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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Nov. 29, 1919)
THE BEE t OMAHA, SATURDAY, NOVEMBER 29, 1919. - V ;. ' " r ' i; f-w .'. - ?. : V V 1 The 'Bee's Household Arts Department Pumpkin Possibilities ; Not every housewife realizes the possibilities of pumpkin, yet there ire any number of desserts besides (pie that may be concocted from it, nd delicious -ones, too. Here are a few ideas that are well suited to the November menu:- 'Pumpkin Bread Pudding. Two cuofuls of stale bread crumbs, three cupfuls of milk, one quarter cupful of sugar, three-quarters cupful of pumpkin, one-half teaspoonful of cinnamon, one-quarter teaspoonful of ginger, one-quarter teasponful of salt, one teaspoon ful of grated lemon rind, two eggs. ' , : Cook the crumbs, milk, sugar and pumpkin for half an hour. Cool slightly; add the spices, salt, lemon rind and beaten eaigs. Pour into a greased baking dish and bake in a moderate oven for 45 minutes. Serve hot with hard sauce. ,: Pumpkin and Prune Roll. -Two cupfuls of flour, one quarter cupful of sugar, four tea spoonfuls of baking powder, one half teaspoonful of salt, tvo table spoonfuls of fat. one-quarter cupful of milk, ope-half cupful of numpkin, one-quarter' cupful of sugar, one quarter teaspoonful of cinnamon, one-quarter teaspoonful of nutmeg, one cupful of stewed and sweetened prunes. Mix and sift the flour, sugar, bak ing powdir and salt. Rub in the fat with the tips of the fingers and add milk until the dough is of con sistency to roll out. Roll into an oblong sheet half an inch thick. Mix the' pumpkin, sugar, spices and the prunes, which have been Stoned and cut into pieces. Spread the dough with the. mixture and roll lije a jelly roll, being carefql to roll as tightly as possible, moistening the outside edge to make it hold in shape. Pour' the 1iaui'' from the prunes into a greased baking nan and bring to the boiling point. Put in the roll and bake in a moderate oven for 45 minutes, basting it twice with the liquid in the pan. Serve, cut into slices, with whipped cream. Indian Pumpkin Pudding. .' One-nuarter cuoful cornmeal, two Cupfuls of milk, one cupful of pump kin, one-halt teaspoontui or cinna mon,: one-quarter teaspoonful of alt. one-half teasDOonful of ginger. onerquarter teaspoonful of allspice, One-quarter cuptui or moiasses, one cutnul of seedless raisins. Cook the cornmeal and milk to gether in a double boiler for 20 minutes. Add all the other in gredients except the raisins. Pour into a greased baking'dish and bake slowly for half an hour; add the raisins,' stir until thoroughly mixed and bake for half an hour longer, or until the pudding is firm. Serve hot or cold with cream.' Pumpkin Pudding. : Three-quarters cupful of pumpkin, One-half cuoful of sugar, one-quar-SDOonful of nutmeg, one-half tea spoonful of salt, one-quarter tea-J e . f . 1-1f 1 Ipoomui oi nutmeg, onenuu spoonful of ginger, one teaspoonful of cinnamon, one cupful of milk, two egg yolks, two egg whites. Mix the oumnkin with all the other' ingred ients except the egg whites. Pour into a ereased bakin2 dish and bake in a slow oven, until firm. Beat theb e,gg whites until sttrt; add two tabie spoonfuls of ' powdered sugar and spread on top of the pudding. Brown quickly in a hot oven and serve hot or cold. Pumpkin Tapioca. One cupful of pumpkin, one-half cupful of tapioca, two cupfuls of niilk, one-half cupful of sugar, one teaspoonful of cinnamon, one quar ter tcaspoonul of salt, one-half tea- r . t . i poontul ot ginger. cook ine pump-1 kin, tapioca and milk in a double I lioiler until the tanioca is tender and transparent. Add the sugar, salt i pi'd spices, and cook for five min ute. Pour into serving dish and chill. Setve with cream. Steamed Pumpkin Custard. 1 One cupful of pumpkin, one and one-half cupfuls of milk, one tea spoonful of cinnamon, ore-quarter teaspoonful of salt, one-quarter tea spoonful of nutmeg, one-quarter tea spoonful of allspice, three-quarters cupful of sugar, three eggs. Heat the pumpkin, milk and spices in a double boiler. -Add the sugar tq the beaten egg. and add to the heated mixture. Pour into greased 'custard cups, set in a flan of water and bake in a slow oven until firm. Boiled Cider. The boiled cider that one buys ha been boiled down from six gal lons to one. Add one part water to two parts of cider, but do not use quite enough of the reduced cider to come to the top of the apples. Use "sweet -apples peeled, quartered and "cored. Cook the apples until well done but not mushy, and can some lin glass jars. Put some in any earthen glass or porcelain dish con venient, preferably with a small top. The apple will absorb some juice after standing a day or so; then cover with par-o-wax. In a cool place this should keep some time. If the boiled cider is not used as strong it will not keep as well. If one has a place to keep it frozen most of the time it may be placed in a wood en container and the quality will not be impaired. . What to Serve With Cheaper Cuts . SAUCES. With the Cheaper Cuts of Beef. Tomato sauce. Creole sauce. Carrot sauce. Horseradish sauce. Chili sauce. Worcestershire sauce. Extract of beef gravy. With the Cheaper Cuts of Pork. Chili sauce. Tomato sauce. Ketchup. Curry sauce. Applje sauce. Parsley sauce. Sliced pineapple. With the Cheaper Cuts of Mutton. Caper sauce. Mint sauce. - . Pepper sauce, i Orange sauce. Chili sauce. Currant jelly. VEGETABLES. To Serve With Beef. Escalloped tomatoes. ' Escalloped corn. Spinach. Bets. Asparagus. To Serve With Pork. Cabbage. Turnips. Tomatoes. Spinach. Onion. , Sauerkraut. Celery. Hominy. To Serve With Mutton. $ Turnips. Celery. Carrots. Peas. , Asparagus. Tomatoes. There is no limit to the variety of vegetables which may be had in winter by selecting from high grade canned varieties, hot the best flavor in the canned vegetables, remove from the can and let stand in the air one hour before using. Always save the juice from around canned vegetables to be used in sauces and soups. ' (0:XEHYIf BKCHE AM53K ftEKCE" Health Suggestioa Steamed Spiced Prunes By CONSTANCE CLARKE. Wash half a pound ot prunes, scald i'a saltspoonful of powdered elnnaawn and steam them for thirty minutes; then remove the stones, and put them Into a syrup made as follows: Boll one cup of sugar with one half cup of water together for fifteen minutes, carefully removing the acum as it arises; add one-fourth of and cloves and half a cup of English walnuts. Place the prunes In a (last dish, pour the syrup over them, ajtd when cold serve with whipped cream. Whipped Cream Whip a cup of cream stiff, sweeten It with four tablespoonfuls of sugar, flavor iLwlta a few drops of vanilla. Cheese All'Round Food Kraut Time Many families are fond of sauer kraut, but they object to the odor while cooking. A high grade of canned saurerkraut obviates this dif ficulty. It is only necesary to place the can in the oven or in a kettle of hot water until heated throuah and it is ready to serve. Ibis demonstration given weekly in some of our best cooking schools last winter attracted much attention and proved that the idea was new to the majority of the women throughout the country. I m going to have sauerkraut to morrow for dinner. Mv husband is very fond of it and we all like it but I hate to smell up the house while cooking it" is a sentiment frequently expressed. Heating in the can elim inates all this unpleasantness. Sauerkraut has a dietetic value all its own. It gives the requisite bulk to the diet while furnishing a char acteristic acid and also mineral salts so much needed in the system. It has the advantage of being available at al) seasons and in all places, and compares favorably in mineral content with the green vegetables' which are seasonal and therefore not always available. All good cheeses are cure, health ful foods, the high flavors being due to natural ripening processes. Cheese and bread is a jery popu lar form of food in England, and it is eaten by all classes. Being an economical food, it is eaten to a larger extent? by the laboring classes, who, owing to the sort of work they do, require a good tissue-builder at a moderate price. Many people do not eat cheese because they find it constipating. However, when bran bread and fruit are added it will be found that this trouble will usually be overcome. The majority of the cases; of indi gestion and constipation are largely due to the fact that the average American is in such a hurry to eat his meals that he does not properly masticate his food. If the growing boy or girl, who is so active, were given a luncheon of cheese, bread and fruit in place of cake and sweets (which is the com mon habit among the American people), there is no doubt that they would develop a more robust con stitution. ' Cheeses figure most attractively on the printed club or church menu. As they are generally named for the town or district from which they come, they give an interesting foreign suggestion. American cheese is the name used for that form of the English Cheddar genera ally liked in this country. Brie, Ca membert, Coulommier, Neuiehatel and Rouquefort are French cheeses from different parts -of France, and differing in some cases very much in flavor and appearance. Edam and Gonda cheese are of Holland origin. Gruyere, the cheese of many holes, is from Switzerland, and the strongly-smelling Limburger comes from Belgium and not from Germany, as is often supposed. Cheese, whether cooked or raw, is soft in texture, therefore better served with crackers, or the harder kinds of bread. ', 1 , Cheesemaking is nw one of the important and growing industries of America. The use of cheese is in creasing both in families that de mand a bountiful table and those of frugal taste. Cheese and dishes in which cheese is used should both figure in up-to-date menus. How to Select Meat Beef should be bright red in color, streaked with fat and firm and elas tic to the touch. Veal is pink in color, but less firm. Mutton flesh is firm and dull red in color; the fat hard and white or slightly yellow. Pork is dark pink in color and the fat is less firm than that of beef or mutton. The modern system of refrigera tion has made world-wide distribu tion of fresh meat possible. The large Armour refrigerator cars, iced enroute in such a manner that the contents are kept always in a cur rent of cold air, make it possible to carry the products of the packing house to remote parts of the coun try and deliver them in sound con dition'. , v The production and distribution of meat and meat products' on a large scale bring the services of the greatest chefs and food experts to tKe housewife's kitchen. Her dealer may have these delicious, whole some foods delivered in perfect condition. i i - i r - Throw away the old dan gerous candles and buy an electrical equipment for the kiddies' Xmas tree. Eight 1 Light Outfits for $2.30 H. H. HARPER CO. 17th & Howard, Flatiron Bldg. It is one of the essential funda mentals of health that a person should at all times maintain the proper mental attitude; and if there is one place more than any other where this is necessary, it is at the table, for if there is anger, hatred 'or disturbance at the dinner-table, the whole oody is thrown out of the harmonious condition. When this is the case, digestion is not carried on properly. This has been known to cause even acute indigestion which sometimes proves very seri ous. Therefore, above all, let every parent make the meal-table a place of sunshine and happiness for the children, avoiding all disputes. If arguments must take ' place, they should be had away from the table. A Timely Hint Did you know that you could can plums, peaches and other fruits, and they will keep just as well without sugar as with it? , You simply proceed in the ordi nary manner by placing your jars fillet! with the prepared fruit in the boiler with a wooden rack or piece of shaped wood under them, only, instead of filling the jars with syrup, use cold water. Then, as usual, fill the boiler with cold water up to the shoulder of the jars, bring to a boil and boil twenty minutes or until the fruit is tender. Add sugar to the fruit as you use it. In these days of sugar shortage this is worth knowing. If a soft piece of homemade bread U rubbed on a scorch on woolen goods it will remove it entirely, v Bacon is much more crisp and evenly done when cooked in the oven and it does not require turn ing. Sliced banana added to the white of an egg and beaten stiff makes a good substitute for whipped cream. Bread crumbs will keep better when put into a glass jar with a piece of cheesecloth tied tightly over the top. Bacon will be more crisp and dainty if, before cooking, boiling water is poured over it and poured off at once. , Equal parts of cold potatoes and cold chopped chicken with proper seasoning will make excellent hash. Grind your tea leaves before us ing. They , go twice as far. and some think the flavor more delicate after grinding. , The Lincoln Highway By WOODBURY PULSIFER. Three thousand ' miles from sea to sea, A great highwsy is built to span The continent where man is free And no man bends the knee to man. Broad and straight and smooth and fine, It binds the East unto the West, And both may pass in God's sun shine, And each may learn it is not best. But all is good in this fair land, Tho' West is West and East is East, And Mother Nature's lavish hand Has set no Barmecidal feast. i No royal coach shall pass this way, Nor lord of war in triumph ride; No. juggernaut of "kultur" prey And cast its human wrecks aside. But they who use, this way shall see, In plain and mountain, lake and glen, A country fit for liberty For men who love their fellow-, ' , men. And as they pass may truly sing "Land of the Free," since Lincoln taught, And to his shrine a tribute bring, And thank their God a Lincoln wrought. Tongs for Hot Potatoes. Hang your tongs for handling hot fruit jars in a convenient place and use them to remove baked potatoes from the oven. No more burned fingers. They are fine also to re move hot corn from the water in which it has been boiled. On the evening before an Arme nian wedding presents are exchang ed between the bride and bride groom. Investigation has shown that wherever the labor of women ap proximates that of men, the death rate of women rises. The Woman's club of Topeka is to have a new $100,000 home. ( jr Made from At oil DresseOX from the white, tender meat of the v cocoanut Deanut oilalso furnishes a part. and with these two wholesome and hishlv nutritious; oils, sweet milk and salt is added and the whole chumedi intn m annw.wtiitA nut hutte r moil delicious and Satis! fying spread for biscuits, toast and bread. ' 1 To comply with an old law the name oleomargarine-mustl appear on the carton, although it contains no oleo or animal fats,' f rftn' lot vnurarlf lv rnnfiiwl in vour nurrhaM. Aalc for Holiday C ' because it's best and be sure to get the capsule of vegetable coloring t i Sold ly the ItaiiryGrwxn, Market oniDtlkakixn) Northern Cocoanut Butter Coi i I MANUFACTURERS, 5? 1 1 j ft mm " DEA1EBS 8UPPLIED BT J OMAHA COLD STORAGE CO. WHOLESALE DISTRIBUTORS. THE ADVERTISING COLUMNS OF THE OMAHA BEE OFFER MOST UNUSUAL OPPORTUNITIES FOR BIG BARGAINS SATURDAY SPECIALS 24-lb. sack Puritan Flour, at $1.65 Saint Johnsburg Crackers, per pkg. 25 White Clover Honey, per comb 37 9-oz. can Large Ripe Olives, at .29 Shredded Wheat Biscuit, 2 pkgs. for ......... 25 Red River Early Ohio Po tatoes, per peck. . -55 Pure Maple Syrup, 60c size bottle for 50 Wright's Silver Cream Pol ish, 25c size for. , .18 1 lb. Yellow Label Liptoif Tea, per can . .82 Selected Grape Fruit, reg ular price 10c each, Sat urday, per doz....89d Sommer Bros. Harney 188. 28th and Farnam Sts. 1608-10-12 Harney St. I isiiifeiiiir inns SMaMMHMSMsaWJ Douglas 1796. Come once and you will come alwayi. Special for Saturday Selling Fancy Fresh Dressed Spring Chickens, per lb.., ,.. 30 Fancy Steer Pot Roast, per lb ... . 12i zC Fancy Young Veal Breast, per lb 10c 18-lb. sack Central Flour. $2.98 Large bars White Classic Soap, 10 bars, 65c Navy Beans, per lb 10c Assorted Sunkist Jams, 35 3 jars for y $1.00 Central Special 60c Coffee, per lb , 45c 25c Prime Rolled Rib Roast, per lb . . .1 . Fancy Turkeys, Geese and Ducks at Lowest Prices. 24-lb. ack Rye Flour. $1.50 P. & G. Soap, per doz $1.00 22-oz. jar assorted Jam 25c Fancy Dried Apricots, OP per lb. OOC Iten's fresh baked Fairy Sodas, lb . . . 19c Fancy Young Veal Roast, per lb 16c t . i I Armour's , Shield Lean Break fast Bacon, per lb. Pancake Flour, per pkg 37ic 12ic Fels Nephtha Soap, per doz. . . , $1.00 4 Full quart jar Jam 50c Fancy Dried Peaches and Prunes, lb.. Iten's fresh baked Graham Biscuits, lb. 25c 19c 0 McComb's Made Chocolates, per lb 59 Fresh checked Eggs, PA Fancy Creamery Bulk C 5-lb. pails Swift's 1 OP per doz '., OwC Butter, per lb OUC Snowflake. .l P 1 iOO Extra fancy, large, juicy Extra fancy Cranberries, per Extra fancy, large, sweet Grape Fruit, each, OP quart, 10 Q C Oranges, A ' 10 3 for ....&DC 3 for ...SoC each C Fresh Frujts, Nuts and Vegetables of All Kinds. I SNOW SHOVELS Special for Saturday and Monday 50c Each wkilo thay last H. H. HARPER CO. 17th Jk Howard, Flatiron Bldg. 2j Boston eat & grocery Do. 113 NORTH 16TH STREET , ( DOUGLAS 1089 Largest Cut Prica Mail Order Homo in tho State. Dalireriet on $5.00 Orders. Write for Our New Price List. PURE LEAF LARD .28c Fresh Pork Loins ...... 22e Fresh Pork Chops 24c Fresh Small Hams ...,ASc Steer Pot Roast 9Hc Steer Porterhouse Steaks 22 Young Veal Roast ll&e Young Veal Stew ...... 9c Hindquarters Lambs . . . .15&c Lamb Stew 5c Fresh Liver ... 8c Extra Lean Skinned Hams .......... .2ZYzC Milk-Fed Spring Chickens 27c Fresh Dressed Chickens .24V2C Sugar Cured Picnic Hams Sugar Cured Bacon .182c .28y2c A Tempting Delicacy WOT? It yon are fond of Ice Cream and of course yon are! yon wil) 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. alia of n a a" WT-r' i " 212 North 16 th Street . HE roil PLEASE SHOP EARLY Two New Cash Meat Markets Where Quality Meats and Provisions Can Be Bought at Lowest Prices 2408 Cuming Street Fresh Killed Choice Rump Sugar Cured Choice Choice Beef Choice Rib Sugar Cured Chicken. Roast Beef SteTk Chuck Roast Boiling Beef amT 29c 16c I 22c 1 17c 1 11c , 9c 25c j 1 1 i. PORK CUTS Choice Pork Loins 26V2c Fancy Pork Shoulder I8V2C Fresh Boston Butts . . .24c Fresh Neck Bones, 4 lbs. .25c Fresh Pig Tails, 2 lbs 25c Fresh Leaf Lard 29c Fresh Pig Liver 5c Fresh Pig Feet, 4 lbs. 25c Fresh Pig Ears, 3 lbs 25c Fresh Pig Snouts, 3 lbs 25c Fresh Spare Ribs .20c Fresh Link Sausage 20c PURE LARD . 10-lb. pails ....$2.95 5-lb. pails ..................... $1.50 Compound Lard .27c VEAL CUTS Fancy Veal Breasts .11c Fancy Veal Roast .14c Fancy Veal Chops . i 18c Choice Leg Veal (l2 or whole) . . .1814c Choice Loin Veal . . . , . .t. ....... I8V2C SMOKED MEATS Sugar Cured Breakfast Bacon,' (l2 ' or whole) 33c Sugar Cured Strip Bacon .27c Sugar Cured Picnic Hams I8V7C Morris Supreme Bacon .45c Morris Supreme Hams .33c Fancy Forequarter Spring Lamb. . . .12c Fancy Hindquarter Spring Lamb . . .18c BEEF CUTS Fancy Beef Rib Roast 15c Choice Beef Chuck Roast 11c Choice Sirloin Steak .20c Fresh Cut Hamburger 16c Fresh Beef Tongues 28c Fresh Ox Tails 5c Choice Boneless Corned Beef 16c Smoked Sausage, Choice Wienies and Frankfurts 18c Choice Garlic and Polish 18c h Bologna and Liver Sausage. . . . 16c Choice Minced Ham 25c Choice. Pressed Ham 25c
