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.
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i-i wwhiim mm nimi iwaMi l.l Ht.HMt lim.m l
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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