JL
J Easter dinner is usually the occasion
of a family gathering, and as such calls
for a particularly fine dessert. We have
it ready for you.
1
Easter Egg Nogg
French Vanilla Ice Cream, :
rich with Fresh Country
Eggs and frozen Egg Nogg.
wiss M ni -rr
'I I iv ' ilk iv
Cream of all
ice ckeam
There is a dealer near you who will mpply
you. But to avoid disappointment be sure to
place your order early.
To the Citizens of Omaha
' Prof. Milton J. Rosenau of Harvard Uni-
versity says.4 "Milk and milk products make
up 16 per cent of all food eaten by the'aver
age American family." Granting this author
ity to be correct such an important item should
be fully understood before one presumes to
discuss it.
First, what is a cow? The best friend of
man. Mr. Howell may know this much about
the milk question.
A good cow costs from $125 tip, and with
the prospects of the European demand, cheap
cows are a thing of the past. Does Mr. Howell
act like he knew this?
With high-priced cows, land, rents, labor,
feed, bottles, living and "everything," is the
cost of milk production liable to be cheaper?
When did Mr. Howell qualify as a milk ex
pert? Competent authorities agree that a good
grade of milk cannot be produced on the farm i
for less than 10 cents a quart and allow the
farmer a fair return. This statement was
true before the war, during the war and more
so at present. Cheaper grades of milk are
produced by farmers milking a few cows as
a side line, but such farmers are not in the
dairy business. '
Mr. Howell ought to know that all over
production cost is a transportation problem
and someone must pay for it.
It takes horses, autos and their upkeep.to
bring milk from the farm to the consumer.
This costs about 7 cents a quart.
Has R. B. Howell taken this into considera
tion when he tells the people about cheap
milk? f
The men who deliver milk must be paid
good wages to keep them in a business requir
ing such hours and making long trips in cold
and heat every day in the week. When Mr.
Howell was enjoying his trip in South America
hundreds of men each day were driving to
Omaha homes, over rough roads, in weather
that Mr. Howell could not stand. Omaha
housewives know the difference between de
livered and undelivered milk. .
Is it fair for the Water Board to use City
Fire Stations and Firemen free to distribute
nonresident farmers' milk in discrimination
with Douglas County tax-paying dairyman?
No. Will the people be willing to pay -for
service, or do they prefer to walk blocks to
fire stations?
Is Mr. Howell's scheme legal? No; any
taxpayer can enjoin him. ,,
' Professor Rosenau emphatically states that
'A good grade of milk up to the health re
i quirements is costly." Mr. Howell's plan will
discourage milk production by real dairymen
and leave the field to the haphazard methods
of distant farmers, not subject to city inspec
tion. If these statements are correct, should
the so-called Muny Milk be encouraged?
The Water Board's plan is really not Muny
Milk at all. If Omaha -has the right to go
into the milk business, same as water, the
law would require the purchase or production
of milk by the City of Omaha in the open
market, and not attempt to use the taxpayers'
money to help a private concern. Will not
cheaper milk mean poorer quality, and can we
afford to economize on the baby's food?
What actuates the Water feoard? Is it
community good? At this juncture, is it
good policy for city officials to fan the flames
of unrest by spreading false ideas?
In view of these facts, is it fair to subject
the dairymen to an unfair, illegal competi
tion, under the guise of Muny Milk?
Water and milk are not supposed to have
any real affinity, therefore, should they be
mixed? No, not by the dairymen, or Mr.
Howell.
Milk costs money to produce. Water costs
money only to deliver. We wonder if Mr.
Howell would be willing to meet a friend of
the dairymen in open debate?
7 Omaha milk men go to the homes of every
business man each day to serve his family and
they also trade at his store. , How would
Omaha merchants like Mr. Howell to go to
Lincoln and bring in goods in competition with
them with his free rent and delivery system
paid for by Omaha merchants' taxes? The
milk men feel they should have the public
support in protecting their rights.
Should the Water Board's attempt to brand
the milk men as profiteers not be resented by
every fair-minded person? A line ought to be
drawn somewhere or it may lead to Muny
groceries, bread, shoes, movies, etc. This is
all very fine when Socialism is here, but until
then it should have no .standing with the
people.
Is Mr. Howell a Socialist or a Republican?
Cut it out, Mr. Howell. You have over
reached yourself and we know it.
The United States Government has not seen
fit to investigate the milk situation in Omaha,
so if Uncle Sam is satisfied, why should R.
Beecher Howell worry?
The question in a nutshell is this. Shall
the milkman be made "The Goat?" With
everything from labor to shoes and sugar to
lard out of sight, is it reasonable to expect or
try to force down the milk price in the face
of all this? No, not even to help out the
f Water Board.
Our Charter has its limitations.
The Omaha Dairymen
Housewife Pays. -
More than 9,000,000 eggs were de
stroyed last year in transportation.
That represents a cash loss of $1,
370,000. The loss ultimately comes
out of the pocketbook of the con
sumer. Besides having their pack
ages properly marked, shippers are
now asked, particularly in the case
of eggs, not to use flimsy or second-hand
cases. They arc asked to
use a cushion of excelsior or some
other protective material on the top
and bottom layers, which are more
apt to be broken than the middle
ones. The initial expense to the
shipper is slight compared to the
amount of loss.
The , Florida farmer gathers his
vegetables and packs them as soon
as he can. When the" car reaches
New York it strikes cold weather
and the vegetables spoil.
The Bee s Household
Arts Department
1
ill
I
"WHITE
HOUSE"
Sunday's Special
l.vt
Your Druggist Can Supply You
I The Fairmont Creamery Co.
EGGS FOli EASTER Stri clly fresh, fine for
coloring, per dozen . . , 43"
FANCY POT ROAST Corn-fed, per lb 18?
FANCY VEAL KOAST Milk fed, per lb. . . . '20f
3 SUGAR CURED HAMS AVliole or half, per lb. . .35
1
ORANGES 80-100-126 size, per dozen.'.
Why Pay More?.
ft hup In 111
.MomliiK if
Ptimiihle,
for Better
Service.
Suit Xearljr
20 ly Huj-iilft
iroeerle and
Meat in
BASKET STORKS.
"Ut Better 1r Low"
THE growth element known as
"vitamine" discovered recently
in certain foods seriously con
cerns our health and life.
These properties that affect our
health, and whose absence actually
brings about disease, are present in
some foods but absent in others.
Doubtless, in the past, persons ate
foods containing these elements in
stinctively. It is known that ani
mals search for certain food when
ailing, and go long distances to ob
tain it. Cats seek catnip with fever
ish intensity. But human beings are
not so unerringly endowed with in
stinct as are all other animals.
Scientists have studied and experi
mented the past few years with valu
able results. They have divided
"vitamines" into two classes, called
respectively "Fat Soluble A" and
"Water Soluble B." Fat soluble A
is found in butter, eggs, milk, etc.
Water soluble B is present in large
amount in vegetables such as lettuce,
spinach and other greens.
Milk is a life necessity. "Milk-fed
children make mighty men and
women." Milk Is secondary only to
air and water, v It contains as does
no other food the elements of
growth. Evaporated milk of high
quality brand is as rich in vitamine
content as fresh milk. Butter fats
provide growth, while lard does not.
Oleo oils are also rich in vitamines
and so enrich high-grade oleomarga
rine. Any set of children that does
not get a full supply of these impor
tant foods will ,ecome undersized
and undernourished.
The absolute necessity of milki
should.be impressed on the public
as the importance of fruit has been
by the reat commercial interests in
California. If wehave not under
stood about vitamines in the past,
we have groped after the knowledge
by eating such foods as seemed to
Veep healthy eliminating those
that did not. i For instance, bread
has been called the staff of life since
Bible times. It is not a perfect food,
however, for wheat does not contain
a balanced proportion of all neces
sary elements, but yeast is found to
be rich in vitamines. The amount
necessary to : promote life and
growth is almost infinitesimal.
Apples With Leftover Cereal.
Six, large apples, one and one
quarter cupfuls of sugar, one quart
of water, oik cupful cereal. Pare the
apples, cook in a syrup of the water
and sugar and turn'frequently; when
the apples are done till the centers
, with the cooked -cereal; boil the
syrup down until of a rather thick
consistency and pour over appjes.
Filled Cookies.
One cupful sugar, half cupful but
ter or Jard (or mixed), one egg, half
cupful milk, three and a half cup
fuls flour, two teaspoonfuls cream
tartar, one teaspoonful soda, one of
vanilla. Cream butter and sugar;
add egg well beaten, flour, cream
tartar and soda sifted, and then add
ed alternately with milk; then add
flavoring. Roll out thin, cut out
two circles; place filling on one and
cap with other circle.
Filling.- One cupful raisins chop
ped, half cupful sugar, half cupful
water, one heaping teaspoouful of
flour, pinch salt and a little vanila.
Cook this mixture until thick; then
proceed to rill the cookies.
Molasses Cookies.
One cupful molasses, one cupful
sugar, one cupful lard, two tea
spoonfuls soda, salt, one cupful sour
milk buttermilk is better if you
have it flour to roll.
Oatmeal Rock Cakes.
Two cupfuls brown sugar, two
cupfuls oatmeal, one cupful butter
and lard mixed, half teaspoonful 'cin
namon, one teaspoonful soda in cup
ful hot water; two and three-quarters
cupfuls flour. Bake in quick
oven.
Sponge Drops.
Beat to a froth three eggs, one
teacupful sugar; stir into this one
heaping coffee cupful flour, in which
one teaspoonful cream of tartar and
one-half teaspoonful salaratus are
thoroughly mixed; flavor with
lemon; butter tin sheets with wash
ed butter and drop in. half teaspoon
fuls about three inches apart. Bake
instantly in a very quick oven.
Watch closely, as they liurii easily.
Cup Custards.
One piit milk. Beat three eggs
with thre tablcspoonfuls sugar un
til light and creamy, add the milk,
slowly stirring well, fill the cup
about three-quarters full, grate a lit
tle nutmeg on top, first flavoring
with a teaspoonful vanila, almond,
lemon or rose. This should make
six small cups. .
gBfflSlgffii h m M mm tm m ifc Jffiss US. I -i
Nothing -Mysterious
V
about
liter
(RetittrtJU. 2. Patent Off in)
It needs no explanation!
. f
It has always been made of the best
and purest materials procurable.
When a better bread can be made
i . we will make it It is your best '
and most economical food.
SCHULZE BAKING COMPANY
When Serving Bacon
1-
.When you first tasted the much
vaunted bacon of England, praised'
by Dickens and Thackeray and
every other distinctively English
writer, were you disappointed? Wa
it served to' you white ( and sog
under an egg in a' little crockery
dish? And had you expected soirh
thing crisper and sweeter and
browner and brittlcr than the bacon
served at home?
A good niany persons have been
disappointed in the half cooked
bacon that one usually gets in Eng
land. Doubtless the English palate
is disturbed by the crisp .bacon we
ferve and doubtless the English
comment dubs this bacon overdone
and flavorless. Such is the habit of
appetite. . .
But both English and American
will agree that bacon can be made
or marred in the cooking. And it
is rather odd that in most house
holds bacon is served in one or, at
most, two ways; the other ways in
which itl can be deliciously cooked
each bringing out some new flavors,
are ignored. ,
But most American tastes prefer
broiled bacon to any other sort. It
must be broiled over or under
flame not too hot, and it must be
broiled to just the proper state of
crispness so that it is flaky and
golden brown streaked with tender
lean. .
Planked Fish.
Select any fish that will give large
fillets when the skin and bone are
removed. A halibut steak would do,
but a" smaller fish can be-made to
serve the purpose. . Spriukle the
fish with salt and pepper and saute .
in butter on both sides until nearly
done through. Remove the fish to
the plank and make a border around
the fish of hot well seasoned mashed
potato. Garnish with slices of fresh
tomato. Put the plank in the broiler
until the potatoes begin to brown
and the tomatoes are slightly
broiled. The fish by that time will
be cooked through. Before serving
add slices of lemon and a few sprigs
of crisp parsley to the garnish.
Chocolate Blanc Mange.
Heat a quart of milk, stir in a cup
ful of sugar and half package of
gelatine soaked and strained through
a flannel; add three large spoonfuls
of good grated, unsweetened choco
late, boil 10 minutes, stirring all ths
time; when nearly cold, beat until it
begins to stilfen; flavor with vanilla,
whip up once and put into a, wet
mould.
Broiled Meat Cakes.
'Two pounds ground meat, three
tablcspoonfuls soft butter, half ta
blespoonful salt, a little pepper; mix
butter, salt, pepper with the meat.
form into round flat cakes; broil"
them either on the broiler or in a
pan; serve with parsley, butter;
when mixed with an egg or two
they will be smoother.
Breaded Tomatoes.
Butter the sides and bottom of a
pudding dish, put a layer of bread
crumbs in the bottom, on them put a
layer of tomatoes, sprinkls over
chopped sweet pepper or a little
chopped onion; then salt, pepper and
and some bits of butter, a very lit
tle white sugar; then repeat with
another iayer of crumbs, etc., and
seasoning until full, having the top
layer tomatoes, with bits of butter
on each; bake covered until well
cooked through; remove cover and
brown quickly.
Baked Potatoes With Sausages.
Take potatoes uniform in size, .
wash, pare a round center at bottom
to stand upright, put the apple corer :
through each potato and insert a
sausage; bake in a pan in oven until
potatoes are done.
Coddled Eggs.
One-fourth cupful of milk, one
egg, one teaspoonful of butter, a
pinch of pepper; stir until it be
comes of the consistency of cream,
spread on graham toast and serve
at once; one egg for each person. ,
Tomato Soup (Plain.)
Peel and slice one quart ripe to
matoes, add to them one quart of
water, one small onion chopped fine,
a tablespoouftil of butter, a dessert
spoonful of salt; boil slowly; to one
pint of scalded milk add a table
spoonful of flour, a little white pep
per, two teaspoonfuls of sugar,
strain soup, add milk, serve at once
with small crackets.
Jam Omelet,
Melt one tablespoonful hutter in
an iron spider; when hot pour in five
eggs beaten stiff added to two ta
blespoonfuls of milk and keep it
from sticking by lifting with a knife:
cook from two to three minutes, fold
one-half over the other, but before
folding the omelet spread lightly
with jam "and sprinkle powdered
sugar over it
Flemish Salad,
v Take fillets of herring, lay in a
bowl with slices of apple beet root. '
cold potatoes, and cold cooked ,
sprouts (a left over) cover with ordi
nary salad dressing. If the fish is
salted let it soak first of all in milk j
to take away the greater part of th
salt.
Cream Cookies.
One cupful sugar and one egg
creamed together; add one cupful
sweet cream and half cupful sour
milk, in which one teaspoonful of
soda has been dissolved; add vanilla
or caraway seed and flour enough '
to roll. Bake until beginning to
brown. 5
Oatmeal Macaroons.
One cupful sugar, one teaspoonful -salt,
one teaspoonful baking powder,
two cupfuls flour, two cupfuls oat
meal, half teaspoonful cinnamon, .
one teaspoonful vanilla, two eggs
(well beaten), one cupful shortening,
four tablespoonfuls milk.
Coffee Snaps.
One-half cupful sugar, one cupful
molasses, one-half cupful butter or
lard, one-half teaspoonful soda, one
teaspoonful baking powder, one-'
quarter cupful strong coffee, flour
enough to roll. Bake in quick oven.
Spice Cookies.
One cupful molasses, one cuofu!
sugar, one-half cupful hot coffee,
one rounding teaspoonful soda, two-
thirds cupful of butter or lard, one
quarter teaspoonful each of cinna
mon, cloves and allspice. Dissolve
soda in coffee. Flour to make soft
Qougn. kou into, cake quicjj.
(
