Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Jan. 31, 1920)
THE BEE: UMAHA, SATUKUAY. JANUARY .31, 1U20. ..'IS"-:, if The success of your Sun day dinner depends largely on the dessert you serve. "Nesserode ruaaing Rich, tempting and de licious an ideal dessert for your Sunday dinner. The The Bee's i Household ' Arts Department ICE CREAM Sunday Special Your druggist can supply you Fflirmonf Creamery, Co. Anything more delicious than well baked home-made bread it would be hard to find. In fact there is more truth than poetry about the old saw, "That a piece of good bread is far better than a pice of poor cake. All of the recipes that follow are not at all difficult, and each has been tried and pronounced excellent by some housewife who, through ex perience, ought to know whereof she speaks. Give one or all of them a trial. They are sure to meet with your approval. . Baking Powder Biscuit Mix two cupfulls of flour, one teasooanful of salt, four teasooon- fuls baking powder and sift three or four times. Work in one tablespoon ful of butter and one of lafd with fingertips and add three-quarters of a cup equal parts of milk and water gradually, mixing with knife. When stiff enough to be handled, turn ori a well floured board and toss till well floured, but do not knead the dough. Pat with the pin until dough is of a half inch thickness. Cut with knite or shape with small biscuit cutter. Mother's Brown Bread. Two cupfuls cornmeal, one cupful flour, two cupfuls sweet milk, one cupful sour milk, half a cup mo- lasses, one teaspoonful of soda and salt. Steam four hours, and the longer the better it is. Butter Cakes. Two cupfuls of flour, one level teaspooiiful salt, two level table spoonfuls of butter and lard mixed, one teaspooiiful baking powder, about one cupful milk. Mix and cut like biscuits, fry on a greased grid dle until browned on both sides. They can be prepared more quickly than biscuits. ' . Raised Nut Bread. Soften a quarter of an yeast cake in two tablespoonfuls of warm wa ter, add one cupfut of scalded and cooled milk, one-quarter cup dark molasses, one teaspoonful of salt, two and half cupfuls of entire wheat 113 NORTH 16M ST. DOUGLAS 1089 Fresh Dressed Spring Chickens, lb 23c PORK CUTS Fresh Pork Loins, lb ... 23 c Pure Leaf Lard, lb 27 c i Choice Fresh Picnic Hams, per lb .niic Fresh Pork Chops, lb...... 25c Compound Lard, lb . , . . 26 c Fresh Liver, lb . ... 5c Fresh Neck Ribs, 4 lbg...25c BEEF SPECIALS Choice Rib Boiling Beef, per lb -8c Steer Steak, lbi . ...... .12c Choice Beef Roasts, lb, ll?c CHOICE LAMB Lamb Hindquarters, i - per lb 17c Lamb Forequarters, per lb lHJc Lamb Stew, lb 7 He VEAL CUTS . Choice - Veal Breasts-, per lb.'. 13c Choice Veal Roasts, per lb .16 H Choice Veal Chops I8V2C SMOKED MEATS Skinned Hams, lb.....22c i Smoked Picnic Hams, per lb 19c Sugar Cured Bacon, per lb 27&c Cudahy's Puritan Bacon, per lb ..... . 44c Swift's 'Premium Hams, per lb .32c ' J I 0OMAW5ARHL it J j 29c 1 . , 37c I .......35c I 37c B Nut-Ola, per lb . -1.1 ,t irienaaie, per io . . Butter Cup, per lb. Veribest, per lb . . , Armour's Veribest, Rolls Bxitterine, lb. ...... .35c Swift's Premium, lb . . . 37c Swift's Gem Nut, lb... 29c Swift's Lincoln Brand.. 27c flour and a half a cup of walnut meats. Mix and knead until smooth. Let rise until double its bulk, ad ding the chopped ntits in the last kneading. Shape in two loaves, let rise again and bake. Sour Milk Biscuits.' Three cupfuls of flour one-half teaspoonful of salt, one teaspoon ful of soda, three tablespoonfuls of cooking oil, one cupfukof sour milk. Put the flour, soda and salt through the sifter, then rub in the cooking oil and mix with the sour milk. Dip a tablespoon into flour and form bis cuits with the mixture. Brown Bread. 1 One cupful of bread flour, two cupfuls of graham flour, one cupful of raisins, one teaspoonful' of salt, one tablespoonful of soda, one-half cup of brown or white sugar, one half Cup of motasscs, one pint of milk. Soak raisins in cold water one hour. Steam two hours in cof fee cans. This makes two loaves. Golden Muffins. One and one-half cupfuls of flour (level) four level teaspoonfuls of bak ing powder, two tablespoonfuls of sugar, one teaspoonful or salt, three quarters of a cup of milk (generous), two tablespoonfuls of butter, one egg. (All measurements level.) Sift flour, baking powder, salt and sugar four times, add milk gradual ly while stirring all the time. When no lumps appear add butter (melt ed); add egg, beat well. 'and pour in pans and bake 20 minutes in hot oven. This will make a dozen muf fins .that are delicious. Bread and Cheese Pudding. Put a breakfast cup of milk into a saucepan with a piece of butter size of a large egg, let it remain until the butter is melted, then pour it over three-quarters lof a pound of bread crumbs and one-half pound of grated cheese; let these soak for 20 minutes, then add a pinch of salt and .4 eggs well-beaten; pour the mixture into a well buttered dish and. bake in a quick oven; this is a good way Jo finish up rather dry crusts o.f cheese. Time to bake, thrce-qiiarters of an hour. Waffles, Cornmeal. . ' To the beaten yolks of 3 eggs add 1 quart of sour milk or butter miljc, cornmeal to make a batter, a little thicker than for pancakes, 1 teaspoonful salt, 1 of soda dissolved in a little warm water, then the well beaten whites; stir thoroughly, bake at once in waffle irons. Squp Plate Chops. Place 4 good lamb chops in an old crockery soup plate. Put over top one onion, cut thin. Lay potatoes, cut thin, over onion. Make a pastry border around outside edge of soup plate, fill v.ith cold water, press an other sotrp plate on top, pressing down on pastry; bake one and one-half- hours. . .. Indian Pudding Without' Eggs. Mix one-half teaspoouful each of giiger,'ciiinamoft and salt with 1. cup of cornmeal and one-half cup of 'molasses. Put into a saucepan, add 1 pint scalding hot milk (set on the stove and stir until thorough ly scalded and bubbling),, then add another pint of mik. Stir well, pour into a buttered baking dish and bake Basket Stores Will Help You Vary Your Menu and Reducte Your Living Costs , Especial attention is invited to the displays of UNUSUAL MEATS in ALL BAS- KET STORES MEAT MARKETS this week. The use of these MEATS Tvill give you aii appreciated change in your diet and will decidedly reduce your living costs, the savings through the use of some of the less familiar items being often 50 cents on the dollar. COME IN AND SEE THIS DISPLAY OF UNUSUAL MEATS, . GET A FREE BOOKLET ENTITLED "PALATABLE DISHES FROM INEXPENSIVE MEATS." THE DISPLAY IS WORTH SEEINCr. ' NOTE THESE UNUSUAL MEATS AND THE LOW PRICES. PORK FEET May be pickled, boiled, baked or filed in several delicious ways, lb. .104 POKK LIVERS Many ways of serving them; ' they always pierce, lb..... ......64 BEEP LIVERS Wholesome and very appetiz ing, lb. 104 PORK TAILS Full of nutriment, lb 204 PORK EARS Cheap . palatable, lb.. 104 PORK HEARTS A staple article of diet In many homes and may be economically served in many attractive ways, 'b. 104 PORK KIDNEYS An essential meat, should be more generally used, lb ..104 SHEEP PLUCKS A delightful food, lb,.. 104 PORK SNOUTS A rare delicacy, lb.... 174 PORK LIPS High food value, low cost, per lb........ .., 114 BEEF BRAINS-A savory meat food, lb. .104 SPECIALS FOR SATURDAY AND MONDAY. FANCY CORN-FED POT ROAST. lb... 12 FANCY CORN-FED ROUND STEAK, lb.. 224 NO. 1 SMOKED SKINNED HAMS, lb..24?t ORANGES A Specially Fine Lot' Range of sizes dozen 264 to 884 Per box, $5.75-Pcr half box.... $2.95 U.S. Government Flour now on sale in all Basket Stores, per sack $1.55 GRANULATED SUGAR-. !' A 'T.lmlfajl CnnnTv M l u ALL BASKET STORES SPECIALS DAILY '.. Watch ; For Them . . In ALL BASKET STORES. for two mirs in a moderate oven, stirring occasionally. Two juicy ap ples, pared and chopped, and added at the endfof the first hour improve the pudding. Serve with cream. Potato Salad Dressing. A delicious salad dressing for, plain lettuce -can be made with mashed potatoes as1 a foundation! This calls tor one-half cupful of mashed potatoes' seasoned with a teaspoonful each of mustard and salt and sugar. Add one tablcspoonfuj of vinegar. Press through a sieve, and add three-quarters of a cupful of olive oil very gradually, and another tablespoonful of vinegar. Grandma's Liver Dumplings. Two pounds of liver chopped fine" with an onion, one loaf, stale bread soaked sort and squeezed dry; mix liver and bread with good seasoning of pepper, salt, sweet marjoram or summer savory, pinch ground cloves and three of four eggs, flour to make stiff dough, drop mixture from spoon into boiling salted water, test one or two to see if they hold, toi gether well; if not, add a little more flour; boil from five to ten minutes; rut one to see if thoroughly Cooked. Take from liquor and serve so; or chill, slice, fry a nice brown and gar nish with scrambled egg or brpwned crumbs. The liquor with the bit of meat left on jt makes a tasty and nourishing soup and is also econom ical. CREAMED DRIED BEEF ON TOAST. 1 c. evaporated tnllkH c. flour, .of Moms reliable 4 tap. aalt. ' brand. tsp. paprika. 1 c. boiling water. 1 can dried beef i4 onion. 3 tbsp. butter or ub- 3 atalkg celery. Etitule. A o. butter or iubatl-1 c. cracker crumbs. tuto. fm.eed toaat. Put evaporated milk and water over fire in a double boiler; add the onion and celery, cook about 15 minutes, then skim out the vegeta bles. Cream the oleomargarine, beat in the flour, salt and paprika, and stir into the hot milk; continue to stir until smooth and somewhat thickened. i Cover and cook for IS minutes. Cut the dried beef into cubes or shred, and stir into the hot milk, until the beef is thorough ly heated. Arrange the hot toast on a platter, and place two tablespoon fuls of the creamed beef on toast. Serve hot. Caper Sauce.. Take about half a pint of good melted butter; stir into it one and a half tablespoonfuls capers and two Evaporated "Milk A nation-wide campaign has just been hunched to reduce the price of milk. 'The housewife can aid materially by using evaporated milk-. This is a wholesoifie product; does away with the danger of sour ing, and pn be purchased in large quantities. It i,s excellent for use, in cream soups, In sauces for vegeta bles, fish and meats, whipped JFor puddings and beverages, in cakes, in ice cream,, and 'Candies. , 1 Evaporated milk is milk that, lias been heated to 105 ' degrees " in a vacuum to sterilize -it and insure its keeping qualities when canned. The heating of the milk breaks down or melts the fat globules, reducing them to a liquid state. The com position of the milk, is in no way changed. ' For baking purposes, use one part milk to three parts water. For use as whole r.iilk, use one cup of mil!: to two and one-fourth cups of wa ter. ' . " , 'V J' Evaporated milk may J)e .whipped and used in place, of whipped 'cream as A topping. The fat of evaporated milk', is in liquid form. To whip evaporated milk, N the! fat must 'be present in the form, of a spljd. Heat the milk to the simmering point and then ouicklr chill it bv siirrnnnHi'mr the rnntainpr with irp Thic imV stantly coois and solidifies the fat globules. Whip in the usual mai ner. Evaporated milk may be pur? chased in six and 16-ounce cans. In the small can there is three-fourths of a cup of milk and the larger size contains two cupfuls. Below are suggested recipes for using evapo rated milk: ' teaspoonfuls vinegar. Stir the sauce over the fire, simmering it very gently for about a minute. Serve in a sauce tureen. . If you have no capers you can use pickjed gherkins, pickled nasturtium pods, French beans or canned peas, cut small. THRIFT MENUS: BREAKFAST Fruit Juice Wheat Cakes Devonshire Sausage Coffee LUNCHEON ' Pork and Beans , Boston Brown-Bread Baked Apple Milk . DINNER Vegetable Soup Baked Ham with Potatoes Cabbage Salad Hot Biscuits . .Marmalade . BREAKFAST r Orange 1 Rice Omelet on Toast' Coffee LUNCHEON Slii-efl Summer Sausage Hot Graham Gems Fruit Salad Wafers DINNER . Shrimp Cocktail Rolled Stuffed Flank Steak Browned Potatoes Lettuce- Salaa Peace Shortcake , Coffee SPECIALS FOR SATURDAY Pig Pork Roast, per lb..lOMc Fresh Hams, half or whole, per IN 24Mc Small Lean Pork Chops, lb.. 254 Pork Tenderloin, per lb. . . .494 Fresh Spare Ribs, per lb. 19 H 4 Ex. Fancy Veal Roast, lb. 17 H 4 Ex. Fancy Veal Breast, per lb .124 Ex. Fancy Chops, lb 204 Veal Round Steak, per lb. .304 Strictly rresh Eggs, just arrived Prime Rib Roast, per lb. .22K4 Choice Steer Pot Roast, lb. . 154 Choice Steer Ramp Roast, per lb. ..19W4 Lean Boiling Beef, lb ,...104 Compound Lard, per lb. .26 H 4 Pure Lard, per lb 27)44 All Brands Creamery Butter, per lb. ..........674 Good Oleo, per lb 28 H 4 Extra Large Dill Pickles, per doz 304 from the country, doz. . .644 Peerless Laundry Tablets, washes clothes without rubbing, 16 tablets to the box, per box. . . . Full line of fruits and vegetables at the lowest prices 25c WASHINGTON MARKET 1407 Douglas Street Ea 0 aaaB Is 1608-10-12 Harney St. Phone Douglas 1796 Even the new, inexperienced housekeeper enjoys shopping the Central Market. She doe not have to spend a whole weary afternoon going from place to place. SKe imply steps into the Central Market on her way to the matinee and selects everything for the table in a few minute. ' Here her inexperience U no drawback, for the ame courteous tenrice and the choicest el wholesomo food stuffs' await every customer. Come once and you will come always. s Fancy Steer Pot Roast, per lb . . . 164c Young Roasting fancy fresh dressed, per lb . Chickens, 33c Fresh Pie Pork Spare Ribs, per lb . . 19ic WHY PAY MORE? ROUND CHOICE , SHORT CUTS STEAK CHUCK STEAK STEAK 20c 1 15 c 25c BEEF POT BEEF TO .MUTTON STEW ROAST BOIL 1 6 lbs. for 12jc 9c 1 25c MUTTON ROAST MUTTON " CHOPS MUTTON LEGS 9c, 1 12jc I 12U SPECIALS IN FRESH PORK , Pork Chops, lb 23 Me Pork Loin Roast, lb 23c Pork Shoulder Roast, lb.l9tc ( Pork Butt Roast, lb 24 Spare Ribs, lb . . j. 20o Pork 'Neck Bones, 4 lbs. for 25c Fresh Hams, half or whoje, per lb .242c Fresh Ham, center cuts, lb. 35c Fresh Pig's Liver, lb 5c Leaf Lard, lb 25c MILK-FED' VEAL' SPECIALS Milk-Fed Veal Stew, Ibr..vl0c Milk-Fed Veal Roast, lb..;15c Milk-Fed. Veal Chops, lb. 17 e SMOKED MEATS SPECIALS Wienies, per lb. . . . . . . . .17Mc Liver Sausage, '-lb., . . . .17 c Bologna Sausage, lb....l73c , Sugar Cured Bacon, lb, , ..27c BUTTER AND BUTTERINE SPECIALS , . Meadow Grove Creamery Butter, lb. . . .67c Fancy Country Butter, lb. 59c Wilson's Nut Oleo, lb 30c Wilson's Golden Roll, lb ...39c MAIL ORDERS FILLED AT ABOVE PRICES OM AHA MARKET 115 South 16th Street. V ; , 48-lb sack Central Market Flour .$3.35 24-lb. sack Pure Rye Flour, at ,...$1.45 10 Bars D. C. Soap. 98c 10 Bars White Classic Soap, for ' 65c f Gal. Cans Blackberries, QQ. Gal. cans Pineapples.. ww Fancy. Prunes, per lb 20c Fancy Dried Peaches, lb.. 25c No. 3 cans Tomatoes, per can, 10c; per doz. . . . .$1.15 Sweet Corn, per can 10c ' Per doz. ,. .$1.15 Prime Rolled Rib Roast, per lb. . . . 30c Fancy Young Veal j'Ofl Roast, per lb........ I "Vll Morrell's Lean Breakfast Bacon 8-lb. sack Pure Buckwheat Flour 75c 4-lb. sack Pure Buckwheat ' Flour . .3$c 10 Bars Crystal White Soap, for 75e -3 Bars Creme Oil Soap... 25c 35c can Clam Chowder. . .28c Navy Beans, per lb. 10c Pineapples, per can 35c Fancy Peaches, per can... 43c Central Special 60c A tin Grade Coffee, per lb. . JJC Fancy Pig Pork Loin nCl 1 Roast, prt lb ttOlSGt . Fancy Young Veal Q 1 t Breast, per lb 2C Fancy Pig Pork 97iv" Breakfast Sausage.lb. 2 V Bulk, Oatmeal, 5 lbs. for , 25c Crisco, per lb ,35c Snowdrift, .per lb. can.;, '350' Macaroni,'-Spaghetti, ', C per lb. AOC Fancy Pears, per caa. ...40e jNo. :3.cans Sweet Potatoes, " for .20c Iten's Fancy Sodas, per lb ............19?. Fancy Mixed Cookies, lb.22J4e X McComb's Home Made Chocolates," 70c quality, Saturday only, per lb. . ............ ... .SV-.. Extra Fancy Country Butter, in 2-lb. Rolls, par 59 C Fancy Jonathan Ap ples, small size, per box $3 Strictly Fresh Checked Eggs, in Cartons,' per doz Fancy Gano Ap- 0 CA pies, per box. ;. pt0f Wisconsin Full Cream 07 Cheese, per lb C Spanish Endlre Celery Cabbape Extra Fancy Lime Freth Cucumber Freth Pineapple Fresh Kumquat Freth Tomatoes Italian Chetnutx Dromedary Dates fjj Tangerines wm.i Sugar Cured Breakfast Bacon G or whole) 31c Fresh Spare Ribs 20c FOUR NEW CASH MEAT MARKETS All Our Meats Are Government Inspected FOR QUALITY, SERVICE AND LOW PRICES Please Shop Early Fancy Small Lean Shoulders 18V2c BEEF CUTS Choice Rib Boiling Beef. Prime Rib Roast-. Choice Round "Steak. . Choice Pot Roast . . . Choice Sirloin Steak Fresh Cut Hamburger Fresh Ox Tails each Choice Beef Chuck. Roast. , GENUINE LAMB Fancy Forequarters; . Fancy Hindquarters ..... Fancy Lamb Chops ...... . . 9c . 20c .:20c . 12c ..23c ..18c . . . 5c .,14c . . 15c . .19c ..25c CHEESE Fancy Cream Cheese ..... Fancy Brick Cheese. ..... Fancy Summer Sausage. . . . 36c , . 36c . . 25c 212 No. 16th St.; 634 W. Broadway, Omaha. Council Bluffs. PLEASE SHOP EARLY 4903 So. 24th St., . 2408 Cumins: St., So. Omaha. . Omaha. VEAL CUTS Fancy, Veal Breast . . .......... 13c Fancy Veal Roast. . . . . 15c Fancy Veal Chops. ..... . 18c Fancy Veal Legs ( or whole) . .18c Fancy Veal Loins . . . . . '. . . . . I82C SMOKED MEATS Swift's Empire Breakfast Bacon . 28c Sugar Cured Strip Bacon ....... 25c Armour Star Bacon . . 7. . . .41c Armour Star Skinned Hams. . . .32c Cudahy's Puritan Bacon. . . 41c SAUSAGE AND COOKED : MEATS Choice Wienies and Frankf urts . 18c Choice Polish Sausage. . . . . 18c Choice Beef Pot Roast i2y2c Sugar Cured Regular Hams Special at 25c Choice Round Steak 20c PORK CUTS Choice Pork Loin Roast. ..... . .23c Fancy Pork Chops. . . . . , .t.26c Fresh Boston Butts . ........ . . .23c Fresh Spare Ribs .20c Fresh ,Leaf Lard .......... . ...25c Fresh Side Pork. .... ..... .26c Fresh Skinned Ham (h or whole). 24c Pure Lard .27c Compound .25c Fresh Neck Ribs, 4 lbs . . . . . 25c Fresh Pig Kidneys, 4 lbs .... . . .. 25c Fresh Pig Ears, 4 lbs. . . .'..,25c Fresh Pig Tails ..... . .'.15c' Fresh Pig Feet, 3 lbs 25c Fresh Pig Liver. 5c Fancy Bean Pork. . ... . i :;. . . .25c Special Prices on Swift's Butterine tf J1 .. . 1 1 i .1 1 .. . f .
