, 1 J
v.. THE BEE: OMAHA. , WEDNESDAY, JUNE 11, ' 1919.
. uslc nm eternal wande,
nchaa grata ef the souls el mortals!
Stedman.
In cohtemplatloa ef created things
By steps ve may ascend to Cod.
MUtoeu
The "Delphians" ganized
Ida Kruse McFarlane
Lecture Monday at the
Blackstone.
to
Ida Kruse McFarlane, well known
educator and professor of English
of Denver university opens the lec
ture season for the Omaha chapter
of the Delphian society Monday,
June 16, when she speaks upon
"Standards of Modern Culture.'The
lecture will be given in the 'ball
room of the Blackstone hotel it 11
o'clock.
The Delphian society is an educa
tional movement of national scope,
with lecture centers in many of the
larger cities of the United States.
The Omaha chapter is fortunate in
having Mrs. McFarlane for the en
tire series. ; A large number of the
representative women of the city
have registered (or the course.
Mrs. McFarlane is a graduate of
Vassar college and has been a stud
ent in many of Europe's leading uni
versities as well as having had hon
ors conferred upon her by Ameri
ca's leading institutions of learning.
She has the distinction of being
the only woman in the United States
contributing to the president's labor
mediation committee.
Ida Kruse McFarlnt... A. M. Litt.D.
Director of Denver and Kansas
City Delphian Chapters.
Church Party.
The women of St. Rose's parish
will give a dancing and card party
Thursday evening at 8 o'clock, at
Father Flanagan's Boy home, 4206
South Thirteenth street.
Mile. Marguerite Metivier, a
noted French beauty, dispenses cig
arettes and candies at a little stall in
the vestibule of the Hotel du Crilon,
headquarters of the American peace
delegation in Paris.
HELP YOUR
DIGESTION
When acid-distressed,
1 relieve the indigestion
wi
ith
KkioidS
Dissolve easily on
tongue as pleasant
to take as candy.
Keep your stomach
sweet, try Ki-moida.
1 MADE BY SCOTT & BOWNE
, MAKERS OF SCOTTS EMULSION ?
Dancing Party.
A dancing party was given in hon
or of Miss Bess Kroupa, Saturday
evening, at her home, 4113 South
Ninth street.
Those present were:
Messrs. and Mesdames:
J. E. Kroupa.
M isses
Bess Kroupa.
Marie Tenar.
LibMe Kroupa.
Marie Kolacny.
Rose Pycha.
Josie Kokrda.
Helen Bartos.
Trma Klepetko.
Rose Pttha,
Agnc-s Simanek.
Messrs. .
Krvin KMma.
John Hess.
Clarence Chruma.
Frank Janousek.
Joe Ort.
Walter Sebron.
J. Rybensky.
John Pmeltzer.
TCmil Kroupa.
Henry Veraska.
Jid. Peffron.
Misses
Caroline I'hllr.
Veima Rttrtos.
Sylvia Riha.
Blanche Bartos.
Helen Vancura.
Ueorgla Tuma.
Kmlly Prenosil.
Ruth Tuma.
Anna Hladek.
Georjrtne Kroupa.
Messrs.
.Tack Urban.
D. Stamer.
Krank 1'rban,
J. Rozac.
Jerry ",. Tesar.
George I.anger.
B. Pestal.
Charles Serpan.
Frank Kutak.
George Hoffman.
For Miss Gustafson.
Miss Regina Andresen enter
tained Saturday evening for Miss
Ruth Gustafson, who will be mar
ried Tuesday of next week, to
Thomas B. Larsen. Miss Gustafson
was the recipient of a number of
beautiful and useful gifts. Sixteen
were present.
Mrs. Nels Backlund will entertain
for this bride-to-be on Tuesday eve
ning. Mrs. C. D. Cooley and son of
Tampa, Fla., arrived Saturday eve
ning to visit her sister, Mrs. F. H.
Turrey.
The taste is the test of i
Coca-Cola quality. The i
J flavor is the quality itself.
Nobody has ever been able to M
) successfully imitate it, because M
its quality is indelibly registered J
" in the taste of the American
j tff$ public. I
I' )7fl in Demand the genuine by full name m
wlmr oicluumee encourage substitution. j
SMMitimk The Coca-Cola Co.
jPfflj ATLANTA, GA.
ili I
Fashionable
White Footwear
The fascinating style of White
Footwear for summer is delicate
ly shown in the delightful array
of summer models at tne rry
, Store. Smartly cut and beauti
fully finished are they.
There are PumDS and
Oxfords in all patterns, that are agreeeably cool
and comfortable. In fact, there are so many
different styles that a satisfactory final selection,
is certain.
16th and Douglas.
1 -vtv. J
mil
w.
HOUSEHOLD ARTS VEPT CElfTffAL ffOf SCHOOL
TIME TABLE.
micsl
Food.
Preparation.
Time at SO rounds
Pressure.
Dried fruits I Soaked hours.
Navy beans' ...I Soaked ISi hours.
Lima beans J Soaked 1 V4 hours.
Irish potatoes I Washed, pared ...
Sweet potatoes j Washed, pared . ,
Squash and pumpklnl Cut In thin slices.
Carrots ..1 Washed, scraped .
I
Beets I Washed
Onlona I Washed, skinned
Cream of Wheat .... Stir In to boiling salted water, cook un
til tmcK
Rolled oats
Stir In to boiling salted' water, cook un
til thick
Rlc I Soak 30 minutes
Hominy I Soaked 1 hour
Cornmcal mush I Stir In boiling salted water, cook until
thick on stove
I
I Stir In boiling salted water
Spaghetti
Chicken .
Ham, 6 to 8 pounds.
Beef C'k Roast, 3 lbs'
Boston Brown Bread.!
1
I Cut In pieces, salted and seared.
I .
1 scaiaea ana scrapcu
Seared, salted
Batter poured Into tin can.
on can.
Lid put
12 os. loaf I Pet cock open
10 minutes
30 minutes
16 minutes
10 minutes
10 minutes
20 minutes
10 minutes
IS minutes
10 minutes
10 minutes
15 minutes
15 minutes
40 minutea
25 minutes
IS minutes
14 to 40 minutes
50 minutes
40 minutes
1V4 hours
(Reproduced by the Pressure Cooker Service Co., Omaha, Nebraska.)
Steam Pressure Cooking.
This department has recently re
ceived an intere3ing circular on the
topic of steam pressure cooking.
The material is so good that it is
printed verbatim. The editor wot'ld
add a word that she has personally
used a pressure ccoker and can re
call some definite figures worked
out which prove that a cooker pays
for itself in a year by the saving of
fuel. '
"The home kitchen has gone to
school to the factory and cooking
by steam is becoming a commoa
practice in ma':y households. A
piece of tough meat need no longer
run up the fuel bill in the cooking,
tax the dexterity of father in the
carving, or the teeth of the fami.y
in the eating. A dinner of meat,
vegetables and pudding may be
placed in, the pressure cooker at
11:30 and appear upon the dini-.ig
table, thoroughly cooked, savory
and toothsome r.t 12 o'clock sharp.
"How does it happen? The ex
planation is simple enough. The
cooking is done in a "steam-tight
vessel. Whenever steam is not al
lowed to escape as it forms, it
creates pressure and this pressure
raises the temperature. This means
that food can be made much hotter
in the pressure cooke'r than in an
ordinary kettle with a loose fitting
lid. When the temperature goes up,
the time required for cooking is
shortened; for example, dry 'beans
which require nearly three hourf'
boiling in an ordinary kettle may
be thoroughly cooked in 30 minutes
in the pressure cooker. This not
only means great saving of fuel, but
great saving of time as well, since
it is not necessary to watch the
kettle' for so long a time and no
stirring or replenishing of liquids is
necessary as with long boiling.
"The pressure cooker is not only
valuable for general cooking pur
poses during the entire year, but it
is a- 'friend, indeed,' during the can
ning season, fruits, vegetables and
meats can be canned in much less
time and with less fuel than by any
other method.
"The cooker is in the form of a
heavv aluminum kettle with a spe
cially fitted cover which clamps
tightly in place to prevent the es
cape of steam. The cover it fitted
with a safety valve and stop cock
by which pressure is regulated. The
mechanism is simple and cooking
temperatures may be more easily
controlled than with ordinary cook
ing stoves. The heat necessary to
generate steam for cooking is ob
tained by placing the cooker over
a gas, kerosene or electric burnsr
or on a wood or coal range. When
the range is used, best results are
obtained from a quick fire such as
may be had from cobs or chips.
The pressure cooker may be used
as a fireless cooker by heating to
desired pressure, then turning out
the fire, placing the cooker on a
board or asbestos mat and wrapping
in a blanket. Complete directions
for operating the cooker are sent by
dealers to those who apply."
Reasons for Pressure Cooker.
Time, labor and fuel are saved.
Money is saved because cheaper
foods may be appetizing.
Foods are never burned in cook
ing.
Foods keen hot longer because the
heavy aluminum retains heat.
tood flavors are better Decause
there is no loss of vapors or juices
in cooking.
An entire meal may be cooked at
once thereby saving dishwashing as
well as fuel.
The higher temperatures employ
ed destroy organisms that might
cause food poisoning.
The cooker is convenient, durable
and easy to manipulate.
Points to' Remember.
.
1. Time is saved by having the
cooker hot when food is placed in it.
2. It is best to start with a hot
fire under the cooker, then lower
the heat after desired pressure is
reached.
3. When gas or kerosene is used
the fire may be turned out a few
minutes before time is up.
4. If it takes a long time to reach
desired pressure the time for cook
ing at that pressure may be short
ened. 5. Less water should be added
than for boiling since none is lost by
evaporation.
6. Time is saved by cooking to
gether foods that require the same
length of time instead of exhausting
the steam to place in the cooker
some food that requires a shorter
time.
7. When time is up, remove cook
er from fire. Best results are ob
tained when pressure is allowed to
run down before steam is exhausted.
Remove lid when all steam has
escaped. ,
8. When the cooker is used to Ret
a whole meal, separate pans, are
used. These may be placed one
above the other with pieces of heavy
galvanized' screening between, JSLq
lids are necessary since flavors do
not blend.
9. Roasts should be seared in the
bottom of the kettle before water is
added.
10. Potatoes cooked in a pan in
the cooker may be mashed very sat
isfactorily. 11. Experiments have shown that
fruits cooked first by steam pressure
yield 15 to 25 per cent more if.'.ly
than when cooked in the usual way.
12. Wrhen canning, if all the
space is not filled, some article of
food may be plac-d in a pan on top
of the jars, or in another jar if there
is room.
13. In making soups, less flavor
ing is needed since none is lost by
evaporation.
14. Steamed puddings and brown
breads may be cooked in jars, pans
or cans. In orde- that such prod
ucts may not bo heavy they should
be cooked at three, to fh"e pounds
pressure or with the pet cock open.
15. As with all other cooking de
vices best results are obtained when
directions for use and cleaning are
carefully followed
16. The pressure cooker will
serve many purposes, but it is most
practical for cooking of meats,
chicken, soups and stews; for ce
reals and vegetables which require
long cooking, and for dried fruits.
It is less desirable for the strong
flavored vegetables, as onions and
cabbage.
Steak, Potatoes, Creamed Carrots
and Dried Peaches.
Sear the steal; in the bottom of
the cooker. Add seasonings, pared
potatoes and cup water. Place
carrots in a pan, add salt, pepper
and a small amount of water, place
on rack over meat and potatoes. In
another pan place the dried peaches
which have been soaked for 30 min
utes. Add sugar and a small
amount of water. Cook for 10 min
rtes at 20 pounds pressure. Let
pressure run down. This is espe
cially good for a tough, thick steak.
Fried Chicken and Gravy, Squash,
Cornmeal Mush.
(The mush to be fried for break
fast.) Prepare chicken for frying. Sea
son, roll in flour and brown in skillet
or cooker. Place in cooker with the
fat. This is an especially good way
to prepare an bid chicken. Place the
squash that ha3 been pared, cut in
slices and seasoned in a pan. So
water is necessary. Place on rack
over chicken.
Sift Yi cup cornmeal into lyZ cups
boiling salted water and cook until
thick. This may be done while
chicken is browning. Place pan on
rack above squa-h.
Put lid on cooker and cook 30
minutes at 20 pounds pressure. The
gravy may be made in the cooker
after the chicken is removed.
Baked Beans and Harvard Beets.
Soak 1 qt. beans at least one hour.
Prepare $i lb. salt pork, cut through
to rind in ?4 'n- slices and placj in
ftose&pfaf
Cbmpfexion
Smooth and velvety a
the petals of rose la
tha complexion aided by
Kadine Face Powder
This delicate beautlRer '
imparts an indefinable
charm a charm which
lingers In the memory.
The smooth texture of
Nadlnt adhere until
waahed" off. It prevents
unburn or the return of
dlscoloratlona.
Its coolneaa la refresh
ing, and it cannot barm
tha tenderest skin.
Nsdine Face Powder
beautifies millions of com
plexions today. Why not
yours r
Sold in Greta Only.
At Uadiitg tMtttmmttn. If
thty kavm't it, fry awtl too.
NATIONAL TOILET COMPANY,
Parle, Tenn,
Flash
Pink
aBnuutfei
While
I
'19
Blue and Gold
ft I OIL C '
1 fimnilm
Ml
wj
llii
I -
I
v ? r in
minutes. Add melted fat just be
fore serving.
Vegetable Beef Stew With Dump
lings. 2 lbs. boiling beef 1 e cubed carrots.
Fat (or searing meat. 2 thsp. vinegar.
1H 0 boiling water. 3 cloves.
H small onion 1 c cubed potatoes,
(chopped) f '
. Prepare vegetables. Cut meat in
pieces for serving. Sear in fat in
cooker. Add other ingredients.
Cook 40 minutes at 20 pounds pres
surt. Make a soft biscuit dough for
dumplings. Exhaust steam, remove
lid and drop dumpling mixture by
spoonfuls on top of stew. Replace
lid, leave pet cock open and steam
10 minutes.
Apricot Tapioca Pudding.
Red Cross Call.
Mrs. Fred Larson, chairman of the
Dundee Community Center Red
Cross auxiliary, calls for workers for
civilian relief garments, for Wednes
day afternoon, from 1 until 5 o'clock,
at her home, 4932 Davenport street.
U e rjearl tanloen
H c dried apricots
1 c cold water
1-3 e lunr.
Few grains salt.
Miss Kathleen O'Conner, the ac
tress, is standing by the French
door of her home in a simple but
elegant evening gown of baby blue
and gold. The gown is made en
tirely of squares of cloth and can
easily be made at home by the wo
man who is a wee bit skillful with
the needle. i
bottom of cooker Put in the besns
ard add 1 tbsp. salt, 3 tbsp. dark
molasses, 1 tbsp. sugar, 1 tsp, mus
tard and just enough water to rover
beans. A few slices of onion may
be added.
Prepare beets as for boiling, place
in pan, add salt and a very little h't
water, place pan on top of beans.
Place lid on cooker and cook 30
minutes at 20 pounds pressure.
When beets are done, skin and slice
and serve hot with sauce. Wheii the
oven is in use the beans may be put
in to brown on top while beets are
being prepared.
Sauce for Beets.
l-S o sugar. 2 tbsp. corn starch.
2 tbsp. butter or 6 tbsp. vinegar,
other fat. 2 tbsp. water.
Mix corn starch with sugar. Add
liquids and cook until thickened.
Pour over beets and let stand few
o cold water.
on longer in the cold water. Add
sugar and salt. Cook 10 minutes at
20 pounds pressure. Any dried or
fresh fruit may be used.
The Winter Dancing club will hold
their picnic Wednesday at Elmwood
park. The guests will meet at
Harte's hall in Dundee at 5 o'clock.
The Carter Lake club Red Cross
unit will meet for luncheon at the
club house Wednesday it 1 o'clock.
Mrs. A. D. Chapman, chairman,
urges all members to , be present.
Plans for making garments forv the
French orphans will be discussed.
All knitting must be turned in at this
meeting.
Musical Tea.
Mrs. Douglas Welpton gave her
last musical tea, Tuesday afternoon,
at her home. The house was pret
tily decorated in peonies. Twerjty
two of -her pupils sang.
For Miss Allen.
The Misses Fry will entertain at
lea Wednesday afternoon at'' the
Country club, in honor of Miss Ma
ble Allen, who will be married June
18. Twenty-five guests will be entertained.
Bowen Again Offers
Exceptional Values
on Grass Rugs
- Many women are fast realiz
ing the advantage of having light,
rugs to use during the summer
well woven and serviceable grass
months in place of their heavier
and mere expensive ones, and to
better introduce these ruga to
the housewives . oj Omaha, the
Greater Bowen Store offers sev
eral hundred of them Saturday' :
at prices which spell the word 1
ECONOMY in capital letters..
These rugs can be had in any j
size from the small, 27 by 54
inch ones, to the large room :
size. Arrange to be at the
Bowen Store early (Saturday
morning to secure one of these
handsome and useful Rugs. -
I V 1 IX
Thalmeans
S3J rrr.i. coll Rll4W-Nll4 Cfjlfet?
in bulk and only in our sealed original
cans with the familiar Buiier-Nut label!
LmSZ "Bulk Coffee means any coffee wiihoui
M an identity inopenbms hie1heconee j
ivhXttm lifliC lows itsfrarance and iWthana
llJ -Rut. Rirttor-Nn t Rrnnii n coffee ' - ' - ' 'r " ;
' '
IlllllllinillllllllllllaV1 i""-HJls&? VI . 1
9 ur-i -
. i ii .
PJ'J II g'-V
i ? y. r
f 1 if is trade marked
;-:::T 1 ? Z ';:
;i:!;llCllC10U3;;;iiill
!
Si
2 Cooking Fats
LET the Armour Oval
Label simplify your selec
tion of cooking fats. We offer
you every variety for every
purpose. You can choose
your favorite and yet be as
sured of the very highest
quality and value, under the
name of Armour.
PRODUCTS
1A
You can be sure of success,
when you use touted' "Simon Pure" Leaf
Lard or Armour's Oleomargarines. Or, if you
favor vegetable shortenings you can depend
always on Vegetole, Nut-hla Margarine,
VetiSed Oil or VeEfcit Peanut Butter.
Armour Cooking Fats, and more than 300
other pure food products, are guaranteed as
to , quality, purity and uniformity by the
Armour Oval Label, the mark that takes the
guess-work out of food buying.
3uy your foods in neighborhood stores that display the
A V . .w.
Armour uvai L,aDei. it pro
tects you. Have an Armour
Shelf in your pantry.
Try These Armour
, Quality Foods .
Stockinet Star'Ham
Evaporated Milk
Armour' t Oleomargarine, and
Nut-ola Margarine
Vegetole '
(Vegetable Shortening)
Butter
VMifal Package Foods
(Soups, Meats, Fish,
Fruits, Vegetables, Con
dimeuts, Shortenings,
Beverages, etc)
J guwgi lgyl ARMOUR ACCOMPANY f l'
