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
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PHiLlFSi
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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
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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
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