THE Bati; UA1AHA, SATURDAY, KKUKUAIU 28, iyU
13
I ,''.... . ' i ....
. . ' ' " 1
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The Bee-s Household
Arts Department
Baroness Here ' to Apply
for Return of American
Citizenship.
Catering for the
Convalescent
COOKING for the sick may be
considered a timely topic, and
an important one, as much
more cure ailH rffnrt an nsioMoil
preparing sustaining and nourishing
food for them than for the normal
and healthy.
Though the most anxious days in
nursing are when the illness is at its
height, the most trying time is un
doubtedly during convalescence. Re
lapse is often due to overfeeding,
thcretore the diet is a very important
iactor in the treatment of those who
are recovering from illness. On the
other hand, the necessity for build
ing up the debilitated system with
nourishing food is so great that
much thought and patience are re
iltiired in considering the whims ot
the patient, her likes and dislikes.
When on a liquid diet, milk, ex
cept Under certain conditions, is the
best food, as it contains in a diluted
form all the constituent of solids,
namely: Albumen, fat, sugar, water
find the inorganic salts of lime and
potash. Jf milk cannot be properly
digested, try, diluting it with seltzer.
The addition of a small amount of
bicarbonate of soda renders it easier
oi digestion, or again it may be pep
tonized. Komnyss is often given
to those who dislike plain milk, with
equally good results.
A Light Diet.
Egg albumen is a good substitute
for milk. To prepare it. beat the
white of the egg to a froth, not stiff
ly, and add an equal quantity of
water. Flavor with lemon juice.
Beef tea and broths do not con
lain sufficient nourishment to be de
pended on altogether, but may be
given occasionally for a Change.
When patients are on a fluid diet
they may, at a rule, be given six
ounces every two hours, or, if pre
pared, three ounces every hour; but
it is imperative to give it at stated
times and regular intervals.
A convalescent should be given
solid foods by degrees only, begin
ning with what is called a "soft diet."
This includes broths, strained vege
table soups.soft cooked eggs, milk
toast, jellies, custards and junkets.
Then follows a "high diet, which
means the addition of chicken, Chops,
steaks, baked potatoes and pud
dings. Pastries and all rich foods
should be forbidden until the patient
has entirely recovered and returned
to normal life again.
When heating milk for drinking
it should never be allowed to boil,
but it should be kept covered while
on the fire. Boiling renders it in
digestible as well as unpalatable.
Peptonized milk is prepared by
mixing five grains of pancreatic ex
tract and 15 grains of soda bicar
bonate with cold milk; warm a pint
of milk and add, stir well and put
on ice.
Kouir.yss Is made with one quart
of perfectly fresh milk, one-fifth of
a cake of yeast and one tablespoon
ful of sugar. Dissolve the yeast in
a little water and mix it with the
sugar and milk. Pour the mixture
into Strong bottles and cork them
wtih tightly fitting stoppers; tie
down securely with stout twine.
Shake the bottles for one minute
and place them on end in a refriger
ator. At .the end of three days lay
them on their sides; turn them oc
casionally, rive u.iys aic iicicssaiy
to peneci iermemauuu. xvcpi in
Hie refrigerator and well corked,
koumyss will keep indefinitely.
. Egrg-nogg, which in these "dry"
days may nave to be made without
brandy, can be rendered more palat
able by the addition of a little va
nilla. Break an egg into a bowl,
add one saltspoontul ot salt ana
two tcispoonfuls of sugar; whip
with a Dover egg beater until light
and add a cupful of milk. If vanilla
is disliked by the patient try grated
nutmeg. ' 1
Milk Lemonade Pour half a cup
ful of boiling water over half a tea
spoonful of sugar and Stir until dis
solved. AJd two tablespoonfuls, of
lemon juice, two tablespoonfuls of
sherry and three-quarters of a cup
ful of cold milk. Stir until the milk
curdles; strain through cheesecloth,
chill and serve.
To. make barlev gruel, mix one
table spoonful of Robinson's, patent
barley with half a teaspoonful of
sugar and pour over it a cupful of
boiling water; boil 10 minutes and
then add a cupful of milk, and bring
the mixture to the boiling point;
then remove and serve very hot.
Arrowroot gruel is made with half
a tablespoonful of arrowroot, a salt
spoonful of salt, half a teaspoonful
sugar. Wet with two tablespoonfuls
of cold water, pour on a cupful of
boiliug water and boil for 20 min
utes, stirring constantly. Add milk,
and bring to the boiling point
Strain and serve at once.
Beef Tea Chop two pounds of
round steak into inch squares. Put
in a double boiler with one quart of
water and let stand for an hour.
Then put it on the stove and let
simmer for two hours. Salt to taste.
Chicken Broth Cut a small fowl
into pieces and add a quart and a
half of cold water and let this stand
for one hour. Then let it simmer
for two hours and boil gently for
Dne hour more. Flavor to taste.
Mutton Broth Cut one pound of
neck mutton into small pieces, add
I teaspoonful of chopped onion and
a quart of water. Let stand one
hour, and simmer for three. Cool,
strain and remove fat. Season with
salt and white pepper.
Old-fashioned flaxseed tea is still
sometimes called for. To make it,
boil one tablespoonful of flaxseed
in a pint of water for one hour, add
one tablespoonful of lemon - juice
and one tablespoonful of sugar. It
may be served either hot or cold.
For barley water boil together for
IS minutes one tablespoonful of
barley flour, one teaspoonful of
sugar, one saltspoonful of salt and
a quart of water, strain and flavor
with lemon juice.
Milk Toast Toast two slices of
bread a delicate brown, butter and
place them in a covered cereal bowl.
Bring some milk almost to the boil
ing point and pour it over the toast.
Soft Cooked Eggs For the sick,
eggs should never be boiled, but are
best prepared in the following man
ner: Boil sufficient water to cover
the eggs, put them in and remove
the saucepan to the back, of the
stove where the water will hot lose
its warmth too quickly, and let them
stand 10 minutes before setving.
Omelet makes a lignt yet nourish
ing dessert much liked by most sick
persons. Separate the yolk and
white of an egg, and beat the white
stiffly; beat the yellow also and add
to it a level tablespoonful of pow
dered sugar and a tablespoonful of
milk. Mix in the white, whip once
more and pour on a hot buttered
fryiugpan. Cook on both sides to
a delicate t brown, fold over and
sprinkle with powdered sugar, or
serve with currant jelly.
10 make solt custard heat to
gether the yolks of two eggs.'a tablcJ
spoonful of salt and two tablespoon
fuls of sugar; add t(iis slowly to a
pint of milk winch is at the boiling
point and boil three minutes. Flavor
witn vanilla and serve cold.
Home-made ice cream is vastly
more1 nourishing than what is bought
and is safe to give in most cases
even to very sick people. Whip one
pint of rich Cream stiffly, sweeten to
taste and add vanilla. Whip t?it
whites of two eggs also very stiffly
and add to the cream, pour into the
ireezcr and pack in ice and salt and
turn until frozen sufficiently. Re
move the dasher, but leave the cream
in the freezer until ready to serve.
Whipping the mixture before it is
frozen adds greatly to, the delicious
ness of this ice cream.
Temptingly Served.
r Orange jelly is another light des
sert that is usually well liked. Soak
a quarter of a box of gelatine in a
quarter of a cup of cold water. Add
half a cupful of boiling water and
half a cupful of sugar. When this
has been cooled, add one cupful of
orange juice and the juice of half a
lemon. Orange sponge makes a very
dainty dessert served with custard.
and is made the same as above, but
that as soon as it starts to jell it is
whipped until it stiffens.
It must be remembered above all
in serving the sick to tempt the ap
petite not only with variety, but by
the attractiveness with which the
meals are set before them. Food
should be tempting to look at, pleas
ing to the eye, as well as excellent
in quality. V hat is meant to be hot
should be piping, and the cold dishes
thoroughly chilled. It requires very
little more time to make the invalid s
tray look dainty. Use the prettiest
china you own, the loveliest linen
and the best silver. The convales
cent's pleasure will repay you for
the extra trouble involved. If even
a single flower is available, place it
in a tiny vase and let it brighten the
tray and be a little token that marks
the difference between the duty that
is performed perfunctorily and lov
ing service.
Brown Betty.
Pare, core and slice six or seven
tart apples. Put a layer of stale
breadcrumbs in the bottom of the
baking dish, then a layer of apples,
then another layer of breadcrumbs
and another layer of apples and so
on until all is used, having the last
layer breadcrumbs. Add a half cup
brownful of water to a half cupful
of molasses, stir in two tablespoons
ful of brown sugar. Pour it over
the breadcrumbs and bake in a mod
erate oven for one hoflr. Serve hot
with sweetened ' cream or hard
sauce. ,
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MiHiHRHmMMv,V.v.f
- - . ...... r '
Baroness Speck von. Sternberg,
the former Lillian May Laugham, of
Louisville, Ky., returned to . the
United States recently aboard the
Frederick VIII. The Baroness is
here to apply for the return of her
American citizenship, which she
lost by her marriage to former Ger
man Ambassador Speck von Stern
berg during the Taft administration.
By her marriage she became a sub
ject of the German empire. The
baroness returned, it is said, penni
less, and after having suffered many
hardships and indignities in Ger
many during her enforced sojourn
in that country after the United
States entered the war. Her prop
erty here was seized by the alien
property custodian. '
' The Massachusetts minimum wage
commission has set $12.50 a week as
the minimum required by a self
supporting woman to live in decency
and . comfort.
SATURDAY
SPECIALS
Gordon & Dilworth, Curtice
Bros, or Kamo Jams and Pre
serves, assorted, doz. .55.25
20-oz. jar Farmhouse Chow
Chow, per bottle 3l
All flavors of Jello, 6 packages
for 75
George Washington Soluble Cof
fee, in three sizes:
Small size, regular price 50c;
Saturday 38
Medium size, regular price
85c, Saturday .-73d
Large size, regular price $1.40,
Saturday $1.18
Walter Baker's Chocolate,
per lb 48rf
Large, fat Salt Mackerel, per
lb 33
Medium Salt Mackerel, lb. ,25tf
Ertra Fancy Head Lettuce, large
size, per head ..lOd
Small size, 3 for. . . .'. . .25
Pillsbury's Best Flour, 24-lb.
sack for $2.00
Choice Cornfed Beef Shoulder
Roasts, per lb 20
son BROS.
28th anil Farnam Streets
Phone Harney 188
R
ssm
Fancy Creamery
Butter
59c
Wilson's Certified '
Best High-Grade
Oleo
39c
Pure Rendered
Lard,
264
Pork Loin
Roftst
23i
2C
Sirloin Steak
25c
Veal Stew
10c
Lamb Stew
7ic
Wilson's
Nut Oleo
29c
strictly Fresh
Eggs
55c
Sugar Cured
Bacon
23i,
Pork Chops
25c
Beef Pot Roast
124c
Veal Roast
15c
Lamb Roast
15c
Wilson's Golden
Country Roll
374c
Pure Leaf
Lard
25c
Pork Shoulder
Roast
22ic
Sugar Cured
Skinned Hams,
or.whole
264
Beef to Boil
Sic
Veal Chops
174c
Lamb Chops
20c
OMAHA MARKET
115 South 16th. '
'Sim JM
Recipes
Cheese and Nut Sandwiches.
1 e. grated fheue.
c. nuts finely
choppid,
Upycnnat.1 drwiinf.
or urea in to molatuu.
Mix the cheese and nuts with suf
ficient cream to moisten. Spread
between very thin slices of buttered
bread. Cut the crust off, and cut fn
triangular and oblong sandwiches.
Fruit Salad.
Appleti
urapefrlilr.
P!niu).
Cut the fruit in cubes of uniform
size. Serve on a lettuce leaf with
whipped cream dressing.
To make the, dressing, add two
-ablcspoonfuls prepared mayon
naise dressing to each eup of whip
ped cream used. Do not mix with
the fruits, but pile on top of the
salad.
To crisp lettuce, wash carefully
.-nd wrap in a wet tea towel three
hours before using; keep in a cool
place.
As cheese is a product of milk, it
becomes tough and stringy from
long cooking and too fast cooking,
just as the cur.d of the milk will
toughen or as the white of an egg
becomes tough when not properly
cooked. ,
Whenever possible, a double boil
er should be used for such cheese
dishes as are prepared over the
flame or on top of the stove. If a
double boiler1 is not .available, the
sausepan in which the cheese is
cooked may be placed in a larger
pan of hot water. For baking cheese
dishes have a very moderate oven.
Select a brand of cheese that
stands for quality, and be assured
that with proper cooking you will
have a dish to please the most dis
criminating. ,
Simple Recipe for Welsh Rarebit.
Shower Luncheon.
Cheese and Nut Sandwiches.
Fruit Salad.
Brick Ice Cream or Mousse.
Lady Fingers.
Coffee.
Bon-Bons. Nuts.
Sunday Night Suppers
1 lb. soft American H tup. white pepper
Theme U p. water
1 tsp. Worcestershire 'i a evaporated milk
tmuce 1 tap. horseradish
1 tbsp. flour i egg RepAfftted
i tp. Halt 2 tbsp. butter
Speck of red pepper
Melt the butter over hot waler,
add cheese. When soft, add eggs
slightly beaten, milk and seasoning,
and stir until creamy. If over
cooked, the mixture will separate.
Serve at once.
The above recipe may be used for
the melted cheese sandwich, and the
following American rarebit recipe
may be used for the filling:
I tbep. butter 'i j. evaporated milk
1 tbsp. flour 'i c. water
Vi tap. aalt ' Hpeck ot paprika. -
tsp. white pepper H lb. vheeeo, cut fine
Melt the butter and add flour and
seasonings. Cook until smooth, add
liquid. After this becomes creamy,
stir in the cheese.' When melted and
welt mixed, serve.
Orange Cake.
One-third cupful butter, one cup-'
tun sugar, two eggs, one-nait cup
ful orange juice, grated rind one
orange, one. tablespoonful lemon
juice, one and three quarters cup
fuls flour, one-half teaspoonful soda.
Cream butter,1 add sugar gradual
ly, and eggs, beaten until thick and
lemon colored. Sift rlour and soda
together four times; add alternately
with combined fruit juices and rind
to first mixture. Put in buttered
and floured cake pan and bake in a
moderate oven 25 to 40 minutes.
Cover with boiled orange frosting.
Orar.ge Sherbet.
Juice of two oranges and one
lemon, one and a half cupfuls of
sugar, one pint water, white of ono
egg. Mix all but egg together and
strain. Freeze .until it thickens
slightly, add the egg beaten to a
stiff froth and freeze.
Banana Frappe.
Three large bananas, two cupfuls
sugar, one. pint water, juice of two
oranges, one lemon and one pine
apple. Cookt bananas, sugar 4nd
water until it is a thin syrup. Stram
and cool. Add . fruit juice an.l
freeze.
The tendency of young couples to
entertain outside of the home at a
restaurant or club is becoming less
and less popular. It ts most expen
sive in the first place and it also
fails to provide the young house
wife with the experience she needs
in the art of being a hostess, or the
young husband the opportunity of
being proud of his wife's achieve
ments. If the young home manager must
cook and serve the meal without the
help of a maid, a dinner is rather
a formidable undertaking, although
with a little practice it is easily pos
sible. I have dined at many taoles
where a dinner consisted of soup,
meat and two vegetables, followed
by salad, dessert and coffee, and
was perfectly cooked and daintily
served by the hostess.
For her first entertaining, the
bride would do well to confine her
self to an easier meal, say, a Sun
day evening supper. There is al
ways something . rather informal
about this meat. As most people
dine in the early afternoon hours on
Sunday, supper may he served later
than usual, and it may follow music
or some entertainment suitable to
the occasion.
The meal may properly consist of
only one hot dish, which can easily
be popped into the oven or made in
a dialling dish on the table. Aside
from this, sandwiches may be
served, and a fruit salad makes an
excellent dessert. For a beverage,
serve .hot tea or coffee, and grape
juice punch. ,
Chafing-Dish Dishes.
Creamed shrimp in patty shells'.-
Chicken a la king.
Creamed sweetbreads. '
Scrambled eggs with, tomatoes.
Tenderloin steak sandwiches.
Welsh rarebit.
Rica Pudding.
One-half cupful rice, one tiuart
milk, one-half cupful raisins, three
teaspoonfuls sugar, one-half tea
spoonful salt, a little butter and
bake two hours. '
Orange Sponge.
t ... r r "
juice oi nve large umugt,
cupful of sugar, one pint of boilinf;
water, one-half box of gelatine, fori:
fig. 'I
Cover the gelatine with a half cull
ful of cold water and soak for hat
an hour, then pour over it the boi
ing water, add the sugar and , st i
until dissolved. Add orange jiiicji
and Strain into tin basin. Put thai
basin In pari of cracked ic or ino
to, stand until cold and (hick stis.
rincr nrraimm11 v. TheU beat to ii
'fit? fr.-tk a A A u'f1l licaten whit
of eggs and beat until smooth. TurJ!
into fancy pudding mount to na
den. Serve with vanilla saucf
poured over it. ,
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1608-10-12
Harney St.
1796
Douglas
ABSOLUTE DEPENDABILITY
That is what the Central Market means to you.
Whatever you might select for your menu, whether it is a rolled
lib roast or a box of luscious ripe strawberries, we have it. , ' . -
And besides, it's economy to shop in the biggest Sanitary market in
the middle west. . " v ' . :
. Come once and you will come always. .
Fancy Roasting
Chicken, per lb . .
33ic
Pig Pork Loin
Roast, per lb...
284c
Steer Shoulder
Steak, per lb. .
16ic
CONSIDERING QUALITY AND PRICES
-EVERY DAY IS A BARGAIN DAY
AT THE WASHINGTON MARKET
B Fresh Dressed Spring Chicken,
1 1. rtrfc l
per 10 r li'SC
Boiling Beef, lb IVit
Fresh Beef Tongue, lb. . .27
Spring Lamb Porequarter, per
lb 18 4
Spring. Lamb Hindquarters, per
lb 25
Spring Lamb Chops, lb. . . .25d
Young Mutton Chops, lb . . . 20
AH brands Creamery Butter, per
lb 68
Hand-picked Tomatoes, 2 cans
for 25
Fresh Country 'Butter, lb . . 55
Fancy Veal Chops, lb. 20
Fancy Veal Roast, Va...V1Vtt
Beef Roast, lb.,. 12tf
Fresh cut Hamburger, lb.l7
Home-made Pure Pork Sausage,
per lb ..22
Tall Milk, 2 cans for 25tf
Strictly Fresh Country Eggs, per
doz. vf.... 51 1
Chow Chow Pickles, qt 35d
Peerless Laundry Tablets, washes clothes without rubbing, Of
16 tablets to the box, per box OC
Full ifna of fruit 4 and vegetable at the lowest price.
WASHINGTON MARKET
1407 Douglas Street
Central Market to - O
Flour, 48-lb sackPO10
35c grade Fancy Sal
mon, per can. . . ,
28c
No. 3 can Hart
Brand Spinach . .
Per Dozen...... ....... $2.20
20c
Monarch Corn, per
can
Per, Dozen.
224c
$2.65
No. 3 cans Fancy AKp
Peaches, in syrup, can
Per Dozen . $5-00
Monarch IJrand OO
Ketchup, per bottle.
10 bars Classic or
Electric Spark soap.
65c
McComb's Home-made Cho
colates, 70c Quality, CQit
Gpecial, per lb.
Extra Fancy Country
Butter, 2-lb rolls, lb. .
54c
C-lb. pails Swift's Snowflake
Oleo, per pail d1 flCT
, . t V A W
for
Fancy New Cabbage,
per lb
74c
Extra Fancy New
Potatoes, per lb
124c
Best Cuts Fancy Steer Pot
?or88.t:.p".lb:.... 16ic
Prime Rolled Rib
Roast, per lb ... .
30c
Fancy Young Veal
Roast, per lb ,
20c
Sugar-Cured Bacon JO "yi
Backs, per lb '2C
24-lb. sack Pure
Rye Flour
$1.40
36c grade Booth's Sardines
in Tomato Sauce, OnA
J
for
Mayflower Peas,. -per
can.
Per Doisen ...... ......$2.10
Tall cans Snider's 1 O 11
Tomato Soup, can. . 1 2v
Extra Fancy Advo
New York Pears, can
Per Dozen $8.90
22-oz. Jar Pure Pre
serves, for
3 Jars
18c
50c
35c
..$1.00
5-lb. Bulk Oatmeal,
for
25c
Raisin Cookies, per lb. .. .30c
Strictly Fresh Large Selected
Country Eggs, CC,
per doz UOC
Best Creamery Pack
age Butter, per lb . .
68c
Extra Fancy Juicy
Lemons, per doz ....
29c
Fancy Young Veal
Breast,' per lb. . . .
134c E
Pure Pork Break
fast Sausage, per lb.
25 c ft
8-lb. sack Pure Buck, "715,
wheat Flour.., f O C
tt-lb can Pink
Salmon ......
15c t
7 pkgs. Iten's Cakes. . .$1.00 '
Mayflower Corn, per r
can
;r Corn, per r Jg 'A
Per Dozen $1.7S
Tall cans Snider'a 1 Ol
Baked Bean.;ti. ,J.iiat
16-oz. Bottle Snider's OQ
Ketchup OC .
Extta Fancy Prunei fc
or Peaches, per 1d,ii'm'v! I"
We ara still selling our 60c
grade bulk Coffee, A C g ;
per lb. JC
Our Crispy Home-made Pea-
nut Brittle and Peanut Candy,?
special Saturday, , v OQr i'
pet lb. .............
pet
Freeh Creamed
Cheese for your
Lenten Meal, per lb. ..
Whipping Cream, Coffed
Cream and Fresh Milk re
ceived daily. , .
Cottage
25c
Extra Fancy Rhubarb,
per lb.
, .........
:20c
Strawberries,. Grapes, To-,
matoes, Mushrooms and Fancy
Fruit and Vegetables of all;
.kinds.
b
Sugar Cured
Skinned Hams
or whole)
24c
Fancy Small
Lean Pork
Shoulders
20c
BUEHLER BROS.
Four New Cash Meat Markets . x
For Quality Meats. Service and Low Prices
Choice
Beef
Pot Roast
11c
212 North 16th Street . 1
Omaha, Neb.
2408 Cuming Street
Omaha, Neb. '
. 4903 South 24th Street
. South Omaha
. 634 Broadway
Council Bluffs
Sugar Cured
Breakfast Bacon
( or whole)
32c
Fancy Small
Sugar. Cured
Picnic Hams
1 8V2C
Choice
Beef Chuck
Steak
1 6c
BEEF CUTS.
Choice Rib Boiling Beef 09
Choice Beef Pot Roat. ........... .11
Choice Rib Roast .18
Choice Round Steak. .20
Choice Sirloin Steak. .24
Choice Corned Beef. 17
Fresh Cut Hamburger 18
Choice Beef Chuck Roast. ....... .12
SAUSAGE AND COOKED MEAT.
Choice Wienies .18
Choice Frankfurts
Choice Garlic and Polish Sausage
Fresh. Liver Sausage.
Choice Minced Ham
Choice Pressed Hams
Choice Boiled Ham. .,...
.18
.18
.18
.25
.25
.50
PORK CUTS.
Fancy Pork Loin Roast .24
Fresh Boston Butts. .25
Fancy Small P6rk Shoulders 20
Fresh Spare Ribs. ...... ....... .21
Fresh Leaf Lard . .24
Fresh Side Pork..... . . . .26
Fresh Neck Ribs, 4 lbs .25
Fresh Pig Feet, 4 lbs .25.
Fresh Pig Ears, 4 lbs .25
Fresh Pig Snouts .12
Fresh Pig Tails.'. .l 4
Fresh Pig Kidneys, 4 lbs. ....... . .25
Fresh Pig Liver .05
Pure Lard (special at) .- .24
If
n
VEAL CUTS.
( r
Fancy Veal Breasts f.. ...... . .16
Fancy Veal Roasts......... .17
Fancy Veal Legs or whole) . . . .21
Fancy Veal Loins. : .21
Fancy Veal Chops. 1 ..... . . . .' .22
SMOKED MEATS.
Sugar Cured Strip Bacon .23
Regular Hams . 3A
Cudahy Puritan Bacon. ........... .41
CHEESE. k, ":
Fancy Cream Cheese. . 37
Fancy Brick Cheese. . , . i ....... , .37
Fancy Summer Sausage . . . . . . .25
Fancy. S&lomi Sausage . . . .'. . . .28
Fresh Bologna .......... . . .17
J