Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (April 20, 1918)
THE BEE: OMAHA, .SATURDAY, APRIL 20, 1918.
Conduded byElla Fleishman.
y..l.. ii- .... ' 111 "- - .. ... .. . . , "N.
" fcl '
I . ,M i- c... ., I ii" ii m
Special Mark Down Sale
WOMEN'S SUITS AND DRESSES
Berg's Women's Shop
1621 Farnam Street j
There is no use to enumerate all of the many styles and fabrics
when a short visit to our store will be so interesting and so con
vincing as to the really wonderful values we offer in The Sea
ton's Choicest and Most Handsome Varieties of Exquisite New
Our entires lines of Wool Suits that sold at $55.00 and $50.00, all
go on sale, Saturday, at S35.00. 1
l45.00SuUs $2952 $32.50 Sarts $2452
THese Suits comprise Men's Wear Serges, Tricotines, Gabardines, Poiret Twills, Etc.,' Etc., in
kvy Blue, Gray, Black and Rookie. Made in the new vestee effect, ripple back and all the lata
id novel ideas in collar and sleeve styles. A genuine saving of $15.00 and $20.00.
Women's Silk Dresses
50 Women' Silk Dresses of unrivaled smart
ness and elegance of thoroughly dependable
quality. ' ,
Taffetas, Georgettes, Crepe de Chines and
Foulards in Tan, TaupeV Brown and Gray
Apron Tunic and Bustle Styles.
Blouse Sale Saturday
Crepe de 'Chine and Georgette Silk
Blouses, that sold up to $6.50, PA QC
Special for Saturday ........ riW J
1621 Farnam Street
' JhfA L ?.
Jfet Wasteless Davs X
Avoid the insidious , extrava
gancer in your kitchen the
result of using foods low in
nutritive value, or. which in
volve considerable waste in
nirv ration v
or Your Protection."
Puritan Ham is a good food for wasteless davs
since it combines a maximum of food value,
with a minimum of waste.
Puritan Hams are delicious in flavor, fine
grained and tender.
When you buy hams or bacoa ask for Puritan.
"The Taste Tells"
THE CUDAHY PACKING COMPANY
... V '
f yogr dealer doesn't
liaixfle Puritan phone
f yogr dealer Wi F. W. CONRON, Branch Manager
"XVi -... Wli Puritan, phone 1321 Jont. St, Onahm, N.h. "
- . Fw Phoa. Douglas 2401.
' Furitan Hum and Bacon are smoked daily In our Omaha
; plant, insuring fresh, brightly amoked meata at all times.
. ' .... ,,
IJjfeJ h Ibma H Gross
HOUSEHOLD ARTS VEPT CCJfTJfAL HIGH GCJfOOZ
- Save the Fuel
Along with other problems of eco
nomy, the question of saving fuel has
assumed national and international
importance. It is no longer for us to
decide personally whether we care
to savegas or coal or kerosene; our
job is to save the fuel because it is
The delightful part of saving fuel
is that it usually means saving labor
as well; and it always, means saving
the "last minute rush" before a meal.
It also means forethought which fact
makes it the friend of the careful
housewife and the foe of the careless
Fuel Saving Devices.
There is just one principle under
lying all heat saving devices, and that
is to trap the heat after you once
have it. The average stove is very
wasteful of heat as witness the
amount of heat present in a kitchen
where a coal range or eves a gas
stove is burning. The heat may be
kept in by thick walls of non-conducting
material as in a fireless cooker, or
an Atkinson oven, or by producing
steam which is entirely trapped in the
steam pressure cooker or partly trap
ped in any steamer.
The fireless cooker is too familiar
a device to require any explanation,
and its virtues are self-evident. No
doubt the combination of gas and fire
less, or electricity and fireless is the
most satisfactory except for initial ex
pense. Atkinson Ovens.
The Atkinson oven, or Aladdin
oven, as it was sometimes called, is a
splendid device which has never been
popularized. It is an oven that fits
over a kerosene lamp or a small gas
burner, and it is so constructed that
a maximum of heat is retained. I have
never seen but one Atkinson oven,
although the principle of it is identical
with the so-called "fireless" ovens of
some gas and and kerosene stoves.
Recently, however, I have read ad
vertisements of a new oven (portable)
which sounds exactly like the old
x Steam Pressure Cooker.
A clover Denver mechanic one day
thought that steam under pressure
might be a help to the housewife as
well as to the manufacturer and he
invented the "Pressure Cooker." It
saves fuel because it reduces enor
mously the length of time required for
cooking foods that ordinarily require
slow cooking. I have been told that
any ordinary family would save its
initial cost (about $15) in one year
through reduced fuel ills. Tough
cuts of meat can be thoroughly
cooked in 30 minutes with the pres
The ordinary steamer is a perfor
ated vessel which fits over a kettle
of hot water, but the most modern
steamers include an enclosed rack fit
ting over a pan of hot water. There
are several shelves sin the rack and
on each a pan may be placed. Thus
three or four dishes may be steamed
at once, using only one burner. This
is a slow method of cooking, but Very
satisfactory. No flavor is lost.
Saving Fuel Without Special Devices.
The easiest way to save fuel at all
times is to use just as high a flame
as is required and no higher. One
of the most difficult points to teach a
beginner in cooking is that water
boils over a low flame (after the boil
ing point is reached) and that it does
nothing else, even ove a high flame.
In other kinds of cooking, a moderate
flame will nearly always bring just as
good and as qMick results as a high
Another easy method of saving fuel
is to utilize the oven to the full. It is
frequently possible to prepare a
whole dinner in the oven if one will
spend just a little thought in plan
ning the menu.
Ordinary portable ovens are excel
lent to use on the top of the stove
when just one thing is to be baked.
Their initial cost is slight and the cost
will be saved many times over.
Dainty Summer Frock
How and What to
Even a pound-to-pound basis in tht
face of the present flour crisis seemi
too small a part for the red-blooded
American now. We know that the
bread rations of French soldiers have
already been reduced. ,
Many otherwise patriotic house
wives have shown a great want of un
derstandirig in regard to this pound-to-pound
cereal substitute problem
Some have even gone so far as to paj
for the substitutes necessary and
leave them at the dealers, thus open
ly flaunting their intention of not co
operating with the food administration.
And some sucn acts in homes thai
proudly float the American flag and '
display a service flag. These sacred
emblems must have lost their signifi
cance to one who finds it in him to
deliberately take the fighting fuel
from the army.
It is merely a matter of taste witr
us and this should not be counte
nanced. The use of wheat flour is
after all mostly habit. Barley was the
universal cereal used until the latter
part of the 17th century. Aftet
wheat was introduced it took half a
century before the people used even
50 per cent of wheat flour.
Because women directly supervise
the buying and preparation of nine
tenths of all foodstuffs women must
get in line at once and save this wheat
The secret of disposintr of the
pound-to-pound order of wheat sub
stitution is in the selection of sub
stitute cereals. An assortment of the
substitutes allowed and which you can
use without waste is as follows:
Barley flour 5
Potato flour 3
Rice flour 2V
Buckwheat flour 3
Yellow cornrrwal 3
JH s.wUi .ai-ii. -li-ea. BP
By GERTRUDE BERESFORB
"T7IIO would want a sweeter sum
ii mer frock than this pink and
white chiffon cloth, with its trimming
of white Georgette crepe? Upon an
alysis it is the simplest shirtwaist and
skirt, but it is lifted far out of the or
dinary by the vest, collar and hem
stitched inserts of white. Even the
Wall of Troy hem on the vest is a
different touch, which will appeal to
the discriminating woman right away.
Dimity or voile will develop this
frock for the "thrifty" who wish a
less expensive garment than chiffon
cloth. Being thrifty is being patri
otic these days, so save your money
and buy war saving stamps.
War-Time Footwear in
The manufacture of slippers with
wooden soles and cloth tops is a war
time industry which has sprung up in
Holland, reports the United States
Department of Commerce. The up
per and inner parts of the slippers
are formed of twill, corduroy and
woolen stuffs. All these materials are
relatively cheap and yet make com
fortable and durable slippers. The
cloth parts are made by hand and the
wooden soles by machinery.
In view of the mounting prices of
leather footwear, these combination
slippers, which retail for the equiva
lent of $1 pair for the best quality,
are selling rapidly. It is claimed that
they are entirely satisfactory for wear
in the home and are practicable for
women engaged in indoor occupations.
Rolled oats ...V. 3
Edible corn starch 1
This remarkable product has taken the place ot cow's butter in many thousands of
homes and not alone because it costs less but for the reason that all of the family like
it better. Its popularity is won on merit and the sale is steadily increasing.
Here are a few important things for one to consider.
It is made entirely of vegetable oils and milk.
It is sweet, wholesome and very nutritious. v
It does not get rancid or lose its flavor.
It is a delicious spread for toast and bread .
It is fine for making cakes and pastry.
It will keep firm in warm seasons'.
It costs fully 1-3 less than creamery butter. ,
It is made by experienced butter manufacturers..
Let your next order to your grocer or market man include one, two or three pounds.
It comes to you a creamy white because the law requires a tax of 10c a pound if we
color it, so we supply with each pound carton a capsule of vegetable coloring (the
same used in coloring creamery butter).
U. S. Food Administration License No. G-13775
Club of Lonely
Out of the plaint of a lonely war
worker in Washington a large so
cial Orcanization is rrvstalliziniy.
"How can I make friends?" was the
query; the Church of the Covenant,
one of the capital's leading churches,
sought the answer. It issued an
invitation to the newcomers in
Washington to meet in its chapel one
evening but the chapel proved all
too small. Instead of the 300' ex
pected, 1,500 people arrived.
The purpose of the organization
that is Errowiner un out of this first
meeting is to afford social interests
ior wasningtons vast new popula
tion. Officers have been chosen and
State prouns formed, with a rhair.
man for each; these will determine
tne details tor the permanent organ
ization and the manner in whirh
the --social element will be best de
The oreanization will have its se
rious side also. It has already
pledged a sum of money for a fund
that is to be established for the our-
chase of Bibles. These Bibles will
be used in administering the oath rf
allegiance to new recruits and will
j i i ... . ...
men De presented to tiie soldiers .ar
Church Dinners That
Are Victory Meals
It is not at all difficult to make the
church dinner a good conservation
meal. Try one of these suggested bj
the United States food administra
Meat Loaf Mashed Fotatoea
Corn a la Southern
Hot Corn Bread
Waldorf Salad (Apples, Nuta and Celery)
(Home Canned or Fresh Fruit)
Barley Cak with Honey Frostlnf
We arc rapidly se
Northwest It can
now b. bought in
tht amallar' citiea as
veil as tha large
eantara. Ask your
NORTHERN COeOAflUT BUTTER CO.
Manufactureri, Minneapolis. .
, Your Grocer, Delicatessen Store and All Dealers in Pure
Food Products sell the Holiday Brand.
OMAHA COLD STORAGE COMPANY
Keep account of
your saving with
An easy way is to
put tt In Thrift
Stamps with tha re
sult that yon will to
surprised and pleased
as well as patriot!.
Lettuce and Cottage Cheese Salad
Buckwheat Chocolate Cake Canned Flume
Baited Nuts Celery
Mutton Glazed Sweet Potatoes
Corn Bread Flpklea
Barley and Oatmeal Drop Cakes
Lemon Milk Sherbet
Corn a la Southern.
To one can chopped corn add two
eggs slightly beaten, one teaspoon
ful of salt, one-eighth teaspoonfnl of
pepper, one and one-half tablespoon
fuls of melted margarine and one pint
of scalded milk; turn into a greased
pudding dish and bake in a slow oven
until firm. One quart of fresh grated
corn may be used instead of one can
of corn. This recipe will serve from
six to eight people. Multiply it ac-
cording to the number you expect to
'4 c. fat. 2-J e. milk or water'.
i c. glucose, 2 t baking powder,
1 egg. 1 c. raisins.
Cream fat, add glucose and cream
thoroughly. Add beaten egg and
milk. Add the sifted dry ingredients
and the raisins. Pour into a shallow
greased pan and bake about 20 min
utes. To make honey frosting, boil honey
instead of sugar and water, pouring
over the stiffly beaten white of egg,
as for ordinary boiled frosting.
Buckwheat: Chocolate Cake.
H e. fat. c. buckwheat flour
1 c. sugar, i c. wheat flour,
2 egg 2 t. .baking powder,
V, c. milk, H t vanilla.
2 ox. chocolate (melted)
Cream fat, add sugar gradually,
and yolks of -eggs well beaten. Beat
the whites of the eggs stiff. Add
milk, flour and baking powder and
beat thoroughly. Add. chocolate and
vanilla; fold in the stiffly beaten
whites and bake 40 minutes in a shal-
low cake pan.
Barley and Oatmeal Barley Cakes.
V e. fat, 114 e. rolled oats,
.e. brown sugar. t t. baking powder
ft e. corn ayrup, H t Bait,
I e. barley flour, . l egg,
Vi c. nuta. T. water.
Cream the fat and sugar and tht
corn syrup; mix dry ingredients; ther
add beaten egg to creamed fat, sugar
and corn syrup. Add flour and liquid
alternately. Mix well. Drop fcom
spoon upon greased tin. Bake in a
Powered by Open ONI