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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Oct. 4, 1919)
- THE BEE: OMAHA, SATURDAY, OCTOBER 4, 1919. " . ii ii i. i i i i 11 " in 1 y ii i ' ' i Wi.i.n'hwamraTOiITT tliil' JK! till ft ITV l Is a most satisfactory beverage. Fine flavor and aroma and it is healthful. Well made cocoa contains nothing that is harmful and much that is, beneficial It is practicaDy all nutrition. CSoiot Rtdpt booh fr. The Bee s Household ' Arts Department f falter Rnkpr R Ov 1 M tsta&IisAect mo. nnrh f . vr. n How the Sugary Plums 'volute" Into Prunes Prunes are plums which may be dried without the removal of the stones in climates where they can ripen fully on the trees. - Practic ally the only varieties in which fer mentation around the 6tone does not occur when the fuits are dried en tire are the Italian, the French or Petite, the Imperial, the Golden Drop and the Silver. Some of these varieties may-be grown as a plum in Michigan, New York and New England, but they cannot be cured into prunes., because they do not develop sugar enough before they rot heavily on the trees. The method for drying prunes is applic able to only the above, named varieties. Other plums should be dried by the method for drying plums. a Only fully ripe prunes, in which the maximum sugar 'content has de veloped, should be used for drying. Gather the fruit carefully, placing no more than a bushel in any one crate, as ripe fruit crushes easily and fer ments when allowed : to stand in large quantities. Prepare for drying within a few hours after the prunes are picked from the tree. In an enameled or galvanized vessel heat to boiling a solution of one ppund of concentrated lye in 10 gallons of water. Place the fruit in a colander, an old tin bucket punch ed full of holes, or a wire basket, and lower jnto the boiling lye. Move from side to side to bring lye im mediately into contact with all the . , r fgfj SO . fCSMM fjM Jul fes f lllllllllllllllllllllllllllllllllliililililllilllllll The Sign of Quality The "BASKET" sign on the window meant the best grocery and meat store in your neighbor hood. It ii the eign of quality of clean, wholesome, pure food products of marketing economies of select, high-grade goods. In these days of high prices, you will find a decided saving by pat ronizing BASKET STORES. Look for the "BASKET" sign on the window and patronize that store. .It will pay you. NEXT WEEK BASKET STORES FEATURE BASKO FLOUR MADE FROM THE FINEST SE LECTED WHEAT GUARANTEED TO PLEASE YOU. NOTE THESE LOW EVERYDAY PRICES fruit Remove and allow to drain for a minute, then plunge the bas ket into the clean, cold water and wash the fruit thoroughly. Thirty to 45 seconds are required for dipping. When the skin shows very fine cracks or checks, the dip ping in the lye is completed. Do not continue dipping until the skin be gins to peel, or the fruit will drip badly into the drying. After rinsing , the fruit, spread into a single layer on drying trays. Start the dryer at 130 degrees until the fruit has lost enough water to begin wrinkling. Then increase to from 165 degrees to 175 degrees. When the fruit has an elastic rubbery-like feel but no longer yields moisture when turned and pressed between the fingers, it is sufficient ly dry. Pour the dry fruit into a'large,, clean, wooden or pasteboard box and cover with muslin to exclude in sects. Thoroughly mix each lot as it comes from the drier with that previously dried. Allow the prunes to aftercure for from 10 days to 2 weeks before storing. United States Department of Agriculture. 57 Ways to Serve Ham 48-lb. cotton sacks..- $2.98 24-lb. cotton sacks. $1.52 TIP BAKING POWDER, Mb. cans 19 BASKO PURE EXTRACTS, Vanilla and Lemon, 2oz., 30. l ot.. .....150 CONYBEAR PURE PRESERVES, 15-o..350 APPLE BASE PRESERVES, 15 oi...."...29f BASKO MACARONI, 8-oz. packages........ 8? BASKO SPAGHETTI, 8-oz. pkg.. ......... .84 MAZOLA, quarts, 75, pints 38 SNIDERS' CATSUP, large, 16-oz.. 29t? CAMPBELL'S PORK AND BEANS, 2 for.27 WRIGHT'S SALAD AND THOUSAND ISLAND DRESSINGS, choice 35c size, 27 CASILHABIT TOMATOES, extra standard, No. 2 can, 14, No. 3 can...... 20 CORN SYRUP, 10-lb. can, 82, 5-lb 45 BASKO PAN FIRED TEA, FRESH FROM JAPAN, none better; 1 lb-, 68. 1-2-lb. pack age for 35 CASH HABIT TEA, always popular, Mb. pack ages, 60, Vfc-tt). package 31 WHITE SYRUP, FOR PRESERVING , l(Mb. can, 93, 5-lb. can. , .51 BASKO JELLY POWDER, for desserts... 10 JIFFY JELL, 11. JELL-O, per pkg. . . .12 PAR A WAX, for jellies, per lb... .16tf QUAKER CORN FLAKES, 8-oz. pkg... ..10 QUAKER OATS, large 35c size .29c RUB-NO-MORE, large, 21, small 6 VIRGINIA JULEP, the finest drink to serve when entertaining very delicious Large 25-oz. bottles 82 Small 12-oz. bottles : .42 -SPECIAL FOB SATUBDAY- Faacy Nebraska-Ohio Potatoes, per lb ..3H4 No. 1 Ptcnlo Hams, per lb 10 Wllaon'i Nat Margarine, per lb .32 Fancy Beet Pot Roast, per lb 12 Rib Boiling Beef, per lb Jo? Fancy Round Steak, per lb 25t 821 BASKET "TORES WINDOWS THERE'S A BASKET STORE NEAR YOU. Basie Qvallty, Hon Higher. Lite Better For less. Basket Stores Guarantee Money's Worth or Honey Back." - I r' - -.w -j . t OsBIBiM W J" fE$ L iHHIHIHIIllilllllllHlinmilHinnHHmilinillllll I. an m Boiled Ham. Boiled Ham with Apple Rings. Co id Sliced Ham with Sliced Pineapple. Boiled Ham an;! Spinach. - Ham and Liver Forcemeat.' r Ham and Corn Fritters. Creamed Ham with Poached Egg. Rissoles of Ham. Ham and Egg Salad. Potato Surprise (with' Ham Stuf fing). - Cold Sliced Kam and Potato Salad. Ham Sauce. Ham and Bean Salad. Ham Au Gratin. Cold Boiled Ham with Assorted Meats. Creamed Ham on Toast. Boiled Ham with Chili Sauce. Boiled Ham with Sliced Cucum bers. Ham Sandwiches. Ham Canape. Boiled Ham with Canned Apn- Observe These Points When Brining or fermenting Do not use vinegar, pickle, or pork barrels as containers for fer mented food unless very thoroughly scalded. Thoroughly scald containers, covers and weights before using. In using glass jars, use a wooden plug or a cork inside to press the food down.. . After .adding salt or brine for fermented foods, cover food ma terial with cheese cloth on muslin six inches larger in diameter than the diameter of container. Tuck this in around the top of the food, cover with weight and adjust lid of container. During fermentation, keep the cover on loosely until all bubbling cease. Test by gently tapping receptacle to see if any bubbles rise to the surface. As soon as bubbling ceases, protect food by a layer of oil or paraffin from organisms which destroy lactic acid. Should film form on fermenting food, remove by skimming or floating before adding-paraffin or oil. : If evaporation takes place, add water to make up the original amount of liquor. When dry salt is used for peas, beans, and the like, let stand 24 to 36 hours, then add enough water to fill jar. Water extracted from food usually fills the jar half full , ; In the preparaton of pickles and cucumbers, if less than 7 to 10 per cent solution of salt is used the pickles will soften. If a film forms and is not removed, the pickles will soften. One half-pint cup level full of salt weighs approximately 11 ounces. United States Department of Agriculture. SATURDAY SPECIALS Rockyford Pink Meat Cantaloupes, per crate, at $1.40 Cooking Apples, per peck ., .... .35 Genuine Jersey Sweet Potatoes; 4 lbs. for 28 Swedish Wafers, regular price 35c, Saturday, at ...25 Johnston's Chocolate Covered French Al monds, per lb.... 90 Royal Baking Powder, regular price 50c, 43 24-lb. sack Puritan Flour for . $1.55 Fairy Soda Crackers in 6-lb. to 7-lb. cans, per lb 20 Lux, per pkg 11 Spring Chickens, per lb., at 33 Sommer Bros. Harney 188. 28th and Farnam Sts. cots. ' Boiled Ham with" Crabapple Jelly. Boiled Ham with Fried. Bananas. Sliced Boiled Ham with English Muffins and Hollandaise Sauce. Baked Ham.. v' Baked Ham and Cider. N Baked Spiced Ham. Ham Roast Stuffed. Baked Ham with, Sliced 'Pine apple. Baked Ham with Apple Sauce. Baked Ham with Pineapple Frit ters. . TtaktH Ham with' Corn Fritters. Baked Ham with Escalloped Oys- ters. s Baked Ham with Orange Salad. Baked Ham with Currant Jelly Sauce. - ' Slice of Ham. ; Broiled Ham Steak. Casserole of Ham and Escalloped Potatoes. Casserole of Ham and Hominy. Casserole of Ham and Mixed Vegetables. .7 Slice of Ham with Apple Rings (baked ' together). " ' Casserole of Ham and Prunes. Escalloped Ham with Peanut Butter. Left-Over I Ham. Ham Omelet. Ham Souffle. -Croquettes of Ham with Green Peas. , Tomato stuffed with Rice and Minced Ham. Green Peppers stuffed with Ham and Vegetables. Ham Fritters. Casserole of Ham with Spaghetti and Tomato Sauce. Spanish Rice with Minced Ham. Ham Sandwiches Minced Ham, Chopped Pickles and Mayonnaise. Ham Salad Diced Ham, Chopped Peanuts, Diced Celery, Mayonnaise. Fried Star Ham. s Fried Ham. .Ham and Eggs. Ham Cutlets. Scallops of Ham with Italian Sauce. 1 Frizzled Boiled Ham. Ham Sauces. Brown Ham Sauce. ! Godard Souce. EAT skhhers THE BEST AM Vl una "Fancy Sugar Cured Skinned Hams Gor whole), special ' at, per lb., 25c NEW CASH MEAT MARKET 212 NORTH 16TH ST. PLEASE SHOP EARLY forr Quality Meats anaProvisions at Lowest of All Low Prices Extra Special Sugar Cured Picnic Hams at, per lb., 18V2c Small Lean Pork Native Beef Rib Choicest Beef Choice Cuts Fresh Cut , Choice Shoulders, very Roasts; special Chuck Roast, Round Steak, Hamburger Sirloin Steak choice at, lb., at, per lb., per lb., per lb., Steak, per lb., at, per lb., 17c 15c ile 17c 15c 19c Choice .Veal Roast, shoulder cut 13c Choice Veal Stew .A....... .10c Choice Veal Legs, or whole) . . . . .17c Choice Veal Loins, kidney in 17c Choice Veal Chops 18c Choice Spring Lamb Hindquarters 17c Choice Spring Lamb Forequarters . . .. .11c Choice Spring Lamb Stew ,6c Choice Frankfurt .'. 18c Choice Bologna . . . . . . . . . . .; i . . ; . 16c Choice Liver Sausage .. l . . . . . .7. . . 16c resh Polish Sausage ; . ...... 18c : FresfcsGarlic Sausage 18c Fresh Breakfast Sausage .20c EXTRA SPECIAL Fancy Small Lean Pork Loins, (Yz or whole) ..27c Fresh Spare Ribs ... 17c Fresh Neck Rib, 5 lbs. .25c Fresh Pigs' Feet, 4 lbs.:. 25c Fresh Pork Liver, 3 lbs. . . . . 15c Fresh Brains, 10c; 3 lbs. .25c Fresh Leaf Lard, special at ... . . . ..... 27c Choice roll Butterine,42 lbs. ..... . . . . :58c Lily Brand Butterine 1 . . . . . . . ...r". . . 34c Swift's Premium Butterine . . . . TV. .38c Gem Nut Margarine . . . .". . .30c Best Creamery Butter i ....... . 63c Sugar Cured Breakfast Bacon, lz or whole sides .31c Sugar Cured Regular Hams 3OV2C Pure Lard, per lb .30c Compound Lard, per lb 25c Choice Flank Steak 1 fo nt Fresh Hamburger Steak 15c Choice Porterhouse Steak 20c Choice Boiling Beef .8c Choice Beef Pot Roast 11c Fresh Ox Tails ... . . . , .v. . ; ... .5c Little Pig Hearts, 3 lbs. for .... .Y. . ...25c Choice Bean Pork .... ... .......... ,26c Uses of Evaporated Milk Cocoa. t t. coco. 4 t. sugar. 4 e. dilated vp. milk. c. hut water. M t. salt. Scald the diluted evaporated milk. Mix cocoa and; sugar, dilute with one-ha,If cup boiling water and cook to a smooth paste, add scalded milk and bring to the boiling point Beat two minutes with an egg beater, ,when froth will form and prevent scum which is so disagreeable. A rich cocoa is made by diluting the evaporated milk to one part of milk and two parts water. Corn Chowder. t T. navy bean or H t pappor. aoy oeani (cooked) Cut bacon in pieces, then fry, add cooked vegetables, then milk. Cook until thoroughly heated add season ings and serve. Uncooked vege tables may be used but should be cooked before they are combined. Boiled Salad Dressing. H T. Mlt 14 T. m.lt.d butt. 1 ttmiutart (scant) or oloo. Hi T, sugar. ' c. diluted .van. Pew trains red pepper milk. H T. flour. H 0. mild Tlnegar.. $ ere J oiks. , Mix dry ingredients, add slightly beaten eggs and mix well. Add but ter, then milk gradually and vinegar very slowly. Cook over boiling water urfil the mixture slightly thickens or coats the spoon. Strain, if nee'lcd, and use cold. Note: If the mixture should cur dle from cooking too long, it can be made smooth by beating with an egg beater. Buy FRESH MEAT at f HARPER'S Flatiron Bldg., 17th and Howard 2 e. corn (cooked) S medium potatoes (oooked) 1 medium carrot. 4 slices bacon. 2 c diluted evap. milk. 1 a salt "EGG NOG" IS THE ' Sunday Special - for this week. It's de licious as well as re- , freshing. You can help your Sunday dinner by serving it. ICE CREAM is the acnie of purity and wholesomeness It's good for you and the kiddies, too. Order Through Your Druggist. FAIRMONT CREAMERY CO. EAT THE BEST BREAD ' SKINNER BAKING COMPANY dougias -leez The pancake that mother mad war rich in our milk and cream and tft. That' why w followed so closaly th old fashioned rcip in making 0 0 EST, DVAMfRICANPRODUaSC0' ort.iiS Buy Wallpaper at HARPER'S Flatiron Bldg.. 17th and Howard Buy Your Meats and Groceries Where Prices Are Lowest and Quality Is Highest Choice Steer Boiling Beef, per lb V. -9d Choice Steer Beef Roast, per lb. .12Vid and 152 Choice Steer Round Steak, per lb. 20$ Choice Steer Sirloin Steak, per lb. ...... 20t All brands Creamery But ter, per lb 64t Sugar Cured Skinned Hams, per lb 281a Sugar Cured Picnic Hams, per lb :...19 Sugar Cured Breakfast Bacon, Peerless Laundry Tablets, washes clothes without rubbing, 16 tablets to the box, par box 25t A Full Line of Fresh Fruits and Vegetables ' at Lowest Prices. WASHINGTON MARKET 1407 Douglas HAMS HAMS HAMS We Have Made a Very Good Purchase of About 5,000 Pounds of Smoked California Sugar Cured Picnic Flams; sell regular about 27Y2c 17C per lb., on sale at per lb " 2,000 Pounds of No. 1 Suugar Cured )Qc Skinned Hams, per lb. 2,000 Pounds of No. 1 Sugar Cured 9Q4 Bacon, per lb L 2 V SPECIAL LARD SALE. Pure Hit Comp. Lard., per lb 4 FRESH BEEF SPECIALS v Round Steak, cut from corn fed beef, per lb.. .......... ,17jc Sirloin Steak or Porterhouse, per lb .22 e Pig Pork Loin Roast, fresh, not frozen, per lb. ......... .2934c Rib Beef, to boil, per lb.. .8c I Ham Hocks, per lb 1314c Pot Roast of Beef, per lb.l2)c Pig Pork Chops, lb.. ... .33 He SUGAR SUGAR SUGAR , We sell Granulated Sugar with other purchases. - Fresh Crispy Crackers, 20c pkgs. at ..15c Fancy Jonathan Apples, hand picked, 4 lbs. for 25c Extra fancy Honeydew Mejons, 20c; extra large size for.... 30c Oreen Tomatoes, fresh picked, per bushel .75c MAIL ORDERS FILLED AT ABOVE PRICES OMAHA MARKET 115 South 16th Street Telephone D. 2914 Feed the Children Lots of i HARD ROLL BREAD For your protection look for the little red, white and bine label. - None genuine without It. Order your loaf today. Tour grocer has it. It has the nourishing elements so es sential for growing youngsters. It ' makes their bodies strong and Hi'ir minds quick and active. Serve it to the family at every meal HARD ROLL BREAD has the greatest food value per loaf money can buy. Petersen & Pegau Baking Co. fi