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.THE BEE: OMAHA,, SATURDAY, MAKCH 21,
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The Bee's Household
Arts Department
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BETWEEN seasons it the time
to repair and clean clothing.
Thereare two good reasons for
doing this. One is economy of
money and time in these busy days
of high prices, and the other is that
it helps one determine just what tne J
neeas or can get along without.
And when one is ready to replenish
her wardrobe she knows just what
she needs to invest in.
Clothes fop wear in the early
spring freshened up will then last
the season out and look well to the
last if cleaned in time. All wear
ables must be promptly renovated to
be successfully cleaned. .
A- black chip straw hat that
threatens to look rusty - can be
freshly blackened by rubbing a lit
the olive oil thoroughly into it with a
piece of black velvet, which will
leave no white fuzz. Other black
straws are best treated with either
"i,.the usual hat dyes or a mixture of
, tblack oil paint dissolved in a little
, -t gasoline.
A faded blue straw will look vivid
t once more if brushed over thor
i oughly1 with Undiluted laundryblu
,' ing. Such coloring is successfully
y applied to stiff straw, but with pine
":.' apple or other sleazy braids mois-
lure is apt to stretch them out of
shape hopelessly. Any hat dyed
' fihoulAihave the .crown placed over
bowl turned upsjde down to pre
serve the shape -urttil stiff again.
'r , A white p.niama , should first be
scrubbed with a small stiff brush
and a lather of pure white soap in
hot ' water". Whenj11 the spots
. have been rubbed out rinse in clean
, hot water to which just a few drops
of ammonia have been added. Rinse
. finally in a quart of water to which
a tablespoonful of glycerine (to
make the straw pliable when dry)
has been added. Drv in bright sun
shine over a mold to preserve the
shape. . , ,
. To remove . sunburn on white
straws use lemon juice mixed with a
little sulphur. Use a teaspoonful to
just enough lemon juice to make a
: paste.. Spread all over the hat, rinse
it off several times with cold water.
Dry in tjje shade after rubbing as
dry as possible with a clean white
cloth.- '
three minutes, " add celery cut in
very" fuie strips two inches long,
and mushrooms which have been
soaked two hours in cold water;
drained and cut in thin slices. Cook
three minutes, stirring .constantly.
Combine mixtures and pour, over
cooked noocles. i-
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Chicken Chop Suey,
1 lb. raw meat of
chicken
t tablespoonfuls of
chicken fat ,
1 cup celery
1 onion
mushroom csps
I Chines water
chestnuts
I tableapoonfuls
Cut. chicken
Irken fat or
itter
U lb. bean iprouta
lb. bamboo shoot!
1 teaspoouful Soyu
sauce
I cups chicken atoci
or water
Fait
Few grains pepper
one-inch
in one-incn strips
and cook in frying pan in chicken
fat five minutes. Cut celery in thin.
slices crosswise, add onfon, peeled
and sliced; chestnuts, peeled and
sliced. Cook vegetables five min
utes in clur.ken fat or butter. Add
bean sprouts, bamboo shoots cut in
thin diamcr.d-shaped pieces; Soyu
sauce, chicken stock and the cooked
chicken, and simmer gently until
bean sprouts and chicken are thor
oughly cooked. Season with salt
and pepper. (
Note Chinese water chestnuts,
bean sprouts, bamboo shoots and
Soyu sauce can be obtained at. Chi
nese grocery stores.
Fruit Cocktail.
Place half a peach in a cocktail
class, sjirround with crushed pine
apple. Fill the1 center of the peach
with cherries and marshrnallows
mixed with pineapple juice. Top
off with half a walnut.
My HEART and
My HUSBAND
By ADELE GARRISON
What Happened When Leila "Took
Charge" at the DUrkees.
Leila, dear! How good of you to
come to-me!"
This was little Mrs. Durkee's
greeting to her son's fiancee, and no
one could have told from her man
ner that she cherished any other
feeling save joy at the presence of
the girl at her bedside.
"It was good of you to think of
me and want me," Lelia returned
shyly. "And now won't you please
tell me what I can do for you:
"Absolutely nothing, just now,"
Mrs. Durkce returned. "I have had
my supper, and my. ankle is very
comfortable. . You must have some
thing to eat, and Madge will show,
you where you are to sleep'in the
room adjoining miner I am ashamed
to have you go into it. I ' haven't
cleaned there this week, and'it's a
perfect hovel!'
"Yes, I am terribly sorry for you,
Lcija," Alfred Durkee said gravely,
shaking his head dolefully. "Mother
rented that room last week to a
vaudeville artist with a troupe of
performing pigs, and they, naturally
left it in a perfectly awful condition,'
-''Why! Alfr ",
"And wasn't it the week before,"
Dicky interrupted with a face as son
emn as that- of the traditional judge
why is it, I wonder, , that no one
RECIPES.
Irish Stew.
i S lbs. mutton from the neck.
2'c. potatoes cut In dice.
t-l. o. .turnips cut In cubes. . . - ,
2-1 c. carrots cut In cubes.
1 isma.ll polon. , ., , .' "
Vis . flour.
" . , Salt and pepper. " V
Cut the meat into small pieces; re
! niQve pieces of fat and fry out the
'fat and brown meat in it When well
'.browned, cover' with boiling water
Si' and boir IS minutes; reduce the heat
and cook at the simmering point un
til the meat Is tender; add vegetables
and cook until 'done. 'Jhicken with
flour. Serve with dumplings.
Culcarlnon4 '
Mashed potatoes. '"
S c.. cooked turnips. -.,',
Butter or oleomargarine.
Salt and pepper. '
Kvaporated milk.
For liirht. fluffv mashed potatoes,
jvt.M taiawjinwtil tender, dram -the
conee wtiip.
1 cup evaporated milk.
1 cup boiling water.
H cup sugar. ,
4 tablespoonfuls tapioca.
H teaspoon salt.
H teaspoon vanilla.
1 cup marnhmailow topping.
'4 cup walnuts, cut up finely.
1H cup strong boiling coffee.
; - Put the- evaporated milk and wa
ter in the , top part "of a double
boiler; add salt, tapioca, sugar and
coffee and cook for 15 minutes or
until the mixture is quite thick and
the tapioca is soft. , Remove- from
flame and set in a cool place. Add
. the walnuts to the marshmallow
topping and when the first mixture
f is cooK pour, it on to tne marsh
mallow mixture and whip until 'ight
and nutty. Whipped, cream may
be used as a topping-for" this des
sert This amount .will serve' eight
people. It is both economical and
nutritious. " ...
.Cream Soup,
t eup evaporated milk.
8 cups water.
- 154 tablespoonfuls oleomargarine.
. 1H tablespoonfvls flour., . .
teaspoon .salt. I y
i tablespoonfuls peanut butter. '
. Heat milk and water together,
Mix peanut butter with a smajl
auantitv ' of hot liquid and add to
. remaining liquid. To bind the soup,
melt oleomargarine, add flour and
seasonings mixed together. i Add
liquid and peanut butter mixture
gradually, stirring constantly until
smooth. Cook five minutes, or un
til the flour is well cooked. This
' is an economical, nutritious soup.
Milk Toast
' S cups evaporate milk. '
i1-, cupe water.
V I tablespoonful butter, .
1 ec. .. '
1- U tablespoonful 'flour. V
H teaspoon salt.
S tablespoonfuls sugar. V
' Mix water and milk together: add
batter, sugar and salt Beat egg
and add. Mix flour with a little
cold milk; and add. Cook thorough
ly, remove from the fireand pour
1 over slices of toast This may be
used either at the morning meal
or lunch. This will make a good
ot dish for breakfast for the chil
. dren. A
Spice Drop Cakes.
. x srrs. v " 4
1 cup brown sugar. . i ,
1 eup molaases. "V
. i eup leaf lard. : .
1 eup hot water.
S teaspoonfula soda. -4".
' S cupa flour. '
m teaspoonfula baklnc powder.
, Cinnamon or allspice to taste.
- " Add soda to hot water and pour
ever sugar, molasses and lard. Beat
eggs and add. Sift baking powder
with flour and add. Bake in gem
- tins in medium oven, :
s . Chow Mein
1 eg g 4 tablespoonfuls fat
' H teaspoonful salt 1 eup water or atock
' Tlour 1 teaspoonful ' eora
1 vlat aeoktaf ail starch
1 lb. fresh pork, I enlom
white meat et 1 bunch eelerr
ekiekest or lobster hi lb. dried muaaa ,
er erak meat roogea
Beat egg slightly.v add salt and
flour enough to make a very stiff
dough. This is a noodle mixture.
Knead, toss on a floured board, roll
us thin as possible, - sprinkle with
lour, fold in layers about two inch
, ts wide, slice very thin, shake strips
J anart frv in oil and drain on soft
paper. Cut in one-inch strips the
fresh meat or fish that you wish to
use and cook, five, minutes in "two
tablespoonfuls of fat Add water
mixed with cornstarch. , Simmer
three minutes, or until meat is ten
der. In another frying pan put two ,
tablespoonfuls of fat add onion cut
lengthwise in very fine pieces. Cook
ever imagines a jurist smiling
"that the snake charmer had it?"
"Dicky Graham!"
"Yes, ma'am," meekly.
"What will Lelia think? You
know I never rented that room to
anybody." , , ,
Mrs. Durkee Understands. '
We all shouted with laughter at
. 1, i ; i . . - .. i -it
me nine -wuiuaii s tiiiy ucwiiaer
ment. Accustomed to her mental
processes, her habit of taking literal
ly everything Alfred and Dicky aid
.t the first hearing, we .knew that it
would be several seconds before she
would realize that the boys were rid
iculing her invariable, custom of de
preciating her own possessions and
habits. The most particular of
housekeepers, I knew for I "had
beenin it that the -room next to
her own which was intended for
Leila's . occupancy was in spotless
order, as inviting as perfect cleanli
ness and the reflected daintiness of
Mrs. Durkee's tastes could make it.
Eut no i matter how carefully she
"had prepared for- guests, ,she always
uttered the same little formula about
being ashamed of her rooms and her
beds and her cooking and; all the
other details . of ' housekeeping in
which she wis so adept. 1
. "Get along ''with the whole of
you!"' she . said pettishly aA the
sound of our laughter brought the
jest home, tocher.- "Leila, I'm glad
you've come. These boys simply
pester the life out of me,nd they're
too much - for1 Madge to keep in
order, t hope you'll be able to help
her straighten them out. Now run
along, dear, and get settled in your
room and have something to .eat."
"I won't be long," Leila prom
ised. "And when I come back"
archly "Ill talk over the best
methods of discipline for these bad
boys." - -
. Alfred is Tactless.
To ray great relief she had said
nothing about having had her din
ner before coming to Mrs. Durkee's
bedside. I knew that my little
neighbor was in that state of nerv
ous invalidism when just such a"
small occurrence would annoy her,
make her think her future daughter-in-law
wanting in eagerness to see
her. That Leila had seen this and
had deftly avoided the pitfall aug
ured well, I thought, for her suc
cess in the delicate task before her.
The two weeks of Mrs. Durkee's
confinement to her room confirmed
me in my opinion that the gentle
Virginia girl had rare tact and dis
cretion, founded genuinely uoon
kindly feeling and delicate instincts.
She managed her future mother-in-law
beautifully with just the right
note of deference in her manner,
and if it had not been for Alfred's
own short-sightedness there would
have been no hint of discord.
I had wished to drop her a word
of warning concerning Mrs. Dur
kee's jealous cherishing of her can
ning prerogatives, but feared to do
so, for fear the girl's sensitive na
ture would read into the warning
something of the truth of her un
desired presence which had been
so carefully kept from her. But I
soon saw that she needed ho such
admonition, for he never obtruded
her own views or recipes upon her
mother-in-law, and listened patiently
to the showers of instructions the
older woman gave her concerning
the, different varieties of "preserves"
she wished made. .
I knew, however, that besides
following Mrs. Durkee's instruc
tions, Leila had made a number of
the southern dainties she loved for
, . . . -.... .....
Any.timeofd&i
BAKERS COCOA:
is 'welcome
Saturday Specials
Carnation or Pet Milk, large
cans, doz. $1.50
Pr case $5.85
Gooch's Flour, 24-lb. sack
for $1.78
Society Flakes, pkg..20
Sliced Pineapple, Tangier or
Hunt's, large can . . 47i
Fancy Head Kice, 3 lbs.
for 55
Michigan Mavy iseans,4 lbs
for .... , 45
Lux, 3 pkgs. lor. ... . .350
Extra large Iceberg Head
Lettuce . .7 and 10
Fancy Sweet Potatoes, 4 -
lbs. 28
Walter Baker's Chocolate,
per lb. ...... ... ..S2t
Little Pig Pork Loin Roast,
per lb. 32
Alfred, and with a man's obtnseness
and a sweetheart's fatuity,' he one
evening after supper put some es
pecially delicious conserve into a
dish and brought it to his mother's
bedside, where Leila and I were
sitting.
'Mother," he began, "you're an
acknowledged authority on canning
I've never seen anybody like yoU.
but here s something that beats snj
thing I ever tasted before. Whs
db you think of this for a litt1
southern girl?" ' I
(Continued Monday.)
,11
rppC STRICTLY FRESH
, LUUO Every Egg Guaranteed, doz... 4ub
- Fairco Pure Vegetable Shortening, CC.
2-lb. pail . . . . . . . .
Pork Butt Roasts, lb. . . . . . 28c
Cod Fish. Mb. wooden box . 23c
Basko Pan-Fired Japan Tea, COn
Mb. package "Ow
WHY PAY MORE?
Hnr Wilson's
JNulDiurKnrlne
nnd Certified
Olcaninrararlne,
in All .
Basket More.
'-'''
Do not make the
mistake of think
ing that cocoa is
only; an occasional
drink. : It
valuable
beverage, so rich
in the elements of
nutrition, so deli
cious in flavor, and so wholesome that it
should be used regularly and often.
x -
Booklet of Choice Recipes sent free
WALTER BAKER & C0 m
Zsta61ishedmo. D0RCHESTE1VMASS.
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We are particular very particular ig the'
selecuon of the meats for Puritan Hams; only
a small percentage of the hams we produce
is eligible to the Puritan label ,
Particular, too, in the preparation of these
meats; the curing and smoking requires great
skill and much time to give it just the proper tang.
The result is a particularly delicious ham; a fine
grained, tender meat, a sweet, zestful flavor.
Be particular when you order ham. Ask for
it by name and say 'Puritan".
"TkTasteTells"
THE CUDAHY PACKING COMPANY
If your dealer doesn't F. W. CONRON, Manager
fandle Puritan, telephone 1321 Jonea SL, Omaha, Neb.
v Phone Douglas 2401
Puritan Hams and Bacon are smoked dally in our Omaha
Plant, insuring fresh, brightly smoked meats at all times.
y f I i a n 2
... r . . , PURITAN RECIPE BOOK FREE ' llR
T J 0- "uve fP1 a very unusual recipe book which - Li U
rr gives many new ideas in the preparation of Ham$ and Bacon.
. " my old vvays imde new aroJ bener by beW meihods.
'
PURITAN RECIPE BOOK FREE '
' We have just prepared a very unusual recipe book which
gives many new ideas in the preparation of Hams and Bacon,
and many old ways made new and better by better methods.
It is free. Send for your copy today. . Address
THE CUDAHY PACKING COMPANY
PURITAN DEPT ,,-'. - , ., : 111 West Monro Sjr. Chjcajo
"Proofing" the Loaves
IOUGH, after fermenta-
tion, is in a very deli
cate condition and can
not stand to be put
through the various" mbsequent
processes in too tapjd.stxccession.
' This explains die value of the
10-minute "proofrng" which takes
place after tie rounding process
and before the moulding into
loaves. In this ten minutes the
dough has a chance to recover
from the shock of the dividing
and .rounding machines, and to
resume its light consistency. " '
The long, glass-doored cabinet
shovra above is an automatic
proofer.' Its doors are kept closed
during proofing, as the air inside
is furnished by the same machine
which provides pure moist air to
the fermenting room.
The balls of dough are taken
from ' the rounding machine by
cups set at intervals along a belt
conveyor. They are then con-,
veyed back and forth inside the
proofing cabinet, the journey
requiring approxiniatelyten
minutes. .
The ekact timing of such pro
cesses as proofing, together with
f the regulating of temperature and
humidity of air in the proofer,
help to explain the standard
high quality of BETSY ROSS
Bread. ,
In many bakeries this part of
the baking process is thought to
be unimportant, and much of the
food value and delicate flavor is
lost by lack of scientific under
standing of proper treatment at
this stage
Nothing is left to chance in making BETSY ROSS reac.
"The Perfect-Balanced Ration?
-.111 IfjW allllll vm m Inv r
LM Ull VI IP NSIIW
Jay Burns Baking Co.
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Made
in Large
Size Only
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