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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (March 20, 1918)
THE BEE: OMAHA, WEDNESDAY, MARCH 20, 1918. ism. Adelaide, Kennerly fclla Heishmarv ASS'T EDITOR. 1 titHL Genomics! 4 tW EJieJ IrmaHGkoss HOUSEHOLD ARTS VEPT CCJTTJPAl HIGH SCHOOL In Orange Season The season is upon us when oranges f are at their best. I cannot remem ber a season when they have been more beautiful and delicious; but un fortunately I can remember many seasons when they have been more within the reach of our pockethpoks With their price from 50 to 70 cents per dozen they immediately. put them selves in the class of luxuries; yet because their flavor is so delicious, they can be combined with many other things which bring down the cost of the prepared dish, while re taining the orange flavor. The recipes given below, are all of that type. The food value of oranges is very apparent They provide mineral mat ter, milk and water all of which are so necessary to , keep the body in good condition. The acid of the orange aids in digestion; and the 'sugar in the fruit gives the body heat and energy. Orange Shortcake. 1 c. white floor. 4 T. fat. 1 e. substitute flour. i e. milk. 4 t. baking powder. 2 or S oranges, sliced. 1 T. sugar. Cocoanut. 1 t. salt. Sift dry ingredients. Work in short ening, then milk. Divide dough into two parts. Pat or roll each to the size of a pie tin, and bake one on top of the other, greasing theiower piece. Split and put together with sliced oranges between and on top. A sprinkling of cocoanut on top im proves the appearance. Orange Mold. ... Make a . corn starch pudding, ac cording to any favorite recipe.' Turn into wet molds, in which have been place smaU amounts of sliced oranges. When the molds are turned out, the orange will be. on top, and make a very attractive dessert. ,'. , V Oranges in Snow. 3 orange. 1-3 tapioca. 1 c. corn syrup. ' 3 est whites. 1 o. water. Few grains salt Peel and quarter the oranges, cook slowly in the corn syrup and water for IS minutes. Lift out oranges' and Co-Operation Miss Ot oss will be very glad to receive suggestions for the home economics column or to answer, as far as .he is able, any questions that her readers nay ask. add tapioca. A Cook till tapioca is clear, about 30 "minutes. A double boiler is good for this stage of the cooking. , .When tapioca is done, fold jn the -egg whites which have been stiffly beaten with the salt. Turn into a serving .dish and-arrange-the orange sections on top. . .' , Orange Compote. S oranges. c canned fruit V, lemon. 'Juice. - 1 e. corn syrup. Grated rind of orange. Boil corn syrup.ygrated rind, lemon juice and canned fruit juice for five minutes. Add the peeled and quar tered oranges, cover and cool. This compote may be used with boiled rice, or as a cottage pudding sauce. Orange Meringues. Stale cake. 1 egg white. Orange compbte (seel T. sugar, above). Few grains salt. Cover stale cake with orange com pote. Make a meringue of the egg white, sugar and salt. ;rile it over the cake and brown in a moderate oven. Orange Pie. 14 c. sugar. 2 egg yolks. 14 o. corn syrup. 1 T. lemon Juice. c. boiling water. 3 T. orange Juice. c cold water. Grated orange rind. 4 T. corn starch. v, Mix "syrup and boiling water. Add corn starch that has been thinned with the cold water. Stir constantly till mixture thickens, then cook in a double boiler 15 minutes. Mix egg yolks and sugar, add to corn starch mixture, and cook 2 minutes. Remove from tire, and add lemon and orange juice and orange rind. Turn into a baked pie shell, cover with a meringue made with the whites of the eggs, a few grains of salt, and two tablespoons of sugar. I Bake in a moderate oven long enough iu mown uie meringue. Nebraska Women Mobilize Forces or War-Time Food Production ft Conservation Suppers ' For Sunday Nights (Recommended by the rnlted States Food Administration.) - .1.. , JVelsh rarebit served on cornmeal wafers Fruit ice Swiss honey cakes. I Coffee ' 1 2. " r ' ' Oysters with mushrooms Rye wsr bread and butter sandwiches Oatmeal macaroons Cocoa 8. , Sweetbread ramekins Cornmeal bread Butter' Lemon Jelly with marshmallow sauce ... Cornmeal Wafers. cap cornmeal. cup wheat flour. ' I tablespoon fat. 1 teaspoon Bait. 3 tablespoons milk. Cut fat Into flour and meal. Add . salt, itlr In mUk aad roll out very thin. . Bake In quick' oven until golden brown. ' Swiss Honey Cakes. 14 cup shortening. 1 lemon. 1 pound strained boney. V, cup almonds. v "14 teaspoon nutmeg. Vt teaspoon soda. . . Flour enough to make dough. , Melt the shortening, add the honey, ana stir well, remve from the fire at onee and cool. Add the grated rind and Juloe of the lemon and flour enough to make a dough stiff enough to be bandied. 81ft the soda Into the flour. Mix all well and set away In a cool plaue overnight. Roll out one Fourth Inch thick, cut In squares, diamonds or circles with doughnut cutter,, sprinkle with finely chopped nuts and bake In a moderate- oven. - Oatmeal Macaroon!. 1 'tablespoon' fat. y, cup corn syrup. 1 beaten eg?. lis cups rolled oats. 14, teaspoon salt y, teaspoon baking powder. 114 teaspoon flour. Combine, the tat and the syrup, add the (gg and stir In the other Ingredients. Drop from a teaspoon on greased baking sheets" or pans and bake in moderate oven about 15 minutes. This makes 25 tq 28 cookies bout 3 inches in diameter. ... A Victory Menu This menu was prepared by the home economy department of Cor nell university in co-operation with the New York State Food com mission: Breakfast. Sliced oranges. Oatmeal cooked in mil!;. , Rye biscuit. Coffee. Lunch or Supper. Scalloped potatoes. Apple and raisin salad. 1 Cookies. Dinner. Turkish pilaf. Home-canned corn. Mashed .potatoes. Plum pudding. Milk for the children to drink at each meal. ' Turkish Pilaf. One-half cup rice, three table spoons fat, one-half cup tomatoes, pne cup cooked chicken, one cup White. 'stock from chicken bones; salt, pepper. Mrs. Charles A. Lotz, chairman of the home economics department of the Omaha Woman's club, is one of the food production captains at tending the school of intensive gar den training which opened in Lin coln today under the auspices of the women's committee, State Council of Defense. Mrs Paut Rivett is another Omaha captain. The food production captains will mobilize the vmen of the state into a mighty army of gar deners to produce quantities of that food which will be of most value for war-ttme needs. School will be held three days at the university farm. Mrs. F. M. Dewerse, Hilaire farm, Daw son, is general in the food drive. Among the captains who will mo bilize the women of the state are: Mrs. Lulu Kortz Hudson of Simeon, a ranchwoman, who is well known for her work among rural clubs; Mrs. T. J. Gist of Falls City, who has served as president of the Nebraska Federa tion of Woman's clubs, and Mrs. Harry Keef? of Walthill, who served as secretary of the National Federa tion of Wo.iiJn's clubs. Thte purpose of this campaign is to give Neb'aska women information relative to the needs and kinds of food, production, and to help distrib-1 ute practical information on allied subjects such as the disposal of food produce, the market ability of home canned products, etc. The food pro duction captains will also investigate conditions in the state. They want to learn whai the problems and diffi culties of the women producers are. They will urge the women over the state to tell them of the problems which trouble them, and will endeavor to seek solutions wherever possible. Among the speakers will be Miss 8 w wow . i Sfs S S ': TTrs C A Lot Sarka Hrbkova, woman's committee chairman; , George Coupland of the Council of Defense; G. W. Wattles, state food administrator; C. W. Fugs ley, university extension director; M. M. Fogg of the four-minute men, and specialists in . gardening, poultry, dairying. , bees, food conservation, home demonstrations and junior ex tension services. Save Fats for Soldiers and Allies Use Oil Substitutes The Soldier's Shelf 1 The Georgia division is much in terested, in .setting aside every tenth jar of material put up this year for the soldier's . shelf, to be given to convalescent, hospitals. Mrs. Emily R. Weisborg, an active suffragist, is one of the first women in New York City to be appointed a receiver by a justice of the supreme court , Currant jelly will flavor and color icing delightfully. We must eat some fat in order to live. It gives us energy and is an ab solutely necessary part of our diet. This is the reason that the problem of saving fats is more serious than that of saving some other kinds of foods. Nothing can be substituted for it. Yet we must give an enormous amount of fat from our national larder to our soldiers and the allies if they are going to have the necessary energy and physical strength to continue this war. How are we going to do it, since we cannot get along without fat our selves? i The answer is that although we can not get along without fat, we can get along with less than we are now using. Experts tell us that the American peo ple consume three times as much fat per person on an average as they should. Certain it is that Americans eat and wste more than do the peo ple of any other country, and it seems reasonable that if other countries can get along with less, we can. , Let it be remembered that under the name fat are included butter, meat fat, cream, egg yolks, cheese, nuts, olive oil, bacon, suet, lard, table and salad oils and vegetable fats. Butter and meat fats, especially all forms of pork, are especially needed for the soldiers. Bacon Off. Menu. ' Bacon should be struck off our home menu entirely, and while butter may be used on the table, no butter whatever should be used in cooking. Probably the best known butter substitute is oleomargarine. This may be used, measure for measure, in place of butter., Then there are the hardened vege table fats sold under various trade names. These contain very little water and may be used in place of, butter in all recipes for bread, muffins, cookies, cakes and pasty, if one and and a half teaspoonfuls less of the hardened veg etable fat is used for each cup of but ter for which is is substituted. Vegetable oils, like corn oil, cotton- 4 Just receiuedl which meet re quirements.U. :S. Food Idmitiistralibn for TPheatlesstlteats S"' Jll'''r J .... (H.ll?e Have solued the problem u?ilh riii.'il lTnii'lill' Miil.liHjr'inMiii.'HnM l"- " C2ynia large It from Oats CUSunsLine Odtsa Crackers are a contribution from the Laboratorq of the Sunshine Bakeries to help the Food Administration. dFlai?orq and appetizing unusuallu nourishing, theq should have a permanent place on ijour table. 3Sen?e u?ith soups, 'salads, for luncheon in fact for anq ' cracker 'tise.' ; , v , til At gour (grocer bq the pound and in triplesealed packages. .y Jop5E-yiLE9 Riscuit (Jmpany Bakers of Sunshine Biscuits Omaha Branches in ouer 100 Gtle. 1m seed oil, olive oil, and peanut oil may also be used in place of butter.' Four teen and one-half tablespoons of these fats equal .16 tablespoons of butter. Another way to sa've fat is to use the clean, sweet fat around the gizzard and intestines of a" chicken. French housewives .think, this, is the finest shortening for pastry and cakes. To prepare it, try it out in a double boiler or in another vessel set in hot water until the fat just melts away from the tissue and can be poured off. As it becomes rancid easily, it. should be kept in a cool place and covered like butter. .,., ' . This chicken fat may be used for shortening. cakes', like ' spice cakes, where -the seasoning used will cover any flavor the fat may have. It may also be used for frying the chicken itself or other meats or warming veg etables. ' Home-Made Substitutes. To make a home-made substitute for butter, fats left from cooking should be saved. These then should be clarified by mixing with water and heating, with constant stirring, until the steam from the boiling water has carried off some of the odors of the cooked fat. Then allow the fat to cool, remove from the surface of the water and ieat with sour milk in the propor tion of one-half cup to six pounds of fat. Strain through a cloth and the fat will be found to have acquired some of the milk or butter flavor and may be used in place of butter. Save the fats that cannot be used in cooking and put them in a stone ware crock. When enough has been collected make them into soap, or send them to the soapmaker. Bacon, Bread and Beans to Whip Germany, These are three of our most im portant kinds of ammunition. The first two we must place in the hands of the allies. The third is for our own defense. Putting bacon into the hand of the allies is one of the most important ways in which we can help fight this war. Bacon is a highly concentrated food and can be shipped abroad readily and economically . If we can send large quantities of it abroad, it will go a long way toward keeping the soldier in tip-top fighting condi tion and the wolf from the doors of their families. Hut to do this means a sacrifice by every one of us. It means that each of us must be particularly careful iu our use of bacon, pork and pork products, for our hogs have de creased alarmingly in number, during the past year. Yet, if we are going to meet even the minimum demand made on us, we must increase our exports of bacon and pork 100,000,000 pounds over pre-war averages. Think this over before serving bacon for breakfast tomorrow. Reduce Wheat Consumption. The second "B" is brea'd. A slice of wheat bread is as scarce in any qf the allied countries today as a Gentian soldier in uniform is here in America. For two years, rich and poor alike have been eating war bread. But even this war-bread cannot be made without some of our wheat. We must reduce our meat consumption to 30 per cent normal until next harvest, if the allies are still to have bread. This means sacrifice and substi tution on our part. We must eat corn and oatmeal bread, barley scones, rice and potatoes. We must eat 'less cake and pastry and save our bread crumbs for puddings, muf fins, baked dishes, and griddle cakes. Save one pound weekly of wheat for everyone in your family and you will put bread into those out-strteched hands across the water that plead for our help.. And now for the last "B," Beans. They are one of the most valuable kinds of ammunition we have for our own defense. By using beans more freely we can save thousands of pounds of meat for our soldiers and the allies. Eat Beans. Eat beans dried and canned.' Eat them boiled and baked. Eat them in muffins, timbales, sandwiches, baked loaves, soups, salads, croquettes, and souffles. Eat them for breakfast, lunch, and dinner. They are always nourishing, always satisfying, always healthful. Get acquainted with all the varieties-the navy, lima, and kidney beans, string beans, pinto beans, and sor beans. The oirito is a variety not yet , known in our markets. It is equal in value to any of the others,, however, with the added advantage of being low in price. The soy bean is a native of Japan, but has recently been grown here and is now on the market as an American product. In most parts of the country both soy beans and pinto beans are cheaper than navy beans'. When mixed with navy beans and baked in the following manner it is difficult to distinguish soy beans from the universally liked "Boston Baked Beans A Triumphant Return An absent-minded man came home one evening and gaily waved an um brella before his wife: "Well, my dear," he said, "you see, I didn't leave it anywhere today. "I see." said his wife. "The nly trouble is that you didn t take one from home this morn- mg," The War Spirit Hi In a . Busy Store New Spring Suits Men s Wear Serges PEATU RING extraordinary values in navy serge suits "true blues"- exploiting the new est "Flares" and the latest "Rip. pies" some lavishly trimmed with pretty, buttons other carry quantities of silk braid. A S ONE style sells out another steps bravely into , the ranks just a little newer iust a little' more for you to wear and enjoy, and so lonpr ns the war continues we're selling on half "rations." $30.00 Suits, during the war $35.00 Suits, during the war $40.00 Suits, during the war, ...... $24.75 $27.75 $29.75 Avoid Waste in Buying Fashions Tell Your Friends of This Win-the-War Fashion Store At WXICOMC AftCH ,1812 FARNAM STREET: NEW SPRING FOOTWEAR m Sea Our Windows T71 VERY new conception of jlJ the newest styles ( for Spring is represented in this advance Spring showing of women's fashionable foot wear. The most predominat ing features of this showing are the new,' dainty glove fitting military styles, in the smart new suit shades. The assurance of Fry quality and workmanship make them specially preferable. Why not acquaint your self with tne newest models for the coming Spring: sea. son by visiting this store tomorrow? taa,oouamB7 ow Rice and Coffee Hold Down the Price of Porterhouse! , '''t-:' V RICE, coffee, canned fruits and vegetables, peanut butter and packaged fish why does Armour sell these foods? Soaps, oils, drugs, banjo strings, curled hair and fertilizer are logical for Armour to sell; for they are by-products of the meat business. But why should Armour handle so many food lines which have nothing to do -with meats? THE answer, if you will but consider, is simple. It is a Question of sales costs. When Armour buys livestock from producers, the cost of its preparation for your use represents but one stage in making it ready for you. Getting it to - you is fully as important And that represents an other cost I Selling Expense Reduced WITH the expense of factoring meat products reduced to the finest point that scientifically designed machinery and skill can bring it the probr lem becomes one of getting these goods to you with the absolute minimum of charge. To do this, Armour maintains some four hundred Branch Houses in the more important population centers, each in charge of a food expert and each with a corps of salesmen. Over these Branch House organizations, working much as a train dispatcher might, is the Home Office sending supplies here to day, there tomorrow, somewhere else the next day keeping the supply equalized throughout the coun try so there is no surplus- or shortage, no glut one day, no prohibitive prices the next As a result, each salesman cannot be selling meat to his full capacity every day. But his salary must go on. And were it not possible for him to profit ably employ his surplus time, that portion of his wage which represents unused time would have to : be added to the cost of your meat For the number of salesmen cannot be cut; there are times when the full force is needed. Hence, the fact that Armour does sell these addi tional food products, keeps down the cost of your, chops, steaks and roasts. AH Costs Kept Down BUT the cost-reducinginfluence goes farther still. Just as selling fruits and vegetables keeps down the cost of meats, so does selling the two together keep down the cost of the fruits and vegetables. And thereby, Armour can sell the highest quality at or dinary prices. Moreover, because a test of one proves the quality of all these products offered under a single mark the famous Oval Labelthey sell almost automatic ally for the dealer and permit him to hold his prices down to fair figures. Thus, when you insist upon Armour Oval Label Products, you share in these economies and make it possible to pay maximum prices to the producer and still keep prices lower to the consumer. AISMOIUi WCOMPA1W CHICAGO tfUtwrTtfivj'TttnM -J