V
16
THE BEE: OMAHA, SATURDAY, 'DECEMBER- 20. 1919.
The Salvation of the
Servantless Home.
From squirrels to housewives, we
til like to hare a store of food con
veniently arranged for winter eo
t iumption. The woman who has
well stocked pantry shelf, a sort of
reserve shelf for the foods she is
not serving daily, has no need to
worry about winter entertaining. If
the party is an impromptu one, she
knows she has something at hand
that can be quickly converted to ap
petising "eats;" if she is preparing
her refreshments in advance, her
stock of ready prepared good things
gives her ideas for the menu and,
by eliminating cooking, does away
with the greater part of the hard
work of having company.
Sandwiches and a not and a cold
drink are always acceptable and
need never be monotonous if the
sandwiches are varied. An infinite
variety of good sandwich fillers
comes in package form, such as pot
ted ham and chicken, thin slices of
tongue; salmon, tuna fish or lob-
What would be more
appropriate as a Christ
mas gift than something
that the whole family
may enjoy.
A box of Im- A box of Selected b ' "
ported Figs Raisins Choice'Grap Delicioui
from Turkey. from Spain. Fruit. Apples
Imported A box of A box of 5 -lb. box
Green Candied Nel Johnston1!
Grapes.. Fruit. 'Orngea Chocolates.
Box of Bottit of Lars .
Chocolate. Taney Exquisite, Budded
Covered Empress ' Giant fc
Glace Gr Green English
Fruit. orapes.. oh... ' Walnuts
Crosse Blaekwell'i Bottit Gordon A Dilwortk
Crystalized Ginger. Mince Meat
SPECIALS FOR SATURDAY
It If trop Guaranteed Soft Shelled
Pecans, per lb 25c
Extra Fancy large Grape Fruit,, per
doaen .... .....t 89c
f ban Palm Olive Soap, for 23c
t4-os. Pickled Cooked Tongue 35c
9 0. White Cross Ripe Olives, per
Can 28c
Walter Baker's Chocolate, lb...... 48c
Monarch Coffee (guaranteed by Seid
& Murdoch Co., to be the best 60e
coffee on the market.) Saturday, per
S-lb. can $1.38
Yellow Label Lipton Tea. per 1-lb
can - 82c
S cans Norway Kippered Herring, S-oz.
cans 50c
Campbell's Soup, dozen cant. .. .$1.43
Sunkist Lemons, dozen 26c
SOMMER BROS.
Telephone Harney 188. 28th and Farnam Stt.
SPECIAL FOR SATURDAY AT THE
Washington Market
Choice steer round steak, per
lb 20c
Choice steer sirloin steak, per
lb ..' 22Hc
Choice steer beef roast, per
-.lb 12 He
Choice steer boiling beef, per
lb 10c
Sugar-cured skinned ham,
half or whole, per lb. . .24&c
Fresh pork roast, per lb. . . 19 He
Oleomargarine, per lb .30e
Young veal roast, per lb. . . .15c
Young veal breat, per lb. . 12Uc
Young veal chops, per lb. .17 He
All brands of creamery butter, '
per. lb. . . 73o
Peerless laundry tablets, Washes
clothes without rubbing; 16
tablets to the box, per box,
for . ...r 25c
A Full Line of Fresh Fruits and Vegetables at Lowest Prices
Washington Market
1407 DOUGLAS
BE 3
PURE LEAF
LARD, lb.,
26c
LARGE FRESH
JACK
RABBITS, each,
20c
GOOD THICK
BACON, lb.,
25c
BEST
BBUTTER, lb.,
67c
PORK
CHOPS,
per lb.,
25c
GENUINE .
LAMB LEGS, lb.,
174c
BEST SELECT
EGGS, doz.,
57c
PORK
SHOULDER
ROAST, lb.,
164c
FRESH SPRING
CHICKENS, lb.,
294c
- Fresh Pork Cut
Pork Loin Roast,
per lb........ 22
Fresh Hams, lb., 24'
Fresh Ham, sliced,
per lb ...324
Fresh Spare Ribs,
i per lb 21
Fresh Pig Feet, lb., 7V2
Fresh Pig Tails, lb., 15
Fresh Boston Pork
Butts, lb 22Va
Fresh Liver, 4 lbs., 25
Compound Lard,
per lb 27
Corn Fed Beef Cuts
Round Steak, lb., 22 Vs
Sirloin Steak, lb.; 22
Short Cuts Porterhouse,
per lb...... 25
Best Chuck Steak,
per lb........ 17
Beef to boil, lb., 11
Genuine Lamb
Genuine Lamb Stew,
per lb.... 5(
Genuine Lamb Shoulder
Roast, per lb ... . 10
Genuine Lamb Chops,
per lb 12
Genuine Milk Fed Veal
Veal Stew, lb.... 12
Veal Roast, lb . . . 17
Veal Chops, lb 20
Veal Steak, lb 25
Smoked Meats
Sugar Cured Skinned
Hams, or whole,
per lb 22
Sugar Cured Skinned
Hams, center slices,
per lb 32
California Sugar Cured
Hams, per lb., 19
1
Special Sale on Butterine
Wilson's Nut Oleo, special for Saturday, lb 32
Wilson's Diamond A, special for Saturday, lb. . . .33
Sweet Mixed Pickles, high-grade, per qt. . . ! . . . .25
Mail Orders Filled at Above Prices
OMAHA MARKET
. 115 South 16th Street
ster made into a salad; peanut but
ter, cream cheese, jams and jellies.
If fresh bread gives out, the ' emer
gency shelf," of course, provides a
package of crackers with which to
make canapes, or open sandwiches.
For beverages, have hot coffee and
grape-juice punch.
If you wish to serve plate refresh
ments, Waldorf salad is sure to be
popular; or. you can make a delici
ous salad of California can.ned fruits
and serve with cake and marshraal
low topping.
If many men are present, we sug
gest a salad of chicken, tuna fish or
lobster made of thecanned product,
with thin circles of hard-boiled eggs
and olives. This may be served with
hot rolls or with toasted crackers.
Follow this with hot mince pie and
slices of cheese, which combination,
whether it is dietetically correct or
not, is apt to make a hit at a late
supper on a cool evening.
Uses of Honey.
In the days before trade with the
tropics introduced cane sugar into
the temperate regions, honey was
by far the most common sweet sub
stance available for human food. In
many localities it still is plentiful
and cheap enough to allow of its
liberal use in cooking, and better
practices in bee keeping are increas
ing the supply. As honey retains
enough of the perfume of flowers
from which it comes to impart a
distinct flavor to the dish it forms
a part of, it is much prized by good
cooks.
Cakes "made from honey keep soft
for months, as does honey icing.
Honey is slightly acid, and better
results are obtained by using bak
ing soda rather than baking powder
in recipes which contain it. It may
be substituted for sugar in any fa
vorite recipe, replacing cup for cup.
As a cup of honey contains, besides
the equivalent of a cup of sugar one
fourth cup of water, use that much
less liquid than is called for in the
original recipe.
Honey Icing.
One cupful granulated sugar, one
quarter cupful water, one-quarter
cupful honey, one egg white.
Boil together the sugar and the
water for a few moments and then
add the honey, taking precautions
to prevent the mixture from boiling
over, as it is likely to do. Cook until
drops of the syrup keep their form
when poured into cold water, or to
about 250 degrees Fahrenheit. Beat
the white of the egg until stiff and
when the syrup has cooled slightly
pour over the egg. beating the mix
ture continuously until it will hold
its shape.
This frosting is suitable for use
between layers of cake, but is rather
too soft for the top. It remains in
good condition and soft enough to
be spread for many weeks and,
therefore, can be made in large
quantities for use as needed. After
eight months such icing has been
found to be in good condition and
soft enough to eat.
Honey Sauce for Ice Cream.
Two tablespoonfuls butter, two
teaspoonfuls cornstarch, one-half
cupful honey. '
Cook together the cornstarch and
butter thoroughly, being careful not
to brown them. Add the honey and
cook the mixture until it becomes
hard when dropped into cold wa
ter and until all taste of raw corn
starch has been removed.
Orange Frosting.
Grated rind one orange, one tea
spoonful lemon juice, one egg yolk,
one tablespoonful orange juice,
honey.
Mix all ingredients but the honey
and allow the mixture to stand for
an hour. Strain and add honey un
til the frosting is sufficiently thick
to be spread on the cake.
Nougat Wafers.
One-half cupful butter, one cup
ful brown sugar, one-half cupful
milk; seven-eighths cupful bread
flour, four teaspoonfuls ginger or
two teaspoonfuls powdered carda
mon or aniseed.
Rub together the butter and the
sugar and add alternately the milk
and the flour sifted with the spices.
Spread in a very thin layer on the
bottom of an inverted dripping pan
or on flat tins made for the pur
pose. Mark off into pieces about
an inch wide and four inches long
and put together in pairs with
honey nougat filling.
For the Invalid.
The following drinks are consid
ered very soothing and healthful for
the invalid:
Orange Syrup Squeeze the juice
of thin-skinned oranges through a
sieve, and to every pint add one and
one-half pounds of powdered sugar
and the juice of one lemon Boil the
syrup 15 minutes, skim as long as
scum rises, strain into bottle, seal up
tight and it will keep a long time.
Added to a glass of water it makes
a delicious drink for an invalid.
Hot Milk One cup of milk and
two tablespoonfuls of boiling water;
put in a double boiler and heat. Is
excellent in low fevers and after
fatigue from exertion.
Oatmeal Nectar Put into a bowl
one-quarter -pound of finely ground
oatmeal, three tablespoonfuls of
sugar, the juice of one-half lemon.
Mix to a paste with a little warm
water, then pour over it two quarts
of boiling water, stir well together,
strain, let stand until cold.
When you wish to wrap presents
in the prettiest, most unique fash
ion, use raffia in several shades.
ofays' Com&r
What Shall I Be?
Answered fir
Girls
The Saleswoman.
BY ELIZABETH MATESR.
' "Mother, what do you think? I'm
to be excused from school for two
whole weeks to clerk down at Jor
dan Marsh's during the Christmas
rush," Edith burst out as she came
in from school..
Edith was one of the hundreds
of girls in the Boston high schools
who had taken salesmanship as a
senior elective. On Saturdays and
Mondays, these girls are given prac
tical experience clerking in Boston
department stores where they earn
several dollars a day. Those who
make a high average in school are
excused during the holiday seasons
to help out in the stores.
This co-operation of school and
stores has also been successfully
tried out in Minneapolis. It means
that many girls, upon graduation
from high school, walk into posi
tions that it would have taken them
several years to get had they left
school and started to clerk.
Stores all over the country rec
ognize the need of educating their
clerks. Most of them have educa
tional departments which provide
classes and lectures for all grades
of clerks. Many have opened con
tinuation schools for young clerks
who have left school between 14
and 16 years of age.
There is a real science in sales
manship which every girl should
recognize. A genuine ' smile and
good health are natural assets, but
a knowledge of how to approach a
dyspeptic customer is invaluable.
- Study and application are being
made the basis cf promotion in
many stores. This gives the wide
awake yorng clerk an equal chance
with the indifferent one who while
of long experience, is too stubborn
to learn new methods.
Many lines of promotion are open
to the ambitious saleswoman. She
may become head of stock or as
sistant buyer; she may advance to
a position in the 1. educational de
partment or become a teacher of
salesmanship; she may be put on
What Shall I Be?
Answered fcr
Boy
A Worker in Concrete.
Bjr It. a ALEXANDER. '
"Gee! That's a big bridge they
are building, Uncle Harry."
"Yes, Bob, and it's all concrete,
too. A lot of that kind are being
built now."
"Who's that busy guy up there
running the job?"
"That's Brick Young, a fellow I
went to high school with. He's a
concrete expert. Works on jobs
like this all the time. In high school
he was a shark at mathematics and
chemistry and he liked to build
things. Was always figuring out
how to build houses and such stuff.
"After he graduated from high he
went to a technical school to get his
training as an architect. There he
got interested in concrete. Rein
forced concrete was just then com
ing pretty extensively into use in
construction work. So he special
ized in the study of that kind of con
struction. After he graduated he got
a job for a while as an inspector for
one of the large cities on a big con
crete job it was having done. Then
he worked for a time in the test
ing department of a big cement
manufacturing company.
"Later he got into this kind of
work and is now chief of operations
for this Mills Construction company.
He claims there is a big chance in
"Well, If 70a want to read up en
it there art a number of good books
you can get A eouple that you
might begin on art 'Popular Hand
book for Cement and Concrete Us
ers,' by M. Hi Lewis; 'Cement and
How to Use It by W. A. Radford,
and 'Elementary Principles o'f Rein
forced, Concrete,' by Andrews. 'Con
crete,' published by the Concrete
Publishing company of Detroit, is
a magazine that might be worth
reading. I was talking with Brick
last night and ha told me they were
good books to give one a general
idea of the subject."
(Next Week;. "The Plumber.")
8071' end Oii-ls" N.wsp.p.r Servle.
Copyright, ml, bp J. H. Millar.
Pumpkin Recipes.
Fried Pumpkin.
One cupful of pumpkin, one table
spoonful of molasses, one-quarter
teaspoonful of salt, one-eighth of
pepper, one-half cupful of milk, two
eggs.
Mix pumpkin, milk, molasses and
seasonings with the eggs, which
have been well beaten.. Melt two
tablespoonfuls of fat in a hot frying
pan. Spread the mixture evenly in
the pan and fry over a low fire until
a brown crust has formed on the
bottom. Fold like an omelet just
before serving.
, Scalloped Pumpkin.
One cupful of pumpkin, one-quarter
teaspoonful of salt, one-eighth
teaspoonful of pepper, one-eighth
teaspoonful of nutmeg, one-eighth
teaspoonful of ginger, two table
spoonfuls of melted butter, one cup
ful of fine crumbs, two eggs.
Mix the pumpkin, seasonings, but
ter and one-half the crumbs; add the
eggs, well beaten, and spread in a
shallow greased baking d'sh.
Sprinkle the remainder of the
crumbs over the top. Bake for 40
minutes in a moderate oven.
Pumpkin Croquettes.
One cupful of pumpkin, two ta
blespoonfuls of molasses, one-quarter
teaspoonful of ginger, one-half
teaspoonful of salt, one-eighth tea
spoonful of pepper, one-half cupful
of fine crumbs, one-half teaspoonful
cf celery salt or two tablespoonfuls
of finely chopped celry, fine crumbs
and egg. -
Mix (the pumpkin, molasses, sea
sonings and crumbs and form them
into croquettes. Beat the egg with
two tablespoonfuls of cold water.
Roll the croquettes in crumbs, then
in egg and last in crumbs. Fry in
deep fat. These are delicious served
with tomato sauce.
Pumpkin Sausage. '
One cupful of pumpkin, half a cup
ful of finely chopped salt pork, fine
crumbs, three tablespoonfuls of
finely chopped onion and one-eighth
teSspoonful of pepper.
Mix the pumpkin, pork and sea
sonings. Form into flat cakes, roll
in crumbs and brown slowly In melt
ed fat in the frying pan. It pumpkin
is very moist add half a cupful of
crumbs to the mixture before shap
ing into cakes.
Pumpldn Souffle.
One cupful of milk, one table
spoonful of butter, one-quarter tea-w
spoonful of salt, one-eighth tea-
spoonful of pepper, three-quarters
cupful of pumpkin, three-quartera
cupful of fine crumbs, three egg
yolks and three egg whites.
Heat the butter in the milk until
it melts. Add the seasonings, pump
kin, crumbs and the egg yolks, well
beaten. Then fold in stiffly beaten
egg whites; pour into a greased bak
ing dish and bake for 40 minutes in
a moderate oven.
Let potatoes lie in cold water for
a little while before paring them if
you wish them to be white.
The use of paper towels in the
kitchen will save both time and
laundry.
When fruit leaves a stain on the
teeth it should be removed at once
by rubbing jm a little solt.
The Dessert of Good Cheer
Ice Cream is the favorite American
dessert it is a perfect food as, well as a
delectable rerresnment.
For this Sunday ask at your dealer 'i
for
Cocoanut
Vanilla lea Cream with Ceylon
Grated Cocoanut. It's the great spe-
"inl of A.
ft For this Sunday ask at your dealer 'i 1
r& Cocoanut
Kg Vanilla Ice Cream with Ceylon
fcjgt, Grated Cocoanut. It's the great spe-
the concrete construction game for
a young man; because concrete is
being used more and more in con
struction work."
"Gee, Uncle Harry', you've got
me interested."
the road as a traveling saleswoman.
The , girl who looks upon sales
manship ai a profession that re
quires training just as do teaching,
nursing, and the arts should send
to the United States bureau of edu
cation for Bulletins No. 34, 1916,
and No: 9, 1917.. , ,
(Next Week, "The Buyer.")
Boys' nnd Girls Newsiiaper Service.
Copyright, 1919, by J. H. Millar.
Fancy New
Mixed Nuts,
per lb., 35J
3 lbs. for
$1.00
1 l&p
ktfllsaiisssskM
TABLE
1608-10-12 Harney Street
Douglas 1796
Nuts, Figs,
Dates, Fruits
and
Vegetables
of All Kinds.
We appreciate your indulgence during the coal strike which caused considerable incon
venience. But now that we are back to regular hours, you will again enjoy our quickr efficient
service and personal attention.
COME ONCE AND YOU WILL COME ALWAYS.
Fancy Fresh Dressed
Spring Chickens, Ib.. JvJC
Fancy Pig Pork IQi
Roast, per lb U2C
Try our Pure Pork Sausage.
It is made fresh every day.
48-lb. sack Central
Flour
$3.15
BOSTON MARKET
113 North 16th Street
DOUGLAS 1089
Fresh Pork Loin, lb 22?4
Pig Pork Roast, lb 19 it
Fresh Pork Chops, lb 24d
Pure Leaf Lard, lb 2Q6
Fresh Neck Bones, 4 lbs., 25i
Extra Lean Skinned Hams,
per lb. 23?4
Swift's Premium R. Hams,
p lb ,..32i
Sugar Cured Bacon, lb., 29 Ht
Milk Fed Chickens
Fresh Dressed Chickens,
per lb 28 Vt6
Steer Pot Roast, lb. . . . .HHs
Choice Rib Boiling Beef, lb., 9J
Steer Rib Roast, lb 17Mt
Steer Porterhouse Steak, 25
Fresh Liver, lb .. ..5
Young Veal Roast, lb. . . .11,
Young Veal Stew, lb 10
foung Veal Chops, lb. . . .14 (5
Hindquarters Lamb, lb., 15 ft
Forequartert Lamb; lb., QH
Lamb Stew, lb 7Ht
'Compound Lard, lb 25t$
Silver Leaf Pure Lara,1
' Per lb 286
Fresh Rabbits, each 15
wmmmmmmmmmmmmmmmm
3-lb. cans Pineapple, 352
L?" $1.00
Pint cans Douglas or OQ '
Mazola Oil OOC
4-lb. sack Pancake
Flour ,
40c
Gallon cans Ketchup I Q
for 4SIC
Large cans Snlder's Tomato
Soups or Baked 1 O 1
Beans IZC
Fancy Steer Pot
Roast, per lb ... .
15c
Fancy Veal Roast, 7JL
per lb 2C ,
Sugar Cured Bacon OQX
Backs per lb 6Q2C
Pure Rye Flour, d1 CA
24-lb. sack...... P 1 OU
No. 2 cans Fancy Pumpkin,
f2or!?: 15c
Pop Corn, per
package
10c
10 bars Classic
Soap
65c
Fancy Dried Prunes orOP
Peaches, per lb ....... C
Extra Fancy Monarch Pure
Strav'erry Rfs
Preserves J
Prime Rolled Rib
Roast, per lb
25c
Fancy Veal Breast, 1f1
per lb 1&2C
We will have a Fancy Line of
Poultry for Xmas.
Pure Buckwheat Atf
Flour, 1-lb. sack ..... rO C
Quart cans .Douglas or
Mazola Oil 7C
for 4 DC
Minnesota Macaroni orOP.
Spaghetti, 3 pkgs. . , . s40C
Gallon cans Apples
for.
50c
18-oz. Jar. Pure
Preserves. ......
25c
Central 60c grade Coffee,
.T.!b:..:. 45c
Lay in your winter supply now of Canned Fruits and Vegetables. We are making special
prices on dozen or case lots.
Don't forget your loved ones at home or
departed ones. Remember them with an arti
ficial Xmas wreath.
McCombs' made Candies. Fresh Nut Meats.
Salted Nuts.
Boxes packed to order.
Fancy Checked Eggs, JZAg Creamery Bulk But- tfC- Full Cream, American
In cartons, doz OtC ter, per lb OiJC or J$rick Cheese, lb. . lC
Gem Nut Margarine, fiC Extra Fine Colored A(l Peanut Butter, At-
2 lbs. for OOC Nut Butter, lb tOC 2 lbs, for tOC
Fancy Cranberries, qt, 10J Extra Fancy Naval Oranges, Fancy Fresh Leaf Lettuce,
?r"! 25c '.d!!-: 40c J&St,.' . . 25c
s2h I BUEHLER BROSJstTA0M.nat I CU28NG
cI J CASH MEAT MARKET PI" Shop CUMJNG
STREET For Quality Meats Quick Service Early. STREET
Fresh Pork Fresh Pork Small, Lean Pork Choice Fancy, Small,
Shoulders, Small Boston Butts, Loin, or whole, Leaf Lard, Lean
and Lean, Special at Special at Special at Pork Chops, ,
18c 22c 24c 25c 28c
GENUINE SPRING LAMB
Hindquarters , 18ic
Forequarters 12c
Choice Lamb Chops 20c
Choice Lamb Stew. . 10c
VEAL CUTS
Choice Veal Roast x. . 15c
Choice Veal Chops. .......... .20c
Choice Veal Stew r. . . 14c
POULTRY
Fancy Fresh Spring Chickens . . . 30c
Fancy Fresh Dressed Geese 32c
Fancy Fresh Dressed Ducks. . . .35c
Orders Now Taken for Xmas Poultry
BEEF CUTS
Choice Beef Chuck Roast 12&c
Choice Beef Pot Roast .........11c
Choice Beef Rib Boiling Beef .... 9c
Prime Beef Rib Roast 17c
Choice Cut Round Steak. ..... .20c
Choice Cut Sirloin Steak 20c
Fresh Hamburger Steak. ...... 18c
Choice Fresh Spare Ribs ....... 20c
Choice Fresh Neck Ribs, 4 lbs . . . 25c
Choice Fresh Pig Feet, 4 lbs ... . 25c
Choice Fresh Pig Ears, 4 lbs .... 25c
Choice Fresh Pig Tails 1 2c
Choice Fresh Kidneys, 4 lbs . . . . .25c
Choice Fresh Brains, 3 lbs ..... . 25c
Special Pork Tenderloin . ..... .40c
SMOKED MEATS
Sugar Cured Regular Hams .... 25c
Sugar Cured Picnic Hams 20c
Sugar Cured Breakfast Bacon, h or
whole sides 33c
Fancy Strip Bacon ........ 26c
Swift's Premium Regular Hams,
at .32c
Morris Supreme Bacon, or whole
sides .46c
Cudahy's Puritan Bacon. , . .46c
Choice Frankfurts. .......... .20c
Choice Bologna. , 18c
Fresh Liver Sausage 18c
Fresh Breakfast Sausage 20c
Fancy Summer Sausage ....... 25c