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
