Cheese Cutlets.
Put a pint of milk into a double
boiler, add half a cup of corn. starch
mixed to a smooth paste with cold
water, and cook 15 minutes, stirring
constantly. Remove from the fire
and stir in four tablespoons of
melted butter substitute, the beaten
whites cf two eggs, one saltspoon
of salt and one cup of grated cheese.
When thoroughly blended pour into
a greased pan to cool.
Then cut in squares, sprinkle
with cheese and chopped parsley
and reheat; serve with celery and
potato chips.
Cheese Heart lets.
' For these delicious little cakes,
use a cream cheese, adding half a
cup of corn sirup, two tablespoons
of cream and three well beaten
eggs; flavor with almond and beat
the mixture until smooth. Bake in
small, heartshaped tins lined with
puff paste. x
MR. GROCER!
We Have Created a Demand for
Anchor Nut Margarine
Have
You
4
OLEOMARGARINE
TMC DIWOOO BUTTfH CP. CWlSVtLLK WI8.
A
Supply?
Distributed by
Fairmont Creamery Co.
AT ALL GROCERS
The Bee's Household
Arts Department
What You Can Do With
a Can of Beans
One of the greatest problems con
fronting the home manager is tha oC
being prepared at all times to, serve
eood meals on short notice to unex
pected guests or to her family.
While many fooJs are high in
price, there are always others to
take their olace, pork and beans be
ing one of the most popular. Nine
out of 10 people serving beans will
either heat them by placing the can
in hot water or by opening and pour
ing in a saucepan and heating. The
former, is to be preferred, because
the contents are not as apt to be
crushed.
There are so many excellent ways
of serving pork and beans that every
t ome manager should have a file of
recipes or suggestions at hand re?d
for an emergency.
Pork and beans are substantial
and nourishing, being one of the
ioremost protein foods, always ready
to serve, and are frequently used as
a meat-saver. They can be served
at either lunch or dinner, and be
cause of their convenience are very
often foumi in the lunchbox.
When selecting the brand, always
buy for quality; then try some of the
following vays of serving:
For. Lunch.'
Pork and beans with crust.
Tomatoes stuffed with beans.
Bean croquettes.
Bean salad.
Bean puree.
For Dinner. -
Bean loaf. "
Bean souffle, p
Bean relish.
Bean Loitf To one can of pork
and beans, mashed, or rubbed
through a sieve, add one cupful of
cold cooked potatoes, mashed; one
well-beaten tex and one small onion
chopped fine. Season to taste. Form
into.a loat. dust with cracKer crumos
and bake until nicely browned. Slice
and serve either hot or cold with
salad dressing.
Bean Souffle Press contents of
one can of pork and beans through
a sieve. Add to this one-fourth cup
ful of water and two tablespoonfuls
of flour. Cook together for five
minutes; add well-beaten yolks of
three eggs, mix and cool. Cut and
fold in the whites of three eggs beat
en stiff and dry; turn into a greased
baking dish or shallow pan and bake
in a medium oven for 30 minutes,
or until the center is well set. The
dish may be placed in a shallow pan
of hot watr and a hotter oven used.
This will insure ?. more uniform
baking of the souffle.
If You Should Burn
Meat
The first thing in any case of
scorching is to empty the contents
of the pan into another container im
mediately. Never add water or stir
up a scorched tood. it just inc
gravy is slightly scorched, the addi
tion of a bit of brown sugar will
kill the scorched taste. If badly
scorched, rescue all the meat pos
sible and make a new gravy well sea
soned with onion and pepper.
Choo uo an onion very fine and
brown it in fat: add a tablespoonful
of flour, stir smooth in the brownen
fat and onion until flour is brown.
Make a generous cupful of beef
bouillon with the extract of beef and
boiling water and add to it the
browned flour, stirring constantly;
then heat the meat in it. This is not
to be recommended as aoroper rag
out, but it makes a palatable dish
and saves the meat that carelessness
ould otherwise have spoiled.
" " -, rs i.-, - -I .. " " " ' ' ' : """
The Story of Modem Bread Making Chapter I.
Buying the Flour
Chemical Analysis Eliminates Guess -Work
1HEN you want high quality
tlour you ask tor some well
known brand, which is possibly
a little higher priced than
the average and assume that you are
getting unusual quality.
But when we buy flour for BETSY ROSS
Bread we don't assume anything. We
know exactly what we are buying be
fore we buy it.
The quality of wheat varies from
month to month, in the different sec
tions. The quality of every mill's pro
duct varies considerably during the
year, in spite of the mill's best efforts'
to hold it standard.
Our only safeguard is to compel the
mills to submit samples of flour from
each carload we consider buying. Our
chemists analyze the y samples and un
erringly pick the best flour They learn
the exact amount of moisture, ash,
gluten,.acidity, etc They make an actual
baking test. We then order. And when
the shipment arrives a second analysis
is made to check up and make sure
there was no mistake.
We thus know the exact food value
of the flour which goes into BETSY ROSS
Bread. And by keeping in constant
touch with many sources of supply, we
are always able to get strictly highest
quality flour properly milled and of
maximum food content
Scientific selection of flour constitutes
reason number one, why you will always
find BETSY ROSS Bread standard in
quality, fine in flavor, and of maximum
food value.
BETSY ROSS Bread is truly
"The Perfect Balanced Ration
Recipes to Cut H. C. L.
' H. C. L. Graham Bread.
Two-thirds culful of molasses, one
pint sweet milk, one teaspoonful
soda, one quart of graham flour, a
little white flour, salt. Stir to a
smooth dcugh and bake immediately.
Mrs. John Bonine, Vandalis, Mich.
Pumpkin Pie.
One can pumpkin, two rounded
tablesponfuls cornstarch, one cupful
karo, two level teaspoonfuls cinna
mon, salt, two cupfuls milk (part
cream if on hand). Fill two crusts,
bake thoroughly. When nearly
done place one marshmallow on top
of each piece and return to oven.
Flora Coen. Hardwood Farms, Bar
rington, 111.
Apple Fritters..
Make a batter with one cupful of
sweet milk, two cupfuls of flour, one
heaping teaspoonful of baking pow-
aer, two eggs beaten separately, one
teaspoontui oi sugar, one saltspoon
ful of salt. Heat the milk a little
more than warm, add it slowly to the
beaten yolks and sugar; add flour
and whites of eggs, stir all together.
throw in slices of sour apples, dip
ping tne Datter over them; drop into
boiling lard in large spoonful with
pieces ' oi apples in each and fry
to lignt brown; serve with maple
syrup.
liananas, peaches, sliced oranges
and other fruits may be used in the
same manner. Mrs. H. May.
Lovely Spring Chapeau
tSoiSuSv SS&rf
Shortcake.
One-half cupful of sugar, two ta
blespoonfuls of butter, one egg, one
cupful of milk or water, or one-half
of each; two teaspoonfuls of baking
powder, two cuptuls of tlour. Bake
in two layers. Slice bananas,
sprinkle with sugar and spread be
tween layers and on top. Serve
with cream if desired. Mrs. Ed C.
Knipe, Nanroo, 111.
Apple Icing.
To two whites of eggs add two
tablespoonfuls of cold water. Beat
until stiff, then add a cupful of sugar.
Beat in the sugar and scrape a good
sized juicy apple into the icing. Beat
until stiff enough to spread on cake.
Mrs. Isaac Watson, jr., 1213 North
Kennedy Street, Kokoma. Ind.
Butter
The best grade of butter is made
from sweet pasteurized cream, fine
flavor and sweetness being guarded
by careful packing. It is an ex
cellent spread, and givs flavor in
cooking. Wisconsin and New York
are the two best dairy states.
If m - i
i 'V&V "Wv nu
1 '
IKLL- LBiD.li .... . Si
4
Cheaper Cuts of Meat
This simple and effective spring hat, one of tiic west recent
innovations, has been selected as one of the stunning models to be ex
hibited at the great show of the Retail Milliners' Association of America,
which opened in New York the first week of February. The crown of
closely woven straw, topped effectively with satin, makes for a rather chic
combination.
Cocoa Pudding.
Put one quart of milk into a dou
ble boiler and let it come to a boil.
Put five tablespoonfuls cornstarch
into a bowl and mix it with enough
milk to make a smooth paste; add
this to the milk, stirring all the time;
add one-half cupful sugar mixed
with four tablespoonfuls cocoa and
let it cook for about five minutes.
Kinse a mould with cold water, pour
in the cocoa mixture and put it
aside to set; when firm turn out and
serve cold with red currant jelly
syrup and whipped cream. By using
sweet chocolate instead of cocoa
the sugar may be omitted. Fruit
may be used in place of the whipped
cream if desired.
Gniger Bread.
One cupful molasses, two-third
cupfuls sugar, half cupful lard or
butter, one teaspoonful each of cin
namon, ginger and cloves, two tea
spoonfuls soda in a cupful of boil-J
ing water, jae sure to men tne Dur
ter. Batter not too thick.
Valentine Party
Spring Chickens
Per Lb.
32c
Country Butter
Per Lb.
57c
Veal Stew
Per Lb.
10c
Lamb Stew
Per Lb.
10c
Pure Lard
Per Lb.
llh
Fresh Liver
Sausage
15c
Pure Leaf Lard
Per Lb'.
23c
Creamery Butter
Per Lb.
63c
Veal Roast
Per Lb. -
15c
Lamb Roast
Per Lb.
15c
Sugar Cured
Breakfast Bacon
llh
No. 1 Corn Fed
Beef Steak
17ic
Pig Pork Roast
Per Lb.
224c
No. 1 Select Stor
age Eggs, Per Doz.
39c
Veal Chops
Per Lb.
llh
Lamb Chops
Per Lb. .
llh
Sugar Cured
Skinned Hams
27f
Fresh Made
Hamburger
15c
OMAHA MARKET
Mail Orders Filled at Above Prices. , ' IIS So. 16th Street.
Doroihy 6b ( wards
The sophomore class of the Uni
versity of Omaha will entertain at a
valentine party in the gymnasium
Friday evening, following the basket
ball game. Dorothy Edwards is in
charg of the arrangements.
"Ladies-In-Walting" is the name
of a new collection of short stories
by Kate Douglas Wiggin. Just ,to
run over some of the names of th
heroines- and the titles is to get the
flavor of the author s delightful
humor: Huldah, the Prophetess,
"Two on a Tour," and Philippa's
Nervous Prostration.
1 - " . 1 -
Eggs, 49c Dozen
Four Dozen Limit to Customer
Every Egg Guaranteed Strictly Fresh
Direct from our own country stores
Potatoes, full Peck o 1
of 15 Pounds OlC
Good mealy white potatoes, only one carload
at this low price. Come Early.
i
J!
1 i
k5
MP .
Fig-Au-Fin
Sunday Special
ICEL CREAM
Yours Druggist
Can Supply You
The Fairmont
Creamery Co.
Cheaper cutj of meat are of in
terest to the housewife who wishes
to buy wisely. But cheaper cuts of
meat, given skill in preparation and
serving are equal or even superior
to choice steaks or roasts. Care
fully planned cooking processes,
casserole cookery, roasting, plank
ing, and pan-broiling should be
used in preparing cheaper cuts.
A prime essential in making
cheaper cuts of meat attractive is the
methods of serving. For your cheap
cut dinner, serve the vegetables
combined with the meat dish. A
few simples recipes, combined with
attractive methods of serving, may
prove an inspiration and urge you
to use at least once or even twice
a week a cheaper cut of meat
Lamb Roast With Apricot Dressing.
Select a three and one-half pound
rib roast of lamh. Trim the meat
away from the ribs, exposing about
one-half of the ribs, hito this slit
place an apricot dressing. Roast in
a moderate oven for two and a half
hours, basting frequently. Serve
on a large platter attractively gar
nished with head lettuce; around th
roast place a border of apricot
Apricot Dressing.
1 can apricots
Vt loaf stale bread (crumbed)
Salt and pepper
Chopped mint leaves
3 tablespoons oleomargarine.
Method: Mix bread crumbs with
the apricots; use apricot syrup for
liquid. Add seasoning, beaten egTg
and chopped mint leaves. Add to
this mixture the melted butter or
substitute.
Chopped Beef Au Casserole.
Vj pounds clod, ground
Vi cup tomato relish
Tabasco sauce
1 can beets
Method: Mix chopped beef with
tomato relish; add three teaspoon
fuls of Tabasco sauce. Season well
with salt and pepper. Put into a
glass casserole and bake for two
hours, basting'1 frequently with a
high-quality table sauce..
Serve garnished with one. can of
beets cut into quarters.
Fresh Pork With Vegetable.'
1 pound of pork (belly)
1 small cabbage
4 large carrots '
Chopped seasoning
Method: Cook fresh pork in piece
one and half hours in boiling salted
water. Cook cabbage and carrots in
small kettle until soft. Remove from
kettle, and finish cooking the meat.
Cut up the pork into thin slices.
Arrange side by side down the mid
dle of a large platter. Around the
meat serve carrots and cabbage
quartered.
Scatter chopped parsley over all
and dot meat slices with a high
quality meat relish.
Planked Regular RolL
2j-pound regular roll.
A regular roll may be secured
upon application to your local
butcher.
Method: Place upon a small, well-
seasoned plank, which has been well
greased with butter or substitute.
Place beneath a broiler and broil
for two and a half hours, basting
frequently with oleomargarine. Re
move from broiler and finish, roast
ing in moderate oven.
To Garnish: Around edge, of plank
arrange a border of duchess pota
toes. Duchess potatoes are mashed
potatoes to which an egg yolk has
been added. This mixture is forced
through a pastfv bng, forming ro
settes aronnd the roll. Garnish with
canned peas and canned asparagus
tips. Serve on the plank.
These combinations and cheaper
cuts of meal should be an incentive
to you, Madam Housewife, you ,, to
whom the food bill is a constant
source of worry. Prepare these and
other , cheaper cuts, and do your
share in doing away with this tre
mendous extravagance thaft has so
recently besieged this country. .
Broiled Ham.
Cut the ham verv thin. Broil over
bright coals or under the broiler in
the gas oven for three to four min
utes. This method is used with the
mild sugar-cured hams 'which come
in a special wrapping that is used
o hold in the juices and delicate
flavor. For fried ham, proceed in
the same way, using a hot frying
pan in place of the broiler.
Baked Half of Ham.
After removing the slices of ham
for broiling, baking in slice and
creaming, remove the protruding
bone, remove skin, stick the ham
with cloves, rub with brown sugar,
and cover with a thick paste made
of flour and water. Bake four hours
in a moderately hot oven. Remove
paste before serving. '
Baked Bean Soup.
(Broth Made from Ham Bone.)
After removing the bone from the
ham, make a broth from the scraps
and bone by onoking in a laTge
amount of water two or three hours.
Strain. To this broth, which should
measure about four cupfuls when
finished, add two small cans of
beafis pressed through a sieve.
One cupful sugar, one-third cup
ful molasses, two teaspoonfuls soda,
two and a half cupfuls milk or but
termilk, two cupfuls graham flour,
two cupfuls white flour, pinch f
salt. Let rise ii minutes. Bake one
hour.
Are made from highly refined
vegetable oils, hardensd by special
processes. These are used in place
tef butter or lard in cooking or bak
ing.
Jay Burns Baking Co.
Pay jtash
and
Save
Money.
There's 8
Basket
Store 5ear
Ton.
Made
in Large
i3
Size Only
2& I
! Money. HpT SM!Mf