THE , BEE ; OMAHA, 'SATURDAY, , DECEMBER 20, 1919.
15
-
The Bee's Householdr
Arts Department
Low Cost Dishes
Rice ii one of the most nourish
ing and easily digested cereals. It
is comparatively inexpensive and
there is no waste. Besides it is fill
ing! To be its best light and fluffy
which comes from thorough cook
ing, a fireless cooker is ideal, for it
gives a long, slow steaming at mini
mum cost? The whole grain of the
rice is broken and when used as a
cereal for breakfast it is best pre
pared this way. However, rice is
apt to be rather flavorless, so mild is
the natural taste of the. grain, unless
combined ' with other flavors and
foods. RaisinS added to it for
either a cereal or a pudding makes
it more tempting to most people. To
c&ok it for this purpose, when us
ing a double boiler fill the boiler
with boiling water and add five parts
of boiling wate: salted to one part
rice. When nearly done, the last half
hour,. add the raisins. If added be
fore, they discolor its snowy white
ness". Instead of cream, brown
sugar syrup or fruit juices are a
very palatable change. And : still
others, enjoy figs and nuts steamed
with the rice as a sort of complete
vegetarian meal. '
- Rice also adds quantity and nour
ishment to many recipes that are
made of 'leftover For example, a
cup of cold cooked rice added to
fish croquettes, hash or meat loaf,
SAKEKSCGCOy
P is good
JUL
a
WiBfeakfast
Luncheon
Dinner
Supper
-Any time that
any one wants
a delicious drinlf with a real,
satisfying, sustaining food value.
We guarantee its purity and high,
quality. We have been making
chocolate and cocoa for nearly
140 years. '
WALTER BAKER & CO. Ltd.
Established 178 O. DORCHESTER "MASS
ANCHOR and
QU0 C WSIIMT
OLEOMARGARINE
TWE OtWOOO fcjTTM CO, eVAWSVTLLCWlS
5
0A
V
We guarantee Anchor
Nut Margarine to
please.' Your money
cheerfully refunded &
it fails.
1 Churned in the Country. . v - -Manufactured
by
D. E. Wood Butter Co., Evansville, Wis.
Fairmont Creamery Co.
Distributors. .
t a great help when unexpected
company makes an extra plate to
serve. .Rice added to almost any
soup is a great improvement.
, Served as a vegetable, it it deli
cious either with chicken gravy or
milk pork gravy. Steamed with one
cup of tomatoes and onion and oth
er savory flavoring, It ranks with
macaroni and tomato as a luncheon
or dinner dish.
When used as a dessert rice is de
licious served cold with a can of
juicy .peaches poured over it Some
tempting' rice puddings, as well as
some other good rice recipes, are
given below:
Lemon Rice Pudding.
Take one cup of cold cooked rice,
sweeten to taste and add the beaten
yolks of two eggs and one quart of
milk. Flavor with the grated rind
of half a lemon and bake. Beat the
whites of eggs with half a cupful of
sugar and the juice of half a lemon
to make a meNngue. Place this on
top of th? pudding wl.en baked and
set in the oven to brovn lightly.
Rice Griddle Cakes.
Mix one well beaten egg, one cup
ful of milk and one cupful of boiled
rice together. Add the following
dty ingredients well sifted together:
one cupful of flour, two teaspoon
fuls of baking powder and one-half
tcaspoonful of salt. Dip the batter
thus made into a smoking frying
pan and fry until brown, Serve with
a hot lemon or maple sauce.
Prune and Rice Pudding.
Cook one cupful of riee with one
and a half quarts of prune juice.
Beat one egg well, add one-half cup
ful of sugar, two tablespoonfuls of
cornstarch or bread crumbs, salt and
vanilla flavoring. Add this to the
rice and then one pound of prunes
cooked until tender and -; mashed.
Mix all thoroughly and then bake in
a buttered bakirfg dish until a deli
cate brown.
Rice and Meat Casserole.
Line the casserole with cold
cooked rice and then mix together
one-half pound of chopped coin meat
such as beef, lamb or chicken,-with
bread crumbs and onion. Flavor
with celery salt, pepper, thyme and
tnarioLam if iiked. Blend wih a
well beaten egg and fill in the center
of the casserole. Cover the meat
mixture with more rice and a but
tered paper. Then steam 45 min
utes. Devilled ham is also a good
meat filling for the center.
Italian Rice.
This recipe with variations of fla
vorings and proportions is fre
quently called rissotte, rice a la
Milanese, Neapolitan rice or Span
ish rice. To make it place three
tablespoonfuls of olive oil in a fry
ing pan. When hot add one finely
chopped onion, one clove garlic, two
cupfuls ,of tomato pulp and one
sweet pepper cut in strips. Fry a
few minutes and then add one cup
ful of. rice washed. Cook slowly till
rice is tender and has absorbed all
the oil. This requires often an hour
and a half to be really tender. When
nearly done add one-half cup ' of
grated cream cheese. If this is
mixed in before it becomes tough
and indigestible. Season highly with
fait, pepper and parsley and serve
hot.
SUGAR
MILK BEANS
5,000 cans of Carnation and
Pet milk for sale Saturday of
this week.
Tall Cans, each ;...16c
2,000 puonds of Extra Fine'
NAVY BEANS, per lb., 9tfc
10,000 bars of Lenox SOAP,
10 bars for 49c
We will have some fine granu
lated sugar for sal with our gro
cery orders at 12 c per lb. The
quantity of SUGAR to each cus
tomer ia limited. Do not wait
until the SUGAR is all sold, but
try HARPER'S today, "it will pay.
H. H. HARPER CO.
1713 Howard Street,
Tlatiron BIdg.
CHRISTMAS TREES
, and' Other
CHRISTMAS NECESSITIES
BASKET STOKES have mad ample preparations to have on hand whatever is needed
for your holiday requirements in the way of groceries, fruits, nuts, candies, fresh vegeta
bles, meats and poultry. All priced low for quick selling. .
CHRISTMAS TREES, 3 to 6 feet in.height, SPECIAL ..40 to 55?
0
GRAPE FRUIT, large 64 size, very fancy,
SPECIAL, 3 for 25?
ORANGES, large size, fancy navels,
SPECIAL, per dozen .45?
CHRISTMAS CANDLES, 36 In box. ....9
PLUM PUDDING. R. & R., 1-lb. can 35fr
FIG JAM, Conybear, 15 oa. Jar 27J
ORANGE MARMALADE, 15 oz. Jar 31
CRACKER-JACK CANDY, per pkg...' 76
FANCY CITRON PEEL, per lb... 60t
FANCY ORANGE AND LEMON PEEL, lb... 50
SEEDLESS RAISINS, fancy, 15 oz 264
SEEDED RAISINS, per 15 oz. pkg 22t
COCOANUT, per lb. pkg .....12?
NONE-SUCH MINCE MEAT, per pkg 13?
SWAN DOWN PREPARED CAKE FLOUR1... 35?
FANCY PEACHES, 2-lb. can 43?
FANCY APRICOTS, 24-Ib. cans .....43?
FANCY PINEAPPLE, 2-lb. cans 43?
WRIGHT'S THOUSAND ISLAND and WRIGHT'S
SALAD DRESSING, choice 274
TIP BAKING POWDER, per 1-lb. can .19?
CHRISTMAS HARD MIXED CANDY, lb.... 334
PEANUT BRITTLE CANDY, per lb..... ...374
PEANUT SQUARES CANDY, per lb... 334
BRACH'S FANCY CHOCOLATES, per lb.. 504
BRACK'S FANCY CHOCOLATES, (-lb. box
'or $2.25
NEW LARGE WASHED BRAZIL NUTS, lb. 354
NEW NO. 1 ENGLISH WALNUTS, per lb... 424
NEW ALMONDS, per lb 39J
NEW PECAN NUTS, soft ahell, per lb 274
NEW NO. 1 FANCY MIXED NUTS (no pea-
nnta ur hickory or black walnnuj, lb... 354
JIFFY-JELL, all flavors, per pkg H
JELL-O; all flavor, per pkg 124
GOLDEN DOMINO SYRUP, cheaper than em-
gar, No. 10 size can. $1.39 1 No. 2 can, 274
KARO SYRUP, dark, 1-lb., 154l 6-lb 45J
KARO SYRUP, white. 1-lb.. 154; 6-lb... 514
PUMPKIN, fine for pies, large can 124
MEAT SPECIALS FOR SATURDAY, MONDAY AND TUESDAY.
AK-SAR-BEN BUTTER, per lb.... 654
FANCY PORK LOIN ROAST, per lb 254
FANCY PORK LOIN CHOPS, per lb 284
FANCY POT ROAST, per lb.. ; 15.
FANCY ROUND STEAK, peP lb . 244
FANCY RIB BOILING BEEF, per lb 124
BASKET STORES UNDERSELL ON MORE THAN 300 AVERAGE ITEMS.
Christmas Poultry will be scarce
watch for ear ad next Toes
day for prices.-. Order early.
CitirainNflnmni
umiinlflililllln
Til r luTk es
711 weights and neasares al
ways guaranteed. There's a
BASKET STORE near yon. ,
A Timely Calendar
Now ! the time to
Hunt up a variety of good cookie
recipes, and treat the family as well
as fill the children's school lunch
box.
Save newspapers and magazines
for winter fires.
.Put in a pair of new silk sleeves in
last year's serge frock. By this
economy the dress will look well
enough to wear until this season's
styles and dress goods are marked
down a little.
To use the grapes of the season.
Grapes make a good dessert, and a
delicious salad is made by peeling
the sweet Malaga grapes and sprin
kling them with cocoanut and wal
nut meats and serving with' a sweet
boiled dressing in which there is
hplenty of cream or evaporated milk.
lo render and clarity fat tor win
ter use, for the summer's accumu
lation of fats will help cook the
many fried foods that are relished
during the cold months.
To cover the children's school
books with either stiff 'pper or
cloth so they will last the year and
Se in condition for the next ,in the
family who will need to use them.
To plan the winter plants and go
to a florist's for fertilizer, leaf mold
or sphagnum, if necessary. Now is
the time to re-pot ferns. Those
with too many roots for one pot
can be carefully divided into two
pots, and the extra one will per
haps be ready for a Christmas gift
to a friend.
Malted milk is an appetizing and
nourishing drink for either break
fast, luncheon, supper or between
meal sips, and to make it taste its
best it should be "milled," that is,
thoroughly beaten with an eg r beat
er after the boiling water is Added.
It is - worth knowing that malted
milk can be purchased ir bulk at
drug stores and is considerably
cheaper bought this way. Just a
dime's worth will nearly fill an ordi
nary malted milk glass jar, and it
should be tightly corked in some
kind of glass container as soon as
purchased. To make it extra rich
one egg well beaten and two table
spoonfuls of melted chocolate may
be added to one cup. Celery salt
is another flavoring liked by. many,
and good crackers are nice to eat
with it.
Crisply brown tarts filled with
grape marmalade are -licious and
just the thing to serve with after
noon tea oh cool autumn days.
Boiled halibut tastes much richer
if served with a butter and flour
sauce to which hard 1 oiled eggs
have been dded.
Sweet or sour cream may take the
place of oil in a gc d tasting French
dressing.
Bakery Roods 'such as rolls or
doughnuts arc much fresher tasting
RECIPES. '
Ginger Pears. '
Pare and core hard pears. Cut
in thin slices and boil until tender
in the following syrup; Four pounds
of sugar to eight pounds of pears,
four thinly sliced lemons and one
half pound of ginger root
Baked Pears.
This is a nice recipe to serve at
either breakfast, luncheon or Sun
day night supper. Use any kind of
green pears. Cut off the lower end,
leaving the stems at the other end.
Place in a baking pan, using two
or three tablespoonfuls of molasses,
according to the sweetness of the
pear. Fill the pan with enough wa
ter to come. to the top of the fruit.
if placed in a paper bag anu heated
in the oven a fc minutes.
Wieners hat are too salty are
best boiled. They are good steamed
with rice for a luncheon main disn.
Bake until tender and serve with
the molasses sauce in the pan.
Lemon Honey for Griddle Cakes.
Grate two lemons and squeeze out
the juice. Melt one-half pound of
butter or oleomargarine and one
naif pound of sugar together. Add
two well-beaten eggs and then the
lemon juice and peel. Cook in a
double boiler, stirring cdnsantly un
til like honey. If put in air tight ,
glasses it will keep for some time.
Apple Pan Dowdy.
Bake a biscut dough in a square
iin. Split in two and spread both
between and on top with apple
sauce. Either cream or a caramel ,
sauce is nice to eat upon it.
Sausage Cakes.' . '
Buy sausage meat and shape into
cakes of triangle shape. Fry in just
a little fat. The thinner the cakes
are made the more crisp and brown '
hey will be. Serve with riced po
tatoes. .
IN THIS
IDEAL
BREAKFAST
USE
FARRELLS
WEDDING
Breakfast
CANE AND MAPLE SYRUP
ON GRAPE FRUIT
f '
Cut a grape fruit in halves. PouiTa generous quantity of FAR
RELL'S WEDDING BREAKFAST CANE AND MAPLE over the fruit,
let soak well before eating. The acid of the grape fruit and the de
licious sweet of the syrup combines delightfully.
r FRIED MUSH
S quarts boiling water,
M eup cold water,
1 teespoonful soda,
Wedding Breakfast Can and Maple,
i teaspoons salt,
S enpt cornmeal.
Heat and cook slowly, until thick and
smooth; than add 1 teaspoon aoda, dis
aolved in H eup cold water, and beat
well. Pour into buttered bread pan.
When cold, lice and "crisp" to a golden
brown in very hot tat. Serve with or
without rashers of bacon and plenty of
Farrell's Wedding Breakfast Cane and
Maple Syrup.
BH9t
IS FA1R1RE
WAFFLES (Sweet Milk).
. " quart milk, '
S eups of flour,
S eggs.
I teaapoonfuls baking powder.
H cup melted butter,
Teaspoonful of salt.
Beat yolks and white of etas separ
ately, add yolks to the milk, then butter.
Mix flour, baking powder and salt to
gether. Mix all together, and lastly add
the beaten whites of eggs.
Serve with Farrell's Wedding- Break
fast Cane and Maple Syrup.
FRENCH TOAST
K cup water,
H eup sifted flour,
teaspoonful salt,
1 egg,
'' Wedding Breakfast Cane and Maple
Syrup.
Make a batter by stirring the cold
water into H eupvslfted flour; add H
teaspoon salt and 1 beaten egg. Beat
until light and smooth. Cut dried bread
into half-inch slices, dip Into batter and
fry in deep fat until golden brown.
& COMPANY
Wedding Breakfast Products
OMAHA, NEB.
1 ,
