THE BEE; OMAHA. SATURDAY. FEBRUARY 7, 1020.
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Bread Can Be Made A
Perfect Balanced Ration
But that doesn't mean it is so made.
Some bread which sells at a good
market price is far from being a balanced
ration. It is made of flour from inferior
wheat, with cheap shortening and a gen
eral poverty of ingredients, is not properly
baked so as to develop the food value,
and may even be unclean. It may put
up a very good appearance and have a
fair flavor when fresh and yet be sadly
lacking in nourishment value.
How different the case with bread which is cor
rectly made, of high quality ingredients, in a modern
sanitary bakery.
Would you like to read the true story of modern,
h 'gh quality, scientifically made bread of bread which
is made so as to form, in itself, a perfect balanced ration
a complete food?
We are going to tell the public ihis story the
story of modern bread-making. We are going to tell
it in all its scientific detail.
It will not be a story for children. It will be a
study in modern food science.
It will not be mere ordinary advertising.
It will be worth reading.
Insist on having BETSY ROSS Bread
baked only in large loaves
E3 Nothing really good ever loses 1 stantly. Serve on crackers which
The Bee's Household
Arts Department
CANNING FOR ECONOMY
in favor bv repitition. Here are a
number of dishes that are partieu
larly appropriate for the midwinter , each.
Sunday nignt supper. J uey have
previously appeared in these col
umns, but at the request of our
readers are here republished:
Eggs with Cottage Cheese.
One cupful milk, one tablespoon
f ill flour, four eggs, one cupful cot
tage cheese, one-quarter traspoon-
1 11 1 soda, one tablespoonful butter.
, I. 1 3
.He urcii nuucrcu ami crisped in
oven, with a dash of paprika on
Indian Rabbit.
One cupful of hot Indian corn
mush, salted, one cupful of rich
cream cheese, two hard boiled eggs,
two tablespoon t'uls of butter substi
tute, one-halt teaspoonful of paprika,
toast ti 'angles.
Cut tn e cheese into bits and add
to the hot mush, with butter and
s 1 one-eighth teaspooniul pepper, one- ' iincly chopped eggs. If necessary
half teaspoonful salt, paprika, pars
ley or pimentos. Make a thick
sauce with milk, flour, butter and
iiioi wnii nut mute until the cou
Msteucy ct ordinary Wel.-h rabbit.
Tut it by spoonfuls on hot toast. Add
seasonings. Cook live minutes and a da
pour gradually on the cheese, which
has been neutralized with soda dis
solved in a little of the milk.
When the cheese and faure are
well blended return them to the top
of the double boiler ,md reheat over
hot water, Heat the eggs lightly.
ct paprika to each. No other
hoiibi be ser cd.
iread
Supper Rolls.
Make a batter with two pounds
flour and as imuli warm milk and
water, with about one-cjuai ter pint
of fre.-h yea-! and as little salt as
will smooth it. Have rcadv a little
then toss lightly together to blend
the cliee-e with the bread and m;x
tute. Add the egis, well beaten, lift
ing the nurture, but not stirring un'd
it is the consistency of scrambled
c '-tgs.
Serve in crisp hot crackers, dust
ing with paprika. Serve no other
bread.
j Cream Tartar Biscuit.
m 1 o if quart flour (sifted twicel
l , two heaping tea spoon fu Is cream of t lightly together with a fork the rice
Jay B
urns Baking Co.
pom iiiem mio me waim .sauce aim frmr Anil hnVf,r Wl,; rltl)iH.,t
mix well. As the mixture sets m a ge;her a(, aki. (,,e h jUer w,,h th,:
s. it custard on the bottom and an(1 as n.,1(.h (l),r a. mav ,)(, Ic.
sides .. the bode, .vrape it "P qire for a Itislit .'.-u!,. '
caretuily. form-,. g lame, solt cuiaN. i Make jf jnf1 ,.i)!K .,,, h.Ac ;
ll-e misfire is cooked when it is o, . tn;s; wl(p ,ni, Uq) -,cm f )V(.,(,(
a creamy consistency thtouguoiu. , t,p w?rm u:n; Tj,,.i 15 ,,,
)-.nough for eight people. ; JO minutes. s;,iIu.,n,( f,. ,- or,i;. 1
I English Monkey. i nary . sized rolls.
One cupful of diced Victory bread, j Pineapple Brown Betty,
one and one-half cupful of milk, Take a can of sliced pineapple and
one-quarter pound of pimento ! drain the truit from the svrup. i ut 1
cheese, two eggs, one-quarter tea- into piece?. 1 n a (plait pudding 'bsh '
spoontul of mustard, two tablespoon- ! arrange alternate layers of the puie
tuls of butter, salt, paprika, rrackets. : apple and rve hiead c ninths; sooon
Soak the bread in the milk. .Melt each layer of bread crumbs with bits
the cheese and butter together in a of huti r and a pmch of cinnamon if
pan and in another pan of boiling desired. When the dish is full penr
water over the tire. Stir in the bread over the contents one cupful of pine-
,iud milx with the salt and mustard, j apple urn e, to which lias been
("over until it is heated thoroughly, a little lemon mice, Cove: t
I tmStii mP!L& -w-f ?rT?RrsS
Methods of cann'ncf and preserving fruits and vegetables were un
known to this housewife, hcdpun'it of a I'ennsyUania coal miner, until
CoiiiuiunitT Service expert showed her the way. Since taking: the
auning lessons, the woman has learned the valve of conservation of
foodstuffs. Noth ng goes to waste in her home now.
The Tray Wagon
bled
top
with rrumbs. 1'lare th
pan rontai'iint; hot water ,oid Imkc
for three-quarters of an hour.
Kite Birds on Toast.
One cuptul of eo! I rooked nee,
one cupful of anv kind of corn tlakes,
one cupful 01 (hopped pecans, one
egg, well beaten, one t.iblespooniul ,
of nut margarine, pepper, salt, nut-)
meg. Victory biead squares, toasted, i
one cupful of wdiite sauce. '1 s.i
"I would not know what to do
w'thmit niy tray v.a.gon," said a well
known c 0"kn,g expert recently, a-,
she wheeled the device into the
ki'chen, aoer tilling it with practi
cai'v all the dishes that had been
used at the luncheon table. "Ihis
is what 1 do after every meal. 1
place all the u-ed dishes on the up
per shelf, and put the food wdmh
must be tcturned to the be-box on
tne
I h.u e e ei vthin.: '
t, n tar, one good teaspoonful soda
Piece ot butter sie of an e.ir.
Mi butter and flour with tips of
Imgeis until tine and powdery.
Then put in cream ol tartar and
mix thoroughly. Dissolve soda in
one-half cupful milk, pour into dry
ingredients.
lake enough moie milk to stir up
soft. Knead on a floured board,
ever so Iichtlv, enough to cut in
good size bis(uits. Bake in a quick
oven a half hour.
Peanut Bunnie.
One tablcspooufti! of butter suhsti
flakes, nuts, egg and yasoni:-i:. Mold I
in the shape of smalt birds. Place on I
au oiled pan, dot with bit-, ot nut I
mari-'arine and bake in a hot oven i
until a golden brown. Sene on hot.
toast. Insert toothpicks with little ,
paper frills to imitate di unisticks. j
Serve no other bread. j
Turkish Delight. i
One ounce of sheet gelatine, one
half teaspoonful of cream of tait.ir,
one pound of granulated sugar, one
cup of water, the juice and lind of
one orange and juice of one lemon.
Soak gelatine in one -half cupful of
tute, one tabiespoontti! of barley I water for several hours. I'.oi! su-
, pour, one cuptul ot hot milk, one
half teaspoonful of salt, one cupful of
pcaiP.it butter, one-half . teaspoonful
i of nrated onion or onion juice, one
tablc.spoout'ul of lemon juice, pap-
I rika, crackers.
Make the white sauce by hi
together the butter substitute and
j flour, adding hot milk and salt and Fifty years ago Pev. Phoebe Han
j stirring oyer hot water until smooth, aford was chaplain of the Connect!
1'dend trie peanut butter, lemon juice : cut legislature, tne first woman t
and onion, and add, Stirling con- serve in such a capacity.
gar in one-half cupful of v,,tter,
when boiling add gelatine and il
20 minutes. Remove trom fire, add
flavoring, strain and pour into pat"
rinsed with cold water. Roll m
icing, sugjr and corn flour mixed
toi boxes.
ulls anrt nack m
rf moved in a ttiigle trip. When
I reach the k'Phen 1 pile the china i
.it the sj.fe ot my sink, and after 1
have washed the dishes I replace
tlieiii on the wagon and take them
into the dining room again. If 1
wish to save tune then I set the table i
for the next meal without entailing!
the cxt:a work of putting them in
the china cabinet and taking them
out in a t-'w hours. This is a gie.it,
saving to the busy housekeeper, an 1
I wonder that it is not used more'
often.
"I make it serve me whenever I j
have to cairy tilings about the house,
as well. When the laundry is being
done I load it with treshly ironed j
piece desiined for atious rooms'
along the ball, and deposit them as
I pass. If 1 wish to sit on the,
veranda I put my work cm it, take i
the wagon outside and knit or stitch
in my rockmg-chair.
''Jf 1 am moving things about the j
house, in changing bedrooms, for in
stance. 1 use the wagon to help tne;
carry small articles which require1
so many trips. aKvays use it to j
moie books from room to room,
and of course it is invaluable for
taking in a breakfast to a privileged
member of the family who may en
joy it in her room some rnorning."
In' method or lhey may be pf
pated trom a short piecrust formed
into shape ner the rmgs of an in
verted mut'in tin, and baked to a
hslht 1.T..W!..
Rice and Tomatoes au Giatin.
tne and t,oiii,. t, di -h with
cheese ;s made bv placing a'teiu.ip
lavers of cooked tice and grated
cheese, about a cuptul of rice befote
it is cooked and halt a pound ot
chef sr. m a h.ikit g dish. Sprinkle
well wnii s.ilt and peppier and pour
oyer all about a ruptul of m rained
niatois, h.tke tor about Jo inin
e s m a In t oven.
A c!ic.i( vegetable dish i- tti.idr
up of creamed carrots and the peas
bit over trom a former meal. It
tiieie is any lett use it for ne
day's soup
Winter Salads
ii
i m IB 9 MR. GROCER: K
111 I We nave treated a Demand lor gir t
n iitliili I A 1 m a if 1
- Anchor ut Margarine
1 J I Have Sflll A
aMwSr I You P HD m supply?
Ik I Distributed by l
v I I 1 -v -AM A n -A d - 1 A a &T HI M R ik M
JLyCal iyiaLicliii j f I rcaiiinusn canine y I
X' 'W tr .11 T 1 lAW 1-5 Q AT All ODArTDC Hi
r.. v m t vnn vvi serve runtan iv. v) l uiwxj
J Ham in your home just M
a Vm preciate me possiDiuues IWlMffi fflWWOWliM i
s 'in of carefully selected and illH : i . LiKifilfia Sl1TTfmd
M expertly cured ham. MI, L-Mg.
I ,
1 ' Tl) 4 f9 i f TI The Cudahy Packing Co.
Tuna Salad.
lake 0"e ran of tuna, chop one
cup of celery, one green pepper
a tew pimentos and olives. ,Va
with salt, pepper and fix or
lit grains of onion salt. loess.
too geneiously. with riaynn-
dressing, and let stand on ice
for an hour, iiarnish with pimento.
cloves ami harn-noiird eggs.
Chicken Salad.
Chop one cup of canned honed
chicken and one cup of English wal
nut meats. Add one cucumber,
pared and cut in cubrs, or an equal
amount of celerv. Marinate with
blench dre.sing and garnish with
mayonnaise, in a bowl lined with
lettuce leaves.
Cheese and Cherry Salad.
't lb. eb"!i, grntrd.
'i t. gait.
elierrtes, rut fin.
2 T. wlniu'eil evaporated miik.
1 pit urr.
Mix cherries, cheese and salt. Mix
mayonnaise with whipped cream.
Combine with the cheese. Arrange
in molds on htuce and serve very
l cold with dressme.
For J00 vears lettuce has been
recognized as the salad plant, and
some of its varieties torm the basis
if almost everv known salad. 15ut.
i ust as there is nothing more appe- .
i tiing than tender, crisp lettuce, so
is there nothmcr less desirable than
wilted or ragged looking leaves.
For this reason the very first essen- ,
tial in preparing a salad is the prop-
er cleansing of the salad plant.
BUY IN QUANTITY
TO CUT COST.
How to Utilize a Whole Ham.
In tli HrenkfiiM Menu.
S'l' . a c ir:o,i;
iioiia Pon
Hal.. .1 r -;oi
1 VRSl Of .'-
ejr-tJlH ,ll'r'l
Oirthou Muffin
I 'off.
In Hie lainetifiin Menu.
Ham Patties
FVHli.ii'.-a 1'nt.o
1 1 it ,-. - rl An,.,
Miik
'"ill .-il H-i-oi S.nip
(M.t)o fjr.m Until PiuOil
i reuna.T
r e;. ,j - MsOiiia Jr-ii
Mill.
In Ilto linnT l,-nu.
T..ni,i I o '..-il!n
li.ik-.l Tlam
Brew i... -1 p.e;it .ir
P t r. r r, ; t i ,s.i!fi1
Ct Fi'-kers ' lKe
I'r.ff.B
Pi!
l P:n.-i
M!lt Peal:
sniff, d c'eli iy
l ui' ai l'I 1
The Palatable Potato
The potato was imdrv cu'tiv.u t
long before the discovery ol An- -. .
ca and it is said that the horn a
inti iiduciug it 1 n to Anna :ca v i
lie divided ht ! w i en Ml' 1 i ,
1 hake and ir Walter Kalcuib t
any l.ite we owe a vote ot t' anh. 1
the 1 1 1 s co t' I el, tot now th.it m'i in ,
thugs ate so eiy cost Is in n
it does its duty nobly as a inm: ,
ing and palatable food,.
March and, not ptotem n its mam
substance mi it is not a Mib-titii;.'
for meat, but whenever ciicam
stances make it necess.nv t.i ic
duce the meat .supply, p t.tt.,s '' -v
will be euiploved to foi ni tln haso,
of the mam dish fivcil at a l ii .i ' .
The boine econonna ilepai Uncut of
the United States I )epai ! menf ef
Agriculturt. vouches tor the ueita
ot the suggestions that a;c iicie ap
pended. Potatoes With Cheese and Green
Pepper.
Two cups diced cooked potatoc ,
one tablespoon tlour. one ta! iesp.m-i
fat, one ha'i cup of milk, om- tea
.spoon salt, one-to;n t h ict-p mil pen-
! per, one green pepper cooked an I
chopped, one-halt cup gta'ed Am." i
can cheese, one half -np eruuihs.
j M.iki: tin' .same, usmi; the t.'.
lloui, iri'i'k ,in, s,.,i soumg. Mix
I'Ot.ito and the i;i i-eu pt-ppi r c '
t he vv'lOe s.iij, , and c !lcrf I ' '
in a baking d i ! i end i o , with '
bread c i mi i b s and blown in a h
J o en.
( aimed ted pepper or pinion'
oan be u-ed in place of the gie,a
pepper.
Potato SiMiffle.
di:t r, !,,!'es iOiiU f,,, t 1
t.ih'esp, ,,, j n s potato Muili
tlout , t vv o t h ii d s cup! ills in i 1 L
potato v.; t ei , our cuptul diced
t.ltni , one tea spoon j 'll sa 'I , O'
r.'.ihtl' 1 1 i spn, ni 1 u I celrrv of si ',
three f,:i; . inte-, be, (ten ft'lT, tin e
r-i'i' yolks, well beaten.
M; iui'ed:et!ts ni older co,
and bake until :-i m m g' ea -' tl. e
o'd brd.mi.' ib-ii oi -dove nen. I:
C (la I t'lV si M ,.s five p, I - Oils,
Potato Omelet.
One cupiiil masiici pop,oe , ;hr,
t iblespoon fills , i ram . r milk, o'
i j 1 1 . 1 1 tor teaspoonful pepper, tho e
ico, one teaspoonful sch. V.'1 i
i:t:s ami si-para'e 'he whites a I
volks, VM the dks to th pol..
toes and b, at tint-! there a'" no
iiuii.s. Season with onion pin'',
il" dcsiieil, and rhopped parsley.
Me. if t!tc whites until stilf and f.-.!.
into the pota'o mixture. Put m''1
a v.ell pleased fiviipg pan and bah'
in oven until brown. Then tii'm
ami ted ! on h"t platter. Serve a!
om.e.
Potato and Cheese Molds.
Two cups mashed potatoes, one.
quai ter cuptul milk, lour t,ib'. -spooniuli
grated cheese, one Pa
spocintnl salt, two table.--pc" uitn' -fat.
Melt tar in sa'.iceiian. add p. -tatoes
and mix well; then add t'e
milk" and half the cheese and s. a
soiling'. Pitt ii-'o a liteased bal-.n
dish, M'ldl! ramekins or bakuig cup .
spii'ikle the t est of the rliees,- , -top
and bake in a faiily quick on i
.liiont lo niinutcs.
Mutton Recipes
Hams
and Bacon
?4
T f 1 1 J ... tr ii. rrt nnv . .
ii your aeaier aocsn t s.'j.-.iw.-., ,.,..i,nSci ,(
handle Purirfin. teVnhnne phone Douglas 2401
1321 Jones St., Omaha, Neb. i
Puritan Hams and Bacon r smoked daily ill onr
Omaha plant, insuring fresh, brightly smoked
meats at kit times.
,ggs, 56c Dozen
Four dozen limit to customer
Every egg GUARANTEED
STRICTLY FRESH
direct from our own country stores
ANOTHER SNAP
i2y2c
Extra fancy Cornfed Beef
Pot Roast, lb.
PAY
CASH
and
SAVE
MONEY
There' a
BASKET
STORE
Near
You
Baked Shoulder of Mutton.
T hniM,r of mutton 1 pireill c'en pepppr.
- r. rlie.nl potfltOS. Z C. Wal-T.
.nlon. 3 tht.p. fincir.
l tup. ;t.
Cut the shoulder into two pieces.
Arrange in baking dish. Add pota
toes, onion and seasonings. Thicken
stock by mixing flour and vct;rtole
and adding to stock. Stir until it
boils. Pour over ingredients in pan,
and bake three hours or until ten
der, basting frequently.
Stuffed Shoulder of Mutton.
t r. fltale hradl tr. emon, chop
era mtu. p.l fsno.
1 'nsp rhopped cl-3 tlwn nieItS nt'O
eiy or ,1-ry l.nvr. tnji i rt nn
S.iit and pepper.
Remove the hone from a .shoulder
of mutton. Stuff the space wt'h a
dressing made from crumb, celery,
onion melted oleoma; gam e and
sea soilings, ftip.k' with tlour, sea
son with salt and pepper, and bake
or braise
The most wonderful thing in the world
is the spirit of understanding between
the little kiddies and their pets But
perhaps, the most enjoyable time to
watch them is when you've prepared
that between-meal slice of Bread and
Butter with jam on it.
Think of the love the unselfishness of
the little kiddie when old Tom comes
purring for a taste, and then Isn't it
worth the insisting to get the BEST
bread no it don't cost you any more
but think of the pleasure and satisfac
tion. Don't go on taking just any kind
of bread INSIST that your grocer
sends you only
Ham Patties.
cup rooKon1 ham cut in cubs
2 cii;i til! " teen e.
1 jlnv r,n, rut In SO tps.
i-Cilt ;,. pepper.
Make a wl.-te s,iUce of milk, or
clikip d tvaporaP d nnlk, thickened
to the deseed consistency, and with
f he
m ot a s;
.mount ot
hut'er or oleomargarine tor tlavor.
' Add the diced ham. pimento, ami
season. hrti t 1 ut ( .un n ;y ne.itcn,
serve in patty sic IK, 'lliee shells
m.iv be made acci ding to the regu- 1