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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Oct. 25, 1919)
THE BEE:- OMAHA, SATURDAY, OCTOBER 25, 1919. 17 SATURDAY SPECIALS Extra choice thin skin Grape Fruit, per doz..79c Gordon, Dilworth' or Curtis Bros. Assorted Jams, 16-oz. jars, per dozen $5.25 New Country Sorghum", per -gallon jar $1.00 Monarch Pure Maple Syrup, 60c bottle. . . . .52c 1919 crop English Walnuts, per lb 47c New-layer Figs, per lb. 8c Jello or Jiffy Jell, 6 pkgs.. for , 65c Med. size Ripe Olives, 9 oz. can, for . . . . 28c Mazola Salad Oil, per qt. can, for 72c Spring Chickens, lb. ..28c SOULIER DROS. 28th and Farnam Phone Harney 188. sua APPETIZERS. At the cooler weather approaches the housewife's attention turns nat urally to hot and appetizing foods. The unexpected isalways welcome and stimulates both interest and appetite. - If you desire to serve the cooked fruit in a whole condition place it in a receptacle, a jam jar will do nicely. Add the sugar and water, put on the cover and let the fruit cook in the oven until done. When the bread comes out of the oven with a hard crust which your family may dislike, do not waste bread by cutting it off. Simply run it over the grater until the hard por tion has been removed. On a large, satiny, polished pew ter platter recently offered as first course at a lunch the writer beheld the following delectable articles of food: A mound of potato salad in the center, garnished with a mayon naise, over which was grated a bit of bright red sweet pepper; stuffed eggs, the whites of which had been cut like an extended "w" and then pulled apart, giving "pinked" edges, surrounded the potato. Silvery sardines just a few with a squeeze of lemons, formed a little mound at one side, followed by delicate finger sandwiches, paper thin slices of pink smoked salmon, very small, bright red tomatoes, hollowed and filled with tiny minced vegetables with a dash of mayonnaise on each, cheese balls rolled in finely minced red and green sweet pepper, and walnut sized cooked beets which had been marinated in spiced and slightly sweetened vinegar. A garnish of a few nasturtium leaves and blos soms, carefully selected as to color, completed the festive appearance of this tempting Oriental hued course. The whole must be , thoroughly chilled. , Better Than Hard Coal GENUINE SOLVAY COKE- -3 NUT, RANGE AND EGG Ton 33 per cent less ash than Hard Coal. PROMPT DELIVERY McCaffrey Bros. Go. 120 South 17th Street Tyler 40 taiar ir do aks stw& Apricot Siirprise , BY CONSTANCE CLARKE: Take a fleur mould, and partly flit It with the mixture, as below, place the mould on a baking tin and put it in a moderate oven tor fifteen to twenty minutes, when It should be a pretty fawn color Then remove tt from the oven, and let It remain on the baking tin for about ten minutes. Tien turn out the cak eon a pastry rack, and when perfectly cold cut our the Inside ot the cake from the bot tom, so as to form a case, and fill up the space thus formed with canned apricots, and whipped cream. Mixture for Cake. Put Into a stew pan four whole eggs, one-half cup ot sugar, and the finely chopped peel of a lemon,' whip all together, over boiling water until warm, then re move tt from the fire and whip until cold and stiff; then add to tt one cup of sifted fine flour, and use. . Whipped Cream. Whip half a pint of double cream until stiff, add eight or ten drops of essence of vanilla, then mix with the whipped cream. Decorate the top with the cream and halves of canned apricots. Unusual Economy Unusual as some of these eco nomics may seem, they are vouched for as both possible and practical by one thrifty housewife. Even if we do not practice all of them it is at least interesting to know that some other woman has, and success fully. 1 Never throw away buttons, though there be only two or three of a kind. They can be used on slippers in place of buckles; the right one in the right place on a hat gives it distinction; they trim boudoir caps, bags or other bits of fancy work; they make centres for penwipers or for articles that need quilting. Silk' and chiffon camisoles and cor set covers are expensivei to buy, but cost nothing if made out of old waists and trimmed with bits of lace from your lace bag. Flat shoe strings, can be used in many ways. They can be put in bags for draw strings and make' good, strong loops for frogs or but tons on coats. Keep the- scraps of paper or cloth you would ordinarily throw into the scrap basket. - Cut into small pieces and stuff pillows with them. They make softer pillows than excelsior. Save the tops of old stockings, split them, sew together and make dust cloths. Holders, bags and ar ticles of wear for children can be made of them. Silk stockings can be turned into many pretty things. Take the soles of old bedroom slippers, cut into the shape of quills, cover with pieces of silk, edge with a small braid and you have a stylish trimming for your hat. Don't discard old rubbers because they leak at the heel. Cut out the heels and make sandals of them. A long coat can be made of an old skirt and jacket suit by cutting off the bottom of the jacket and join ing it to the skirt, using the former front of the skirt for the back or, if preferred, the suit can be turned into a dress of Russian blouse de sign. If your dress skirt is worn out about the hips cut off the top and join toa skirt waist, letting the waist reach down as far a,s it will. You have a pretty "slipon" dress than can be held in by a cord or belt if desired. Keep a lace bag. Save even the scraps. They can be used as medal lions or inserted in waists, lingerie and fancy work. When making potato salad a sub stitute for celery is crisp pieces of cabbage. If seasoned with celery salt one cannot tell the difference, ai.d, of course, it is much cheaper. An appetizing sandwich, with good food values, for the kiddies' lunch box is made of minced walnuts and raisins or figs in equal propor tions. Minced dates may be added. Raisins, figs and dates minced to gether make a delicious fruit sand wich. . Day Is a Book By OSCAR C. WILLIAMS The day is a book and the dawn and the sunset are covers, The day is a wonderful, wonderful vnlntn for lover. And God is the author, and I, who am reader tor hours Of beautiful tales of the rivers, the meadows, tne nowers, Oh, I would have read on forever, unmoved through the ages, Had I not discovered your heart like a rose 'tween the pages 1 Everybody's Magazine. - DUtlMLLi 212 NORTH 16th ST. NEW CASH ME AT MARKET Guaranteed Quality Low Prices Extra Clerks to Serve You MARKET SPECIALS Quick Service Please Market Early Fancy Sugar Cured Regular Hams, per lb., 25c Fancy Sugar Cured Picnic Hams,, per lb., 17c Fancy Sugar Cured Breakfast Bacon ( or whole sides), lb., 29c Fancy Sugar Cured Skinned Hams ( whole), per lb., 24c or BEEF CUTS Prime Rib Roast, lb 15c Choice Beef Pot Roast . .10c Choice Beef Chuck Roast, per lb. . . N. . .11c Choice Rib Boiling Beef. .9c Fresh Cut Hamburger Steak, per lb. . 16c Choice Round Steak, lb., 17c Choice Sirloin Steak, lb., 20c Choice Porterhouse Steak, per lb. ...... ...20c Choice Corned Beef, lb. . 12c BUTTERINE Special See Our Display Gem Nut Margarine, lb., 30c Swift's Premium, per lb., 38c Swift's Lily, per lb..... 35c Swift's Lincoln Special at 29c Country Roll, 2 lbs. for. .52c Creamery Butter, Extra, per lb. ................;70c SPECIAL ON SAUSAGE AND LUNCH MEATS Choice Frankfurts, lb. .18c Choice Bologna, per lb. .16c Fresh Liver Sausage, lb., 16c Fresh Liver Loaf, sliced to your order, per lb. . . . .20c Choice Garlic and Polish Sausage, per lb. ..... 18c Fancy Summer Sausage, 25c Swift's Premium Regular Hams, per lb. . . .... .32c Swift's Premium Bacon (J or whole sides), per lb. . .43c Morris Supreme Hams, 31c Morris Supreme Bacon ( or whole sides), per lb. . .42c PORK SPECIALS Small Lean Pork Chops, 26c Small Lean Pork Shoulders, per lb. . . . .... . . . .16c Choice Pork Loin Roast, 25c Choice Pork Tenderloin, 40c Fresh Neck Ribs, 4 lbs., 25c Fresh Pig Feet, 4 lbs. for 25c Fresh Liver (sliced), 2 lbs. for' . H v . . . . . . . . .15c Fresh Pig Tails, lb. ....lljc Fresh Pig Snouts, lb. . . . 10c Fresh Pig Ears, 4 lbs. for 25c Choice Boston Butts, lb., 26c Choice Salt Pork, lb. . . .23c Fresh Bean Pork, lb. . . .23c Fresh Sausage, per lb. . . .20c Fresh Spare Ribs, per lb., 19c SPECIALS ON VEAL Choice Veal Shoulder Roast, ' per lb. . 13c Choice Veal Stew, lb. . . 11c Choice Veal Chops, lb. . . 18c Choice Veal Steak, lb. . .22c Choice Veal Legs, or whole, per lb. 17c Choice Veal Loins, kidney in, per lb. . . .. .17c Extra Special Genuine Spring Lamb Hindquarters, per lb. . . 16c Forequarters, per lb. . . 11c Choice Lamb Chops, lb., 20c Pure Lard, special at, lb., 31c Compound Lard, lb. ... . 26c Choice Leaf Lard, lb. . . .29c Extra Special, Fresh Dressed Chickens. At i This Is a Good Time to Can "The North Winds will blow And we shall have snow And what of the people who canned Not? Poor Things!" They will run to the store And pay money galore And kick about the H. C. of L. Poor Things I The canning season is not over. There are still many fruits and some vegetables to can. String beans and lima beans were never cheaper than they are cow. There are large quan tities of peaches and pears still on the market. Damson and Gage plums are plentiful, too. Now is the time for the housewife who was out of town during the summer months to do her canning. She can put up nearly as many things as those who were here all during the season. ' There are a number of kinds of pears on the market Some are good for earning and others for pear but ter, spiced pear, and any number of jpear preserve. The following recipes will be found satisfactory if carefully fol lowed. ' Sweet Pickled Peart. S Iba. pcara. I oanc. stlok ' I lbs. mi(r, cinnamon. (brown) Clover 1 pint Tln.r. Boil the sugar, vinegar and cinna mon for 20 minutes. Peel the pears and stick in each pear four whole cloves. Put into the syrup and cook until soft Cook only half the pears at a time. Pack into clean hot jars and seal. Small pears are best for picked pears. Large ones must be cut in half. Ginger Pears. I lba. h.rfl pear. 4 lemom. , I lb., sugar. 1 ounco clng.r. Peel the pears and cut them into small pieces. Add just enough water to keep them from burning and cook slowly until tender. Then add the finely cut lemon, the sugar and the Two Good Things That Go Together Mhr. th beat ar f tlM waek, sad lea Craaoa, tha bat at an daaaarta, mak SajaSaj dkt- tha baa meal of tha So. artar etrerch. tMa Sunday, aw that H act bolptna; of aaor km omaamj rood Special: Vanilla Nut (Vanilla lea Cream with heat Bagflah Vanurta.) TecH dad Haratnga oa aale 'meat OTerjrwbaro. ' -1tVla4f Cmmm Oft , at all XGE CRCAM ginger and cook until thick and clear, or the consistency of marma lade. Pear Conserve. t a. peara out la tt e. ratilna. amall piece. 1 a. augar. 1 oranga. tt t aalt 1 lemon , Cut the orange and lemon in very thin pieces. Put all the material into a pan. add about one-half cup water and cook slovjly until thick and clear. If the pears are very hard, add enough water to let them cook through. Buy Heating Stoves at HARPER'S Flatlron Bldg , 17th a4 Howard V II. i ? v.- Round Steak Lamb Chops Pork Chops 20c 12c 294c Good Bacon Ham Hocks Comp. Lard IK- Ilk 27ic Pig Pork Loin Roast, froth, not f rosea, par lb 2894 c Sugar Cured Breakfatt Bacon, narow strips, per lb 27?c Prima Rib Roait, rolled, no bone or waito, per lb . .22 Me Lamb Stew, lb 5c Fresh Liver, per lb. ........ Sc. Lamb Legs, per ib. 17 He Veal Stew, milk fed, lb.. .12 He Veal Roast, milk fed, lb.. . 17 He Pot Roast of Beef, lb. . . .12H Shoulder Roast of Lamb, per lb. 10c Hamburger Steak, per lb... 15c Sugar on Sale Saturday Apples, .fancy Jonathan, bushel boxai, for ......... . .$1.95 Spoclal Sale on Wilson's Nut Margarina, 35c seller, for 29c Coffee, our own daily roasting, good grade, per lb. ........ .39c Cranberries, Saturday, while they last, 4 qts, for 25c Fancy cooking Figs, lb. . .32 He I Fancy Pears, per bushel . . $2.75 Tall cans Milk 11 He Oatmeal, per pkg 13c We Carry a Full and Comploto Lino of Frosh Vegetables. Mail Orders Filled at Above Prices. OMAHA MARKET 115 South 16th. Tel. D. 2914. r I M it I U SKINNER'S Fried Ee J mWMmm I SKINNER'S Fried Noodles (Try this Recipe for Breakfast) 1 pkg. Skinner's.Noodlea 2) tbip. flour 4 slices btcon ft Up. salt 3 eggi, hard boiled up. paprika 2 tbip. butter I cup milk Empty one package SKINNER'S Egg Noodles into 2 qU. of rapidly boiling salt water. Boil 10 to 12 sain. Turn into colander, drain and rinse in cold Hater. Fry noodles in 2 tbip. bacon fat and arhea thorol heated, turn out on platter. Serve with btcon and white sauce. Garnish with the rieed roDcs. touted bread nobta and parsley. WHITE SAUCE Put butter tots a saucepan, stir till malted, add flour, salt and paprika. Mil thoroly. Add milk, stirring constantly. Boil J rain. Add chopped whites of the eggs and tern. 141 Tested Kecipes, 4c Send us 4c to cover postage and cost of mailing and we shall bt glad to send you 141 proven rec ipes, showing you how to make a variety of new and wholesome' dishes with SKINNER'S Egg Noodles, SKINNER'S Maca ronUnd SKINNER'S Spaghetti 9.M.C0. A Breakfast You Will Relish Here's a novel breakfast! (Skinner's Fried Egg Noodles rashered with Bacon. t is appetizing, nour ishing and healthful and it will be a surprisingly agree able change for the whole family. You will work better, play better, and feel better after a breakfast of v f Egg Noodles t When you try this dish, be sure that you do get Skinner's Egg Noodles. No other kind is made of such high quality amber durum wheat in such a spot lessly clean pure-food factory. We absolutely guaraw tee their superiority to be immediately noticeable or we will refund your money. Skinner Manufacturing Company - WorleP Largest Macaroni Manufacturer Omaha, U.S. v Tmo. Mark Rn-US. Pal. Off. aa4 Fga. 'f. ! 1 r V? I'll , 14