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
