall order filled at these prlcee.
111 North loth Street.
PIG PORK LOINS, POUND 18c
FRESH DRESSED CHICKENS, POUND 18c
Steer Pot Rout, lb
Young Veal Roast, lb ,
Younf Veal Chopa, lb
Steer Shoulder Steak, lb....
Steer Porterhouae Steak, lb.
Pic Pork Roaat. lb
Pig Pork Butta. lb.
Mutton Oflope, lb...,
Mutton Rout, lb
Spare Rlba. lb ., .....I4c
F.lrn Lean Regular hamt, lb Z4V,c
Sugar Cured Hama, lb 20s,c
F.xtra Lean Raeon, 34''C
Sugar Cured Bacon, In... 2vV,c
From to n. m 2-lk. cp. Lard Sfc
From 9 to 10 p. m. Lamb Cbopa, per
lb., at 12l,c
Dellveriaa made to all parts of the dir. Mall erdera filled st these prices.
1610 Harney Street.
Kome Sconomics Department
Strawberries Plentiful and
Cheap on Omaha Market
What Are We Going
To Do About W
The watchvord of the hour, 10 far
at the housewife it concerned,' it
"conserve the food upply," and the
grave importance of thil saving ii
made more and more clear to us.
From the little I have gathered from
people close in touch with the food
situation, people in general have little
idea yet now serious tne tooa proD
lem is. We talk a great deal, but so
far we have not made any changes
in our food habits. I am beginning to
ee the v reason why we change our
menus so slowly. Whenever a new
food is tried by my classes there is
the greatest reluctance to taste it, and
even if the student discovers she likes
it the invariable comment is "My
father wouldn t eat it. till 1 have
come to the conclusion that
The Men Won't Eat the New floods,
One eirl s father won t eat hominv:
another girl's father won't eat corn-
"IT'S GOOD FOR YOU"
Include Plenty of DEUCIA Brand Ice Cream
in the Children's Diet-It is Conducive of Bright,
Smiling Faces and Healthy, .Hardy Bodies
Readers tre 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.
meal: a third girl's brother won't
touch cornstarch desserts, and so it
goes. The situation seems in some
respects to be almost a deadlock;
we must cook what the family likes,
but he family refuses to like these
foods. If we bet our tables at the
former level, we have just so much
less for the things we want to do be
sides mere existing. By "us" I mean
the salaried man whose income was
stretched nearly to the breaking point
in the last few years of rising living
costs. The extra stretch to meet the
oresent abnormal food costs cannot be
managed except at tne expense ot
other things, such as clothing or sav
erhaps men do not realize how
much their likes and dislikes dominate
the home table; but a chance visit to
anv gathering ot women where cook
ing is discussed (and in what gather
ing of housewives is it not discussed?)
would prove the truth of the state
We pride ourselves on being open-
minded" on all topicsf we despise the
Iierson who has settled into a rut and
abel him "old fogy," but somehow
we fail to make the connection be
tween ooen-mindedness and food. We
ought to realize that the man or wom
an who refuses to consider new foods
is narrow-minded at least on that one
topic. I heard a friend of mine say
once that when she came across a
food that people liked and she didn't,
she would tell herself that it was she
who was being cheated; that she was
missing one of the goqd things of this
world. In that frame of mind it was
not long until she had learned to like
the food. For I am firmly convinced
that with the vast majority of people,
the attitude of mind is wrong when a
food is refused, not the digestive sys
tem. To be sure, one must make al
lowances for real physical peculiar
ities. There are certain people who'
are made, ill by strawberries, or
onions, or even eggs, and if one has
such a oeculiaritv it would be the
I sheerest folly not to respect it. But
how many people are made ill by the
foods they don't "like?"
Another topic which concerns us
all, whether we are responsible for
food preparations or not, is the sub
ject ot table waste. We are urged not
to take more of any food than we can
eat, for food that has been toyed
with cannot be used again. People
are urging that we finish every bit of
food upon our plates. In one way that
is a good rule, but I think it is not
the best one. The idea of eating food
to save it is a peculiarly harmful
doctrine. - For there is no waste more
sinful than physiological waste; and
if the appetite is normal, when we do
not acsirc tne last dii 01 100a, we ao
not need it. Hence the extra food on
our plates which we eat against our
better judgment, probably, is not used
by the body, or provides an extra
strain on the digestive apparatus. The
wisest rule is to take small, portipns
if one has a fickle appetite and ask for
a second helping if more food is de
sired. Even a child can be accus
tomed to gauging his own appetite if
the value of foodstuffs is impressed
One last word at to food conser
vation, or economy. The word "econ
omy" should never be ' synono
mous with refraining from use. Eco
nomy means wise use, or lack of
extravagance, but not going without
We are urged to a wiser consump
tion, but never to abstaining. The
far-reaching effects to the business
world of sudden changes in our
habits of using things cannot be esti
mated. There are certain people in
any community who ought not to
change tbeir food habits except in
eliminating waste. That point should
be followed by eve'ry one, no matter
how great or how small the income.
But think what would "happen if
every one should suddenly cease use-
Most In Food Value
From our Government at Washington
comes the earned appeal for economy
in use of foods. Not restriction, it is
made clear, but real economy selec
tion of foods for their food value. .
Alamito Pasturized Milk ,
is the most in food valus for the money. It
contains all the elements of nutrition, in bal
anced proportion, and IT IS SAFE.
Alamito Pasteurized Milk is delivered early at
the home this season of the year. Fresh, pure
milk and cream for your breakfast!
Alamito drivers will furnish you all the per
fect, pasteurized milk you want, also the
many other wholesome, delicious Alamito
Guernsey Milk, Friesland Farm Certified Milk. Spe
cial (Jersey Brand) Cream, XX Exceptional Cream,
Whipping1 Cream, Friesland Farm Certified Cream,.
Fer-Mtl-Lec (improved buttermilk, 3 Butter fat),
Locuat lne Buttermilk (country style), Alamito
Creamery Butter, Unaalted (sweet). Butter, Pimento
Cream Cheese, Schmier-Kass (Something Better),
Telephone Us Today Deuslas 408 Or Aak
The Alamito Dairy Co.
The Omaha markets are now full
of that delicious berry of the genus
"Fragaria," which1 grows on vines
with compound leaves made up of
three obovate, wedge-shaped, deeply
serrated leaflets. You never heard of
this berry? Well, in plain English, it's
These delicious berries are flowing
in from the south in great abundance
and the price ranges from 1U cents a
box upward. You get a quart box
for 15 or 20 cents. In strawberry short
cake, strawberry pie or just as straw
berries and cream they are in greatest
vogue right now and they are also at
their very best in flavor.
This is a good time to eat that
spring tonic vegetable, rhubarb. It is
so plentiful that it's nearly a drug on
the market. You get all you can carry
for a nickel. y
Asparagus is another vegetable that
is very good now and plentiful. The
succulent cucumber is here in abund
ance, big one's and little ones.
FAIRMONT CREAMERY COMPANY - r
lii r-f :
X fcr-5SL jv3 AAUk2 SUNDAY ' '
I T0XJ get Star Ham a. w. intend yon 351111111 QxSMto DESSERT . I
3 Y nhnll gettt 11 In Juldnwa and captivstinf Havoc TnuTl" r i ' XE tfc t tcf I ' ' " n 1
C retained and enhanced by the Stocnm.r CoamnnM rOjPan.VTf r-PPEEttl tMmTSCSKITSFT . . . II
I (an exduain Armour fosturt-patent applied for.) . i"ifnm5-y Vfc fcfcfl. jfeg1 i"fJf J f we have planned for H
3 Buya asAob ham, If scorwmi'ccA Yoejcanswv IT ''''e'illS atfcFl-frl fcatj BMpl Ha tomorrow ' II
It In a Tsriety of way broiled for breakfast, cold fnt S T, . ,1 f-,V J e1 KthfcFfl f Ff fcl , 1 Erf Pll
S rancheoo, baked for dinner. Look for Armour's bio feisk ' . IPFC EF B B ' BLesf 1 VV I 1
I utm ni"tdt"fl h best tn ovei a wyitLLCL ' ' fnl WtJ 1 M Walnut Fudge 1
1 W. U. WILKINSON. lh ,g KU. Stt I74S. I e I fl3 i WMfk I ' gWl I Alm0n ste- II I
mi yy , '.'. y gf I lm) wouldn't it b w.i. y 1
jTJ i ii- r . yMK rm y-j "S 9 com. t your table?
jrs i I J ri ft fiifiiiiiit if a." rr-
UZS 1111 u UU U.yCIJI V7 e'
tJMKKtkWttKHtKKKtKtttttJXin Better tor IjmtKKKtKtttKKtKKKKMKKfKKkkWKKtWtWKMtKH
ing porterhouse steak. Every beef
animal produces a certain number of
porterhouse steaks, regardless of the
condition of the country; if some peo
ple do not use these expensive cuts,
what happens? The price of all the
cuts must go up to a certain extent
to help the butcher meet his losses
on the expensive cuts. Hence, the
most patriotic kind of purchasing that
the very wealthy can do is to con
tinue using the expensive foods, the
price of which means less of a drain
on their pocketbooks than the price
of the cheaper foods does to the aver
The cardinal principle of food con
servation is careful use of food pro
ducts with no waste on the part of
anyone. Added to that it cannot be
too strongly urged that the men of
limited incomes pride themselves on
food open-mindedness, as well as an
other kinds of breadth of vision. And
lastly, the wealthy can best act their
part in the food conservation move
ment by using the scarcer foods and
thus meeting their share of food cost
on the principle of taxation, accord
ing to one's ability to bear the burden.
The Nebraska Food Conervatinn
meeting, scheduled for1 next week, is
very desirous of obtaining some home
dried rhubarb. If anyone in this
vicinity has such an article, which
she would let the committee have, will
she please communicate with the
Home Economics Editor, care of The
Bee? The meeting is emphasizing
particularly home conservation of
Soups without meat art wry nu
tritious?' containing both vegetables
and milk, which have high food value.
It is pest to serve a clear soup at
the beginning of a heavy dinner, but
if the soup is to be the main part of
the meal aways serve a thick cream
soup or a puree of beans when the
menu does not contain meat,
3 food'Staed carrots 3 T. flour
1 pint hot water -3 T. butter
1 allce lemon 1 qt. hot milk
1 bay leaf 1 t. aalt
1 whole cloves Daeh of pepper
Scrape and grate the carrots, add
hot water, lemon, bay leaf and cloves;
cover and cook slowly for one hour.
Rub the flour and butter together, add
to the carrot mixture and stir until
smooth. Add hot milk and strain
through a sieve. Season with salt
and pepper. Salsify, white or yellow
turnip, and parsnip cream soups may
be made after this recipe. If you
have stewed or boiled cabbage or
boiled cauliflower for today's dinner,
save the water in which they were
boiled and use it for Crecy tomorrow;
it gives a better flavor than clear
water. Serve with cheese balls.
, CHEESE BALLS. .
e. bread crumbs Daeh of tobasco
2 T. grated cheeas 1 T. esg white ' ,
1 ssltapoon salt
Put crumbs in a bowl, add other
ingredients, mix thoroughly and shape
MADE nOH THE HIGHEST CSAK IUMIM WHEAT
COOKS M R HIKUTIS. COOK BOOK FREE
SnXHERMFG.CO OMAHA. US A.
NO GUESS WORK BUT ALL PLAIN FIGURES
.it i8?UTn t? way assures yu' yu are not Paying more than othera'pay. Unfortunately, some still cling to the
Sv. r,,7S!le Buyer Beware" method and charge some patrons more than they do others who watch prices carefully. THE
BASKET STORES try to keep their shelves plainly marked. HUNDREDS OF DEDUCED PRICES EVERY DAY. A few
Economy A wonderful health flour,
S4 lb. each, l.7t a lb. sack, S3 .69
Thr Is hlsheet patent, Be hotter flour
milled. 4S lb. each 3 M
Cash Habit. favorite, 4S Ik. sack, S3 M
Cold Medal Mede from northern wheat,
lb. SJti 14 Ib.i 12.01
4S Ik. aack $31
10 Ik, SUndard nkf. Granulated Sutar
Dromedary Dates, nkf 13e
Seds, Flower or Cardan, a kfS....Se
Milk, email !owocan.. ...... e
Honor. Pint Jar, IS ai 23c
Badter Jam, as an ,22e
(Only S Jars to n customer.)
S or ! Ceceanut, S ea. pkf. (,
Cansannt, husk. Ik. .aj.
Ripe Ollvee, lunck alio. ISct caa..iic
S He Ollvee, pint can, tuci sjuart. .Sic
Plain Olives, 24-es. jar is.
Plain Olives, 4-ns. bottle , . g.
Bulk larre Olives, pi .M7e
Bulk Urie Olives, qt 33c
Chow Chow, bottle, 9cj 3 lor. . . . ,23c
Rico, cracked, 4 lbs
Fancy Jap or Blue Rose, Ik,
J5.00 Orders Delivered FREE Within
Jello, SV OS. pitg., , PC
3 for SSe
Beaker. Stores Jelly Powder, S ea. pka.
for ....,....... Sc
S for as
Florida will bo la later.
30 alia, sack llci dos., SUTl Cass, S3 JO
14 lias, dos., S1.S0; caee of 14 S3. IS
Some etoreo may net have nil aisss,
hut can likely get them If ordered.
Von should buy them before the ad
vance. New Den, le to ltc CSSS....S4J3
Tip Finest Mocn and Java blend, steel
cut grade usually sold for 60c, Ik. 43c
Independent A favorite wherever
knowni 4Sc grade, lb. can.. 3ve
In 8 lb. cans ...SSs
Cash Habit A SSe grade lea
Thtllly Habit Sweet drinking Santos
blend, In. XOs
Washington Inatant Coffos Small. .SSe
Gunpowder, Engllek Breakfast nr Uncol.
ores Japan, 63c grade, lb.. ..t. ... 44c
Vi lb, Mayllowar Tea
Liptoo'r Tee, V, lb, 1C V, lb,
Cocon Tin. W lb. enn
W. H. Baker's, V, lb. can
Poatuns lnatsnti 60c can
Cereal Coffee SOe slao..
Corn Flakes Krinkle, pki
worn r isnse nauonnl,
Poet Toaatles, ISc pkg
Shredded Wheat. ISc pkg...
Vlnegnr Cider, usually sold at 3Sc a gal.i
Bottle. 10c elsa.
Hand Cleaner, 10c can. Sc: 3 for... 22c
Hero le whom you will find the beet
quality meate and satisfaction guaran
teed. Pig Pork, ehoulder moot, lb 17c
Pig Pork, haaa and loin reset, lb 21c
Beet Creamery Butter, lb. carton. .41c
Good Creamery Butter, lb. carton. . . .39c
Good Creamery Tub Butter, lb 36c
Bouillon Cubee, eock 2cj doa. In tin.. 23c
Butterino Tip tinted, higheet grade,
Tip White, highest grade, lb 27c
MegnoUn, 2-lk. roll 41c
Crises 41c, 62c. S1.64
Muetard, aweet, mined sour or sweet
reJiih, 10c bottle Sc
3 for 25c
Bulk Pickles, sour, noa 10c
Bulk Pickle, aweet, mdgts, dos Sc
Crepe Julce-New Is the time. We have
II ice cold. 4 ns v Tc
Pint bottle ...18c
Quart bottle 33c
Applju. 6-os. bottle. Set 14-os. hot., ISc
Leju It's excellent. A Logenberry juice,
30c shut 24c
Truck and Produce We want to huy
more nt our stores from producers.
Smaller Orders, over $1.00, for 8 cents.
- Lincoln, .
Cahhngn, lb, Sci S Ike. . . . 2Sc
Potatoes, newt ISc Ik. I peck. ...SI. 10
Sweet Potetoee. In. 7,0
Texas White Onions. Ik, Tci 4 lb. ISc
D. t bore Me
Pearl White Electric Spark or White
Borax Napktka, 7 bare 23c
Tnia le n wonderful price on Soap. Wn
limit two 25c pkgs. to sank cuetomer.
Price ours te advance aeon.
Join the Red Cross for Your Country's Sake
And Trade at the Washington Market for Your Own Sake.
Choice Steer Sirloin Steak, lb 20c
Young Kit Hens, lb. 243o
Young Roasting Chickeni, lb 18c
Choice Steer Beef Roait. )b...l7V,c, 20c
Choice Steer Rib Roast, lb 20c
Choice Steer Round Steak, lb 2Se
Extra Fancy Young Veal Roast, lb..,20c
Extra Fancy Young Veal Round Steak,
per lb., at SSe
Young Veal Breast, with pocket for dress
ing, per lb ISc
TJ1 17 ....... C.HM Vmmt Phnna IVi . 9tl
Strictly Sugar Cured Breakfast Bacon,
per llx, at 33V4e
Strictly Sugar Cured Regular Hams, half
or whole, per lb ..2V.c
Fresh Spare Ribs, lb Mc
Pig Pork Shoulder, lb 1C
Pig Pork Hams, lb 19sc
Compound Lard, lb 20c
Pure Lard, per tb 2Se
Home Made Weenies or Frankfurters,
per lb., at 17 Vic
Best Granulated Sugar, 11 lbs..'.
All brands of Creamery Butter, lb
Red Kidney or Chill Beans, lb ISc
Fresh Ginger Snaps, lb 13V,c
Oyster or Soda Crackers, lb UVjc
Home Made Peanut Butter, lb 20c
Pure Apple Cider, large can 10c
per gallon, at 35c
Oregon Prunes, per lb
Fancy Dried Peaches, lb
Our Regular 40c Coffee, speeial,
lbs., for -
Our Regular 35c Coffee, lb
Sautr Kraut, 2 cans
Uncolored Japan, Spider Leg or
powder Tea,, per lb
Extra Fancy Berries, S pint boxes. . . .28
Extra Fancy Berries ISc
Rip Pineapples, each 10c. ISc
Large Juicy Lemons, per doien 20c
Spittxenberger Apples, per pk S5c
Extra Sweet Orange, dos. . .ISc, 25c. 40c
Rip Tomatoes, 1 lbs.-. 25c
FRUITS AND VEGETABLES
Fresh Asparagus, I bunches
Rhubarb, S bunches
Radishes, S bunches
Green Onions, S bunches..
Extra Fancy Cauliflower, 3 lbs....
Large Gucurabers, each 10c.
Dried Oni6ns, per lb
Large Head Lettuce, I heads
VISIT OUR ICE CREAM PARLOR AND LUNCH ROOM.
Ice Cream Sodas or Sundaes, always... Sc Delicts Ice Cream, qL, 30c. pin,
1407 DOTJGI A3
.we MOJT n-n-S4Tg?
MKT MMT MetMr
TEX . TYLIR "4TO
4MB jvrty cMoeswy
Radishts and lettuce, of course,
Turnips, carrots and beets are abund
ant and good. Some tomatoes ars
on the market from the south, but not
very good ones yet. Green peas are
10 cents a quart or three for a quarter.
String beans straight from the gard
ens are a little higher in price.
Onions are about 8 to 10 cents a
Potatoes' are off in price a little
from last week. They may be ob
tained at 75 cents to 90 cents a peck.
New ones cost about 10 cents a
In the line of fruits there are some
fine black ox-heart cherries from Cali
fornia. Oranges are plentiful, good,
There is a goodly supply of pine
apples also ranging in price from 10
cents for little ones, upward. And the
supply of western apples is still good
with the old prices still holding good.
Eggs range from 35 cents to 45
cents a dozen.
into balls the size of marbles. Throw
them into a saucepan of boiling water,
boil two minutes and drain. Serve
these little balls with Soup Crecy.
BICE AND PEA SODP.
1 e. rice . 1 pt. cresm or milk
1 pt. young green Salt and pepper
peaa ripen ot auger
1 t. not water Brown bread
1 egg folk
Wash the rice, out into a eranita
kettle and allow to boil gently until
tender, adding sufficient water to pre
vent scorching. Put the peas in an
other saucepan and stew until tender.
When both are done, combine them
and add a pint of hot water. Let boil,
remove pan to tne side ot tne stove
and stir in .quickly the " egg yolk,
Deaten witn the cream. Season to
taste with salt and dcodct and a ninrh
of sugar. Pour over toasted brown
bread cut in squares.
' CORN SOl'P.
I can corn 3 T. butter .
1 T. salt . 1 c. boiled ma,hdd
Dash of pepper potatoes
. qis. sweet fnllK
Mix ingredients in the order given
and boil five minutes. Serve with
toasted bread cut in dice
PEA AND VERMICELLI SOUP.
1 qt. t reen peaa or 1 qt. milk
1 can 1 os. white vermicelli
Cook the peas, pass them through
a sieve, and put in a saucepan with
the milk Boil the vermicelli separ
ately for ten minutes in salted water.
Drain, put in the soup, boil ten min
utes longer, skim and serve.
2 e. shelled and 3 T. butter
blanched peanuts 2 T. flour
I allce onion Salt 1
1 stalk celery Pepper
1 qt. rich milk
Cook, the peanuts with the onion
and celery in water until tender. Press
through s sieve and reheat with the
milk. Rub flour and butter together
and add to mixture, stirring con
stantly. Season well with salt and
pepper. Mothers' Magazine.
The Luscious Banana.
The banana is useful not only for
its flavor, but because it is a food and
source of real nourishment as well,
gratifying the palate while it also
uilds up muscles and repairs nerve
tissues. It is in its fresh state that '
it chiefly appeals to us, but there are
also many delicious methods of cook
ing the banana. The following ways
of cooking and serving this fruit are
BANANA AND COCO AN I. T A LA CBEME.
3 or 4 bananas. fresh grated crfcoa
3 t, lemon juice. nut.
1 egg white. 4 c. whipping cream.
3 T. powdered eugar. Hazelnuts.
1 c. desalcated or
Select large bananas, peel them and
cut each banana in four pieces. Place
in a buttered pan and sprinkle with
remaining powdered sugar and cocoa
nut have been added.
Pastry. - 3 T. orange Juice.
6 bananas. 2 egg whites.
H c. eugar. 2 T. powdered eugar.
1 T. corn starch.
Line a deep pie plate with good
pastry, fill with sliced bananas, al
ternating bananas, sugar and orange
juice, sift the corn starch over the
top ana bake until light brown.
Cover with a meringue made o the
egg whites beaten until stiff, sweet
ened with the powdered sugar and
flavored with orange. Bake till a
delicate brown in a moderate oven.
BAKED APPLES AND, BANANAS.
6 t. sugsr.
1 T. lemon Juice.
Prepare the apples as for ordinary
baking, but make the hole from which
the core is removed large enough to
hold half a banana. If the latter is
too large around, trim it off a little.
Sprinkle a teaspoonful of sugar and a
few drops of lemon juice over each
apple. Bake in a moderately hot
oven. This imparts the flavor of the
bananas to the apples.
"Say, if I ran my
business the way this
house is run"
100 Good y
Powered by Open ONI