Omaha daily bee. (Omaha [Neb.]) 187?-1922, March 27, 1920, Page 17, Image 17
THE 1 BEE : OMAHA, SATURDAY. MARCff 27, 1920. IT The Bee's Household Arts Department v iffHE shortage of furniture that I threatens the market at the i present time nas at least one aa ' vantage; it has made people who desire vainly to "match up" their imobilary possessions look about ind study as to what would go well Rvith the unmatchable sets. If public taste becomes cultivated Jo the point ot understanding re lated features in furniture, manu facturers are beginning to fear that enlightened buyers will never go back to being satisfied with the j commercialized complete suites that the maker, the dealer, and the buyer have falleni into the habit of so slothfully accepting js easiest to make, easiest to sell, and easiest to buy That factory made period sets are Imore or less-of a sham is beginning Ito dawn on the ge.ytrat public. Gen . liine period furniture will never be -Abandoned; in fact, more than ever l. .. t I I 'J f . 1 t us vaiue acKnowieugcu noi oniy uthentic pieces but worthy repro uctions. I am decrying only the heap sort of stuff that sails under tlse colors and that spuriously sells uder a period name a name that 'night as well be Mary Ann as Uueen Anne, for example. All fur- mure sou in sets is, as a matter ot act, being held up to analysis. It we are .about to institute a ,re- orni in our furnishings we have eally made a fair start in ourliving boms. It is safe to say without nuch fear of contradiction that arlor sets have been banished lone with "parlors." ami that an nformal- arrangement -of furniture hat guarantees comfort of living as been satisfactorily substituted or the prim little showrooms of ore., Whether or not the dining onf suite, the bedroom suite, etc.. ill follow suit is the burning ques- m. it they do, the change could t be more timely. The en suite a is, to say the least, having a d time justifying itself. . et my meaning be clear. It is t meant to discourage sets en- ely.' Indeed, a set- limited to a w pieces is an excellent nucleus f furnishing, if lines are cood and Iroportions generous,, but it should nd relief in being supplemented by ther pieces that harmonize yvith ut matching. A little bedroom in which two isorts of furniture are pleasantly Commingled has a pale French gray all nnurHpriifl ,iMtl, rni mlrtr TVi ed with slender four posts- is of rown mahogany, as is the writing esk and the highboy. Contrasting rith these pieces are a settee, two ackers, a littlp bench, and a desk lair painted rrench gray. The curtains and cushions are lade of wide striped silk in ivory rench gray and rose.' Drawn close the triple window is a narrow ssing table that is covered and unced with the striped silk. On e table is a little standing mirror with a tiny drawer beneath it. It is flanked by a pairof electric can dles. The bed has a cover of rose rolorett taffpfa. trimmed at Ihe sides with full flounce of the same. The .:. carpet is a deep rose velvet.- A jP'ijuant touch is given in the side . figfit shades, which are of violet parchment . In dining room corner of a big t lining room is a pretty gate leg 'Vt'c, and the chairs around it al- mate, tirst a ladder DacK rusn torn chair, then a round topped ndsor. The irregularity is pleas- The color sheme of the room interesting and might well be car- Id out in a regular dining room. -I lie sidewalls are in clear deep gold blor. - Several decorative paintings re used, framed in narrow mold rig frames of dull antique gold. I Several wall tables are in walnut Ywched up at the margins with jibbed in deep rich green paint. The Windsor chairs have pads of black iroadcloth embroidered in silk and xchenille m bouquet colors and trim- Died with a bright peacock blue silk cord. On one' table is a vase of saf fron pink and on another a pair of old ivory vases filled with black and green French futurist flowers. It will be noticed how well broken sets have been worked in together. While complete sets are the sal vation of the buyers who are incom petent to make judicious selection, and while they are vastly preferable to a poorly chosrn hit and miss as semblage, yet it must be admitted that several'pieces chosen because they are well related are far more charming, because in point of finish details are not repeated with deadly monotony. . v V J Coconut Grat Fuel Food We have some reason to believe that the coconut antedates man, or more specifically that it furnished food at the time when the monkeys walked together with their neigh bors, not arm in arm, you know, but familiarly. -" An ancient description of the nut says: "This nut is the best flavored of all the foreign kinds. The white kernel, although hard, foody, and tough, in its fresh state, is said to be - nutritiou&nd, when grated, makes excellent puddings, pies, cakes, incandy. etc. It contains a white liquid called milk, which is weet and nourishing, and they should never be purchased but when this milk is -heard to shake within them. The coconut tree furnishes food, raiment, milk, oil, toddy, cups, bowls, cordage, brushes, mats in fact, it is difficult to say what it does not furnish the Indian "The Indian nut alone Is clothing, meat and trencher, drink and pin. Boat, cable, tail, and needle all in . one." ' In 1825 there was printed a book which says that the natives of South America made a sort of butter from the coconut not so new a thing, yon see, as some people imagine but the most celebrated product.per haps has been the East Indian ar rack, an ardent spirituous stuff, the name nf which has hern attractive Ho some of the greatest poets. Be fore distillation the stuff was called toddy. It is the sap of the tree which is used in this manufacture. Yields Much Nourishment. ( The edible portion of a fresh co conut contains 2,760 calories, while sugar contains 1,800 and is counted a great fuel food. Dried cronut averages 3,125 -calories. Thui' it is easy to see that coconut is not merely a food adjunct. When we use it it is best not to forget how much nourishment it yields. Fresh, home dried coconut seems to me far superior in flavor to any that we can get in A package, al though what we get is far superior to that bulk stuff which the grocers used to think made such a pretty display. It is not so many years since 1 saw a bushel of it exposed to the dust of a big store. It was shredded cocoanut as white as the driven snow. Most food sellers know better today than to do such a thing. , When we waul to make home dried coconut, the first thing we must kneri how to do is to get the meat from the shell. To do this gently pnund or tap the shell all over, then hold one end on a hard surface and crack the shell with a heavy blow. ..Perhaps the eye end of the nut is the weakest. Jtecipes for using coconut do not begin so far back as getting it to grate. The grating is usually the point of departure mentioned. If the all over tapping has been effec tive the meat will come out easily in slices of fancy cuts, if a knife is used. - , How to Grate It. . The fresh coconut does not grate as well as pieces which have dried for 24 hours in a slow oven, over a radiator, or in any approved way, and it is not as sweet. Peel off the brown skin, put in a wire plate, with tissue paper over if dried over a radiator. It will curl up, but it will grate or grind just as well. . A grater with a crank and which may be fastened to a table is the best to use not only for coconut but for horseradish, potatoes for pancakes, and so forth. Rasping by hand is difficult and the small pieces have to; be chopped. One of the less usual but fine ways of using coconut is to grate it fine and color it different colors, then dry it again. One portion of a grated nut may be colored green with spinach juice. Pick over and Wash the spinach well and drain it. pound it, then put it into a muslin cloth and squeeze the juice over the desiccated cocoanut. Use beet juice for another portion and grate off the yellow skin of an orange, mix it with sugar to Gtan the color, and use this to color a third portion of the cocoanut. Sugar with the other colors seems to help. If . the colored sugar and coconut are wet the whole may harden into a cake as if dries, and it may be brok en all the finer, preferably in a .nor tar, and so be in better shape for a garnish. Keep the coconut thus prepared iii glass jars or jelly glasses. For Fancy Desserts. With this colored coconut on hand fancy dishes for dessert may be prepared in short order. Any desscrf topped with whipped cream may be made prettier and daintier by sprinkling a half teaspoonful or a little more over the cream one color or all. This colored coconut may be used on an icing or on mer ingues instead of the colored sugars the Europeans use. ihe rose or beet-colored coconut may be sprinkled on an icing so as to look like little flowers, especially like English daisies, (with the green used for sepals and leaves. The gold color ig good for borders. Plain and easy to prepare is the fruit dessert called ambrosia, which is often no more than sliced oranges and the coconut, but sometimes bananas are added to this mixture. Little coconut macaroons are de lightfully easy to make, using the freshly dried coconut, and quite equal td any candy, but they are not so easy to make when the coconut is grated without drying. For a small number' beat up one egg white, beat into it one-fourth cupful of sugar, and then fold into it half a cupful of dried and grated coconut. The best shaped cakes will, result if this is made into balls by the fingers and pressed down on an inverted and buttered baking tin, allowing an inch of -space between the cakes. Bake in an oven hot enough to give them a delicate quick brown, and do not remove from the tih until they are cold, or nearly so. The popular cornflake macaroon exceedingly and widely popular' two years ago is just a coconut maca roon with the coconut made to go farther by using half cornflakes in a recipe like the above. It is a dainty little cake and daintier if the cornflakes are crushed. Chopped nuts may be another addition, and it may have a vanilla flavoring. Fads and Fancies. 4 Swisses are unusually lovely this spring and unusually steep in price. And they are true Swisses because it is a fact that bears no disputing that from Switzerland comes all the Swisses that are worth buying. Especially smart are the Swisses that show a navy blue with medium-size white dots. An interesting collection of spring frocks includes those made of hand kerchief linen in pale shades and embroidered in a little darker shade. ' Flower Trimming. Flower trimming on hats is in high favor; in fact, never before has flower trimming been used so much in winter. A clever idea is to take tli hat that you bought at the beginning of the season to the milliner's and have it thoroughly cleaned,and freed from the dust and then have all the old trimming re placed with a trimming of gayly colored flowersT This will make a hat that you can wear quire late in the season. . Mock Duck.' Take a round steak, make a stuff -4 ing as tor turkey,, spread the dress ing on the steak, roll it up and tie; roast from 30 to 45 minutes. Wholesome Egg Dish 1 ' lls 1 Ill "TmtX ,- low 'or orange, which at present is in higher vogue an interior color than yellow, is an effective back ground for black candles. They can be set in silver candlesticks or, bet ter still, in candlesticks of orange pottery or glass. They look espe cially well on a brilliantly white and glittering table in silver candle sticks; with the white c4oth and the silver and china, the black lighted candles ad;l to the brilliancy rather than detract from it.1 Black candles are soft in appear ance like black velvet. There is nothing hard oharsh in their color and us'.'d witn care they have a good place as a decorative note in interiors. '' ' '' . . Kentucky clubwohien have raised and expanded $22,000 in the fight for legislation to carry on the illiter acy campaign. . Tomato Omelet Eggs are such familiar everyday articles of food that hardly anybody considers it a problem to be able to cook them properly; yet there are good and bad ways of preparing eggs. The egg is one of the most valuable of muscle making foods, and when properly cooked is easily digested. An appetizing way to pre pare eggs is given in the following omJlet recipe: Break four whole eggs into a bowl, add three tablespoonfuls of milk or cream, two tablespoonfuls of butter, half a staltspoonful of salt and a pinch of pepper. Beat all to gether with a fofk. Then put three tablespoonfuls of butter into an omelet or frying pan, and when it is hot pour in half a can of finely chopped fresh or canned stewed to matoes, free from their liquor. Mix lightly; then pour in the egg mixture over tl.e lomatoes and gently move it about with a wooden spoon. When the mixture thickens roll it over with a knife into-the shape of a half moon and turn it carefully into a hot dish. Garnish the dish with sliced tomatoes and fresh parsley." Olden Time Recipes 4 Apple 'Cheesecakes Haifa pound of apples grated, one-half pound of sugar beaten and sifted, one-half pound of clarified butter, six eggs, omitting one white, the rind of two lemons. Some cooks prefer' to add the juice of one lemon and to omit the rind.cf one. i ' . Potato Cheesecake Six ounces ot potatoes boiled and rubbed through a sieve, six ounces of sugar pound ed very fine, two ounces of butter dissolved, two yolks of eggs to which should be added by degrees the pulp, juice and rind of one lemon. Gooseberry Cakes Gather the fruit full ripe, put it in a jar and set it in a pan of water to coddle till it is soft, rub it through a fine sieve and to every pound of pulp put one- half pound of loat sugar pounded and sifted very fine and the whits of an egg. Beat it well with a whisk for two hours and then drop the mixture on white paper and set it in a warm place. When quite dry 'take the cakes off the paper and keep them jr. a day place. They, should be tw'o inches wide and twice as thick. Any kind of fruit may be used in place of gooseberries. Bury Gingerbread One and a half pounds of flour and the same quantity of raw sugar well rolled, four ounces of ginger, one-fourth pound of candied peel, one nutmeg; mix these ingredients very well. Beat to a cream 11 ounces of butter, add a little of the mixture, then put in 3 beaten eggs and add the rest of the mixture bit by bit till the whole is worked into a mass. Chicken With Fried Noodles. x On cupfal diced chicken. Two tablpspoonfuls green peppr. .One-fourth cupful diced celery. One-half cupful cream sauce. One tablespoonful tomato catsup. Combine all ingredients together, season with salt and pepper. When ready to serve surround with fried" noodles. Fried Noodles. Use the following recipe for noo dles, let it stand until thorughly dry, cut into thin strips and fry in hat fat. The recipe will make more than you need for the meal, but keep them in a clean fruit jar, being sure that the noodles are dry. Black Candles. Have you ever used black can dles? They are tremendously effective, and if you car. get hold of any you will have found a means of intro ducing a decidedly interesting note into your rooms. Now, of course, black candles should be used with discrimination. They are good only in a room in which there is color. They would be good in a room with a white marble florr and marble benches and a marble mantelpiece, whether there was r.clor or not, for with white marble black is always good, and black rugs and hangings arc most effectively and not at all mournfully used with marble, s But most of us havex no marble halls in vliirh to spread bUck car pets and i.ght black candles. So we must be a little careful that we choose the- Hack candles for the right rooms. A room with a good deal of yel- mm 1 m m m r 14 fa "Li Bll IT The Joy Of A H Perfect Skin Know the joy and happiness that comes to one thru possessing a skin of purity and beauty. The soft, dis tinguished appearance it renders brings out your natural beauty to its full est. In use over 70 years. 1608-10-12 Harney . Street Doug. 1796 Milk, Ceil CrMm, Whipping Cream and Cot tag Cbeei re ceived her daily. You are sure to come again. " . When you once know the service, the quality, and whoksomeness of our prod ucts, and with it all, enjoy real economy, other people won't have to convince you v that the Central Market is your market. Come once and you will come always. . Best Cuts Fancy 1 71. Steer Pot Roast, lb. I 2 Fig Pork Roast, per lb 25ic Fancy Steer Rib 1 OJL . ,Boil, per lb.. 12 I 3 lbs. best Granu- Cfi lated Sugar ........ 10 Bars Jglectric Spark Soap . . . . 65c v-uminuiuiiiiiiiMiuumiinmmjiiiiHUiUiirinttniiiniHiiiuixiiii I "Diplomat Sundays IIBIIM ICE CREAM Special Your Drugget Can Supply You The Fairmont Creamery Co. iQiiiiM j QPfOfe .. . I lam ii Mm l1 a i if -a 1 " "il 3E ADVERTISEMENT PAINS SO BAD STAYED IN BED i. Young Mrs. Johnston Had Miserable Time Until She Took Lydia E. Pinkham's Vegetable Compound., j? dsn Chicago, 111. "I was Tery sick for tome time with pains in my sides and deck and 1 could not do my work at times the pain in myv side was so bad. I would have to stay in bed for days at a time. My mother-in-law had taken Lydia E. Pinkham's Vegetable Com pound and recom mended it to me. It cured mv pains and I am now able to do all my work. You can publish my testimonial and I hope the Compound will do others the good it has done me." Mrs. Ania Johkston, 206 E. 41sfc St., Chicago. For forty years women have been telling how Lydia E. Pinkham's Vege table Compound has restored , their health s when suffering with female ilia. This accounts for the enormous demand for -it from coast to coast. If you are troubled with any ailment peculiar to women why don't you try Lydia E. Pinkham's Vegetable Com pound? It is made from native roots and herbs and contains no narcotics or harmful drugs. V "EGOS BtS i -... . . - . . (SEE TJ mm STOP! Spending all your money on the high cost of living. Plant a vege table garden and save money. You will be surprised to see what a nice lot of vegetables you can grow on a small plot of ground. Now is the time to plant SWEEET PEAS, RADISHES, ONION SETS. If you are going to fix up that lawn now is the time to get busy. OUR GARDEN SEEDS, FLOWER SEEDS, LAWN GRASS "AND FERTILIZERS ARE THE BEST. SEEDS THAT GROW! NEED ANY? THE NEBRASKA SEED CO. ' " 1613 Howard Street 4 3K) Specials for Saturday . at the Washington Market Short Ribs of Beef, lb 9 Pork Loin, half lb. or whole, per ..25 Fresh Leaf Lard, lb....22 Choice Steer Beef Roast, lb..l5 Choice Steer Sirloin Steak, per ,1b .....29 Choice Steer Rump Roast, per lb , 25 Fresh Pork Shoulder, lb. ,23,kt Fresh Pork Spareribs, lb.21 Fresh Beef Tongue, lb..27tf Sugar Cured Breakfast Bacon, - lb. 25 t All brands of Creamery Butter, lb A , 70 All brands Tall Milk, can.l2Hd Caroline Milk, "can 10i Corn, Peas and Tomatoes, 2 cans for 25t Extra Fancy Java Coffee, per lb 40 No. 3 cans Pork and Beans, 2 cans toy 25 Large can Peaches in Syrup at 35t Peerless Laundry Tablets, washes clothes without rubbing, v16 tablets to the box, per box : 25c - Full line of fruits and vegtables at lowest prices. UASIIIHGTOn MARKET 1407 DOUGLAS STREET Blue Bell Pancake OC, Flour, 2' pkgs.: SJC Large Cans Mus- OJLf tard Sardines, can l2t 25c grade May- 1 ,7-i- flower Peas, can . . 1 2 t No-. 2 Cans Green 1 Beans, per can ,..,,I2v No. 1 Cans Extra OEf Fancy Sliced Peaches No. 1 Can Fancy OAv Apricots s&Ul Fancy Quality Package Butter, per lb. . t"; Creamery ..65c 5-lb. Pails Swift's fcl QC iff X UO Snowflake Oleo. Extra Fancy Creamery -But ter in 2-lb. rolls, per lb. 54c Fancy Onion Sets, C n per qt Large Leaf Lettuce, C each Or 3 for 10c 3-lbs. Light Sea Cf Sugar Fancy Young Veal 1 OJL. Breast, per lb. 102 Fancy Sugar Bacon, per lb Cured Back ...26ic Fancy Prime Rolled OOl Rib, per lb Os&2 C Carnation or Pet 1 O i Per doz .1. . . . .$1.45 Milk, per can. Fancy Tall Cans Salmon 28c 25c Can Hart Brand Spinach 2Qc J. M. Corn, per 17ic can Per Doz $2.10 No. 3 Cans Army "Pork and Beans, 3 OP cans OC Fancy Dried Peaches OP or Prunes awiJC No. 1 Cans Extra OC Fancy Peas C Strictly Fresh Country Eggs In Cartons, per doz. . Checked 44c Fluted Cocoanut Bars, OO per lb,, 0tC Extra Fancy Kiln Dry Sweet Potatoes, per . 71 Z lb. Fancy Strawberries Artichokes Trr stilt nnr tiAma.marla pure sausage, per oc. , . . lb. 48-lb. Sack Cen- d0 OC tral Flour. , PO&0 Fancy Young Veal Roast, per lb. . . . w2C Fancy Steer Shoulder Steak, ,r .;..18jc Life of Wheat, 30c IP pkg r... IOC- 30c Cans Booth's Sat- OA dines in Tomato Sauce 4UC 25c Can Sweet Pota toes . . . .' 20c ft Advo Extra Sifted 07 Xn Peas, per can ..... C Per doz $3.00 No. 3 Can Pineapple, per can, 35c, three J 00 No. 3 Can Windmill Peach, sliced or halves, per AX. can . . , '. . . . C 45c Our 60c Grade Central Genuine Bulk Coffee per lb. , . Wisconsin Full Cream Ameri can Cheese, per QC lb OOC Iten's Fairy Sodas, 1 Q per lb ; . . 1C Extra Fancy Qauli- flower, per lb. ... IsmZC Cucumbers . Mushroom McComb's Home Made. Choeo lates, Saturday only, PQ special, per lb We carry a full line of Easter Eggs, Baskets, Novelties and Fine Candies. msmjrffnn l i ijii mv-niiwsPvivsiBiaaHiBHiBifjipsM i-i wwhiim mm nimi iwaMi l.l Ht.HMt lim.m l 0) 6) fin Mi 212 No. 16th St. ' Omaha 2408 Cuming St. Omaha , Four New Cash Meat Markets PLEASE SHOP EARLY For Quality Meats, Service and Low Prices - -.- r 4903 So. 24th St So. Omaha 34 Broadway Co. Bluffs, la. , iimiiii mi -v mr I k I ssora i Sugar Cured Breakfast Bacon (V2 or whole) 33c Fancy Small Lean Pork Shoulders 21c Sugar Cured Regular Hams (Vft or whole) 29c Choice Round Steak 24c BEEF CUTS-- Choice Rib Boiling Beef. . . 10c Choice Beef Pot Roast. . . . 14c Prime Rib Roast. . . . . .4c Choice Round Steak. . 24c Fresh Cut Hamburger. . . .18c Choice Boneless Corned . , Beef . . tea . .17c X SMOKELVMEATS Sugar Cured Picnic Hams . 20c Sugar Cured Strip Bacon . .23c Sugar Cured Skinned Hams at........ 30c Cudahy's Puritan Hams . . . 37c Cudahy's Puritan Bacon. .47c SAUSAGE AND COOKED MEATS Choice .Wienies 20c Choice Frankfurts ....... 20c Choice Garlic and Polish , Sausage 20c Fresh Liver Sausage and Bologna 18c Choice Veal Loaf 25c Fancy Summer Sausage . . . 25c Fancy Salami Sausage. . .30c Fresh Brains ..... . . 10c Coffee 40c PORK CUTS Choice Pork Loin Roast ... 27c 1 Fresh Boston Butts ": . . . . .26c Fresh Spareribs . . . . ... . . .22c Fresh Leaf Lard . . . . .24c 7 Small Lean Pork Shoulders at ... ..A... .l.jUc Fresh Side Pork. ....... .25c Pure Lard, per lb. ..... . .26c Fresh Neck Bones, 4 lbs . . . 25c Fresh Pig Feet, 4 lbs . . .... 25c Fresh Pig Ears, 4 lbs . . . 25c Fresh Pig Kidneys, 4 lbs . . . 25c Fresh Pig Liver I i.r. .5c Fresh Pig Tails ........ : i :. 16c Fresh Pig Snouts ...... .-.t. 16c VEAL CUTS Fancy Veal Breasts . . . , . .17c Choice Veal Roast. .... . .21c Choice Veal Leg (J or whole) at 24c Choice Veal Lpins . . . . . . .24c Choice Veal Chops . .k . . . . .26c CHEESE . 4 Fancy Cream Cheese. . . . .33c Fancy Brick Cheese. .... .33c I Special Prices on Swift's Butterine We Sell Swift's Snowflake Butterine -WHEN YOU WANT TO GET IN OR OUT OF BUSINESS- 1 IPLACE YOUR AD IN THE OMAHA BEE FOR RESULTS: i