V
THE BEE: OMAHA, SATURDAY, MARCH 16, 1918.
Adelaide Kennerly
lvJ a -w rwa ry
... JTHE BEE ;0M AHA.: SATURDAY. .MARCH, I6,;i918,
16
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Wonderful Discovery-Learn How
to Knit Two Socks at One Time
side and knit the other, and for dou
ble heel, same as you would in knit
ting a single sock, and if knitt'ng
Kitchener heel, take off and septate
needles to turn for (perfection). Then
after taking up stitches on side of
heel join together again.
To narrow, take first and third
stitches, purl them and slip the needle
out, which leaves one stitch from op
posite sock, which slip on to your
needle and narrow knitting. Wen
ready to narrow for Kitchene. toe,
separate the socks and finish by nar
rdwinpr every sixth stitch all arf.und,
then knit six rounds plain, then r ar
row every fifth stitch, and so on until
24 stitches remain.
Finishing with regular Kitchener
form.
The latest art in the knittina
ness is doing two socks for the Sam
mies at one time.
The secret was discovered by Mrs
George L. Watson of Cherokee, la.,
a sister of Mrs. John Campbell wife
of the local abstract man. and has
the old system beat a hundred ways,
Mrs. Campbell declares. Her sister
wrote telling how to do it, anl for
fhe benefit of other war knitters Mrs.
Campbell ha given explicit in duc
tions how to proceed.
Here they are:
Five needles are used, four in socks
a id fifth for knitting. Two different
balls of yarn are used. Knit plain
hutting with one thread in left hand,
and purling with other thread in
right hand.
Cast IS stitches on each of four
needles. , . , ,. .
First knit the top of sock (purling)
of four inches of both socks on sepa
rate needles. Then slip one sock in
side the other. Then cast the stixhes
from both socks otito one of
needles! beginning with outside sock,
lake off first stitch, then first stitch
in inside sock, then second sKch
in outside sock, and so on unc'l all
iround re on one set of neet.Ies,
making 30 stitches on each needle.
Then purl the first stitch o outside
sock with right hand with thread
outside of needle. Then knit first
stitch of inside sock with left hnd
with thread outside of needle, and
so on, being carefut to keep thiead
' in right hand in front of needle, and
thread in left hand back of n:e,11e.
By purling with right hand and knit
ting with left hand brings the socks
both inside out (that is) the right
sides art inside.
Knit in this manner until ready for
the heel. Then take one-hal of
stitches (60) for the heel. Furl one
Hobble Skirts and
Brown Veils From Paris
"Carte blanche" is the spring edict
that has passed the Paris cclthes cen
sor. Milady may choose for her Easter
drive on the young man's fancy any
hue of the rainbow and any collection
of curves and perpendiculars. That is,
above the ankle. For all lines positive
ly must meet at her feet in the small
est circumference possible in a world
of traffic regulations. In plain words,
femininity is in for a season a la the
well know hobble.
Arid she must be veiled. In brown.
Camouflage, which was reduced to a
science in the winter's modes, has now
been raised to an art. "Illusion" it is
called in couturier circles. "There is
not a chic woman in Paris who is not
draped in brown malines," eaid a for
eign buyer who has just returned in
the battalion of scouts from the
fashion front. "They often reach to
the knees, fcvery face looks younger,
the
softer and beaming, set in
of brown."
cloud
Red Cross Work a( Edward Rosewater School
At the Edward Rosewater school the women who come to the com
munity center there have formed a fine big Red Crosl auxiliary. They
have turned out a large number of surgical dressings. In the picture
they are making gauze compresses
The worK is under ine airecuon ot w uuatu u uuiv muwuvu.
Mrs. Paul Gallagher is the instructor.
Prominent Suffrage Leader.
Mrs. George Madison Lee of Den
ver, who is to serve on the woman's
national advisory committee of the
democratic party, is a Michigan
woman who settled in Colorado after
her marriage, and has since been
prominent in equal .suffrage propa
ganda work and as a leader in the
women's club organization.
FOOT Its I
Sdfwftie Butter j
iem mum
it lavor
Problem
. 5 W' .... ;
,Tra b oof mertty fttftef
csbstitote; itiathe successor to
butter. It tastes exactly like the
finest creamery butter snd is ss
gestible as butter, -with the
same high nutritive value.
iTroco solves the butter prob
lem for those who hitherto have
used nothing but the best cream
ery butter. These critical users
say that rarely is butter so
sweet and delicate in flavor.
But don't just ask for nut
butter" or nut margariDe" and
expect to enjoy tins de luxe
flavor.
Ask for Troco tad get the real
butter flavor.
Made from
Vegetable Fat
Troco is made from faV ex
tracted from the white meat of
cocoanuts the fat from the
same tropic delicacy you use
shredded on cake.
This appetizing product is
churned with rmteurized milk by
an exclusive process which gives
Troco the delicate butter flavor.
Troco contains no animal oils
nothing but pure vegetable
fats and pasteurized mUk for
butter flavor. The Troco Com
pany makes no animal oil prod
ucts. It specializes on this one
product ,
Ask your dealer for a capsule
of the vegetable coloring used
by butter makers.
Compare Troco with the
Best Creamery Butter
The iesi of Troco is on the
table in comparison with the
best creamery butter. This is
where it wins butter lovers.
For cooking it has no equal,
either in results or from the
standpoint of economy. Troco
goes farther than butter.
Old laws, made before Troco
was invented, compel us to label
it as an oleomargarine. This is
extremely misleading.
Troco is a quality product
used in homes where only the
best is tolerated. Here flavor,
quality and the assurance of fas
tidious manufacturing methods
insure the popularity of Troco.
TROCO NUT BUTTER COMPANY, Milwaukee, Wisconsin
Paxton & Gallagher
Wholesale Grocer
Distributors
Your Dealer Has
Troco or Can
Get It for You
A Telephone
Message Brings
Prompt Delivery
MRS. PAUL GALLAGHER,
Instructor
om economic
OOHOhDWT HIGH SCHOOL
Do You Eat Macaroni?
Spanish macaroni is a delicious
scalloped dish in which both tomatoes
and cheese are used. One cupful of
macaroni is cooked and combined
with one cupful of grated chsese.
Make a sauce by frying two onions
chopped fine in one-half cupful of
butter or butter substitute until ihey
are light brown in color. Add a
quart can of tomatoes, one clove of
garlic, and the pulp of two red pep
pers. Simmer until reduced one half.
Butter a baking-dish, and put in a
layer of the sauce then a layer of
macaroni and cheese, and so on until
the dish is filled, having a sauce on
the top layer. Bake in a moderrte
oven one-half hour.
Did you ever make baked spaghetti
in which stuffed olives and mvsh
rooms were used? The taste is new
and delicious. Cook three cupfuls of
spaghetti in the usual manner. Com
bine two cupfuls of stewed tomatoes,
two tablespoonfuls of butter, two pep
percorns, one teaspoonful of salt, and
one onion, diced finely, and cook for
20 minutes. Strain "and combine with
the spaghetti. Cut one small panof
mushrooms and one small bottle of
stuffed olives itno small pieces and
add to the mixture. ' Put into a but
tered baking-dish, cover with one
fourth cupfut grated cheese, a.d
brown m the oven.
'ii'l ACAR011 1
HY47UMTVH
Small Quantity Cooking
In our first discussion about small
quantity cooking, the main difficulties
in the way of the cook who must di
vide her recioes were pointed out.
She must be very accurate in her
arithmetic of dividing; she must
measure very accurately after she
knows her quantities; she musi al
low for differences In time of cook
ing some foods; and for greater evap
oration in others. This article will
take up the special points to consider
in (dividing ditterent types ot r-.c pes
Soups.
It is futile task without the aid
of a fireless cooker, to cook s.nall
amounts of soup stock. The time of
cooking is so great that the wiser
plan is to cook enough soup for at
least two or three meals or even
more in the winter time.
In making cream soups it is well
to remember that two-thirds or
three-quarters of a cup of liquid is a
large'enough serving for one pe.scn,
unless the meal is very simpk end
consists mainly of the cream sou;. In
the latter case, one cup per pst;on
should be allowed. If you have a fa
vorite recipe, then, divide on the wsis
of the liquid; but if you want to make
up a cream soup from any sort of
vegetable except potato, remember
that equal amounts of milk and vege
table water should be used, and that
three-quarters tablespoon each, fat
and flour, is needed for one cap of
liquid. The vegetable itself may be
run through a colander and addc or
just the vegetable liquid may be used.
" v Meats.
It is better economy even for two
people to buy a fairly thick steak and
use it more than once, than to t-v to
purchase just enough for a meal Of
the more tender cuts, the short cuts
may be purchased ; in the smallest
amount and still be reasonably thick.
For stews, one-fpurth pound of
meat is sufficient for one persoa: nut
it is difficult to buy less thap one
pound of stewing meat. Left-over
stew lends itself to a variety of utes.
One of the easiest is to comb ne it
with cooked macaroni, hominy or rice
to make a scalloped dish. The weal,
meat and vegetables are arranged in
layers, the gravy poured over the
whole and the dish topped off with
greased crumbs. It should be baked
about 20 minutes in a moderately not
oven.
Cereals.
All breakfast cereals that require
cooking are either flaked or granular.
The most familiar flaked cereal is
rolled oats, though other grains may
also be purchased in rolled form. The
rolled cereals take up about two and
one-half times their bulk of water
thus three-fourths cup flaked cereal
will take up about two cups water,
and will make two servings. If the
cereal is made specially for molding
and frying, only twice as much water
as cereal should be used.
A granular cereal, like oatmeal,
farina, etc., will take up at least four
times its bulk of water. Thus half
cup grandular cereal requires two
cups water, and will make two gener
ous servings when cooked.
Creamed Vegetables.
In creaming vegetables, or prepar
ing scalloped dishes, like ma.-a.oni
and cheese, t is well to remember
that twice as much solid material as
sauce should be used, and that me
fourth cup white sauce is ample for
one person, or even one-third cup
will do for two persons. An easy
white sauce - rule is one tablespoon
ful each fat and flour to one rup
milk for thin sauce, and two table
spoons each fat and flour to one rup
milk for a medium sauce. A medium
sauce is generally used for vegetables.
A thin sauce may be used fot poUtoes,
irlce and other starchy foods.
Puddings. ,
Puddings, such as gelatines, corn
starches, tapiocas, custards, etc. ,are
based on liquid as to quantity. One
half cup of liquid will make a good
serving, hence the recipe should be
divided on that basis, allowing one-
Co-Operation
Miss Gross will be very glad to
receive suggestions for the home
economics column or to answer, as
far as jhe is able, any questions
that her readers may ask.
half cup liquid for each person to be
served. When making only two or
three portions of a pudding that is
cooked for some time in a double
boiler, extra liquid should be allowed,
because the evnoration is greater in
proportion. Thus, suppose one, were
making a cornstarch mold using one
cup milk, at least two tablespoons
extra of milk should be added, or the
pudding will be too stiff.
Cookies and Cakes.
In making cookies and cakes it is
never desirable to make only enough
for one time, because of the Jabor in
volved. On the other hand, a small
family gets very tired of a large
cake or a large btch of cookies which,
become a drug on the market
before they are used up. Cookies are
indefinite things to get into accurate
numbers; but I may hazard a guess
that one cup of flour in a cooky
recipe will make about two dozen
medium sized cookies. N
Cakes are more definite. For a
layer cake, two cups of flour is about
the minimum amount for any standard
sized cake tins on the market. This
same amount will make a loaf cake
in a medium-sized bread tin, or eight
cup cakes, good size.
Hot Breads.
Under hot breads I include all
griddle cakes, waffles, muffins, corn
bread, etc., which may or may not
be technically hot breads, according
to a standard cook book. In making
such recipes, the flour should be the
basis of division. One-half cup flour
per person will make enough biscuits,
muffins, or other breads, to satisfy
the average appetite. Of course, there
probably is no such thing as the
"average appetite;" for if a person
wants more than two good-sized
muffins, he will require more than
one-half cup flour allowance.
Interesting Recipes
Stuffed Baked Potatoes.
When potatoes are thoroughly
baked remove from the oven, scoop
out the inside into a dish. Add milk,
a few gratings of cheese (about one
teaspoon to a potato) and salt. Mix
thoroughly, but do not mash the po
tato; repack into the shells. Replace
in the oven and heat for 10 minutes.
Potato Turnovers.
Boil and put through ricer enough
potatoes to measure a pint. dd one
well beaten egg, one tablespoon flour
and season with salt. Turn on a
large spoonful of dry hash seasoned
with onions and parsley chopped fine.
This hash should be dry or bound to
gether with thickening: Double over
and pinch together like a turnover.
Place on greased baking sheet and
brown in hot oven. Serve with a
thickened sauce made from the gravy
in which the meat was cooked or with
a tomator sauce.
Potato Stuffing for Roast Fowl.
2 c. hot maahed po-8 T. tried out chicken
tatoer fat.
H4 c. bread erumbe.t ogg, r.ell beatenj
1 chopped onion. 1 t. salt.
1 t. .age.
Mix well together in order given
and use as dressing for fowl.
New Ideas for Housework
Milk which has been changed may
be sweetened and rendered fit for use
by stirring in a little soda.
A tablespoonful of turpentine boiled
with your white clothes will greatly
aid the whitening process.
To remove stains of ink from books
or engravings, apply a thin solution of
oxalic acid, citric acid or tartaric acid.
Odors from boiling ham, cabbage,
onions, etc, may be prevented by put
ting a piece of charcoal into the
kettle.
To preserve flowers place a little
saltpeter in the water.
DOW We call them Puritan because they f I J0JP
Uyf represent conscientious adherence Ss' Mf
njlj to the most exacting standards. V j '-"UV
Ql You, by calling for Puritan, can Vf $ls "SSlJLh
ji secure from your provisioner the Jttp jC!!3ss.
I best hams and bacon obtainable ,; LbJ
I anywhere. 1 J"
I The Ta. Tnr I "7
I . THE CUDAHYPACKING I 9iys,K
1 If your daalar doesn't handle Puritan trtepW. fj 1
v F. W. CONRON, Manafer, I
l , 1321 Jon.a Street. Omaha, Neb. It! I flfa si J
1 Telephone Douclaa 2401. fgl J 15" 1 5!
PURITAN, HAMS and BACON are emoked
dally ia our Omaha Plant, inturin freah, ill J f
brifhtly smoked meata at ail time. Iff I
Hams and Bacon
n