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 .
