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)
