, FA8HI0NFADS .
Accordion pleated skirts' arc in
high favor, V
Some afternoon dresses feature
full fathered skirts.
Chiffon velvet and suede arc the
favorite for handbags. ,
Lone black silk gloves are worn
With thin black gowns.
New vanity cases are of French
and American cloisonne. ,
There is a tendency of flatness
both in front and back.
Black and white check makes a
smart lining for a cape.
READ
Our Year-Ena" Clearance Sale
Advertisement en Page 5.
JULIUS ORKIN,
1508-10 DOUGLAS.
mm
The Beq s
'Arts
Depa
Household
rtment
Mrs. Housewife is looking for
suggestions that will appeal to the
pocketbook as well as to the palate,
and that is one good reason why
the recipes that follow are sure to
appeal to,her.
Stuffed Eggplant.
One eggplant, one-quarter pound
ham, one-half onion, one tablespoon
ful butter, one cupful breadcrumbs,
one tablespobnful ' chopped clery,
pepper and salt. 1
Cut a medium sized eggplant in
half, lengthwise and -parboil Scoop
out the pulp to within half an inch
of the skin. Chop the pulp' fine, add
half its bulk of chopped ham and
the same quantity of breadcrumbs
with chopped onion, butter, chopped
celery and salt and pepper to taste.
Fill the shell with the mixture and
sprinkle the top thickly with bread
crumbs, lightly with salt and pepper
and dots of butter. Bake 15 minutes
i:i a hot oven. " '
This is a very attractive, Inexpen
sive dish and appetizing as well as
satisfying. It may be varied in sev
eral ways. Combine grated cheese
with breadcrumbs before spreading
over, the top, or as a vegetarian dish
add chopped nuts and combine with
the mixture instead of ham.' One
half an eggplant is sufficient for four
persons.
Coffee Fritters.
These are excellent irtide of the
dark breads. Cut the stale bread in.
to rather thick slices and soak them
for a few minutes in very strong
coffee. Beat up the yolk' of one or
two eggs (according to the number
of fritters to be made), add a pinch
of salt, a tablespoonful of sugar and
two tablespoonfuls of 'rich milk.
Brush the slices of soaked bread
with this on both sides and fry in
fat. N ;
' Delicious Bread Pudding.
-Soak three cups of breadcrumbs
in one quart of hot milk to which,
have been added one-half teaspoon
ful of salt, one cup of caramel syrup
and three tablespoonfuls of butter.
When cool whip in two Well beaten
eggs and a 16th teaspoonful of
grated nutmeg. Bakt in buttered
dish, set in pan of hot water. Serve
cold with whipped cream.
Round Steak on Biscuit.
Cut round steak into pieces about
one-half an inch square. Cover with
water and cook it at a temperature
just below the boiling point until it
is tender, or boil for five minutes,
and while still hot out it into a fire-
less cooker and Rave it for five
hours.
Thicken the gravy with flour mix
ed with water, allowing two level
tablespoonfuls to a cup of water.
Pour the meat and gravy over split
baking powder biscuits so -baked
that they have a Jarge amount of
crust
Suet Dumplings.
One-quarter pound of suet, chop
ped fine; twice the bulk of suet in
flour, one-quarter teaspoonful of
salt, one-quarter cupful of ice water.
Chop tfie suet fine; measure it with
a cup and allow twice the bulk in
flour; add salt; mix; moisten with
the ice water, enough for a stiff bat
ter. Roll into balls the size of a
hickory nut; drop into boiling soup
or gravy. Cover, and cook IS min
utes. It in gravy, be careful that it
does not scorch.
Lemon Cheese Pie.
, The ingredients are: One cup of
cottage cheese, 2-3 of a cup of honey
or 3-4 of a cup of corn syrup, the
yolk of 1 egg beaten, 2-3 of a cup
of milk,. 2 tablespoons of butter, 2
tablespoons of cornstarch, juice and
grated rind of 1 lemon. Heat the
milk, add the sweetening and the
cornstarch, and cook the mixture
until it is thick, stirring it constant
ly. Then add the egg, and cook
the mixture until the egg thickens.
Add ttfe cheese, the butter, the juice
and the rind of the lemon, i Pour
the mixture into a well-baked crust
Cover it with meringue, and brown
in a slow oven.
Chicken and Ham Pie.
Cut a tender chicken into neat
pieces free from bone and with as
little skin as possible. Season it
with salt, pepper, powdered mace,
paprika and chopped parsley; add
half a pound of ham cut into small
pieces, and mix together. Take a
dish just large enough to hold the
meat, rinse it out with cold water
and leave it wet. Then garnish the
bottom of the dish with sections of
hard-boiled eggs, chopped pickles
and parsley., Fill up with the chick
en mixture; press the meat well
down, making it level with the top
of the dish.
Pour in half a cupful of rich white
stock, or just enough to moisten the
meat. Cover the pie with pastry and
bake in a moderate oven until the
chicken is tender when it Is tested
with a fork. When ready remove
the pie from the oven and pour in
as much rich stock as the pie will
hold. If the stock is not thick enough
a little gelatin must first be dis
solved in it Then set the pie away
until it is quite cold.
At serving time remove the pastry
from the top, place it upside down
on a clean dish and turn the jellied
chicken carefully out on the top.
Garnish round the sides of the pie
with parsley and chopped aspic
jelly. Serve with beet and onion
salad. t
Pork Pie.
Cut two eounds of Dork into dice.
Into, a small saucepan put three
quarters of a cupful of lard; add
half a cupful of cold water, and
bring to boiling point Into a bowl
sift four cupfuls of flour and one
teaspoonful of salt; pour into this
the boiling lard and water and mix
to a paste with a wooden spoon.
Turn out on a floured baking board, j
and, as soon as it is cool enough,
knead it well with the hands.
Cut off a quarter of the paste and
keep it in a warm place; with the
remainder line a plain, well-greased
cake tin. .
Dip the pork into cold water sea
son with salt and white pepper and
fill the mold with it. Roll out the
costs
K "Living
can be reduced
one billion dollars
per year
people will "Get Back to Bread" the only
d ff.i.. d.u..i d TiiA!in.
est of all Foods;"
117 people will also get away from the wasteful
habit of buying bread in small loaves; and
flT people will learn to know that the best
" bread is the kind that contains all the elements
of nourishment, combined in exact proportions
and baked under such conditions of control as
result in the "Perfectly Balanced Ration."
v
V
THIS means that a baker who
makes a bread of highest food
value, must know his business.
He must know what kind of
materials to use, how to test
them, and how to combine them
in proper proportions and have
ecientific control over the fer
mentation and baking process.
Bread is made under
just such ideal conditions and
, with a scientific understanding
of food values. The bakery in
which it is made is one of the
foremost institutions of its kind
in the country.
We long ago recognized the
wasteful practice of making bread
in small loaves. Food value is
conserved in the large loaf. It
has better flavor and retains its
keeping qualities.
Get Back To Bread
the Perfectly Balanced Ration '
The Jay Burns Baking Co.
...
Omaha
i I I
Stop Waste
Buy the large
saving loaf
piece of paste, which was put on one
side, fit it onto the top of the mold,
press the two edges .together, then
trim. From the trimmings of paste
cut out some garnishes, make
hole in the top of the pie and ar
range garnishes around it Brush
over with beaten egg and bake,
Veal-and-Ham Pie.
"Wery good thing is weal pie.
when you know the lady as made
it," as Mr. Weller said. To make
veal-and-ham pie cut two pounds
of lean veal and half a pound of
ham into, small squares. Mix to
gether one tablespoonful of chopped
herbs, the grated rind ot one lemon,
one tablespoonful of salt and half a
teaspoonful of pepper and sprinkle
over the meat
Slice two' hard-cooked eggs. Place
the seasoned meat and the eggs into
a fireproof dish, pour in one cupful
of water and one cupful of good
strong gravy, then cover with puff
pastry and bake in a moderately hot
oven for one 1iour and a half. This
pie may be enriched by adding a few
mushrooms, oysters or sweet
breads, but, it will be found very
good without any of th,em.
Pigeon Pie.
Take six young pigeons. 'After
they are drawn, singed and trussed,
stuff them with the chopped livers
mixed with four tablespoonfuls of
butter, two tablespoonfuls - of
chopped parsley, one teaspoonful of
salt and naif a teaspoonful of pep
per: Cover the bottom of a fireproof
dish with small pieces of steak and
ham, add a thin layer of chopped
mushrooms seasoned with paprika
and powdered mace. Over this place
the pigeons, between each putting
the yolk of a hard-cooked egg. rill
up the dish with stock or water,
cover with puff paste and bake in a
moderately hot oven for one hour
and a half.
Veal may be used Instead of pig
eons. Chafing Dish Chops. .
Heat the chafing dish very hot,
brush over the surface with a brush
dipped in olive oil, or use a butter
ball and fork. Lay in three or four
small lamb chops, sear upon one
side, turn and sear upon the other.
Repeat, turning and cooking until
done to taste. Five minutes wul
suffice for small chops.
Pumpkin Pie.
Boil pumpkin till soft and wash.
while warm; drain and take two
good cupfuls mashed -pumpkin; mix
thorcAiehlv one dessert spoonful
cornstarch with one, cupful sugar
and scant one-quarter teaspoonful
saleratus; stir this into your pump
kin while warm. Now add one
small teaspoonful ginger,'1'-one-half
teaspoonful nutmeg, one-half tea
spoonful cinnamon, one-half tea
spoonful salt, one egg, beaten, and
milk to' make proper consistency.
You'll find the saleratus makes it
fluffy and the cornstarch Makes it
rich and creamy. This makes two
large pies. Bake one hour. ,
Quince Marmalade.
Wipe the fruit, remove the blos
som ends, cut in quarters, remove
seeds; then cut in small pieces. Put '
into a preserving kettle with water,
to cover and cook slowly until soft
Rub through a puree sieve, adJ
three-quarters ht amount of sugar
that you have pulp, and cook very
slowly for about 20 minute. - Seal
as for jellyv when cold.
Banana Compote.
Divide the bananas in regular
pieces, arrange them in slices on
your compote dish, one slice over
lapping the other a little, in a circle.
Sprinkle them with sugar. Squeeze
the juice of an orange and half a
lemon; this is sufficient for six per
sons; pour over bananas'. Cover the
dish, leave it for two hours in a cold
place. Place the mould, of corn
flour in center, garnish with dot
of jely, jam or angelica.
Molasses Gingerbread.
Cream one-fourth Cupful of but
ter with one-half cupful of suear.
Add one egg well beaten, one-half
cupful. of sour milk and one-half
cupful of molasses with salt one
half teasoonfuhsoda. one-half tea
spoonful cinnamon, one teaspoonful
ginger, and then sift in one and
three-fourths cupfuii of flour Bar
ley flour is good in this recipe. Bake
in a greased or paper lined tin for
30 or 40 minutes. It is extra nice
split and served , with whipped
cream.
Ask Your
Urocw Fqr
QmahaH&Waio
Mff. by broahw MhM Mnewmnl Co.
READ
Our Year-End Clearance Sale
Advertisement on Page 5.
JULIUS ORKIN,
1808-10 DOUGLAS.
0
0
i turns
EST,
IS
sr v m ssa am. . w-m m m
Buck - Corn Hour
For Pahcakes
A blend of buckwheat, corn
and wheat flour milk,
sugar and eggs added. m .
Simply Add Water
A pancake flour par ex
. cellence.
Ask your grocer.
Takes you back to boyhood
days and mother's morn
ing cakes. ,
The poor cook's salvation.
For a Square Deal, High Quality
and Low Prices, Trade at the
WASHINGTON MARKET
1407 Douglas Street '
&m lite
Best Creamery
Butter
65c
Fork Roast
19ic
Fancy Spring
Chicken
27ic
. GOOD
BACON
23ic
Sugar-Cured
Skinned Ham
(K or whole)
23fc
Fresh Liver,
Per lb.
5c
Wlison'e Nut
Olee
30c
Pork Chops
25c
Large Jack
Rabbit
20c
BREAKFAST
BACON
32ic
CHOICE
BEEF
; STEAK
20c
Mixed Sweet
Pickle, OA
25.
Purity Nut
Oleo
27ic
Fresh Spare Ribs
19ic
) Pork
SauMfje
19c
California
Sugar-Cured Hams
19fc
COMPOUND
LARD
29c
Sauer Kraut,
Per lb.
T' 7ic
Mail Order Filled at Above Price
OMAHA MARKET
115 Soutb 16 th Street
111