14
THE BEE:" OMAHA, SATURDAY, NOVEMBER 8, ? 1919.
' 1 -' ll . - ; . - - " -
The Bee's Household
Arts Department
4-
Frida Salad.
Tike lettuce leaves, spread on a
platter; one Can of tuna fish, four
hard boiled eggs minced fine; spread
fish on lettuce leaves, then the
minced eggs, a little salt and. pep
per. Cover over with mayonnaise
dressing and serve.
Salad Tomato.
Take some red tomatoes and some
lolden, also, if to be had; plunge
ach for a moment in boiling water;
peel off the skin carefully, so as not
to cut through the flesh with the
juice; take some raw onion, cut in
slices, or use shallots; lay four or
five flat slices on the bottom of
the salad dish. Put tomato slices
over them, sprinkle with salt and
a dust of castor sugar. In four
hours lift tomatoes; remove onions
altogether.
Make in small bowl following
sauce: Dissolve saltspoonful salt
in a teaspoonful tarragon vinegar.
A Tempting Delicacy
If you are fond of Ice Cream
and of course you are! you will
be delighted with the smoothness
and delicate flavor of
Peach Marmalade
Vanilla Ice Cream with best
Puyallup Peaches.
It's" our Special for this Sunday
at all good dealers.
i
fey
Stir in a .dessert spoonful oil. drop
ping it slowly in; add a very little
mustard, some pepper and a
sprinkle of chopped chervil Some
people like chopped chives. Pour
this over the tomato salad and
leave it for an hour, at least before
serving.
Peanut Butter.
, Peanut butter is a favorite and
wholesome way of using the nut,
j ..
ana it is particularly gooa ior a
sandwich filling for the school lunch
eon, with a leaf of lettuce or an ap
ple for balance. Freshly roasted
peanuts of the shelled variety are
most convenient to use for this pur
pose. Put the nuts through the meat
grinder, using the nut butter knife,
and mix with the paste thus obtain
ed, salt to taste and a little oil, fresh
butter or butterine. Paprika can be
added if desired. Pack . in small
jars, cover with melted paraffine and
keep in a cool place.
Codfish Au Gra tin. .'
WaS tri fis.li in rnlrt water and
pick it into very small pieces. Cook
the fish in boiling water until it is
tender. Drain. Make a white sauce
of One cupful of milk, two table-
cnnnnfiilQ rtf fat anH two tahlesrjoon-
i'uls of flour. Season well and add
the fish. Put into a greased baking
dish and sprinkle over the top grat
ed cheese. Bake in a hot oven for
20 minutes.
Cucumber Mayonnaise Salad.
Small cucumbers of uniform size,
salt, one green or red sweet pep
per, one lemon, paprika or white
BASKET STORES SPECIALS
For Six DaysSaturday, November 8, to Friday, November 14
SUGAR CURED SKINNED
HAMS, whole or . 0 5r
half, per lb...... ""S,
GOLD MEDAL FLOUR
48-lb. sacks . $3.10
2Mb. sacks .'.........$1.58
SNIDER'S TOMATO CATSUP I
nr. ' -I OK Jk '
ij&rge ooc bis ,
Small 20c size ...15fr
II
We reserve the right
OTHER MONEY
CHOICE WASHINGTON JONATHAN APPLES
Splendid value, worth $4.00, per box. . , .$2.98i
BASKO TEA, our pride and leader ,
1-lb. carton, 68l tt-lb. carton 35
CASH HABIT JAPAN TEA, a fine tea
1-lb. carton, 60 d J t. carton . 31t)
BASKO FLOUR, none better
, 48-lb. sacks, $2.98 1 24 lbs $1.52
TIP BAKING POWDER, 1-lb. can. ...... .... .19
NONE SUCH MINCE MEAi', fresh. .'.134
VANILLA OR LEMON EXTRACT, 2 oz. . . . . . .304
JELL-O, for desserts, pkg..,.. ...124
BASKO JELLY POWDER, for desserts... ...104
CORN SYRUP, 10-lb. can 824
5-lb. can, 454 J 1-lb. can , 154
WHITE SYRUP, 10-lb. can. . 934
5-lb. can, 514f 1-lb. can 154
QUAKER CORN FLAKES, 8-0?. pkg 104
( MEAT SPECIALS FOR SATT1
to limit quantities.
SAVING ITEMS
DIAMOND "C" SOAP, per bar -'fxi
Per 10 bars, 444; 100 bars.. .$4.-65
AUNT JEMIMA PANCAKE FLOUR ... . .
1-lb. sack, 144 J -lb- sack .450
AUNT JEMIMA BUCKWHEAT FLOUR
1-lb. sack, 164 4-lb. sack .-494
CONYBEAR STRAWBERRY PRESERVES
Apple Base, full 15-oz. jar 294
CAMPBELL'S PORK AND BEANS, can.... 134
CAMPBELL'S SOUPS, assorted, can......,,.. 114
SNIDER'S PORK AND BEANS, tall 144
KIDNEY BEANS, per can.,, ........144
KRAUT, large No. 2 size can 124
PUMPKIN, large size can ...124
CASH HABIT CORN, extra stand ...164
THRIFT CORN, Iowa pack, can . .144
BASKO PEAS, finest quality 214
CASH HABIT PEAS, extra stand. 184
CASH HABIT TOMATOES. No. 2 can.... 144
CASH HABIT TOMATOES, No. 3 can 204
DAY, MONDAY AND TUESDAY. '
Fancy Beef Pot Roast; per lb 124
Fancy Round Steak, per lb... 224
Fresh Ham, whole or half, per lb 264
1-lb. Woodbox Codfish 254
Strictly Fresh Country Eggs, dozen 624
Wilson's Nut Margarine, per lb 304
Specials Daily It Will Pay You to Watch Basket Stores Windows.
On Million Dollars Increase
Basket Stores' Goal for 1919.
I
sasmm
Basket Stores Guarantee 1
"Money's Worth n Money Back,
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Nothing More Delicious
than a nicely baked ham. It's the
piece de resistance for a big dinner,
and prompts many secret trips later to
' the pantry by Dad and the boys.
Of course you must have a good ham
in the first place. The brand PURL
TAN guarantees young, tender, sweet
meat of delightful flavor.
THE CUDAHY PACKING CO
f rour dealer doesn't handle Puritan, chore ,
F W. CON RON, Manacer. I
1321 Jones Street, Omaha, Nab.
v Telephone Douglas 2401
Puritan Hams and Bacon are smoked daily in our
Omaha plant, insorinr fresh, brightly smoked
meats at all times.
Puritan Baked Ham
Bo3 Puritan Ham 4 hours; remove skin. Mix a cupful of
the juice with a H cupful of cider vinegar; pour over ham
and set in pan to bake. Cook 2 hours in moderate oven;
baste often. Insert cloves in fat where skin has beer re
moved. Mix cupful each of brown sugar and bread
crumbs and H teaspoonful of pepper; sprinkle over bam.
Bake 1 hour longer.
Tctastclells'
pepper, two egg yolks, one-half cup
ful salad oil, one small onion.
Scrub cucumbers, cut "off a thick
piece or tne rind lengthwise; wun
a sharp knife run around the pulp
and remove in one large piece. Put
cucumber cups in ice water until
ready to use. Cut pulp in small
squares and put in ice water. Put
onion and sweet pepper through
the food chopper, .mincing . very
fine; beat egg yolks until smooth,
add salt and pepper to taste, then
very slowly, with constant beating,
the oil. j ;
When it begins to thicken add
lemon juice two or three drops at a
time until you have tised all the oil
and two tablespoonfuls of the vine
gar. Keep half the lemon to cut in
small pieces for garnish. Add the
onion and green pepper to the egg
mixture.. Fill cucumber cups with
the cucumber squares and turn over
the dressing, but do not add more
than enough to fill the cups.
.
Peas and Rice.
1 o. riot. l small onion.
CAV n 1 T fated, chsesa.
4 T., fat.
Soak the peas over night in cold
water. In the morning cook until
tender. Chop the onion and brown
in the fat, then add the raw rice and
stir constantly until the rice is
browned. Add hot water a little at
a time until the rice is thoroughly
cooked. Add the peas,, season and
bake for a few minutes.
Cocoanut Pudding.
1 pint milk. Syrup, e.
4 T. cornstarch. Vanilla, t . "
H c. cocoanut. Salt, hi t. '
Add quarter cupful of cold milk
to the cornstarch. .Scald the re
mainder of the milk. Add the corn
starch to the syrup and then add
them both to the scalded milk. Put
in the cocoanut and stir constantly
for about 10 minutes. Cook over
hot water about 40 minutes. Add
the vanilla. Pour into cups or
molds and chill.
Coffee Dumpling.
Cut slices of stale bread, remove
the crusts' and sut the slices into
strips: Mix 54 cup of cold coffee,
cup of milk, one well beaten egg.
two tablespoons sugar and XA tea
spoon salt. Dip the bread in the
liquid and fry in hot fat until brown.
Sprinkle with sugar and serve hot.
Lamb Casserole.
Cut lamb into small cubes, sear in
hot fat. Put in casserole with Vi
cup of parboiled carrots cubed, two
small onions, chopped celery and
seasoning. Add one cup of water
and cook in a covered dish In the
oven until the meat and vegetables
are- tender. Thicken with a few
tablespoons of browned flour.
Browned Fish and Oyster Hash.
This combination is particularly
good, a few oysters giving a delici
ous flavor. Flake any left over
mackerel and to a cupful 'of the
fish add three scalded oysters, fine
ly chopped, half a cupful of chopped
cooked potatoes, a teaspoonful of
minced onion and a chopped cooked
beet. 1 :
Season to taste with salt and pap
rika, moisten with a little of the
oyster mixture with a tablespoonful
of rich milk and turn into a frying
pan with two tablespoonfuls of hot
bacon dripping. Turn the mixture
quickly until heated through, then
pat into an oval and brown on the
under side. Serve inverted on a
hot platter. ...
To Serve with Meats.
The sauce of the vegetable served
with meat goes a long way in mak
ing this course enjoyable. Some
times it helps stretch a small meat
portion considerably. Some of the
old standard occompaniments as
well as palatable new ones are givon
in the list below:
Roast Beef Grated horseradish!
Your Dinner
Worries Are Over
if you serve
5
Ice Cream
as the final course.
The special for Sunday,
November 9th, is
"Pom-Pom"
You'll like it if you try it.
Your druggist can supply
you.
Fairmont
Creamery Co.
' Chopped Steak Tomato sauce. .
Lamb Chops Green peas or to
mato sauce.
Roast Mutton Currant jelly.
Boiled Mutton Caper sauce or
rings of turnips and carrots.
Boiled Lamb Mint sauce.
Beefsteak Mushrooms or boiled
onions.
Corned, Beef Parsnips, beets or
cabbage. . . .
Roast Turkey Oyster stuffing.
Chicken Celery and bread stuff
ing." Roast . Goose Chestnut stuffing.
Pigeon Mushrooms.
" Wild Duck or Venison Current
jelly. ' ' -
Fresh Salmon Green peas and
white sauce. ( ,
Boiled Ham Potato salad.
Boiled Halibut White sauce and
cucumbers or sweet pickles.
, Broiled Mackerel Diced lemon.
- Beef Stew Noodles.
American Chop Suey.
One pound hamburg steak, two
small onions, one small package
spaghetti, one cupful tomato soup,
season to aste.
Boil the spaghetti in salted water
until soft. Fry onions until brown,
then add steak. When steak and
spnions are done add spaghetti and
tomato soup. I his makes enough
for six people.
Mutton Salad.
Cut some slices of cold mutton
or lamb, removing every bit of fat
and skin that you can, unless that
destroys the firmness of the slice.
Prepare a salad of lettuce, if you
cannot give mayonnaise sauce,
add to the lettuce plenty of sliced
cucumber, for that keeps the mut
ton moist
Put the salad on each- slice and
roll the meat over as thightly as
you can. Lay the rolls closely to
gether in the serving dish and
sprinkle a very little salad dressing
over them. Garnish with ! a little
boiled beef cut in fancy shapes.
Cherry Bread Pudding.
One quart of milk with a pinch
of soda stirred in, loaf of stale
bread (bakers' is best), pared and
sliced, butter to spread the bread,
four eggs, one cupful of sugar, one
cupful of canned cherries. Butter
the bread on both sides. Put a layer
1 w
into a buttered baking dish: pour on
it a little raw custard made of the
eggs, sugar and milk.
Strew over the dish some of the
cherries, lay in more buttered
bread. Proceed in this order until
the dish is full. The upper layer
should be bread particularly well
buttered and soaked. Cover the
dish closely, set in a dripping pan
full of boiling water; cook one hour.
Then uncover and brown delicately.
Turn out on a plate, eat hot with
sauce. Sweet sauce or foamy. .
- Steamed Rajah Pudding.
Mix one pint of flour, one cupful
of chopped suet, one pound onions,
one pound of lean bacon. First chop
the suet fine and mix in the flour
with a pinch of salt Then wet the
flour (same as for biscuits. Roll
out thin, then spread the onions
(chopped fine). Dice the bacon and
spread the onions and bacon on the
dough. Salt and pepper. Then roll
same as for jelly roll, being careful
to keep the onions and bacon1 in
plate.
Take a piece of cheesecloth about
12 by 16 inches; place the cloth on
he bread board and roll it over on
the cloth. Leave about two inches
on each end. Tie ends and overcast
the edge of the cloth, leaving plenty
of room for it to swell. Boil four
hours, keeping it covered with water.
This is very rich and can only be
eaten when hot. j
Caramel Pudding.
Heat one pint of milk in a dou
ble boiler, moisten two tablespoon
fuls of cornstarch with a little cold
milk and stir into the boiling milk.
Put in a separate dish two cupfuls
of brown sugar and let it melt siow
ly, then stir into this the hot milk;
add 'one-quarter pound chopped
walnuts and serve with whipped
cream.
Carrot and Raisin Salad.
Wash and scrape a large dark
Camilla
Fortuna
Flourette
Arabella
Alicia
Aida
. Not grand opera, nor yet popular soubrettes these are ;the
names of the finest Honey Cakes made. New shipment just in.
Also a fine new supply of
Imported Cluster Raisins
j. i arid
Cresca Fruit Cakes
Remember this store as the gift shop of delicacies.
r
Qommers.
Cnaninffu Chnn
U Candies J Fruits dB?iacis j
carrot Grate on a fine grater. Mix
with dark sultana raisins. Add about
one-fourth cup raisins to each cup of
grated carrot. Serve on crisp let
tuce leaves with French dressing.
, Boy's Overcoat
" Take a growing boy's suit coat
that he has outgrown and make a
fall overcoat for the younger boy.
Shorten the sle?ves, put the belt up
higher! push the buttons over and
make it double breasted. In1 this
way make a coat for the 3-year-
old from the coat of a 10 or 12-year-old
with only a little work.
Failure" Jellies.
Save the "failure" jellies and.s'a!
them; also preserve and sweet-pickl
syrups. They conserve sugar an
impart a most delicious flavor t
mincemeats, especially when com
bined with the juice of oranges and
lemons. This is far superior to
the cider mincemeat.
Its 100fo Good
and Certainly
"IN
A n
i i
our home we nave
not used a pound of
butter for months past-we are using
Holiday Nutmargarine exclusively.
As a spread for bread, muffins and pancakes
no butter ever churned could Be more satisfying
and delicious.
It it excellent for baking and cooking and gives
pastry, cakes and cookies an added richness and
flavor. 1 y
It is so economical it cuts down your butter bill
a third or more. '
You certainly ought to try Holiday Nubnars
farina) and learn for yourself its pure, deli
cious, quality and finally its dollar-saving
economy.
i Yaat grocer can ittpply yoa.
nor:
MANUFa
IN COCOANUT B
DEALERS SUPPLIED BY.
OMAHA COLD STORAGE CO.
WHOLESALE MSJBMBUXOBS.
smtm
JlkG
1
There is a bread of inferior quality being
sold by some grocers in the city as HARD
ROLL BREAD. This imitation loaf is pur
chased at a cost that is several cents cheaper
and is sold to you as GENUINE HARD
ROLL BREAD. DEMAND THE GENU
INE you pay for bread of supreme QUAL
ITY and FOOD-VALUE so insist upon
getting it
'Hibs Label
MTCMEMCCAW
Look for the little RED, WHITE
and BLUE LABEL it's on every
loaf of GENUINE HARD ROLL
BREAD. It's your PROTECTION
and our GUARANTEE.
Petersen & Pegau Baking Co