The Bee's Household
Arts Department
Color in The Home.
There is craze for sunshine col
' ors in house furnishing and decpra
Uon now. The drab years have
passed, and with them has gone the
I taste for grays and fawns. Rooms
j now glow with happier tints. A
firm in Omaha which guides or inter-
prets much of the most beautiful
and a good deal of the most extrav
1 agant schemes of interior decora
t tion has been lighting up the walls
,,nd windows, the carpets and the
chairt of town and country man
" sions with blues, purples, and
oranges, jade greens and "flame,"
the last perhaps the newest color
for faded rooms.
The Chinese atmosphere is erery
where just now and brilliant colors
make a fine background for lacquer.
For a great country house whose
' mistress is a lover of Chinese blue,
a beautiful room has been designed
in blues and orange. On the walls
'"will be hand-blocked Chinese
, pagoda-patterned cretonne in
Chinese blue, with a little Chinese
yellow in the pattern and the out-
side mouldings yellow. The carpet
and the curtains will be of brilliant
"' orange, and the furniture is to be of
, ' black lacquer. There is no color
, so joyous or wonderful in its sug-
gestion of youth as orange, and the
' sun coming into such a room floods
- it with a red-gold glow. Such a room
is this, however, is only for the rich.
It is 15x18, and for its walls, cur
, Mains and carpet its owner will pay
high.
" Rooms have to be studied like
Tpeople, for their adornment. Their
' height, their width, and their rela
tion to the sun must be considered.
).They also have to be treated in rela--tion
to those who live in them.
ll'eople are playing with colors now.
,.Some tints, like amber and yellow,
are very difficult. You have to lead
tup to them, and often before the
. "scheme is complete the designer
throws it up in dispair. Brown is
,!he most difficult of all. Of every
100 people who think they want
'.brown, and come to the great furn
ishing houses with their color
a!ettes full of every tone. 95 resign
themselves to another color. Greens
cre the easiest colors to live with,
.v'and joyous jade greens, some shot
iwith blue, others with yellow, are
now to be found in the most digiti
zed rooms. Greens rest tired eyes
Nn a way that captious, chilly blues
i;an never do. Those who cannot
'.change their furnishings often favor
f this kindly color.
'..Stripes and plain-colored dang
lings give siie and height to a room
' 'Motley cretonnes or silks draw in
and make it smaller. So it is well
S to go warily when dealing with the
; brilliant furnishings of today. They
are as proportionately costly as
'clothing, and a mistake in handling
4bem is difficult to remedy. Carpets
; are more than three times their for
mer price, "and furninshing silks,
;(wfeich must be silk right through)
are three times their pre-war rates,
i Cretonne is two and a half times its
;old price. But they are all far love
lier and not so staid and formal in
-some fabrics nor so "worried" in
'others as those of 1914. The Ger
"mans, it is comforting to know, can-
'not do anything like them. They
J have their scouts now making a
. round of the furnishing houses in
take back (to Sweden they say, but
ihe buyers know better)' with a 25
per cent discount. They want to
copy them, but so far no one will
. knowingly sell them, an inch of
rduiaui sun vi uciuiuic.
Household Hints
For Wriggling Infant
In one mother's bathroom is an
' arrangement which would be helpful
U any mother of a wriggling, rolling
uifant. It is a shelf attached to the
asms
SATURDAY
cials
Spe
Colorado Osage Pink Meat
' Cantaloupes (every melon
guaranteed), per crate,
at v $1.35
Hubbard Squash, each,
2W. 25 and 304
Extra Fancy Green or Wax
Beans, per quart 104
Large can Carnation Milk,
at 14
Kellogg's Cornflakes, per
pkg . .HVzO
Z-b. can Crisco $1.03
Spring Chickens, lb., 364
Spring Lamb Legs, lb., 26
SOMMER
BROTHERS
Harney 188,
28th and Farnam SU.
wall by hinges and pieces of clothes
line suspended from the front cor
ners to hooks in the wall about three
feet above the shelf. This allows
the shelf to be folded up against the
wall when not in use and held there
by small wire hooks. The shelf con
sists of a yard of canvas stretched
over a frame three feet in length and
two in width. The canvas sags with
the weight of the child, forming a
hammock from which there is little
danger of falling. This shelf for
dressing and undressing baby is invaluable.
Sick Room Hints,
forget to be kind
and
Don't
patient.
Don't allow the sheets to become
wrinkled.
Don't jar the bed by leaning or
sitting on it.
Don't allow stale flowers to re
main in the room.
Don't have temperature of sick
rooms over 65 degrees.
Don't appear anxious.
Don't rattle papers. Nothing gets
on ones nerves more than this.
Dont' allow the patient more
water in the glass than he is allowed.
Readers' Recipes
Send your' favorite recipes to
Mt Woman's Department of The
Omaha Bee.
To Make Perfume.
Here is a simple method to obtain
perfume from your garden blooms.
Follow directions carefully:
First, gather the petals of the
roses, violets and other blooms as
soon as they are open and quite dry.
Tj make certain that there is no
moisture on blooms, spread them
out on a tray for a few minutes.
Next, take a sheet of wadding and
cut circular pieces of the material so
that they will fit, say a quart fruit
jar. Then get a large tin dish and
on the bottom put some pieces of
the wadding and pour on a quan
tity of Lucca oil. See that the bits
of cotton wool are thoroughly soak
ed with the oil. You ought thus tp
prepare about 10 or 12 pieces.
Be sure that the fruit jar you use
has been thoroughly cleaned. Have
at hand a small quantity of table
salt. Sprinkle a thin Jayer of this
salt on the bottom of the jar, then
cover this with petals place a piece
of wadding which has been soaked
in Lucca oil: Then put in some salt,
make another layer of petals and
another piece of wadding until the
jar is quite filled.
Now make certain that the jar is
absolutely airtight. This can be
done by covering the top with a
grease-proof paper.
Then the jar should be put in a
warm place and if practicable, where
it will get plenty of sunshine. The
more the sun shines on the Afttls
the better chance you will hate to
obtain the best of the fragrance
from the flowers. The jar must be
left for at least two weeks, when the
cover may be removed. Then press
the oil from the layers of wadding
and the extract thus obtained will
be found to smell like the best per
fume. The scent will live a long
time
Snow Cake.
MRS. RUSSEL PHELPS.
4 level T. (at t. salt
e, sugar. 1 egg whites
2 hi t baking- powdeil t. vanilla.
Vi o. milk
Mix and sift the flour, salt and
baking powder. -Cream the fat and
then add the sugar, and mix until
the fat and sugar are well blended.
Add the slightly beaten egg white
and mix all thoroughly. Then add a
little of the sifted flour and mix;
next add a little of the milk. Add
the flour and the milk alternately
until all of the material is used up.
Grease a narrow pan and bake for 45
minutes in a moderate oven.
Lamb Pie With Potato Cover.
MRS. W. H. AGNEW.
1 bunch carrots M t. pepper
3 email onions ' 4 T. flour
1 small bunch white ! T. fat
turnips 1 pound potatoes
1 t. salt I c. cold lamb cut In
1 egg cubes.
Cut the carrots into strips and the
turnips in cubes and cook in enough
water to cover. When nearly done
add the onions, cut in quarters, and
cook until all the vegetables are ten
der. Drain the vegetables and save
the water. Cook the potatoes until
tender and drain, and save that wa
ter. Melt the fat in a frying pan
and brown the meat. Put the vege
tables in the bottom of a casserole
and add the meat. With the fat left
in the pan and the water saved from
the vegetables make a brown sauce
by browning the flour in the fat and
then adding the water.
Season and pour over the cas
serole. Put the casserole in a mod
erate oven for about one-half hour
until the meat is heated through.
Mash the potatoes and add the
slightly beaten egg and mix thor
oughly. Cover the top of the cas
serole with the mashed potato, so as
to make a complete crust, and put it
back into the oven for about IS
minutes more, until the potato puffs
slightly and begins to brown. Serve
out of the casserole.
Polish Potato Cakes.
MRS. A.
6 medium sized
potatoes.
6 T. flour.
T. BERRY.
1 t. salt,
'i t. pepper.
1 egg.
Grate the raw potato on a fine
grater and strain off the juice.
Add the flour and seasoning and
SR1HNER'S
THE BEST
MACARONI
Jtjm tvtn en PC a S
vegan
2;iirWrBB8
MACARONI
Never befbfe attained
in a Beverage
f.UND'S Peerless Beverage "The
Every-Day Soft Drink' is not to
be classed as merely something good
to drink. It's not the sort of a soft drink
you would be satisfied to accept a sub- v
stitute for. Nothing can, nothing will
satisfy like Cund s.
It's a beverage of distinctive quality. It
- has a flavor that is strictly its own. A rich
delicious goodness, the like of which you
have never tasted. Made with skill ac
quired through 64 years of experience in
producing superior beverages.
Nothing you will tike so well. Try hi
You will admit we are right.
By die glass or case for home use.
Your dealer can supply you.
The Grocers' Specialties Co.
Max Olsen & Co.
Wholesale Distributor
' . II (Si 03 1M B'g
PEERLESS
the well-beaten egg. Drop from a
tablespoon into a frying pan with
about six tablespoons of hot fat.
Serve hot with gravy or sugar and
cinnamon.
Coratian Stuffed' Peppers.
MRS. C. C. CLOUD.
I medium green t salt
peppers. H t. pepper.
Hi cups rice. 3 slices bacon.
1 err- T- flour.
1 chopped onion. cup around
4 medium tomatoes, cooked meat.
Cut a slice off the top of the pep
pers. Remove the seeds, wash and
cook for about three minutes in
slightly salted water and drain. Boil
the rice 20 minutes and strain. Save
the water. Cut the bacon in small
pieces and fry. Remove the pieces
of bacon and fry the onion until
slightly browned and then add the
cooked rice to the bacon fat and
onion. Fry all together until the
rice is slightly brown. Remove
from the frying pan, and add the
ground meat and the seasoning and
a slightly beaten egg. Stuff the
peppers nearly full and stand them
up in a casserole or baking dish.
Add one-half cup of water or
stock and the tomatoes cut up.
Cover the dish and bake slowly for
about an hour. Remove the cover
from the dih. Strain off some of
the gravy in the dish and mix with
the two tablespoons of flour. Pour
this over the top and let the peppers
brown. Serve in the casserole.
Peach Shortcake.
MRS. J. A. BENDER.
1 cup flour. l-;t cup milk or
2 t. baking powder. water.
i . salt. 3 T. vegetable fat.
2 t. sugar.
Mix and sift all tht dry materials.
Work in the fat with the finger
tips or a fork and add the milk grad
ually. Toss on a floured board
and pat out. Put in a round tin or
cut nto larige individual biscuits.
Bake in a hot oven 20 minutes.
When baked, split, butter and cover
with the sliced sugared peaches.
Allow about 'A medium peaches
for each person. This recipe makes
four good sized individual short
cakes. The dough may be mixed
in the morning and put in the ice
box and baked at night.
Juicy Berry Pies.
I have always been troubled with
the juice running out of berry pies
until I discovered this simple rem
edy: "Cut the corner off an en
velope, cut a small piece off the
point of this and insert the result
ing funnel in the slit through the
center of the pie, putting the large
end down. The juice buBbles up
into this funnel and none runs out
This never-failing device might be
used for any juicy pies.
RUTH HORNER.
Lock Box 486, Tama, la.
' Okra Fritters.
MRS. C. fl. CONNOR Omaha.
1 can okra. cup of milk or
1 cup flour. water.
2 eggs, well beaten. 4 teaspoon salt
1 teaspoon yeast 20 drops Mcllhenny's
powder. tabasco sauce.
Drain the okra, mash thoroughly,
add eggs, flour and seasoning; mix
well and fry by spoonfuls, in , hot
lard of butter.
Cheese Balls.
Mash one-Jialf pound cottage
cheese in a bowl. Add one-half tea
spoon salt, one-fourth teaspoon red
pepper and one-half chopped green
pepper. Make balls and serve with
crackers. (Pepper may be omit
ted.) Plum Chutney
Stone and chop four ounces of
raisins and add three ounces each
of chopped onions and garlic and
two ounces of crushed mustard
seed. Pound these in the chopping
bowl with the potato masher to a
smooth mass. Place in a preserv
ing kettle 14 ounces of stoned
plums, add two cupfuls of vinegar,
five ounces of sugar, half a tea
spoonful of salt and a quarter of a
teaspoonful of paprika. Cook until
the fruit is very soft; mash in the
syrup and gradually beat in the rai
sin mixture with a teaspoonful of
ground mixed spices. Fill the tiny
self-sealing glass pars to overflow
ing and seal as for canned fruit.
Kinks in Preserving.
Use good dry, not overripe fruit
Use good sugar.
A copper preserving pan is best,
but one of agate or enamel ware is
good tin spoils the color of jam.
The jam should boil quickly all
the time or the color will be bad.
Skim the jam well and often when
it begins to grow less and change
color; pour a little on a plate and
cool. If it is a jelly it is done.
Pour jam into dry, clean jars and
when cold cover with parchment pa-
Let This Be Your Dessert for Sunday
COCOANUT
Vanilla Ice Cream, With Ceylon Grated Cocoanut
Harding's Ice Cream is the best Dessert after
all and it's so little trouble to get, for there's a
dealer close by.
Feed the Kiddies Plenty of
ard IRQ
Order your
loaf today.
Look for the little
Red, White and Blue
label.
For it has the greatest food value
per loaf, money can buy. Good,
nourishing bread is essential for
school children; it will keep them
in prime condition physically and
mentally.
PETERSEN & FEGAU
BAKING CO.
We Always Lead in Low Prices and Quality at the
Washington Market
Home dressed spring chickens,
per lb 32
Fresh beef tenderloin, per
lb i..S7J4
Choice steer sirloin or. round
steak, per lb '. .25
Choice steer rump roast, per
lb ...202
Choice steer beef roast, per
lb 15 and 17
Fresh beef tongues, lb. . .25
Short ribs of beef, per lb., 10
Genuine spring legs of lamb,
per lb 22
Genuine spring lamb roast,
Extra fancy young veal chops,
per lb 202
Extra fancy young veal roast,
per lb 17 Ht and 20
Veal breast with pocket for
dressing, per lb. ...... 15
Pure lard, per lbv. ... .32 t
Compound lard, per lb., 27 4t
All brands creamery butter,
per lb 59
Sugar cured picnic hams, per
lb 25
Caroline milk, 2 cans for 256
Peerless laundry tablets, washes
clothes without rubbing, 16
tablets to the box, per box
25
per lb 15
A Fall Line of Fruits and Vegetables at the
Lowest Prices.
Washington Market
1407 DOUGLAS
E5K3
per or paraffine. Keep ia a cool,
dry place. If two kinds of fruit be
used cook the harder kind first.
Don'ts for Jelly Making.
Don't try to make jelly from fruits
low in pectin unless pectin is added.
Pectin is the substance in fruits that
causes the juice to "jell."
Don't use overripe fruit for jelly.
Underripe fruit gives better results.
Don't use too much sugar. A
syrupy jelly is apt to be the result.
Don't use too little sugar or boil
too long after the jellying point has
been reached or the jelly will be
tough.
Don't cook the fruit too long be
fore straining the juice. A. cloudy
jelly may be the outcome.
Don t boil too much of the
strained juice with the sugar at one
time in one vessel. The juice with
the sugar should be about three
inches deep.
Something New.
In some localities it is very hard
to get ice. An iceless refrigerator
can be made with a cloth covered
frame, placed where the breezes may
reacn it and fastened so it will not
blow away. This one is made of
four small posts with a flat cover at
the top to put the pan of water on.
The sides should be covered with
cotton cloth and reach to the bot
tom. Have a pan of water on top
on which soft rags are placed, with
the eds touching the box These are
used to slowly syphon the water
from 4he pan to the cloth.
Cooking a Dinner.
FlatPush I heard that a tin dinner
pail on the ground near the house
at Palms, Mich., reflected the sun's
rays against the house. Smoke was
seen and then there was a blaze.
Bensonhurst That must have
been the orpin of the fireless cooker.
I reckon. Yonkers Statesman.
Husband "You never kiss me ex
cept when you want money "
Wife "Well isn't that often
enough?" Tid Bits.
Saving Soap.
When you have a lot of pjeces of
hand soap, save them, and put them
in a saucepan with a little hot
water.'enough to dissolve the soap,
and set on the back of the stove to
dissolve. ' Stir into a smooth paste
nsl'tirn Jntrt a run nr nnv WinH of
jorm desired, when cold, cut around
the edge and tne soap will come out
in a nice cake and can be used much
easier than the small pieces and to
much better advantage.
Another use for small pieces of
washing soap is the soap shakers.
CgTOJ THE BEST
III BREAD
SKINNCR
BAKING COMPANY
DOUGLAS -IOAZ
Skinner's the Best
Macaroni and v Spaghetti
Recipe Book Free Omaha
$wiiiiiiiiiiiiiiimnimiitiiiiM tiiiiiimuiitiifmniiinnniiiHiitmninimmmnmmninHnmmntmn
t What Could Be Sweeter?
1 I
1 Can you imagine anything more wonderful than a
J good, big Sunday dinner topped off with
Ice Cream
m , As good as its name implies.
The Special for This Sunday is
"MANHATTAN CUSTARD"
Your Druggist Can Supply You.
Fairmont Creamery Co.
i L'j.iti i ! M ii ii . iiiiJ' si 1 1 1 tiiii i;. i! : 1 1 nti is, . i :ii :1 1 i ir i :-u i m i ; 1 1! riii! - :i.!ir:.ui'!i iiiiuirii: 1 1 ri i m i rri !uirutiiri! tuiiltitl)tiiniititiii3li)iiiiici)if iiitiiniili li)fliillitittltiii Itirtttiliiuutwititlsiu.ci
71 STORES
71 STORES
You Save on Everything
BASKET STORES' better efficiency and greater buying power permits us to sell for less,
and we leel in honor bound to pass alon, these savings to the public. AND .YE DO. 411 .ve
ask is that you compare quality and price. Everything in BASKET STORES is strictly guar
anteed. NEXT WEEK BASKET STORES FEATURE MACARONI AND CANNED SOUPS products
that are very nourishing and help reduce living costs. NOTE THESE LOW PRICES:
BASKO MACARONI, 8-oz. package 8
BASKO SPAGHETTI, 8-oz. package 8
BASKO NOODLES, 5-oz. package 8
SNIDER 'S TOMATO SOUP
No. 1, 11-oz. cans, 10; 6 cans 57
Tall 16-oz. cans, 13; 6 cans 75
SKINNER'S MACARONI, 7-oz. package. . .9
SKINNER'S SPAGHETTI, 7-oz. package... 9
SKINNER'S NOODLES, 4-oz. package 0
CAMPBELL'S ASSORTED SO UPS
Vegetable, Chicken, etc.
Per can, 12; 6 cans 69
OTHER MONEY-SAVING ITEMS
CAMPBELL'S PORK AND BEANS
Per can, lS1; 6 cans 77J
SNIDER 'S PORK AND BEANS
16-oz. tall cans, 14; 6 cans SO;
Medium No. 2 cans, 17d; 6 cans $1.00
SNIDER 'S CATSUP A fine relish
Small 8-oz. size, 18; 6 bottles $1.05
Large 16-oz. size, 29; 6 bottles $1.70
SOCKEYE SALMON, Mb. flat 41$
APPLE BASE PRESERVES, 15-oz 29?
BASKO JAR RUBBERS, per doz 8
BASKO COCOA, y2-lb. 25c size 21c
ROASTED JUMBO PEANUTS, per lb....25ck
TIP BAKING POWDER, Mb. 25c can... 19
QUAKER CORN FLAKES, 8-oz. package. 10.0
QUAKER OATS, large 35c size 29J
QUAKER OATS, small 15c size 12VC
PURE SPICES, shaker cans, each 9
Spring Lamb Forequarter, per lb
Spring Lamb Hindquarter, per lb
Fancy Veal Roast, per lb ... . 22j and
1G
23
200
Fancy Veal Rib Chops, per lb 28?
Fancy Veal Cutlets, per lb 320
Fancy Veal Stew, per Ib.r. 120
"SEE BASKET STORES' WINDOWS THERE'S A BASKET STORE NEAR YOU"
Basko Quality, None Higher
"Live Better for Less"
mumiimumnmum ft
71 STORE
flSKET 0
Basket Stores' Guarantee:
"Money's Worth or Money Back"
.TORES
Iffllllllllllllllllllllllllllllllll
71 STORES
I F. W. CONRON, Manager, V fWT-r ry-v 1
Sg Telephone Douglas 2401 V I II lS dtlf ' !glt
gg 1321 Jones Street, Omaha, Neb. V UU2SJUUU W '
5 Puritan Hams and Bacon are smoked daily In our Ml' sll '
UNUSUAL
The name " Puritan'on Hams
and Bacon insures right seleo
tion and preparation of meats
from young, convfed porkers.
It is your full guarantee that all
of tne essentials most desired
in Hams and Bacons have been
fully realized in this unusual
quality.
A whole Puritan Ham will prove,
most economical Ask your dealer.
the taste leJJs.
THE CUDAHY PACKING CO.
