Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Oct. 18, 1919)
THE BEE : OMAHA, 'SATURDAY, OCTOBER 18, 1919. ' 19 The Bee's Household Arts Department School Day Parties. The irksome school days of child hood, with their "Readin' and writin' and 'rithmetic, Taught to the -tune of a wooden tick.'' have re-established , themselves throughout the length and breadth of the land, and grown-ups may profitably and delightfully draw up on this topic of the moment for in spiration for their parties and so cials. , A school days' party would be capital fun, and with a little in genuity can be made a "scream" throughout. School Day Party. Of course, the hostess will be teacher, and, needless to say, the festive scene will be converted into an imitation school room, with desks, if possible; benches, a black board and whatever maps and edu cational looking prints the enter tainer can gather up for the occa sion. "Teacher" should be rather se verely gotten up, and at least dur ing the opening school hours should conduct herself with stern dignity. She should wear goggles (the glass may be removed if desired), a checked gingham apron and should carry a ferrule. Her desk or table is raised on a little dais and faces the benches where the pupils are ranged. Divide the school, into classes, each class to occupy a different por tion of the room, and as each guest enters on the occasion of the party let the newcomer pass an entrance exam, to determine his or her status in the school Being brought before the teach er's desk, the new pupil is asked three nonsense questions, the more absurd the better. For instance. "Why does a goose stand on one leg?' or "Where was Moses when the light went out?" According to his readiness and wit in answering nonsense with nonsense or in re membering the answers to old rid dles he is ranged in the first, second, third or fourth class. All the games are based in non sense fashion on some task or test of school days. For instance, there might be a class in simplified spell ing, so called, which will put the wits of the company to a merry test. Here are some sample questions and the answers for teacher's use. Spell "not difficult" in two let ters? E. Z. (easy). Spell a girl's nickname in two letters? K. T. (Katv). Give a woman's name in two letters? L. N. (Ellen). Spell "to look forward" in a' numeral and a letter? 4 C (forsee). Spell a "com position" in two letters? S. A. (es- IfePURE AND j23SlS 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 practically all nutrition. Choice Recipe book free. Walter Baker a Co. Ltd. Established. 1780. Dorche st er Mas s . ii v la 1608-10-12 Harney Street Douglas 1796 YOUR ABSOLUTE CONFIDENCE in the Central Market it the outgrowth of our policy to offer always that same excellent Central Quality at a price that appeals to the laborer as well as the man of wealth. Our steady growth to the largest complete market in the middle west is your proof of our sturdy reliability. Come once and you will come always. Specials for Saturday's Selling: Strictly Fresh Dressed Spring Chickens, per lb., 28c Prims Rolled Rib Roast, par lb 25e Steer Pot Roast, best cuts, per lb 15 Armour's Star or Swift's Premium Half Hams, per lb 32 He Pig Pork Roast, lb., 19c Young Mutton Stew, per lb 7 He Young Mutton Shoulders, per lb. 12c Sugar Cured Bacon, lb., 31c Fancy Veal Breast, lb., 18c We Will Have a Limited Amount of Sugar for Sale Saturday 48-lb. tack Central Brand Floar for $2.98 24-lb. tack Central Brand Floar for $1.50 Frh Pinetk. Flour, par pkg 12 Me 30c can Rumford Baking Powder for 25c 50c can Royal Baking Pow der for 40c 25e can Royal Baking Pow der for 20c 18-o. jar Jan or Jelly, 25c Bulk Macaroni or Spaghetti, per lb 10c Large can Snider Baked Beam, per can . ...12He Per do. $1.48 Large can Snider' Soup, per can 12 He Per do. $1.45 Mixed Cookie, fre.k baked, per lb 28c 1-lb. can Criaco 35c Carnation Milk, per can, 16 16-ox. can Carolina Milk, per can 12He Per do. $1.45 Dundee Milk, per can.. 15c Per doa. $1.75 Mayflower Corn, can, 15c Per doi. $1.75 Monarch Erergreen Corn, per can 22Hc Per do. $2.50 3-lb. can Jersey Sweet Po tatoes, per can ...... 20c Per dosen $2.35 20-oz. jar Pure Honey, 75c be for 50c Froth Baked I ten Graham Cracker, per lb ....19c Fresh Baked I ten Fairy Soda per lb 19c McCombs Taffy Cream and Butter, Saturday, per lb 38c Fancy Balk Cremmsry Butter per lb S7ytc Strictly Fresh Checked Eg., per doxeS ...49c Wisconsin Cream end Brick Cheeee. per lb. SSc Swiff. Premium and Snow flake. Oleo. 2 lb.. TSc Best Quality Peanut Butter, 2 lb., for 4Sc Extra Fancy Kiefer Pears, per btuhel SSM Extra Fancy Florida Grape Fruit, each 10c; S for. . . .SSc Extra Fancy Tokay Grapes, heavy weight, per bikct. .SOc Extra Fancy Cranberries, qt. fIVt Freah Fruit, and Veetables of all kind,. say). Spell "exaltation in three let ters? X. T. Z. (ecstasy). Spel "being" in three letters? N. T. T. (entity). Soell void in two letters? M. 1. (empty). Spell a beverage in one letter? T. (tea.) spell a legume in one letter? P. foes). Another good spelling contest is one in which the men endeavor to spell down" the women players Teacher acts as referee, "assistants' being provided to consult with her upon difficult points of orthography ana to searcn the pages ot tne un abridged. Members of the winning side draw for the prize. "Reading" likewise may be ar ranged in different ways. A comic stunt, known as "Phubuzz" read ing, is one good plan. For this two words, which may be "and" and "is," are taboo. Each player reads aloud half a page from a book provided by the entertainer. Any book may be teacher's choice. When in any line the reader finds the word "and he must say, in its stead, phiz; and when the second tabooed word (is) is found, he must make a buzzing sound. When both words occur in the same line or sentence he tsays phizbuzz. The result is very laugh able and the difficulty of remember ing when to phiz and when to buzz makes the reading a very exciting lesson. Instead of arithmetic have the old fashioned game of Tit, Tat, Toe on the blackboard, two players playing it at one time, of course. Double game is more exciting. About this time "recess" will be in order. The piano strikes up a lively air and, gayly chanting the refrain (which may be that of "School Days"), the pupils march to the door of the school room, where they break ranks and flock out of doors. In the school yard there are, of course, all kinds of merry games. Drills directed by teacher and assistants would also make for fun. The romps are fol lowed by luncheon served in school baskets or boxes. Blottentots are the amusing and very diversified little figures made by dabbling ink or water color on bits of paper and then folding the paper so as to spread the ink or paint into strange and grotesque forms. Decorate the rooms where the company will be entertained with huge blottentots formed with splashes from a large paint brush on sheets of wrapping paper. Each picture should have a rhyme written below it which will give the hostess' interpretation of the exhibit. These art exhibits will serve to amuse the first arrivals until all the company is on the scene. When the number of guests is complete pass to each player five slips of paper to be used in "blotting and dotting," and at the end of half an hour ask each person present to give you the blottentot of his own producing which he considers most worthy of the prize. Blottentot Social. All the blot pictures so submitted are entered into competition and are to be judged by someone who does not compete. Or a committee of three may be appointed for the purpose. As many players will pro test against the production of ex planatory rhymes each might be asked simply to name his pictures. In another competition the host ess announces the name of some creature or person or thing as in spiration occurs, and the blottentot artist tries to produce a semblance of it in the ink picture. A prize is given for the best work. For supper at this little social, in case inspiration is lacking, copy the following dainty little menu: Jellied chicken broth. Crackers. Crabmeat patties. Hot buttered toast fingers. Pear salad en surprise. Maple nut ice cream. Sweet wa fers. Canned Salads. Canned spinach, beans, cabbage, or any canned vegetables to oe served as salad should be opened, turned into a dish and chilled for an hour or so before serving. Any cleansing necessary, as removing the veins from shrimp, and any washing, if dry pack products, should be done when the can is first opened. If there is a quantity of pie dough left .over, put it into a bowl and stand it in the ice chest. It will be good to use again. Lamb Stew, Rice, Green Peas Line the bottom of a ptewpan with a few tola slices ot bacon; lay one half doses lamb cbops on these; peel s tenon, est It Into slices, and put these job the meat,' to keep K white and make it tender. Cover with one or more slices ot bacon, add two .cup ot stock, one onion and a bunch ot herbs, and set it on a slow fire to simmer very gently nntil tender: 'are ready some boiled rise and anaed green peas, put these on a dish, and place the, lamb on the top ot these. Serve' with potatoes crumbed, . Potatoes Crumbed. Peel and boD the required mount of potatoes; when they are cooked, but not broken, split them I ft halves: season with a little pepper and salt; pour over them a little warm butter, and then dip them tn browned bread crumbs, place them on a buttered tin and cook In a quick oven for about fifteen minutes. Serve at once. Readers Recipes Bread Crumb Pudding. M cup flour 1 cup bread crusts 2 tea.poAn. bak- H cup ratalns cut In lng powd.r halt H teaspoon cin- 1 eg namon H cup syrup H teaspoon cloves H teaspoon salt Sift together the flour, baking powder, salt and spices. Then add the bread crumbs and the raisins. Mix well. Beat the egg and add onee-half cup water and the syrup. Add the liquid to the dry material. Mix thoroughly and pour into a greased mould. Cover and steam about two hours. Clam Chowder. 2 tablespoons buttsr 1 tablespoon salt 1 teaspoon peppsr i cup. scalded milk 1 quart elama 2 cups cubed po tato S slices bacon 1 small onion Clean and pick over the clams. Drain off the clam water and save. Chop the hard part of the clams and put on to cook in a cup of water. Cut the bacon irt small pieces, try it out and fry the onion in it. Add the cooked chopped clam, the diced potato and the seasoning. Cook un til the potato and the clam are both done. Add the soft part of the clam and the scalded milk. Cook a few minutes. Thicken the clam water with two tablespoons flour and add just before serving. This should make about five large Ham Omelet Make a plain omelet and just be fore the omelet is ready to roll add the chopped ham. The ham might be added to the egg before it is put in the pan. If the egg is added that way. the bits of ham will be all through the omelet instead of in side of it Cheesed Celery. Take crisr. deeolv-grooved celery. one-ouarter of a pound of cream cheese worked soft and creamed with whipped cream. Fill the groove ot celery with creamed V. . .nrtnlrli. wifVi nanfilrfl rtlar on ice. Serve with soups. Cottage cheese is often used instead ot cream cheese. Mrs. E. O. Leather wood, President Utah Federation. How to Fry Old Chickens. Cut up chickens in small pieces f3E rrtV Saturday Specials 6 large cans Carnation or Pet Milk 93c Dr. Prices' Vanilla Extract, regular price, 40c, Satur day, for 32c Fancy Golden Rio Coffee, per lb., at 38c 5 lb. tin Karo Syrup, dark, at 42c 10 bars White Borax, Naptha or Pearl White Soap . .48c Large bottle Monarch Cat sup, at, bottle. 22c Monarch Early June Sifted Peas, per doz: cans, $2.48 Lipton Ceylon Tea, per lb. tins, at 79c Skinner's Spaghetti or Ma caroni, 3 pkgs. for. . ,25c Choice Shoulder Pot Roast, lb. at. 22c Sommer Bros. 28th and Farnam Sts. and holl in flour and salt. Fry in spider until nice and brown. Place or pack in stone jars, .cover with hot water, cover jar and bake in oven about two hours slowly. Make gravy by pouring water off from chicken when done into pan that was used to fry it in. This makes it brown. , Wild game may be cook ed this way. Banana Fritters. Place half a pound or sifted flour in a large bowl. Add two tablespoon fuls of oiive oil, half a teaspoonful of salt and one tablespoonful of vanilla extract. .Briskly stir with a wooden spoon for five minutes. Just before serving beat the whites of three egys, add to the butter and gently mix for one minute. Now cut six peeled sound bananas, each n two crosswise pieces. Roll them in the batter, plunge in boiling fat and fry 10 minutes, turning with a skimmer once in a while. Lift up, thoroughly drain on a towel and neatly trim all around. Serve with the following sauce: Place in a bowl the yolks of two eggs and one tablespoonful of gran ulated sugar. Mix well with spoon for two minutes. Boil in a saucepan one-half cupful of milk and one-halt cupful of cream, adding sevett drop-) of vanilla. As soon as it comes to a boil pour gradually over the eggs and sugar, continually stirring mean while. Transfer into a saucepan, set the pan on the fire, heat for three minutes without ceasing stirring, but do not allow to boil. Remove the pan from the fire. Strain through a cheesecloth into a bowl and serve. Banana Pie. Make a rich pastry, bake on an inverted pie plate, prick with a fork before baking and bake a delicate brown. For filling, put on the fire in a double boiler one cupful of water, mix together one-half cupful of sugar, butter size of walnut, three rablespoonfuls flour, one pinch of salt, well beaten yolks of two eggs; mix till well blended, add to the water and cook and stir constantly till it thickens. When cooked remove from tne fire. Spread a layer of fill ing on the crust, then a layer of banana, etc., until you have three layers of filling and two of banana. It takes about two bananas. Make a meringue of the whites of the two eggs and two tablespoonfuls of confectioners' sugar. Cover pie and bake to a light brown. Banana Dainty. Another dainty banana dessert is made by lining a buttered pudding dish with pieces of sponge cake. Cover with slices of banana and pour over this a thick boiled cus tard, using only the egg yolks. Make a meringue of egg whites, sweeten slightly and spread unevenly over custard. Brown lightly in oven and serve cold. A vanilla layer cake, with thin slices of bananas mixed with boiled frosting for the icing and filling, is a pleasing variation of plain cake. Banana shortcake is still another. Place the sweetened sliced bananas between and on top of the shortcake and garnish with whipped cream. Bananas Baked in Skins. Ripe bananas quickly baked in their skins until they are soft and the juice starts to run give a de licious, delicately flavored product that may be used as a vegetable. If the bananas are baked without their skins, with the addition of sugar, lemon juice and water, and piece of butter, this dish is changed to a dessert, or fruit compote, to be served with meals. Banana Cream Sandwich. Mash two ripe bananas and a tablespoonful of golden syrup, then whip it with half a teacupful of cream. Spread on sponge cake. Press together. Brush over with golden syrup and scatter with chopped almonds. Banana Sherbet Boil a pint of sugar and a pint of water for 10 minutes and stir hot into the beaten whites of two eggs. Then add half a cupful of lemon juice and the pulp of six ripe bananas, mashed soft. Strain and cool and freeze. The pulp of the bananas should be pushed through the sieve when straining. Trimming the Table To some women the ornamenting of the table for social occasions stands out as a greater bugbear than the menu, the cookine or the serv ing. How to make the table look attractive and original does not come naturally to every one and re quires considerable thought. One woman has made a study of this subject, with the result that her ta ble is now noted for its prettiness and she is relieved from the former struggle of indecision as how to be-' gin. This is one way she suggests: Provide a centerpiece and doilies to match which have a wide, open work border. They may be expen sive or quite the reverse. Make for them sets of linings cut from silk and lightly hemmed around the edges. If silk is unavailable, fine silesia or crepe paper make excel lent substitutes. She has sets of linings in scarlet, yellow, pink snd green, and they are unattached to the linen. When the color scheme is selected the appropriate linings are sliriDed under the centerpiece and doilies, the color shows through the openwork borders and the shade is at once emphasized over the ta ble. If one has a polished table, very well; if not, these arrangements will adapt themselves to tne snowy tablecloth and prettiness will fol low in either case. With the lin ings and linen ready, one has only to choose one's color to find the decoration well begun. Candlesticks are always decora tive. Get for them small, openwork silver metal shades and cut linings for them in the same colors as for the doilies; then they are ready to be placed to form a square outside the centerpiece, or at the corners of the table. If one has not candle sticks, a large, high vase t flowers in the center and four smaller ones may be used with pretty1 effect choosing flowers, of course, to cor respond with the color scheme. t A pleasing variety is made by having one large, low glass dish for the center and four small, low ones for the corners. Fill these full and level with short-stemmed flowers to make a flat bed effect, and they are very decorative. Round Steak Sirloin Steak Good Bacon 19c 19c 22ic Pork Chop Pork Loin Roast Porterhouse 32ic , 291c 22ic Sugar Cured California Hams, per lb. Prime Rib Roast, no bones or waste, per lb Sugar Cured Breakfast Bacon, per id. Lamb Stew, per lb. . Lamb Roast, per lb. Lamb Legs, per lb. . Beef Pot Roast, per Ham Hocks, ner lb 13 Ue Eresh Liver, per lb Se Compound Lard, per lb. 27 H Pure Lard, per lb 32 He Wilson's Nat Margarine, SSc seller, Saturday. SUGARSUGAR On Sale Saturday Extra Fancy Califoraia Tokay Crapes, per basket . . Coffee, our own daily roasting, per id, Tall cans Milk 12),e Rub-No-More Powder S Rub-No-More Soap, 4 bars, 25c ,..19c ..22Me ..294e Sc ..10c ...18H ..12H , . .. .29c Bulk Macaroni, lb, Can Hominy 20c pkg. Crackers . . . .65c ..42H . . . . 10o .8c 18c MAIL ORDERS FILLED AT ABOVE PRICES OMAHA MARKET 118 Soutk 16th. Tel. D. 2914. Skinner's the Best Macaroni and Spaghetti Recipe Book FreeOmaha EGGS Omaha's New Store Your neighbors ars buying Groceries, Fresh Meats, Fslnt and Hardware at Harper's. Some time ago we contracted for a large quantity of eggs for delivery this taonth. On account of our excellent purcha.e ws are able to offer you Fre.h Egg. at 49c per dozen. This is good for Saturday only. H. H. HARPER CO.,' 17th and Howard, Flatiron Bid. EGGS I T We respectfully call to tHe attention of the public: If you consider quality our price are the lowest in the city : Choice Steer Beef Roast, per lb. 12 H Choice Steer Short Rib Beef, per lb 9c Choice Pork Roast, per lb , 19 He Fresh Ox Tails, per lb 5c Fresh Beef Tongues, per lb .25c Fresh Beef Tenderloin, per lb. 37 He Fresh Dressed Spring Chicken, per lb 27 We Choice Steer Round Steak, per lb. .20c Sugar Cured Breakfast Bacon, half or whole, lb 29fc Sugar Cured Skinned Hams, half or whole, per lb 27 He All brands of Creamery Butter, per lb 66e. Royal Oleomargarine, per lb .30c Windmill Pure Preserves, large jars, per jar 35c Fresh Oysters, per quart 60c Genuine Spring Lamb Chops, per lb. 25c Fancy Young Mutton Chops, per lb. 15c Fancy Young Mutton Legs, per lb 18c Peerless Laundry Tablets, washes clothes without rubbing, 16 tablets to the box, per box 25c Full line of Fruits and Vegetables at the lowest prices. Washington Market 1407 Douglas Street at W W , UJ wr j at i eTk. ", r '- r .afh - ' SPECIAL GOVERNMENT BACON 12 lbs. net weight cans. each. $3.20 mui CLIlil 212 N. 16th Street The Best Sanitary Cash Market in the City QUALITY MEAT LOW PRICES GOOD SERVICE We Sell Direct From Packer to Consumer With a Saving of 25. EXTRA SPECIAL Choicest Cut Round Steak, per lb., 17c Genuine Spring Lamb Hindquarters, per lb 16c Genuine Spring Lamb Forequarterg, per lb., 11c Spring Lamb Chops, per lb., 20c Sugar Cured Picnic Hams, per lb., 174c Fancy Sugar Cured Regular Hams, per lb., 26c Sugar Cured Break fast Bacon, U or whole sides, lb., 29c PORK Fresh Lean Shoulder (whole) . . . 17c Choice Loin Roast, lb 25c Choice Loin Chop (small and lean), per lb. '. 29c Choice Pork Tenderloin, lb 40c Fresh Neck Ribs, 4 lbs. for 25c Fresh Pig Feet, 4 lbs. for 25c Fresh Little Hearts, 3 lbs. for. . .25c Fresh Pig Liver, per lb .5c Choice Pork Butts, per lb 27c EXTRA SPECIAL Creamery Butter, per lb 64c ,Brookfield Butter, per lb 66c Meadow Gold Butter, per lb. . .66c BEEF Prime Beef Rib Roast, lb 14c Choice Beef Chuck, lb 11c Choice Rib for Boiling, lb. 9c Fresh Cut Hamburger Steak, lb., 16c Choice Sirloin Steak, lb 19c Choice Perterhouse Steak, lb. . ,19c Choice Flank Steak, lb. 19c Breakfast Sausage, per lb. ... . .20c Choice Corn Beef, per lb. . . . . .17c Fresh Beef Tongues, lb. 25c BUTTERINE Swift's Premium, per lb 37c Lily Brand, per lb 34c Gem Nut, per lb 29c VEAL Choice Shoulder Roast, lb. . . . .13c Choice Veal Stew, per lb. ..... 11c Choice Veal Chops, per lb. ... . 18c Choice Veal Steak, per lb .. .22c Choice Frankfurters, per lb. ... 18c Fresh Bologna, per lb ,18c Fresh Liver Sausage, per lb. : . . 16c Choice Garlic and Polish Sausage, per lb. .18c Fancy Summer Sausage, lb. . . .25c Pure Lard, pet lb .31c Compound Lard, special at, lb. .25c Choice Leaf Lard, per lb ......... . EXTRA SPECIAL v Sugar Cured Skinned Hams lb., 24c Sugar Cured Bacon Squares, lb., 27c I)