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VHE BEE J OMAHA; SATURDAY. FEBRUARY 21, 1920.
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,. The Bee Household,
Arts. Department
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Creole Ribbon Macaroni.
""Fry in two tablespoon luls of hot
Oio two tlices of minced crtiion and
.i-a small minced green pepper (freed
: from membrane and seeds). Cook
Ouly until well softened do not
,nrown. Blend in one tablespoonful
- , of flour and stir'Tn slowly half a cup
. ,'ful of seasoned stock and a quarter
d, ox a cyjpiul ot tomato puree. When
..,, thick and smooth, add half a tea
. 1 spoonful ot kitchen bouquet, three
quarters of a cupful" of cooked rib
y. bon macaroni and One tablespoonful
..V of .minced pimentos. Serve very
not, lightly sprinkled with 'grated
., cjiecse (Swissi particularly good).
-' .t Spaghetti Timbalesr
Cook in talted water until tender
. .' long piece's of spaghetti. Tut it into
' frthe boiling water sowly and it can
'.' then be turned so that it will not
break. - R(nse in cold water, drain
ami lay on a towel to dry.v Greas
well an individual mould and wind
'' the spaghetti around the mould,
' holding it in place as you proceed
with a layer of forcemeat. The
' forcmiicat can be- made from chop
pef, cooked spaghetti, mixed with a
' bit of leftoveY cooked fish or meat,
'a high seasoning and a very thick
ravy,' cream or tomato sauce.
. v Add tne yolk ot a beaten ,ege? to
tlie forcemeat and-continue until the
moulds ar nearly full. Cover with
g'cased papers, stand in a pan of
V hot water and poach in a slow oven
'until set. A cheese and bread cus
.lard is also good to use as the filling
' instead of tne forcemeats
' Macaroni with Brown Sauce.
. Une-tourth pound ot macaroni,
V .'one quart of. stock,, two tablespson
. Juls Parmesan, salt and pepper to
'taste. ,
treak the macaroni fnto pieces
. two inches long. Put stock on to
..'(-'boil.- When boiling add hiacaroni
;",and boil rapidly for 30 minutes.
jWhen done put it in the colander
to drain. Put one tablespoonful of
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Washington
Special
Is the
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butter in"a frying nan and when
brown add one tablespoonful of
flour. Mix uiitil smooth. Then add
one-half pint of stock and stir con
Miually until" it boils. Add cheese,
then the macaroni and let It boil up
once. Season to taste and serve.
Macaroni Croquettes.
Make a cream sauce, from two ta
blespoonfuls "of "olco, three,, table
spoonfuls offlour, half a teaspoon
ful of salt,, a quarter teaspoonful of
paprika and three-quarters of a cup
ful of rich milk. Stir constantly un
til thick and smooth and add a generous-
half cupful ol cooked maca
roni broken in, small pieces and two
tablespoontujs of grated cheese. Mix
thoroughly and turn into a. shallow
dish to cool, then chill. With moist
ened hands form into six croquettes,
epg and bread crumb and by
means of a , frying basket cook in
deep, hot fat to a rich brown. v
Brown Spaghetti and Bacon Hash.
Cook a cupful of spaghetti in salt
ed water until tender, drain, rinse in
cold water and 'drain again; then
chop finelv. Add three slices of
chopped bacon 'that have been lighv
ly broiled, paprika to taste, half a
teaspoonful of grated onion and -sufficient
tomato catsup or chili sauce
to moisten. . .
Turn into a" hot drying pan con
taining two tablespoonfuls of hot
baton drippings and turn rapidly
until heated through; then pat into
an.oval mound and let brown on the
under sid?. Serve inverted'on a hot
plalter. '
MacaToni a L'ltalienne.
One-Fourth pound macaroni, one
fourth pound grated cheese, one
half pint of milk, butter thr-size of
a walnut, salt and pepper to taste. ,
Break macaroni , into convenient
lengths. Put it in two-quart kettle
and nearly fill kettle with boiling
water. Add teaspoonful of salt and
boil, rapidly for 25 minutes. Then
drain and throw into cold water to
blanch for 10 minutes. Put milk
pita farina boiler and dd to it, the
butter, ' then the macaroni and
cheese. Stii until thoroughly heat
ed, then add salt and pepper and
serve. ..
v . Custard CornfJake.
.There will be a layer of custard
through the middle of this corn cake
if it is properly made. Sift to
gether three-quarters of a cup of
cornmeal with one-quarter gi a cup
of white flour, two tablespoonfuls
of sugar,' half a. teaspoonful of salt
and Qne teaspoonful of baking pow
der. Add a cupful of milk and one
beaten tgg and pour- into a frying
pan in which there are two table-"
spoonfuls of melted shortening ' or
cookmgoil. Ihen pour over the
cake a cupful "of mttk, without stir
ring it in, and bake for 25 minutes
1 Sterna
Saturday Specials
We have received another
shipment of those extra
fancy fresh mushrooms and
will sell them Saturday at a
very reduced price.
fresh Mushrooms,',lb. -55
Iceberg Head Lettuce, per
' head, 10tf; 3 for. .25
Large Cauliflower, per - n
head .;.20tf and 25
6-lb. tin Crisco . y .s $2.00
Mazola- Per quart. . .72
Per 3gall6n...:si.35
Per 1 gallon. .$2.50
Meadow Gold of Wedge
wood Butter, lbv. . . .68
15-ozr can Booth Sardines,
,in tomatu sauce, can.20
Per dozen cans. .$2.25
Russet Grape Fruit, per
dozen. . ,.89c
No. 2 size can Tomatoes,
per dozen $1.35
Pork Loin Roast, lb..28tf
SOMMER BROS.
Har.J88 28th and Farnam
in a hot, oven. This makes a corn
cake not more than big enough for
Rainsin Pudding.
fororli,epieceVUt.wedgeShapeJ0ernighl, strain ' andv add three-
quarter cupful potato flour, a speck
of salt, one teaspoonful baking
like pie.
v Smoked Herring.
Herrings should ndt be soaked
over night unless very salty. They
should be covered with boiling water
and allowed to , stand for half-an
hour. Then drain and remove the.
skin. Broil for 10 minutes or a little-
longer. Serve with butter and
bitj of parsley.--,
powder, one tablespoonful warmed
butter, one-half 1 cupful seeded
raisins, one-half cupful currants, one
teaspoonful syrup ami enough milk to
form a stiff batter. Steam about two
hours. ,
for
Good Broom
Head Lettuce, Solid
Tomato. etna for
.47c
,10c
.23c
Tom Johnson
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- - s .;,TJ , web. isn '
f " I I LAKE ST. . I
CHEAP
v la term that apply only toTjur
Sricaa. Quality la novar aacrlflcad
1 order to give Quality.
Jelly, lS-oi. 40c teller. ....... .29
Sard inn, amoked, 20c grade,
2 for.. 25c
Baked Beane, Delraonte, 20c sice 14c
Tomato Soup, good, per can .... 10c
Pancako Flour, 150 pkf ; 2 for. 23c
Match, per box. . 5c
Ketchup, Delmonte, H sal 53c
Cocoa, H-lb. can Vv,. ...... 20e
Prune. Santa Clara, lb 20c
Fairy Soda Cracker, per lb.... 20c
Monarch CaUup, pint 25c
Laa Paarin'a Sauce, 40c bottle
mm
m I V I IVPI Ifl 1 ' V IIJII rrfV'VVVVVWBVBWIMBiia-aHHHHHHHaHHHHHHBl
1608-10-12
Harney St.
1 -w I
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The WASIIinGTOn MARKET Offers Very
Attractive Prices On Their Quality Goods.
Young Chickens, lb:. . . .33V4
Choice Steer Beef Roast,
lb. ...;..12'4
Pig Pork Roast, lb., v.. 22
Fresh Ham Steak,1 lb 32
Choice Steer Boiling Beef,
lb ...74
Fresh Calf Liver, lb. .... . ,20t
Fresh Beef Suet, lb 12
Young Veal Breast vith Pocket,
lb 124
Pure Lard, per. lb..-. 25
Extra Lean Pork Chops, lb. 25
-All Brands of Creamery Butter,
lb. i G6t
Fresh Country Butter, lb.52
Fresn Country Eggs, doz . 52 V4 6
Extra Fancy Blend Coffee,
lb. 48
4' cans for
Extra Fancy Kidney-Beans, 2
25
Extra, Fancy Pork and Beans, 2
cans for 25
Head Lettuce, 2 for 15
Fancy. Lemons, doz. ...... .40
Fancy Bananas, per doz. .35
Fancy Cauliflower, lb. ... . .8
Fancy Green Onions, 2 bunches
for .......15
Large .Oranges, doz 45
New Cabbage, lb. . . 9
Potatoes, lb ...6
Carrots, per IbA . . .5
Sweet Potatoes, lb..,j. 7
Spanish Onion's, lb. . . 7. . . . 10
Red Onions, lb. . fji
Celery, per bunch U
Peerless Laundry Tablets, washes clothes with- OC
out rubbing, 16 tablets to the box, perf box LOC
WASHINGTON MARKET
1407 Douglas Street
Douglas
' 1796
No rnatter what the market conditions have been, the Central Market has
never relaxed its principles of Sterling Quality at the lowest possible prices.
We think the remarkable growth of this institution is due to that conscien
tiousness, that rigid adherence to honesty and that eager striving always to, be of
greater, service to you.' x ' ' . " f ...
; v ', Come once and youwill come always . . .
L f
Special for Suftday
Your Druggist x
Can Supply You'
TheFAIRPM
CREAMERY CO.
; Pure Leaf Lard
23k
Pur Rendered Lard
. 26ic
Lamb Chop
15c
Perk Shoulder Roaat
22ic
. 1
Freah Spar Rib j
s 21ic y
1 Veal Roast
17ic
Fancy Chickens
37ic
Beef to Boil
lie':-
Beefsteak
20c
Sugar Cured Bacon
23lc
Lamb ' Roast
12fc '
Beef RoaalP
He
Sirloin Steak
25c
Veal. Chops
20c r
Wilson's Nut Oleo
30c
- Lamb Stew
3 lb, for
25c
Lamb Lf
25c
Lean Salt Pork
234c
. Z
Veal Stew
12jc
Cprned Beef
15c
Wilton's Cert. Oleo
39c
" Mail Orders Filled at Abore Prices.
OMAHA MARKET
Fancy Roasting ifn
hickens, per lb OUC
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Fancy Pig Pork Loin OQl
Roast, lb fcOfC
, Steer Shoulder Steak, "i 7i
per lb Z
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4 8-lb. Sack Central tQ 1Q
Flour V.IO
, .
Pure Buckwheat Flour, o j"
per sack OOC
Steel Cut Oatmeal, O C n
3 lbs. & DC
Advo Jell, per 1 OJL
pkg. ,
Assorted Tangier Soups,
per can
10c
Can Pumpkin,
per can ......
7ic
Hart Brand Peas, , 09
per can Ca&C
Per doz $2.50
i
f 50c Can Sunkist Peelefl Af .
Apricots
Best Cuts Fancy- 1 fil
Steer Pot Roast, lb.. lDzC
Fancy Young Veal OA.,
Jloast, per lb aSiUC
Armour's Star Half OOl
Hams, per lb. .... . OawTJC
24-lb. Sack Central 1 -I PQ
Flour ............ J1.00
4-lb. Sack Pancake
Flour ........ ....
35c
Fancy Rice,
per lb. ...
15c
Tall Can Snider's "
Pork and Beans . . . T
12ic
Vs-lb. Can Pink
Salmon ..........
15c
Eagle Milk v
per can . . .' &OC
Per doz. S295
J. M. Country Gentle-i O
man Corn, per can... OC
fer doz ...82.10
No. 3 Can J. M. Pine
apple, can ."
38c
Prime Rolled Rib"Roast,
per lb. ....1
30c
Fancy Young Veal
Breast, per lb. . . .
13ic
Morrell's Lean -1 A 1
Breakfast Bacon ..: Lr'zQ
24-lb. Sack Pure" dl AO
Rye Flour . ...'y?.
5 lbs. Bulk
Oatmeal aDC
Navy Beans, .1 A.
perjb .. 1UC
v Tall Cahs Snider's 1 O
' Soups la&C
j
.1-lbTallCan- Q
Salmon aOC
Carnation or Pet Milk, 1 g.
per can IOC
Per doz.' .$1.75
No. 3 Can Standard To- 1 A.
matoes and (?ofn,'can. IvC
Central 60c Grade' AKn
Coffee, per lb. . .' xOC
ilcCombs' Home-Made Chocolates; regu
lar 70 quality, per lb
'fV
59c
Extra Fancy Fresh Country I trictly Fresh Checked Eggs in
Butter, in 2-lb. Rolls, tLA' "artons, per A Q
JTi lUt
Our Good, Crispy Peanut Brittle and OQ
Peanut Candy, 50c Quality, per lb 1 OJC
l !i
per, lb.
Fancy Old Wisconsin Brick
Cheese, at per '
lb
32c
7 pkga. Assorted Iten's Cookies and ((
Crackers, for P 1 alii
1-lb. pkg.' Iten's Assorted Cookies,
per lb.
35c
v 115 South Sixteenth Street
If NifliD
: - . L The Lakt Word in v
I Hams and Bacon;
1.2' .. V
"When it comes to care in die selection of hams
the use only of young, tender, convfed porkers -the
last word is " ftiritan."
, When it comes to preparation the knack and
knowledge of curing and smoking the last word "
is "Puritan." - "" r '
When it comes to flavor the sweet, mellow
flavor, apparent in no other food except ham when'
. it kjust right the last word is "Puritaa"
x To really enjoy ham at its best, let your last word
to the o&Iefoe "Puritan. y
, "eTasfanelis J
- THE CUDAHY PACKING COMPANY
, F. W. CONROW.' Maiwgar
Phaae Douflaa 2401
1321 Joaae St, Omaha Nab.
. N Puritan Hama and Baeon are (nioked In our Omaha Plant, insof
ingr irvaa orixaiij ainvKrariacaca av an times.; . : , -
J '. 1 your dealer doeanV
- . handle Puritan, tele
phone r ' '
New Layer Figs,
per lb ODC
3 lbs. for.... .Sl.OO
- Rhubarb
Fancy Thin Skin Lem-
ons, per doz a&JC
French Endfve
, '' Strawberries
Fancy Tangerines, 1Q
ner doz. . 5C
1
'Kumquats
Mushrooms ;
mum mmti ti unum 'J-mi iwum mma m imtm
MR. GROCER: .
We Have Created a Demand for
Anchor Nut Margarine
Have
You
BT1Uiat
r
w i muno met c'ht I
'Anchor LI!
OLEOMARGARINE
JTMg QtWOOC BUTTFW CO tVK5VLLrWtt J
A
Supply?
' - Distributed by 7
Fairmont Creamery Go.
AT ALL GROCERS
1 17 AG r.AAM
Fonr Doien Limit to Cnstomer.
Ercry Egrg Guaranteed Strictly Fresh. ,
Direct From Our Own Conntry Stores. ,
Potatoes, full Peck
j
of 15 Pounds ... .
81c
K.l
au
Good, Mealy White Potatoes Only One Carload at
This Low, Price Come Early - . .
-
,8d
13 Red Globe Onionsfine stock, lb. . .)
tirmnnlated
limited
Sopplj. In
all Basket
Storea.
V. 8. Gov
ernment Floor. M
lb. cotton
narks SI. AS.
In. all
Basket
Stores.
f
Sygar-Cured
Regular Hams
26c
BUE
ER
BROS.
PLEASE SHdP
, ' EARLY'
. " . , All Our . Meats Are Government Inspected
Foi4 Quality Meats, Service and Low Prices
Pure Lard
(Special at)
25
Fancy Small Lean
Pork Shoulders
20c
Choice Rib
. Boiling Beef '
9 c
212 No. 16th St.,
Omaha v .
)
4903 So. 24th St.,
South Omaha
2408 Cuming
Omaha
634 Broadway
Co.' Bluffs, U.
EEF CUTS
ChoiceRib Boiling Beef.
Choice Beef Chuck Roaat .
Fancy Beef Rib Roast . : . .
Choice Round Steak.
Choice Chutk Steak. . .
Choice Sirloin Steak.
Fresh Cut Hamburger
Choice" Corned Beef . .
. . . . v
y SAUSAGE AND COOKED
Choice "Wienies
Choice Frankfurts.
Choice Garlic Sausage ........
Choice Polish Sausage . ......
Choice Bologna ........ j .... .
Choice' Minced Ham.,. ........
nt.Ji t- .i u.
vuuikc rewu IMUl
9c
..;.. i2c
........18c
. v......20c
. ...16c
........23c
....... 18c
V' 17-
MEATS',
......18c
........18c
........18c
.. i....l8c
........17c
. .. ... . t. '25c
. . . . .- , , . 25c .
....
, PORK fcUTS ;
Fancy Pork Loin Roast. . . . . . . .
Fancy Pork Chops
Fresh Boston Butts
Fresh Spare Ribs . .
Fresh Leaf Lard
Fresh Side Pork
Fresh Hams (Vi or whole) . . .
Fresh Neck Ribs, 4 lbs. ..... .
, Fresh Pig's Feet, 4 lbs
Fresh Pig Ears, 4 lbs'
' Fresh Pig Snouts. . . . .
Fresh Pig Tails!. ......
LiUle Pig Hearts, 3 lbs .....
Fresh Pig Kidneys, 4 lbs. ...... , .
' , ' Special Prices On
SWIFTS BUTTERINE
a
.. ;.25c
...27c
. . . . 25c
. . . .20c
r. . .24c
. . . .25c
26c
; . . . 25c
.25c
. v. .25c
..121.C
. . . .14c
. . 25c
... . .25c
Sugar-Cured
Breakfast Bacon
(V2 or whole)
32c
Choice Beef
Pot Roast '
1 1 c
SMOKED MEATS .
Sugar-Cured Strip Bacon. . . . .Tj .23c
Sugar-Cured Picnic Hams.. ...22c
Cudahy's Puritan Bacon .41c
Sugar-Cured Skinned Hams ............ 24c
GENUINE LAMB v
Fancy Forequarters '. 14c!
Fancy Hindquarters 19c
CHEESE ,
Fancy Cream Cheese ' 37c
Fancy Brick Cheese 37c
' VEAL CUTS 1 '
Fancy Veal Breasts. ........... . . . 14c
, Fancy Veal Roast v 16c
Fancy Veal Legs or whole) .20c
Fancy Veal Loins . 20c
Fancy Veal Chops. . . .'.. . , , . 4'. f20c
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