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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Nov. 15, 1919)
THE BEE: OMAHA, SATURDAY, , NOVEMBER 15r 1919. 15 Women's Interests Winter Entertaining e may be your friend, visiting m your home, or she may be a new comer whom you wish to introduce to as many of your acquaintances as it is possible; you want them to know her and you want to give her a good time. A luncheon to the very nicest women in your circle of acquaintances is a good answer to tli is question. Luncheon is an intimate sort of a meal and a limited number being present, your guest has an opportun ity to get well acquainted with them all. The customary time is 1 o'clock and guests are expected to arrive promptly or a little before that hour. The table is set with a centerpiece and doilies at each place, instead cf t'je table cloth reserved for dinner and it should be made attractive with flowers or a growing center piece, and little dishes of small, hard candies, olives and other relishes. If .lie meal commences with a fruit or shell-fish cocktaiT, this may be put on the place plates before the guests enter the dining room. During the winter cocktails ofa reliable brand of canned shrimps or shredded lob ster make an appetizing first course. If you are not a skilled cook, or if you are, you will get excellents re sults by using the prepared cocktail sauce. One hot dish is sufficient for a meal of this sort. If possible have something that is novel and not too difficult to prepare. The morning before guests-for-luncheon is never a very long one. Crisp warm rolls are generally served, and a salad and a sweet dessert complete the meal. It would add a little variety to the meal to leave the tble after the des sert is finished and serve small cups of black cotfee in the living room. This gives an opportupity for your guest of honor to talk with those who have not sat near her at the table, or to make some plan for fu ture meetings. When the coffee is finished the people begin to leave, the guest 'of honor generally being the last to say good-bye to her hos tess. ' Adjusting -Your Recipes. In times of plentiful"" production ;md cheap foods the matter of using just the amount of food necessary to make a dish appear, taste and di gest to the best advantage rested with the whim of the one manipula ting such foods. Today, it is a matter of efficient management to use just enough food, waisting none. All modern recipes are given out with the meas urements level. See that you make all cooking measurements as speci fied in the recipe. In making over a recipe the fol lowing points will be helpful. Whe substituting vegetple for pure leaf lard, use the same quantity of -either shortening. Use pne faurth less than of butter. I substituting oleomargarine for butter in baking, use less of the oleomargarine. This because EXCESSIVE ACIDITY is at the bottom of most digestive ills. RH3QIDS FOR INDIGESTION afford pleasing and prompt relief from "the distress of acid dyspepsia. ' MADE BT SCOTT tc BOWHf makers of scotrs emulsion CURTAIN VALUES OF WONDERFUL QUALITY Offered at -the Bowen Store Saturday, No vember 15. Don't miss the splendid values offered at the Greater Bowen Store, Saturday, November 19, on curtains. You will find just the kind and quality of curtains you have been wanting for some time and at prices you will want to pay. About three thousand pairs have been selected and marked for Saturday's selling at prices ranging" from 50c per pair up. This sale is going to benefit hundreds, as you will be enabled to buy the best of curtains at prices less than the wholesale price of today. ' ( This store, long recognized as giving the people the most and best for their money and then backing every sale with a value giving guarantee, has made a special effort to make Saturday a bigger and better shopping day for the public than ever before. The curtains offered are made of the best material possible to se cure for the money. A visit to this store will readily convince everyone of the many advan tages to be derived in shopping at Bowen's. At this store you will find what you want and the quality .better than you had an ticipated securing at typical Bowen value-giving prices. V there is considerably more moisture in butter than oleomargarine. Pur leaf lard and vegetole are practically free from moisture, thus every bit used acts as shortening. Substitute Louisiana cane syrup for some of the sugar called for. This will help to a great degree in stretching the sugar supply. . One may use rolled oats, rice or canned hominy as a part of every bread recipe, when wheat flour" is high. Measuring Ingredients. Flour, meal, powdered and confec tioners sugar and soda should be sifted before measuring. Mustard and baking powder should be stir red to lighten; because on standing in cans it settles. Salt lumps and should be broken. A cupful means all the cup will hold. To measure a cupful fill lightly and level over with a case knife, care being taken not to shake the cup. Measure tablespoons level. Meas ure teaspoon level. To measure a teaspoon or a table spoon, dip the spoon in t he ingred ient, fill lift and level with a kmfe, the sharp edge of the knife being toward the tip of the spoon. Divide with a knife lengthwise of spoon for a half spoonful; divide halves cross wise for eights. Less than one eighth of a teaspoonful is considered a few grains. , Measuring Liquids. 'A cup of liquid is all's cup will hold- . A tea or tablespoon n all the spoon will hold. Measuring Fats. To measure oleomargarine, lard, butter and half solid fats, pack solidly into a cup or spoon and level with a knife. When dry ingredients, liquids and fats are called for in the same re cipes, measure in order given, in Nthis way you need use only one cup. r Mock Scollops. One pound tripe cut into small squares and allowed to soak over night; put into pan of water and l.ring to boiling point; drain and put in dish of cbld water until ready to use; dry on towel and dip into batter and fry in deep fat, pushing one piece at a time from spoon into the fat. Batter One-half cupful .bread, one-third cupful milk, one egg, few grains pepper. This is just enough batter for the one pound of tripe. Young Turnips Glazed. Peel six white medium young turnips, cut in quarters, place in r saucepan with an ounce of butter, one-half teaspoonful salt, one-half teaspoonfull sugar, three saltpoon fuls white pepper, one-half salt spoonful Spanish saffron and two gills white broth; mix a little, coyer pan and set in oven one hour, being careful to baste them with their own liquor once in a while; pour into a vegetable dish and serve. Chocolate Custard Pie. Lovers of chocolate in any and every form can make this addition to a common custard pie. Beat one egg to a stiff froth, then add pul verized "sugar and grated chocolate with one-half teaspoonful extract of vanilla. Spread This on the top of the pie and let it harden for a mo ment in the oven; vor you may prepare i in still another way: Put the chocolate in a basin on the back of the stove and let it melt (do not put a drop of water with it); when melted, beat one egg and some sugar in with it. In the latter case it will he a regular chocolate brown in color, and in the other a sort of gray. Ox Tail Soup. Ons oxtail, two tablespoonfuls flour, two onions, stuck with i two cloves in each; one carrot, 10 pepper corns, one teaspoonful . poultry dressing, half gallon water, some outside sticks of celery, salt to taste; cut tail in points, put with vegetables; (cut .into small slices) and seasoning into the cold water; simmer gently for three hours and then thicken with flour. - ' -'Creole Sweet Potatoes. Prnarf half a dozen, laree tubers of equal size by parboiling them for 20. minutes, then peel caretuiiy ana cut in halves. Place the pieces in a shallow buttered baking; pan and sprinkle lightly with salt, celery'salt and paprika. Pour into the pan a cupful of brown stock and bake in a rather quick oven until tender and slightly, browned. Baste occasion ally with, the stock while cooking, drain and serve with steak, chops or fish. Try Brown . Sugar. 'An authority on delicious lemon ade says that a much finer flavor can be given to this refreshing beverage by using brown sugar not the coarser grade, but fine, light brown sugar such as is sometimes used- for i Cherry Whip V 'By CONSTANCE CLARKE. Cherry Whip It a delicious desert Quickly prepared. Put three-quarters of a cup of water into, a stewpaa with onecup of (agar, and the grated rind and. Juice of one lemon; bring to the boll and add one ounce of gela tine, then strain Into an iced bowl. When the mixture thickens beat until fluffy, then add the well-beaten whites of four eggs, and beat until the mixture will stand alone. Serve In frappe glasses, and garnish with maraschino cherries. cake. Next to ice cream, lemonade is the popular American drink, as far as cooling drinks go, and in Eng land and India the same beverage, under the name "lemon squash," is even more popular. Lemonade shouhi.be served in tall, slender glasses with finely chopped ice and perhaps a slice of orange along with the slice of lemon which is indispensable to looks and flavor. If a syrup made of lemon and sugar is kept always ready in the ice box a cooling delicious drink may be served any time, at a moment's no tice, when friends drop in to call, and the little hospitality is always appreciated. Sausage for WintrjTDays "The melanchofy days have come, the saddest of the year" sang the poet. But the other poets have pict ured sparkling log-fires, and tinkling sleighbells, and the warmth and comfort and the delicious cooking of the old New England farm. Somehow, when thinking of some thing to satisfy the hearty appetite, one always Has visions of sausage. Sausage, a quality farm style va riety either in links or in meat made into flat, round cakes and fried, hot and crisp and odorous of hefbs, is a treat. Perhaps this fresh pork sau sage is the greatest gastronomic tri umph, in sausage-making. It comes down through the ages, for pork was one of the-earliest meats to be enjoyed after cooking began to be in fashion. An essay by a famous Englishman on "Roast Pig," is read by every school child. At Romrfn banquets, sausage was used profusely, and all must admit that the Romans were some ban queters 1 Recipes- have been kept, telling of the fresh pork sausage, made with pine nuts, bay ' leaves, pot-herbs, and gorum. But it., was doubtless prepared in anything but the careful manner now used and with no knowledge of food sanita tion. Only of very recent years, has sausage been prepared with exquisite cleanliness, and strict ad herence to advanced laws regarding sanitation. Most of us know little of casings, for instance, but there are innum erable kinds of this delicate mem brane, which holds the mea stuff ings so closely and keeps in the aroma, 'heat and flavor. Garnishing hot "sausage has much to do with appreciation. A few bits of green parsley add greatly. Then, buckwheat cakes seem sent by heaven to accompany this breakfast delight. Perhaps a tart taste is also necessary and we crave fried TOR RENT TYPEWRITERS All Makes Special rates to students. CENTRAL TYPEWRITER EXCHANGE D. 4121. , 1905 Farnara St. Caramel Nut Caramel Ice Cream with English Walnuts. It makes a truly delightful and nourishing dessert. Serve it with this Sunday's dinner and know how fine a really good Ice Cream can be. apples, or baked ones, or currant jelly or somethig of the acid form, as green tomato relish to complete the relished dish of sausage. Breakfast Sausage. Take an ordinary skillet with a cover. Put in a little butter and brown the sausage, turning to pre vent burning. Pour in enough boil ing water to cover the bottom half an inch deep, reduce heat and cover skillet. Let the sausage cook slowly in this way for 10 minutes, then re move the, cover and increase the heat to finish browning. Pour the rich gravy over the sausage to serve. Facta About the Fireplace. Who has not known at some time or other the joy of a walk in cold, blustery weather, followed'' by en tering a room in which there js a brightly burning fire? Or of snug gling down in front af glowing logs on a chilly, damp day in the fall be fore the furnace fire is lighted? A fireplace in a room, opens the door to romance and dreams and many happy hours. We all love fires, and yet so many have fireplaces and never use them. From the point of utility the fire place is indispensable, for in our climate every house should have a fireplace jn good running order as a provision for fall and spring weather, for there are many days in both these seasons when we sit around and shiver rather than light up a cellar fire that will probably have to be put out the next day, fol lowing a rise in temperature. A great many fireplaces have been, boarded up, but it is not a difficult' matter to have them opened, and it. is to be advised, provided you have first, ascertained that Nthe chimney is in the righ$ condition. Some times it is quite possible for one of the men of the tamily to do this work, but if the opening has been bricked and plastered shut it would be better to employ a mason and have the work properly done. In one of our cities a group of artists have turned three old houses into a studio building. Closed up tight in every room, back of boards and bricks, was a fireplace, and the rooms were heated inartistically by oil, gas or coal stoves, until one of the artists dug out her fireplace and started to use it, and, of course, given a little time, everyone else followed suit. Junk and antique shops, according to the size of the various pocketbooks, were ransack ed for andirons, and all sorts of wood piles were concocted. One was deposited in a deep bin in the closet; another concealed his in back of a huge settle set across one cor ner; another had a built-in corner box painted and decorated attrac tively. And as the fire-makers be came rrfbre proficient in the art of making fires it was found that it did not take nearly as much wood as in the beginning, and they could bring up from their pile in the cellar enough to last them for several days. Burning coal in a grate could be done with even less trouble than this, as the fire keeps in for a long time. Fruit Salad and Dressing. One pint of pineapple, fresh or canned; one pound white grapes, cut in half and seeds removed; one pound of walnuts, cut -in medium sized pieces; three oranges, with in side skin peeled off: Cut up and drain well in sieve, also drain pine apple. When ready to use mix all together. Dressing. Yolks of four eggs, four tablespoonfuls sugar, four tablespoonfuls vinegar, two table- Alter u is cooKea stir in gooa sizec piece of butter. Let get cold and when wanted to use beat one-half pint of sweet cream and stir over the fruit and mix one-half hour be for serving. Clam and Chicken Broth Frappe. Wash two quarts of clams in sev eral waters, scrubbing -shells with brush; put in kettle, cover with half cupful cold water, cover, steam un til shells are well open; remove clams from shells, strain liquor through cheese cloth. To two and three-quarter cupfuls chicken stock (made from chicken feet) add two and one-half cupfuls clam broth, season lightly, cool and freeze to mush. Serve in glasses (frappe, if you have them), garnish .with salt ed whipped cream. Nut Wafers. One-fourth cupful butter, one cup ful sugar, one egg, one cupful flour one cupful nutmeats, tsing walnuts, cream nuts or grated coconuts. Drop on buttered tins, bake quickly. Stains Removed. ' Ink Stains SoaK In sour milk. If a dark stain remains, rinse in a weak solution of choloride of lime. Blood Stains Soak in cold salt water, then wash in warm water with soap and boil. Grass Stains Saturate the spot thoroughly with kerosene, then put in the wash tub. Iodine Stains Wash with alcohpl, then rinse in soapy water. Iron Rust Soak the stain thor oughly in lemon juice, sprinkle with salt and bleach for several hours in the sun. Mildew Stains Soak in a weak so lution of chloride of lime for several hours, rinse in cold water. s Scorch Stains Wet the scorched place, rub with soap and bleach in the sun. Fruit Soup. Three pears, three 'apples, four cupfuls boiling water, one table spoonful granulated tapioca, juice of half a lemon, three tablespoonfuls sugar. Cook fruit, add water, cook until tender and press through a sieve: add tapioca; cook until clear; add lemons juice, sugar and cinna mon. Serve hot or cold with toast sticks. 1 -Timely Tips. Starch a piece of lace and put un der a hole in a lace curtain. Press with a warm iron. Put pulverized pure borax in the water In which colored linens are washed and rinsed. Weak ammonia in water removes grease spots. Lay under soft white paper and iron with a hot iron. A rich joint of meat, like roast mutton, requires a vegetable with a definite flavor like onions or celery. Don't bake any steamy dish in the oven at the same time you bake pies the steam will make the pastry heavy. Add about two tablespoonfuls of cornstarch, instead of the full amounts sugar, when making white frosting for cake. Half a century ago the custom ol washing the bride's feet at a wed ding was common in Scotland. It was usually performed by the at tendants of the bride-elect on the evening before the marriage cere mony was to be performed. L32 ms. 5HD lis ! 3 mm PHiLlFSi I i awns The Fastest Growing Departmnet Store. Watch Us Grow. 24th and O Sts., So. Omaha. ' ARE YOU LUCKY in your buying methods? Or do you really plan so you can save a lot of worry and money by buy ing at Philip's. - Our Selling System is a Saving System to You SPECIALS SELLING SATURDAY ' All Ladies' Aprons and Dresses Men's Union Suits at a discount Saturday only. Heavy grade, mixed, winter suits, $3.50 values, all sizes 10 OFF P QA $2.49 ' Boys' Suits at a discount on Sat ' New Arrivals in Coat urday only. , Ladies' and Children's Coats all ' 1 fl 0 F F new goods, beautiful color com- v " ' binations; very low prices. On All Boys' Clothes. Economy Basement for Values Saturday ALUMINUM SALE Saturday is the last day of the great Aluminum sale. "Lifetime? Aluminum ware, the heavy double strength kind, made to give you a life's time of weai; kettles, stew pans, boiling kettles, percolators FREE DRAWING EVERY SATURDAY 10 P. M. This week's prizes First prize goes to lucky winner even if he is not in store at time of drawing, is An Electric All Nickel Toaster. Second Prize will be a continued drawing until won by someone in store at time of drawing Hot Point Electric Iron. i OTMan mmos oms mmttm sasMisMmt i $1.25 i From 25 to 35 You Can Save on Your Groceries OMAHA MARKET is going out of the grocery business and will use the entire space for our EXCLUSIVE MEAT DEPT. 1 THE GROCERY STOCK MUST GO AT ONCE REGARDLESS OF COST. Hundreds of items at a big sacrifice. Come Early and Avoid the Rush. OUR MEAT DEPARTMENT ' , The Talk of the Town. Food fit for a banker at prices a working v man can afford. I 8 :80 to 10 A. M. 8 :30 to 11 A. M.. 8 :30 to 11 A. M. Lamb Chops, Lamb Stew, Veal Stew, 4 lbs. for 7 lbs. for 8 lbs. for 25c 25c 25c Lamb Legs, Lamb Shoulder Pork Roast, per lb., Roast, lb., per lb., . 12ic 7c' 17ic Corn Fed Chuck Round Steak, Sirloin Steak, Steak, perlb., per lb., per lb., 15c 19c 19c Best Creamery Nut Oleo, Pork Loin Roast, Butter, lb., per lb., per lb., 69c , 29c 271c Beef Pot Roast, cut from Corn Fed Beef, per pound. .14e to 12Me Sugar Cured California Hams, per pound 20 He Sugar Cured Skinned Hams, V or whole, per pound. ..... .24 Salt Pork, off the belly, nice and lean, per pound. 25e Sugar Cured Breakfast Bacon, per pound ....29 He Sugar Cured Skinned Hams, sliced center cuts, per pound.... 39e WE FILL MAIL ORDERS AT ABOVE PRICES OMAHA MARKET IIS South 16th Street. ECONOMIZE Trade at the WASHINGTON MARKET Home dressed spring chickens, per lb 29?4c Pig pork roast, per lb.... 18 ?4c Choice steer rump roast, lb.l7Hc Choice steer beef roast, lb.l2c Choice steer rib boiling beef, lb 9c Young veal roast, lb., 15c Choice steer round steak, lb. 20c Choice steer sirloin steak, per pound 22 He Veal chops, lb 20c Young Mutton chops, 2 lbs. 25c Young mutton legs, lb...... 15c Young veal breast, lb 12jc Sugar cured breakfast bason, per pound ; 28 &c Sugar cured skinned ham, half or whole, lb 23f4c All brands of creamery butter, per lb 70c Fresh oysters, per quart.... 65c Extra fancy coffee, Special for Saturday, lb 49c Compound lard, lb..., 25c Peerless laundry tablets, washes clothes without rubbing, 16 tablets to the box, per box.25c I Full line of fruits and vegetables at the lowest prices. WASHINGTON MARKET 1407 Douglas Street Sugar Cured Picnic Hams, perlb., 18ic Choice Sirloin Steak, per lb., 20c , BUB.IER 212 North 16th Street New Cash Meat Market ,-" FOR QUALITY, SERVICE AND LOW PRICES BROS. Please Shop Early Choice Beef Chuck Roast, " jj'erlb., lie Choice Round Steak, per lb., 18c ' Choice Rib, Boiling Beef, per lb., 9c Sugar Cured Break fast Bacon ( or -whole) , per lb., 30c Fresh Killed Chickens (springs or hens), per lb., 30c s Veal Cuts Fresh Veal Stew, lb " Htf Choice Veal Roast, lb. . .-. .14 Choice Veal Chops, lb lg Choice Leg of Veal or whole), lb. . . Choice Veal Loin, lb. , . . . . Pork Cuts Fresh Boston Butts, lb . 26c Fresh Pork Loins, lb .....27 Fresh Pig Liver, 6 lbs. for .'. . . .25 Fresh Pig Snouts, 3 lbs' for 25c Fresh Pig Feet, 4 lbs. for 25d Fresh Pig Ears, 3 lbs. for 25d Little Pig Hearts, 3 lbs. for 25tf Pickled Pig FeetT3 lbs. for. 25d Choice Salt Pork, lb. . . . .25 Fresh Cut Hamburger, lb. -16 Sausage (Link), lb . .y.. ... . .20 Choice Flank Steaks, lb. ........ ...... .19 Saturday Specials Fancy Small, Lean Pork Shoulders, lb. ."i.SVtt Fancy Beef Rump Roast, lb Fresh Hams (Va or whole), lb.... 24 Fresh Leaf Lard, lb .SOd Prime Beef Rib Roast, lb 15 Choice Corned Beef, lb Pure Lard, lb 32 Compound Lard, lb . . 26c Fancy Forequarters Spring Lamb, lb ... . 12 Fancy Hindquarters Spring Lamb, lb 18 Fancy Dill Pickles, per doz .... .v . 15 v Smoked Meats Sugar Cured Regular Hams, lb. . . . . .27C51 Sugar Cur4d Skined Hams, lb 25c Sugar Cured Strip Bacon, lb 28 Morris' Supreme Bacon, lb 45cs Swift's Premium Bacon, lb... v. 45 Swift's Premium Hams, lb. ........ v. . .33 Choice Frankfurts, lb 185 Choice Garlic, lb .lg Choice Polish Sausage, lb 1S Fresh Liver Sausage, lb 16d Fresh Bologna, lb. 16d Choice Mince Ham, lb i . . . . . .25 Choice Pressed Ham, Jb . .'.25 Fancy Brick Cheese, lb 36J Fancy Cream Cheese, lb. ... v 36 I II