Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (April 6, 1918)
us iwai mm IWi li I I
THE BEE: OMAHA, SATURDAY. APRIL 6, 1918.
Eiiiel by IrmaHGroSS
ROUSCHOID AXTS VEPT CZJiTlTAL HIGH SCHOOL
This is the season of the .year wben
jggs are at their very besfc- Un
fortunately, their price is not low,
enough this year to put them into the
class of low cst food; still I think
they have probably not risen . more
in proportion than other foods have.
At 35 cents per dozen they compare
rather favorably with meat in cost,
taking the food value into considera
tion. One doien large eggs weight
about one and one-half pounds. About
14 per cent of egg is body-building ma
terial, and one pound of eggs gives
about 900 heat units to the body.
Lean meat has a larger per cent of
body-building material," as high as 20
per cent; but gives fewer heat units
to the body. Hence eggs are not a
bad investment as meat substitutes,
and their digestibility for the average
rjersdn must also be taken into ac
count Seasonal Price.
The hen evidently does not realize
that' she should be on the job the
whole year round, for the winter sea
son is her rest'period. Cold storage
has helped somewhat to equalize
prices the year round; but cpd stor
age prices are not so low as to put
eggs within the reach of every one
in the winter time. It is perfectly pos.
sible for the housewife to overcome
seasonal prices to a certain extent by
preserving her own eggs for autumn
and winter use.
Ways to Preserve Eggs.
The principles of preserving eggs
are very simple. A good egg is one
which has kept its original water con
tent, and which has not undergone
change, due to bacteria. Some bac
teria enter through the shell, which
is porous. If the shell can be sealed,
tl e eggs will keep for a reasonable
length of time. I think no one claims
- that home preserved eggs will last
longer than eight months.
The simplest way to preserve eggs
s to pack them in sawdust or salt,
or oat them witli paraffine or some
other air proof preparation. The
more satisfactory way is to cover
them with a water glass solution, or
a liine ater solution.
Water Glass Method.
Select perfect eggs, as fresh as pos
sible.. Do not wash, for the water
vll remove a gelatinous-covering
which helps to preserve the egg.
Scald an earthen jar, and prepare a
solution of nine parts cooled boiled
water t'p one part of water glass. The
mixture should be beaten with an
egg beater if it will not mix easily.
One auart of water glass is suffi
cient for one-half case of eggs (IS
dozen). Pack the eggs into the jar
which has been placed in a cool place
where it need not be moved. Cover
the eggs with the solution to the
depth of two inches above the eggs,
and as the water evaporates it shpuld
be replaced with, fresh cool boiled
ivater. The boiled water should al
ways be nsed, because- other water is
iot' sterile. ' -
'" Success of the Method;
As stated above, it is not claimed
thai home preserving will kP eggs
i -wry vo
Miss Gross 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 may ask.
longer than eight months. Toward
the end of that time the white and
yolk cannot be separated and the
egg is only fit for general cooking.
The housewife, then, should put down
only enough eggs now to last during
the autumn and rely on summer eggs
for her winter supply. It is better
to preserve some eggs now, for the
spring eggs are by far the best of the
whole year, both in flavor and in
The United States Department of
Agriculture gives .the following direc
tions for the limewater method:
Limewater is also satisfactory for
preserving eggs, and is slightly less
expensive than water glass. A solu
tion is made by placing two or three
pounds of unslaked lime in five gal
lons of water, which has been boiled
and allowed to cool, and allowing the
mixture to stand until the lime settles
and the liquid is clear." The eggs
should be treated as for the water
5 pgftn i c strained tomato
1 t. salt 4 T. finely chopped
5 dos. olives, chopped onion
1 T. chopped parsley
Pent the -eftgs, add other Ingredient, mix
well and scramble in a hot pan In which
1 T. fat has been melted. This U a o0d
chafing dish reelp.
ii c. cooked rice 1 T. vin'gar
V, c. brown sauce Sait-and Pepper
1 T. fat. Chopped ptitMcy
Poach the eggs In water to which the
vinegar has been r.dded. Season the rice,
which should be hot. with the salt, p-)pper
and fat, and arrange as a bed on a hot
plattor. Hake six depressions In the rice,
slip a poached egg In each, garnish with
the chopped parsley, and pour the brown
sauce around the dish. Serve hot.
A Hoe for Every Home
The hoe has become a weapon of
war. The, food situation was never
more serious than now. Saving food
is one solution of the world shortage;
substitution is another, but equally
important is the spring edict from
the United States Department of Ag
riculture and the United States food
administration that the country must
plant and produce more food this
year than ever before.
The urgency of this demand must
be appreciated and acted upon
promptly by every home in America.
Every householder with even a little
land to Spare should buy a hoe. The
hoe should become the symboj of a
self-sustaining. household as regards
garden foods. Every peck of potatoes
and every pint pf peas brought in
from the back yard releases that
much more,, for the current market
and saves that much to ship abroad.
Almost every liomo has some mem
ber who can devote a little time each
day to the hoe. This should be con
sidered as much a part of patriotism
! " tnrt o to mown w irw
Treat yourself to a pleasant surprise by try
ing: this delightful beverage today.
YouTl find it delicious in flavor, sparkling,
refreshing and invigorating. And the endorse
ment of physicians proves its purity and health
fulness. For sale everywhere.
13th and Leavenworth Sts. Omaha, Neb. Phon Douglas 1670.
W. A. STONE FRUIT CO.,
625 W. Broadway. Council Bluffs, Iowa. Phona 435.
Potatoes Take Place of
The United States food administra
tion is continuing to preach potatoes
instead of bread. Eat potatoes now
while they are good.
Scrambled Eggs rotatoes Patties
Coffee or Milk.
Baked Potato Creamed Left-over Meat
Fresh fruit Sauce.
Halibut 8teak Rlced Potatoes,
Apricot Oatmeal Batty.
Shape cold mashed potato In small cakes
and roll In flour. Greaaa hot omelet pan.
put In cakes, brown one side, turn and
brown tha other side, adding a little fat If
needed to prevent hurtling. '
Apricot Oatmeal Betty.
3 cups cooked oatmeal.
1 cup slewed apricots.
cup ra ...
H cup corn syrup.
14 teaspoon cinnamon.
Mia. and bake for one-half hour. Serv
hot or cold. This recipe -will serve five
No Bread at Dinner
Girls in two large dormitories at the
University of Wisconsin have of their
own accord voted to have, no bread
served at dinner. Why not adopt
their plan in your home? Bread is
quite unnecessary with such menus
as the following:
Vegetable Soup with Rice
Mutton Chops Mashed
Lima Bears Creamed Cauliflower
Stuffed Prune Palad
With Oatmeal Flats
Riced Potatoes Jugged Rabbit
Dried Corn Baked In Milk
u cur, corn syrup 2 cups cooked oatmeal
U teaspoon PP' P ,ma"
cinnamon eups raisin.
Mix and bake for one-half hour. Serve
hot or cold. Any dried or fresh fruits,
dates r ground peanuts may be used in-
tead of apples.
Koreauartcrs of rabbttl bay leaf
2 tablespoons fat Water
fsTlced Xn tablespoon.
Orated rind 1 lemon 1 cup of gingerbread
Cut rabbit Into pieces, place In aauctpan
with fat.- thyme, sliced onion, lemon rind
and bay leaf. Add enough water to cover
rabbit an inch from top, salt, cover and
stew, when rabbit Is nearly done, take out,
strain tha liquor, add vinegar n" then
make a gravy by adding to the liquor fat
ruhoed with an equal quantity of flour.
Add the gingerbread crumbs to the gravy
Pnnr this gravy over the rabbit, simmer
awhile and serve.
Soak dried corn in water over night or
use canned corn. To each cup allow one
egg beaten light, one tablespoon milk, one
tablespoon flour, 1 teaspoon melted fat, one
half teaspoon salt. Mix all together and
drop by spoonfuls on hot greased grlddlo
and brown on both sides.
Miss Ruth McCall, eldest daughter
of the governor of Massachusetts, has
chosen for her life work architecture
and landscape architecture.
as to buy thrift stamps or to knit
f,M- f, nlrlifr Tt is tiecessarv to do
our part to finance this war, but of
what avail to furnish money if we fail
to feed the army and the civilians who
are waging it? .
Orange Crop Shortage is
Cause .of Big Rise in Price
The unprecedented raise in the price
of oranges is the feature of the local
fruit market that is astonishing the
marketmen. Oranges that sold at
30 cents a dozen last year are now
commanding $1 a dozen, and the big
gest size that sold at 50 tents no
cost $1.50 a dozen. Marketmen say
the producers claim there is a big
shortage in the crop.
Potatoes hold down to 25 cents a
peck for the best kinds. "We have in
some extra fine genuine Red river
seed potatoes," said Omaha market
Hen. "These are' in branded sacks
and the government guarantees them
genuine." The price is $1.25 a bushel.
Last year these potatoes sold at $3.50
One of the most remarkable lower
ing of prices is that of red onions,
which sell at Vt cents a pound now
and sold last year for 10 and 12 cents
a pound. Onion sets are selling at a
large department stores for 10 cents
Kcw, fresh rhubarb from California
is arriving in Omaha in liberal quan
tities and sells around 1 cents a
Strawberries are somewhat higher
SATURDAY SPECIALS AT NEW PUBLIC MARKET
Everything Strictly Cash Deliveries on Order of $5.00 and Over.
PAY CASH CARRY YOUR BUNDLES AND HELP WIN THE WAR
NOTICE Just received a carload of Fancy Strawber
tm in be nlar.erJ on sale Saturday. Der box. . . 15c
Strictly Freak Eggs, (uarantsad, stlset,
par doien, at 33c
Fancy Creamery Butter, la pound pkf..,
per lb., at. ., 41c
Wisconsin Cream Cheese, tb 27'jO
Large can. of Milk Hominy, special lor
Saturday only, 3 cana lor 25c
New Asparagus, home f rewn, bunch. . .Be
Pit Pork Loins, lb 21c
Pure Cone Leaf Lard, lb 2S'4c
Eagle Brand Peas, not soaked, can. . .10c
Diamond C Soap, 7 bar for 25c
Tall Pink Salmon, per can 19c
California Prune, lb 12'jc
4 -Crown Muacatetl Raisins, lb....l2Vc
Fancy Cauliflower, lb 7VaC
Young Carrot, Turnip, Shallot or
CUT FLOWER DEPARTMENT
Daffodils. Each. 3c
COFFEE DEPARTMENT ,
HIGHEST QUALITY OLD CROP COFFEE
HOTEL BLEND, par pound. BSq 3 pound for
WATCH FOR OUR AD IN TUESDAY EVENING'S PAPERS
You Will Sava Enough Money On Your Purchase to Buy Liberty Bond
We Have the Largest and Most Complete Fruit and Vegetable Department la the City.
We Buy Our Fruit and Vegetables Direct No Middlemen' Profits.
Main Floor Firt National Bank JSldg. Phona Douglaa 2793.
mmmwmmmmmmmmmmmmmmmmmmmmwmmmwmmmmm i , '
Armour's Oval Label jsi fS N. et mol,, Oya Label
Is Pure Food Insurance C JfffSf jPK Simplify Your Buying
Value Variety Conservation Economy
Daring the next several weeks there will appear in thii paper a series of Armour
food messages of greatest importance to all housewives and all others who buy
foods for the home. Watch for these messages they will repay a careful reading.
AT this time when food prices are higher than
ever before, you can't afford to take chances
on unknown brands. Efforts toward economy
may be even more wasteful, more extravagant,
than to continue the food habits already formed
by your family during normal times. Above all
things don't overdo in your efforts to buy cheap
foods. This is seldom true economy. It isnt
Armour's Quality Products all sold under the high
est quality guarantee of the Oval Label form the
most comprehensive, line of package foods in the
world. Many housewives have Oval Label shelves
in their pantries and are thus equipped for any
emergency. They know that whole menus can be pre
pared from this line of Pure Foods. And they know
that each Oval Label Product is equal in quality to
all the others. For they are all sold under the same
trade-mark and if one should not be satisfactory, the
than last week. A carload from Lou
isiana supplied local demand at TVi
cents for the pint boxes ami 35 cents
for the quart boxes.
Wax and green beans, fresh from
the southern gardens, sell for 20 cents
a pound. Green peas arrived on the
market for the first time this spring.
They come from California and sell
at 15 cents a quart.
Saving Shoe Leather
Making two pairs of slices do the
work of three, while leather maintains
its wartime scarcity and price, is the
advice of the United States bureau of
"It is apparent," says the bureau,
that it is a matter of economy to
keep two or more pairs of shoes,
wearing them in rotation. Some man
ufacturers claim that two pairs of
shoes worn alternately will outlast
three pairs worn consecutively. Wei
shoes should be dried slowly, and, it
possible, shoe trees should be inserted
to prevent their losing shape and be
coming uncomfortable, and also to
prolong the life of the shoe."
Rullaliaa- ner bunch Sc
Fancy Leaf Lettuce. 3 for 10c
Fancy Nebraska Potatoes, IS lbs. to th
peck, per peck 'c
Sunahin Ginger Snapa, tb 12' ic
Sunahine Cookies, mixed, lb 20
Steer Shoulder Steak, lb 19' ac
Steer Pot Roast, !b lVtc
Steer Rib Roast, lb 2atc
Young Veal Roast, tb lBV3c
Young Veal Stew, lb 13'tc
Extra Lean Pork Butts, lb 24V)c
Extra Fancy Lamb Stew, lb 13' 5c
Swilt's Premium Regular Hams, lb ..31c
Extra Lean Regular Hams, lb....27c
Sugar Cursd Hams, lb 22' 9c
Extra Lean Bacon, lb 3!'c
Sugar Cured Bacon, lb 36vte
The Big Name in Foods
Need This Book "The Business of Being a
Our Domestic Science Department has prepared a book on modern home management It tells how to prepare
the best meals and save time, labor and money. Send ten cents (coin or stamps) to cover postage and packing
charges, and we will mail your copy. Address Domestic Science Department, Desk 4, Armour and Company, Chicago.
Four pounds of dehydrated cabbage
will feed 300 men with an accustomed
army ration as provided by experi
ments conducted at Walttr Reed
army hospital, Washington. D. C,
with several kinds of fruits and
vegetables. These showed that de
hydrated products enough for a
large number of men could be stored
in a small space. A considerable
army. These will be employed not
Saturday Specials at the
Pig Pork Loins, per lb '. 21?4c
I'uru ("one Leaf Lard, per lb , 2594
Steer Shoulder Steak, per lb 19c
Steer Pot Roast, per lb... I .....19,c
Steor Rib Roast , , 22 He
Young Veal Roast, per lb 18 H
Young Veal Stew, per lb 13 He
Extra Lean Pork Butts, per lb 24Ue
Extra Fancy Lamb Stew, nor lb 13Mc
Swift's Premium Regular Hams, per lb , t ........ .31e
Extra Lean Regular Hams, per lb..,. 27Mc
Susar-Cured Hams, per lb 22H
Extra Lean Bacon, per lb : ...43c
Sugar-Cured Bacon, per lb 36 He
SPECIAL From 10 to 1 1 A. M. Omaha Family, Star
or Ivory Soap, each 5c
Diamond C Soap, 7 bars for , 25o
Strictly Fresh Egs, per doa 33c
Good Butterine, per lb .....25c '
Tall Cans of Salmon, per can 1S i
Sweet tooth pancake flour or quality macaroni, 3 for.. "...25c
California Prunes, 3 lbs. for 25c
THE EMPRESS MARKET
Douglas 2307. 113 South 16th Street
Don't Wait Till Sunday
and wish you had it
but telephone now and
you will have it Sunday
for coffee for lunch.
XX Cream, Excellent for Whipping
Alamito Liberty Cream Cheese
Alamito Dairy Company
Council Bluffs No. 205
what you pay, but what you get for what you pay
that counts. Always buy Armour Oval Label foods.
Buy foods you Anow-foods that are marketed
under a name that carries with it a responsibility
for quality. Ask for the foods by the brand name
as well as the food name, and in your buying,
follow the advice of the Food Administration. This
is the right war policy for American housewives.
good reputation of the whole line would suffer.
Many Oval Label Products are real conservation
foods. Meals for meatless days can be composed
of Armour Products; for the line contains package
fruits, fish, vegetables, beverages, sauces and con
diments, as well as meats. And they even save
time and fuel, for 57,000 Armour employees have
carried preparation as far forward as possible.
Many of these foods are "ready-to-serve. ' Look
for the Oval Sign on your dealer's store front
only in feeding the troops In Prancjv;'
but also servt J in the rations in tin
cantonments in this country. '
Dehydrating processes have befti
studied by Department of Agriculture
scientists for several years pas"t.
This study has shown that dehydra
ting, a process which extracts the
water content of fruits and vege
tables .without, changing them chemi
cally, has many advantages to re
commend its use in war.
D0BT. BU0ATI. Nr 13th as laas
Sti.. Osiahs. DmiIu I0M.
H. P. LEFFERTS. tk Q Stt.
A Case of
Powered by Open ONI