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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Jan. 17, 1920)
The. Bee's Household. Arts Department . Playing the Budget Game To Win Every successful business man and everyone who has earned what prop- erty they have knows the fascination of making: his income produce the greatest real life value. The wise home maker will not let ; such an interesting opportunity es , cape her. i After keeping a daily expense &e- count for four months, one is ready to make out a definite budget. Then comes the fun of living according to the plan and daily coming closer to the goal you've set. An arbitrary i and ideal budget arranged for a fam ! ily.of five on $200 a month would be ? divided as follows: Food, 35 per cent. j Shelter and operating expense, 30 ' per cent. Clothing, IS per cent. Food, 3o per cent, or $70 a month. This may easily be done by using ; cheaper cuts of meat or beans twice ' week, or by using oleomargarine ; part of the time. A knowledge of ' the real food needs and wise buying to satisfy these needs, rather than from impulse, will be a" great help. , Shelter and operating expenses are : ideally allowed 30 per cent. This , may require 35 per cent, or $70, in t the city under present conditions. The extra 5 per cent will have to be taken from the luxury allowance. Clothing in the ideal budget for this size family on $200 is IS per cent. This will have to be increased . to meet present demands. The in crease should be made after care fully considering the needs of every , member of the family. School chif- dren should, be dressed simply. All 'good, materials should be used up. Care will add greatly to the life of all garments. Remember, all in- Th picture that opens your eyes! Start Sunday at the Su. Saturday - . Specials Iceberg Head Lettuce, per head . . . . 10c Extra Fancy Large Cauli flower, per head.. ,25c Sunkist Lemons, doz . 29c Quaker Oatmeal, regular price 35c, Sat 28c Harte Brand Kidney Beans, 6 cans for. .95e Royal Baking Powder, 50c size, per caif. .41c Walter Baker's Choco late, per lb 49e Meadow Gold of Wedg wood Butter,-lb. . .67i Johnston's Milk Ch6co late Candy Stars, per lb. , ...68c Wright's Silver Cream Polish, per jar. . . .18c Fairy Sodas or Krispy Crackers (average 6 to 7 lbs. per can) , per lb. 19c Fresh Pork Tenders, lb...... .48c SOMMER BROS. Harney 188 28th and Farnam creases allowed various sections come out of the luxuries; then ad vancement, and then savings. Twen ty per cent, or $40 a month, is the very most that can safely be spent for clothing This leaves 10 per cent, or $20 a month, r savings, advancement, amusements, luxuries, and illness. This is the least possible, and should be increased wherever possible by installing good old American ideals of substantial thrift in the average home. Spend your income jor things of real life value and theywill help you on toward the success you wish to- be. Mrs. Jean Frescott Adams. v Squirrel Stew. SquirrTl meat is more jn favor in the south than in the north. As the animal feeds almost exclusively on nuts when young, it is a very fat morsel when well conditioned. The meat requires special methods of cooking to get the best results. The favorite squirrel dish of "Ole Vir ginny" had its origin in the county Lnf Brunswick. Hence the name r 1 1 . i - Take 4wo large squirrels, one quart of tomatoes, peeled and sliced if fresh; one pint of Lima beans or butter beans, two teaspoonfuls of white sugar, one mince onion., six' potatoes, six ears of corn,, or a can of sweet corn, scraped from the cob; half a pound of butter, half a poand of salt pork, one tablespoonful of salt, three level teaspoons of pepper and a gallon of water. Cut the squir rels up as for fricassee, add salt and water and boil five minutes. Then put in the onion, beans, corn, pork, potato and pepper, and when boiling again add the squirrel. Cover closely and stew two hours then add the tomatp mixed with the sugar and stew an hour longer. Ten minutes before removing from the Ijre cut the butter into pieces the size of English walnuts, roll in flour and add to the stew. Boil up again, add inor more salt and oepper if required. stum out into a tureen and serve Venison. Most every venison lover has his favorite way of cooking this choicest of fancy game. Venison cooks more rapidly than any other meat, and is therefore well adapted to chafing dish cookery. Salt and pepper and currant jelly, with a bit of sweet, fresh butter to enrich the juices, are all the accessories required in serv ing venison if one wishes to fully enjoy the real flavor of wild berries and other fresh wild food the animal has fattened on. Slice the venison very thin in Saturday f- Mayonnaise Sauce. In order to obtain a quick and certain mayonnaise sauce, it must be worked simply with a small wire whisk. v Put five egg yolks into a bowl suppressing every particle of the white, add some salt, white or red ' pepper and ground mustard. After these are thoroughly mixed pour in slowly a quart of sweet oil and one gill of vinegar, ternating them without once stepping to work vigorously. In a few minutes the sauce becomes voluminous, consistent, smooth and firm. S CHARLES A. PERRAUDIN, Chef at Delimoncos. pieces about two inches long and an inch wide and about the thickness of a silver dollar. Heat your cutletpan very hot, have the meat well sea soned and ready to put in the pan. Melt and heat two tablespoonfuls of better, and when very pot put in the meat. In a minute turn the meat over. Take a tablespoonful of melted butter and blend well with a table spoonful of currant jelly and a Jable spoonful of hot water. Spread this over the cooking venison, turn again and let it cook five minutes only Serve very hot. This is suitable for breakfast, luncheon 6r Supper. And there is no better way to cook and serve it, as it loses half its delicious flavor if it cannot be served the min ute it is cooked and direct from the fire. It is almost as good as camp cooked venison. Partridge, Hunter's Style. Use the young birds for broiling or roasting and the elder onesfor stewing purposes. Cut them up as you would chicken. "Season well with salt and pepper and place in a stewing pan with two ounces of but ter. Brown on all sides for about three .minutes, then add finely minc ed onion and carrot and two sprigs of parsley and thyme and one bay leaf minced fine. Let these brown, and add a tablespoonful of flour. Let this brown nicely and add three chopped tomatoes and their juice. Cover and simmer about five min utes and then add half a glassful of sherry or Madeira wine and one cupful of water or consomme. Cov er closely and let all cook for fif teen minutes, Serve very hot with Why is the WASHINGTON MARKET always crowded? PRICES and QUALITY Country Fresh Dressed Geese.Choice Steer Rump Roast, per per lb 35? Lean Pork Roast, lb., 19 Fancy Veal Roast, lb. . . .17 Young Mutton Legs, lb. .174 d Fancy Veal Chops, lb 20t Choice Steer Round Steak, per lb., at 224e Rib Boiling Beef, ib Breakfast Bacon, lb. . . . .283 Compound Lard, lb.. i.27Hd Choice Beef Roast, lb 15 Peerless Laundry Tablets, washes tablets to the box, per box lb., at.. l!)u Choice Mutton Shoulder Roast, per lb 12 Choice Mutton Chops, loin or rib, per ib 12tf Fancy Veal Breast, lb., 12K Pork Teaderloin, lb 49 Spare Ribs, per lb 19)64 Skinned Hams, half or whole, per lb 244 All brands of Creamery Butter, per Ib 7J clothes without rubbing, -16 254 WASHINGTON MARKET 1407 Douglas Street lllll!Hllllli!l!llllll!!! BASKET STORES SPECIALS For Six Days, Saturday, Jan.' IT, to Friday, Jan. 23. . ' CONYBEAK STKAWBEKKY. PRESERVES, Apple base, SPECIAL, 15 oz. Jar.. I... 254 3 jars, for ... .......694 (Eq::, ;& most 35c qualities.) STRICTLY FRESH COUNTRY EGGS Every egg guaranteed. SPECIAL, per gjgj dozen OOC (Four dozen limit to customer.) FANCY NAVY BEANS Hand picked, lb....ll PREMIUM SODA AND OYSTER CRACKERS, per Jb 184 ' SNIUER'S CATSUP, large 16 oz. size 294 SNIUER'S CHILI SAUCE, large size 54 CAMPBELL'S PORK AND BEANS, can. .13W4 CAMPBELL'S ASSORTED SOUPS, can H QUAKER CORN FLAKES, read? to serve.. 104 ' BASKO JAPAN TEA, none finer, I lb 684 BASKO JAPAN TEA, lb. carton. 35 CASH HABIT JAPAN TEA, 1 lb. carton 604 carton. 314 Vi lb. carton. ...i... 164 CARNATION EVAPORATED MILK. tall. ...164 CAROLENE CAMP. MILK, tall cans, 2 for. .254 , FANCY PEACHES, APRICOTS ANDy PINEAP- PLES, sugar syrup, 2-lb. cans. : 434 RAISINS, seedless. 15 oz. pkg 234 : DOMINO GOLDEN SYRUP, straight BUgar syrup. No. 10 cans, 5J .3i No. 2 cans. . . .V . . .374 !Ve Ueserve the Right to .Limit Quantities. OTHER MONEY-SAVING ITEMS. TOOTHPICKS, per pkg , 44 KARO SYRUP, dark, 10-lb. can. 824 5-lb. can, 454$ 1-lb. can .154 KARO SYRUP, light, 10-lb. can 934 fi-lb. can, 514; l4-lb. can.. ..154 KARO MAPLE SYRUP, lV4-lb.i caff". 254 MINUTE TAPIOCA, per pkg -. 13, BASKO PEAS Finest Quality, can 214 CASH HABIT PEAS, extra standard 18e STANDARD PEAS, can ..154 CASH HABIT CORN, extra standard 164 THRIFT CORN, good Iowa pack. can.,..12W4 P. & G. NAPTHA SOAP, 9 bars for. 754 WHITE BORAX NAPTHA FOAP, bar 64 10 bars, 57tfj 100 bars.f.....i...,'..$5.5 DIAMOND "C" SOAP, 10 bars for........ .45 BON AMI. powder or cake ' ,....94 OLD DUTCH CLEANSER, can .....84 RUB-NO-MORE WAS IING POWDER, large, 234 nr bamnu fuwdek, run i-ib. cans. . . .1 MEAT SPECIALS FQR SATURDAY, MONDAY AND TUESDAY FANCY SUGAR CURED LEAN BACON that has that "Just right" flavor. Try It with . 'some of our eggs, offered tbove, for a real treat. Regular 45c, SPECIAL, lb..... 384 FANCY CORN-FED STEER POT ROAST, per lb. . ... 16Hs FANCY PORK LOIN ROAST.'choi'ceVib. .264 WILSON'S NUT -MARGARINE, 1-lb. carton for .i ' 32 . BASKET STORES UNDERSELL ON MORE THAN 300 AVERAGE ITEMS . GRANULATED SltiA in alt BASKET STORES. . A limited Supply. tuMmumnuiHlOilMIIUUHli nniii nil SPECIALS DAILI ;u all BASKET STORES. Watch Our Windows. Friday Boiled Bluefiah Creole. 'Have 'well cleaned, washed and dried bluefish; split it open, dredge over saU and pepper and sprinkle over salt and pepper and on both sides, avoiding to make it crusty by too quick a fire. In the meantime, prepare the gar nishing composed of a sliced green pepper, a sliced onion, fried in butter, two sliced fresh mushrooms, adding to it two peeled and squeezed fresh toma" toes cut in small dices. Let boil for about 10 minutes, thicken with a little bread crumbs, put it on the bottom of a dish, be sprinkle with cjiopped parsley and lay the fish over. C. A. JPERRAUDIN, Chef at Delmonicos. -J toasted bread triangles for a gar nish. Broiled Canvas-Back Duck. Take one pair of ducks cleaned nicely, wipevand split down the back. Season with salt and pepper and brush well with olive oil, fresh and sweet. Place in the broiler. Turn at least twice so the meat will cook thoroughly without burning. Let it cook seven or ten minutes on either side. Have a heated plat ter ready on which to place the duck and pour over it a drawn but ter sauce mixed with; the juice of a lemon and teaspoonful of parsley. Garnish with cress or curled celery. Reed Birds. These fat, plump bits of delicious game are roasted or broiled and served on buttered French toast with cress or parsley garnish. When broiling place about three on small skewers before broiling them. When done dredge with salt and pepper, pour melted butter over them and add a sprinkle of minced parsley. Serve brown gravy when they are roasted. Federation 4 Recipe 8COTCH SHORT CAKB, t . batter. c flour. W c aufar. Mix and work with the hands un til soft enough to form into cakes. Put in pie tin, prick with fork and nip around the edge. Bake in a medium oven. Makes two cakes, each breaking into 10 good-sized pieces. Once made and "they're a goner." MrsV Addison E. Sheldon, Nebraska Federation. MOCK MINCB PIES. 1 c rmlBlni, chop- 1 t. Bait. ped and packed A little nutmef. down. . me. bolllnt wa- 1 e. rolled crackers ter. (plain coda.) 1-1 c. butter and 1 large t clnna- lard. m,on. 1"4 e. aucar. 1 scant t elovea. c vinegar. 1 scant t. allspice. . molasses. This makes three pies. GRAPE CONSERVB. " ' One basket Concord grapes cook ed until soft and put through a strainer or sieve. Juice and rind of three oranges. (Scrape the white pulp off the peel and then cut into small pieces.) One package raisins, two cups English walnuts, eight cups sugar. Cook" all together (slowly) until quite thick. Mrs. Charles H. Jacobson, Colorado Federation. A MEAT SUBSTITUTE. One or two cups nut meats. One teaspoon salt. One pint stale bread crumbs. Avjittle parsley or any sweet herb. Mix well and add ( boiling water to moisten. Pack in a pan well lined with paper; . let stand until cold. Turn out on a flat pan and bake the loaf an hour in a moderate oven. Serve with tomato sauce.. A. C. Patterson. MACARONI WITH SALMON. box Italian 1 t butter. ' lb. American cheese, grated. 1 t. chopped pars ley. 1 c. corn flakes. Make a cream sauce of the but ter, flour and milk, add parsley. Boil macaroni in salted water until ten- macaroni. 1 small can sal mon. 1 c. milk. 3 T. flour. der. Cut with shears after boiling. Arrange macaroni and salmon in layers in buttered casserole cov ering each layer with cream dress ing to which has been added the cheese. Cover top with cream dressing and finish with corn flakes. Bring to boil in lower part of oven and serve hot . , SWEETBREADS ON TOAST. 1 large pair sweet- 1 can ptmentoea. breads. 1 T. better. . 1 can button mush- 1 heaping T. butter, rooms. 't nd paprika. Cook the ' mushrooms until ten der in" the liquor. Parboil sweet breads, remove skins and cut in pieces. Add pimentoes. Melt, but ter, add flour blending carefully. Add milk gradually, stirring brisk ly until very smooth. Add salt and paprika. Mix all together and serve on toast. Use French peas. as a side dish. Mrs. Florence I. Bulson, Michigan Fed. Women's Club. At the magazine's earnest request Miss Bacon Ijas sent the following recipes which visitors at her home know to be delicious and satisfy ing: SOUR MILK CAKE t o. sugar. 1 c. chopped raisins. H c. butter (melted) Vt t. cinnamon. The picture' that opens your eye! Start Sunday at the Sun. mssm 1 S. sour milk. U t. elavea. I e. flour. A little nutmef. ' One teaspoonful soda dissolved In a little, hot water. Bake In Washington pie tins MOCHA FROSTINO AND FILLINO. 1 large cup confea-1 t. coffee, not too hot tloner'a sugar. but enought to melt I t. Baker'a cocoa. butter. H e. butter, creamed 1 t, vanilla. with the above. Women can no longer be em ployed as elevator operators in Dallas. mm Bee wW-Ads Produce Results. 113 NORTH 16IS ST.- DOUGLAS 1089 PORK CUTS Fresh Pork Loins, lb. . .23?e Pure Leaf lard, lb. .2454c Choice Fresh Picnic Hams, per lb 17 c Fresh Pork Chops, Jb...'.25c Compound Lard, lb.... 26 He Fresh Liver, lb 5c Fresh Neck Ribs, 4 lbs.. 25c CHOICE LAMB Lamb Hindquarters, lb. 17 Choice Forequarters Lamb, per lb HHc Lamb Stew,, lb. 7 He BEEF SPECIALS Choice Rib Boiling Beef, per lb 8Hc Steer Steak, per lb.. .18 He Choice Beef Roast, lb.. 11 He Porterhouse Steak, lb.... 25c VEAL CUTS Choice Veal Breasta, per lb 12He Choice Veal Roasts, per x lb. 14 He Choice Veal Chops, per lb 18H Nut-Ola 29c No. 1 Roll Butterine 35c v SMOKED MEATS Skinned Hams, lb 21c Smoked Premium Hams, per lb 19c Sugar Cured Bacon, lb. 26 He Cudahy's Puritan Bacon, per lb 44c, Swift's Premium Hams, per lb 32c , Fresh Dressed Chicken. per lb 25 He Fresh Rabbit 15c I sveaassjsan hjvi i u i i nT-mwfw si luiuiii iiti.kiij i Extra Fancy Jonathan Apples, Satur day only, box, $3.00 SPECIAL VEAL STEW 10c BEEF TO BOIL 9h FRESH HAMS 21tc LAMB STEW 4 lbs. for 25 c 1608-10-12 Harney Street Douglas 1796 Fresh Fruits and Vegetables of All Kinds. SPECIAL VEAL ROAST 12ic BEEF ROAST. 14c Sugar Cured Breakfast Bacon 26ic LAMB ROAST 124c SPECIAL VEAL CHOPS 15 CHOICE BEEF STEAK 20c Meadow Grove Creamery Butter 64c LAMB CHOPS 15c SPECIALS IN FRESH PORK Fresh Ham, sliced, per lb. 29c Pork Shoulder Roast, lb. . 18?4c Pork Loin Roast, lb...23c Pork Chops, lb ,25c Spare Ribs, lb .....19c Fresh Pig Liver, lb ........ 5c Neck Bones, 4 lbs ......... 25c Wienies, per lb. .18c Liver Sausage, lb '. . . . ltjc Bologna Sausage, lb 18c High Grade Mince Meat, per 25c Mail Order Filled Home Made Pork Sausage or Hamburger, per lb.,.17He BUTTERINE SPECIAL Wilson's Nut Oleo . 29 Wilson's Diamond A 29 Wilson's Golden Roll. . . . ; .39c Wilson's Certified, 45c seller, for : 39, Best Select Eggs, per doz., for 52 " at Above Price. OMAHA MARKET 115 South 16th St. COME ONCE AND YOU WILL COME ALWAYS Specials for Saturday's Selling 174c Fancy Fresh Dressed Roasting Chickens, Q9i per lb OOfC Fancy Young Veal 1 OJL Breast, per lb Xs&2C Fancy Lean Break- OQl fast Bacon, per lb. . Oi7 2 C 48-lb. sack Central Market Flour. . . . $3.25 Beat 'Em All Soap, Diamond C Soap, Lenox Soap, QQ, 20 bars for. 22-oz. jar Pure Preserves, 35 each, or d (( i A .vu 3 for. 10-lb. cans Wedding Breakfast Syrup . . . . 90c 10-lb. cans White Wedding Breakfast . . QQ- UOH Syrup. No. 3 cans Tomatoes, per '-...$lA5 Steer Pot Roast, per lb Pig Pork Loin Roast, per lb. . . 274c Armour's Star Half OOJLp Hams, per-tb... "i'"c 24-lb. sack Pure Rye Flour. . . . . . $1.50 Fancy Prunes, a7 lb; 20c, 25c 17-oz. Jar Pure Strawberry Jam. 50c 9-lb. can Crisco, per can $3.15 3-lbj j;an Sliced Pineapples, per can, 35.?-' Q0 or 3 cans w Fancy Young Veal Roast, aPt.r !b... . 15c, 20c SteetvShoulder Steak, per lb 174c Fancy Fresh Dressed Geese, lb. 374c 4 lbs. Pure Buck wheat Flour 38c 8 lbs. Pure Buck wheat Flour, sack. 75c Fancy Bulk Raisins, OOl per lb CCZ Gallon cans Sweet Cider 73c Navy Beans, per lb., at..i 10c Caroline Milk, per can. 124c McCombs' Home Made Chocolates, 70c CQ quality, Saturday only Our' 60c grarje Central Market Coffee, special at 45c Strictly Fresh Checked Eggs, Fancy Bulk Creamery f 1 5-lb. pails Swift's d1 OC In cartons, AQ Butter, pe lb . . 7. . . . 1 C Snowflake ....... V 1 00 per doz "Tii ; : Extra Fancy Sweet 7I Large Sweet Oranges, 4 Q Fresh Cranberries Jl Potatoes, per lb 2C per doz per quart. 2 Sugar Cured Break fast Bacon or whole) BUEHLER BROS. , FOUR NEW CASH MEAT MARKETS For Quality, Service and Low Prices Mail Orders Given Careful Attention. Sugar Cured Regular Hams 24c Choice Beef Pot Roast 12l2c Fancy Fresh Hams ( or whole)- 24c 4903 So. 24th St., So. Omaha 2408 Cuming St., Omaha, ! -t PLEASE SHOP EARLY 634 Broadway 212 N. 16th St Council Bluffs )maha Fancy Small Lean Pork Shoulders 18c Fancy Veal Roast 14c BEEF CUTS Choice Rib Boiling Beef. .9c Choice Beer" Chucjc Roast. 14c Fancy Beef Rib Roast. 18c Choice Round Steak. ............. .20c Fresh Cut' Hamburger. .......... . . 18c Fresh Ox Tails .5c Choice Corned Beef: v. ... .17c SAUSAGE AND COOKED MEATS Choice Wienies v. 18c Choice Frankforts ....... .v. .... 18c Choice Knoxwurts. .. . . . 18c Choice Polish Sausage 18c Fresh Liver Sausage. 16c Fresh Bologna 16c Fancy Summer Sausage .25c SMOKED MEATS Sugar Cured Strip Bacon 26c Sugar Cured Skinned Hams 21c Sugar Cured Picnic Hams 21c. Armour Star Hams 32c Armour Star Bacon. . . 42c ' BUTTERINE Swift's Lincoln Brand .29c Swift's Lilly Brand ....35c Swift's Premium Brand .38c Swift's Gem Nut .....29c VEAL CUTS Fancy Veal Breasts .13c Fancy Veal Chops ...18c Fancy Leg Veal or whole) ... I8V2C Fancy Veal Loins .I8V2C PORK CtJTS Choicer Pork Loin Roast. .24c Fancy Pork Chops. . . ,27c Fresh Boston Butts.. ......25c . Fresh Spare Ribs . ... r ......... . .20c Fresh Leaf Lard ..25c Fresh Side Pork. , ,26c Fresh Neck Ribs, 4 lbs . . 25c Fresh Pig's Feet, 3 lbs. . .'. 25c Fresh Pig Ears, 4 lbs 25c Fresh Pig Kidneys, 3 lbs 25c Fresh Pig Liver . 5c Fresh Pig Tails, 2 lbs 25c Pure Lard 28c Compound ...26c Fresh Sausage.. v. 20c