The Bee's Household
Arts Department
vt-ttITH the pail of pure leaf
' ' V tarJ comes visions of rich,
' ' brown c-jphnuts, flaky pie
crust and wonderful-giiisj. cookies,
f the kind mother used to make. Tn
it facK some of us. think back to grand
g ; mother's big crock of home-render-4
td lard, from, which . came the
; :horteniug for grandmother's goodies
, : and from which was -iried to a
- golden brown the big platter of
.: fried chicken and the trout caught in
a nearby stream. .
Modern efficient methods of manu-
facture make' it possible for us to
;; have pure. leaf lard, rendered in open
. kettles, extremely rich and delicate
i ; in flavor, withoall the hard labor
i incident 'to the. preparation of the
I home made lard of olden days. It
8 ' may be obtained in pails of con
: yenient size for' every home, and if
I :iDt in a cool place may be on hand
t all tinies. And the thrifty home
i manager will be glad to know that
it lard is plentiful now and may be
I tcojjomically used for all shorten
Ir ingand frying purposes.
!; The highest grade -of leaf lard is
'I. made from the leaf ?at of carefully
;' selected and government iivspectcd
i hogs. Only a small amount of this
lard is o'biaincd from each hog. Fure
leaf lard is 100 per cent fat, so every
.i narticlc in the pail goes to shortcr.
y . ing and, frying and none is lost in
I f moisture or foreign substances.
' There was a time when even fhe
t best of housekeepers thought that
i all fried foods were indigestible. It
r is now understood that there are
v certain very important' points in the
use of fat in cooking which govern
. its' digestibility. '
For digestible frying, use deep
V fat. About three pounds of lard is
U required for this purpose and a
Scotch kettle is the preferred uten--t
sil. although anv vessel of stiit-
wble site or shape may be used. The
4; frying basket is important and great
i care should be taken in frying that
; : the fat fs 'of the right-temperature
;. 350 to '400- degrees. After the food
'. is cooked, drain on brown paper .
Furc leaf lard is the ideal shorten
ing for pics, all kinds of bread, bis-
cuits,. cookies and for certain cakes.
' ' .Select the brand that has long
. stood for. highest quality, and have
! delicious and digestible pies, cakes,
i doughnuts andj cookies.
Roast Ribs of Beef
By CONSTANCE CLARKE.
THIS is generally a popular dieh
find much appreciated by ao
family. Chooec & fine rib of beef,
according to t'ae velsht- you require
The fore rib i3 considered tha
primcst roasting piece, but t!e mid
dle rib is the moist ceaaamlcal. Done
and roll the meat round, secure it
with skewers and. If necesEary, bind
It round -with a piece of tape. Put
tlia meet into a roasting pan with a
little water, a clove of garlic, ton or
twelve peppercorns, two or tSi ee bay
leaves and a little-thyme. Do not
(salt until nearly cooked, cs it draws
the juice from the meat. Keep con
tinually baatins the whole time.
Pour the driprtnga from tne pan, put
in a little boiling water slightly
salted, and strain the gravy over tne
meat, continually basting until the
moat is done. Remove the skewers
and serve with freshly boiled and
peeled potatoes and horseradish
sauce.
HORSERADISH SAUCE. Take
two tablespoonfuis of prepared
horseradish, add to this half, a tea
cpoonful of English mustard, half a
tsaspoonful of Trench mustard, a
good p!ach of sugar, a pinch of salt,
a dust of paprika popper, two raw
yolks of eggs, and mis all together
with one and a half tablespoonfuis of
white rinegar. Then add half a cup
of thidkly whipped cream, stir well
together and use.
t Cherry Pudding.
. Mix two tablespoonsful corn
starch to a smooth paste with a lit
tle cold milk, add two cupfuls milk
and one tablespoonful sugar; flavor
I with the grated rind-f one lemon;
put into double boiler and boil un
til it thickens; remove from the fire,
stir, in a cupful of canned cherries,
let it cool slightly, pour into serv
ing dish and decorate with canned
cherries and whipped cream.
Chocolate Pudding. .
One cupful potato flour, a pinch of
salt, one tablespoonful sugar, one
tablespoonful blackberry jam and
two tablespoonfuis butter, half an
ounce of melted chocolate, onetea
spoonful baking soda mixed in -a
quarter' cupful warm, water. Steam
and serve with cream or rich milk.
Holiday Pudding.
One cupful molasses, one cupful
suet, chopped fine; one cupful sweet
milk, one cupful raisins, one cupful
currants, one-half teaspoonful salt,
one teaspoonful cinnamon, allspice
. and cloves, one teaspoonful soda,
one and one-half cupfuls flour.
Steam three hours and serve Lwith
white sauce. -
Peach Pudding.
Place some sliced canned peaches
in a pudding dish. Four over this,
' while still warm, some cfgless corn
starch pudding, made from half milk
and half fruit- juice! AVhcn set turn
out to serve.
Batter Pudding. - '
Use one-half cupful flour, one
half teaspoonful baking powder,
one-half cupful sugar and enough
milk to make a thin batter. Four
this over a cupful of cherries, pour
into greased dish and steam for
'about two hours. Serve with thick
ened fruit syrup.
Steamed Jam Pudding.
Soak half a pound of stale bread
in cold water, squeeze it as dry as
possible, beat with a fork to make
it crumbly. Add to this three ounces
of suet, chopped line, together with
one-half cupful seeded raisins, two
tablespoonfuis brown sugar with
one-half teaspoonful baking pow
der, a little cinnamon and a little
, milk. Pour into a well greased bak
. ing dish and steam for three hours.
Serve with a fruit sauce, made by
boiling together four tablespoonfuis
f raspberry or blackberry jam, one
half cupful of water and a little lem
on juice.
Prune Pudding.
Stjtw together one pound ' of
prunes, one cupful of water, rind of
a lemon thinly peeled and one-half
cupful of sugar, stew until prun'es
are soft Remove stones when cool.
Line a greased baking f dish all
around with slices of stale bread.
Pour prunes and liquor into dish,
N caver the top with slices of bread,
place in a moderate oven and bake
about 39 minutest-Serve on a hot
dish with hot lemon sauce.
Economical Pudding.
Mix together one cupful potato
flour, one cupful bread crumbs, one
quarter pound chopped suet, one
half cupful milk and one tablespoon
ful sugar. Dissolve one-half tea
spoonful soda in one-half teaspoon
ful vinegar, which is to be added
last. Steam.
Hard Sauce.
Half--cupful butter, one cupful
powdered sugar, two tablespoonfuis
boinng water; flavor to taste.
White Sauce.
One cupful sugar, one cupful wa
ter; let come to a boil and thicken
with cornstarch; remove from fire
and add one-half- teaspoonful vanil
la dr any other extract,
How to Buy ,Coffee
BY EDWARD ABORN
III (icnrral FrclrrutSon Musazinr.
"J low shall I buy 'coffee is a
frequently a,skcd but inadequately
answered question in almost every
discussion touching coffee. An au
thoritative reply must begin with the
fact that the- quality of the cup of
coffee is not determined by the
order you give to your grocer. This,
though essential, is but one ,of the
factors in the ultimate cup results.
One danger in coffee buying is- a
self-imagined knowledge of judging
the bean visually by its "style."
Many quite ludicrous errors are
made by buyers ' with superficial
ideas as to the "looks" of the coffee.
One woman, for instance, indig
nantly rejected exceptional old
vEast Indian coffee because she
though the "weevil" bples in the
bean, which appear in many choice
old coffees, iulicatcd wormy and
damaged stock. She demanded, and
doubtless received, a flashy looking
coffee with "a lovely white center"
of far less drinking quality value.
Others reject small or shriveled
beans and uneven roaslcrs which
often, include very fine cup coffees.
Genuine Arabian ' Mocha is one of
the mtt disreputable "lookers," full
of small and imperfectly shaped ber
ries characteristic of its kind.
The New York Coffee exchange
has a system oi ' "green grading"
by which coffee's are assigned num
bers from,l to 8, according to the
number of imperfect beans in a
pan sample of the green berries.
A No. 4, for instance, has 29 im-
Vperfections. What constitutes an
imperfect bean is a question tor ex
pert skill, and efficient graders re
necessary to determine the grades.
The system is therefore no guide
whatever to the consumer. - And
the green grading is but preliminary
to the cup test which follows. No
competent trade buyer thinks of
purchasing coffee for consumer dis-
Sl"
Specials
Strictly Fresh Country Eggs
at, per doz. ..... .442
Wedgwood or Meadow
- Gold Butter, lb.... 71c
Lipton Yellow Label Tea
1-lb. package 82
Vi-lb. package 42
Bulk Oatmeal, 3 lbs. .17c
3 pkgs. Jello, all flavors,
for 37tf
V-lb. flat can Columbia
River Salmon . : . . . 2Qdr
Selected Solid Head Let
tuce, hd.,71.! and 10
Best Tender California As
paragus, lb 30c
Choice Florida Tomatoes,
Per lb 20
12-oz. bottle Green Olives
at 35tf
9-oz. can Ripe Olives. 28c
Leadings brands of Ham.
whole or half, lb. . .38
SOiV2EV3Efl
BROS.
Har. 188 2801 Farnam
Iribution by the green grading
alone. Thorough cup test of u.i
drinking quality is necessary. The
cup value docs not follow the num
bered green gradings, a No. 5 or
No. 4.' lor example, often out-drinking
the lower numbers because of
the age of the coffee, its distinct
origin, curing, climatic influences,
etc.. which become evident in' the
final and only really conclusive
test, the beverage itself.
Added to the official green grad
irg by vision the trade custom in
cludes a description of roasliu-g
style and cup quality. A typical
import offering would read "SanVos
No. 4, good bean, good roast, soft."
"Soft" refers to the flavor and th"e"1
line between, soft and harsh, or
rank, or bitter, etc., is judged upon
the lips and tongue and is quite
often a serious matter of dispute
referred to cup-testing arbiters,
The final cup-testing arbitrator of
all coffee is the ultimate '.consumer
and the palate is tli accurate guide.
Any consumer should buy that cof
fee which, carefully ground and
rightly brewed, best suits the family
taste. '
There are a few "eye-witness"
points, however, of preliminary
guidance. Low grade coffees fre
quently exhibit themselves in- both
the green and roasted bean by an
excessive number of what the trade
calls" "Blacks." These are defective
beans which have little content of
value, and depreciate,-the drinking
quality. They are different from the
shriveled bean which is not nec
essarily defective, and tfie so-called
"Quaker," which turns a very light
color in roasting. "Quakers" indi
cate a partially developed bean, but
are found in some of the world's
best drinking coffees and they do
not condemn the cup value of a
sample, if-not in too great propor-J taste.
tion.
It should be obvious that in cof
fee sold ground all black beans and
any foreign material, such as small
sticks, etc., which are milled out in
clean bean coffee, are concealed
from f hev buyer's view. The trade
term ''Grinders" means imperfect
bean coffee, more feasible for selling
ground than in the bean. This should
be reason enough for buying coffee
in the bean.
It should also be obvious, but evi
dently is not, that it is a suicidal pol
icy .Jo . use anything but freshly
ground feoffee. Nature designed a
protective structure of fiber in the
coffee ' bean, honeycombed with
cells, in which are stored the very
volatile flavor elements.' When
these cells are broken open by
grinding the vital elements are ex
posed to'the air and rapid deteriora1
tion follows. There is no form of
packing ground coffee which pre
vents this and every buyer of ready
ground coffee buys stale and dam
agetLgoods in more or less degree.
Why Coffee Costs More.
The present advanced price of
coffee is due to natural causes of
supply and demand, and repeated in
vestigalipn by municipal, state and
national government agencies have
failed to show profiteering in the
coffee trade.
The Brazil production was greatly
curtailed by the great frost damage
which swept large areas of coffee
plantations. Against an estimated
increased consumption ofcoffee in
this country, due to increased pros
perity, prohibition, etc., the world's
production shows a decrease of
5.000,000 bags for the 'vear 1918
1919 as compared to the year $1917
1918. The present world production
is estimated to be the smallest in
over 20 years.
Keen competition and indh'klual
enterprise rule the coffee business
more freely than in almost any prod-"
uct in the food line. From the im
porter to' the retailer there is a con
stant struggle for - trade. Oppor
tunity to offer a lower price than
the "other fellow" is eagerly sought
and immediately taken advantage
of, and in coffee .the consumer pur
chases an article governed by com
petitive laws in free operation, the
best possible protection to his in
terests. There are aVso thetional
against short weights, adulteration
and misbranding.
efficiently insure all consumers
and state pure food laws,1' which
Economic laws govern cost on
which prices are based. The price
a consumer Should pay for coffee is
to be determined by the individual
taste. Your taste may be suited by
a moderate price coffee, or perhaps
will require the classiest and most
artistocratic growths. This must be
determined in each individual case,
but before deciding what coffee to
buy, the consumer should under
stand that the processes of grinding
and brewing finally settle the fate
of any coffee. It is futile to waste
money for good coffee and ruin it
beyond recognition by destructive
brewing methods.
-The elementary principles of
grinding and brewing are now clear
ly established, and though simple,
are so absolutely essential that with
out them no coffee, however expens
ive or well bought, ever .becomes the
healthful, wine-clear, delcctably
flavored and scented nectar it can so
easily be.
How to Make Coffee.
Roasted coffee Is a cooked article,
not raw material. Its flavor and
aroma are developed solely in the
roastng process. Shades of roast
produce degrees of flavor and color,
mild, medium and strong.
,No true flavor or aroma can be
developed by boiling or stewing,
which but overcqoks the already
cooked coffee and destroys the aro
matic values by ov-6r-extraction of
the bean" fiber. ' '
The structure of the roasted berry
is a honeycomb of minutes cells in
which is stored the whole value of
the coffee. By veryfine grinding
only are these cells made to yiejd
the- full, true flavor and fragrance.
The finer the grind the fuller and
quicker is the extraction of flavor,
aroma and- color.
Water' below boiling point is in
effective in extraction.- At the full
E
luHHHHsWM
SEES
We have received a large shipment of , Fancy
Spring Lamb, which we are going to place on the
market at the following low prices:
Fancy Spring Lamb, fore quar
ter, per lb. ,...24?4c
Fancy Spring Lamb, hind quar
ter, per lb. 35 ?4 c
Boiling Beef, per lb 10c
Beef Roast, per lb , 1745 c
Pork Roast, per lb 2ic
Fresh Beef Tongue, per lb., 27 c
All Brands of Creamery Butter,
per lb 69c
Peerless Laundry Tablets, washes
clothes without rubbing, 16 tab
lets to the box, per box 25c
A full line of fruits and vege
tables at the lowest prices.
Washington Market
1407 Douglas St. :
Store Opem'at 7:00 A. M. and Closes at 7:00 P. M. Saturday.
Do Your Shopping Early.
galloping point, in contact with very
fine granulation, water instantly ab
sorbs all of the flavor elements,
which are very delicate and volatile.
The dregs are dead after the boiling
has passed through once. They have
no further content of alue and
yield by continued contact only un
desirable and injurious substance.
So-called "muddy" or "cloudy"
coffee is due to faulty straining and
never to the coffee itself, however
low the grade. Metal strainers are
inefficient ior holding the finest
particles, difficult to keep clean, and
subject to the injurious chemical ac
tion of coffee upon metal.
Cotton cloth, rinsed before using,
makes the most sanitary strainer or
filter and . the most efficient when
rightlyshaped. It must never be
allowed to dry after once being
used. If kept submerged, sealed
from the air iit-water. it will keep
ami
HE
liii
mn?m
sweet. It is the spores in the air
which cause souring. The cus
tom of drying a fitter cloth or drip
bag in the sun is a common and
fatal blunder.
Cotton cloth also has the ad
vantage over solid strainers of be
ing easily renewable with fresh
material.
It is very simple to understand
and follow the primary facts,
summed up below, wnfch equip on
to select a coffee making utensil or
pt for one's self, and rightly use it.
SALE NOW ON
Hardy Perennial lloots and Plants Pinks, Sweet
Williams, Coreopsis, Hardy Poppies, Hardy Flowering
Phlox, Sweet Rdiket, Hibiscus, Hollyhocks, Liberty Iris,
Sage Plants, Cinnamon Vine, Madeira Vine, Dahlias,
Asparagus Roots, Rhubarb Roots. Special sale on Peonies
and Dahlia Roots.' '
Seeds That Grow .'.
? NEED ANY?
See That They Come From
The Nebraska Seed Go.
1613 Howard Street
I 1 1. 1
iBlMMJEfe 1105,
HPVVPTIllVaailillllllHBIlVBilllllHHWH
r.i:ia w HMiftir Kflflaa m ffl.w:n txmim KMflw lirrn
n
1608-10-12
Harney
Street
Phone
; Douglas
1796
The Best of Everything Good for Your Easter Dinner
Hindquarters Fancy
Spring Lamb, lb...,
45c
Prime Rolled' Rib
Roast, per lb. . . ,
32ic
Fancy Spring Lamb 1 7A
Shoulder, per lb.. . 1 f 2 C
48-lb Sack Central
Flour
$3.25
No. 3 Can Baked
Beans, 3 cans . . .
25c
Crisco, llb.
cans
35c
Qt Bottles Grape
Juice .
65c
- . i
Del Monte Brand As
paragus Tips
38c
No. 1 Cans Apricots
20c
2 Pkgs.
Flakes .
Society
45c
i i
Easter Novelties Easter
Candies of All Kinds.
Guaranteed Country Fresh
Eggs in Cartons, A 7
-T 9 V
per doz
2-lb Pkg.
Sunflake
Oleo
Swift's
Premium
75c,
Extra Fancy Lettuce,
per bunch 5c, three for
10c
Extra Fancy Rhubarb, OP
per lb., 15c, two-lb. JC
Extra Fancy
Sweet Potatoes,
per lb
Kiln
Dried
7ic
Fore Quarters
Lamb, per
lb
Fancy Spring
22ic
Pig Pork
per lb. . .
Roast,
tc
Fancy Young Veal QOJL
Roast, ner lb tt 2
GOc Can Royal Baking
Powder
40c
Carnation Milk or
Pet Milk, per can . . 1 2
Per case $5.20
12c
22-oz. Jar pure Jams OC
Jellies ODC
Three Jars $1.00
Armour's Veribest
Dressing, 16-oi.
bottle
Salad
28c
Large Cans Del Monte OQ-,
Sliced Pineapple ....
Minnesota
Spaghetti, 3
pkgs
Macaroni
or
25c
Iten Biscuit, per
Pkg
9c
McComb's Home-Made Choco
lates, 70c Quality. KQ
Special Saturday.... JJC
Fancy Creamery
Butter, per
lb
Package
65c
Gem .Nut Margarine,
per lb
33c
Best Cuts FancySteer Pot
Roast, per " jyj
Genuine Lamb
Stew, per lb. . .
12ic
Fancy Young Veal
Breast, per lb
15c
5 lbs. Best Bulk
Oatmeal
25c
2-lb. Can String
Beans
1 OA
tc
Monarch Catsup, per
bottle
23c
No. 3 Cans Sliced or
Half Peaches
43 c
No. 3 Cans Hawaiian
Pineapple, per can. .
35c
Our 60c Grade Best
Coffee .I
45c
.
Extra Large Prunes,
per lb .'
25c
2-lb. Roll Extra Fine Country
Butter, per . VIA
KfSt
lb.
New York Fancy Full Af
Cream Cheese per lb. C
Fancy New Cabbage, 7JL
per lb. : '.. 2C
Fresh Asparagus, Tomatoes,
Cucumbers, Strawberries,
Mushrooms and All Kinds of
Fresh Fruits and Vegetables.
Store Closes At 7 P. M. Saturdays.
2408 Cuming Si.
212 No. 16th St.
Omaha
Do Your Easter
Shopping Here
4903 So. 24th St.
So. Omaha.
634 Broadway,
Council Bluffs
For Quality Meats, Service
Low Prices '
Sugar Cured
Skinned
Hams "
( or whole)
30c
Sugar Cured
Regular
' Hams, 9 to
10-lb. av.
or whole)
30c
31
' BEEF CUTS
Choice Rib Boiling Beef. '. . 10c
Choice Beef Pot Roast 15c
Prime Rib Roast Beef. . . .24c
Choice Round Steak 24c
Choice Sirloin Steaki . . . . . 28c
Fresh Cut Hamburger 18c
Choice Corned Beef 17c
SMOKED MEATS
Sugar Cured Strip Bacon . . 25c
Sugar Cured Skinned Hams 30c
Sugar Cured Breakfast ,
Bacon . . . ., 33c
Sugar Cured Regular Hams 30c
Sugar Cured Picnic Hams 22c
Cudahy's Puritan Bacon. .48c
Cudahy's Puritan Hams. , 37c
SAUSAGE AND COOKED
MEATS
Choice Weiners . . .18c
Choice Frankfurters . . . . . 18c
Choice Garlic Sausage .... 18c
Choice Polish Sausage. . . . 18c
Fresh Liver Sausage 17c
Fresh Bologna Sausage. . 17c
Choice Minced Ham 25c
Choice Pressed Ham ..... 25c
Fancy Summer Sausage . . . 25&
Fancy Solomi Sausage . . . , 30c
Choice
s tfeef
Pot
Roast
15c
Armour's
Veribest
( Milk
3 cans
35 c
PORK CUTS
Choice Pork Loin Roast . . . 27c
Fresh Boston Butts? : . . .26c
Small Lean Pork Shoulders 21c
Fresh Spare Ribs 22c
Fresh Leaf Lard 24c
Pure Lard ...... . ... . .26c
Fresh Neck Ribs, 4 lbs. . . .25c
Fresh Pig Feet, 4 lbs 25c
Fresh Pig Ears, 4 lbs .25c
Fresh Pig Liver 5c
Fresh Pig Kidneys, 4 lbs. ,25c
Fresh Pig Snouts 16c
. Fresh Pig Tails 16c
Little Pig Hearts. . 10c
CHEESE
Fancy Cream Cheese ..... 33c
Fancy Brick Cheese 33c
' VEAL CUTS
Choice Veal Stew v 15c
Choice Veal Roast. ..... .21c
Choice Veal Legs (i or
whole) 23c
Choice Veal Loins 23c
Choice Veal Chops 26c
FANCY, GENUINE
SPRING LAMBS
FOR EASTER
Special Prices on Swift's Butterine
Lfflaas
E