10
THE BEE: OMAHA. SATURDAY, AUGUST 25, 1917.
Omaha Lad on Ship Which
Wards Off U-Boat Atack
Harry Sigwart, son of Sergeant
I Al Sigwart of the police department
! traffic squad, is reading The Bee
every day "somewhere in France."
r, C" t !.L -
I ine younger aigwari is wiui inc
United States railway engineering
corps. A letter just received from
him, announcing his safe arrival in
England, relates a thrilling experi
ence of being attacked by a submarine
at 7:09 a. ni. and of a successful coun
ter attack on the U-boat, which fired
thirty shots.
1917 MILK FED SPRING CHICKENS. LB 28c
1917 CHOICE FORE QUARTER LAMBS, lb. . . 14c
Extra Lean Kg. Himi, lb .24V7e
Toun? Veal Roaat, lb 12tC
Youne Veal Chops, lb 14,e
lounir veal stew, lb IO',e
Pi Pork Roast, lb 20,e
Pig Pork Butt, lb 244e
Steer Pot Roast. .Ib 13ie
Stw Shoulder Steak, Ib IS',e
Steer Porterhouse Steak, lb ll'ae
Kpareribs, lb I4c
Sugar Cured Hams, Ib ; 21VaC
No. 1 Lean Bacon. Ib ...35
Sugar Cured Bacon, Ib ..33tt
SPECIAL,
From t to t p. m., Pork Chops, lb. . . .18c
f rom i to 10 p. ra.. Country Sausage,
per lb. 10c
DELIVERIES MADE TO ALL PARTS OF THE CITY
MAIL ORDERS FILLED AT THESE PRICES
IMPRESS MARKET
B mu. r w m mm mm -mm- mm m
I 13 South 16th Sir t '
Douglas 2307.
HERE ARE SOME OF UNCLE SAM'S
Agricultural Department Urges Omaha
Housewives to Fill Larders for Winter
RECIPES FOR DRYING FRUITS
In order that Jhe housewives of
the nation may know just how to go
about preparing fruits and vegetables
for winter the United States De
partment of Agriculture has sent out
a number of recipes for drying the
product of garden and orchard. The
following recipes are the second list
to be published by The Bee:
How to Dry Cabbage Select well
developed heads of cabbage. Remove
all loose outside leaves. Split the
cabbage and remove core. Shred or
cut into strips a few inches long.
Place in square of cheesecloth or wire
basket. Plunge into boiling water for
three to five minutes. Dip for a mo
ment in cold water. Drain and re
move surface moisture by placing be
tween towels or by exposing to sun
and air for a short time. Spread thinly
on trays or earthenware plates. Dry
d mm
T
in the first store you come to and pay any price asked for your grocer
ies. Go to some trouble. Weigh each and every package, see that
you get full weight. By comparing , quality and price you can buy
goods of same quality for much less money. We have several hun
dred articles lower each day than any other Nebraska grocer.
ITS ffB IK? 48-Ib. sack of our Economy Brand Flour, made from No. 4 Q
r LUvUi4 1 selected hard wheat. Satisfaction guaranteed. Sack. . ?Oft X
Gold Medal Flour, 48-lb. sack. . . .$3.39 Our Tip Brand, 48-Ib. sack. .... .$3.39
Mason Jars with Zinc Lids, pints,
60c dot. quarts, 70c doi.
- gallons v 95c doi.
Canned goods of all kind will
do hijh this winter, so you had
better put up what you can now.
VINEGAR
Pure Cider Vinegar, gallon, ,24c
.Crystal Vinegar, gallon. 19e
Pompeian Olive Oil
'i -pints, 23ei 1-pint, 45c 1 -quart,
85c; H .gallon $1.58
Shredded Wheat-
Package 13c
Krinkles, largo pkg. 13
Crape Nuts 13
AflECEk? Our best seller,
Vwrrf-kr tra fine, lb.... 30c
INDEPENDENT BRAND Thla
coffee is a repeater. If you
try a pound you will buy mora.
' Always tame unvarying blend,
in 21b. cans ....... . 58c
20-Mule Borax, 1-lb. pkg. . ,.12
Mason Jar Caps (sine), doi., 29c
SUGAR
Pure Cane or Beet, 10-lb, pkg, 92c i
Things You Heed
Finest large Head Rice, Ib...,10c
Fancy Japan Rice, Ib 8c
Best Corn Starch, pkg 10c
Tip Baking Powder, Ib. can., 15c
Table Salt, sack, 5c 2 for... 9c
Jello, pkg 9c
Finest Split Peas, Ib 15c
Spices, most all kinds, pkg. . , ,8c
Best Peanut Butter lb 20c
Toilet Paper, 8c, 6c, 7c and 10c
roll.
Ammonia, bottle . , 8c
Large package Pyramid Washing
Powder . . . , .19c
Small Pyramid pkg. ......... 4c,
Blueing, bottlo 4c
Olive Cream, a dandy skin soap,
bar 9c 3 for ......25c
Lye, Rex Brand, can .......... 8c
Vulcanol Stov Polish ........ 9c
3 for 25c
Best Bottle Olives .......... 9c
All kinds of Chicken Feed, get
ur price.
Double Tip Matches, 5 box; 3
for 13c
Sunbrito Cleanser, it's goodi 5e
, cant 3 can for 10c
A Sanitary Market in Each Store
TRY OUR
Choice Roasts and Steaks of Quali
ty. There's A Difference.
Round Steak 25c, 28c
Sirloin Steak 25c, 28c
Prime Rib Steak 21c, 23c
Porterhoute Steak 28c, 30c
Pot Roast ......16c, 18c
Prim Rib Roasts ...... 19c, 21c
Short Rib Boil 12c, 14c
' Armour's Grape Juice, quart, ,37c
Armour's Grape Juice, pint . .19c
Armour's Grape Juice, 4-ox...7c
Our Tip Butterine. You can't
: buy better, why pay more. Tip
-Colored ...,30c
Tip White 29c
Cash Habit 27c
Magnolia, 2 lbs. for 45c
Try our Cold Lunch Meats, Soft
Drinks and Beverages of all kinds.
Buy them by the case.
CRISCO. cheaper than lard 38c,
74c, $1.48 $2.27
PEACHES
Extra fancy California Elbertas,
FREE STONE. Each crate of
this luscious fruit will
can 9 quarts. Extra
low price for Satur
day, crate
Colorado Triumph and Carmen
Peaches, per case. ...... . .92c
5 WATERMELONS .
x RED! RIPE I SWEET t
Pound ..l&c
iasket Stores Gompaioiy
LIVE BETTER FOR LESSi
Summer Foods
Solve the Housewife's Problems
Whatever the housewife may need for hot
weather mealssoup, fish, sandwich dainties, the
' most delicate and varied of meat products, substantial items
like pork and beans, corn beef hash, luncheon beef, loaf and
jellied meats, frankfurts, peanut butter, salmon, etc
Armour provides in ready-to serve package form, all
delicious as to taste, guaranteed as to quality and purity.
Armour Oval Label it your atsttr
once offirtt quality, Atkyour dealer
1610
'3 .
F . :
ARM OUR "COMPANY
ROBT. BUDATZ. 13th A
Jones, Omaha, Neb. D. 1055.
H. P. LfcrTEKTS, 29th
, Q Stt. South 1740.
Drink' Tea and Economize
"Safe-Tea First"
You can make seven times as many cups out of a pound of Tea
as out of a found of Coffee. v ,
Try it with
Full satisfaction or your money refunded
Awarded Gold Medal, San Francisco, 1915
Awarded Grand Prize, San Diego, 1916
New York Office - - - 11 1413 Hudson Street
H. J. HUGHES CO., DISTRIBUTORS
in sun, in oven, over kitchen stove
or before the electric fan until leath
ery. Stir from time to time. Don't
miss any step.
Apples Use winter apples, not the
early or sweet varieties. Pare, core,
and cut into eighths. Or core and slice
in rings, using fruit or vegetable slicer.
Do not let them stand long before
drying. To prevent discoloration dip
fruit, as it is prepared, for one minute
in a cold salt bath (one ounce of salt
to one gallon of water). Remove sur
plus moisture by placing fruit between
towels or by exposing to the sun and
air. Spread thinly on trays or earthen
ware plates. Dry in sun, in oven,
over the kitchen stove or before the
electric fan until the apples are tough
and somewhat leathery. Stire from
time to time.
Carrots Avoid varieties having a
large woody core. Clean, scrape or
pare and slice in one-eighth inch
slices. Place in cheesecloth square or
wire basket and plunge for six min-s
utes into boiling water. Dip for a
moment in cold water. Remove sur
face moisture by placing between
towels or by exposing to the sun and
air for a short time. Spread thinly on
trays or earthenware plates. Dry in
sun, oven, over kitchen stove or before
the electric fan until brittle. Stir from
time to time.
Salted Corn Water-tight kegs or
tubs or crocks may be used for salt
ing corn. Do not use any containers
made of yellow or pitch pine. Wash
thoroughly and steam kegs, crocks or
other containers to be used. Husk the
ears of corn and remove the silk. Cook
in boiling water for ten minutes. Cut
corn from cob with" sharp knife.
Weigh the corn. Use a quantity of salt
equal to one-fourth weight of corn.
Spread a layer of corn one inch thick
in the receptacle to be used. Sprinkle
heavily with salt. Continue adding lay
ers of corn and salt until the recep
tacle is nearly full. Cover with cheese
cloth and clean board cover. Place a
clean stone for a weight on the board
cover. Set the receptacle in a cool
place. If a brine to cover has not
formed in twenty-four hours pour
enough strong brine over the corn to
come up to the wooden cover. As
soon as bubbling, which will be
slight, has stopped, cover the surface
of the brine with hot pariffine to form
an air-tight cover. To make strong
brine: One pound salt, two quarts
water; stir until salt is entirely dis
solved. Salt-Pickled Corn (in Brine) Water-tight
kegs or crocks may be used
to hold pickled corn. Wash thor
oughly and steam the kegs or crocks.
Husk, clean the silk from and wash
the corn. Place the ears on end .in
the receptacle, packing same nearly
full. Pour over the corn enough
weak brine to cover the ears. Cover
with a cheesecloth and a clean board
cover. Place upon the Ijoard cover a
clean stone weight, sufficiently heavy
to hold the corn below the surface of
the brine. Leave in a warm room un
til fermentation is comoleted and no
'bubbles rise to the surface when the
receptacle is tapped gently. Skim off
any scum formed during fermentation.
Store receptacle in a cool place. Cover
the top of the brine with hot paraffin
to form an air-tight surfate. If the
paraffin becomes broken, remove, re
melt and replace. To make weak
brine: One-half pint vinegar, three
fourths cup salt, one gallon water.
Stir until salt is entirely dissolved.
Salt Pickled Beets (in Brine) Water-tight
kegs or crocks may be used
Fresh Creamery Butter
Churned In oar sanitary plant. Packed
In duit-proof packages of one pound each.
Pure Delicious
ALAMITO DAIRY COMPANY
Dousla 4C Council Bluffs 205
infants-Mothers
Thousands testify
IHlorlick's
The Original
Malted Milk
Upbuilds and sustains the body
No Cooking or Milk required
Used for lz oi a Century
Substitutes Cost YOU Same Price.
to hold pickled beets. Wash thor
oughly and steam the kegs or crocks.
Do not use yellow or pitch-pine con
tainers. Remove the tops and scrub
the beets thoroughly. Pack the whole
beets into the receptacle until it is
full. Pour over enough weak brine
to cover the beets. Cover with a
cheesecloth and a clean board cover.
Place upon the board cover a clean
stone weight sufficiently heavy to hold
the beets beneath the surface of the
brine. Leave in a warm room until
fermentation is completed and no
bubbles rise to the surface when the
receptacle is tapped gently. Skim off
any scum formed during fermenta
tion. Store receptacle in a cool place.
Cover the top of the brine with hot
paraffin to form an air-tight surface.
If the paraffin becomes broken, re
move, remelt and replace. To make
weak brine: One-half pint vinegar,
three-fourths cup salt, one gallon
water. Stir until salt is entirely die
solved. Salt-Pickled Cucumbers (In Brine)
Water-tight kegs or crocks may be
used to hold pickled cucumbers. Wash
thoroughly and steam the kegs or
crocks. Do not use any yellow of
pitch-pine containers. Wash the cu
cumbers. On the bottom of the con
tainer place a layer of dill and a hand
ful of mixed spice. Pack the contain
er full of small cucumbers. Add a top
layer of dill and spice. Pour over
enough weak brine to cover the cu
cumbers. Cover with a cheesecloth
and a clean board cover. Place upon
the board cover a clean stone weight
sufficiently heavy to hold the cucum
bers beneath the surface of the brine.
Leave in a warm room until fermen
tation is completed and no bubbles
rise to the surface, when the recep
tacle is tapped gently. Skim off any
scum found during fermentation. Store
receptacle in a cool place. Cover the
top of the brine with hot paraffin to
form airtight surface. If the paraffin
becomes b"roken, remove, remelt and
replace. To make weak brine: one
half pint vinegar, three-fourths cup of
salt, one gallon water. Stir until salt
is entirely dissolved.
Salt-Pickled Green Tomatoes (In
Brine) Water-tight kegs or crocks
may be used to hold pickled toma
toes. Wash thoroughly and steam the
kegs or crocks. Wash the tomatoes.
On the bottom of the container place
a layer of dill and a handful of mixed
spice. Pack the container full of to
matoes. Add a top layer of dill and
spice. Pour over all enough weak
brine to cover the tomatoes. Cover
with a cheesecloth and a clean board
cover. Place upon the board cover a
clean stone weight sufficiently heavy
to hold the tomatoes beneath the sur
face of the brine. Leave in a warm
room until fermentati6n is completed
and no bubbles rise to the surface
when the receptacle is tapped gently.
Skim off any scum formed during fer
mentation. Store receptacle in a cool
place. Cover the top of the brine with
hot paraffin to form an air-tight sur
face. If the paraffin becomes broken,
remove, remelt and replace. To make
weak brine: One-half pint vinegar,
three-fourths cup salt, one gallon
water. Stir until salt is entirely dis
solved. Fermented String Beans Wooden
kegs, crocks, or wide-mouthed bot
tles, or glass jars, not suitable for
canning, may be used for salting
beans. Do not use any containers of
yellow or pitch pine. Wash thor
oughly and steam kegs, or other con
tainers to be tised. Select young and
tender string beans. Wash the beans,
drain off surplus water, and weigh
them. For each 100 pounds of . the
vegetable, allow thre pounds of salt;
for smaller quantities use the same
proportion 3 per cent. Remove tip
ends and strings from the beans. Cut
or break the beans into pieces two
inches long. Cover the bottom of
the container to be used with a one
inch layer of the beans, and sprinkle
with a little of the salt. Continue
adding layers of the beans sprinkled
with salt until the container is about
three-quarters full. Sprinkle the last
of the salt on the top layer and spread
over it one or two thicknesses of
cheesecloth. Place upon the cheese
cloth a round piece of board one inch
in thickness, cut to fit down into the
container. Place a clean stone as a
weight on top of the board; the size
of the weight depending upon the
quantity of material to be preserved.
For five gallons a weight of ten
pounds is sufficient Let stand about
twenty-four hours, or until the
weight added has extracted a brine
sufficient to cover the top of the
beans. Leave in a warm room until
fermentation is completed and no
bubbles rise to the surface when the
receptacle is tapped gently. Rate of
fermentation depends upon the tem
perature. In warm weather eight to
ten days is required; in cool, two to
four weeks. Store receptacle in a
cool place. Cover the top of the
brine with hot melted paraffin to form
air air-tight surface
Market is Fall of Best -
Products for Canning
PIG PORK ROAST, LB. ........ 1978c
1917 MILK FED SPRING CHICKENS, LB 28c
Steer Pot Roast, lb.
Steer Shoulder Steak, lb.
Pit Pork Butts, lb
Yountc Veal Roast. Ib...
Youtift Veal Stew, lb.
a "y,e
M',e
23e
12ye
ioy,e
Voting Veal Chops, lb ....13'Ae
Choice Mutton Chopa. lb..., 16 Vie
Choice Mutton Roast, lb 14Vte
Steer Porterhouse Steak, lb 21'.e
Sparerlbs, lb 14V,c
Extra Lean Re. Hams, lb
Skinned Hams, lb
Sugar Cured Hams. Ib. ..........
Sugar Cured Bacon, lb..........
No. 1-Lean Bacon, Ib. ....... n. .
SPECIAL -From
8 to p. m.. Pork Chops, lb.
.2V,e
.24e
.21 Vie
.31V2c
,.35y4c
From 9
per lb. .
to 10 p. m.. Compound
..18c
Lard,
. .15c
DELIVERIES MADE TO ALL PARTS OF THE CITY
MAIL ORDERS FILLED AT THESE PRICES
PUBLIC MARKET
1610 HARNEY
1 DOUGLAS 1793.
THE WASHINGTON MARKET SELLS BEST GROCERIES
AND MEATS FOR LESS MONEY THAN ANY
OTHER STORE IN THE CITY;,
MEATS
Horn Dressed Spring Chicken, lb..2954c
Choice Steer Sirloin Steak, lb...... 20c
Round Steak, lb 20c
Shoulder Steak, lb 17V.C
Choice Steer Shoulder Roast, lb.l5c-17VtC
Choice Steer Rib Boiling Beef. lb.. 10c
Fresh Pork Steak, cut oft from Fresh
Ham, Ib A... ..30e
Extra Fancy Veal Roast, lb. ...... . .20c
Extra Lean Sugar Cured Hams, half or
whole, lb 25V4c
Rest Grsn. Sugar. 10 V, lbs for
All Brands Creamery Butter, lb..
Tall Cans Salmon. 'per can
Guaranteed Country Eggs, doa . .
Keen Cleanser, can . .
GROCERIES
Sugar Cured Picnic Hams, lb 19e
Extra Fancy Veal Breast, with pocket for
dressing, lb ISc
Extra Fancy Veal Chops, lb. 20c
Spring Lamb Chops. Loin or Ribs, lb. 20c
Spring Lamb 'Stew. lb.... 20c
Spring Lamb Leg. lb 25c
Extra Lean . Sugar Cured Breakfast
Baron, lb..
Extra Fancy Sugar Cured
Baron, lb
Compound Lard, lb.........
.39V4e
Breakfast
32V.C
...''...20c
.$1.00
..42c
..ISc
..38c
.5c
Pyramid Soap Powder ........ 23c
Libby's Siuer Kraut, can.... ..10c
Fancy Sifted Peaa. lb : ISc
FRUITS AND
Fancy Alberta Peaches, crate..... $1.18
Fancy Alberta Peaches,' basket 20c
Cooking Apples, peck , 25e
Home Picked Ripe Toms toes, basket, 10c
Fancy Egg Plant, each 10c
Chili Beans, lb 10c
Quaker Oats, pkg.., 10c
Crisco, per can.............. 40c
Sawtay, per can 30c
Regular 6e Coffee, lb 2Sc
Regular 40c Coffee, lb 33c
XJncolored Japan Tea, regular 60o value,
per lb. 45c
VEGETABLES
Celery, per stalk .5c
Bartlett Pears, basket 25c
Large Lemons, doxen ; 30c
Large Head of Cabbxge, each Sc
Extra Fancy Italian Plums or Large Blue
Plums, per basket .25c
Visit our Ice Cream Parlor and Lunch Room. Ice Cream Sodas always Be
All c-nnry orders premnty attended to. Lvrireat nail order kma n t-'-MV rl.
DOTJGIi-AS
iwrjriARKEi
ST JO r H.L . TYXLR 4
Concord grapes made their appear
ance this week on the Omaha market
for the first time this season. They
sell now at around 35 cents a basket,
but will be more plentiful and cheaper
soon. White grapes of the new crop
also have arrived from California.
They sell at IS cents a pound, or 75
cents for a basket containing about
seven pounds.
Now is the time to Rake that crab
apple jelly that tastes so good in the
winter time. Crabapples are plentiful
on the local markets and they areH
good and sound. (Jther apples are
abundant and cheap.
Potatoes hold up to 40 to 50 cents
a peck. Sweet potatoes are around
10 cents a pound. Tomatoes have
seldom been more plentiful than they
are nqw. A large market basketful
sells at 35 to 40 cents. Large quan
tities are being preserved, the mar
ket men say. There are also some of
the little yellow tomatoes on the mar
ket. -
Cucumbers of large and small vari
eties are here in abundance. They
are fine for pickling.
Watermelons have not diminished
much in quantity or quality yet. Can
taloupes are so plentiful that they sell
as low as 5 cents each. Honey dew
melons, exotic luxuries of delicious
taste, are also herr.-
Wild plums, very good for making
jam and jelly and plum butter, are on
the market, though not in great abun
dance yet.
Sweet corn is extremely plentiful
and good and cheap. Egg plant, beets,
turnips, cabbage, cauliflower, string
beans, preen peas and other vegetables
are abundant.
Large California peaches, Bartlett
pears and plums are here in .force and
at fairly low prices.
Tested Recipes
Stuffed Peppers.
Use any leftover rice and parsley,
chard timbales, tomato sauce, broiled
fish or baked ham. If there are not
two cups of the mixture, add bread
crumbs to make up the amount, and
water or stock to moisten. Chop fine
and season highly with salt and pa
prika. Cut slices from stem ends of
peppers, remove seeds and parboil
three minutes in one quart of water
to which is added one-eighth teaspoon
soda. Drain, fill with mixture and
sprinkle tops with one-half cup bread
crumbs mixed with two tablespoons
melted butter. Put in muffin pans to
hold them upright and bake until very
hot and crumbs are brown. Serve in
rings of toast with mustard sauce.
TOMATOES WITH HAM SCRAPS.
Ham scraps Pepper
tomatoes. Flour
Salt. , 1 cup milk.
Cut into tiny pieces the fat that was
removed from a sliceof ham, and try
out in a frying pan. Remove scraps to
a plate, and in the fat saute tomatoes
Tomatoes should be cut in halves,
sprinkled with salt and pepper, and
thoroughly dredged with flour. When
heated through, but not too soft, re
move tomatoes to a plate, and to fat
irr-pan add two tablespoons flour. Stir
until smooth, add milk, stir until boil
ing point is reached, season to taste
with salt and pepper and pour into a
hot platter. Sprinkle with the re
served ham scraps and on top arrange
slices of tomato. Put in the' oven a
moment and reheat before serving.
BEET SOrP.
1 small beets. Salt
2 T. vinegar. 4 T. flour.
1 onion. H c- milk.
3 T. butter. Cream.
1 qt. stock from vege-Cayenne.
table.
Boil beets until tender, plunge in
cold water, remove skins, cut in thin
slices and put in bowl with vinegar;
let stand until color is extracted from
the beets. Slice onion and cook in
butter without browning for five min
utes. Add flour; when well mixed add
gradually the stock from any kind of
vegetable. Stir until It boils, add one
and one half teaspoons salt, beets and
vinegar, and simmer ten minutes. Rub
through a sieve, reheat and add milk,
salt and cayenne to taste and serve
with whipped cream if desired.
COBNMEAL GIXGEBBBEAD. ' '
1 o. yellow cornmeaf. tj c. sweet milk.
Vi o. molasses. H c. wheat flour. ,
4 c. sugar. i t. soda.
1 T. butter. Ji t. ginger.
'4 t. salt. "t t. cinnamon.
Vi c sour milk. i t. cloves.
Mix the first seven ingredients in a
double boiler and stir over hot awter.
Cook for about ten minutes after the
mixture has become hot. After it has
cooled, add the wheat flour and soda
and the spices, thoroughly sifted to
gether. Bake in a shallow tin.
NEW ENGLAND BROWN BREAD.
m cups stale bread 1V4 cups granulated
814 cups cold water cornmeal
cup molasses 1 cups graham
1 teaspoons salt flour
1 Vi cups rye meal Z teaspoons soda
Soak bread in two cups of the wa
ter over night. In the morning rub
through colander, add molasses, dry
ingredients, mixed and sifted, and re
maining water. Stir until well mixed,
fill buttered one-pound baking pow
der boxes two-third full, cover, and
steam two hours.
RYE DROP CAKES. V
2-S cup rye meal H teaspoonsalt
2-3 cup flour 2 tablespoons molasses
2 teaspoons baking H cup milk
powder 1 egg, well beaten
Mix and sift dry ingredients; add
milk gradually, molasses, and egg
well beaten. Drop by spoonfuls in
hot, new, deep fat; fry until light
brown ' and cooked through, which
must at first be determined by pierc
ing with a skewer, or breaking apart.
Remove with a skimmer and drain on
brown paper.
TOMATO CORN SOCP.
1 teaspoon salt
Fed grains pepper
Few grains paprika
'& cups corn water and
left-over corn cut
2 slices onion
2 tablespoons butter
Bit of bay leat.
6 peppercorns
2 tablespoons flqur
2 tomatoes
1 cup scalded milk
from cob
',4 teaspoon soda
Cook onion and butter fivv minutes,
stirring constantly. Add bay leaf,
peppercorns and flour, and cook two
minutes; then add tomatoes, salt, pep
per, paprika, , corn water and corn;
simmer twenty minutes and force
through a puree strainer. Add soda
and milk just before sending to the
table.
JEFFERS SAYS THE .
COAL RATE LOWEST
General Manager of the Union
Pacific Defends the Prices
Charged by the Railroads.
"The coal dealer who says, 'give us
the same freight rate on coal that we
get on near beer and a real reduction
to the consumer will follow,' is de
liberately attempting to deceive the
public," says W. M. Jeffers, vice pres
ident of the Union Pacific.
"The freight rate on near beer, from
Chicago to Omaha, is 22 cents a hun
dred pounds, or at the rate of $4.40 a
ton.
"The freight rate on chickens, from
Chicago to Omaha, is 45 cents a hun
dred pounds, or at the rate of $9 a
ton.
"It is at once apparent why a car
load of coal from 'the Illinois fields,
even at the rate of $2.65 a ton, or 1354
cents a hundred, should cost a total of
$132.50, as compared with $90. on a
carload of chickens and $66 on a car
load of near beer. The carload of
coal holds 100,000 pounds; the'carload
of chickens only 20,000 pounds, ar.d
the carload of near beer only 30,000
pounds.
Lowest of All Rates.
"In other words, a carload of coal
is equal in weight to five carloads of
chickens and three ana one-thirti car
loads of near beer. The freight rate
on coal is the lowest of all freight
rates.
"Practically all of the Illinois coal
burned in Omaha comes from the
mines in southern Illinois and is
transported to Omaha through East
St. Louis, a distance of approximately
588 miles. At $2.65 a ton, this is at
the rate of 13 cents a hundred, or
4.5 mills', or less than half a cent per
ton per mile, which is certainly pretty
cheap transportation. The ton mile
rate on near beer from Chicago is 8.8
mills per ton per mile, and the rate
on chickens from Chicago is 1.08 cents
per ton per mile.
"Rock Springs coal is brought into
Omaha a distance of 800 miles, clear
across the Rocky mountains, for $3.90
a ton, which is a fraction over 9 cents
per hundred pounds,1 or at the rate of
4.8 mills per ton per mile.
"Kansas coal burned in Omaha
comes, from the neighborhood of
Pittsburgh, Kan., and is brought a dis
tance of 348 miles at $1.85 per tonor
19J4 cents per hundred pounds, or
5.3 mills per ton per mile."
Two Hundred Pairs of Stolen
Shoes Found in Pawnshop
Dave Crounse, 502 South Tenth -street,
was arrested Thursday by De
tectives Brinkman and Barta for re
ceiving goods stolen from the shoe
store of Stephen Roycke, 1648 South
Thirteenth street. The store was
broken into on June 9 and 250 pairs
of high priced shoes stolen. Two hun
dred and twenty pairs of the shoes
were found in Crounse's pawnshop
and general merchandise store. The
shoes have been identified by Roycke
as his propertj. The case was con
tinued in police court until August 28
and Crounse released on $1,000 bonds.
Assessed One Dollar and
Costs for Overloading Ford
William Whitman, 2338 Ohio
street, while riding in a Ford, road
ster in Dundee with five people in the
car, built for two, was stopped by
Officer Wheeler Thursday, who or
dered three of them out of the ma
chine. The order was complied with,
but their actions were suspicious and
Wheeler w'atched them from a dis
tance, with the result that he saw
Whitman pick up the three a little
later. Whitman was fined $1 and
costs in police court.
Government Loans Another
Hundred Million to Slavs
Washington. Ausr. 24. Another
credit of $100,000,000 to Russia was
made today by the American government.
For Sunday Dessert
.An iced joy you will long remember,
ra
PINEAPPLE
A combination of choicest Hawaiian
Pineapple with Vanilla Ice Cream made
especially to produce the cool soothinj
comfort which follows a perfect dinnc.
You can always find a dealer
cicsa by v-h sim
'.UK tOXT 1m-TO bATM
40 -HS4T HSK(T 14